Abstract: Fresh pasta filata cheese with a fat content equal to or lower than 0.5% w/w comprising a curd of fully skimmed milk and at least one vegetable oil and production process thereof.

Abstract: Methods are described for creating shapes for the frozen liquid contents stored within single-serve pods used in dispensing machines for products such as coffee. Shapes may include freezing a liquid held statically in the pod in various orientations. Methods may include freeze/thaw/refreeze strategies, freezing the liquid while the pod is spinning or tumbling, use of preforms from molds, preforms made with probes, and/or use of preforms that have been formed by extrusion or pressing. In some embodiments, a shape is produced that does not interfere with the entrance of entrance or exit needles projected into the pod by the dispenser and shapes that do not interfere with the flow of a melting/diluting liquid during its transit from entrance to exit needle.

Abstract: The present disclosure provides various kinds of coffee drinks such as espresso using compressed coffee bean blocks or coffee particles finely separated in a compressing process, thus allowing people to enjoy unique deep and rich flavor of the roasted coffee bean, and vacuum packs a coffee bean tea-bag by a vacuum wrapper, thus maintaining the flavor of the roasted coffee bean for a lengthy period of time, and utilizing compressed coffee as an air freshener.

Abstract: The present invention relates to a chocolate-like food containing a highly unsaturated fatty acid-containing fat or oil, and the objective of the present invention is to provide such a chocolate-like food that is suppressed in change in the flavor over time. The present invention is able to suppress change in the flavor over time of a chocolate-like food containing a highly unsaturated fatty acid-containing fat or oil by adjusting the pH thereof to a value within a predetermined range. It is preferable to use a highly unsaturated fatty acid-containing fat or oil which has been subjected to antioxidation treatment. It is preferable that the antioxidation treatment is carried out by dispersing water phases, in each of which a predetermined amount of a water-soluble antioxidant is dissolved, in the highly unsaturated fatty acid-containing fat or oil such that the water phases have particle diameters of 300 nm or less.

Abstract: The present disclosure provides frozen confectionary products comprising a base frozen confection, wherein the base frozen confection comprises i) a vegetable or vegetable derivative component and ii) one or more sweetening agents. The frozen confectionary products provided in the present disclosure may optionally comprise an oil, an emulsifier, a stabilizer, a salt, and water.

Abstract: Disclosed are compositions useful for improving or enhancing the organoleptic properties, especially mouth feel and surface cooling effect, of pellet chewing gum. The compositions having a core chewing gum region with a Shore A hardness of less than 40, specifically less than 35; and a friable coating region providing a significant cooling effect as exhibited by rapid endothermic surface coating dissolution.

Abstract: Disclosed herein are chewing gum compositions having fat polymorphs that are predominantly beta prime and/or beta over alpha. Also disclosed are methods of forming chewing gum compositions having predominantly beta prime and/or beta fat polymorphs which have sufficient textural properties to be processed into wrapped/packaged chewing gum products or coated to coated chewing gum products. Improved methods of forming and conditioning chewing gum to reduce costs, cut down on conditioning time, and to improve gum sensory properties are disclosed.

Abstract: The invention is directed to a confection package comprising of a handle (8), a planar sheet (7) and a plastic mould product. The plastic mould product (1) comprises of a space (2) for a confection fluidly separated from a space (3) for one end of a handle (6), and a horizontal planar surface (5). An offset intermediate part (11, 22) of the handle (6) is sealed at its upper end (13) to the planar cover sheet (7) and at its lower end (14) to an upper end (15) of a wall part (16) of the plastic mould product (1) which wall part (16) horizontally separates the space (2) for a confection from the space (3) for one end of a handle (6). The upper end (13) of the handle (6) is positioned above the planar surface (5).

Abstract: Devices and systems for dispensing flavored, frozen flowable foods are disclosed. Such devices and systems may include a flavor injection and blending assembly having an inner surface that tapers inwardly near an outlet end to form a nozzle that aids in coalescing strands of frozen flowable confection, formed during mixing, into a unitary form. Flavor injection and blending assemblies having a first mixing vane and a second mixing vane welded to one another are disclosed. Sanitizing systems configured to provide water to a flavor injection and blending assembly are also disclosed.

Abstract: The present disclosure relates to a method for preparing an ice cream cone, formed by a cone-shaped wafer and a layer of chocolate arranged on the inner face and upper edge of said wafer, with ice cream inside the ice cream cone. Another object of the invention is the ice cream cone obtained from said process.

Abstract: A frozen dessert includes a gelato layer and a meringue layer positioned on top of the gelato layer, wherein the meringue layer is heater to harden and color a top surface thereof. A method of making and packaging the frozen dessert includes making gelato for a gelato layer of the frozen dessert, adding the gelato to the container, placing the container and gelato in a blast chiller, making meringue for a meringue layer of the frozen dessert, adding the meringue layer on top of the gelato layer in the container and heating the meringue layer.

Abstract: The invention relates to a method of producing a food or beverage product, comprising the steps of: providing an ingredient composition comprising micellar caseins, whey protein and plant protein having a pH of 5.9-7.1, preferably 6.2-6.8, and having a concentration of 1 to 15 wt. % of total proteins, and wherein the composition has a micellar casein to whey protein ratio of, 90/10 to 60/40 and a micellar caseins and whey protein to plant protein ratio of 80/20 to 20/80, adding divalent cations to provide a concentration of 2.0-10 mM free divalent cations in the ingredient composition and subsequently heat treating the ingredient composition to form agglomerated proteins comprising micellar casein, whey protein and plant proteins, the agglomerates having a size of 5 to 50 microns as measured by D(4,3) mean diameter as measured by laser diffraction. The invention also relates to a product obtained by this method.

Abstract: The invention describes a process in which casein micelles suspended in an aqueous medium are treated with pulsed electric fields in order to produce casein micelles which contain at least one lipophilic compound as a preparation which is suspended in the aqueous medium. The preparation is characterized in that it has casein micelles and at least one lipophilic compound or consists thereof, wherein the lipophilic compound is connected to the casein micelles, preferably is encompassed by the casein micelles.

Abstract: The present disclosure relates to novel Lactobacillus curvatus WIKIM55 isolated from kimchi, and a composition containing the same. The Lactobacillus curvatus WIKIM55 according to the present disclosure is a probiotic having activities of promoting hair growth and can be diversely applied for intestinal regulation and promotion of hair growth in humans or animals.

Abstract: Generally, the inventive technology relates to novel strategies for disease control in animal systems. Specifically, the inventive technology relates to novel methods, systems and compositions for the biocontrol of pathogens in aquatic systems. Specifically, the invention may comprise novel techniques, systems, and methods for the biocontrol of disease-transmitting pathogens affecting shrimp in aquaculture systems.

Abstract: This invention provides isolated and characterized secreted molecules from probiotic bacteria for use in compositions and methods for the treatment and/or prevention of infection by harmful pathogenic bacteria. The isolated secreted molecules can also be used in nutritional or medical food products which provide probiotics to the gastrointestinal tract of a mammal.

Abstract: There is provided a method of producing pet food including a base substance and a coating part that coats a part of the base substance, the method including: (a) a step of processing a coating part forming composition having a composition different from that of the base substance, at a first temperature (T1); (b) a step of processing the coating part forming composition at a second temperature (T2), after the step (a); (c) a step of processing the coating part forming composition at a third temperature (T3), after the step (b); (d) a step of coating a part of the base substance with the coating part forming composition obtained in the step (c); and (e) a step of solidifying the coating part forming composition with which the part of the base substance is coated, in which there is a relationship of the first temperature (T1)>the third temperature (T3)>the second temperature (T2).

Abstract: A method of preparing an edible thermoplastic nutritious pet chew having an edible film coating comprising applying an aqueous solution or suspension of a cellulose ester and at least one hydrolysable nutrient or at least one heat labile nutrient to the uncoated pet chew; and drying the pet chew at a low temperature to form an edible film coating containing the nutrient, wherein the coating adheres to the pet chew, and wherein the nutrient in the coating is not degraded by heat and hydrolysis.

Abstract: The present invention relates to a new method for drilling the coconut with an integrated screw cap, which consists of the following stages: coconut cleaning; making a cut in the endocarp of the coconut; cleaning and sanitation of the cutting area; and, placement of the screw cap to maintain the aseptic area.

Abstract: Liquid beverage concentrates providing enhanced stability to flavor, artificial sweeteners, vitamins, and/or color ingredients are described herein. The liquid beverage concentrates achieve enhanced stability due to inclusion of one or more viscosity increasing agents. The liquid beverage concentrates described herein provide enhanced flavor stability to ingredients that are highly prone to degradation in acidic solutions despite the concentrates having a low pH (i.e., about 1.8 to about 3.1). In some approaches, the liquid beverage concentrates disclosed herein remain shelf stable for at least about three months when stored at 70° F. in a sealed container and can be diluted to prepare flavored beverages with a desired flavor profile and with little or no flavor degradation.

Abstract: Aspects described herein relate to improved methods for infusing food and beverage compositions with lipophilic active agents. More particularly, aspects described herein relate to improved methods for infusing food and beverage compositions with lipophilic active agents involving drying methods using dielectric energy, particularly microwave energy. In some aspects, the methods further comprise dehydration using dielectric energy under vacuum and stirring at a temperature of less than 70° C.

Abstract: Provided are a sterilization method for liquids, whereby flavor deterioration can be suppressed while securing a sterilization effect, and a sterilization device. The sterilization method according to the present invention comprises irradiating a solution to be treated, which is a beverage other than water, substantially not with ultraviolet light with an emission wavelength of 260 nm or less but with ultraviolet light with an emission wavelength of 280-320 nm inclusive.

Abstract: Consumables comprising cyclamate and a steviol glycoside sweetener or mogroside sweetener are provided herein, wherein cyclamate, when present in an amount at or below its sweetness recognition threshold concentration, enhances the sweetness of and, optionally, improves the sweetness profile the sweetener, thereby providing a consumable that tastes more like a sucrose-sweetened consumable. Methods of enhancing the sweetness of a consumable, methods of making a consumable taste more like a sucrose-sweetened consumable and methods of preparing consumables are also detailed herein.

Abstract: A high hydrostatic pressure processing method, applied for food processing, comprises capturing the first image of a food material, obtaining the first color parameter according to the first image and storing the first color parameter into the first food quality parameter group, performing the first high-pressure-process on the food material according to the first food quality parameter group so as to obtain an intermediate product, capturing the second image of the intermediate product, obtaining the second color parameter according to the second image and storing the second color parameter into the second food quality parameter group, and performing the second high-pressure-process on the intermediate product according to the second food quality parameter group and a sterilization standard.

Abstract: The present disclosure relates to compositions, solutions, and methods for extending the shelf life of food compositions. For example, the disclosure is directed to food compositions or solutions comprising silk fibroin. In some instances, the compositions may be coated with a silk fibroin layer. The disclosure is also directed to methods of preparing food compositions. The methods include spray-coating, dip-coating, or mixing the food compositions with fragments of silk fibroin.

Abstract: A process for preparing a galacto-oligosaccharide product comprises exposing a permeate composition to one or more enzymes that convert one or more compounds in the permeate composition to one or more galacto-oligosaccharide compounds to provide a galacto-oligosaccharide solution, wherein at least about 10% of total sugar, by weight, in the galacto-oligosaccharide solution is in the form of the one or more galacto-oligosaccharide compounds, and concentrating at least a portion of the galacto-oligosaccharide solution to provide a galacto-oligosaccharide syrup. In an example, a galacto-oligosaccharide product, for example made by the process, comprises a dry or substantially dry powder including one or more dried compounds from a permeate composition and at least 20% by weight of one or more galacto-oligosaccharides, wherein the powder is free or substantially free from a drying agent.

Abstract: The present invention relates to a processing apparatus, in which a substance is preferably heated, cooked, dried, disinfected and/or pasteurized, sterilized. The present invention further relates to a method to treat a substance with radio-frequency waves.

Abstract: Problem to be Solved The present invention reduces usage of sodium chloride by adding magnesium chloride, and overcomes problems occurring in using magnesium chloride. [Solution] The present inventors have found that when magnesium chloride is added instead of sodium chloride to noodle strings and a reducing sugar is further added, preferable well-cooked feeling and appearance are imparted in subsequent production process for instant noodles, and thus, the present invention was accomplished. Specifically, the present invention relates to noodle strings for use in production of instant noodles, the noodle strings containing a raw material powder, magnesium chloride and a reducing sugar.

Abstract: Disclosed are compositions containing malt sprouts fraction extracts, their process of preparation and their uses.

Abstract: The present invention relates to a method for preparing animal meat enriched with Omega-3 polyunsaturated fatty acids comprising providing animal meat enriched with Omega-3 polyunsaturated fatty acids; identifying meat from at least one portion of the animal; and separating the meat from the at least one portion of the animal from the remainder of the animal.

Abstract: Described are food compositions that include a fruit paste, a dried fruit, and a nut butter. The food compositions have a lower water activity (less than 0.6) than similar fruit paste-based food compositions that do not include a dried fruit, while retaining a desired texture and moisture perception. Also described are methods of making the described food compositions, and food products including the described food compositions.

Abstract: Provided is an apparatus (100) for preparing a food puree comprising a chamber (102) for containing food ingredients and a steam supply (104) for supplying steam to the chamber for steaming the food ingredients. A liquid supply (106) supplies a liquid to the chamber and an agitator (108) purees the steamed food ingredients in the presence of the liquid to obtain the food puree. A user interface (110) permits user selection of a texture of the food puree. A controller determines a steam parameter and a liquid amount to be supplied by the liquid supply according to the user selection. The controller further controls the steam supply and the liquid supply according to the determined steam parameter and liquid amount. Further provided is a method for preparing the food puree.

Abstract: A shelf stable fried product and a process for creating a shelf stable fried product is disclosed. Aspects include a process for managing fat migration, moisture migration, and cell degrading of a food product during frying. Aspects further include a resulting shelf stable food product that includes a crispy and/or crunchy texture and a desirable fat distribution.

Abstract: The invention relates to a process of preparing a savoury concentrate, such as a bouillon cube or a seasoning, which comprises a mulberry fruit material. These savoury concentrates are particularly suitable for use as a cooking aid in the preparation of starch rich food comprising at least 60% of starch by weight of dry matter. The invention further relates to a savoury concentrate and to a method of preparing starch rich food comprising at least 60% of starch by weight of dry matter.

Abstract: A novel substance which adds body to a food product, and a body-adding agent for food products that uses said substance are provided. More specifically, the body adding agent for food products is characterized by having as an active component a peptide, or a salt thereof, that is characterized in that the ?-glutamyl bond number is 2-4 and the peptide chain length is the ?-glutamyl bond number +1 to +2, a food product manufacturing method that uses said peptide, and a method for adding body to a food product, characterized by adding said peptide are provided.

Abstract: Methods of preparing freeze dried powders comprising rebaudioside M and rebaudioside D are provided herein. The freeze dried powders produced by the disclosed methods exhibit improved aqueous solubility over known forms and compositions of rebaudioside M and rebaudioside D. Methods of preparing consumables, e.g. beverages, with the freeze dried compositions are also detailed herein.

Abstract: The present invention provides compositions and methods for the dietary management of nephrolithiasis and hypocitraturia through the oral administration of multiple alkali salts including sodium bicarbonate, potassium citrate and/or magnesium citrate. Also provided are kits including compositions for the dietary management of nephrolithiasis and hypocitraturia.

Abstract: A produce wash system is provided. The produce wash system includes a produce line including a short-term wash device and a rinse transition component followed by a wash device, a short-term wash treatment that is applied by the short-term wash device to a product, wherein the short-term wash treatment remains on the product for a pretreatment time that lasts until the short-term wash treatment is rinsed off, and a rinse solution applied by the rinse transition component that rinses the product after the product leaves the short-term wash device and before the product enters the wash device, and a wash treatment that is applied by the wash device to the product, wherein the wash treatment rinses any remaining short-term wash treatment from the product. The pretreatment time is set at or below a damage threshold time beyond which the short-term wash treatment damages the product beyond a damage threshold.

Abstract: The present invention provides a preparation method of tobacco sheets with a reduced quantity of wood pulp fibers, and belongs to the technical field of reconstituted tobacco. The method includes the steps of: cooking tobacco stem materials by alkaline process, and filtering and washing the cooked tobacco stem materials to obtain tobacco stem fibers; generating mixed pulp by mixing wood pulp fibers, tobacco pulp, filling materials, water and the tobacco stem fibers together as per certain proportions, and subjecting the mixed pulp to a papermaking process in a paper machine to obtain tobacco sheets. By means of adding tobacco stem fibers, the present invention effectively reduces the quantity of wood pulp fibers, ensures the continuous operation of the paper machine, and effectively improves the bulk and tensile index of prepared tobacco sheets.

Abstract: The present invention relates to a laminate (10) comprising a layer of tobacco material (14) and a support sheet (12), wherein the layer of tobacco material (14) has a rough surface so as to provide a permeable structure through which air may be drawn when the laminate (10) is rolled or folded. The present invention also relates to a method of manufacturing a laminate (10), a package comprising a laminate (10), use of a laminate (10) to prepare a smoking article (20), and a smokeable product comprising a laminate (10).

Abstract: The invention relates to a method to cast a sheet (2) of a material containing alkaloids, the method comprising: Providing a container (6) having an aperture; providing a casting blade (9); Providing a movable support (3) running below the aperture of the container (6); Filling the container (6) with slurry (5); Casting the sheet (2) of tobacco material containing alkaloids material by means of the casting blade (9) onto the movable support (3); Sensing variations in a height of the movable support (3); and changing a height of the casting blade (9) if such variations in the height of the movable support (3) are present.

Abstract: There is provided a method of making a product containing pasteurised fme cut tobacco for combustible use. The method comprises arranging fme cut tobacco (1) comprising elongate strips of tobacco having a cut width of less than 0.5 mm and a moisture content of at least 18 percent by weight, and heating the fme cut tobacco (1) such that the tobacco is pasteurised. Further, there is provided a product containing pasteurised fme cut tobacco (1) for combustible use. The product comprises a closed package (2); and pasteurised fme cut tobacco (1) within the closed package (2), the pasteurised fme cut tobacco (1) having a cut width of less than 0.5 mm and a moisture content of at least 18 percent by weight, and a colony forming unit (CFU) value of less than 2 log lo colony forming units per gram.

Abstract: A method for applying adhesive on a wrapping band of a smoking article includes moving the band along a feed direction, the band has a longitudinal direction of extension, opposing first and second surfaces, a first plurality of portions having a first thickness and a second plurality of portions having a second thickness greater than the first thickness, the portions of the first and second pluralities being disposed alternately along the direction of extension. A nozzle having a delivery end, and the band are moved towards/away from each other between a first position, where the delivery end and the second surface are at a first distance which is less than or equal to the second thickness, and a second position, where the delivery end and the second surface are at a second distance greater than the second thickness. An adhesive is delivered on the first surface through the nozzle.

Abstract: The present invention relates to a machine for the production of a component for an aerosol generating article, the machine including: —a buffer station, the buffer station including: # fixed sheet guides; # movable sheet guides which are movable in a reciprocating manner in a direction towards the fixed sheet guides and in a direction away from the sheet fixed guides; # an actuator for moving the movable sheet guides, wherein the fixed and movable sheet guides together define a zig-zag trajectory for the sheet having a variable length for varying the total length of the sheet of material in the buffer station; # supports for the sheet, the supports being arranged so that, when the movable sheet guides are moved towards the fixed sheet guides, at least one of the movable sheets guides is interposed between two different supports of the plurality; # an air system; # wherein the each of the supports defines an outer surface, at least one of the outer surfaces having a first portion in which a sucking action is

Abstract: The object of the application is a supporting element (3, 3?, 33) for a tobacco industry machine designed to support a continuous rod, moving axially (2) during cutting by a rotationally mounted knife (4), whereas the supporting element (3, 3?, 33) comprises an at least partially cylindrical supporting surface (10) for the continuous rod (2), having a longitudinal axis (11), moreover the supporting element (3, 3?, 33) has a front surface (8) constituting a cutting surface, characterised in that the front surface (8) has a depression (12, 12?, 42).

Abstract: Various embodiments of a pipe for cooled smoke and containment are disclosed. In some embodiments, the pipe includes a body and a cover movable engaged to the body. The body includes a first end, a second end, and an axis extending between the first and second end. The body further includes a receptacle positioned closer to the first end than the second end. The cover includes an aperture. The aperture can be selectively aligned with the receptacle of the body. Optionally, the body includes one or more channels that direct smoke to travel along the axis of the body in opposite directions. Further optionally, the body includes one or more reservoirs that direct smoke to travel in a direction perpendicular to the axis.

Abstract: The present invention relates to an electronic water pipe device capable of automatically burning a substance placed into its burner, cooling and to some degree cleansing the resulting smoke of some of its toxins, then, if desired, pressurizing and/or storing all smoke produced in a canister or other gas storage device, for transport or storage. It includes a multicolored light display which responds to music and other audio input. It is also capable of being wirelessly controlled using a PC or Smart Device utilizing a wireless connection through an app or webpage interface/portal, or through voice recognition or on a timer or with input from one or more sensor(s) or the press of one or more buttons be activated and automatically perform to completion all its programmed functions.

Abstract: The present invention describes articles, such as smoking articles, that can provide an inhalable substance in a form suitable for inhalation by a consumer. The article comprises a cartridge with an inhalable substance medium therein, control housing that includes an electrical energy source and an electrical power source, and a heating member that may be located in either the cartridge or the control housing. The control housing further may include puff-actuated current actuation components and current regulation components.

Abstract: The present disclosure relates to aerosol delivery devices. The aerosol delivery devices may include a control body and a cartridge including an atomizer and a reservoir configured to contain an aerosol precursor composition. The control body may include a housing defining an electrical power source cavity that extends along a first longitudinal axis and is configured to receive an electrical power source. The control body may additionally include a coupler configured to engage a cartridge including an aerosol precursor composition such that the cartridge extends along a second longitudinal axis. The first longitudinal axis and the second longitudinal axis may be non-coaxial and oriented substantially parallel to one another. A related assembly method is also provided.

Abstract: A vaping atomizer for use with a vaping device is provided. The atomizer includes an enclosure portion and a heating-element housing extending through the interior of the enclosure portion. A first cavity for receiving vaping liquid is at least partially formed between the enclosure portion and the heating-element housing. The heating-element housing includes at least one aperture formed therein facilitating transfer of the vaping liquid from the first cavity to a second cavity formed on the interior thereof. The at least one aperture formed in the heating-element housing can be generally shaped as a triangle. The size and shape of the least one aperture can be optimized to prevent the vaping liquid from flooding the interior cavity, and to accommodate uses of various vaping liquids having different viscosities, as well as to prevent liquid-absorbing material provided in the second cavity from drying out to prevent dry hits during use of the vaping atomizer.