Abstract: Methods for separating lean and fat from beef or other meats and the separation apparatus are disclosed. The methods use microbiocidal fluids to reduce or eliminate possible sources of contamination.

Abstract: A smoker box for use in a gas grill provides improved thermal distribution with a construction of: a fire resistant, heat-conductive housing having a base, a gas flow volume for smoke-generating combustible material and a chimney with a controlled-emission opening, wherein: a) the base having a perimeter that establishes a support for the gas flow volume; b) side walls extend inwardly from the perimeter towards a central area of the smoker box to form side enclosure faces for the gas flow volume; c) the side walls extend to a vertical chimney structure having a smoke-generating combustible material over the gas flow volume; and d) the vertical chimney structure has an adjustable cap above the vertical chimney element storage volume for smoke-generating combustible material which adjusts smoke flow out of the storage volume.

Abstract: The present invention pertains to a chocolate-like food product containing a highly polyunsaturated fatty acid-containing oil and fat and addresses the problem of providing one in which changes in flavor over time are suppressed. The present invention was accomplished by discovering that changes in flavor over time are suppressed in a chocolate-like food product containing 0.02-10% by mass of a highly polyunsaturated fatty acid and 0.01-1% by mass of a chelating material.

Abstract: To provide a delicious soft candy giving a mint-based feeling of coolness. Provided is a soft candy including 2.0% by weight or more and 15% by weight or less of oil or fat, and 0.2% by weight or more and less than 3.0% by weight of L-menthol and its derivative in terms of the solid content.

Abstract: A chewing gum base comprises rubber derived from Russian Dandelion (TKS). Methods of extracting and purifying the rubber are provided. Gum base compositions and methods of compensating for variable ratios of elastomer: resin in the rubber are disclosed.

Abstract: An apparatus has a kiosk for selling frozen confections such as shaved ice or ice cream. The apparatus includes a liquid topping dispenser assembly having liquid dispensing faucets that are operable by a customer outside the kiosk to dispense liquid toppings onto the frozen confection. The liquid topping dispenser assembly is mounted onto a sidewall of the kiosk such that an open space is formed. A gasket assembly is positioned within the open space.

Abstract: A process for producing a protein product for addition to raw meat wherein the source of the protein product is animal muscle or mechanically deboned meat. The animal muscle tissue is mixed with water and homogenized. Protein in the homogenate is solubilized. Solubilized homogenate is heated to a temperature required for pasteurization and/or sterilization according to known standards. The homogenate is then adjusted to a value at which the protein precipitates. The precipitate is free of bacteria and toxins and can be used as meat or added to raw meat for delivery to a consumer as uncooked meat.

Abstract: The present invention relates to a heat stable plant based protein product. Particularly, the invention relates to a heat stable plant based protein product which can be used as a meat substitute that can be heated by microwaves, fried or grilled. The present invention relates also processes for producing such heat stable plant based protein products.

Abstract: The invention relates to a method of preparing a meat analogue, said method comprising the steps of: providing proteinaceous fibres comprising, by weight of the proteinaceous fibres, 40-80 wt. % of water and 5-50 wt. % protein selected from dairy protein, egg protein, plant protein, fungal protein and combinations thereof; providing an aqueous gelling composition, comprising by weight of the gelling composition: i. 0.01-2 wt. % xanthan gum; ii. 0.01-2 wt. % galactomannan; iii. at least 80 wt. % water; combining 100 parts by weight of the proteinaceous fibres with 2-50 parts by weight of the aqueous gelling composition. The invention further relates to a meat analogue comprising an aqueous gelling composition and to the use of the aqueous gelling composition for enhancing juiciness in meat analogues.

Abstract: The present invention is directed to direct-fed microbials for use in improving the performance of an animal, improving the health of an animal, improving the environment of an animal, and combinations thereof. More particularly, the invention relates to isolated Bacillus strains 86 and 300, and strains having all of the identifying characteristics of these strains, for uses comprising the above-mentioned uses.

Abstract: The present invention relates to a feed composition using perilla meal, in which the ratio of omega-3 (omega-3) fatty acid and omega-6 (omega-6) fatty acid is adjusted to 1:4 or less to obtain livestock products, such as meat or milk, containing a large amount of unsaturated fatty acid. More specifically, the present invention related to a feed composition using perilla meal to produce livestock products with the ratio of omega-3 to omega-6 fatty acids being 1:4 or less which is a recommended ratio of the World Health Organization (WHO).

Abstract: A soft semi-moist composition, for example semi-moist extruded kibbles, is formulated to substantially maintain softness through storage in a blend with dry food compositions. Softness is maintained by hindering formation of protein-starch complexes during storage. In an embodiment, the soft semi-moist food composition comprises at least 0.5% of a free amino acid, such as glutamate, and the soft semi-moist composition has a pH at which the free amino acid is charged. In some embodiments, hydrolyzed animal or vegetable substrates are included to provide one or more free amino acids that are charged at the pH of the semi-moist food composition and maintain softness of the semi-moist food composition.

Abstract: Described herein are products comprising a xylose (e.g., D-xylose or L-xylose and another sweetener such as glucose). Exemplary products include cosmetic products, oral care products, therapeutic products, nutraceutical products, diagnostic, beverages, animal food products, and human food products. Methods of making the xylose containing products from biomass is provided.

Abstract: The present invention discloses a fat-soluble nutrient microcapsule and a preparation method thereof. The fat-soluble nutrient microcapsule comprises the following components in percentage by weight: a fat-soluble nutrient (0.2-51.6%), an antioxidant (0.2-5.0%), a wall material (41.4-97.6%) and a moisture (2.0-5.0%) and the ratio of the fat-soluble nutrient that keeps active in the fat-soluble nutrient microcapsule to the fat-soluble nutrient that is initially added is 0.990-0.997:1. The preparation method of the fat-soluble nutrient microcapsule comprises an emulsification process and a granulation process, wherein the emulsification is performed in a cavitation emulsifier. By the preparation method, the nutrient active substance of the fat-soluble nutrient microcapsule has less lost and high stability.

Abstract: Provided are pet food grains for reducing regurgitation after a meal, containing: puffed grains having a moisture content of 3% to 12% by mass, in which a proportion of grains, each of which has a surface with an arithmetic average surface roughness Sa of 14 ?m or greater which is measured using an L-filter having a nesting index of 0.25 mm, is 60% or greater, and a proportion of grains whose hardness immediately after being immersed in dilute hydrochloric acid (pH of 2.5) at 25° C. for 10 minutes is 2.5 kgw or less is 60% or greater.

Abstract: The present invention provides methods for creating a human diet equivalent for use in animal feed, animal feed compositions comprising a human diet equivalent, and methods for processing human foods into an animal feed ration.

Abstract: In a method of making a drink, a first predetermined quantity of a sweetener phase containing a base salt is dispensed into a bottle. A second predetermined quantity of an acidic aqueous phase is dispensed to the bottle. The bottle is sealed with a substantially airtight seal within a predetermined amount of time after the first predetermined quantity and the second predetermined quantity has been dispensed into the bottle. A fortified drink includes a first predetermined quantity of a sweetener phase, a second predetermined quantity of an acidic aqueous phase, a predetermined quantity of gesho extract and a pharmaceutically effective amount of an additive.

Abstract: Oxygenated beverages are described herein and methods for production of same. In an embodiment, a beverage delivery system is described including a container and an oxygen-containing aqueous liquid wherein the dissolved oxygen content is from about 25 ppm to about 50 ppm, where the liquid and a gas comprising oxygen within the container provide a pressure force of about 20 PSI to about 35 PSI on the interior surfaces of the container, and wherein the nitrogen content is very low causing a force of less than 17 PSI on the interior surfaces of the container.

Abstract: The present compounds and methods relate to formulations of a food preservative solution that includes a preservative agent, a stabilizing agent and a potentiating agent, wherein the potentiating agent amplifies activity of the preservative agent. Embodiments of the food preservative solution may utilize a compound including a preservative agent, a stabilizing agent and a potentiating agent to prevent food spoilage by presenting antimicrobial and antifungal properties.

Abstract: A system and methodology for rehydrating perishable items (e.g., flowers, fresh food items, such as fruits, vegetables, other produce, and nuts) during storage and transportation thereof. The osmotic rehydration apparatus includes a pressurized chamber, a humidifier, an ozone generator, an electrostatic sprayer, a reservoir containing saline, and an air compressor. The perishable items are placed in the osmotic chamber under positive pressure. A film of saline solution is applied to the surface of the perishable items via an electrostatic sprayer. The saline/chlorine film on the perishable items is dried, and the osmotic chamber is saturated with ozone gas via an ozone generator. The osmotic chamber is then saturated with tiny pure water droplets via a humidifier or an electrostatic sprayer. The pressure within the chamber is raised to a pressure above atmospheric pressure. The osmotic chamber is then placed inside a cooler at a temperature slightly above freezing.

Abstract: A method of using a fluid-immersion storage and cooking device having a thermal container that defines a first volume and a second volume includes disposing a first food item in the first volume. A second food item and a third food item are disposed in the second volume in a first position and a second position, respectively. A volume of fluid having a first temperature is circulated through the first volume to transfer thermal energy to the first food item. After a predetermined time, at least a portion of the volume of fluid is heated to a second temperature. A portion of the volume of fluid is conveyed to the second volume such that (1) the second food item is substantially submerged in the portion of the volume of fluid and (2) the third food item is disposed substantially outside of the portion of the volume of fluid.

Abstract: A food product flavoring apparatus is provided. In some embodiments, the apparatus includes a removable container configured to contain a flavor target, a means for agitating the flavor target, and a housing. The housing is configured to receive the agitated flavor target when the removable container is adjacent the housing such that the container opening is aligned with the housing opening. The apparatus further includes a means for applying a flavoring agent to the agitated flavor target a means for removing substantially all residual flavoring agent from the housing after the flavor target has been flavored. A method of applying a flavoring agent to a flavor target is also provided.

Abstract: A method of making bacon styled sliced pork by cutting a layer of muscle and fat from an outer surface of a pork ham. After smoking and curing the layer, the layer is rolled out and cut into blocks. The blocks are then fed into a slicing machine to make slices of bacon style pork.

Abstract: A snack food pellet comprising a plurality of starch granules forming a layer, the granules comprising ungelatinized starch, the granules being pressed together into mutual contact to form an agglomerate of the starch granules. Also disclosed are a method of manufacturing such a snack food pellet and a method of producing an expanded snack food piece from such a snack food pellet.

Abstract: The invention describes products, uses thereof, compositions thereof, and methods to prepare products formed from Maillard reaction products from a sugar donor and/or sweet tea extracts, stevia extracts, swingle (mogroside) extracts, one or more sweet tea extract components, one or more steviol glycosides, one or more mogrosides, one or more glycosylated sweet tea glycosides, one or more glycosylated steviol glycosides or one or more glycosylated mogrosides and an amine donor/reactant.

Abstract: The present disclosure provides methods for enhancing sweetness of certain sweeteners using rebaudioside F. The application also provides compositions comprising rebaudioside F as a sweetness enhancer, such as beverages, a sweetener compositions, and beverage syrups.

Abstract: Provided are a method for producing a polysaccharide thickener-containing preparation in which formation of lumps is suppressed when the polysaccharide thickener-containing preparation is added to a liquid, and in which the inherent thickening function or gelling function of the polysaccharide thickener is exhibited satisfactorily; and the like. The method for producing a polysaccharide thickener-containing preparation comprises granulating a polysaccharide thickener using one or more binder liquids, wherein a starch decomposition product having a DE of 1 or more and 50 or less, and at least one member selected from the group consisting of pullulan, guar gum, guar gum decomposition product, gum arabic, gum ghatti, soybean polysaccharides, pectin, and alginic acid and derivatives thereof are used as components of the one or more binder liquids.

Abstract: An object of the present invention is to provide a new application of bamboo based on new functions. A method for producing a fermented bamboo extract comprises a pulverization step of pulverizing bamboo to obtain bamboo powder, a fermentation step of fermenting the bamboo powder with lactic acid bacteria to obtain a fermented bamboo product, and an extraction step of subjecting the fermented bamboo product to hot water extraction to obtain an extract.

Abstract: The invention relates to a composition comprising polyphenols, protein and a final moisture content of at least about 0.1% by weight and methods of making the same. In some aspects, a composition of the invention comprises about 5% to about 40% polyphenols by weight and about 60% to about 90% protein by weight. In other aspects, methods of producing compositions comprising polyphenols and protein are provided.

Abstract: The invention describes sweetening compositions and methods to prepare sweetening compositions containing steviol glycosides, salts, and other natural or synthetic sweeteners with improved solubilities and sensory profiles.

Abstract: A frozen confection which need not include any ingredients of animal origin, such as milk ingredients, and yet which provides the indulgent sensory experience of ice cream. The experience is reflected in excellent texture, mouth feel and melt profile. The compositions of the invention include a saturated oil, such as coconut oil, a vegetable protein such as pea protein, nut solids such as almond solids, sugar solids and optionally an emulsifier and/or a stabilizer. More specifically, the frozen confection of the invention comprises 6-10 wt % saturated oil, 0.5-4 wt % vegetable protein, 1-8 wt % nut solids, 10-25 wt % sugar solids and 0-1 wt % emulsifier and 0-1 wt % stabilizer.

Abstract: A method of alleviating symptoms of, or treating, pancreatic beta-cell damage in a subject includes a step of identifying a subject having pancreatic beta-cell damage. Multiple cycles of a diet protocol are administered to the subject. The diet protocol includes administering of a fasting mimicking diet and a re-feeding diet where the fasting mimicking diet is provided for a first time period and the re-feeding diet is provided for a second time period.

Abstract: An oral product includes a body that is wholly receivable in an oral cavity. The body includes a mouth-soluble polymer matrix, cellulosic fibers embedded in the mouth-soluble polymer matrix, and nicotine or a derivative thereof dispersed in the mouth-soluble polymer matrix. The oral product is adapted to release the nicotine or a derivative thereof from the body when the body is received within the oral cavity and exposed to saliva.

Abstract: A aerosol-generating article is provided, including a plurality of components assembled within a wrapper to form a rod having a mouth end and a distal end upstream from the mouth end, the plurality of components including: an aerosol-forming substrate comprising plant material and an aerosol former, the aerosol-forming substrate having an aerosol former content of between 5% and 30% by weight on a dry weight basis; and a filter segment downstream of the aerosol-forming substrate, the filter segment including fibres of at least about 12 denier per filament.

Abstract: The present invention provides a device for extinguishing a smoking product such as a cigarette or cigar. The device is inserted into a filter attached to a smoking product. The device includes a container for an extinguishing agent adapted to move from a first state wherein the extinguishing agent is not released from the container, to a second state where the extinguishing agent is released from the container.

Abstract: Embodiments of an electronic vapor provision system having a longitudinal axis are disclosed. The electronic vapor provision system includes a control unit and at least one cartridge configured to engage with and disengage from the control unit substantially along the longitudinal axis. The at least one cartridge includes a reservoir of liquid to be vaporized. The electronic vapor provision system further includes an induction heating assembly including at least one drive coil and a plurality of heater elements. The heaters elements are located in the at least one cartridge for vaporizing the liquid. The at least one cartridge is configured to feed liquid from the reservoir onto the heater elements for vaporization. The at least one cartridge is located, when engaged with the control unit, such that the heater elements are within the at least one drive coil. The electronic vapor provision system is configured to support selective energization of different heater elements from the plurality of heater elements.

Abstract: A power supply assembly for an e-vaping device may include a coupling interface configured to couple with a cartridge to configure the e-vaping device to generate a vapor, a light-emitting device, and a light tube structure extending from the light-emitting device and through the coupling interface. The light tube structure may channel light emitted by the light-emitting device to emit the light into a reservoir of the cartridge to cause at least one portion of the cartridge to emit at least a portion of the channeled light to an external environment.

Abstract: A non-rebuildable tank for a portable vaporization device is disclosed. According to at least one embodiment, the non-rebuildable tank includes a heating element and a wick that are enclosed within a tank enclosure filled with liquid that is consumable and/or inhalable as a vapor. The wick is a metal or ferrite mesh element that surrounds or encircles the heating element so that the wick controls a flow of liquid to the heating element by absorbing the liquid and slowly wicking the liquid into the heating element.

Abstract: The disclosure provides a wrist accessory. In one example, the wrist accessory includes: (1) a wrist band sized to be received around a wrist of a wearer, and (2) a vaping device coupled to the wrist band. In another example, the wrist accessory includes: (1) a wrist band sized to be received around a wrist of a wearer, (2) a watch coupled to the wrist band, and (3) a vaping device, coupled to the wrist band, having a mouthpiece, a reservoir for product, and a vaporizer.

Abstract: A portable vaporizer includes a housing that has a spring-loaded cartridge chamber configured to accept a removable vaporizer cartridge. The portable vaporizer includes a lid configured to secure the cartridge in the cartridge chamber. The lid includes a seal and a vapor port through which a user can receive a vapor from the cartridge. The seal includes a vapor aperture configured to align with a mouth of the cartridge when the lid is closed and forms a closed fluidic path from the vapor port to the cartridge through the vapor aperture in the seal. The portable vaporizer includes a sensor configured to detect when a user inhales through the vapor port. The portable vaporizer controls an electrical current that is delivered to the cartridge to vaporize contents of the cartridge when the sensor detects that the user is inhaling through the vapor port.

Abstract: The present invention relates to a susceptor assembly (1) for inductively heating an aerosol-forming substrate and to a method for producing such an assembly. The susceptor assembly comprises a first susceptor (10) and a second susceptor (20). A Curie temperature of the second susceptor is lower than 500° C. At least a portion of an outer surface of the second susceptor comprises an anti-corrosion covering (30) and at least a portion of an outer surface of the first susceptor is exposed. The invention further relates to aerosol-generating article comprising an aerosol-forming substrate and a susceptor assembly.

Abstract: An atomizer and an electronic cigarette with an atomizer are disclosed. The atomizer includes an atomizer body, in which the atomizer body includes a shell, a suction nozzle assembly mounted at the top of the shell, a liquid chamber and an atomization core disposed in the shell. An electronic cigarette with the atomizer is disclosed as well. The electronic cigarette can prevent liquid accumulation caused by long-time static placement and various misoperations. Furthermore, cigarette liquid does not leak during injection. The components of the atomizer such as the suction nozzle or the base do not need to be disassembled, so that the cigarette liquid is convenient to inject, and the user experience is good.

Abstract: Dual coil vaporizer inhalation cartridge for high viscosity oil or resin is a specially designed vapor cartridge that includes a second independent heating coil in the oil tank or tank chamber that heats the inhalation oil or resin to reduce its viscosity prior to entering the vaporization chamber where it is vaporized for inhalation. Dual coil vaporizer inhalation cartridge for high viscosity oil or resin uses special electronics to power and control the tank heating coil with the battery and battery switch on a standard battery module for a vaporizer inhalation device, which also powers and controls the vaporization heating coil. The tank heating coil functions to heat and melt the oil/resin or otherwise lower its viscosity to allow the oil/resin to become more thin and runny so that the material may flow more easily through the wick and its capillary action to be successfully transferred to the atomizer heating coil for vaporization.

Abstract: An aerosol delivery device having condensing and non-condensing vaporization functionality is provided. The aerosol delivery device may comprise at least one housing, and a first element and second element contained within the at least one housing. The first and second element may be configured to activate and vaporize components of an aerosol precursor composition, and thereby form respectively a condensing vapor and non-condensing vapor. In response to a flow of air through at least a portion of the at least one housing, the condensing vapor or non-condensing vapor may be combinable with the air to form an aerosol.

Abstract: A cartridge includes an air flow passageway defining a first airflow direction, a heating element having a longitudinal axis, the longitudinal axis perpendicular to the first airflow direction, and a jacket at least partially surrounding the heating element along the longitudinal axis of the heating element and defining a second airflow direction perpendicular to the first airflow direction.

Abstract: The present invention relates to a token system for a shirt. The token system has a connector or eyelet that is integrated into the shirt. A chain or flexible connector is connected to the connector or eyelet and also to a wood token. In some iterations of the token system, the connector or eyelet is positioned in a lower corner of the shirt and more particularly, some embodiments position the eyelet on or near the hem and seam of the shirt. In this way, the token system provides for convenient access to “knock on wood” to increase a person's luck.

Abstract: An underpants garment to be worn by a user has a waist opening and two leg openings. A first portion of the underpants faces a crotch region of the user, and a second portion faces a buttocks, sides, and front hip regions of the user. A first attachment region extends from the waist opening to a first of the two leg openings. The first attachment region releasably couples the first portion to the second portion along a first side of the user's crotch region. A second attachment region extends from the waist opening to a second of the two leg openings. The second attachment region releasably couples the first portion to the second portion along a second side of the user's crotch region.

Abstract: A wader comprising a body portion and a bootie. The bootie is attached to the body portion. The bootie is comprised of a toe piece, an ankle piece, and a sole piece. The toe piece, the ankle piece, and the sole piece are adhered together to form the bootie. The toe piece has an outside surface, and the toe piece comprises a raised neoprene area on the outside surface. The ankle piece has an inside surface, and the ankle piece comprises a raised neoprene area on the inside surface. The toe piece, the ankle piece, and the sole piece are all comprised of a neoprene material. The raised neoprene area on the inside surface of the ankle piece is configured to wick moisture up and away from the foot of the wearer.

Abstract: Provided is a brassiere which is supremely comfortable and which has an excellent breast movement mitigation effect, in other words, excellent movement mitigation properties. The brassiere includes a front part which covers right and left breasts of a wearer, a pair of left and right shoulder straps which are connected to an upper part of the front part, and a pair of wing parts arranged on the left and right of the front part, wherein the front part includes a pair of inner cup parts arranged on the wearer side, and a front cup part arranged outside the inner cup parts, the front part includes a reinforced part having a predetermined width, and the ratio (S2/S1) of elongational stress (S2) of the reinforced part of the front part to elongational stress (S1) of a non-reinforced part of the front part is 1.2/1 to 700/1.

Abstract: A bra structure for use in reducing the risk of truncal lymphedema after unilateral mastectomies. The bra structure includes a compressive layer that provides compression around the residual breast via a hole in the layer, the mastectomized site, the back, and the left and right axillae. This allows the breast to pass through the compressive layer without creating a pocket between the fabric and sternum where lymph fluid could pool. The structure also preferably includes a fabric overlay on top of the compressive layer that includes a cup to hold the residual breast.