Abstract: The present invention is in the field of dairy technology. It relates to methods for producing fermented milk products, characterized the bacterium Lactobacillus rhamnosus DSM 33515 or mutants obtainable therefrom is used. Lactobacillus rhamnosus bacteria DSM 33515 has low post-acidification in fermented milk products and can provide antimicrobial effects. The invention also provides Lactobacillus rhamnosus DSM 33515 or mutants obtainable therefrom as well as related compositions.

Abstract: Provided is a method for providing a spoonable acidified dairy product, comprising the steps of: a) providing an alpha-glucan composition comprising essentially linear isomalto/malto-polysaccharides (IMMPs) wherein the content of ?(1?6) glycosidic linkages is at least 70%; b) supplementing a milk product with said alpha-glucan composition; and c) acidifying the supplemented milk product to a pH below 5, preferably to a pH of about 4.6. Also provided are products obtainable by such a method. Also provided is the use of IMMPs with a content of ?(1?6) glycosidic linkages of at least 70% to improve the stability and/or sensory properties of acidified dairy products.

Abstract: The present invention provides plant-based dairy substitutes and methods thereof. Those substitutes may be a cheese substitute, a yogurt substitute, a coffee creamer substitute and more. The present invention discloses a plant cell culture, preferably, carrot cells, which expresses transgenic casein proteins. This unique casein-expressing culture is then transformed into a slurry, which serves as the platform for the production of the plant-based dairy substitutes. Furthermore, those dairy substitutes are highly nutritious, as they contain beneficial ingredients derived from the plant cells (such as beta-carotene) in addition to high protein (casein) content. The application of carrot cell slurry containing casein proteins to those dairy substitutes provides organoleptic and physicochemical properties enhanced or similar to conventional dairy products.

Abstract: The present invention concerns an enzymatic process for the preparation of a triglyceride ingredient comprising triglycerides present in human breast milk.

Abstract: Disclosed herein are non-alcoholic nitrogen infused beverages and method for producing such beverages. The processes described herein comprise producing a mixed gas beverage supported with a foaming agent. Liquid nitrogen and carbon dioxide are added to the beverage, with the addition of a foaming agent, such as soapbark extract. In some embodiments, this process provides a nitrogen infused beverage with foaming and cascading capabilities that are equivalent to a nitro experience delivered through a widget can, without the need for the widget or the use of nitrous oxide.

Abstract: A capsule, especially for preparing a beverage from beverage powder, in particular of coffee from coffee powder, by introducing water into the capsule, wherein the capsule comprises a compacted pellet made of a powder containing at least one polysaccharide, wherein the compacted pellet is sheathed with at least one coating layer, wherein the at least one coating layer comprises a cross-linked polysaccharide, wherein the cross-linked polysaccharide can be obtained by cross-linking a polysaccharide with a cross-linking agent without the use of a polyol spacer.

Abstract: A foodstuff that includes 15 to 40 wt % of said filamentous fungus on a dry matter basis; 0.5 to 5.0 wt % of potato protein; 50 to 80 wt % of water; and 0.5 to 5.0 wt % of a second protein ingredient which is derived from a plant.

Abstract: The present technology generally relates to food-processing industry, namely to a method and a machine for processing brewer's grains.

Abstract: Systems and methods describe improvements in the automated production of meat analogues. Ingredients are provided, including oil, water, binding agent(s), and one or more forms of protein to be separately and continuously conveyed through a facility. Concurrently to the ingredients being conveyed through the facility, a number of actions occur. The system emulsifies the oil, water, and binding agent(s) within an emulsifying machine to form a final emulsion. A hydration process is separately applied to at least one of the forms of protein. The system mixes and conveys the protein(s) with the final emulsion in a final mixer to form a final dough.

Abstract: Meat substitute recipes with animal cells and exogenous heme-containing protein on plant-based meat dough matrices are disclosed. Methods of producing are also disclosed.

Abstract: Embodiments include systems and methods for texturizing and tenderizing plant protein meat analog food products with animal meat-like qualities using an enzymatic treatment of a High Moisture Extrusion (HME) extrudate. For example, automatically executing a recipe with a baseline plant protein meat analog food texture and a baseline plant protein meat analog food tenderness, using an automatic and dynamic enzymatic treatment for texturizing and tenderizing a plant protein meat analog food product to the baseline plant protein meat analog food texture and the baseline plant protein meat analog food tenderness thereby texturizing and tenderizing the plant protein meat analog food product with qualities to taste like animal meat by reducing a density of the plant protein meat analog food product by creating space between fibers of the plant protein meat analog food product resulting in an animal meat-like mouthfeel and taste for consumers.

Abstract: A product includes dehydrated flesh of green bananas and/or plantains and/or dehydrated non-flesh banana plant material. The product may be used as an animal or human feed product, a nutraceutical product or a component of a nutraceutical product. The processes for producing the product are also disclosed.

Abstract: The present invention relates to a computer-implemented method of determining the need of adding a mitigant to feed for inactivating viruses that might be present in said feed. The preferred mitigant is a mixture comprising benzoic acid flakes and a powder that comprises eugenol and thymol. Said mixture inactivates viruses quickly, even when added in low concentration only. This applies in particular (but not only) to porcine epidemic diarrhea vims (PEDV). The animal feed, by way of the invention, is thus rendered to be substantially free of harmful viral RNA.

Abstract: The reformulation of RONOZYME® ProAct protease polypeptide to a more economical microgranulate, extrudate, high-shear granulate or spray drying formulation each provide good thermostability and suitability for use as an animal feed additive.

Abstract: A pet food containing naturally occurring copper that can be used as a prophylactic diet to prevent and/or reduce copper storage disease, dilated cardiomyopathy, adverse gastrointestinal food reactions, and/or food allergies in pets is provided. A method for forming this pet food containing naturally occurring copper includes: providing a formula selected from the group consisting of chicken meal, corn gluten, duck, rabbit, venison, fish, peas, potato, barley, rice, corn, and any combinations thereof; and adding one or more ingredients having a naturally occurring copper source to provide a naturally occurring copper concentration in the pet food composition from about 7.3 ppm to about 25.0 ppm, adjusted for a dry matter basis.

Abstract: Compositions and methods are provided for producing silage additive composition for producing silage and for controlling pests that infect silage and stored grains. The silage additive composition comprises a microbial inoculant and diatomaceous earth, wherein the microbial inoculant comprises one or more strains of bacteria, wherein the at least one of one or more strains bacteria is capable of producing lactic acid.

Abstract: A hydrolysate compound protein for larval largemouth bass (Micropterus salmoides) and use thereof for aquatic animal feeds. The micro-diet was formulated with the following components: 72-74 parts by weight of a hydrolyzed protein pre-mixture, 3-5 parts by weight of mixed fish soluble meal, 4-6 parts by weight of gluten flour, 2-4 parts by weight of sodium caseinate, and 0.4-0.6 parts by weight of a yeast hydrolysate, where the hydrolyzed protein pre-mixture includes white fish meal, fermented soybean meal, shrimp meal and blood meal with the weight ratio of 58-62: 5-7: 4-6: 2-3. The compound protein is obtained by fully pulverizing the foregoing components, passing through a 100-mesh sieve, fully mixing in proportion, and being hydrolyzed with neutral protease and keratinase.

Abstract: Disclosed herein are beverages for increasing lactation in nursing mothers. Also disclosed herein are methods of preparing such beverages.

Abstract: An xenon lamp power supply, a purification device, and a refrigeration device are provided. The xenon lamp power supply comprises: an input circuit, a coupling assembly, an output circuit, and a control circuit. The input circuit comprises an alternating-current input end and a direct-current output end, and the input circuit is used for converting alternating current input by the alternating-current input end into direct current output by the direct-current output end. A first end of the coupling assembly is connected to the direct-current output end. The output circuit comprises a xenon lamp power supply circuit, and the xenon lamp power supply circuit is connected to a second end of the coupling assembly, so as to convert electric energy from the second end into direct-current power, and then supply power to a xenon lamp.

Abstract: A microwavable frozen steamed dumpling including a noodle-strip food and a batter, the batter containing water in an amount of at least 70 wt. %, based on a total weight of the batter, thereby enabling microwaving from a frozen state to provide cooked steamed dumplings with excellent mouthfeel, textural properties, and appearance. Also provided is a method of making the microwavable frozen steamed dumpling whereby the noodle-strip food is contacted with the batter and subsequently frozen to form the microwavable frozen steamed dumpling, and a method of preparing a cooked steamed dumpling whereby the microwavable frozen steamed dumpling is heated in a microwave oven.

Abstract: A computer-implemented method for food cook completion estimation that includes: acquiring food temperature data from a first food item, the food temperature data comprising a plurality of food temperatures detected at a plurality of different times and reflecting a change in food temperature over time; selecting, based on the change in food temperature, a first non-linear prior cook profile from a plurality of non-linear prior cook profiles stored in a database that includes the first non-linear prior cook profile; and estimating a cook completion time based on the first non-linear prior cook profile.

Abstract: The invention provides non-dairy, plant-based components, having reduced trace element contents, food products and nutritional compositions comprising them and methods for their preparation.

Abstract: Methods and industrial scale set-ups for manufacturing spray-dried powders are provided. During the process, a solvent is used. The process is done batchwise such that the emulsification mass ratio is low when removal of the solvent is started. Preferred solvents are isopropyl acetate and ethyl acetate.

Abstract: The present invention concerns a process for producing a dry cereal composition, comprising (a) fermenting phytic acid containing cereals by phytase-positive lactic acid bacteria at a temperature below 45° C., until a pH of at most 5.9 is reached, (b) heating the fermented cereals obtained in step (a) to a temperature in the range of 40-55° C., for a period of at least 1.5 h; (c) drying the fermented and phytase treated cereals originating from step (b) to obtain the dry cereal composition. The present invention is ideally suited to reduce the phytate content of fermented cereals, thereby increasing the bio-availability of minerals. The invention further contains the dry cereal composition obtainable by the process according to the invention, especially having a molar ratio of phytate to iron of at most 1, and the use thereof in increasing the bio-availability of minerals.

Abstract: Process for the production legume meal having a moisture content between 2% and 15%. The process includes feeding a continuous flow of legume meal into a wet heat treatment reactor together with a continuous flow of water or aqueous solution, which is dispersed into minute droplets; discharge the wet legume meal and feeding it into a thermal dehydration and treatment reactor.

Abstract: Systems and methods for cutting and cooking a substance are disclosed. Exemplary implementations may: convey, via a primary conveying subsystem, a layer of food substance along a conveyance path along which the layer of food substance is conveyed; cut, via a cutter, the layer of food substance into food pieces; apply, via a primary pressurized fluid outlet, primary pressurized fluid such that the food pieces are released from the cutter; heat, via the heating mechanism, a chamber; apply, via a secondary pressurized fluid outlet, secondary pressurized fluid so that the food pieces are held flat to the primary conveying substrate, and hold, via a secondary conveying subsystem, the layer of food substance flat between the primary conveying substrate and a secondary conveying substrate for at least a portion of the chamber.

Abstract: Provided herein are compositions with enhanced protein content, compositions with functional proteins, protein combinations and methods for the preparation thereof.

Abstract: The present invention relates to a method for producing a dried food from a fruit or vegetable, more particularly for producing potato flakes. The invention proposes the following method steps for providing a dried food pulp from a fruit or vegetable, more particularly potato flakes, having a low free starch content without the addition of emulsifiers or other additives: Treating the fruit by applying an electrical field; comminuting the treated fruit or vegetable to form a food pulp; and drying the food pulp. The present invention also relates to a dried food pulp, more particularly potato flakes, produced according to the method of the invention, and the use of such a dried food pulp.

Abstract: Compositions comprising one or more natural high intensity sweeteners and/or derivatives thereof are disclosed. The one or more high intensity sweeteners and/or derivatives regulate the coolness taste or flavor of the composition.

Abstract: The present invention relates generally to improving the taste of natural high-potency non-caloric or low-caloric sweeteners and compositions sweetened therewith. In particular, the present invention relates to compositions that can improve the tastes of natural high-potency non-caloric or low-caloric sweeteners by imparting a more sugar-like taste or characteristic. In particular, the compositions and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and/or a more sugar-like flavor profile, including osmotic taste.

Abstract: The present invention relates to biodegradable and compostable granules consisting of natural ingredients comprising starch and thickening and gelling agents and does not comprise bioplastics. According to the invention, the granules are used for producing biodegradable and preferably compostable products and articles of daily use. The present invention also relates to methods for producing the granules according to the invention, as well as methods for producing different products by using the granules according to the invention.

Abstract: A milk-like aqueous formulation which does not require high levels of flavourants and/or sugar but comprises high levels of amino acids and/or proteins is described. The aqueous formulation comprising fungal particles of a filamentous fungus, wherein the particles include relatively low levels of acetyl-glutamic acid, uridine, inosine, guanosine, UMP, GMP, AMP, sodium, potassium and/or ammonium.

Abstract: Provides is an anti-obesity composition, including a low-temperature Geumhwagyu extract as an active ingredient. The extract was obtained by adding Geumhwagyu to low-temperature water at 4 to 50° C. and extracting for 1 to 20 hours. The extract increases energy consumption through an increase in expression of adipose triglyceride lipase (ATGL) and hormone-sensitivity lipase (HSL), lipolysis through inhibition of expression of perilipin-1, and thermal generation through an increase in expression of uncoupling protein (UCP). In addition, the extract improves energy metabolism by increasing the expression of phospho-AMP-activated protein kinase (AMPK), inhibits lipid formation and accumulation of adipocytes by inhibiting cell growth of mature adipocytes, and shows anti-obesity activity, thereby being easily used as a pharmaceutical composition and healthy functional food for obesity.

Abstract: The invention relates to a non-therapeutic method for maintaining a healthy body weight or losing body weight, in a subject, wherein the non-therapeutic method comprises the step of administering 2?-fucosyllactose and resistant starch, and wherein the subject has a lean weight.

Abstract: Embodiments disclosed relate to a nutritional formula having non-fat milk powder, lactose, an oil blend, enriched whey protein concentrate, oligosaccharides, choline, arachidonic acid (ACA), docosahexaenoic acid (DHA), magnesium oxide, sodium citrate, lactoferrin, inositol, taurine, iron, L-carnitine, zinc, nucleotides, soy lecithin, pantothenic acid, copper, D-biotin, folic acid, lutein, manganese sulfate, iodine, Beta-carotene, and selenium, and to methods of delivering nutrition to a subject.

Abstract: A citrus fruit manufacturing method includes a pretreatment step of partly removing an outer skin of a citrus fruit and/or making a cut into the outer skin, an enzyme solution impregnation step of immersing the pretreated citrus fruit into an enzyme solution which can decompose the outer skin and is temperature adjusted to normal temperature or 10° C. to 40° C., in a decompression space, an outer skin decomposition and removal step of decomposing and removing the outer skin from the impregnated citrus fruit in the enzyme solution, a finishing process step of washing with water the decomposed and removed citrus fruit of the outer skin, and an inner skin decomposition and removal step of separating the spherical citrus fruit washed with water and peeled off only the outer skin into juice vesicles with an inner skin to immerse into the enzyme solution and decomposing and removing the inner skin.

Abstract: An improved rotary head extruder has at least one rotatable auger disposed within a single barrel and having an upstream end and a downstream end. The extruder has a die assembly that includes (i) a stator having a stator head at the downstream end of the at least one rotatable auger and a stationary plate surrounding an outlet end of the stator downstream from the single barrel and (ii) a rotatable plate downstream and spaced apart from the stationary plate to define a die gap. The apparatus includes a heating mechanism to maintain, within a predefined temperature range, one or more of the temperature of the die assembly or an extrudable composition disposed in the die gap.

Abstract: A stem screening and conditioning device includes a roller, a thermal insulation cover, a spiral feeding device, a compressed-air cleaning device, a steam tube, a discharge hole, and a waste hole. A stem screening and conditioning method for the stem screening and conditioning device is also provided. The present disclosure realizes the complete separation of normal-size and undersized stems under the premise of full moisture absorption, thereby improving the refinement and homogenization level of stem conditioning.

Abstract: Traditional methods of hash production are very labor intensive, and the skills of the individual play a key role in defining the quality of the finished product. Hash production requires multiple steps and lacks automation, and thus, it is not easily scaled and very costly for commercial production. The present disclosure relates to hashish product comprising a cohesive mass of isolated cannabis trichomes and having substantially uniform characteristics and to a process of making same. The process comprises providing isolated cannabis trichomes; mixing the isolated cannabis trichomes under conditions sufficient to obtain a substantially homogeneous resinous mixture; and retrieving at least a portion of the mixture through an extrusion die to obtain the hash product.

Abstract: Herbage such as cannabis flower having a thin coating including crystallized cannabinoids having an average diameter of less than 100 microns. The thin coating is in a ratio of no more than 1:10 on a weight to weight basis so that the total cannabinoid content of the herbage does not exceed 35% by weight. THCA crystals in the form of granules or powder to coat the herbage. In one embodiment, the herbage is heated to less than 100 degrees F. to enable the coating to adhere. The coating improves structural integrity of the herbage so it resists crushing when transported or stacked in a container or during storage. The coating inhibits deleterious interactions between the herbage and ambient air while achieving a standardized THCtotal content.

Abstract: A bubble removal preparation device and method for a gel-state electronic liquid (e-liquid) are provided. The preparation device includes a negative-pressure chamber and a cooling element, where the negative-pressure chamber is provided therein with a porous e-liquid containing chamber. A temperature controller is configured to control the temperature of the cooling element, and a gap between the porous e-liquid containing chamber and the cooling element forms an e-liquid containing cavity.

Abstract: The present disclosure provides protein-enriched, tobacco-containing products, suitable for use as oral formulations. Products of the present disclosure typically include at least one tobacco material (e.g., a particulate tobacco material or a tobacco-derived extract), at least one protein-enriched material (e.g., a tobacco-derived protein-enriched material), and at least one sugar alcohol.

Abstract: A device for forming tips of a rod-like article, characterized in that it comprises: a drum conveyor (26) having at least one flute (28) for transferring the rod-like article (1, 5, 10, 15) transversally to an axis (k) of the rod-like article (1, 5, 10, 15), wherein the flute (28) for transferring the rod-like article (1, 5, 10, 15) is configured to move along a first circular path (s); a first pressing element (32, 51) configured to move along a second circular path (r) and a second pressing element (33, 45, 53) configured to move along a third circular path (t), wherein the third circular path (t) is located opposite to the second circular path (s) with respect to the first circular path (r), wherein the first pressing element (32, 51) and the second pressing element (33, 45, 53) form a pair (34, 47, 50) of the pressing elements located opposite to each other, wherein at least one pressing element (32, 33, 51, 53) of the pair (34, 47, 50) of the pressing elements (32, 33, 45, 51, 53) has a concave forming s

Abstract: A flavoring device includes a three-dimensional shape with a surface enclosing an inner volume, wherein the surface includes a first part directed outwardly of the three-dimensional shape and a second part being the lateral area of a cylindrically shaped hole protruding through the flavoring device, wherein the flavoring device includes a frame arranged at the surface of the three-dimensional shape and framing the inner volume at least in part, wherein the flavoring material is arranged within the frame, wherein the frame and the flavoring material are permeable to an air flow directed from a surrounding of the flavoring device through the first part of the surface, through the inner volume, thereby interacting with the flavoring material, and through the second part of the surface into the hole, in which the smoking article is arrangeable. The device includes the shape of a hollow cylinder having airflow-permeable inner and outer lateral areas.

Abstract: Methods and utensils are provided for administering plant extract(s) at controlled amount via smoking, as well as for providing complexes of honey and plant extracts. Plant extract(s) may be used in utensils that are inserted into a smoking appliance, and have indications of the compounds and/or characteristics of the plant extract. Upon smoking the smoking appliance, the plant extracts may be inhaled in pre-defined amounts. Using plant extracts in such way enables standardization of amounts and components thereof, and may be particularly applicable to cannabis oils. Furthermore, complexes of honey and plant extracts may be provided by letting bees step on or be soiled by plant extracts on their way into the beehive, causing them to incorporate the plant extracts into the honey preparation process. Resulting complexes may be a preferable and particularly beneficial way of administering plant extracts, e.g., cannabis extracts.

Abstract: Disclosed is a cannabis briquette formed from compressed cannabis and having a hole defining an air channel through the cannabis briquette. The hole can enable an inside portion of the cannabis briquette to be lit and burned during use. In this way, the cannabis briquette can burn outward from the inside portion, which can help to facilitate an even burn of the cannabis briquette. The cannabis briquette is a pre-bowl configuration, which can be convenient for users because it circumvents any need to grind or compress any cannabis, and it is easy to place into a bowl.

Abstract: The present disclosure provides a composite substrate configured for use in aerosol generating components for aerosol delivery devices. The composite substrate includes a first substrate material and a second substrate material attached thereto. The first substrate material includes a first filler, a first binder, and a first aerosol forming material, and the second substrate material includes a second filler and a second binder. Further provided are a process for making the composite substrate, and aerosol generating components and aerosol delivery devices including the composite substrate. Such devices utilize electrically generated heat or combustible ignition sources to heat the composite substrate, providing an inhalable substance in the form of an aerosol.

Abstract: A multi-purpose tool to assist in pipe smoking is provided. The tool comprises a body having a tamper on opposing ends and a poker protruding from the body in a radial direction. Each tamper is operable for packing tobacco into a bowl or other orifice for smoking. The poker is operable to clear any debris or aerate any tightly packed material or tobacco. The tampers and poker can take on a variety of shapes, sizes, and dimensions to accomplish their intended function.

Abstract: A microporous vaporization assembly includes: a microporous vaporization plate for vaporizing an aerosol-generation substrate to generate aerosols; and a circuit board flexibly electrically connected to the microporous vaporization plate, the circuit board transmitting an electrical signal of the circuit board to the microporous vaporization plate. In an embodiment, the microporous vaporization assembly includes a flexible electrical conductor between the circuit board and the microporous vaporization plate. The flexible electrical conductor is in contact with the circuit board and the microporous vaporization plate respectively, to implement a flexible electrical connection between the circuit board and the microporous vaporization plate.

Abstract: A dual-chambered, hybrid vaporizer device and method of use thereof configured to facilitate the atomization of cannabinoid concentrates and flavoring such as terpenes suspended in a liquid solution. A first chamber, equipped with a ceramic coil, is configured to melt solid or semi-solid THC in the form of crystals, concentrates, or extracts, which is then vaporized for inhalation by a user in a separate chamber below the ceramic. A second chamber equipped with a vertical metallic coil then vaporizes flavorings such as terpenes which are suspended in the liquid solution. A single air passageway is employed to direct air through both chambers in a serial fashion before exiting the device through a mouthpiece. The device facilitates measured dosages of THC for inhalation by the user.