Abstract: The present invention relates to a process for producing a more crispy food product based on multi-layered laminated dough such as croissants and the like, to the tools for making such products and the food products prepared according to this process.

Abstract: A cutting system is provided for cutting carcass parts while the carcass parts are carried by carriers connected to and moved by an overhang transport system. A detection device is provided for determining a cutting position of an incoming carcass part. At least one cutting device having an upwardly and downwardly facing surface structure is provided and a moving mechanism is mechanically connected to the at least one cutting device for controlling the position of the at least one cutting device on the basis of the determined cutting position. A carcass displacement device is arranged to initiate displacement of the carcass part away from the at least one cutting position while the carcass part or a resulting sub-part carried by a carrier and is located between the upstream cutting edge and the downstream edge.

Abstract: An apparatus for processing a gutted poultry carcass includes a framework, a transport unit mounted on the framework having a transport means, at least one holding apparatus fastened to the transport means for holding the gutted poultry carcass during transport, and at least one processing station for processing the gutted poultry carcass. The processing station includes a knife arrangement for cutting into the gutted poultry carcass or the part located in an effective range of the knife arrangement. A knife of the knife arrangement is movable from a standby position into a cutting position and back. Each holding apparatus is in a position wherein a center axis of the holding apparatus is oriented transverse to a transport direction. The knife is arranged laterally to the transport means and carries out movement of the knife from the standby position into the cutting position as a cutting movement.

Abstract: A separation and singulation system for presenting shrimps or other product individually to a processor. The separation and singulation system includes a divider pan that separates a layer of shrimp into several lanes, a shaker pan that receives the lanes of shrimp and agitates them to separate clumps of shrimp and a flume for providing further singulation and acceleration of the shrimp. The singulated, separated shrimps are then sent to a processor.

Abstract: An indoor smoker includes a smoking chamber positioned within a cabinet, a hopper positioned within the cabinet and being configured to receive combustible material to facilitate a smoking process, a smoke generating assembly positioned below the hopper along the vertical direction and being configured to for receive the combustible material and generate a flow of smoke that is directed into the smoking chamber, and a waste container positioned below the smoke generating assembly and being configured to receive and extinguish the combustible material. A volume ratio is defined as a waste container volume to a hopper volume and is between about 2:1 and 6:1.

Abstract: A storage apparatus, comprising a compartment; and a box assembly, which is arranged in the compartment. The box assembly comprises: a first side wall; a second side wall arranged opposite the first side wall; a first conductive layer arranged on the second side wall; a first electret membrane, which is arranged on the first side wall, located between the first side wall and the first conductive layer and arranged parallel to the first conductive layer; and an adjusting component, which is used for adjusting the electric field intensity between the first conductive layer and the first electret membrane.

Abstract: A ripening controldevice includes a holding unit, a desorption unit, and a supply unit. The holding unit holds a ripening component that is generated from an object and ripens the object. The desorption unit desorbs the ripening component held in the holding unit from the holding unit. The supply unit supplies the ripening component desorbed by the desorption unit into the target spaces (S).

Abstract: A system that includes a plurality of banana containers is provided. Each banana container has a first container end to receive an unpeeled banana and a second container end. The system includes a gas dispensing regulator connected to a plurality of banana containers. The gas dispensing regulator includes a plurality of gas meters having a one-to-one correspondence with the plurality of banana containers. A corresponding meter is connected to the second container end of a corresponding banana container to dispense a corresponding amount of ripening gas into the corresponding banana container. The system can limit the pressure of the ripening gas in the banana container using the closing device to vary the ripening rate of the bananas. This can avoid spoiling the taste of the bananas.

Abstract: The present invention relates to a sterile-filtered liquid lactase preparation and to a method of sterile filtering a liquid lactase preparation.

Abstract: The present invention describes a intracellular produced lactase, which comprises less than 40 units arylsulfatase activity per NLU of lactase activity. The invention also provides a process comprising treating a substrate with an enzyme preparation, wherein the enzyme preparation is substantially free from arylsulfatase.

Abstract: Compositions and methods are provided for incorporating processed oils with high monoacylglyceride (MAG) content into products and food products. Methods are specifically provided for generating high MAG content processed oils.

Abstract: The invention relates to a reduced-sugar fat-based confectionery composition and to a process for the manufacture of said fat-based confectionery composition. The invention also relates to the use of sucrose having a small particle size distribution D90 and bulking agents for reducing the sugar and/or calories in fat-based confectionery compositions. It also covers the fat-based compositions obtained from the process and the use of said fat-based composition in food products.

Abstract: The present invention relates to a process for manufacturing a black leaf tea product, the process comprising the steps of: providing black leaf tea having a moisture content of less than 5 wt. %; and then subjecting this black leaf tea starting material to a heat treatment step by contacting it with a heated surface at a temperature of 100° C. to 170° C. for a duration of 2 to 25 minutes. The present invention also relates to a black leaf tea product obtainable by this process.

Abstract: The present application relates to a dough composition for confectionery and the use thereof, wherein the dough composition for confectionery includes vegetable protein, animal protein, and a dietary fiber.

Abstract: A system and method for the continuous packaging of a confectionary product, such as cannabinoid confectionary products, by providing a packaging tray comprising a plurality of cavities, depositing a liquid confectionary product in each of the plurality of cavities, and overlaying a lidding material over the confectionary products to form a plurality of packaged confectionary products. The deposited confectionary product may be cooled or cured before or after overlaying the lidding material.

Abstract: A rock and roll candy bar. A layer of peanut butter is sandwiched between two banana chips. A thin layer of chocolate surrounds the two banana chips and the layer of peanut butter. A decorative edible image is applied to the thin layer of chocolate. In a preferred embodiment the banana chips are cut into the shape of guitar picks. Also, in a preferred embodiment the decorative edible image is a symbol representing rock and roll.

Abstract: The invention concerns a method for the separation of potato proteins from one or more first salts and phenolic and/or glycoalkaloid compounds in potato fruit juice, said method comprising the steps of: (i) providing a potato fruit juice comprising potato proteins, one or more first salts and phenolic and/or glycoalkaloid compounds; (ii) subjecting said potato fruit juice to a first cross-flow membrane filtration process wherein at least a portion of the first salts and at least a portion of the phenolic and/or glycoalkaloid compounds migrate across the membrane into a first permeate and the potato proteins are retained in a first retentate; (iii) adding one or more second salts and water to the first retentate, while continuing the membrane filtration process, to create a diafiltrate containing at least a portion of said phenolic and/or glycoalkaloid compounds and the added second salts and a retentate; and (iv) subjecting the first permeate and/or said diafiltrate from said first cross-flow membrane filtra

Abstract: The present invention concerns a method for separation of (a) potato proteins and optionally insoluble fibers from (b) first salts and phenolic and/or glycoalkaloid compounds in potato fruit juice or a derivative thereof, said method comprising the steps of: (i) providing a potato fruit juice or a derivative thereof; (ii) subjecting said potato fruit juice or the derivative thereof to a first cross-flow membrane filtration process resulting in a first permeate and a first retentate; (iii) adding aqueous diafiltration liquid containing one or more salts to the first retentate and performing a second cross-flow membrane filtration as diafiltration, to create a second permeate being a diafiltrate containing at least a portion of said phenolic and/or glycoalkaloid compounds and salts and a second retentate comprising potato proteins, salts and optionally insoluble fibers; wherein the pH of the first retentate and the second retentate remains within the range of 4.5 to 8.

Abstract: The present invention describes a bio-based process to produce high quality protein concentrate (HQPC) by converting plant derived celluloses into bioavailable protein via aerobic incubation, including the use of such HQPC so produced as a nutrient, including use as a fish meal replacement in aquaculture diets.

Abstract: The present invention describes a bio-based process to produce high quality protein concentrate (HQPC) by converting plant derived celluloses into bioavailable protein via aerobic incubation, including the use of such HQPC so produced as a nutrient, including use as a fish meal replacement in aquaculture diets.

Abstract: A method of oi seed processing in which an extraction solvent comprising ethyl alcohol is applied in the process of oil extraction. Solvents of similar effect to that of ethyl alcohol may be used in conjunction to produce the desired result. Such a production method yields oil with substantially greater o l stability. As a result of oil extraction and processing, the subsequent meal is of increased palatability for animal and human consumption. Through such extraction and processing methods oil and meal are free of residue and undesirable characteristics commonly associated with other traditional methods of oil extraction.

Abstract: The invention provides a method for suppressing off-flavor formation in food products which comprise or have been prepared from a mixture comprising water, a lipid and native patatin, as well as to food products thus obtained.

Abstract: The technology disclosed herein concerns a process and system for producing a multi- sectional food product having an external shape and a plurality of internal sections.

Abstract: The present disclosure discloses an aquatic-plant protein combined restructured meat and a preparation method thereof, and belongs to the technical field of processing of foods. According to the present disclosure, a protein combined restructuring processing technology can be summarized as including pretreatment of an aquatic-plant protein, combined restructuring, high-temperature qualitative treatment, and integrated forming. The whole process is green, safe, and environmentally friendly. The protein combined restructured meat prepared contains two proteins including an animal protein and a plant protein, and has a protein content of greater than 20%. While the demands for nutritional dietary proteins are met, the chewability is greater than 1,500 g·mm, and the viscoelasticity is excellent. The meat can be processed in various shapes according to needs, directly heated for eating, or processed into a prepared food, a semi-finished product and the like, so that the product has a large application space.

Abstract: A system includes a wet extrusion process machine configured to receive, mix, and convey a plurality of ingredients to an extrusion die, the plurality of ingredients include a protein powder, an oil, and water. The system includes an electronic process control system (EPCS) configured to control the wet extrusion machine using a plurality of process settings effective to produce an extrusion die mixture which is forced into, passes through, and is output from the extrusion die. The system further includes a supervisory machine intelligence control system (SMICS) operatively coupled with at least one of a direct fibrosity measurement (DFM) subsystem configured to directly measure one or more physical fibrosity parameters of the extrusion die mixture, and an indirect fibrosity measurement (IFM) subsystem configured to measure one or more extrusion process parameters associated with the extrusion die mixture.

Abstract: The present invention relates to ready-to-drink formulations, processes for making such formulations, and the use of a transglutaminase and an amylase to reduce the viscosity of such formulations.

Abstract: Provided is a method for the manufacture of a butyrate product by fermentation of a carbon source-containing fermentation feedstock with a Clostridia class bacterium which natively produces butyric acid while maintaining a pH of about 5 to 7, wherein ammonia is used for said maintaining pH and whereby a fermentation broth comprising ammonium butyrate, a biomass, and optionally a fermentation by-product is formed; separating said biomass from said fermentation broth to form separated biomass and a clarified fermentation broth, wherein said clarified fermentation broth comprises said ammonium butyrate and optionally said fermentation by-product; and adding to said clarified broth an additive selected from the group consisting of a mineral acid, a mineral base, a soluble calcium salt and combinations thereof, whereby said butyrate product is formed in said clarified broth. Further provided are feed ingredients, animal feeds and anti-icing agents comprising the composition, and uses thereof.

Abstract: Methods and compositions are provided for reducing off-flavor in aquatic species or in aqueous systems. Microbial biomass or its derivatives is provided in the form of a feed composition or into the water in an aquaculture production system or other aqueous system, thereby modulating the level of one or more off-flavor producing compounds.

Abstract: An in-feed life cycle interruption agent (LCIA) including a granulated core comprising LCIA material and a coating on the core. Related methods and products are also disclosed. Examples of LCIA include, but are not limited to Naturally occurring insect toxins (NOIT such as saponin and Insect Growth Regulators (IFR) such as Cyromazine.

Abstract: Embodiments of a system and method for formulating an adjusted diet and/or a dietary supplement for a ruminant are disclosed. The adjusted diet and/or dietary supplement are formulated to mitigate an amino acid deficiency of the ruminant’s unaltered diet and provide the ruminant with an amino-acid balanced diet. Embodiments of a system and method of administering the adjusted diet and/or dietary supplement are also disclosed. In some embodiments, a computer system or other computing device can be used to implement part or all of the formulation methods and/or the diet administration methods.

Abstract: The present invention provides a vacuum fresh-keeping feeder with a replaceable food bucket, relating to the technical field of pet feeders. The vacuum fresh-keeping feeder includes: an accommodating bucket; a discharge assembly, where the discharge assembly is connected to the accommodating bucket, and when the discharge assembly stops working, the accommodating bucket is kept in a sealed state; and a vacuum apparatus, where the vacuum apparatus is disposed on the accommodating bucket, and the vacuum apparatus is configured to draw air in the accommodating bucket. A connector is disposed between the discharge assembly and the accommodating bucket. According to the foregoing technical solution, the vacuum fresh-keeping feeder with a replaceable food bucket has the advantage that pet food in the feeder can be stored for a longer time by vacuum treatment.

Abstract: The invention relates to a feed additive comprising at least one nutrient, which non-nutrient is incorporated in a matrix, the entirety being encapsulated by a coating comprising at least a plant material whose saponification number is greater than 180. The invention also deals with a method for preparing a feed additive. Finally, the invention also relates to the use of the feed additive to improve the zootechnical performance of a ruminant.

Abstract: Embodiments of the invention relate to an apparatus, method and article of manufacturing for producing an edible multi-color ink image. In some embodiments, first and second fluids are provided where: i. the first fluid is an acidic edible and aqueous ink whose color is pH sensitive, the first fluid comprising anthocyanin-containing extract of anthocyanin-containing plant matter (ACE-ACPM), or solids of the ACE-ACPM; ii. the second fluid is an edible pH-adjusting liquid which is clear, or whose primary colorant is riboflavin or riboflavin-phosphate.

Abstract: The present invention relates to a beverage composition comprising a clouding agent selected from the group consisting of coacervate hydrocolloid particles comprising a protein and a polysaccharide, regenerated insoluble dietary fibers, partially soluble dietary fibers, emulsion stabilized by regenerated insoluble dietary fibers and/or partially soluble dietary fibers and any combination thereof, and optionally, one or more beverage ingredients as well as a beverage comprising the same and uses thereof.

Abstract: There is provided an acidic vegetable protein beverage containing a legumes-derived water-soluble polysaccharide, a divalent cation, and a vegetable protein. There is also provided a protein dispersion stabilizer for an acidic vegetable protein beverage, containing a legumes-derived water-soluble polysaccharide and a divalent cation. There is further provided a production method of an acidic vegetable protein beverage, including adding a legumes-derived water-soluble polysaccharide and a divalent cation.

Abstract: Provided is a process for heating at least one fluid by magnetic induction using at least one metal as a heat transfer medium. The metal is incorporated into the fluid to be heated as a packed bed. A high frequency alternating magnetic field (AC-field) of at least 50 kHz is applied for generating heat in at least a (thin) interfacial layer of the metal and the generated heat is subsequently transferred to the fluid to be heated.

Abstract: A freezer bag block maker includes two container portions that are removably attachable to form a container. The two container portions are attached along an interface which divides the container into two equal portions along a short side of the container. One or more fasteners such as elastomeric bands join the container portions together such as by surrounding the container portions. A plastic bag is insertable into an interior space defined by the container to retain a food item within the bag in a desired shape as the food item freezes. The bag and frozen items may then be removed from the bag, having the desired frozen shape.

Abstract: A tofu transfer mechanism is configured to transfer tofu from a first production device to a second production device in a tofu continuous production device. The tofu transfer mechanism includes: a transfer member disposed so as to bridge a terminal end of the first production device and a starting end of the second production device, the starting end of the second production device facing the terminal end of the first production device; and a folding-back guide unit configured to guide an endless conveyor of the second production device at the starting end of the second production device such that the endless conveyor of the second production device is bent downward at an acute angle with respect to a conveyance surface on which the tofu is conveyed.

Abstract: The present invention relates to a method for treatment of a plant-based protein-containing composition comprising the steps of subjecting the protein-containing composition to a protein-deamidase treatment and to high-pressure homogenization. The invention further concerns a plant-based protein-containing composition that can be obtained by the inventive method as well as the use of the plant-based protein-containing composition obtained by the inventive method as a food, a food additive, or a starting material for the production of food.

Abstract: The invention relates to pulse products with improved flavor properties and digestive comfort. More specifically, the invention relates to a heat-treated germinated pulse and to a method of producing a heat-treated germinated pulse.

Abstract: A frozen stuffed fish ball with low soup loss and the method of preparing the same. By combining hydrocolloid and oil pre-emulsification technology, the problems of taste of powder, soup loss of fish balls after freeze-thaw cooking and the taste of frozen stuffed fish balls after freeze-thaw cooking are solved. The use of konjac gum and carrageenan or curdlan respectively, combined with oil pre-emulsification technology, also effectively improves the texture and brightness of the outer skin of fish balls. Compared with a single addition of conventional technology, the hardness, elasticity and brightness are increased, solving loosen structure, brightness and other problems due to freeze-thaw cycle. Further, it may be used in the fish ball processing line for preparing fish ball with fillings and other stuffed surimi products.

Abstract: The present invention relates to the field of flavoring. More particularly, the present invention relates to an encapsulated flavor particle that has a high flavor load, a flavored consumer product comprising the same. The present invention also relates to a process for preparing an encapsulated flavor particle having a high flavor load.

Abstract: An astringency reducing agent including an arabinogalactan which has a molecular weight of from 10,000 to 1,000,000 and a ratio of 1,3-bound galactose to total galactose of 12 mol % or more, as an active ingredient. A method for reducing astringency, including blending the astringency reducing agent into an oral product including an astringent substance.

Abstract: A hardwood-derived carbohydrate composition is disclosed. The hardwood-derived carbohydrate composition comprises monomeric sugars in an amount of 50-80 weight-% based on the total dry matter content of the carbohydrate composition, wherein the monomeric sugars include monomeric glucose and monomeric xylose, the amount of monomeric xylose in the carbohydrate composition being 40-60 weight-% based on the total dry matter content of the carbohydrate composition, and the weight ratio of monomeric glucose to monomeric xylose being 0.067-0.2. Disclosed is also a method for producing a wood-derived carbohydrate composition.

Abstract: The present invention provides nutritional supplements comprising alginate, in combination with pectin, which will form hydrogels in the stomach when exposed to the low pH of the gastric juice. The formation of a hydrogel will lead to delayed release of sugars and other active ingredients in the stomach. The nutritional supplements can comprise high concentrations of sugars and complex carbohydrates without causing unwanted gastrointestinal symptoms.

Abstract: A micronutrient composition is highly effective in relaxing smooth muscle cells in bronchial cell and uterine cell during a specific disease. The micronutrient composition comprises of vitamin C, vitamin D3, vitamin B1, vitamin B2, vitamin B3, vitamin B6, vitamin B9 (folate) and vitamin B12 magnesium, clove extract, grape extract, celery extract and L-arginine. This micronutrient composition supports critical cellular mechanisms involved in the relaxation of smooth muscle cells important in providing much needed relief to breathe during airway constriction in asthma and uterine smooth muscle cell during premenstrual pain.

Abstract: Disclosed herein are compositions composition comprising powder form metallic magnesium and CaMg(CO3)2 capable of forming molecular hydrogen and methods of using the same for dietary supplementation and soil conditioning and fertilization.

Abstract: Methods of manufacturing inositol-stabilized arginine-silicate (“ASI”) complexes with reduced or eliminated clumping and with increased solubility.

Abstract: Disclosed are plant protein compositions prepared from hemp plant material. Hemp seeds are deconstructed and separated into heavy protein-rich fractions and light oil-rich fractions. The deconstruction processes avoid the use of organic solvents and temperatures above 60° C. The separated fractions are then selectively processed to produce selected plant protein containing compositions comprising from about 30% (w/w) to about 95% hemp protein, from about 5% (w/w) and to about 60% (w/w) plant oil. The plant protein compositions from hemp plants are suitable for use as ingredients in nutritional formulations.

Abstract: The present invention relates to a prolonged release formulation of caffeine, which comprises of caffeine embedded in a continuous phase of non-polymeric release controlling carrier. The formulation may be optionally comprised of one or more excipients which are acceptable in nutraceutical and food industry. The invention also relates to a process for preparation; wherein caffeine is uniformly distributed throughout the continuous phase of non-polymeric release controlling carrier to get single-phase granules. The formulation releases caffeine through continuous phase of non-polymeric release controlling carrier, wherein about 20 to 60% of caffeine is released in first hour, followed by about 50-90% of release in 4-8 hours and about 70 to 100% of caffeine release in 8-12 hours. Caffeine formulation can advantageously be administered to a subject for achieving stimulant effect through prolonged release of caffeine over entire day.