Abstract: A composition for preserving solid food products comprising a moisture-sensitive isothiocyanate compound and a hygroscopic carrier, wherein the composition is substantially free of sorbic acid, benzoic acid, and salts thereof. Also disclosed is a solid food product containing the aforementioned preservative composition and a method for preserving solid food products including the steps of adding a moisture-sensitive isothiocyanate to the solid food product and storing the resulting product at a reduced temperature.

Abstract: Snacks are provided that contains fruit or vegetable materials. Snacks can be formulated to provide one half of a serving and up to and including at least one serving, and fractions therebetween, of fruit or vegetable in a single 28 gram serving of snack. The snacks can comprise 12% or less fat. A fruit snack can comprise from about 12% to about 66% of fruit source solids; from about 34% to about 88% of starch; from about 0.1% to about 5.0% of water; and from about 0% to about 54% of optional ingredients.

Abstract: Snacks are provided that contains fruit or vegetable materials. Snacks can be formulated to provide one half of a serving and up to and including at least one serving, and fractions therebetween, of fruit or vegetable in a single 28 gram serving of snack. The snacks can comprise 12% or less fat. A fruit snack can comprise from about 12% to about 66% of fruit source solids; from about 34% to about 88% of starch; from about 0.1% to about 5.0% of water; and from about 0% to about 54% of optional ingredients.

Abstract: A snack chip comprising from about 40% to about 60% of nut based material; from about 40% to about 60% of starch material made from materials selected from the group consisting of tapioca, rice, and mixtures thereof; from about 0.1% to about 5.0% water; and from about 0% to about 20% of optional ingredients. At least about 40% of the starch material can be pre-gelatinized. The snack chip can be made by combining the nut based material and dry ingredients with water to form a dough, which is then sheeted, cut into individual pieces, and braked to form the snack chip. Alternatively, the cut pieces can be dried to form a half-product and then cooked to form the snack chip.

Abstract: A snack chip comprising from about 15% to about 60% of vegetable material; from about 40% to about 65% of starch material made from materials selected from the group consisting of tapioca, rice and mixtures thereof; from about 0.1% to about 3.0% water; and from about 1% to about 20% of optional ingredients. At least about 40% of the starch material is pre-gelatinized. The snack chip can be made by combining the vegetable material and dry ingredients with water to form a dough which is then sheeted, dried without the use of a heated extruder to form a half product, which is cooked to form the snack chip.

Abstract: A snack chip comprising from about 10% to about 50% of dehydrated fruit material; optionally oatmeal; from about 30% to about 90% of starch material made from materials selected from the group consisting of tapioca, rice and mixtures thereof; from about 0.1% to about 5.0% water; and from about 1% to about 20% of optional ingredients. At least about 40% of the starch material can be pre-gelatinized. The snack chip is made by combining dry ingredients with water to form a dough which is then sheeted, dried without the use of a heated extruder to form a half product, which is cooked to form the snack chip.

Abstract: The present invention relates to: a method of preparing a capstock layer that includes a comb copolymer; a method of preparing a multi-layered polymeric composite, at least one layer of which is a capstock layer; and a multi-layered composite formed by the method of preparing a multi-layered polymeric composite.

Abstract: Roasted coffee beans having reduced levels of acrylamide, coffee beans having reduced levels of asparagine, and an article of commerce. In one aspect, the invention provides a method for reducing the level of acrylamide in roasted coffee beans comprising reducing the level of asparagine in coffee beans. In another aspect, the invention provides a method for reducing the level of asparagine in coffee beans comprising adding an asparagine-reducing enzyme to coffee beans. In still another aspect, an article of commerce communicates to the consumer that the roasted coffee beans, coffee beans, product comprising roasted coffee beans or coffee beans, and/or article of commerce has reduced or low levels of asparagine and/or acrylamide.

Abstract: The present disclosure relates to products, including preservative systems and compositions (e.g., foods, beverages, health care products, personal care products, herbicidal products, and containment devices). The products comprise a constituent comprising an isothiocyanate compound. The products may further comprise a preservative selected from sorbate preservatives, benzoate preservatives, and mixtures thereof. The present disclosure further relates to methods of preserving products comprising incorporating the foregoing preservative systems into such products.

Abstract: A coating composition including a polyaniline particle and a binder is provided. The polyaniline particle contains a core polymer particle with strong acid groups and an attached polyaniline polymer, and has a particle diameter in a select range. Coatings prepared from the coating composition may be employed to provide corrosion resistance to metal substrates. A process for preparing the polyaniline particle and an article including a coating prepared from the coating composition are also provided.

Abstract: A recommendation system and method for generating a set of recommended items for a user who browses items from an item data store. The recommendation system estimates ratings for at least some of the items previously viewed by the user, and then constructs a representation of the user's implicit ratings of attributes of these items. These implicit attribute ratings are then used to estimate the user's ratings for unseen items in the item data store.

Abstract: An aqueous polymerization method for preparing graft copolymers is disclosed. Copolymer compositions produced therefrom are also disclosed. The method of the present invention includes (a) forming a macromonomer aqueous emulsion containing water insoluble macromonomer particles; (b) forming a monomer composition containing at least one ethylenically unsaturated monomer; and (c) combining at least a portion of the macromonomer aqueous emulsion and at least a portion of the monomer composition and polymerizing the resulting polymerization reaction mixture in the presence of an initiator to form a copolymer composition. The copolymer composition produced contains water insoluble particles of graft copolymer.

Abstract: A measuring device (1) comprising a body (2) which is holdable against a surface for the marking out of a pattern thereon and a member (3, 4) extendable from the body (2), at least a portion of the area of the device body (2) defining at least a portion of the area of the pattern to be marked out.

Abstract: A colloidally and sedimentation stable coating composition containing ion exchange resins is disclosed. A method of using a colloidally and sedimentation stable coating composition containing ion exchange resins is also disclosed.

Abstract: A method of forming a thermoplastic melt blend including a segmental copolymer, wherein the melt blend displays improved processing characteristics, is disclosed. A method of forming a plastic article including a thermoplastic and a segmental copolymer is further disclosed, as is a plastic article formed thereby.

Abstract: Shown is a composition for preparing fresh brewed coffee beverages wherein the composition includes processed coffee grounds (PCGs) that are described in the specification. In particular, the composition includes processed coffee grounds and roasted and ground coffee. A process for making the composition is also shown; the process includes combining roasted and ground coffee and PCGs, preferably in a ratio of from about 200:1 to about 10:1. Also shown is a process for making brewed coffee or a coffee extract, the process includes (i) contacting PCGs and roasted and ground coffee with water to generate a brewed coffee or a coffee extract; and (ii) collecting the brewed coffee for subsequent consumption or collecting the coffee extract for additional processing. Also shown is a process for making instant (soluble) coffee includes contacting a coffee extract with the PCGs described herein.

Abstract: An aqueous polymerization method for preparing graft copolymers is disclosed. Copolymer compositions produced therefrom are also disclosed. The method of the present invention includes (a) forming a macromonomer aqueous emulsion containing water insoluble macromonomer particles; (b) forming a monomer composition containing at least one ethylenically unsaturated monomer; and (c) combining at least a portion of the macromonomer aqueous emulsion and at least a portion of the monomer composition and polymerizing the resulting polymerization reaction mixture in the presence of an initiator to form a copolymer composition. The copolymer composition produced contains water insoluble particles of graft copolymer.

Abstract: The present invention relates to: a method of preparing a capstock layer that includes a comb copolymer; a method of preparing a multi-layered polymeric composite, at least one layer of which is a capstock layer; and a multi-layered composite formed by the method of preparing a multi-layered polymeric composite.

Abstract: A method of forming a toughened article from a blend of a thermoplastic polymer and a comb copolymer is disclosed, along with the toughened article produced thereby. Compositions such as solids blends and melt blends, including a thermoplastic polymer and a comb copolymer, are also disclosed.

Abstract: Roasted coffee beans having reduced levels of acrylamide, coffee beans having reduced levels of asparagine, and an article of commerce. In one aspect, the invention provides a method for reducing the level of acrylamide in roasted coffee beans comprising reducing the level of asparagine in coffee beans. In another aspect, the invention provides a method for reducing the level of asparagine in coffee beans comprising adding an asparagine-reducing enzyme to coffee beans. In still another aspect, an article of commerce communicates to the consumer that the roasted coffee beans, coffee beans, product comprising roasted coffee beans or coffee beans, and/or article of commerce has reduced or low levels of asparagine and/or acrylamide.