Abstract: Existing blade assemblies for cutting complex three-dimensional shapes such as twisted shapes are typically slow and suffer from frequent breakdowns. Disclosed herein is a stationary blade assembly for cutting food products into complex shapes as the food products are directed along a direction of flow at the blade assembly, wherein the blade assembly comprises a plurality of blades, each of the plurality of blades having a length, wherein the length of the blade is oriented along the direction of flow and the blade is twisted along its length, whereby the food products are rotated by the blade during cutting.

Abstract: Existing blade assemblies for cutting complex three-dimensional shapes such as twisted shapes are typically slow and suffer from frequent breakdowns. Disclosed herein is a stationary blade assembly for cutting food products into complex shapes as the food products are directed along a direction of flow at the blade assembly, wherein the blade assembly comprises a plurality of blades, each of the plurality of blades having a length, wherein the length of the blade is oriented along the direction of flow and the blade is twisted along its length, whereby the food products are rotated by the blade during cutting.

Abstract: Methods and systems are provided for a powertrain support mount assembly. In one example, the powertrain support mount assembly comprises a first bracket and a second bracket, the second bracket comprising an engagement feature shaped to engage with the first bracket during a vehicle collision, which adjusts a load of the second bracket to decouple from the engage and avoid contacting an auxiliary component adjacent to the powertrain.

Abstract: Methods and systems are provided for a powertrain support mount assembly. In one example, the powertrain support mount assembly comprises a first bracket and a second bracket, the second bracket comprising an engagement feature shaped to engage with the first bracket during a vehicle collision, which adjusts a load of the second bracket to decouple from the engage and avoid contacting an auxiliary component adjacent to the powertrain.

Abstract: A motor vehicle body structure includes a frame rail and a bracket attached to the rail and adapted for attaching an engine mount. The bracket has a first portion secured to the frame rail beneath the engine mount and at least one cantilever portion projecting at one end beyond the first portion. The cantilever portion defines an anchoring point for attachment of the engine mount that is spaced from the frame rail so that the portion of the frame rail beneath the anchoring point may undergo controlled deformation in the event of a front end vehicle collision.

Abstract: A powertrain mount assembly configured to connect a powertrain to a side rail of a vehicle frame structure, wherein the powertrain mount assembly comprises: a mounting bracket comprising a first side wall and a second side wall spaced apart from the first side wall, the mounting bracket being configured to receive a resilient member and a bracket arm between the first and second side walls, the bracket arm being connectable to the powertrain; and a first support bracket connectable to a surface of the side rail, wherein the first side wall of the mounting bracket is fastenable to the first support bracket and wherein the first support bracket is configured to be connected to the side rail at a location between the first and second side walls of the mounting bracket.

Abstract: A powertrain mount assembly configured to connect a powertrain to a side rail of a vehicle frame structure, wherein the powertrain mount assembly comprises: a mounting bracket comprising a first side wall and a second side wall spaced apart from the first side wall, the mounting bracket being configured to receive a resilient member and a bracket arm between the first and second side walls, the bracket arm being connectable to the powertrain; and a first support bracket connectable to a surface of the side rail, wherein the first side wall of the mounting bracket is fastenable to the first support bracket and wherein the first support bracket is configured to be connected to the side rail at a location between the first and second side walls of the mounting bracket.

Abstract: A motor vehicle body structure includes a frame rail and a bracket attached to the rail and adapted for attaching an engine mount. The bracket has a first portion secured to the frame rail beneath the engine mount and at least one cantilever portion projecting at one end beyond the first portion. The cantilever portion defines an anchoring point for attachment of the engine mount that is spaced from the frame rail so that the portion of the frame rail beneath the anchoring point may undergo controlled deformation in the event of a front end vehicle collision.

Abstract: To cut food material, in particular potatoes and sweet potatoes, into continuous close-loop shapes, a cutting blade assembly is used. The cutting blade assembly consists of an outer and at least one inner concentrically arranged cutting blade, where each cutting blade has a close-loop cross-sectional shape. The space between adjacent cutting blades forms a cutting tube. The cutting tubes ultimately form the cross-sectional shapes of the cut food material. Supports, such as blade guides and plungers are slidably positioned between the cutting blades in the cutting tubes. These supports maintain the distance between adjacent cutting blades and assist in separating cut food material from the cutting blades. This cutting blade assembly may be used in a method and system for cutting food material into continuous close-loop shapes.

Abstract: A dry batter for use in preparing a batter slurry for coating food pieces, other than potato pieces, so as to enhance crispness hold time for extended periods in take-out food conditions, with said dry batter comprising 97.4 to 99.8% by weight of a batter base selected from a modified food starch batter base and a flour batter base. The batter base comprises a modified food starch of from 10 to 30%, or from 50 to 60% by weight of the dry batter. The modified food starch is acetylated, cross-linked or acetylated and cross-linked. The dry batter further comprises from 0.0 to 1.0% by weight of calcium lactate and from 0.1 to 1.6% by weight of de-oiled lecithin. Coated food pieces are par-fried and preferably frozen. The frozen pieces, once reconstituted, retain their crispness under adverse, e.g. high humidity, conditions such as those encountered under take-out conditions where such pieces are typically placed into a closed container for home delivery or take out.

Abstract: A batter slurry, for coating food pieces so as to enhance crispness hold time for extended periods in take-out food conditions, comprising, as a percentage of a dry batter used to make the slurry, 97.4 to 99.8% by weight of a batter base selected from a modified food starch batter base and a flour batter base. The batter base comprises a modified food starch of from 10 to 60% by weight of the batter. The modified food starch is acetylated, cross-linked or acetylated and cross-linked. The dry batter further comprises from 0.0 to 1.0% by weight of calcium lactate and from 0.1 to 1.6% by weight of de-oiled lecithin. Coated food pieces are par-fried and preferably frozen. The frozen pieces, once reconstituted, retain their crispness under adverse, e.g. high humidity, conditions such as those encountered under take-out conditions where such pieces are typically placed into a closed container for home delivery or take out.

Abstract: A batter slurry, for coating food pieces so as to enhance crispness hold time for extended periods in take-out food conditions, comprising, as a percentage of a dry batter used to make the slurry, 97.4 to 99.8% by weight of a batter base selected from a modified food starch batter base and a flour batter base. The batter base comprises a modified food starch of from 10 to 60% by weight of the batter. The modified food starch is acetylated, cross-linked or acetylated and cross-linked. The dry batter further comprises from 0.0 to 1.0% by weight of calcium lactate and from 0.1 to 1.6% by weight of de-oiled lecithin. Coated food pieces are par-fried and preferably frozen. The frozen pieces, once reconstituted, retain their crispness under adverse, e.g. high humidity, conditions such as those encountered under take-out conditions where such pieces are typically placed into a closed container for home delivery or take out.

Abstract: A batter slurry, for coating food pieces so as to enhance crispness hold time for extended periods in take-out food conditions, comprising, as a percentage of a dry batter used to make the slurry, 97.4 to 99.8% by weight of a batter base selected from a modified food starch batter base and a flour batter base. The batter base comprises a modified food starch of from 10 to 60% by weight of the batter. The modified food starch is acetylated, cross-linked or acetylated and cross-linked. The dry batter further comprises from 0.0 to 1.0% by weight of calcium lactate and from 0.1 to 1.6% by weight of de-oiled lecithin. Coated food pieces are par-fried and preferably frozen. The frozen pieces, once reconstituted, retain their crispness under adverse, e.g. high humidity, conditions such as those encountered under take-out conditions where such pieces are typically placed into a closed container for home delivery or take out.

Abstract: The invention provides methods for coating potato strips using low levels of pre-gelled modified starches characterized by a Brookfield viscosity of from 15 to 100 cp when measured on a 6% solids basis.

Abstract: The invention provides methods for coating potato strips using low levels of pre-gelled modified starches characterized by a Brookfield viscosity of from 15 to 100 cp when measured on a 6% solids basis. The invention also provides methods for coating potato strips using low levels of high amylose starches.

Abstract: A batter slurry, for coating food pieces so as to enhance crispness hold time for extended periods in take-out food conditions, comprising, as a percentage of a dry batter used to make the slurry, 97.4 to 99.8% by weight of a batter base selected from a modified food starch batter base and a flour batter base. The batter base comprises a modified food starch of from 10 to 60% by weight of the batter. The modified food starch is acetylated, cross-linked or acetylated and cross-linked. The dry batter further comprises from 0.0 to 1.0% by weight of calcium lactate and from 0.1 to 1.6% by weight of de-oiled lecithin. Coated food pieces are par-fried and preferably frozen. The frozen pieces, once reconstituted, retain their crispness under adverse, e.g. high humidity, conditions such as those encountered under take-out conditions where such pieces are typically placed into a closed container for home delivery or take out.

Abstract: Potato strips are cut at a desirable pre-determined size from raw potatoes and blanched. The blanched strips are covered with a batter slurry comprising, as a percentage of a dry batter used to make the slurry, 97.4 to 99.8% by weight of a batter base selected from a modified food starch batter base and a flour batter base. The batter base comprises a modified food starch of from 10 to 60% by weight of the batter. The modified food starch is acetylated, cross-linked or acetylated and cross-linked. The dry batter further comprises from 0.0 to 1.0% by weight of calcium lactate and from 0.1 to 1.6% by weight of de-oiled lecithin. Such strips are then par-fried and preferably frozen. The frozen strips, once reconstituted, retain their crispness under adverse, e.g. high humidity, conditions such as those encountered under take-out conditions where the strips are placed into a closed container for home delivery or take out.

Abstract: Potato strips are cut at a desirable pre-determined size from raw potatoes and blanched. The blanched strips are covered with a batter slurry comprising, as a percentage of a dry batter used to make the slurry, 97.4 to 99.8 % by weight of a batter base selected from a modified food starch batter base and a flour batter base. The batter base comprises a modified food starch of from 10 to 60% by weight of the batter. The modified food starch is acetylated, cross-linked or acetylated and cross-linked. The dry batter further comprises from 0.0 to 1.0% by weight of calcium lactate and from 0.1 to 1.6% by weight of de-oiled lecithin. Such strips are then par-fried and preferably frozen. The frozen strips, once reconstituted, retain their crispness under adverse, e.g. high humidity, conditions such as those encountered under take-out conditions where the strips are placed into a closed container for home delivery or take out.

Abstract: The present invention relates to novel peptides isolated from the blowfly Calliphora vomitoria. The invention also relates to nucleic acid molecules encoding these peptides, vectors and host cells comprising these nucleic acid molecules, and chemical and biological methods for producing these peptides. The present peptides have novel sequences comprising hydroxyproline residues and C-terminal amide groups which give the peptides improved stability in the gut of insects. The peptides of the invention are related to the allatostatin class of insect neuropeptides, have inhibitory effects on gut motility in the blowfly C. vomitoria, and have allatostatic effects in cockroaches of the species Diploptera punctata and Periplaneta americana. The invention also provides compositions comprising the present peptides which may be used as insecticides, and provides methods of killing or controlling insects comprising administering the nucleic acid molecules, peptides or compositions of the invention to insects.

Abstract: This invention relates to novel neuropeptides isolated from Calliphora vomitoria, which are suitable for use in insecticidal formulations for controlling insects.