Abstract: A method of coating comestibles comprises the steps of providing cores of comestibles to be coated; applying a first coating syrup to the cores and a powder material over the first coating syrup in alternating steps to build up a first layer of coating on the cores; and applying a second coating syrup over the first layer of coating and drying the second coating syrup to form a second layer of coating on said cores, the second coating syrup comprising a bulk sweetener in an amount such that the second coating syrup is saturated and part of said bulk sweetener is in the form of a solids suspension in the second coating syrup.

Abstract: A system is provided for producing a high contrast image of features of an optical component. In the system of the present invention, light is focused through the optical component prior to reaching the detector of an image sensing means. In addition, a novel cuvette is provided for holding and locating an optical component in position during inspection. The cuvette comprises a bottom portion having a concave curved inner surface for utilizing the force of gravity to hold an optical component in place.

Abstract: The present invention is directed to a high speed spindle motor comprising a stator assembly including a stator having multiple conductors that create a plurality of magnetic fields when electrical current is conducted by the conductors and a body of a phase change material such as a thermoplastic substantially encapsulating the stator. A rotatable hub having a magnet connected thereto is in operable proximity to the stator. The high speed motor also includes a shaft, a bearing surrounding the shaft and one of the bearing or shaft being fixed to the stator assembly and the other of the bearing or shaft being fixed to the rotatable hub. Hard disc drives using the motor, and methods of developing and constructing the motor and hard disc drives are also disclosed.

Abstract: A method and apparatus are provided for printing indicia on confectionery products such as chewing gum. A mass of confectionery product is formed into a thin, flat sheet. The sheet may be divided into individual sheets for cooling. Next, the sheet or sheets of confectionery are passed through the printing machine to print indicia thereon. Printed confectionery products and packages thereof are also provided.

Abstract: The present invention is a method of increasing the flavor release of chewing gum using an alginate material, as well as the chewing gum containing the alginate material and having increased flavor release. The increase in flavor release is obtained by incorporating the alginate material in a powder form (without having been used as a coating material) directly into the chewing gum composition. The alginate material is selected from the group consisting of sodium alginate, carrageenan from red seaweed, propylene glycol alginate, sodium calcium alginate, ammonium alginate, calcium alginate and mixtures thereof.

Abstract: A method of dispersing de-iceant into a stream of air flowing through an air supply line comprises the steps of placing a turbine in the air supply line; forcing at least a portion of the stream of compressed air to pass through the turbine, thus causing the turbine to spin; and using the spinning turbine to atomize the de-iceant. A preferred turbine both generates an electrical current and disperses a liquid de-iceant and comprises a rotatable shaft; a rotor connected to the shaft; a stator surrounding the rotor and being prevented from turning; electrical conductors connected to the stator; one or more blades connected to the rotating shaft at an angle to the direction of flow of air past the shaft so as to cause the shaft to rotate as air flows past the blades; a centrifuging surface connected to the shaft; and a conduit for supplying de-iceant to the centrifuging surface.

Abstract: A crane has a boom with a rotatable boom section connection system. The crane has an upper works rotatably mounted on a lower works, the upper works including a load hoist winch. The boom comprises at least a first and second boom section each with a longitudinal axis and a first and second end, the second end of the first section being coupled to the first end of the second section. At least one male connector on the second end of the first section is coupled to a female connector on the first end of the second section. The male connector comprises a base and a protrusion, the base and protrusion each have an extension in a direction generally perpendicular to the longitudinal axis of the first boom section. The extensions and protrusion define a socket. The female connector comprises two protrusions spaced apart at a distance such that the protrusion of the male connector fits between the two protrusions.

Abstract: A free-flowing, particulated gum base comprises particulated rubber ingredients having a size of less than or equal to about 6 millimeters. The gum base is prepared by blending together particulated gum base ingredients including an elastomer, elastomer plasticizer and preferably a filler. The elastomer and elastomer plasticizer may be pre-compounded and then pulverized before being blended with the other gum base ingredients to form the free-flowing, particulated gum base.

Abstract: An ice making machine has a water system, including a pump, an ice-forming mold and interconnecting lines therefore; a refrigeration system, including a compressor, a condenser, an expansion device, an evaporator in thermal contact with the ice-forming mold, and a receiver. The receiver has an inlet connected to the condenser, a liquid outlet connected to the expansion device and a vapor outlet connected by a valved passageway to the evaporator.

Abstract: A coating syrup is made using an emulsion of an emulsifier and either an oil-based flavoring agent, a food acid or both. The emulsion may be used to coat comestibles, such as pellets of chewing gum. The emulsion helps to retain volatile flavors that may otherwise flash off during the coating operation.

Abstract: Chewing gum products containing palatinose and/or palatinose oligosaccharide and methods of making such gum products are disclosed. In one embodiment, the palatinose and/or palatinose oligosaccharide are used in a rolling compound applied to the chewing gum product. In a second embodiment, the palatinose and/or palatinose oligosaccharide are used in a coating, such as a hard-shell coating, for a pellet gum. In a third embodiment, aspartame is used to sweeten the gum composition, and palatinose oligosaccharide is provided in an effective amount to stabilize the aspartame such that after four weeks of storage at 85.degree. F., at least 10% more aspartame remains undecomposed than would have remained if the palatinose oligosaccharide were not included. Palatinose oligosaccharide is also used as an encapsulating agent for high-intensity sweeteners or flavors used in gum compositions.

Abstract: Chewing gum containing gum base, erythritol and flavor, but which is free of added water and hygroscopic ingredients, is environmentally stable, i.e., does not absorb significant amounts of water from the atmosphere to soften with age, or give off significant amounts of water to the atmosphere to harden or stiffen with age.

Abstract: A novel mounting bracket for pivotally attaching a glide ride to a playground set superstructure comprises a protective member, and a mounting flange connectable with the protective member for fixedly securing the superstructure between the protective member and the mounting flange. The mounting bracket comprises a sole connection between the glide ride and the superstructure. A pivotal connection between the glide ride and the protective member is formed on the protective member. The protective member is dimensioned for providing a protective clearance around the pivotal connection.

Abstract: A smoking article with an electrochemical heat source is disclosed. The non-combustion heat source includes at least two metallic agents capable of interacting electrochemically with one another, such as magnesium and iron or nickel. The metallic agents may be provided in a variety of forms, including a frozen melt, a bimetallic foil, wire of a first metal wrapped around strands of a different metal, and a mechanical alloy. The metallic agents may be in the form of a powder filling a straw, or small particles extruded with a binder or pressed to form a rod. Preferably, the heat source is self-extinguishing if ignited. The powder filled straw or rod may be placed in a heat chamber surrounded by tobacco. An electrolyte solution contacts the metallic agents in the heat chamber to initiate the electrochemical interaction, generating heat which in turn volatilizes the nicotine and flavor materials in the tobacco.

Abstract: Processes for producing flavor substances from tobacco are disclosed. The processes involve heating tobacco during a first staged heating to a first toasting temperature to drive off volatile materials; increasing the toasting temperature during a second staged heating to a second toasting temperature and separately collecting, as flavor substances, at least portions of the volatile materials driven off at the first and second toasting temperatures.Another aspect of the present invention involves reducing the moisture content of the tobacco without removing volatile flavor components, such as by freeze drying the tobacco, and then heating the dried tobacco.Preferably the tobacco is heated in a flowing gas stream and at least portions of the volatile materials are separately collected as flavor substances as the gas stream passes sequentially through a moderate temperature trap, a cold temperature trap and a filter capable of collecting submicron sized particles.