Abstract: Antimicrobial compositions including at least one acid and at least one anionic surfactant are provided. In particular, food contact antimicrobial compositions including at least one acid and at least one anionic surfactant provide efficacious virucidal activity, including against Norovirus, having acceptable use solution pH that do not require use of personal protective equipment (PPE), are surface compatible and do not leave residues on treated surfaces. Methods of cleaning a surface with the compositions are also provided and may beneficially eliminate the need to rinse the antimicrobial compositions after use.

Abstract: An applicator with a flexible dispensing end is provided. The applicator includes a housing having an internal compartment configured to hold a container of skin sealant. The housing includes a dispensing end having at least one opening to permit the skin sealant to be dispensed. The housing includes an actuator configured to contact the container and release the skin sealant. The dispensing end has at least one movable member. The dispensing end is flexible and is configured to move on more than one axis, and up to three axes, sequentially or simultaneously, so that the skin sealant dispensed from the applicator may be uniformly applied to contours on a patient's skin.

Abstract: An applicator with a flexible dispensing end is provided. The applicator includes a housing having an internal compartment configured to hold a container of skin sealant. The housing includes a dispensing end having at least one opening to permit the skin sealant to be dispensed. The housing includes an actuator configured to contact the container and release the skin sealant. The dispensing end has at least one movable member. The dispensing end is flexible and is configured to move on more than one axis, and up to three axes, sequentially or simultaneously, so that the skin sealant dispensed from the applicator may be uniformly applied to contours on a patient's skin.

Abstract: A porous applicator for skin sealant has a container of skin sealant held within the applicator. When the skin sealant is released, it flows to a dispensing end of the applicator. The dispensing end has a slot through which the skin sealant is dispensed, however, a roller is rotatably held within a portion of the slot. The roller is porous, in that it has at least one, and desirably a plurality of openings formed through the roller. The skin sealant flows through the slot and through the opening(s) in the roller, so that when the roller is stroked against a patient's skin, the skin sealant is uniformly dispensed on a patient's skin. Pressure applied by a user when applying the skin sealant on a patient's skin does not result in abrasions on the patient's skin from the dispensing end of the applicator.

Abstract: The present invention relates to a process for preparing (2R,3S)-1-halo-2-hydroxy-3-(protected)amino-4-substituted butane comprising contacting a mutagenized Rhodococcus erythropolis having ATCC deposit no. PTA-6648 with (3S)-1-halo-2-oxo-3-(protected)amino-4-substituted butane substrate. The present invention also relates to a process comprising mixing (2R,3S)-1-halo-2-hydroxy-3-(protected)amino-4-substituted butane with at least one base in the presence of at least one solvent to produce a reaction mixture containing (2R,3S)-1,2-epoxy-3-(protected)amino-4-substituted butane. The present invention further relates to a process comprising crystallizing the (2R,3S)-1,2-epoxy-3-(protected)amino-4-substituted butane out of the reaction mixture by concurrently adding water and the reaction mixture together. The present invention is also directed to a mutagenized Rhodococcus erythropolis having ATCC deposit no. PTA-6648.

Abstract: Fat in a confectionary chip is reduced to below about 10% by using a low-fat insoluble, non-gummy food material and 40-70% small particle sugar (less than 100 microns) in combination with about 13% moisture. The sugar to non-gummy food material ratio must be between 2:1 and 4:1 and the moisture between about 10% to about 15%. Hydrated food ingredients are added to retain at least some of the moisture in the bound state. Other ingredients which may be added to the formulation include syrups, milk solids and starch. The chips can be made by simply blending the dry ingredients and adding the moisture to form a dough in the form of a dry, crumbly paste. The dough is mixed or worked up well and then formed into the desired shape. The shape is then cut into pieces similar to chocolate chips.

Abstract: A cake icing composition and process for making same is disclosed. The cake icing composition comprises sugar and/or starch, water and a food modifying composition. The food modifying composition independently includes a dispersion of an edible soy fiber having a particle size in the range of between about 0.1 micron and about 20 microns, present in a concentration of between about 5% and about 30%, and an aqueous liquid, present in a concentration of between about 70% and about 95%, said percentages being by weight, based on the total weight of the food modifying composition. In the process of making this composition the sugar, water and food modifying composition are blended together. The food modifying composition is itself formed by dispersing the edible soy fiber having a particle size in excess of 20 microns in the aqueous liquid and wet-milling the resultant dispersion so that the soy fiber has a particle size in the range of between about 0.1 micron and about 20 microns.

Abstract: Fat (cocoa butter) in a chocolate chip is reduced to below about 10% by using an aqueous sugar paste containing microparticles of cocoa dispersed in the paste. The colloid-like cocoa paste has improved food modifying properties of intense chocolate flavor similar to "conched" chocolate, fat-like mouthfeel, thickener, viscosity control and stability. The hydrated microparticles of cocoa in the paste have a particle size of about 0.1 to about 20 microns, preferably about 0.1 to about 10 microns, and an average mean particle size of about 2 to about 7 microns. The hydrated microparticles of cocoa are dispersed uniformly throughout the aqueous sugar paste. The paste has an Aw (water activity) of about 0.80 to about 0.90.