Abstract: A global osteoarthritis knee brace or orthopedic support includes a flexible, elastic sleeve having a tubular shape with a patella opening at an anterior surface with slits on either side of the opening. The brace includes a first pair of rigid longitudinal stiffeners pivoted therebetween at a hinge that is disposed at the lateral or medial side of the sleeve. The brace further includes an adjustable patella support having elongated strips at the ends thereof, wherein the patella support is positioned in the interior of the sleeve proximate with the patella opening, where the elongated strips pass from the interior of the sleeve through the slits to the exterior of the sleeve, and extend upward to be anchored to the sleeve. The wearer pulling on the elongated strips adjusts the patella support to lift the patella.

Abstract: A global osteoarthritis knee brace or orthopedic support includes a flexible, elastic sleeve having a tubular shape with a patella opening at an anterior surface with slits on either side of the opening. The brace includes a first pair of rigid longitudinal stiffeners pivoted therebetween at a hinge that is disposed at the lateral side of the sleeve and likewise at the medial side of the sleeve. The brace further includes an adjustable, flexible patella support having elongated strips at the ends thereof, wherein the patella support is positioned in the interior of the sleeve proximate with the patella opening, where the elongated strips pass from the interior of the sleeve through the slits to the exterior of the sleeve, and extend upward to be adjustably anchored to the sleeve. The wearer pulling on the elongated strips adjusts the patella support.

Abstract: The in invention relates to a savoury concentrate containing: a) 22-85 wt. % inorganic salt; b) 2-60 wt. % fat; c) 1.8-12 wt. % of carboxymethyl cellulose; d) 0-25 wt. % of glutamate component; e) 0-25 w. % starch component; f) 0-20 wt. % of sugar; g) 0-45 wt. % of vegetable matter; h) 0-10 wt. % water; wherein the components a) to e) together constitute at least 55 wt. % of the savoury concentrate and wherein the components a) to h) together constitute at least 75 wt. % of the savoury concentrate. This savoury concentrate can suitably be used in the preparation of bouillon, broth, soup, sauce or gravy, and not only imparts taste and taste enhancement, but additionally improves texture of the fmal product.

Abstract: A wrist-forearm-elbow anti-rotation support system and process that do not require a hardenable material. The system includes an orthopedic support such as a wrist-hand orthosis, wrist-hand-thumb orthosis, joined to a bottle-shaped forearm wrap with opposed flaps formed into a clamshell. Proximal elbow flaps include a center elbow region that extends from the proximal end of the forearm wrap. Attaching straps and/or cross straps extending from the proximal elbow flaps attach to the forearm flaps and may crisscross. Hook and loop fasteners extending from the distal edge of the forearm wrap attach the forearm flaps.