Abstract: A kiln includes a stage, a stove, a gas supply assembly, and a combustion device wherein, the stage includes a stage body and a carrier member. The stage body has a first chamber, while the carrier member is detachably disposed at the stage body. The stove is joined to the stage body and has an entry and a second chamber. The gas supply assembly is disposed at the stage body, and part of the gas supply assembly is located in the first chamber. The combustion device is located in the second chamber. The carrier member can be detached from the stage body and be moved out of the stove from the entry so that the first chamber communicates with the second chamber. In this way, the working space inside the kiln can be increased, which is convenient for users to repair and maintain the gas supply assembly or the combustion device.

Abstract: A station for covering a bread roll half of a bread roll with a sauce in a preparation line of a fast food restaurant, comprising: a table by which a user standing at a front side can cover a bread roll half with sauce, a container comprising the sauce and arranged over the table at a working distance from the front side and from which an outlet nozzle oriented towards the table protrudes at a vertical distance from the table, so that the bread roll half which is to be covered with sauce can be placed on the table below the outlet nozzle, and a pressure actuator that can be actuated by the user and which is designed to dispense the sauce from the container onto the bread roll half when actuated by the user.

Abstract: Disclosed is a method for producing a bakery food, the method including preparing a bakery dough containing: an edible fat or oil composition including an edible fat or oil having a solid fat content at 20° C. of equal to or less than 5%; and a component (A) satisfying condition (1) a starch content is equal to or more than 75% by mass, condition (2) a low molecular weight starch obtained from a starch having an amylose content of equal to or more than 5% by mass is included, a content of the low molecular weight starch being equal to or more than 3% by mass and equal to or less than 45% by mass, and the low molecular-weight starch has a peak molecular weight of equal to or more than 3×103 and equal to or less than 5×104, condition (3) degree of swelling in cold water at 25° C. is equal to or higher than 5 and equal to or lower than 20, and condition (4) a content of particles passing through a sieve having an opening of 0.5 mm and remaining on a sieve having an opening of 0.

Abstract: Structured food compositions, such as meat analogue compositions, which include protein products from microorganisms, such as microorganism-derived protein hydrolysates, are described. Methods of making such products are also described.

Abstract: A contact drum freezer system includes a contact drum freezer, an endless product wrap belt and a cross feed conveyor. The contact drum freezer is mounted to revolve about an axis generally parallel to a main lane of transit. The endless product wrap belt has an intake shelf, an inner product-compressing run encircling most of the drum and an outer return run looping back to the intake shelf. The cross feed conveyor is situated in the main lane of transit and has a return run a and product-carrying run for transferring product laterally out of the main lane of transit and onto the intake shelf of the product wrap belt.

Abstract: A banana crown cover is engageable to a banana bunch for extending the shelf life of the bananas in the banana bunch. An interior cavity of a body of the crown cover is surrounded by a sidewall of elastomer material. An annular ring, formed of elastomer material, forms a seal around said banana bunch when the crown of the banana bunch is positioned into the interior cavity and protects it from communication of gases to the crown, which cause ripening.

Abstract: An acoustic apparatus and method for using a combination of low-frequency and high-frequency vibration of dried food, grain being an example, such that there are a large number of collisions among the individual grain particles for destroying microorganisms that reside on the surface or just below the surface of the grain, are described. Embodiments of the invention permit bulk and continuous processing of the food. It is expected that such collisions do not produce any chemical changes in the food, nor should it have any adverse effects on the taste thereof. Embodiments of the apparatus are applicable to destruction of airborne microorganisms.

Abstract: Processes for making cannabis infused olive oil are disclosed herein. The processes include steps for placing an empty drum on a heating plate, adding olive oil to the drum, adding a biological mass to the drum, heating the drum, raising the temperature in the drum, maintaining heat on the drum for a prescribed period of time, and then draining the contents from the drum into a container. Additional steps include testing the contents prepared in the drum for quality.

Abstract: Provided herein are fermentation methods that improve the nutritional value and physical properties of microbial oil. Specifically, provided is a method of producing oil with increased omega-7 fatty acids. The method comprises culturing oil-producing microorganisms in a fermentation medium with less than 0.3 mg/L zinc, wherein the culturing produces an oil comprising fatty acids, wherein the oil comprises increased omega-7 fatty acids compared to a control oil. Optionally, the oil is isolated from the microorganisms of the culture.

Abstract: The present disclosure relates to a process for the production of a liquid coffee concentrate that has an improved storage stability at ambient temperature. The process comprises separating coffee extract resulting in a high aromatic coffee extract and a low aromatic coffee extract and subjecting the low aromatic coffee extract to a heat treatment and, optionally, a pH rising step.

Abstract: A plant-based chocolate comprising a sesame component and a cacao component. Other components added include a sweetening component, cacao powder and a flavor component to produce a plant-based chocolate at a desirable polymorphic state, a smooth mouth feel, and a melting point right below body temperature. The components are subject to a forming step that results in partial crystallization, followed by a tempering step to achieve the desired polymorphic state. Formulations provide for gourmet plant-based chocolate, closely resembling and improving the sensory and physical attributes of premium dairy-based milk and white chocolate, without the need to incorporate allergens like tree-nut milks or butters, soy or gluten.

Abstract: A low sugar content sweet food spread is provided said food spread comprising at least one of a cocoa product and a nut product, at least one vegetable oil, at least one polysaccharide, at least one flour and at least one sweetener. The at least one vegetable oil is substantially free or free of palm oil and the sugar content of the spread is less than about 20% by weight of the total spread. The food spread possesses excellent properties and is advantageously spreadable at low temperature.

Abstract: The present invention is related to specific coated non-frozen aerated confectionery, which are fortified with specific nutrients. More particularly it relates to non-frozen aerated confectionery, such as a marshmallow.

Abstract: An ice cream making assembly includes a mixing bowl having an outer housing and an inner liner defining a wall cavity therebetween. The mixing bowl further includes a radiator fin unit received within a portion of the wall cavity and a phase-change medium filling a further portion of the wall cavity surrounding at least a portion of the radiator fin unit. The radiator fin unit defines an outer chamfer extending generally along an outer cross-sectional profile of the wall cavity and a tapered inner profile extending along inner cross-sectional profile of the wall cavity and in at least partial contact with the inner liner. The assembly further includes a dasher including first and second mixing arms extending outwardly from an anchor end of the axle and upwardly and outwardly to generally follow an angled inner profile of the a food-product receiving cavity defined by the liner.

Abstract: A method for producing an ingredient comprising a combination of at least three milk proteins, the method comprising: mixing at least a primary liquid composition, comprising micellar caseins A1, milk serum proteins B1 and denatured milk serum proteins C1, milk serum proteins B1 being different from denatured milk serum proteins C1, said micellar caseins A1, milk serum proteins B1 and denatured milk serum proteins C1 being mixed in liquid form to obtain a mixture; applying at least 50 bars to the mixture; and obtaining the ingredient, wherein: a ratio of the dry mass of micellar caseins A1 to the mass of the total nitrogenous matter (TNM) of the ingredient is greater than or equal to 50%; a ratio of the dry mass of milk serum protein B1 relative to the mass of the solids of the mixture is greater than or equal to 5% and less than or equal to 35%; a ratio of the dry mass of denatured milk serum protein C1 to the mass of the solids of the mixture is greater than or equal to 5% and less than or equal to 45%; a r

Abstract: Food products are provided in which microbial protein sources, such as single cell protein or protein hydrolysis products, are incorporated. Artificial meat products are provided that include microbial protein in place of animal protein.

Abstract: The present invention relates to a non-dairy food composition comprising particles of an emulsion gel dispersed in a crystallized lipid; wherein the emulsion gel comprises a combination of dietary fiber; plant protein, lipid and calcium; and wherein the composition is devoid of additives. The composition of the invention is free of cholesterol, low in saturated fats and methods for making them. In a particular aspect of the present invention, the non-dairy food composition is employed as an animal fat substitute to mimic the appearance and texture of adipose tissue as well as appealing mouthfeel and texture in meat-analogues.

Abstract: The invention relates to safe aqueous compositions of ?-nitrooxy-C3-10alkane-1-ols.

Abstract: The present invention relates to a blend formulation (I) comprising (i) at least 50 weight-% (wt-%), based on the total weight of the blend formulation, of a LC-PUFA-containing composition (ii) 10-50 wt-%, based on the total weight of silcate.

Abstract: Described are stable, durable granules with active agents, which have consistently low internal water activity, and methods for making such granules. The granules are particularly suitable for inclusion in steam treatment processes, including pelleting and tableting processes and steam processing of feed, without appreciable loss of active agent activity.

Abstract: The present invention addresses the problem of providing a beverage which, although containing chitosan, is prevented from clouding. The present invention provides a beverage containing specific amounts of chitosan and vitamin C.

Abstract: A weighting gent is disclosed for use in beverage emulsions, as well as beverage emulsions (e.g., citrus beverages or beverage concentrates) containing the same. Methods of making and using such weighting agents are described, as well as methods of making such beverages emulsions.

Abstract: A method of preparing paprika red pigment with low polycyclic aromatic hydrocarbons includes (1) drying, crushing and granulating mature peppers to obtain pepper particles; (2) extracting the pepper particles with a vegetable oil in a rotocel extractor to obtain a paprika red pigment solution; (3) extracting the paprika red pigment solution with an ethanol solution in a liquid-liquid extractor to remove spicy substances; (4) running the paprika red pigment solution through a low-pressure chromatography column to remove polycyclic aromatic hydrocarbons; and (5) concentrating the paprika red pigment solution to obtain the paprika red pigment with low polycyclic aromatic hydrocarbons.

Abstract: Provided is a liquid for meat processing, including (A) an oil- or fat-processed starch and (B) one or more alkali agents selected from the group consisting of sodium hydrogen carbonate, sodium carbonate, potassium hydrogen carbonate, and potassium carbonate, in which a pH of a 10% by mass aqueous dispersion of the component (A) at 25° C. is equal to or more than 4.0 and equal to or less than 12.0.

Abstract: The present invention relates to a process for making a meat analogue product, comprising hydrating a plant extract, preparing a binding agent by mixing dietary fibre and protein, mixing the plant extract and binding agent, and molding into a shape. A meat analogue product made by the process is also provided.

Abstract: The present disclosure relates to inhibited waxy starches and methods for using them. One aspect of the disclosure is an inhibited waxy starch based on maize, wheat, or tapioca having an amylopectin content in the range of 90-100%; and a sedimentation volume in the range of 10-50 mL/g; in which the amylopectin fraction of the inhibited waxy starch based on maize, wheat, or tapioca has no more than 48.5% medium-length branches having a chain length from 13-24 (measured by a valley-to-valley method as described herein), and the starch is not pregelatinized. Methods of using the starch materials in food products are also described.

Abstract: Methods of forming an ingredient for human consumption are provided herein. The methods may include isolating one or more soluble polysaccharides from a biomass, generating one or more oligosaccharides from the biomass, and combining the one or more isolated soluble polysaccharides with the generated oligosaccharides to form the ingredient. Methods of pretreating a biomass are also provided. The methods may include administering a physical pretreatment to a biomass, administering a gentle pretreatment to the physically pretreated biomass, and administering a strong pretreatment to the gently pretreated biomass. Ingredients for human consumption are also provided.

Abstract: The present invention relates to integrated porridge made of water and natural materials, having a reduced sodium content, and including anti-diabetes ingredients. The integrated porridge is good for the human body because the materials of the integrated porridge make the blood clear and reduce blood glucose levels. Integrated porridge=vegetables+seaweeds+fishes+nuts+meat+miscellaneous grains.

Abstract: A method for producing a medicinal food product includes the steps of homogenously mixing a first non-medicinal food base with at least one medicinal product to prepare a medicinal-infused food-based carrier, adding the carrier to a second food base to prepare a medicinal-infused food item, freezing, dehydrating and dividing the food item, placing the divided items in flexible containers, and vacuum sealing the containers for prolonged storage. Preferably, the medicinal product is a cannabinoids and/or psilocybin, such as cannabis, THC, CBD, CBN or CBG.

Abstract: The present invention refers to a method for one or both of improving growth in a subject and treating at least one growth problem in a subject. The method comprises administering to the subject an edible lipid composition which comprises a vegetable-derived fat source, wherein the fat source is a triglyceride fat source comprising triglycerides with 13-55% palmitic acid moieties out of the total fatty acids, and wherein the level of palmitic acid moieties at the sn-2 position of the glycerol backbone is at least 30% of total palmitic acid.

Abstract: The invention relates to preparation comprising at least one probiotic strain belonging to the genus Bacillus megaterium, and a polyunsaturated fatty acid component comprising at least one omega-3 or omega-6 fatty acid selected from eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), arachidonic acid (ARA), alpha linolenic acid, stearidonic acid, eicosatetraenoic acid, docosapentaenoic acid, linoleic acid, ?-linolenic acid, wherein the polyunsaturated fatty acid component comprises an omega-3 or omega-6 fatty acid salt. The invention further relates to use of the inventive preparation as a feed or food supplement, pharmaceutical product, feed-or foodstuff compositions and for topical applications.

Abstract: The invention relates to formula comprising a combination of urea and non-digestible oligosaccharides, for improved stimulation of the growth of Bifidobacteria in the intestinal microbiota of infants or young children.

Abstract: An object of the present invention is to provide a substance and a method capable of inhibiting carbohydrate and/or lipid absorption itself into the body instead of suppressing differentiation of adipocytes or accelerating metabolism of carbohydrate and/or lipid. The present invention provides a food composition for inhibiting carbohydrate and/or lipid absorption, containing psyllium husk as an active ingredient, and food or drink using the same. The present invention also provides a method for inhibiting dietary carbohydrate and/or lipid absorption, including ingesting a food composition for inhibiting carbohydrate and/or lipid absorption containing psyllium husk together with a meal. Thus, a part of carbohydrate and/or lipid ingested from a meal can be excreted out of the body without conversion into triglycerides. Besides, since the amounts of glucose and triglycerides in blood can be reduced, diabetes and arteriosclerosis can be prevented.

Abstract: A device for roasting beans which is significantly easier to install and place in a bean-roasting machine includes a chassis, a bean roasting tube, and a driving member. The chassis defines an accommodating cavity and a receiving hole communicating with the accommodating cavity. The bean roasting tube includes a rotating member and a chamber. The rotating member is detachably connected to the chassis. The chamber includes a first end plate, a second end plate opposite to the first end plate, and a bearing piece fixedly connected between the first end plate and the second end plate. The second end plate faces the receiving hole and is rotatably connected to the rotating member. The driving member is fixed to the first end plate and movable to drive the chamber to rotate in the accommodating cavity.

Abstract: The invention concerns a method for roasting coffee beans with a roasting apparatus (10) said roasting apparatus being positioned in a room and said roasting apparatus comprising: ?—a roasting device (1), and ?—a smoke treating unit (3) configured to treat the smoke produced in the roasting device (1) and to prevent the dispense of air contaminants in the room.

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: Filled cluster products comprising an inner material and an outer shell, and methods of manufacturing the same, are disclosed. Outer shells comprising delicate exclusions are susceptible to moisture and force and present a challenge in manufacturing filled cluster products. Typical filled cluster products with delicate extrusions have an outer shell with a high binder to exclusion ratio and significant sugar content. Disclosed herein are methods and formulations for the manufacture of filled cluster products having low binder to exclusion ratio and a low sugar content.

Abstract: An apparatus and method for making meat jerky in the form of a thin-walled tube uses a food extruder extruding a meat mixture through a tubular opening die and coating the meat mixture with a solution of calcium chloride to firm the meat mixture in the tubular form without collapsing. The present invention provides a reproducible process for creating meat jerky tubes with consistent length, width, and size portion.

Abstract: A liquid composition for an electronic vaporization device, consisting essentially of an active inhalable source and a terpene source, is disclosed. A liquid composition for an electronic vaporization device is provided consisting essentially of greater than about 60 wt % cannabinoids, from about 5 to about 15 wt % terpenes and less than about 35 wt % non-cannabinoid, non-terpene cannabis phytochemicals. A method is provided for obtaining such a composition. An electronic vaping device and a cartridge for an electronic vaping device containing the composition are also disclosed.

Abstract: In some embodiments, a system includes a pod assembly, a dispensing assembly, a filling assembly, a spinning assembly, a twisting assembly, an unloading assembly, and an electronic control unit. The dispensing assembly can dispense a set of cones into the pod assembly, each cone having a first end and a second end, the first end being a pre-closed end. The filling assembly can fill each cone in the pod assembly with filler material. The spinning assembly can spin the pod assembly such that the filler material within each cone is compressed. The twisting assembly can twist the second end of each cone such that the second end is closed. The unloading assembly can remove each cone from the pod assembly and transfer each cone to another location separate from the pod assembly.

Abstract: Testing systems and methods are provided for a smoking article to determine a characteristic of the smoking article, such as density of a material used therewith. The testing system may include a test fixture and an electromagnetic energy generating device The testing methods may be carried out by subjecting the material to the electromagnetic energy and determining the amount of energy absorbed by the material.

Abstract: A method of manufacturing a compressed rod of web material for the filter rod of a aerosol-generating article, comprising: supplying a feed of web material (140) from a supply apparatus (110); drawing the web material (140) through a filter rod manufacturing apparatus; introducing a curved ridge (146B) into the central portion of the width wise cross-section of the web material (140) as it approaches contact with the interior of a folding funnel (120), by drawing the web material (140) across a forming surface (130 A) of a former (130) that contacts a central portion of the web material (140), in which the forming surface (130A) deflects the central portion of the web material (140) from a line extending between where the web material (140) leaves the supply apparatus (110) and the centre of an outlet (120B) of the folding funnel; and folding the web material (140) in the folding funnel (120) to form a compressed rod of web material.

Abstract: A recreational inhalation device for a user to inhale smoke and/or vapour. The recreational inhalation device comprises a device body having an inlet for receiving smoke and/or vapour, an outlet for emitting smoke and/or vapour to the user. A passage extends between the inlet and the outlet for conveying smoke and/or vapour from the inlet to the outlet. A plurality of baffles at or adjacent to the passage forms a tortuous pathway between the inlet and outlet.

Abstract: A smoking pipe is disclosed. Example embodiments are directed to a smoking pipe having a bowl where tobacco would be inserted to be smoked, the bowl being a separate piece or part that gets pressed, threaded, or magnetized into or onto a machined body, stem, or smoke chamber of the smoking pipe. The smoking pipe can have a body, stem, or smoke chamber that gets hollowed out by a machining process to allow maximum smoke expansion and superior performance. Example embodiments can include a bowl, a stem, body, or smoke chamber, a mouth piece or receiving portion, and a carburetor to allow fresh air to clear the smoke chamber. The smoking pipe may have or may not have a 5.725 degree taper machined into the inside diameter of the carburetor hole to allow other smoking attachments to be inserted into the carburetor hole.

Abstract: A lighter includes a lighter component that is configured to ignite a smokeable item. The lighter includes a housing that is connected to the lighter component and that includes a cavity. The lighter includes a component that permits access to the cavity of the housing to permit the smokeable item to be stored within the cavity of the housing.

Abstract: An inhalation device cartridge includes a liquid storage portion configured to store liquid, an atomizing portion configured to atomize the liquid, and a flexible liquid transporting member configured to transport the liquid stored in the liquid storage portion toward the atomizing portion. The atomizing portion is a heating element having an elongated shape which includes electrical contact points at both ends and is pressed into a main surface of the liquid transporting member. The pressing depth at a center portion of the heating element is greater than the pressing depth at each end portion of the heating element.

Abstract: A capsule for a heat-not-burn (HNB) aerosol-generating device may include a housing and a heater within the housing. The housing has interior surfaces defining a chamber configured to hold an aerosol-forming substrate. In addition, the housing has exterior surfaces constituting a first face, an opposing second face, and a side face of the capsule. The first face and the second face of the capsule are permeable to an aerosol. The heater has a first end section, an intermediate section, and a second end section. The first end section and the second end section of the heater may be external segments constituting parts of the side face of the capsule. The intermediate section of the heater is an internal segment disposed within the chamber of the housing.

Abstract: A dispenser for dispensing solid or semi-solid vaporizable consumables to a vaporizer includes a first store for storing at least one solid or semi-solid vaporizable consumable therein, and a first lid. The first store includes an opening for dispensing a solid or semi-solid vaporizable consumable therethrough, and the first lid is arranged such that it closes the opening in the first store when in a closed position. Further, the dispenser is arranged such that, in use, engaging a vaporizer with the dispenser loads a heating chamber in the vaporizer with a solid or semi-solid vaporizable consumable stored within the first store by aligning the opening in the first store with an opening in the heating chamber.

Abstract: The invention relates to electrically operated vaping systems and in particular to a heating element for an electrically operated vaping system that can be controlled to emit at least two different types of agents either separately or simultaneously in a single vaping device in a simple and/or inexpensive manner, the vaping device comprising of a mouth piece with a secondary chamber, at least one ceramic pod, receiving tank, heating element, a pressure sensor and a trigger system for activating at least one ceramic pod.

Abstract: A capsule for an aerosol-generating device may include a housing defining inlet openings, outlet openings, and internal channels between the inlet openings and the outlet openings. The internal channels are configured to hold an aerosol-forming substrate. The housing is configured to facilitate a heating of the aerosol-forming substrate via conduction and/or convection so as to generate an aerosol.