Abstract: An electronic device for interactive content streaming includes a memory and at least one processor coupled to the memory. The at least one processor is configured to receive an interaction request from a streaming device, determine at least one action based on the interaction request, provide an action notification, based on the at least one action, to a content source, wherein the action notification notifies the content source to update a state of at least one content of the content source, and transmit a state update notification to the streaming device, wherein the state update notification updates one or more applications of the streaming device based on the updated state of the at least one content.

Abstract: An electronic device (101) for interactive content streaming includes a memory (130) and at least one processor (120) coupled to the memory (130). The at least one processor (120) is configured to receive an interaction request from a streaming device (1305), determine at least one action based on the interaction request, provide an action notification, based on the at least one action, to a content source (1308), wherein the action notification notifies the content source (1308) to update a state of at least one content of the content source (1308), and transmit a state update notification to the streaming device (1305), wherein the state update notification updates one or more applications of the streaming device (1305) based on the updated state of the at least one content.

Abstract: An electronic device (101) for interactive content streaming includes a memory (130) and at least one processor (120) coupled to the memory (130). The at least one processor (120) is configured to receive an interaction request from a streaming device (1305), determine at least one action based on the interaction request, provide an action notification, based on the at least one action, to a content source (1308), wherein the action notification notifies the content source (1308) to update a state of at least one content of the content source (1308), and transmit a state update notification to the streaming device (1305), wherein the state update notification updates one or more applications of the streaming device (1305) based on the updated state of the at least one content.

Abstract: A reduced-fat flavored coating including a sufficient amount of flavoring agent, e.g., cocoa, to provide a selected flavor, a matrix of sugar crystals and sugar glass dispersed through the flavoring agent in an amount effective to provide the coating with sufficient structural integrity to prevent flowability at temperatures less than about 40° C., and a plurality of microspheres including a dry hydrocolloid component that are dispersed through the flavoring agent and sugar matrix to provide a slippery mouthfeel that mimics fat and begins to disperse when in contact with saliva so as to mimic the melting of cocoa butter during consumption of chocolate, wherein the flavored coating is at least substantially anhydrous and has less than about 10 weight percent fat, and wherein the fat present exists as dispersed micro-droplets. Methods of using same, e.g., to enrobe confectionery products or other food products, as well as the resultant food products, as also included.

Abstract: A tropicalizing agent including a liquid fat component and a plurality of gel beads that include a sugar or polyol in an amount of about 20 to 50 weight percent of the gel beads, an emulsifier component to facilitate uniform gel bead distribution, and the remainder being water present in an amount sufficient to ensure that the sugar or polyol is present in aqueous form. Preferably, the liquid fat component is present in an amount sufficient to disperse the gel beads therein and wherein a majority of the gel beads remain substantially intact for at least about 4 hours after being cooled below about 30° C. Methods of making tropicalizing agents and using the agents to tropicalize chocolate products or analogues thereof, as well as the resultant chocolate or chocolate analogue articles, are also included.

Abstract: A method and apparatus for supplying liquid mixtures on a mix-on-demand basis for consumptive use, and for maintaining the composition of such mixture on a highly accurate and stable basis. For wet-on-wet processing of fabrics, the processing solution is supplied at start-up on a mix-on-demand basis to precise specifications and is maintained at such precise specifications throughout fabric processing, which involves continuous additions of water by the incoming fabric and removal of solution by the exiting fabric. Recirculation of the solution at a high rate, together with rapid and repetitive measurements of the composition of the recirculating solution enables the solution to be precisely monitored and maintained. Periodic small additions of chemical are injected as necessary to maintain highly stable, accurately controlled process conditions. Extraordinary economies, both direct and indirect, can be realized with the new system.

Abstract: A method for referencing a polyphase stepper motor by monitoring the current step response in at least one driven phase is presented. The coil current step response is compared to past step responses in order to determine when an increase in or maximum load is present. A combination of step to step variance, step response variance from mean current magnitude, and average current magnitude variance, as well as other measures can be combined to create an algorithm output. The output is compared to a pre-determined threshold and if the value is greater than the threshold, the motor is commanded to halt its position, which remains magnetically synchronous. This position is then used as a reference point to zero, or to home the motor.

Abstract: The present invention relates to a microscopy system for rapid and sensitive detection and identification of biological material on surfaces by implementing episcopic differential contrast (EDIC) microscopy plus epifluorescence (EF) microscopy wherein the microscope incorporates a DIC prism in the nosepiece and long distance objectives so that the materials can be visualised without requirement for a coverslip or oil or water immersion. The system is particularly useful for the detection and identification of infectious diseases.

Abstract: A tropicalizing agent including a liquid fat component and a plurality of gel beads that include a sugar or polyol in an amount of about 20 to 50 weight percent of the gel beads, an emulsifier component to facilitate uniform gel bead distribution, and the remainder being water present in an amount sufficient to ensure that the sugar or polyol is present in aqueous form. Preferably, the liquid fat component is present in an amount sufficient to disperse the gel beads therein and wherein a majority of the gel beads remain substantially intact for at least about 4 hours after being cooled below about 30° C. Methods of making tropicalizing agents and using the agents to tropicalize chocolate products or analogues thereof, as well as the resultant chocolate or chocolate analogue articles, are also included.

Abstract: A reduced-fat flavored coating including a sufficient amount of flavoring agent, e.g., cocoa, to provide a selected flavor, a matrix of sugar crystals and sugar glass dispersed through the flavoring agent in an amount effective to provide the coating with sufficient structural integrity to prevent flowability at temperatures less than about 40° C., and a plurality of microspheres including a dry hydrocolloid component that are dispersed through the flavoring agent and sugar matrix to provide a slippery mouthfeel that mimics fat and begins to disperse when in contact with saliva so as to mimic the melting of cocoa butter during consumption of chocolate, wherein the flavored coating is at least substantially anhydrous and has less than about 10 weight percent fat, and wherein the fat present exists as dispersed micro-droplets. Methods of using same, e.g., to enrobe confectionery products or other food products, as well as the resultant food products, as also included.

Abstract: The present invention relates to the production of chocolates and compound coatings having a unique texture and mouthfeel while being eaten. The chocolates and compound coatings include hydrocolloids.

Abstract: A frozen confectionery product which changes color has first and second frozen confectionery product compositions arranged for being consumed together. In an embodiment, the first composition has an acidic pH and contains a colorant component which colors the first composition and which, upon an increase in pH, changes color, and the second composition has a pH so that upon a mixing with the first composition, the pH of the first composition and colorant mixed with the second composition increases so that the colorant changes color, and each composition may contain a differing coloring component for obtaining a different coloration upon mixing.

Abstract: For preparing an extrusion-cooked food product, a food component emulsifier is combined with water to obtain an aqueous dispersion of the emulsifier, and the dispersion is fed into an extruder for being mixed with food components being mixed and heated in the extruder to prepare the extrusion-cooked product.