Abstract: This disclosure relates to the field of molecular biology. Provided are novel genes that encode pesticidal proteins. These pesticidal proteins and the nucleic acid sequences that encode them are useful in preparing pesticidal formulations and in the production of transgenic pest-resistant plants. Methods to create or alter pesticidal proteins are provided for altered or enhanced pesticidal activity.

Abstract: A polymer composition comprising an antimicrobial material for inhibiting the growth of microorganisms in close proximity to said polymer composition. The polymer composition comprises: (a) a polymeric substrate comprising a first polymer and a second polymer, and (b) an antimicrobial material comprising coniferous resin acid(s) dispersed in the polymeric substrate. The water contact angle of the first polymer is not more than 80°.

Abstract: A conveyor oven for cooking food and having an oven chamber in which food is cooked; a conveyor moveable to convey food within the oven chamber; a burner assembly operable to emit a flame to heat air for cooking food moving within the oven chamber on the conveyor; a burner tube extending into a compartment and positioned to receive at least a portion of the flame emitted by the burner assembly; and one or more passive tubes in the compartment positioned opposite the burner tube, wherein elongated baffles are located between adjacent passive tubes, wherein a baffle plate is located between the burner and passive tubes to restrict airflow from the burner tube to the passive tube, and/or wherein shelf assemblies in the oven enable movement (and in some cases removal) of a shelf with a corresponding fan and/or motor without disturbing other shelves and their corresponding fans and/or motors.

Abstract: The present invention relates to a device (01, 18) for forming substantially straight, in particular wound, dough pieces (02) into an annular shape, comprising a bending unit for annularly bending the dough piece (02), the bending unit comprising: at least one retaining jaw (04) and two movably supported shaping jaws (07, 08, 19, 20) and a lifting device and a stamp (17), wherein, while being in engagement with the dough piece (02), a shaping jaw (08, 19) provided with a projection (12, 27) is displaced along a displacement path section between an initial position and a final position, and wherein the projection (12, 27) is in contact with the lower surface of the dough piece (02) at the initial position, and wherein the projection (12, 27) has been brought out of engagement with the dough piece (02) at the final position.

Abstract: A foodstuff, and a method and system of making the same, comprises a biscuit having a generally planar top surface and a generally planar bottom surface. The biscuit includes first indicia on the top surface that has a plurality of projections that extend from the top surface. The biscuit also includes second indicia on the bottom surface that has an imprint recessed from the bottom surface.

Abstract: A method for improving the extensibility of a dough comprising a) adding a gamma glutamyl transpeptidase to flour or to a dough comprising a flour; and b) making the dough. The gamma glutamyl transpeptidase may be obtainable from Bacillus licheniformis and from Bacillus horikoshii.

Abstract: Embodiments herein include crunchy baked snacks and methods of making the same. In an embodiment, a baked snack is included. The baked snack can include a three-dimensional structure comprising a top layer and a bottom layer and defining a hollow cavity between the top layer and the bottom layer. In an embodiment, the three-dimensional structure is formed from a dough composition a corn flour, a tapioca flour, and a starch. The three-dimensional structure can include a first end segment, a second end segment, and a middle segment disposed between the first end segment and the second end segment. The average height of the hollow cavity can be less in the second end segment than in the first end segment. The average height of the hollow cavity can be less in the first end segment than in the middle segment. Other embodiments are also included herein.

Abstract: A method for treating food where inside a packaging, made of a material configured for containing a gas-mixture, a food product and a gas mixture including at least carbon dioxide are inserted. Then, on the sealed packaging a uniform pressure, between 4 MPa and 20 MPa, is applied to compress the food. During application of the pressure, the packaging is maintained at a temperature between 25° C. and 50° C.

Abstract: Embodiments disclosed herein relate to an osmotic milk concentrator having a nutrient fortified draw solution and related methods. The osmotic milk concentrator includes at least one draw material reservoir, at least one human milk reservoir, at least one semi-permeable membrane between the at least one draw material reservoir and the at least one human milk reservoir.

Abstract: Novel cheese products and methods of producing such cheese products that include a biogenerated exopolysaccharide (EPS) formed in-situ and separate from the main cream cheese fermentation. In some approaches, the methods and cheese products herein build a unique texture and/or microstructure that permits the cheese to utilize a simplified ingredient line while still mimicking the desired organoleptic characteristics of more-conventional, full-ingredient cheese.

Abstract: Cheese sauce products including phospholipid emulsifiers exhibit delayed, reduced or eliminated formation of a surface film upon prolonged exposure to air. The cheese sauce products include a cheese composition that is non-solid at room temperature, a liquid, and a phospholipid emulsifier composition. The cheese sauce products are “clean label” due to the absence of disodium and/or trisodium phosphates therein. Methods of preventing the formation of a surface film on a cheese sauce product involve mixing a cheese sauce composition with a liquid to form a cheese sauce, and admixing a phospholipid emulsifier composition to the cheese sauce. The phospholipid emulsifier composition constitutes about 0.5 wt % to about 5 wt % of the cheese sauce product.

Abstract: The present invention relates to food compositions, in particular food compositions comprising a dispersion of particles in a continuous fat phase, the particles comprising fat droplets dispersed within an amorphous continuous phase. Further aspects of the invention are a process for manufacturing a food composition and the use of particles comprising fat droplets dispersed in an amorphous continuous phase to reduce the sucrose content and/or the saturated fatty acid content of a fat-continuous confectionery product.

Abstract: A frozen tea or tonic precursor composition including a mixture including at least two frozen ingredients selected from the group consisting of tea leaves, roots, herbs, fruit, flowers, vegetables, and combinations thereof, wherein each ingredient is not dried and is at least one of whole, unrefined, and unprocessed, the composition further characterized by an absence of added sugar, artificial ingredients, and artificial preservatives. The mixture defines a solid three-dimensional shape having an external surface area-to-volume ratio of at least 2/cm. A method of preparing the mixture is disclosed. A single-service container may include only one or more of the solid three-dimensional shapes.

Abstract: A confectionery having a grape-like mouthfeel, includes: a solidified gel composition; and a collagen casing coating the solidified gel composition, in which the solidified gel composition has a dynamic viscoelastic pattern similar to that of a flesh of a raw grape. Thus, the confectionery has a grape-like mouthfeel, i.e., a disintegration mouthfeel similar to that of a raw grape with skin. Examples of the dynamic viscoelastic pattern include a dynamic viscoelastic pattern in which a loss tangent value at an angular frequency of 63.1 rad/S decreases by 34 to 83% relative to a loss tangent value at an angular frequency of 3.98 rad/S.

Abstract: A machine for making liquid or semi-liquid food products includes: a first processing container for processing a liquid or semi-liquid base product and defining a processing chamber; a stirrer for mixing the product in the first processing container; a thermal system including a heat exchanger, associated with the first processing container, wherein the heat exchanger includes a hollow element extending along an axis and provided externally with grooves defining a path extending along the axis and at least one duct disposed inside the grooves.

Abstract: A method for making semi-liquid iced food products includes the following steps: providing a container containing a liquid base product; opening the container containing a liquid base product; pouring only the contents of the container into a receptacle; transferring only the contents of the container, which have been poured into the receptacle, into a processing chamber provided with a stirrer and thermal treatment means; cooling with the thermal treatment means and simultaneously mixing with the stirrer, only the contents of the container which have been transferred into the processing chamber until obtaining a semi-liquid finished product.

Abstract: The present invention is directed to soy protein products, very low in, or free of, beany flavour notes and useful for the fortification of food and beverage products and prepared without the use of salt in the process. The soy protein products of the present invention are obtained by extracting soy protein source with water to form an aqueous soy protein solution, at least partially separating the aqueous soy protein solution from residual soy protein source, adjusting the pH of the aqueous soy protein solution to a pH of about 1.5 to about 3.6 to solubilize at least a portion of the protein and form an acidified soy protein solution then separating the acidified soy protein solution from the acid insoluble solid material. The acidified soy protein solution may be dried following optional concentration and diafiltration to form a soy protein product, which may be an isolate. The acid insoluble solid material may be washed with acidified water and then dried to form another soy protein product.

Abstract: A system and method for vicine/covicine removal includes generating a feed stock from a plant-based protein source, the plant-based protein source having anti-nutritionals disposed therein, including vicine and covicine. The system and method includes generating an ethanol slurry by combining the feed stock with an ethanol wash containing a first volume of ethanol and processing the ethanol slurry through an extractor to generate an ethanol matrix and a feed stock mass. The method and system further includes providing the feed stock mass to a desolventizer and generating a desolventized feed stock mass therefrom. Therein, the method and system includes drying the desolventized feed stock mass to generate a clean feed stock with at least a portion of the vicine/covicine removed therefrom.

Abstract: The present disclosure relates to extruded protein products and methods for producing an extruded protein product. In particular, an extruded piece is disclosed having a high protein content and having a desirable texture and flavor. Methods for making an extruded piece include processing, under extrusion conditions, a combination of a powdered protein ingredient, a protein matrix disruptive ingredient, water, and an oil.

Abstract: A nutritional composition is provided that does not contain soy and contains black soldier fly larvae as the principle protein source. In further embodiments, the described nutritional composition further comprises whole and/or split legume(s), whole seed(s), and optionally dried vegetable(s). In another aspect, a method for feeding a poultry animal is provided, and comprises feeding the described poultry feed composition to the poultry animal.

Abstract: According to an example aspect of the present invention, there is provided an animal feed additive, which contains lignin-containing microcellulose, especially lignin-containing microcrystalline cellulose, for improving feed conversion rates of production animals, such as poultry.

Abstract: The present invention relates to animal feed or animal feed additives comprising polypeptides having protease activity and uses thereof, wherein the polypeptide is an S8 protease obtained or obtainable from the taxonomic order Xanthomonodales. It also relates to the methods for producing the proteases and for using the proteases to improve animal performance and the nutritional value of an animal feed.

Abstract: A method of making a multi-textured pet food product can include preparing an edible emulsion containing at least one protein; preparing a gravy containing methylcellulose and a low temperature gelling hydrocolloid; co-extruding the edible emulsion and the gravy to form an extrudate in which the edible emulsion is physically associated with the gravy; and heating the extrudate using steam to jellify the gravy into jelly. The method can further include cutting the heated extrudate containing the jelly into chunks each containing the jelly and having a predetermined size; filling the chunks through an opening of a packaging into an interior of the packaging; sealing the packaging containing the chunks; and retorting the sealed packaging. The multi-textured pet food product can be administered to a pet such as companion animal.

Abstract: A multi-layered pet food can contain a first edible composition that is a gravy comprising methylcellulose; and a second edible composition having a flat upper surface against which the gravy is positioned. A method of preparing a multi-layered pet food can include: preparing a first edible composition that is a gravy at a first temperature, the gravy comprising methylcellulose; filling the gravy into a container; heating the gravy in the container to a second temperature to jellify the gravy; and filling a second edible composition into and on top of the first layer. The multi-layered pet food can be administered to a pet such as a companion animal.

Abstract: In the field of biomass valorization, in particular algal biomass, a method for obtaining a food drink having a long shelf life, preferably of more than 6 months, of acidic pH, preferably made from fruit juice, includes extracts of eukaryotic or prokaryotic microalgae (cyanobacteria). The stabilised food drink obtained by this method is also disclosed.

Abstract: An object of the present invention is to provide a composition for prevention or treatment for mild cognitive impairment or dementia. The present invention is a composition for prevention or treatment for mild cognitive impairment or dementia, comprising hydrogen as an active ingredient.

Abstract: The present invention discloses a selenium-enriched wheat whole bud seedling juice drink and a preparation method thereof. The selenium-enriched wheat whole-seedling juice drink comprises the following raw materials in parts by weight: 60-120 parts of selenium-enriched wheat whole bud seedlings, 0-50 parts of selenium-enriched wheat seedling leaves, 250-1000 parts of mineral water, and 5-15 parts of fresh ginger slices, wherein the selenium content of the selenium-enriched wheat whole bud seedlings is 0.15-0.25 mg/kg; and the selenium content of the selenium-enriched wheat whole bud seedling juice drink is 0.01-0.05 mg/L.

Abstract: A method and a system for producing a change in a medium. The method places in a vicinity of the medium an energy modulation agent. The method applies an initiation energy to the medium. The initiation energy interacts with the energy modulation agent to directly or indirectly produce the change in the medium. The energy modulation agent has a normal predominant emission of radiation in a first wavelength range outside of a second wavelength range (WR2) known to produce the change, but under exposure to the applied initiation energy produces the change. The system includes an initiation energy source configured to apply an initiation energy to the medium to activate the energy modulation agent.

Abstract: A method of controlling insects in stored food comprising the step of contacting said insects with an effective amount of synthetic amorphous silica, such as food grade synthetic amorphous silica in the form of a dust based formulation. The invention also relates to solid insecticide formulations comprising an effective amount of synthetic amorphous silica.

Abstract: Provided herein is a sterilizing agent which is edible and/or drinkable after used for sterilization, has an excellent sterilizing effect in a neutral pH range and high safety for a human body, and can be suitably used as a sterilizing agent or an additive for an object such as various liquids, solids, or foods and drinks. The sterilizing agent according to the present invention comprises a strong acidic food additive and a strong alkali salt.

Abstract: The disclosure discloses a production method of marbled beef, and belongs to the field of food processing. The processing steps of the method are: freezing, thawing of beef, preparation of a gel emulsion, injection, wrap shaping, quick freezing, cutting and packaging, and hot dipping. The preparation method of the process of the disclosure can realize high-efficiency and standardized industrial production. By injecting beef with the formulated gel emulsion, the fat content and high-quality protein content of the beef can be increased, thereby improving the sensory properties and flavor of the beef, and producing high-quality beef. The gel emulsion for preparing marbled beef of the disclosure is liquid and is low in viscosity when the temperature is higher than 40° C., and therefore the gel emulsion is convenient for injection into beef, and can be uniformly dispersed in beef to form a delicate marble pattern. When the temperature is lower than 20° C., the gel emulsion forms a solid in beef tissue.

Abstract: Systems and methods for producing sprouted popcorn kernels are provided, which can be popped into sprouted popped popcorn having unique organoleptic qualities. In an embodiment, a system incorporates a germination unit having one or more sensors to track the germination progress of unsprouted popcorn kernels and to automatically transition sprouted popcorn kernels to a drying process to provide dried sprouted popcorn kernels suitable for popping as a ready to eat product or for packaging for consumer popping preparation. The system promotes the preparation of commercial scale sprouted popcorn kernels through tracking of moisture content of the popcorn kernels through one or more processes of sprouted popcorn kernel production.

Abstract: The present invention is possible to beautifully color a surface of a gel-like food by providing divalent metal ions or metal ions having a greater valence on the surface of the gel-like food and by applying thereto an aqueous solution containing a pigment, as well as a gelling agent that reacts with the divalent metal ions or the metal ions having a greater valence and causes gelation. To provide the divalent metal ions or the metal ions having a greater valence on the surface of the gel-like food, there are a method in which components that form the divalent metal ions or the metal ions having a greater valence are kneaded into the gel-like food itself and a method in which an aqueous solution containing the divalent metal ions or the metal ions having a greater valence is applied to the surface of the gel-like food.

Abstract: A process for the production of a sauce containing minced meat, tomato, vegetables, edible oils or fats and optional complementary ingredients is disclosed. The process includes the steps of a) of subjecting pellets of a mixture containing minced meat to baking in an oven, obtaining baked pellets, b) adding, in a cooker, the baked pellets to tomato, vegetables, edible oils or fats and optional complementary ingredients, and c) cooking the whole mixture for a predetermined time.

Abstract: A system and method for manufacturing a cooked egg product includes an automated egg cracker that receives the raw, shelled eggs from the infeed conveyor and removes the shells from the eggs; a cooking conveyor having a plurality of cooking pans that receives the whole eggs and induction heats the cooking pans sufficiently to completely cook the eggs contained in the cooking pans, resulting in cooked eggs; a pasteurization tunnel that receives the cooked eggs in the cooking pans from the induction heater; and a control that actuates the pasteurization tunnel to heat the surfaces of the eggs to a pasteurization temperature. A freezer freezes the cooked and pasteurized eggs, and a packaging machine packages the frozen, cooked and pasteurized eggs. Alternatively, the induction cooked eggs are frozen after cooking and individually vacuum packaged, sous vide heated to a pasteurization temperature, then chilled or frozen for storage or shipment.

Abstract: According to some embodiments, an organic remedy for relief from a hangover is disclosed. The hangover remedy is in a form of an organic dietary health supplement. The hangover remedy comprises between 90% and 98% class A ingredients, between 1% and 5% class B ingredients, and between 1% and 5% class C ingredients.

Abstract: The present invention relates to functional saccharides having specific crystallinity, a method for preparing thereof, and a functional sweetener comprising the crystalline saccharides.

Abstract: This application relates to polyphenol containing sugar cane extracts for improving or masking taste or mouthfeel of consumables containing a sugar substitute, low sugar consumables or reduced sugar consumables. The polyphenol containing sugar cane extracts can be used in methods for improving or masking the taste of consumables containing a sugar substitute, low sugar consumables or reduced sugar consumables by including an effective amount of a polyphenol containing sugar cane extract in the consumable. The polyphenol containing sugar cane extracts can also be used in compositions for improving or masking the taste of a sugar substitute by including an effective amount of a polyphenol containing sugar cane extract in the composition.

Abstract: A seasoning composition comprising one or more additives, a base, and a dried acid. The base and the dried acid have an effervescent effect when added to a quantity of water to improve the desirability of a recipe, increasing the breakdown of foodstuff in the recipe, and enhancing the flavor uptake of the foodstuff within the recipe.

Abstract: Nutritional products having improved cohesiveness for promoting safer swallowing of food boluses for patients having swallowing conditions are provided as well as methods of making and using such products. The nutritional products may include nutritional compositions and high molecular weight, water-soluble polymers such that the nutritional products have extensional viscosities that provide improved cohesiveness to the nutritional products. Methods of administering such nutritional products to patients having impaired swallowing ability and/or dysphagia are also provided.

Abstract: An energy composition includes a methylated xanthine, a choline derivative, and at least one flavorant in a sufficient amount to render the energy composition palatable. The energy composition may also include vitamins, amino acids, enzymes, preservatives, and the like.

Abstract: An oral tobacco product includes a body that is wholly receivable in an oral cavity. The body includes a mouth-stable polymer matrix and tobacco fibers embedded in the mouth-stable polymer matrix. The oral tobacco product can be formed by extruding a mixture of mouth-stable polymer and tobacco fibers.

Abstract: Tobacco products suitable for oral ingestion are provided. The tobacco products include a tobacco composition and at least one edible film. The edible film can include one or more of (i) a fruit or vegetable puree and (ii) a denatured protein. A multi-layer tobacco product is provided that includes a tobacco composition in the form of a compressed sheet layer and at least one edible film adjacent to the tobacco composition layer, wherein the edible film includes a puree of at least one fruit, vegetable, or a combination thereof. A process for preparing a tobacco product is also provided, such as a process that includes receiving a tobacco composition and an edible film; applying the edible film to the tobacco composition; and compressing the edible film and tobacco composition together to form a multi-layer tobacco product.

Abstract: An apparatus for enrobing a product portion can include at least one polymer spray head adapted to create at least one flow of polymeric fibers to produce at least one polymer enrobing zone and a conveyor system adapted to move at least one product portion from at least one position below at least one polymer enrobing zone and to at least one position above at least one polymer enrobing zone to drop each product portion through one or more polymer enrobing zones a plurality times at different orientations to enrobe each product portion with polymeric fibers.

Abstract: Methods for creating concentrated plant material solution are disclosed. Some examples include combining at least a concentrated plant material, at least one terpenoid compound, and a solvent to define a mixture; heating the mixture, wherein a temperature of the mixture is heated above a boiling point of the solvent and wherein the temperature of the heated mixture does not exceed a lower one of a boiling point of the concentrated plant material and a boiling point of the at least one terpenoid compound; and maintaining the temperature of the mixture above the boiling point of the solvent and below the lower one of the boiling point of the concentrated plant material and the boiling point of the at least one terpenoid compound until the amount of solvent remaining in the mixture reaches a predetermined concentration level.

Abstract: A tobacco material comprises an aqueous dispersion medium and tobacco particles that are dispersed in the dispersion medium and have an average particle size of 30 ?m or less, where a hemicellulose content in the tobacco material is 0.8% by weight or less based on bone-dry tobacco particles. The tobacco material exhibits low viscosity as a feature.

Abstract: A method of preparing a whitened tobacco material is provided, the method including the steps of (i) extracting a tobacco material with an aqueous solution to give a tobacco solids material and a tobacco extract; (ii) treating the tobacco solids material with a caustic wash to give a tobacco pulp; (iii) bleaching the tobacco pulp with a solution including a strong base, an oxidizing agent, or a combination thereof to give a bleached tobacco pulp; and (iv) drying the bleached tobacco pulp to give the whitened tobacco material. The invention also provides a smokeless tobacco product incorporating a whitened tobacco material. The smokeless tobacco product may be a snus-type formulation contained within a sealed pouch.

Abstract: A method for manufacturing rod-like articles for tobacco industry, the rod-like articles comprising longitudinal inserts located in a filling material, the method comprising: feeding a continuous tape-like wrapper; feeding a strand of the filling material onto the moving wrapper; feeding an insert material, in a form of a tape having weakenings, into the strand of the filling material; forming a continuous rod by wrapping the wrapper around the strand of the filling material with the insert material; cutting the moving continuous rod into discrete rod-like articles by a cutting head at a cutting plane that traverses the weakening in the tape of the insert material; the method being characterized by: inspecting ends of the insert in the rod like article cut from the continuous rod and comparing the ends with a predefined model to obtain a measure of similarity; and depending on the similarity, adjusting the action of the cutting head with respect to the movement of the continuous rod such as to increase the si

Abstract: An aerosol-generating article is provided, including an aerosol-forming substrate; a combustible heat source; and at least one layer of ceramic paper circumscribing at least a portion of a length of the combustible heat source. The at least one layer of ceramic paper includes a cellulose derivative binder and at least one of: biosoluble fibers, low biopersistent fibers, and fibers comprising at least one of: silicon dioxide, calcium oxide, and magnesium oxide. A method of forming an aerosol-generating article is also provided.

Abstract: A clandestine smoking apparatus for concealing a smoking device includes a body member having an open inhaler end allowing access an interior area and having an igniter end that is closed. A ventilation assembly defines a plurality of vent holes and includes an inner portion positioned immediately adjacent an inner surface of an outer portion and defines a plurality of damper holes. The inner portion is slidably movable to selectively align or cover respective vent holes and damper holes. An igniter member is coupled to the body member and movable between deployed and stowed configurations proximate or displaced from the igniter end, respectively, the igniter member having a plurality of ignition elements operable to light the smoking device when the igniter member is energized. A battery is coupled to the body member and electrically connected to the igniter member and operable to energize the igniter member when actuated.