Abstract: A protective composition against damage to plants caused by biotic and abiotic stress agents, and repairing and stimulating the growth of their tissues, composed of plant extracts enriched in phenols, flavonoids, and anthocyanins, and which also works as a plant growth stimulant, without cause morphological alterations in the plant tissues in which it is applied.

Abstract: This invention relates to aqueous plant treatment compositions that improve the environmental experience of the consumer and industrial grower while contributing to the health of plants. Compositions of the invention include mixtures of naturally sourced fragrances, plant sourced micronutrients, plant sourced pesticides, naturally sourced emulsifying agents, and odor sequestering agents. Compositions are combined as solutions that may be disposed onto soil, plant foliage, or onto cellulosic substrate to reduce or eliminate the malodors of plant treatments as from previous organic fertilizers or from pesticides, while imparting a pleasant post treatment fragrance.

Abstract: A movable forming device (10) to fold a dough piece (P) by moving one end (PS) of the dough piece (P) onto the other end (PT) of the dough piece includes at least one suction tool (23) which holds the one end of the dough piece by suctioning and lifting the one end from its upside, and a supporting tool (33) including a support part (33a) which is movable below the suction tool. The one end of the dough piece is grasped between the suction tool and the supporting part by bringing the suction tool and the supporting part closer to each other.

Abstract: A pearl dorayaki structure includes a first internal layer formed of one or multiple pearls in a spherical form, a second internal layer formed of a sticky filling, and surface layers formed of patty in a soft and dense form and wrapping the second internal layer. The surface layers formed by subjecting the dorayaki patty raw material to steps of stirring and heating to be then shaped to form the dorayaki patty; the first internal layer is formed by subjecting the pearl raw material to steps of stirring and steaming so as to be shaped as the pearls; and the second internal layer is formed of the filling that is formed by subjecting fructose and edible shortening to stirring; and the second internal layer and the first internal layer are subjected to stuffing and shaping so as to be wrapped with the surface layers to thereby form the pearl dorayaki.

Abstract: A pearl arare structure includes a biscuit body that is in a three-dimensional form having a predetermined thickness and a mixture that is mixed in the biscuit body. The mixture includes a cotton-like sweety filling and a plurality of pearls, so that the pearl arare, when being consumed, exhibits a new mouthfeel of both arare and pearls to thereby enhance the product value of the arare. A manufacturing method of the pearl arare includes steps of subjecting a pearl raw material to stirring, steaming, and sugar adding so as to be shaped into pearls; steps of subjecting a cotton candy raw material to cooking, and whisking and stirring to form a cotton-like sweety filling; a step of mincing biscuit into biscuit flakes; and steps of subjecting a predetermined amount of the pearls, the cotton-like sweety filling, and the biscuit flakes to mixing, cooling, rolling, and then cutting.

Abstract: A method of treating a naturally leavened and baked product by injecting a post-oven sweetening and preservative injectable solution is provided. The method involves preparing a leavened product, preparing a sweetening and preservative injectable solution that includes water and sweeteners including simple sugars, oligosaccharides and/or polyalcohols dissolved in water, baking the leavened product in an oven, and, after baking, injecting the sweetening and preservative injectable solution into the leavened and baked product.

Abstract: There is provided a creamer composition, said composition comprising casein or a salt thereof and an oil, wherein the weight ratio of casein or salt thereof to oil is about 0.005:1 to about 0.035:1, preferably about 0.010:1 to about 0.030:1; preferably about 0.012:1 to about 0.028:1, more preferably about 0.015:1 to about 0.025:1. Also provided are uses of said creamer composition together with a process of preparing a creamer composition.

Abstract: Described are cheese compositions and methods of making cheese compositions, including methods of formulating cheese compositions, wherein the cheese compositions may include combinations of casein protein, fiber, non-casein protein, non-pregelatinized, modified starch, and a fat component.

Abstract: Provided herein are micelle and micelle-like compositions and the methods of making the same. The micelle and micelle-like compositions may be used to form dairy-like products.

Abstract: The invention relates to a process for producing a nutritional product comprising fermented whey protein by subjecting an aqueous medium comprising non-digestible oligosaccharides and either whey protein concentrate (WPC) or whey protein isolate (WPI) to at least one strain of lactic acid bacteria and optionally yeast. Compared to acidified whey protein drinks, a drink based on fermented whey has a better taste due to the broader acid spectrum and does not need separate acid addition for obtaining an ambient stable product.

Abstract: A multilayered, flexible, and generally flat pouch for transporting and dispensing fruit juice concentrate, including a first elongated, generally rectangular multilayered portion sealed to a second elongated, generally rectangular portion to yield a deformable, generally rectangular, fluid-tight sachet defining an internal volume and separating the internal volume from an external environment, wherein the sachet further defines a top end, and oppositely disposed bottom end, and first and second sides extending therebetween. Fruit juice concentrate is contained within the internal volume. A tear notch is formed through at least one side. The fruit juice concentrate has a water activity of less than 0.60.

Abstract: Materials and methods for producing chocolate replicas from individual components are provided herein.

Abstract: A pearl daifuku structure includes a first internal layer formed of one or multiple pearls in a spherical form, a second internal layer formed of a sticky filling, and a surface layer in the form of a soft and dense mochi skin wrapped around the second internal layer. The surface layer formed by subjecting a mochi skin raw material to stirring and steaming for shaping to form a mochi skin. The first internal layer is formed by subjecting a pearl raw material to stirring and steaming for shaping into pearls. The second internal layer is formed of a filling of bean paste, milk tea, or strawberry jam. The second internal layer and the first internal layer are subjected to stuffing and shaping so as to be wrapped with the surface layer to thereby form the pearl daifuku. The daifuku presents a new mouthfeel involving both the mochi and the pearls.

Abstract: A method for manufacturing the pearl daifuku characterized in that the surface layer is formed by subjecting the mochi skin raw material to steps of stirring and steaming to be then shaped to form the mochi skin; the first internal layer is formed by subjecting the pearl raw material to steps of stirring and steaming so as to be shaped into the pearls; and the second internal layer and the first internal layer are subjected to stuffing and shaping so as to be wrapped with the surface layer to thereby form the pearl daifuku.

Abstract: The present invention relates to an ingredient blending system and method for use in frozen beverage equipment and soft-serve ice cream equipment. In an exemplary embodiment, a manifold body has at least one blending chamber, more than one ingredient inlet port, more than one pressure reservoir, more than one ingredient egress port that intersects the pressure reservoir, and more than one ingredient ingress port that intersects the blending chamber. More than one inlet conduit is fastened to each of the ingredient inlet ports, more than one pressure sensor is secured within each of the pressure reservoirs, and more than one electronic valve is secured to the manifold body. In accordance with a recipe pulse sequence, the ingredients are blended in the blending chamber forming a food product, and injected into the mixing cylinder where the food product is chilled and dispensed to a customer for consumption.

Abstract: Methods for extracting materials from oil seeds are disclosed. An example method may include extracting a material from an oil seed with an extraction solution to form a mixture. The extraction solution may be free of an organic solvent. The method may also include filtering the mixture into a retentate and a permeate. The method may also include drying the retentate.

Abstract: The present patent application relates to a method for obtaining a plant-based substitute for cooked animal flesh having a fibrous appearance. The aforementioned method improves the fibrous texture of the product, constituting a plant-based alternative to cooked animal flesh by carrying out a gelation step prior to an industrial extrusion technique. Said plant-based alternatives to cooked animal flesh are perfectly suitable for use in food preparations, for example in the preparation of chicken nuggets, fish croquettes, shrimp fritters, sausages or plant-based steaks.

Abstract: An everything bone pet treat for providing nutrition for a dog is presented. The pet treat has a top, a bottom, an aperture, a filling and one or more toppings. The filling may include one or more ingredients such as wheat flour, corn syrup, glycerin, gelatin, wheat protein lecithin, rosemary extract, potato flour and vegetable glycerin. Toppings are placed upon the top of the pet treat. The toppings include at least one of meat, cheese powder, potato, sweet potato, oatmeal. The meat is preferably bacon, beef, salmon, chicken, etc. The pet treats are highly palatable to pets and therefore very well-suited for the delivery of healthy ingredients.

Abstract: A hamburger bone pet treat for providing nutrition for a dog is presented. The pet treat has a top, a bottom, a filling, a bun and one or more toppings. The filling may include one or more ingredients such as wheat flour, corn syrup, glycerin, gelatin, wheat protein lecithin, rosemary extract, potato flour and vegetable glycerin. Toppings are placed upon the top of the pet treat. The toppings include at least one of meat, cheese powder, potato, sweet potato, oatmeal. The meat is preferably bacon, beef, salmon, chicken, etc. The pet treats are highly palatable to pets and therefore very well-suited for the delivery of healthy ingredients.

Abstract: The present disclosure related generally to an edible pet chew. The edible pet chew comprises a first sheet of grain-based material and a second sheet of flavored material for example jerky that is laminated with the first sheet to form alternating layers in the edible pet chew. An edible pet chew may also include a layer of hardened chewy plant base material and a layer sheet of a chewy edible material. The first and second layers are superimposed adjacent each other into a composite assembly with the first layer and second layer forming alternating layers in the composite assembly. The present disclosure related generally to an edible pet chew has a first sheet of plant base material and a second protein of flavored material comprising a meat jerky and an anti-oxidant rich material that is wrapped with the first sheet to form alternating layers in the edible pet chew.

Abstract: An improvement in the composition of an animal feed product prepared from brewery slurry, spent brewer's grain and a liquid GRAS-approved polymer is described. A process for making the animal feed product, wherein the process combines the brewery slurry and spent brewer's grain, and then injects the GRAS-approved polymer into the mixture as the mixture is pumped into a screw press, and then the finished product is collected from the screw press is described.

Abstract: The present disclosure relates to the use of a composition including guanidinoacetic acid and glycine in the fattening of poultry with a low protein feed.

Abstract: A hot dog bone pet treat for providing nutrition for a dog is presented. The pet treat has a top, a bottom, a filling, a bun and one or more toppings. The filling may include one or more ingredients such as wheat flour, corn syrup, glycerin, gelatin, wheat protein lecithin, rosemary extract, potato flour and vegetable glycerin. Toppings are placed upon the top of the pet treat. The toppings include at least one of meat, cheese powder, potato, sweet potato, oatmeal. The meat is preferably bacon, beef, salmon, chicken, etc. The pet treats are highly palatable to pets and therefore very well-suited to delivery of health ingredients.

Abstract: The present invention relates to a beverage composition comprising fermented cascara or fermented cascara extract. A further aspect of the invention is a method of preparing a beverage composition. A still further aspect of the invention is the yeast Pichia kluyveri NYSC 5485 (CNCM I-5525).

Abstract: Provided is an oral composition comprising (a) a high-intensity sweetener in an amount corresponding to a sweetness intensity X1, (b) 60 mg/100 mL or less of sodium, and (c) a phospholipid in an amount less than a taste recognition threshold, wherein the oral composition has a sweetness of a sweetness intensity X2 exhibited by the components (a) to (c), respectively, and 0.1<X1<X2 is satisfied.

Abstract: Beverage additives and additive delivery systems including an additive with relatively low pH, specific gravity and/or viscosity can aid in mixing with a base liquid or other flow performance while producing a suitably tart or otherwise flavored beverage are disclosed. Methods of mixing and forming a beverage including water, an additive, an acidulant and a flavor system are disclosed.

Abstract: Provided herein are freeze-dried nutraceutical compositions including a mixture of at least 10% w/w of a fruit and/or vegetable puree; at least 5% w/w of an edible oil; and at least 0.05% w/w of an exogenous nutraceutical; wherein the freeze-dried nutraceutical composition melts in the mouth.

Abstract: The present invention relates to methods of producing a food or malt-based beverage suitable for consumption by a subject with Coeliac's disease. In particular, the present invention relates to methods of producing a food or malt-based beverage with very low levels of hordeins. Also provided are barley plants which produce grain that can be used in the methods of the invention.

Abstract: Formulations comprising siratose are provided herein, wherein the formulation is provided for use in ingestible products, such as food or beverage products or pharmaceutical, or for use in non-comestible products, such as cosmetic or hygienic products.

Abstract: A bitter masking agent includes a biochelant and a salt. A composition for an additive to reduce bitterness includes a chelant sodium salt including an aldonic, uronic, or aldaric acid. The bitter masking agent or additive comprising the biochelant and the salt can be combined with an edible material to reduce the bitterness thereof.

Abstract: An extruded product composed of a gelling extrudate and method of extruding gelling extrudate. The extrudate is composed of cold-water soluble pregelatinized starch formed of starch in a starch-containing admixture modified by extrusion at extrusion pressures greater than 2000 PSI that gels when mixed with water, which preferably also modifies additional starch/starches in the admixture into different molecular weight polymers of cold-water soluble gellant that polymerize forming a gel when mixed with water, preferably forming a hydrocolloid gel, which more preferably is a self-gelling gel, which even more preferably is a thermoreversible gel crosslinked by one or more proteins freed by or modified during extrusion.

Abstract: [Summary] The present invention relates to an anti-allergy functional food composition, a cosmetic, and a percutaneous external agent containing mastic oil as an active component. [Means for Solving the invention] An anti-allergy functional food composition, characterized by containing a mastic component as an immunosuppressive participating component.

Abstract: The invention belongs to the field of food industry: sauces, ketchups and toppings with tomatoes and products thereof. The sauce consists of tomatoes and their products, sugar, salt, herbs/spices and thickeners. The sauce is enriched with calcium and magnesium chemical compounds (usually calcium and magnesium or citrates, or lactates, carbonates or oxides thereof), their mixtures or aqueous solutions, which are easily absorbed by the human body.

Abstract: The invention concerns a method to check a roasting system (10), said system comprising: —at least one roasting apparatus (2), —at least one smoke treating unit (3), said smoke treating unit comprising at least one removable filtering device (221, 222, 223), —a smoke driver (23) configured to drive smoke from the roasting apparatus (2) to said at least one filtering device, wherein the at least one smoke treating unit (3) comprises at least one downstream pressure sensor (24), wherein the method comprises the steps of: —operating at least the smoke driver (23) to drive gas through the smoke filtering unit, —measuring the pressure P at the pressure sensor downstream the removable filtering device, —calculating the drop of pressure ?P=P?Pref compared to a pressure of reference Pref, —comparing said drop of pressure ?P to a predetermined threshold ?P0 corresponding to the presence of said at least one removable filtering device upstream the pressure sensor, —if said drop of pressure ?P is inferior to said predet

Abstract: Disclosed herein are system, method, and computer program product embodiments for illumination roasting. A lighting attribute may be determined based on an indication that a food product is within a chamber and a type of the food product. Based on an illumination of the food product according to the lighting attribute (e.g., a wavelength value, a lumens value, a wattage value, etc.), a change to the temperature profile of the food product may occur. The change in the temperature profile operates to roast the food product.

Abstract: The disclosure provides a solventless method of producing coated botanical substrates by (i) uniformly coating a known exact amount of an active ingredient on the botanical substrates until the ingredient is substantially adsorbed to the surface of the botanical substrate to produce a homogeneous primary coating of the ingredient on the botanical substrates, and optionally (ii) substantially incorporating a flavoring agent with the surface of the plurality of botanical substrates coated with the ingredient.

Abstract: The present invention relates to an apparatus for forming smoking items. For each smoking article, the apparatus includes a rolling tray designed to hold a smoking paper. The rolling tray features a lip that projects out and curves downward to create a mould for holding the smoking paper. Dry herb then slides off the rolling tray's mould to create smoking articles. The apparatus further includes a sleeve component coupled to the rolling tray, the sleeve component having at least three side walls connected to a base. There is a cutout in the side walls that are opposite one another for the rolling tray's lip. The sleeve component is replaceable or can be removed and replaced with another sleeve component.

Abstract: An aspect of the disclosure provides for a cone rolling machine. The cone rolling machine includes a pulling mechanism, a tensioning mechanism, a cutting mechanism, a transport mechanism, a gluing mechanism, and a rolling mechanism. The cone rolling machine is configured to pull paper from a paper source, maintain a consistent tension in the paper, cut a cone blank from the paper, transport the cone blank to a gluing mechanism, apply glue to an edge of the cone blank, and roll the cone blank into a cone. Another aspect of the disclosure provides for a method of making a cone. The method includes pulling paper from a paper source, cutting a cone blank from the paper, transporting the cone blank to a gluing mechanism, applying glue to an edge of the cone blank, transporting the glued cone blank to the rolling mechanism, and rolling the cone blank into a cone.

Abstract: The present disclosure relates to a conventional cigarette with a heating structure similar to that of heated tobacco by providing a heat source portion that uses a chemical reaction, and provides a cigarette stick to which an ignition system is attached and that may be fired regardless of environmental conditions of a smoking place to improve convenience of a consumer.

Abstract: An article for use with a non-combustible aerosol provision system, wherein the article includes an aerosol-generating material prepared from one or more botanical materials, wherein at least one of the botanical materials has a fill value of greater than about 6 mL/g.

Abstract: A filter for a vapour generating article includes a filter body having: a first end arranged as a mouthpiece; a second end opposite the first end arranged for attachment to a vapour generating article; the filter further including a cavity located within the filter body between the first and second ends, the cavity configured to allow a fluid including water to flow through the filter body from the second end to the first end; wherein the cavity includes a filter portion arranged to filter the fluid as it flows through the filter body; and wherein the filter portion is arranged to remove at least some of the water from the fluid as it flows through the filter body.

Abstract: A rolled smoking product holder that is configured to receive and retain a rolled smoking product therein and facilitate the smoking thereof. The present invention includes a body wherein the body has a first end and a second end. The body has a cavity formed therein wherein the cavity has an opening substantially the size thereof at the top of the body. The first end of the body is tapered in shape having an aperture formed therein. An aperture is present within the cavity of the body and is connected via a hollow passage the aperture of the first end. The first end is shaped so as to be engaged with a user's mouth during the smoking process. The opening of the cavity is defined by a perimeter edge and the cavity is elongated in form so as to accommodate a rolled smoking product.

Abstract: A drinking vessel used by a drinker for drinking liquids, with a pass-through chamber to receive and support cigars, with the pass-through chamber being embedded in the drinking vessel, having two openings, and intersecting the drinking vessel's primary wall.

Abstract: A vaping device is provided that enables a user to vape a plurality of substances. The device includes a strain container having at least three isolated strain chambers each chamber configured to hold an individual substance strain in liquid or solid form, a first system having an electrical assembly configured to activate at least three heating agents each corresponding with a strain chamber and configured to vaporize its corresponding strain. The device also includes a second system having an airflow assembly configured to further isolate the strains in liquid form while providing travel pathways for the vapors, and a conductive housing for components in the first and second systems. The device allows the isolated strains to be vaped individually or in any combination simultaneously, with the second system configured to consolidate the combined vapors into a single airflow to be vaped, where the combination vaping produces at least six strains.

Abstract: The present disclosure relates to aerosol delivery devices and related methods of delivering aerosol to a user. The aerosol delivery devices may include a housing providing multiple aerosol pathways having a mouth-end opening through which aerosol can be inhaled by a user, the housing defining a first aerosol delivery pathway in fluid communication with the mouth-end opening and a second aerosol delivery pathway separate from the first aerosol delivery pathway and in fluid communication with the mouth-end opening. An atomizer including a heating element or piezoelectric element and a liquid transport element in fluid communication with an aerosol precursor composition is provided in fluid communication with the first aerosol delivery pathway. A flavorant-infused material is positioned within the second aerosol delivery pathway and adapted to produce a second aerosol upon contact between the flavorant-infused material and flowing air.

Abstract: A placement portion for an article to be accommodated is disposed in a housing, and the article to be accommodated is accommodated thereon even in a case where a dividing surface of the housing is caused to have a deviation from a plane at which the largest opening can be secured.

Abstract: Disclosed in the present invention is a cannabidiol electronic liquid pod for cigarettes and vaporizer, comprising a ceramic mouth piece at the apex of the pod; an electronic liquid pod fixed to the ceramic mouth piece; external metal case shown as body front connected to the magnetic charge, and an external metal case presented as body back. The e-liquid pod has all-in-one device features, a top fill system, mouthpiece cap, tight buttonless draw, magnetic pod connection, and drop the pod into the magnetic housing. The said pod has a LED indicator on the pod mod that shows the battery life whereby pass-through charging feature of this pod mod is quite convenient. The pod designed to enable the user charge the battery by placing the bottom of the pod mod into the magnetic charge port.

Abstract: Disclosed are aerosol delivery devices for use with a removable and replaceable cartridge, where the device includes an improved mouthpiece, such as one that is removable or customizable. The device includes a holder defining a receiving chamber configured to receive a removable cartridge comprising an ignitable heat source and a substrate portion that includes a substrate material having an aerosol precursor composition configured to form an aerosol upon application of heat thereto and a first aerosol passageway and a mouthpiece with a first end and a longitudinally opposed second end defining a second aerosol passageway, where the first end is configured to engage with a user's mouth and the second end is coupleable to the proximal end of the holder. The mouthpiece can be removed for cleaning and then reattached for continued use or, in some cases, a different mouthpiece may be attached to customize the user's experience.

Abstract: Disclosed is an aerosol delivery device for use with removable and replaceable cartridges that may be loaded into and ejected from the devices in different orientations and via different access points. The device includes a holder defining a proximal end and a distal end and a receiving chamber configured to receive the removable cartridge. The holder defines a first aerosol passageway extending therethrough. The device may include a mouthpiece coupled to the holder and defining a second aerosol passageway extending therethrough. The device may further include an access point (e.g., a door) movably coupled to the holder. In an open configuration, the access point provides access to the receiving chamber for loading the removable cartridge therein and, in a closed configuration, fluidly couples the receiving chamber with the first aerosol passageway.

Abstract: Disclosed is an aerosol delivery device for use with removable and replaceable cartridges. The device includes a holder defining a proximal end and a distal end and a receiving chamber configured to receive the removable cartridge including an ignitable heat source. The holder defines a first aerosol passageway extending therethrough. The device includes a mouthpiece coupled to the holder and defining a second aerosol passageway extending therethrough and a pair of static ignitor contacts disposed proximate the receiving chamber and oriented to contact the ignitable heat source when the removable cartridge is secured within the receiving chamber. The device may include an access door movably coupled to the holder and configured to provide access to the receiving chamber in an open configuration and secure the cartridge for ignition when in a closed configuration.