Abstract: The present invention addresses the problem of creating an effective means for preventing the coagulation of a plant milk under high temperature conditions. To solve this problem, a plant milk is treated with a protein deamidase to thereby prevent the coagulation of the plant milk in the case of adding to a hot liquid beverage, a hot liquid food, etc.

Abstract: A process for preparing a shelf-stable plant-based yogurt analogue is disclosed. A plant-based food composition comprising from 3.5 wt % to 6.0 wt % of plant proteins is first provided. Thereafter, the plant-based food composition is homogenized and eat treated. The heat-treated and homogenized plant-based food composition is then inoculated with at least one starter culture. The Inoculated plant-based food composition is afterwards fermented until reaching a pH from 4.5 and 5.0 to obtain a plant-based yogurt analogue. Finally, the obtained plant-based yogurt analogue undergoes a second heat treatment to obtain a shelf-stable plant-based yogurt analogue. A shelf-stable plant-based yogurt analogue obtained by such a process and a food product comprising said plant-based yogurt analogue are also disclosed.

Abstract: Provided is a method of providing an active compound powder comprising electrostatic spray drying a formulation comprising at least one active compound, an encapsulating agent, and optionally an excipient at an inlet temperature of 150° C. or below and an exhaust temperature of 100° C. or below, wherein electrical charge is applied externally to droplets of active compound formulation feedstock liquid.

Abstract: An extract liquid production method, comprising: using deionized water to extracting a material to be extracted with deionized water, and discharging an extract solution after extraction is completed to obtain extract residues; adding deionized water to the extract residues to perform extraction, and discharging the extract solution after extraction is completed; optionally, repeating step two; and mixing the extract solutions obtained in the previous steps together to obtain an extract liquid. The present application also relates to an extract liquid obtained by the method, and a container-packed beverage obtained directly from or by diluting the extract liquid. In the present method, multiple extractions are carried out, thereby effectively increasing the extraction yield, reducing product cost, shortening the extraction time, and improving production efficiency, and also effectively inhibiting the dissolution of bitter substances, thus improving the flavor of the beverage.

Abstract: The present invention has as its object to provide a method for producing green coffee beans that can be used to make coffee beverages with a fruity aroma. Dining the process of producing green coffee beans, the following steps are performed: heating green coffee beans, and contacting the heated green coffee beans with an alcohol.

Abstract: A method of manufacturing a coffee grounds powder includes: an inputting process in which coffee grounds are input into a mixing portion of a caffeine reduction apparatus; a water inputting process in which an inlet and outlet pipe is opened and water is filled inside the main housing such that the coffee grounds input into the mixing portion are submerged; an ultraviolet ray emitting process in which ultraviolet rays are emitted to the water and an inside of the mixing portion; an elution water discharging process in which an elution water in which caffeine is decomposed is discharged to an outside from the main housing; a drying process in which the coffee grounds that remain in the mixing portion are dried by rotating the mixing portion; and a mixing process in which the coffee grounds in which drying is finished are mixed with a viscous additive.

Abstract: A fatty solid food, wherein protein particles with an average particle area of 250 µm2 or smaller are dispersed in a fat continuous phase.

Abstract: The invention relates to the use of pulse flours as bulking agents in chocolate compositions. For example, a chocolate composition may include a pre-cooked pulse flour, a pulse flour that has been subjected to extrusion cooking, and/or a pulse flour that has been subjected to particle size reduction (e.g., milling and/or micronization).

Abstract: The present invention relates to a chocolate product composition comprising at least 1.0 wt% based on the weight of the chocolate product of a composition comprising a mixture of a cereal and legume, wherein said cereal comprises greater than 20.0 wt % soluble dry matter based on the total weight of dry matter in the cereal and the legume comprises greater than 50 wt% soluble dry matter based on the total weight of dry matter in the legume.

Abstract: The present invention is directed to processes for producing pulse protein products, very low in, or substantially free of, pea/vegetable flavour notes useful for the fortification of food and beverage products and prepared without the use of salt in the process. The pulse protein products are obtained by extracting pulse protein source with water to form an aqueous pulse protein solution, at least partially separating the aqueous pulse protein solution from residual pulse protein source, adjusting the pH of the aqueous pulse protein solution to a pH of about 1.5 to about 3.4 to solubilize the bulk of the protein and forming an acidified pulse protein solution then separating the acidified pulse protein solution from the acid insoluble solid material. Also described is the preparation of an acid soluble protein product and which provides acidic solutions of improved clarity and is derived from the acidified pulse protein solution.

Abstract: A process for producing a protein concentrate from oilseed from a plant of a family selected from the group consisting of Brassicaceae, Cannabaceae, Pedaliaceae, Rosaceae, and Fabaceae, preferably Brassicaceae.

Abstract: The present disclosure provides an edible meat analogue and a method of producing the same, the meat analogue comprising a plurality of protein strands and inter- strand sheaths material, wherein in at least one sample of said edible meat analogue, the following conditions are fulfilled: (i) the plurality of protein strands are essentially aligned, (ii) at least a portion of the protein strands are at least partially surrounded by the inter-strand sheaths material; (iii) the inter-strand sheaths material comprises at least one component that has a melting point above 30° C.; and (iv) the inter-strand sheaths material forms a network interconnecting between at least two neighboring, spaced apart, protein strands; and wherein said inter-strand sheaths material is selected to provide at least one of the following physical properties: (a) an average hardness of a specimen of the meat analogue, of at least 46 N; and (b) an average tensile strength of at least 0.012 MPa of a specimen of the meat analogue.

Abstract: The present invention relates to compositions comprising biomass of a thermophilic fungus for use as an ingredient in food products, beverages, pet foods or animal feed. Due to its nutritional composition the biomass of the thermophilic fungus can be used as a source of protein and/or amino acids, including essential amino acids; lipids, including oleic and linoleic acids; dietary fiber; choline and vitamins such as vitamin E; and minerals such as iron. The biomass of the thermophilic fungus is available as a compressed biomass cake or as a dried powder. As such the biomass of the thermophilic fungus is suitable as ingredient in meat replacers, and in hybrid meat products. In the form of dried powder the biomass of the thermophilic fungus can be easily mixed with other ingredients to produce bakery products such as bread or soups.

Abstract: Embodiments of a composition comprising three or four Bacillus species selected from Bacillus amyloliquefaciens, Bacillus subtilis, Bacillus licheniformis and Bacillus coagulans are disclosed. The composition may further comprise, or be used in combination with, feed and/or feed supplements, including feed supplements comprising yucca, quillaja, silica, mineral clay, glucan, mannans, or combinations thereof. Also disclosed is a method of administering the composition and/or combination to animals, such as poultry.

Abstract: A functional soybean meal includes soybean meal and a functional additive that includes a phytogenic feed additive, a medium-chain fatty acid, an organic acid, or a combination thereof. Also provided are animal feeds and animal feed products including the functional soybean meal, methods of feeding an animal the functional soybean meal, and methods of making the functional soybean meal.

Abstract: The present invention relates to an edible pet chew where the pet chew comprises a thermo-processed shell and a cold-formed filling; the cold-formed filling is prepared at approximately room temperature and is not cooked; the thermo-processed shell contains cellulosic fibers, a humectant and a gelling agent; the cold-formed filling can contain thermally labile nutrients and/or actives; and the pet chew is made by co-extruding the filling into the extruded tube-shaped thermo-processed shell.

Abstract: A method and system for producing at least one byproduct from spent grains, such as Brewer's Spent Grains or Distiller's Spent Grains. In one embodiment, the spent grains are preserved via a preservation treatment before being put through a cellulase treatment. The cellulase treated spent grains are then filtered to produce at least one byproduct.

Abstract: A process for extraction of crude oil from distillers dried grain solubles and/or distillers dried grains using a solvent extraction process and producing corn distillers meal that may be used as an animal feed supplement is disclosed. The corn distillers meal may be used as a crude protein supplement for use in a livestock feed diet, poultry feed diet, aquatic feed diet or the like. The solvent extracted crude oil may be suitable for other processes, including oleochemical processing for personal care and home care products, biodiesel production, and/or renewable diesel production from hydro-treating the extracted oil to make green diesel fuel.

Abstract: A stable liquid ingredient composition for liquid animal feed, which is stable from 0 to about 40° C. and also forms a stable dispersion in water. The composition includes oleyl lactylate and salts thereof (OL), and a further lactylate selected from lauroyl lactylate and salts thereof (LL), or a mixture of lauroyl lactylate and myristoyl lactylate and/or their salts (LL/ML blend). The weight ratio of the lactylate selected from LL or the LL/ML blend to OL in the stable liquid ingredient composition ranges from 1/99 to 60/40. The stable liquid ingredient composition may optionally include a diluent. The composition provides an alternative to solid feed ingredients or additives and can be applied as ingredient in liquid feed for animals such as in drinking water. Use of the stable liquid ingredient composition allows a reduction in the use of antibiotics and helps to maintain a good health of the animal.

Abstract: The present application relates to a method for preparing amino acid granules from a fermentation broth and amino acid granules prepared by way of this method.

Abstract: Described herein are compositions and methods that involve use of omega-3 polyunsaturated fatty acids (e.g., fish oil and/or flax oil) as supplements to colostrum. When administered to newborn calves the combination of colostrum with fish oil and/or flax oil can improve the health and immune function of the calf.

Abstract: Engineered robust high Tm-phytase clade polypeptides and fragments thereof are described herein. Also described are methods of making such engineered robust high Tm-phytase clade and fragments thereof and use thereof in enhancing animal performance.

Abstract: The present invention relates to a process for preparing pet food comprising pale meat and a gravy; and a pet food obtainable thereby.

Abstract: A system for processing a raw juice feed to produce a final juice, and a method of using same, wherein the final juice has an extended shelf life while preserving many, if not all, of the desirable characteristics of freshly-squeezed juices including, but not limited to, the flavor, the mouthfeel, and aroma, without the need to include additives such as flavor and aroma packs. Advantageously, the final juice obtained using the method and system described herein can be stored at room temperature for at least 60 days and still retain the flavor of fresh juice, while still being sterile or having a reduced bioburden.

Abstract: A method for preparing beverages by extraction, employing high-pressure processing (HPP), for the bulk production of enriched beverages, ready for consumption and with an extended useful life. The method uses high hydrostatic pressures to perform a solid-liquid extraction and/or infusion (e.g. cold infusion) with an improved extraction rate and/or yield, and simultaneously inactivating spoilage and pathogenic micro-organisms to increase its safety and useful life. The method includes placing a mix (8) of solids and liquids in a bag (3) located within a vessel (4) and pressurising same to a pre-set pressure (up to 800 MPa) and maintaining said pressure (10) for a pre-set period of time. The method includes the subsequent depressurisation of the vessel (11) and the removal of the mix from the bag (12), filtering the same under ultra-clean conditions (13), thus obtaining a safe, particle-free beverage, enriched with the extracted compounds of interest.

Abstract: A food processing device includes a reaction vessel, a stirrer including a stirring body, and catalyst reactors. Each catalyst reactor includes a reaction tube and a light source. The reaction tube has an outer surface on which a photocatalyst is provided, and transmits light. The catalyst reactors are arranged around a rotating shaft. The light source includes light emitters disposed at different positions. When viewed in an axial direction of the rotating shaft, the catalyst reactors have equal phases. The phase of each catalyst reactor is a phase of a reference direction of the reaction tube of the catalyst reactor with respect to a straight line connecting centers of the rotating shaft and the reaction tube. The reference direction of the reaction tube is a direction determined on the basis of a direction in which light is emitted from the light emitters and a positional relationship between the light emitters.

Abstract: Using ultrasound to preserve the freshness and quality of bread, fruits, vegetables, and even meats is the objective of the device. Killing 99.99% of all bacteria & micro organisms within the sonic range of the ultrasound, this device preserves food without the need for harmful chemicals or preservatives/or keeps food fresher longer, removing the ability for food to spoil entirely. The utility is the use of a piezoelectricity system in the form of a produce mat that lays on shelves and preserves food for a long period of time. Using thirty second bursts of high powered ultrasound, we can remove bacteria from a given area in that timeframe, each hour, per day. This allows for high power utility, and low exposure to ultrasound, prolonging the lifespan of perishable foods placed on the mat. This is specifically designed to integrate as a component for a refrigerator. Installed on the floor of the refrigerator.

Abstract: A method and apparatus is disclosed relating to food preparation in commercial kitchens and food processing plants. The disclosed extreme vacuum cooling (EVC) technology and apparatus can work in ultra low pressure conditions with adaptive pressure control to avoid potential liquid splash inside the vacuum chamber caused by un-controlled low pressure conditions. Clean air is added into the vacuum chamber to allow the chamber pressure to track a setpoint trajectory that may have ramp up periods in order to avoid liquid splash events. The apparatus enables the user to cool various kinds of foods quickly, save energy, and meet food safety regulations.

Abstract: A plant for continuously cooling foodstuffs includes a container suitable to receive such foodstuffs continuously moved by a movement member and refrigerant apparatus for cooling such foodstuffs during the movement thereof, the movement member being a pump; the plant includes a spiral duct preferably arranged around the container wherein the pump continuously directs and moves the foodstuffs to be cooled and in which there is directed a cryogenic fluid, along at least two different turns of the spiral duct there being arranged apparatus for injecting of the cryogenic fluid.

Abstract: Provided herein are exemplary methods for creating high fibrousness, high moisture extrudates by selecting a raw material for use in an extruder, selecting an additive for use in the extruder, and selecting a parameter for operating the extruder. Further methods include opening the structure and surface of extrudate, applying a needle roller to the extrudate, adding gas, steam and/or water between the extruder and a die. Additionally, the extrudate may be cooked with high water absorption, increasing water absorption from approximately 40% to approximately 80%.

Abstract: A versatile culinary formulation is described. A mixture that includes the culinary formulation is prepared using any of the food preparation methods: cooking, baking, beverage crafting, refrigerating, or freezing. The culinary formulation is used in a plurality of recipes and reduces or eliminates the need for at least one ingredient in each recipe of the plurality of recipes. The flavor and texture of comestibles are enhanced by the culinary formulation. Comestibles prepared from the culinary formulation have a sweet, sour, salty, bitter, or savory taste. Accordingly, each time a comestible is prepared, its taste is the same as long as it is prepared using the culinary formulation. In addition, only the culinary formulation needs to be measured before it is added to a mixture. The ingredients already present in the formulation do not have to be measured or added individually. As a result, preparation of the comestible is more efficient. The culinary formulation may be dry or wet.

Abstract: The present invention relates to a sweetener liquid for preventing and relieving intestinal sugar alcohol intolerance. The sweetener liquid per 100ml includes 0.01 to 0.04 g of low-esterification pectin, 0.01 g to 0.1 g of ?-carrageenan, 0.01 g to 0.3 g of locust bean gum, 30 g to 60 g of xylitol, 5 g to 15 g of maltitol and 1 g to 10 g of sorbitol and remaining water; the low-esterification pectin is a pectin concentrate including, based on parts by weight, 15 parts of calcium citrate, 60 parts of low-molecular-weight pectin, 85 parts of ethylene glycol, 5 parts of carboxymethyl cellulose sodium and 30 parts of sodium citrate; the low-molecular-weight pectin includes a low-sugar fruit juice and a lemon juice; the sweetener liquid has a pH of 5-6.5 and a viscosity of 0.1 to 25 mPa•S. The present invention further provides a method of preparing a sweetener liquid and an application thereof.

Abstract: Steviol glycoside compositions having improved sweetness and flavor profiles are described.

Abstract: Provided is a technology to enhance the saltiness of food. The saltiness of food is enhanced by adding the following ingredients (A) to (D): (A) potassium chloride; (B) arginine or a salt thereof; (C) lysine or a salt thereof; and (D) a nucleic acid-containing yeast extract.

Abstract: The invention comprises an apparatus, comprising: (1) a dissolvable tablet, comprising: a support matrix, the support matrix comprising at least two percent by mass a gassing agent, the gassing agent comprising at least one of: a carbonic acid, H2CO3; a bicarbonate, HCO3; a bicarbonate salt; a carbonate, CO32?; and a carbonate salt; and (2) at least one milligram of tetrahydrocannabinol, where the dissolvable tablet optionally includes an acid and a buffer at least partially separating the gassing agent and the acid, where the tetrahydrocannabinol is blended into the support matrix of the dissolvable tablet prior to formation of the dissolvable tablet and/or is infused into a pre-made tablet comprising the support matrix.

Abstract: The present invention relates to a Leuconostoc holzapfelii strain for improvement of liver function and a use thereof. The Leuconostoc holzapfelii strain of the present invention can effectively improve functions of the liver and thus is expected to find applications in a variety of fields including various food compositions including functional food compositions, pharmaceutical compositions, and animal food compositions.

Abstract: A system and method for applying a reduced sugar coating to a food product is provided. The system uses separate applications (simultaneous or sequential) of a non-sucrose carbohydrate syrup from a first applicator and a sucrose syrup from a second applicator. The dual applications of the syrups are applied without an active drying step between applications. The process results in a coated food product with reduced clumping and a desired crystallized appearance even with the reduced levels of sugar.

Abstract: Provided herein are exemplary methods for creating hemp-based HMEs by adding a hemp-based admixture to an extruder, adding a liquid to the hemp-based admixture in the extruder, heating the hemp-based admixture within the extruder to a predetermined temperature, and extruding the hemp-based admixture through a die of the extruder to create a hemp-based high-moisture extrudate (HME), the hemp-based HME a protein structure that has a liquid retaining ability of approximately 80 percent, by weight.

Abstract: A breakable capsule such as a seamless breakable capsule useful in a smoking article or a smokeless tobacco product includes an outer shell formed of a cross-linked agar matrix including at least one filler, and an inner core surrounded by the outer shell which comprises a liquid or gel based composition of a flavorant and/or non-flavorant. The cross-linked agar matrix is reinforced with carboxymethyl cellulose that is dispersed throughout the agar matrix so as to fill empty spaces in the agar matrix and inhibit the composition from passing through the empty spaces of the agar matrix.

Abstract: An aerosol-generating material having a sheet or shredded sheet of aerosolizable material including tobacco material, an aerosol-former material and a binder, wherein the sheet or shredded sheet has a thickness of at least about 100 ?m and an area density of from about 100 g/m2 to about 250 g/m2. A process of manufacturing the aerosol-generating material and an article including comprising the aerosol-generating material are also disclosed.

Abstract: A consumable for an aerosol generation device including a tobacco material configured to generate an aerosol includes an information code for storing information about the consumable, and an aerosol generation device for detecting the code. More specifically, a consumable for use in an aerosol generation device, includes an aerosol-generating substrate and a wrapper, wherein a pattern representing an information code for storing information about the consumable is disposed on the wrapper along the direction which corresponds to the insertion or removal direction of the consumable into or from the aerosol generation device.

Abstract: The invention provides a carbon-heated cigarette which comprises a carbon rod section, a tobacco section, a smoke extraction section and a filter section which are sequentially arranged from an upstream to a downstream. The carbon-heated cigarette can also comprise a composite paper and an outer wrapper wrapped around the outsides of the composite paper, the tobacco section, the smoke extraction section and the filter section. The composite paper is wrapped around a part of the carbon rod section and a part of or the entire tobacco section. The smoke extraction section has a cavity passing therethrough in an axial direction, and has a side wall having at least one side wall through-hole that communicates with the cavity. A wrapper through-hole is formed on the outer wrapper at a position corresponding to the side wall through-hole so as to allow the external air enter the smoke extraction section.

Abstract: A reinforced heat source (4) for an aerosol-generating article (2), the reinforced heat source comprising: a blind combustible heat source (38) having a length L; and a non-combustible support (40) embedded in the combustible heat source, wherein the non-combustible support does not protrude outwardly from the combustible heat source.

Abstract: A bowl device for a water pipe includes a metallic main body member that is defined by a combustion chamber, a throat and an exhaust chamber. The combustion chamber includes an open top end, an open bottom end, and a funnel-shaped inside wall. The inside wall includes a rough textured surface that functions to retain residue from burned smoking materials to form a patina over time. The throat comprises a hollow channel that extends downward from the bottom of the combustion chamber to the open top end of the exhaust chamber. The exhaust chamber includes an open bottom end, and an inside wall having a funnel-shaped portion that is oriented opposite to the combustion chamber. The combustion chamber, exhaust chamber and throat forming a venturi chamber for moving smoke into the downstem of a glass water pipe, and an O-ring provides an airtight seal between the device and the downstem.

Abstract: Devices for generating and releasing vapor. In particular, described herein are portable devices for generating a low-temperature inhalable vapor having an elongated tubular body containing a vaporization chamber and a battery-powered heater, a removable mouthpiece covering the vaporization chamber, a display configured to indicate the temperature of the vaporization chamber; a microcontroller configured to regulate the temperature of the vaporization chamber, and a control to select from among a variety of temperature settings.

Abstract: There is disclosed an ashtray kit comprising at least one strap, at least one ashtray configured to couple to the strap, wherein the ashtray has at least one prong. There is also at least one lighter holder. In at least one embodiment the ashtray further comprises at least one additional container. In at least one embodiment, the prong is substantially conical in shape. In at least one embodiment the strap comprises a hook and loop fastener. In at least one embodiment the strap is made from a fabric material. In at least one embodiment the strap further comprises notches. In at least one embodiment, the strap further comprises at least one catch. In at least one embodiment the kit comprises at least one adapter.

Abstract: An oral pouch product includes a wrapper and a filling material. The wrapper defines a cavity. The filling material is in the cavity. The filling material includes a dry mixture and a liquid mixture. The dry mixture includes a cellulosic material and a water-soluble filler. The liquid mixture includes an oil and liquid nicotine. The oil includes a triglyceride, a diglyceride, a monoglyceride, or any combination thereof. The liquid nicotine is dissolved in the oil. The filling material is free of water or includes water in an amount less than or equal to 5 weight percent.

Abstract: Provided are an atomizer of an electronic cigarette, and the electronic cigarette. The atomizer comprises a liquid storage chamber for storing a liquid matrix; an air channel, which provides a flow path for allowing external air to enter the liquid storage chamber and has a communication port for allowing external air to enter the liquid storage chamber; and a sealing element comprising a shielding portion that shields the communication port. The shielding portion can open at least part of the communication port in response to a negative pressure change in the liquid storage chamber to allow external air to enter the liquid storage chamber.

Abstract: An aerosol generation device includes: an aerosol generation chamber configured to receive a consumable having a portion of aerosol generating substrate; and a loading channel extending through the aerosol generation device and intersecting with the aerosol generation chamber. The loading channel includes a loading port at one end through which a consumable can be pushed into the loading channel, and the loading channel is configured to hold a plurality of consumables pushed along the loading channel towards the aerosol generation chamber by addition of a further consumable at the loading port. An aerosol generation system includes: the aerosol generation device—including a plurality of the consumables in the loading channel, and a heating element configured to heat a portion of aerosol generating substrate in the aerosol generation chamber.

Abstract: An aerosol generation device includes: a housing; a heating chamber arranged in the housing for generating an aerosol by heating a consumable; a cradle including a recess for holding the consumable; a slot extending through the housing and configured to receive the cradle and to position the cradle in a first position where the consumable is held in the heating chamber; and a compression element configured to compress the consumable in the recess of the cradle.