Abstract: The present application relates to the use of a structural polypeptide such as silk derived polypeptide (preferably spider web derived polypeptide) for coating seed, plant, or plant part, preferably to protect against pest infestation. The present application further relates to a method for plant coating or plant seed coating and to a plant or plant seed coated with a structural polypeptide.

Abstract: Methods of preparing a liquid Chlorella based composition comprising pasteurization and stabilization of a low concentration of mixotrophic or non-mixotrophic Chlorella whole cells are disclosed. The liquid composition can be used to enhance at least one plant characteristic such as: seed germination rate, seed germination time, seedling emergence, seedling emergence time, seedling size, plant fresh weight, plant dry weight, utilization, fruit production, leaf production, leaf formation, thatch height, plant health, plant resistance to salt stress, plant resistance to heat stress, plant resistance to heavy-metal stress, plant resistance to drought, maturation time, yield, root length, root mass, color, insect damage, blossom end rot, softness, fruit quality, and sunburn.

Abstract: The present invention relates to a spring roll making apparatus comprising: a supply part for supplying rice paper; a moving part for moving the rice paper supplied by means of the supply part; a softening part for inducing softening of the rice paper moving by means of the moving part; a feeding part for feeding a filling onto the rice paper softened by means of the softening part; a folder part for folding the rice paper on which the filling is put; and a rotating part for rolling the rice paper folded by means of the folder part, and thus spring rolls can be mass-produced.

Abstract: The present invention offers a new composition for tortillas, and more specifically a composition comprising hydrolyzed lecithin and lecithin in an amount effective to confer superior properties to the tortillas, such as anti-stickiness, where the composition can be incorporated as an ingredient in the formulation of the tortillas. Other aspects of the present invention relate to methods of making and using the compositions of the present invention to prevent the peeling or tearing of tortillas when separated.

Abstract: In order to damage structure of a loaf as little as possible when pressing it, a change in length of the loaf that occurs during pressing should be limited to a specified target change in length. For this purpose, a crossposition of a crosspress stamp to be set for pressing may automatically be determined and set from basic data of the loaf determined before pressing, in particular its length and volume or weight.

Abstract: A handheld tool for the removal of a tendon from a chicken tenderloin. The handheld tool comprises a handle and an integrated shaft that connects to the handle on one end and tapers from the handle to a stripping cylinder on the other end. The stripping cylinder is useful for stripping a tendon from the chicken tenderloin by a user. The free end of the chicken tendon is inserted through the fore end of the stripping cylinder. Once the tendon is passed through, the user's free hand is used to grasp the tendon. Once a secure grip is established, the tool is advanced away from the user while simultaneously pulling the tendon toward the user with the other hand as the tool strips the tendon free. The user of the tool is able to strip the tendon from the tenderloin quickly and efficiently by using this handheld tool.

Abstract: In one embodiment, a minimally-processed microwaveable lobster product including a lobster tail, a fat-containing composition, and a microwaveable package. The lobster tail has a shell containing lobster meat. The shell has a longitudinal axis with at least one cut formed generally parallel to the longitudinal axis. The fat-containing composition is disposed in a region above the lobster tail. The microwaveable package has first and second resilient layers. The first resilient layer is disposed under the lobster tail and contacts the lobster tail. The second resilient layer is disposed above the lobster tail and contacts the lobster tail and the fat-containing composition.

Abstract: Disclosed are methods for killing or reducing the incidence of pathogenic bacteria, comprising contacting the bacteria with a PURAC CL 21/80 solution (1-2.5% by weight) comprising lactic acid in an amount ranging from about 0.43% to 1.23% by weight and citric acid in an amount ranging from about 0.29% to about 0.88% by weight. In some aspects, the pathogenic bacteria can be present on a meat product.

Abstract: The present disclosure generally relates to an anti-spoiling, freshness-preserving formulation comprising ionized salt, method for making ionized salt for extending shelf life of fruit and the like. The method comprises treating a refine salt to form a salt crystal, diluting the salt crystal in a bath of essential oil to from a salt melt, ionizing the salt melt to form ionized salt and locking the ionized salt in a solid state.

Abstract: Contained, herein, are processes that may be used to produce and compositions of plant-based egg, milk, cheese, and fermented products. Plant-based products may be produced from oilseed materials, squash seed materials, and compositions thereof. Oilseed and squash seed materials may be comminuted, hydrated, curdled, fermented, pressed, aged, or any combination thereof to form plant-based food products.

Abstract: A method, device and a system for extracting oil from a paste of oily fruit by exposing the oily fruit paste to vacuum.

Abstract: The present invention relates to a method for producing fermented and vacuum-treated coffee using Kopi Luwak enterobacteria, in which the coffee contains a low concentration of caffeine and a high concentration of ?-aminobutyric acid (GABA). According to the present invention, the fermented and vacuum-treated coffee produced using Kopi Luwak enterobacteria according to the present invention has advantages in that it is produced by rapid fermentation, uniquely smells like caramel, chocolate, grass, etc., unlike unfermented green coffee beans, and has a reduced bitter taste and a deep and heavy taste with an appropriate sour taste.

Abstract: The present invention relates to a leaktight food filling deposition system providing ease of mounting/demounting, maintenance and cleaning. The present invention particularly relates to a deposition system for depositing food fluids of various temperatures, acidities, viscosities and densities onto, between and into the food products, said deposition system being individually operated, requiring no maintenance, having a high deposition capacity, optionally allowing for each nozzle to deposit different materials and comprising low weight deposition nozzles and a low weight manifold.

Abstract: A system for automatically cleaning and washing an ice cream machines includes a liquid container for storing raw materials; a freezing cylinder connected with the liquid container through a cleaning pathway; a water tank for storing rinse water to rinse the freezing cylinder and the cleaning pathway; a detergent tank for storing detergents to clean and wash the freezing cylinder and the cleaning pathway; a pump arranged on the cleaning pathway to selectively pump the raw material, the rinse water or the detergent; and a control panel adapted to control an on/off and cleaning.

Abstract: Disclosed is a packaged frozen confection (1) comprising a flexible pouch (2), wherein the pouch (2) comprises a wall (4) delimiting a cavity containing the frozen confection and extending in a longitudinal direction from a base end (6) to a top end (5) of the pouch. The top end (5) comprises a product outlet (8) through which the frozen confection can be extruded from the cavity. The base end (6) comprises a gusset (7) extending in a transverse direction, the top end (5) comprises a top edge (3) extending in the transverse direction, and the product outlet (8) is disposed at or proximal to a corner of the top edge (3). The wall (4) is deformable at least at the base end (6) of the pouch (2) to urge the frozen confection in the cavity towards the outlet (8) and extrude at least a portion of frozen confection therefrom.

Abstract: A dry fractionation method and system provides for generating a protein concentrate product therefrom. The method and system includes milling a plant-based flour to generate milled flour and generating a first protein concentrate from the milled flour using an air classifier. The method and system includes processing the first protein concentrate to generate a protein rich curd and generating a neutral hydrolyzed protein slurry by mixing the protein curd with a base, water and enzymatic cocktail. The method and system includes generating a homogenized protein slurry from the protein slurry and generating a cooled protein slurry by pasteurizing the homogenized protein slurry. Therein, the method and system provides for extracting the protein concentrate product from the cooled protein slurry.

Abstract: A digestive supplement that mitigates adverse reactions caused by food allergens and assists in the enhancement of digestive health of mono-gastric mammals, including, but not limited to, companion animal and humans.

Abstract: The presently-disclosed subject matter includes oral rehydration compositions. The presently-disclosed compositions effectively mask the salty taste of the composition without compromising the approximately equimolar concentration of sodium and glucose prescribed by the World Health Organization Oral Rehydration Salt therapies by using a licorice based flavor enhancer in an the optimized formulation. Further disclosed are methods of treatment using the oral rehydration compositions.

Abstract: A low acid beverage product such as e.g. coffee, cold brew coffee or nitro cold brew coffee product that is shelf stable for 180 days at refrigerated conditions including a sealed container having a liquid portion and a headspace. The liquid portion has the beverage with oxygen dissolved therein. A method of manufacturing the beverage includes dissolving oxygen and into a cold beverage and packaging the liquid beverage product with oxygen dissolved therein into a sealed container. The liquid beverage product also includes flavorings or sweeteners or milk products in the sealed container and remains free from Clostridium botulinum (C. bot).

Abstract: The present invention relates to additive ingredients for stabilizing food compositions, as well as methods of stabilizing foods and pet foods using thymohydroquinone (THQ), alone or in synergistic combination with other antioxidants. The use of THQ to prevent oxidation of foods and pet foods has been found to be surprisingly effective in stabilizing all representative food matrices, including fats/oils, fatty foods, baked goods, and meat/poultry.

Abstract: The purpose of the present invention is to overcome the problems of the prior art and to provide a low-calorie noodle-like food product that can be used as a diet food product and has a quality similar to that of noodles made from wheat flour. A noodle-like food product characterized in that at least noodle strands are formed by a thermally irreversible polysaccharide gel, and insoluble dietary fiber and soy milk cream are included in the noodle strands.

Abstract: A solid paste composition for cooking that contains beans is provided. The solid paste composition contains 3% by mass or higher, on a dry mass basis, of an insoluble dietary fiber, 10% by mass or higher, on a dry mass basis, of a starch, 4% by mass or higher, on a dry mass basis, of a protein, and after isothermally treating the solid paste composition in 40 times as much water at 90° C. for 5 minutes, the Haze value of the water being 25% or lower.

Abstract: In some embodiments, the present disclosure relates to an avian-free egg white composition comprising 45-63% Ovalbumin, 9-15% Ovotransferrin, 0-15% Ovomucoid, 3-5% Ovoglobulin G2, 3-5% Ovoglobulin G3, 2.5-5% Ovomucin, 3-5% Lysozyme, 1-2% Ovoinhibitor, 0.8-1.5% Ovoglycoprotein, 0.6-1.0% Flavoprotein, 0.3-0.8% Ovomacroglobulin, 0.02-0.1% Avidin, and 0.02-0.1% Cystatin. In some embodiments, the composition comprises an edible yeast and one or more of the preceding proteins. In some embodiments, the avian-free egg white further comprises one or more of: flavor enhancers, calcium supplements, added vitamins, and a gelling agent. In some embodiments, the present disclosure pertains to a non-allergenic egg-white composition for human consumption. In some embodiments, the present disclosure pertains to methods of making the avian-free egg-white composition.

Abstract: A method for extracting a wasabi extract is characterized in that: 53 to 61 part by weight of a wasabi powder and 25 to 30 parts by weight of pure scotch whisky are mixed to produce a wasabi extract; and the wasabi extract is placed in an oak barrel and fermented for at least 48 hours, after which 14 to 17 parts by weight of a wasabi sinigrin extract that has collected in an upper layer portion is extracted therefrom. Further, when fermenting the wasabi extract to which undiluted whisky has been added inside the oak barrel, wasabi inside yeast cell walls formed in the upper layer portion is collected, and the method has the effect of maintaining the taste and aroma of the wasabi extract collected inside the yeast cell walls, that is, the sinigrin extract.

Abstract: The present invention relates to a method for producing a food product comprising hydrolysed starch, as well as to products obtainable by the method. The method has the advantage of increasing the amount of sugar (i.e. maltose) produced by hydrolysis as compared to conventional methods of starch hydrolysis and present the additional advantage of providing good processability for the food product.

Abstract: The present invention relates to a method for producing a food product comprising hydrolysed starch, as well as to products obtainable by the method. The method has the advantage of reducing the amount of sugar (i.e. maltose) produced by hydrolysis as compared to conventional methods of starch hydrolysis and present the additional advantage of providing good processability for the food product.

Abstract: It is an object of the present invention to provide a composition for improving intestinal flora. The composition for improving intestinal flora includes gnetin C and/or a glycoside thereof for proliferating Akkermansia having an effect of improving the intestinal flora.

Abstract: A maternal composition wherein said maternal composition is specifically formulated for a woman who has given birth prematurely or who is at risk of giving birth prematurely

Abstract: The present invention relates to neonatal parenteral nutrition formulations. In particular, the present invention relates to neonatal parenteral nutrition formulations which comprise greater than 12% w/v arginine. Furthermore, the present invention also relates to the use of these neonatal parenteral nutrition formulations for use in the treatment of hypoargininaemia, hyperammonaemia, negative nitrogen balance or to prevent weight loss(i.e. to encourage weight gain) in neonates.

Abstract: An embodiment provides a method for manufacturing a light-colored material for a food product, including: creating a starting light-colored material, wherein the starting light-colored material comprises a protein and a fiber; creating a light-colored material from the starting light-colored material by adding a fat to the starting material; molding the light-colored material to a predetermined shape; and baking the light-colored material to a predetermined temperature. Other aspects are described and claimed.

Abstract: Infant formula containing osteopontin and use of osteopontin as supplement for infant formulas or baby food.

Abstract: A food processor including a receptacle configured to receive foodstuffs having a skin or peel, a first actuator operably coupled to the receptacle defining a first food processing range of motion, the receptacle selectively movable within the first food processing range of motion, and a second actuator operably coupled to a cutting member disposed in vertical juxtaposition to the receptacle, the cutting member selectively movable within a second food processing range of motion.

Abstract: A destemming device includes a housing, a motor, and a belt system configured to fit within the housing. The housing includes at least one cutting aperture. The belt system includes a first belt assembly and a second belt assembly. The first belt assembly includes a first plurality of rollers and a first gripper belt extending around the first plurality of rollers. The second belt assembly includes a second plurality of rollers and a second gripper belt extending around the second plurality of rollers. The first gripper belt and the second gripper belt define a nip. The at least one cutting aperture is aligned with the nip. The motor is operatively connected to the belt system.

Abstract: The automated assembly and manufacture of a submarine sandwich includes a number of robots that are used to slice, open, and add inputs to a roll of bread. The inputs may be sliced and portioned at individual stations and then the inputs can be delivered to the bread or the bread can be conveyed to the inputs. In either sense, the selected inputs are added to the bread, based on the type of sandwich to be assembled. The assembled sandwich is then conveyed to a packaging station, where the sandwich is packaged, labeled, and prepared for shipment.

Abstract: The disclosure provides liquid compositions configured for oral use, the liquid composition comprising water in an amount of about 40% by weight or higher, based on total weight of the composition, a flavoring agent or an active ingredient or both a flavoring agent and an active ingredient, and one or more additional components selected from the group consisting of sweeteners, humectants, and alkali metal salts, wherein the composition has a water activity (Aw) of about 0.85 or lower. The liquid compositions are generally suitable for spraying into the oral cavity.

Abstract: The disclosure provides a foam composition including a cellulosic foam stabilizer, a sweetener, optionally a natural gum, water, and a flavoring agent or an active ingredient or both a flavoring agent and an active ingredient. The disclosure also provides a method of forming a foam composition, including mixing an aqueous slurry of a cellulosic foam stabilizer with a sweetener, an optional natural gum, an optional alkali metal salt, and a flavoring agent or an active ingredient or both a flavoring agent and an active ingredient to form a mixture; introducing air into the mixture through stirring or bubbling to form a foam; dividing the foam into a plurality of discrete portions; and optionally drying the discrete portions of foam.

Abstract: The disclosure provides products configured for oral use, the products including compositions comprising a porous alumina component and a releasable material that is retained in pores of the porous alumina. The releasable material retained in the pores of the porous alumina may be configured for controlled release therefrom.

Abstract: The disclosure provides products configured for oral use, the products including compositions comprising a filler component including negatively charged groups and an active ingredient including positively charged groups. The active ingredient can be retained by the filler component at least in part through bonding between the negatively charged groups and the positively charged groups such that active ingredient may be release from the product when positioned within an oral cavity of a consumer.

Abstract: The disclosure provides products configured for oral use, the products including compositions containing an active ingredient and a filler component. The oral products are configured to release at least a portion of the active ingredient when positioned within an oral cavity of a consumer. The release of the active ingredient may be a relatively fast release or a relatively slow release.

Abstract: The disclosure provides compositions and products configured for oral use, the compositions and products including a filler material, an active ingredient, and a salt component. The salt component may be present in an amount of between about 3.0% and about 4.5% by weight based on the total weight of the composition. The compositions and products as described herein may particularly exhibit a desired flavor profile.

Abstract: A tobacco lozenge includes a body configured to be wholly receivable in an oral cavity. The body includes a matrix including a soluble fiber in an amount greater than or equal to 60 weight percent of the body, tobacco plant tissue dispersed in the matrix, and an additive dispersed in the matrix.

Abstract: Embodiments described herein include a method of making a tobacco extract comprising; (a) contacting tobacco with an extraction solvent such that tobacco components are extracted from the tobacco into the solvent, wherein the extraction solvent comprises a supercritical fluid; (b) separating the residual tobacco solids from the supercritical extraction solvent containing tobacco components; (c) exposing the extraction solvent containing tobacco components to conditions in a vessel at which the extraction solvent is subcritical, thereby releasing the tobacco components from the extraction solvent; and then (d) washing the vessel with an entrapment solvent which dissolves the tobacco components, wherein the entrapment solvent comprises an aerosol generating agent.

Abstract: The disclosure provides a composition including a filler, a lipid having a melting point of about 29° C. or above, water, and a flavoring agent or an active ingredient or both a flavoring agent and an active ingredient, which is optionally substantially free of isomalt and substantially free of tobacco material, excluding any nicotine component present, based on the total weight of the composition. The disclosure also provides compositions including a filler, a lipid having a melting point of about 29° C. or above, water in an amount of at least about 15% by weight, based on total weight of the composition, and a flavoring agent or an active ingredient or both a flavoring agent and an active ingredient.

Abstract: The disclosure provides for oral compositions comprising a clarified tobacco extract and one or more filler components. In another aspect, the disclosure provides methods of preparing a clarified tobacco extract. Such methods can comprise processing a tobacco extract through at least one ultrafiltration step to provide a filtered tobacco extract and passing the filtered tobacco extract through a solution comprising one or more non-molecularly imprinted polymer (NIP) to provide the clarified tobacco extract.

Abstract: A breakable capsule such as a seamless breakable capsule useful in a smoking article or a smokeless tobacco product includes an outer shell formed of a cross-linked agar matrix including at least one filler, and an inner core surrounded by the outer shell which comprises a liquid or gel based composition of a flavorant and/or non-flavorant. The cross-linked agar matrix is reinforced with carboxymethyl cellulose that is dispersed throughout the agar matrix so as to fill empty spaces in the agar matrix and inhibit the composition from passing through the empty spaces of the agar matrix.

Abstract: The disclosure provides for an oral composition comprising a gel. The gel may be formed of a long chain carbohydrate, such as an alginate, that is crosslinked with a suitable crosslinking agent. Other material, such as fillers, active ingredients, flavor components, and the like may be included in the gel or otherwise combined with the gel to form an oral product. The disclosure further provides methods of preparing oral compositions.

Abstract: A device for automated loading and forming smoking articles has a pre-rolled cone holder holding a plurality of pre-rolled cones. A loading mechanism loads individual pre-rolled cones in the pre-rolled cone holder with a predefined amount of material. A filling mechanism deposits the predefined amount of material in the loading mechanism. The filling mechanism monitors an amount of material loaded in the filling mechanism and sends a signal to stop loading the filling mechanism with the material when a predefined amount has been loaded. A dispensing mechanism sends the material to the filling mechanism. The dispensing mechanism stops sending of material when the filling mechanism sends the signal to stop loading the filling mechanism with the material when a predefined amount has been loaded. A hopper is in communication with the dispensing mechanism and stores the material. A shaker is coupled to the hopper shaking the material in the hopper preventing the material from sticking together.

Abstract: A flavouring component for a smoking article comprising a rod of flavouring material. The flavouring material comprises a carrier material and flavouring particles adhered to to the carrier material by means of a binder. The flavouring material is formed by passing the carrier material through a mixture comprising the binder and the flavouring particles. Also disclosed is a smoking article including such a flavouring component, and an apparatus and method for manufacturing such a flavouring component.

Abstract: An integrated cigarette filter that can light up, cut and put out a cigarette, hold ash and butts and filter smoke. It comprises upper and lower casings and is characterized by a smoke-collecting hood arranged on the upper casing and an inlet ventilator furnished inside the hood. The hood is snapped onto the upper casing in a detachable manner. The inlet ventilator is fixed to the upper casing with screws and snap-fasteners. The smoking device is inside the upper casing, while the purification device is inside the lower casing. There is a trimming between the upper and lower casings, and the two casings are connected with snap-fasteners. The device can eliminate passive smoking from the source, and directly purify harmful gases and particles in mainstream and sidestream smoke during use, without causing adverse effects or damage to people around smokers.

Abstract: A filter assembly has an outer housing having an open first end and an open second end. An inner filter housing is within the outer housing adjacent the second end, and a gasket is provided at the first end of the outer housing. An internal chamber is provided between the first end of the outer housing and the inner filter housing, where during use, fluid from the within the internal chamber is drawn out the second end of the outer housing by way of the inner filter housing. A filter is provided within the inner filter housing. The gasket forms a gasketed opening smaller than the open first end of the outer housing. The gasket may extend axially adjacent a wall of the outer housing and abut the inner filter housing, such that the internal chamber is defined by the gasket and the inner filter housing.