Abstract: The invention provides improved insecticide compositions comprising an insecticide and an arthropod repellent, an optional solvent, and/or their ingredients. The present invention also includes compositions methods of killing the insects.

Abstract: A portable, high temperature oven includes a cook chamber, a chimney, a motor assembly, and a removable firebox. The motor drives a cook plate within an interior space of the oven. The motor is positioned outside of the cook chamber. The motor drives the cook plate through an insulative coupler.

Abstract: One or both of the rollers of a dough rolling apparatus has a pressurized fluid in an interior of the roller.

Abstract: Described herein is a machine for forming doughs for oven-baked products, of the type including a forming roller provided with mobile pistons for providing first and second forming cavities, a first hopper for feeding a first dough to the forming roller, a second hopper (60) for feeding a second dough to the forming roller, and a conveyor belt for feeding the semi-finished products formed in the forming roller to a subsequent station. The machine further includes a knife associated to the first hopper and a knife associated to the second hopper.

Abstract: A printhead for a 3D printer includes two large walls and two small walls that define between them a right-angled parallelepipedal cavity. Each small wall is produced from an electrically non-conductive material, and each large wall includes a central wall and two lateral walls on either side of the central wall. Each lateral wall is produced from electrically non-conductive material. The two central walls: face each other, are produced from an electrically conductive material, and are electrically connected to an electricity generator that generates an alternating current and an electrical potential difference between them.

Abstract: A vegetable snack product includes a base starch, corn flour, whole vegetable flour other than potato and corn, vegetable powder other than potato and corn. The vegetable snack product provides at least 15% of real vegetables exclusive of potato and corn and has a bulk density between about 60 g/L to about 84 g/L. An exemplary method of making a vegetable snack product includes hydrating a dry mix containing a base starch, corn flour, whole vegetable flour other than potato and corn, and vegetable powder other than potato and corn to form a dough containing from 31.5% to 35.5% of moisture. The dough may be extruded through a die slot to form a continuous sheet that may be cut to form individual snack sized pieces, which are then fried pieces to form a vegetable snack product.

Abstract: A method and apparatus are provided for thermal treatment of poultry appendages, such as chicken feet or paws. In this regard, the apparatus may include a thermal transport assembly that may be structured and dimensioned to be filled with a thermal treatment liquid (e.g., water, or the like) that is regulated at a designated target temperature. The poultry appendages may be pumped from a picker assembly to the thermal transport assembly such that the appendages are at least partially submerged in the thermal treatment liquid while being transported through the thermal transport assembly. The thermal treatment liquid may be maintained at a specified temperature, and the thermal transport assembly may be operated such that the poultry appendages are at least partially submerged in the thermal treatment liquid for a specified amount of time.

Abstract: In a method for producing a product (5.1-5.3), containing a food in a skin (10), on a string, wherein successive products (5.1-5.3) are separated from one another by a tie-off region (3), a taut thread (4) should be wound around the tie-off region (3), multiple times over its length(S), and said thread should be continued from product (5.1-5.3) to product (5.1-5.3).

Abstract: The present invention relates to a solid soluble compound for application as a carrier of active agents or multifunctional coating on plant and fruit structures and method of obtaining thereof comprising a polysaccharide which is modified in situ during the obtaining of said composite material (A) together with a plasticizing agent and a surfactant agent wherein the polysaccharide is in a ratio of 20% to 40% w/w, the plasticizing agent is in a ratio of 2% to 23% w/w, and the surfactant agent is in a ratio of 2% to 23% w/w. The invention also relates to the multifunctional coating (B) comprising a composite material (A) and a solvent, and wherein both the composite material (A) and the multifunctional coating (B) may have additional active agents and nutritional agents. The invention relates to the method of preparation of the composite material (A), wherein the chemical modification of the polysaccharide is performed in situ using a chemical modifying agent.

Abstract: The present invention relates to improvements in irradiation of grain or seeds, including (but not necessarily solely) grains or seeds for ingestion by animals. More particularly, the invention relates to an apparatus for, methods of irradiating grain or seeds, and the modified grain or seeds which have been produced by the methods and apparatus described herein.

Abstract: The present disclosure relates to microencapsulated compositions comprising one or more hydrophobic materials encapsulated by an encapsulant, wherein the encapsulant comprises one or more modified proteins and/or peptides; and wherein the one or more modified proteins and/or peptides are obtained from a starting protein by subjecting the starting protein to a high shear process, such that the average particle size of the one or more modified proteins and/or peptides is reduced relative to the starting protein.

Abstract: The disclosure relates to a method of automated on-farm production of a plurality of types of dairy products on demand, comprising the automated steps of receiving an electronic order for a dairy product from a consumer; filling a tank with milk directly from milking; filling a batch of containers from the tank; passing the batch of containers through at least one processing module configured to apply a processing step adapted to the dairy product ordered; storing the processed contents of the batch of containers in a controlled-atmosphere module; and on request from the consumer on site, conditioning the processed contents of the batch of containers in a form suitable for presentation to the consumer.

Abstract: The present invention is a yogurt product that may be consumed by dogs and other mammalian pets. The yogurt product is in an unflavored form comprising as essential constituents: (A) 0% to 88% by weight water; (B) 0.2% to 25% by weight of a no-fat protein component selected from the group consisting of skim milk and cultured skim milk; (C1) 0.001% to 6% by weight sugar component comprising: (C1) 0.001% to 6% polydextrose and (C2) 0.001% to 6% Glycoses and Galactoses; (D) 2% to 8% by weight milk derived solids; (E) 0.2% to 2.5% by weight stabilizers and emulsifiers; and (F) at least one probiotic microorganism. The yogurt product may be refrigerated and served as a mousse, frozen dessert, or as a fermented yogurt drink similar to Ayran or Kefir. A method for producing the yogurt product is also disclosed herein.

Abstract: The present invention relates to a process for roasting coffee, in particular to roasting unroasted coffee beans in the presence of superheated steam followed by roasting without steam. Further aspects of the invention are a roast coffee and a container for use in a beverage preparation device, the container containing the roast coffee.

Abstract: A coated pita chip and method of producing it are presented herein. A pita chip may be coated with a sugar-based syrup or chocolate. If the pita chip is coated with a sugar-based syrup, the coated chip may be baked or cooled to harden and bond the coating to the chip. If the pita chip is coated with a chocolate coating, the pita chip is cooled to harden and bond the chocolate to the chip. Additional food items, inclusions, such as nuts, dried fruit pieces, granola, seeds, spices and the like may be adhered to the chip by the hardened coating.

Abstract: There is herein described a demoulding apparatus and dislodging apparatus for demoulding (i.e. removing) a moulded product with a soft and/or elastic consistency from a cavity in a mould. In particular, there is described a demoulding apparatus and dislodging apparatus for demoulding (i.e. removing) a moulded product with a soft and/or elastic consistency from a cavity in a mould by performing a deformation on the moulded products in cavities via any form of movement, disturbing and/or nudging resulting in the breaking of any adhesion point between the moulded products and the cavities.

Abstract: A floss machine includes a base, a head assembly, and a controller. The head assembly is associated with the base and includes a head unit, a heating element, and a motor. The head unit is rotatably coupled with the base and defines a sugar reservoir. The heating element is associated with the head unit and is configured to selectively heat the sugar reservoir. The motor is operably coupled to the head unit to facilitate selective rotation of the head unit relative to the base. The controller is electrically coupled with the heating element and the motor and is configured to operate the head assembly in one of a floss production mode and a standby mode.

Abstract: The present disclosure relates to frozen dessert products that include enzyme-hydrolyzed egg yolk. Other primary ingredients include one or more fats and one or more sweeteners. The dessert products exhibit a slower melting rate and a remarkably superior mouthfeel and other sensory attributes.

Abstract: The invention relates to a method of preparing a whey-derived composition enriched with respect to whey phospholipids by membrane filtration, and preferably also enriched with respect to other membrane components from whey. The membrane filtration is furthermore followed by a special microfiltration-based germ filtration which the inventors have found to be efficient for reducing the microbial content of the whey-derived composition while keeping nutritionally important components in the whey-derived composition. The invention furthermore relates to the whey-derived composition as such, use of the whey-derived composition as in ingredient in nutritional products, and to nutritional products comprising the whey-derived composition.

Abstract: This specification discloses methods for removing unwanted flavors from legume protein concentrates, which are powdered legume compositions that have been classified to increase the protein compared to the protein content of the base legume. In at least some embodiments the methods are used to make de-flavored fava bean protein concentrates. Advantageously, the methods are selected to minimize damage to the de-flavored legume protein concentrates by reference to percent change of denaturation enthalpy compared an untreated legume protein concentrate.

Abstract: In one aspect, the invention provides a method for processing plant based or grain-based protein containing compositions, such as soy granules, defatted soy flakes, and the like. The method comprises decreasing surface area of the protein containing composition using extruder, expeller and other such known techniques, which induces small pores and increased porosity, to provide a texturized protein. The method then comprises adding an aqueous based solvent to the texturized protein to separate the insoluble protein fraction from the soluble fraction. The solvent comprises suitable salts and is maintained at a pH that ranges from about 4.5 to about 7. The solvent may further comprise enzymes that is used to breakdown some of the components present in the insoluble fraction of the protein containing composition. Subsequently, the method comprises separating the insoluble fraction from the soluble fraction using known techniques such as filtration, centrifugation, and the like, and combinations thereof.

Abstract: Nutritious and delicious high protein and fiber, low starch snack compositions and methods of preparing the snack compositions are described including soft spread compositions, extruded snack compositions, and dual-texture co-extruded snack compositions.

Abstract: The disclosure relates to isolated microorganisms—including novel strains of the microorganisms—microbial ensembles, and compositions comprising the same. Furthermore, the disclosure teaches methods of utilizing the described microorganisms, microbial compositions, and compositions comprising the same, in methods for modulating the agricultural production of ruminants. In particular aspects, the disclosure provides methods of increasing feed efficiency, and methods of decreasing acidosis.

Abstract: The present invention relates to Iodoform for use in a method of reducing methane production in and/or for improving performance of a ruminant, said method comprising the step of administering to the ruminant iodoform in an effective amount in the range of 5-100 mg of iodoform/kg DM. The present invention also relates to a method of reducing methane production in and/or for improving performance of a ruminant, and to a feed additive for a ruminant.

Abstract: Pet food compositions and methods of making such pet food compositions are disclosed including utilizing a palatant selected from the group consisting of dimethyl sulphide, isoamyl alcohol, 2-methyloxolan-3-one, 2,5-dimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, furfural, furfuryl alcohol, and combinations thereof, wherein the composition has at least one combination of compounds as provided in Table 10 in ratios as provided in Table 10.

Abstract: Pet food compositions and methods for increasing body weight and decreasing indoles in a feline having renal insufficiency are provided. The methods may include feeding the feline an effective amount of the pet food composition. The pet food composition may include fermentable fibers and betaine.

Abstract: Given the demand for a non-alcoholic beer-like beverage that goes down more smoothly in the throat, the present invention provides a non-alcoholic beer-like beverage containing isoamyl propionate.

Abstract: A coating material for fried food containing an oil-and-fat processed acetylated starch. The oil-and-fat processed acetylated starch has the following properties: when the viscosity of an aqueous suspension containing the oil-and-fat processed acetylated starch is measured by a Rapid Visco Analyzer (RVA), the viscosity of the aqueous suspension when reaching 95° C. is lower than the viscosity of the aqueous suspension immediately after being maintained at 95° C. for 5 minutes, in which for the viscosity measurement of the aqueous suspension, the aqueous suspension contains 6 parts by mass of the oil-and-fat processed acetylated starch per 100 parts by mass of water, and the temperature of the aqueous suspension is first maintained at 50° C. for 1 minute, then the temperature is raised to 95° C. over 7 minutes and 30 seconds, and then the temperature is maintained at 95° C. for 5 minutes.

Abstract: A popcorn popper including a cooking surface with at least one elevated support and a pattern of contiguous grooves. Each of the contiguous grooves is equal to or larger in width than an average size of an unpopped popcorn kernel and smaller than an average size of a popped popcorn kernel. Each of the elevated supports has a height that is equal to or greater than the average size of an unpopped popcorn kernel. The elevated supports are formed in substantially concentric rings on the cooking surface.

Abstract: A popcorn popper including a cooking member having a cooking surface with at least one elevated support and at least one groove. Each of the contiguous grooves is equal to or larger in width than an average size of an unpopped popcorn kernel and smaller than an average size of a popped popcorn kernel. Each of the elevated supports has a height that is equal to or greater than the average size of an unpopped popcorn kernel. The cooking member has a bottom on a side opposite the cooking surface that is concave.

Abstract: A process for cooking grains in a bag having an air and moisture barrier is provided. The process includes filling a portion of the bag with a type of grain, such as rice, adding brine to the bag and leaving a headspace of air in the bag to enable the grain to expand as it is being cooked. The process further includes sealing the bag and placing the bag in a cooking device. The grain can be cooked in the bag by submerging the bag in hot water. The grain can also be cooked in a cabinet having various heat sources, a rotary drum or a continuous cooking device. The grain cooked by this process comes out loose and fluffy, and is not congealed. The process can be used for rice, oats and other grains.

Abstract: A method for producing plant seed material having a reduced content of cyanogenic compounds from at least partially deoiled plant seeds, wherein the at least partially deoiled plant seeds contain cyanogenic compounds, comprising the following steps: a) providing the at least partially deoiled plant seeds, preferably in the form of a press cake, b) grinding the at least partially deoiled plant seeds, and c) depleting cyanogenic compounds in the ground plant seeds under vacuum. In another aspect, a plant seed material obtainable by this method.

Abstract: A tofu product production device includes a grinding device that grinds raw soybeans to obtain ground soybeans; an immersion device that immerses the ground soybeans in water to obtain swollen soybeans swollen to at least 1.2 to 2.4 times; and a crushing device that crushes the swollen soybeans to obtain raw soybean paste. The ground soybeans are immersed for a short period of time in the immersion device.

Abstract: Food products that have enough flavor to be desirable and a psychological effect to enable longer fasting periods without the physiological effects of increased insulin production and increased blood glucose and without interrupting the metabolic processes of lipolysis or ketosis are described herein. The food products are a gelled food product, a dehydrated gelled food product, and a crisp formed from a dehydrated gelled food product. Methods of making such food products are also described herein. The food products can include agar-agar.

Abstract: A seasoning blend is provided that includes ingredients derived from any combination of a fruit, vegetable and herb/spice. The ingredients themselves or the food source from which the ingredients are derived may further be of the same or complementary color. A method for providing cooking instructions that refer to the seasoning blends by the color of the seasoning blend is also provided.

Abstract: Described herein are particles including flavors having an improved shelf life. Also described herein are methods to produce the particles. Additionally, described herein are beverages, sweet goods, and savory applications containing the particles.

Abstract: The invention provides a method for suppressing off-flavor formation in food products other than meat substitutes which comprise or have been prepared from a mixture comprising water, a lipid and native patatin, as well as to food products thus obtained.

Abstract: A process for making popping boba comprises a primary spherification by dropping flavored liquid containing calcium salt into a sodium alginate bath for producing a semi-finished boba ball with thin shell or skin; and a reinforcing spherification by dumping the semi-finished boba ball as made aforementioned into a calcium salt bath for forming a reinforcing thin layer of calcium alginate on the semi-finished boba ball for producing a finished boba ball, thereby stabilizing the spherification and improving the taste or texture of the popping boba.

Abstract: Food products that have enough flavor to be desirable and a psychological effect to enable longer fasting periods without the physiological effects of increased insulin production and increased blood glucose and without interrupting the metabolic processes of lipolysis or ketosis are described herein. The food products are a gelled food product, a dehydrated gelled food product, and a crisp formed from a dehydrated gelled food product. Methods of making such food products are also described herein. The food products can include agar-agar.

Abstract: A gel-like food which has a high protein content, is a uniform gel, and has swallowing properties of being easily ingestible by elderly people or people with difficulties in swallowing; and a method for producing the gel-like food. The gel-like food is produced by heating using thermal coagulation of proteins including 1-6 mass % of an egg white protein and 4-15 mass % of casein, the total protein content in the gel-like food being 5.5-25 mass %.

Abstract: The invention relates to a method for processing a starch hydrolysate, in which at least one legume species is provided. This is separated into a first fraction and a second fraction by a sift grinding process of the provided at least one legume species. Thereby, the first fraction comprises a higher protein content than the second fraction. In the second fraction, a proportion of the starch contained in the provided at least one legume species is at least 40% by weight. The second fraction is processed to produce a starch hydrolysate which, after hydrolysis, comprises a protein content in the range of 5% to 30% by weight.

Abstract: A method includes administering a maternal composition to a woman who has given birth prematurely or who is at risk of giving birth prematurely. The maternal composition contains at least one of selenium, zinc, tocopherol, retinol, nicotinic acid or any combination of any of the foregoing.

Abstract: This document provides dietary supplement compositions. For example, dietary supplement compositions containing leucine, isoleucine, valine, lysine, phenylalanine, threonine, histidine, methionine, tryptophan, and tart cherry are provided herein. Also provided herein are methods for using the compositions to enhance post-workout recovery.

Abstract: A method, system, and apparatus for roasting product such as chile comprises an inner roasting chamber, an exterior housing, housing the inner roasting chamber, a fixed engagement between the inner roasting chamber and the exterior housing on a burner end of the roaster system, an end cap fitting on a product exit end of the roaster system such that the inner roasting chamber can expand and contract within the exterior housing, a conveyor assembly comprising a conveyor belt, a motor configured to drive the conveyor belt, and a tensioning mechanism to adjust tension in the conveyor belt, and a gas distribution assembly connected to at least one burner.

Abstract: A baking device with uniform heating application comprises a frame, a roller assembly, and a heater. The roller assembly is supported by the frame. The roller assembly comprises a rotatable inner cylinder and a rotatable outer cylinder. The inner cylinder defines a plurality of first through holes that connect inner and outer surfaces of the inner cylinder. The inner cylinder encloses a hollow space that forms a heating zone. The outer cylinder has a plurality of second through holes that connect inner and the outer surfaces of the outer cylinder. The outer cylinder is arranged circumferentially outside and surrounds the inner cylinder. A baking zone of the baking device is formed between the inner and outer cylinders. The heater connected to the frame and arranged in the heating zone.

Abstract: The present disclosure relates to a roasting apparatus and a method of controlling the roasting apparatus, and more particularly, to a roasting apparatus for roasting objects while stirring the objects in a roasting chamber, and a method of controlling the roasting apparatus. An roasting apparatus for heating objects according to the present disclosure includes a roasting chamber part which includes: a cylindrical roasting chamber that extends in a vertical direction and has an internal space in which the objects are stirred; and a rotary stirring part that rotates to stir the objects received in the roasting chamber and rotates about a stirring axis defined in the vertical direction. The roasting apparatus further includes heat source parts which supply heat to the roasting chamber part.

Abstract: The invention relates to an extrusion apparatus for the continuous production of solid food supplements, feed additives or pharmaceutical preparations, which comprise nutritional or pharmaceutical actives homogeneously dispersed in a carrier material matrix. The invention also relates to a method for the production of such preparations by extrusion.

Abstract: A method of coating a sauce onto skewered food product, which includes the steps of positioning a skewered food product on a top surface of a lower conveyor, conveying the skewered food product toward a glazing location of an automated glazing machine, wherein the glazing location comprises an upper conveyor comprising a bottom surface and a lower conveyor comprising a top surface, and wherein the upper and lower conveyors are spaced at a distance from each other so that the skewered food products simultaneously contact the bottom surface of the upper conveyor and the top surface of the lower conveyor at the glazing location, and transferring sauce to an outer surface of the skewered food product as it is conveyed through the glazing location.

Abstract: A kit for creating multi-layered food may include a core mold with one or more core cavities, where each core cavity may receive an inside layer material or filling. The kit may also include a shell mold with one or more shell cavities, where each shell cavity may receive a shell material and at least one food core produced from the core mold. Either or both molds may include a flexible material. The kit may also include a support tray to provide structural support to the molds; a tool for compressing and smoothing the inside layer material, filling, and shell material; and a lid. Also, a method for creating multi-layered food where a core mold may be used to create a food core from an inside layer material or filling, and a shell mold may be used to encase the filling with a shell material.

Abstract: The disclosure describes methods for the purification of protein-enriched extracts to provide concentrates and isolates and methods for incorporation of such materials into products. The purification methods are adapted for removal of nicotine and may have other benefits, e.g., lightening the color of the protein-enriched extracts. The methods generally include treatment with peracetic acid or hydrogen peroxide and filtrations. A protein composition in the form of a concentrate or isolate is provided, the protein composition including RuBisCO, F2 fraction proteins, or combination thereof extracted from a plant of the Nicotiana species, wherein the protein composition is characterized by relatively low nicotine content.