Abstract: Provided are microvesicles isolated from milk, compositions thereof and uses for the preparation of milk formulas. Further provided are microvesicles, including exosomes and/or fat globules which encapsulate various miRNA molecules and uses thereof, as exemplified by supplementing milk formulas.

Abstract: The present invention relates to a shelf-stable cooking-aid for coating and flying a food product in one step for example in a heating pan, the cooking aid comprising 3-28 wt % oil, 20-60 wt % water, 2.3-5.5 wt % modified starch, 3-15 wt % salt, 0.5-30 wt % sugar and 0.5-30 wt % flavorings and wherein the cooking aid has a viscosity in the range of 8 to 60 Pa·s at a shear rate of 1 s?1 at 25° C., and the oil and water are in form of an emulsion. Further aspects of the invention are the method for making said cooking-aid as well as a method for coating and flying a food product in a heated pan or heated surface.

Abstract: A process for preparing a water-in-oil emulsion which emulsion comprises both oil, a midstock fraction and a hardstock fraction. The process involves blending the melted hardstock fraction with a water-continuous dispersion comprising part or all of the oil and part or all of the midstock fraction, at least part of said midstock fraction being crystallized, wherein the temperature of the aqueous dispersion is below 15° C.

Abstract: The present invention relates to amorphous porous particles comprising sugar,a bulking agent and surfactant, having a closed porosity of between 20 to 60%. Further aspects of the invention relate to a food product comprising the amorphous porous particles; a process of making the amorphous porous particles and a fat based confectionery product containing them; and the use of the amorphous porous particles as bulk sugar replacers in food products such as fat based confectionery products for example, chocolate.

Abstract: Embodiments of a product including floss-like crystalline structures with coupled crystal structures and methods of producing same. Other embodiments may be described and claimed.

Abstract: A base/additive product feeding unit for a machine for the production and/or distribution of ice cream, or other ice cream product, comprises a plurality of storage tanks for delivering predetermined quantities of base/additive products used to prepare ice cream in a batch freezing chamber provided with a stirrer and heat treatment means. The connection between the storage tanks and the batch freezing chamber is accomplished by an intake having a plurality of side inputs connected to respective storage tanks and an additional input made in a cover of the intake and connected to a further storage tank in such a way as to allow at least two storage tanks to be superposed on each other.

Abstract: A machine for making liquid or semi-liquid food products with a plurality of deformable feeding containers, each feeding container connected to a processing chamber for processing the base mixture and including a stirrer and a thermal treatment device for the base mixture, operating in conjunction with one another to convert the base mixture into a liquid or semi-liquid product. The operative connection of each feeding container to the processing chamber to transfer the base mixture from the feeding container to the processing chamber is made by a network of withdrawing ducts through an interposed pneumatically actuated valve which can be activated and deactivated independently of the remaining valves and which includes a valve body with an inlet duct and an outlet duct, and with a shutter acting to selectively interrupt or allow the connection between the inlet duct and the outlet duct.

Abstract: The present invention relates to a barrier coating composition for coating frozen confection, comprising, expressed in weight % based on the total weight of the coating, 40-60 wt. % of a fat or fat blend, preferably 45-55 wt. %, said fat or fat blend comprising the following fatty acids: 45<=C16:0<=55 wt. %, 4<=C18:0<=10 wt. %, 30<=C18:1<=39 wt. %, 3<=C18:2<=7 wt. % linoleic acid, and said fat blend comprising a solid fat profile comprising: 75%<=N 0<=95%; 60%<=N 10<=90%; 30%<=N 20<=60%; 18%<=N 25<=35%; 0%<=N 30<=12%; and 0%<=N 35<=5%, and said barrier coating having yield stress of 0.90 to 1.65 Pa. The invention also relates to the use of such a fat or fat blend for barrier coatings, a method of preparing the coating composition and a wafer at least partly coated with the barrier coating.

Abstract: The present invention concerns methods of isolating milk proteins. Methods of the invention include charged ultrafiltration processes that use variations in pH to further separate protein species.

Abstract: A method of and a system for digesting grain based protein and fiber materials using enzymes. The grain based protein and fiber materials can be found in whole stillage in an alcohol production. The method and system produces more digestible proteins, more soluble proteins, soluble protein fractions, peptides and amino acids for ruminant and monogastric species compared to the convention methods and systems. In some embodiments, digested fibers are used as absorber and protectant for probiotic culture absorbed in the enriched syrup. The digested fibers and the probiotic culture form a stable pellet. In some embodiments, the digested fibers and the probiotic culture is added to all types of animal feed forming an enriched lactic acid feed and live probiotic culture feed supplement for the feed markets. The feed markets includes aquaculture, poultry, swine, cattle, companion animals, and livestock animals.

Abstract: A memorial item is provided which comprises a mixture of animal feed and cremated human remains in the form of ashes. The mixture is edible to animals, and is intended to allow a deceased to return to nature in a natural manner. The memorial feed item may be formed as a block for feed items such as a bird feeder or mineral lick, or may be pelletized for other animal feed.

Abstract: This disclosure provides multi-textured animal treats and methods for making the multi-textured animal treats. In a general aspect, the multi-textured animal treats include a hard component and one or more soft components. The hard component can have a mechanical joint and the one or more soft components can be fixedly attached to the mechanical joint and wrapped around the hard component. The multi-textured treats can include an adhesive or a combination of adhesives and mechanical joints for providing an additional attachment mechanism.

Abstract: The present invention relates to a solid pet food component which comprises a mixture of curdlan and a protein and which has a moisture content of at least 40%. The present invention also relates to a wet pet food which contains a solid pet food component, as described above. The present invention also relates to a method of making the solid pet food component and a method of making the wet pet food, as described above.

Abstract: A process for manufacturing an injection molded pet treat in a single, continuous and sterile production line, is disclosed. The process comprises inputting raw material in a storage container of the injection molding machine. The raw materials are dispensed from the storage container to a hopper of the injection molding machine. The quantity of the raw material in the hopper is maintained to a preset threshold value for continuous flow in the production line. The raw material is heated at a predetermined temperature to a semi-liquid state in an injection unit of the injection molding machine. Further, the heated raw material is injected into a thinner and uniform wall thickness mold pet treat design, thereby enabling rapid cooling of the molded pet treat. The molded pet treat is ejected to the injection molding discharge area, and conveyed to a packaging unit for packing the final pet treat product.

Abstract: Methods of producing animal feed products are described. The methods include treating an intact or unrefined plant material comprising at least one hydrocolloid precursor with an aqueous solvent to extract hydrocolloid precursor and thereby provide a hydrocolloid system and a plant material residue, mixing the hydrocolloid system containing the plant material residue with feed component to provide a feed mixture, forming the feed mixture into a product shape, and drying the product shape to provide the animal feed product.

Abstract: The principles of the present invention provide compositions and methods for making fruit-like textured chunks, with an interior fiber-like texture, that is juicy and mimics real fruit bits. The method may include combining fruit puree/juice with protein and optionally treated with a gas to simulate the elastic and smooth organoleptic properties of fruit chunks.

Abstract: A disinfecting conveyor system utilizes ultraviolet light to disinfect a product as it passes through an enclosure on a conveyor. A UV light sensor provides feedback to a control system that can change the amount of UV light exposure, speed of conveyor, and disinfection reaction. A UV light sensor may be a coupled to the conveyor and the UV light intensity and time of exposure within the enclosure may be used to calculate a UV light dose. A user of the system may input a required UV light dose or the type of product to be disinfected and the control system may automatically control the speed of the conveyor and/or the UV light intensity to provide the required UV dose. The system may utilize an air filtration and/or cooling system to provide a flow of clean and cool process air to the enclosure to maintain a temperature that is below a threshold temperature.

Abstract: A natural preservative composition for providing effective preservative effects to a food product, such as a fruit and/or vegetable juice product. The natural preservative composition includes a first component formed as a blend of fermented flax seed and/or fermented oregano, a second component formed as a blend of maltodextrin and/or fermented dextrose, and a third component formed as a blend of essential oils of culinary herbs.

Abstract: Variable-scale, modular, easily manufacturable, energy efficient, reliable, and computer-operated farming superstructure systems (FSS) may be used to produce cannabis for human consumption with minimal water and environmental impact. Methods to method to separate volatiles from cannabis are described. Methods to asexually clone a plurality of cannabis plants are also provided.

Abstract: Variable-scale, modular, easily manufacturable, energy efficient, reliable, and computer-operated farming superstructure systems (FSS) may be used to produce cannabis for human consumption with minimal water and environmental impact. Methods to method to separate volatiles from cannabis are described. Methods to asexually clone a plurality of cannabis plants are also provided.

Abstract: A process for cooking food of vegetable origin, particularly legumes or cereals, comprising the steps of: a) rehydration of the legume or cereal in the dried form in water for a specific time; b) rinsing and dripping of the rehydrated legume or cereal; c) packaging and sealing at reduced pressure or in a protective atmosphere in autoclavable flexible packages of the rehydrated and drained legume or cereal; and d) cooking of the legume or cereal packaged under controlled temperature and pressure conditions.

Abstract: A food product involving an integral combination of an egg layer and an edible, grain-based solid substrate can be provided by a method that involves providing a precursor product which then is heated to provide the food product. The precursor product can be provided by introducing an egg mixture to a primary surface of the edible solid substrate. The heating of the precursor converts the egg mixture into the at least partially cooked egg layer of the food product.

Abstract: A bin for containing an apple mash within a cider press, the bin including a multiple of staves interconnected and held together by a cable threaded through each stave. Preferably, an upper cable and a lower cable hold the staves together, with each cable received into a first terminal stave and threaded through a multiple of staves in sequence, to a second terminal stave. The cabled bin resists bending, to maintain tension and to form a full circle when bent, while rebounding flat when released. To secure the bin in the curved, cylindrical or tubular form, the bin includes a bin latch to lock the first terminal stave to the second terminal stave. When the bin is not in use in the cider press, it can be stored and easily cleaned by lying-out flat, requiring much less storage space compared to traditional bins in fruit presses.

Abstract: The present invention relates to an emulsified savoury food concentrate comprising: a) 12-60 wt. % water; b) 10-70 wt. % oil, said oil being selected from triglycerides, diglycerides and combinations thereof; c) 12-40 wt. % of non-chemically modified, non-gelatinised starch; d) 0.3-1.0 mol alkalimetal cation per 100 grams of water, said alkalimetal cation being selected from Na+, K+ and combinations thereof; e) 0.6-20% of phospholipids by weight of oil, said phospholipids being selected from the group of phosphatidylcholine (PC), lysophosphatidylcholine (LPC), phosphatidylethanolamine (PE), lysophosphatidylethanolamine (LPE), phosphatidylinositol (PI), lysophosphatidylinositol (LPI) and combinations thereof; wherein ([PC]+[LPC])/([PI]+[LPI])<5; wherein water and oil together represent at least 40 wt.

Abstract: The invention concerns a composition for lowering the glycemic index comprising, or consisting of an alcoholic extract of cinnamon in an amount of at least 10% by weight compared to the total weight of the composition, and optionally a carrier, a food composition comprising a composition for lowering the glycemic index in an amount ranging from 0.1% to 5% by weight compared to the total weight of the food composition, the use of a composition for lowering the glycemic index or of a food composition as a glycemic index lowering agent.

Abstract: The present invention provides a process for producing a texture modified food product, the process comprising the steps of: providing a food product; adding a fructan and a texturizing agent to the food product in order to obtain an admix food product; and crushing the admix food product to obtain a texture modified food product thereby initiating the formation of a fructan gel. The temperature of the food product during the process is maintained below about 50° C. The texturizing agent is a heat-set texturizing agent. The present invention also provides a texture modified food product obtained by the above mentioned process. The present invention also provides a texturizing composition.

Abstract: A functional food in the form of agglomeration powder which has the characteristics of easily soluble in water. Functional food product in accordance with the present invention contains carbohydrates of oligosaccharides component rich of food-fiber, and also serves as prebiotic. The advantages of this functional food are sugar free, Trans Fat free, and lactose-free. Moreover, it can be widely applied both in the food and beverages so that to facilitate consumers in consuming to the products.

Abstract: The present patent application relates to solid particles comprising at least one fatsoluble vitamin, which are more stable when compressed into tablets.

Abstract: The present invention relates to the treatment or prevention of conditions linked to reduced muscle mass or reduced muscle protein synthesis rate. A subject matter of the invention is a composition comprising complexes of whey protein micelles and pectin for use in the treatment or prevention of a condition selected from the group consisting of sarcopenia, muscle atrophy and negative nitrogen balance. Further aspects of the invention relate to the non-therapeutic use of a composition comprising complexes of whey protein micelles and pectin and a food composition.

Abstract: A method of creating nutritional supplements including the steps of obtaining a customer's nutrient deficiency, calculating an ionic supplement composition based on the underlying element composition of the delivery product and the deficiency information, and mixing the ionic elements in dehydrated form with an appropriate liquid suspension.

Abstract: Enteral tube feed for patients in an intensive care unit comprising a lipid component, a carbohydrate component and at least 30 EN % of a protein component based on the total energy content of the enteral tube feed, wherein the protein component comprises a peptide fraction consisting of di-, tri- and oligopeptides with a molecular weight of at most 1 kD, wherein the peptide fraction provides at least 10 EN % of the total energy content of the enteral composition and wherein the carbohydrate component predominantly consists of carbohydrates having a GI of ?35 such as isomaltulose for use in treatment of ICU patients.

Abstract: A bean roasting apparatus with a stirring barrel body, a receiving structure and an image capturing assembly is provided. The stirring barrel body has an opening. The receiving structure has a bean-through opening and an observation opening. The image capturing assembly has at least one image capturing device and a reflective surface which is disposed in the capturing scope of the at least one image capturing device and is tilted facing the at least one image capturing device and the observation opening. Therefore, the at least one image capturing device can capture an image inside the receiving structure through the reflective surface and the observation opening. Another bean roasting apparatus with an image capturing assembly is provided, wherein at least one image capturing device of the image capturing assembly can capture an image inside the receiving structure through the observation opening directly.

Abstract: High Specific Mechanical Energy extruder screw assemblies (14, 88, 98) and complete extruders (10, 86, 96) are provided, which include wide-flight intermediate screw sections (104) having axial flight widths greater than the flight widths of the inlet and outlet screw sections (102, 106) on opposite sides of the intermediate sections (104). The intermediate sections (104) provide increased friction and shear serving to enhance the SMEs imparted to comestible food materials during processing thereof.

Abstract: The present invention relates to a method for unwinding a bobbin of a coiled sheet, the method comprising: ?providing a bobbin of a coiled sheet, the bobbin comprising a free portion of the sheet unwound from the bobbin; ?arranging a blade between the free portion of the sheet and the remaining of the sheet coiled in the bobbin in such a way that the blade is in contact to the sheet coiled in the bobbin; and ?vibrating the blade while unwinding the sheet from the bobbin. The present invention also relates to an unwinding apparatus for unwinding a bobbin.

Abstract: A cigarillo includes a tobacco rod element having tobacco cut filler and a binder layer which binds or holds the tobacco cut filler within the rod element; and an outer wrapper of natural tobacco leaf which encompasses or covers the tobacco rod element, wherein the natural tobacco leaf of the outer wrapper comprises a pattern imprinted or impressed therein. A method of producing a cover layer of natural tobacco leaf for use in manufacturing a cigarillo includes providing a substantially continuous web of a support material having a surface profile, which typically includes surface profile elements such as projections; arranging a plurality of natural tobacco leaves extended flat over the web of support material; and layering the substantially continuous web with the plurality of natural tobacco leaves supported thereon, whereby the surface profile of the web impresses or imprints a pattern into the plurality of natural tobacco leaves.

Abstract: An article is provided for use with an apparatus for heating smokable material to volatilize at least one component of the smokable material. The article has a carrier and smokable material arranged on the carrier. The smokable material has a first layer of smokable material and a second layer of smokable material. The first layer of smokable material is located between the carrier and the second layer of smokable material. The smokable material of the first layer of smokable material has a form or chemical composition that differs from the form or chemical composition, respectively, of the smokable material of the second layer of smokable material.

Abstract: The invention relates to a filter manufacturing apparatus (1) to form a hollow filter body, the filter manufacturing apparatus comprising: —a feed path adapted to continuously feed a filter material along a longitudinal transport direction (30); —a forming device (4) connected to a terminating end of the feed path and adapted to form the filter material into a hollow rod-shaped filter body and deliver the formed filter body, the forming device including: ? a tubular forming element (8) adapted to allow the filter material to pass therethrough, ? a pin (34) extending longitudinally within the tubular forming element, the pin having a pin diameter;—a diameter changing device (40), adapted to vary the pin diameter of the pin, so as to obtain a filter body having a through hole of variable diameter.

Abstract: In a cigar with a rod composed of a smoking material, a wrapping material encompassing the smoking material rod, and a filter coupled to the tobacco rod, the filter has a pressure drop within a range of between 127.89 mm and 166.11 mm, so that it decreased the toxic effect of tobacco smoke and at the same time reduces resistance to draw and as a result makes it more easier to a smoker to draw.

Abstract: A cartridge is provided for use with an apparatus for heating smokable material. The cartridge has a housing defining a chamber and a pouch containing smokable material. The pouch is located within the chamber. At least part of the pouch is made of porous material for permitting aerosol or volatilized material generated within the pouch to pass out of the pouch from within the pouch. There is also provided a pouch having a first wall and a second wall. The pouch contains smokable material between the first wall and the second wall. A method of manufacturing a pouch is also disclosed in which the first wall is attached to the second wall with smokable material between the first wall and second wall.

Abstract: An electronic smoking device is provided comprising a housing with a mouthpiece portion and a heating element arranged within the housing. Furthermore, the electronic smoking device comprises a liquid reservoir adapted to receive a base liquid therein. Moreover, the electronic smoking device further comprises a pump mechanism that is adapted to provide at least a part of the base liquid within the liquid reservoir onto the heating element upon an actuation of the pump mechanism in a fully assembled state of the electronic smoking device.

Abstract: A heating system is provided for an inhaler device, such as an e-cigarette or a personal vaporizer device, for generating an aerosol or a vapour from a liquid to be heated. The system comprises: at least one supply channel for conveying a liquid to be heated from a supply reservoir under capillary action or surface tension forces within the at least one channel; and heating means arranged at an outlet of the at least one supply channel and configured to heat the substance as it emerges from the outlet of the at least one channel. The heating means preferably comprises at least one heating element which extends across a width or an outlet opening of the supply channel and is typically confined to the outlet of the supply channel.

Abstract: The present disclosure provides an atomizer and an electronic cigarette with the atomizer. The atomizer includes a cartridge assembly and a mouthpiece assembly; the cartridge assembly includes a liquid reservoir, an opening communicating the liquid reservoir with an external environment, and an atomization chamber communicating with the liquid reservoir; the mouthpiece assembly is inserted into the opening; the cartridge assembly includes an engaging portion located adjacent to the opening, and the mouthpiece assembly includes an inserting portion inserted into the engaging portion; the inserting portion defines a discharging hole, air discharges through the discharging hole while the inserting portion is being inserted into the engaging portion, and after the inserting portion is inserted into the engaging portion in place, the discharging hole is blocked, thus, e-liquid in the liquid reservoir can be prevented from being pushed to flow into the atomization chamber and liquid leakage can be prevented.

Abstract: An electronic cigarette includes a casing, a mouthpiece, a sensing unit, an atomizing member, a liquid storage member, a fluid transportation device and a power supply device. When the sensing unit senses an airflow, the sensing unit transmits an enabling signal to the power supply device and the power supply device accordingly controls the fluid transportation device to operate. The fluid transportation device guides the cigarette liquid out from the liquid storage member through an intake passage and transfers the cigarette liquid to a liquid conduit of the atomizing member through an outtake passage. The cigarette liquid transferred to the liquid conduit infiltrates out the through holes so as to be transferred to the electric heater of the atomizing member at a fixed amount. Consequently, an atomized vapor is generated and the user can inhale the atomized vapor through the opening of the mouthpiece.

Abstract: Aspects of the instant disclosure relate to electronic cigarettes with an active delivery system for transporting a liquid solution from a tank to an atomizer; and more particularly to oscillating diaphragm pumps that facilitate flow of the liquid solution from the tank and onto a heating coil of an atomizer for vaporization.

Abstract: Various aspects of the present disclosure are directed to an electronic cigarette with improved aerosol delivery characteristics. For example, an electronic cigarette consistent with the present disclosure may include a wick capable of enhanced delivery of electronic cigarette juice to a heating element. In particular, the wick may be a stainless-steel, wire mesh. In some specific embodiments, the wick may be coated to improve its electrically insulative characteristics.

Abstract: A double layer sock and a sock having a seam under the toes of a wearer are described. The sock includes a tubular outer layer and an inner layer. The tubular outer layer includes a foot portion and a leg portion. The foot portion defines a foot bottom portion and an upper instep portion. The inner layer includes a number of edges that define a perimeter and is substantially aligned with the foot bottom portion of the tubular outer layer. One of the yarns extends between the inner layer and the tubular outer layer to connect the inner layer and the tubular outer layer around the perimeter of the inner layer and at spaced apart wales and courses. A region of the double layer sock corresponding to the upper instep portion is single-layered while a region of the double layer sock corresponding to the foot bottom portion is double-layered.

Abstract: The present invention provides a support bra. The device includes an annular panel that receives a torso of a user. The panel includes a pair of cups disposed between an outer layer and an inner layer, wherein the pair of cups receive breasts of the user. The panel includes a pair of straps disposed on an upper end thereof, wherein each strap includes a pair of distal ends that removably secure to each other to form a loop. The straps each include a width that substantially covers a shoulder of the user. A lower portion of the panel includes a reinforcement support that extends around the lower end thereof. The panel further includes a band affixed to a bottom edge that circumscribes the lower end of the panel. The band includes distal ends that removably secure to each other to form a loop around a midsection of the user.

Abstract: A breast cup for a support garment is provided. The breast cup includes a support cup portion, a first gusset extending between an upper-lateral quadrant and a lower-lateral quadrant of the support cup portion, and a second gusset extending between an upper-medial quadrant and a lower-medial quadrant of the support cup portion. The first and second gussets may both comprise a lower modulus of elasticity than the support cup portion and may be configured to expand from a first configuration to a second configuration. When integrated into a support garment, the breast cup may be coupled to an under band portion via a lower gusset that is configured to expand from a first configuration to a second configuration. When worn, the first and second gussets and the lower gusset facilitate a comfortable and supportive fit as the shape of a wearer's breast changes due to adjustments in tension.

Abstract: An article of apparel and method include a structure configured to enclose a human body part, a pressure sensor array including multiple pressure sensors separately positioned at locations within the structure, wherein each pressure sensor is configured to output a signal indicative of an amount of pressure being exerted on the pressure sensor by an external mechanical force, an electronic display, and a controller. The controller is configured to receive signals from the pressure sensors and, based on a sequence and a timing of the signals as received, determine a command related to a function of a device. The electronic display is configured to display information related to the function.

Abstract: Systems and methods are provided for sending messages wirelessly from a garment. The system includes a wireless communication device configured to wirelessly transmit one or more digital messages to one or more mobile devices within a predefined radius of the wireless communication device. The system further includes a garment, a pouch, coupled to the garment, configured to house the wireless communication device, and a securing mechanism configured to secure the wireless communication device within the pouch.