Abstract: A container for a food and/or beverages is provided. The container is designed such that it may have the capability of absorbing excess thermal energy from the food or beverage, thereby cooling the consumable material to a desired temperature and maintaining the material at the desired temperature for a considerable period of time. The container typically includes an outer insulating shell; an inner heat conducting liner and a phase change material (PCM). To facilitate heat transfer to and from a food or beverage stored in the container, the PCM is commonly disposed between the outer insulating shell and the inner heat conducting liner and positioned in thermal contact with the inner heat conducting liner. The PCM may include a diol diester having a melting point of about 30 to 90° C.

Abstract: Compressed gas energy storage systems, which include an integrated thermal energy storage component, are provided. The systems include a compression stage, a heat transfer unit, and a gas storage reservoir, serially linked in fluid communication. The system may include one, two, or three compression stages and heat transfer units. Each heat transfer unit may include two or more thermal energy storage stages. Each thermal energy storage stage may include one or more phase change materials. A method of storing compressed gas energy, which includes compressing a gas through a compression stage to produce a compressed gas; passing the compressed gas through a heat transfer unit to produce a heat removed gas; and transferring the heat removed gas to a gas storage reservoir.

Abstract: A method of producing a diol diester, which includes reacting a fatty acid alkyl ester having 6 to 30 carbon atoms, an ?,?-alkanediol having n carbon atoms, wherein n is an integer from 2 to 22; and a basic transesterification catalyst, is provided. Use of the diol diesters as phase change materials is also provided.

Abstract: A container for a food and/or beverages is provided. The container is designed such that it may have the capability of absorbing excess thermal energy from the food or beverage, thereby cooling the consumable material to a desired temperature and maintaining the material at the desired temperature for a considerable period of time. The container typically includes an outer insulating shell; an inner heat conducting liner and a phase change material (PCM). To facilitate heat transfer to and from a food or beverage stored in the container, the PCM is commonly disposed between the outer insulating shell and the inner heat conducting liner and positioned in thermal contact with the inner heat conducting liner. The PCM may include a diol diester having a melting point of about 30 to 90° C.

Abstract: A method of producing a diol diester, which includes reacting a fatty acid alkyl ester having 6 to 30 carbon atoms, an ?,?-alkanediol having n carbon atoms, wherein n is an integer from 2 to 22; and a basic transesterification catalyst, is provided. Use of the diol diesters as phase change materials is also provided.

Abstract: Compressed gas energy storage systems, which include an integrated thermal energy storage component, are provided. The systems include a compression stage, a heat transfer unit, and a gas storage reservoir, serially linked in fluid communication. The system may include one, two, or three compression stages and heat transfer units. Each heat transfer unit may include two or more thermal energy storage stages. Each thermal energy storage stage may include one or more phase change materials. A method of storing compressed gas energy, which includes compressing a gas through a compression stage to produce a compressed gas; passing the compressed gas through a heat transfer unit to produce a heat removed gas; and transferring the heat removed gas to a gas storage reservoir.

Abstract: Described herein are shortenings with improved properties such as increased hardness, minimal trans fat, and reduced saturated fats. Methods for preparing the shortenings involve the use of one or more structural enhancers in a vegetable oil followed by processing and tempering the admixture. The shortenings can be used to produce food products with reduced saturated fats and increased hardness as well as minimal trans fats.

Abstract: Described herein are shortenings with improved properties such as increased hardness, minimal trans fat, and reduced saturated fats. Methods for preparing the shortenings involve the use of one or more structural enhancers in a vegetable oil followed by processing and tempering the admixture. The shortenings can be used to produce food products with reduced saturated fats and increased hardness as well as minimal trans fats.

Abstract: A chocolate confectionery is disclosed having on a surface thereof a chocolate base layer, a non-delaminating integral substantially white or light colored edible image-substrate coating disposed on at least a portion of a surface of the chocolate base layer and a high resolution edible black and/or colored print image disposed on at least a portion of the edible image-substrate coating. A method is also disclosed for preparing the confectionery.

Abstract: A chocolate confectionery is disclosed having on a surface thereof a chocolate base layer, a non-delaminating integral substantially white or light colored edible image-substrate coating disposed on at least a portion of a surface of the chocolate base layer and a high resolution edible black and/or colored print image disposed on at least a portion of the edible image-substrate coating. A method is also disclosed for preparing the confectionery.