Abstract: Disclosed herein is a composition comprising two edible components, one being a previously-baked but no-longer-fresh product such as a packaged cookie, the other being a high-concentration sugar solution such as a syrup, the two components being combined in a prescribed ratio and geometrical configuration such that when processed by heating in a microwave oven for a prescribed time, said time being typically less than 30 seconds, the enhanced cookie so produced has the superior taste, smell and mouthfeel of a fresh oven-baked cookie, thereby allowing the rapid production of such enhanced cookies one at a time or a few at a time for personal consumption, or on-demand in a fast-food service environment.

Abstract: A pastry filling formulation and pastry food products including the pastry filling formulation are described having a freeze thaw stable thermoreversible gel with other ingredients including, but are not limited to, water, a sweetening agent, and one or more fruit additives (e.g., fruit flavor, fruit coloring, fruit puree, etc.). The freeze thaw stable thermoreversible gel permits the pastry filling to retain water during the thawing process from a frozen state.

Abstract: The invention includes a composition when used for the subsequent prprat ion of an egg white foam, characterised in that the composition includes an amount of egg white material and at least one thickener. The amount of thickener(s) is at least about 2.0% w/w in the composition and the composition has been heat treated at or above about 40° C. prior to preparing the egg white foam. The invention also encompasses method of use, novel food produds, cooked or uncooked, and methods of manufacture.

Abstract: Compositions for forming protective coatings can include a first group of compounds, where each compound of the first group is a fatty acid, fatty acid ester, or fatty acid salt having a carbon chain length of at least 14 carbons. The compositions can optionally include a second group of compounds selected from fatty acids, fatty acid esters, fatty acid salts, and combinations thereof, wherein each compound of the second group has a carbon chain length from 7 to 13 carbons. At least some of the compounds of the first group can function as emulsifiers, allowing the composition to be dissolved, suspended, or dispersed in a solvent. At least some of the compounds of the second group can function as welling agents in order to improve the surface wetting of items to be coated when solutions, suspensions, or colloids that include the compositions are applied to the items.

Abstract: The present invention relates to novel S. thermophillus strains that are not attacked by common phagesand novel Streptococcus strains with improved stability against phage attacks, methods to obtain Streptococcus strains with improved phage resistance, their use in the manufacture of fermented milk-based products, and novel milk based products containing the strain.

Abstract: Disclosed herein is a method for producing a package of cheese shreds. Cheese shreds and anticaking agent are mixed at a load between 2 wt. % and 10 wt. % in relation to the cheese shreds to form anticake-coated cheese shreds. The anticaking agent comprises 15-30 wt. % reducing sugar; 0.2-0.8 wt. % glucose oxidase; and 0.5-2 wt. % salt chosen from sodium chloride, calcium chloride, and magnesium chloride. The anticake-coated cheese shreds are then sealed into a package without modifying the atmosphere in the package or using an inert gas flush.

Abstract: Disclosed herein are cheese analogue compositions and the manufacturing processes in making the same with characteristics similar to that of natural cheeses. These products have properties such as melt, stretch, firmness, body and shredability similar to natural cheese products.

Abstract: The present invention addresses the problem of blending cocoa butter into a non-tempered type chocolate containing a laurin-based hard butter and thus providing a chocolate-like food having good taste and flavor and high bloom resistance. A laurin-based hard butter composition that contains random transesterified fats or oils having an appropriately controlled fatty acids composition is provided.

Abstract: A coffee extract with increased coffee-specific aroma and reduced off-flavors is provided. The ratio of (A) the peak area ratio of 2,3-butanedione to (B) the sum of the peak area ratio of guaiacol and the peak area ratio of 4-ethylguaiacol [(A)/(B)] in the coffee extract is adjusted to a specific range. Alternatively, the ratio of (a) the concentration (ppb) of 2,3-butanedione to (b) the total concentration (ppb) of guaiacol and 4-ethylguaiacol [(a)/(b)] in the coffee extract is adjusted to a specific range.

Abstract: The present invention pertains to a coffee beverage having improved quality of taste exhibited by a sugar and a sweetener and a method for producing the coffee beverage.

Abstract: A pastry filling formulation and pastry food products including the pastry filling formulation are described having a freeze thaw stable thermoreversible gel with other ingredients including, but are not limited to, water, a sweetening agent, and one or more fruit additives (e.g., fruit flavor, fruit coloring, fruit puree, etc.). The freeze thaw stable thermoreversible gel permits the pastry filling to retain water during the thawing process from a frozen state.

Abstract: A taste enhanced candy piece is formed by a first candy section which is in an engagement to a second candy section. The candy piece has three taste areas for a user, and each can impart a different candy taste. Sweet or sour candy material may form either of the candy sections and either candy section may be formed of soft candy material or hard candy material.

Abstract: The present disclosure contemplates methods for modifying post-translational modification of proteins recombinantly expressed a microbial host to improve one or more properties of the recombinant protein.

Abstract: A method of forming an edible meat substitute product includes obtaining a liquid waste stream from a pea protein processor. The method includes adjusting the pH of the liquid waste stream to be in a range of 5.5 to 6.0 so as to form a growth media. The method includes growing fungal cells in the growth media comprising the liquid waste stream obtained from a pea processor such that the fungal cells produce a mycelium mass. The method includes separating the mycelium mass from the growth media. The method includes concentrating the mycelium to obtain a fibrous mycelium mass having a protein content of greater than 40 wt % of a dry mass of the mycelium.

Abstract: The present invention relates to a method of improving pigmentation by carotenoids in a monogastric animal comprising administering to the animal an animal feed or animal feed additive comprising one or more microbial muramidases.

Abstract: High protein and high nutritional products comprising a mix of specific bacterial species, and methods of producing the same, are provided. Products can be produced via a co-culture of axenic source strains grown on simple gas feedstocks, such as carbon dioxide, hydrogen and oxygen, as can be provided by industrial waste gases. A consortium of bacterial strains specially selected for this purpose is cultured in an aqueous culture medium.

Abstract: The present invention relates to the use of a diet or foodstuff comprising linoleic acid in an amount ranging from 7 g/Mcal to 9 g/Mcal for sustaining or improving skin quality of a healthy pet. In some embodiments, the diet or foodstuff further comprises zinc in an amount of about 50 mg/Mcal. It further pertains to a diet or foodstuff comprising linoleic acid in an amount ranging from 7 g/Mcal to 9 g/Mcal for use in a method for treating a pet animal affected with a skin disorder or disease.

Abstract: Apparatus and methods for food production including a food preconditioner (228) operable to heat and partially pre-cook food ingredients, and a twin screw extruder (20) operable to further cook the preconditioned ingredients to create final food products. The extruder (20) includes a pair of hollow core extrusion screws (50, 52, 124, 126, 190) having elongated hollow core shafts (54, 128, 130, 192) equipped with helical fighting (56, 132, 134, 194) along the lengths thereof. The fighting (132, 134, 194) is also of hollow construction which communicates with the hollow core shafts (54, 128, 130, 192). The fighting (56, 132, 134, 194) also includes forward, reverse pitch sections (64, 162, 216). The extrusion screws (50, 52, 124, 126, 190) are designed to impart high levels of thermal energy into materials being processed in the extruders (20), without adding additional moisture.

Abstract: To provide an agent and a method for enhancing carbonation sensation whereby a natural carbonation sensation alone can be enhanced without imparting unnecessary smell or undesired tasted to foods and beverages having carbonate stimulation. A carbonation sensation enhancing agent for foods and beverages having carbonate stimulation said carbonation sensation enhancing agent comprising polygodial as an active ingredient and being characterized by further comprising spilanthol in combination with polygodial.

Abstract: The present invention discloses an ultrasound-electrode-nano-porous membrane coupling hydrogen production and sterilization system, which comprises a vessel and a plurality of hydrogen production units arranged in the vessel. The hydrogen production unit comprises a cavity, and a broadband ultrasonic generator and a circular hydrogen production electrode located in the cavity. The circular hydrogen production electrode wraps around the broadband ultrasonic generator. A bottom membrane at the bottom of the cavity is hydrophobic at the inner side and hydrophilic at the outer side, and a side membrane of the cavity is hydrophilic at the inner side and hydrophobic at the outer side and is mounted vertically or obliquely upwards by an angle of 0-45 degrees.

Abstract: Methods and systems for sanitization of liquid solutions and food products are provided. In some embodiments, methods are provided for treating a food product or food product preparation or packaging surface to reduce microbial content, comprising contacting the food product or food product preparation or packaging surface with a chlorinated nanobubble solution comprising electrolyzed water. In some embodiments, methods are provided for reducing the growth of bacteria and reversing the growth of biofilm in a water system, comprising chlorinating source water and passing the chlorinated source water through a low zeta potential crystal generator. In some embodiments, methods are provided for purifying water, comprising chlorinating the water and passing the chlorinated water through a low zeta potential crystal generator.

Abstract: The invention relates to compositions comprising glycolipids and benzoic acid and/or sorbic acid.

Abstract: The invention relates to a process of freezing an organic product using a freezing device. The process includes introducing an organic product inside a tank of the freezing device containing a freezing solvent set to a predefined temperature. The freezing solvent is an alcohol/aqueous based solution including at least one inhibitor. Nitrogen is passed in a form of bubbles into the freezing solvent through a gas permeable structure placed inside the tank. The freezing solvent is circulated from the tank, through a liquid transmission means and back into the tank using a pump to maintain the freezing solvent at the predefined temperature. The freezing solvent is agitated using at least one agitator placed within the tank. The steps of passing nitrogen, circulating and agitating the freezing solvent are performed until a core temperature of the organic product reaches the predefined temperature.

Abstract: Embodiments of the present disclosure relate to a device for cooking a starch-based food item.

Abstract: Fumonisins are a type of mycotoxin that contaminate different products, for example, feed and food products, including corn-based products, which can lead to serious health risks to humans and livestock. Current methods for detoxifying fumonisin-contaminated products are complex and expensive. The present disclosure provides a recombinant microbial host cell expressing an heterologous polypeptide having fumonisin amine oxidase activity, the recombinant microbial host cell comprising an heterologous nucleic acid molecule encoding the heterologous polypeptide having fumonisin amine oxidase activity, a variant thereof or a fragment thereof. The heterologous polypeptide having fumonisin amine oxidase activity can be used to detoxify a fumonisin mycotoxin present in feed and food products, for example from grains and products derived from grains.

Abstract: A method of reconditioning potatoes is disclosed. Over a time period of 1 week or more, potatoes are stored in a controlled environment having a temperature of >=10° C. and an atmosphere comprising ethylene at a concentration greater than 0.1 ppm. A corresponding system is also disclosed.

Abstract: Provided are methods and systems for remediating toxins present in feedstock that are used in processes to produce ethanol and other products.

Abstract: Treating fresh legumes includes combining fresh legumes with water to yield a mixture, heating the mixture from an initial temperature to a cooking temperature to yield a pre-cooked mixture, and heating the pre-cooked mixture at the cooking temperature to yield a cooked mixture. The cooked mixture is cooled to yield a cooled mixture, and water is removed from the cooled mixture to yield cooked legumes having an average moisture content in a range of 50 wt % to 65 wt %. A legume dough, prepared from the cooked legumes, can be sheeted and formed into legume dough pieces. The legume dough pieces may be cooked to yield a cooked legume dough product. In one example, the cooked legume dough product is a snack chip.

Abstract: The present invention provides a seaweed-based powder. The seaweed-based powder of the present invention has the advantage that it does not deleteriously impact, or it impacts to a lesser extent, the desired colour of a product containing thereof. In addition, the seaweed-based powder of the present invention has the capacity to produce gels having an optimum strength for the intended application. In particular, the invention provides a seaweed-based powder having an aerated bulk density (ABD) of at least 0.20 and a CIELAB L* value of at least 70.

Abstract: A process for producing frozen untapped young coconut water inside its carved young tender meat. The packaged frozen young untapped coconut water inside its very own carved young tender coconut meat comprises two freezing steps wherein the prepackaged product is frozen before packaging and sealing in a packaging cup and frozen again in a standard freezer.

Abstract: Snack bars incorporating more than 4 grams of prebiotic fiber derived from Chicory root fiber and methods of making such snack bars are described herein. The snack bars may incorporate chicory root fiber, coconut, dried fruits, with or without, nuts pieces, chocolate, seeds, probiotics, vitamins, minerals, herb, spices, and oils held together by a binder comprising chicory root fiber and may be enrobed with chicory root fiber as the outer coating. The methods may include mixing chicory root fiber into a binder made with honey and or syrup, mixing binder with a creamy crunchy chewy grain composition, add any additional ingredients, press into desired thickness, cut into bars, enrobe bars with treatments of chicory root fiber, and heat treatment processes to melt the chicory root fiber and form a uniform glossy surface that is appealing to the customer, and reducing water activity.

Abstract: The invention relates to a method of producing an onion flavour compositions, said method comprising: providing onion juice concentrate having a dry matter content of 40-95 wt. %; providing onion component selected from fresh onion, dehydrated onion and combinations thereof; mixing the onion juice concentrate with the onion component in a weight ratio, calculated on a dry matter basis, of 100 parts by weight of dry matter from onion juice concentrate with 4 to 80 parts by weight of dry matter from onion component, to produce an onion mix having a dry matter content of 20-80 wt. %; subjecting the onion mix to a heat treatment at a temperature of at least 90° C. for at least 15 minutes; optionally mixing the heat treated onion mix with additional onion component and/or additional onion juice concentrate to produce an onion blend; drying the heat treated onion mix or the onion blend to produce a dried onion composite having a water content of less than 10 wt. %.

Abstract: The invention relates to a method of producing an onion flavour composition, said method comprising: providing onion component selected from fresh onion, dehydrated onion and combinations thereof; providing onion juice concentrate having a dry matter content of 40-95 wt. %; mixing the onion component with the onion juice concentrate in a weight ratio, calculated on a dry matter basis, of 100 parts by weight of dry matter from onion component with 60 to 1000 parts by weight of dry matter from onion juice concentrate, to produce an onion mix; subjecting the onion mix to a heat treatment at a temperature of more than 100° C. for at least 5 minutes; and drying the onion mix to a water content of less than 10 wt. % simultaneous with and/or after the heat treatment. This method yields a shelf-stable onion flavour composition that has an intense flavour, and that can suitably be used to impart the flavour of sautéed onion to a wide variety of edible products.

Abstract: Mint flavor compositions comprising certain mint flavor components provide a more cost-effective alternative to naturally derived mint oils.

Abstract: Mint flavor compositions comprising certain mint flavor components provide a more cost-effective alternative to naturally derived mint oils.

Abstract: Producing sauce (e.g., mayonnaise) using animal fat on a commercial scale to obtain the quantity, quality, and life of traditional commercial-grade sauce made with common fruit, nut, seed, flower, and vegetable oils. An industrial-grade emulsifying machine such as a high-shear mixer is utilized to ensure that the animal fat particles are made sufficiently small to produce a good emulsion. An anti-rancidity or antioxidant (e.g., vitamin E, rosemary oil extract (ROE), bovine casein hydrolysate (BCH)) is utilized to prevent the animal fat from becoming rancid and enabling longer shelf life. The animal fat offers many benefits over traditional fruit, flower, nut, vegetable, and seed oils including being cheaper and more plentiful commercially, better-tasting and health benefits, including anti-carcinogenic properties.

Abstract: The present invention relates to a compound of formula (Ii); to a mixture comprising an amount from 86% to 99% by weight measured by quantitative proton-NMR of a compound of formula (IA), (IB), (IC), (ID), (IE), (IF), (IG), (IH) and (IJ); and an edible composition and an edible article comprising them. The invention also relates to processes for their preparation and their use as a savoury and mouthfulness taste enhancer; particularly kokumi and/or umami taste enhancer. Formulae (I?) (IA), (IB), (IC), (ID), (IE), (IF), (IG), (IH), (IJ).

Abstract: The present invention is directed to an extruded food product constituent composed of a gelling food product constituent extrudate and method of extruding a gelling food product constituent extrudate used as an ingredient of a food product normally using a gelling gum, like guar gum, xanthan gum or carrageenan as an ingredient. The gelling food product extrudate is composed of cold-water soluble gelling pregelatinized starch formed of starch in a starch-containing admixture modified by extrusion at extrusion pressures greater than 2000 PSI that gels when mixed with water, which preferably also modifies additional starch or starches in the admixture into a plurality of different molecular weight polymers of a cold-water soluble gellant that polymerize forming a gel when mixed with water, preferably forming a hydrocolloid gel, which more preferably is a self-gelling gel, which even more preferably is a thermo-reversible gel crosslinked by one or more proteins freed by or modified during extrusion.

Abstract: A solid food composition which achieves both chewy texture and easiness in biting off is provided. A solid food composition includes a foodstuff containing insoluble dietary fibers. The solid food composition contains edible part and insoluble dietary fiber localized site of one or more foodstuffs containing insoluble dietary fibers. The content of the foodstuff is 5 to 95 mass %, insoluble dietary fiber content is equal or greater than 3 mass %, moisture content is less than 30 mass %, 50% integrated diameter of particle size in aqueous dispersion of the solid food composition after ultrasonication is more than 5 ?m and 1,000 ?m or less and an average of minimum differential value is equal or greater than ?900 kN/m2%.

Abstract: A process for producing a consumable for low carbohydrate snacking is provided. The process includes one or more consumables embodies a method of infusing a protein by way of encasing the protein in lactose-free dairy products, eliminating the need for adding sugars and salts to cure the protein as well as enabling high-temperature applications, thereby lessening the time for drying the resultant consumable.

Abstract: Method of building resistance to Covid-19 disease development. The strong link between the distribution of Covid-19 disease (CV) severity across the United States population and that of systemic inflammation, as indicated in the individual's C-reactive protein (CRP) level, explains the widely varied symptomatic responses of individuals afflicted with the virus. The data are consistent with the fewer infections and deaths reported for the Asian countries. The disease pathologies of CV and non-specific interstitial pneumonia (NSIP) patients bear close similarities. Modeling the disease as a chemically reactive process indicates that the virus catalyzes the inflammation driven reaction, causing lung infiltration and injury, up to and including patient death. Prevention methods involving exercise and diet successfully applied for lung stabilization in NSIP also apply to CV mitigation, the goal of which is to achieve pre-disease CRP levels of <10 mg/L, and preferably <3 mg/L, and more preferably <1 mg/L.

Abstract: A method for fixing solid particles to a dry food sheet includes the following steps. Two rollers are provided, and a distance between the two rollers is maintained from 6 mm to 30 mm. The two rollers are heated to a range from 120° C. to 180° C. Solid particles and a food slurry with a viscosity from 25,000 cp to 100,000 cp are mixed to form a food mixture and poured over the two rollers. The two rollers are rotated to pass the food mixture through the two rollers. After the food mixture adhered to the two rollers are heated for a drying time period from 100 seconds to 600 seconds, the dried food mixture is scraped off from the two rollers.

Abstract: The disclosure provides methods, formulations, and apparatus for making and using cannabinoid formulations.

Abstract: The invention provides a tobacco product including a flavorful tobacco composition in the form of an extract of a fire-cured tobacco material. Exemplary tobacco products include smoking articles, smokeless tobacco compositions, and aerosol-generating devices that do not burn tobacco. The invention also provides a process for preparing a smokeless tobacco composition, the method including: mixing a fire-cured tobacco material having a first benzo[a]pyrene concentration with water to produce an aqueous slurry; maintaining the slurry for a time and at a temperature sufficient to form a fire-cured tobacco extract, the aqueous fire-cured tobacco extract exhibiting a second benzo[a]pyrene concentration lower than the first benzo[a]pyrene concentration; separating the aqueous fire-cured tobacco extract from a residual pulp material, and mixing the aqueous fire-cured tobacco extract with a tobacco or non-tobacco plant material to form a smokeless tobacco composition.

Abstract: A machine for wrapping smokable material in a wrapper includes a garniture defining a straight path along a longitudinal axis on which a wrapper is guided. A garniture belt transports the wrapper along the straight path. A feeding device for feeding a smokable material to the garniture includes a first conveyor having an upper section on which the smokable material is supported, the first conveyor being actuatable to move the smokable material in a feed direction toward a downstream side of the first conveyor. A holding container has a bottom defined at least partially by the first conveyor. A feed transports the smokable material from a supply container to the holding container so that that an amount of smokable material in the holding container is maintained within a range including a predetermined minimum amount and a predetermined maximum amount. A metering device meters the amount of smokable material that is moved by the first conveyor from the holding container toward the garniture.

Abstract: A smoking article including a multilayer medium portion is provided. The smoking article includes a filter portion and a medium portion including a first smoking material portion and a second smoking material portion. The first smoking material portion is surrounded entirely or partially by the second smoking material portion in a longitudinal direction of the medium portion, and tobacco raw materials included in the first smoking material portion and tobacco raw materials included in the second smoking material portion are different.

Abstract: A capsule for use in a smoking article includes a liquid sensory enhancing material; and a shell surrounding the liquid sensory enhancing material. The shell has an outer surface rendered hydrophobic by hydrophobic groups covalently bond to the outer surface of the shell. The shell may be rendered hydrophobic by reacting hydroxyl groups at outer surface of the shell with fatty acid halides to covalently attach fatty acid moieties to the surface of the capsule.

Abstract: Disclosed is a device for smoking tobacco, marijuana or the like. The device comprises a lower housing comprising a receptacle. The device further comprises a middle member engaged with the lower housing and a carrier member. The device further comprises a bowl member disposed within the carrier member. The device further comprises an upper housing engaged with the lower housing to form a storage area for the smoking material. The upper housing comprises an opening allowing access to open end portion of bowl member. The carrier member is rotatably engaged with the receptacle between a loading position where the open end of the bowl member is in communication with the storage area and a smoking position where the open end portion of the bowl member faces the opening of the upper housing thereby allowing any smoking material in the bowl member to be ignited.

Abstract: A Cannabis device for smoking a substance, such as Cannabis, enables users to inhale smoke from a lit joint through a pipe assembly of the device, rather than directly through the joint itself, as well as from the substance held in a bowl of the device. The device further comprises a mouthpiece or adapter which may securely insert into a bong, water pipe, or other similar device, enabling users to inhale smoke from a lit joint through the bong, water pipe, or other similar device rather than directly through the joint itself.

Abstract: A customizable device may include a first inhalation device and a second inhalation device, each including a mouth end portion and an upstream end portion. In a storage configuration, the mouth end portion of at least one of the first inhalation device or the second inhalation device is removably coupled to the other inhalation device. In an active configuration, the upstream end portion of at least one of the first inhalation device or the second inhalation device is removably coupled to the other inhalation device. A connector hub may couple the inhalation devices.