Abstract: Disclosed herein are embodiments of a coating composition comprising cellulose nanomaterials and emulsion systems. The coating compositions provide improved moisture barrier and wettability onto fruit surfaces and can control physiological activity and enhance storability of food products, such as fruits during ambient storage. Also disclosed herein are embodiments of dried and substantially dried coatings, films, products made with the coating compositions, and methods of making and using the coating compositions described herein.

Abstract: The invention relates to a method of producing a shelf stable ready-to-drink beverage product, comprising the steps of: providing an ingredient composition comprising micellar caseins and whey protein, having a total protein concentration of 1.5-8 wt. %, and wherein the composition has a casein to whey protein ratio of 90/10-60/40, adding divalent cations to provide a concentration of 3-20 mM free divalent cations in the ingredient composition, and 0.025-0.3 wt % of a stabilizing system comprising hydrocolloids, and subsequently heat treating the ingredient composition at ultra high temperature (UHT) at 135-150° C. for 3-30 s to form agglomerated proteins comprising casein and beta-lactoglobulin from the whey protein, the agglomerates having a size of 5-30 microns mean diameter D(4,3) as measured by laser diffraction.

Abstract: The present invention relates to a liquid and powder creamer composition comprising ultra-high oleic oils with an oleic acid content from 85 to 97% by weight of the total fatty acids in the creamer composition and oil soluble antioxidants. The invention also relates to a beverage composition comprising the liquid or powder creamer composition, and a method of making it.

Abstract: Disclosed is a method for the manufacturing of pasta filata cheese, wherein skim milk is first supplied to a transport system having a plurality of separate transport containers, wherein curd is produced from the skim milk in the region of a first process section of the transport system, by the addition of acidification cultures; wherein the curd produced is coagulated in the region of a second process section, wherein the coagulated curd is exposed to an acidification process for an acidification period in the region of a third process section; and wherein the acidified curd is removed from the transport system in an outgoing section at the end of the acidification period and is supplied to a subsequent process step in which the acidified curd is divided into portions. The curd remains in the transport system up to the removal of the curd after the end of the acidification process.

Abstract: A method of producing cheese, more particularly to a method for producing pierced cheese, and more particularly to a method for producing pierced cheese for slicing.

Abstract: Provided is a method for production of an improved myceliated green tea with increased herbal/vegetal/hay or floral notes, the method including the steps of providing green tea leaves, providing a fungal aqueous culture with Cordyceps sinensis fungus, inoculating the green tea leaves with at least a portion of the fungal liquid tissue culture; and culturing the fungal mycelium with the green tea leaves to produce the improved myceliated green tea, and teas produced by the methods disclosed.

Abstract: A coffee product is produced in the form of an effervescent tablet, typically in the shape of roasted coffee beans. The end-product, once the tablet is added to water, is an instant coffee having the aroma, flavor and taste of freshly brewed coffee, such as Arabica or Robusta coffee. The product will appeal to all senses—auditory, olfactory and have the visual effects of an effervescent tablet that can be made hot or cold. The product is convenient, easily accessible and done without the use of any machinery, apparatus or even electricity. This coffee product will create a new culture in the way people drink coffee nationally and globally.

Abstract: Methods and systems for providing processed cocoa nibs are provided. The methods involve coarse grinding cocoa nibs to form a slurry and subjecting less than all of the cocoa slurry to refining. The refined and unrefined volumes or portions of cocoa slurry are then recombined to provide a recombined cocoa product. The cocoa nibs produced by the method may be further processed to provide cocoa liquor or chocolate.

Abstract: The invention describes a method for the preparation of gelatin based gummy candies, wherein a liquid candy composition comprising gelatin, bulking agent and water is casted in a mold and allowed to set to provide the gelatin based gummy candies, and the gelatin based gummy candies are removed from the mold. The liquid candy composition comprises, based on the total weight of the composition, 20 w/w % or less water, and the mold is not capable of absorbing water from the liquid candy composition, and at least a portion of the mold that is in contact with the liquid candy composition is resilient. A liquid candy composition suitable to be casted in such a mold and capable to form gelatin based gummy candies upon setting therein is described.

Abstract: A method for manufacturing a food product, comprising mixing dehulled fava bean flour and vegetable protein flour to obtain a basic mixture, wherein the basic mixture has 15-30 wt-% of dehulled fava bean flour and 70-85 wt-% of vegetable protein flour; adding water to the basic mixture in an amount of 30-70 wt-% of the total weight of the basic mixture and water to obtain a hydrated mixture; kneading the hydrated mixture at a temperature of 100-150° C. in an extruder, to form a dough; and allowing the dough to exit the extruder via a cooling die to form the food product, wherein the temperature of the food product at the exit of the cooling die is 50-95° C.

Abstract: The present invention relates to a method of raising an aquatic animal in an aquaculture system, the method comprising: (a) contacting the aquaculture system with a water-treatment composition over a first period of time, wherein the water-treatment composition comprises Bacillus subtilis, Bacillus amyloliquefaciens, Bacillus licheniformis, Bacillus pumilus, Bacillus mojavensis, Pediococcus acidilactici, Pediococcus pentosaceus, and Lactobacillus plantarum; and (b) contacting the aquaculture system with a feed additive composition to feed the aquatic animal over a second period of time, wherein the feed additive composition comprises Pediococcus acidilactici, Pediococcus pentosaceus, Lactobacillus plantarum, and Bacillus subtilis 34 KLB.

Abstract: The present invention refers to a feed pre-mix composition suitable for the feeding of meat-producing animals. The feed pre-mix comprises olive oil and aromatic herbs or herb species from the plant genera of Origanum, Thymus, Salvia or Cistus. The feed pre-mix is mixed with conventional feed ingredients to prepare a final feed composition which is fed to animals. The invention also relates to the final feed composition and further meat produced thereby.

Abstract: Compositions suitable for ingestion by a companion animal and methods for increasing the consumption of water in the companion animal are disclosed. The composition may include water and a viscosity enhancing agent. The viscosity of the composition may be from about 5 cP to about 500 cP.

Abstract: A meat dewatering assembly (10) includes a support frame (12), a twin screw dewatering unit (14), a drive assembly (16) coupled with the unit (14), and a perforated housing (60). The unit (14) has a pair of tapered, non-parallel, intermeshed, helically flighted screws (52, 54) presenting nip clearances (59) between the fighting (55). The drive assembly (16) serves to counter-rotate the screws (52, 54). In use, emulsified meat is passed into the housing (60) during counter-rotation of the screws (52, 54), in order to compress the meat within the clearances (59) and thereby express water from the meat. Adjustment collars (38) permit selective size alteration of the nip clearances (59).

Abstract: A suspendable feed block system for animals has a feed block formed of a hardened mass of feed supplement material in block form, wherein the feed supplement material provides a source of magnesium. The feed block is molded around and encases a feed block support. The support has an elongated flexible element including a plurality of protuberances located intermittently along a length of the element. At least one end of the elongated flexible element protrudes from the feed block and is fastenable to a separate suspending component. A method of manufacturing the suspendable feed block system for animals is also provided. A mold can be used for forming the feed block with the support suspended or encased therein, and the mold can be biodegradable, edible, or both.

Abstract: The present disclosure relates generally to sports drinks with improved ability to rehydrate individuals especially after intense physical activities. Compositions for preparing the drinks are also provided. The sports drinks can also reduce muscle soreness or fatigue, improve muscle performance, and minimize muscle cramping.

Abstract: According to one or exemplary embodiments, there is provided a Gas Infusion Module that is a compact, inexpensive, adjustable, and easy to clean apparatus for infusing a beverage, such as coffee or tea, with a gas. The Gas Infusion Module controls the mixing of the gas with a liquid beverage in a homogenization element. To achieve an enhanced homogenization of gas and liquid, first the Gas Infusion Module regulates the pressure of gas that will enter the homogenization element and mix with the liquid. Additionally, the liquid and gas mixture passes through an outlet check valve which forces greater homogenization of the aerated fluid before it is dispensed for consumption.

Abstract: The present invention relates to a device for preservability enhancement based on cellular water activation.

Abstract: Systems and methods for providing food intervention, pumping up, and tenderization are discussed. While such systems can include any suitable component, in some cases, they include a needleless spray nozzle head that injects injectade into food without requiring the head to contact the food. In some cases, the head comprises an elongated needleless spray bar that defines multiple internal fluid channels that extend from a first end to a second end of the spray bar. In some cases, the head comprises a manifold system with a first manifold portion at the first end and a second manifold portion at the second end of the spray bar. In some cases, the first manifold portion directs the injectade towards the second end, and the second manifold portion directs the injectade towards the first end of the elongated needleless spray bar. Other implementations are described.

Abstract: Provided is a legume inspecting method and a legume food manufacturing method for enabling a state of an inner part of a legume to be inspected with high accuracy without destroying the legume. The legume inspecting method includes a step of irradiating a legume which has not been wet-heated with X-rays, and acquiring X-ray image information from X-rays which have passed through the legume, and a step of inspecting an inner part of the legume based on the X-ray image information.

Abstract: The present invention is directed to fruit flavored composition for coating farinaceous food material comprising fruit source, emulsifier, oil, dietary fibers and water, to fruit flavored farinaceous food material coated with the composition, to a process for preparing the coating composition and to a process for coating the farinaceous food material.

Abstract: An acid-oil dispersion composition for use in coating a cereal piece. The acid-oil dispersion composition comprising an edible acid particles dispersed in an edible oil component, wherein the acid particles are in a range of about 1 wt % to about 25 wt % of the acid-oil dispersion composition; and wherein the edible oil component is at an amount that is in a range of about 75 wt % to about 99 wt % of the acid-oil dispersion composition.

Abstract: Systems and methods for preventing dumping of a popping kettle in a popcorn machine above a preset temperature to facilitate fire containment are disclosed herein. In some embodiments, a popcorn machine can include one or more temperature control systems to prevent the popping kettle from exceeding a normal operating temperature range. In the event such systems fail, however, embodiments of the present technology include lock systems that will lock the popping kettle in an upright position before the kettle reaches a temperature that will ignite the popping oil. Locking the popping kettle in this manner prevents an operator from inadvertently dumping burning oil onto popcorn piled in the bottom of the cabinet, igniting the popcorn and causing the fire to spread. Locking the kettle can also provide additional time for a fire suppression system to extinguish the fire while it is contained in the kettle.

Abstract: A pureed nutritional product, a packaged nutritional product containing a pureed nutritional product, and a method of making the pureed nutritional product are provided. The pureed nutritional product includes from 50 wt % to 99.7 wt % of a blend of fruit and vegetable, at least one polyunsaturated fatty acid, at least one carotenoid, and RRR-alpha-tocopherol. The pureed nutritional product has an energy density of 0.4 kcal/g to 0.8 kcal/g. The pureed nutritional product has desirable consistency, texture, and mouthfeel characteristics.

Abstract: The invention relates to a savoury concentrate comprising the following components: a) 22-85 wt. % inorganic salt; b) 2-60 wt. % fat; c) 1-9 wt. % of psyllium seed husk gum; d) 0-25 wt. % of glutamate component selected from glutamic acid, edible glutamate salts and combinations thereof; e) 0-25 w.% starch component selected from native starch, pregelatinised starch, maltodextrin, modified starch and combinations thereof; f) 0-20 wt. % of sugar selected from monosaccharides, disaccharides and combinations thereof; g) 0-45 wt. % of vegetable matter selected from vegetables, herbs, spices and combinations thereof; h) 0-10 wt. % water; wherein the components a) to e) together constitute at least 55 wt. % of the savoury concentrate and wherein the components a) to h) together constitute at least 75 wt. % of the savoury concentrate.

Abstract: The present invention relates to a process for the manufacture of a suspension of mustard bran particles comprising the following steps: a) providing an aqueous dispersion of mustard bran particles originating from the seeds of black mustard (Brassica nigra) and/or the seeds of brown Indian mustard (Brassica juncea), said mustard bran particles having a volume weighted mean diameter of more than 300 ?m; b) producing a milled suspension of mustard bran particles by passing the dispersion one or more times through a high shear device selected from a high pressure homogenizer and an ultra-fine friction grinder, said high pressure homogenizer being operated at a pressure drop of at least 100 bar. Treatment of these types of mustard bran in a high shear device increases overall bioaccessability of the proteins contained in the bran. This is desirable in view of the high nutritional value of these proteins.

Abstract: The present invention relates to a method for preparing a fat-based flavour concentrate, comprising the following steps: (i) providing a fat/oil base ranging from 40 to 75% w/w and further providing a flavour precursor composition comprising at least one added polyol, at least one added amino compound, at least a dairy ingredient, and at least a particulate processing aid, wherein the ratio of the dairy ingredient to the particulate processing aid is from 1:1 to 4:1 (measured as w/w); (ii) continuous thermal processing of the flavour precursor composition with particulate processing aid suspended in the fat/oil base to generate a fat-based flavour concentrate, wherein heating step is performed in a continuous oil phase at a low moisture content ranging from 0 to 5% added water; and (iii) cooling the fat-based flavour concentrate.

Abstract: The use of a nucleobase or a nucleoside in a consumable to provide taste specific enhancing effect is provided.

Abstract: The invention relates to a process for producing highly soluble compositions containing purified steviol glycosides from Stevia rebaudiana Bertoni plant extract, more particularly Rebaudioside D. Obtained highly soluble compositions are useful as non-caloric sweeteners or in combination with sugar or high intensity sweeteners in edible and chewable compositions such as beverages, confectionaries, bakery products, chewing gums and the like.

Abstract: Suggested are preparations, comprising or consisting of (a) dehydroabietic acid, a salt of dehydroabietic acid and/or an extract containing dehydroabietic acid, and (b1) at least one sweetener that is different from saccharose and/or (b2) at least one flavonoid and/or (b3) at least one inorganic salt or mineral substance used in foods and/or (b4) at least one alkaloid present in foods and/or (b5) at least one terpene present in foods.

Abstract: The present invention relates to methods of using surface active compounds(s) in the preparation process for powders comprising beta-cyclodextrin and omega-3 fatty acids and derivatives thereof and to the dry powders and tablets comprising surface active compounds(s) preferably diglycerides, beta-cyclodextrin and omega-3 fatty acids and derivatives thereof.

Abstract: The invention is directed to a fruit flavored composition additive to farinaceous based material comprising a fruit source, starch, water and nutritional fiber, to a process for preparing the composition and to a fruit flavored farinaceous based material.

Abstract: Disclosed herein are non-egg compositions that can be used as egg substitutes. The disclosure is directed to egg substitutes and methods of manufacturing the same, and compositions comprising the egg substitutes, including edible compositions such as baked goods and edible emulsions.

Abstract: The present invention relates to a composition comprising compounds sensitive to oxidation and at least one iron-casein protein complex, wherein the complex is a non-micellar iron-casein complex comprising exogenous iron, casein and exogenous orthophosphorus. Such iron-casein complex advantageously does not cause significant oxidation of sensitive compounds such as LC-PUFAs, vitamins and polyphenols.

Abstract: A method for producing a nutritional composition comprising the steps: (a) providing a solution comprising at least one mineral for a nutritional composition; (b) adding at least one potato protein to the solution of step (a); (c) adding at least one carbohydrate and/or at least one fat to the solution of step (b); and (d) spray drying the solution of step (c).

Abstract: A steam peeling vessel for rotation about an internal axis of rotation, including at least one internal lifter having a longitudinal axis oriented at an oblique angle to the internal axis of rotation of the vessel. The vessel may include at least two internal lifters. The vessel may include a first lifter oriented at a first oblique angle to the axis of rotation, and at least a second lifter oriented at a second oblique angle to the axis of rotation.

Abstract: The invention relates to a food processing system (100) able to deposit and/or deliver food under a certain pattern and to heat and/or cook at least part of it, the deposition being done onto a deposition surface (103) by at least a deposition head (102) in one or a plurality of shapes and/or layers; the food processing system (100) further comprising cooking means, these cooking means comprising: —at least a laser source (110) of the diode type generating at least a laser beam (112) with a certain power and wavelength; —an optical system (120) designed to collimate and/or focalize and/or homogenize the laser beam; —a steering system (130) directing the laser beam from the optical system towards the food pattern deposited onto the surface (103), the steering system being able to cover a certain scanning area (111); such that the laser beam (112) is directed to at least part of the food pattern as it is deposited onto the deposition surface (103) or after it has been deposited so as to selectively heat and/or

Abstract: A consumable tobacco film strip adapted to dissolve in the oral cavity includes a tobacco component, a binder, a humectant, and optionally a flavorant. The tobacco component can include ground or powdered tobacco and/or a tobacco extract. Tobacco flavoring can be incorporated in the film strip by casting or extruding a mixture or the tobacco component may be added to a film strip after formation of the film. The film strips are adapted to dissolve and provide tobacco satisfaction.

Abstract: A method and apparatus for forming a smoking article are provided and involve engaging a heat generation segment and a tobacco rod segment with the wrapping material in a longitudinally spaced-apart relation, the outer wrapping material having a heat-conductive strip engaged therewith, and the heat generation segment and/or the tobacco rod segment at least partially overlapping one end of the heat-conductive strip. Lateral ends of the wrapping material are wrapped at most partially about the heat generation and tobacco rod segments such that the heat generation and tobacco rod segments cooperate with the heat-conductive strip to define a longitudinally-extending cavity accessible between the respective lateral ends of the wrapping material and heat-conductive strip. Aerosol generation elements are deposited into the longitudinally-extending cavity (i.e.

Abstract: A manual cigarette making machine including a casing with top and side walls, a compacting chamber access opening in the top wall located above a compacting chamber for receiving loose tobacco, a handle mounted for rotation generally perpendicular to the top wall attached to a driveshaft extending through the sidewall into the machine casing, a cam-driven tamper mechanism operated by the driveshaft for compressing loose tobacco in the compacting chamber, a cam-driven tobacco injection assembly operated by the drive shaft with an injection drive plate mounted for rotation generally parallel to the top wall, and a tobacco spoon associated with the tobacco injection assembly for transporting compressed tobacco from the compacting chamber to a hollow cigarette tube.

Abstract: A wrapper for a smoking article has a base web and a plurality of elements each having at least a pair of patch areas where diffusivity is in the range of 0 to about 0.2 cm/sec. Patches of adjacent elements are circumferentially offset from one another along the axis of a smoking article. The add-on material can be applied by gravure printing in a single pass in a chevron pattern such that an apex of the element is co-linear with substantially symmetrically spaced points on a trailing, outer edge of an adjacent element. Testing elements may be simultaneously printed with the add-on material to monitor diffusivity and/or presence of add-on material.

Abstract: Features relating to a cartridge for use with a vaporizer body are provided. The cartridge mates with the vaporizer body in a cartridge receptacle. The cartridge may include a cartridge body defining a reservoir configured to contain vaporizable material; a mouthpiece coupled to a proximal end region of the cartridge body; at least one proximal absorbent pad wedged within an internal volume of the mouthpiece; a mouthpiece seal with sealing ribs; a cannula defining a vaporization chamber extending through the cartridge body; a resistive heating element; a porous wick configured to draw the vaporizable material in the reservoir towards the vaporization chamber; an internal sealing gasket positioned in a distal end region of the cartridge body; a lower support structure positioned in the distal end region of the cartridge body; and at least one distal absorbent pad configured to wedge within a recess located in the lower support structure.

Abstract: An aromatic bead feeder for cigarette filters, comprising a conical part (1) and a push rod (2) directly or indirectly connected with the conical part. The the conical part includes a front cone part (11) and a rear extension part (12). The conical part and the push rod are indirectly connected into a whole through a connection part and are respectively located at two ends of the connection part or located at one end of the connection part. The connection part is an accommodating part (4) provided with an accommodating cavity and an aromatic bead outlet (41), and a cover (42) capable of being opened or closed is arranged at the aromatic bead outlet (41). The cylindrical positioning sleeves (7) matched with cigarette filters are arranged outside the conical part and the push rod.

Abstract: Disclosed herein are methods and apparatus for recycling cigarette waste, so that the reusable material (e.g., cellulose acetate, CA) in the cigarette waste may be isolated and reused. The cigarette waste is composed of a filter and a non-filter part. The apparatus includes at least, an adjusting unit and a treatment unit, respectively coupled to each other via a conveying member. The adjusting unit is configured to adjust the orientation of each cigarette so that each cigarette is aligned in sequence with the same orientation. The treatment unit is configured to cut out the non-filter part of each cigarette, and physically separating CA from the remaining part of the filter of each cigarette. Also disclosed herein is a method of recycling cigarette waste by use of the present apparatus.

Abstract: Device for generating smoke for a hookah, including a tray and a bowl, the tray being shaped for placement at the top of a hookah stem and including a receptacle suitable for receiving a smoking mixture, the bowl being shaped for arrangement at the top of the tray above the mixture, being suitable for receiving a heating element and including a base suitable for supporting the heating element and for imparting its heat to the mixture, and a cover closing up the bowl, the device being shaped to allow circulation of fluid from the bowl to the receptacle, the circulation including at least one baffle.

Abstract: A hookah and method for smoking a hookah are disclosed that permit more effective purging of “stale” wetted tobacco smoke from a hookah. The hookah includes a stem, bottle, and check valve in fluid communication with a dry smoke inlet of hookah. The valve is located in a ‘low’ position within the hookah for more effective use of positive pressure within the hookah for purging. The method includes purging wetted tobacco smoke through a valve that selectively leads to the dry smoke conduit.

Abstract: The present invention is a multi-functional hand tool that can be used in safely and securely retrieving and transporting fish, pet, and holding an object such as a cigarette or cigar for smoking without finger contact with the cigarette or cigar. The stretchable net of the present invention offers a user with a hoop and net of which the size can be changed by squeezing a pair of handles connected with a spring coil, thus, the user can retrieve large fish and hold the fish with a small opening by releasing the spring coil. The clip of the present invention has a jaw instead of a hoop and net. The jaw can be used to securely hold the cigarette or cigar by squeezing the handles and the user can use the clip for smoking without the user's fingers contacting the cigarette or cigar.

Abstract: A glow in the dark, cigar splitting tool apparatus such as a a cigar splitter, cigar cutter, or cigar punch. The cigar tool may comprise glow in the dark material, or may be at least partially covered by a glow in the dark material. Also claimed is a glow in the dark inlay for cigar tools such as splitters, cutters and punches.

Abstract: A mobile ashtray including: a top receptacle; a base, where the base is filled with a fluid; a connector, where the connector connects the top receptacle to the base. The top receptacle and base are preferably cup shaped. The connector includes female threads to receive male threads provided on the top receptacle and base.

Abstract: An e-liquid pumping assembly for supplying e-liquid to an atomizer includes a housing, an e-liquid bottle, and a pumping head assembly. The pumping head assembly includes a piston, a pumping body clamped with the e-liquid bottle by a first sealing portion, a pumping cover clamped with the pumping body, a feeding tube connected to the atomizer and the pumping body. The piston includes a first lower end inserted into the pumping body and a first upper end exposed from the pumping cover. The e-liquid suction pipe includes a second lower and upper ends respectively inserted into the e-liquid bottle and the pumping body. The piston is pressed to expel air from the pumping body so that e-liquid enters the pumping body through the e-liquid suction pipe. The piston is again pressed for pushing the e-liquid out of die pumping body to the atomizer through the feeding tube.