Abstract: An ultrasound system is disclosed that includes a tub, a reaction chamber, an ultrasound probe positioned within the reaction chamber, and a cooling jacket surrounding the tub for exchanging heat with the tub.

Abstract: A combination of an acidulant system and a buffer salt system is included in lemon/lime flavored beverages to achieve improved stability. The acidulant system includes citric acid and/or phosphoric acid and an additional organic acid having a smaller dissociation constant than both phosphoric acid and citric acid; the buffer salt system includes a citrate salt and a phosphate salt.

Abstract: In some embodiments there is a composition including a thermally stabilized active composition and a high molecular weight polymer. The thermally stabilized active composition is resistance to degradation at higher temperatures such as those used for conducting extrusion with high molecular weight polyvinyl aceate.

Abstract: The present invention relates to an improved process for extract purification of sugar beet raw juice, especially for reduction of lime consumption during the purification of sugar beet raw juice, to a process for producing a nutrient-rich non-sucrose concentrate from sugar beet raw juice, to the non-sucrose substance concentrate thus produced, to uses of the non-sucrose substance concentrate and to an apparatus for preliming sugar beet raw juice and/or for obtaining the non-sucrose substance concentrate.

Abstract: Solutions comprising a sodium silicate waterglass having a modulus of less than 3 and at least 8% by weight of an organic polyhydroxy compound such as glycerol are useful in the production of interlayers used in fire resistant glass laminates. The solutions are dried on a flat surface such as glass to produce a clear intumescent interlayer having improved impact resistance. The dried interlayer may be removed from the surface in the form of an elastomeric material which may also be used as an interlayer in a fire resistant glazing.

Abstract: An oligosaccharide mixture based on oligosaccharides from one or several animal milks composed of two or more monosaccharide units. The oligosaccharide mixture comprises at least two oligosaccharide fractions which are each composed of at least two different oligosaccharides. Lactose does not pertain thereto and the total spectrum of the oligosaccharides in the oligosaccharide mixture differs from those present in animal milk or animal milks, wherefrom the oligosaccharide fractions are extracted and that a) if the oligosaccharides are extracted from only one animal milk, the proportion of neutral oligosaccharides to acidic oligosaccharides is 90-60:10-40 weight %, or b) if the oligosaccharides are extracted from at least two animal milks, the oligosaccharides extracted from two different animal milks each make up 10 weight % of the total amount of oligosaccharides present in the oligosaccharide mixture. The oligosaccharide mixture approximates human milk with respect to its positive properties.

Abstract: The shelf life of fresh harvest produce is extended by coating the exterior surface of freshly harvested produce with a coating composition comprising an aqueous emulsion of polyvinylidene chloride copolymers containing from about 0.25 to 25% by weight of copolymer solids to water and between 0.001 and 20% plasticizer preferably a polyethylene oxide based additive such as Triton-X to weight of copolymer solids in the emulsion. The coating may also contain biocides as well to control bacteria and fungal growth on the post harvest produce during storage, shipping, distribution, and sale of the product. The coating composition is effective in extending the shelf life of produce.

Abstract: Packaged meat products, methods of packaging meat, and systems for packaging meat. With respect to packaged meat products, one particular embodiment of a packaged meat product comprises a container having a low gas permeability and an enclosed interior volume. The packaged meat product further includes a meat product enclosed within the interior volume of the container and a modified atmosphere comprising not greater than about 10% carbon monoxide within the interior volume of the container. The meat product has a first volume less than the interior volume, and the modified atmosphere has a second volume such that a volume ratio of the second volume to the first volume is not greater than approximately 1:1.

Abstract: Fermented milk drinks and foods containing fermented milk components obtained by fermentation with lactic acid bacteria together with a growth promoter for lactic acid bacteria selected from among ginger extract, tea extract, green onion extract, or oleic acid and derivatives thereof, and a process for producing the fermented milk drinks and foods involving the step of culturing lactic acid bacteria in a medium containing the growth promoter for lactic acid bacteria. These fermented milk drinks and foods can contain a large number of viable cells of lactic acid bacteria and sustain the activity (acid producing ability) of the bacteria at a high level.

Abstract: A blend is provided for enhancing or replacing eggs in foods. The blend, when mixed with natural liquid eggs, liquid egg substitute or whole egg powder and water, provides an edible egg product having a higher level of protein and lower levels of cholesterol and fats per serving than the levels normally found in natural eggs. The blend includes major amounts of a soy protein concentrate and minor amounts of lecithin. The lecithin is preferably a de-oiled lecithin obtained from soy beans. In an alternative embodiment, the blend includes a soluble dietary fiber, such as a digestion resistant maltodextrin soluble dietary fiber, in addition to the soy protein and lecithin. The dietary fiber is present in an amount less than the amount of the soy protein but greater than the amount of lecithin.

Abstract: The invention concerns a mixture of bacteria. Said mixture is a non starter culture which is free from metabolites and comprises at least one first bacterium selected from the species <i>Propionibacterium jensenii</i> and at least one second bacterium selected from the genus <i>Lactobacillus</i>. Furthermore, food, feeding stuff and medicaments comprising such a mixture, a method for manufacturing and storing such goods and the use of the mixture to inhibit fungi and bacteria are provided.

Abstract: The present invention includes the steps of providing a substrate having a main surface; depositing a dual-metal layer such as Mo/AlNd, MoW/AlNd, MoW/Al onto the main surface of the substrate; defining gate and word line patter using a layer of photoresist; and using the photoresist as an etching mask, a first metal dry etching process is carried out to etch the dual-metal layer at an etching selectivity that is significantly higher than prior art. The first metal dry etching process uses oxygen/fluorine containing etching gas mixture and oxygen/chlorine containing etching gas mixture to form the dual-metal gate and word line pattern having slightly oblique sidewalls. End point detection mode detected at 704 nm is used in the first metal dry etching process.

Abstract: The present invention relates to processes for the treatment of dairy products and dairy process streams to produce lipids and substantially defatted protein streams. More specifically it relates to the use of near critical fluid extraction techniques to extract lipids from liquid dairy products and dairy process streams. Preferred solvents for use in the described near critical extraction techniques are ether based solvents that are partially miscible with water. A particularly preferred solvent for use in the invention is dimethyl ether.

Abstract: The present invention relates to the use of a compound of formula (I) or a mixture of compounds of formula (I) wherein: R1, R2, and R3 are independently H or an alkyl group having 1 to 3 C-atom, wherein at least one of R1, R2, and R3 is not H; R4 is H, an alkyl group having 1 to 6 C-atom, or an alkenyl group having 2 to 6 C-atom; R5, R6, R7, and R8 are independently H or methyl; and R9 is H, an alkyl group having 5 to 12 C-atoms, or an alkenyl group having 5 to 12 C-atoms; as a flavoring substance or mixture of flavoring substances.

Abstract: This invention relates to a restructured meat product, comprising; (A) a fibrous material containing soy protein and soy cotyledon fiber, wherein said soy cotyledon fiber is present in the fibrous material in an amount of from 1% to 8%, by weight on a moisture free basis; (B) a comminuted meat; and (C) water. In another embodiment, the invention discloses a process for preparing a restructured meat product, comprising the steps of; hydrating (A) a fibrous material containing soy protein and soy cotyledon fiber, wherein said soy cotyledon fiber is present in the fibrous material in an amount of from 1% to 8%, by weight on a moisture free basis in water until the water is absorbed and the fibers are separated; and adding (B) a comminuted meat, wherein the temperature of the comminuted meat is below 10° C.; and mixing the fibrous material and the comminuted meat to produce a homogeneous, fibrous and texturized meat product having a moisture content of at least 50%.

Abstract: The invention relates to mutant strains of the genus Sphingomonas which have a mutation in at least one gene encoding a protein involved in polyhydroxybutyrate (“PHB”) synthesis that allows the mutant strains to produce PHB-deficient sphingans. The invention is also directed to a process for preparing a clarified sphingan solution comprising heating aqueous sphingan solution, in particular PHB-deficient sphingan solution, to a clarification temperature of about 30° C. to about 70° C., and treating the solution with a clarification agent and enzymes. In addition, the invention is directed to a food or industrial product comprising a PHB-deficient and/or clarified sphingan. One particular embodiment of the invention is directed to a clarified, PHB-deficient high-acyl gellan and the processes of making thereof.

Abstract: A plasma etching method includes the step of performing a plasma etching on a silicon-containing dielectric layer formed on a substrate to be processed by using a plasma, while using an organic layer as a mask. In addition, the plasma is generated from a processing gas at least including a first fluorocarbon gas which is an unsaturated gas; a second fluorocarbon gas which is an aliphatic saturated gas expressed by CmF2m+2 (m=5, 6); and an oxygen gas. Further, a computer-readable storage medium for storing therein a computer executable control program is provided where the control program, when executed, controls a plasma etching apparatus to perform the above plasma etching method.

Abstract: The present invention relates to a gum base formulation suitable for the production of a chewing gum with good sensory properties and good flavor release in combination with anti-adhesive properties in respect of teeth, dentures and the like typical of formulations containing polyvinyl acetate. This gum base formulation does not stick to teeth and it is characterized by having the following composition by weight: (a) elastomers ?8-16% (b) emulsifiers and/or technological auxiliaries 18-30% (c) adjuvants 15-40% (d) vegetable resins and/or vegetable resin esters 26-45% (e) antioxidants 0-2% and by not containing polyvinyl acetate.

Abstract: A tiered shrimp food tray including a sheet of material forming a base tray having an outer ridge, a support ridge formed concentric to and in spaced relation to the outer ridge. An inner ridge and a base surface cooperatively define a central well which supports a condiment cup. A ring of shrimp is arranged on the support ridge of the base tray. A connector plate interconnects the base tray with an upper tray. The upper tray includes an outer ridge and a support ridge spaced from one another. A second condiment cup is disposed within a well of the upper tray. A ring of shrimp is arranged on the support ridge of the upper tray.

Abstract: An aroma composition comprising a first component selected from the group consisting of 4-hydroxy-2,5-dimethyl-3(2H)furanone, 3-hydroxy-2-methyl-4H-pyran-4-one, 2-ethyl-4-hydroxy-5-methyl-3(2H)furanone, 4-hydroxy-5-methyl-3(2H)furanone, a sulfur-containing analogue of any of the foregoing, and any combination, thereof; a second component selected from the group consisting of 2-furanmethanethiol, 2-methyl-3-furanthiol, 5-methyl-2-furanmethanthiol, and any combination, thereof; and a third component selected from the group consisting of 2-(1-mercaptoethyl)furan, 2-furanethanethiol, bis-(2-furfuryl) disulfide, a furanthiol disulfide, and any combination, thereof.