Abstract: Casing holding device for filling tubular cases with a pasty foodstuff material. A casing brake, in a portioning position, is in contact with a case drawn on to a filling tube and produces a pressing force between case and filling tube. An adjusting device is configured for moving the casing brake between the portioning position and a casing change position in which the casing brake is uncoupled from the filling tube. The adjusting device has a guide linkage which has a plurality of links and which is adapted for the casing brake in at least a first phase of the movement out of the portioning position into the casing change position to be moved substantially axially relative to the longitudinal axis of the filling tube and to be pivoted in at least a second phase of the movement relative to the longitudinal axis of the filling tube.

Abstract: A method of processing poultry portions determines at a control unit a target weight of a cut poultry portion; inspects a poultry portion using an inspection unit to determine a mass distribution of said poultry portion and providing said mass distribution to the control unit; calculates a cutting plan of the poultry portion based on the target weight and the mass distribution using the control unit; uses a mechanical gripper so as to grip the poultry portion and arrange said poultry portion for execution of the cutting plan; and cuts the poultry portion using a cutting unit in accordance with the cutting plan so as to produce a cut poultry portion in accordance with the target weight. A system for processing poultry portions is configured to perform the foregoing method, among others.

Abstract: A method is provided for improving drying efficiency for producing a dried edible plant composition while keeping a characteristic and fresh flavor and color tone inherently possessed by a food product using an edible plant without requiring special equipment or conditions, and a dried edible plant composition having improved quality obtained by this method. A method is provided for producing a dried edible plant composition that contains a non-edible part of an edible plant, in a dried state, in an amount of 3% by mass or more and 70% by mass or less based on the total mass of an edible part and the non-edible part. The method includes crushing and mixing the edible part and the non-edible part, and drying until a moisture content reaches 20% by mass or less by forced-air drying at a temperature of 20° C. or more and 80° C. or less.

Abstract: In a configuration in which a CA system adjusts the composition of air in an internal space of a storeroom, a concentration sensor, such as an oxygen sensor or a carbon dioxide sensor, is disposed outside the storeroom, and a concentration detection air passage is provided between the internal space and the concentration sensor.

Abstract: A pasteurization system is configured for incorporating a food treatment system which includes a mix hopper, a freezing cylinder, and a cooling condenser. The pasteurization system includes a pasteurizing pipeline and a cooling module. The pasteurizing pipeline includes a forwarding passage guiding a heat exchanging medium from the compressor to the mix hopper and the freezing cylinder, and a returning passage guiding the heat exchanging medium from the mix hopper and the freezing cylinder back to the compressor through the cooling condenser. The cooling module is operatively coupled at the returning passage for not only reducing the temperature and pressure of the heat exchanging medium at the returning passage but also releasing an excessive energy of the heat exchanging medium before returning back to the compressor.

Abstract: Bifidobacterium longum strain NCIMB 41676 improves sleep.

Abstract: The present invention provides a lactic acid bacterial fermentation-promoting agent suitable for use in food production. The present invention relates to a fermentation promoting agent for Streptococcus thermophilus, comprising a solution prepared by exposing an alkaline solution comprising a reducing sugar to a temperature in the range of 5° C. or more and 135° C. or less to induce a color reaction of sugar, and a production method thereof; and a method for promoting fermentation for Streptococcus thermophilus using the fermentation promoting agent and a method for producing a fermented food such as fermented milk.

Abstract: The invention relates to methods for making cheese, in particular to improving the productivity of the cheese making process by controlling the rate of coagulation of a cheese milk and/or the strength of the gel network formed. Provided is a method for providing a cheese curd, comprising the steps of (i) providing a starting cheese milk that has an increased micellar casein content as compared to natural bovine milk; (ii) adding non-micellar casein protein to the cheese milk to obtain a casein-supplemented cheese milk; (iii) subjecting the casein-supplemented cheese milk to a coagulation process to form a gel; and (iv) cutting the gel into a cheese curd.

Abstract: A fat/oil composition containing fine food particles, having good spreadability even under a low or high temperature is provided. The fat/oil composition containing fine food particles has a fine food particle content of 25-90 mass %, a total fat/oil content of 10-70 mass %, a modal diameter of 0.3-200 ?m after ultrasonication, a sugar content of 15-60 mass %, and a moisture content of 20 mass % or less, and satisfies at least one of a stress measured with a dynamic viscoelasticity measuring device under a certain condition is 0.2 N or less, a loss tangent measured with a dynamic viscoelasticity measuring device under a certain condition is 1.000 or more and a value measured at 20° C. and 10 seconds with a Bostwick viscometer is 0.1-20 cm.

Abstract: A process for mixing two or more streams of liquid oil which can be operated continuously, using a multi-inlet vortex mixer. The process is well suited to a process in which at least two streams of liquid oil have a different temperature, one being oil liquid at room temperature, one being solid at room temperature, but being melted for the mixing process.

Abstract: The present invention includes a method for creating a portable and quickly dissolving tea or other tea-like botanical tablet that can be used to prepare a flavorful, visually appealing, and clear cup of tea. The novel process may include the steps of: (1) extraction/infusion, (2) clarification, (3) concentrate preparation, (4) degassing the concentrate, and (5) chunkification. A spinning cone column may be used during the extraction/infusion step to preserve the aromatics and nutrients from the tea leaves, leading to better taste and improved retention of compounds thought to be beneficial to human health. A centrifuge may be used to remove suspended solids during the clarification step and a pressure chamber or sonication device may be used during the degassing step. Chunkification may involve the freezing of the concentrate followed by the removal of water from the concentrate to create a solid tablet of easily portable shape and size.

Abstract: Proposed is a self-optimizing, adaptive industrial chocolate production system (1), and method thereof. The system comprising a chocolate mass processing line (11) with at least dosing means (2), one or more mixers (3), one or more refiners (4), one or more conches (5), and liquefying and tempering means (6). Appropriate inter-dependent operational parameters of the various devices (2/3/4/5/6) are measured by real-time measuring devices and transmitted to a controller device 12. The measured inter-dependent operational parameters are mutually optimized and dynamically adjusted providing an optimal operation at least in terms of the characteristics of the end chocolate mass 7 and/or throughputs of the chocolate production line 11 and/or other operation conditions as energy consumption.

Abstract: A fat composition comprises: from 55 to 75% StOSt; from 10 to 25% POSt; and less than 10% POP; said percentages being by weight based on total triglycerides present in the composition, and has the following N-values: N35 of less than 45; and N10 of greater than 80.

Abstract: A food product comprising a flavorant, allulose sugar; and cannabinoids is disclosed. The disclosure relates to a chocolate bar, including allulose sugar and CBD oil, and a method for making the same is disclosed.

Abstract: An edible floating balloon composition and method of making the same. The edible floating balloon composition includes blending water with a hydrocolloid such as methylcellulose and xanthan gum to form a gelling solution. The gelling solution is vacuum packed in a container and refrigerated until the hydrocolloid is fully bloomed. An isomalt melt is then prepared. The gelling solution and a liquid glucose are mixed to form a gellification solution. The gellification solution is tempered into the isomalt melt to form an edible balloon taffy. One or more of an ascorbic acid and a citric acid are mixed with the edible balloon taffy. Optionally, a flavoring element is added to the edible balloon taffy. A pressurized gas may be injected into the edible balloon taffy to form a balloon of a desired size. The pressurized gas may be helium so that the balloon may float.

Abstract: A method and an apparatus for making a multilayer confectionery product provided. The method and apparatus include at least two sets of forming drums that form and laminate confectionery sheets.

Abstract: A system for providing a single serving of a frozen confection, wherein the system comprises a pod comprising at least one ingredient for providing a single serving of a frozen confection; the system cools the pod; the system introduces water into the pod; the system simultaneously stirs the contents of the pod while scraping at least one wall of the pod to prevent a build-up of the frozen confection on the at least one wall of the pod; and the system ejects the frozen confection out of the pod.

Abstract: The present invention provides a zymolytic rice protein powder with low granular sensation, and a method for preparing the zymolytic rice protein powder comprising the following steps: (1) pretreatment of rice residue after sugar production; (2) high temperature extrusion pretreatment; (3) refining treatment; (4) wet crushing; (5) controlling zymolysis; (6) terminating zymolysis; (7) microjet treatment; (8) spray drying; (9) subsequent crushing. The protein content of the zymolytic rice protein powder in the present invention is more than 80%; the fat content thereof is less than 3%; the water content thereof is less than 5%; and the nitrogen solubility index thereof is more than 30%. The molecular weight distribution of the soluble protein is as follows: the proportion thereof with a molecular weight of less than 2000 Da is more than 70%.

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: The present invention pertains to a feed additive comprising a TRP modulator and a feed-suitable solvent, wherein the TRP modulator is dissolved in the feed-suitable solvent, and the viscosity of the feed additive is 2,000 cps or less at 20° C.

Abstract: The present invention provides domestic animal water modifying compositions, domestic animal water modifying compositions with copper, domestic animal water modifying compositions with silver and domestic animal feed modifying compositions. Such compositions are provided to domestic animals to provide, for example, improved weight gain, decreased mortality, improved feed conversion rations, improved overall health and reductions in grow-out periods for domestic animals to which such compositions are administered.

Abstract: The present invention relates to methods of producing ensiled plant materials using the anaerobic bacterium Megasphaera elsdenii and ensiled plant materials thereof.

Abstract: Disclosed are Lactobacillus rhamnosus strain 753 and uses thereof, a silage additive and silage. Lactobacillus rhamnosus strain 753 is deposited in China General Microbiological Culture Collection Center with an accession number of CGMCC 18233. Lactobacillus rhamnosus strain 753 can improve the quality of silage in a high-temperature and high-humidity region, and the silage processed by Lactobacillus rhamnosus strain 753 has good stability and low pH, low aflatoxin B1 content and less dry matter loss. In addition, secondary fermentation can be avoided in the silage processed by Lactobacillus rhamnosus strain 753 when a silo or bale for silage is opened.

Abstract: The present invention relates to an additive to poultry feed including nitrates, nitrites or their mixtures that reduces the incidence of pectoral myopathy in poultry, for example, wooden breast myopathy in broiler chickens. In one aspect, a method for reducing the incidence of pectoral myopathy in poultry is disclosed. The method includes feeding poultry a feed having one or more nitrates, one or more nitrites, or a mixture thereof, wherein the amount of nitrates and/or nitrites in the feed is 3 g to 2,500 g per ton of feed.

Abstract: A high throughput process for delivering a semi-firm gel for supplying vaccines, nutritive substances and other similar material to animals, such as poultry chicks. The material is delivered in a non-absorbent semi-firm gel that is easily consumable which results in higher material uptake. The semi-firm gel is formed by interactions occurring between a solution containing an alginic acid crosslinking agent with a gel containing alginic acid.

Abstract: The invention concerns a method of sustainably producing an aquaculture meat product by feeding a fish over its dietary cycles an aquaculture feed composition, said method comprising the step of formulating an aquaculture feed composition by replacing all or part of fish oil in the composition with a single microbial source of eicosapentaenoic acid (“EPA”) and docosahex-aenoic acid (“DHA”). In a preferred embodiment, the microbial source comprising DHA and EPA derives from a microorganism/microbe of the genus Schizochytrium or Thraustochytrium.

Abstract: A continuous flow sterilization system includes an inclined treatment chamber having a first end and a second end. An ozone generator generates a flow gas containing ozone; an input opening to receive a bulk material into the treatment chamber. An input port is provided for introducing the flow gas containing of ozone into the treatment chamber. A first sensor measures a level of ozone in the gas output of the treatment chamber. The other sensors measure ozone concentration and temperature within the treatment chamber. An output opening provides an exit for the bulk material. An output port provides an exit for the flow gas. An auger is disposed within the treatment chamber to move the bulk material through the treatment chamber.

Abstract: A food material powder supply device 1 of the disclosure includes a supply tank 50 that temporarily stores food material powder in a tank 50A and supplies the food material powder to a processing container 2A of a food processing machine 2, a vacuum device 70 that reduces the pressure inside the supply tank 50 with vacuum pumps 71A and 71B, and a control device 3 that operates the vacuum device 70 to reduce the internal pressure of the supply tank 50 to be equal to or lower than a predetermined atmospheric pressure at which moisture of the food material powder is evaporated and cools the food material powder in the supply tank 50. A stirring member 54 which is driven to rotate during the cooling of the food material powder is arranged inside the tank 50A.

Abstract: A cooler including a compartment, a conduit including a first end portion configured to be in communication with the compartment and a second end portion, food product at a first product temperature entering the first end portion, a fluid discharge positioned substantially within the conduit between the first end portion and the second end portion, and a pressurized fluid source in communication with and for supplying fluid through the fluid discharge, the fluid being at a first fluid temperature less than the first product temperature, the pressurized fluid source being operable to propel the fluid through the fluid discharge to move the food product from the first end portion of the conduit toward the second end portion and to cool the food product to a temperature below the first product temperature.

Abstract: The present invention relates to an aroma mixture or a foodstuff comprising an ionone or a related compound as well as an alkylated 1,4-pyrazine. Hereby, the unpleasant taste and odor of biogenic amines can be reduced.

Abstract: Disclosed is a method for producing oleogels by sonicating a mixture including an oleogelator component and an oil component with ultrasound including superpositioned ultrasound waves while cooling the mixture from a temperature wherein the mixture is in molten state to a temperature wherein the oleogelator component of the mixture is at least partially in solid state. The method produces oleogels of improved stability.

Abstract: Water- and energy-saving systems and methods for producing lime-cooked masa are described. Such methods generally include adding water to maize kernel in a first predetermined proportion, the maize kernel having endosperm, germ, pericarp, and tip cap components. Using a first conditioner, the maize kernel is conditioned for a first predetermined amount of time to cause moisture absorption to within a first predetermined range. The maize kernel is limed. The maize kernel is cooked, using a cooker, in an environment of steam. After the maize kernel is cooked, water is added to the maize kernel in a second predetermined proportion and, using a second conditioner, the maize kernel is conditioned for a second predetermined amount of time to cause moisture absorption to within a second predetermined range. The maize kernel is milled using one or more mills.

Abstract: The present disclosure relates to a low-calorie, sugar-reduced soymilk comprising soybean extract solution, allulose, and soybean oil. The soymilk of the present disclosure includes allulose, and thus the soymilk has superior emulsion stability in spite of the addition of a small amount of an emulsifier and has excellent mouthfeel and taste, while having low calories than an existing product using sugar.

Abstract: The disclosure provides fish products and methods of making fish products, including mixing pieces of frozen fish and salt, and extruding the mixture of fish and salt into a fish product, wherein the fish product includes only the salt as an additive.

Abstract: A method of improving taste and/or off-taste of a food, beverage, confection, or concentrate composition includes a step of providing a food, beverage, confection, or concentrate composition that includes two or more of: a sour additive; a bitter additive; and a sweetener. The method also includes a step of adding 1,3-propanediol to the food, beverage, confection, or concentrate composition to form a tasteful composition, whereby said tasteful composition has improved taste and/or off-taste as compared to a food, beverage, confection, or concentrate composition that does not include 1,3-propanediol.

Abstract: The present invention relates to a sweetener comprising 20 wt. % to 75 wt. % of ?-D-glucopyranosyl-1,6-D-sorbitol, 20 wt. % to 75 wt. % of ?-D-glucopyranosyl-1,1-D-mannitol, 0.02 wt. % to 15 wt. % of ?-D-glucopyranosyl-1,1-D-sorbitol, 0.02 wt. % to 15 wt. % of sorbitol 0.02 wt. % to 15 wt. % of mannitol, less than 0.3 wt. % of sucrose, and less than 0.0002 wt. % furan and derivatives thereof in each case relative to the total weight of dry matter of the sweetener and a method of producing the same.

Abstract: Methods of improving the aqueous solubility of steviol glycoside blends containing relatively large amounts of reb M and/or reb D are provided herein. The method comprises substituting some portion of the blend with other steviol glycosides, mogrosides and/or additives. Compositions, concentrates, beverages syrups and beverages comprising said blends with improved aqueous solubility are also provided herein.

Abstract: A liquid human milk supplement comprising at least the amino acids leucine, isoleucine, valine, lysine, methionine, threonine, phenylalanine, histidine, and tryptophan, and at least one free semi-essential amino acid selected from tyrosine, cysteine, glycine, glutamic acid and arginine, wherein the weight ratio of the amount of the essential amino acids and the semi-essential amino acids to the total amount of free amino acids is at least 80%. The supplement is particularly suitable for feeding infants and low-birth-weight infants. A single-dose and a multi-dose dispenser comprise the supplement in suitable and adjustable volumes. The dispensers can be used for administration of the liquid human milk supplement to an infant during feeding.

Abstract: Systems, techniques and methods for estimating the metabolic state or flux, e.g., the body energy state (“BES”) of a patient, are disclosed. The BES provides a deep insight into the nutritional needs of the patient, thus allowing for a sort of exquisite glycemic control with regard to the patient. The invention discloses systems and methods for estimating fractional gluconeogenesis. The invention also discloses systems and methods for estimating and targeting patient blood lactate concentration, both as a target itself and as an intermediate step to estimating and targeting patient fractional gluconeogenesis glucose production. Nutritional support methods and formulations are also disclosed. The invention is suitable for any sort of patient, including those who are injured, such as with traumatic brain injury, ill, or have other conditions that stress the metabolic system.

Abstract: A method and apparatus for changing all or part of the skinsheet of a rotary drum blancher/cooler from being clean in place totally removable is disclosed. The drum includes the skinsheet (in sections) with a plurality of clamps and catches. Each catch is comprised of two catches—a clean in place catch and a totally removable catch. Each clamp is attached to a section and has an clamping position and a release position, and includes a bail. When a clamp is in the clamping position and its bail is in either the clean in place catch or the totally removable catch of a corresponding catch on an adjacent second section, the catch and clamp hold the adjacent sections together to form a part of the drum. When the clamp is in the release position and the bail is in the clean in place catch of the adjacent section, the clamp and clean in place catch allow adjacent sections to separate, but do not allow them to be removed.

Abstract: The present invention relates to the field of automated food preparation. Specifically, the present invention is a system and method for processing sub style sandwich breads and sandwiches.

Abstract: A system and method of manufacturing whole-meat, spiral shaped jerky curls produce a stylized spiral-shaped meat snack. The system includes a plurality of meat strips, an emulsion of seasoning, a refrigerator, a plurality of perforated tubes, and a drying oven. The method begins by cooling each meat strip within the emulsion of seasoning for a first specified period of time at a first specified temperature range with the refrigerator. Each meat strip is then wrapped around a corresponding tube from a plurality of perforated tubes. Each meat strip and corresponding tube is then racked into the drying oven. Each meat strip is heated for s second specified period of time at a second specified temperature range. Each meat strip in spiral-shaped curl is then removed from the corresponding tube and each meat strip is cooled in the spiral-shaped curl for a third specified period of time at an ambient temperature.

Abstract: There is provided a flavour system for use in a tobacco industry product. The flavour system comprises lyophilised botanical material, an activator capable of releasing flavourant from the lyophilised botanical material through contact of the activator with the lyophilised botanical material, and a removable barrier preventing contact between the lyophilised botanical material and the activator. The barrier is removable to permit the activator to contact the lyophilised botanical material, thereby to cause release of the flavourant.

Abstract: A filled or unfilled cone storage apparatus wherein the apparatus includes a containment portion having channels disposed therein for housing filled or unfilled cones. The apparatus also includes a guide plate disposed within the containment portion. The apparatus can also include a lid portion for engaging with the containment portion to close the cone storage apparatus.

Abstract: An electronic cigarette cartridge suitable for electronic cigarettes includes an aerosol-forming substrate having a filler enclosed by a wrapping member on one end and a mouthpiece on the other end. The filler is a sheet-like member having an aerosol former. The sheet-like member is filled so as to form an air passage in the longitudinal direction of the electronic cigarette cartridge. The sheet-like member has cuts along the longitudinal direction of the electronic cigarette cartridge.

Abstract: A multi-segment component for an aerosol-generating article is provided, the multi-segment component including: a combustible heat source; an aerosol-forming substrate downstream of the combustible heat source; and a wrapper circumscribing a rear portion of the combustible heat source and at least a front portion of the aerosol-forming substrate, a front portion of the combustible heat source extending beyond the wrapper so that the front portion of the combustible heat source is exposed during use; and an intumescent coating on all or part of the front portion of the combustible heat source, the intumescent coating being configured to form a heat insulating layer on the front portion of the combustible heat source in response to heating by the combustible heat source.

Abstract: As an accessory to electronic cigarette devices, and/or integrated into same, a personal air filter having uniquely treated and shaped graphite is disclosed herein. The exhale filter of the present invention more particularly couples to a pen-type e-cigarette having a commercially known 510-standard distillate cartridge for filtering harmful particulates or gaseous pollutants associated with electronic cigarette usage.

Abstract: A cigar encasement apparatus for clean and convenient cigar smoking includes a mouthpiece having a central tube aperture extending from within a mouthpiece depression to a mouthpiece back end. An intake tube is coupled within the tube aperture and has a tube front end extending out the tube aperture within the mouthpiece depression. A grip is selectively engageable within the mouthpiece depression and is configured to receive a cigar. A grip back end has a central punch aperture extending therethrough to slidingly receive the intake tube. The intake tube is configured to puncture the cigar. A mesh tube has an open tube back end selectively engageable with the grip front end. The mesh tube is configured to encase the cigar and prevent ash from the cigar from falling out of the mesh tube.

Abstract: An aerosol generating article includes a body of aerosol forming material, a first inductively heatable susceptor having a first resonant frequency, and a second inductively heatable susceptor having a second resonant frequency that is different from the first resonant frequency. An aerosol generating system includes the aerosol generating article with an aerosol generating device, the device including an induction coil defining a place, preferably a cavity, adapted to receive, in use, an aerosol generating article, and a controller adapted to control the induction coil to selectively and/or sequentially generate a first electromagnetic field with a first frequency and a second electromagnetic field with a second frequency that is different to the first frequency.

Abstract: Aspects of the instant disclosure relate to electronic cigarettes. More particularly, to electronic cigarettes including a circumferential light guide that distributes light transmitted by a light source, and controller circuitry that variably illuminates the circumferential light guide of the electronic cigarette based on a user's draw strength.