A method and a system for producing a change in a medium. The method places in a vicinity of the medium at least one energy modulation agent. The method applies an initiation energy to the medium. The initiation energy interacts with the energy modulation agent to directly or indirectly produce the change in the medium. The system includes an initiation energy source configured to apply an initiation energy to the medium to activate the energy modulation agent.

The invention relates to method and a device for preparing a carbohydrate and/or protein product by subjecting a carbohydrate and/or protein to a heat treatment after a few ingredients have been added.

The present invention generally relates to the field of Purification Device, method and system. More particularly, this invention relates to purification of raw food produce using Advanced Oxidation Process & Photolysis that performs on Nanotechnology. The invention reduces the impact of harmful pesticides, insecticides, germs, pathogens, virus, harmful anti-oxidants, heavy metals, etc., while keeping the inherent properties intact.

Provided is a buccal micro-effervescent tablet and preparation method thereof. The buccal micro-effervescent tablet comprises a nutrient, a sugar alcohol, an acid source, an alkali source, magnesium stearate, an essence and a sweetening agent, wherein the sugar alcohol is lactose, maltitol, sorbitol, isomaltitol, mannitol, erythritol or any combination thereof; the sweetening agent is sucralose, aspartame, stevioside, fructose, granulated sugar, mogroside or any combination thereof. The micro-effervescent tablet may cause micro effervescence reaction under the action of saliva in mouth.

Provided is a buccal micro-effervescent tablet and preparation method thereof. The buccal micro-effervescent tablet comprises a nutrient, a sugar alcohol, an acid source, an alkali source, magnesium stearate, an essence and a sweetening agent, wherein the sugar alcohol is lactose, maltitol, sorbitol, isomaltitol, mannitol, erythritol or any combination thereof; the sweetening agent is sucralose, aspartame, stevioside, fructose, granulated sugar, mogroside or any combination thereof. The micro-effervescent tablet may cause micro effervescence reaction under the action of saliva in mouth.

A system for processing a material comprises a reactor having an inlet for receiving a flow of the material and an outlet for releasing processed material from the reactor; an acoustic transducer for producing soundwaves propagating within the reactor and through the material; and one or more strings, placed under tension within the reactor and selected to resonantly vibrate at a predetermined frequency, responsively to the soundwave.

A system for processing a material comprises a reactor having an inlet for receiving a flow of the material and an outlet for releasing processed material from the reactor; an acoustic transducer for producing soundwaves propagating within the reactor and through the material; and one or more strings, placed under tension within the reactor and selected to resonantly vibrate at a predetermined frequency, responsively to the soundwave.

A structural strengthening agent for food products, which agent moderates both cold stimuli and persistence of sweetness and oiliness in the mouth during eating of food products such as cold desserts is provided. The structural strengthening agent for food products includes a water-insoluble long-chain cellulose having a diameter of 3.5 μm or less and an aspect ratio of 2.0 or more, and a water-insoluble short-chain cellulose having a diameter of 5.0 μm or more and having an aspect ratio of 32.5 or less. The water-insoluble long-chain cellulose and the water-insoluble short-chain cellulose are contained in a mass ratio of 40:60 to 4:96.

A structural strengthening agent for food products, which agent moderates both cold stimuli and persistence of sweetness and oiliness in the mouth during eating of food products such as cold desserts is provided. The structural strengthening agent for food products includes a water-insoluble long-chain cellulose having a diameter of 3.5 μm or less and an aspect ratio of 2.0 or more, and a water-insoluble short-chain cellulose having a diameter of 5.0 μm or more and having an aspect ratio of 32.5 or less. The water-insoluble long-chain cellulose and the water-insoluble short-chain cellulose are contained in a mass ratio of 40:60 to 4:96.

A milk food product is provided that when mixed with baby food and given regularly to a baby will reduce the likelihood of the baby developing a food allergy. The milk food product is produced by taking milk and mixing or whipping the milk with other ingredients such as rice, tapioca, wheat, corn, nut flours, soy flour, or bean flour. The resulting batter is then baked in order to produce a cake-like product. The resulting cake is then dried in order to remove substantially all moisture. The dried cake is then ground or milled into a powder.