Abstract: The present invention relates to a bacterial cell with texturizing property, starter cultures comprising the cell, and dairy products manufactured using the bacterial cell.

Abstract: The present invention relates to a method for producing and packaging a dairy product, particularly mozzarella cheese, and a packaging method therefor which is studied to facilitate the handling and improve preservability of the latter. Particularly, the present invention relates to a method for preparing and packaging a pasta filata cheese, comprising a step of substantially dry packaging, i.e. without preserving liquid, and heat packaging of said pasta filata cheese.

Abstract: A composition and method for manufacturing nut butters that are resistant to oil separation. The composition may comprise one or more nut butters, konjac fiber, water, a secondary fat, and flavorings. The ingredients are preferably blended via low-shear mixing. The konjac fiber may be derived from corm konjac and may also take the form of a konjac flour.

Abstract: Disclosed is a water based method for extracting caffeine from alkaloid containing substances, in particular tea leaves. The method can be performed without the use of artificial substances. The method allows the other soluble, non-caffeine components of alkaloid containing substances to be part of the decaffeinated product, in particular, components such as catechins and antioxidants. Advantageously, the caffeine extracted from the alkaloid containing substances is reversibly adsorbed to an adsorbent and high percentile of the caffeine can be recovered from the adsorbent.

Abstract: The present invention relates to beverage compositions useful in beverage capsules and their preparation, particularly to beverage compositions comprising roast and ground coffee and dried coffee extract obtained by extracting coffee at a temperature below 60° C. Such capsules are useful for the preparation of coffee beverages in beverage preparation machines.

Abstract: A method of freezing juice includes dispensing a predefined amount of the juice into a container, contacting at least one surface of the container with a mass of cooling agent, having a temperature below ?78° C., to cool the juice to a cooled juice temperature between ?68° C. and ?78° C. The container is configured to, in a first cooling stage, allow heat transfer from the juice to the cooling agent to reduce the temperature of the juice to 0° C. at a rate of between 1° C. and 2° C. per minute, and in a second cooling stage following the first cooling stage, allow heat transfer from the juice to the cooling agent to reduce the temperature of the juice to the cooled juice temperature, at a rate of between 1° C. and 2° C. per minute. The temperature of the juice is then maintained between ?68° C. and ?86° C.

Abstract: Provided is a cooling chamber, cooling system and an appliance for producing cooled edible products, such as ice cream, sorbets, frozen yogurt, foamed cooled drinks, etc.

Abstract: A device for co-metering liquid and/or pasty products includes: a first metering unit for metering a first product; a second metering unit for metering a second product; and a nozzle including a first duct supplied by the first metering unit and opening out into a first orifice, a second duct supplied by the second metering unit and opening out into a second orifice, and a third duct opening out into a third orifice. The device is configured such that the third duct is supplied by the first and second metering units such that a mixture of the first and second products is discharged by the third orifice.

Abstract: A plurality of bypass lines are configured to selectively engage a corresponding plurality of food flow paths in a food processor. Each bypass line fluidly communicates with an inlet of a pressure regulating valve such that a common pressure occurs at a spaced position in each food flow path providing an equal pressure at the pressure regulating valve.

Abstract: The present invention relates to a new method of producing isolated beta-lactoglobulin compositions and/or compositions containing crystallised beta-lactoglobulin. The invention furthermore relates to new beta-lactoglobulin compositions, uses of these compositions and food products comprising these compositions.

Abstract: A composition for the treatment and/or nutrition of poultry such as broiler chickens is disclosed as comprising (i) one more probiotics which are commensal selected from one or more of Bifidobacterium animalis, Collinsella tanakaei, Lactobacillus reuteri, Anaerostipes, Lactobacillus crispatus, Pediococcus acidilactici, Lactobacillus pontis, Faecalibacterium prausnitzii, Coprococcus catus, Roseburia intestinalis, Anaerostipes butyraticus, Butyricicoccus, Lactobacillus johnsonii, and Ruminococcus sp.; and (ii) a prebiotic material. The application also discloses the use of such a composition for the treatment of enteric disease in poultry, such as necrotic enteritis.

Abstract: A method of reducing human salmonellosis due to consumption of contaminated food. More in particular this application discloses a specific wheat bran fraction that reduces colonization of Salmonella bacteria in the gut of animals that are part of the human food chain. This disclosure indeed demonstrates that animals such as broilers that are given feed supplemented with the latter feed bran fraction—and are then infected with Salmonella—have a significantly reduced number of Salmonella bacteria in their cecum and shed less bacteria in their environment when compared to control animals that are given non-supplemented feed.

Abstract: Composition for treatment of mucus on fish gills for a therapeutic or a prophylactic treatment of an amoebic gill disease in fish, where the composition comprises an extruded fish feed supplemented with arginine; said fish feed comprising protein, binder, fat, vitamins and minerals; and a total arginine content of the fish feed is at least 3.0% (wt/wt) of a total feed weight.

Abstract: A method of making a gel-type livestock feed includes initially forming a feed mixture by mixing feed nutrient components, water, alginate, and a calcium component insoluble in water or a sequestrate to inhibit the calcium component from reacting with the alginate. Once the feed mixture is formed, the calcium component is solubilized or the sequestrates affecting the reactivity between the alginate and the calcium component is removed such that a gel feed is formed that includes a gel matrix containing the feed nutrient components. The gel feed may then be fed to the livestock. In another aspect of the present invention, piglets are weaned by feeding the gel feed for at least seven days directly after weaning. The gel feed may also include protein derived from blood with or without egg protein.

Abstract: Methods and compositions for obscuring medicines formed as tablets, capsules, pills, and so forth may be presented in clean packaging, with built-in work space on a substrate, film layer. A flexible paste, gum, putty, or malleable and formable treat material may be folded without touching the actual treat composition on its outermost surface. A medicament set onto a location on a surface of the composition may then be folded inside by folding, molding, or otherwise manipulating the composition, thus forming a sealed morsel, leaving no residue (e.g., powder, scent, taste, etc.) of the medicament on the outer surface of the composition when administered to a pet.

Abstract: The present invention is a beverage for relieving and preventing harmful effects of alcohol consumption such as hangover and liver cell damage, which includes Curcuma longa Rhizome extract, L-Ornithine amino acid and Inositol as active ingredients. The curcumin extract standardized to ?95% pure curcuminoides having at least 12% in the form of water dispersible micelle liquid. A method for beverage composition includes defined amount of curcumin extract, L-Ornithine Inositol and sugar syrup, wherein the curcumin extract, L-Ornithine and Inositol Powder added to the separately prepared sugar syrup under constant stirring. The present invention accelerates In vivo decomposition of alcohol after drinking, thereby helping to relieve and prevent harmful effects of alcohol such as hangover and liver damage.

Abstract: Ready-to-drink beverages comprise a significant amount of complete protein per 8 fluid-ounce serving, the proteins derived from a plant protein blend comprising a legume protein, a whole grain protein, and a dairy or wheat protein. Other components added include a sweetening component, a flavor component, hydrocolloids, and optionally maltodextrin to produce a ready-to-drink beverage with no visible sedimentation and good taste and mouthfeel. The components are subjected to a high temperature treatment step, followed by a homogenizing step. Formulations provide for source of high quality, complete protein.

Abstract: Embodiments herein include opacifying compositions, food products made with the same, and related methods. In an embodiment, a processed food product is included. The processed food product can include an opacifying agent such as, a modified food starch (RS4) with at least 70 wt. % fiber and having a particle size of dv 98% less than 25 ?m. The brightness (L*) value of the processed food product is greater than 70. Other embodiments are also included herein.

Abstract: A method is described of using a surface-reacted calcium carbonate as an extrusion aid for the production of a puffed polysaccharide-based material, excluding fibrillated cellulose-containing materials. In embodiments, the surface-reacted calcium carbonate is a reaction product of ground natural calcium carbonate (GNCC) or precipitated calcium carbonate (PCC) with carbon dioxide.

Abstract: A grain-popping machine and associated pod-based popping method is disclosed. The grain-popping is configured to receive a pod. Each pod includes a plurality of cells, with each cell preferably containing a single grain kernel or seed, flavoring, and a cooking medium such as oil or shortening. In a preferred embodiment, the pod is loaded into the grain-popping machine through a slot so that it is held in position below a heating element. The heating element is activated to begin a popping sequence. When each grain kernel or seed in the pod reaches popping temperature, it absorbs the flavoring in its cell and ejects through the bottom of the pod, which is weakened to ease ejection, into a bowl positioned in a receiving area of the grain-popping machine. The pod is then removed and disposed of.

Abstract: A grain-popping machine and associated pod-based popping method is disclosed. The grain-popping is configured to receive a pod. Each pod includes a plurality of cells, with each cell preferably containing a single grain kernel or seed, flavoring, and a cooking medium such as oil or shortening. In a preferred embodiment, the pod is loaded into the grain-popping machine through a slot so that it is held in position adjacent to a heating element. The heating element is activated to begin a popping sequence. When each grain kernel or seed in the pod reaches popping temperature, it absorbs the flavoring in its cell and ejects through the bottom of the pod, which can be weakened to ease ejection, into a bowl positioned in a receiving area of the grain-popping machine. The pod is then removed and disposed of.

Abstract: A method for producing liver pâté that models classic goose liver pâté made of goose foie gras. The liver pâté does not contain foie gras and only humanely produced raw materials are used. Aqueous jelly is obtained from collagen-containing animal tissue and concentrated into water-soluble jelly. Liquid fat is obtained from animal fat tissue. Raw strained animal liver is obtained by separating solid components. The concentrated aqueous jelly, liquid fat and strained raw liver are mixed, cured and cooked in a container.

Abstract: A method of reducing a concentration of formaldehyde in an aqueous solution containing formaldehyde, hydroxyacetaldehyde and other sugar carbonyls is provided. The method includes adding an amino acid to the aqueous solution and maintaining the aqueous solution at a temperature for a duration sufficient for the formaldehyde and the amino acid to react according to a Maillard reaction to produce a final concentration of formaldehyde and a final concentration of hydroxyacetaldehyde in the aqueous solution. The final concentration of formaldehyde is substantially lower than an initial concentration of formaldehyde and the final concentration of hydroxyacetaldehyde is not substantially lower than an initial concentration of hydroxyacetaldehyde. An aqueous solution and a method of browning a foodstuff are also provided.

Abstract: A method of reducing a concentration of formaldehyde in an aqueous solution containing formaldehyde, hydroxyacetaldehyde and other sugar carbonyls is provided. The method includes adding an amino acid to the aqueous solution and maintaining the aqueous solution at a temperature for a duration sufficient for the formaldehyde and the amino acid to react according to a Maillard reaction to produce a final concentration of formaldehyde and a final concentration of hydroxyacetaldehyde in the aqueous solution. The final concentration of formaldehyde is substantially lower than an initial concentration of formaldehyde and the final concentration of hydroxyacetaldehyde is not substantially lower than an initial concentration of hydroxyacetaldehyde. An aqueous solution and a method of browning a foodstuff are also provided.

Abstract: The invention relates to method and a device for preparing a carbohydrate and/or protein product by subjecting a carbohydrate and/or protein to a heat treatment after a few ingredients have been added.

Abstract: A process of hydrolyzing a pectin. The process involves hydrolyzing a pectin in a reaction mixture containing a pectinase to obtain a hydrolyzed pectin. Also disclosed are flavor compositions and consumer products having the hydrolyzed pectin.

Abstract: Compositions and uses for steviol glycoside compounds having four glucopyranose residues attached via the number 13 carbon (C13) of the steviol moiety and a second group of two or three glucopyranose residues attached via the number 19 carbon (C19) of the steviol moiety are described, and exemplified by compounds SG101-104. A steviol glycoside composition including one or more of compounds SG101-104 in combination with other steviol glycosides including other rebaudiosides can be used as a sweetener composition to sweeten other compositions (sweetenable compositions) such as foods, beverages, medicines, oral hygiene compositions, pharmaceuticals, nutraceuticals, and the like.

Abstract: A produce washer comprises a housing defining an interior for passing produce therethrough. The interior of the housing is divided into a brushing zone and a spraying zone. A brush assembly is disposed within the brushing zone of the housing and includes a plurality of rotary brushes. A conveyer assembly is disposed within the spraying zone and includes a conveyer belt having through openings formed therein for allowing a liquid to pass through the conveyer belt. A dispensing system of the produce washer dispenses the liquid at the produce within each of the brushing zone and the spraying zone. A recirculation system of the produce washer returns the dispensed liquid back to dispensing system after being filtered by a filtration system of the produce washer formed by at least one hydrosieve.

Abstract: A method, system, and apparatus for roasting product such as chile comprises an inner roasting chamber, an exterior housing, housing the inner roasting chamber, a fixed engagement between the inner roasting chamber and the exterior housing on a burner end of the roaster system, an end cap fitting on a product exit end of the roaster system such that the inner roasting chamber can expand and contract within the exterior housing, a conveyor assembly comprising a conveyor belt, a motor configured to drive the conveyor belt, and a tensioning mechanism to adjust tension in the conveyor belt, and a gas distribution assembly connected to at least one burner.

Abstract: A bean roasting system includes a roasting chamber, a blower, a variable diverter and a controller. The roasting chamber, the blower and the variable diverter each is disposed at least partially within a recirculating gas flow path. The blower is configured to provide a flow stream of gas through the recirculating gas flow path. The variable diverter is configured to split the gas flow path into at least two flow paths including a treated flow path and a bypass flow path. The treated flow path includes a series arrangement of a gas heater and a catalytic converter. The variable diverter is configured to control a percentage of a flow stream of gas that is diverted into the bypass flow path. The controller is configured to activate different predetermined operating modes for the bean roasting system by controlling a state of the variable diverter and a state of the heater.

Abstract: A bean roasting system includes a roasting drum, an agitator, and a door. The roasting drum has an inside surface extending from a back end to a front end. The agitator has blades mounted to an axial shaft. The axial shaft has an anterior end portion. The door is mounted rotationally relative to the roasting drum and includes a glass plate and a bearing assembly. The glass plate provides visual access to contents inside the roasting drum when the door is closed. The bearing assembly includes an outer housing and an inner bearing. The outer housing is mounted to the glass plate. The inner bearing defines a receiving hole that receives and supports the anterior end portion of the axial shaft when the door closed.

Abstract: A device, which can be used to convey a message on the skin of fruits and/or vegetables, the device having at least one prong capable of piercing the skin of a fruit and/or vegetable and connected to a rigid base that limits the depth the prong pierces the skin of the fruit and/or vegetable. The prongs may be configured in the mirror inverse shape of a character, symbol, picture and/or pattern. The device may be used to convey messages or designs on the skin of bananas.

Abstract: An edible structure may comprise a gelatin film and fiber strips. The gelatin film may have a higher density of gelatin in a first layer of the film than in a second layer of the film. The fiber strips may be attached to the first layer, and may have an initial orientation, thickness and density. The structure may be configured to undergo a shape transformation when the apparatus hydrates. During the transformation, the film may transform from a flat film into a curved, 3D film. Which specific shape results from the transformation may depend, at least in part, on the initial orientation, thickness and density of the fiber strips. The film may include flavorings or other additives. In some cases, the transformation may change a texture of the structure. In some cases, the transformation may be caused, at least in part, by a change in temperature.

Abstract: A smokeless tobacco product for insertion into the mouth of a user is provided herein. The smokeless tobacco product can be prepared by impregnating a tobacco-containing nonwoven fabric with a second tobacco material, e.g., using at least one alternating electric field. The obtained impregnated tobacco-containing fabric is subsequently bonded to form a composite, which can be further modified in order to obtain desired properties such as moisture content and flavor profile.

Abstract: A cone filling apparatus for production of smoking articles includes: (a) a cone pallet including a plurality of cavities, each cavity for holding a respective cone; (b) a delivery chute having a load end for receiving a smokeable product from a source and an unload end downstream of the load end for unloading the smokeable product from the chute; and (c) a dosing tray disposed above the pallet. The dosing tray includes a plurality of transfer sleeves. Each sleeve has an upper sleeve end for receiving smokeable product unloaded from the unload end of the chute, and a lower sleeve end for dispensing the smokeable product into a cone held in a respective cavity aligned beneath the lower sleeve end.

Abstract: A cone staging apparatus for production of smoking articles includes (a) a frame, and (b) a cone pallet releasably supported by the frame. The cone pallet includes a plurality of cavities. Each cavity has an open upper end for receiving a cone therein. The apparatus further includes (c) a cone magazine adjacent the frame for holding a supply of cones. The cone magazine includes at least one escapement alignable over the open upper end of a respective cavity of the cone pallet to facilitate transferring a single cone from the supply of cones to the respective cavity.

Abstract: A compaction apparatus for compacting a smokeable product in production of smoking articles includes: (a) a frame for removably receiving a cone pallet. The cone pallet includes a plurality of cavities. Each cavity holds a cone filled with a volume of the smokeable product. The apparatus further includes (b) a compaction mechanism including: (i) at least one pin alignable above an open upper end of a respective cone and movable from a retracted position, in which the pin is spaced apart from the smokeable product in the cone, toward an advanced position for inserting a lower portion of the pin into the volume of the smokeable product. The compaction mechanism further includes (ii) a vibratory drive coupled to the pin and operable to vibrate the pin when the lower portion of the pin is within the volume of the smokeable product for inducing settlement of the smokeable product.

Abstract: A cone closure apparatus for production of smoking articles includes: (a) a frame; and (b) at least one cone holder supported by the frame and extending along an axis. The cone holder has a lower grip surface for applying a rotational force about the axis to an outer surface of a lower filled portion of a cone received in the cone holder. The cone having an upper empty portion disposed above the lower filled portion and protruding clear of the lower grip surface to receive a counter-rotational force about the axis, in a direction opposite the rotational force. The closure apparatus further includes (c) a drive supported by the frame for applying at least one of the rotational force and the counter-rotational force to twist the upper empty portion closed when the drive is energized.

Abstract: A backing with corrugations on a first surface. The corrugations are parallel and each has an airspace along an entire longitudinal length. A second surface of the backing includes perforations or scores oriented perpendicularly or parallel to the corrugations. The corrugations or scores are fold lines or frangible tear lines. The airspaces may also include a filter material. The second surface of the backing may be adhered to a corner of a rolling paper on the surface but opposite edge as a gum strip. The corrugations are parallel to the gum strip.

Abstract: A hookah device having a heating unit, a head for holding a cooking element, a pipe, and a base. The heating unit for use with the hookah device can be provided with a base and a lid and vents along a bottom wall, a sidewall, and a top wall to facilitate circulation of fresh air and heated air. Surface ornamentations can be provided with the base and the lid.

Abstract: An extinguishing device for smoking materials including a base having a top side and an opposing bottom side, the bottom side being substantially flat for supporting the base on a surface, the base defining a blind end bore extending through the top side, and the bore being configured to receive a lit end of a cigarette for extinguishing the end of the cigarette.

Abstract: A dual-extrusion electronic cigarette includes a housing and a dual-extrusion structure installed in the housing. The dual-extrusion structure includes an atomizer seat, a tee tube, three conduits and two oil bottles, and a positive electrode core is connected to the bottom of the atomizer seat and insulated from the atomizer seat. The positive electrode core is a hollow structure with a lower end communicated to the tee tube through the conduit, and the two oil bottles are connected to the tee tube through the conduit. With a simple and convenient squeeze of the oil bottle, the cigarette oil is pumped into the atomizer seat through the atomizer for its use.

Abstract: A device with atomization function includes a storage tank assembly, a base assembly and an atomization core assembly. The base assembly includes a base body defining an inner hole and a base bracket defining a first vents and a first central hole which are both connected with the inlet holes. The atomization core assembly includes an atomizing portion and a separable portion. The separating portion is mounted on the atomizing portion and defines a second vent and a second central hole which are both connected with the inner hole. Wherein, the first central hole and the second central hole form a first air passage, and the first vent and the second vent form a second air passage. Therefore the liquid at the bottom of the accommodating room can be atomized to keep the bottom of the accommodating room dry.

Abstract: A recharging case for a vaporization device includes a body having a proximal end and a distal end. A first channel in the body has an opening at the proximal end, and a terminal end near to the distal end. At the terminal end a charging component is configured to connect to a charging connector of a vaporization device inserted in the first channel and charge the vaporization device from an integrated power source in the body. A second channel in the body may store additional cartridges for use with a vaporization device inserted in the first channel.

Abstract: An aerosol-generating system provided, including an electrically operated aerosol-generating element; a first electrochemical energy storage device (EESD) configured to supply electrical power to the aerosol-generating element; and an EESD temperature control system including at least one temperature sensor positioned to sense a temperature of the first EESD and an electrical heater configured to heat the first EESD, wherein the EESD temperature control system operates the electrical heater dependent on an output from the at least one temperature sensor.

Abstract: There is described an aerosol provision article for use with an aerosol provision device for generating an inhalable medium including an aerosol. The aerosol provision article includes a first chamber for containing a first substance that is heatable to generate an aerosol; a conduit that extends through the first chamber, the conduit having an inlet through which aerosol generated from the first substance can enter the conduit and an outlet through which the aerosol can exit the conduit and a second chamber for receiving a second substance, wherein the second chamber is downstream of the outlet of the conduit. The article is arranged such that in use aerosol exiting the outlet of the conduit passes through the second substance received in the second chamber, and wherein the cross-sectional area of the conduit increases at or towards the outlet.

Abstract: A needle-type heater (9) includes a needle-shaped heating body and a heating element (20), wherein: the needle-shaped heating body includes a tapered cap (18) and a heater substrate (19) connected with a bottom of the tapered cap (18); and the heating element (20) is attached to the heater substrate (19) in a way of coated printing. A production method of the needle-type heater (9) and an electrically heated cigarette with the needle-type heater (9) are also provided. The needle-type heater (9) can fully heat a tobacco product, and the tobacco product is easier to be inserted into a heating cavity (8), so that it is convenient to replace the tobacco product and use.

Abstract: There is described an aerosol-forming substrate for use in combination with an inductive heating device. The aerosol-forming substrate comprises a solid material which is capable of releasing volatile compounds that can form an aerosol upon heating of the aerosol-forming substrate and at least a first susceptor material for heating the aerosol-forming substrate. The at least first susceptor material is arranged in thermal proximity of the solid material. The aerosol-forming substrate further comprises at least a second susceptor material which has a second Curie-temperature which is lower than a first Curie-temperature of the first susceptor material. The second Curie-temperature of the second susceptor material corresponds to a predefined maximum heating temperature of the first susceptor material. There is also described an aerosol-delivery system.

Abstract: An electronic smoking article includes a liquid supply region including liquid material and a heater-wick element operable to wick liquid material and heat the liquid material to a temperature sufficient to vaporize the liquid material and form an aerosol. The heater-wick element comprises a plurality of fused metal beads or particles.

Abstract: An e-vapor device may include a housing shell configured to receive a supply packet containing a pre-vapor formulation, a mouthpiece secured to an end of the housing shell, a puncture device within the housing shell, and a heater structure within the housing shell and arranged to be in thermal contact with the pre-vapor formulation. The mouthpiece is configured to transition from a protracted position to a retracted position. The puncture device is configured to pierce the supply packet to release the pre-vapor formulation when the mouthpiece transitions to the retracted position. The heater structure is configured to vaporize the pre-vapor formulation to generate a vapor.