Abstract: The present invention relates to training devices of types commonly referred to as strike pads, strike mitts, focus mitts, strike dummies and double end bags, which are used in many forms of martial arts, self-defense, unarmed combat, fighting and fitness training. The strike head of the invention is a martial arts, fighting and fitness training device in the shape of an anatomically accurate human head that provides realistic size, surface features and yield characteristics for highly accurate, targeted and dynamic hand strikes, arm strikes and kicks. The device can be held in place for the training athlete through various means including; 1) an integrated internal handle oriented to afford the holder an ergonomically advantageous shape, contour and orientation, 2) a double end rope suspended from the floor and ceiling, and/or 3) a fixation attached to a floor, wall or overhead mounted post or armature.

Abstract: The present invention is comprised of an increased dietary fiber method and treatment for processed foods to add dietary fiber to processed foods, control water activity (aw) and increase the pliability of the high fiber ingredients during mixing, blending and forming operations. The method adds soluble fiber ingredients to the processed food mixtures to provide consumers with a high fiber source to meet recommended daily Adequate Intake of fiber. The method additionally reduces non-fiber carbohydrate sources and sugar alcohols providing other beneficial physiological effects and helps to control water activity by using liquid soluble fiber to bind water adding to the shelf life of the processed food products. The treatment increases the pliability of the ingredient mixtures to more thoroughly combine, mix and blend the ingredients. The treatment continues to provide increased pliability of the completed product mixture during a product forming process.

Abstract: The present invention is comprised of a process and multiple reduced non-fiber carbohydrate preservative treatment ingredients to control water activity (aw) in the processing of food components to extend shelf life of processed foods. The process includes formulating a specific combination of the multiple treatment ingredients to effectively produce a desired water activity (aw) level using measurements of water activity (aw) in the food components. The multiple treatment ingredients include using soluble fiber and salt to control water activity (aw) to extend shelf life and not significantly add to the non-fiber carbohydrate and calorie levels of the processed food product.