Abstract: A method for producing a baked confectionery, the method includes: preparing a dough of a baked confectionery, the dough containing a component (A) which is a granular product containing equal to or more than 75% by mass of starch and in which the granular product contains, as he starch, equal to or more than 3% by mass and equal to or less than 45% by mass of molecular weight-reduced starch of starch having an amylose content of equal to or more than 5% by mass, where the molecular weight-reduced starch has a peak molecular weight of equal to or more than 3×103 and equal to or less than 5×104, and the granular product has a degree of swelling of equal to or more than 5 and equal to or less than 20 in cold water at 25° C.

Abstract: Described herein are baked crisp products for human consumption, and methods of making said baked crisp products. The baked crisp products have a sugar content of from 0 to 40%, a fat content of from 0 to 40%, and a starch content of 0 to 10% by weight. The baked crisp products comprise blended food ingredients and binder component, wherein the binder component comprises unrefined heat-treated psyllium in an amount of from 50 to 100% w/w of the binder component.

Abstract: The present invention relates to a variant polypeptide having maltogenic alpha-amylase activity wherein the polypeptide comprises an amino acid sequence, which, when aligned with an amino acid sequence of SEQ ID NO: 1, comprises an amino acid substitution F188L/I, S200N, and D261G, and optionally a further amino acid substitution T288P, wherein the amino acid substitutions are determined with reference to SEQ ID NO: 1, and wherein the polypeptide has an amino acid sequence which has at least 70%, 75%, 80%, 85%, 90%, 95%, 96%, 97%, 98%, or at least 99% identity to the amino acid sequence of SEQ ID NO: 1. The invention also relates to a process for the preparation of a dough or a baked product wherein the variant polypeptide is used.

Abstract: A method and apparatus for use in the field processing of downed big game animals, without removing the entrails of the animal. The procedure may be implemented by one or more persons with the use of a multi-purpose tool that is portable, relatively light weight and suitable to fit into or on to a backpack when collapsed. The multi-purpose tool has features making it suitable for various outdoor activities; but it is especially adapted to form a sturdy tripod stand having telescoping legs and a rope locking mechanism on its head. When assembled as a tripod stand, rope is used to temporarily lift and hold each leg of the animal individually until each quarter and portion is skinned and removed from the carcass in the field.

Abstract: A smoker includes a smoke generator that is configured to provide a controllable method of producing smoke without creating a flame. The device includes a housing including a hopper for storing a smoking fuel within the interior of the housing. The hopper feeds the smoking fuel to a fuel conveyor that is partially within the housing and partially exterior of the housing. A motor is connected to the fuel conveyor so that operation of the motor causes the smoking fuel to move along the length of the fuel conveyor. As the smoking fuel moves along the fuel conveyor, it is heated to produce continuous smoke without producing a flame. The smoke generator is capable of controlling the quality and the quantity of the smoke produced by the smoke generator independently of the heat that is used to cook food within a cabinet of the smoker.

Abstract: Disclosed is a method for disinfecting a meat product by placing the meat in a contacting chamber and directly contacting the meat with gaseous ozone for a time interval sufficient to substantially reduce pathogens on the meat. In certain aspects, the time interval is from about 3 seconds to about 30 seconds. In further aspects, the time interval is from about 5 seconds to about 15 seconds. In yet further aspects, the time interval is about 5 seconds. In certain implementations, the gaseous ozone is introduced into the chamber at about 10 liters per minute. In further implementations, the gaseous ozone is from about 6% to about 8% ozone.

Abstract: [Problem] To provide: a film which is for aging meat and which is relatively easy to treat and allows meat to be aged more safely and effectively; and a film which is for preserving meat and can effectively suppress the deterioration of color or the like of fresh meat. [Solution] The present invention relates to a film for preserving meat, the film being characterized by: (1) including a hydrogen generating layer containing hydrogen generating particles which can generate a molecular hydrogen upon reacting with water; and (2) using the film in a state in which the hydrogen generating layer is directly contacted with the surface of the meat.

Abstract: The present invention relates to a composition for producing a fermented milk product showing a low degree of post-acidification during storage comprising ? 1) a starter culture of lactic acid bacteria comprising at least one lactose-deficient Streptococcus thermophilus strain, which is capable of metabolizing a non-lactose carbohydrate, and at least one lactose-deficient Lactobacillus delbrueckii subsp. bulgaricus strain, which is capable of metabolizing the non-lactose carbohydrate, and ? 2) a probiotic strain selected from the group consisting of Lactobacillus strain and a Bifidobacterium strain.

Abstract: The disclosure features human milk fortifier compositions, standardized human milk, and methods of making and using same. In one embodiment, a pasteurized human milk composition includes a human protein constituent of about 35-85 mg/mL; a human fat constituent of about 60-110 mg/mL; and a human carbohydrate constituent of about 60-140 mg/mL.

Abstract: An object of the present invention is to provide an oil and fat composition that contains unsaturated fatty acid-containing oil and fat and can prepare nursery formulated milk having a satisfactory taste. The following result is found to complete the present invention, that is, in an oil and fat composition in which an aqueous phase is dispersed in an oil phase containing unsaturated fatty acid-containing oil and fat and lecithins, oxidation of unsaturated fatty acid is suppressed, wherein the aqueous phase has one or more selected from ascorbic acid and salts thereof dissolved therein, has pH adjusted to 3.6 or more, and has a predetermined solid content.

Abstract: A novel oleogel is provided comprising an edible oil in an amount of at least 95 wt % combined with a binary wax blend in an amount of less than 5 wt % of the oleogel, wherein the oleogel exhibits less than 10% oiling off and a back-extrusion hardness of greater than 100 g-force. The edible oil may be a high oleic acid-containing oil, such as a vegetable oil having a total monounsaturated fatty acid content of at least about 25% by wt. The binary wax blend may comprise at least two waxes selected from rice bran wax, carnauba wax, candelilla wax, sunflower wax, jojoba oil wax, corn oil wax, sugarcane wax, ouricury wax, beeswax and retamo wax. The oleogel provides an edible fat substitute prepared from oil having a reduced saturated fatty acid and trans fatty acid content that may be incorporated in a variety of food products.

Abstract: A process for dry fractionization of a soft palm oil mid fraction (SPMF) into a final hard palm oil mid fraction (fHPMF-A) is disclosed. The process comprises: providing the solf palm oil mid fraction (SPMF), using the soft palm oil mid fraction (SPMF) as an input (IN1) to a first dry fractionation (FDF) to obtain an intermediate olein fraction (SPMF-O) and an intermediate stearin fraction (SPMF-S), using the intermediate olein fraction (SPMF-O) as an input (IN2) to an ultrasound assisted second dry fractionation (SDF) to obtain the final hard palm oil mid fraction (fHPMF-A) and a palm oil olein fraction (POO), wherein the ultrasound assisted second dry fractionation (SPF) comprises subjecting at least a part of the input (IN2) to ultrasonic treatment (US2). Also disclosed is a final hard palm oil mid fraction (fHPMF-A), a second hard palm oil mid fraction (sHPMF-B), a hard palm oil mid fraction mixture, and uses of these.

Abstract: The present invention provides the use of a composition obtainable from the pulp of a plant in the theobroma genus or an extract of said pulp, as an ingredient in a chocolate product.

Abstract: The present invention relates to a process for making an anhydrous fatty preparation to be incorporated in a product selected from a bakery product, a personal care product, cosmetics, dermocosmetics, soaps, varnishes, paints or snacks, preferably a bakery product, wherein said fatty preparation does not comprise fats with a saturated fat content higher than 35% by weight, nor trans fats, nor animal-derived products, nor totally or partially hydrogenated oils or fats, nor interesterified or transesterified fats, nor palm or coconut-derived oils or fats. The present invention further relates to a anhydrous fatty preparation and to a bakery product, a personal care product, cosmetics, dermocosmetics, soaps, varnishes, paints or snacks, preferably a bakery product comprising the same.

Abstract: A mixture for the chewing gum which includes a powder-mixture and of a core composed of normal substances for the manufacture of chewing gum (sorbitol, Arabic gum, aromatic substances) and from the addition of the two active substances of caffeine and taurine in a concentration of caffeine from 0.77% to 3.75% and of taurine from 7.7% to 39.6% by weight. The taste of this mixture is deprived of a significant bitterness by the addition of Galium odoratum (woodruff) in a concentration of from 0.3% to 7% by weight, alternatively, it may be replaced by or supplemented with green tea from 0.2% to 4% by weight, where these additives reduce the bitterness of the mixture. It is also possible to add the above substances directly into the core, where, however, the concentration of the content of those substances is lower.

Abstract: Machinery for processing an ice cream product includes an inlet and a collection chamber, a processing chamber adapted to receive the ice cream product and delimited by a first actuator element and a second actuator element that are movable along a processing direction, a baffle placed inside the processing chamber that separates the processing chamber into two parts and that has a plurality of openings, a control system that controls the reciprocation of the first and second actuator elements to move away from or closer to the baffle so that the ice cream product placed inside the processing chamber can be pushed one or more times from one side to the other of the baffle through the plurality of openings.

Abstract: The present invention provides a process for producing complexes of high isoelectric point proteins with casein comprising a specific sequence of heating, cooling and holding steps. Also provided are the complexes obtained by such process and their use, in particular their use in methods of therapy.

Abstract: Methods enable formation of coarse refined cellulose fibers that improve the texture and coarseness of meat analogs to more closely represent ground beef. The refined cellulose fibers can also be efficiently converted into gels and vegan protein mass. The coarse fibers have average lengths of diameters of over 1000 microns as compared to typical high quality, highly refined, fine cellulose fibers of <700 microns or less than 600 microns. The refined cellulose fibers (coarse or fine) may be blended with alginate and edible vegan oil to form gels when triggered with acid conditions that crosslink the alginate into a stable vegan gel.

Abstract: A use of pyrroloquinoline quinone (PQQ) for at least one of preserving the quality of meat obtained from farmed animals, relates to preventing the apparition of the defaults in meat, limiting, stopping the development of defaults in meat. The defaults are linked to myopathy, with farmed animals, and preparing a feed additive or a premix in order to preserve the quality of meat obtained from farmed animals and/or in order to at least one of preventing the apparition of the defaults in meat, limiting and stopping the development of defaults in meat. The defaults are linked to myopathy, with farmed animals. The use also relates to feed additive, a feed and a premix having PQQ.

Abstract: The present invention discloses a method for preparation of vitamin and carotenoid powder; the vitamin and carotenoid powder comprises vitamin, carotenoid microcapsule and physical gel protection film covered on the surface of the vitamin and carotenoid microcapsule; the physical gel protection film is made from super-molecular system; the super-molecular system comprises the following constituents of parts in weight: vegetable oil: 6-30 parts; gel: 0.5-3 parts and antioxidant: 0.5-3 parts. The hot super-molecular solution is sprayed on the surface of cold vitamin and carotenoid microcapsule during preparation to form a specific 3D network structure that is used to bind the liquefied vegetable oil to form a physical gel protection film; the physical gel protection film has improved product storage stability as well as the its stability for application in feedstuff, food and health care products.

Abstract: Provided is pet food which has a moisture content of 15% to 30% by mass and a saccharide content of 5% by mass or less in terms of solid content and contains 0.001% by mass or greater of free cysteine.

Abstract: A method for producing powderized cannabis oil, powderized cannabis oil, and edible products and beverages comprising the powderized cannabis oil. Powderized cannabis oil contains cannabis oil and maltodextrin in a ratio of at least three grams of maltodextrin for every one-eighth of a gram of cannabis oil. Edible products and beverages incorporating the powderized cannabis oil are human-consumable products that contain an emulsified, tasteless, and odorless dose of cannabis oil providing CBD, THC and/or THCA.

Abstract: The present invention relates to a low-calorie beverage having excellent sensory properties and sweetness, and more particularly, to a beverage containing allulose as a sweetener.

Abstract: A method and apparatus to decontaminate agricultural products utilizing ozone gas. This invention achieved a 5-log or greater inactivation rate of surrogate organisms through a process of circulating ozone gas uniformly inside a hopper, conveyor assembly, and discharge box. The ozone gas distributes uniformly in the hopper through the operation of an agitator. The ozone gas, created by an ozone generator on-site, bifurcates inside a conveyor tube and distributes uniformly to the agricultural product inside a conveyor tube through the operation of a conveyor and a vibration motor. The conveyor assembly is air tight with safety measures operating to mitigate leakage of ozone gas. These safety measures include an ozone destructor or a perforated tube.

Abstract: A defrosting apparatus has a foundation unit having a top surface and sidewalls, housing an electrically-powered water pump with an inlet and an outlet, with an opening in a sidewall enabling water to pass from outside the foundation unit to inside, a vertically oriented conduit extending from the top surface of the foundation unit, with a lower end connected to the outlet of the water pump, and an upper end, a horizontally-oriented conduit having a first and a second end, connected proximate the first end to the upper end of the vertically-oriented conduit, a vertically-oriented downspout connected at the second end of the horizontally-oriented, telescoping conduit assembly, the downspout open at a lower end, and a control unit comprising a CPU, a digital memory and wireless communication circuitry, the control unit coupled to a temperature sensor in contact with the flowing water, and to pump control inputs.

Abstract: Embodiments herein include devices adaptable to dehydrate articles, including foods. Embodiments are shown which can be compacted for reduced storage, and/or shipping requirements and/or for other purposes. Embodiments include simple, inexpensive means for controlling dehydrating conditions, including airflow. Various article holding devices, including devices to hold foods being dehydrated, are also shown. Such devices include vertical, diagonal, and horizontal panels to secure articles. Embodiments shown have variations which include the use of non-motorized convection airflow, as well as devices which incorporate motor driven air movement means. Embodiments are shown which may be used for preparing articles, including foods, for dehydration, including slicing such articles.

Abstract: A beverage nucleation device includes a housing, a beverage receiving area defined by the housing for receiving a beverage container containing a supercooled beverage, and a support configured to support the beverage container in an upright orientation in the beverage container receiving area. The beverage nucleation device may further include an applicator configured to contact a sidewall of the beverage container on the support, wherein the applicator includes an elastomeric material. An ultrasonic transducer of the beverage nucleation device is configured to generate and apply ultrasonic energy to the beverage container via the applicator so as to cause nucleation of the supercooled beverage.

Abstract: Disclosed are a method for manufacturing roasted whole grain cereal, in which whole grains are roasted in an unpeeled state; and roasted whole grain cereal manufactured by the above method. By steaming and drying whole grain such as brown rice, brown glutinous rice, black rice, whole adlay, whole sorghum, whole wheat, corn, beans, etc. and then aging the same in a loess room emitting far-infrared rays, and roasting the same without any other additive, such that a carbonized layer is formed at the outermost portion of the whole grain, roasted whole grain cereal containing nutrients in the fiber in a form absorbable by the human body, can be prepared.

Abstract: The present invention relates to a method for obtaining a raw grain with a reduced cooking time in which, before said cooking, the raw grain is subjected to a settling stage in an aqueous solution of a natural or synthetic food acid with a pH comprised between 0.1 and 7. The grain or grains obtained by said method, as well as the food products containing said grains, are also contemplated.

Abstract: Wheat grain (Triticum aestivum) comprising an embryo and starch, wherein the embryo comprises two identical alleles of an SBEIIa-A gene, two identical alleles of an SBEIIa-B gene and two identical alleles of an SBEIIa-D gene, wherein each of the SBEIIa genes gives rise to an amount of protein (w/w) or a protein having SBEIIa activity which is lower than the corresponding wild-type gene, and at least one of said genes comprises a point mutation, wherein the starch comprises amylose such that the grain has an amylose content of at least 50% (w/w) as a proportion of the extractable starch of the grain.

Abstract: The present invention concerns an innovative food product, made exclusively with ingredients of natural, non-animal origin to make a substitute for a traditional hard-boiled egg. In particular, the invention concerns a substitute product for a hard-boiled egg and the method for its production, a method which allows to accurately reproduce the appearance, consistency and flavor of a traditional hard-boiled egg.

Abstract: A flavour composition is provided. The composition includes a characterizing herb flavour and a taste modifying composition. The taste modifying composition includes at least two aliphatic amino acids; at least one additional amino acid selected from the group consisting of acidic, amidic, basic, aromatic, hydroxylic, sulfur-containing and mixtures and salts thereof; at least one organic acid; at least one sugar and at least one mineral.

Abstract: The present disclosure provides compositions that include tetra-O-methylscutellarein, hexamethoxyquercetagetin, or mixtures or combinations thereof, as well as their use as sweeteners or sweetness enhancers.

Abstract: Compositions containing monoester derivatives of the primary alcohol residue of a sugar are generally disclosed herein, as well as their use as sweetness enhancers, bitterness maskers, sourness maskers, or astringency reducers, to improve the taste profile of a flavored article.

Abstract: Provided is a novel core body temperature reducing agent. The core body temperature reducing agent of the present invention includes an extract from Tongkat Ali as an active ingredient.

Abstract: Methods for lowering hypertension, elevated total cholesterol, elevated glucose and insulin, elevated IGF-1, elevated triglyceride levels, and/or elevated CRP levels, and elevated liver fat without negatively affecting or lowering the levels of these markers/factors in subjects with already low levels of these markers are provided. A method for elevating stem cells and regeneration and anti-inflammatory agents is also provided. Finally, a method for treating metabolic syndrome is also provided. A hypocaloric or calorie free diet or a fasting mimicking diet is administered for a first time period to the subject to reduce blood pressure or the levels of the above markers/risk factors for aging and age-related diseases.

Abstract: Disclosed is a method for the manufacture of a spray-dried powder consisting essentially of LNT and/or LNnT, the spray-dried powder, its use for the manufacture of nutritional compositions, and nutritional compositions containing the spray-dried powder.

Abstract: A system and method for estimating livestock weight is described. Embodiments of the system can include a computing device and a three-dimensional tag configured to be secured to an animal. One or more images of an animal, including the three-dimensional tag, can be processed to take various measurements of the animal. A scaling factor for the measurements can be based on the three-dimensional tag. After the measurement are calibrated, a weight of the animal can be estimated based on the calibrated measurements.

Abstract: Described herein are methods and systems for preparing a plurality of compositions on a commercial scale, without interruption.

Abstract: A consumable product for use in an aerosol generating device is disclosed, the consumable product comprising a foam matrix (302); and a packaging element housing the foam matrix; wherein the packaging element is configured to hold the foam matrix in a first, compressed, configuration prior to use of the consumable product in an aerosol generating device, the packaging element having a first sacrificial seal, wherein upon opening the first sacrificial seal the packaging element holds the foam matrix in a second, less compressed, configuration.

Abstract: The invention provides a smokeless tobacco product comprising a tobacco extract. In some embodiments, the smokeless tobacco product is translucent. The invention further provides methods for making and using the smokeless tobacco product. In certain embodiments, the smokeless tobacco product comprises isomalt, maltitol syrup, and a translucent tobacco extract prepared by ultrafiltration.

Abstract: The present invention provides a heat-not-burn tobacco matrix for preventing cut tobacco from falling and an application thereof. The tobacco matrix is formed by disorderly mixing expanded cut tobacco, formula leaf group cut tobacco and/or a tobacco sheet and then rolling, and a density of the tobacco matrix is 0.25 g/cm3 to 0.70 g/cm3.

Abstract: Filling unit for a manufacturing machine for the production of disposable cartridges for electronic cigarettes; the filling unit has: a cylindrical tank which is arranged horizontally, is mounted so as to rotate in a stepwise manner around a vertical rotation axis, is delimited, at the bottom, by a base disc having a circular shape, and is delimited, on the sides, by a cylindrical side wall; a feeding duct that feeds a flow of tobacco inside the tank; a plurality of groups of seats, each of which is obtained in the base disc and is adapted to receive and contain a corresponding dose of tobacco; and a transfer device which is arranged in a fixed position and cyclically transfers the doses of tobacco contained inside the seats of a group standing still.

Abstract: A multi-layered tobacco capsule for hookah that includes a container with an upper surface, a lower surface and sidewalls defining an enclosed internal volume. The upper and lower surface includes a plurality of apertures for allowing airflow through the capsule. The container includes one, or more, grids that separate the container to two or more inner compartments. The inner compartments include a quantity of tobacco. The capsule is designed to be positioned onto or inside a cup of the hookah. The capsule may include removable sealing mean that cover the apertures.

Abstract: The invention provides a heat-not-burn cigarette product. The heat-not-burn cigarette product of the invention includes a cigarette product and a heater in matched use with the cigarette product. A sucking resistance when the cigarette product and the heater in matched use with the cigarette product are used together is P1, and a sucking resistance of the cigarette product is P2, wherein a ratio of P2/P1 is greater than or equal to 50%.

Abstract: Described herein is a consumable for use with apparatus for heating aerosolizable material to volatilise at least one component of the aerosolizable material. The consumable comprises a hollow tube comprising a carrier and aerosolizable material comprising an amorphous solid coated on the carrier.

Abstract: A filter segment for use in a filter of a smoking article includes a substrate loaded with at least one smoke-modifying agent. The substrate is located within the body of the filter segment and is formed from filter plug wrap having an air permeability ranging from about 6,000 Coresta units to about 24,000 Coresta units.

Abstract: A starch-based cooling material of the invention is prepared by 8.0 to 9.0 parts of a starch, 0.5 to 1.0 part of a phase change material, and 0.5 to 1.0 a part of polyol. The starch-based cooling material of the invention is prepared by coordination of the starch, the phase change material and the polyol, wherein the phase change material has effects of absorbing and storing heat, a temperature of smoke can be significantly reduced, an effect of fast and strong cooling is realized, and a cooling effect can reach 70° C. to 120° C. All the raw materials for preparing are biodegradable materials, and a prepared heat-not-burn cigarette filter stick can be degraded after use, which is environmental friendly, and can be widely used in the field of preparing heat-not-burning cigarette products.

Abstract: An apparatus for smoking combustible material can include a glass tube having an axis and open ends. The apparatus can have a rod axially coupled to the glass tube. In addition, a grommet formed from an elastic material can be included. Examples of the grommet can have a tube end to axially receive the glass tube in an interior of the grommet. A shoulder can be located in the interior of the grommet to abut one of the open ends of the glass tube. The grommet can further include a rod end to receive and frictionally engage a portion of the rod and permit relative motion between the rod and the grommet. In addition, the grommet can have an external annular recess located between the tube end and the rod end.

Abstract: An accessory e-cigarette and filter assembly that is essentially a holder for both a vaporizer/e-cigarette and an exhale filter is disclosed. The device also allows for removably pairing an exhale filter to a vaporizer and provides impact protection thereto. In the preferred embodiment, a sleeve with parallel channels provides for the filter and e-cigarette to be juxtaposed however a mouthpiece for the filter and a mouthpiece for the e-cigarette are at opposite ends.