Abstract: A food freshness maintenance system is proposed. The system may include a chamber configured to accommodate food and a freshness maintenance device installed in the chamber. The freshness maintenance device may include a main body including an inlet through which air flows in and an outlet through which the air is discharged. The freshness maintenance device may also include an electromagnetic wave module, installed at the inlet of the main body, for ionizing food freshness reducing materials included in the air by emitting electromagnetic waves to the air. The device may further include a collection module, installed at the outlet of the main body, for collecting the ionized food freshness reducing materials from the air.

Abstract: Fruit ripens as a result of the production of ethylene. It is often desirable to slow the ripening process in order to extend the shelf life of fruit to be sold. One method of slowing the production of ethylene is to increase the concentration of CO2 in the ambient atmosphere. However, this can endanger humans working with the fruit. Instead, a method of supplying CO2 to harvested fruit in a way which does not increase the concentration of atmospheric CO2 is provided. Water is infused with CO2 and then sprayed onto the fruit. The invention can more generally be applied to other grocery produce so as to reduce spoilage of the produce.

Abstract: A lipid composition includes, by weight of the lipid composition: from 30 wt % to 70 wt % a first lipid component; from 10 wt % to 40 wt % a sweetening substance; from 5 wt % to 20 wt % water; from 0.1 wt % to 1.2 wt % an emulsifier; and 1.5 wt % to 11 wt % a second lipid component. The emulsifier has a SFA content of less than 90 wt %. The second lipid component has a SFA content of at least 90 wt %, and fully saturated fatty acids with a carbon chain of more than 16 carbons account for at least 33.3 wt % of the SFA content of the second lipid component by weight. The molar amount of the second lipid component accounts for from 2.2 mol % to 15 mol % of the total molar amount of the first lipid component, the emulsifier and the second lipid component.

Abstract: Water-based release coatings are disclosed. The water-based release coatings include a homogenous blend of water, a surfactant comprising saponin glycosides, and lecithin. The mixture of saponin glycosides are preferably derived from the Quillaja plant. The release coatings can be used for reducing or preventing build-up on a cooking surface.

Abstract: An oil and/or fat composition having a good meaty flavor and a grilled flavor. The oil and/or fat composition includes an oil and/or fat, sulfurol, and 2,6-dimethoxyphenol.

Abstract: An object of the present invention is to provide a solid composition that provides excellent floral aroma when added to a medium such as water. In the solid composition, linalool and 1-penten-3-one are incorporated, and a weight ratio of linalool content to 1-penten-3-one content is adjusted to not less than 30.

Abstract: A method for making a coffee beverage with a filter-coffee taste uses a coffee machine that has a brewing unit with a brewing chamber and a plunger which is movable in the brewing chamber and is intended for setting a brewing-chamber volume. The brewing chamber is filled with ground coffee and water is fed into the brewing chamber for the purpose of extraction in the course of a brewing process. During at least one brewing phase, the plunger is arranged so that the volume of the brewing chamber is greater than the volume of the ground coffee in a loosely filled state in the brewing chamber after filling with coffee. The brewing process comprises several brewing phases, in which water with different flow rates is made to pass through the ground coffee. The change between the brewing phases is performed by measuring instruments detecting and/or determining a physical variable.

Abstract: Chewable compositions or specifically chewing gum contains a combination of beauty ingredients that are useful for protecting and/or maintaining healthy skin. More particularly, the chewing gum comprises a combination of collagen, Vitamin C, and Vitamin E, which may be useful for maintaining skin elasticity and protecting the skin from oxidative stress.

Abstract: An object of the present invention is to provide an oily food that imparts an unprecedented characteristic texture in frozen dessert applications. By containing a sucrose fatty acid ester having an HLB of 3 or less and saccharides and setting the particle size of the solid content to a specific size or more, an oily food for frozen desserts having a new texture with quality defects having been improved can be obtained.

Abstract: The present disclosure provides meat alternative formulations and methods of producing the meat alternative formulations. The meat alternative formulations can include heme protein, plant-based protein, plant-based fiber, plant-based connective tissue analog, fat, and other ingredients which impart meat-like qualities. The meat alternative formulations may also exclude species, such as free cysteine, which can mask or otherwise alter these meat-like qualities. Some meat alternative formulations disclosed herein lack free amino acids, such as those containing sulfur, and free sugars above certain threshold amounts.

Abstract: The present invention is directed to plant-based vegan egg compositions and methods of producing such compositions. The plant-based vegan egg compositions of the invention comprise tofu, flour, water, kala namak, a plant-based cream, tapioca starch, corn starch, natural yellow food colouring, white pepper powder, garlic powder, onion powder and a gum. In specific embodiments of the invention, the vegan simulated beaten egg compositions are used for producing an omelette, an egg patty, or shreds.

Abstract: Disclosed are orally dissolving protein extrudates, methods of making the orally dissolving protein extrudates, and edible foods containing the orally dissolving protein extrudates. The orally dissolving protein extrudates can contain milk protein concentrate and be made using supercritical fluid extrusion. The supercritical fluid extrusion can be with a dispersing agent that is a calcium chelating agent such as sodium hexametaphosphate.

Abstract: The present invention relates to a short coat hanger type die for making a meat analogue, said die comprising an insert or main body, a conic core with a circular symmetry, wherein the flow path is defined by the insert and the core and wherein the insert and the core comprise a first interior surface and a second interior surface, respectively, and wherein the first interior surface and/or the second interior surface comprise multiple small-scale variations of amplitude in the height of their surface, thereby disrupting the flow path. Methods of making meat analogues comprising vegetable protein are also provided.

Abstract: A crisp proteinaceous food product in which egg white proteins constitute the majority of total proteins present is described. The food product has a bulk density of from 120 to ˜500 g/L and includes water, expanded starch, and denatured proteins. Ovalbumin constitutes at least 33% (w/w) of the proteins. Expanded starch can constitute at least 35% (w/w) of the food product.

Abstract: The present invention relates to methods and compositions for improving the quality of meat obtained from an animal. In one aspect, the method relates to feeding an animal a diet containing calcium nitrate. In one aspect, the method relates to improving the redness of the meat color.

Abstract: The invention relates to a sachet (1) for a mobile supply of liquid for dogs in particular. The sachet comprises a casing (2) and a core medium (3) which is surrounded by the casing. The casing (2) is made of an edible membrane, and the core medium (3) is made of a gelled liquid substance.

Abstract: Provided are a powdered sesame beverage composition with a reduced fat and oil content, ease of drinking, and excellent handleability and a method for producing the same. A powdered beverage composition according to the present invention is a powdered beverage composition containing a ground product of sesame, and the ground product of sesame is in a non-paste form and has an oil content of smaller than 30% by mass relative to the total mass of the ground product, a 50% cumulative diameter ranging from 8 to 30 ?m, preferably 8 to 20 ?m, and a 90% cumulative diameter ranging from 50 to 150 ?m.

Abstract: The present invention aims to provide a beverage with an enhanced alcoholic sensation and a method of enhancing an alcoholic sensation of a beverage. The present invention relates to, for example, a beverage containing one or more C8-C18 fatty acids at a total concentration of 100 ppb or more and one or more C12-C18 fatty acid ethyl esters at a total concentration of 100 ppb or more, wherein a concentration of a fatty acid with a highest content among the fatty acids is less than 500 ppb.

Abstract: A botanical beverage formulation include an enzyme-hydrolyzed tiger nut beverage at a quantity of 90% to 99% by weight of the total botanical beverage formulation and at least one soluble fiber at a quantity of 0.1% to 8% by weight of the total botanical beverage formulation.

Abstract: A method for producing a modified wheat flour of the present invention includes a first heating step of heating a raw material wheat flour under hermetically sealed conditions so that the temperature of the raw material wheat flour exceeds 100° C. and a second heating step of heating the raw material wheat flour from the first heating step under atmospheric pressure conditions so that the temperature of the raw material wheat flour is in a range of 90° C. to 120° C. Preferably, the method includes a step of adjusting the moisture content of the raw material wheat flour to 12 to 22 mass % prior to the first heating step. According to the present invention, it is possible to produce fried coated food in which a coating has excellent adhesion to a solid ingredient and also has an excellent texture.

Abstract: The present disclosure generally relates to an improved cell-culture growth medium, for example, for the production of cell-based meat, and other cultivated products, or applications. For example, certain embodiments are directed to a cell culture growth factor supplement comprising platelet lysate (PL) and platelet rich plasma (PRP). Such solutions may be used, for example, to increase the cellular biomass in a bioreactor by enhancing the rate and frequency of cellular proliferation. In some embodiments, platelet-rich plasma is isolated from the whole blood of a living animal. The platelets within the platelet-rich plasma may be concentrated, for example, by centrifugation, to produce a platelet concentrate. In some embodiments, the platelet concentrate can be cultivated and activated using an agonist to release growth factors. In some embodiments, the growth factor solution can be separated from the platelets and added to a bioreactor containing a cell-based meat product.

Abstract: One or more methods are disclosed for producing a pre-cooked and coated meat product that can be later heated in a dry-heat type oven appliance, resulting in a meat product with a coating that mimics an oil fried product. Pre-selected meat cuts can be marinated and coated, such as with a breading or batter. The crust of the coated product can be quick frozen, and subsequently cooked to brown and cook the coating and produce a desired color. The cooked and coated product can be vacuum sealed in cooking barrier film and sous vide cooked. The resulting product maintains the color and crispness of an oil fried product when it is later heated for eating, such as in an oven or air-fryer.

Abstract: Methods and compositions for the production of non-meat consumable products are described herein. A meat substitute is described which is constructed from a muscle analog, a fat analog, and a connective tissue analog.

Abstract: This document relates to food products containing highly conjugated heterocyclic rings complexed to an iron ion and one or more flavor precursors, and using such food products to modulate the flavor and/or aroma profile of other foods. The food products described herein can be prepared in various ways and can be formulated to be free of animal products.

Abstract: To provide a sheet-shaped food product which can retain properties and flavor of a raw food material, and has high flexibility. A sheet-shaped food product having a laminate structure in which two sheets each comprising a raw food material and a binding agent and substantially comprising no moisture retention agent are overlapped with each other and integrally formed, both two sheets having irregularities on an overlapping surface, wherein voids are formed between the overlapping surfaces of the two sheets correspondingly to each irregular shape, a mass ratio (WA/WT) of a dry mass (WA) of the raw food material to a total dry mass (WT) of the sheet-shaped food product is 85% or more, a mass ratio (WA/WB) of the dry mass (WA) of the raw food material to a dry mass (WB) of the binding agent is 7.4 or more and 13.5 or less, and a moisture content is more than 6.0% by mass and 10.0% by mass or less.

Abstract: Disclosed herein are a non-bee made honey formulations comprising fructose in an amount from about 20% to about 55% w/w, glucose in an amount from about 20% to about 40% w/w, one or organic acids in an amount from about 0.001% to about 5% w/w, one or more polyphenols in an amount from 0.001% to about 5% w/w; and water, up to an amount to complete. The formulation may comprise protein in an amount less than less than 0.17% w/w, and comprise the one or more polyphenols are present in a concentration of at least 0.4 mM. The formulation may closely approximate natural bee-made clover honey by taste, aroma, flavor, texture, mouthfeel, color, and overall appearance. Also disclosed herein are methods of making the bee made honey formulations.

Abstract: This disclosure relates to sugar-free sweetener compositions that have substantially the same taste, mouth feel and texture as simple syrup and leave a minimal or negligible aftertaste. The disclosure further relates to methods for making the sugar-free sweetener compositions of the present disclosure and methods for sweetening a beverage or food product using the sugar-free sweetener compositions of the present disclosure.

Abstract: Compositions and uses for steviol glycoside compounds having four glucopyranose residues attached via the number 13 carbon (C13) of the steviol moiety and a second group of two or three glucopyranose residues attached via the number 19 carbon (C19) of the steviol moiety are described, and exemplified by compounds SG101-104. A steviol glycoside composition including one or more of compounds SG101-104 in combination with other steviol glycosides including other rebaudiosides can be used as a sweetener composition to sweeten other compositions (sweetenable compositions) such as foods, beverages, medicines, oral hygiene compositions, pharmaceuticals, nutraceuticals, and the like.

Abstract: The present invention relates to the use of naringenin for improving the taste quality of phloretin. Additionally, the present invention relates to a method for improving the taste quality of phloretin. Furthermore, the invention relates to aroma compositions containing naringenin and phloretin as well as semi-finished and finished products containing the aroma compositions.

Abstract: The present disclosure relates to an edible coating composition comprising precipitated calcium carbonate particulate material, wherein the BET surface area of the precipitated calcium carbonate particulate material is about 15 m2/g or less, a suspension comprising the edible coating composition and at least one solvent, an article which is at least partially coated with the edible coating composition or the suspension, and a process for producing an article, wherein the article is at least partially coated with the suspension. The present disclosure is furthermore directed to the use of the precipitated calcium carbonate particulate material (i) for at least partially replacing TiO2 in edible coatings of nutraceutical products, pharmaceutical product, and/or food products and (ii) in an edible coating composition for improving the opacity of coatings and/or reducing crack formation of coatings.

Abstract: The present disclosure provides a formulated pectin for reducing food GI, comprising low-ester pectin and metal salt of bivalent/trivalent cation, with or without soluble polysaccharides. The components of the formulated pectin, according to the present disclosure, are synergistic with each other and can be added to a carbohydrate-based medium and high GI food to achieve the effect of lowering the GI value of the food through a unique physical reaction in the gastrointestinal tract, thereby obtaining a corresponding low GI food. In preparing the low GI food containing said formulated pectin of the present disclosure, only a small amount of said formulated pectin is required to be added to the raw material, and then customarily cooked or baked, allowing little effect on the processing, and almost no impact on the food taste and status. The food can be effective over a wide range of cooking temperatures.

Abstract: A method of alleviating symptoms of, or treating, pancreatic beta-cell damage in a subject includes a step of identifying a subject having pancreatic beta-cell damage. Multiple cycles of a diet protocol are administered to the subject. The diet protocol includes administering of a fasting mimicking diet and a re-feeding diet where the fasting mimicking diet is provided for a first time period and the re-feeding diet is provided for a second time period.

Abstract: A substance processing system includes a pressurizer configured to pressurize air and a processing chamber configured to process a substance. The system also includes a heat exchanger coupled between the pressurizer and the processing chamber. A nozzle is coupled to the processing chamber such that output from the nozzle comprises a substantially even pressure distribution.

Abstract: A substitute food product for potatoes is made of fresh plantain and/or green banana, and a production process for such a product is shown.

Abstract: A method to cast a sheet of a material containing alkaloids includes: providing a casting box; providing a casting element connected to the casting box; providing a movable support facing the casting element; introducing the slurry in the casting box through an inlet and along a supply direction forming an angle with a horizontal plane comprised between about ?45 degrees and about +45 degrees; and casting the slurry on the movable support by means of the casting element.

Abstract: The present invention relates to a tobacco media and an aerosol-generating article including the same, and more particularly to a tobacco media for use in a non-combustible aerosol-generating article. The present invention is directed to a tobacco medium including a pulverized tobacco material and a pH adjuster, such that the tobacco medium includes at least 70 wt % of the pulverized tobacco material on a dry weight basis, the pulverized tobacco material includes at least 4 wt % of nicotine on a dry weight basis, the tobacco medium includes at least 2.8 wt % of nicotine on a dry weight basis, and a PH of the tobacco medium is in the range of 6 and 9.

Abstract: Provided are a cartridge including a liquid storage including an aerosol generating material, and an atomizer configured to generate an aerosol from the aerosol generating material, in which the aerosol generating material includes menthol, a flavoring agent, propylene glycol (PG), and vegetable glycerin (VG), and an aerosol generating system including the same.

Abstract: The invention relates to a method for producing an aerosol-forming substrate comprising: providing a cellulose based strengthening agent, providing a binder, mixing of hydroxypropylmethyl cellulose, water and an aerosol-former to form a first slurry, the first slurry having a viscosity of between 0.9 Pa s and 5 Pa s, and combining the cellulose based strengthening agent, the binder and the first slurry in order to obtain a final slurry, and drying the final slurry to obtain the aerosol-forming substrate. This method provides a first slurry having reduced viscosity and less water content.

Abstract: An aerosol generating material is disclosed containing a reconstituted cocoa bean husk material. The reconstituted material can contain extracted cocoa husk fibers in combination with web building fibers, such as softwood fibers. The reconstituted cocoa husk material is capable of generating an aerosol, such as a smoke, that has a very mild and neutral taste without any harsh components. The reconstituted cocoa husk material contains no nicotine and produces lower tar than conventional tobacco materials. The material can be used as a carrier for delivering various active agents in an aerosol generated by the material in a controlled, consistent and uniform manner.

Abstract: An aerosol-generating article and an aerosol generation device used therewith are provided. The aerosol-generating article according to some embodiments of the present disclosure may include a tobacco rod including a cavity segment filled with tobacco granules and a filter rod. Here, a filling rate of the tobacco granules in the cavity segment may be 80 vol % or lower, and in this case, since a vortex is generated inside the cavity segment upon a puff, the plurality of tobacco granules can be uniformly heated.

Abstract: A smoking article according to an example embodiment includes a medium receiver filled with a plurality of medium granules, a humectant receiver on one side of the medium receiver and configured to generate an aerosol and a filter on the other side of the medium receiver. The plurality of medium granules have an atypical shape.

Abstract: The present invention relates to as consumable for an aerosol generating device comprising particles of at least one electrically conductive material, at least one binding agent for binding the particles, at least one aerosol forming agent and at least one flavorant material.

Abstract: An aerosol-generating article according to an aspect of the present disclosure may include a tobacco rod, a front end plug disposed at a first side of the tobacco rod, a filter rod disposed at a second side of the tobacco rod, and an aerosol transfer tube disposed inside the tobacco rod and allowing aerosols to be moved therethrough.

Abstract: A cigar holder includes a top jaw assembly, the top jaw assembly including first opening on a first side and a second opening on a second side and a bottom jaw assembly, the bottom jaw assembly including a first opening on a first side and a second opening on a second side; a spring; a spacer element, the spacer element including a hollow center and the spacer element placed inside an opening in a center of a spring and positioned adjacent the first opening and the second opening of the top jaw assembly and positioned adjacent the first opening and the second opening of the bottom jaw assembly; and a rivet, the rivet including a main body, a fixed first end and a detachable second end, the rivet configured to be positioned in the hollow opening of the spacer element

Abstract: A releasable mouthpiece locking mechanism comprises one or more pairs of flexible, hooked arms that can be disposed in an interior portion of a mouthpiece housing. The arms can engage a tube of a vaporization cartridge to lock the vaporization cartridge and can be radially displaced to release the vaporization cartridge.

Abstract: A capsule for an aerosol-generating device may include a housing defining inlet openings, outlet openings, and internal channels between the inlet openings and the outlet openings. The internal channels are configured to hold an aerosol-forming substrate. The housing is configured to facilitate a heating of the aerosol-forming substrate via conduction and/or convection so as to generate an aerosol.

Abstract: An atomizer/liquid portion for an electronic smoking device (10) is described and electronic smoking devices. Of the atomizer/liquid reservoir portion (14) and the electronic smoking devices, each has a liquid reservoir (34) for storing a liquid, and an atomizer (26) comprising a capillary element (30) and a heating coil (28). The capillary element (30) is configured to capillary draw the liquid from the liquid reservoir (34) towards the heating coil (28). The capillary element (30) comprises different metal meshes (310, 320, 330, 340) differing in capillarity. The different capillary actions result in an overall capillary action which is directed from the ends of the capillary element (30) towards a central portion of the capillary element (30).

Abstract: An atomizing device includes a housing, a divider and a heating element. The housing includes a housing body and a tail cap, and the tail cap has a first air inlet hole, a second air inlet hole and an air outlet hole. A first air passage is formed between the housing body and an outer side wall of the divider, and the first air passage communicates with the first air inlet hole. A second air passage is formed between the heating element and an inner side wall of the divider, the heating element has a middle air passage, the second air passage communicates with the second air inlet hole, the middle air passage communicates with the air outlet hole, the first air passage and the second air passage separately communicate with the middle air passage, and the middle air passage is configured to accommodate a to-be-atomized object.

Abstract: An aerosol generation system including a tubular member having an opening into which an aerosol-generating base material containing an aerosol source can be inserted and a heating unit, wherein the cylindrical member has a bottom wall that closes at least part of an end opposite to the opening, the bottom wall is provided with a protrusion projecting from the outer surface of the bottom wall, the heating unit is provided with a location corresponding to the protrusion, and the heating unit is arranged around the tubular member in a state in which the protrusion of the tubular member is associated with the location provided at the heating unit that corresponds to the protrusion.

Abstract: An aerosol delivery device includes an electrical power source, an induction receiver configured to receive a substrate including an aerosol precursor composition such that the induction receiver is in proximity to the substrate, and a wireless power transmitter including an induction transmitter. The induction transmitter is configured to removably receive the induction receiver such that the induction transmitter surrounds the induction receiver. The induction transmitter receive electrical current from the electrical power source that causes the induction transmitter to generate an oscillating magnetic field, and the induction receiver generates heat via eddy currents induced at the induction receiver when exposed to the oscillating magnetic field and thereby heats the aerosol precursor composition to produce an aerosol. Related methods are also provided.