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 including a bitterant compound in an amount sufficient to reduce the lingering sweet aftertaste of the non-nutritive sweetener(s). In certain illustrative embodiments, the non-nutritive sweetener(s) may be one or more of the following: a steviol glycoside, Lo Han Guo, thaumatin, monatin, monellin, brazzein, sucralose. Another aspect of the invention relates to a method that combines a non-nutritive sweetener having a lingering sweet aftertaste with a bitterant compound to create a mixture such that when the mixture is contained in a beverage, the bitterant compound is present in an amount sufficient to reduce the lingering sweet aftertaste of the non-nutritive sweetener.

Abstract: Methods of preparing a stable, flax-substituted food product that include the use of a pre-hydrated flaxseed composition to replace, or be used in place of, a fat, hydrocolloid, gluten component, or all three are described. Stable food products including flax components are also described.

Abstract: Systems and methods of using the system for providing warning to ladder users of hazardous locations along its span are disclosed. The system comprises a contact strip or contact device located on a specific rung, step or tread on or in close proximity to the hazardous location along the span of the ladder erected for use that when engaged by the weight of a person stepping on said rung, step or tread, the contact strip or device is engaged, activating an electronic warning signal. This signal can occur in a form or combination of forms such as, but not limited to, an auditory alarm, a vibration or a light. This contact strip or device and its accompanying warning signal are powered by a form of electric current provided from any regularly available forms of power such as but not limited to, removable batteries, re-chargeable batteries or power-packs that may be directly plugged into any permanent source of power.

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 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: The present invention relates to a method for increasing the amount of hull portions recovered from flaxseeds. In a preferred embodiment, the invention includes providing a plurality of harvested flaxseeds, tempering the harvested flaxseeds by sufficiently increasing the moisture content for at least about one-half hour to increase the amount of hulls recovered from the flaxseeds, and recovering a portion of the hulls from the moisture-increased flaxseeds. The claimed invention also relates to a flaxseed hull isolate that includes at least 7 up to 17 weight percent of flaxseed hull based on the total weight of flaxseeds. Additionally, the claimed invention relates to a harvested flaxseed, whose moisture content is increased by at least about 1 weight percent, and a flax product having a lignan concentration of at least 10 percent by weight.

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: Non-alcoholic carbonated beverage compositions have been formulated to incorporate polyphenolic compounds, such as oligomeric polyphenolic compounds or bioflavonoids. Carbonated beverage compositions including polyphenolic compounds were discovered to exhibit the effervescence of small bubbles without the presence of carbonation produced via fermentation. Xanthan gum and juice are optionally included in the beverage compositions to provide a synergistic effect with the polyphenolic compound on the carbonation effervescence.

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 including a bitterant compound in an amount sufficient to reduce the lingering sweet aftertaste of the non-nutritive sweetener(s). In certain illustrative embodiments, the non-nutritive sweetener(s) may be one or more of the following: a steviol glycoside, Lo Han Guo, thaumatin, monatin, monellin, brazzein, sucralose. Another aspect of the invention relates to a method that combines a non-nutritive sweetener having a lingering sweet aftertaste with a bitterant compound to create a mixture such that when the mixture is contained in a beverage, the bitterant compound is present in an amount sufficient to reduce the lingering sweet aftertaste of the non-nutritive 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: Aspects of the invention relate to beverage compositions, including, for example, concentrated and ready-to-drink beverages, sweetened with at least one non-nutritive sweetener and further including at least one tea extract in an amount sufficient to reduce the off-note taste of the non-nutritive sweetener. In certain embodiments, the tea extract comprises one or more extracts of tea selected from the group consisting of: black tea, oolong tea, green tea, white tea, herbal tea, and citrus tea.

Abstract: Flax-stabilized fatty acid compositions, methods for preparation thereof, and products containing the same are included. The stabilized fatty acid composition includes a fatty acid and a stable, milled or powdered flax component that is associated with the fatty acid component and that is present in an amount sufficient to increase the stability and shelf-life of the fatty acid component. The fatty acid component and flax component are substantially uniformly dispersed throughout the composition. A preferred method of preparing such stable fatty acid compositions includes mixing a stable, milled or powdered flax component and a fatty acid component to form a stable flax/fatty acid mixture.

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 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 broach tool holding system (20) includes a pair of locator pins (46) rotatably mounted on a tool holder plate (36) to facilitate mounting and detachment of an associated broach tool (34). The broach tool (34) has a pair of locating openings (62) each of which has a locating hole (64) including round clearance surfaces (70) and round locating surfaces (72) that cooperate with the locator pins to provide the mounting in an accurately positioned location. The method of mounting the broach tool utilizing the rotatable locator pins (46) facilitates the mounting of the broach tool (34) with the locating holes that also facilitate the mounting and with securement being provided by clamps (74) for the broaching operation.

Abstract: The present invention includes a high lignan concentrate (3% to 5% or greater) flax seed product, and product by process, which can be produced by 1) supplying a uniformly colored quantity of flax seeds with less than 5 percent visually darker seeds; 2) milling the selected seeds of a visually uniform color; 3) sifting the milled selected seeds into a second portion and a third portion using a preferred screen size from US# 12 up to an including US #18; 4) selecting the coarser fraction of the sifted, milled flax meal and aspirating it into a fourth lighter density portion and a fifth coarser portion, wherein the fourth lighter portion contains the valuable high lignan concentrate. As an added advantage, the high lignan flax seed meal can include approximately 40–50% insoluble dietary fiber and 50–60% soluble dietary fiber.

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 flange is provided for aligning an injection molding nozzle with a mold gate and insulating the injection molding nozzle from a mold plate. The flange is separate from the nozzle and is releasably connected to a body of the nozzle adjacent to a nozzle head. When the flange and nozzle are coupled, they can be inserted into and removed from a nozzle recess included within the mold plate as a unit.

Abstract: System and method allowing parents, teachers, and helping professionals to automatically incorporate rewards selected from an electronic catalog into a network-assisted behavior management system to motivate children to perform selected behaviors and third party performance programs. Selected rewards are automatically purchased by and shipped to the parent or teacher. System is delivered to multiple remote devices, including personal computers, personal data assistants, network computers, terminals, screen phones, web pads, smart phones, interactive television, interactive game consoles, two-way pagers, or e-mail-only devices. The system is comprised of a set of modular components that are organized into session sets for a parent/teacher and for a particular child or groups of children.

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.