Abstract: Air filter cartridges are disclosed. Also described are air cleaners including the filter cartridges. Methods of assembly and use are also provided. Also, systems of use are described.

Abstract: Techniques for building automated workflow sequences associated with a document review platform are provided. A method includes accessing trigger event data from a trigger event database and action data from an action database; presenting a user interface to create a workflow; adding a function block to the workflow by: detecting a selection of an add function block option; presenting a function block including at least one of (i) a user-selectable option to select a trigger event from a list of trigger events populated based on the trigger event data or (ii) a user-selectable option to select an action from a list of actions populated based on the action data; and presenting the function block including at least one of a selected trigger event or a selected action; detecting that the workflow is ready for deployment; translating the workflow into a logic-based representation of the workflow; and deploying the logic-based representation.

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 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: Anhydrous resilient chocolate chips for use with ice cream novelty products have a melting curve ranging from 0° C. to 37° C., and comprise 15% to 40% chocolate liquor, 15% to 65% sugar, and 20% 50% fat content. At least 50% fat content has a melting point below 20° C. The fat content may be cocoa butter and butterfat; or it may be mixtures and combinations of chocolate compatible unhydrogenated vegetable oils such as coconut oil, palm kernel oil, canola oil, shea butter, illippe butter, Borneo tallow, soya oil, corn oil, and cottonseed oil, together with 5% to 15% cocoa powder; or it may be up to 90% butterfat together with chocolate compatible unhydrogenated vegetable oils. The cocoa butter and butterfat form a eutectic mixture; and the vegetable oil fat content of the other fat systems has a depressed melting point.

Abstract: An edible anhydrous chocolate-based fat system is provided, having a significant granulated sugar component. This provides an unusual mouth sense, and allows for significantly different organoleptic properties of the chocolate-based fat system—which otherwise emulates chocolate. The chocolate may be light or dark, or white chocolate. An additional sweet flavor may be added to the chocolate-based fat system, allowing for a faster release of the additional flavor, by infusing or saturating the granulated sugar component of the fat system with the additional flavor. Typically, the granulated sugar component is saturated with an essential oil of a chosen flavor. Apart from the granulated sugar component, the remaining ingredients of the chocolate-based fat system are conched in the usual manner in keeping with chocolate production techniques. A process for production of the edible anhydrous chocolate-based fat system is discussed, and typical machinery for carrying out that process is shown.

Abstract: An edible anhydrous fat-based discrete flavoring additive may be provided in the form of chips, flakes, or chunks. It contains less than 2% by weight of moisture; from 2% to 10% by weight of anhydrous dextrose; from 0% to 15% by weight of crystalline fructose; from 5% to 15% by weight of finely ground or liquid natural flavoring agent; from 25% to 35% by weight of an edible oil having a melting point between 20° C. and 40° C.; with the balance being finely ground sugar. The flavoring may be cinnamon or other natural ingredients such as maple, vanilla, almond oil, and botanical flavors. The presence of the anhydrous dextrose, which is hydrophilic, assures that the fat-based discrete flavoring additive is, itself, anhydrous; it also may contribute a slightly sweet aftertaste. The presence of crystalline fructose, when used, contributes a crunchiness to the anhydrous fat-based discrete flavoring additive.

Abstract: An edible anhydrous fat-based discrete flavoring additive may be provided in the form of chips, flakes, or chunks. It comprises less than 2% by weight of moisture; from 2% to 10% by weight of anhydrous dextrose; from 0% to 15% by weight of crystalline fructose; from 5% to 15% by weight of finely ground or liquid natural flavoring agent; from 25% to 35% by weight of an edible oil having a melting point between 20° C. and 40° C.; with the balance being finely ground sugar. The flavoring may be cinnamon or other natural ingredients such as maple, vanilla, almond oil, and botanical flavors. The presence of the anhydrous dextrose, which is hydrophilic, assures that the fat-based discrete flavoring additive is, itself, anhydrous; it also may contribute a slightly sweet aftertaste. The presence of crystalline fructose, when used, contributes a crunchiness to the anhydrous fat-based discrete flavoring additive.

Abstract: A resilient pure chocolate coating composition for coating novelty ice cream items is provided. The coating composition is anhydrous, having a melting point above 0° C. and below 20° C. It comprises 15% to 50% of chocolate liquor and cocoa butter, 15% to 40% of sugar, and 15% to 50% of butter fat. The coating composition may also further comprise up to 30% whole milk solids, as a milk chocolate coating. The chocolate coating composition is a eutectic composition comprising a cocoa butter fat system and a butter fat system. It provides a coating for ice cream novelty items which is somewhat resilient, less brittle and fragile, and has better mouth sense and organoleptic properties with greater flavor release than chocolate coating compositions that employ vegetable oils as a major constituent.

Abstract: An edible anhydrous chocolate-based fat system is provided, having a significant granulated sugar component. This provides an unusual mouth sense, and allows for significantly different organoleptic properties of the chocolate-based fat system—which otherwise emulates chocolate. The chocolate may be light or dark, or white chocolate. An additional sweet flavor may be added to the chocolate-based fat system, allowing for a faster release of the additional flavor, by infusing or saturating the granulated sugar component of the fat system with the additional flavor. Typically, the granulated sugar component is saturated with an essential oil of a chosen flavor. Apart from the granulated sugar component, the remaining ingredients of the chocolate-based fat system are conched in the usual manner in keeping with chocolate production techniques. A process for production of the edible anhydrous chocolate-based fat system is discussed, and typical machinery for carrying out that process is shown.

Abstract: An edible anhydrous chocolate-based fat system is provided, having a significant granulated sugar component. This provides an unusual mouth sense, and allows for significantly different organoleptic properties of the chocolate-based fat system—which otherwise emulates chocolate. The chocolate may be light or dark, or white chocolate. An additional sweet flavor may be added to the chocolate-based fat system, allowing for a faster release of the additional flavor, by infusing or saturating the granulated sugar component of the fat system with the additional flavor. Typically, the granulated sugar component is saturated with an essential oil of a chosen flavor. Apart from the granulated sugar component, the remaining ingredients of the chocolate-based fat system are conched in the usual manner in keeping with chocolate production techniques. A process for production of the edible anhydrous chocolate-based fat system is discussed, and typical machinery for carrying out that process is shown.