Abstract: An insulating material for storing contents, such as ice. The material can be in a blanket form or can be formed into a container, such as a bag. The material comprises an inner layer of air cellular sheet material, an outer layer of air cellular sheet material, and a barrier sheet between the inner and outer layers of air cellular sheet material. A container can be provided with a sealable opening for inserting and removing contents from the container. The air cellular sheet material may comprise entrapped air cells or bubbles. The barrier sheet may be formed from paper such as “Kraft” paper. The sealable opening can comprise a closure or seal, such as a plastic zip fastener or a thistle cloth hook and loop fastener, where the opening may be resealed following removal of contents from the container.

Abstract: An insulated bag for storing ice, where the bag comprises an inner layer of air cellular sheet material, an outer layer of air cellular sheet material, and a barrier sheet between the inner and outer layers of air cellular sheet material. The bag is provided with a sealable opening for inserting and removing ice from the bag. The air cellular sheet material may comprise entrapped air cells or bubbles. Preferably, one side of the air cellular sheet is flat and the other side comprises an array of protuberances formed by the entrapped air cells, where the non-flat sides of the sheets abut the barrier sheet. The barrier sheet may be formed from paper such as Kraft paper. Preferably, the sealable opening comprises a closure of seal, such as a plastic zip fastener or a thistle cloth hook and loop fastener, where the opening may be resealed following removal of contents from the bag.

Abstract: The present invention relates to color and shelf stable beverage compositions comprising:a) from about 0.4% to about 1.5% tea extract wherein the level of caffeine is from about 0.85% to about 3.2%; and the tea solids content is from about 12% to about 60%;b) from about 10 ppm to about 40 ppm colorant;c) from about 300 ppm to about 1500 ppm erythorbic acid or ascorbic acid;d) from about 0.5% to about 8.0% citric acid;e) an effective amount of sweetener; andf) water; andwherein the tea extract contains unoxidized flavanols.