Abstract: A process for forming an activated carbon fiber filter for removing viruses from liquids is provided. The process includes selecting a plurality of activated carbon fibers, placing the activated carbon fibers in a hollow form open at least one end, and applying a predetermined compressive force to the fibers along the axis through the hollow form parallel to the direction in which the liquid will pass until the fibers are densely and uniformly packed within the form.

Abstract: Shown is a composition for preparing fresh brewed coffee beverages wherein the composition includes processed coffee grounds (PCGs) that are described in the specification. In particular, the composition includes processed coffee grounds and roasted and ground coffee. A process for making the composition is also shown; the process includes combining roasted and ground coffee and PCGs, preferably in a ratio of from about 200:1 to about 10:1. Also shown is a process for making brewed coffee or a coffee extract, the process includes (i) contacting PCGs and roasted and ground coffee with water to generate a brewed coffee or a coffee extract; and (ii) collecting the brewed coffee for subsequent consumption or collecting the coffee extract for additional processing. Also shown is a process for making instant (soluble) coffee includes contacting a coffee extract with the PCGs described herein.

Abstract: A mineral-fortification system that has a bottle cap, a pouch and a pouch opener. A powder is contained within the pouch, and the powder contains at least one mineral and a redox modulating compound. When the cap is secured onto the opening of a bottle containing a liquid and when the pouch opener is activated, the powder is released from the pouch and mixes with the liquid to form a mineral fortified liquid composition that is fortified with at least one mineral and has a pH between about 2.5 and 9.5.

Abstract: Disclosed are a potato flakes and the method for making the same. The potato flakes can be used to produce food products such as mashed potatoes, potato patties, potato pancakes, and potato snacks.

Abstract: A non-fat creamer composition that contains from about 10% to about 90%, of a microparticulated protein component and from about 10% to about 90%, of a insoluble microcrystalline cellulose component. In the hydrated state the microparticulated protein component particles have a mean diameter particle size distribution ranging from about 0.1 microns to about 10.0 microns, and preferably less than about 5 percent of the total number of particles exceed about 10.0 microns in diameter. Further, the creamer composition contains less than about 2% of fat and oil. These non-fat creamer compositions can be powdered and liquid, dairy and non-dairy, and can be prepared in both concentrated and ready-to-use forms. The powdered creamer compositions are well suited for use in instant and/or dry food and beverage compositions that require the addition of water or other suitable fluids prior to use.

Abstract: The present invention relates to compositions which are useful as stabilizer and thickener systems, as well as methods of their use. The compositions are useful as, for example, cosmetic, health care (including pharmaceutical and over-the-counter compositions), food, and beverage compositions, preferably food and beverage compositions. The present invention is further directed to methods of stabilizing such compositions. The compositions comprise a pectin compound, an alginate compound, a cellulose compound such as carboxymethylcellulose.

Abstract: Processes for forming a filter material are provided. The processes include the steps of coating a filter particle with a lignosulfonate, carbonizing the coating, and activating the coating.

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 comprise a water-insoluble component that includes microparticulate component, a fat/oil component, an emulsifier, a vitamin and mineral mix, 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.

Abstract: Disclosed are stable portable oral care confectionery compositions which provide enhanced oral malodour benefits. Compositions of the present invention can optionally have one or more additional oral care benefits. The confectionery compositions comprise: (i) greater than about 10 ppm of a first metal cation selected from the metals of groups 5, 6, 7, 8, 9, 10, 11, 12, 14, 16 of the periodic table; (ii) greater than about 10 ppm of a second metal cation different from the first metal cation and selected from the metals of groups 5, 6, 7, 8, 9, 10, 11, 12, 14, 16 of the periodic table; (iii) less than about 10% water; and (iv) a confectionery carrier wherein the ratio of the first metal cation to the second metal cation is in the range of from about 50:1 to about 1:50.

Abstract: Disclosed are stable portable oral care confectionery compositions which provide enhanced oral malodour benefits combined with enhanced anti-calculus benefits, wherein the confectionery compositions comprise: (i) a polyphosphate material with an average anion chain length of greater than or equal to 3; (ii) greater than about 10 ppm of a metal cation selected from the metals of groups 5, 6, 7, 8, 9, 10, 11, 12, 14, 16 of the periodic table; (iii) less than about 10% water; and (iv) a suitable confectionery carrier material wherein the ratio of polyphosphate anion to metal cation is in the range of from about 10:1 to about 1:1.

Abstract: An improved process for providing an individually customized fresh brewed coffee beverage on demand by a consumer, in a wide range of variety and strength. Said brewing process for making relatively large quantities of fresh brewed coffee beverages (in particular customized as to desired variety, body, character and/or strengths) as chosen by multiple individual consumers just prior to their consumption, with the system being easy to use by the consumer or other individual (i.e., restaurant wait staff) obtaining the customized beverage. Further, maintenance of the equipment requires only a small amount of personal attention by the owner/operator of the equipment. “Delayed dilution” of a concentrated extract to provide a beverage brewing system which immediately (upon customer selection) provides selective dilution (based on individual consumer's selections) of a fresh brewed coffee extract after the extract has been allowed to brew and held as an extract before dilution.

Abstract: Ionic liquids suitable for use in surface or air treating compositions are disclosed. Also disclosed are ionic liquid cocktails comprising three or more different and charged ionic liquid components. Compositions or products containing ionic liquids and methods of using the same are also disclosed.

Abstract: The present invention provides antibacterial compounds, antibacterial compositions, bacteria-reducing methods, bacteria-reduced substrates/articles made by the methods that employ an antibacterial agent comprising a non-halogenated nitrile-substituted salicylanilide, and processes for producing 5-acyl salicylamides.

Abstract: Disclosed are stable, portable, oral care confectionery wherein the confectionery composition has a crunchy texture which acts to reinforce for the consumer the oral care benefit of the product. A crunchy, non-cariogenic oral care confectionery composition comprises: (i) from about 0.1% to about 50%, by weight of the composition, of an oral care active selected from the group consisting of anti-calculus agents; anti-plaque agents; desensitising agents; oral malodour control agents; H2 antagonists; and mixtures thereof; (ii) from about 0.1% to about 50%, by weight of the composition, of a solid particulate wherein the solid particulate has a particle size such that is passes through a 2000 &mgr;m mesh and is retained by a 100 &mgr;m mesh and has an aqueous solubility of at least 1 g per 100 ml at 25° C.

Abstract: A water composition that is fortified with at least one mineral and has a pH between about 2.5 and 9.5.

Abstract: A low fat nut spread having high protein and high fiber. The 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. The process for making the nut spread is also disclosed.

Abstract: The present disclosure relates to compositions comprising arabinogalactan and a component selected from dairy protein, soy protein, and mixtures thereof. The compositions are useful for stabilizing the defined protein components in the presence of fiber, optionally at low pH. In particular, the present compositions comprise arabinogalactan and a defined protein component, particularly dairy protein or soy protein, without compromising taste, appearance, stability, and/or bioavailability.

Abstract: A method for preparing dehydrated fruits, vegetables and tubers, particularly potato products. The steps of the method include: boiling the whole raw edible product or slices or pieces of the raw edible product for a time sufficient to partially cook the starch and soften the tissue of the edible product; comminuting the cooked product; and drying the comminuted product. The raw edible product is preferably unpeeled or partially peeled.