Abstract: A coated particle may include a food particle coated by a carbohydrate. The coated particle may have an average particle size from about 10 ?m to about 250 ?m. The food particle may include a relatively bitter component (e.g., cocoa) and a protein component (e.g., whey protein, soy protein, rice protein, fava bean protein, and/or milk protein). A weight ratio of bitter component to protein component may be about 3 or greater. The food particle may also include a starch, such as rice starch. Additionally, the coated particle may have a surface area fraction of the carbohydrate that is greater than an average weight fraction of the carbohydrate. For example, the surface area fraction of the carbohydrate may be from about 30% to about 80%. In addition, the coated particle may have a substantially non-spherical and irregular shape. The coated particle may be prepared via a spray drying process.

Abstract: Described is a system for treating food products, the system comprising at least one machine comprising: a first container for treating a food product; at least one temperature sensor adapted to detect a temperature inside the container; and a processing and control unit, operatively connected to the at least one sensor to receive the temperature detected and comprising a module for receiving and transmitting at least the temperature detected. The system also comprises a plurality of processing nodes defining an information write module configured to write to a distributed architecture database of the distributed ledger type information indicating at least the temperature received from the receiving and transmitting module.

Abstract: A method of improving the health of a first group of young monogastric mammals, the first group of young monogastric mammals nursing from a first lactating monogastric mammal during a pre-weaning period, the method including feeding the first lactating monogastric mammal an effective amount of an animal feed during the pre-weaning period, and feeding the first lactating monogastric mammal an effective amount of sugar alcohol during the pre-weaning period.

Abstract: The present invention relates to animal feed compositions comprising polypeptides having muramidase activity and polypeptides having xylanase activity and uses thereof.

Abstract: Described herein are methods of producing animal feed made up of oligosaccharide compositions, as well as methods of producing such oligosaccharide compositions and animal feed compositions, and methods of using such animal feed compositions to enhance animal growth.

Abstract: A process for the preparation of a food product, particularly a pet food product, comprising zein protein and particularly also comprising animal protein, said process comprising the steps of: (i) providing a composition comprising zein protein; (ii) treating the composition from step (i) to denature said zein protein to provide a composition comprising denatured zein protein; and (iii) mixing said composition comprising denatured zein protein with other ingredients of said food product, particularly animal protein.

Abstract: Provided are a powdered sesame beverage composition with a reduced fat and oil content, ease of drinking, and excellent handleability and a method for producing the same. A powdered beverage composition according to the present invention is a powdered beverage composition containing a ground product of sesame, and the ground product of sesame is in a non-paste form and has an oil content of smaller than 30% by mass relative to the total mass of the ground product, a 50% cumulative diameter ranging from 8 to 30 ?m, preferably 8 to 20 ?m, and a 90% cumulative diameter ranging from 50 to 150 ?m.

Abstract: The present invention relates to a new type of beverage which provides foam with improved quality. More specifically, the present invention relates to an effervescent beverage that comprises oxidation products of hops and provides foam with improved quality.

Abstract: The invention relates to a liquid nutritional composition comprising (a) 2-25% by weight of a calcium-depleted milk protein concentrate (MPC) that has undergone a heat treatment to at least 80° C. and has between 15-45% by weight of the calcium removed; (b) 0-30% by weight fat; (c) 5-45% by weight carbohydrate; wherein the nutritional composition has a viscosity of less than 200 cP at a temperature of 20° C. and shear rate of 100s?1, and has an energy density of at least 0.5 kcal/ml, and wherein protein provides 10-40% of the total energy content of the composition. Also provided is a powdered composition dispersible in water to form the liquid composition.

Abstract: The embodiments disclose a method including processing and treating at least one water source supply for mixing with humic acid and fulvic acid, chopping and pulverizing at least one humate source, mixing the chopped and pulverized at least one humate source with the processed and treated at least one water source supply, processing the chopped and pulverized at least one humate source and the processed and treated at least one water source supply for separating, segregating, and suspending fulvic acid and humic acid molecules from the at least one humate source, storing the fulvic acid and humic acid molecules in a fresh quantity of the treated water source supply, adjusting the pH level of the stored fulvic acid and humic acid, and creating at least one or more beverage product for human consumption using the fulvic acid and humic acid molecule ingredients and other ingredients including vitamins, flavorings and additives.

Abstract: A composition of matter having the following chemical structure: ? H x ? O ( x - 1 ) 2 ? ? Z y wherein x is and odd integer ?3; y is an integer between 1 and 20; and Z is one of a monoatomic ion from Groups 14 through 17 having a charge value between ?1 and ?3 or a polyatomic ion having a charge between ?1 and ?3.

Abstract: A synergistic composition of oxalic acid, citric acid, ascorbic acid, lactic acid, and hydrogen peroxide that has a combination of antimicrobial and antibrowning properties.

Abstract: The subject invention provides compositions and methods for preserving food products. Specifically, the subject compositions and methods can be used to prolong the consumable life of food products, as well as to reduce and/or prevent spoilage and/or contamination by microbial agents. Preferably, the compositions comprise a blend of one or more glycolipids and one or more lipopeptides. Even more preferably, the compositions comprise sophorolipids and surfactin, lichenysin or another lipopeptide biosurfactant.

Abstract: A cooking apparatus, a cooking apparatus controlling system, and a method of controlling a cooking apparatus are provided. The cooking apparatus controlling system includes a first cooking apparatus having a user interface configured to receive a user command from a user and a second cooking apparatus separated from the first cooking apparatus and configured to receive the user command input to the first cooking apparatus and operate according to the user command. The user interface receives one or more of a user command related to the first cooking apparatus and a user command related to the second cooking apparatus. The first cooking apparatus includes a first communicator. The second cooking apparatus includes a second communicator configured to communicate with the first communicator.

Abstract: A flavor composition containing at least one, two, three, four, five or more peptide compound(s) that can be used to enhance the taste of edible compositions including sweet goods, such as confectionery goods, and savory goods, such as pet foods.

Abstract: An extruded food product comprising at least one partially defatted oil seed and an antioxidant.

Abstract: Systems and methods for cutting and cooking a substance are disclosed. Exemplary implementations may: convey, via a primary conveying subsystem, a layer of food substance along a conveyance path along which the layer of food substance is conveyed; cut, via a cutter, the layer of food substance into food pieces; apply, via a primary pressurized fluid outlet, primary pressurized fluid such that the food pieces are released from the cutter; heat, via the heating mechanism, a chamber; apply, via a secondary pressurized fluid outlet, secondary pressurized fluid so that the food pieces are held flat to the primary conveying substrate, and hold, via a secondary conveying subsystem, the layer of food substance flat between the primary conveying substrate and a secondary conveying substrate for at least a portion of the chamber.

Abstract: Sweetener composition for the primary use in beverages and food products where the taste and qualities of cane sugar are nearly identical, in one implementation includes beet sugar derived isomaltulose and monk fruit extract. In particular, the natural sweetener composition includes: about 90 to about 99 composition weight percent of beet sugar derived isomaltulose and about 1 to about 10 composition weight percent of monk fruit extract. In another implementation, a natural sweetener composition includes an appropriate blend of a beet sugar derived isomaltulose, beet sugar and monk fruit extract. In particular, the natural sweetener composition includes beet sugar derived isomaltulose, beet sugar and monk fruit extract. In particular, the natural sweetener composition includes: about 40 to about 90 composition weight percent of beet sugar derived isomaltulose, about 10 to about 50 composition weight percent beet sugar and about 1 to about 10 composition weight percent of monk fruit extract.

Abstract: The various aspects presented herein relate to processes for preparing food ingredients, flavors and sweeteners from extracts of plants that contain terpene glycosides such as Stevia rebaudiana Bertoni, Rubus suavissimus or Siraitia grosvenorii. Also presented herein are formulations and uses of compositions made from the processes.

Abstract: Described herein is a shelf stable powdered composition. More particularly, the composition includes a natural emulsifier, a carrier including inulin having a degree of polymerization equal or less than 15, and an active ingredient including a flavor or a perfume. Also described herein are a process for preparing such a composition and consumer products containing such a composition.

Abstract: Disclosed are a binder composition for bar-shaped solid foods, and a bar-shaped solid food including the binder composition for bar-shaped solid foods. The disclosed binder composition for bar-shaped solid foods includes cellulose ether and saccharides.

Abstract: A novel yeast extract having from 25 to 55 wt % 5?-ribonucleotides, including 5 to 20 wt % adenosine 5?-monophosphate (5?-AMP) and 5 to 20 wt % guanosine 5?-monophosphate (5?-GMP) in a 5?-AMP/5?-GMP ratio ranging from 0.85 to 1.25, the weight percentages being expressed in relation to the dry weight of the yeast extract. Also a process of using such an extract for the masking of bitter and sour tastes and of undesirable sweetener, protein and metallic notes in a product.

Abstract: The present invention relates to porous particles comprising a sweetener, a bulking agent and a non-dairy protein. Further aspects of the invention relate to a food product comprising the porous particles; a process of making the porous particles and a fat based confectionery product containing them; and the use of the porous particles as sugar replacers in food products such as fat based confectionery products for example, chocolate.

Abstract: The invention relates to the enzymatic treatment of a virgin liquid nutrient naturally containing carbohydrates for the in-situ production of functional carbohydrates, thereby obtaining a fortified processed liquid nutrient, being rich (or enriched) in such functional carbohydrates and offering a beneficial nutritional value. The invention relates to the in-situ use of enzymes during food processing of a virgin liquid nutrient for the preparation of fortified food containing supplementary functional carbohydrates of specified composition.

Abstract: Embodiments herein include non-allergenic plant-based complete protein toddler nutrition formulations and related methods. In an embodiment, a toddler nutrition composition is included having a selective group of non-allergenic legume proteins with 60-90% protein content, a selective group of non-allergenic cereal proteins containing 60-90% protein content. Embodiments herein can include combining a legume protein(s) and a cereal protein(s) in specific ratio (3:2 to 4:1) to create a complementary complete protein matrix providing all essential amino acids. In an embodiment, a method of manufacturing plant-based toddler nutrition product can include hydrating the complementary plant protein matrix, adding fat blend from a select group of non-allergenic plant sources, homogenizing to create a stable protein-fat emulsion, adding plant-based carbohydrate source, adding other minor nutrients (vitamins, minerals, probiotics), pasteurizing the mixture to kill pathogens, and spray drying.

Abstract: The invention relates to a nutraceutical formulation of blueberry extract, fish oil (omega-3 and omega-6), recombinant human lactoferrin, vitamin A and vitamin E, for human oral consumption. The invention belongs to the field of ophthalmology and has been developed as a coadjuvant for preserving the health of the precorneal film and of the eye surface. This formulation contains an extract of natural origin (Vaccinium myrtillus L) with antioxidant and anti-inflammatory properties; it also uses eicosapentaenoic acid (EPA), omega-6, and docosahexaenoic acid (DHA), omega-3, obtained from fish oil and which, together with lactoferrin, vitamin A and vitamin E, improves tear quality, since these compounds have anti-microbial and anti-inflammatory effects. This formulation has been designed as a coadjuvant for preserving the health of the precorneal film.

Abstract: Food-grade pulse protein concentrates prepared from various pulses and flours derived therefrom are provided. Also provided are method of making the concentrates and beverages and foodstuffs that include the concentrates. The pulse protein concentrates are characterized by a high protein content, high digestibility, and complete essential amino acid profile.

Abstract: A system and methods are provided for removal of undesired portions of a fruit or vegetable, such as removal of calyxes from strawberries before they are flash frozen. An automated process for high-throughput fruit or vegetable calyx removal includes a loading system, an identification system, and a removal system. The loading system is configured to transport the fruit or vegetable through the automated process. The loading system may also orient the fruits or vegetables along an axis of the fruit and or align the fruit or vegetables in a desired pattern, orientation, and/or arrangement. The identification system is configured to locate the calyx and determines calyx position data and an optimal cutting path for individual fruit. The removal system uses data received from the identification system to separate the calyx from the fruit or vegetable.

Abstract: A smokeless tobacco alternative kit having a container defining a strip cavity and having a lid, the container and lid operably configured to couple together to encapsulate the strip cavity and a plurality of strips disposed within the strip cavity. Each of the plurality of strips have a first end, a second end opposing the first end of the strip, and a strip length separating the first and second ends of the strip and have a non-woven and absorbent fabric material surrounding and coupled to an absorbent cotton material, wherein the non-woven and absorbent fabric material and the absorbent cotton material spanning the strip length and absorbed with an organic release liquid of a nicotine-free, tobacco-free, and gluten-free liquid operably configured to transport through the fabric material and cotton material when subjected to a compressive force.

Abstract: A method of preparing a tobacco material for use in a smokeless tobacco product is provided, the method including receiving a tobacco material, wherein the tobacco material has not been subjected to a fermentation process, blending the tobacco material with the final moist snuff product ingredients to form a tobacco composition having a moisture content of at least about 50%, packaging the tobacco composition in a final product packaging such that after a fermentation period of 7 to 28 days within the final product packaging the product is ready for direct sale and consumption.

Abstract: A method of preparing a whitened tobacco material for use in a smokeless tobacco product is provided, including: (i) extracting a tobacco material with an extraction solution to provide a tobacco solids material and a tobacco extract; (ii) cooking the tobacco solids material in an alkaline sulfite cooking liquor including sulfite ions and having a pH of greater than 7 to form a tobacco pulp; (iii) bleaching the tobacco pulp with a bleaching solution to provide a bleached tobacco material; and (iv) drying the bleached tobacco material to provide the whitened tobacco material.

Abstract: The present invention is a smoking device comprising a glass housing having forward and rear open end portions and an inner portion. The smoking device further comprises a mouthpiece engaged with the rear open end portion of the housing. The smoking device includes screen member that is movable along the inner surface of the housing in response to the application of a magnetic field thereto. The magnetic field may be created by a power source located on a spacer member along the exterior surface of the housing or a power source associated with the screen member along the inner surface of the housing. The application of the magnetic field causes the corresponding movement of a screen member in the interior of the housing in response to the application of a magnetic force.

Abstract: An ultrasonic electronic cigarette atomizer and an electronic cigarette are disclosed. The atomizer includes a housing, a nozzle assembly that is connected to one end of the housing, an air inlet channel, an air outlet channel, and an ultrasonic atomization sheet that is disposed in the housing. The air inlet channel, an atomization region of the ultrasonic atomization sheet, and the air outlet channel are sequentially communicated. An outlet of the air inlet channel is opposite to the atomization region of the ultrasonic atomization sheet. The nozzle assembly comprises a nozzle holder mounted to one end of the housing, and a suction portion on the nozzle holder communicated with the air outlet channel.

Abstract: An inhaler includes a first liquid storage unit; a second liquid storage unit; an atomizing unit which includes a piezoelectric element substrate having an IDT constructed by use of a pair of interlocking comb-shaped metallic electrodes and is constructed to atomize liquid by a surface acoustic wave generated by applying a high-frequency voltage to the pair of interlocking comb-shaped metallic electrodes; and a mouthpiece for guiding aerosol which is generated by atomizing the liquid in the atomizing unit. The atomizing unit is constructed to atomize first liquid supplied from the first liquid storage unit and second liquid supplied from the second liquid storage unit, respectively.

Abstract: A cartridge for an aerosol-generating system may comprise a liquid storage portion, which includes a housing holding a liquid aerosol-forming substrate. The housing has a first and a second opening. The cartridge may further comprise a first and a second permeable planar heater assembly, wherein the first permeable planar heater assembly is fixed to the housing and extends across the first opening of the housing, and the second permeable planar heater assembly is fixed to the housing and extends across the second opening of the housing. The first and second permeable planar heater assemblies are arranged opposite each other such that they face each other and form an airflow channel in between.

Abstract: A smoking article includes identification information encoded on the smoking article. The smoking article can be used with an electrically heated smoking system having a detector for detecting the smoking article and distinguishing the smoking article from other articles based on the identification information. A cleaning article includes identification information encoded on the cleaning article. The cleaning article cleans an electrically heated smoking system having a detector for detecting the cleaning article and distinguishing the cleaning article from other articles based on the identification information.

Abstract: The invention relates to an electronic smoking device (100) with an atomizer/liquid reservoir portion (114) and to an atomizer/liquid reservoir portion (114). In order to facilitate refilling a liquid reservoir (134) of the atomizer/liquid reservoir portion (114), the atomizer/liquid reservoir portion (114) comprises a docking valve (146) for docking a source of liquid (148) to be stored in the liquid reservoir (134), and a liquid duct (156) that is adapted to receive liquid (172) from the docking valve (146) and that opens into the refillable liquid reservoir (134) at a predetermined distance (A) to the docking valve (146).

Abstract: A cartridge is selectively usable with a personal vaporizer. The cartridge may include a chamber for holding a vaporizing medium such as a liquid solution. The cartridge may also include an atomizer that can be manufactured as a unit with the chamber. The cartridge can be attached to a vaporizer structure such as a battery assembly. A cartridge cover fits over and encloses the cartridge therewithin. The cartridge cover can employ decorative aspects that match or complement decorative aspects of the battery assembly.

Abstract: An aerosol generating device is provided, including a storage portion to store an aerosol-forming substrate and having an outer housing and an internal passageway, the portion forming a reservoir for the substrate between the housing and the passageway; a vaporizer including an electric heater to heat the substrate to form an aerosol, the vaporizer at least partially inside the passageway; and a porous interface at least partially lining the passageway to convey the substrate towards the vaporizer, the device being electrically operated, the heater including first and second electrical connection portions, and a heating filament therebetween, a cylindrical shape of the connection portions and the filament define a cylindrical bore, an air flow route is defined through the bore, and the first connection portion being a first cylindrical electrical connection portion, the second connection portion being a second cylindrical electrical connection portion, and the filament being a cylindrical heating element.

Abstract: The present disclosure discloses an atomizing device of an electronic cigarette that includes an atomizing base and an atomizing core component. The atomizing core component is configured to produce heat energy to atomize juice and is removably installed on the installation space along the insertion port of the atomizing base. When the atomizing core component is installed, the first part of the atomizing core component is plugged into the installation space, and the second part of the atomizing core component is configured to block the insertion port and at least part of the second part is exposed to the outside. When an external force is applied to the atomizing core component, the atomizing core component is configured to be pulled out along the insertion port driven by the at least part of the second part of the atomizing core component that is exposed to the outside.

Abstract: The present disclosure relates to an aerosol-generating device, including a heater, a bottom support, a drive assembly, and a linkage assembly. The heater is configured to be inserted into an aerosol-generating article to heat an aerosol-generating material therein to generate aerosol. The bottom support is slidably connected to a housing defining the accommodating cavity. A movement direction of the bottom support is parallel to a length direction of the accommodating cavity. The drive assembly is movably coupled to the heater assembly and configured to push or drawn the heater assembly to slide between a heating position and a separation position. The linkage assembly is configured to trigger movement of the bottom support toward an insertion opening of the accommodating cavity when the heater approaches or reaches the separation position.

Abstract: An induction heating assembly for a vapour generating device includes an induction coil and a memory storage device. The induction coil is arranged to heat, in use, a susceptor and the induction coil is also arranged to transmit and receive, in use, an electromagnetic field to transfer data to and from an external information device.

Abstract: An induction heating assembly for a vapour generating device includes an induction heating device and an electronic component having material able to act as a first susceptor, wherein the induction heating device is arranged to heat, in use, a second susceptor for a first period, and the electronic component is arranged to be activated for a second period, and wherein the first period and the second period are non-concurrent. This achieves reduced interference in the functionality of the electronic component.

Abstract: A flavor generation device comprising: a power supply; a flow path for passing an air flow generated as a result of inhalation by a user; and a temperature sensor which outputs a detected value or estimated value of the temperature of the power supply. The temperature sensor is located in a position other than a position in which the air flow provides the highest cooling effect.

Abstract: A flavor generation device comprising: a case; a first electronic component disposed in the case; a temperature sensor disposed in or in the vicinity of the first electronic component; a second electronic component disposed in the case; and a control device. The second electronic component is disposed away from the temperature sensor at a distance greater than a distance between the temperature sensor and the first electronic component. The control device is configured to detect or estimate the temperature of the second electronic component on the basis of an output value from the temperature sensor.

Abstract: An electronic vapour inhaler includes a chamber configured so that a user can place a cartridge into said chamber, an induction coil arranged to extend around the chamber, a temperature sensor configured to measure a temperature inside the chamber, and a control arrangement arranged to control operation of the induction coil based on the temperature measured by the temperature sensor to maintain a predetermined temperature inside the chamber.

Abstract: A data exchange system comprises an electronic smoking device that includes identifying data and a database configured to i) receive the identifying data from the electronic smoking device, ii) receive user data for a user of the electronic smoking device from a processor, iii) associate the identifying data with user data to generate a user record, and iv) store the user record.

Abstract: The present application provides a tool for cleaning an electric heating smoking device. The electric heating smoking device includes an accommodating cavity for accommodating a smoking stick. The tool includes a bracket configured to be inserted into the accommodating cavity; an electric motor configured to drive the bracket to move along an inner wall of the accommodating cavity; and a cleaning unit disposed on the bracket.

Abstract: A smoking article is provided, including a heat source; an aerosol-forming substrate downstream of the heat source; a first heat-conducting element around and in contact with a rear portion of the heat source and an adjacent front portion of the aerosol-forming substrate; and a second heat-conducting element around at least a portion of the first heat-conducting element. The second heat-conducting element includes steel. At least part of the second heat-conducting element is radially separated from the first heat-conducting element.

Abstract: An atomization system for an electronic cigarette comprises a liquid ejection unit, which comprises a housing having a first end and a second end and a vaporization chamber; a vaporization element in the vaporization chamber; and an ejection plate proximal to the first end and comprising a plurality of micro-openings. An electronic cigarette comprises the atomization system disclosed herein. The atomization system may further comprise a liquid supply unit coupled with the ejection unit.