Abstract: A universal competition generating system and method are provided which may be configured to enable users to create competition events which may each have one or more competition tasks that establish or describe a competition behavior they want done or performed by one or more users. Users performing the competition tasks may record the competition task behavior as a completion proof via their client device by saving a picture, video, and/or other digital media, preferably with accompanying text description to a system database for retrieval. This uploading of proof is a “completion”, and the system may screen and accept only unique completion proofs as satisfying the competition task(s) of a competition event to prevent fraud. The completion proofs submitted by the users and the data associated with them may be used by the system to rank the users and groups thereby enabling competition between the users and/or groups.

Abstract: The present disclosure relates to a prop (10) comprising a first tube (14) and a second tube (16). The first tube (14) is telescopically connected to the second tube (16) for axially displacing the second tube (16) between a retracted position and an extended position. The first and second tubes (14, 16) each comprise a loading end for receiving an axial load from opposing load surfaces (62, 64) in the extended position. The first tube (14) and the second tube (16) are made from a plastics material.

Abstract: The present disclosure relates to a prop (10) comprising a first tube (14) and a second tube (16). The first tube (14) is telescopically connected to the second tube (16) for axially displacing the second tube (16) between a retracted position and an extended position. The first and second tubes (14, 16) each comprise a loading end for receiving an axial load from opposing load surfaces (62, 64) in the extended position. The first tube (14) and the second tube (16) are made from a plastics material.

Abstract: The present invention relates to a support (20) for a prop (22). The prop (22) comprises a telescopic tube (26) and opposing transversely extending feet. The support (20) comprises a board (30) for contacting a support surface to transmit a supporting load thereto; a load bearing surface for receiving the supporting load from a prop (22); a bracket (32) coupled to the board (30), the bracket (32) arranged to support an end of the prop (22) at a load bearing position on the load bearing surface; and a guide for guiding the prop (22) to the load bearing position.

Abstract: The present invention relates to a support (20) for a prop (22). The prop (22) comprises a telescopic tube (26) and opposing transversely extending feet. The support (20) comprises a board (30) for contacting a support surface to transmit a supporting load thereto; a load bearing surface for receiving the supporting load from a prop (22); a bracket (32) coupled to the board (30), the bracket (32) arranged to support an end of the prop (22) at a load bearing position on the load bearing surface; and a guide for guiding the prop (22) to the load bearing position.

Abstract: Aspects of the invention relate to beverage compositions, including, for example, concentrated and ready-to-drink formulations sweetened with at least one non-nutritive sweetener and further comprising a bitterant in an amount sufficient to reduce the lingering sweet aftertaste of the non-nutritive sweetener(s). In certain illustrative embodiments, the bitterant comprises gentian. Another aspect of the invention relates to a method that combines a non-nutritive sweetener having a lingering sweet aftertaste with a bitterant to create a mixture such that when the mixture is contained in a beverage, the bitterant is present in an amount sufficient to reduce the lingering sweet aftertaste of the non-nutritive sweetener.

Abstract: Fading of synthetically colored beverages is prevented using botanically derived color stabilizers which are C6-C3 phenylpropenoic carbonyl compounds which contain both (i) unsaturation and (ii) oxidation at a carbon atom.

Abstract: A beverage product is disclosed that includes water, a color derived from natural sources or its synthetic equivalent, and a color fading inhibitor including a compound selected from the group consisting of enzymatically modified isoquercitrin (EMIQ), rutin and myricitrin, and optionally fumaric acid. The incorporation of EMIQ can be particularly useful for inhibiting color fading of the beverage product exposed to UV light radiation. The colors derived from natural sources may be beta-carotene, black carrot and/or natural apple extract. The EMIQ can be effective to prevent color fading even in the presence of ascorbic acid, which promotes the fading of colors derived from natural sources. In addition, a method is provided for inhibiting fading of colors derived from natural sources in a beverage composition.

Abstract: Taste of a non-nutritive steviol glycoside sweetener is improved by using anisic acid in an amount sufficient to mask the metallic aftertaste of the non-nutritive steviol glycoside sweetener when the sweetener is contained in a beverage, beverage concentrate or syrup, or reduced calorie sweetener.

Abstract: A combination of a sugar alcohol and D-tagatose is used to produce naturally sweetened, diet beverages or food products. The sugar alcohol and D-tagatose can also be used in combination with one or more nutritive sweeteners to lower the calories of a full-calorie beverage or food product while preserving the taste.

Abstract: A combination of one or more non-nutritive sweeteners, a sugar alcohol and D-tagatose are included in a zero- or low-calorie beverage or food product to achieve a taste substantially similar to that of a full-calorie beverage or food product. The combination is suitable for use in zero- or low-calorie frozen carbonated beverages.

Abstract: A tea beverage product that includes at least one tea component as well as coumalic acid or its salt to inhibit non-enzymatic browning of the tea beverage product. The tea component may be a green tea component, red tea component, black tea component, white tea component or a blend of tea components. The coumalic acid may be present in an amount less than 100 ppm. Alternatively, a coumalate may be employed, which will undergo hydrolysis within the tea beverage or concentrate product to form coumalic acid. In addition, a method for inhibiting non-enzymatic browning, by adding at least one of coumalic acid, a coumalic acid salt or a coumalate to a tea beverage composition.

Abstract: A beverage product that includes water, a color derived from natural sources, and a compound in an effective amount to inhibit fading of the color derived from natural sources. The compound is an unsaturated acid, and may be selected from the group consisting of maleic acid, maleic anhydride, aconitic acid, mesaconic acid, itaconic acid, and/or fumaric acid. The incorporation of the compound can be particularly useful for inhibiting color fading of the beverage product under thermal stress. The colors derived from natural sources may be an anthocyanin, cyclohexene dione dimers and/or a color derived from the reaction of an iridoid and amino acids. For example, the colors may include purple sweet potato, black carrot, purple carrot, black currant, blueberry, carthamus yellow, and/or gardenia blue. The compound can be effective to prevent color fading even in the presence of ascorbic acid, which promotes the fading of colors derived from natural sources.

Abstract: Taste of a non-nutritive steviol glycoside sweetener is improved by using anisic acid in an amount sufficient to mask the metallic aftertaste of the non-nutritive steviol glycoside sweetener when the sweetener is contained in a beverage, beverage concentrate or syrup, or reduced calorie sweetener.

Abstract: Taste of a non-nutritive steviol glycoside sweetener is improved by using anisic acid in an amount sufficient to mask the metallic aftertaste of the non-nutritive steviol glycoside sweetener when the sweetener is contained in a beverage, beverage concentrate or syrup, or reduced calorie sweetener.

Abstract: A thermoformed or vacuum-formed plastic container packaging including a laser energy-induced internal rupturable area disposed between the topside and the bottomside of the plastic material. A pattern in structural communication with the laser-induced rupturable area enables the user's hands to apply a focused shearing force on the area for fracturing and opening the plastic material container. The rupturable area is configured such that an exerted shearing force exposes a haptically smooth fractured edge to the user. Two rupturable areas may be disposed such that two parallel patterns configure a tear strip or a pull-tab. Multiple rupturable areas are disposed such that parallel and attachable patterns configure protective covers or tear strip ends. Die cutout patterns configure notches or voids attached to said laser-induced rupturable area.

Abstract: A method for ameliorating organoleptic and sensate properties and characteristics imparted to a product by natural high-potency sweetener. A fraction of an essential oil that boils and is recovered from the vapors at a temperature between about 50° C. and about 70° C. and at pressure between about 100 Pa and 1500 Pa, or at a temperature between about 110° C. and about 130° C. and at pressure between about 100 Pa and 1500 Pa, is added to the product.

Abstract: Aspects of the invention relate to beverage compositions, including, for example, concentrated and ready-to-drink formulations sweetened with at least one non-nutritive sweetener and further comprising a bitterant in an amount sufficient to reduce the lingering sweet aftertaste of the non-nutritive sweetener(s). In certain illustrative embodiments, the bitterant comprises gentian. Another aspect of the invention relates to a method that combines a non-nutritive sweetener having a lingering sweet aftertaste with a bitterant to create a mixture such that when the mixture is contained in a beverage, the bitterant is present in an amount sufficient to reduce the lingering sweet aftertaste of the non-nutritive sweetener.

Abstract: A vitamin fortified composition comprising vitamin stabilizers which are C6-C3 phenylpropenoic carbonyl compounds to prevent the degradation of the vitamins is provided. In addition, a method of preventing the degradation of vitamins in a vitamin fortified composition is provided.

Abstract: A beverage product that includes water, a color derived from natural sources, and a compound in an effective amount to inhibit fading of the color derived from natural sources. The compound is an unsaturated acid, and may be selected from the group consisting of maleic acid, maleic anhydride, aconitic acid, mesaconic acid, itaconic acid, and/or fumaric acid. The incorporation of the compound can be particularly useful for inhibiting color fading of the beverage product under thermal stress. The colors derived from natural sources may be an anthocyanin, cyclohexene dione dimers and/or a color derived from the reaction of an iridoid and amino acids. For example, the colors may include purple sweet potato, black carrot, purple carrot, black currant, blueberry, carthamus yellow, and/or gardenia blue. The compound can be effective to prevent color fading even in the presence of ascorbic acid, which promotes the fading of colors derived from natural sources.