Abstract: A food product comprising a co-processed mixture, which mixture comprises at least one plant protein-containing composition and at least one rice carbohydrate-containing composition, which is particularly useful as a meat extender or a meat analogue, products containing said food products and processes for obtaining them.

Abstract: A liquid core and shell product is provided. The product can have at least three layers: a solid food based material, a liquid-based substance, and an encapsulate material. The liquid core and shell product can deliver a liquid-based substance to the mouth of a consumer in a clean way, where it may also provide a unique mouth feel. The liquid core and shell product can also act as a delivery vehicle for functional ingredients and/or organoleptic enhancers.

Abstract: An animal feed includes a first amount of a plant-based supplement, a second amount of base animal food, and a composition of nutrient additives in an amount and composition calculated according to a modified nutrient profile associated with a mixture of the base animal food with the plant-based supplement at a set ratio of the second amount to the first amount. The plant-based supplement may include cooked pumpkin. Also, the composition of nutrient additives may include selected ones of choline, calcium, taurine, and L-Carnitine.

Abstract: The present disclosure relates to methods of making a feed pellet for an animal by agglomerating at least two ingredients in a first apparatus to form a plurality of nuclei and tumbling the plurality of nuclei in a second apparatus and simultaneously providing additional amounts of the at least two ingredients to the second apparatus, thereby forming a plurality of feed pellets for an animal. The present disclosure also relates to associated feed pellets and systems.

Abstract: A dry pet food comprises a core and an external coating that covers at least a part of the core and is composed of one or more layers, including a covering layer on the outside. The core contains: carbohydrates in a concentration of 20-90% by weight of the core, including starch in a concentration of 5-50% by weight of the core; protein in a concentration of 10-50% by weight of the core; fat in a concentration of 0-40% by weight of the core. The covering layer is composed of: 1-80 wt. % dry yeast extract; 0.5-60 wt. % of an edible phosphate salt selected from pyrophosphate, triphosphate and combinations thereof; 0-95 wt. % of other edible components. The dry yeast extract is contained in the covering layer in a concentration of 0.1-10% by weight of the dry pet food in a concentration of 0.1-5% by weight of the dry pet food.

Abstract: The present invention is in the field of the flavouring of foods. In particular, the present invention is directed to a process for the encapsulation of flavours and/or aromas. The particles are then later incorporated into the end preparation (the food), such as, for example, instant coffee. The focus is in particular firstly to obtain particles with high aroma loading in order to ensure a long-lasting aroma protection during storage, and secondly to control the particle properties in such a way that an optimum miscibility of the particles with foods is made possible. Decisive aspects in this connection are primarily shape, size and particle density. These aspects together are intended to bring about an improved taste experience for the end consumer when consuming the particles.

Abstract: The present invention provides a dry mixture in particulate form containing a gas release agent, a flavour component and a hydrocolloid. Upon dissolution in water, gas bubbles are released into the continuous liquid phase, and these bubbles remain dispersed in the continuous liquid phase. These dry mixes can be used for preparation of liquid food products or beverages.

Abstract: Described is a method for providing an outer surface of a foodstuff with a gel layer, comprising the steps of applying a liquid gelling composition comprising a gellable hydrocolloid and a plasticizer on the said outer surface of the foodstuff, and allowing the liquid gelling composition to gel while in contact with the outer surface of the foodstuff, therewith forming a gel layer directly covering the said outer surface of the foodstuff. Also described is a novel food coating composition, in particular for coating pre-prepared meals, that are to be heated before consumption. The gelling composition may also comprise additional substances such as nutrients, flavouring agents or medicaments. Also described is a food product coated with the said composition and a method for coating food stuff.

Abstract: The present disclosure is drawn to naturally sweet fibrous blends as well as fibrous saccharide blends. The fibrous saccharide blend can include a polysaccharide having an average degree of polymerization by weight ranging from greater than 9 to 14, and an oligosaccharide having an average degree of polymerization by weight ranging from 3 to 9. The fibrous saccharide blend can have a polysaccharide to oligosaccharide weight ratio of 50:50 to 90:10.

Abstract: An object of the present invention is to provide a method for producing an untangling-improving agent for inhibiting quality deterioration such as a difficulty in untangling after storage and efficiently producing tasty noodles, and to provide noodles prepared by using the untangling-improving agent. The untangling properties of noodles can be improved, and at the same time, the elasticity and chewiness of noodles can be maintained by adding, to noodles, an untangling-improving agent for noodles obtained by incorporating monoglycerol fatty acid ester and protein, wherein the monoglycerol fatty acid ester and protein are in the emulsified state.

Abstract: A method of manufacture of a breadcrumb coating for a food product provides a crumb with an extremely low moisture content without the need for substantial energy input. The method achieves such very low moisture content without significant adverse effect on product quality.

Abstract: The present invention relates to natural ingredient based food sauce. The invention presents a method for preparing temperature-sensitive, shelf-stable, tomato-based sauce with fresh and natural ingredients such as Onion, Olive oil, Black pepper, fresh tomatoes, water, salt, sugar and the like. Other ingredients, such as Franks Red Hot Sauce and ground Hamburg are then combined.

Abstract: A method of reducing oral cavity and tongue coating adherence and tongue numbing effects of a sweetener composition and imparting a more sugar-like temporal and flavor profile to a high potency sweetener, that includes providing to a person a sweetener composition that includes an encapsulated high potency sweetener or a high potency sweetener included in an emulsified mixture. The high potency sweetener is selected from the group consisting of: mogroside IV, mogroside V, Luo Han Guo sweetener, siamenoside, monatin and its salts (monatin SS, RA RS, SR). curculin, glycyrrhizic acid and its salts, thaumatin, monellin, mabinlin, brazzein, hemandulcin, phyllodulcin, glycyphyllin, phloridzin, trilobatin, baiyunoside, osladin, polypodoside A, pterocaryoside A, pterocaryoside B, mukurozioside, phlomisoside I, periandrin I, abrusoside A, cyclocarioside I, and modification or derivatives thereof.

Abstract: The invention provides intradialytic parenteral nutrition (IDPN) solutions with low carbohydrate for the treatment of malnutrition in dialysis patients. The IDPN solutions of the invention are particularly advantageous for the treatment of malnutrition in patients who are diabetic or suffer from other glucose management related pathologies or patients who require strict fluid management.

Abstract: This invention provides nutrition and flavor in the form of frozen and liquid products, such as popsicles, smoothies, icy treats, tea, water and juice, by mixing about 0.05% to about 0.5% by total weight of either of the all natural ingredients, and depending on flavor of choice, fruits, fruit puree, citric acid, fruit and vegetable juice, emulsifier, xanthan gum, gum acacia, pomegranate seeds, lavender leaves, eucalyptus leaves, peppermint and spearmint leaves, cucumber, aloe vera leaves, ginger, cinnamon, pumpkin, nutmeg, cocoa, creamer, almonds, natural sweeteners, erythritol, natural flavoring agents, natural extracts, reverse osmosis water, among other all natural ingredients, and adding 0.5 grams of Vitamin C, 5 grams of Vitamin E, and 0.25 grams of Beta Carotene. For the frozen products there may be added a thickener/emulsifier, by mixing about 0.05% to about 0.5% by total weight of either of the natural ingredients, depending on flavor of choice, reverse osmosis water by weight, and adding 0.

Abstract: The invention relates to a dry compositions for lactic acid bacteria and in particular to a dry composition comprising from 109 to 1013 cfu/g of the composition of lactic acid bacteria cells, wherein the composition is characterized by that it also comprises following amounts of protective agents (all amounts of protective agents below are given relative to 1 g of lactic acid bacteria cells in the composition): from 6 to 9 g of trehalose, from 0.1 to 1 g of inulin and from 0.5 to 3 g of hydrolyzed casein, and by that it does not comprise a salt of alginic acid. The composition has an improved storage stability of the cell of interest. Comparison experiments have been made between compositions with and without alginate and it has been found that there is substantially no difference between compositions with or without alginate with regard to stability. Further, the invention relates to a method for preparing a dry lactic acid bacteria composition.

Abstract: The invention relates to a drink which contains at least 50 wt.-% of Jerusalem artichoke juice, at least 1 wt.-% of a flavor relative to its total mass in order to mask the taste of cynarine and 0.5 to 7 wt.-% of silicic acid or silicic acid derivatives. The drink is based on natural raw materials and has a high percentage of inulin and alters, due to the added flavor, the taste of artichoke which is often perceived as unpleasant.

Abstract: The embodiments herein relate to a composition of real fruit drink concentrate, a method of making the real fruit drink concentrate and a method of making hot as well as cold real fruit drinks. The real fruit drink concentrate comprises a plurality of fruits, spices, herbs, flowers, lemon juice, sugar and water. The method of preparing a real fruit drink concentrate comprises preparing a mixture. The mixture is prepared by mixing fresh or frozen fruit pieces, spices, sugar, lemon juice and a quantity sufficient water in a container. The mixture is cooked in a pre-heated oven at 420° F. till the caramelization of fruits and sugar occurs. A boiling water is added to the mixture and cooked again. The total cooking time is 45 minutes and the boiling water is added after atleast ?rd of the total cooking time. The mixture is canned. The canning is done by using a boiling water bath for 5-10 minutes. The mixture is stored in sealed jars in a cool dark place.

Abstract: The present invention discloses a selenium-enriched wheat whole bud seedling juice drink and a preparation method thereof. The selenium-enriched wheat whole-seedling juice drink comprises the following raw materials in parts by weight: 60-120 parts of selenium-enriched wheat whole bud seedlings, 0-50 parts of selenium-enriched wheat seedling leaves, 250-1000 parts of mineral water, and 5-15 parts of fresh ginger slices, wherein the selenium content of the selenium-enriched wheat whole bud seedlings is 0.15-0.25 mg/kg; and the selenium content of the selenium-enriched wheat whole bud seedling juice drink is 0.01-0.05 mg/L.

Abstract: An apparatus and a method of drying and/or treating loose products such as food products, for example corn, flour, seeds in general, spices, tea and coffee, dried pulses, dried or shelled fruit, like hazelnuts, dry food products in general, such as dried mushrooms, etcetera, the treatment which the aforementioned loose products can be subjected to being of the type such as disinfestation, sanitization, pasteurisation, sterilisation, etcetera, wherein the aforementioned apparatus comprises a conveyor for the loose products, a treatment unit defining a treatment chamber, means for generating radio frequency electromagnetic radiation, means for applying radio frequency electromagnetic radiation and/or microwaves which act in the treatment chamber or area and designed to affect the loose products transported through the treatment chamber or area, mixing means for the loose products to be treated arranged in the treatment chamber.

Abstract: A method and apparatus for controlling a flow of a product over a product attrition bed, where the product comprises a plurality of product units, for example, potatoes. In one aspect, apparatus comprises a product attrition bed and an auger positioned above the product attrition bed. The auger comprises a flow restriction mechanism to restrict a discharge flow of the product from the auger. In a second aspect, the method comprises feeding the product to the auger to provide a product charge; substantially confining the product charge in a charge space; rotating the auger to move the charge space, and thereby the product charge, in the flow direction; and discharging the product charge from the auger through a flow restriction mechanism. In a third aspect, the method and apparatus controls the feed of product to the auger, for example, providing one control volume of product per revolution of the auger.

Abstract: The system for transferring rod-shaped articles comprises a reservoir for holding a plurality of rod-shaped articles and a conveyor band comprising a seat adapted to receive a rod-shaped article from the reservoir. The system further comprises a speed compensator for compensating a speed variation of a portion of the conveyor band such that a speed of another portion of the conveyor band is kept constant. There is also provided an arrangement for retaining rod-shaped articles in a conveyor band. The arrangement comprises a conveyor wheel, wherein the seat is guidable in the conveyor band around the conveyor wheel and comprises an offset conveyor band arranged in parallel and at a distance to the conveyor band along a section of the conveyor band.

Abstract: Disclosed are a lyocell material for a cigarette filter and a method of preparing the same, wherein a crimped tow is manufactured using a lyocell multifilament including low-strength lyocell monofilaments, and thus the ultimately prepared lyocell material for a cigarette filter can exhibit low strength, thereby increasing processing efficiency during the manufacture of the cigarette filter.

Abstract: The present application is directed to an apparatus for inserting objects into a filter rod. The apparatus can include: a first conduit adapted to convey a plurality of the objects in series; a first escapement having a first inlet and a first outlet connected by a first channel, wherein the first inlet is connected to the first conduit; a first singulation drum having an outer periphery defining a first row of first pockets adapted to hold the objects, wherein the first singulation drum is adapted to rotate about a first axis to successively move the first pockets into registry with the first outlet; and at least one first source of air that conveys the objects from the first inlet to the first outlet, and successively into the first pockets of the first singulation drum. Other details and methods of inserting objects into a filter rod are also discussed.

Abstract: Multi-shelled capsules are made by co-extruding a first liquid flavorant composition and a first shell-forming polymeric material to form droplets which are hardened to form an inner shell containing a first liquid flavorant composition, and then coated with a second shell-forming polymeric material which is hardened to form an outer shell. The result is a capsule where the inner surface of the outer shell is separate and/or separable from the outer surface of the inner shell to define a space, wherein a second liquid flavorant composition may be located.

Abstract: The present invention is a smoking device comprising a glass housing having lower and upper open end portions and an inner portion. The smoking device further comprises a mouthpiece rotatably engaged with the lower open end portion of the housing. The mouthpiece comprises a front surface, a rear surface, and a plurality of air passage ways extending from the front surface to the rear surface and in communication with the inner portion of the housing. The smoking device further comprises an auger comprising a first end portion engaged with the mouthpiece and a second end portion extending within the inner portion of the housing. Rotation of the mouthpiece causes the auger to rotate and the smoking material to be moved upward thru the inner portion of the housing where it is ignited by a match, lighter or other heat source.

Abstract: A hookah is disclosed wherein the stem connects internally to a bottle. A gauge positioned on the stem depicts an indication level with a crown portion of the hookah bottle. When the indication level has been reached, the stem connection point—which may or may not be visible—has been reached.

Abstract: The present invention includes a hookah with a stem base bifurcated into two sections. A first section permits attachment to wet smoke outlets for smoke, the second section permits pressure release. A bifurcation wall creates an ideal airflow for purging the stem base.

Abstract: An improved cigarette holder, embodiments of which comprise a tubular construction with both cigarette holding and mouthpiece features at either or both ends of the tube, one end generally being smaller than the other, the ends in communication with each other through a passageway. Embodiments of the present invention allow the holder to be reversed following smoking of a first portion of the cigarette such that it enables smokers to light partially-smoked cigarettes safely and easily, allows them to smoke more of the sometimes-high-cost smokable material easily, avoid tasting bitterness of a saliva-stained cigarette and share a pleasurable smoke among friends as desired. Embodiments of the present invention also include disclosure of methods for safe, proper and efficient use of embodiments of the device to enhance smoking pleasure.

Abstract: A battery rod assembly, an electronic cigarette, and an electronic cigarette charging apparatus are provided. In the electronic cigarette, on end of the battery rod assembly (1) is provided with an external electrode (12) and an internal electrode (11). A clamping groove (13) is disposed in an inner sidewall of the external electrode (12). A charging base (2) of the electronic cigarette charging apparatus comprises a first charging electrode (21) for being electrically connected to the internal electrode (11) and a second charging electrode (22) for being electrically connected to the external electrode (12). The second charging electrode (22) is provided with a buckling bending portion (221) protruding toward the direction away from the first charging electrode (21), and the position of the buckling bending portion (221) is corresponding to that of the clamping groove (13).

Abstract: An atomization assembly (1) and an electronic cigarette are provided. The atomization assembly (1) comprises an atomization sleeve (10) and an atomization base (11) disposed in the atomization sleeve (10). An airflow channel (15) allowing a smoke airflow to flow is disposed in the atomization sleeve (10). A ventilation hole (100) in communication with the airflow channel (15) is disposed in the atomization base (11). The atomization assembly (1) also comprises a one-way valve (120) used for preventing the airflow from flowing towards a battery assembly (2). The one-way valve (120) is mounted in the ventilation hole (100) or on an outer side of one end of the ventilation hole (100) and is corresponding to the ventilation hole (100) in position. The airflow is prevented from flowing towards the battery assembly (2), and accordingly, mistaken control of a control module (21) in the battery assembly (2) can be prevented.

Abstract: The present invention pertains to an aerosol transferring adapter for an aerosol generating device, comprising a liquid storage component and a mouthpiece. The liquid storage component comprises a liquid reservoir for holding a liquid used to generate an aerosol, an airflow channel leading through the liquid reservoir, and a connector fitting arranged around the airflow channel. The mouthpiece comprises at least two mouthpiece compartments being fluidly separated from each other and each leading from at least one mouthpiece inlet to at least one mouthpiece outlet, and a mouthpiece fitting arranged around the mouthpiece inlet and configured to be alignably connected to the connector fitting of the liquid storage component.

Abstract: Disclosed herein are methods and systems to vaporize extract, plant material containing organic material and the like, including utilizing a cartridge which may be disposable. The cartridge may be heated in zones or portions. The cartridge may form the inhalation pathway thereby reducing the accumulation of dirt and odor in the heating device. One disclosed vaporizer system has a base with a cartridge interface, a heater element, an on/off switch, a battery, a temperature sensor in proximity to the heater element; a controller in signal communication with the heater element, battery, temperature sensor and the on/off switch; that mates with a disposable cartridge.

Abstract: Disclosed herein are methods and systems to vaporize or release organic material from plant material containing the organic material and the like, including utilizing zoned heating of a common chamber. A controller in signal communication with two or more heating elements each adjacent to a zone to be heated controls at least the heating of the elements.

Abstract: Disclosed herein are methods and systems to vaporize extract, plant material containing organic material and the like utilizing convection heating via one or more manifolds each in fluid communication with a section of chamber containing organic material. The manifolds may be valved and may contain temperature sensors.

Abstract: An electronic cigarette with a battery unit and a cartomizer unit which includes a cartomizer component which integrates a liquid chamber for receiving a liquid solution and an atomization chamber disposed adjacent to the liquid chamber and separated therefrom by a dividing wall, the dividing wall having a dividing wall opening formed therein, and a guiding wick that extends through the dividing wall opening from the liquid chamber to the atomization chamber to supply liquid solution from the liquid chamber to the atomization chamber.

Abstract: An article of apparel having enhanced mobility portions is provided herein for an upper torso of a wearer. The article of apparel may comprise a front panel affixed to a back panel. The back panel comprises a first portion having a first lateral stretch characteristic, where the first portion is located along an upper part of the back panel. The back panel may further comprise a second portion located adjacent to and below the first portion. The second portion has a second stretch characteristic that less than the first stretch characteristic.

Abstract: A moldable collar stay device for a shirt turnover collar comprising a collar stay body and dual collar stay inserts. The shape and the length of the present device may be adjusted by fasteners which facilitate changes to the angle of the collar stay inserts and the length of the collar stay body. The device also may be shaped to accentuate the shape of a user's face. Each collar stay insert may be placed inside collar stay pockets at opposite corners of the shirt collar while the stay body lies along the exterior bounds shirt collar. The shirt wearer may adjust the device around the periphery of the collar to the desired position. Once positioned, the device will remain concealed with the collar and collar stay pockets while maintaining the ability to alter the collar shape, the collar stay length and the angle of the collar stay inserts.

Abstract: An innovative sleeping suit for infants, configured to provide warmth, a contained environment, and positive proprioceptive input, and thereby reduce neurological reflexive twitching or habitual waking patterns prevalent when infants are placed on their backs for sleeping and are not swaddled. The weighting in the suit is believed to reduce the neurological reflexive twitching and provides a swaddling effect to infants helping them to fall asleep and remain sleeping when on their backs. At least a portion of an anterior portion of the suit includes the weighting. The weighting may be accomplished by varying the thickness of the materials and/or quantity of layers of materials used on the anterior portion of the suit. The weighting may be distributed uniformly throughout the suit, the anterior portion of the suit, or can be strategically placed at proprioceptive target points along the anterior portion of the suit.

Abstract: An exercise garment comprising: an upper portion comprising a support element arranged to support, in use, breasts of a wearer of the exercise garment and defining a first opening arranged to receive the neck of the wearer; a lower portion arranged to substantially cover, in use, the abdomen of the wearer and defining a second opening arranged to receive the abdomen of the wearer; a third opening extending from at least one of the first opening and the second opening and through at least part of the upper portion and/or the lower portion; and a closure element for at least partially closing the third opening.

Abstract: A garment for sleepwear, loungewear, activewear, etc. is disclosed. It includes a fabric shell and a support structure. The support structure includes a pair of cups configured for receipt of a wearer's breasts and a back portion configured to accommodate the wearer's back and includes a first layer, a second layer, a pair of elastic shoulder straps and an elastic band. The first layer is formed of a soft fabric. The second layer is formed of a soft foam material and is located between the first layer and the fabric shell. The first and second layers are secured together by plural stitch lines. The elastic band is secured to the bottom of the support structure to extend about the wearer's torso to provide support for the wearer's breasts. The fabric shell is secured to the support structure and has a portion extending downward to form a skirt section of the garment.

Abstract: The invention relates to a backless and optionally strapless brassiere comprising two textile layers, as well as chest underwiring and cup reinforcements. The torso underwiring comprises a substantially horizontal main bottom portion which is coupled, at the sides of the torso, to two substantially horizontal top side portions. Each reinforcement is a thin plate of rigid material including extensions extending from a side region arranged substantially outside each cup and engaging with the top side portion of the underwiring.

Abstract: An apparatus includes a protective wearable article including a flexible backing layer and a semi-rigid shell layer. The hard shell layer includes a molded receptacle that acts as a female component in a dual-component fastening device. The apparatus further includes a strap for securing the protective wearable article to a user. A first end of the strap is attached to a male fastening component sized and shaped for insertion into and securement within the molded receptacle.

Abstract: An impact absorbing liner apparatus and impact reduction apparel are disclosed. An impact absorbing liner has a size and a configuration, such as multiple extending impact absorbing members, which can be formed and shaped around a part of a wearer's body. The impact absorbing liner is at least partially obscured from external view by apparel worn over the part of the wearer's body. The apparatus further includes a rigid frame connected with the impact absorbing liner and having at least a distal end and a proximal end. The distal end and proximal end each have a connection mechanism to connect together to provide the size and the configuration for the impact absorbing liner, and to conform to the impact reduction apparel.

Abstract: Described herein are therapeutic pants that include at least one cushion that orients the user's leg(s), hip(s), or lower back in a particular alignment. For example, the cushion may be positioned between the user's legs to align the hips or behind the user's leg to elevate the knee or ankle. The therapeutic pants may include one or more retaining pockets configured to retain one or more cushions. In some embodiments, the cushions are removable from the retaining pockets. In some embodiments, at least one retaining pocket and at least one cushion are positioned along the medial (i.e., inner) side of each pant leg. The therapeutic pants can also include means for detachably securing the pant material that extends vertically along one or both lateral sides of each leg, allowing the therapeutic pants to be readily and repeatedly equipped and removed.

Abstract: The invention is an open-palm sun protective glove that covers the back of the hand protecting it from solar ultraviolet radiation. It allows the palm to maintain mobility, dexterity, tactility, sensitivity, and to release heat and maintain coolness. This open-palm glove has three sheaths that anchor it on the hand: thumb, 5th digit, and wrist. This allows the glove to fit comfortably and slip on and off easily. It is made from textile industry tested ultraviolet protective factor fabric made of knit, woven, or other textile fabric allowing the glove to fit snuggly on the hand. This invention protects the back of the hands, of the wearer, from chronic and intense sun exposure that can cause pre-cancers, skin cancers and sun damage while allowing natural sense of touch and palm-side heat dissipation.

Abstract: A surgical mask provides a wide range of wearers with a good fit and improved comfort, facilitates proper use of the mask, and reduces or eliminates fogging of eyewear, as compared with typical masks. The mask may include a pair of ties that are joined to the upper, central, and lower parts of either side of the body of the mask with the assistance of restraint members. The mask may also include a sealing member that reduces or eliminates gaps between the wearer's face and the upper part of the mask by forming a seal between the wearer's face and the mask in use. In addition, the mask may include a barrier panel that reduces or prevents the wearer's breath from escaping through the mask and rising to the wearer's eyewear.

Abstract: A pair of protective gloves each glove having a glove body with finger portions that can be preselectively webbed together or each finger can be kept separated. The gloves are capable of withstanding heat, cold, puncture, shock and other similar hazards. One of the gloves includes an engagement member such as a magnetic member on the inner wrist portion of the glove that cooperates with an anchoring member on the inner wrist portion of the opposite glove that can be made of a ferromagnetic material to attract both gloves to each other. Once attracted a user can use a lip on the anchoring member to leverage his hands out of the gloves, thereby preventing the user from having to come in contact with the outside of the glove bodies when donning and doffing the gloves. Optionally, the wrist portions of the glove assemblies can be fitted with a zipper to keep the interior cavity of the gloves sealed while being washed.

Abstract: The present invention provides a heat-resistant glove, having a first and second shell sections generally defined on the palm side and a back side with each of the shell sections being made of a temperature-resistant material. Each tip of the heat-resistant glove is made of a more heat resistant material. The heat-resistant glove can be made from with a five finger or three finger stall.

Abstract: A garment for wearing in cold weather, such as gloves, wherein the garment is electrically heated to provide resistive warmth to the wearer and where the garment has multiple layers and where the heating element is disposed between the inner and the outer layers, yet secured by loop fastening features.