Abstract: An apparatus for a wearable sanitizer dispenser that comprises elastic elements filled with liquid sanitizer. Each elastic element is for storing, transporting and dispensing sanitizer. The elastic element has a slit on its surface. The release of liquid sanitizer stored in the elastic element is prompted by compressing the elastic element and squeezing liquid sanitizer through the slit. The slit is also used for inserting liquid sanitizer into the elastic element. Multiple elastic elements can be strung together through the tube, or connected on the exterior of the elements by other elastic elements, and worn as a bracelet or necklace. The apparatus may also be used to dispense other types of fluid, such as lotion.

Abstract: An apparatus for a wearable sanitizer dispenser that comprises elastic elements filled with liquid sanitizer. Each elastic element is for storing, transporting and dispensing sanitizer. The elastic element has a slit on its surface. The release of liquid sanitizer stored in the elastic element is prompted by compressing the elastic element and squeezing liquid sanitizer through the slit. The slit is also used for inserting liquid sanitizer into the elastic element. Multiple elastic elements can be strung together through the tube, or connected on the exterior of the elements by other elastic elements, and worn as a bracelet or necklace.

Abstract: An apparatus for a wearable sanitizer dispenser that comprises elastic elements filled with liquid sanitizer. Each elastic element is for storing, transporting and dispensing sanitizer. The elastic element has a slit on its surface. The release of liquid sanitizer stored in the elastic element is prompted by compressing the elastic element and squeezing liquid sanitizer through the slit. The slit is also used for inserting liquid sanitizer into the elastic element. Multiple elastic elements can be strung together through the tube and worn as a bracelet or necklace.

Abstract: The present disclosure describes devices, systems, and methods for the production and/or delivery of a foamable and/or flowable material for consumption, such as by direct application to a consumer, such as directly to the mouth of the consumer. A device and/or system for converting a material from a first, unfoamed state to a second, foamed state is provided, and a device and/or system for converting a material from a first, non or semi-flowable state to a second, flowable state is provided.

Abstract: The present invention relates in general to field of food and drinks. In particular, it relates to a food composition comprising a lipid-in-water emulsion wherein gas is dispersed in the lipid in the form of a foam. Triglyceride crystals are present at the gas-lipid interface. The invention also provides a process for forming such a food composition.

Abstract: A handheld hydrosol delivery device includes a canister which is at least partially filled with a liquid formulation of one or more liquids and optional particles, and one or more propellants where at least one of the liquids, propellants, particles and combinations thereof is a flavor; a pressure valve which expels at least a portion of the liquid formulation and at least a portion of the propellant from the canister while dispersing the propellant into the liquid formulation forming a consumable flavored hydrosol comprising one or more gases dispersed within the liquid formulation, through a nozzle delivering the hydrosol to a user.

Abstract: Combination of a container (1) for a liquid foodstuff and a quantity of propellant (2) to put the container (1) under pressure in order to make the foodstuff flow out of the container (1) via an opening (11), characterised in that at a temperature of 5° C. the propellant (2) has a vapour pressure greater than 115 kPa and at a temperature of 25° C. has a vapour pressure of less than 1000 kPa.

Abstract: A self-dispensing container of carbonated product comprising a hollow body (10) having a filling aperture, a carbonated product inserted into the hollow body (10) via the filling aperture, leaving a headspace, and a lid (20) adapted to seal the filling aperture after insertion of the carbonated product wherein, after sealing, the headspace fills with CO2 from the carbonated product to equalise the pressure within the container. The container further includes a valve (30) having open and closed positions, wherein the valve (30) communicates between a valve inlet (35) on the inside of the container and a dispensing orifice 60 on the outside of the container, and in use the container is orientated so that the valve inlet 35 is submerged in the carbonated product and when the valve is in its open position, the CO2 in the headspace dispenses the carbonated product through the dispensing orifice (60).

Abstract: One exemplary aspect comprises a device for spraying liquid, comprising: a liquid extractor having a top portion and a bottom portion, the bottom portion of the liquid extractor adapted to be inserted into a liquid source, the liquid extractor comprising a portion defining a cavity for collecting liquid from the liquid source; and a spray dispenser comprising a top portion and bottom portion, and comprising a spray pump partially disposed within and extending from the top portion of the spray dispenser, the bottom portion of the spray dispenser configured to be coupled with the top portion of the liquid extractor, the spray pump comprising a tube having a lower end disposed within the cavity for collecting liquid from the liquid source. In one or more exemplary embodiments, the bottom portion of the liquid extractor comprises a lower end having a concave surface defining a plurality of openings.

Abstract: A holder to dispense and prepare ice coffee, consisting of a first compartment containing liquid coffee extract, a second compartment containing a propellant, a nozzle with a valve, and whereby at least one additive, such as sugars, sweeteners, aromas or a combination thereof, can be added to the concentrate in order to spray a jet of product onto a liquid.

Abstract: A cookware release composition having edible oil and a silicone polymer. The cookware release composition can contain an edible oil and greater than 1000 ppm polydimethylsiloxane. The cookware release composition can contain an edible oil and a silicone polymer and the edible oil can be selected from the group consisting of palm oil, fractionated palm oil, high-oleic vegetable oil, lauric acid oil, MCT, and combinations thereof. The cookware release composition can contain an edible oil that contains less than 25% polyunsaturated fatty acids and polydimethylsiloxane.

Abstract: A ridge structural part made of laminated composite material incorporates electrically conducting cables, the structural part includes at least two structural layers including fibers held in place by a thermosetting or thermoplastic matrix, at least one conducting network layer located between two of the at least two structural layer, the at least one conducting network layer including a network of electrically conducting cables, said electrically conducting cables being arranged throughout said structural part in a substantially regular manner and being electrically insulated from said two structural layers by a dielectric material. The structural part also includes electrical connections, to which electrically conducting cables of the at least one network layer are electrically connected so as to form an electrical network by assembling several structural parts.

Abstract: The invention concerns a foamed tea beverage composed of: a mixture of liquid and bubbles, a foam head above the mixture of liquid and bubbles, characterized in that the beverage is deprived of any creamer, lipid or thickener agent, and in that the said beverage is generated from the combination of water, a powdered tea composition having a tea extract powder, and a food-grade acid.

Abstract: A method for making a foaming beverage includes providing a beverage having at least one lipid-based ingredient therein and mixing nitrous oxide with said beverage. A beverage having a foam composition includes a liquid having at least one lipid-based ingredient therein and nitrous oxide mixed into the liquid. The nitrous oxide may be in gas phase.

Abstract: The invention concerns a foamed tea beverage composed of: a mixture of liquid and bubbles, a foam head above the mixture of liquid and bubbles, characterized in that the beverage is deprived of any creamer, lipid or thickener agent, and in that the said beverage is generated from the combination of water, a powdered tea composition comprising a tea extract powder, and a food-grade acid.

Abstract: Aerosolized food products in a determined particle size range are suspended in the air and deposited in the mouth without easily entering into the respiratory tract. An apparatus incorporating an aerosol generating device and food products can allow for the aerosolization of the food products and the delivery thereof in a manner suitable for inhalation or deposition and subsequent ingestion. The food delivery apparatus represents a novel means for delivering food to the mouths of humans and animals. Indeed, the apparatus of the invention is designed to produce, transport, and direct aerosolized food particles in a determined size range, suspended in air, to be deposited in the mouth without substantial exposure or entry into the respiratory tract.

Abstract: In various embodiments of the present invention, a bakable batter mixed using cold process conditions and provided in a pressurized can, can be used to bake a variety of food products. In various embodiments of the present invention, a bakable batter mixed under inert atmosphere conditions and provided in a pressurized can, can be used to bake waffles and pancakes. Carbon dioxide is combined with a water-mixed dry batter recipe under pressure at reduced temperature to give a refrigerator stable batter mix. The carbon dioxide reduces the viscosity of the batter to allow the batter to be dispensed for the life time of the product. The carbon dioxide aerates the food product giving light and fluffy baked products. The carbon dioxide acts as a browning agent while the food product is baking to give a brownish appearance, crunchy texture and attractive taste to the food product.

Abstract: A sealed package for pourable food products includes a removable portion and a closable opening device. The opening device has a frame defining a pour opening and fixed to the package about the removable portion, and a cap fitted to the frame to close the pour opening and movable to free the pour opening. A pull-off opening device is housed in the frame and has a rigid plane integral with the removable portion and extractable from the frame, by pulling action, together with part of the removable portion. A pull tab of sheet material is interposed between the removable portion and the plate and attached to both.

Abstract: An unpasteurized pancake and waffle batter is provided in a pressurized dispenser and can be used to bake a variety of food products. In embodiments of the present invention, raw ingredients including flour, sugar and egg are mixed with water in a cold process to create a batter having a water activity of approximately 0.96. The batter is sealed in a dispenser and pressurized with a gas such as carbon dioxide. The carbon dioxide reduces the viscosity of the batter to allow the batter to be dispensed for the life time of the product. The carbon dioxide aerates the food product giving light and fluffy baked products and also serves as a browning agent.

Abstract: A handheld hydrosol delivery device includes a canister which is at least partially filled with a liquid formulation of one or more liquids and optional particles, and one or more propellants where at least one of the liquids, propellants, particles and combinations thereof is a flavor; a pressure valve which expels at least a portion of the liquid formulation and at least a portion of the propellant from the canister while dispersing the propellant into the liquid formulation forming a consumable flavored hydrosol comprising one or more gases dispersed within the liquid formulation, through a nozzle delivering the hydrosol to a user.

Abstract: Novel triglyceride oils are provided for human consumption. Traditionally, agricultural materials such as canola, soybean, and olives have been the sources of edible oils, and such materials are limited by the geography in which these crops can be cultivated. Oils of the invention can be manufactured from edible and inedible heterotrophic fermentation feedstocks, including corn starch, sugar cane, glycerol, and depolymerized cellulose that are purpose-grown or byproducts of existing agricultural processes from an extremely broad diversity of geographic regions. The food oils disclosed herein are low in saturates, high in monounsaturates, and can be manufactured in reduced pigment form through the use of pigment-reduced microalgae strains. The food oils disclosed herein can be manufactured through the use of a variety of different types of oil-producing microalgae.

Abstract: According to one embodiment, a pressurized package dispenses a formula comprising a foaming agent into a liquid. The internal pressure of the package generates turbulence that causes some of the formula to disperse throughout the liquid and some of the formula to form a foam on a surface of the liquid.

Abstract: A container (1) containing a foaming-target food is charged at a predetermined pressure with nitrous oxide and a gas having a smaller solubility in the food than nitrous oxide. Then, the container (1) is shaken sufficiently, and a lever (3c) is operated to let the food come out, whereby the gas in the food begins foaming to give a foamed food product in which fine cells distribute uniformly.

Abstract: A reversed pressure relief valve that is used in connection with a computer hard disk drive so as to vent pressurized gases contained within the disk drive while not permitting debris to enter the drive mechanism or the valve. More specifically, the present invention is a reversed direction valve which includes at least one passageway defined by at least a lifter ring, a dry strap, a pressure sensitive adhesive (“PSA”)/body film and a filter media.

Abstract: The invention provides a liquid edible product comprising a first liquid component, a second liquid component dispersed in the first liquid component to form an emulsion, and an emulsifier comprising a sucrose ester or a functionally equivalent derivative of a sucrose ester. The liquid edible product is of sprayable viscosity and may include edible oil and have use as a non stick cooking composition or a shallow frying oil.

Abstract: An edible spread composition comprises a homogenous mixture of plant fiber-containing material, edible oil, water, and an effective amount of an emulsifier that prevents separation of oil from the plant fiber and other mixture solids that otherwise occurs in its absence when the edible spread composition is discharged while held under pressure. The edible spread composition may be, for instance, a peanut butter spread composition or a chocolate spread composition. There also is a packaged spread product comprising the edible spread composition that is held inside a pressurized container and dispensed without experiencing oil separation.

Abstract: The application relates to a sprayable cooking composition having enhanced high heat performance. The cooking composition includes cottonseed oil, a crystal inhibitor, and a cookware release agent and does not polymerize at high cooking temperature, or exhibits reduced polymerization and/or browning at high cooking temperature.

Abstract: A product comprising a container which contains an aerated composition is provided, the container having a dispensing aperture through which the aerated composition can be dispensed, characterized in that the aerated composition comprises hydrophobin.

Abstract: A sprayable cookware release composition includes a cookware release agent, a fractionated oil, such as a fractionated palm oil or a fractionated coconut oil, and a propellant. A combination of fractionated oils or a combination of a fractionated oil and a non-fractionated oil can also be utilized. The cookware release agent and the fractionated palm oil are mixed, and the mixture is dispensed from the aerosol container by the propellant. Suitable fractionated oils include fractionated coconut oil and fractionated palm oil, such as palm olein and palm super olein. Suitable cookware release agents include phospholipids, including phosphorus-containing glycerides, such as lecithin, lyso-phospholipids, phosphated monoglycerides, phosphated diglycerides, and mixtures thereof. Suitable propellants include pressurized gases, such as nitrous oxide, liquefied hydrocarbons, or mixtures thereof.

Abstract: The invention relates to a package for dispensing a foamed milk product. This package includes an aerosol can which contains a liquid phase in which a propellant gas is dissolved. The can is provided with a valve and a nozzle immediately downstream of the valve for spraying and foaming of the liquid phase. The nozzle has a central borehole and at least one lateral orifice which opens into an outlet tube. As the liquid phase is dispensed through the nozzle, a foam is generated.

Abstract: The method involves the steps of filling a plastic container to between 20% to 50% capacity, then filling the remaining headspace with pressurized gas, for example between 20 psi and 150 psi, and sealing the container. Once the contents have reached equilibrium, the seal is breached to produce the frothed liquid. The method, and containers, disclosed have many significant advantages over known arrangements, in particular, there are significant cost savings associated with the method and containers of the present invention.

Abstract: Disclosed is a cooking aid composition that comprises edible oil, emulsifier, silicone polymer, and optionally other ingredients such as flavorant. The cooking aid composition reduces the sticking of food to cooking utensils and delivers desired taste, aroma, and texture to cooked foods. The cooking aid composition may be dispensed from an aerosol can without an undesirable degree of foaming during spraying and cooking. Also disclosed is an article of commerce that comprises the cooking aid composition, a container for containing the composition, and instructions associated therewith.

Abstract: A method is disclosed for preparing a parting composition for facilitating the release of foodstuffs from cooking utensils, the composition containing an edible oil, lecithin, water, a organic, non-soap fluidizing agent. The water is present in an amount sufficient to partially, but not fully, hydrate the lecithin so as to render the partially hydrated lecithin insoluble in the edible oil. The method includes combining at least the lecithin and fluidizing agent and homogenizing the ingredients to reduce the size of the lecithin platelets. The composition, which may further include a suitable normally gaseous propellant to discharge the composition from a conventional aerosol spray can, provides a substantially clear and smooth spray coating on cooking utensils at ambient temperatures, without the need for ethyl alcohol in the composition. The composition may optionally include conventional modifying agents such as suspending agents, anti-oxidants, preservatives, flavorants, etc.

Abstract: A food composition dispensed by a spraying mechanism comprising an oil phase comprising 10 to 80 wt. % of an edible oil based on total composition, 1 to 5 wt. % lecithin, an effective amount of an emulsifier, and an aqueous phase comprising an acidifier and water.

Abstract: The present invention relates to a liquid, shelf stable ready to use baker's wash for coating bakery products such as rolls, breads and pie crusts. The wash can be applied either before or after baking to provide a shine to the bakery product. The composition is packaged in an anaerobic environment, such as an aerosol spray. The product provides a convenient way of dispensing the product in use, while maintaining the antimicrobial stability of the product over its useful life. This result is achieved using a preservative composition which contains a mixture of methylparaben and propylparaben, wherein the ratio by weight of the materials is at least about 1.25:1. The composition comprises at least one non-egg white protein, such as a caseinate, at least one anti-precipitive agent, at least one viscosity control stabilizer, the preservative composition described above, and water.

Abstract: The invention relates to a monolayer or multilayer long-life packaging containing an anethole-based alcoholic or non-alcoholic drink, characterized in that the layer in contact with the said drink is formed of a methyl acrylate/acrylonitrile/butadiene terpolymer.The invention also relates to a process intended to limit the degradation of an anethole-based alcoholic or non-alcoholic drink, in particular one which is low in alcohol or alcohol-free, characterized in that the said drinks are stored in a monolayer or multilayer long-life packaging whose layer in contact with the said drinks consists of a methyl acrylate/acrylonitrile/butadiene terpolymer.

Abstract: By providing a liquid, vegetable oil-based formulation incorporating a particular flavoring, concentrate or blending agent and placing the formulation in a vessel on which a high pressure, non-throttling pump is attached, a unique, reliable dispensing system is achieved which repeatedly and consistently dispenses the formulation in a wide, uniformly dispersed spray. Preferably, the high pressure pump provides a delivery pressure between about 75 and 110 psig, thereby assuring that the moderate viscosity formulation is dispersed in the desired spray pattern. In addition, the formulation preferably incorporates pure grain ethyl alcohol in addition to vegetable oil and the desired blending agent, concentrate or flavoring.

Abstract: A parting composition for facilitating the release of foodstuffs from cooking utensils contains an edible oil, lecithin, water, a carbonaceous, non-soap fluidizing agent. The water is present in an amount sufficient to partially, but not fully, hydrate the lecithin so as to render the partially hydrated lecithin insoluble in the edible oil. The composition, which may further include a suitable normally gaseous propellant to discharge the composition from a conventional aerosol spray can, provides a substantially clear and smooth spray coating on cooking utensils at ambient temperatures, without the need for ethyl alcohol in the composition. The composition may optionally include conventional modifying agents such as suspending agents, anti-oxidants, preservatives, flavorants, etc. The fluidizing agent, is either a glycerol ester of a fatty acid or a free fatty acid material, fluidizes the lecithin so that if the lecithin settles, it can easily be re-dispersed in the oil.

Abstract: By providing a liquid, vegetable oil-based formulation incorporating a particular flavoring, concentrate or blending agent and placing the formulation in a vessel on which a high pressure, non-throttling pump is attached, a unique, reliable dispensing system is achieved which repeatedly and consistently dispenses the formulation in a wide, uniformly dispersed spray. Preferably, the high pressure pump provides a delivery pressure between about 90 and 110 psig, thereby assuring that the moderate viscosity formulation is dispersed in the desired spray pattern. In addition, the formulation preferably incorporates pure grain ethyl alcohol in addition to vegetable oil and the desired blending agent, concentrate or flavoring.

Abstract: A parting composition for facilitating the release of foodstuffs from cooking utensils contains an edible oil, lecithin and water and, optionally, a humectant such as glycerol. The water is present in an amount sufficient to partially, but not fully, hydrate the lecithin so as to render the parially hydrated lecithin insoluble in the edible oil. The composition, which may further include a suitable normally gaseous propellant to discharge the composition from a conventional aerosol spray can, provides a substantially clear and smooth spray coating on cooking utensils at ambient temperatures, without the need for ethyl alcohol in the composition. The composition may optionally include conventional modifying agents such as suspending agents, antioxidants, preservatives, flavorants, etc.

Abstract: A low pH egg wash substitute is prepared by blending maltodextrin having a DE of from 1 to 20% with a plasticizer, a secondary film former, 70 to 90% water and preferably a sufficient amount of a microbial inhibitor to effectively retard microbe growth. The composition is rendered essentially chloride ion free by circulating the concentrate through an anionic or mixed ion exchange resin bed. The substantially chloride ion free concentrate is then heat pasteurized and preferably purged with an inert gas. The concentrate is then added to a typical metal aerosol container (e.g., tin coated steel or aluminum) which is then charged with an appropriate propellant. The resulting aerosol packaged glaze forming composition has a low pH which retards microbial growth while at the same time is only mildy corrosive to its container.

Abstract: The present invention relates to a foamable seasoning comprising a nonfat aqueous seasoning, 3-10% ethanol and an emulsifier, and a method of making and foaming the seasoning.

Abstract: An aerosol dispensable composition comprising in combination:(i) 0.05 to 5% w/w of a frothing agent;(ii) 0.05 to 75% w/w of a sweetener;(iii) 0.05 to 10% w/w of a thickener;(iv) 0.01 to 1% w/w of a preservative;(v) 0.1 to 10% w/w a phosphate buffer system adapted to maintain the pH of the composition in the range 8.0 to 8.5; and the balance being selected from other excipients, flavors and colorants, propellants and water.

Abstract: Shelf-stable aerosol dispensable yogurt products are disclosed. These products contain a stabilizer system comprising a preponderant amount of microcrystalline cellulose together with carboxymethylcellulose and a hydrophillic gum or colloid such as xanthan gum, and can be used as desserts and as toppings for other dessert items.

Abstract: A dispenser apparatus for dispersing a solid particulate material and a fluid simultaneously under pressure. The dispenser apparatus includes a sealed container having an aperture at a top end. A first conduit extends through the aperture into the interior of the container for flow of particulate material from the interior of the container. A second conduit sealed at one end is housed within the container and contains a pressurized fluid. Both of the first and second conduits are connected in fluid flow communication to first and second valves mounted at the top end of the container. The first and second valves are closed and opened to fluid flow via a cap mounted on the top end of the container. The cap is biased to a normal position closing the valves to fluid flow.

Abstract: A food flavoring composition in aerosol form comprising a major amount of concentrate and a minor amount of a suitable propellant. The concentrate contains from 50 to 75% food grade oil, from 5-50% undissolved solids, an emulsifier with a HLB value of from 7 to 12 and substantially no moisture. The flavored product can be sprayed onto various foods such as popcorn for the needed flavor enhancement.

Abstract: A whipping cream is obtained using a partially enzymolyzed soybean protein, with which an aerosol container is filled up and CO.sub.2 gas as a propellant is charged under pressure into the container. When the partially enzymolyzed soybean protein is used in amounts of 1-6% by weight based on the cream, the whipping cream exhibits good emulsification state and has moderate overrun and a shape-maintaining property when extruded with CO.sub.2 gas.

Abstract: An activated silicon-containing aluminum complex containing minor amounts of halogen, silicon, oxygen and hydrogen, the silicon being present in amounts of at least trace and having a hexagonal structure; the ratio of oxygen to hydrogen in the complex usually being 16:18. A process for making such complex comprises the steps of treating substantially pure aluminum with acid, then with mercury, then with a halogen acid again to form a slurry therein; said slurry is then applied under heat and low humidity to an aluminum material containing trace to about 2% by weight silicon to form a growth of powder thereon; this powder is then treated with a flow of hydrogen to form the complex which is capable of releasing oxygen and hydrogen from an oxygen and hydrogen-containing fluid.

Abstract: A substantially homogeneous aqueous aerosol suspension of cooked, solid, finely divided proteinaceous particles which are produced by comminuting a proteinaceous material, preferably animal kidney; mixing such comminuted material with water and cooking such under non-liquifying and non-hydrolyzing conditions to produce an aqueous mass containing solid particles of cooked proteinaceous material at least part of which is not suspended; homogenizing such aqueous mass into said substantially homogenous aqueous suspension of said finely divided particles, and admixing the colloidal suspension with an aerosal propellant in a container suitable for spraying.

Abstract: A unique shaving cream containing no soap, fat or oil which functions without pre-wetting the skin is formed from an aqueous foam containing 0.5 to 7.5% by weight of a polyglycerol ester and from 2 to 10% by weight of a water insoluble pulverulent bodying agent to provide the desired texture.