Abstract: A laminated structure with an adjustable elastic modulus has multiple connecting elements and at least one connecting point. Each connecting element is an S-shaped curved component, and has an inner end and an outer end. The multiple connecting elements are combined with each other by at least one connecting point, and a diameter of the at least one connecting point is equal to or greater than a diameter of each connecting element connected by the at least one connecting point.

Abstract: A modular cell that may be used with other cells to form a matrix under a load bearing feature, the cell being a single piece moulding that supports a compressive load placed thereon, the moulding including a void space defined within: a skirt shaped support member defining a substantially planar surface with an opening therein; and at least one leg integral to and extending from the support member. The cell further includes at least one separate linking member that releasably links together multiple cells to form a matrix of cells. The cells may be linked together vertically and/or horizontally. The cell and matrix include greater load bearing capacity and rigidity through aligned legs to carry the weight as well as interlinking members that act to share the load among the various cells. The design also requires less material hence is cheaper to produce. The void space is also easily accessed hence allowing for easy access, filling and laying of utility lines where needed.

Abstract: A process for preparing an energy food product comprising the steps of (a) processing at least one base energy food component at a temperature and shear sufficient to form a homogeneous base energy food matrix; and (b) subsequently mixing at least one process sensitive component with said homogeneous base energy food matrix at a temperature and shear that does not deleteriously effect said process sensitive component.

Abstract: The present invention is directed to an energy bar having a mean hedonic score for consumer acceptability of at least about 5.2. Preferably, the energy bar is either a grain based energy bar or a chewy energy bar.

Abstract: An apparatus for forming, shaping or embossing chocolate confectionery with a chilled forming member and which does not use a mold.

Abstract: The present invention is directed to an energy bar having a mean hedonic score for consumer acceptability of at least about 5.2. Preferably, the energy bar is either a grain based energy bar or a chewy energy bar.

Abstract: A process for preparing an energy food product comprising the steps of (a) processing at least one base energy food component at a temperature and shear sufficient to form a homogeneous base energy food matrix; and (b) subsequently mixing at least one process sensitive component with said homogeneous base energy food matrix at a temperature and shear that does not deleteriously effect said process sensitive component.

Abstract: The present invention is a method for preparing an energy food product. The method comprises the steps of (a) applying a functional component to a surface of a food substrate, wherein the functional component comprises at least one physiologically functional ingredient; and (b) applying a flowable edible material to substantially cover the functional component.

Abstract: An energy food product is disclosed that is comprised of (a) a base energy food matrix; and (b) a plurality of inclusions dispersed within or on the base energy food matrix, wherein the inclusions contain at least one physiologically functional ingredient.

Abstract: The present invention is directed to a method of changing a material property of an energy food product or intermediary of the energy food product prior to treatment by a unit operation during manufacturing. The method comprises the steps of: providing the energy food product or the intermediary, wherein the energy food product or the intermediary has at least one material property that changes upon experiencing an effective temperature change during manufacturing; changing the temperature of the energy food product or the intermediary by an amount effective to cause at least one desired material property change; and, optionally, transporting the energy food product or the intermediary to the unit operation.

Abstract: The invention is a bicycle seat attachable to a bicycle seat post. The bicycle seat comprises a right support section, a left support section, and an attachment device for fixedly attaching the right support section and the left support section to the bicycle seat post. For purposes of description an x-y-z coordinate system fixed with respect to the portion of the attachment device that attaches to the bicycle seat post is defined. The z-axis is aligned with the bicycle seat post, the y-axis is normal to the plane of the bicycle frame, and the x-axis is directed toward the front end of the bicycle when the bicycle seat is properly oriented with respect to the bicycle. The right support section has an angular range of adjustment about a z'-axis, and the left support section has an angular range of adjustment about a z"-axis where the z'-axis and the z"-axis are different axes fixed with respect to the x-y-z coordinate system and within 30 degrees of the z-axis.