Abstract: An automated warehouse system row cart includes a lifter that uses cams to raise and lower pallets. Three symmetrical cam lobes are cut into a hollow cylinder. Three matching cam lifters ride these lobes and are attached to an elevator plate. A stepper motor running in one direction is used to raise and lower the elevator plate by virtue of the action between the cam lobes and lifters.

Abstract: A starch hydrolysis food making process comprises mixing rice flour and rice syrup or honey in equal parts, adding amylase enzymes to the mixture, and extruding for a few seconds at an elevated temperature. Water may be added to the rice flour mixture to adjust the final product texture. A second extrusion can be used to adjust the pH. In a second starch hydrolysis method embodiment of the present invention, one part of water is mixed with five parts of rice flour. Then amylase enzymes are added to the mixture and extruded for a few seconds at an elevated temperature. The extrusion products are then packaged as food ingredients.

Abstract: An automated warehouse system for a building has elevators for automatically accepting incoming material on pallets. A rotating forklift mounted inside the elevator extends its forks to reach out and bring in the pallets. Once inside, the rotating forklift spins around to face inside warehouse doors. When the elevator car arrives at a designated level, the rotating forklift deposits the material on the pallet on a temporary shelf just outside the elevator. Each level has an aisle cart that moves along an aisleway for both a loading elevator and an unloading elevator. Each aisleway is intersected by several row rails that are right angles to the aisleway. The aisle cart carries a battery powered row cart that can run back and forth along the rows. The aisle cart is positioned at the appropriate row along the aisleway, and the row cart carries, deposits, and picks up material on pallets. Storage positions are provided along each row, front to rear.

Abstract: A starch hydrolysis food making process comprises mixing rice flour and rice syrup or honey in equal parts, adding amylase enzymes to the mixture, and extruding for a few seconds at an elevated temperature. Water may be added to the rice flour mixture to adjust the final product texture. A second extrusion can be used to adjust the pH. In a second starch hydrolysis method embodiment of the present invention, one part of water is mixed with five parts of rice flour. Then amylase enzymes are added to the mixture and extruded for a few seconds at an elevated temperature. The extrusion products are then packaged as food ingredients.

Abstract: Food sweetener compositions containing aspartame and sugar acids. Specifically, the sweetener compositions include a sugar acid, such as a polyuronic acid, in an amount sufficient to eradicate the undesired lingering aftertaste of aspartame without contributing to viscosity or pulp volume. The present invention also involves the novel use of such sweetener compositions in food products, such as carbonated beverages, so that they no longer exhibit the lingering aftertaste of aspartame.

Abstract: A process for manufacturing a treated polyuronic acid. The process involves heating an aqueous dispersion of a polyuronic acid, such as a pectin, at a temperature above about 100.degree. C. for an amount of time sufficient to obtain a hydrolyzed, or treated, polyuronic acid mixture which separates upon standing and cooling into a clear solution, which is the hydrolyzed polyuronic acid phase, and a precipitate. The hydrolyzed polyuronic acid phase includes at least 25% of the polyuronic acid substance polymers having a degree of polymerization (DP) in the range of about DP1 to about DP20. The hydrolyzed polyuronic acid, or the treated polyuronic acid, then is recovered for use in a food product.

Abstract: A process for producing a pressed juice containing an inulin polymer mixture in a stable polymorphic form having cold water solubility according to the present invention includes the steps of pressing juice from inulin containing plants, preferably of the Compositae family and more preferably from dahlia tubers, assaying the juice to determine its initial range and distribution and processing the pressed juice under selected conditions to convert the inulin polymers of the assayed juice to an inulin polymer mixture having greater than 50% of the polymers in the range of about DP 10 to DP 45, more preferably about DP 16 to DP 40, the process including hydrolyzing inulin polymers of greater than about DP 45 into the range of about DP 10 to DP 45 to enhance permeability and unique metabolic value of the mixture as well as selectively promoting Bifidus growth in the gut.

Abstract: Whole grain rice, either white or brown rice, is liquefied and treated with high levels of a glucosidase enzyme and/or a combination with beta-amylase enzyme in a saccharification step. Total enzymatic reaction time is limited to about four hours for both the liquefaction and saccharification steps combined to prevent the development of undesirable off-flavors. The product of the saccharification step is partially clarified to remove substantially all rice fiber, but not other nutritional values and then concentrated to produce a preferred rice syrup sweetener which is cloudy in character and has a solids composition defined as follows:______________________________________ Soluble Complex Carbohydrates About 10 to 70% of solids; Maltose About 0 to 70% of solids; Glucose About 5 to 70% of solids; Ash or Minerals About 0.1 to 0.6% of solids; Protein and Fat About 1 to 3.5% of solids; ______________________________________The rice syrup sweetener of the invention can be dried to produce dried rice sweeteners.

Abstract: Whole grain rice, either white or brown rice, is liquefied and treated with high levels of a glucosidase enzyme and/or a combination with beta-amylase enzyme in a saccharification step. Total enzymatic reaction time is limited to about four hours for both the liquefaction and saccharification steps combined to prevent the development of undesirable off-flavors. The product of the saccharification step is partially clarified to remove substantially all rice fiber, but not other nutritional values and then concentrated to produce a preferred rice syrup sweetener which is cloudy in character and has a solids composition defined as follows:Soluble Complex Carbohydrates--About 10 to 70% of solids;Maltose--About 0 to 70% of solids;Glucose--About 5 to 70% of solids;Ash or Minerals--About 0.1 to 0.6% of solids;Protein and Fat--About 1 to 3.5% of solids;The rice syrup sweetener of the invention can be dried to produce dried rice sweeteners.