Abstract: A device for attaching a non-ruggedized fiber optic connector to a ruggedized fiber optic adapter port may include a converter, a sealing shell and a sealing element. The converter may include a first end including a first mechanical interface compatible with the ruggedized fiber optic adapter port, a second end including a second mechanical interface, and a channel for receiving the non-ruggedized fiber optic connector. The sealing shell may include a first end including a third mechanical interface compatible with the second mechanical interface of the converter and a second end supporting a cable seal for forming a seal with a cable extending from the non-ruggedized fiber optic connector. The sealing element may provide sealing between the first end of the sealing shell and the second end of the converter.

Abstract: A device for attaching a non-ruggedized fiber optic connector to a ruggedized fiber optic adapter port may include a converter, a sealing shell and a sealing element. The converter may include a first end including a first mechanical interface compatible with the ruggedized fiber optic adapter port, a second end including a second mechanical interface, and a channel for receiving the non-ruggedized fiber optic connector. The sealing shell may include a first end including a third mechanical interface compatible with the second mechanical interface of the converter and a second end supporting a cable seal for forming a seal with a cable extending from the non-ruggedized fiber optic connector. The sealing element may provide sealing between the first end of the sealing shell and the second end of the converter.

Abstract: A frozen composition is provided which includes hydrophobin. Also provided is the use of hydrophobin in inhibiting ice crystal growth and/or modifying ice crystal habit in frozen food products.

Abstract: An aerated food product is provided which includes hydrophobin. Also provided is the use of a hydrophobin in a method of inhibiting bubble coarsening in aerated food products.

Abstract: An aerated food product is provided which includes hydrophobin. Also provided is the use of a hydrophobin in a method of inhibiting bubble coarsening in aerated food products.

Abstract: A frozen composition is provided which includes hydrophobin. Also provided is the use of hydrophobin in inhibiting ice crystal growth and/or modifying ice crystal habit in frozen food products.

Abstract: Analytical methods using hydrogen/deuterium exchange are provided which reduce or eliminate the back-exchange of deuterium for hydrogen. The methods, which are useful in protein and peptide mapping, include the steps of (a) providing a peptide or protein comprising a solvent accessible hydrogen; (b) exchanging the solvent accessible hydrogen for a deuterium; (c) separating the peptide or protein with supercritical fluid chromatography; and (d) analyzing by mass spectrometry the mass of the separated peptide or protein. Supercritical fluid chromatography enables the observation of fast exchanging hydrogen atoms missed using conventional liquid chromatography methods.

Abstract: A composition comprising (a) from 0.005% to 0.5% by weight of a cooling compound; (b) from 0.1% to 10% by weight of an emulsifiable substance; (c) from 0.15% to 15% by weight of a surfactant; (d) optionally up to 5% by weight, preferably from 0.05% to 5% by weight of a cosurfactant.

Abstract: A frozen product comprises a cartridge containing a frozen aerated confection having an overrun of above 20% and below 100%, and containing less than 1.5% w/w glycerol, freezing point depressants in an amount of between 25% and 37% w/w, and between 2 and 12% fat, wherein the freezing point depressants have a number average molecular weight <M>n of less than 300. The frozen aerated confection has a soft structure and can be extruded from the cartridge at −18° C.

Abstract: A composition comprising

Abstract: Low-fat food emulsions comprise a continuous aqueous phase and a dispersed phase which comprises fat particles, gel particles and fat-soluble flavor molecules; substantially all of the fat particles are located within the gel particles, and at least 35 w. % of the flavor molecules are located in a plurality of the gel particles. The rate of release of the flavor molecules from the emulsion is delayed and controlled following the gradual break down of the particles, thereby imparting the taste and mouthfeel of a full-fat emulsion.

Abstract: Frozen low-fat food emulsions comprise a continuous aqueous phase and a dispersed phase which comprises fat particles, gel particles and fat-soluble flavour molecules; substantially all of the fat particles are located within the gel particles, and at least 35% of the flavour molecules are located in a plurality of the gel particles. The rate of release of the flavour molecules from the frozen emulsion is delayed, thereby imparting the taste of a full-fat emulsion.

Abstract: Frozen aerated confection having an overrun of above 80% and below 250%, and containing less than 0.5% w/w glycerol, freezing point depressants in an amount of between 25% and 37% w/w, and between 2 and 12% fat, wherein the freezing point depressants have a number average molecular weight <M>n of less than 300 have a soft structure when eaten at −18° C.

Abstract: Frozen low-fat food emulsions comprise a continuous aqueous phase and a dispersed phase which comprises fat particles, gel particles and fat-soluble flavour molecules; substantially all of the fat particles are located within the gel particles, and at least 35% of the flavour molecules are located in a plurality of the gel particles. The rate of release of the flavour molecules from the frozen emulsion is delayed, thereby imparting the taste of a full-fat emulsion.

Abstract: Non-frozen low-fat food emulsions comprise a continuous aqueous phase and a dispersed phase which comprises fat particles, gel particles and fat-soluble flavor molecules; substantially all of the fat particles are located within the gel particles, and at least 35 wt % of the flavor molecules are located in a plurality of the gel particles. The rate of release of the flavor molecules from the emulsion is delayed, thereby imparting the taste and mouthfeel of a full-fat emulsion.