This invention relates to polybacterial probiotic preparation, which includes new strains of lactic acid bacteria Lactobacillus gasseri 7/12 NBIMCC No. 8720, Lactobacillus plantarum F12 NBIMCC No 8722 and Lactobacillus helveticus A1, NBIMCC No 8721 and has the following set of properties: antioxidant, hypocholesterolemic effect, anti-inflammatory immunomodulating effect, ability to release bioactive peptides that inhibit angiotensin-converting enzyme (ACE), which is responsible for the high blood pressure. The object of invention is also the described probiotic strains of lactic acid bacteria and the developed bacterial products with useful properties. The incorporated probiotic strain Lactobacillus gasseri 7/12 NBIMCC No. 8720, has a number of properties: strong adhesion to the epithelial layer of the colon, the ability for reduction of cholesterol and anti-inflammatory effects by reducing the levels of proinflammatory cytokine interleukin-8. The invention relates to the use of strains of lactic acid bacteria and bacterial agents in the production of starter cultures, food additives, food, functional products and pharmaceutical preparations intended to influence the health of humans and animals.
POLYBACTERIAL PREPARATION WITH HEALTH BENEFITS: ANTIOXIDANT EFFECT, REDUCTION OF CHOLESTEROL CONCENTRATION, ANTI-INFLAMMATORY IMMUNOMODULATING EFFECT AND RELEASE OF BIOACTIVE PEPTIDES INHIBITING ANGIOTENSIN-CONVERTING ENZYME
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System for Containing and Dispensing a Liquid, and Method for Pouring Ethanol from a Jar
A liquid dispensing system is provided. The liquid is preferably a grain-based distilled spirit. The system comprises a liquid container such as a Mason jar having a two-piece lid. The system also has a circular pouring cap. The pouring cap has at least two through-openings punched through the pouring cap. The circular pouring cap has a diameter dimensioned to enclose the open upper end of the jar and to be sealed between a screw-type ring and the upper end. In this way, the blank circular cap and the circular pouring cap are interchangeable. The system may also have at least two corks. The corks are dimensioned to be frictionally received within the at least two through-openings. In this way, the through-openings are selectively sealed. A method for pouring an alcoholic liquid from a Mason jar is also provided.
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METHOD FOR PRODUCING NON-BOVINE CHYMOSIN AND USE HEREOF
A method of recombinantly producing a non-bovine pre-prochymosin, prochymosin or chymosin derived from ruminant species including deer species, buffalo species, antelope species, giraffe species, ovine species and caprine species; Camefidae species such as Came/us dromedarius; porcine species; or Equ;dae species. The recombinant enzymes are used in milk coagulating compositions in cheese manufacturing based on cow's milk and milk from any animal species which are used in cheese manufacturing including camel's milk.
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MULTI-COMPONENT ORAL DELIVERY SYSTEMS AND USES THEREOF
The invention relates to multi-component oral delivery systems for use before and/or with physical activity. The invention also includes methods of making and using such multi-component oral delivery systems.
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HYDROCOLLOID STABILIZED DEHYDRATED FOOD FOAM
The present invention relates to a dehydrated and aerated food product. The dehydrated and aerated food product includes a plant puree mixture and a hydrocolloid. The plant puree mixture and hydrocolloid combine to form a dehydrated and aerated plant puree foam having a hydrocolloid-based aeration network dispersed throughout the plant puree mixture. The present invention also relates to methods of making and using the dehydrated and aerated food product, and combination food products that include the dehydrated and aerated food product.
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POTATO AND OTHER INGREDIENT-BASED FOOD PRODUCTS
Potato and other ingredient-based food products. In an exemplary embodiment of a food product of the present disclosure, the food product comprises a first layer comprising a solid food ingredient, and a second layer comprising a processed food ingredient, the second layer positioned relatively above the first layer, wherein the first layer and the second layer form a combined food product, and wherein the solid food ingredient and the processed food ingredient are selected from the group consisting of one or more of potato, rice, soybean, oat, and quinoa.
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LEAK-PROOF CONTAINERS, MADE FROM EXPANDABLE THERMOPLASTIC RESIN BEADS
This invention discloses a leak proof disposable container, comprising of a bottom portion composed of expandable thermoplastic resin beads and a lidding film, for containing non-carbonated drinks or food products that do not require heating prior to consumption. The inventive container eliminates the use of polypropylene and polystyrene snap-on lids currently used for cups and containers. The snap-on lid is replaced with a thermoplastic lidding film, a leak proof seal is formed between the lidding film and upper flange of the bottom portion. Replacement of the snap-on lid with lidding film, reduces the weight of the disposable lidding material by 74 percent. Through the appropriate selection of materials, one can produce a leak proof container that is 100 percent recyclable under the #6 PS (polystyrene) symbol.
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Cartridges, Systems And Methods For Preparation Of Beverages
A cartridge comprising a cup-shaped body having a base, a peripheral side wall and an open top with a lid attached to the cup-shaped body to define a container volume. The lid being pierceable to accommodate an inflow of an aqueous medium. A filter being located within the container volume to divide the container volume into an ingredient chamber volume and a filtrate volume. The base being pierceable to accommodate an outflow from the filtrate volume. The peripheral side wall comprising a plurality of flutes that define a plurality of filtrate channels configured to direct beverage flow downwards.The cup-shaped body being configured to be laterally expandable in use when aqueous medium at a temperature of at least 85° C. and a pressure of at least 20 KPa is introduced into the container volume.
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CAPSULE FOR PERCOLATING AN AROMATIC PRODUCT SUCH AS COFFEE
Capsule for percolation of aromatic product (18) such as coffee, comprising a bottom (3), a side wall (2) and a cover (4) delimiting an internal volume (19) of the capsule, and made of a material that is sealed against the infiltration of air so as to conserve the aromatic product designed to be enclosed in the internal volume. The capsule can be perforated by a percolator. The bottom (3) can be deformed in the percolator. The bottom (3) and the side wall (2) are made of portions previously separate and fixed in a sealed manner by a surface zone (2b, 11a) common to the side wall and to the bottom.
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CARTRIDGES, SYSTEMS AND METHODS FOR PREPARATION OF BEVERAGES
A cartridge for preparation of a beverage comprising: a closed container defining a container volume; a filter to divide the container volume into an ingredient chamber volume and a filtrate volume; a beverage medium located in the ingredient chamber volume; and a guard element located in the filtrate volume; wherein the guard element is separately-formed from the closed container and located within the filtrate volume to define an outlet zone, the guard element being interposed between the filter and the outlet zone; wherein the guard element is configured to prevent encroachment of the filter into the outlet zone such that on piercing of a piercing surface of the cartridge by a piercing element of a beverage preparation apparatus the piercing element is enabled to be placed in fluid communication with the outlet zone without the piercing element contacting the guard element or filter. Associated methods and systems are also disclosed.
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Method and Apparatus for Making Beer and Other Alcoholic Beverages
A beverage preparation machine with a receptacle for removably receiving therein a disposable cartridge having a first liquid ingredient and alcohol separated by a frangible partition. A movable lid closes the receptacle with the cartridge therein and has an inlet tube that pierces the upper portion of the cartridge when the lid is closed. An outlet tube at a lower portion of the receptacle pierces the lower portion of the cartridge when the lid is closed. A bottle is removably mounted on the machine beneath the outlet tube. A cold water reservoir is connected to the inlet tube. For carbonated beverages, a carbon dioxide source is connected to the machine at the upper end of the bottle.
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AUTOMATED BEVERAGE PRODUCTION AND MONITORING SYSTEM
Methods and systems describing preparation of a beverage are described. One embodiment includes preparing a beverage taking into account properties of an ingredient, such as sugar content of apple juice, as well as an individual's health data such as the individual's insulin level. Other embodiments include preparing a beverage based on data such as an individual's goal to lose weight. Some embodiments include a recipe such as a beverage recipe to start preparing the beverage. In some embodiments, the ingredients, amount, and instructions in a recipe may remain the same or be changed depending on factors such as health data, properties of an ingredient, and others. In other embodiments, a beverage is prepared so that the beverage meets a set of predetermined threshold criteria such as a pH level, and the ingredients and the amounts of the ingredients may be adjusted to meet these criteria.
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MICROWAVE COOKING SYSTEM
A microwave cooking system is described for use in cooking pasta and alike in a microwave oven. The microwave cooking system includes a base receptacle, a colander, and a ventilation cover. The colander is sized to be suspended and nested within a central cavity of the base receptacle. The ventilation cover is sized to mount on top of the colander. An optional storage lid may be included for use in sealably engaging onto the base receptacle in which the colander and the ventilation cover can be nested within the base receptacle sealed with the storage lid. The method includes the steps of affixing, cooking, filling, heating, obtaining, placing, removing, and repositioning.
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SYSTEMS AND METHODS FOR MAKING POPSICLES
Systems and method for making popsicles are disclosed. The system for making popsicles, includes: a dewar for storing a cooling agent; and a dipping apparatus to be inserted into the dewar, wherein the dipping apparatus includes: a first end comprising arms to receive a popsicle mold that includes a mixture of ingredients and/or liquids, a second end comprising an attachment portion configured to attach to an opening in the dewar, and a holder portion oriented between the first end and the second end of the dipping apparatus, the holder portion configured to hold a stick within the mixture in the popsicle mold, wherein the mixture is chilled by the cooling agent when the dipping apparatus is inserted in the dewar to make a popsicle to be held by the stick.
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BANANA RIPENING
The present invention provides methods and systems for accelerating the ripening of bananas to a color stage of 3.0 to 3.5. Also provided herein are bananas ripened according to the methods of the present invention.
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METHOD FOR DISINFECTING, STERILIZING, AND PACKAGING READY-TO-EAT PRODUCE
This invention generally relates to a method for efficiently disinfecting, sterilizing, and packaging produce so that it is Ready-To-Eat by a consumer. The claimed method removes dirt, soil, pathogens, and renders produce with a longer shelf life. The claimed method is a multi-step sanitizing process that is designed to not cause bruising or other physical harm to produce. Ultimately, this method yields produce disinfected, packaged, and ready-for-sale on the market shelf.
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FRENCH PRESS BEVERAGE MAKER
A beverage maker for brewing a beverage utilizing a brewing material pod that includes an interior portion having a filter and a brewing material. The beverage maker includes a container having a bottom portion and a sidewall forming a cavity, and a top-opening mouth for receiving a quantity of a liquid into the cavity. The beverage maker also includes a cap sized to fit over the mouth of the container. A plunger assembly is coupled to the cap and includes a cavity configured for selective receipt of the brewing material pod. The plunger assembly includes punches that puncture the brewing material pod to provide a flow path therethrough. A user may brew a beverage by filling the container with hot liquid, and pressing the plunger assembly including the brewing material pod downward through the hot liquid.
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COFFEE DISPENSING DEVICE AND METHOD
A coffee dispensing device is provided with a transport device that couples various components for the processing of unroasted coffee beans together. For example a roaster may be coupled to a grinding and brewing device to enable the transfer of roasted coffee beans between the roaster and grinder/brewer. Also, the transport device may transfer the roasted coffee beans from a roaster to an output port so that roasted coffee beans may be obtained. An automated coffee transaction device (ACTD) is also provided to automate aspects of the purchasing of coffee. A service delay projection calculator is also provided to estimate the expected wait time of a customer entering a queue.
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LETTUCE LINE PS 06518403
The invention provides seed and plants of the lettuce line designated PS 06518403. The invention thus relates to the plants, seeds and tissue cultures of lettuce line PS 06518403, and to methods for producing a lettuce plant produced by crossing a plant of lettuce line PS 06518403 with itself or with another lettuce plant, such as a plant of another line. The invention further relates to seeds and plants produced by such crossing. The invention further relates to parts of a plant of lettuce line PS 06518403, including the gametes of such plants.
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Apparatus and Methods for Separating an Egg Yolk from a Whole Egg
Disclosed are apparatus and methods for separating an egg yolk from a whole egg. Embodiments of the disclosure are described as having a vacuum-producing means coupled to a hollow cavity portion which has a yolk-entry aperture. After placing the yolk-entry aperture against a portion of the egg yolk, the vacuum-producing means may be operated to draw the egg yolk through the yolk-entry aperture thereby creating a shearing force between egg yolk and egg white that is effective for separating yolk from white. The separated yolk may be retained in the apparatus until expelled. Other described embodiments incorporate a yolk-retention aperture that is effective for both separating egg yolk from egg white and also retaining the separated egg yolk in the apparatus until expelled.
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