Abstract: Methods for the production of a variety of tortilla products involve initial extrusion of one or more grain(s) and/or legume(s) using a twin-screw extruder, followed by mixing the extrudate with water and other ingredients to form a tortilla dough. The dough is then subdivided and formed into a flat tortilla shape, followed by cooking. The grain(s) and/or legume(s) may be previously extruded as a part of a continuous process. High quality tortilla products may be produced using a wide variety of grain(s) and/or legume(s), including gluten-free ingredients.

Abstract: The invention relates to a clip that is suitable for the constriction of sausage casings, the clip having a general U-shaped configuration comprising two facing legs that are bent with respect to a base of the clip, wherein said base of the clip is divided so as to determine in the same two or more joining bridges between the legs, these joining bridges spaced apart and the ends thereof converging at the aforementioned legs, between said bridges one or several creases or folds of the casing can be at least partially housed when the clip tightly clasps said casing.

Abstract: Edible cellulosic casings comprise cellulose and at least one modifier comprising at least one polysaccharide. The at least one modifier is substantially evenly distributed with the cellulose throughout a casing material of the edible cellulosic casing. A composition useful for an edible cellulosic casing comprises regenerated cellulose and at least one non-cellulose hydrophilic polysaccharide dispersed in the regenerated cellulose. The regenerated cellulose composes at least 50 wt. % of the composition. A method for forming an edible cellulosic casing comprises forming a cellulose solution and forming a modifier solution comprising at least one polysaccharide dissolved therein. The modifier and cellulose solutions are mixed to form a mixture from which the edible cellulosic casing is made. Edible cellulosic casings, as disclosed, may be consumed along with an encased foodstuff or other material for ingestion.

Abstract: An animal ribcage primal cut having a bone array located therein is portioned into one or more sub primal cuts, each having at least one bone located therein. The primal cut is scanned at scanning station 14 while being conveyed on a conveyor 12 to determine the physical characteristics of the primal cut. A processor 18 determines how to portion the primal cut into desired sub primal cuts in accordance with desired physical characteristics of the sub primal cut and production requirements for the sub primal cuts. A controller controls a cutter to divide the primal cut into one or more sub primal cuts according to the determination previously made on how to portion the primal cut into desired sub primal cuts.

Abstract: An apparatus for tearing meat is disclosed. The apparatus includes a gravity-fed hopper including at least one sidewall that forms a first opening configured to receive meat articles and a second opening configured to discharge torn meat articles. The apparatus includes a rotatable spindle element positioned at least partially within the hopper and downstream of the first opening. The rotatable spindle element includes a shaft having a longitudinal axis and a plurality of teeth coupled to the shaft, the teeth being spaced apart from one another. The apparatus includes a plurality of rods, which extend from the sidewall spaced apart from one another and which are interlaced with the plurality of teeth, and a motor coupled to the rotatable spindle element configured to rotate the rotatable spindle element to cause at least some of the plurality of teeth to rotate and pass between two different rods.

Abstract: Disclosed is a smoke tube combustion chamber that combusts fuel such as wood pellets to provide heat and smoke flavor to the food being cooked. The smoke tube may include two portions that rotate about one another to receive fuel, dispose of excess fuel or fuel waste, and combust the fuel, depending on the positions of the two portions. A flow path may communicate with the smoke tube to provide the necessary air flow to circulate the smoke and heat created by the smoke tube during use. The smoke tube may be a primary or secondary heat source within the appliance.

Abstract: A coated shell-less cooked egg product and method for making same. The coated product includes a shell-less cooked egg product. And, a strip encircling at least 50% of a circumference of the egg product, the egg product having a first end and a second end. Also, a coating enclosing (i) substantially all of a surface area of the egg product and (ii) at least 75% of the strip and as much as 100% of the strip. At least a first end of the strip extends away from the egg product so the first end of the strip can be grasped to assist in removal of the coating from the egg product during a peeling phase. The coating may include a first coating layer and a second coating layer.

Abstract: Disclosed herein are compositions comprising agglomerates formed of fruit flakes and target ingredients, such as flavorings, colorings, aromatic particles, nutrients, etc. Also disclosed are methods for making fruit flake agglomerates that can deliver higher concentrations of flavorings, colorings, aromatic particles, nutrients, etc.

Abstract: A method is described for making a treated fruit having improved flavor, texture, and/or yield over thermally pasteurized fruit. The method includes providing a packaged premix that includes fruit with pectin methylesterase, calcium, and sugar, tempering the premix to produce tempered fruit, then treating the tempered fruit with high pressure pasteurization.

Abstract: This specification relates to a method for reducing the amount of lactose in a milk-based substrate containing lactose, wherein said method comprises contacting said substrate with an enzyme having neutral lactase activity at a temperature of more than about 50° C., and wherein said lactase reduces the amount of lactose in said substrate by at least about 70%.

Abstract: Food products and systems and methods for their production involve subjecting pasteurized milk to a concentration process thereby forming liquid concentrated milk, then fermenting the liquid concentrated milk to form a fermented concentrated milk product. The fermented concentrated milk product is combined with a liquid emulsifying agent, thereby forming a food product. The food product is formed without the fermented concentrated milk product and the food product reaching a temperature of 145° F.

Abstract: Certain characteristics of esterified propoxylated glycerol compositions and reduced-fat food products prepared therefrom may be modified and improved by combining such esterified propoxylated glycerol compositions with particular triglyceride compositions having higher melting points, wherein the melting and crystallization properties of each component are taken into account when selecting them for combination. For instance, EPG-based confectionary products having reduced issues with slump, blocking and demolding may be prepared by incorporating such a higher melting triglyceride composition, without compromising the organoleptic qualities of the resulting confectionary.

Abstract: A method for producing ghee involves churning cream to form butter and buttermilk, which is melted and heated to a temperature of 45° C. and 90° C. Phase inversion by shearing is performed to form an oil, which is concentrated by centrifugal separation into an oil fraction and a serum fraction. The oil faction is boiled and at least one milk product is supplied. The boiled oil is clarified to produce ghee having a fat content of at least 99.0 wt. %.

Abstract: An herbal tea product is provided to provide relief from lung and breathing conditions such as asthma. The herbal tea product may include oregano, peppermint, OSHA root, lungwort, eucalyptus, plantain leaf, chaparral, elecampane, lobelia, sage, licorice root, and thyme. The herbal ingredients may be included in equal amounts, such as 5 ounces. The OSHA root, elecampane, and/or licorice root may be crushed. Methods of making and using the herbal tea product are also disclosed. The herbal tea product may be placed into tea bags, and prepared for human consumption by placing the tea bag with herbal tea product in hot water that has been brought to a boil. The herbal tea product may be consumed in appropriate amounts, such as 16 ounces, twice a day for two weeks, and then once a day thereafter.

Abstract: There is described an edible particulate material comprising from 80% to 100% by weight based on total weight of the material of a processable, microbially released, flavour acceptable bran-like material, characterized by the following parameters: (i) mean particle size by volume (Vol. MPS) of from 5 to 100 microns; (ii) volume particle size distribution (Vol. PSD) characterized by the parameters: D90,3 less than or equal to 350 microns, and D50,3 less than or equal to 50 microns, and optionally D10,3 less than or equal to 15 microns, (iii) mean particle sphericity as measured by a Smean of greater than or equal to 0.75; (iv) where processable means has oil holding capacity (OHC) of from 0.7 to 1.5; (v) where microbially released means material has common microbes below given limits (preferably free of common microbes) (vi) where flavour acceptable denotes a lipase activity (LA) and a peroxidase activity (PA) both less than or equal to 2 U/g optionally a low degree of roasted flavour notes as defined herein.

Abstract: The present invention relates to: a composition for preparing a candy, the composition containing saccharides having a degree of polymerization of 2 or less and saccharides having a degree of polymerization of 3 or more, and the composition having a content of the saccharides having a degree of polymerization of 3 or more of 29 parts by weight or more, based on 100 parts by weight of the saccharides having a degree of polymerization of 2 or less, based on dry solids; and a method for preparing a candy, by using the same. The present invention provides a candy having improved stickiness and/or the cold flow phenomenon.

Abstract: The present invention describes a bio-based process to produce high quality protein concentrate (HQPC) by converting hempseed derived celluloses into bioavailable protein by incubation of hempseed feedstock with microbes, including the use of such HQPC so produced as a nutrient for animals and humans.

Abstract: The present invention relates to a novel method for preparing acid-gellable whey protein aggregates in the form of concentrated suspensions or powders. Moreover, the present invention relates to a novel composition containing the acid-gellable whey protein aggregates, to a food product ingredient comprising the novel type of acid-gellable whey protein composition, and to a food product comprising the novel type of acid-gellable whey protein composition.

Abstract: A feed composition for farmed fish using fermented porcine blood having an effect of promoting the growth of farmed fish is proposed.

Abstract: A feed including cashew nut shell liquid and bacterial cells is provided for raising non-human monogastric animals such as chickens or pigs, wherein the cashew nut shell liquid content is not more than 500 ppm by mass with respect to the total amount of the feed. The feed can stimulate weight gain in non-human monogastric animals such as chickens or pigs and increase the efficiency in, for example, meat production.

Abstract: Provided is an application of a ?-quaternary ammonium butyrate compound having formula (I) or a racemate, a stereoisomer, a geometric isomer, a tautomer, a solvate, or a feed-acceptable salt thereof in preparing an animal feed additive, the compound being added to the daily feed of animals at a certain concentration ratio, and being capable of increasing the average daily weight gain of animals under the same food intake conditions, having no significant effect on the daily feed intake of the animals, and reducing the feed-to-meat ratio. The ?-quaternary ammonium butyrate compound disclosed herein can effectively increase the rate of daily weight gain of the animals and improve the growth performance of the animals, having no side effects on the animals, being stable and safe, and improving the production efficiency of the breeding industry whilst ensuring the health of the animals.

Abstract: Described herein is a composition used for shelf-stable, wet pet food applications, comprising a blend of a first starch or flour and a second starch or flour, wherein the blend makes up 1-10 wt % of the composition and wherein the first starch or flour is a TI or HMT starch or flour and a salt component making up 0.1-5 wt % of the composition; wherein the composition has a post-retort viscosity of less than 1500 centipoise measured at 165° F.

Abstract: Provided herein are fermented beverages comprising symbiotic microbial communities, and methods of production thereof.

Abstract: A food thawing apparatus includes a cabinet structure defining a thawing chamber accessible by at least one door, and a plurality of air movers and associated air flow structure configured for causing air flow through the thawing chamber such that multiple air flow circuits are set up within the cabinet structure. The cabinet structure defines a vertically extending flow section alongside the thawing chamber. A refrigeration system includes a condenser section and an evaporator section. In one example, the multiple air flow circuits include: a first air flow circuit that runs through the flow section, into and through the thawing chamber, into and through the evaporator section and back to the flow section; and a second air flow circuit from the flow section, through a first set of the plurality of shelves and back to the flow section, without passing through the evaporator section.

Abstract: The invention relates to a process for producing a product from one or more biological substances or mixtures thereof. Furthermore, the invention relates to a product manufactured according to the process of the invention. Furthermore, the invention relates to the use of such a product.

Abstract: A frozen battered fish product, method and apparatus for production. The product comprises a fried batter coating with a pre-defined pattern of ridges and troughs which create a textured batter surface. A frozen aqueous protective layer is disposed over a part of the batter coating to protect textured features including the pattern of ridges and troughs. The aqueous protective layer is designed particularly to provide protection when a more brittle frying batter is used, as a result of using a frying medium with lower saturated fat content.

Abstract: A process for the extraction of oleoresins from vegetable material by solvent comprising the following successive steps: a solvent washing step of vegetable material in maceration means controlled in temperature and/or pressure for a time varying between 10 and 60 minutes, with a proportion between the mass of vegetable material to be treated and the volume of solvent between 1:5 kg/l 1:10 kg/l; the temperature is controlled by means of a cryogenic fluid and is between ?60 ° C. and ?100 ° C.

Abstract: The present invention provides a low density amorphous sugar comprising one or more sugars or alternate sweeteners and a density lowering agent. The sugar has a bulk density of less than 0.8 g/cm3 and preferably has a lower density than refined white table sugar. The invention further provides methods of making the amorphous sugar including by rapidly drying, such as spray drying and methods of food and beverage preparation using the amorphous sugar.

Abstract: Compositions comprising polysaccharides and oligosaccharides are provided. Methods for the formation of the compositions, including the enzymatic production of the oligosaccharides, and the uses of the compositions in foodstuffs, cosmetics, and nutraceuticals are also provided.

Abstract: The present disclosure relates to a sweetener composition, comprising a transglycosylated Stevioside and a transglycosylated Rebaudioside A.

Abstract: A seasoning composition, which includes (A) sodium chloride, (B) potassium chloride, (C) at least two nucleotides, and (D) glutamic acid or salt thereof. The seasoning composition is characterized as having a weight ratio of the at least two nucleotides to the glutamic acid or salt thereof, (C):(D), of from 1:1 to 5:1, and a weight ratio of potassium chloride to the glutamic acid or salt thereof, (B):(D), of from 10:1 to 250:1. Also disclosed are comestibles containing the seasoning composition, and methods of enhancing an initial salty taste of comestibles with the seasoning composition.

Abstract: Described herein is a flavored food product including a coacervate core-shell capsule including a flavor ingredient. Also described herein are methods of making and using the same.

Abstract: The invention relates to the field of nutritional compositions, methods for providing them and uses thereof. More in particular, it relates to ready-to-feed and powdered infant or growing up milk formulas showing desirable gastric digestion properties. Provided is a nutritional composition comprising casein, whey proteins comprising ?-lactalbumin (aLAc) and ?-lactoglobulin (bLac), and protein-coated fat droplets, wherein (i) the protein content of the composition is 5 to 20% (w/w), preferably 7-16 w %, based on total solids; (ii) the aLac+bLac content is at least 25% (w/w) based on the total protein level; (iii) the fat content is in the range of 10% to 50% (w/w) based on total solids; and (iv) the fat droplets are coated with an average protein load of 2-10 mg/m2 and wherein the weight ratio of casein:(aLac+bLac) on the fat droplets is at least 4 times higher, preferably at least 4.5 times higher, than the weight ratio of casein:whey protein in the total composition.

Abstract: A composition and a method for improving mood, particularly reducing stress, anxiety and/or depression including administering a composition including at least two prebiotics selected from a source of pectin, a source of beta-glucan, a source of xylooligosaccharide and Ashwagandha. The composition may be in the form of a supplement that is added to a diet (supplements a normal human diet). The composition includes the at least two prebiotics in an amount to increase production of (A) tryptophan or (B) tryptophan and/or at least one of (i) indole, (ii) an indole derivative, (iii) 2,3-pyridinecarboxylic acid (iv) 3-(4-hydroxyphenyl) propionic acid and (v) a short chain fatty acid or (C) any other metabolite (e.g., dopamine, serotonin, GABA) relevant to (eg. benefitting) brain health such as improving mood.

Abstract: The present invention relates to the use of a nutritional composition having a low amount of protein, such as less than 1.8 g/100 kcal for administration to infants of non-obese and non-overweight mothers so as to reduce the risk of developing metabolic syndrome, increased weight gain, increased fat deposition, overweight, obesity, insulin resistance, glucose intolerance or diabetes mellitus later in said infant's life.

Abstract: Salt compositions with reduced caking tendency and improved clean label acceptability comprise a blend of dry ingredients comprising a salt selected from the group consisting of sodium chloride, potassium chloride, iodized sodium chloride, iodized potassium chloride and mixtures thereof; and a dry particulate flow agent selected from the group consisting of flour, corn bran, soy fiber, inulin, whey, casein, starch, sugar, protein, lecithin, citrus fiber and mixtures thereof. The salt compositions are especially useful for use in food preparation, manufacture, and seasoning.

Abstract: Embodiments of the present disclosure relate to an apparatus and method for automated food preparation systems. An example apparatus includes a body defining a first end configured to receive a food item, a second end opposite the first end, and a flow channel defined by an inner surface of the body extending between the first end and the second end. In an instance in which the food item is directed into the body via the first end, the flow channel is configured to distribute a coating material about the food item before the food item exits the body via the second end.

Abstract: There is provided a nicotine solution comprising a carrier; nicotine in unprotonated form and in protonated form; and one or more acids, wherein at least benzoic acid, levulinic acid or a mixture thereof is present; and wherein the total content of acid present in the solution is no greater than 0.6 mole equivalents based on the nicotine.

Abstract: An inductively heatable aerosol-forming rod for an aerosol-generating article is provided, including one cylindrical core portion including a first aerosol-forming substrate; at least one elongate susceptor laterally abutting the cylindrical core portion in a non-bonded manner along a longitudinal axis of the aerosol-forming rod; and a sleeve portion arranged around the cylindrical core portion and the susceptor, the sleeve including at least one of a filler material and a second aerosol-forming substrate. A shaping device for manufacturing the inductively heatable aerosol-forming rods is also provided, the shaping device including a core-forming device, a sleeve-forming device, and a longitudinal guide.

Abstract: An inductively heatable aerosol-generating article for an inductively heating aerosol-generating device is provided, including at least one aerosol-forming substrate and at least one susceptor in thermal proximity to the aerosol-forming substrate or thermal contact with the aerosol-forming substrate, the susceptor including an expanded metal sheet including a plurality of openings through the sheet. A method for manufacturing an inductively heatable aerosol-generating article is also provided. An apparatus for manufacturing a susceptor of an inductively heatable aerosol-generating article is also provided.

Abstract: A system for outputting cigarettes filled with a smoking material, including a body, an insert coupled to the body, the insert configured to store the cigarettes having a specific size, the insert having a base and sidewalls extending upwards from the base, the base and sidewalls matching the specific size of the cigarettes, the cigarette configured to be mounted on a top surface of the base, a hitting mechanism secured to the body, the hitting mechanism having a hitting member moving towards a bottom surface of the base of the insert and hitting the base, and an actuator for providing energy to move the hitting member.

Abstract: A system for folding cigarettes filled with a smoking material, including a body, an insert coupled to the body, the insert is configured to store the cigarette, the insert includes a base and sidewalls extending upwards from the base, where the base and the sidewalls match a size of the cigarette, the insert, the cigarette is configured to be mounted on a top surface of the base, a folding mechanism secured to the body, the folding mechanism includes multiple folding units, each folding unit of the multiple folding units includes a moving member that moves towards the insert for hitting a top portion of the cigarette from another angle, a mechanism for moving the moving member towards the cigarette.

Abstract: Delivery of additives in a smoking article is provided through thermally degradable, robust immobilized additive inserts. Additives can be immobilized in an elongated device or an insert, wherein the elongated device or the insert is sufficiently robust to allow the elongated device or the insert to be manually or machine inserted into a smoking article while maintaining the structure of the elongated device or the insert. By providing additives in the form of thermally degradable immobilized additive inserts, migration and/or loss of the additives in a smoking article prior to smoking can be reduced.

Abstract: A gum of vegetable origin for rolling cigarette paper including a solids content, includes a mixture of cannabinoids and edible oil, the edible oil being present in the mixture in a proportion p such that 0%?p?80% by weight of the compound. Since cannabinoids are soluble only in oil and the gum is intended to be brought to the mouth because it should be reactivatable by licking once coated, smoked and swallowed, oil is edible.

Abstract: A method of manufacturing a smoking article including a tube filter includes preparing a smoking material portion, a first tube filter flavored by a first flavoring liquid, and a mouthpiece flavored by a second flavoring liquid; and combining and packaging the smoking material portion, the first tube filter, and the mouthpiece with a wrapper, wherein the preparing comprises applying the first flavoring liquid inside the first tube filter through a hollow of the first tube filter.

Abstract: The present invention relates to a vehicle powered electronic hookah system that is designed to be used by a driver or passenger while driving an automobile and while obviating the need to use traditional charcoal for heating the tobacco. The hookah system includes a coil pack for heating tobacco to produce smoke for consumption by a consumer. The coil pack can be provided power using an electronic supply such as a vehicle's electronic power using a cigarette lighter plug or USB connector. Alternatively, a built-in rechargeable battery can be used for providing power to the coil. These power sources obviate the use of charcoal for heating the tobacco and maintain a clean and sanitary smoking area without worry of ashes. The hookah system can be placed in a cupholder in the vehicle and can be rotated in any direction for convenient use.

Abstract: The device includes a single piece of glass configured into smokable plant matter chamber, venturi structure and smoke chamber along with a sealing cap with at least one fin and a lower plug portion. The smoke chamber includes an orifice by which the user draws the smoke after combustion of the smokable plant matter in the smokable plant matter chamber that acts as a bowl for holding smokable plant matter during combustion. A cap is provided to close and seal the smokable plant matter chamber after it is filled with ground smokable plant matter and to pack and seal the ground smokable plant matter in a desire amount of compression. If the user does not consume all of the ground smokable plant matter during use, the cap can be re-inserted, and the user can store and transport the remainder of the ground smokable plant matter for subsequent use.

Abstract: A holder (150) for an inhaler article (110) includes a housing (151) defining an inhaler article cavity (154). A piercing element (160) is fixed to and extends into the inhaler article cavity. A sleeve (180) is disposed within the inhaler article cavity and is configured to retain an inhaler article. The sleeve is movable along the housing longitudinal axis. A spring element (200) is configured to bias the sleeve toward the open proximal end (156) of the housing.

Abstract: A piercing device (150) contains a recessed piercing element (160) and is configured to receive a distal end (118) of an inhaler article (110). The piercing element pierces or punctures a single hole into a capsule contained within the inhaler article when the inhaler article is seated into an inhaler article cavity (157) of the piercing device. The piercing device includes a marking element (170) extending into the inhaler article cavity from the housing inner surface (152). The marking element is configured to mark an outer surface of an inhaler device when the inhaler device is received within the inhaler article cavity. The marking element extends orthogonally to the piercing element longitudinal axis.

Abstract: A device for inhaling of vapor that includes a water-resistant layer encasing the device to guard against humid environments and/or submersion in liquid. The invention consists of a vaping device, a sleeve fitting over the vaping device, and a cap for closing the sleeve around the vaping device to form a water-resistant layer surrounding the vaping device. The sleeve includes a small aperture through which the vapor produced through the mouthpiece of the vaping device can escape and be inhaled, allowing the vaping device to be used while equipped with the water-resistant sleeve.