Abstract: The invention discloses a preparation method of a carbon nitride (CN) electrode material. The preparation method comprises the following steps: (1) preparing a precursor film: immersing a clean conductive substrate A into a hot saturated CN precursor aqueous solution, then immediately taking out, after the surface being dried, a uniform precursor film layer on the conductive substrate A was formed. This step can be repeated several times to get different layers of precursor film on the substrate A; (2) preparing the CN electrode: the dry precursor film obtained in step (1) was encapsulated in a glass tube filled with N2. Then the glass tube was inserted into a furnace with N2 atmosphere to calcinate. After calcination, the uniform CN film electrode was obtained. The method provided by the invention is simple and easy to implement, and convenient in used equipment, suitable for industrial application and popularization.

Abstract: An inkjet ink that shows only a small amount of discoloration over time and is capable of printing with a stable color, not only when printed on a surface of a print object having a relatively low ink permeability, but also when printed on a surface of a print object having a relatively high ink permeability, and provide a printed item including a printed area printed using the inkjet ink. A gray ink according to the present embodiment is an edible inkjet ink which contains at least a first colorant which is a food dye and a second colorant which is a food dye, and the first colorant is at least one of Red No. 3, Red No. 40, Red No. 104, Red No. 105, and Red No. 106.

Abstract: According to one or more aspects of the present disclosure a wearable oral device is provided. The wearable oral device may include a mouthpiece; a bone conduction component; and a processing device. The processing device may detect one or more user interactions by a first user with the wearable oral device; and perform one or more operations in view of the one or more user interactions. The one or more user interactions may include a user interaction by the first user with the mouthpiece. The one or more operations may include presenting a content item via the bone conduction component of the wearable oral device. The content item may include audio content. In some embodiments, the content item comprises a voice message from a second user.

Abstract: A cooked dough product, such as a biscuit (cookie), comprising from about 10 wt. % to about 45 wt. % of an oil and/or fat component, and from about 0.25 wt. % to about 20 wt. % of ethylcellulose, based on the weight of said product. Also provided is a method of making a cooked dough product comprising the steps of: preparing a dough containing a flour, water, from about 10 wt. % to about 45 wt. % of an oil and/or fat component, and from about 0.25 wt. % to about 20 wt. % of ethylcellulose, based on the weight of the ingredients excluding added water; and cooking the dough at a temperature of at least about 140° C. The ethylcellulose is effective to reduce oil migration from the cooked dough products.

Abstract: The present invention provides a food composition that makes it possible to effectively conduct mastication and swallowing training. The food composition contains a starch, a gelling agent, a paste, and water, the amount of the water contained in the composition being 65 wt % or more and less than 90 wt %, the total amount of the starch, the gelling agent, the paste, and the water being 85 to 100 wt %, the composition having a fracture stress of 20,000 to 70,000 N/m2.

Abstract: A breakable shell defining an enclosure within which a toy is contained. The breakable shell has a plurality of plastic shell pieces able to self-retain together to define the enclosure. The shell, when dropped from a sufficient height on a solid surface will break apart by the shell pieces all disconnecting from each other thereby revealing the toy.

Abstract: The present invention relates to a new process to prepare heat treated cereal based food products enriched in certain flavours and to the heat treated cereal based food products obtainable by this process. Additionally, the present invention relates to a process to generate a pre-reacted fraction and to the pre-reacted fraction itself. Such pre-reacted fraction can be used in the process of the invention to prepare heat treated cereal based food products.

Abstract: Ribulose-1,5-bisphosphate oxygenase (RuBisCO) protein fibers and a method of producing them are disclosed herein. The method of producing one or more RuBisCO protein fibers including obtaining RuBisCO, for example from tobacco, combining the RuBisCO with one or more plasticizers, heating the combination of the RuBisCO and the one or more plasticizers up to about 140 degrees C., filtering the heated combination through an about 20 ?m filter, and passing the filtered combination through an orifice to produce one or more RuBisCO protein fibers.

Abstract: A bacon analogue or a reconstructed bacon product having a first component with about 42% lean meat, such as a lean pork muscle and about 58% fat and a second component with at least about 85% lean meat, such as a lean pork muscle is provided. The bacon analogue may have a ratio of first to second components of between about 35:65 to about 65:35 and a total fat percentage of about 28% to about 48%. In another configuration, the ratio of first to second components is about 25:75 to about 75:25. In one approach, the bacon analogue is free from alginate binders and free of emulsified meat. In one configuration, the first and the second components are ground to a size of about 0.125-inch to 0.5-inch. After the first and second components are separately mixed and cured, the components are pumped together into a marbled slab having an appearance similar to a pork-belly, which may then be sliced.

Abstract: An encapsulated flavor, comprising a core material, flavor material and a coating material, the core material comprising a finely-divided native starch, xanthan gum and konjac, the combined weight proportion of the xanthan gum and konjac present in the encapsulated flavour being from about 4% to about 16%, and the relative weight proportions of xanthan gum to konjac being from about 20:80 to about 80:20. The encapsulated flavors may be completely gelatin-free, while retaining the desirable qualities of gelatin.

Abstract: A method of fabricating a decoration provided with at least one attachment includes forming an envelope of material, the envelope including an external surface and an internal surface, and the external surface including a visible embossed part of the decoration, forming the at least one attachment, and fastening the at least one attachment directly and permanently against the internal surface of the envelope of the decoration.

Abstract: Methods and egg yolk powder containing compositions for improving skeletal muscle protein fractional synthetic rate (FSR) in mammals and inhibiting or reversing sarcopenia are provided.

Abstract: An edible animal medicine container for delivering medicine or other ingestible material, contained therein, to an animal, includes first and second edible housing shells. The first shell include a first opening defined by a first peripheral ledge having a periphery that is surrounded by a second peripheral ledge that is stepped down from, and connected via a first wall to, the first peripheral ledge. A peripheral lip is disposed around the first wall. The second shell includes a second opening defined by a third peripheral ledge surrounding, and connected via a second wall to, a fourth peripheral ledge which is recessed into the second opening. The first and second shells are positionable into a closed state wherein the first peripheral ledge, the first wall, and the peripheral lip are inserted into the second opening so as to retain the ingestible material within the interior until ingested by an animal.

Abstract: The invention relates to textured milk proteins (TDP) that can be obtained by virtue of: (a) a mixture containing or consisting of (a1) milk proteins and (a2) a fibrous material and/or plant protein, wherein (b) said mixture is extruded in the presence of water and/or whey with a temperature gradient of approximately 20 to approximately 200° C. and a pressure in the range of 1 to approximately 200 bar being applied, and (c) the extrudate is subsequently expanded.

Abstract: Ribulose-1,5-bisphosphate oxygenase (RuBisCO) protein fibers and a method of producing them are disclosed herein. The method of producing one or more RuBisCO protein fibers including obtaining RuBisCO, for example from tobacco, combining the RuBisCO with one or more plasticizers, heating the combination of the RuBisCO and the one or more plasticizers up to about 140 degrees C., filtering the heated combination through an about 20 ?m filter, and passing the filtered combination through an orifice to produce one or more RuBisCO protein fibers.

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

Abstract: Edible chews having a polygon-shaped cross-section, such as a star-shaped cross section. This cross-sectional shape provides an increased surface area and forms edges, and these features clean teeth of an animal such as a dog. These edible chews have a soft chewy texture which avoids or significantly reduces gum bleeding which is caused by known dental treats with typically have a hard texture.

Abstract: A use of texturized dairy proteins is suggested, obtainable or obtained by providing (a) a mixture, containing or consisting of (a1) about 25 to about 75% by weight dairy proteins, and (a2) about 75 to about 25% by weight a plant protein and/or a fibre material with the proviso that the quantities add up to 100% by weight, (b) the mixture is extruded in the presence of water and/or whey, applying a temperature gradient of about 20 to about 200° C. and a pressure in the range of 1 to about 200 bar, and (c) subsequently expanding the extrudate, as a substitute for carbohydrates and as a source of protein in foods.

Abstract: An animal food composition comprising a protein source and corn starch, wherein native high-amylose corn starch comprises at least 50% of the corn starch. The composition can be used to treat or prevent a food allergy in an animal. Also, a process for the preparation of an animal food composition comprising mixing a protein source, corn starch and water to form a mixture and heating the mixture; wherein native high-amylose corn starch comprises at least 50% of the corn starch.

Abstract: A thermal simulator simulates the thermal behavior of items such as eggs for which the actual internal temperature profile is difficult to measure. A yolk body simulates the egg yolk, an albumen body surrounds the yolk body and simulates the egg albumen, and a shell layer surrounds the albumen body to simulate the shell. The thermal properties of the materials forming the egg body, albumen body and shell layer are tuned to match the thermal properties of the egg yolk, egg albumen and egg shell. Thermometric devices are positioned within the egg body and egg albumen along with communication devices which process signals from the thermometric devices indicative of temperature and communicate these signals to a computer for further processing and display.

Abstract: A mechanism is provided for modifying an existing recipe to meet a set of desired colors for a final food dish. Responsive to receiving a request to modify the existing recipe to meet the set of desired colors, at least one of the set of existing colors to be changed to meet the desired set of colors is identified. An ingredient-action-sequence triplet associated with each at least one existing color to be changed is identified and, from a corpus of ingredient-action-sequence triplets associated with other existing recipes, one or more substitution candidates that can produce the at least one target color are identified. The one or more substitution candidates are ranked based on how each candidate pairs best with other ingredients in the existing recipe. Based on a selection of a substitution candidate from the one or more substitution candidates, the existing recipe is modified with the substitute candidate.

Abstract: A method of making a throwable paintball is provided. The method includes providing a first solution of sodium alginate and water; a second solution of water, glycerin, cornstarch, calcium chloride and dye; introducing the second solution into the first solution, forming the paintball; rinsing the paintball; heating the paintballs and storing the paintball in a glycerin and water solution. A throwable paintball manufactured according to the method is also provided.

Abstract: Packaged food product and process utilizes a first and a second half-shell of edible material. Each of the first and second half-shells of edible material is coated with a respective covering adhering to its inner and outer surface, each covering including a first and a second half-shell of sheet material, shaped so as to adhere to the inner and respectively the outer surface of the respective half-shell of edible material, the half-shells of sheet material being connected together along their respective peripheral edges so as to form a closed covering which encloses the half-shell of edible material. The half-shells of to edible material, coated with the respective covering, are retained in close relationship.

Abstract: An edible pet chew 114 has a first casing 10 of plant base material and a second protein 12 of flavored material for example jerky that is wrapped with the first sheet to form alternating layers in the edible pet chew.

Abstract: Described herein are dental compositions, articles of manufacture including such dental compositions, and methods of using such dental compositions. In some embodiments, the dental compositions include a combination of ascorbic acid with at least one of a hexametaphosphate and a beta glucans. In some instances, the dental compositions are included within an edible article, a chew, or an edible chew. Administration of the dental compositions to the oral cavity of a subject may reduce the gingival, plaque, and/or calculus scores of the subject over a defined time period.

Abstract: A ball (100) for use in bat and ball games wherein the ball is struck with a bat having an untensioned, rigid ball-striking surface, includes a hollow spherical impact body (112) having a mass of between 10 g and 50 g which enables the use of lightweight bats. The wall of the impact body is of a resiliently compressible material and defines a convexly curved impact zone IB. The ball further includes a flight control assembly (114) including a tail (50) comprising flexible streamers (52), a spacer stem (54) and an anchor fitting (126) for anchoring the spacer stem to the impact body. The configuration of the impact body is such that the impact zone compresses to a minimum compression depth of 12 mm and the impact body bounces to a height of at least 100 cm when the impact body is subjected to a drop test wherein the impact body is dropped onto a test impact surface.

Abstract: The invention provides flaked fish analogs comprising from about from about 18 to about 25% protein, from about 3 to about 9% fat, and from about 60 to about 85% moisture. The compositions have a realistic fish-like appearance and texture, mostly due to the presence of “flakes” that mimic the flakes of real fish.

Abstract: A thermal simulator simulates the thermal behavior of items such as eggs for which the actual internal temperature profile is difficult to measure. A yolk body simulates the egg yolk, an albumen body surrounds the yolk body and simulates the egg albumen, and a shell layer surrounds the albumen body to simulate the shell. The thermal properties of the materials forming the egg body, albumen body and shell layer are tuned to match the thermal properties of the egg yolk, egg albumen and egg shell. Thermometric devices are positioned within the egg body and egg albumen along with communication devices which process signals from the thermometric devices indicative of temperature and communicate these signals to a computer for further processing and display.

Abstract: A deer attracting device and/or a kit incorporating the same facilitates luring deer to a specific location. The device includes a base that is supported from below by an underlying ground surface and a lock that holds a visual lure in an upright position, extending away from the base, so that deer can easily see the visual lure. A scent carrier may be applied to the visual lure and is configured to entice deer to apply their own scent(s) to the visual lure by scent marking or licking the lure. This encourages other deer to do the same after being visually drawn close enough to the visual lure to detect the scent. Correspondingly, the deer maintain or replenish the scent of the lure mitigating the need for a human to artificially do the same. The visual lure is maintained in position on the base be a column within which a lower end of the visual lure is received, and a lock that maintains the visual lure within the column.

Abstract: A container is provided for dispensing a plurality of consumable products. The container can include a plastic portion and a metal portion. The metal portion may provide a sophisticated aesthetic to the container while the plastic portion may simplify the manufacturing process. The container may include a housing for housing a plurality of solid consumable products, a lid, an assembly aligning the lid with respect to the housing, and a connection between the lid and the housing. The assembly and the connection may allow indicia on the lid to properly align with indicia on the housing.

Abstract: The invention provides a meat-fat substitute, the forming composition thereof including: at least one edible gum; at least one starch; and water, wherein the at least one edible gum is present in an amount of about 0.5-20 parts by weight, the at least one starch is present in an amount of about 0.5-10 parts by weight and the water is present in an amount of about 60-99 parts by weight.

Abstract: A musical instrument is disclosed which comprises a first tubular member having an inlet end and an outlet end, an interior surface, and an exterior surface and a second tubular member having an inlet end and a closed end having a one-way valve, the second tubular member adapted for receiving the first tubular member for moving the first tubular member relative to the second tubular member, and the second tubular member for receiving a liquid through the one-way valve.

Abstract: The invention relates to a pet food, in particular to a novel branded pet food. The pet food is prepared by the following steps: finishing a fresh meat raw material; chopping the finished meat raw material into meat paste; uniformly mixing all ingredients and the meat paste raw material in sequence to serve as an initial material; forming the initial material manually or with a forming machine; steaming in a boiled water state; cooling and then coating in prepared feed liquor; drying until the moisture content is 22+/?2 percent; branding on the upper surfaces or on the upper and lower surfaces; cutting into products of a certain shape to obtain the novel branded pet food.

Abstract: A food product is defined by a moist, fruit-paste matrix, having a water activity level in a range of 0.55 to 0.70, within which protein particulates are intermixed. The protein particulates include protein bits having a bulk density of about 0.4 g/cc and provided with a natural syrup coating. With the added protein bits, the protein level of the food product is at least 10 grams per serving or 10 grams/50-55 grams of the food product. The food product can be provided in the form of a snack product, such as a bite-sized snack product or a snack bar. The invention also sets forth a method of making the food product wherein provisions are taken to assure that the protein bits are properly coated, separated, sized and added to the fruit-paste matrix under time and other condition constraints to assure the integrity of the protein bits.

Abstract: Described herein is a pet food composition comprising between 55 and 90% by weight raw ground meat, between 1 and 45% absorbent fiber, between 1 and 25% hydrocolloid, between 0.1 and 25% humectant; and a flavouring agent, wherein the composition comprises between 25 and 45% by weight water, and the composition is suitable for rotary molding. The composition can be used to make high meat inclusion pet treats that do not contain flour, and that can be made by rotary molding.

Abstract: A confectionery composition is described. The confectionery composition includes a convoluted chocolate sheet having fold lines arranged generally along a first direction and having at least one region of weakness. Each region of weakness extends along the full width of the chocolate sheet substantially in a single plane transverse to the first direction. Also described are scraper blades for removing chocolate from a roller to form a chocolate sheet, and apparatus and methods for producing the confectionery composition described.

Abstract: A container for holding novelty items, toys or candies that is an openable closed-shape with a lock/release plug. The closed-shape can be repeatedly opened and closed to remove and refill the novelty items. The container can be any closed-shape required for end use. A lock/release plug is used to both open and lock the closed-shape into a closed state. The lock/release plug is dimensioned to fit within the interior diameter of the closed-shape. The closed-shape has slots proximate each open end that interact with compression tabs on the lock/release plug. A center stop assists in aligning the compression tabs with the slots. The container can be configured to be a hula hoop or be adorned on one's body, such as a necklace or a bracelet.

Abstract: The present disclosure relates to systems and methods for producing an extruded protein product. In particular, a system for making an extruded protein product using a system that includes a die including channel having a transverse cross section that is a continuous loop along at least a portion of the length of the die is disclosed.

Abstract: A hand-held candy device for rotational engagement of a confectionary such as sucker or lollipop at the distal end of a handle adapted for gripping by the fingers of a user. The candy sucker is removably rotationally engageable on an axle positioned at or adjacent to the distal end of the handle. The candy is provided in multiple colors and flavors in candy components each of which is engageable to the axle on the handle by a user thereby providing users with the ability to customize and reuse the sucker handles and to spin the engaged candy once engaged to the axle for amusement or to allow tasting different sections of the unitary formed candy which have different flavors.

Abstract: The present invention relates to a process for manufacturing an animal feed or a foodstuff, comprising the steps of (i) preparing at least one first stream of material and at least one second stream of material, (ii) dispersing the second stream of material in the first stream of material in a laminar fashion in a device for at least partially incompletely blending the first and second streams of material, so that the second stream of material is distributed in the first stream of material preferably in the form of droplets ranging in size from 0.3 mm to 8 mm, (iii) discharging the first stream of material containing the second stream of material in the form of droplets through a nozzle, and (iv) solidifying the first stream of material containing the second stream of material in the form of droplets.

Abstract: An apparatus used to arrange and display decorative items or candy. A narrow stem comprises a plurality of holes running throughout the stem. A plurality of metal rods are inserted into respective holes in the stem. Each metal rod has is attached to a plastic petal, which also comprises a clip. A piece of candy can be attached to each clip and can be supported by each respective petal. The plurality of metal rods arranged in this manner create a visually appealing arrangement of decorative items or dispenser of candy.

Abstract: The invention provides molded products having particulates and a method and device for applying particulates to the surface of the molded products. In a general aspect, the molded product comprises an undistorted three-dimensional design and has particulates that do not distort the shape of the three-dimensional design. The molded product can be made by a method comprising filling a mold in a die roll with one or more particulates, filling the mold with a dough, compressing the dough into the mold, and releasing the compressed dough from the mold to form the molded product.

Abstract: A container has first and second sections with an opening into hollow interiors. They mate together to form a sealed enclosure, and to form a ridge having a cross-sectionally curved outer surface. An appendage is connected to the ridge including an aperture for receiving a hook. A coating of edible material is on the outer surface of at least a portion of at least one of the first and second sections. An external flange extends around the periphery of the opening of the first section, an internal flange extends around the periphery of the opening of the second section, wherein the internal flange is sized to contact and fit inside the external flange during mating. An aperture passes through the internal flange, wherein mating the first and second sections causes the external flange to cover and seal the internal flange aperture.

Abstract: The present invention relates to a multi-colored baked cake cone typically for holding ice cream or other confection novelties. This cone is made of a dough bi-layer that includes at least a first layer of a conventional cake dough that contains sugar and a second layer of a modified cake dough that imparts at least one color other than brown to the cone after baking. The cone is typically associated with a sleeve that is at least partially transparent to display the multicolor cone.

Abstract: Provided herein are methods and compositions related to plant based meat substitutes which have properties similar to meat.

Abstract: A confectionary product has a hollow, pliable tube containing a flowable confectionary material and an enlarged head secured to one end of the tube, the opposite end of the tube being sealed. The head has one or more dispensing openings on its outer surface. In one case, the head is solid and a passageway extends through the head from an inlet end communicating with the tube at one end and at least one dispensing opening at the other end. In another case, the head is hollow and has a plurality of openings. The wall of the tube can be squeezed to force the flowable confection through the head and out through the opening or openings for consumption. In one embodiment, the head is of edible material such as hard candy and is consumed after substantially all of the confectionary material is squeezed out of the tube and consumed.

Abstract: A food product includes a pocket formed from dough, a portion of a food stuffing material captured within the pocket, and a protrusion coupled to the pocket. The protrusion is capable of being grasped and, when so grasped, the pocket is capable of being supported by the protrusion. A method of manufacturing such a food product is also disclosed. The food product relates to pocket-foods such as pierogies, ravioli, and similar foods.

Abstract: A candy holder for receiving and securing an elongated candy therein is provided. The candy holder includes a handle portion defining an elongated cavity with a central axis. The handle portion has a plurality of protrusions extending toward the central axis and circumferentially around an inner surface of the handle portion. A top portion of the candy holder has a lip defining an opening. The opening receives the elongated candy that is dimensioned to correspond to a size of the opening. The lip and protrusions apply friction to a surface of the elongated candy when the elongated candy is inserted therein.

Abstract: An extrusion process is disclosed for turning vegetable protein compositions such as soy protein into a fibrous, meat-like structure. The process involves the application of relatively high moisture contents. An open structure is produced that can be infused with water so as to influence the product's tenderness. The products of the invention can be provide with a fibrosity and tenderness at will. The invention offers the possibility to include relatively high amounts of fat in the product.

Abstract: A foodstuff containment and toy apparatus includes a hollow tube having a first opening at a first axial end of the tube, a second opening at a second axial end of the tube, and a length defined between the first and second axial ends. The first and second openings access an interior lumen of the tube. A first removable cover spans the first opening. A second removable cover spans the second opening. A foodstuff is disposed within the interior lumen of the tube and between the first and second removable covers. The tube includes a weighted portion proximate the first axial end such that a center of mass of the tube, without the first and second removable covers and the foodstuff, is located approximately within one-third of the length of the tube nearest the first opening.