Abstract: The present disclosure generally relates to displaying a user interface for sharing an account associated with a first user identity with a second user identity. The user interface includes a first sharing option and a second sharing option. One or more inputs corresponding to a request to share the account are detected. If the one or more inputs include a selection of the first sharing option, a request to invite the second user identity to become a joint owner of the account is transmitted. If the one or more inputs include a selection of the second sharing option, a request to invite the second user identity to become a participant of the account without becoming a joint owner of the account is transmitted.

Abstract: Compounds of the present invention and pharmaceutically acceptable compositions thereof, are useful as modulators of ATP-Binding Cassette (“ABC”) transporters or fragments thereof, including Cystic Fibrosis Transmembrane Conductance Regulator (“CFTR”). The present invention also relates to methods of treating ABC transporter mediated diseases using compounds of the present invention.

Abstract: A flavor infused pastry fat composition for the preparation of puff pastry baked products has a flavoring agent which is incorporated into the fat phase of the pastry fat during its preparation so as to become part of the fat phase of a puff pastry baked product, when baked. The flavor infused pastry fat has an SFI characteristic such that it is liquid at 36° C., is solid at 4° C., and has 26% to 40% solid fat component at 10° C. and 10% to 30% solid fat component at 25° C.

Abstract: Flour-based cookies having any standard commercial cookie formulation which includes at least the presence of flour, sugar, and fat, as well as any other cookie ingredients as required, are prepared so that the fat constituent of the commercial cookie formulation comprises a cookie-compatible lipid which has been combined with 0.2% to 7.0% of an organically derived phospholipid, based on the weight of fat solids of the cookie-compatible lipid. The fat constituent is thoroughly mixed with the sugar constituent of said commercial cookie formulation prior to the mixture of the fat constituent and the sugar constituent being added to all other cookie ingredients of the specific commercial cookie formulation.

Abstract: A spreadable butter product, with a method of production, wherein vegetable oil is combined with already churned butter. The vegetable oil, which is preferably canola oil, contains low levels of a phospholipid such as lecithin, so as to reduce the surface tension of the system, and thereby reduce or eliminate the absorption of the vegetable oil into the crystal structure of the butterfat in the butter. As a result, the crystalline structure of the churned butter is retained. The spreadable butter is spreadable at refrigerator temperatures, and has improved system stability which allows it to remain spreadable for longer periods of time.

Abstract: An anhydrous fat-based discrete flavoring additive is provided for incorporation into baked goods. The discrete flavoring additive product comprises from substantially 0% to 2% by weight of moisture, from about 3% to about 30% by weight of a finely ground natural flavoring agent comprising coffee and optionally cocoa, from about 25% to about 35% by weight of a bakery-compatible oil that is substantially liquid at about 35 degrees C. to about 40 degrees C., with the balance being sugar. The bakery-compatible oil is selected from the group consisting of vegetable oils, cocoa butter, liquid butter fats etc., and mixtures thereof, which exhibit a solid fat index curve characteristic which is preferably similar to that of cocoa butter. The bakery-compatible oil or fat system has finely ground coffee, optionally cocoa or other optional flavoring agents, held in suspension. This suspension is mixed with sugar, and is then cooled to effect solidification.

Abstract: A vegetable fat based confectionery product for use as a confectionery coating or chip in food products comprises vegetable fat, which may be cocoa butter or fat used in compound chocolate, as a principal fat constituent. There is also included in the fat constituent 0.5% to 3% by weight of anhydrous freeze-dried fruit. Accordingly, the flavor of the included fruit infuses the fat based confectionery product. Typically, the freeze-dried fruit is added to cocoa butter, if used, following a conventional conching process step; but the freeze-dried fruit may be mechanically admixed to the fat constituent. Depending on its melting point, the confectionery coating may be used on health bars or the like, or on frozen ice cream bars.

Abstract: A fat based mixture is used as a spreadable table spread, and is based on an edible oil table spread product which may be table butter, margarine, soft butter, and mixtures thereof. The edible oil table spread product is admixed was 0.5% to 3% by weight of anhydrous freeze-dried fruit, so that the flavor of the admixed fruit infuses the table spread. Typically, the particle size of the admixed freeze-dried fruit is from very fine powder up to 1 mm or 3 mm.

Abstract: A method of manufacturing condensed milk having a milk solids component of 32% to 40% by weight comprises the steps of mixing liquid milk having 10% to 14% milk solids and a first predetermined milk fat content with dried milk powder having a second predetermined milk fat content, in appropriate amounts so that the total weight percentage of milk solids in the mixture, from the liquid milk and from the dried milk powder, is 32% to 40% by weight of the mixture. Then, the mixture is permitted to stand for at least 30 minutes; after which it is pasteurized and recovered for further packaging and handling. Typically, the storage, mixing, and standing steps are carried out at temperatures of 2° C. to 25° C., and preferably below 10° C.

Abstract: A precursor formulation for a whippable dessert topping or filling comprising milk solids and vegetable fats has a water phase, which comprises bovine-derived water such as skim milk or buttermilk, or treated water having a pH and mineral content similar to bovine-derived water, in which skim milk solids are dissolved; and a vegetable fat/solids phase which has SFI characteristics similar to those of natural butterfat, is non-hydrogenated and has no trans-fatty acid constituents, and comprises both short chain vegetable oils having C12 to C14 carbon atoms, and long chain vegetable oils. The formulation comprises water phase of 50% to 76.8% by weight; vegetable fat, 12% to 35%, sugar, 10% to 12%; salt, 0.1% to 0.2%; lecithin and flavor, each 0.3% to 0.5%; and gums, 0.5% to 1.0%. A method of preparation of the precursor formulation includes mixing, heating, pasteurization, high pressure homogenization, cooling, high pressure re-homogenization, and packaging.

Abstract: A precursor formulation for a whippable dessert topping or filling comprises milk solids and dairy fats, and has a water phase which comprises bovine-derived water such as skim milk, whole milk, or buttermilk, or treated water having a pH and mineral content similar to bovine-derived water, in which skim milk solids have been dissolved; and a dairy fat/solids phase which has SFI characteristics similar to those of natural butterfat. The formulation comprises water phase of 50% to 80% by weight; dairy fat, 12% to 35%, sugar, 10% to 12%; salt, 0.1% to 0.2%; lecithin and flavor, each 0.3% to 0.5%; and gums, 0.5% to 1.0%. A method of preparation of the precursor formulation includes mixing, heating, pasteurization, high pressure homogenization, cooling, high pressure re-homogenization, and packaging.

Abstract: A presweetened liquid beverage whitener has a predetermined quantity of beverage sweetener dissolved therein, for dispensing into an individual portion of a beverage. The quantity of dissolved sweetener provides a predetermined sweetness coefficient, which is in a range of sweetness determined from 10 g to 30 g of dry granulated sucrose dissolved in 43 ml of cream having 10% to 20% butterfat content. The liquid beverage whitener may be cream having 10% to 20% butterfat content, milk having 1% to 4.5% butterfat content, non-dairy coffee whitener, and mixtures thereof; and the beverage sweetener may be sucrose, glucose, fructose, artificial sweetener, and mixtures thereof. A method is provided which includes the steps of dissolving the sweetener in the whitener, and pasteurizing and packaging the same. Significant savings in time per dispensed cup of whitened and sweetened coffee or other beverage result from the use of the presweetened liquid beverage whitener.

Abstract: A method and apparatus for cooling sliced bread before wrapping. First, the bread product is sliced into at least two slices, each corresponding pair of slices having opposed slice surfaces. Next, at least one portion of the surfaces are separated away from the corresponding opposed slice surface. Finally, at least one of said slice surfaces is cooled. The cooling may occur by expelling cooling fluids proximate said at least one portion of said slice surface. The cooling fluid may be compressed air. The compressed air may be filtered and/or sterilized (e.g. by means of a sterilization agent). Optionally, the slices are completely separated from one another.

Abstract: A pastry fat composition and a method of preparing a puff pastry with improved lift and flakiness using such a pastry fat composition are provided. The pastry fat composition comprises botanically derived unhydrogenated oil; long chain unhydrogenated vegetable oil; hard wheat flour; liquid, and lecithin.

Abstract: A cold-mixed pie crust comprises flour, water, and a frozen oil/fat system as its major constituents. The frozen oil/fat system is a frozen long-chain, naturally occurring oil having at least sixteen carbon atoms; and is chosen from the group consisting of canola oil, flaxseed oil, sunflower oil, corn oil, olive oil, soybean oil, peanut oil, cottonseed oil, safflower oil, and palm oil, and mixtures and combinations thereof. A method of making the cold-mixed pie crust mixture comprises the steps of (a) cooling a naturally occurring long-chain oil having at least sixteen carbon atoms to a freezing temperature in the range of +5° C. to ?35° C., so as to obtain a frozen oil/fat system; (b) cooling water to a temperature in the range of 0° C. to +15° C.; and (c) mixing flour, cooled water, and the frozen oil/fat system to form a cold-mixed pie crust mixture.

Abstract: A method of manufacturing multi-layered, laminated, lipid-based sweet confections comprises tempering the lipid-based formulation for each layer, and depositing them separately onto a moving conveyor belt, which is passed through a cooling tunnel between the station where the first layer is placed on the conveyor belt and the station where the next layer is placed. If more than two layers are to be made, additional stations are employed further along the conveyor belt. A set of fingers is located at each station so as to striate the layers as they pass beneath the fingers, so as to govern the width of each ribbon that is thus formed. The width of the fingers in each successive set of fingers is not greater than the width of the fingers in the preceding set.

Abstract: A nutritional and energy reduced fiber-based baking ingredient having a reduced glycemic index is intended for use in the baking industry, and comprises from 20% to 30% crude protein, from 50% to 80% fiber, up to 15% crude fat, and up to 2% of additional nutritional components chosen from the group consisting of lysine, amino acids, nutritional minerals, and mixtures and combinations. The reduced glycemic index fiber-based baking ingredient is derived from cereal grains chosen from the group consisting of wheat, barley, rye, corn, rice, oats, flax, and mixtures and combinations; and is initially derived as a by-product from the brewing or distilling industries. Breads, cookies, muffins, waffles, and nutribars, may be baked using the baking ingredient.

Abstract: A method of manufacturing condensed milk having a milk solids component of 32% to 40% by weight comprises the steps of mixing liquid milk having 10% to 14% milk solids and a first predetermined milk fat content with dried milk powder having a second predetermined milk fat content, in appropriate amounts so that the total weight percentage of milk solids in the mixture, from the liquid milk and from the dried milk powder, is 32% to 40% by weight of the mixture. Then, the mixture is permitted to stand for at least 30 minutes; after which it is pasteurized and recovered for further packaging and handling. Typically, the storage, mixing, and standing steps are carried out at temperatures of 2° C. to 25° C., and preferably below 10° C.

Abstract: A pastry fat composition and a method of preparing a puff pastry with improved lift and flakiness using such a pastry fat composition are provided. The pastry fat composition comprises botanically derived unhydrogenated oil; long chain unhydrogenated vegetable oil; hard wheat flour; liquid, and lecithin.

Abstract: A recombined cream formulation for use in the commercial manufacture of frozen cream-based sweet confections, comprises from 45% to 55% by weight of butter which has from 78% to 85% by weight thereof of milk fat content; and from 45% to 55% by weight of a milk constituent which has from 0.0% to 0.5% by weight thereof of milk fat content, from 4.0% to 8.0% by weight thereof of MSNF content, and from 0.02% to 0.2% by weight of phospholipid content, which is primarily lecithin. Typically, the milk constituent is real buttermilk derived from a butter churn, but it may also be made from dried buttermilk powder; skim milk to which lecithin has been added; or rehydrated skim milk or rehydrated condensed skim milk, to which lecithin has been added.