Abstract: A beverage product containing a first azo-component and a second azo-component in a weight about 1:999 to about 999:1; an electrolyte; and a solvent, wherein the first azo-component and the second-component remain in solution for at least thirty days.

Abstract: The invention relates to a food biopreservative composition comprising a consortium of lactic acid bacteria comprising at least one homofermentative lactic acid bacteria; at least one heterofermentative lactic acid bacteria and an activating agent. The biopreservative composition inhibits the growth of pathogens such as Salmonella, E. coli, Staphylococcus aureus, Listeria monocytogenes, Aspergillus niger and Aspergillus flavus and can prolong the shelf-life of processed and unprocessed food.

Abstract: A thawing system is provided. The thawing system includes a cabinet having a substantially open front side, a back side, left side panel, right side panel, a top panel, and a substantially open bottom, an interior space of the cabinet defined by the back side, left and right side panels, and the top panel. The thawing system also includes a trolley sized to be received in the interior space of the cabinet, the trolley including a plurality of horizonal rails positioned on inner left and right sides of the trolley and configured to receive a plurality of trays with food stuffs thereon. The thawing system further includes one or more fans mounted adjacent to openings in the back side of the cabinet and configured to force air through the interior space of the cabinet and through the trolley. The thawing system also includes a control system operatively coupled to actuate the fans.

Abstract: Methods and systems for making wet condiments are provided. In one example, a method for making a plurality of wet condiments of different types comprises: selecting a packet containing a dry rehydratable condiment for mixture into a container, the packet being selected from among a plurality of different packets corresponding to different types of dry rehydratable condiments having different intended condiment viscosity; adding a liquid into the container up to an indicia of the container, the indicia corresponding to a pre-determined quantity of the liquid for the selected packet; transferring the dry rehydratable condiment of the selected packet into the container; enclosing the container; mixing the dry rehydratable condiment and the liquid to generate one of the wet condiments; and repeating the above steps to generate each of the plurality of wet condiments, wherein the plurality of wet condiments have different viscosity among each other.

Abstract: The present invention relates to the field of biodegradable, ecologically-friendly consumer goods. In particular, the invention provides a pasta structure comprising at least one enzyme capable of stabilizing the pasta structure, wherein the enzyme is selected from the group comprising a carboxylester hydrolase, a transglutaminase, an oxidase or an oxygenase. The enzyme may reduce or prevent the loss of starch from the pasta when the structure is contacted with water. The pasta structure is suitable for use as a food handling device and may e.g. have the shape of a straw, a bowl, a cup, a plate, a spoon, a fork, a knife, ajar, a funnel, a swizzle stick or a cone. It typically comprises water and wheat selected from the group comprising Triticum aestivum, Triticum durum, Triticum dicoccum, Triticum spelta, Triticum monococcum and a mixture thereof.

Abstract: A method comprising selecting at least one granola; mixing at least two additives with a selected granola and at least one sugar; coating the at least one granola with a dry corn syrup solid; generating a first moisture barrier that encapsulates a coated granola; dividing the granola cluster into at least one predetermined size; reducing a temperature associated with the granola cluster; generating a second moisture barrier that encapsulates the first moisture barrier that encapsulates the coated granola; and storing the coated granola cluster in a climate-controlled package for at least twelve hours.

Abstract: The purpose of the present invention is to provide a novel feature by which the strength of tofu can be increased with a method for producing tofu using an enzyme. Tofu obtained by a tofu production method that includes a crosslinking step in which laccase is acted on soy milk exhibits increased strength, and when the tofu production method thereof further includes a boiling step after the crosslinking step, the strength of the obtained tofu is dramatically improved.

Abstract: The invention relates to an egg substitute product for whole chicken eggs, chicken egg albumen or chicken egg yolks and consists of a consumable mixture of the proteins or a fraction of the proteins from one or a plurality of non-leguminous plants, preferably tubers or roots, and at least one aqueous extractable fraction from at least one vegetable raw material, preferably from leguminous plants, cereals, sweet grasses, pseudo grains, cannabaceae (hemp plants), nuts or edible mushrooms. The invention, moreover, relates to a method for producing such an egg substitute product and to the use of such egg substitute products.

Abstract: Provided herein are compositions with enhanced protein content, protein combinations with high solubility and improved functionality, including foam stability and foam capacity, and methods for the preparation thereof.

Abstract: The invention provides a kind of phycocyanin taro ball and preparation method thereof, consisting of the following components in parts by mass: 0.5-2 parts of phycocyanin powder, 45-55 parts of acetic acid-chitosan solution, 50-150 parts of sodium alginate solution, 200-300 parts of taro, 20-30 parts of granulated sugar, 100-200 parts of tapioca starch. The invention adds sodium alginate and chitosan in the preparation process to enhance the flexibility of taro balls, and with the health effects of non-toxic, antioxidant, anti-inflammatory, anti-cancer, hepatoprotective and immunity-enhancing of phycocyanin. Therefore, the phycocyanin taro balls provided by the invention is a kind of food with health care function. The invention not only improves the nutritional value of taro balls, but also increases the market popularity of phycocyanin.

Abstract: A method for producing a plant-based soup base includes mixing and then emulsifying a raw material containing flavored oil and fat and plant milk cream.

Abstract: A method for preparing a pumpable batch composition of stone fruit and/or nut fruit seeds, in particular nuts, almonds or nut and almond mixtures, with the following steps: Breaking open of the already pitted or stoned stone-fruit or nut-fruit seeds first takes place by pre-crushing. A hot air and/or vacuum exposure of the composition arising from the pre-crushing then takes place for the purpose of breaking open its cells. This is followed by a usually single-stage, optionally also multi-stage, further grinding of the composition arising from the pre-crushing and the hot air or vacuum exposure to form a pumpable batch composition.

Abstract: The invention relates to a method for preparing a solution which has a savory flavor, the method comprising the following steps: (a) providing a mycelium of a basidiomycete, (b) cultivating the mycelium in an aqueous culture liquid for a cultivation duration of 5 to 108 hours, wherein the culture liquid has at least one part of a plant of the genus Allium L.

Abstract: The present disclosure relates generally to malonyl steviol glycosides and the use of such compounds for various comestible uses, such as sweetening a flavored product or enhancing the sweetness of another sweetener. In some aspects, the disclosure provides certain compositions that include such malonyl steviol glycosides, such as compositions that include such malonyl steviol glycosides and one or more other sweeteners. In some other aspects, the disclosure provides methods of reducing the caloric content of a flavored article, such as a flavored food or beverage product, or an oral care product.

Abstract: Provided is a production method for a soluble material, including: causing a solid raw material containing at least one component of a hydrolyzable material selected from the group consisting of a protein, a carbohydrate and a lipid, and a fibrous material, and water in an amount corresponding to 0.04 to 2.4 parts by weight with respect to 1 part by weight of a dry amount of the raw material to coexist; applying a shearing force in a state where heating and pressurization are performed at 200 to 374° C. and in a pressure range equal to or higher than a vapor-liquid coexistence curve of water to hydrolyze at least a part of the hydrolyzable material and/or to amorphize at least a part of the fibrous material; and halting the pressurization to cause adiabatic expansion.

Abstract: Provided herein are flavor particles containing encapsulated precursors of acetaldehyde. Also provided herein are methods of making and using the particles.

Abstract: This invention relates to an alginate composition for coating food products, in particular fresh, skinless food products such as sausages, and a method for producing the alginate composition. Furthermore, the invention relates to a method for producing coated food products with the use of the alginate composition of the invention.

Abstract: Compositions and/or methods for influencing, or more preferably tailoring, the taste preferences of unborn infant children, or breast feeding children. In other embodiments, compositions or methods for selectively cloaking the taste of certain flavor compounds and/or manufacturing methods or processes for producing edible (or drinkable) products which include selective and/or tailorable flavor cloaking capabilities or functions. In certain embodiments, methods or processes for producing edible or drinkable products for influencing (or tailoring) the taste preferences of unborn, in utero children, or breast feeding children.

Abstract: Changing the normal metabolic environment of cancer cells by using artificial diets in which the levels and ratios of specific amino acids and lipids are manipulated. Because of their DNA alterations, cancer cells will not be able to fully adapt to the new metabolic environment, which will reduce their survival capacity and their protection against the immune system. Artificial diet compositions are provided that induce remarkable anticancer activities in animal models of metastatic cancers; these activities were higher than in mice receiving the pharmacological treatments used in cancer patients. The levels of methionine and leucine have a major impact on the in vivo anticancer activity of the diets. In all the active diets, the levels of methionine are less than or equal to 0.6% and the levels of leucine are less than or equal to 10%, based on the total weight of the whole dry composition.

Abstract: A gluten-free, clean label, plant protein composition; a spreadable, gluten-free, clean label, plant protein composition; food products for human consumption comprising same; and methods of making.

Abstract: The present invention relates to a food-grade composition rich in insoluble corn fiber and having a good water absorption capacity, which can be used in processed meats, plant-based meat alternative products and in hybrid restructured meat products. The present invention also relates to a process for preparing a food-grade composition rich in insoluble corn fiber and having a good water absorption capacity, which can be used in processed meats, plant-based meat alternative products and in hybrid restructured meat products.

Abstract: Novel coated bulking agent particles for reduction of calories in fat-based food products comprising sugar. A coated bulking agent particle comprising from 2 wt % to 70 wt % bulking agent and from 30 wt % to 98 wt % coating composition comprising sugar and surface active agent; wherein the ratio of sugar to surface active agent in the composition is from 2000:1 to 4:1 and from 50 wt % to 100 wt % of the sugar is in crystalline form; wherein the bulking agent is coated with the coating composition; an agglomerated coated bulking agent particle; a process of preparing the particles and a fat-based confection composition comprising the coated bulking agent particles.

Abstract: Disclosed is a composition for oral use in the form of a granulate or micro-granule comprising a mineral salt combined with soluble fibre, said granulate or micro-granule being coated with sodium alginate and shellac.

Abstract: A quality-of-life improving agent, with a plant fermented product that is a mixture of substances (a) to (g): (a) a koji mold fermented product of one type or two or more types of beans/grains; (b) a yeast and/or lactic acid bacterium fermented product of one type or two or more types of fruits; (c) a yeast and/or lactic acid bacterium fermented product of one type or two or more types of root vegetables/tubers; (d) a yeast and/or lactic acid bacterium fermented product of one type or two or more types of flowers/leafy vegetables; (e) a yeast and/or lactic acid bacterium fermented product of one type or two or more types of seaweeds; (f) a yeast and/or lactic acid bacterium fermented product of one type or two or more types of seeds; and (g) a yeast and/or lactic acid bacterium fermented product of one type or two types of mushrooms.

Abstract: This invention relates to an apparatus for assembling food products.

Abstract: This disclosure relates to methods of shaping a raw cell-based-meat product using vacuum sealing. The disclosed method includes preparing a cell-mass mixture by mixing a grown cell mass with a binding agent. The cell-mass mixture is added to a mold that is covered with a film and vacuum sealed. Because, in some embodiments, the mold is rigid, the cell-mass mixture conforms to the shape of the mold, such as the shape of slaughtered or harvested meat. To shape a cell-based-meat product, an apparatus may be used with a mold for sealing and conforming a cell-mass mixture.

Abstract: A method for manufacturing a food shaping mold includes following steps. A calculation module is provided. The calculation module calculates a shape or form of a corresponding food shaping mold according to a target shape of a target food, or calculates the shape or form of a corresponding food shaping mold according to a target density, thickness, hardness, elasticity, tasting texture, glutenness, taste, color, temperature, structure, shape or flavor of the target food so as to produce a food shaping mold. The present disclosure further provides a food shaping mold, which is manufactured by the above method. The present disclosure further provides a method for manufacturing a food, wherein the shape, form or structure of the target food is calculated by the above method for manufacturing a food shaping mold.

Abstract: The invention relates to the field of orally administrable pharmaceutical and nutritional supplement dosage form; in particular, units in the form of an edible mass as chews for animals as well as for humans.

Abstract: Disclosed herein are compositions and methods for modification of a food product such as a foam topping that can be used to modify a beverage or food product. In particular, described herein are methods for modifying a beverage or food product by applying to and draining, dissolving, and/or dispersing a portion of a foam food product in the beverage or food product. In addition, methods for modifying the texture of a foam food product are disclosed herein. Also described are compositions comprising gas mixtures for modifying the texture of a foam food product and a beverage or food product.

Abstract: The disclosure provides a product including a plurality of beads configured for oral use, the plurality of beads containing bleached plant material, a filler, a binder, water, and at least one flavoring agent, active ingredient, or a combination thereof. Further provided are pouched products including the plurality of beads, and a process for preparing the beads.

Abstract: A heatable aerosol-generating article is provided, including: an aerosol-generating substrate, including a homogenised chamomile material, the homogenised chamomile material including at least 2.5 percent by weight of chamomile particles on a dry weight basis, an aerosol former, and a binder, at least 20 micrograms of bisabolol oxide A per gram of the aerosol-generating substrate, on a dry weight basis, at least 100 micrograms of tonghaosu isomers per gram of the aerosol-generating substrate, on a dry weight basis, and at least 15 micrograms of alpha-bisabolol per gram of the aerosol-generating substrate, on a dry weight basis; and at least one hollow tube immediately downstream of the aerosol-generating substrate. An aerosol-generating system, including an aerosol-generating device including a heating element, and a heatable aerosol-generating article, is also provided.

Abstract: The disclosed embodiments relate generally to herbal smoking blends and methods for preparing and using herbal smoking blends. Some embodiments relate to a method of preparing an herbal smoking blend, comprising providing a smoking herb preparation comprising cannabis, providing a terpenoid solution comprising at least one terpenoid, providing one or more mercaptans or one or more flavonoids, and adding the terpenoid solution and adding the one or more mercaptans or the one or more flavonoids to the smoking herb preparation. Other embodiments are also included within the scope of the invention.

Abstract: Liquid formulations for use in an oral product include about 85% w/w to about 95% w/w of a carrier liquid; about 1% w/w to about 5% w/w of a flavoring agent; about 1% w/w to about 2% w/w of an active ingredient; and about 0.5% w/w to about 3.5% w/w of a sweetener. Oral products are further provided and comprise about 25% w/w to about 30% w/w of a fibrous substrate; about 50% w/w to about 70% w/w of a carrier liquid; about 1% w/w to about 5% w/w of a flavoring agent; about 0.5% w/w to about 2% w/w of an active ingredient; and about 0.1% w/w to about 3.5% w/w of a sweetener. Methods of making an oral product are also provided and comprise the steps of providing an exemplary liquid formulation, and then combining the liquid formulation with a fibrous substrate.

Abstract: An aerosol-generating composition including an amorphous solid, the amorphous solid having: (a) aerosol generating agent in an amount of from about 25 to 80 wt % of the amorphous solid; (b) one or more gelling agents selected from methyl cellulose, guar gum and mixtures thereof; and (c) filler in an amount of at least about 15 wt % of the amorphous solid; wherein the amount of gelling agent and filler taken together is from about 20 to 75 wt % of the amorphous solid.

Abstract: A method for continuously manufacturing aerosol generating articles includes: (i) providing a continuous web or a continuous strip of an aerosol generating substrate; (ii) providing a continuous web of susceptor material; (iii) continuously cutting the continuous web of susceptor material to form a plurality of susceptor patches; (iv) consecutively applying the patches to a surface of the continuous web or continuous strip of aerosol generating substrate with a predefined and constant spacing between each successive patch; and forming the web or strip of aerosol generating substrate and the patches into a continuous rod. Step (iii) uses a rotary cutting unit including a support drum supporting the continuous web of susceptor material around its periphery and a cutting drum having a plurality of circumferentially spaced cutting elements around its periphery. The cutting elements cooperate with the support drum to shear cut the continuous web of susceptor material to form the patches.

Abstract: A method for continuously manufacturing aerosol generating articles includes: (i) providing a continuous web or a continuous strip of an aerosol generating substrate having a substantially flat surface; (ii) providing a continuous web of susceptor material; (iii) intermittently applying an adhesive to a surface of the continuous web of susceptor material to form adhesive areas on the surface; (iv) continuously cutting the continuous web of susceptor material at positions between the adhesive areas to form at least one susceptor patch ; (v) adhering the susceptor patch to the substantially flat surface of the continuous web or the continuous strip of aerosol generating substrate; and (vi) forming the continuous web or the continuous strip of aerosol generating substrate and the at least one susceptor patch adhered to the surface thereof into a continuous rod

Abstract: Embodiments disclosed herein relate to a rolling drum for use in a tobacco industry product manufacturing apparatus. The rolling drum has a peripheral surface configured to carry a collation of rod-shaped articles. The rolling drum comprises a plurality of ridges on the peripheral surface, each ridge comprising a trailing face and a leading face. The rolling drum comprises a plurality of suction holes for retaining the collation of rod-shaped articles. The plurality of suction holes are disposed at the trailing face and the leading face of each of the ridges. Also disclosed is a rolling apparatus comprising such a rolling drum, and a machine for assembling tobacco industry products comprising such an apparatus. Also disclosed is a method of assembling tobacco industry products using such a rolling apparatus or machine.

Abstract: An aerosol-generating article is provided for producing an inhalable aerosol upon heating, the article including: a rod of aerosol-generating substrate extending from a rod proximal end to a rod distal end upstream from the proximal end; a downstream section downstream of the rod; and a wrapper circumscribing at least the rod, the wrapper including a wrapping base material having a basis weight, at least a treated portion of the wrapper extending between the rod proximal and distal ends includes a flame retardant composition including one or more flame retardant compounds, such that the treated portion has an overall basis weight greater than the basis weight of the wrapping base material, and in which the treated portion extends over at least about 90 percent of an outer surface area of the rod. A method of manufacturing an aerosol-generating article for generating an inhalable aerosol upon heating is also provided.

Abstract: An aerosol-generating article is provided, including: an aerosol-generating substrate; and a downstream section extending from a downstream end of the aerosol-generating substrate to a downstream end of the aerosol-generating article, the downstream section including a first ventilation zone configured to provide ventilation into the downstream section, the first ventilation zone extending from a downstream end to an upstream end, the upstream end being less than 5 millimetres from the downstream end of the substrate, a resistance-to-draw of the downstream section being less than 10 mm H2O, and the first ventilation zone including a porous portion of the downstream section having a ventilation of at least 20 percent. An aerosol-generating system including an aerosol-generating device including a heater, and an aerosol-generating article, is also provided.

Abstract: An aerosol-generating article is provided, including: an aerosol-generating substrate; and a downstream section extending from a downstream end of the aerosol-generating substrate to a downstream end of the aerosol-generating article, a resistance-to-draw of the downstream section being less than 10 mm H2O, the downstream section including a first ventilation zone configured to provide ventilation into the downstream section, the first ventilation zone including a first line of perforation holes circumscribing the downstream section, the aerosol-generating substrate having an aerosol former content of at least 10 percent on a dry weight basis, and a downstream end of the first ventilation zone being located between 8 millimetres and 20 millimetres from the downstream end of the aerosol-generating article.

Abstract: A filter rod consumable for use in an aerosol provision system, wherein the filter rod consumable includes a filter, and, contained within the filter, an aerosolizable material including nicotine and one or more capsules including basic solution, wherein the basic solution can be released from the capsule to contact the aerosolizable material upon actuation by a user. Aerosol provision systems including a filter rod consumable, kits and related methods and uses.

Abstract: An aerosol-generating composition including an amorphous solid, the amorphous solid having : (a) aerosol generating agent in an amount of from about 25 to 80 wt% of the amorphous solid; (b) one or more gelling agents selected from cellulosic gelling agents, guar gum, acacia gum and mixtures thereof; (c) filler in an amount of at least about 15 wt% of the amorphous solid; and (d) optionally, active substance; wherein the amount of gelling agent and filler taken together is from about 20 to 75 wt% of the amorphous solid.

Abstract: A method of producing a flavoured tobacco smoke filter or filter element comprising a self-sustaining longitudinally extending cylindrical core comprising fibres or filaments of tobacco smoke filtering material which are bonded at their points of contact; the method comprising a step of applying a flavouring agent to a longitudinally advancing flow of filters and/or filter elements and/or multiple filter rods. Filters and filter elements are also provided.

Abstract: The present disclosure is directed to a smoking article that comprises a holder that includes a receiving end and a mouth end, a removable cartridge configured to be received at the receiving end of the holder, the removable cartridge comprising a heat source configured to generate heat upon ignition thereof, and a substrate portion having opposed first and second ends, the heat source being disposed proximate the first end of the substrate portion, and the substrate portion including a substrate material having an aerosol precursor composition associated therewith, and an ejection mechanism configured to move the cartridge relative to the holder between a received position and an ejected position.

Abstract: A smoking apparatus is provided. The smoking apparatus includes an organic leafy material receptacle configured to receive organic leafy material for ignition, a chamber connected to the organic leafy material receptacle by a connection tube, the chamber comprising a circulating tube configured to receive smoke from the organic leafy material receptacle via the connection tube, and at least one cooling element contacting the circulating tube, the at least one cooling element selected from the group consisting of electric cooling hardware, magnetic cooling hardware, and anhydrous cooling material contacting the circulating tube, and an inhalation tube connected to the chamber and configured to receive cooled smoke from the circulating tube. A user inhaling from the inhalation tube draws smoke from the organic leafy material receptacle to the circulating tube in the chamber to the inhalation tube and to the user.

Abstract: A smoking apparatus for smoking having a first chamber where the first chamber has at least one smoking material holder, at least one ignitor, at least one smoking conduit beginning outside of the smoking apparatus and extending into the first chamber of the smoking apparatus; a second chamber having a cavity encapsulating the first chamber; an exhalation conduit; at least one exhaust fan; an air purifier; at least one air filter; an external exhaust; and electronics and a power supply to power and control the at least one exhaust fan and the at least one ignitor.

Abstract: A water pipe has a housing into which a container to be filled with a liquid medium and having at least one suction connection and a heating chamber connected with this serving as receptacle for a smoke medium and having an air inlet are integrated. The heating chamber has a receptacle for a capsule serving for the provision of a smoke medium.

Abstract: A cigar cutter with a positioning mechanism keeping it in an open or closed state includes a rotatable ring, an elastic element, an arresting block and a guide track. Pressing the cigar cutter’s cutting blade unit(s) drives the rotatable ring to rotate to compress the elastic element, and the arresting block touches an abutting block and a shoulder in the guide track and is engaged to one end of the guide track, so the cigar cutter is in the closed state. Pressing the cutting blade unit(s) again drives the rotatable ring to rotate to compress the elastic element, the arresting block again touches the abutting block and shoulder and is out of the engaged state, and the elastic element drives the rotatable ring to rotate reversely, which moves the arresting block to the other end of the guide track and allows the cigar cutter to enter the open state.

Abstract: The present disclosure relates to containers and methods of making same for oral products made or derived from tobacco, incorporate tobacco, or may be tobacco-free and are intended for human consumption. The disclosed containers incorporate one or more of an alignment mechanism, a seal arrangement, a retention mechanism, or a tamper-evident feature to suit a particular application.

Abstract: An aerosol generation device includes a cover with a heat dissipation portion including a plurality of perforations for heat dissipation. In a first aspect, an aerosol generation device includes a heating unit for heating an aerosol generation substrate for generating an aerosol, a device housing for accommodating the heating unit, the device housing including a heat dissipation portion provided on a portion of the device housing that forms part of the exterior surface of the device housing. The heat dissipation portion includes a plurality of perforations through which heat from the inside of the device housing, which is generated inside the main housing by heat radiation and heat conduction from the heating unit, can dissipate to the outside of the device housing, wherein each perforation of the plurality of perforations has an opening surface area so small that the perforation is not visible to the unassisted human eye.