Abstract: Disclosed are anti-viral compositions containing at least one zinc compound and at least one phenolic antioxidant (and optionally other ingredients), and a pharmaceutical carrier. Also disclosed are methods of treating lesionous symptoms of a viral infection involving applying an effective amount of the anti-viral composition to the lesions.

Abstract: An energizing and rehydrating composition for oral administration to be used to enhance physical performance and increase resistance to fatigue, both in humans and in animals, helping the body to quickly restore energy lost in intense physical activity and to replace electrolytes lost through sweating; the product containing the following fundamental ingredients: one or more magnesium salts of a phosphorylated carbohydrate (in particular, fructose-1,6-diphosphate magnesium salt), one or more calcium salts of a phosphorylated carbohydrate (in particular, fructose-1,6-diphosphate calcium salt) and ribose. Other preferred ingredients of the energy supplement are an organic salt of chromium (in particular, chromium picolinate), maltodextrin and maltose. The invention also concerns a multivitamin-mineral drink containing an energy supplement of the composition described, dissolved in water.

Abstract: The invention relates to a process for the synthesis of monochloramine by reaction of an ammonium chloride solution with a sodium hypochlorite solution. The sodium hypochlorite solution is basified beforehand with an inorganic base and the ratio of the concentration of ammonium chloride in the reaction medium to the concentration of sodium hypochlorite in the reaction medium is between 1 and 1.5. This ratio is preferably equal to 1.1.

Abstract: Artificial plasma-like solutions and methods for their use are provided. The subject solutions include: electrolytes and an oncotic agent. The subject solutions find use in a variety of applications, particularly in those applications where at least a portion of a host's blood volume is replaced with a blood substitute.

Abstract: An improved method for administering parthenolide and/or feverfew extract as a dietary supplement is provided, wherein an oral dosage composition comprising a dietary supplemental amount of parthenolide in a predetermined dosage amount of at least about 0.05 mg of parthenolide is orally administered to a patient. At least a portion of the administered oral dosage composition is retained by the patient in the oral cavity for a time sufficient to allow absorption of parthenolide by oral mucosal tissues. Compositions particularly suitable for oral mucosal administration of a parthenolide dietary supplement are also provided.

Abstract: A natural formulation of compounds that would to modulate inflammation is disclosed. The formulation would also inhibit expression of COX-2, inhibit synthesis of prostaglandins selectively in target cells, and inhibit inflammatory response selectively in target cells. The compositions containing at least one fraction isolated or derived from hops. Other embodiments relate to combinations of components, including at least one fraction isolated or derived from hops, tryptanthrin and conjugates thereof, rosemary, an extract or compound derived from rosemary, a triterpene species, or a diterpene lactone or derivatives or conjugates thereof.

Abstract: A composition of matter generally relating to a joint and arthritis pain formula with a unique and optimized blending of ingredients to promote the healing and relief of arthritis symptoms, with an added chelated and bio-energized delivery system to insure proper absorption, assimilation, and digestion.

Abstract: Methods of treating migrainous headaches and their associated symptoms are provided by administering a composition comprising parthenolide or feverfew sublingually to a patient in need thereof. Treatments are surprisingly effective with low total administered amounts of parthenolide or feverfew. Compositions and unit dose systems are also described.

Abstract: The present invention features a method of inducing an anti-angiogenesis effect within a tumorous region in the body of a mammal, wherein the method comprises the steps of administering, to a patient, a formulation comprising processed Morinda Citrifolia, wherein the processed Morinda citrifolia blocks formation of new blood vessels within a tumorous region by inhibiting tubule elongation and endothelial cell migration. Blocking the growth factors of said endothelial cells within said tumorous region inhibits tubule elongation and endothelial cell migration. In a preferred embodiment, the processed Morinda citrifolia comprises fruit juice and puree juice in various concentrations.

Abstract: The present invention relates to natural compositions for lowering blood pressure, and treating various conditions associated with the occurrence of high blood pressure. These compositions can comprise two or more of the following ingredients in amounts which are effective to treat blood pressure conditions, e.g., (a) Hainan Holly leaf (e.g., Ilex hainanensis Merr.), (b) Chinese Hawthorn fruit (e.g., Crataegus pinnatifida Bge. or Crataegus cuneata Sieb. et Zucc.), (c) Garden radish seed (Raphanus sativus L.), and (d) Oriental persimmon leaf (Diospyros kaki L.f).

Abstract: A method of inhibiting amyloid formation, deposition, accumulation, or persistence, or amyloid protein-amyloid protein interactions, amyloid-proteoglycan interactions, amyloid-PG/GAG interactions and/or amyloid-glycosaminoglycan interactions, and/or dissolving or disrupting pre-formed or pre-deposited amyloid fibrils in Alzheimer's Disease in a mammalian subject. In the method a therapeutically effective amount of plant matter from the genus Uncaria, species tomentosa is administered, preferably from the inner bark or root tissue of Uncaria tomentosa.

Abstract: An improved autoclave for curing retread tires includes a chamber with circulating air flow having turbulence generating devices located in a middle lengthwise portion of the chamber. The turbulence generating devices include apertures to guide air from a supply duct into the chamber, and/or wedge-shaped elements or fins mounted on the interior wall of the chamber to disrupt the air flow and cause turbulence.

Abstract: A calibrating basket for a film blowing tube is provided with roller bearings to prevent stripe formation on the film and pinching of the film between the rollers.

Abstract: A nozzle is described for downwardly directing air from an air intake of a fiber draw unit into a longitudinal channel of the fiber draw unit for forming spunbond polymeric fibers. The nozzle includes an upper eductor connected to the fiber draw unit and a lower eductor adjustably connected to the fiber draw unit and below the upper eductor. The nozzle includes a nozzle cavity that narrows from a nozzle inlet to a nozzle outlet and includes a downward turn of 90 degrees or less. Air directed through the nozzle outlet flows in a direction parallel to a wall of the longitudinal channel.

Abstract: An apparatus comprising a mould (11) having a first mould part (20) and a second mould part (21), the second mould part (21) being movable relative to the first mould part (20), foam supply means to supply foam to said mould, and a positioning tool (10) for positioning a covering (14) in at least one of the first mould part (20) and the second mould part (21) wherein the positioning tool (0) is shaped to co-operate with aid at least one mould part, characterised in that the positioning tool (10) is provided with a groove (13) whereby a projecting part (18) of the covering (14) may be received in the groove (13).

Abstract: It is provided an apparatus for injection molding articles of plastics material comprising: molds (2a) and countermolds (2b) forming molding units (3), molding cavities (7) being defined inside said molds and countermolds; one injection assembly (8) and one auxiliary assembly (9) adapted to respectively supply melted plastics material and pressurized fluid into the molding cavities; molding units (3) being movable with respect to said injection assembly (8) and auxiliary assembly (9); and removable connecting devices (12, 8a), and check means (20) adapted to avoid counter flows from molding cavities (7), being provided between molding units (3) and injection assembly (8) and auxiliary assembly (9).

Abstract: The application relates to an extrusion apparatus which comprises at least one first reservoir connected at a first end to a first opening of a plurality of regulatory modules. The regulatory modules or spinnerets contain tubular passages through which dope material is extrudable. The extrusion apparatus has at least 1,000 of the tubular passages per square metre cross-section.

Abstract: A process for the extrusion of peroxide crosslinked polymer parts, mainly tubes, in which the crosslinkable polymer is heated in an extruder in a controlled manner to a value above the crystallite melting point of the polymer, but below the crosslinking temperature, and fed continuously to an extrusion die to create the part and in which at least a partial crosslinking of the polymer is achieved in the extrusion die by heating of the polymer above a crosslinking temperature provision.

Abstract: A method of forming a composite panel includes the steps of supplying a material to a forming station, supplying a dry additive to the material at the forming station, producing a mat comprising the material and the additive, and applying heat and pressure to the mat to produce a composite panel. An apparatus for forming a composite panel includes a reservoir of raw material and at least one forming station configured to form a mat of the raw material. A dry material dispensing assembly introduces an additive to the forming station, and press applies heat and pressure to transform the mat into a panel.

Abstract: A hollow thermoplastic synthetic polymer filament carpet yarn includes a core portion having N number (typically, three or four) lobes joined thereto. Stiffening ribs are formed in the core portion. The stiffening ribs cooperate to define at least N hollow regions in the core portion. The hollow regions may communicate or be isolated from each other. Each lobe has at least one transverse-stiffening web therein that prevents the lobe lateral edges from being deformed towards the exterior of the filament. The major portion of each lateral edge of each lobe may be substantially linear or convexly curved over substantially its entire length.

Abstract: Prolamine compositions, blends, mixtures, films, products thereof and methods of preparing and using same are provided. The prolamine compositions of the present invention include prolamine, such as zein, in combination with a one or more suitable medium chain fatty acids, such as C6 to C14 fatty acids and/or their monoglycerides thereof which can be useful as softeners for prolamines. The medium chain fatty acids include, for example, caproic acid, caprylic acid, capric acid, lauric acid, or combinations thereof. The plasticized and softened prolamines of the present invention can be used to make a variety of different types of biodegradable and/or edible products, such as gum bases, chewing gums, packaging films, coatings, adhesives, encapsulants for drug, flavor, sweetener, delivery, or the like.

Abstract: The present invention relates to a method of controlling the absolute humidity of blown air in a roasting-and-drying process and a roasting-and-drying apparatus. The method makes humidity control for air blown through malt to be proper and makes the variation in the degree of drying to be decreased in the roasting-and-drying process for producing malt. In the process for roasting and drying a malt raw material, outside air introduced toward a malt layer 10 provided by heaping the malt raw material is heated and is fed to the malt raw material as the blown air. A portion of air passing through the malt raw material as circulated air is mixed with the outside air and is fed to the malt raw material as the blown air again. The absolute humidity of the blown air fed to the malt raw material is measured using a sensor 20, and the mixing ratio of the introduced outside air and the circulated air is controlled so that the measured absolute humidity is kept at a predetermined value.

Abstract: A process for preparation of starchy foods prior to cooking to reduce formation of acrylamide is described. The process uses microorganisms to metabolize sugars in the food sufficiently to reduce formation of the acrylamide. The foods include fried and baked starchy foods including potato chips, cereals, breads, tortilla chips, pretzels, crackers and the like.

Abstract: A savory, shelf-stable, particulate, meltable, food-grade plasticized composition is disclosed, having a water activity Aw of 0.70 or below. The composition is an oil-in-water emulsion of: a protein that forms a thermally reversible meltable gel, plasticizer components to solubilize the protein, comprising a polyol plasticizer and a non-polyol plasticizer, a level of an edible oil component sufficient to provide proper texture, mouthfeel, and melt characteristics to the plasticized composition, and a savory flavoring component, and typically comprises 10-30 wt-% protein, 15-50 wt-% plasticizer component, including, based upon the total weight of the composition, 10-40 wt-% polyol plasticizer and 3-15 wt-% non-polyol plasticizer, 10-40 wt-% oil component, 5-25 wt-% moisture, and 10-40 wt-% flavor characterizing component. Also disclosed is a process for producing such a composition, which has a savory inclusion and is designed to be melted onto snack foods, etc.

Abstract: High solubility film product comprising a starch and/or a cellulose and at least one bacterium or enzyme chosen from those necessary for milk fermentation, coagulation or curdling.

Abstract: The present invention is directed to an energy bar having a mean hedonic score for consumer acceptability of at least about 5.2. Preferably, the energy bar is either a grain based energy bar or a chewy energy bar.

Abstract: A ready-for-use refrigerated or frozen dough that is prepared from flour, a leavening agent, fat; has no greater than 0.5 weight percent sugar or sugar substitute; and preferably includes one or more toppings, fillings, or both. The dough has a surface that includes grooves, score lines, or combinations thereof which define pieces of the dough to be separated into individual bakery products. The grooves, score lines, or combinations thereof each have a depth of about 3% to about 95% of the thickness of the dough. The dough is in the form of a sheet or a parallelepipedal, cylinder, prismatic block or polygon having a thickness of from about 0.5 to 5 cm.

Abstract: A noodle has a plurality of slits formed at the central portion in the width of the noodle, and extending along the longitudinal direction of the noodle in a single line. At least one of the slits is closed at opposed ends thereof. When boiled, the noodles swell as a whole, and slits tend to be opened, so as to be easily caught by a fork or chopsticks. Once the noodles are caught and lifted up, they seldom escape. Compared to the conventional noodles, the noodles of the invention can be very easily picked up and be carried to the mouth.

Abstract: High resolution ink-jet printing on edible substrates is disclosed in which fat or wax-based edible inks, which contain a colorant, a fat or wax dispersible carrier, and a fat or wax base, are used to produce high resolution images on edibles. The methods utilize a piezoelectric printhead; and the edible products include confectionery pieces having non-planar, hydrophobic surfaces, such as wax-polished sugar shell surfaces, with a printed image thereon having a resolution greater than 100 dpi, preferably greater than 300 dpi.

Abstract: A package includes comprises a plurality of walls defining a volume in which contents can be placed, an opening leading to the volume, a reclosable fastener located at the opening having interlocking members, a slider on the fastener for transitioning the opening between an open state and a closed state, and a profile having a series of projections arranged in a certain configuration, that when engaged by said slider, produce an intelligible, audible message.

Abstract: A composition and a device for sweetening products including a sweetening solution, wherein the sweetening solution consists essentially of a high intensity sweetener and a solvent, and a spraying apparatus are disclosed.

Abstract: A merchandiser and method for displaying and warming previously baked dough products, such as cookies, under controlled drying conditions, including an enclosure having one or more wall members that define an interior space, with at least a portion of one of the wall members being transparent, an aperture for access into the interior space, at least one support surface for supporting one or more previously baked dough products that contain a predetermined average moisture level therein, and at least one mounting structure associated with the enclosure for mounting and positioning each support surface at a user accessible location in the interior space of the enclosure, and a heat source for providing heated air in the enclosure wherein the support surface contacts at least a portion of the previously baked products so that those portions are shielded from direct contact with the heated air such that the drying of moisture in the baked products is controlled to maintain the organoleptic and/or texture properti

Abstract: The food astringency evaluating method of the invention comprises a step in which an astringent component of a food is reacted with a peptide to form a complex, a step in which a prescribed measured value is obtained corresponding to the amount of formation of the complex, and a step in which the strength of astringency is determined from the obtained measured value based on a previously obtained correlation between strength of astringency and the prescribed measured value.

Abstract: A method and apparatus for monitoring a liquid undergoing anaerobic fermentation in a vessel is disclosed. The apparatus comprises an airlock containing a fluid for sealing the vessel and an electrical circuit operatively arranged to pass a current through the fluid to detect passage of bubbles through the airlock.

Abstract: A method and apparatus for monitoring a liquid undergoing anaerobic fermentation in a vessel is disclosed. The apparatus comprises an airlock containing a fluid for sealing the vessel and means to detect passage of bubbles through the airlock.

Abstract: A method and apparatus for preparing cooked particulate meat products, such as bacon bits or other bacon seasonings and toppings. The raw meat is ground to a first size in a first grinder, mixing with dry cure and water to form a raw meat mixture, cooled and stored. The raw meat mixture is then diced to a second size in a first dicer, evenly spread onto a cooking belt, cooked in one or more continuous cooking ovens to form a cooked meat mixture and diced again to a third size in a second dicer.

Abstract: A method of treating barley, in which the barley is kept heated between half an hour and two hours, whereupon it is pulverized into a powder, preferably after being cooled.

Abstract: The invention relates to a method to prepare a frozen aerated confection wherein pectin is subjected to oxidation. In a further aspect the invention relates to a base composition suitable for preparing the frozen confection and to an aerosol can comprising the base composition.

Abstract: Hydrothermal processes are provided for preparing hybrid proteins containing altered SS/SH bonds, thereby yielding hybrid proteins having enhanced functional properties. The processes involve steam treatment of an aqueous protein-containing slurry containing at least two different proteins in a jet cooker (16) or similar device in order to heat shock and thereby alter the conformation of some of the proteins, followed by relatively rapid cooling to cause formation of the desired hybrids. Plant and animal proteins may be processed, and the starting slurry can be pH-modified and/or supplemented with one or more additional ingredients (e.g., salts, phosphates, fatty acids, polysaccharides, alcohols, aromatic compounds). The hybrid proteins are useful as food ingredients (e.g., solubility, wetability, dispersibility, foaming, emulsification, viscosity, gelation or thickening agents).

Abstract: Method for the pasteurization of liquid mixtures for ice cream, characterised by the following stages: heating of the liquid mixture to a temperature below the coagulation point for the protein substances present in the liquid mixture and the simultaneous injection of pressurized gaseous carbon dioxide into the liquid mixture. The processing temperature lies between approximately 50° C. and approximately 59° C. and is preferably in the order of approximately 55° C. Injection of the gaseous carbon dioxide takes place at a pressure which may be varied between approximately 5 and approximately 6 bar and preferably at a pressure of approximately 5.5 bar.

Abstract: A confectionery composition that has a relatively low caloric content and includes erythritol and an fructo-oligosaccharide component is disclosed. The composition may also include isomalt, polydextrose and/or a high protein material. The composition generally contains very low levels of sugars, such as sucrose, and preferably is substantially free of sugars altogether. The composition typically includes a sufficient amount of fructo-oligosaccharide (“FOS”) and/or other components to substantially neutralize the cooling effect of erythritol present.

Abstract: Starch-based extruded products are provided which are suitable as long-lasting dog chews. The products comprise quantities of starch, plasticizer, water and less than about 3% by weight fat. Preferably the starch comprises gelatinized starch which is capable of physical crosslinking or retrogradation. Preferably, a twin screw extrusion system including a preconditioner is used for production of the chews. Extrusion conditions are established so as to ensure adequate moisture content for retrograding of the gelatinized starch after processing.

Abstract: Disclosed is the use of the protein S100B as an infant milk formula supplement.

Abstract: A sauce for alimentary use containing, as main ingredient, balsamic vinegar of Modena, combined with thickening agents and sugars. The balsamic sauce offers the advantage of imparting the taste of vinegar directly to those foods, on which regular balsamic vinegar of Modena is not suitable for its high level of acidity and its high fluidity.

Abstract: Surfactants are used in low concentrations in order to solubilize water-insoluble solids for inclusion in aqueous beverages. Beverage concentrates, beverage syrups and finished beverages, all of which contain surfactant and water-insoluble solids, are stable; the concentrates and finished beverages are clear.

Abstract: Fresh flavor is delivered to an on-premise beverage at the point of dispense. Flavor compounds are incorporated in a separate component and then the separated flavor component is mixed with beverage concentrate at the time of dispense to produce a superior beverage.

Abstract: The present invention generally relates to a reduced calorie fat. More specifically, the present invention relates to a modified natural triglyceride which is metabolized less efficiently than traditional triglycerides resulting in reduced caloric intake.

Abstract: Fat continuous food products which comprise a dispersed aqueous phase a primary emulsifier, polyglycerol polyricinoleate, one or more co-emulsifiers, wherein the dispersed aqueous phase comprises a gelatinised starch and wherein the solid fat content of the fat is below 6% at 35° C. or the ambient temperature of interest, are storage stable to 40° C., stable under spreadin and still show good melting behaviour upon consumption.

Abstract: A method and apparatus for measuring the flow rate of a fluid within tubing disposed within a downhole wellbore. The present invention provides an inverse Venturi meter inserted within tubing with an enlarged inner diameter portion. Pressure differential is measured between the enlarged inner diameter portion and another portion of the inverse Venturi meter. Flow rate is determined from the pressure differential and the density of the fluid.

Abstract: It is intended to provide a soybean protein material which is excellent in solubility, stability, emulsifying properties and gel-forming properties under acidic conditions and thus advantageously usable in acidic foods, its production process, and acidic foods using the soybean protein material. A solution containing soybean protein is subjected to a treatment for eliminating or inactivating polyanionic substances contained therein and/or adding a polycationic substance and then heated at above 100° C. under acidic conditions. Thus, a soybean protein having a high solubility under acidic conditions and thus being appropriately usable in acidic foods can be obtained. By using this protein, protein foods in an acidic region can be provided. Further, by combining the above-described treatment with a protease-digestion treatment, a soybean protein hydrolysate having a high solubility in an acidic region can be efficiently obtained.