Abstract: A food smoking device is provided and includes a housing removably disposed within an oven; a heater disposed within the housing; and a container disposed on the heater. The container receives wood or coal pellets, and a lid of the container is perforated. The housing defines a smoke-collecting chamber therein. The smoke-collecting chamber receives, via the perforated lid of the container, smoke generated from heated wood or coal pellets. The smoke-collecting chamber fluidly communicates with a cooking chamber of the oven via an opening defined in the housing and supplies the generated smoke into the cooking chamber. Further, a suction fan is disposed within the housing to selectively extract smoke into the smoke-collecting chamber.

Abstract: A food preservation apparatus includes: a case body, forming an accommodating space inside, and including an inlet and an outlet in communication with the accommodating space; a transfer apparatus, including a conveyor belt and a drive assembly; at least one electric field generation apparatus, configured to generate a local electric field, the electric field generation apparatus being located in the accommodating space, and including an insulating substrate and a plurality of electrode plates, where the insulating substrate is disposed on an inner side wall surface of the case body on a different side from the part of the conveyor belt, and the plurality of electrode plates is arranged at intervals on the insulating substrate in the direction from the inlet to the outlet; and a control apparatus, electrically connected to the drive assembly and the plurality of electrode plates.

Abstract: A method for generating a non-dairy base mixture includes: mixing an amount of salt and an amount of calcium into a volume of water to generate a first mixture; mixing an amount of starches, an amount of plant-extracted proteins, and an amount of stabilizing agents into the first mixture to form a second mixture, the amount of plant-extracted proteins defining a protein ratio corresponding to a target functionality and a target flavor profile; during a blending period, regulating temperature of the second mixture within a first temperature range and blending a volume of oil into the second mixture to form an emulsion; pasteurizing the emulsion at temperatures within a second temperature range and for a target duration; and homogenizing the emulsion at temperatures within a third temperature range to form the non-dairy base mixture configured to form a consumable, non-dairy product exhibiting the target functionality and the target flavor profile.

Abstract: The present invention relates to a vegan food composition comprising at least 10 wt % cereal on a dry basis and at least 5 wt % oilseeds on a dry basis, wherein said composition comprises at least 2 wt % dietary fiber provided by cereal and oilseeds and at least 5 wt % protein provided by any one or more of said cereal and oilseeds, and wherein the D4,3 particle size of said composition is less than 100 micron.

Abstract: The present invention relates to a vegan food composition comprising at least 5 wt % cereal and at least 10 wt % legume on a dry basis, wherein said composition comprises at least 2 wt % dietary fiber provided by cereal and legume and at least 5 wt % protein provided by any one or more of said cereal and legume, and wherein the D4,3 particle size of said composition is less than 100 microns.

Abstract: The present invention is in the field of dairy technology. It relates to methods of inhibiting Listeria in dairy products, characterized in that the fermentation is carried out using Lactobacillus rhamnosus DSM 32092 or a mutant thereof. The invention also provides use of Lactobacillus rhamnosus DSM 32092 to inhibit Listeria and dairy products comprising Lactobacillus rhamnosus DSM 32092 such as cheeses.

Abstract: The present disclosure discloses a method for liquid fermentation of black tea juice by using aged green tea and belongs to the technical field of tea leaf processing. The method comprises the following process steps: mixing aged green tea with hot water for a water bath-assisted extraction; adding a tannase into a crude catechin extract for a water bath-assisted enzymolysis; freeze-withering fresh tea leaves; homogenizing the freeze-withered leaves; pouring a homogenate into a primarily enzymolyzed crude catechin extract, adding a ?-glucosidase for secondary enzymolysis and performing fermentation; and treating a fermentation broth by microwave, and performing filtration and cooling to a room temperature.

Abstract: The invention relates to a tea-based beverage comprising probiotics, wherein the probiotics has a live probiotic cell count of ?6.0 log CFU/ml. The invention further relates to a method of preparing the tea-based beverage having a live probiotic cell count of ?6.0 log CFU/ml comprising the steps of: mixing tea infusion with sugar to form a mixture, inoculating probiotics to the mixture to form an inoculated mixture, fermenting the inoculated mixture for a pre-determined period of time to form the beverage. In one embodiment, the probiotics comprises Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus gasseri, Lactobacillus ermentum, Lactobacillus rhamnosus, Lactobacillus paracasei, Saccharomyces boulardii, Saccharomyces cerevisiae, or a combination thereof.

Abstract: The method to prepare flavored beverages comprises a step (110) of putting a substrate (20) in contact with an extraction liquid (30), wherein the substrate (20) is immersed in the extraction liquid (30). The substrate is of vegetable origin and can be of toasted or dried grain type, toasted or dried spices, or toasted or dried fruit. The extraction liquid can be water, milk or other food beverage.

Abstract: The present invention relates to a water-soluble consumable or beverage pod and a method of making a consumable or beverage instantly using the pod. The beverage pod does not leave any trash and a cover covering the pod is also biodegradable. The consumable pod includes a sealed water-soluble body containing a consumable powder which can be a coffee powder, a tea powder, a baby formula powder, and a soup powder. The pod is dropped into water, enabling the body to dissolve, and mixing of consumable powder in the water for instantly preparing the consumable. In some embodiments, sugar is included in the consumable powder or in the sealed water-soluble body, and a liquid beverage concentrate can be used in place of the beverage powder. The pods and their storage bag/packaging are biodegradable to remain environmentally conscious when thrown away.

Abstract: The present invention relates to a reduced fat chocolate composition and method of manufacturing a reduced fat chocolate composition. In particular, the present invention relates to a reduced fat chocolate composition having a maximum packing fraction greater than that of an equivalent, traditionally manufactured chocolate, whilst having substantially the same viscosity as the equivalent, traditionally manufactured chocolate, in order to provide a healthier, lower cost alternative.

Abstract: A method for enhancing the sweetness of sugar in chocolate that contains a prescribed amount of sugar, to thereby reduce the amount of sugar used. Upon thoroughly investigating a resolution to the abovementioned problem, the inventor discovered that incorporating a prescribed amount of phosphatidylcholine in chocolate that contains a prescribed amount of sugar makes it possible to enhance the sweetness of the sugar, resultantly making it possible to reduce the amount of sugar used.

Abstract: The present disclosure generally relates to beverages, and to systems and methods for creating beverages. In certain aspects, a beverage precursor can be contained within a gel, such as a carboxylate agarose gel or other gel suitable for human consumption. The precursor can be mixed with water to form a beverage. In some cases, a composition comprising the beverage precursor may also contain ice, e.g., a gel may be frozen or embedded in the ice. The ice may be heated or mixed with water (or otherwise physically disrupted) to release the precursor, which mixes with the water to form the beverage. A variety of beverage precursors are possible, including alcoholic beverages (e.g., beer, wine, rum, cognac, cocktails, etc.), juices, etc. In addition, in certain embodiments, the precursors may also include gas-forming agents, and/or other ingredients suitable for drinks, such as sugar, artificial sweetener, food coloring, flavoring, etc.

Abstract: A method of making a meat structured protein product includes combining a denatured plant protein and a polysaccharide in the presence of an aqueous solvent to provide a phase-separated mixture including a dispersed phase rich in polysaccharide and a continuous phase rich in the denatured plant protein. The method further includes forming fibrous structures of the polysaccharide in a protein matrix of the plant protein at a temperature of less than 100° C. The protein matrix can be crosslinked to provide the meat structured protein product. Meat structured protein products made by the method are also disclosed.

Abstract: The present disclosure relates to the field of insect rearing. More particularly, the present disclosure relates to an insect larvae rearing substrate prepared from solubles derived from plant processing methods, in particular for the production of starch, proteins, ethanol or palm oil, a preparation method therefor and a rearing method using such a substrate.

Abstract: According to an aspect, there is provided a feed composition for Tenebrio molitor, comprising water, gelatin and alloferon peptide as effective components. The alloferon peptide is preferably included 1 ppm or more in the feed composition. The alloferon peptide can act as a growth promotor for Tenebrio molitor. Also, the alloferon peptide can act to enhance the survival rate of Tenebrio molitor. Also, the alloferon peptide can act to shorten the development time of Tenebrio molitor.

Abstract: A composition that is a ruminant feed or a ruminant feed product for forming the ruminant feed includes a fatty acid-protected protein. The fatty acid-protected protein includes a protein source and a hydrogenated saturated fatty acid that coats the protein source. Various embodiments provide methods of feeding a ruminant and methods of forming the composition.

Abstract: The group of inventions relates to feed supplements. The feed supplement for a feed product intended for broiler chickens includes, in the first variant, amorphous mesoporous silicon dioxide, solution of curcumin and rutin in polysorbate 80; in the second variant, amorphous mesoporous silicon dioxide, solution of curcumin in polysorbate 80, activated carbon; in the third variant, amorphous mesoporous silicon dioxide, solution of curcumin and rutin in polysorbate 80, activated carbon. The method for producing the feed supplement for a feed product intended for broiler chickens comprises loading amorphous silicon dioxide or amorphous silicon dioxide in a mixture with activated carbon into a disperser, stirring at from about 1000 rpm to about 2000 rpm for about 0.5 h while gradually adding micellated extract of curcumin in polysorbate 80 or micellated extract of curcumin and rutin in polysorbate 80, increasing the stirring speed to 7000 to 9000 rpm until a homogeneous product is generated.

Abstract: Consumables comprising cyclamate and a steviol glycoside sweetener or mogroside sweetener are provided herein, wherein cyclamate, when present in an amount at or below its sweetness recognition threshold concentration, enhances the sweetness of and, optionally, improves the sweetness profile the sweetener, thereby providing a consumable that tastes more like a sucrose-sweetened consumable. Methods of enhancing the sweetness of a consumable, methods of making a consumable taste more like a sucrose-sweetened consumable and methods of preparing consumables are also detailed herein.

Abstract: The present disclosure provides a novel and gentle process for producing oat-based products containing oat proteins that have good functional properties, including solubility, emulsifying, foaming and gelling properties. This process includes hydrolysis to break down carbohydrates, physical separation to remove insoluble fibers, and membrane filtration to concentrate oat proteins by the removal of sugars. The method can include providing an oat mixture; hydrolyzing the oat mixture with an enzyme or a combination of enzymes; physically separating an insoluble material from the hydrolyzed oat mixture to form a soluble hydrolyzed oat mixture; applying membrane filtration to the soluble hydrolyzed oat mixture using a membrane having molecular weight cut-offs (MWCO) greater than 100 kDa.

Abstract: A smooth, shelf-stable aseptically thermally processed food product, as well as methods of making same using a shear sensitive thickener, are disclosed.

Abstract: A device for creating reactive oxygen and reactive nitrogen species comprising: a plasma generator comprising at least one electrode positioned within an open-ended chamber and a centrifugal mixing chamber in fluid communication with the plasma generator, said centrifugal mixing chamber comprising a mixing chamber side wall and a blade, said blade oriented to allow passage of air in a circular motion around a central post of said centrifugal mixing chamber, and an exit nozzle on an opposing end of said centrifugal mixing chamber.

Abstract: The present invention discloses a UV sterilization fresh-keeping box, including an accommodating box and a UV sterilization device removably disposed on a top side of the accommodating box. The accommodating box includes a box body with a storage space, and a lid disposed on the box body. The lid has a light transmission part to allow UV light to pass through, and a first assembling part disposed on a peripheral side of the light transmission part. The UV sterilization device includes a case, a UV module disposed in the case, a control module electrically connected to the UV module, and a second assembling part disposed on a bottom side of the case. The UV sterilization device is mounted onto the lid by combining the second assembling part with the first assembling part. The UV module is controlled by the control module to emit UV light towards the light transmission part, so as to sterilize the storage space.

Abstract: Compositions for forming protective coatings on, e.g., agricultural products, can form a lamellar structure on the surface of the agricultural product that forms a barrier to, e.g., water and gas.

Abstract: For coloring foods, nutritional supplements, cosmetic or pharmaceutical products, the invention provides a dye, which contains at least one pigment in the form of a water-insoluble sulfate, carbonate, or phosphate of at least one alkaline earth metal, which is selected from the group consisting of calcium sulfate, magnesium phosphate, calcium phosphate, and magnesium carbonate.

Abstract: A method to prepare a mixture to make cereal-based food products which natively contain gluten includes a step of mixing cereal flour and a step of preparing a mixture obtained by mixing a hydrolyzed flour composition with a transglutaminase enzyme and with a source of lysine.

Abstract: A preparation method of a low-glycemic index (GI) rice includes: S1. washing indica rice grains to remove impurities, soaking the indica rice grains, and subjecting the indica rice grains to an ultrasonic treatment in excess water; S2. filtering out the indica rice grains, and cooking the indica rice grains for 20 min to 40 min; S3. subjecting indica rice grains obtained after the cooking to an ultra-high pressure treatment at 300 MPa to 600 MPa for 30 min to 35 min in a high-pressure container filled with water; S4. air-cooling indica rice grains obtained after the ultra-high pressure treatment, and refrigerating the indica rice grains; S5. after the refrigerating is completed, oven-drying the indica rice grains at 30° C. to 35° C. until a moisture content is less than 16%; and S6. shelling resulting indica rice grains to obtain the desired low-GI rice.

Abstract: A vegetable substance-made synthetic egg includes a vegetable substance-made synthetic egg powder that is in a dry form and packed in an enclosed form. To use, water of a predetermined ratio is uniformly mixed with the egg powder made of vegetable substance to make an egg liquid that is heatable and cookable to make egg cuisines of scrambled egg and fried egg, and as such, mimicking of an actual egg can be realized as being made close to the actual egg in respect of taste and quality and containing zero cholesterol and allowing for easy carrying, storing, and cooking. A composition of the egg powder made up of vegetable substances includes at least 50.00% of rice protein, 5.00% of gellan gum, 1.50% of sodium alginate, 0.50% of calcium lactate, 0.10% of lutein, 3.00% of yeast powder, 5.00% of xanthan gum and 31.90% of corn flour, and 3.00% of edible salt.

Abstract: The present disclosure provides high purity rebaudioside J and methods of making high purity rebaudioside J. The application also provides the use of rebaudioside J as a sweetener, and in particular, the use in beverages.

Abstract: The invention provides a process for obtaining a mayonnaise-type fruit sauce wherein the fruit is first conditioned and the aqueous phase of the sauce is prepared by heating to boiling together with mint leaves, white or apple vinegar, and fruit juice, then decreasing the heating temperature and maintaining it until a thick mixture is obtained, which is crushed, sieved, and allowed to stand at room temperature for 10-12 hours, and subsequently the already conditioned fruit is emulsified in an oily phase with pasteurised egg yolk and sunflower oil.

Abstract: Bitter blocker composition, comprising caffeine and a mixture including Mg2+, Ca2+, K30, Na+, HCO3?,SO42?, Cl?, and ?-alanine.

Abstract: The present invention provides an oil-or-fat processed starch that has exceptional performance when used as a raw ingredient of a coating for fried foods, etc. The oil-or-fat processed starch is characterized in that the amount of carbohydrates having a degree of polymerization of 1-3 in the sugar composition of a water-soluble fraction of an aqueous suspension is 3-20 mass %. A coating for fried foods according to the present invention is characterized by containing the aforementioned oil-or-fat processed starch. A method for producing a coating for fried foods according to the present invention is characterized in that the aforementioned oil-or-fat processed starch is added as a raw ingredient of a coating for fried foods. Moreover, a method for producing fried foods according to the present invention is characterized in that the aforementioned coating for fried foods is bonded to a main ingredient and then subjected to an oil-heating treatment.

Abstract: The present invention concerns an E. coli strains expressing high level of ?-Gal, in particular selected in the group consisting of E. coli Nissle 1917 strain, E. coli O111 strain, E. coli O86:B7 strain, and mixture thereof, as a probiotic and/or feed additive and/or oral vaccine in a non-human animal, in particular fish and poultry, to prevent and/or reduce an infectious disease caused by a pathogen expressing ?-Gal on its surface.

Abstract: A method is provided for improving the technological and nutritional properties of gluten-free food matrices based on a fermentation protocol using selected lactic bacteria as starters. The bacteria used are Lactobacillus plantarum strain DSM 33412 and Lactobacillus brevis strain DSM 33413. The method is useful in the processing of gluten-free flowing food material.

Abstract: The present disclosure provides a nutritional formula comprising alpha-lactalbumin enriched whey protein concentrate; lactoferrin; oleic acid-palmitic acid-oleic acid triglyceride; lactose; lutein; docosahexanoic acid; arachidonic acid; galactooligosaccharides; and fructooligosaccharides. The provided nutritional formulas may be useful in providing nutrition and/or promoting postnatal development of a subject (e.g., promoting postnatal development of an infant's gastrointestinal tract, promoting proper gastrointestinal function, nutrient absorption, proper immune system development, etc.). Also provided are powder forms, reconstituted formulas, kits, methods, and uses that include or involve a nutritional formula described herein.

Abstract: A method and apparatus are provided for processing plant material to remove leaves from a plant stalk. The apparatus comprises a conveyor for transporting a plant with leaves hanging down from the stalk; and a defoliator mechanism having two opposing surfaces, the opposing surfaces being movable between (i) a disengaged position for receiving leaves hanging down from the conveyor, and (ii) an engaged position in which the opposing surfaces are configured to grip leaves received by the defoliator mechanism; wherein the opposed surfaces act in the engaged position to apply a force on the gripped leaves to separate them from the stalk.

Abstract: A system for compacting cannabis in a cannabis cone comprises i) a cone gripper that is movable between an open position and a closed position around the cannabis cone; wherein, while in the closed position, the cone gripper applies pressure onto the cannabis cone that is sufficient to hold the cannabis cone; ii) a compaction rod, having a tip, for compacting cannabis in the cannabis cone, the compaction rod being reciprocable along an axis between a retracted position, wherein the tip is out of the cannabis cone, and an extended position, wherein the tip is inserted in the cannabis cone; and iii) a protective collar that is movable within the cannabis cone, coaxially thereof, near the open top thereof, so as to define a barrier between the compaction rod and the cannabis cone when the compaction rod reciprocates in the cannabis cone.

Abstract: A method of applying a coating to an aerosol generating assembly (1). The method comprises the steps of: providing an aerosol generating assembly (1) comprising a combustible heat source (2), an aerosol forming substrate (3), and a wrapper (4) joining the combustible heat source (2) and the aerosol forming substrate (3), the combustible heat source (2) having a downstream portion (22) circumscribed by the wrapper, and an upstream portion (21) not circumscribed by the wrapper; and applying, in a first application step, a coating formulation (6) from at least one applicator head (10, 14) onto the upstream portion (21) while rotating the aerosol generating assembly (1) about its longitudinal axis (9).

Abstract: A method for enhancing hardness of a filter for a smoking article includes disposing a plug wrap about filter material; and applying a hardness-enhancing coating composition to the plug wrap after the plug wrap has been disposed about the filter material to enhance the hardness of the filter.

Abstract: A filter strip is provided for rolling sheets to construct custom cigars and/or cigarettes. The filter strip may be made of a deformable material which can be positioned on one end of the rolling sheet. The filter strip can be folded in a zig zag or spiral filter section with open section located longitudinally below to form a filter tip. The filter tip can assist the user in rolling by hand a substantially cylindrical or conical cigar or cigarette. The filter tip prevents tobacco filler material from being drawn through the cigar or cigarette and into a user's mouth, and permits the entire amount of tobacco filler to be consumed/smoked without risking burned hands and/or lips.

Abstract: An insert system for use with a smokable (e.g., such as a pre-rolled or empty cone) including an internal spiral and cutout for securing one or more flavor releasing mechanisms (e.g., flavored “click balls”) and for use with a smokable item (e.g., a pre-roll cone, an empty cone, a pre-rolled or hand-rolled cigarette, etc.) is provided. The insert system is formed by rolling a section of suitable material to form an elongate member with internal volume with a transverse partition. The transverse partition includes a cutout to receive and secure a flavor releasing mechanism therein. The insert system may then be coupled with a smokable to serve as the smokable's mouthpiece.

Abstract: A flavor delivery article is provided including a substantially rod-shaped carrier element and a wrapping element. The wrapping element surrounds at least a portion of the carrier element. The delivery article includes a flavor material within one or both of the carrier element and the wrapping element. The flavor delivery article is adapted for delivery of the flavor material to the mouth of a user under mouth conditions in the absence of combustion or other external heating.

Abstract: In some examples, an apparatus may include a lid and a first storage compartment. In various examples, the lid may include a top end, a bottom end and a bowl stand. In other examples, the bowl stand may include an opening at the bottom end of the lid and a bowl stand well extending from the opening and bowl stand well stand dimensioned to fit a bowl stem of a bowl.

Abstract: An ashtray apparatus (200), including a boreholes panel (12) having multiple boreholes (15), each for extinguishing a lighted cigarette (13) by placing the cigarette therein, a pistons panel (24) having a plurality of pistons (16), each correspondingly with one of the boreholes (15), and a mating mechanism, for mating the pistons with the boreholes, thereby allowing removing cigarette ash and butts from the apparatus at once rather than pulling each of the cigarettes one by one.

Abstract: Smoking articles are disclosed herein. In one aspect, a smoking article includes a heat source configured to generate heat upon ignition thereof, a first substrate material having an aerosol precursor composition associated therewith and a first end being fixedly engaged with the heat source, and an aerosol delivery component having opposed first and second ends, the first end of the aerosol delivery component being engaged with the second end of the first substrate material. In some aspects, the aerosol delivery component includes a second substrate material having the aerosol precursor composition associated therewith and being disposed about the first end of the aerosol delivery component and a tobacco material disposed between the second substrate material and the mouthpiece, the aerosol precursor composition associated with the first and second substrate materials being configured to produce an aerosol in response to the heat generated by the ignited heat source.

Abstract: An electronic cigarette system including a liquid capsule having a reservoir for holding vaporizable material, a holder-facing surface, a vapor pipe with an vapor inlet at the holder-facing surface, an inhalation opening, a liquid exit port arranged at the holder-facing surface, and a capsule holder for removably receiving the liquid capsule. The capsule holder including a capsule accommodating opening, a heating device, and a mesh for being soaked with the vaporizable material. When the liquid capsule and the capsule holder are interconnected to each other, a fluid chamber is formed between an outer surface the capsule accommodating opening and the holder-facing surface and when the liquid capsule and the capsule holder are interconnected to each other, a fluidic connection path is formed from the reservoir to the fluid chamber via the liquid exit port, to reach the inhalation opening.

Abstract: A composite wick is provided for use in a micro-vaporizer having a fluid reservoir and a heating element. The composite wick comprises a wick body positionable so that its upstream surface is in fluid communication with the fluid reservoir and the downstream surface is disposed in opposition to a surface of the heating element. The wick body comprises at least one base wick structure having a plurality of tortuous passages that collectively provide a capillary effect to draw fluid from the reservoir and transport it toward the downstream surface. The wick body further comprises an active material positioned within the wick body so that vaporizable fluid drawn through the wick body contacts and interacts with the active material. The active material is selected to impart a desired characteristic to the vaporizable fluid.

Abstract: A vaporization assembly is disclosed. The vaporization assembly includes a base unit having a base and a sleeve that is joined to an end of the base. The sleeve has a cavity and at least one window in communication with the cavity. The vaporization assembly further includes a heating net disposed in the cavity and connected to the base, and a liquid guiding unit disposed in the cavity and covering an outside of the heating net. The liquid guiding unit is configured to guide vaporization liquid that flows into the liquid guiding unit through the window to the heating net.

Abstract: A portable liquid vaporizer (1) comprises a reservoir (10) for holding a liquid to be vaporized; a heater (12) for vaporizing the liquid; a mouthpiece (3) for withdrawing the vapor; and an air path (30) extending through the vaporizer (1), comprising a heating section (31) and a cooling section (32), wherein the heating section (31) extends along the heater (12) and the cooling section (32) extends directly downstream from the heater (12) to the mouthpiece (3).

Abstract: An aerosol-generating device is provided for generating an aerosol from an aerosol- forming substrate during a usage session including at least four sequential phases, the device including: a light emitting indicator being configured to display any one of at least four different indication modes during the usage session; and a controller to control the indicator to display any one of the modes to indicate progress of the usage session, in which any or each of the phases has a maximum phase duration determined by a timer, in which the device is configured such that the usage session has a maximum usage session duration determined by the timer, and to record at least one user interaction parameter during the usage session, a phase duration of any, or each, of the phases having a duration less than the maximum phase duration if a value of the parameter reaches a predetermined threshold.