Abstract: Compositions comprising plant-based compositions and food products are described herein. The plant-based compositions and food products include a protein isolate, a food additive, and optionally a food component. The food additive optionally includes a plasticizer, an oil, a flavoring component, a surfactant and/or a coloring component. The protein isolate comprises a ribulose-1,5-bisphosphate carboxylase/oxygenase (RuBisCO) protein isolate. In some cases, compositions described herein include emulsions comprising a RuBisCO protein isolate extracted from Lemna minor, optionally wherein the RuBisCO protein isolate is comprised in an oil-in-water emulsion.

Abstract: The present invention relates to a vegetable fat composition for edible applications wherein, in said vegetable fat composition, the sum of saturated fatty acids is in the range from 93.0% to 99.0% by weight; sum of saturated C12:0 fatty acids is in the range from 40.0% to 60.0% by weight; sum of mono-unsaturated C18:1 fatty acids is in the range from 1.0% to 6.0% by weight; and sum of mono-unsaturated C40:1 to C48:1 triglycerides is in the range from 1.0% to 5.5% by weight. The invention also relates to uses of the vegetable fat composition in coating or enrobing for bakery, confectionary and/or moulding applications, such as chocolate or chocolate-like coating, as well as an edible application product comprising the vegetable fat composition.

Abstract: The disclosure belongs to the technical field of edible oil processing, and particularly relates to a preparation method of a novel antioxidant edible oil based on a nano reverse micelle system. The novel antioxidant edible oil includes the following ingredients: 22.5-100 parts by mass of vegetable oil rich in unsaturated fatty acids (>50 wt %); 0.5-6 parts by mass of edible emulsifier; and 3.75-10 parts by mass of dried natural plant. A vegetable oil-edible emulsifier mixture is used as a solvent to extract natural active ingredients in a natural plant (such as rosemary), and a nano reverse micelle system is formed by self-assembly, such that water-soluble and oil-soluble antioxidants coexist in the oil system, thereby jointly improving oxidation stability of oil. The preparation method of the disclosure is simple, efficient, green and safe, has no organic solvent in the whole process, and is easy for scale-up production.

Abstract: The present invention relates to a method for the manufacture of a freeze-dried coffee powder, the method comprising: (a) providing a coffee extract having from 40 wt % to 55 wt % solids: (b) high-shear mixing the coffee extract in a rotor/stator aerator with added gas to form a foamed coffee extract, the gas being added in an amount of from 1 NL/kg to 5 NL/kg of coffee extract, wherein the rotor/stator aerator is maintained at a pressure of less than 2 bar and is configured to subject the coffee extract to a shear of from 7,500 to 20,000 s?1 in a single pass having a residency time of at least 1 second, (c) cooling the foamed coffee extract to below ?40° C. without shear, or with low shear, to form a frozen coffee extract, (d) grinding the frozen coffee extract to a powder; and (c) drying the powder, wherein the step (c) of cooling the foamed coffee extract to below ?40° C.

Abstract: A gummy composition, comprising a semi-solid chewable base comprising a gum composition, a gelling composition, and a bonding composition, wherein the gelling composition comprises a protein-based gelling agent, a carbohydrate-based gelling agent, or a combination thereof, wherein the gum composition and the gelling composition have a ratio of not more than 4:1 w/w, and wherein the bonding composition comprises a mono-, di- tri-, or oligosaccharide, a sugar alcohol, or a combination thereof.

Abstract: Structured food products, and methods of producing the structured food products, are provided. The structured food products include protein-containing compositions in layered sheets, in shredded form, in ground form, in a form of an extrudate, or combination of any two or more thereof. Structured food products, such as meat analogues that include these protein-containing compositions are also provided.

Abstract: Food products are provided in which microbial protein sources, such as single cell protein or protein hydrolysis products, are incorporated, and from which endotoxins, and optionally nucleic acids, have been reduced or removed.

Abstract: The invention relates to the use of an antibiotic-free antimicrobial feed additive in a method of improving the health of animals and/or reducing methane production of animals. The invention also provides an antimicrobial composition which is used at a low concentration, an antimicrobial composition which has a low ratio of iodide ions to hydrogen peroxide, and uses of these compositions as antimicrobial agents. The invention also provides the use of an antimicrobial composition in combination with an antibiotic as an antimicrobial agent.

Abstract: A dry pet food comprises a core and an external coating that covers at least a part of the core and is composed of one or more layers, including a covering layer on the outside. The core contains: carbohydrates in a concentration of 20-90% by weight of the core, including starch in a concentration of 5-50% by weight of the core; protein in a concentration of 10-50% by weight of the core; fat in a concentration of 0-40% by weight of the core. The covering layer is composed of: 1-80 wt. % dry yeast extract; 0.5-60 wt. % of an edible phosphate salt selected from pyrophosphate, triphosphate and combinations thereof; 0-95 wt. % of other edible components. The dry yeast extract is contained in the covering layer in a concentration of 0.1-10% by weight of the dry pet food in a concentration of 0.1-5% by weight of the dry pet food.

Abstract: Methods for producing fruit juice compositions and/or beverage products where the content of an aroma component is reduced but the content of a nutritional functional component and the content of a saccharide are not substantially reduced.

Abstract: An object of the present invention is to provide a novel lactic acid bacterium-containing beverage and a method for producing the same, a novel lactic acid bacterium bulk powder and a method for producing the same, as well as a novel method for improving the water dispersibility of a lactic acid bacterium in a lactic acid bacterium-containing beverage. The present invention provides a lactic acid bacterium-containing beverage having a pH of 5.0 or higher at 25° C.; and a method for producing a lactic acid bacterium-containing beverage, comprising the steps of: adjusting the pH of the beverage at 25° C. to 5.0 or higher; and/or blending a lactic acid bacterium bulk powder obtained by heat-treating a lactic acid bacterium at a temperature of 90° C. or higher. The present invention also provides a lactic acid bacterium bulk powder obtained by heat treatment at a temperature of 90° C. or higher; and a method for producing the same.

Abstract: An object of the present invention is to provide a highly palatable collagen-rich beverage. An object of a preferred embodiment of the present invention is to provide a beverage having both an improved collagen-specific taste and a balanced sweetness. The present invention to solve the above problems is a beverage containing 5 mass % or more of collagen, which contains 0.0003 mass % to 0.15 mass % of a stevia extract and 0.1 mass % to 16 mass % of sugar (sucrose) in a content mass ratio of from 1:40000 to 1:0.6.

Abstract: The present invention relates to the field of dry beverage mixtures or fluid beverage preparations. More specifically, the present invention describes a novel starch-based clouding emulsion for the preparation of such beverages. Furthermore, a method for preparing a spray-dried starch-based clouding agent as well as the spray-dried starch-based clouding agent obtained according to said method are disclosed. Moreover, the present invention relates to the use of the starch-based clouding emulsion or the spray-dried starch-based clouding agent for the preparation of dry beverage mixtures or fluid beverages. Lastly, the present invention relates to the corresponding dry beverage mixtures or fluid beverages comprising the starch-based clouding emulsion or spray-dried starch-based clouding agent.

Abstract: Aspects of the present disclosure are directed to duplicate or synthetic beverages that exhibit the same (or substantially similar such that a consumer is unable to perceive a difference) aroma, taste, mouthfeel, and overall experience of traditional beverages. As used herein, “traditional beverages” generally refer to beverages that include natural beverages that are fresh (e.g., not-from-concentrate) or from-concentrate, while “duplicate beverages” generally refer to beverages that are simulated and are therefore not fresh and/or not-from-concentrate.

Abstract: Spice or herb-containing bread crumbs that are baked and crushed products of a bread dough containing at least one kind of spice or herb. A bread crumb mix or a batter for fried food containing the spice or herb-containing bread crumbs. A method for producing a fried food product, the method comprising frying a food ingredient to which the spice or herb-containing bread crumbs adhere.

Abstract: A method for manufacturing tempeh chips with improved acid value stability and rancidity resistance includes frying tempeh made with black-eyed beans in coconut oil. The tempeh chips produced by such a method exhibits a stable acid value, and maintain unique nutrients and taste while being able to meet the acid value standards and requirements for imports and exports.

Abstract: Provided is a fermented food having sweetness without depending on addition of saccharides. A fermented food obtained by fermenting a raw material with koji, in which the fermented food satisfies the following requirements: (a) the raw material is one or more kinds selected from the group consisting of beans, cereals, vegetables, and nuts and seeds; and (b) the salt content is 1000 mg or less per 100 g of the fermented food.

Abstract: A method for making a flavour modifying ingredient, the method comprising subjecting a pea protein to enzymatic hydrolysis and fermentation; flavour modifying ingredients obtainable by said method; flavour compositions and food products comprising said flavour modifying ingredient; uses of said flavour modifying ingredient.

Abstract: An object of the present invention is to improve flavor while masking various off-flavors in foods. (1) A masking flavorant containing: isovaleric acid and/or phenethyl alcohol; and lactones, and having a weight ratio (lactones)/(isovaleric acid and phenethyl alcohol) of 0.1 or more and 1000 or less. (2) The masking flavorant according to (1), in which at least one selected from the group consisting of the isovaleric acid, the phenethyl alcohol, and the lactones is a microbial fermentation product by (A) yeast and/or koji mold, or (B) yeast and/or koji mold and lactic acid bacteria. (3) A food containing the masking flavorant described in (1) or (2) and having a content of the lactones of 1 ppb or more on a weight basis. (4) The food according to (3), which is free of an animal-derived raw material.

Abstract: A leavening composition satisfies all of (1) to (6). (1) The starch content is 3 mass % or more in terms of wet mass. (2) The dry-based water content is less than 150 mass %. (3) The dietary fiber content is 3.0 mass % or more in terms of wet mass. (4) The plant polysaccharide content is 0.1 mass % or more in terms of wet mass. (5) When a water slurry made of ground product of the composition is analyzed with a rapid visco analyzer under a prescribed condition, the ratio [value ?]/[value ?] is 100 or less. (6) A water suspension liquid of the ground product is subjected to a treatment with ?-amylase and glucoamylase, subsequently a component that is ethanol-insoluble but dimethylsulfoxide-soluble is obtained, and gel filtration chromatography is carried out under a prescribed condition, giving a molecular weight distribution curve, the logarithmic values ranging from 3.0 inclusive to 6.0 exclusive.

Abstract: The invention describes the use of sugar beet pectin stabilized oil in water emulsions with plant based foods.

Abstract: Provided is food component comprising cells of at least one bacterium, said cells comprising a crude protein concentration of at least 60 wt % of a total dry weight of said cells and nucleic acid at a concentration of less than about 5 wt % of a total dry weight of said cells, wherein at least 50% of a total number of said cells are dead cells. Further provided are food and beverages comprising such food components and methods of manufacture thereof.

Abstract: A pitting and cutting process for fruit, in particular peaches, involves the coplanar insertion, inside each fruit, of right and left upper and lower cutting blades, reciprocally horizontally separating the blades, inserting in the fruit an upper and lower pitting knife, rotating the pitting knives around the pit, vertically displacing downward both the upper cutting blades and the lower cutting blades to complete the cutting of the fruit, returning the right and left upper cutting blades and the lower cutting blades, still in reciprocal horizontal separation, and reciprocally horizontally approaching the right and left upper cutting blades and the right and left lower cutting blades for repeating the process. The related machine is also described.

Abstract: A coating device and a method for coating a food product with a pulverulent material by a coating device. The coating device includes a conveyor belt in a housing for conveying the food product in a conveying direction. The conveyor belt is at least partly permeable for the pulverulent material. A first layer of the pulverulent material is generated that lies on the conveyor belt onto which the food product is placeable. The coating device includes a coater for applying a second layer of the pulverulent material to the food product. A lower bunker is arranged within the conveyor belt for storing and receiving the pulverulent material that passes through the conveyor belt downstream of the guide plate. A plate delimits an upstream end of the lower bunker for retaining the pulverulent material in the lower bunker and to create a buffer of the pulverulent material in the lower bunker.

Abstract: Methods of forming a foam including a tobacco ingredient containing agent and/or an inhalable agent, an aerosol forming agent, a foam stabilizing agent, and a foam forming agent are provided, along with a foam produced by the methods, and foams with a certain aeration, for example of at least 4 vol. % based on the total volume of the foam.

Abstract: The present invention relates to an aerosol-generating material for use in aerosol generation; an aerosol-generating composition comprising the aerosol generating material; a consumable for use in a non-combustible aerosol provision device, the consumable comprising the aerosol-generating composition; and non-combustible aerosol provision systems. The aerosol-generating material comprises: about 15 to about 50 wt % constituent, derivative or extract of Cannabis; about 10 to about 50 wt % aerosol-former material; about 15 to about 60 wt % gelling agent; and optionally filler.

Abstract: A method allows for serially forming a plurality of substrates for aerosol generation, and includes the steps of: feeding (110) a continuous web of substrate material, cutting out (120) the continuous web to define a plurality of substrates by rotating a cutting wheel having multiple cutting dies arranged circumferentially, conveying (130) the defined substrates by a conveyor, and lifting (140) the defined substrates from the conveyor by rotating a suction wheel having multiple suction areas arranged circumferentially.

Abstract: A susceptor (14) for insertion into an aerosol generating material portion (13) of an article (1) is described, the susceptor (14) comprising a coating on at least 20% of the outer surface of the susceptor, wherein the coating comprises an aerosol generating and/or aerosol modifying material and which has a thickness of 300 microns or less. A method of forming the susceptor (14), an article (1) comprising the susceptor (14), a method of manufacturing the article (1), and an aerosol generating system comprising the article are also described.

Abstract: Provided are a flavored sheet with improved surface roughness, a smoking article including the same, and a method of manufacturing the same. A method of manufacturing a flavored sheet according to some embodiments of the present disclosure may include preparing a sheet composition by mixing a hydrocolloid material, a solvent, a powdered material, and a flavor and drying the prepared sheet composition. The powdered material may improve the surface roughness of the flavored sheet, thereby ultimately enhancing the mixability of the flavored sheet with respect to a cut filler-type tobacco material.

Abstract: Disclosed in the present invention is an aerosol generating device, comprising a housing and an aerosol medium, wherein one end of the housing is open, and an accommodating cavity and a heating body are arranged in the housing; the aerosol medium comprises an aerosol generating matrix segment and an aerosol extracting segment, a hollow cavity being disposed in the aerosol extracting segment, and the outer side wall of the aerosol extracting segment being provided with aerosol flow guide holes and air flow guide holes both in communication with the hollow cavity; after the aerosol medium extends into the accommodating cavity from the opening, the aerosol generating matrix segment is located in a heating area of the heating body, and the aerosol can permeate from the outer side wall and end face of the aerosol generating matrix segment; the outer side wall of the aerosol medium has a gap with the inner wall of the housing and is in sealed fit with the housing at the open end face; the aerosol flow guide holes a

Abstract: An aerosol-generating composition including an aerosol-generating material and a fibrous susceptor material, as well as a process for making the aerosol-generating composition.

Abstract: A component for use in a non-combustible aerosol provision system including at least one helically-wound strip having aerosol-generating material. An article, a system, and a method for forming a component are also described.

Abstract: An aerosol-generating composition having aerosol-generating material including a binder and an aerosol former and at least one susceptor at least partially embedded in the aerosol-generating material.

Abstract: An article for use in an aerosol provision system includes a rod of aerosol generating material having a distal end, and a cavity that extends into the rod of aerosol generating material from the distal end. The invention also includes a system having a non-combustible aerosol provision device, and the article for insertion into the non-combustible aerosol provision device. A method of manufacturing the article including a rod of aerosol-generating material includes extruding the aerosol-generating material through a die head and over a mandrel to form a cavity extending through the aerosol-generating material.

Abstract: An article for use in a non-combustible aerosol provision system that includes an aerosol provision device. The article includes a rod of aerosol-generating material having a distal end for insertion into the non-combustible aerosol provision device such that a heating element of the device extends into the rod of aerosol-generating material through said distal end. The article includes a plug at said distal end of said aerosol-generating material that is configured such that the heating element extends into the rod of aerosol-generating material through the plug. A system including a non-combustible aerosol provision device having a heating element; and an article including a rod of aerosol-generating material is also disclosed.

Abstract: An article for use in a non-combustible aerosol provision system that includes an aerosol provision device. The article includes a rod of aerosol-generating material having a distal end for insertion into the non-combustible aerosol provision device such that a heating element of the device extends into the rod of aerosol-generating material through said distal end. The article includes a cavity extending in a longitudinal direction into the rod of aerosol-generating material from said distal end to receive the heating element. A system including a non-combustible aerosol provision device having a heating element, and an article according to the invention, together with a method of manufacturing an article according to the invention is also disclosed.

Abstract: Component (2) for a non-combustible aerosol provision article (1), and a method of forming the component. The component comprises: a body (7) formed from a sheet of aerosol-generating material, the body comprising a void (8); and the at least one tube (11) located in the void within the body. The sheet of aerosol-generating material comprises an internal edge at least partially defining a closed end of the void. The void comprises an open end in the plane of an end of the body. The application also discloses an apparatus for manufacturing the component.

Abstract: The present invention relates to a component (3) for a non-combustible aerosol provision article, and a method of forming the component. The component comprises: a core section (26) extending longitudinally: and an outer section (27) extending longitudinally comprising an aerosol-generating substrate which surrounds the core section and is configured to generate aerosol when heated. The core section comprises a first material configured to receive a heating element. The method comprises: providing an assembly comprising a sheet of aerosol-generating substrate and a first material: and arranging the sheet of aerosol-generating substrate and the first material into a component such that the sheet of aerosol generating substrate forms an outer section, which surrounds a core section formed by the first material.

Abstract: An article (2) for use in a non-combustible aerosol provision system is described. the article comprising: an aerosol generating material (3): a heating element (13) for heating the aerosol generating material: and an electrical connector arrangement (14) for releasably connecting the heating element to an electrical power source. Also described is a non-combustible aerosol generating system comprising the article. a method of manufacturing the article. a heating element for use in a non-combustible aerosol provision system, and a non-combustible aerosol provision system comprising the heating element.

Abstract: The present invention relates to an e-cigarette cartridge. The e-cigarette cartridge is composed of a diversion section, a smoke-forming base section, a hollow section, and a filter tip section that are sequentially arranged in a packaging member. The present invention provides a plurality of structures of an e-cigarette cartridge, where the invention 1 discloses a structure of an e-cigarette cartridge commonly used for a resistance or electromagnetic smoking set with a plug-in central heating or a circumferential heating device. The inductor in the cartridge of the structure has a closed end and an open end. When heating is conducted with the plug-in smoking set, the heating plate or the heating needle of the smoking set can be smoothly inserted into the smoke-forming base material from the opening end without being blocked. In this case, the inductor can serve as a cooling plate so as to better transfer heat.

Abstract: This non-combustion-heating-type stick comprises a substrate part including an aerosol source, a tubular cooling part for cooling vapor generated due to the substrate part being heated to generate an aerosol, and a filter part through which the aerosol passes. An open hole through which air is channeled from the exterior to the interior is formed in the cooling part at a position that is at least 7 mm from the boundary between the cooling part and the filter part, or that is within 13 mm from the boundary between the cooling part and the substrate part.

Abstract: A flavor generation article configured to generate a flavor by being heated is provided. This flavor generation article includes a through-hole in which a heater can be inserted, and a tubular elastically deformable sheet defining the through-hole. The elastically deformable sheet is elastically deformable in a thickness direction thereof.

Abstract: A closure bottom part is disclosed for an essentially rotationally symmetric water container of a water pipe, comprising a closure element extending in an axial direction having a continuous opening in an axial direction and characterized in that the closure bottom part comprises a clamping means having a circumferential clamping element modifiable in a radial direction, which is configured to, in a state where it is mounted to the water container, create a radially directed clamping force in order to clamp the closure bottom part between opposing walls of the water container or in order to clamp the water container between opposing walls of the closure bottom part, wherein the clamping force is based on a modification of the diameter of the clamping element in a radial direction, further comprising a displacement element displaceable in an axial direction with respect to the clamping element, which is configured to modify the clamping element in the radial direction as a result of an axial displacement of th

Abstract: Packaging for a non-combustible aerosol provision system, the non-combustible aerosol provision system having a heating element for heating an aerosol generating material, the packaging including means for extracting the heating element from the non-combustible aerosol provision system for disposal.

Abstract: An ashtray according to the principles of the invention includes a container portion having two internal sections where the container is configured to receive a first lid. The first lid includes topical features for use as an ash tray and defines holes to allow ashes to drop into section of the container. In one embodiment, the first lid also includes a second section covered with a hinged cover. This section defines an aperture to another portion of the container which is preferable configured to store accessories. A second lid is configured to cover the first lid. When the second lid covers the first lid, the ashtray is substantially odor free.

Abstract: An ashtray according to the principles of the invention includes a container portion having two internal sections where the container is configured to receive a first lid. The first lid includes topical features for use as an ash tray and defines holes to allow ashes to drop into section of the container. In one embodiment, the first lid also includes a second section covered with a hinged cover. This section defines an aperture to another portion of the container which is preferable configured to store accessories. A second lid is configured to cover the first lid. When the second lid covers the first lid, the ashtray is substantially odor free.

Abstract: The present disclosure relates to a snus container (1), comprising: a body (11) defining a first compartment (110); a first lid (12) adapted to be releasably attached to the body (11) so that it closes the first compartment (110), the first lid (12) defining a second compartment (120) separated from the first compartment (110), and a second lid (13) pivotably coupled to the first lid (12) to be able to, upon pressing an actuation region (131) of the second lid (13), to pivot about a pivot axis (P) from a closed position. in which the second lid (13) closes the second compartment (120), to a semi-open position, wherein the second lid (13) is pivotably coupled to the first lid (12) by means of a snap-in coupling (122, 132) enabling the second lid (13) to reversibly detach from the first lid (12) when the second lid (13) is in the semi-open position. A method (S0) of manufacturing said snus container (1) and a mould (100) to be used in said method (S0) is also disclosed.

Abstract: An aerosol generating device generates an aerosol from aerosol-generating material. The device has a receptacle including a peripheral wall defining a heating zone for receiving at least a portion of the aerosol-generating material. An elongate rib protrudes into the heating zone. The elongate rib has a locating face arranged to space the heating zone from the peripheral wall and to provide an airflow path between the article and the peripheral wall. The elongate rib extends at least partially circumferentially about the peripheral wall.

Abstract: A capsule for an aerosol-generating device may include a housing defining inlet openings, outlet openings, and a chamber between the inlet openings and the outlet openings. The chamber may have a longest dimension extending from at least one of the inlet openings to a corresponding one of the outlet openings. An aerosol-forming substrate may be disposed within the chamber of the housing. A heater may extend into the housing from an exterior thereof. The heater includes a first end section, an intermediate section, and a second end section. The intermediate section may be disposed within the aerosol-forming substrate in the chamber. An aerosol-generating device may include the capsule, a mouthpiece, and a device body, wherein the mouthpiece is configured to engage with the capsule, and the device body is configured to receive and retain the capsule and the mouthpiece.

Abstract: A method of manufacture of a product for use in the manufacture of an article for use in a non-combustible aerosol provision system is provided. The product includes aerosol generating material and a carrier. The carrier includes a base layer and a carrier layer, and the carrier layer is releasably attached to the base layer. The method includes the following steps: (a) the carrier is provided; (b) an aerosol generating material is applied to a support surface of the carrier layer of the carrier; and (c) the carrier and aerosol generating material is configured for storage.