Abstract: Equipment and a method for positioning fowl that are intended to collect the processed and slaughtered animal from a horizontal conveyor belt previously aligned along the longitudinal axis, and to position the bird vertically for subsequent processing.

Abstract: The present invention provides a meat product comprising (a) uncooked meat; wherein the uncooked meat has been contacted with (b) acerola [Malpighia emarginata] berry, acerola [Malpighia emarginata] berry extract or mixtures thereof (c) green tea [Camellia sinensis], green tea [Camellia sinensis] extract or mixtures thereof.

Abstract: The present disclosure provides methods of treating a mixed type of produce with a cyclopropene, as well as methods of treating plant or plant parts in an environment comprising exogenous ethylene methods with a cyclopropene. The methods described herein exhibit desirable properties and provide related advantages to benefit the quality and extend the freshness of produce and also reduce waste associated with the over-ripening of produce.

Abstract: A multilayer sheet for controlling growth of post-harvest pathogens in agricultural product. use thereof for controlling growth of post-harvest pathogens during packaging, storing and/or transportation of agricultural products, and a method comprising the use thereof.

Abstract: The present disclosure provides compositions and methods of preparing a Prosopis juliflora water-soluble leaf ethanolic extract, wherein the Prosopis juliflora water-soluble leaf ethanolic extract can be applied as an antimicrobial and antifungal agent for post-harvest vegetation.

Abstract: The present invention relates to a process for producing a fermented milk product comprising the steps of 1) adding a starter culture of lactic acid bacteria comprising at least one lactose-deficient Streptococcus thermophilus strain, which is capable of metabolizing a non-lactose carbohydrate, and at least one lactose-deficient Lactococcus lactis strain, which is capable of metabolizing the non-lactose carbohydrate, to a milk base, and 2) fermenting the milk for a period of time until a target pH is reached to obtain a fermented milk product.

Abstract: The disclosure features a human milk cream composition as well as methods of making a human milk cream composition and using a human milk cream composition. In particular, the disclosure features a method of using a human milk cream composition to raise the caloric content of human milk.

Abstract: Provided is an oil-in-water emulsion composition comprising water, an oil-and-fat, a pea protein and/or a fava protein, and a sucrose fatty acid ester, wherein the sucrose fatty acid ester has a ratio of a sucrose fatty acid monoester with respect to the total sucrose fatty acid ester of 3 to 45% by mass, and an amount of the sucrose fatty acid ester is 1 to 30 parts by mass with respect to 1 part by mass of a total amount of the pea protein and the fava protein.

Abstract: Disclosed are an oil-in-water (O/W) emulsion gel and a preparation method and use thereof, and a fat substitute. The O/W emulsion gel includes: starch nanoparticles with a content of 8 g/L to 40 g/L, curdlan with a content of 10 g/L to 30 g/L, an oil with a volume fraction of 10% to 30%, and water. The O/W emulsion gel could be used to prepare a fat substitute, especially the fat substitute prepared by 3D printing with various complex models.

Abstract: This invention provides a protein-rich supplement composition and process of manufacturing such composition that is cleanly spoonable, cuttable, shapeable, spreadable, protein-rich and with reduced stickiness. In some embodiments, the process to manufacture such composition includes weighing, combining, and heating a nut butter, a shortening with a melting point not less than 104° F., a long chain fatty acid with 16 to 18 carbon atoms, a lecithin, and optionally, a health-promoting ingredient. The finished product has more than 15% protein content, and in a 45°-angle cut-through test, the knife path will not collapse even after 24 hours.

Abstract: Provided is a composition comprising a fat blend, wherein the fat blend comprises cottonseed stearin, wherein the composition has a solid fat content (SFC) at 20° C. of about 1% to about 65%, a SFC at 30° C. of 0% to about 40%, and a SFC at 40° C. of 0) % to 19.9%. The composition may be used in a food item. Methods of making the composition and food items including the composition are included.

Abstract: The present invention relates to the technical field of deep processing of tea, specifically to a preparation method of tea essences particles. The present invention provides a preparation method of tea essences particles, including a process of extraction, filtration and separation, purification and decontamination, activation of activity and improvement of bioavailability, and spray granulation, which enhances activity and bioavailability of the active ingredient of the tea essences, improves taste of the tea essences, and increases the product yield of the tea essences.

Abstract: The disclosed technology can generally relate to methods for manufacturing spent coffee ground derived microbots for purifying contaminated water sources. The method for manufacturing the spent coffee ground derived microbots can include obtaining coffee grounds, magnetizing the coffee grounds, and coating the magnetized coffee ground with ascorbic acid. Magnetizing the coffee grounds can include immersing the coffee ground in a solution of iron oxide nanoparticles and ethanol, mixing the coffee grounds and the solution, and allowing the coffee grounds and the solution to sit undisturbed for a predetermined period.

Abstract: A bitter tea candy manufacturing method includes: using fish mint, cut-leaf ground berry, Indian spherical turmeric, flemingia macrophylla, dried ginger, Indian peppermint, wakame, Indian echinacea and spreading hedyotis for a first decoction to obtain a green herb extract liquid; using the green herb residues remained for a second decoction to obtain a green herb extract liquid; re-extracting the first-and second-decoction extracted liquids to obtain a green herb extract concentrated liquid; adding the second-decoction noni fruit powder, maca powder, acanthopanax powder, rhodiola powder and naturally extracted strip menthol crystal grain and a small amount of excipients into the green herb extract concentrated liquid; rapidly freezing and grounding the mixed liquid to obtain a green herb extract powder; mixing the green herb extract powder with syrup, Vitamin C, and food grade menthol crystal powder to produce a candy; shaping the candy; and packaging the candy with an aluminium foil.

Abstract: One problem addressed by the present invention is to provide an emulsion composition that maintains its quality even when stored frozen. The problem is solved by a protein that satisfies one of the following conditions (A) to (C) and is partially in the state of particles when made into an aqueous dispersion: (A): having at least one peak in a region of a molecular weight of 66,000 or more in terms of polyethylene glycol in a gel filtration chromatography elution curve; (B): having a weight-average molecular weight of more than 27,000 in terms of polyethylene glycol as measured by gel filtration chromatography; and (C): having a number-average molecular weight of more than 3,500 in terms of polyethylene glycol as measured by gel filtration chromatography.

Abstract: The present disclosure describes processes of producing a multi-phasic edible gel that resembles the appearance of a whole-cut muscle, such as steak, fish filet and the like. This edible gel is further processed into a plant-based meat or seafood alternative product.

Abstract: The invention relates to a method for producing plant water from vegetation harvested less than 8 h prior, such as a fruit and/or a vegetable and/or a plant, comprising the steps consisting in:—placing vegetation into a chamber that is under a greater or lesser level of vacuum;—heating the vegetation to a temperature of between 2° C. and 95° C. and for a duration of between 2 h and 150 h;—recovering the water contained in said vegetation, said plant water containing a total concentration of substances of plant origin dissolved in the water in an amount of up to 20 mg/l, the water having a pH of 4 to 7, a neutral or nearly-neutral RH2 and a low conductivity of less than 50 uS/cm.

Abstract: The present invention pertains to a new packaged, heat-treated beverage preparation having a PH in the range of 2.0-4.7. The invention furthermore relates to a method of producing a packaged, heat-treated beverage preparation and to different uses of the packaged, heat-treated beverage preparation.

Abstract: Provided is a method for manufacturing a packaged jelly-containing beverage, said manufacturing method including manufacturing a jelly-containing beverage by individually sterilizing a liquid A containing a cation-reactive gelling agent and a liquid B that contains a cation, then filling the liquids into the same container and mixing the liquid A and the liquid B in the container, the liquid A being essentially devoid of a hardly soluble calcium salt, the pH of the liquid A after sterilization being 2.0 to less than 5.5, the viscosity after sterilization of the liquid A measured using a single-cylinder rotational viscometer at a temperature of 25° C. being 5-150 mPa·s, and the viscosity after sterilization of the liquid B measured using a single-cylinder rotational viscometer at a temperature of 25° C. being 10 mPa·s to less than 50 mPa·s.

Abstract: The present invention relates to a composition or foam, comprising soluble dietary fiber, hydrocolloid, emulsifier and oil and/or fat, a food-product additive and a food product comprising the composition or the foam, a foam obtainable from the composition, methods for producing the composition, foam, food-product additive and food product, the use of the composition, foam, or food-product additive in a food product and a container comprising the composition, foam or food-product additive.

Abstract: An apparatus for treating a substrate is disclosed. The apparatus includes a water supply tank with a level line and a reservoir filled with water to the level line. The water supply tank may automatically replenish water upon detection of depletion of water beneath the level line. A reaction chamber is communicatively connected to the water supply tank. The reaction chamber contains a pair of electrodes which define a reaction region between each electrode, where the reaction region may surround the substrate. A control module is communicatively connected to at least the reaction chamber and may a control signal. An injector connects the water supply tank to the reaction chamber may generate a dispersion of microfine water droplets from water extracted from the reservoir in response to receipt of the control signal. A platform may support at least the reaction chamber and lay on a flat surface.

Abstract: Color fading inhibitors for chlorophyll-containing foods, which characteristically contains arginine or a salt thereof, are useful for inhibiting color fading in processing involving heating under acidic to neutral conditions or processing under acidic conditions. The color fading inhibitor for chlorophyll-containing foods of the present invention can also be used in cases in which heat treatment under alkaline conditions is not suitable in processing involving heating, and for processing under acidic conditions that does not involve heating.

Abstract: The present invention relates to a composition for coloring foods, beverages, animal feeds, cosmetics or drugs comprising 1) dissolved carotenoid emulsified as an oil-in-water emulsion using a first hydrocolloid and 2) crystalline carotenoid encapsulated in a second hydrocolloid, making it water-dispersible and thereby miscible with the oil-in-water emulsified carotenoid fraction, mixed in a ratio of between 1:10 to 10:1 and wherein the first hydrocolloid is native casein.

Abstract: The invention relates to a vegan-based egg yolk substitute product containing a mixture of (a) drinking water, (b) one or more protein(s) from legumes, oil seeds, grains, algae, or microorganisms, (c) plant oil which optionally contains at least one emulsifier, (d) a combination of one or more reversibly thermogelling hydrocolloid(s) with one or more reversibly gelling hydrocolloid(s), (e) at least one carotenoid-containing food and/or a natural color-imparting substance, (f) optionally at least one partially pregelatinized starch, and (g) salt, wherein the proportion of the combination of one or more reversibly thermogelling hydrocolloid(s) and one or more reversibly gelling hydrocolloid(s) ranges from 0.5-5.00% by weight. The invention additionally relates to a method for producing the egg yolk substitute product and to the use of the egg yolk substitute product in the production of an emulsion or in a dish or a baked product or a simulated egg.

Abstract: This disclosure provides aqueous steviol glycoside compositions as well as syrups and beverages comprising these compositions. In certain embodiments, the aqueous steviol glycoside composition comprises water and a sweetening composition, wherein the sweetening composition is solubilized in the water and comprises a stevioside composition and rebaudioside D.

Abstract: A method for extracting oils from sauces while simultaneously determining fat content, peroxide value, and acid value is disclosed. The method is simple to operate and requires uncomplicated equipment. It features a short testing cycle and high efficiency, and suitable for the extraction of oils from oil-rich emulsified encapsulated sauces (such as salad dressings) with high extraction rates. The determination of peroxide value and acid value is not affected by pretreatment methods, ensuring more representative results. It addresses the challenges of difficult oil separation and extraction from oil-rich emulsified encapsulated sauces and solves significant issues encountered when using acid hydrolysis and alkaline hydrolysis methods to determine peroxide value and acid value. It enables the simultaneous monitoring of three physicochemical indicators (fat content, peroxide value, and acid value).

Abstract: The present disclosure provides a method for improving the milk flavor of food and/or beverage having a milk flavor, and to improve the milk flavor of food and/or beverage having a milk flavor.

Abstract: The present disclosure provides a taste improving agent for food and/or beverage that can improve the taste of saltiness and/or umami.

Abstract: This application relates generally to aerial mycelium and methods of making aerial mycelium suitable for use as a food or textile product or ingredient. The aerial mycelium can be grown using a growth matrix provided into a growth environment and introducing aqueous mist into the growth environment. The aqueous mist has a mean mist deposition rate to allow for aerial mycelial growth from the growth matrix.

Abstract: Dietary supplements are described comprising a delayed release HPMC capsule containing, in combination, uncoated cayenne pepper fruit powder, enteric-coated capsaicinoids, peppermint leaf powder, and menthol. The dietary supplements provide desired effects of one or more of increasing metabolic rate and 24-hr REE (Resting Energy Expenditure), elevating Fatty Acid Release via lipolysis, promoting fat breakdown, TRPV1 Receptor activation, and increasing Heat Endogenous Production when ingested by a subject, while additionally improving tolerance by reducing potential discomfort upon ingestion.

Abstract: The invention relates to at least one of C4 or C6 fatty acids and optionally C2 fatty acids for enhancing ketosis associated with a ketogenic diet and/or preventing and/or treating resistance to a ketogenic diet, in a subject adhering to a ketogenic diet, wherein the at least one of C4 or C6 fatty acids and optionally C2 fatty acids are comprised in a non-ketogenic ketogenic diet-booster composition, or the at least C4 or C6 fatty acids and optionally C2 fatty acids are provided in non-ketogenic amounts by a dietary fibre blend comprised in a non-ketogenic ketogenic diet-booster composition.

Abstract: A gastric acid-stable probiotic formulation strongly exerts an excellent and advanced effect than the previously known lactic acid bacteria preparation through various experiments, for examples, (1) experiment for the preparation of emulsion by heating temperature (Experimental Example 1); (2) Effect on the proliferation of beneficial bacteria in the intestine (Experimental Example 2); (3) Lactobacillus viability experiment in artificial gastric juice (pH 2) (Experimental Example 3); (4) Efficacy test of composition for improving constipation syndrome (simple clinical test 1); (5) palatability evaluation experiment according to the type of nuts contained in the composition (simple clinical test 2), and found the inventive composition strongly proliferates beneficial bacteria in the intestine, exhibits excellent viability of lactic acid bacteria in stomach acid, and exerts an excellent and advanced effect in terms of improvement of constipation and taste than the previously known lactic acid bacteria preparati

Abstract: Disclosed herein are compositions produced from microorganisms that are capable of producing high levels of docosapentaenoic acid (DPA(n-3)), and methods for producing the compositions. The invention is further directed to microbial strains and derivatives therefrom, biomasses, and microbial oils.

Abstract: A shutter piece includes an upper portion and a lower portion of an opening-side surface. The upper portion has an upper edge and an intermediate edge, and is configured to close a front end of the intermediate edge after a front end of the upper edge is closed when the plurality of shutter pieces is swung to close the opening. The lower portion includes a protruding edge disposed between the upper edge and the intermediate edge in the plan view. The shutter piece is configured to define a ceiling space for receiving the peripheral portion of the outer skin material when the front end of the upper edge is closed. The shutter piece is configured to reduce the upper space while the outer skin material in the ceiling space is held by the lower portion until the front end of the intermediate edge is closed.

Abstract: An oral nicotine product formed of a nicotine composition comprises a water soluble fibre matrix, a gum binder and a source of nicotine dispersed within the water soluble fibre matrix, wherein the oral nicotine product is in the form of a hollow tube (10) (20) defining a central 10 longitudinal channel (14)(24) extending between the ends of the hollow tube (10)(20) and having a diameter of at least 4 millimetres.

Abstract: An assembler system for manufacturing vapor-generating articles may include a rotatable assembly drum including an outer face and a flute in the outer face. The flute is structured and arranged to hold a first section and a second section of the vapor-generating article. The system also includes a first mechanism that translates the first section relative to the second section while the first section and the second section are in the flute. The system additionally includes a second mechanism that rotates the first section relative to the second section while the first section and the second section are in the flute. The translating and the rotating connect the first section to the second section to form the vapor-generating article.

Abstract: Disclosed are systems and methods for automatic infusion of concentrate and distillate material into cigarettes or other containers. In one embodiment, a thermally-controlled infusion system is provided. The system can maintain a selected temperature of the concentrate material throughout the infusion process, using a two-stage approach. In a first stage, the concentrate material is pressure-fed to a dosing chamber. In the second stage, the concentrate material is pumped into an insertion canula and into a cigarette or container. A revolver houses the cigarettes or containers and vertically transitions them to an insertion position, where the insertion canula can infuse the cigarettes or containers.

Abstract: A cigarette including a first rolling material of a first area density that is between about 50 and 100 g/m2 and a hollow body with a support tip arranged inside of a proximal end of the hollow body. The hollow body is loaded with a smokeable material. The cigarette is plugged at a distal end of the body using a second rolling paper with a lower area density compared to the first rolling material. Various other features are disclosed, including a filter tip arranged inside of a proximal end of the hollow body. The cigarette shell includes a second rolling paper with a lower area density compared to the first rolling material, forming a sleeve of which a first portion extends within the body and of which a second portion projects from the body out from a distal end thereof in a longitudinal direction of the body.

Abstract: A cigarette including a first rolling material defining a body with an inner volume. The body includes a support tip arranged inside of a proximal end of the body. A smokeable material is disposed within the body. A second rolling material is plugged at a distal end of the body, the second rolling paper forming a sleeve of which a first portion extends within the body and of which a second portion projects from the body out from the distal end in a longitudinal direction of the body. The second portion includes a physical deformation such that the sleeve is closed thereby. Various other embodiments and methods of manufacturing the same are disclosed.

Abstract: A consumable including an aerosol generating material and an additional material different to the aerosol generating material, wherein the consumable includes a means accessible to a user of the consumable to allow the additional material to be removed from the consumable by manipulation of said means.

Abstract: An aerosol-generating article including an aerosol-generating substrate is provided, the aerosol-generating substrate including a porous medium loaded with an aerosol-generating suspension of plant particles in a liquid solvent including one or more aerosol formers, the aerosol-generating suspension including at least 20 percent by weight of the plant particles and at least 30 percent by weight of the one or more aerosol formers. A method of producing an aerosol-generating substrate for the aerosol-generating article is also provided.

Abstract: A mouthpiece, filter or filter element comprising a longitudinally extending core of paper or other biodegradable (e.g., non-cellulose acetate containing) filtering material, a first wrapper engaged around the peripheral surface of the core, and a second wrapper engaged around the first wrapper, the first wrapper defining at least with the second wrapper a plurality of channels extending longitudinally from the upstream end of the mouthpiece, filter or filter element and/or a plurality of channels extending longitudinally from the downstream end of the mouthpiece, filter or filter element.

Abstract: The present disclosure relates to a snus container provided with a locking arrangement comprising a first latch member and a second latch member, wherein a first lid is adapted to be rotatable relative a body about a rotational axis between a first closed position where the first latch member and the second latch member are latched together to axially fix the first lid to the body, and an unlocked position where the first lid is axially displaced relative its first closed position, wherein the locking arrangement is adapted to counteract rotation of the first lid from the first closed position towards the unlocked position until the first lid is rotated to a position where the first latch member is forced to axially dislodge from the second latch member, thereby allowing the first lid to freely rotate to the unlocked position and be releasable from the body. A method for releasing a first lid from a body of a snus container is also disclosed.

Abstract: The invention relates to an aerosol-generating system comprising an aerosol-generating device (16) and a consumable (10) for the aerosol-generating device. The aerosol-generating device may comprise a cavity (18) for receiving the consumable and a first heating element (20, 22) arranged to at least partly heat the consumable when the consumable is received in the cavity. The aerosol-generating device may further comprise an airflow channel (14). The airflow channel may be arranged to direct air through the device and into the cavity. The consumable may comprise a tubular wall (12). The tubular wall may extend from a distal opening of the consumable to an opposite proximal opening of the consumable. The consumable may be arranged, when the consumable is received in the cavity, such that the air flowing into the cavity from the airflow channel flows into the distal opening of the consumable.

Abstract: An aerosol generating system includes an electronic cigarette with a vaping function and a protective member detachably mounted on the electronic cigarette. The electronic cigarette includes a first electrical connector. The protective member includes a second electrical connector complementary to the first electrical connector and adapted to be coupled to the first electrical connector when the protective element is mounted on the electronic cigarette.

Abstract: This disclosure relates generally to vaping devices and power supply systems for vaping devices. A battery deck system for a vaping device can include a housing having a proximal end and a distal end, and at least one battery contained within the housing. The battery deck system may also include at least one threaded connection in the proximal end of the housing for receiving an oil tank having a threaded connection. Further, the battery deck system may include a plurality of pogo targets and/or anode(s) in the proximal end of the housing for receiving an oil tank having a plurality of pogo pins. The battery deck system may additionally include a control module for controlling an operational function of the at least one battery.

Abstract: A non-combustible aerosol provision device, the device being configured to generate an aerosol by heating a consumable, the device including means to engage a component of the consumable when the consumable is inserted into the device, so that, when a portion of the consumable is removed from the device, the component is retained by said means to separate the component from the portion of the consumable.

Abstract: Disclosed are an atomizer and an aerosol generating device. The atomizer includes: an atomizer tube, one or more liquid inlet holes being disposed on a side wall of the atomizer tube; a liquid reservoir disposed on an outer side of the atomizer tube and fluidly interconnected with the atomizer tube through the liquid inlet holes; a liquid-conducting member fitted to an inner side wall of the atomizer tube and connected to the liquid inlet holes; an atomizing assembly disposed in the atomizer tube and in contact with the liquid-conducting member, wherein the atomizing assembly is positioned higher than the liquid inlet holes in an axial direction of the atomizer tube.

Abstract: A heating apparatus for an aerosol generating device includes an insulator including an inner wall and an outer wall that are separated from one another, a cavity in which an aerosol forming substance can be received, positioned adjacent the inner wall of the insulator, a heater provided inside the insulator on the inner wall, configured to heat an aerosol forming substance received in the cavity by thermal conduction to generate an aerosol, and a first connection pad provided on the inner wall, configured to electrically connect the heater to a power source. The first connection pad is joined to the outer wall and the inner wall to seal the insulator, and the heater is spaced apart from the outer wall. The first connection pad at least partially covers the heater to provide a protective layer over the heater.

Abstract: The present disclosure relates to a vaporization unit of a microparticle generator, and more particularly, to a vaporization unit of a microparticle generator in which a material having a small difference in heat transfer rate from a heating coil holds liquid, thereby preventing carbonization. A porous ceramic heater includes a porous ceramic prepared by mixing a silicate, a binder, and a pore-forming agent to form a slurry and then performing molding, drying, and sintering thereon and a resistance heating element coupled to the porous ceramic, generating heat when current is applied to heat the porous ceramic, wherein liquid supported on the porous ceramic is vaporized by heat of the resistance heating element.