Abstract: Edible casein-based flexible filaments with high tensile strength are disclosed. Filaments are formed by extruding compositions comprising about 30 to 60 wt. % milk proteins and about 40 to 65 wt. % of plasticizer. Casein sources include MPC, CaC, or NaC. Plasticizers include water, glycerol, lactose and mixtures thereof. Ingredients to improve material properties may be used to form flexible filaments with higher tensile strength. Ingredients include gelatin or soy protein isolates (about 0.75-5 wt. %), xanthan gum (about 0.1-0.35 wt. %), and cellulose (about 0.5-4.95 wt. %). Filaments may be crosslinked by multivalent ions such as calcium to form networks to strengthen the filaments. Filaments of high tensile strength are provided with diameters ranging from about 80 to 2,000 microns. Filaments can be used as single filaments, strands of multiple filaments, or combinations of threads or braids, or shaped into configurations such as weaves, sheets, tubes, and rods.

Abstract: A pet food is provided, including a base substance and a coating part that coats a part of the base substance, in which a part of the base substance is exposed and a component composition of the base substance and a component composition of the coating part are different from each other.

Abstract: A pet food supplemental coating method for coating pet foods with supplemental powders includes placing the supplemental powder in a container, placing the pet food product in a basket assembly and thereafter positioning the basket assembly into the container. A lid is positioned on the container to close the container and the container shaken to coat the pet food with the supplemental powder. The lid is removed from the container such that the basket assembly and pet food therein can be removed from the container.

Abstract: A unit is disclosed for sterilizing and disinfecting an object, and particularly, a drink or beverage. The unit includes a housing with a set of retractable doors. The unit includes an interior chamber in which an object, including a drink or beverage, can be placed for sterilization and disinfection. The unit includes ultraviolet lights that can be activated when the drink or object is placed within the interior chamber. The ultraviolet lights are configured to emit ultraviolet wavelengths that sterilize and disinfect the surfaces of the drink or object. The unit includes sensors to detect motion in front of the unit and to open and close the set of retractable doors automatically. The unit further includes a drip tray and removable base that houses the electronics of the unit.

Abstract: Water-soluble formulations including cannabinoids or a cannabis-derived compound for use in beverages and foods, methods of preparing the formulations, and methods of preparing beverages and foods including the formulations are disclosed herein. In some embodiments, the water-soluble formulations comprise a cannabinoid or a cannabis-derived compound; an emulsifier comprising Quillaja saponins; a carrier oil, and a glycerin-based carrier surfactant.

Abstract: A method for the thermal treatment of bulk materials in a rotary tube with at least one infrared light unit. Bulk material is introduced into the rotary tube, which is provided on its inner wall with at least one mixing element and in the interior space of which the pressure of the ambient atmosphere prevails. A heat treatment of the bulk material is performed by at least one electrical infrared light unit, which is arranged at the center of the rotary tube and the light cone of which is directed onto the bed of bulk material that lies on the inner wall of the rotary tube. The bulk material is discharged from the rotary tube. Water vapor is directed onto the surface of the bulk material. The vapor is introduced into the interior space of the rotary tube through a nozzle tube.

Abstract: In an embodiment, an apparatus for heat treatment of food product by radio frequency (RF) includes a transmission line having: a center conductor that includes a stack of food product packages, and an outer shield that at least partially encloses the center conductor. An RF connector is electrically coupled with the center conductor and with a source of RF voltage.

Abstract: The present inventors disclose new fermentate compositions that display antimicrobial activity against a variety of microorganisms in foods. The fermentate compositions may not only be active at acidic pHs, but also retain antimicrobial activity at elevated pHs including neutral pHs. In addition to new fermentate compositions, the present invention also relates to improved methods for making such fermentate compositions and using unpurified fermentate compositions to effectively preserve food products.

Abstract: A composition comprising: (a) a cereal bran comprising oat bran, rye bran or a mixture thereof; and (b) an enzyme composition comprising a cellulase enzyme, a glucanase enzyme, a xylanase enzyme or a mixture thereof; is disclosed. Methods of preparing the composition and its use in food compositions, especially its addition to flour compositions for making baked products such as bread, are also disclosed.

Abstract: Disclosed is a heated air popcorn popper which provides a heating base assembly and popping pitcher having an interior popping volume which is detachable from the base assembly for introduction of popcorn kernels. The base assembly providing heated air to the popping pitcher causing unpopped kernels to pop and form popped popcorn. The detachable popping pitcher includes a pitcher lifting handle such that the popping pitcher can be lifted away from the heating base assembly to permit any remaining unpopped or popped kernels to be emptied from the detachable popping pitcher for cleaning.

Abstract: A method of making a pastrami roll includes providing a raw meat, applying a brine to the raw meat, covering the raw meat with spices after the brine is applied, cooking the raw meat in an oven at a first temperature for a first duration to make a cooked pastrami, cutting the cooked pastrami into pastrami portions, mixing the pastrami portions with a binder to create a composite, the binder including trimmings and lean meat, cooking the composite in an oven at a second temperature for a second duration, and packaging the cooked composite.

Abstract: The present application relates generally to a process of manufacturing a plurality of products from chia seeds. The process comprises socking chia seeds in a large volume of water for a period of time followed by sonication at an elevated temperature to remove the soluble fiber, the mucilage of chia seeds using vacuum filtration. The oil component is extracted from mucilage removed chia seeds and the leftover is hydrolyzed in presence of an enzyme to afford a product of protein hydrolysates and a product of insoluble fiber of chia seeds. Both the process and the products are within the scope of this application.

Abstract: The present invention in the field of oligosaccharide production provides a method of producing oligosaccharides of useful lengths without producing substantial amounts of monosaccharides and disaccharides (illustrated by FIG. 1). There is provided a method for producing an ingredient suitable for incorporation into a foodstuff, cosmetic, or nutraceutical, said ingredient comprising one or more oligosaccharides, wherein the oligosaccharides are produced in an enzymatic reaction, said enzymatic reaction comprising the step of contacting, in a solution or suspension, a polysaccharide-cleaving enzyme and a polysaccharide-containing feedstock, wherein said enzymatic reaction produces substantially no monosaccharides or disaccharides.

Abstract: Disclosed is a natural compound sweetener, comprising mogroside V, rebaudioside A, natural tea theanine and dietary fibre. The method for preparing the sweetener comprises the steps of: (1) dissolution, filtration, concentration and sterilization: dissolving the mogroside V, rebaudioside A, natural tea theanine and dietary fibre in water, filtering, concentrating in a vacuum, and sterilizing to obtain a sterilized solution; and (2) paste-collection, drying and granulation: carrying out paste-collection on the sterilized solution obtained in the step (1), vacuum drying the collected liquid paste, and drying and then granulating the dry powder to obtain the sweetener.

Abstract: The use of a secoiridoid glucoside or a polyphenol compound to enhance the sweetness, mask the bitter off-taste and/or improve the flavor perception of a sweetness modifier and to decrease the amount of a sweetness modifier used in a consumable is provided.

Abstract: The present invention relates to an allulose syrup and method of preparing the same, and more specifically, an allulose syrup with proper viscosity ranges, including viscosity-regulating agent and a dispersant and method of preparing the same.

Abstract: A process for isolating a taste-modifier component useful for food, beverage, nutraceutical, or pharmaceutical applications is disclosed. A pulverized fruit- or vegetable-based feedstock is combined with a natural, edible solvent to produce a heterogeneous mixture. A liquid phase isolated from this mixture is contacted with an acidic ion-exchange resin to sequester a basic taste-modifier component. The resin is then treated with a dilute aqueous solution of an alkali metal hydroxide to elute the taste-modifier component. The taste-modifier component, which is further activated by mild heating, is combined with vitamins, flavors, and other food additives and is incorporated into aqueous, oil-based, or powder-based taste-modifier compositions that have improved efficacy compared with previously known taste-modifiers.

Abstract: Disclosed is an enzyme composition for regulating sugar metabolism which can regulate the absorption of glucose into the body by converting the carbohydrates in food to a form of sugar that is not absorbed in the stomach and the like before being decomposed in the small intestine into glucose by the activity of various enzymes such as maltase, sucrase, or lactase and the like and absorbed, wherein the enzyme composition includes: one or more enzymes selected from the group consisting of glucoamylase, sucrase and lactase; glucose oxidase; and transglucosidase.

Abstract: The various embodiments disclosed herein relate to methods and compositions for use as eggless pasta additive, including some that also enhance the texture, shelf life, and safety of the pasta. The various compositions can include a hydrocolloid, a salt, and a fiber. In certain embodiments, the additive further comprises a protein. In various embodiments, the hydrocolloid can be a gum or a stare.

Abstract: The present invention relates to a human food comprising a basic food product and an ingredient, wherein the ingredient comprising one or more health-enhancing microorganism and a combination of at least one fermented seaweed material and at least one fermented plant material.

Abstract: Methods of manufacturing inositol-stabilized arginine-silicate (“ASI”) complexes with reduced or eliminated clumping and with increased solubility.

Abstract: The present invention relates to a protein bar that is formed from a moldable mixture containing proteins and/or protein hydrolysates. The moldable mixture contains a collagen hydrolysate having an average molecular weight of up to 1,700 Da as a protein hydrolysate.

Abstract: An array of nutritional compositions for infants and/or young children is proposed. Each composition of such array is targeted at a specific age of the infant/young child and it formulated such as to prevent sub-optimal body composition of the subject (especially in terms of fat mass and/or fat-free mass). By preventing sub-optimal body composition the array of the invention help preventing later in life undesired health conditions such as obesity, overweight, diabetes and diabetes related conditions, and/or cardiovascular diseases.

Abstract: A method includes a step of identifying a subject in need of diet modification; and administering a first diet to the subject for a first time period. The first diet provides 4.5 to 7 kilocalories per pound of subject for a first day and 3 to 5 kilocalories per pound of subject per day for a second to fifth day of the first diet. The first diet includes less than 30 g of sugar on the first day; less than 20 g of sugar on the second to fifth days; less than 28 g of proteins on the first day; less than 18 g of proteins on days the second to fifth days; 20 to 30 grams of monounsaturated fats on the first day; 10 to 15 grams of monounsaturated fats on the second to fifth days; and between 6 and 10 grams of polyunsaturated fats on the first day.

Abstract: A device and method for proportioning slices of fruit by slicing a piece of fruit into a number of slices using a endoskeletal slicing and coring device with twin-opposed coaxial upper and lower guide pins to positioning and holding the fruit, a coring tube for separating the fruit from the core, and a cassette for slicing the fruit and a proportioning device for separating the slices into a number of groups.

Abstract: Described is an apparatus for peeling a mango which includes: a frame defining a seat designed to receive a mango to be peeled; an operating element projecting in the seat and designed to constitute a pivot of rotation for a mango; a handling device having an operating surface designed to interfere with the peel of a mango for exerting on it a traction by friction; the handling device facing the operating element in such a way that a passage for a mango is defined between them; drive means connected to the operating surface to operate it according to a movement designed to force a mango against the operating element and through the passage; elastic means designed to oppose the distancing of the operating element from the operating surface in order to elastically adapt the width of the passage to a mango; a blade placed in the passage and spaced from the operating surface in order to remove a surface layer of the mango.

Abstract: A solid flavour composition includes a plurality of individual components at least one of which is a flavour-providing substance and at least one of which is an auxiliary ingredient, in which all amorphous components are present as particulate aggregates. The flavour composition is particularly storage-stable.

Abstract: The disclosure provides a pouched product including a chromogenic material or an electronic component, wherein the chromogenic material and the electronic component are responsive to a stimulus. Such products can be employed to detect various changes associated with the pouched product.

Abstract: The disclosure provides solid products configured for oral use and a process for preparing such solid oral products. The products contain an emulsion including a continuous phase and a dispersed phase. The emulsion includes at least one cannabinoid.

Abstract: Compositions configured for oral use, the compositions including at least one active ingredient selected from caffeine, taurine, GABA, theanine, tryptophan, vitamin B6, vitamin B12, vitamin C, lemon balm extract, ginseng, citicoline, sunflower lecithin, or combinations thereof, are provided. The compositions include one or more fillers, including a sugar alcohol, and optionally, a lipid or binder. The compositions may be in chewable, tablet, or meltable forms.

Abstract: There is provided an aerosolizable gel comprising (a) an active agent; (b) one or more gel forming materials, wherein the one or more gel forming material is at least one phyllosilicate; (c) an aerosol forming material selected from glycerol, propylene glycol and mixtures thereof; and (d) water.

Abstract: There is provided an aerosolizable formulation comprising (i) water in an amount of at least 50 wt. % based on the aerosolizable formulation; (ii) one or more flavors; and (iii) one or more cyclodextrins.

Abstract: An aerosol generating article for use in an aerosol generating assembly, wherein the aerosol generating article comprises a tubular substrate which comprises a first aerosol-forming composition, wherein the first aerosol-forming composition comprises an amorphous solid; and a second aerosol-forming composition, wherein the second aerosol-forming composition is different from the first aerosol-forming composition.

Abstract: The disclosure provides oral compositions and products formed therewith. Such compositions and products may include a first content of a flavor component having a first release rate and a second content of a flavor component having a second, different release rate. The disclosure further provides methods of preparing compositions and products for oral use. Such methods may include spray-drying a liquid flavor component to form particles of the liquid flavor component and mixing the particles of the liquid flavor component with a long-chain carbohydrate. Such methods also may include combining a content of a first flavor component, a content of a second flavor component, and a filler to form a composition suitable for insertion into an oral cavity. The compositions may be formed such that the first flavor component has a first release profile, and the second flavor component has a second, different release profile.

Abstract: The disclosure provides products configured for oral use and a process for preparing such oral products. The products include a cellulose material selected from the group consisting of maize fiber, oat fiber, barley fiber, rye fiber, buckwheat fiber, sugar beet fiber, bran fiber, bamboo fiber, wood pulp fiber, cotton fiber, citrus pulp fiber, grass fiber, willow fiber, poplar fiber, cocoa fiber, derivatives thereof, and combinations thereof; and a cannabinoid.

Abstract: The disclosure provides products configured for oral use and a process for preparing such oral products. The products include a cannabinoid, a filler, and water. The water content of the oral product is at least about 10% by weight of the oral product, and the water activity of the oral product is no greater than about 0.85.

Abstract: A twisting apparatus has a rotor driven around an axis by an electric motor, a microcontroller; three elastomeric balls at ends of pivot arms mounted to a lower surface of the rotor such that arms may pivot to move the elastomeric balls toward or away from the central axis, a clutch mechanism having a clutch plate with pins interacting with the pivot arms such that rotation of the rotor from a stopped position in one direction closes the elastomeric balls toward the central axis, and rotation of the rotor from a stopped position in the opposite direction retracts the elastomeric balls; and a detection device sending a trigger event to the micro-controller. The trigger event closes the elastomeric balls on the cigarette end, then reverses to release.

Abstract: A heat-not-burn tobacco aerosol source member or consumable includes a first heating section with a front end. The first heating section contains a liquid aerosol precursor existing as a free liquid in an unbound form. A second heating section is provided with a mouth end. The second heating section contains a solid tobacco substrate. A first thermal barrier that is vapor permeable but liquid impermeable is located between the first heating section and the second heating section. The system has a simple structure and lowers processing costs, and greatly reduces undesirable harmful chemicals because of its lower heating temperatures for the first and second heating sections of the consumable.

Abstract: The invention discloses a variable-ventilation filter tip and a cigarette. The filter tip includes a filter element and a coating layer. The coating layer wraps the filter element. The filter element includes a smoke inlet end and a smoke release end. A phase-change ventilation area and a non-phase-change ventilation area are arranged on the coating layer, a plurality of first ventilation holes are arranged in the phase-change ventilation area, and a plurality of second ventilation holes are arranged in the non-phase-change ventilation area. Outside air penetrates through the coating layer through the first ventilation holes and the second ventilation holes to enter a part of the filter element. A part in the filter element close to the smoke inlet end is provided with a starch tube. A phase-change material is filled in the first ventilation hole. A phase-change temperature of the phase-change material ranges from 45° C. to 60° C.

Abstract: The present disclosure provides an electronic cigarette atomizer, including an atomization assembly and a liquid reservoir engaging with the atomization assembly; the liquid reservoir includes a liquid storage cavity; wherein the atomization assembly includes a lower holder, an upper holder installed on the lower holder, and a heating assembly clamped between the lower and the upper holders; the heating assembly includes a porous body and at least one heater engaging with the porous body, and the porous body has an atomizing surface and a liquid-absorbing surface; and the liquid-absorbing surface communicates with the liquid storage cavity, and an atomization cavity is formed between the atomizing surface and the lower holder. In the present disclosure, the heating assembly is a porous body and is clamped by the upper holder and the lower holder, thus, the structure is stable and the assembly of the heating assembly is facilitated.

Abstract: An atomization assembly, including a high frequency heating module. The high frequency heating module includes a metal screen and a magnetic induction coil. The metal screen is disposed in the magnetic induction coil and is configured to heat a smoke material placed on the metal screen in a power-on state.

Abstract: The present invention is directed to a smoking pipe. The pipe bowl of the current invention preferably directs heated airflow. Further, the invention is directed to an elongated cap and combustion chamber shape that facilitates manipulation of the combustion chamber contents. Further, the present invention is directed to a cap and pipe body that also provides a means to secure the cap to locations other than the pipe bowl.

Abstract: Aspects of the instant disclosure relate to carrying and dispensing electronic cigarettes, electronic cigarette components, and electronic cigarette accessories; and more particularly for dispensing an electronic cigarette while one or more electronic cigarettes and electronic cigarette components remain secured within a carrier.

Abstract: An apparatus is described herein related to a humidity-controlled container for perishable items, configured to avoid spoilage by alerting a supervisor to hazardous conditions. Relevant changes in the container environment are detected through various sensors-based event detectors. A timer serves to trigger a plurality of distinct alert states, comprising pre-alerts and full alerts, following an event-initiated time threshold expiry. A data repository of generic merchandise data is accessed in order to derive suitable timer pre-sets in relation to time thresholds for alert states. An account configuration engine serves to customize the threshold presets to the specific items stored inside the container.

Abstract: A cartridge assembly (2, 200) for use in an aerosol-generating system comprises: a cartridge (4) having an upstream end and a downstream end, the cartridge (4) comprising: at least one compartment (12, 14) having an air inlet at the upstream end of the cartridge (4) and an air outlet downstream of the air inlet; a removable first seal (20) secured to the upstream end of the cartridge (4), wherein the removable first seal (20) obstructs the air inlet of the at least one compartment (12, 14) and is configured to be removed by a user prior to use of the cartridge assembly (2); and a cartridge actuation portion (18) on an inner surface of a downstream end portion of the cartridge (4).

Abstract: In an electronic smoking system, a capsule (6) contains a liquid (28) to be supplied to an atomizer (20) and is mounted on an electronic smoking device (1). The capsule (6) may have a controller (40), which receives data from and transmits data to control electronics (14) of the electronic smoking device (1). The control electronics (14) of the electronic smoking device (1) and the controller (40) of the capsule (6) are adapted to execute a challenge response authentication.

Abstract: The invention relates to an ultrasonic mist inhaler, comprising: a liquid reservoir structure comprising a liquid chamber adapted to receive liquid to be atomized, a sonication chamber in fluid communication with the liquid chamber, a capillary element arranged between the liquid chamber and the sonication chamber wherein the capillary element is a material at least partly in bamboo fibers as depicted in FIG. 3.

Abstract: An aerosol provision device includes a first section for containing an aerosolizable substance from which a flow of aerosol can be generated; and a second section for containing a material. In use, a flow of aerosol generated from aerosolizable substance in the first section flows through material in the second section before being inhaled by a user. The first section and the second section are located in a side-by-side arrangement in the device.

Abstract: An electronic cigarette, including an atomization assembly and a battery assembly. The atomization assembly includes an atomizer and an e-liquid tank. The atomizer includes two or more heating elements. The e-liquid tank includes a plurality of compartments corresponding to the heating elements in number. The two or more heating elements are disposed in the plurality of compartments, respectively.

Abstract: An atomization assembly, including a heating module. The heating module includes a sleeve, a filter screen, a container, a support, and a ceramic core. The ceramic core includes three or more heating elements connected in parallel. The ceramic core is fixed on the support. The container is disposed on the top end of the ceramic core. The filter screen is disposed on the top opening of the container. When in use, the ceramic core produces heat to heat the smoke material stored in the container.