Abstract: Disclosed is a multi-compartment medical device useful in the storage, processing and extended shelf life of perishable products, especially pharmaceutical, food and biological products. Particular biological materials processed according to the present methods are human blood and blood products (RBCs). Also disclosed are processes for preserving food, pharmaceutical and biological products for long-term storage and extended shelf life employing a process that reduces the hydration level of the material to less than native hydration levels of the specific product. The invention further provides stabilized biological products, such as in the form of glassified beads, prepared using a two-phase system according to the described processes that may be rehydrated and prepared for clinical use, and having essentially no loss of biological and/or pharmacological activity.

Abstract: A process for the production of a frozen food product comprising Anti-freeze peptides, wherein the conditions are chosen such that the ice-crystals in the product have an aspect ratio of from 1.9 to 3.

Abstract: A liposome contains an active agent and has a gel-phase lipid bilayer membrane comprising phospholipid and a surface active agent. The phospholipids are the primary lipid source for the lipid bilayer membrane and the surface active agent is contained in the bilayer membrane in an amount sufficient to increase the percentage of active agent released at the phase transition temperature of the lipid bilayer, compared to that which would occur in the absence of the surface active agent. The surface active agent is present in the lipid bilayer membrane so as to not destabilize the membrane in the gel phase.

Abstract: Frozen aerated edible product can be dispensed from single dose cartridges containing said frozen aerated edible product, using a portable dispenser comprising thermally insulated storing means for storing single dose cartridges containing said frozen aerated edible product, said thermally insulated storing means being adapted to be mounted on the back of a person, and dispensing means capable of holding a single dose cartridge containing said frozen aerated edible product outside the storing means, said dispensing means comprising discharge means capable of discharging frozen aerated edible product out of said single dose cartridge.

Abstract: A fluid flow proportioning device including spool type valve elements (12,14,16) opposite end portions of which reciprocate in oppositely disposed and spaced apart valve block halves (100,102). So that the fluids being proportioned can never mix within the device despite the spool portions being devoid of sealing element within the cylindrical bores (13,15,17) in which they are slideable, central portions (21) of the valve elements are of smaller diameter than the diameters of the cylindrical bores (13,15,17) in which the valve elements are located, and resilient seals (105) encircle the portions (21) where they extend outwards from the valve block halves.

Abstract: A liposome contains an active agent and has a gel-phase lipid bilayer membrane comprising phospholipid and a surface active agent. The phospholipids are the primary lipid source for the lipid bilayer membrane and the surface active agent is contained in the bilayer membrane in an amount sufficient to increase the percentage of active agent released at the phase transition temperature of the lipid bilayer, compared to that which would occur in the absence of the surface active agent. The surface active agent is present in the lipid bilayer membrane so as to not destabilize the membrane in the gel phase.

Abstract: A process for the production of a frozen food product comprising AFP, wherein the conditions are chosen such that the ice-crystals in the product have an aspect ratio of from 1.9 to 3.

Abstract: A fluid flow proportioning device including spool type valve elements (12,14,16) opposite end portions of which reciprocate in oppositely disposed and spaced apart valve block halves (100,102).

Abstract: Liposomes formulations are designed to maximize the amount of poorly water-soluble active agent that can be carried by the liposome. Liposomes containing active agent in the lipid bilayer of the liposome, and/or entrapped within the liposome interior space in a micellar preparation are described. Methods of making such liposomes are presented.

Abstract: A method for producing a gas microbubble comprises subjecting the gas microbubble to isothermal conditions or cooling conditions such that the lipid-containing shell cools at a rate ranging from about 100° C./min. to about 103° C./min., and wherein said subjecting step transforms the lipid-containing shell from a liquid state to a solid state.

Abstract: Temperature sensitive liposomes containing active agents are described. The liposomes comprise phospholipids and a surface active agent, such as a lysolipid, that increases the amount of active agent released by the liposome at the phase transition temperature of the liposome. Such liposomes are useful in methods of administering active agents using mild hyperthermic conditions.

Abstract: Liposomes formulations are designed to maximize the amount of poorly water-soluble active agent that can be carried by the liposome. Liposomes containing active agent in the lipid bilayer of the liposome, and/or entrapped within the liposome interior space in a micellar preparation are described. Methods of making such liposomes are presented.

Abstract: Plant anti freeze proteins can advantageously be incorporated into frozen confectionery products, provided they have the capability of limiting the growth of ice crystals

Abstract: Liposomes contain active agents which are aggregated with a lipid surfactant. The composition of the liposome membrane stabilizes the membrane against the disruptive effects of the active agent-surfactant aggregate contained therein.

Abstract: Liposomes contain active agents which are aggregated with a lipid surfactant. The composition of the liposome membrane stabilizes the membrane against the disruptive effects of the active agent-surfactant aggregate contained therein.

Abstract: Stable gas cells having d,32 average particle size below 20 .mu.m are used in ice confections to provide creaminess, whiteness and flavor enhancement.