Abstract: A computer-implemented method of generating a one-time pad for use in encryption, the method comprising: determining a seed sequence and an ordered set of initial values; and for each initial value, computing a sequence of terms, wherein each term of the sequence is computed by combining at least one other term of that sequence with at least one term of a previous one of the sequences using modular arithmetic, the previous sequence being the sequence generated for the previous initial value or, in the case of the first initial value, the seed sequence. Rather than using the final sequence as a direct basis for the one-time pad, one or more additional steps are taken to disrupt the final sequence, in order to improve the security of the method and the resulting one-time pad.

Abstract: A computer-implemented method of generating a one-time pad for use in encryption, the method comprising: determining a seed sequence and an ordered set of initial values; and for each initial value, computing a sequence of terms, wherein each term of the sequence is computed by combining at least one other term of that sequence with at least one term of a previous one of the sequences using modular arithmetic, the previous sequence being the sequence generated for the previous initial value or, in the case of the first initial value, the seed sequence. Rather than using the final sequence as a direct basis for the one-time pad, one or more additional steps are taken to disrupt the final sequence, in order to improve the security of the method and the resulting one-time pad.

Abstract: A composition of matter comprising a water in oil emulsion or colloidal dispersion prepared from an emulsified triglyceride or an emulsifier only in combination with an aqueous solution of a dextrin or other soluble saccharides or polysaccharide. The emulsion, prepared by the addition of heat and agitation, is thereafter applied to the surface of a food product by dipping, enrobing, spraying or any other suitable application means to the food product, the excess is removed by suitable means and the coating is allowed to set or dry prior to further processing or packaging of the food. Coating thickness, pick-up and setting of the coating is accelerated by control of both the temperature of the coating composition of matter at the time of application and the surface temperature of the food product.