Abstract: Disclosed are aerated food products, especially marshmallows, having a nutritionally fortifying ingredient and improved methods for a method for preparation. The aerated food products comprise 50 to 98% of a saccharide component; about 0.5 to 30% of a structuring agent; about 1 to 30% moisture; about 0.01% to 15% of nutritional fortifying ingredient selected from the group consisting of biologically active components, fiber, micro-nutrients, minerals and mixtures thereof. The aerated food products have a density of about 0.1 to 1.0 g/cc. The methods of preparation comprise the steps of: A. providing a liquid sugar confection blend comprising: about 50 to 98% of a saccharide component; about 1 to 30% moisture; and, about 1 to 30% (dry weight basis) of a foam structuring agent; B. adding the liquid confection blend about 0.

Abstract: Refrigerated cultured dairy products such as yogurt having enhanced anti-mold stability are prepared by including minute quantities of a cultured dairy ingredient having been cultured with a propionic acid forming culture. The propionic bearing cultured dairy ingredient such as whey is added to a milk base that is then heat treated prior to inoculation and fermentation with a yogurt culture. Premature protein coagulation that can occur during the heat treatment step is minimized by adding minute quantities of a calcium sequestrant to the milk base.

Abstract: An electrospray and/or atmospheric pressure ionization mass spectrometer includes an evacuated chamber, a sampling region within which is maintained a pressure greater than in the evacuation chamber, a sampling orifice that communicates between the sampling region and the evacuation chamber, and a mass analyzer that receives charged particles along a first axis through the sampling orifice from the sampling region into the evacuated chamber. A plurality of charged-particle jet generators, each having an associated jet axis, are adapted to be alternatively, selectively aligned such that a respective jet axis intersects with the first axis associated with the mass analyzer. This alignment is performed through the use of a hollow member which functions to guide charged particles through the sampling orifice to the evacuated chamber and, subsequently, to the mass analyzer.

Abstract: A ready-to-cook, complete, frozen, reduced density, farinaceous batter which is plastic at frozen temperatures and can be scooped to form cooked goods, especially for food service preparation of baked muffins, comprises about 10 to 40% flour; about 20 to 30% (dry weight basis) of a high maltose corn syrup; about 10 to 20% of edible oil having a melting point of about ≦20° C.; about 0.5% to 5% chemical leavening; said chemical leavening including a baking soda and a blend of baking acids including a fast acting baking acid and a slow acting baking acid; about 1 to 8% of a humectant; a moisture content of about 5% to 20%; and having a browning-type reducing sugars content of less than about 5%, and is chemically leavened to a density of about 0.9 to 1.1 g/cc and has a temperature of about −20° C. to 0° C.

Abstract: Annatto-caramel food colorant blends having a pH of about 9.1 to 10 that exhibit improved stability against precipitation and provide a rich brown color are particularly useful for use in RTE cereals. The blends are characterized by low ammonia contents (<0.05%). Methods for preparing low ammonia content caramel color solutions involve adding KOH to a caramel solution to a pH of >10, off gassing ammonia to reduce the ammonia content to <0.05%, and acidifying the caramel colorant to a pH of 6.5 to 7 to provide a treated low ammonia neutral aqueous caramel colorant. An aqueous annatto colorant having a pH of about 12.5 to 13.5 is admixed with the treated low ammonia neutral caramel solution in a solids weight ratio of about 1:1 to about 4:1.

Abstract: The present invention describes methods of cooling dried aerated confectionery pieces to increase bowl life, comprising the steps of: A. cooling a hot dried aerated confectionery piece in a soft plastic state having (1) a moisture content of less than 3.5% by weight, (2) an initial temperature of at least 80° C., and (3) a glass transition temperature (“Tg”) of at least 15° C., to a temperature within a tempering temperature range, said tempering temperature range being Tg+5° C. to about Tg+30° C. to form a partially cooled, dried aerated confectionery piece; B. maintaining the cooled dried marshmallow piece within the tempering temperature range for about 1 to 15 minutes to form a tempered partially cooled, dried marshmallow piece; and C. further cooling the tempered partially cooled, dried marshmallow piece to below its Tg to form a cooled, dried marshmallow piece in solid form that exhibits an increased bowl life.

Abstract: The present invention is a container for storing fine particles in a sealed packaging, wherein air in the container can be evacuated through compression or vacuum without removing the fine particles. The container comprises a main body enclosing a pouch, terminating in a principal opening, a sealing mechanism attached to the pouch for sealing the pouch, at least one exit port extending through the wall of the pouch, and a porosity mechanism adjacent the exit port, wherein the porosity mechanism permits air to exit through the exit port, but prevents the fine particles from escaping through the exit port.

Abstract: Improved wheat milling processes for the production of white flour involves selecting a hard white wheat variety for milling, milling the hard white wheat into white patent flour, isolating a high bran stream, size reducing the high bran stream and sifting the size reduced high bran stream into a fine bran and bran flour fractions. The bran flour fraction is then blended with the white patent flour to form a high fiber finish flour which nonetheless is characterized by a white color. The wheat milling processes provide improvements in current wheat milling to increase the milling extraction rate for flour without a decrease in flour quality.

Abstract: An appliance, such as an oven, including a cavity adapted to receive food items has an open frontal portion which can be closed off by means of a pivotable door. The door is provided with a transparent zone which enables viewing of the cavity when the door is closed. Mounted within the door is a lighting device which can be used to selectively illuminate the cavity. Preferably, the transparent zone is defined by a window pack assembly including a pair of spaced first and second transparent panels between which is arranged the lighting device such that the lighting device illuminates the cavity through one of the transparent panels. Wires are directed to the lighting device through the door, while entering a cabinet of the appliance adjacent a hinge axis area associated with the door.

Abstract: A food storage system mounted in a fresh food compartment of a refrigerator includes an enclosure defined by inner and outer housings, as well as a food receptacle slidably positioned in the inner housing. The inner and outer housings are spaced so as to define a zone therebetween within which air is forced to flow in order to cool the contents of the receptacle. A temperature sensor is mounted within the inner housing, with signals from the sensor being sent to a control unit used to regulate the operation of a damper for controlling the flow of cooling air into the food storage system and a fan for distributing the cooling air within the food storage system. The control system also operates the damper and fan based on signals indicative of the opening and closing of the receptacle, the opening and closing of a door associated with the fresh food compartment and also the overall operation of the refrigerator.

Abstract: An adjustable height table includes a base frame, a slider frame assembly, a generally planar support surface and a lifting mechanism. The main portion of the base frame is formed by welding three tubular components to form an H-shape. Each of the end portions of the H-shape include a mounting to support a swiveling locking castor. Above each castor there extends from the H-shaped main portion, a vertically extending tubular post. The slider frame assembly also includes an H-shaped main portion formed of three tubular members. Four vertically extending hollow tubular column members are attached to the H-frame so that they may telescopingly engage the four vertically extending posts of the base frame. A generally planar support surface is attached to the top of the four vertically extending columns located on the slider frame. Located between the central tube of the H portion of the base frame and central tube of the slider frame assembly, there is located a lifting mechanism, preferably a hydraulic jack.

Abstract: An adjustable liquid temperature control system for a washing machine regulates the temperature of washing liquid established in a washing tub in an accurate and economical manner without the use of a dedicated temperature sensor. Preferably, numerous default mixing ratios for hot and cold fill water are preset in the washing machine. The system is designed to enable the washing machine operator to adjust one or more of the default mixing ratios in order to selectively fine tune the system. In accordance with one embodiment, the operator can directly input a desired mixing ratio. In another embodiment, the operator can indirectly establish a mixing ratio by entering a desired washing temperature.

Abstract: A manual microarrayer apparatus is disclosed which includes an integral visual magnification system alphanumeric counter and LED display for tracking samples in a microtitre plate. The apparatus is preferably reversible so as to provide left and right handed user formats.

Abstract: A cutting board and countertop are correspondingly constructed to enable the cutting board to be supported upon the countertop in multiple, varying height positions. The countertop preferably includes a main, substantially planar work surface provided with a frontal, upstanding lip, as well as at least one ledge provided at a position spaced across the work surface from the lip. The cutting board is generally constituted by substantially planar member having support elements provided on opposing, terminal side portions. In a first height position, the cutting board is arranged against both the lip and the ledge. In the second height position, the cutting board is inverted and positioned against the frontal lip and upon the ledge. In either position, the cutting board can readily slide along the countertop.

Abstract: A water filtering system for a refrigerator includes a mounting head preferably arranged under a temperature control housing in a fresh food compartment. A replaceable filter cartridge is adapted to be selectively attached to the mounting head in order to complete a fluid circuit from a water supply source to at least one of a water dispenser and an ice maker. The filter cartridge and the mounting head have cooperating camming structure which axially draws a stem portion of the cartridge into a port of the mounting head upon rotation of the cartridge relative to the mounting head during installation of the cartridge. Furthermore, camming structure is also provided to at least partially, axially withdraw the stem portion from the port upon rotation of the cartridge a predetermined amount in an opposing direction. Also provided as part of the water filtering system is a plug which can be used to complete the fluid circuit in the absence of a filter cartridge.

Abstract: A sandal is formed as a one-piece construction and includes a sole incorporating toe dividing structure that can be shifted to a position wherein toes of a user can be arranged between dividers to enhance the ability of the user to obtain a pedicure. This toe dividing structure is preferably formed by making perforations or cuts in the sole such that the toe dividing structure can be popped out of the sole. The cuts are made to form a number of discrete dividers, with each divider being adapted to be placed between adjacent toes of the user. A strap is also preferably cut out of the sole to aid in securing the sandal to a user's foot. The sole is made of a cushion material to make the sandal comfortable to wear.

Abstract: An electric heating element for use in an oven cavity of a cooking appliance includes laterally spaced fore-to-aft extending side leg portions which are interconnected by a frontal portion, with each of the side leg portions having an inwardly directed section, followed by an outwardly directed section which leads to the frontal leg portion through respective arcuate corner portions. The electric heating element preferably constitutes a sheathed, resistance coil type element used to provide enhanced uniform heating of the oven cavity for various cooking functions, particularly baking and toasting operations.

Abstract: A sample holder for spectroscopy is formed by pressing a wire mesh so that its thickness is reduced. Preferably the mesh is formed of stainless steel strands of 25 microns thickness, and is pressed to a thickness of 10-20 microns.

Abstract: A ventilation system for a cooking appliance includes one or more slidable vent hoods arranged in a tabletop extending above a heating surface of a cooking appliance to exhaust gaseous byproduct developed during a cooking operation performed on the heating surface. The tabletop is vertically adjustable relative to the heating surface in order to alter the distance between each vent hood and the heating surface. Each vent hood can be retracted within the tabletop or extended to a position disposed directly, vertically above at least a portion of the heating surface. Preferably, a pair of adjacent vent hoods are provided, with each vent hood opening into a common exhaust manifold formed in the tabletop. The tabletop is preferably mounted through multiple pillars which are connected to a vertical adjusting mechanism. One of the pillars is preferably provided with an elongated duct for directing exhaust gases from the manifold to a remote exhaust location.

Abstract: A cooking appliance includes a control system which is programmable to enable multiple, successive cooking operations to be performed in sequence, with an alphanumeric display being provided to convey information concerning the successive cooking operations, such as the amount of time until the start of a subsequent cooking operation while an initial cooking operation is proceeding. Furthermore, the control system can be used to alter factory established set-up parameters such that the appliance can be conveniently customized by the consumer.