Abstract: A process for preparing a coated low-fat and fat-free pretzels having a surface area to inner volume ratio of from about 22 inches−1 (8.66 cm−1) to about 40 inches−1 (15.75 cm−1), a pH of about 8 or less, a digestible fat content of less than 3 g per 28 g serving, and a moisture content of from about 1% to about 4%. The large surface area to inner volume ratio permits the use of reduced concentrations of caustic solution and facilitates drying. Coated pretzels are prepared by: (1) applying a warm coating comprising a carbohydrate selected from modified starch, corn syrup solids, maltodextrins, dextrins, and mixtures thereof; water; and preferably flavoring to ready-to-eat pretzels while tumbling; (2) adding sugar and optionally salt to the tumbling pretzels; (3) removing the pretzels from the tumbling device; and (4) drying the pretzels with the products stationary. The pretzels have substantially improved texture, taste and flavor display.

Abstract: The thermal body wraps of the present invention comprise a unified laminate structure having at least one continuous layer of a flexible material having a substantially rectangular, dog bone-like shape and having a first side, a second side, a first end, a second end, a plurality of heat cells, and means for releasably attaching the thermal body wrap to a user's body. Preferably the heat cells are placed into positions fixed within or to the unified structure of the thermal body wraps, relative to each other and sufficiently close to provide controlled, sustained, and uniform heat to the body or body part of the user.

Abstract: A toothbrush having a handle and, attached at one end thereof, a head (1), the head (1) having a handle end (4), a free end (2), and a bristle-bearing face (7) with a plurality of tufts (6) extending therefrom, the tufts (6) each having a base and a free end and comprising one or more bristles, wherein the tufts (6) are arranged in groups which are separated from each other by a transverse gap (8), the distance between the bases of the tufts (6) within a group being less than 1.3 mm, the distance between the bases of the tufts (6) between groups being in the range from 1.3 mm to 5 mm and wherein the distance between the free ends of the tufts between groups is preferably at least 0.5 mm. Preferably, each group is in the form of a crescent shaped array and tufts (6) are generally perpendicular to the toothbrush head (1).

Abstract: This invention involves a mouse cardiac cell line (HL-1) derived from a transplantable mouse cardiomyocyte lineage (AT-1) which can be serially passaged in culture greater than two hundres times and retain the characteristics of adult atrial cardiac muscle cells. This invention also relates to a cell culture system which can be used as an in vitro model of cardiac muscle cells to screen and test cardiac drugs. This invention also relates to the use of this mouse cardiac cell line to produce factors in cardiac cells.

Abstract: Dehydrated potato flakes prepared from potato slices, slivers and/or nubbins suitable for use in dough compositions used to make fabricated products. The dehydrated flakes are prepared by steam cooking raw potato pieces, mashimg, drying and comminuting into flakes. The resulting flakes can be used to prepare a more cohesive, non-adhesive, machineable dough.

Abstract: Dough compositions comprising flanules used to make fabricated products. The flanules have physical properties in between flakes and granules. In comparison to granules, the addition of flanules to the dough increases the sheet strength, cohesiveness, and elasticity of the dough. In comparison to flakes, the addition of flanules to the dough decreases the sheet strength.

Abstract: The present invention relates to a laminated structure comprising an adhesive coated strip which is mounted upon a release strip wherein the release strip includes a partible break and wherein the release strip farther includes a tab. Deflection of the release strip tab in a direction away from the adhesive coated strip generates a partial separation of the release strip tab from the general plane of the release strip at the partible break causing an edge of the adhesive coated strip to be exposed for grasping by the user. The present invention also relates to methods for removal of an adhesive coated strip from the release strip.

Abstract: Process for the manufacture of polymers having repeating units comprising spiro orthoester groups of general formula (I), wherein A is C1-6-alkylene, C1-6-alkyleneoxycarbonyl or an oxygen-carbon bond, R1 is hydrogen or methyl, R2 is C1-6-alkyl or C1-6-alkyl substituted by C1-6-alkoxy or aryloxy, R3 and R4 independently are hydrogen or C1-6-alkyl, R5 is hydrogen or methyl, R6 is hydrogen, methyl, phenyl, carboxy, carboxy-C1-6-alkyl, carboxamido or cyano, n is an integer >1 and m is 0 or an integer ≧1, with the proviso that the molecular weight of the polymer is between 500 and 1,000,000, the polymers obtained and their use specifically in dental filling materials.

Abstract: The present invention relates to an isolated BMP receptor kinase protein or soluble fragment thereof, a DNA sequence coding for said BMP receptor kinase protein or said soluble fragment thereof, a recombinant expression vector comprising said DNA sequence, a host cell comprising said recombinant expression vector, a method of expressing said BMP receptor kinase protein or soluble fragment thereof, a method for identifying compounds capable of binding to said BMP receptor kinase protein or soluble fragment thereof, a method for determining the amount of such compounds in a sample, and antibodies to said BMP receptor kinase protein.

Abstract: Dehydrated potato flakes prepared from potato slices, slivers and/or nubbins suitable for use in dough compositions used to make fabricated products. The dehydrated flakes are prepared such that the physical properties in the flake are controlled during processing. The resulting flakes can be used to prepare a more cohesive, non-adhesive, machineable dough including hydrolyzed starch. The dough is sheeted, cut and fried to produce a snack product.

Abstract: A confectionery product, suitable for the relief of cough and cold like symptoms, includes from about 0.5% to about 80%, by weight, of a coolant composition and from about 20% to about 99.5%, by weight, of a flavour composition in separate, distinct and discrete regions thereof. The coolant and flavour compositions are adapted to provide different release profiles.

Abstract: Low-fat fried snacks which have reduced waxiness, improved crispness, and improved mouthmelt are disclosed. The low-fat snacks are made from dough compositions comprising starch-based materials, water, and a unique emulsifier-lipid composition. The emulsifier-lipid composition comprises a specific blend of (1) a monoglyceride or mono-diglyceride component, (2) a polyglycerol ester component, and (3) a fat component. Use of the emulsifier-lipid composition in the dough provides textural and flavor advantages in the finished snack.

Abstract: A method for preparing frozen par-fried potato strips comprising about 38% to about 58% moisture which remain fresh tasting after storage at about 0° F. (−17.8° C.). The method comprises peeling, trimming and cutting raw potatoes into strips, blanching, and reducing the moisture content of the potato strips to not less than about 60%. The reduced moisture potato strips are then parfried in oil at a temperature of from about 270° F. (132° C.) to about 335° F. (168.3° C.) for a time sufficient to reduce the moisture content of the potato strips to about 38% to about 58% moisture. Thereafter, the parfried potato strips are frozen. The frozen par-fried potato strips are stable (i.e., free from off-flavor development) when stored at 0° F. (−17.8° C.) to about 20° F. (−6.7° C.) for at least 1 month. When cooked, the finished French fries have improved flavor over conventional oven baked fries.

Abstract: This invention relates to polymer production and in particular to a novel copolymer and a process for microbiologically producing the same. More specifically this invention provides for a poly-3-hydroxyalkanoate (PHA) that includes medium length 3-hydroxyacyl monomers and a process comprising culturing a microorganism with a medium chain fatty carbon source and a fatty acid oxidation inhibitor. This invention allows the use of microorganisms which normally incorporate only short chain fatty acids to produce PHAs containing short and medium chain 3-hydroxyacyl monomers. The purpose of this invention is to produce a more versatile PHA polymer which includes C6, C7 and/or C8 3-hydroxyacyl monomers.

Abstract: The invention relates to a method for treating a denture, comprising passing the denture through the air interface of an aqueous composition comprising a polymeric coating agent, especially a silicone polymer, having a weight average molecular weight of 1,000 or greater.

Abstract: Disclosed are compounds which are inhibitors of metalloproteases and which are effective in treating conditions characterized by excess activity of these enzymes. In particular, the compounds have a structure according to the following Formula (I): where X, W, Z, A, G, R1, R2, R3, R4, R5, R5′ and k have the meanings described in the specification. This invention also includes optical isomers, diastereomers and enantiomers of the formula above, and pharmaceutically-acceptable salts, biohydrolyzable amides, esters, and imides thereof Also described are pharmaceutical compositions comprising these compounds, and methods of treating or preventing metalloprotease-related maladies using the compounds or the pharmaceutical compositions.

Abstract: Psyllium-containing drink mix compositions comprising acid (e.g., citric acid) and granulated, less water soluble base (e.g., calcium carbonate agglomerated with maltodextrin).

Abstract: A flavored instant or ready-to-drink beverage product that can deliver a rich, preferably frothy, foamy beverage with a clean, improved mouthfeel and thickness without sliminess, as well as a higher flavor impact at a lower dosage of solids is disclosed. These products contain a water-insoluble component that includes microparticulate component, a fat/oil component, an emulsifier, and optionally, microcrystalline cellulose; a water-soluble component that includes a soluble beverage component, a thickener, and optionally, a buffer; a foam stabilizer; and optionally, acid carbonate/bicarbonate; a sweetener; milk solids; processing aids; and flavorants; and, optionally, and preferably in ready-to-drink formulations, up to 95% water. The ratio of water-soluble to water-insoluble components is about 3.3 or less (i.e., the ratio of water-insoluble to water-soluble (I/S) components is 0.30 or greater) and/or the level of water-insoluble components per unit volume of the product is at least about 0.019 g/cc.

Abstract: Dehydrated potato flakes prepared from potato slices, slivers and/or nubbins suitable for use in dough compositions used to make fabricated products. The dehydrated flakes are prepared such that the physical properties in the flake are controlled during processing. The resulting flakes can be used to prepare a more cohesive, non-adhesive, machineable dough, including hydrolyzed starch, from which snack chips can be prepared.