Abstract: A movable controlled atmosphere store for fruits and vegetables, including: a store body in rectangular container structure and successively provided with an equipment room and a storage room along length direction; the equipment room is provided with an equipment door respectively on left and right sides; the storage room is in thermal insulation and sealing structure and provided with a sealing door at an end far away from the equipment room, and is provided with a sampling door on a side which is provided with a sealing film connected around a frame thereof, and a sampling assembly connected with the sealing film in cylindrical structure; a controlled atmosphere control system, including a control panel, as well as a refrigerator, a humidifier, a sterilizer, a nitrogen generator, a carbon dioxide adsorber, an ethylene adsorber, a temperature and humidity sensor and a gas concentration sensing device connected with the control panel.

Abstract: Food compositions comprising a milk ingredient and oats are described. Food compositions described provide a convenient alternative to overnight oats. Food products containing food compositions that include a milk ingredient and oats, as well as methods of making and using such food compositions and food products are also described.

Abstract: The invention concerns an infant formula product comprising intact and native whey protein for use in reducing or preventing allergic response.

Abstract: Water-based release coatings are disclosed. The water-based release coatings include a homogenous blend of water, a surfactant comprising saponin glycosides, and lecithin. The mixture of saponin glycosides are preferably derived from the Quillaja plant. The release coatings can be used for reducing or preventing build-up on a cooking surface.

Abstract: A method for preparing a first component of a comestible composition is provided including forming an extrudate of the first component. The extrudate is cooled to a first temperature. The extruder is further cooled to a second temperature. The first temperature is greater than the second temperature.

Abstract: Systems and methods have demonstrated the capability of rapidly cooling the contents of pods containing the ingredients for food and drinks.

Abstract: Systems and methods have demonstrated the capability of rapidly cooling the contents of pods containing the ingredients for food and drinks.

Abstract: Described is a machine for making liquid or semi-liquid food products, including a first container for processing a liquid or semi-liquid base product defining a processing chamber and a stirrer for mixing the product of the first processing container. The machine also includes a plurality of detection devices designed to detect a quantity or an operating parameter of said machine and to generate a signal representative of the quantity or of the operating parameter. The machine includes a processing and control unit configured to receive the representative signals and to derive an operating condition of the machine based on the signals. The machine also includes a user interface connected to the processing and control unit and comprising a single control operable by an operator to selectively perform power on and power off of the machine.

Abstract: A system for manufacturing and packaging one or more frozen confection products said system comprising one or more production machines, wherein the one or more production machines comprises chemical applying unit configured to apply one or more anti-moisture chemicals on a hollow wafer. The processing unit is configured to insert the hollow wafer inside the first half of an equally divided mould. The second half of the equally divided two part mould is coupled with the first half to form a closed mould. One or more funnels configured to inject at least two portions of one or more frozen confection material into the closed mould, wherein one portion of the at least two portions of the one or more frozen confection material are injected in the hollow wafer. The closed mould injected with the at least two portions of the one or more frozen confection material to form the one or more frozen confection product.

Abstract: A method of manufacturing prebiotic dietary fibers and probiotic encapsulated or associated material capable of affording thermal or mechanical stresses resulting from industrial feed processing as well as compositions including prebiotic dietary fibers and probiotic-fiber complexes.

Abstract: Disclosed are animal feeding products and methods contemplated to be useful to elicit or enhance an immune response in an animal. The animal feeding products generally comprise segmented filamentous bacteria and a humic substance. Also contemplated is a method of feeding a target animal comprising administering about 0.01 g/head/day to about 100 g/head/day of a humic substance to the target animal; and administering a dose of at least about 1×101 CFU segmented filamentous bacteria to the target animal.

Abstract: Provided are a feed additive composition for dairy cattle including N-acetyl-L-tryptophan (NALT), and more particularly, a feed additive composition including N-acetyl-L-tryptophan as an active ingredient for increasing feed intake of dairy cattle, increasing weight of calves born from dairy cattle, increasing milk yield of dairy cattle, increasing milk protein yield of dairy cattle, and enhancing immunity of calves born from dairy cattle; a feed including the feed additive composition for dairy cattle; and methods of increasing feed intake of dairy cattle, increasing weight of calves born from dairy cattle, increasing milk yield of dairy cattle, increasing milk protein yield of dairy cattle, enhancing immunity of calves born from dairy cattle, and breeding dairy cattle, the methods including feeding the dairy cattle with the feed additive composition or feed for dairy cattle including N-acetyl-L-tryptophan as an active ingredient.

Abstract: Low moisture feed blocks deliver supplemental nutrients to animals and are free or substantially free of molasses by using concentrated separator by-product as a molasses replacement. A premixture of concentrated separator by-product and added sugar may be pH-adjusted and concentrated to a high solids content. The premixture may be combined with dry components to form an admixture that is poured into a vessel and allowed to naturally cool and harden into the supplemental feed block.

Abstract: Disclosed embodiments concern a composition and/or combination, and a method of administering the same as a feed, or to supplement the feed of, aquatic animals, particularly for aquaculture. Disclosed composition and/or combination embodiments may comprise glucan, silica, mineral clay, mannans, yucca, quillaja, a probiotic, and/or an adhesive agent. The adhesive agent may be selected particularly to facilitate administration to aquatic species. In certain embodiments the adhesive agent comprises an oil, such as soy oil, or a syrup, such as molasses, or combinations thereof. In some embodiments the composition and/or combination may further comprise polyphenol, an antimicrobial, and/or a vaccine. Also disclosed is a method for promoting growth and/or immune function in aquatic animals.

Abstract: A beer-taste beverage, containing a carbon dioxide-extracting product of a plant raw material containing coriander seeds. The present invention provides a beer-taste beverage which is capable of favorably providing a flavor of coriander seeds and a method for producing the same, which can provide a new taste as luxury products.

Abstract: Provided herein are methods of administering pre-operative beverage compositions to be ingested by a patient prior to administration of anesthesia or sedation in preparation for a safe induction of anesthesia or sedation in a patient before surgery. The beverage has one or more carbohydrates, wherein the total Calories available from the carbohydrates is at least about 200 and wherein the one or more carbohydrates are the sole source of significant Calories in the beverage, an acid, in a quantity sufficient to result in a pH of at least about 3.7 to about 4.5 and to enhance the shelf life and flavor of the beverage, a central nervous system (CNS) stimulant that is also a cerebro-vasoconstrictor, a sweetener, and water. The beverage composition, when ingested at least about two hours prior to administration of anesthesia or sedation is effective to relieve one or more symptoms associated with prolonged fasting.

Abstract: A method for increasing the yield of Amadori rearrangement products (ARP) based on a mechanism in which addition of tea polyphenols to deoxyosones inhibits degradation of the ARP. The method includes the following steps: dissolving and mixing amino acid, sugar and tea polyphenol in water, and adjusting a pH value; placing the obtained mixed solution in a reaction flask, and heating the mixed solution at a constant temperature in a water bath to obtain a reaction solution; and performing vacuum decompression dehydration reaction at a constant temperature; after the reaction is completed, using an ice bath to terminate the reaction to obtain a solid reactant, and redissolving the solid reactant in water to obtain an ARP solution. This method promotes the formation of ARP and inhibits degradation of ARP, so that ARP is accumulated and enriched in a large amount (80% and above yield).

Abstract: A method for treating a perishable product including determining a desired product treatment outcome selected from sanitation, protection, preservation, or enhancement of the perishable product; directly applying a substance to the surface of the perishable product after harvesting using a carrier; wet or dry washing the perishable product; and packaging the perishable product. A system for treating a perishable product with a substance treatment including one or more devices for directed substance application to a surface of the perishable products prior to final packaging of the perishable product using a carrier; and wherein the one or more devices is an electrostatically charging device or a nebulizer Embodiments of the invention enhance the efficacy of sanitizers and other functional substances for increasing the quality, safety, and overall shelf life of perishable products through improved coating and distribution of the sanitizers and functional substances on the surface of perishable product.

Abstract: An apparatus and a method of defrosting frozen items, is provided. The apparatus and method utilizes a fluid flow system and method, such as a fluid-push/pull system in which generally an entire volume of fluid is pushed or pulled through a cavity in which frozen items are located and/or a continuous motion system in which fluid is circulated within a fluid tank of the system.

Abstract: Methods of stabilizing produce, such as fruits and vegetables, are provided. In particular, the methods comprise vacuum impregnating the item of produce in an infusion solution containing a polysaccharide, partially drying the item of produce to reduce its water content below its original harvest-level of hydration, and optionally applying an edible coating to the item of produce. Subsequently frozen items of produce display improved mechanical properties and visual integrity.

Abstract: Described herein is a method of frying potato fries, using canola oil having an oil life of 0 to 20 days, wherein the canola comprises a total saturates content of from 3.5% to 5%, a linoleic acid content of greater than 18%, and a linolenic acid content of less than 3.0, wherein the fried potato fry has desirable aroma, texture, and flavor. Also described herein is A fried potato fry made with canola oil having an oil life of 0 to 20 days, wherein the canola oil comprises a total saturates content of from 3.5% to 5%, a linoleic acid content of greater than 18%, and a linolenic acid content of less than 3.0, wherein the fried potato fry has desirable aroma, texture, and flavor.

Abstract: A kettle process and product formulation protect large fragile fruit or vegetable pieces that have not been previously sweetened or sugar capped. The combination of a two-starch formulation and a controlled time and temperature kettle process are able to solve the problem of preparing a fruit or vegetable product with no sweetener added using a kettle process, providing large/whole pieces of fruit or vegetable with acceptable quality both out of the jar, can, pouch, packaging or the like and/or as a baking ingredient.

Abstract: A dry food mix described includes a powder mix and particulates. A powder mix contains at least 70% by weight sugars, and includes 40-70% by weight crystalline sucrose, 25-50% by weight crystalline glucose, and a releasing agent. A method described includes making a food by heating, then cooling, a dry food mix to produce the food.

Abstract: A Boehmeria nivea extract, as well as a glucosylated B. nivea extract and dicarboxylic acids obtained from B. nivea are described for use in compositions and methods for enhancing the sweetness and mouthfeel of a consumable containing a carbohydrate sweetener or flavoring, or for masking the off-flavor of a proteinaceous component of a consumable.

Abstract: Disclosed is a) a conjugated peptide being conjugated with at least one reducing sugar and a degree of conjugation of at least 10 percent, preferably being in solid form such as powders; b) a method for preparing non-bitter conjugated protein hydrolysates comprising hydrolyzing a protein by at least one enzyme, mixing the resulting protein hydrolysate and at least one reducing sugar, heating the mixture to perform a Maillard reaction and drying the composition; c) a method for masking the bitter taste of a peptide comprising mixing a peptide and a reducing sugar, heating the mixture to perform a Maillard reaction and drying to obtain a powder; and d) the use of a conjugated peptide for food products, dietary supplements, pharmaceutical products and animal feed products.

Abstract: Glucosyl steviol glycosides (GSG) compositions are prepared from steviol glycosides of Stevia rebaudiana. The GSG compositions can be used as sweeteners in various consumables including foods, beverages, cosmetics and pharmaceuticals.

Abstract: The present invention relates to a process to prepare a free-flowing salt product comprising sodium chloride (NaCl) and/or potassium chloride (KCl), wherein the salt product has a particle size of from 50 ?m to 1000 ?m, which process comprises the steps of (a) processing a source of pure NaCl, pure KCl, or mixture of salts, to form particles with an average size of less than 100 micrometer; (b) subsequently, compacting the particles from step a) using a pressure of from 40 to 400 MPa; and optionally, crushing the thus obtained particles; and (c) subsequently, absorbing one or more agents into the salt particles, characterized in that no agent is added in or during steps a) and b) or between steps a) and b).

Abstract: A food composition in the form of a dispersion, the composition comprising a water phase with water and modified waxy starch and vegetable oil dispersed in the water, wherein the modified waxy starch is present in an amount of from 4 to 9 wt %, based on the weight of the water in the food composition, wherein the composition does not comprise egg-derived emulsifier, preferably the composition does not contain a surface-active emulsifier, has a viscosity between 800 to 3000 mPa·s (measured at 20° C. with Brookfield viscosimeter DV-II and spindle RV #3 at 50 rpm), has a pH from 2.5 to 5, does not contain a gum or non-modified starch. Process to manufacture a food composition comprising the steps of preparing a) a water phase comprising water and modified waxy starch, b) swelling the starch or allowing the starch to swell, mixing the composition resulting from b) with vegetable oil. The starch is preferably physically modified starch.

Abstract: The application provides nutraceutical compositions supporting an active life style. In one embodiment, the nutraceutical composition includes a gelling component in a sufficient amount to provide a cohesive gelled product and an active component. The active component consists of a vitamin B composition, a carbohydrate composition, a stimulant composition, a mineral composition, an antioxidant composition, and an herbal composition.

Abstract: The nutraceutical composition includes a gelling component in a sufficient amount to provide a cohesive gelled product, and a peptide chelated mineral composition. In one embodiment, the peptide chelated mineral composition includes a collagen chelated mineral composition.

Abstract: Provided herein are compositions and methods for treating, preventing, and reducing the risk of obesity and related diseases and conditions. In particular, provided herein is a composition comprising a dry powder of fruits and vegetables and uses thereof.

Abstract: A method of drying hemp plants using a rotary drying system that dries the plants without damaging the cannabidiol in the plants.

Abstract: The present invention relates to a method of processing plant material to provide products such as food products, dietary supplements, pharmaceuticals, cosmetics and fertilizers. In particular, the invention relates to the processing of fruit and vegetable material to provide a product that can be used as a food source, dietary supplement or a pharmaceutical. Even more particularly, the invention relates to a method of drying fruit and vegetable material to provide a dried product that can be used as a food source, dietary supplement or a pharmaceutical.

Abstract: A reproduction is easily formed while reproducing the texture of a certain food. The present invention relates to a new food reproducing the texture of a certain food on the basis of texture data obtained by quantifying the texture of the certain food. The food is such that a mixture obtained by mixing a plurality of texture basic elements having different textures at a certain ratio is heated and/or cooled so as to reproduce a desired texture based on the texture data, and the mixture is formed so as to produce the food as a cubic object.

Abstract: The invention relates to a containerization system for dispensing a foamable food product comprising a single chamber pressure-resistant container comprising a base, a sidewall, and a nozzle, a food product composition comprising a food product and water, and a propellant. The invention is also directed to a process wherein the food product composition and propellant are combined to form a foamable mixture and the foamable mixture is disposed within a container such that the mixture expands in volume when it is released from the container, forming a foamed food product.

Abstract: This unique and novel exemplary embodiment of an invention relates to a multi-use tool used for handling and preparing a variety of herbal products for smoking or consumption. The multi-use tool comprises a substantially compact, flat profile that allows the multi-use tool to be conveniently stored and readily accessible when needed. The multi-use tool provides a combination of tools specially designed for preparing and handling herbal products.

Abstract: There is provided a vaporizable formulation comprising (i) one or more solvents; and (ii) less than about 1 wt % of a cooling agent based on the weight of the vaporizable formulation; wherein the cooling agent volatilizes at a higher temperature than menthol at atmospheric pressure. There is also provided a vaporizable formulation comprising (i) one or more solvents; and (ii) less than about 12 wt % of a cooling agent based on the weight of the vaporizable formulation; wherein the cooling agent volatilizes at a higher temperature than menthol at atmospheric pressure and is a compound of formula (I) or a salt and/or solvate thereof as defined herein.

Abstract: Described herein is a consumable for use with apparatus for heating aerosolizable material to volatilize at least one component of the aerosolizable material, the consumable comprising a hollow tube comprising a wound structure comprising aerosolizable material.

Abstract: An aerosolized formulation comprising (i) water in an amount of at least 50 wt. % based on the aerosolized formulation; and (ii) at least one flavor; wherein the aerosolized formulation contains the at least one flavor in an amount of at least 70 wt % of the said flavor present in the aerosolizable formulation from which the aerosolized formulation was formed. A process for forming an aerosol comprising the aerosolizable formulation, an electronic aerosol provision system having an aerosolizer for aerosolizing the aerosolizable formulation for inhalation by a user, and a process for improving flavor to an aerosolized formulation.

Abstract: An orally inhalable formulation is provided comprising nicotine or a pharmaceutically acceptable salt thereof, a monohydric alcohol, menthol or a menthol-containing essential oil and a propellant. The formulation may be provided in a pressurized metered dose inhaler.

Abstract: A cigarette core material capable of being ignited and heated at low temperature for smoking includes 50-95% of slice shreds and 5-50% of cut tobacco by weight percentage. The slice shreds include 40-55% of tobacco film bases, 15-25% of tobacco refined extracts, 0-5% of flavors and fragrances, and 15-30% of smoke additives by weight percentage. The cigarette core material is prepared by mixing the slice shreds with the cut tobacco in a reasonable ratio. The cigarette core material provided by the present invention is able to be heated at low temperature for smoking, and be directly ignited for smoking while the smoking set is out of power, both of which have high-quality sensory experience and can maximize the applicability of cigarette cores. The present invention is a co-product of traditional tobacco and new tobacco. It is also a new product of new market segmentation in the international market.

Abstract: The present invention relates to a method of reducing the content of at least one tobacco specific nitrosamine (TSNA) or a precursor of a TSNA in tobacco comprising expressing a deregulated cation efflux protein in a tobacco plant, or plant part thereof, or plant cell.

Abstract: A reconfigurable wrapping mechanism (100) for forming a substantially cylindrical wrapped element by wrapping a core (160) within a web material (162), comprising a reconfigurable garniture bed (110) having an elongate formation channel (112) for supporting a conveying belt (120) extending along the length of the elongate formation channel (112) for entraining the web material (162), and wherein the elongate formation channel (112) has an elongate open side.

Abstract: A reconfigurable wrapping mechanism (100, 200, 300, 400, 500, 600) for forming a substantially cylindrical wrapped element by wrapping a core (160, 560) within a web material, comprising: a reconfigurable garniture bed (110, 210, 310, 410) having an elongate formation channel (212) that has an elongate open side; a conveying belt (120, 220, 320, 420, 520) extending along the length of the elongate formation channel (212) for entraining the web material; a drive mechanism for driving the conveying belt (120, 220, 320, 420, 520) along the length of the elongate formation channel (212).

Abstract: A replenishing device for replenishing a flute of a transporter with a rod-like element, wherein the transporter comprises multiple flutes located transversally with respect to a transporting direction and adapted to transport rod-like elements, the replenishing device comprising: a feeding duct for feeding the rod-like element; a rotary replenishing element having an axis of rotation, comprising at least one transferring seat for receiving the rod-like element from the feeding duct in a receiving zone and for transferring the rod-like element to the flute of the transporter in a transferring zone, wherein the rotary replenishing element is adapted to repeatedly pass the same rod-like element through the transferring zone before transferring that rod-like element to the flute of the transporter; and a transferring mechanism for effecting the transfer of the rod-like element from the transferring seat to the flute of the transporter.

Abstract: A cigarette filling packed body and an electronic cigarette cartridge provide a filled packing while ensuring excellent airflow within the cigarette filling packed body. Elongated cigarette fillings are packed into a bundle shape with an outer peripheral portion wrapped around by a sheet-shaped packaging body. Each filling is formed such that, in a cross section orthogonal to the a direction, the dimension in the long-side direction is longer than the dimension in the short-side direction. Each of the cigarette fillings in an outermost peripheral portion are in contact with the packaging body and have a long-side direction oriented following the circumferential direction. The cigarette fillings are oriented particularly to enhance air flow.

Abstract: A heated aerosol-generating article including a rod of aerosol-generating substrate is provided, the rod of aerosol-generating substrate including: a first plug of homogenised tobacco material including an aerosol former; and a second plug of homogenised tobacco material including an aerosol former, where the first plug and the second plug are coaxially aligned in an abutting end-to-end relationship, the first plug being disposed downstream of the second plug, where the first plug and the second plug differ from each other in at least one of density and composition of aerosol former, such that the first plug has a lower activation temperature than the second plug, and where, upon heating of the aerosol-generating substrate, the first plug releases aerosol after a shorter time than the second plug.

Abstract: A material mass that is infused with essential oils, wherein the material mass is dimensioned and adapted for packing the material mass into a conduit for blowing smoke through, thereby covering up and/or removing the initial smell of the smoke and replacing the initial smell with an essential oil smell.

Abstract: An ultrasonic atomizer including a shell, a sealing cover, a base, a through pipe, an outer connecting ring, an inner connecting ring, an outer loudspeaker cover, a butt-joint pipe, an inner loudspeaker cover and an atomization mechanism, wherein the through pipe is arranged on the shell, the outer connecting ring is arranged at a corresponding position of the through pipe, the inner connecting ring is arranged inside the through pipe, the outer loudspeaker cover is arranged inside the shell, and an end portion of the outer loudspeaker cover penetrates out of the sealing cover and extends outside so as to be connected with the base, the butt-joint pipe is arranged inside the through pipe, the inner loudspeaker cover is connected with an end portion of the butt-joint pipe, and the atomization mechanism is arranged inside the base.

Abstract: A vaporization device comprises one or more batteries disposed in a body portion having a first longitudinal center plane and two or more identical substance cartridges each adapted to detachably attach to the body portion in first and second orientations relative to the first longitudinal center plane.