Systems and methods for preparing and dispensing single serving gelatin-based food products in an efficient and cost-effective way. A gelatin-based product making device includes a container receiving portion configured to removably receive one or more disposable dry ingredients containers that store dry ingredients used to make the gelatin-based products. The device is operative to automatically mix the dry ingredients with a liquid, heat the mixture, and rapidly cool the mixture to form a batch of gelatin-based product. The device includes a dispenser operative to dispense single servings of the gelatin-based product into cups that may be provided to consumers.

The present invention relates to a new application of Fructus schisandrae total polysaccharides in preparation of medicine or nutraceuticals for treating coughing, and more specifically to a new application of Fructus schisandrae total polysaccharides in preparation of medicine or nutraceuticals for preventing and relieving coughing and eliminating airway inflammation. Experiments demonstrate that the Fructus schisandrae total polysaccharides can remarkably reduce the coughing times of a guinea pig with increased cough sensitivity induced by cigarette smoke and an acute cough guinea pig induced by citric acid smoke, prolong the latent period of cough, and significantly reduce the airway inflammation of the guinea pig with increased cough susceptibility induced by cigarette smoke, so that the Fructus schisandrae total polysaccharides can be used for preparing drugs for preventing cough, relieving cough and eliminating airway inflammation.

The present invention relates to a new application of Fructus schisandrae total polysaccharides in preparation of medicine or nutraceuticals for treating coughing, and more specifically to a new application of Fructus schisandrae total polysaccharides in preparation of medicine or nutraceuticals for preventing and relieving coughing and eliminating airway inflammation. Experiments demonstrate that the Fructus schisandrae total polysaccharides can remarkably reduce the coughing times of a guinea pig with increased cough sensitivity induced by cigarette smoke and an acute cough guinea pig induced by citric acid smoke, prolong the latent period of cough, and significantly reduce the airway inflammation of the guinea pig with increased cough susceptibility induced by cigarette smoke, so that the Fructus schisandrae total polysaccharides can be used for preparing drugs for preventing cough, relieving cough and eliminating airway inflammation.

The present application relates to an EPA-EE nano-lipid composition and a formulation, a preparation method, and an application thereof. The EPA-EE nano-lipid composition includes a raw material having a high content of EPA-EE as a primary ingredient and includes an emulsifier containing a highly unsaturated phospholipid. The EPA-EE nano-lipid composition can be prepared into a sub-micron emulsion at nanoscale for use as an oral formulation.

A molded food in which portions having different properties are included in a single molded food and the portions are less likely to fall off, and a method for manufacturing the same are provided. The molded food 1A-1 includes a first food portion 11; and a second food portion 12 which includes a first main surface 12A and a second main surface 12B which is a back surface of the first main surface 12A, the first main surface 12A including a first zone 12A1 and a second zone 12A2 adjacent to each other, and which supports the first food portion 11 at a position of the first zone 12A1.

A food preparation system includes an application operable by a computing device, and a scale configured to support a food preparation container and wirelessly communicate weight information associated with the food preparation container wirelessly to the computing device. The application coordinates the weight information with ingredients of a recipe.

Covers for sealing and/or bonding with an exposed surface of an animal feed within a container include a flexible film that conforms to the animal feed and a rigid or semi-rigid layer that allows the cover to be handled by an operator during placement of the cover over the animal feed composition while the composition is at elevated temperatures. The polymer film may include a heat-activated coating that establishes a bond with the animal feed when the feed is at elevated temperatures or when an external heat source is applied to the cover. The heat-activated coating may be flowable at a temperature of at least about 125 F. Upon placement of the cover over the animal feed, the film conforms to the exposed surface of the feed and the cover forms a seal with the animal feed as flowable coating reaches a flowable temperature.

A method to produce cheese chips, consisting in provides that cut cheese slices are frozen and then raised by means of rapid water evaporation due to the application of microwave and vacuum drying. The freezing step is preceded by drying and cooling, and the raised cheese chips containing cheese and flavourings are characterised in that their density does not exceed 0.46 g/cm.sup.3, the porosity does exceed 40%, and the crunchiness does exceed 4.

The present disclosure describes an ultrasonic rotary molding system that is used to form edible compositions or food products as they move along a conveyor belt. The food products are formed by an ultrasonic rotary wheel that includes one or more cutting tools that cut, and perhaps three dimensionally mold, food product strips. The system may include a movable backing plate that is located below the point where the ultrasonic rotary wheel cuts the food product strips. The movable backing plate may be spring loaded and it may exert force upwards against the conveyor belt and in turn against the food product.

The present disclosure describes an ultrasonic rotary molding system that is used to form edible compositions or food products as they move along a conveyor belt. The food products are formed by an ultrasonic rotary wheel that includes one or more cutting tools that cut, and perhaps three dimensionally mold, food product strips. The system may include a movable backing plate that is located below the point where the ultrasonic rotary wheel cuts the food product strips. The movable backing plate may be spring loaded and it may exert force upwards against the conveyor belt and in turn against the food product.