Abstract: A cookware release composition having edible oil and a silicone polymer. The cookware release composition can contain an edible oil and greater than 1000 ppm polydimethylsiloxane. The cookware release composition can contain an edible oil and a silicone polymer and the edible oil can be selected from the group consisting of palm oil, fractionated palm oil, high-oleic vegetable oil, lauric acid oil, MCT, and combinations thereof. The cookware release composition can contain an edible oil that contains less than 25% polyunsaturated fatty acids and polydimethylsiloxane.

Abstract: A cookware release composition having edible oil and a silicone polymer. The cookware release composition can contain an edible oil and greater than 1000 ppm polydimethylsiloxane. The cookware release composition can contain an edible oil and a silicone polymer and the edible oil can be selected from the group consisting of palm oil, fractionated palm oil, high-oleic vegetable oil, lauric acid oil, MCT, and combinations thereof. The cookware release composition can contain an edible oil that contains less than 25% polyunsaturated fatty acids and polydimethylsiloxane.

Abstract: A line protection system described herein provides reliable electro-mechanical connections between system components, reduces mechanical stresses on a disconnector, assures more effective disconnection of a failed arrestor, and is lower in cost than existing systems. The line protection system includes a surge arrestor, a disconnector coupled to the surge arrestor, and a line lead coupled to the disconnector. The line lead generally is a high strength cable and/or the line protection system generally does not include a shunt bypass assembly. Upon exposure to a high voltage condition, the disconnector actuates and separates the line lead from the system.

Abstract: An electrical assembly having an elongated electrical component, such as a surge arrester, coupled to a grading device for distributing an electric field along the electrical component as a continuous operating voltage is applied to the electrical component. The grading device includes a grading body that is coupled to the electrical component. The grading body includes semi-conductive materials. The semi-conductive materials can be nonmetallic. The grading device has improved flashover resistance over conventional metal grading devices.

Abstract: A solid-core surge arrester includes a module assembly. The module assembly includes at least one metal oxide varistor (MOV) disk with an outer circumferential surface, and a material applied to the outer circumferential surface. The material includes multiple layers to allow the module assembly to withstand a bending moment under an approximately continuously applied load, and the material is configured to allow venting of gas that forms in the module assembly in a preferential direction.

Abstract: An electrical assembly having an elongated electrical component, such as a surge arrester, coupled to a grading device for distributing an electric field along the electrical component during operation. The grading device includes a grading body and a means for securing the grading body to the electrical component. The grading body, the securing means, or both include semi-conductive materials. The semi-conductive materials can be nonmetallic. The grading device has improved flashover resistance over conventional metal grading devices.

Abstract: A line protection system described herein provides reliable electro-mechanical connections between system components, reduces mechanical stresses on a disconnector, assures more effective disconnection of a failed arrestor, and is lower in cost than existing systems. The line protection system includes a surge arrestor, a disconnector coupled to the surge arrestor, and a line lead coupled to the disconnector. The line lead generally is a high strength cable and/or the line protection system generally does not include a shunt bypass assembly. Upon exposure to a high voltage condition, the disconnector actuates and separates the line lead from the system.

Abstract: Parfried potato strips and a related preparation process are provided wherein the parfried strips have a relatively low moisture content suitable for oven finish or rapid finish fry preparation, and further wherein the parfried strips exhibit improved storage stability without developing undesirable off-flavor characteristics. The parfried potato strips are initially blanched and then surface treated to apply reducing sugar in a controlled amount prior to parfrying in hot oil and freezing. In one form, the surface treatment is a dextrose-containing dip or spray, whereas in another form the surface treatment is a sugar-containing starch-based batter coating. In either case, the quantity of sugar on the exterior surfaces of the strips is regulated in relation to the parfry oil temperature to achieve a target strip color.

Abstract: Coated French fried potatoes which maintain crispness for at least about 10 minutes. The French fries have at least a 0.1 mm starch-based surface coating and Texture Value of at least about 170 after an extended holding time. The holding time is a measurement based on (1) 4 minutes holding under a heat lamp, (2) 3 minutes holding under a heat lamp in Foodservice serving bags and (3) at least 3 minutes holding in a closed carry-out bag. The par-fries have specific properties which, upon oven-finishing, deliver a unique texture. The coated oven-finished French fries have about 28% to about 50% bulk moisture and from about 8% to about 25% total fat.

Abstract: Coated French fried potatoes which maintain crispness for at least about 10 minutes. The French fries have at least a 0.1 mm starch-based surface coating and Texture Value of at least about 170 after an extended holding time. The holding time is a measurement based on (1) 4 minutes holding under a heat lamp, (2) 3 minutes holding under a heat lamp in Foodservice serving bags and (3) at least 3 minutes holding in a closed carry-out bag. The par-fries have specific properties which, upon oven-finishing, deliver a unique texture. The coated oven-finished French fries have about 28% to about 50% bulk moisture and from about 8% to about 25% total fat.

Abstract: An end fitting for an insulator includes a main cast body for securement to an external structure and a non-machined annular flange rigidly attached at an end of the main cast body and defining a hole for receiving an end of a fiberglass rod to secure the annular flange to the fiberglass rod in assembling the insulator. At least a portion of the annular flange is formed of a preformed annular member defining at least an interior diameter of the annular flange. The use of the preformed annular member eliminates the need for two costly secondary machining operations to prepare the annular flange for receiving and crimping on the fiberglass rod of the insulator.

Abstract: An improved surge arrester includes metal oxide varistors in series with spark gap assemblies arranged such that the MOV elements conduct the low magnitude, steady-state current through the arrester along a path that is separate and distinct from the path through which impulse current is conducted during an overvoltage.

Abstract: A composition for an insulating collar of a metal oxide varistor, with the composition being applied as a slurry to a green varistor in an unfired state along its periphery for enhancing the varistor's energy handling capability in a fired state, the composition having, in various combinations, a plurality of oxide compounds, including manganese dioxide, cobaltic-cobaltous oxide, nickel oxide, tin dioxide, chromic oxide, bismuth oxide, antimony trioxide, and zinc oxide. Moreover, a method of applying the slurry onto the unfired varistor and firing the coated green varistor in a single step.

Abstract: Nondigestible fats having relatively flat Solid Fat Content (SFC) profile slopes between typical room and body temperatures are disclosed. These nondigestible fat contain a liquid nondigestible oil and relatively small nondigestible particles dispersed in the oil to control passive oil loss. Edible fat-containing products containing these nondigestible fats can be less waxy tasting due to the lower level of solids required for passive oil loss control.

Abstract: Reduced calorie fat compositions which contain combinations of substantially nonabsorbable, substantially nondigestible polyol polyesters and certain reduced calorie triglycerides that function as anti-anal leakage agents and provide textural/taste benefits are disclosed. These reduced calorie fat compositions are useful in a variety of food applications, including frying oils for salted snacks, chocolate-flavored candy bars and cooking/salad oils.

Abstract: A reduced calorie fat composition comprising: (a) from about 50% to about 100% of polyol fatty acid polyesters consisting of a combination of liquid and solid polyol fatty acid polyesters, and from 0% to about 50% triglycerides. The liquid polyol fatty acid polyester having at least 50% saturated fatty acid radicals with not more than 14 carbon atoms, provides faster moisture transport than prior polyol fatty acid polyester fat compositions. As a result, foods cooked in the present compositions have good texture, crispness, mouthfeel, color, and taste with reduced calories.

Abstract: Fatty acid esters of polyols having at least 4 hydroxyl groups wherein the fatty acid groups consist essentially of: (1) long chain unsaturated fatty acid radicals containing at least 12 carbon atoms or mixtures of said unsaturated radicals with saturated fatty acid radicals containing 2 to 12 carbon atoms, and (2) long chain saturated fatty acid radicals containing at least 20 carbon atoms, wherein the molar ratio of (1):(2) is from 1:15 to 2:1 and wherein at least 4 of the hydroxyl groups of the polyol are esterified. The compounds are useful as nondigestible substitutes for solid fats in foods.

Abstract: Reduced fat and calorie pourable shortenings, cooking oils, salad oils or similar compositions are disclosed. The nondigestible portion of these compositions contain low levels of solids, yet still exhibit good passive oil loss control. These compositions also have good temperature cycling stability and they impart good organoleptic properties to foods prepared with them. Also disclosed are relatively clear oils with reduced calories, All these pourable compositions comprise specific solid polyol fatty acid polyesters, a liquid nondigestible oil and, optionally, a digestible oil and/or a hardstock fat.

Abstract: Reduced calorie potato chips, and other low moisture fat-containing foods having less waxiness and improved flavor display are dislosed. These benefits are typically obtained by applying to the surface of the potato chip, or other food, fat compositions having certain thixotropic areas that correlate to reduced waxiness impressions. These fat compositions comprise a nondigestible fat component, and optionally a digestible triglyceride fat or oil. The nondigestible fat component comprises a nondigestible oil and preferably low levels of certain solid polyol fatty acid polyesters having ester groups comprising combinations of unsaturated (C.sub.12 or higher) and/or short chain (C.sub.2 -C.sub.12) saturated fatty acid radicals and long chain (C.sub.20 or higher) saturated fatty acid radicals. The solid polyol polyesters bind the liquid oils and thus control or prevent passive oil loss, even at relatively low levels.

Abstract: Coated French fried potatoes which maintain crispness for at least about 10 minutes. The French fries have at least a 0.1 mm starch-based surface coating and Texture Value of at least about 170 after an extended holding time. The holding time is a measurement based on (1) 4 minutes holding under a heat lamp. (2) 3 minutes holding under a heat lamp in Foodservice serving bags and (3) at least 3 minutes holding in a closed carry-out bag. The par-fries have specific properties which, upon oven-finishing, deliver a unique texture. The coated oven-finished French fries have about 28% to about 50% bulk moisture and from about 8% to about 25% total fat. The par-fried potato strips used to prepare the oven-finished French fried potatoes are coated with a starch suspension. The coating has a low water solubility starch fraction as one of its ingredients. The low water solubility starch fraction has a water solubility index of less than about 30%.