Abstract: A method of making a frozen dessert bar includes forming a plurality of spaced cavities in a main body of ice cream or frozen yogurt, with the plurality of spaced cavities being filled with distinct edible materials thereby coating the one or more exterior surface portions of the main body at the plurality of spaced cavities. The cavities can be formed in various ways, such as molding the main body with the cavities or stamping the cavities into a pre-formed main body. As the coating materials employed can significantly vary, a wide range of frozen dessert bars, with quite unique and interesting eating experiences, can be produced for consumers.

Abstract: Uncoated frozen dairy products and methods of making such uncoated frozen dairy products are disclosed herein. Uncoated frozen dairy products have an acidified surface layer, contain substantially no stabilizers or emulsifiers, are structurally unsupported, and exhibit a product loss of less than 30% over 60 minutes at a temperature of 25° C.

Abstract: A pet food product is produced having a colored exterior that simulates the appearance of real meat that has been imparted a marinated or grilled appearance. The product may be manufactured using a vegetarian (meat free) formulation or a formulation combining meat with dry proteinaceous materials. The ingredients are processed to form an emulsion-like mixture, which is rapidly heated in a confined zone to allow the protein to coagulate. An injector/shredder assembly is positioned in the zone to disrupt and shred the coagulated product mass and inject a colorant. The colorant adheres to some of the exterior surfaces of the final product to create a simulated grilled or roasted appearance.

Abstract: A pet food product is produced having a coloured exterior that simulates the appearance of real meat that has been a marinated or grilled appearance. The product may be manufactured using a vegetarian (meat free) formulation or a formulation combining meat with dry proteinaceous materials. The ingredients are processed to form an emulsion-like mixture, which is rapidly heated in a confined zone to allow the protein to coagulate. An injector/shredder assembly is positioned in the zone to disrupt and shred the coagulated product mass and inject a colourant. The colourant adheres to some of the exterior surfaces of the final product to create a simulated grilled or roasted appearance.

Abstract: A mechanical face seal assembly for sealing a rotating member with respect to a stationary member comprises at least a pair of cooperating annular sealing elements, of which one is mountable in a non-rotating manner with respect to the stationary member and the other for common rotation with the rotating member. Between the rotating member and the non-rotating sealing element an annular space is defined, the radial dimension of which varies between a region of minimum radial dimension and a region of maximum radial dimension, which are offset circumferentially to each other. Inlet means for introducing a buffer liquid into the annular space at or near to the region having a maximum radial dimension and outlet means for discharging said buffer liquid from said annular space at or near to the region having a minimum radial dimension are provided.