Abstract: A method for recovering coal from a mixture containing fine particles of coal, the mixture including fine coal particles, water, and impurities, the method including feeding the mixture to a first liquid/solid separator that removes relatively large pieces of material from the mixture producing a first stream containing recoverable fine coal particles, and pumping the first stream from the first liquid/solid separator to at least one second liquid/solid separator, the at least one second liquid/solid separator separating recoverable fine coal particles from the first stream producing a product flow containing fine coal particles and a discharge stream containing, e.g., water and impurities. In one aspect, the coal in the product flow is then dried and/or pelletized. In one aspect fine coal particles in the product flow have a largest dimension of less than 100 microns. In one aspect, fine coal particles in the product flow have a largest dimension of at least about 40 microns.

Abstract: The present invention discloses, in certain embodiments, a method for treating a concrete slurry to recover constituents thereof, the constituents including water, coarse aggregate, fine aggregate, and cement solids, the method comprising removing aggregate from the concrete slurry with aggregate separation apparatus, the aggregate separation apparatus producing a secondary slurry containing cement solids, feeding the secondary slurry to a clarifier in which cement solids settle out from the secondary slurry to a bottom of the clarifier and a liquid which is primarily water is disposed above the cement solids, removing the liquid from the clarifier, feeding settled out cement solids in liquid from the clarifier to a centrifuge, separating settled out cement solids from the liquid in the centrifuge producing an amount of liquid and an amount of settled out cement solids with liquid.

Abstract: Liquid-centered jelly candy and method for manufacture are claimed. In this invention jelly candy is processed to about 25-30% moisture content and deposited in a starch mold to a level that half fills the mold. A small hard candy pellet is made from sugar, color, flavor, and acidulant. The hard candy pellet is centered on the jelly candy in each of the half full molds. A second deposit of warm jelly candy is filled over the pellets completing the candy pieces. The candy is cured at about 130.degree. F. to about 140.degree. F. for about 24-48 hours. During which time, moisture from the jelly candy migrates to and liquifies each candy pellet forming the liquid-centered jelly candy.The completed candy pieces are cured in the molds at about 130.degree. F. to about 140.degree. F. for about 24-48 hours. During the curing process, the moisture from the jelly migrates into and liquifies the sugar paste forming a liquid-centered jelly candy.

Abstract: Chocolate-flavored morsels essentially free of fat and a method for their preparation are provided. The morsels are manufactured by first preparing a mixture comprised of a major amount by weight of an aqueous syrup comprised of a crystallizable saccharide, said aqueous syrup being supersaturated with respect to said crystallizable saccharide, a minor amount by weight of defatted cocoa powder, a minor amount by weight of said crystallizable saccharide in crystalline form, and a minor amount by weight of an instant starch having a cold-water solubility of greater than 50 weight percent (and preferably a fat content of less than 0.25 weight percent), the amount of water in said aqueous syrup being insufficient to dissolve a major portion of said minor amount of instant starch.

Abstract: A method of manufacturing gel pieces is provided. The gel pieces are prepared from a cooked mixture comprising a thin-boiling starch as a gelling agent and a sweetener system comprising a high fructose corn syrup and a crystalline sweetener comprised of fructose. The cooked mixture is deposited in a plurality of molds and allowed to set to yield gel pieces which can then be packaged in bulk. The use of high fructose corn syrup and a crystalline fructose sweetener yields gel pieces which have excellent resistance to adhesion to hard surface molds and/or one another when packaged in bulk even over a long period of time at elevated storage temperatures.

Abstract: A mono- and di-saccharide base sweetener composition is provided which consits essentially of a blend of fructose and sucrose. Such sweetener composition is useful for sweetening a wide variety of foodstuffs and other edible formulations. When such sweetener composition is used to sweeten foods, smaller quantities of sweetener is required as compared to that which is needed for equal sweetening power when sucrose is used as the sole sweetening ingredient.

Abstract: A mono- and di-saccharide based sweetener composition is provided which consists essentially of a blend of fructose and sucrose. Such sweetener composition is useful for sweetening a wide variety of foodstuffs and other edible formulations. When such sweetener composition is used to sweeten foods, smaller quantities of sweetener is required as compared to that which is needed for equal sweetening power when sucrose is used as the sole sweetening ingredient.

Abstract: A method of manufacturing dextrose grained confections is provided. The confections are prepared from a high solids syrup comprised of dextrose and fructose, said syrup being supersaturated with respect to dextrose. The method comprises seeding said syrup with dextrose seed crystals and allowing dextrose to crystallize from said syrup onto said dextrose seed crystals to produce a dispersion of dextrose microcrystals dispersed in the liquid phase of said syrup. The resulting dispersion of microcrystals is incorporated into a comestible article in which moisture transfer from the dispersion to the surrounding environment is limited. The comestible article is stable upon storage because the amount of fructose in said syrup is insufficient to prohibit the formation of said microcrystals of dextrose, but is sufficient to maintain the stability of said liquid phase during said storing.