Abstract: An apparatus for mitigating element pattern ripple includes an inner cone, an outer cone, at least one driven element, and at least one director. The outer cone is coupled to the inner cone. The at least one driving element is coupled to the outer cone and is configured to produce at least one primary ray. The at least one director is coupled to the outer cone and is configured to direct the at least one primary ray. The inner cone and the outer cone may be concentric. The at least one driven element may include multiple driven elements. The at least one director may include multiple directors. A number of directors may be equal to a number of driven elements.

Abstract: The present invention is related to a novel food intermediate containing a phytosteryl esters complex and the method used to create the food intermediate. The food product provides beneficial hypocholesterolemic activity through increased cholesterol-uptake inhibition while simultaneously delivering a food product that is not adversely affected by its inclusion, either in taste or texture or in any undesirable side effects.

Abstract: The present invention is related to a novel food intermediate containing a phytosteryl esters complex and the method used to create the food intermediate. The food product provides beneficial hypocholesterolemic activity through increased cholesterol-uptake inhibition while simultaneously delivering a food product that is not adversely affected by its inclusion, either in taste or texture or in any undesirable side effects.

Abstract: The present invention is related to a novel food intermediate containing a phytosteryl esters complex and the method used to create the food intermediate. The food product provides beneficial hypocholesterolemic activity through increased cholesterol-uptake inhibition while simultaneously delivering a food product that is not adversely affected by its inclusion, either in taste or texture or in any undesirable side effects.

Abstract: The present invention relates to an assay for determining the levels of sterols, stanols, steryl esters, fatty acid derivatives and combinations thereof in a starch-containing food product. The assay is particularly useful in supporting product health and/or nutritional claims in manufacturing products intended for human or animal consumption. The present invention describes a method for extracting sterols related compounds and uses as an internal standard a steryl ester, preferably cholesteryl oleate. By using the present extraction technique the process enables the recovery of substantially all of the sterol related compound in the sample.

Abstract: The present invention relates to a method for modifying materials that have low soluble fiber content and high insoluble fiber content so as to enhance bile acid binding capacity by increasing the level of available soluble fiber that can be obtained from such starting materials in order to create ingredients that are useable in food intermediates that are suitable for lowering unhealthy cholesterol levels. More particularly, the present invention relates to controlling the moisture content, mechanical pretreatment and alkali treatment of such starting materials as wheat bran or shorts.

Abstract: The present invention relates to a method for modifying materials that have low soluble fiber content and high insoluble fiber content so as to enhance bile acid binding capacity by increasing the level of available soluble fiber that can be obtained from such starting materials in order to create ingredients that are useable in food intermediates that are suitable for lowering unhealthy cholesterol levels. More particularly, the present invention relates to controlling the moisture content, mechanical pretreatment and alkali treatment of such starting materials as wheat bran or shorts.

Abstract: The present invention relates to a novel treatment composition and process for use thereof in treating food products and food intermediates to prevent acrylamide formation therein. The treatment composition may be used in single, home use settings as well as commercial applications for larger scale treatment of food products in the course of manufacture. The treatment composition of the present invention uses at least one of alpha-cyclodextrin, beta-cyclodextrin, gamma-cyclodextrin or combinations and modified derivatives thereof along with a suitable carrier such as in an aerosol, liquefied mister and the like.

Abstract: The present invention relates to an assay for determining the levels of sterols, stanols, steryl esters, fatty acid derivatives and combinations thereof in a starch-containing food product. The assay is particularly useful in supporting product health and/or nutritional claims in manufacturing products intended for human or animal consumption. The present invention describes a method for extracting sterols related compounds and uses as an internal standard a steryl ester, preferably cholesterol oleate. By using the present extraction technique the process enables the recovery of substantially all of the sterol related compound in the sample.

Abstract: Flavor stability and/or textural stability of food products are surprisingly improved by incorporation of cyclodextrins in the food product. The cyclodextrins, preferably alpha cyclodextrins are incorporated in and/or on the food product. Preferably, the cyclodextrin is provided in a hydrated form in combination with a fat. Methods of making food products, compositions, methods of using compositions and methods of formulation are provided.

Abstract: The present invention is related to a novel component for use in a consumer food product that aids in providing beneficial hypocholesterolemic effects. More specifically, the present invention is directed to the use of alpha-cyclodextrin in the preparation of food products to lower harmful cholesterol levels. The food product provides beneficial hypocholesterolemic activity through increased bile acid and lipid binding activity while simultaneously delivering a food product, which is not adversely affected by its inclusion, either in taste or texture or in any undesirable side effects. The invention is also directed to communicating the benefit of the particular food product.

Abstract: The present invention relates to a method for modifying materials that have low soluble fiber content and high insoluble fiber content so as to enhance bile acid binding capacity by increasing the level of available soluble fiber that can be obtained from such starting materials in order to create ingredients that are useable in food intermediates that are suitable for lowering unhealthy cholesterol levels. More particularly, the present invention relates to controlling the moisture content, mechanical pretreatment and alkali treatment of such starting materials as wheat bran or shorts.

Abstract: The present invention is related to a novel food intermediate containing a phytosteryl esters complex and the method used to create the food intermediate. The food product provides beneficial hypocholesterolemic activity through increased cholesterol-uptake inhibition while simultaneously delivering a food product that is not adversely affected by its inclusion, either in taste or texture or in any undesirable side effects.

Abstract: The present invention is related to a novel component for use in a consumer food product. More specifically, the ingredient or component, provided either alone or acting synergistically with other select ingredients, is part of an ingestible food product intended for human or animal consumption that provides a health benefit. The food product provides beneficial hypocholesterolemic activity through increased bile acid binding activity through the use of cyclodextrins alone or in combination with dietary fibers and/or sterols while simultaneously delivering a food product which is not adversely affected by its inclusion, either in taste or texture or in any undesirable side effects.

Abstract: The present invention relates to an assay for determining the levels of sterols, stanols, steryl esters, fatty acid derivatives and combinations thereof in a starch-containing food product. The assay is particularly useful in supporting product health and/or nutritional claims in manufacturing products intended for human or animal consumption. The present invention describes a method for extracting sterols related compounds and uses as an internal standard a steryl ester, preferably cholesteryl oleate. By using the present extraction technique the process enables the recovery of substantially all of the sterol related compound in the sample.

Abstract: The present invention is a food product intended for consumers that is both nutritionally complete and well balanced and provides beneficial hypocholesterolemic activity. The food product includes a combination of soluble fiber component selected from the group consisting of psyllium, oat flour, oat bran, barley, beta-glucan, guar gum, beet pulp and pectin and a second beneficial component selected from the group consisting of beta sitosterol, stigmasterol, campesterol, ergosterol, beta sitostanol, campestanol, stigmastanol and fatty acid derivatives thereof and/or a combination of one or more of the above to generate the health benefit.

Abstract: Improved conditioned whole grain oat flours are provided for the improved production of whole grain Ready-To-Eat breakfast cereals, especially puffed. Whole oat groats are steamed for greater times, dry toasted for extended times and milled to provide the present conditioned oat flour. The oat flours have minimal peroxidase activity and a ratio of the HPLC syringic acid peak to ferulic acid peak, of about .gtoreq.2.5 which ratio is characteristic of a toasted flavor attribute. The conditioned oat flour has a Farinograph cook or development time value of about five to 25 minutes indicating partial gelatinization or partial precooking.Employment of the specially conditioned oat flour allows for the production of cooked whole grain oat based cereal doughs having improved desired cooked cereal flavors in traditional extended cook time cereal cookers in reduced times thereby increasing production rates.

Abstract: An apparatus and method for cutting a sheet of dough and delivering a cut dough portion to a surface of a pan. A cutting ring having a cutting edge is positioned on an upper surface of a pan. A sheet of dough above at least a surface of the pan is pressed against the upper cutting edge to fall onto the dough receiving surface.

Abstract: A dough can capable of venting internal gasses during proofing until the dough expands to fill the volume of the container is disclosed. The container of the present invention includes a cylindrical body, at least one end cap, a second end and means for allowing venting of internal gasses during proofing. A preferred means includes providing at least one notch in the wall of the container proximate the end cap. A method of proofing dough is also disclosed.

Abstract: An apparatus for cutting a sheet of dough and delivering a cut dough portion to a surface of a pan. A cutting ring having a cutting edge is positioned on an upper surface of a pan. A sheet of dough above at least a surface of the pan is pressed against the upper cutting edge to fall onto the dough receiving surface.