Abstract: Described are food compositions that include a fruit paste, a dried fruit, and a nut butter. The food compositions have a lower water activity (less than 0.6) than similar fruit paste-based food compositions that do not include a dried fruit, while retaining a desired texture and moisture perception. Also described are methods of making the described food compositions, and food products including the described food compositions.

Abstract: Disclosed is a frozen product and methods of making the frozen product. The frozen product includes a frozen biscuit dough that bakes without prior thawing in a reduced time. The frozen biscuit dough includes a leavening system that comprises a fast acting leavening acid. Also included are methods of making a baked good from a frozen product.

Abstract: Disclosed is a frozen product and methods of making the frozen product. The frozen product includes a frozen biscuit dough that bakes without prior thawing in a reduced time. The frozen biscuit dough includes a leavening system that comprises a fast acting leavening acid. Also included are methods of making a baked good from a frozen product.

Abstract: A shelf stable, confectionary food product having a core and a confectionary coating. The core is formed from dehydrated crumbs, such as dehydrated cake crumbs sweetened with sugar, and a shortening-based matrix comprising shortening and water. When the dehydrated crumbs are combined with the shortening-based matrix, the crumbs rehydrate. The food product has a shelf life at room temperature of more than one month, such as more than 3 months, or more than 6 months, or up to 9 months.

Abstract: Disclosed is a frozen product and methods of making the frozen product. The frozen product includes a frozen biscuit dough that bakes without prior thawing in a reduced time. The frozen biscuit dough includes a leavening system that comprises a fast acting leavening acid. Also included are methods of making a baked good from a frozen product.

Abstract: Disclosed is a frozen product and methods of making the frozen product. The frozen product includes a frozen biscuit dough that bakes without prior thawing in a reduced time. The frozen biscuit dough includes a leavening system that comprises a fast acting leavening acid. Also included are methods of making a baked good from a frozen product.

Abstract: This invention relates to an improved method for making composite structures by dispersing a high tenacity fiber such as aramid in a polymeric matrix to form a premix, combining the premix with a natural fiber such as wood flour and extruding the resulting mixture through a fiber alignment plate and die such that the fibers are substantially aligned in the flow direction of the extrudate.

Abstract: A thermoplastic honeycomb core structure comprises from 40 to 90 weight percent of an aliphatic polyamide polymer and from 10 to 60 weight percent of discontinuous fibers distributed evenly throughout the polymer wherein (i) the honeycomb is free of fused cell walls, (ii) the fibers are carbon, glass, para-aramid or a combination thereof, and (iii) the fibers have a length of from 0.5 to 10 mm.

Abstract: A garment containing a breathable laminate that is optionally bonded to an outer layer fabric and an optional inner layer fabric. The breathable laminate is constructed from a microporous membrane situated in a face to face relationship with a nanoweb and optionally bonded thereto.

Abstract: A shelf stable, confectionary food product having a core and a confectionary coating. The core is formed from dehydrated crumbs, such as dehydrated cake crumbs sweetened with sugar, and a shortening-based matrix comprising shortening and water. When the dehydrated crumbs are combined with the shortening-based matrix, the crumbs rehydrate. The food product has a shelf life at room temperature of more than one month, such as more than 3 months, or more than 6 months, or up to 9 months.

Abstract: The invention provides batter-like compositions including flour or flour replacement ingredient, sweetener, a fat source, a chemical leavening system, and a setting agent. The resulting batter-like compositions are capable of being formed into discrete product pieces (such as pucks), and maintaining the discrete product form throughout storage and handling of the batter-like composition prior to baking. The invention further provides methods of preparing batter-like compositions having a discrete form, and methods of using such batter-like compositions to provide baked goods.

Abstract: The invention provides batter-like compositions including flour or flour replacement ingredient, sweetener, a fat source, a chemical leavening system, and a setting agent. The resulting batter-like compositions are capable of being formed into discrete product pieces (such as pucks), and maintaining the discrete product form throughout storage and handling of the batter-like composition prior to baking. The invention further provides methods of preparing batter-like compositions having a discrete form, and methods of using such batter-like compositions to provide baked goods.

Abstract: A composite wind barrier fabric having the ability to maintain a high MVTR while controlling air permeability. The fabric has a nanofiber layer optionally welded to, and in a face-to-face relationship with, a fabric layer. Optionally a second fabric layer is welded adjacent to and in a face-to-face relationship with the nanofiber layer and on the opposite side of the nanofiber layer to the first fabric layer. The fabric has a Frazier air permeability of between about 1.2 m3/m2/min and about 7.6 m3/m2/min, and an MVTR per ASTM E-96B method of greater than about 500 g/m2/day. The nanofiber layer is dyed over at least a portion or all of its surface or both.

Abstract: A garment includes a breathable composite fabric between outer and inner fabric layers. The breathable composite fabric comprises two nanofiber web layers and a porous fluid drainage layer disposed therebetween.

Abstract: This invention relates to an improved method for making composite structures by dispersing a high tenacity fiber such as aramid in a polymeric matrix to form a premix, combining the premix with a natural fiber such as wood flour and extruding the resulting mixture through a fiber alignment plate and die such that the fibers are substantially aligned in the flow direction of the extrudate.

Abstract: This invention relates to a liquid penetration-resistant water-vapor-permeable multi-layer composite material and process for making the same comprising a porous nanofiber web of polymeric fibers, wherein the polymeric fibers of the nanofiber web have a diameter of less than 1000 nanometers and wherein the nanofiber web has a basis weight of 5 to 40 grams per square meter and a surface roughness (?RMS) of 5 to 15 micrometers and where, the porous nanofiber web is coated on a surface with a layer of water-vapor-permeable, hydrophilic, monolithic, water transport material.

Abstract: An article of apparel having the ability to maintain a high MVTR while protecting the wearer from wind. The garment has a nanofiber layer bonded to, and in a face-to-face relationship with a fabric outer layer. Optionally a second fabric layer is bonded adjacent to and in a face-to-face relationship with the nanofiber layer and on the opposite side of the nanofiber layer from the first fabric layer. The fabric has a Frazier air permeability of no greater than about 7.6 m3/m2/min, and an MVTR of greater than about 500 g/m2/day.

Abstract: This invention relates to a liquid penetration-resistant water-vapor-permeable multi-layer composite material and process for making the same comprising a porous nanofiber web of polymeric fibers, wherein the polymeric fibers of the nanofiber web have a diameter of less than 1000 nanometers and wherein the nanofiber web has a basis weight of 5 to 40 grams per square meter and a surface roughness (?RMS) of 5 to 15 micrometers and where, the porous nanofiber web is coated on a surface with a layer of water-vapor-permeable, hydrophilic, monolithic, water transport material.

Abstract: A water resistant garment is disclosed having regions of high MVTR while maintaining water resistance. The garment has a fabric layer adjacent one major surface of a nanofiber layer. The surface of the nanofibers are coated with a coating containing a fluorocarbon polymeric moiety and a resin binder or extender which is soluble in water and/or other solvents. The coated nanofiber layer has a contact angle of greater than 145°. The garment optionally includes a second fabric layer adjacent the other major surface of the nanofiber layer. The garment has regions having a Frazier air permeability of between about 0.5 m3/min/m2 and about 8 m3/min/m2, an MVTR of greater than about 500 g/m2/day and a hydrostatic head of at least about 50 cmwc.

Abstract: A garment containing a breathable laminate that is optionally bonded to an outer layer fabric and an optional inner layer fabric. The breathable laminate is constructed from a microporous membrane situated in a face to face relationship with a nanoweb and optionally bonded thereto.