Abstract: A confectionery product for relief of drymouth is disclosed having a salivation region and a separate and distinct oral comfort region. Also disclosed are methods of making and using the confections of the invention.

Abstract: The present invention provides a meltable sucralose and acesulfame-k sweetener. This sweetener may be incorporated in a wide variety of reduced calorie food products such as cooked and hard candies, microwaveable food products, glazed food products, deep fried food products and as a substitute for sugar in applications that require melt sugar.

Abstract: A vehicle motion indicator having a base; a shaft rotatably attached to the base; at least one winder having a hub attached to the shaft; a motor for rotating the shaft to rotate the winder; and switch means responsive to the brake system in the vehicle, such that: (1) when the brake system is engaged, the switch means electrically connects the motor to a power supply in the vehicle to rotate the winder, and (2) when the brake system is disengaged the switch means electrically disconnects the motor from the power supply to stop rotation of the winder.

Abstract: Thermosetting polymers with high temperature capability for composite and adhesive applications are disclosed. Inhibitors for improving pot life, gel time and storage stability are disclosed. These polymers are ideally suited for adhesives and RTM, resin film infusion, and prepreg methods to make polymer matrix, fiber reinforced composite parts.

Abstract: Fiber-reinforced prepregs with superior tack containing thermosetting resin systems containing particulate, elastomers having a Tg of 25.degree. C. and below, as well as the composites prepared therefrom are disclosed.

Abstract: Method for optimizing the print path of an articulated marking head during the application of a data string of segmented characters. The controlling program which implements the optimized marking head sequence provides for skipping unused line segments within a given data string, thus eliminating unnecessary marking head travel and lessening print cycle time.

Abstract: A baked coated comestible with the taste, texture and appearance of a fried coated comestible is prepared by coating a moistened comestible with a dry coating composition which comprises a farinaceous material containing bread crumbs and a flour, a binding agent containing a starch and a dextrin, and flavoring and coloring, followed by baking the coated comestible on a surface coated with a minimal amount of oil or fat.