Abstract: A separation and singulation system for presenting shrimps or other product individually to a processor. The separation and singulation system includes a divider pan that separates a layer of shrimp into several lanes, a shaker pan that receives the lanes of shrimp and agitates them to separate clumps of shrimp and a flume for providing further singulation and acceleration of the shrimp. The singulated, separated shrimps are then sent to a processor.

Abstract: The present invention provides an anti-oxidant composition comprising (a) an extract obtained from or obtainable from a plant of the Labiatae family, (b) an extract obtained from or obtainable from a plant of the genus Matricaria or of the genus Chamaemelum.

Abstract: There is described a method of treating cut plant material, in particular a process of exposing cut plant material to a fog comprising sanitised water droplets comprising the steps of: providing a quantity of cut plant material; and exposing the plant material to a fog comprising sanitised water droplets. In the method the droplets impinge on the plant material at a velocity of at least 5 m/s, and the fog is released from one or more apertures, the lowest separation between the one or more apertures and the plant material being less than 3 mm, preferably less than 2 mm. The plant material may be exposed to the fog on its upward-facing side or on its downward-facing side. The method can reduce the extent of dehydration of cut plant material during processing and transportation while at the same time, offering a degree of sanitation of the product. An apparatus for carrying out the method is also described.

Abstract: The present application relates to an allulose-containing composition for promoting excretion of vegetable lipids from the body and a food comprising the composition of the present application and vegetable lipids.

Abstract: The invention relates to a method of making a butter product, comprising the steps of: providing a butter raw material having a fat content at least 35% by weight; adjusting the nonfat dry matter of the butter raw material to a range of 0.15% to 1.8% by weight; optionally churning the butter raw material to provide butter; adjusting the pH to provide the butter product having a pH in the range of 4.5 to 8.5. The invention also relates to butter having a fat content of at least 80% by weight, a nonfat dry matter in the range of 0.15% to 1.8% by weight and a pH in the range of 4.5 to 8.5.

Abstract: A method for producing tofu coagulant includes preparing a water phase of a mineral salt coagulant solution for tofu and an oil phase of a food fat derived from plant materials, and stirring and mixing, while cooling to 50° C. or lower, at least one of the water phase and the oil phase, or cooling to 50° C. or lower immediately after emulsification of the composition stirred and mixed. The tofu coagulant with a W/O type composition is formed.

Abstract: Provided are edible emulsions that can be used as smoothies, creamers, syrups or other products to be used in food or consumed directly. The emulsions contain relatively high amounts, such as 10%-50% by weight of a protein composition, such as one or more of nut butters, whey, and, optionally, collagen, and very low amounts of a surfactant, typically less than 2%, such as less than 1.5%. The resulting emulsions are stable and have large particles in the range of about 3 ?m, 4 ?m or 5 ?m to 10 ?m or 15 ?m. As a result, the emulsions have a creamy consistency.

Abstract: The purpose of this patent application is to obtain a patent on Olive Oil Jelly. The main purpose for this invention is to benefit the food industry and average consumer, campers and Astronauts alike. Olive oil in the tradition bottle is messy and leaves oil residue or stains on surfaces that it touches or drips on. The current state of Olive Oil is via a bottle and when the bottle is touched it is usually laced with greasy oil that will stain counters, clothes or hands. When Olive Oil is poured into the pan, olive oil splashes onto the counter, burner and all over the bottle. Then typically when Olive Oil is done being used, the cook or chef places it back in the pantry further getting more olive oil on hands, clothes, counter and pantry. The Olive Oil Jelly will alleviate the mess, while gaining time efficiency in terms of having the Olive Oil already measured out and already properly spiced.

Abstract: A method is provided for preserving cooking oil in a food fryer which comprises contacting the oil in situ with at least one oil-permeable cement body which is a stand-alone block and which has been hydraulically hardened from a paste comprising (i) white OPC clinker, (ii) white OPC or (iii) a mixture of white OPC clinker and white OPC, wherein the porosity of the cement body, estimable from the difference between its water-saturated and dry weights, is 30-55%, pores in the body being oil receptive by virtue of low un-bound water content.

Abstract: A protein fraction and an oxidation stable fat fraction are recovered from poultry containing fat, bone and protein. The poultry is comminuted, solubilized with a food grade acid or base to form a liquid protein fraction and a solid fat fraction. The protein in liquid fraction is precipitated and the protein product retains the color of raw meat.

Abstract: The present invention relates to a process for increasing the oxidative stability of short path evaporated oils, by adding to short-path evaporated treated oil at least one other oil. It further relates to a composition comprising short-path evaporated treated palm oil and, at least one other oil. Furthermore, it relates to the food products comprising these oils with improved oxidative stability.

Abstract: The present invention relates to coffee beverage compositions comprising soluble coffee solids and particles of roast coffee beans and with reduced formation of scum and a low content diterpenes. The invention further relates to methods of producing such coffee beverage compositions by removal of oil from a slurry of particles of roast coffee beans.

Abstract: A method for the production of a product mass, in particular a chocolate mass, as a basic mass for foodstuffs, with a plurality of ingredients and a recipe total fat content, using a conching device with a conching container, which can be opened and closed hermetically sealed. The method includes filling of the conching container with a low-fat partial mass, which includes at least a part of the plurality of ingredients and has a fat content which is smaller than the recipe total fat content. Furthermore, the method includes a first conching of the low-fat partial mass with a closed conching container and second conching of the low-fat partial mass with an opened conching container with simultaneous active drying of the low-fat partial mass. Before the second conching, the method includes an addition of a further part of the plurality of ingredients to the low-fat partial mass until a fat content is reached in the range from approximately 11% to approximately 17%.

Abstract: A method for preparing a Pickering emulsion using a peanut protein isolate includes preparing a peanut protein isolate dispersion liquid from a peanut protein isolate solution as a raw material; preparing a mixed dispersion of protein and polysaccharide using a polysaccharide solution and the peanut protein isolate dispersion; adding transglutaminase to the mixed dispersion of protein and polysaccharide, preparing a monolithic gel by cross-linking reaction; preparing a microgel particle dispersion by using the monolithic gel as a raw material; and further adding the microgel particle dispersion to an edible oil to obtain a Pickering emulsion. During the preparation process, no inorganic material is added, and the obtained Pickering emulsion has good biosafety and strong biocompatibility. The prepared Pickering emulsion can keep stable at room temperature for 30 days or more, and can be used as a delivery system for fat-soluble and photosensitive active substances.

Abstract: The present disclosure generally relates to metal complex or metal chelate compositions comprising minimal nanoparticles wherein the compositions maintain flowability.

Abstract: An animal feed supplement and an animal feed composition including said animal feed supplement and methods of making said animal feed supplement and animal feed composition. The animal feed supplement includes at least one organosulfur compound and at least one bioflavonoid.

Abstract: A particulate dry bird feed includes, in combination forming greater than 50% by mass of the feed, a protein source and an added vegetable oil-based or animal fat or fatty acid that is admixed together with the protein source, and less than 50% by mass grain or grain-derived ingredients. The invention extends to a method of manufacturing a particulate dry bird feed and to a method of feeding a granivore.

Abstract: Cannabis extract subjected to a Pulsed Electric Fields (PEF), High Temperature Short Time (HTST), Heat, High Pressure Processing (HPP) and weak acid preserves the cannabis extract. This process delays, maintains, inhibits, retards and/or reduces the rate of plant derived and/or synthetically derived cannabinoid extract deterioration or degradation and is ideally used in beverages, foods and other consumer products, including a juice product. In addition to preserving the product, the weak acids are preferably citric acid and lemon juice to both inhibit action of oxidative enzymes in the packaged product, but to also inhibit hepatic enzymes in vivo to improve the duration of bio-activity, improve bio-availability, and optimize bio-effects of cannabinoids.

Abstract: A pressurization processing system that performs pressurization processing on a target by immersing the target in the sea or a lake, includes a housing body that is configured to house the target, a buoyancy body that is configured to float the housing body, a weight body that has a specific gravity greater than that of seawater or lake water, and a separation mechanism that separably connects the housing body and the weight body. In the system, the buoyancy body includes a housing bag having water permeability, and the housing bag houses a plurality of hollow glass spheres, and is immersed in the seawater or the lake water so that a space between the plurality of hollow glass spheres housed in the housing bag is filled with the seawater or the lake water.

Abstract: The present invention provides noodles which are rich in dietary fiber and low in carbohydrate but have an excellent texture. The present invention also provides a noodle mix comprising from 10 to 60% by mass of an indigestible starch derived from one or more of wheat, tapioca, corn and sweet potato, and from 5 to 30% by mass of a modified starch having a gelatinization starting temperature lower than that of a raw material starch thereof by 0.1° C. or more, and the mix having a protein content of 8 to 20% by mass.

Abstract: A method of processing seed to nutritionally enhance food where seeds are placed in a tank and sanitized, and then washing and hydrating the seeds. The seeds are then allowed a period of germination before the seeds are dried for a predetermined amount of time and cooled.

Abstract: The present invention is a food product and a method of creating the food product that satisfies the need for a homogenized dispersion that disperses throughout meat, wherein the particle size of macromolecular ingredients within the dispersion is reduced to form a more stable homogenized dispersion with increased ingredient functionality. This permeated meat offers added health benefits such as the substitution of the anti-oxidant rich olive oil for problematic animal fat.

Abstract: The present invention relates to a sweetening composition comprising neohesperidin dihydrochalcone (NHDC) and gamma-cyclodextrin, to the use of the sweetening composition for sweetening ingestible products, namely, food products and pharmaceuticals, and to an ingestible product comprising the sweetening composition. Furthermore, the present invention also relates to the use of a composition comprising neohesperidin dihydrochalcone and a cyclodextrin selected from beta-cyclodextrin and gamma-cyclodextrin as taste-masking agent, to a process for masking unpleasant tastes in ingestible products, namely in food products and pharmaceuticals, and to ingestible products which comprise unpleasantly tasting substances and the taste-masking composition.

Abstract: The invention relates to a nutritional composition comprising a Human Milk Oligosaccharide (HMO) having an effect on the promoting, enhancement or improvement of the short term memory of the subjects in infants and/or young children. The composition can be an infant formula. The HMO may be 2FL, Di FL and/or LNT and or LNnT or combinations thereof.

Abstract: A self-contained, consumer-ready product from a coconut that has a seed-case, a layer of coconut meat inside of the seed-case, and an internal cavity containing sterile coconut water, in a condition that is ready for a consumer to access and remove the sterile water within the coconut, and a method for providing such a product.

Abstract: The present invention is generally directed to processes for producing lactitol granulates. The present invention is also directed to lactitol granulates exhibiting one or more desirable and improved properties as compared to prior lactitol granulates.

Abstract: The present invention relates to a method for unwinding a bobbin (12) of a coiled sheet (13), the method comprising the steps of: providing a bobbin of a coiled sheet, the bobbin having a first rotation axis (17) and comprising a free portion (14) of the sheet unwound from the bobbin, the free portion (14) defining a contact line (16) as a line separating the free portion and the remaining of the coiled sheet (13); providing a roller (30) having a second rotation axis substantially parallel to the first rotation axis (17); putting the roller (30) in contact with the bobbin (12) at the contact line (16); unwinding the sheet from the bobbin (12) pulling the sheet in an unwinding direction such that an angle between the free portion of the sheet and a radius of the bobbin at the contact line is comprised between about 110 degrees and about 150 degrees or between about 200 degrees and about 300 degrees; and while unwinding the sheet from the bobbin keeping the roller in contact with the outer surface of the bobbi

Abstract: A device for loading and forming smoking articles has a body section. A first socket is formed in a top area of the body section. A second socket is formed in a bottom area of the body section. A plurality of channels is formed in a bottom area of the first socket. The channels extend through the body section into the second socket. The channels are formed around a perimeter of the first socket and each configured to hold a smoking article. A tube is formed in a center area of the first socket. A plate has a plurality of openings. The plate is rotatable within the first socket to allow one to align a desired number of the plurality of openings with corresponding channels of the plurality of channels. A pin opening is formed in a center area of the plate. The pin opening is aligned with the tube when the plate is inserted into the first socket. A pin member is insertable into the pin opening and the tube. The pin member secures the plate in position.

Abstract: A smoking apparatus with a conical shaped, tubular wrapper and a mouth tip is provided. The conical shaped, tubular wrapper is a hollow conical tube comprising a top end and a bottom end. The mouth tip is coaxially disposed at the bottom end of the tubular wrapper. The mouth tip is a conical tube having an internal channel that extends along a single axis from a first end of the mouth tip to a second end opposite to the first end of the mouth piece. A diameter of the second end of the mouth tip is less than a diameter of the top end of the tubular wrapper. The second end of the mouth tip is configured to be inserted into the tubular wrapper through the top end of the tubular wrapper for creating a coaxial connection between the tubular wrapper and the mouth tip.

Abstract: An accessory e-cigarette filter assembly that is essentially a protective sleeve for both a vaporizer and an exhale filter is disclosed. The device also allows for removably pairing an exhale filter to a vaporizer. In the preferred embodiment, the sleeve provides for the filter and e-cigarette to be juxtaposed however a mouthpiece for the filter and a mouthpiece for the e-cigarette are at opposite ends.

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 is formed of a carbon or graphite foam.

Abstract: A simulated cigarette having an elongated hollow cylinder and having a cavity there within, with a cylindrical wick disposed in the cavity, the wick having a radial clearance and longitudinal clearance with respect to the cavity for allowing the wick to freely slide along a longitudinal direction of the cavity. The simulated cigarette having a fan assembly disposed in the cavity adjacent wick and in an alternate embodiment having a flexible filter affixed to an end of the hollow cylinder.

Abstract: An aerosol generating device includes: a case; a container mounted inside the case to be movable in a longitudinal direction of the case and having an accommodating space configured to accommodate a cigarette; a heater disposed inside the case such that a front end thereof is inserted into the accommodating space of the container, the heater being configured to heat the cigarette when electricity is applied thereto; and an elastic support portion configured to elastically support the container with respect to the case.

Abstract: An electronic cigarette has an installing cavity formed at a bottom of the oil chamber, and a first internal thread arranged on an inner wall of the installing cavity. The glass guiding pipe has a pipe body and a flange sleeved and fixed on the pipe body, a first external thread connected with the first internal thread is arranged on a lateral side of the flange. The atomization core has a glass heating coil and an atomizing medium arranged at a top of the glass heating coil. Oil guiding holes are arranged on the flange, the oil guiding holes guide oil to the atomization core. An opening corresponding to the oil guiding hole is arranged on an inner wall of the oil chamber. A through-hole corresponding to the pipe body is arranged through a lengthways in the oil chamber, the through-hole connected with the installing cavity.

Abstract: An induction heating assembly for a vapour generating device includes a rechargeable power source and an induction coil. The induction coil is arranged to heat, in use, a susceptor and is also arranged to receive, in use, an electromagnetic field generated by an external source to charge the power source.

Abstract: A pulmonary delivery device (300) with a first chamber (206) adapted to thermally vaporise a quantity of a first fluid to form a relatively warm first vapour and a second chamber (208) adapted to atomize a quantity of a second fluid without heating of the second fluid to form a mist of a relatively cold, second vapour, the device further comprising an outlet via which, in use, a user can inhale a mixture of the first and second vapours. The second chamber is in the form of a passive atomiser wherein the second chamber is selectively or continuously in fluid communication with air, the second chamber including at least one flavouring or aroma wherein the flavour is inhaled by drawing air through the chamber.

Abstract: Apparatuses, including systems and devices (“vaporizers”), for vaporizing material to form an inhalable aerosol that include capacitive lips sensing to regulate the temperature of the vaporizer, including transiently boosting the temperature. Methods of operating a vaporizer having a capacitive lip sensor are also described.

Abstract: A method for controlling a vaporizer device may include determining a first temperature, vaporizing an inhalable substance at the first temperature, raising the first temperature by a temperature quantity, wherein a second temperature is a sum of the temperature quantity and the first temperature; and vaporizing the inhalable substance at the second temperature, wherein the temperature quantity is less than 3° C.

Abstract: A smoking article and a method for making a smoking article are provided.

Abstract: The present disclosure provides a dual-seal reverse pressure differential cartridge E-liquid injection method. The method includes: selecting an E-liquid guiding body configured to absorb, to a maximum degree, an E-liquid stored in an E-liquid storage tank, to avoid leakage of the E-liquid, while providing a smooth supply of the E-liquid. The method also includes assembling the E-liquid guiding body with a cartridge that includes an E-liquid storage tank. The E-liquid guiding body is in fluidic communication with the E-liquid in the E-liquid storage tank. In a negative pressure environment, the E-liquid is injected into the E-liquid storage tank. The E-liquid has a pressure P1. After the injection is completed, the cartridge is placed in a sealing bag, which is then sealed. The pressure inside the sealing bag is P2, P2>P1. The disclosed method can effectively avoid leakage of the E-liquid due to pressure changes in the external atmosphere.

Abstract: Single piece and multi-piece collar support/structure devices utilize durable and flexible materials and are configured to support and aid in maintaining structure, shape, and form throughout a shirt collar, as well reducing time for pressing. The design and location of collar support/structure devices is to be formfitting and sewn inside the fabrics and seams of the collar in a pocket. Collar support/structure devices are disposed into collars of garments as non-removable devices in permanently sealed pockets, and are also disposed into collars of garments as removable devices in pockets that are not permanently sealed. Collar support/structure devices substantially conform to shapes of collars in the pockets, and vary in thickness in proportion to material of the collars. Single piece devices optionally include portions having increased flexibility via cut-outs, thinner material, and woven inserts. Methods of forming articles of clothing having collar support/structure devices are also described.

Abstract: An athletic garment generally includes a short member, a supporter, and a plurality of straps. The short member may include a front panel, rear panel, two side panels, and a waistband. The supporter is dimensioned to releasably receive an athletic protective cup. The straps are coupled to one end of the supporter and are attached to the opposing rear panel of the short member.

Abstract: Aspects herein are directed to a sock having a first knitted strap extending from a lateral aspect of a collar of the sock, and a second knitted strap extending from a medial aspect of the collar of the sock. Each of the first knitted strap and the second knitted strap is knit with a plurality of courses extending from a first longitudinal edge to a second longitudinal edge of the respective knitted strap where at least a portion of the courses are formed using an elastomeric yarn. Use of an elastomeric yarn extending widthwise across each knitted strap causes the longitudinal edges of the knitted strap to curl toward a respective longitudinal midline along the technical back of the knitted strap which, in turn produces a tubular-like shape for each of the first knitted strap and second knitted strap.

Abstract: The present disclosure relates to a breathable, reusable, leakproof, absorbent, antimicrobial, waterproof and vapor disperser multilayer lining for clothing. A purpose of this lining is to avoid the release of body fluids such as sweat, blood, vaginal fluids, menstrual fluid, urine, breast milk or postoperative fluids.

Abstract: An upper-torso garment includes a first knit zone and a second knit zone. The first knit zone includes a knit structure with a single course of tuck binder stitches and having a first amount of flexural rigidity, and the second knit zone includes a knit structure with a plurality of tuck binder courses and having a second amount of flexural rigidity, which is different than the first amount of flexural rigidity.

Abstract: A woman's undergarment prevents brassiere cups for receiving breasts from sliding upward and prevents the breasts from spilling out of the brassiere cups, even if the wearer moves her body in any direction. A woman's undergarment with brassiere cups includes the brassiere cups, cup cover pieces, a support panel, side belts and, and straps. The cup cover pieces are each disposed to cover an outer surface of the brassiere cup and separated from the outer surface of the brassiere cup. Only a lower edge of the brassiere cup is sewn to a lower edge of the cup cover piece.

Abstract: The invention is a device that converts any article like jewelry (necklace, bracelet, choker, anklet etc) or material into a different form and use like hair band and belt etc.

Abstract: A brassiere and associated method of manufacture is presented. A graticulate support member is producible by additive printing. The graticulate support member may be positioned between each of a first cup cover and a second cup cover of the brassiere. The graticulate support member may include a thickness gradient devised to maintain rigidity of the formed cup from a maximum thickness medially centered at a first edge of the graticulate support member towards a minimum thickness realized at the extremity of a second edge.

Abstract: An electrical active unit (100) for generating a physical effect such as heat, cold or light emission, with a particular application to a temperature regulation system for regulating the temperature of a body, or to a light emission system to be worn by such a portion of a body. The electrical active unit (100) comprises a textile support (102) supporting: an active element (101) adapted for generating said physical effect; at least one electrical connection point (104) adapted to be connected to a power source and a controlling unit, and located on said active element (101); a sensor (106) adapted for being connected to the power source and the controlling unit, such that the electrical active unit may be connected to the power source and the controlling unit via the connection point in order to allow the powering of the active element by the power source and the activation/deactivation of said active element by the controlling unit depending on data sensed by the sensor.

Abstract: A garment portion made primarily from a material with low-stretch characteristics, having defined stretch zones with greater flexibility is provided herein. The stretch zones have slits through the garment portion. An interior layer having higher stretch characteristics than the garment body portion is affixed to the internal surface of the garment body portion in the area of the stretch zone. The result is a garment portion that is primarily constructed with a low-stretch material that has stretch zones allowing greater flexibility.