Abstract: Uniformly shaped snack chips, preferably tortilla-type chips, having raised surface features and a method for preparing the same. The chips can be made from a dough composition comprising pre-cooked starch-based material and pregelatinized starch. Preferably, the snack chips have raised surface features comprising from about 12% to about 40% large surface features; from about 20% to about 40% medium surface features; and from about 25% to about 60% small surface features. In one embodiment, the average thickness of the snack chip is from about 1 mm to about 3 mm; the average thickness of raised surface features is from about 2.3 mm to about 3.2 mm; the maximum thickness of the chip is less than about 5.5 mm; and the coefficient of variation of the chip thickness is greater than about 15%.

Abstract: The present invention relates to beverage supply systems for beverages comprising a flavor composition which comprises an oil phase and an aqueous phase. The flavor composition is concentrated such that it can separate into aqueous and oil phase under usual transport conditions and is provided in a unitized quantity corresponding to a batch supply for dilution to the desired beverage or an integer fraction of such a single batch supply.

Abstract: Improved liquid coffee concentrates that have furfuryl acetate to 4-ethyl guaiacol ratio values that approach the furfuryl acetate to 4-ethyl guaiacol ratio values of fresh brewed coffees brewed with the same coffees used to produce said coffee concentrates are disclosed. Methods of evaluating and adjusting a liquid coffee concentrate's furfuryl acetate to 4-ethyl guaiacol ratio value are also disclosed.

Abstract: The present disclosure is directed to compositions containing boron which are useful for a variety of purposes, including enhancing bone health, alleviating arthritis, pain, and inflammation, and producing other beneficial health effects. The disclosure is further directed to methods of preparing such compositions, methods of using (including administering) the compositions, and kits comprising the compositions. The compositions have a pH which is at least about 2 pH units less than the pKa of the boron compound.

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.

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.

Abstract: The present invention relates to compound which are capable of preventing the extracellular release of inflammatory cytokines, said compounds, including all enantiomeric and diasteriomeric forms and pharmaceutically acceptable salts thereof, have the formula: wherein R comprises ethers or amines; R1 is: a) substituted or unsubstituted aryl; or b) substituted or unsubstituted heteroaryl; two R2 units on the same carbon atom are taken together to form a spirocyclic ring having from 4 to 7 atoms, the balance of the R2 units are independently selected from the group consisting of: a) hydrogen; b) —O(CH2)jR8; c) —(CH2)jNR9aR9b; d) —(CH2)jCO2R10; e) —(CH2)jOCO2R10 f) —CH2)jCON(R10)2; and g) two R2 units can be taken together to form a carbonyl unit; R8, R9a, R9b, and R10 are each independently hydrogen, C1-C4 alkyl, and mixtures thereof; R9a and R9b can be taken together to form a carbocyclic or heterocyclic ring comprising from 3 to 7 atoms; two R10 uni

Abstract: Methods of preparing an amino-substituted-tetrahydroisoquinoline-sulfonamide hydroxamic acid include the steps of providing an amino-substituted-tetrahydroisoquinoline-carboxylate attached to a solid support; reacting the ring nitrogen of the amino-tetrahydroisoquinoline-carboxylate with a sulfonyl chloride; and cleaving the intermediate from the solid support to form an amino-tetrahydroisoquinoline-sulfonamide hydroxamic acid.

Abstract: A process for removing digestible fat from a crude reaction mixture comprising nondigestible fat and at least one digestible fat selected from the group consisting of digestible fats having fatty acid chains, comprising the steps of: (1) treating the crude reaction mixture with an aqueous solution comprising lipase at a pH sufficient to obtain soaps from the fatty acid chains; and (2) removing the soaps.

Abstract: A flowable nondigestible oil composition having a Consistency in a temperature range of 20° C. to 40° C. of less than about 600 P.sec(n−1), preferably less than about 400 P.sec(n−1). The flowable nondigestible oil contains a liquid polyol polyester having a complete melt point less than 37° C., and a solid polyol polyester having a complete melt point of at least about 37° C. The solid polyol polyester can be a solid saturated polyol polyester, a solid diversely esterified polyol polyester, a polyol polyester polymer, or a combination thereof, which are crystallized, or co-crystallized, into unaggregated crystal particles of typically less than 10 microns in maximum dimension. The flowable nondigestible oil is made by a process which includes the steps of melting completely the nondigestible oil, crystallizing the solid polyol polyester while applying shear to avoid formation of clusters of crystallized aggregates which can prevent the composition from being flowable.

Abstract: An electric toothbrush is disclosed. The electric toothbrush includes a body having an interior hollow region for retaining one or more motors, batteries, and drive mechanisms. The toothbrush includes multiple bristle carriers. Each of the bristle carriers undergoes some type of movement and is driven by the one or more motors and drive mechanisms. Various combinations of movement of the bristle carriers are described. And, numerous drive train mechanisms are disclosed for achieving the noted motions.

Abstract: An electric toothbrush is disclosed. The electric toothbrush includes a body having an interior hollow region for retaining a motor, one or more batteries, and a drive mechanism. The toothbrush includes multiple bristle carriers. Each of the bristle carriers undergoes some type of movement and is driven by the motor. Various combinations of movement of the bristle carriers are described.

Abstract: The present disclosure relates to products, including preservative systems and compositions (e.g., foods, beverages, health care products, personal care products, herbicidal products, and containment devices). The products contain a constituent comprising an isothiocyanate compound. The products may further contain a preservative selected from sorbate preservatives, benzoate preservatives, and mixtures thereof. The present disclosure further relates to methods of preserving products by incorporating the foregoing preservative systems into such products.

Abstract: Fabricated snacks produced from doughs comprising (1) a potato-based flour component, (2) one or more polysaccharides selected from the group consisting of non-potato-based flour, starch, gum, or mixtures thereof, and (3) water are disclosed. The doughs are cohesive, non-adhesive, and sheetable, and the fabricated snacks produced therefrom have desired expansion, crispness, and mouthmelt.

Abstract: The subject invention involves compounds having the structure: wherein each R1 is independently alkyl, aryl, or heterocycle; each R2-R7 is independently hydrogen or other substituent; B is nil and n is 0-3, or B is ethenyl and n is 0-1; and pharmaceutically acceptable forms thereof. The subject invention also involves pharmaceutical compositions containing such compounds, and methods for treating or preventing diseases or disorders using such compounds.

Abstract: A process for making a low fat nut spread having high protein and high fiber. The process comprises the steps of: (a) preparing a protein containing oil suspension; (b) preparing a sugar containing oil suspension; and (c) combining the protein containing oil suspension and the sugar containing oil suspension to form the nut spread. The “protein containing oil suspension” comprises high amounts of protein and fiber. The “sugar containing oil suspension” comprises high amounts of sugar. The resultant nut spread has a protein to fat ratio of greater than about 0.68:1 and a fiber to fat ratio of greater than about 0.18:1. The nut spread has good flavor and texture.

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.

Abstract: Methods of removing a lower alkyl alcohol from a polyester mixture of polyol fatty acid polyester and lower alkyl alcohol comprise (a) contacting the polyester mixture with a stripping mixture comprising an inert stripping gas, up to about 10,000 ppm lower alkyl alcohol and up to about 2000 ppm oxygen, wherein at least a portion of the lower alkyl alcohol is transferred from the polyester mixture to the stripping mixture, thereby increasing the concentration of lower alkyl alcohol in the stripping mixture, and (b) separating the stripping mixture from the polyester mixture.

Abstract: A device for preparing a customizable brewed beverages comprising a housing; a fluid introduction site, located on the housing; and an ingredient extraction chamber enclosing a beverage ingredient, where the extraction chamber is contained within the confines of the housing and is connected to the fluid introduction site. The ingredient extraction chamber has a ratio of total ingredient extraction chamber volume, during extraction, to non-tamped, dry bulk ingredient volume in excess of about 1.0:1.0. The device further comprises a filter media connected to said ingredient extraction chamber, and an extraction exit site, also located on the housing. The device may optionally comprises an extraction collection chamber contained within the housing and connected to the ingredient extraction chamber. In use, the brewing device provides a brewed coffee beverage with a delta yield value in the range of about 1% to about 20%, a brew solids value in the range of about 0.2% to about 1.

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