Abstract: A method of generating a model of a real object derived from a model of a second object, the model of the second object being defined by an array of data points, a number of identifiable components and a number of further components, comprises measuring parameters of corresponding identifiable components of a real object corresponding to the identifiable components in the model the second object. An array of data points defining a first model of the real object is generated the measured parameters.

Abstract: Shown is a process having the steps of: providing fresh tea material rich in stem; and expressing juice from the fresh tea material thereby to produce stem residue and tea juice having a mixture of tea compounds.

Abstract: An oral care product comprising a source of calcium ions, a source of phosphate ions, and an insoluble whitening agent for deposition onto the teeth, characterized in that the source of calcium ions and the source of phosphate ions are physically separate prior to the use of the product.

Abstract: Disclosed is a process for recovering volatile compounds from an aqueous tea extract by distilling the said extract by fractional distillation comprising condensing of vapors, separating the oil phase condensate from the aqueous phase and refluxing the substantially oil-free aqueous phase.

Abstract: The present invention provides for use of a composition comprising black tea flavonoids as a prebiotic and/or for the treatment or prevention of conditions associated with poor gut health or low immunity. The flavonoids comprise thearubigin in an amount of at least 82% by weight of the tea flavonoids. Also provided is an edible product comprising the black tea flavonoids.

Abstract: The present invention provides a beverage precursor comprising tea material and food-grade additive, wherein the beverage precursor is present in an amount wherein contact of the beverage precursor with 250 ml water for 2 minutes at 90° C. produces a beverage comprising catechins in an amount of between 0.05% and 2% by weight of the beverage. The present invention also provides a process for manufacturing a beverage precursor comprising macerating tea leaf and/or stem with a rotorvane and at least one CTC process.

Abstract: An aerated food product comprising at least 0.05 wt %, and preferably at most 50 wt %, of hydrophobic denatured protein particles whereby at least 50% of the number of said protein particles have in a hydrated state a diameter of more than 3 micron, and preferably less than 10% of the number of said protein particles have in a hydrated state a diameter of more than 300 micron.

Abstract: Shown is a process having the steps of: expressing juice from fresh tea leaves thereby to produce leaf residue and tea juice, wherein the amount of expressed juice is between 10 and 300 ml per kg of the fresh tea leaves; and processing the leaf residue to produce leaf tea and/or a tea extract.

Abstract: A palatable green leaf tea from Camellia sinensis var. assamica is disclosed. Infusion of 2 g of the leaf tea in 200 ml water for 1.5 minutes at 90° C. produces a beverage comprising catechins in an amount of between 0.01 and 0.1% by weight of the beverage. Also disclosed is a process for manufacturing the leaf tea product wherein fresh leaf from var. assamica is macerated using a combination of a rotorvane and double-cone processor.

Abstract: An edible emulsion with insoluble fiber is described. The edible emulsion is suitable for use as a base for making reduced oil food products. The reduced oil food products made with the edible emulsion having insoluble fiber have consumer acceptable viscosities and texture and sensorial properties consistent with full fat food products.

Abstract: An edible emulsion with insoluble fiber is described. The edible emulsion is suitable for use as a base for making reduced oil food products. The reduced oil food products made with the edible emulsion having insoluble fiber and diary ingredients have consumer acceptable viscosities and texture and sensorial properties consistent with full fat food products.

Abstract: An electrode cap for obtaining EPM signals from a head of a subject, the cap comprising: (i) an insulating layer (33) for positioning adjacent to the head of the subject; (ii) an electrically conductive layer (29) comprising ionic conduction means, situated above the insulating layer so that in use, it is separated from the head of the subject by the insulating layer; (iii) a plurality of measurement signal electrodes (13) extending through the electrically conductive layer and the insulating layer for contacting the head of the subject, the measurement signal electrodes being electrically insulated from the electrically conductive layer; and (iv) at least one reference node (53, 55) electrically connected to the electrically conductive layer.