Abstract: Described are articles, materials, and methods for protecting moving parts from degradation, such as protecting an airfoil or hydrofoil from erosion forces caused by air, sand, water, or wind. Described are foil-shaped erosion-resistant sleeves for protecting a foil. The sleeves may have a body with an outer surface, an inner surface, a thickness, a longitudinal dimension with a first end and a second end, and a dimension transverse to the longitudinal dimension, and the outer surface may include a shape-memory polymer or an elastomeric polymer with a materially continuous perimeter circumscribing the body around the transverse dimension, and an opening at the first end of the body adapted to receive the foil. Some erosion-resistant sleeves may be installed on a foil by inserting the foil into the sleeve through an opening in the sleeve, contracting the sleeve around the foil, and conforming the sleeve around the foil.

Abstract: Described are articles, materials, and methods for protecting moving parts from degradation, such as protecting an airfoil or hydrofoil from erosion forces caused by air, sand, water, or wind. Described are foil-shaped erosion-resistant sleeves for protecting a foil. The sleeves may have a body with an outer surface, an inner surface, a thickness, a longitudinal dimension with a first end and a second end, and a dimension transverse to the longitudinal dimension, and the outer surface may include a shape-memory polymer or an elastomeric polymer with a materially continuous perimeter circumscribing the body around the transverse dimension, and an opening at the first end of the body adapted to receive the foil. Some erosion-resistant sleeves may be installed on a foil by inserting the foil into the sleeve through an opening in the sleeve, contracting the sleeve around the foil, and conforming the sleeve around the foil.

Abstract: Methods of the invention include those for applying protective sheets to articles. According to these methods and resulting articles, a protective sheet is applied to at least a portion of an exterior surface where protection is desired on an article. At least one portion of at least one exterior surface of the article to be protected can be integrally formed in the presence of the protective sheet. Improved bonding of the protective sheet to the article and improved processing efficiency are advantageously achieved according to the invention.

Abstract: Methods of the invention include those for applying protective sheets to composite articles. According to these methods and resulting composite articles, a protective sheet is applied to at least a portion of an exterior surface formed from a composite material and where protection is desired. At least one exterior surface of the composite article to be protected can be integrally formed in the presence of the protective sheet. Improved bonding of the protective sheet to the composite article and improved processing efficiency are advantageously achieved according to the invention.

Abstract: The present invention provides improvements in dairy products especially cultured dairy products such as stirred style yogurt. The improvement provides aerated or whipped yogurt products and methods of preparing such improved whipped yogurt products. The improvement resides in part in the post fermentation addition of a hydrated emulsifier blend to cultured yogurt.

Abstract: The present invention provides improvements in dairy products especially cultured dairy products such as stirred style yogurt. The improvement provides aerated or whipped yogurt products and methods of preparing such improved whipped yogurt products. The improvement resides in part in the post fermentation addition of a hydrated emulsifier blend to cultured yogurt.

Abstract: The present invention provides methods for preparing at least pasteurized hydrated emulsifier compositions. The methods for preparing an aseptic hydrated emulsifier comprise the steps of: A. Preparing a hydrated emulsifier blend of lactylated mono- and di-glycerides; B. Treating the hydrated blend to at least pasteurize the blend to form an at least pasteurized hydrated emulsifier blend; and, C. Cooling the at least pasteurized hydrated emulsified blend to refrigerator temperatures forming a cooled pasteurized hydrated emulsifier blend. The hydrated emulsifier described herein is also useful in the aeration of food products such as yogurt, other refrigerated milk products, ready-to-spread frostings, fermented and unfermented soy, rice and nut milk products, beverages, and whipped toppings.

Abstract: The present invention provides methods for preparing at least pasteurized hydrated emulsifier compositions. The methods for preparing an aseptic hydrated emulsifier comprise the steps of: A. Preparing a hydrated emulsifier blend of lactylated mono- and di-glycerides; B. Treating the hydrated blend to at least pasteurize the blend to form an at least pasteurized hydrated emulsifier blend; and, C. Cooling the at least pasteurized hydrated emulsified blend to refrigerator temperatures forming a cooled pasteurized hydrated emulsifier blend. In preferred embodiments, the present methods comprise substeps for preparing the hydrated emulsifier blend of lactylated mono- and di-glycerides, comprising: admixing a first wetting agent emulsifier comprising sodium stearyl lactate with hot water to form a clear mixture; admixing a second emulsifier comprising a blend of lactylated mono- and di-glycerides with the clear mixture; and, maintaining the lactic ester blend of mono- and di-glycerides at about 43° C. to 95° C.

Abstract: The present invention provides improvements in dairy products especially cultured dairy products such as stirred style yogurt. The improvement provides aerated or whipped yogurt products and methods of preparing such improved whipped yogurt products. The improvement resides in part in the post fermentation addition of a hydrated emulsifier blend to cultured yogurt.

Abstract: The present invention provides methods for preparing at least pasteurized hydrated emulsifier compositions. The methods for preparing an aseptic hydrated emulsifier comprise the steps of: A. Preparing a hydrated emulsifier blend of lactylated mono- and di-glycerides; B. Treating the hydrated blend to at least pasteurize the blend to form an at least pasteurized hydrated emulsifier blend; and, C. Cooling the at least pasteurized hydrated emulsified blend to refrigerator temperatures forming a cooled pasteurized hydrated emulsifier blend. The hydrated emulsifier described herein is also useful in the aeration of food products such as yogurt, other refrigerated milk products, ready-to-spread frostings, fermented and unfermented soy, rice and nut milk products, beverages, and whipped toppings.

Abstract: The present invention provides improvements in dairy products especially cultured dairy products such as stirred style yogurt. The improvement provides aerated or whipped yogurt products and methods of preparing such improved whipped yogurt products. The improvement resides in part in the post fermentation addition of a hydrated emulsifier blend to cultured yogurt.

Abstract: The present invention provides methods for preparing at least pasteurized hydrated emulsifier compositions. The methods for preparing an aseptic hydrated emulsifier comprise the steps of: A. Preparing a hydrated emulsifier blend of lactylated mono- and di-glycerides; B. Treating the hydrated blend to at least pasteurize the blend to form an at least pasteurized hydrated emulsifier blend; and, C. Cooling the at least pasteurized hydrated emulsified blend to refrigerator temperatures forming a cooled pasteurized hydrated emulsifier blend.