Abstract: An indoor smoker includes a smoking chamber and an air handler for drawing a flow of smoke from the smoking chamber through an exhaust duct. A catalytic converter is positioned in the exhaust duct and includes a catalytic element and catalytic heater for heating the catalytic element to a temperature suitable for regulating emissions from the flow of smoke. A temperature sensor is used to monitor the temperature of the catalytic element, and smoke generation is stopped when the catalyst temperature drops below a temperature threshold or drops at a rate that exceeds a threshold rate, which may be indicative of a failure of the catalyst heater or air handler.

Abstract: A smoke generating assembly for an indoor smoker includes a smoke barrel having a rotating auger positioned therein. The smoke barrel may be supplied with combustible material at a first end of the smoke barrel and the auger may be intermittently rotated to advance the combustible material toward a second end of the smoke barrel and over a smoldering heater to generate a flow of smoke. A discharge port at the end of the smoke barrel may be positioned over a water reservoir, and the auger may be selectively rotated to advance partially consumed combustible material out of the smoke barrel and into the water reservoir where it is quickly extinguished.

Abstract: A method of controlling the operation of a flavoring device (200; 400; 1000) associated with a cooking chamber (315; 515) of a cooking oven (100; 100?) for treating food stored therein is proposed. The flavoring device (200; 400; 1000) comprises at least one casing (205; 1003; 1006), at least one air path (600; 700; 1061; 1064) traversing said casing (205; 1003; 1006) and fluidly connecting at least one air inlet opening (210; 1012b; 1036) of said casing (205; 1003; 1006) to at least one air outlet opening (270b, 270c; 1030b; 1045b) of said casing (205; 1003; 1006). The method comprises: a) providing one between a flavoring substance (610; 1063) and a smoking substance (710; 1066) in said at least one air path (600; 700; 1061; 1064); b) selecting (920) one between a flavoring process and a smoking process, and c) controlling (930-950, 960-970) a heating in said casing (205; 1003; 1006) according to the selected one between said flavoring process and said smoking process.

Abstract: A devices (10) and method for pasteurizing and/or sterilizing particulate material. The device contain at least one electron source (20) for generating an electron beam and a treatment zone (19) in which the material is pasteurized and/or sterilized by the electron beam. The device (10) comprises a vibration surface (11) which vibrates to convey and individualize the material. The first vibration surface (11) has a plurality of grooves (12) into which the material is conveyed and individualized. The device (10) has a material channel (21) in which the material is pasteurized and/or sterilized by the electron beam in the region of the treatment zone (19). The device (10) has at least one auxiliary channel (22) through which a fluid flows, between the electron source (20) and the material channel (21), and is separated from the material channel (21). A cartridge (24) for pasteurizing and/or sterilizing particulate material is also disclosed.

Abstract: Methods for inoculating a grain suitable for use in testing methods of reducing bacterial load are disclosed. Also disclosed are methods of reducing bacterial load on a grain by using elevated temperature and an organic acid. Also disclosed are methods of tempering a grain at an elevated temperature and reduced time as compared to standard tempering methods.

Abstract: The present invention relates to a method for producing a dairy product using an enzyme having lactase activity.

Abstract: The object of the present invention is a mozzarella cheese obtained from a mixture of raw materials consisting of milk, rennet, salt and optionally lactic bacteria and having a high residual moisture content. Said mozzarella cheese can be obtained by means of a production method comprising a cooling step in air for cooling a sheet of mozzarella cheese.

Abstract: The objective of the present invention is to provide a composition used for producing a whipped cream which can have improved water separation while maintaining moderate overrun, and which further can stably retain a state of cream. The objective is achieved by an oil-in-water type composition for whipped cream, comprising hydroxypropyl methylcellulose, an oil, a non-fat milk solid and water, wherein a ratio of interfacial elastic modulus to interfacial viscous modulus of the hydroxypropyl methylcellulose is equal to or higher than 2.0 when measured with a tensiometer at 25° C. using a 0.2% by mass aqueous solution; and the like.

Abstract: A method and equipment for extracting dissolvable solids from small particles using a staged, counter-current battery of centrifuges is described. The advantages gained by working with particles having a mean diameter smaller than 50 microns and doing the extraction with the particles dispersed in a non-flowing liquid are (1) a significant reduction in the concentration gradient of the dissolvable solids across the diameter of the particles and throughout the body of particles being extracted in a comparable standard column battery and (2) higher overall yields because extraction can be conducted to a uniform limit rather than being constrained by a local (surface or column position) limit. As regards coffee extraction, the equipment and method are intended for the production of high quality concentrated coffee extracts rather than the production of soluble or instant coffee.

Abstract: Disclosed herein are methods and compositions including casein, and methods for making these compositions.

Abstract: Disclosed herein are methods and compositions including casein, and methods for making these compositions.

Abstract: The invention relates to a method for producing blood meal comprising the subsequent steps of (i) providing an aqueous mixture comprising raw blood, preferably having a solid content of between about 5 and about 18 wt %, and (ii) increasing the solid content of the mixture to obtain a mixture having a solid content of about 20 wt % or higher, preferably between about 20-80 wt % and (iii) concurrently drying and grinding the resultant mixture in an air turbulence mill, to obtain blood meal having an average particle size (d50) between 20 ?m and 0.7 mm, a d90 of below 1 mm as measured with laser diffraction using a dry powder Beckman Coulter particle size analyzer, and an ileal digestibility of about 85% or higher preferably of about 87% or higher, and more preferably about 90% or higher. The invention furthermore relates to a coagulated blood meal product with high ileal digestibility.

Abstract: This document relates to food products containing highly conjugated heterocyclic rings complexed to an iron ion and one or more flavor precursors, and using such food products to modulate the flavor and/or aroma profile of other foods. The food products described herein can be prepared in various ways and can be formulated to be free of animal products.

Abstract: A device for transferring molten proteinaceous extrudate material from the exit of an extrusion cooker barrel to a cooling die whilst promoting or maintaining laminar flow of said molten extrudate.

Abstract: The disclosure relates to compositions beneficial for ruminant administration. Particularly, the disclosure provides compositions formulated for ruminants that comprise beneficial microbes.

Abstract: An egg rich in nutrients of ?-linolenic acid and DHA, a breeding method of laying hens and a feed additive are provided. Laying hens are fed with a feed additive rich in ?-linolenic acid, after the feed additive are digested and absorbed by the laying hens, a part of the ?-linolenic acid is enriched in the egg yolk, and another part of the ?-linolenic acid is used as a precursor which is metabolized to be DHA by laying hen's biochemical process and thereby partially enriched in the egg yolk. Therefore, the contents of these two nutrients in eggs are greatly increased and reach their respective healthy supply levels, consumers can obtain stable and sufficient nutrition supply from the eggs. The invention can effectively solve a current situation of too low ?-linolenic acid and DHA contents in ordinary eggs while maintaining the nature of eggs as a consumer product.

Abstract: The present invention is directed towards the use of at least one compound of formula (I) wherein R1, R2 and R3 are independently from each other H or linear C1-6-alkyl or branched C3-8-alkyl, as antioxidant, especially in feed such as pet food and feed ingredients such as fish meal, insect meal and poultry meal, as well as PUFA-containing oils such as marine oil, microbial oil, fungal oil, algal oil and PUFA-containing plant oil. The present invention is further directed towards feed ingredients and feed for insects, aquatic and terrestrial animals comprising such twin chromanols of formula (I).

Abstract: The present invention relates to methods of improving digestibility in ruminants using ruminant feed comprising polypeptides having muramidase activity

Abstract: The present invention encompasses pet food compositions that include one or more probiotic microorganisms, which are useful to improve the health of companion animals. For example, the invention encompasses pet food compositions including a probiotic, for example, Lactobacillus, Bifidobacterium and Streptococcus (Enterococcus). The present invention also encompasses the preparation of pet food compositions including one or more probiotic microorganisms intended for methods of maintaining or improving pet health through feeding a pet a pet food composition including the probiotic microorganism.

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: An object of the present invention is to provide an acetic acid-containing food or drink that exhibits suppressed sour taste and sour odor without adverse effects on the flavor. The acetic acid-containing food or drink according to the present invention comprises at least one aromatic component selected from the group consisting of (A) and (B) below: (A) unsaturated alcohols having 8 carbon atoms, and (B) monoterpenes or sesquiterpenes.

Abstract: Peanut powder and methods for treating peanut powder to reduce the concentration of aflatoxin B1 in peanuts are provided. Methods include grinding peanuts to produce peanut powder and exposing the peanut powder to an ozone-rich environment. Ozone-treated peanut powder comprises less than 20 ppb aflatoxin B1 and between 2.0 and 3.0 meq/kg peroxide.

Abstract: The invention relates to a process comprising (a) providing a quantity of plant material; (b) heating the material of (a) in aqueous medium to a temperature of 75 to 105° C.; (c) physically disrupting the material of (b); (d) processing the physically disrupted material of (c) to enrich for cells and/or cell clusters; and (e) drying the material of (d). The invention also relates to a product, which comprises at least 30% or more intact plant cells, which comprises 15% or less water by weight, which has a particle size in the range 75-500 ?m, characterised in that the product comprises at least 30% resistant starch as a proportion of total starch. The invention also relates to foodstuffs.

Abstract: A potato starch can be used as a thickening material without premixing with water, and is suitable as a batter material for deep-fried foods. The potato starch may have an angle of difference in a range of from 8 to 35 degrees. A potato starch composition containing the potato starch in an amount of 50% by mass or more may have an angle of difference in a range of from 8 to 35 degrees.

Abstract: Techniques to generate a flavor profile using artificial intelligence are disclosed. A flavor classifier classifies flavors for a given set of ingredients of a recipe from a set of possible classes of flavors. The flavor classifier may use different deep learning models to allow for different granularity levels corresponding to each flavor based on desired preciseness with classification of a particular flavor. A respective flavor predictor may or may not be used for each granularity level based on output of a certainty level classifier used for determining a preceding level of granularity.

Abstract: Nobel Stevia Sweetening components are provided. Through the analysis of the components of the nobel Steviol Glycoside included in the stevia extract and/or crystals, not only the quality control of sweeteners, but judgment on the correctness of indication of origin or infringement of right are facilitated since the raw material of the sweetener can be identified.

Abstract: Salt particles adhered to a bulk carrier of the present invention are improved over prior alternative salts by having smaller salt particles adhered to a bulk carrier are achieved through modifications of variables for production of salt adhered to carrier particles, including starting solid composition, salt-carrier slurry composition, inlet and outlet drying temperature, slurry temperature, and moisture content control. The resulting salt-carrier product of salt adhered to carrier particles can be produced with much smaller salt particles of about 100 nanometers to less than 2 microns adhered to a carrier, which in turn improves electrostatic forces that help the salt-carrier product better adhere to and coat a food product than salts not adhered to a carrier particle.

Abstract: The present application relates generally to emulsifiers and methods of production thereof, and specifically to emulsifiers prepared using renewable and/or agricultural products through a physical process. Flour of cereal grains, legumes, or other plant materials contains both protein and carbohydrate, in particular starch. The preparation procedure of flour emulsifier contains physical processing, including but not limited to specifically designed heating, milling, or the combinations of both. Emulsions of lipophilic materials are prepared using flour emulsifiers. The emulsions formed can be further dehydrated using spray drying, drum drying, freeze drying, vacuum drying, or other drying methods. The emulsions prepared using flour emulsifiers as well as their dehydrated products show enhanced stability against physical and chemical deteriorations as compared with those prepared using conventional emulsifiers, such as octenylsuccinate starch and gum arabic.

Abstract: Provided herein is a polysaccharide-based ingredient for use in preparing a food thickening composition that includes a polysaccharide-based source material that has been subjected to a protein hydrolysis step as 5 well as methods of making same. A stable liquid composition that is capable of increasing the viscosity of a foodstuff, which includes one or a plurality of thickening agents and a polysaccharide-based ingredient that has been subjected to a protein hydrolysis step, and methods of making same are also provided.

Abstract: The present invention relates to an oil-in-water-emulsified food product comprising: Vegetable oil, Water, 0.01 to 1.5 wt % of extract of Morus alba, acid, wherein the extract of Morus alba comprises more than 0.6 wt %, based on the dry weight of the extract, of total polyphenols.

Abstract: The present invention relates to compositions with antioxidant properties, in particular for use in food or as food. In a first aspect the invention provides a composition comprising ginger powder, sage powder, and rosemary powder; wherein the particles of the ginger powder have a size of less than 800 ?m, and the sage powder and rosemary powder have a size of less than 500 ?m; and wherein the ginger powder (G), the sage powder (S), and the rosemary powder (R) are present in a weight ratio of G:S:R=1 to 4:1 to 3:1 to 3. The invention also relates to a method for improving the oxidative stability of a food composition and to use of a combination of ginger powder, sage powder, and rosemary powder as an antioxidant, wherein the particles of the ginger powder have a size of less than 800 ?m, and the sage powder and rosemary powder have a size of less than 500 ?m; and wherein the ginger powder (G), the sage powder (S), and the rosemary powder (R) are present in a weight ratio of G:S:R=1 to 4:1 to 3:1 to 3.

Abstract: Modified cell lines and methods for use in the production of cultured meat are disclosed. The inventive methods provide for insertion of cell cycle regulatory genes or genes that encode for animal myoglobin into the genome of an animal cell to proliferate and flavor cell productions, followed by excising the inserted genes to terminate proliferation.

Abstract: The nutrition product may contain protein, at least one sweetener and/or a sugar, a dietary fiber, and a potassium compound. Advantageously, the nutrition product of the present disclosure may have an improved taste through the use of compounds that are not conventionally used as sweeteners, such as potassium compounds and the dietary fiber.

Abstract: The present invention provides a liquid oral composition containing collagen peptides in which the acidity is moderated to facilitate oral intake in the pH range of 3.0 to 4.0. The present invention relates to a liquid oral composition containing collagen peptides, welan gum, and an acidulant, the liquid oral composition having a pH of 3.0 to 4.0.

Abstract: The invention relates to citrus fibers in dry form having a storage modulus (G?) of at least 50 Pa, said G? being measured on an aqueous medium containing an amount of 2 wt % citrus fibers dispersed therein under a low-shear stirring of less than 10000 rpm.

Abstract: The invention relates to citrus fibers in dry form having a storage modulus (G?)of at least 50 Pa, said G? being measured on an aqueous medium containing an amount of 2 wt % citrus fibers dispersed therein under a low-shear stirring of less than 1000 rpm.

Abstract: This disclosure describes a systems and methods to determine the presence of pits or pit fragments in a piece of fruit that has undergone a pitting process.

Abstract: An apparatus for drying and/or roasting beans, such as cocoa beans, or parts of beans, such as nibs, includes a frame, a drum for receiving the (parts of) beans, rotatably mounted in the frame and provided with an inlet for a fluid, in particular a gas, such as heated air, a fan for feeding the fluid via the inlet to the drum, and a drive for rotating the drum. The fluid inlet and the drive are located on the same end of the drum.

Abstract: The objective of the present invention is to provide a composition for aerosol food product that, even when the composition is foamed by using an espuma, can achieve a favorable state of the resulting foam, thereby rendering the obtained aerosol food product desirably palatable. The objective is achieved by a composition for aerosol food product, comprising hydroxypropyl methylcellulose and water, wherein a ratio of interfacial elastic modulus to interfacial viscous modulus of the hydroxypropyl methylcellulose is equal to or higher than 2.0 when measured with a tensiometer at 25° C. using a 0.2% by mass aqueous solution, and the like.

Abstract: An aerosol-cooling element (100) for an aerosol-generating article. The aerosol-cooling element (100) comprises an interior structure (102) and a wrapper material (104) secured around the interior structure (102). The wrapper material (104) comprises a first portion (106) welded to a second portion (108) of the wrapper material (104).

Abstract: The object of the invention is a feeding apparatus for feeding a single-layer stream of tobacco industry's rod-like articles (2) comprising a first feeding channel (10) adapted to convey the rod-like articles (2) in the form of a mass flow (MF), a second feeding channel (11) provided with a lower conveyor (16), adapted to convey the rod-like articles (2) in the form of the mass flow (MF), whereas the second feeding channel (11) is flow-connected with the first feeding channel (10), a storage container (3) adapted to filling with the rod-like articles (2), flow-connected with the second feeding channel (11), an outlet conveyor (5, 30) provided with a bearing surface (5A, 30A) comprising grooves (23, 31), adapted to take the rod-like articles (2) from the storage container (3) and convey the rod-like articles (2) in the form of a single-layer stream (SF) of rod-like articles (2), characterised in that the bottom of the storage container (3) is formed by the lower conveyor (16) of the second feeding channel (11)

Abstract: A smoking article includes aerosol generating material and a combustible heat source for heating the aerosol generating material. The combustible heat source includes a combustible material and an inductively heatable susceptor for heating and thereby igniting the combustible material. A smoking system including a smoking article and an igniter is also described, along with a method for aerosol generation.

Abstract: A filter part (1) for use in an aerosol generating article and a method of manufacturing the filter part (1). The filter part (1) includes an aerosol permeable core (11) surrounded by a sleeve (12). The sleeve (12) is formed of linear, axially oriented fibres and the core (11) is formed of expanded, randomly oriented fibres. The method includes forming two or more strips (2a, 2b) into segments surrounding a conveying path, bringing the segments together into a sleeve former (7) to form the sleeve (12) and introducing loose fibres (52) between the segments upstream of the sleeve former (7) such that they are drawn therein in a random orientation and compressed between the segments as they are brought together to form a filter rod (8) with an aerosol permeable core (11) within the sleeve (12). The filter rod (8) is then cut to form the filter part (1).

Abstract: A compact pipe for smoking cannabis features an elongated smoke pathway prior to entering the mouthpiece so as to cause smoke cooling and purification by removal of smoking debris along the pathway. An elongated serpentine groove is formed on the exterior of an elastic stem insert configured for insertion into a rigid outer shell during the pipe assembly. Elastic stem insert also serves to brush off smoke stains and deposits of smoke debris from the inside of the outer shell, making cleaning of the pipe easy and convenient. A smoke chamber is formed below the cannabis container to cause even distribution of air and smoke flow throughout the volume of cannabis to eliminate the need to frequently light up the pipe during use.

Abstract: The invention relates to an electronic smoking device (10) with an atomizer/liquid reservoir portion (14) and to a method for generating vapor to be inhaled, by atomizing liquid, wherein the liquid is atomized by heating. In order to avoid that the liquid is overheated, the invention provides that the temperature applied for atomizing the liquid is controlled by controlling the pump rate of a liquid pump (35) of the electronic smoking device (10).

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.

Abstract: In an illustrative embodiment, a heat-not-burn tobacco aerosolization device aerosolizes a high viscosity, wet tobacco product at a very low temperature and reduces harmful and potentially harmful carcinogen (HPHC) emissions by six times or more relative to conventional heat-not-burn products while also providing substantially improved taste and user experience. Embodiments exemplified herein provide a compelling and healthier substitute for cigarette smoking that avoids the HPHC emissions of conventional heat-not-burn products while also avoiding the increased risk of addiction and short-term health effects reported in connection with conventional vaping devices.

Abstract: An aerosol-generating system including a liquid storage portion is provided, the portion including a rigid housing holding a liquid aerosol-forming substrate, the housing having an opening and a fluid permeable heater assembly including a plurality of electrically conductive filaments, wherein the fluid permeable heater assembly is fixed to the housing and extends across the opening of the housing. The provided heater assembly that extends across an opening of a liquid storage portion allows for a robust construction that is relatively simple to manufacture and allows for a large contact area between the heater assembly and liquid aerosol-forming substrate. The heater assembly may be substantially flat, allowing for simple manufacture.

Abstract: A cartridge for an electronic vapour inhaler is provided and includes an elongate induction heatable element and a flavour-release medium adhered to a surface of the elongate induction heatable element. The induction heatable element can include a tube having a wall with inner and outer wall surfaces and the flavour-release medium can be adhered to the outer or inner wall surface.

Abstract: An atomizing assembly includes a tubing section having an inlet end and an outlet end. The inlet end of the tubing section is connectable to a liquid storage portion, and the outlet end of the tubing section is in fluid communication with an atomizing nozzle. The tubing section is configured to deliver a flow of liquid aerosol-forming substrate through the atomizing nozzle. The atomizing nozzle includes an air channel configured to establish an air flow through the nozzle. The air flow is mixed with the flow of liquid aerosol-forming substrate.