Abstract: An antimicrobial powder, which includes a low molecular weight antimicrobial organic acid and a hygroscopic ingredient, is prepared according to a process wherein the components are combined in a solution to form a liquid slurry composition prior to drying to form a powder, such that drying the liquid slurry composition involves co-drying the components. The low molecular weight antimicrobial organic acid in the antimicrobial powder can be present in a crystal phase of both anhydrous and hydrate forms. The antimicrobial powder exhibits excellent properties, such as shelf stability, without the requirement of encapsulating agents. Methods for preparing the antimicrobial powders as well as applications of the antimicrobial powders in food and beverage products are also disclosed.

Abstract: A method and apparatus for adhering large food flakes to a food substrate whereby the food flakes are substantially adhered to the food substrate by an adhesive. The food substrate may be any savory shelf-stable food known in the art such as a chips, pretzels, crispy bread products, popcorn, or nuts. A blend of the food flakes and the adhesive in its liquid form is applied to a food substrate. The topped food substrate is then subjected to changed process conditions to harden the adhesive, forming a bond between the food flakes and the food substrate.

Abstract: A snack food having large food flakes whereby the food flakes are substantially adhered to the food substrate by an adhesive. The food substrate may be any savory shelf-stable food known in the art such as a chips, pretzels, crispy bread products, popcorn, or nuts. A blend of the food flakes and the adhesive in its liquid form is applied to a food substrate. The topped food substrate is then subjected to changed process conditions to harden the adhesive, forming a bond between the food flakes and the food substrate.

Abstract: Meat analogue products and methods of making these products are provided. The products are made from compositions comprising a mixture of ingredients, including a vegetable protein, a dough conditioner, and less than about 25% by weight flour. These compositions can optionally further comprise: thermally-preformed, texturized, protein components; oils and/or fats; flavors; spices; seasoning; colors; acids; and preservatives. These products can be provided in a log or slab formation and cut into dices, slices, cubes or any other desired geometry, and packaged and/or further processed as necessary (e.g., added to pizza products). Novel methods for the continuous manufacture of these products using a forming heat exchanger are also provided. This continuous process provides casingless food products analogous to meat products such as pepperoni.

Abstract: Meat analogue products and methods of making these products are provided. The products are made from compositions comprising a mixture of ingredients, including a vegetable protein, a dough conditioner, and less than about 25% by weight flour. These compositions can optionally further comprise: thermally-preformed, texturized, protein components; oils and/or fats; flavors; spices; seasoning; colors; acids; and preservatives. These products can be provided in a log or slab formation and cut into dices, slices, cubes or any other desired geometry, and packaged and/or further processed as necessary (e.g., added to pizza products). Novel methods for the continuous manufacture of these products using a forming heat exchanger are also provided. This continuous process provides casingless food products analogous to meat products such as pepperoni.

Abstract: A savory, shelf-stable, particulate, meltable, food-grade plasticized composition is disclosed, having a water activity Aw of 0.70 or below. The composition is an oil-in-water emulsion of: a protein that forms a thermally reversible meltable gel, plasticizer components to solubilize the protein, comprising a polyol plasticizer and a non-polyol plasticizer, a level of an edible oil component sufficient to provide proper texture, mouthfeel, and melt characteristics to the plasticized composition, and a savory flavoring component, and typically comprises 10–30 wt-% protein, 15–50 wt-% plasticizer component, including, based upon the total weight of the composition, 10–40 wt-% polyol plasticizer and 3–15 wt-% non-polyol plasticizer, 10–40 wt-% oil component, 5–25 wt-% moisture, and 10–40 wt-% flavor characterizing component.

Abstract: This invention represents an improvement to an equatorial sundial comprising an independent simultaneous single scale indication of both time and date as represented from a primary and secondary gnomon. This allows one unfamiliar with the physics of an equatorial sundial to with simple observation quickly assess both time and date as a singular measurement. The sundial displays conventional time measurement on a single scale transcribed on the equatorial ring from a primary gnomon aligned with the polar axis. The improvement includes a date scale transcribed on the primary gnomon that is cast a shadow from the secondary gnomon comprised of the upper equatorial ring. Since the sun maintains an essentially equivalent angle of declination throughout the day, the shadow cast by the upper equatorial ring (secondary gnomon) on the primary gnomon (containing the date scale) remains consistent in position and date can be observed at any time of the solar day.

Abstract: A savory, shelf-stable, particulate, meltable, food-grade plasticized composition is disclosed, having a water activity Aw of 0.70 or below. The composition is an oil-in-water emulsion of: a protein that forms a thermally reversible meltable gel, plasticizer components to solubilize the protein, comprising a polyol plasticizer and a non-polyol plasticizer, a level of an edible oil component sufficient to provide proper texture, mouthfeel, and melt characteristics to the plasticized composition, and a savory flavoring component, and typically comprises 10-30 wt-% protein, 15-50 wt-% plasticizer component, including, based upon the total weight of the composition, 10-40 wt-% polyol plasticizer and 3-15 wt-% non-polyol plasticizer, 10-40 wt-% oil component, 5-25 wt-% moisture, and 10-40 wt-% flavor characterizing component. Also disclosed is a process for producing such a composition, which has a savory inclusion and is designed to be melted onto snack foods, etc.

Abstract: The objective of the embodiment is to maximize amplitude sustentation of the primary (or fundamental) frequency of metal wind chime tubes, while at the same time attenuating undesirable harmonic frequencies. This is accomplished by designing the dimensions of each tube of the chime such that they are in resonance with the standing air wave inside the tube. To achieve maximum resonance it has been observed that there is maximum amplitude sustentation with time when the tube dimensions are such that the length of the tube approximates the second natural air column wave length. At this length equivalency there is a wave node match between the second natural frequency of the air column inside the tube and that of the primary natural frequency wave of the tube. The constructive interference thus accomplished supports the primary frequency of the tube and by such attenuates expression of harmonic frequencies.