Abstract: A system for coupling a first pipe segment to a second pipe segment includes a pin end including a flange. The system includes a box end having a recess configured to receive the pin end, a face of the box end abutting the flange. The system includes a coupling assembly joining the first pipe segment to the second pipe segment including a split ring arranged proximate the flange and a sleeve, wherein threads of the sleeve engage first mating threads on the split ring and second mating threads on the box end.

Abstract: A system for coupling a first pipe segment to a second pipe segment includes a pin end including a flange. The system includes a box end having a recess configured to receive the pin end, a face of the box end abutting the flange. The system includes a coupling assembly joining the first pipe segment to the second pipe segment including a split ring arranged proximate the flange and a sleeve, wherein threads of the sleeve engage first mating threads on the split ring and second mating threads on the box end.

Abstract: Described herein are processes and methods of producing a new food confection or ingredient, the food confection or ingredient including a caramelized white chocolate food product. The methods encompass variations in the conditions for a Maillard reaction in order to advantageously select a predetermined combination of flavors and colors of a finished food confection product or food ingredient.

Abstract: The invention provides, in one aspect, a method of producing a cocoa-containing beverage, or a nutritionally fortified or energy-sustaining cocoa beverage, containing beneficial cocoa polyphenols. Ready-to-drink compositions, concentrates, primary beverage components, and packets for producing the beverages are specifically disclosed and prepared from a cocoa water composition made from steeping a cocoa-containing product in water or an aqueous solution with an acid. A number of vitamins, minerals, supplements, and nutriceutical compositions can be added.

Abstract: The invention provides, in one aspect, a method of producing a cocoa-containing beverage, or a nutritionally fortified or energy-sustaining cocoa beverage, containing beneficial cocoa polyphenols. Ready-to-drink compositions, concentrates, primary beverage components, and packets for producing the beverages are specifically disclosed and prepared from a cocoa water composition made from steeping a cocoa-containing product in water or an aqueous solution with an acid. A number of vitamins, minerals, supplements, and nutriceutical compositions can be added.

Abstract: A drilling riser adapter connected to a riser. The drilling riser adapter is mounted to a BOP and has a cylindrical body on which a plurality of ports are disposed. The ports can perform various functions. Ports may connect to choke and kill, booster, injection, or hydraulic lines. Some of ports allow access to riser bore to perform emergency functions such as redirecting escaping oil during oil spills to containment vessels via hoses. These ports can remain deactivated until such emergency situations arise.

Abstract: The invention provides, in one aspect, a method of producing a cocoa-containing beverage, or a nutritionally fortified or energy-sustaining cocoa beverage, containing beneficial cocoa polyphenols. Ready-to-drink compositions, concentrates, primary beverage components, and packets for producing the beverages are specifically disclosed and prepared from a cocoa water composition made from steeping a cocoa-containing product in water or an aqueous solution. A number of vitamins, minerals, supplements, and nutriceutical compositions can be added.

Abstract: The invention provides, in one aspect, a method of producing a cocoa beverage containing beneficial cocoa polyphenols. Ready-to-drink compositions, concentrates, primary beverage components, and packets for producing the beverages are specifically disclosed. Preferred sugar-free, low calorie, and calorie-free products and cocoa beverages are also disclosed.

Abstract: The present process is directed to a method of crystallizing the lactose in milkfat which comprises (a) mixing the milk powder with water in an amount sufficient to initiate crystallization when subjected to shearing and heating, and (b) subjecting the product of (a) to shearing and heating under conditions effective to crystallize the lactose, said heating being conducted at a temperature greater than the glass transition temperature of the lactose and below the temperature at which the product will have a burnt flavor.

Abstract: The present invention is directed to a process for preparing a chocolate-like product containing non-tempering cocoa butter substitute and to the product prepared therefrom.