Abstract: A method for continuously forming wide, thin chewing gum slabs suitable for forming sheets and bands ready for packaging in an automatic wrapping machine is disclosed. The method involves compounding a chewing gum paste; extruding the formed gum paste as a wide thin slab through a die mounted on the discharge end of the extruder; cooling the extruded gum paste slab; and passing the gum paste slab through no more than two sets of calender rolls.

Abstract: Disclosure is made of a process for the production of soya protein flakes having similar structure and taste to fish flakes of tuna and the like, comprising soya protein-water mixture to an extrusion process under heat and pressure by using an extruder having at least first and second dies each having at least one opening, the distance between the dies being 2-6 mm, the gap between rims of nearest openings of the dies being greater than or equal to the cross-sectional diameter of the opening of the first die.

Abstract: A method of manufacturing fancy food, comprising adding starch, seasonings and the like to mashed fish meat and kneading them to form a sheet-like kneaded material, heating said material and thereafter drying it to prepare a sheet of fish meat, sandwiching cheese between two sheets of said fish meat to form a food element, vertically pressing said food element by heated roaster plates to melt upper and lower surfaces of cheese to adhere said upper and lower sheets of fish meat to cheese, cooling said adhered food element and setting a water content thereof to approximately 33 to 38%, thereafter cutting the food element to form products, and sealing said products together with a disoxidant into a package bag.

Abstract: A method and apparatus continuously making a marbled semi-moist or dry pet food, said method comprising the steps of:(a) merging a red pet food stream with a white pet food stream by advancing the red pet food stream under a first pressure into a conduit having a substantially circular cross-section and advancing the white pet food stream into a plurality of medial locations within said conduit,(b) partially mixing the merged pet food stream by advancing the merged pet food stream through the conduit and through at least one stationary mixing element therein,(c) expressing the partially mixed pet food stream through a shaping die at a second pressure above about 40 psig, and(d) cutting the expressed pet food stream into pet food pieces.

Abstract: The invention relates to a method for producing dried dough, which comprises the sequential steps of preparing a sheet of fresh dough, pre-cooking said dough sheet for instantaneization, shaping said dough sheet to reduce the contact areas between overlaid sheets to discrete spots while completing an initial drying step, cutting said shaped and partly dried dough sheet to size, and carrying out a final drying step on said dough sheet as cut to size.

Abstract: A pourable solid shortening composition comprising segments of solid fats wherein the solids content index is a minimum of 15% at 110.degree. F. and a maximum of 78% at 92.degree. F. as denoted by area CGH on FIG. 1 is disclosed. The shortening is processed into a form sufficiently thermodynamically stable to resist agglomeration under high temperature of shipping and storage, yet is suitable for use in cooking. A method for the preparation of such shortenings requires the specific selection of starting materials, processing conditions, and particle size and shape.

Abstract: A method of making an extruded food product from plastic food material by forcing the food material into the depression of a roll that is positioned within an extruder head of an extrusion device and is juxtaposed in closely spaced-apart relationship to an elongated aperture in an extrusion die with the axis of the roll substantially parallel to the long axis of the aperture, the roll having at least one depression in the surface thereof, at least one edge of which is a generally axially oriented leading edge and forms an abrupt ridge with respect to the surface of the roll, the depth of the depression with respect to the circumference of the roll being greater at each point along the leading edge than at the circumferentially corresponding point on the opposite trailing edge of the depression; and rotating the roll in a predetermined direction such that as the depression moves past the aperture, the leading edge passes the aperture before the trailing edge, thereby extruding the food material through the ape

Abstract: A process is provided for manufacturing dried meat emulsions employing limited added water and salt together with an aproximately neutral pH. The process results in accelerated drying, greater fat retention, improved rehydration, and better texture of the rehydrated meat emulsion.

Abstract: A process for the continuous production of an elongate rod-shaped comminuted meat product which comprises feeding a flowable protein-containing food mixture into a hollow mould which travels through a microwave oven and which is formed by the co-operation of the adjacent runs of a pair of endless flexible belts which have a sealing system and afterwards releasing the meat product from the hollow mould characterized in that the sealing system comprises, on each side of the hollow mould, at least one longitudinal projection on one belt engaging with at least one corresponding recess on the other belt.

Abstract: Bacon-like products are formed from separate "fat" and "lean" components in a continuous process in which the bacon-like product is frozen or refrigerated. The bacon-like product is formed directly upon a freezer drum by means closely regulating the percentages of the various components, the bacon-like product then being compressed upon the drum and chilled or frozen as a sheet during rotation of the drum. The frozen or chilled bacon-like sheet is then removed and passed to further processing preferably including means for cutting the sheet into strips and means for packaging the strips.

Abstract: A textured protein product having a protein content of up to 80% is produced by mixing soy meal (grits, flakes or flour) with water containing a protein insolubilizing agent to prepare a homogeneous mass; forming from said mass discrete pieces of a desired configuration under temperature and pressure conditions which retain the proteins in the undenatured state and retain the protein and carbohydrate molecules thereof substantially in the original matrix relationship of the starting material; and cooking the pieces in water in order (1) to denature the proteins in situ whereby contiguous protein molecules interlock to form a three dimensional network structure throughout each of the pieces, and (2) to leach out soluble carbohydrates from within the protein structure.

Abstract: Oriental-style breading crumbs, useful for application to a variety of fried food products, are formed by a novel procedure in which a leavened dough is first formed by a continuous mixing process, the dough is stretched to elongate the pores in the dough, the stretched dough is baked while maintained in an elongated condition, and the baked dough is comminuted to form the crumbs. The Oriental-style breading crumbs which are formed by this procedure may have less fragility and a more uniform size and splinter shape and impart greater crispiness to food products than crumbs produced by prior art procedures.

Abstract: A method and apparatus for the production of molded meat or meat-like products, for example sausages. The surface of the product is treated with a fluid, which could be for coloring or flavoring purposes, but is advantageously e.g. an edible acid adapted to react with protein in the product to form a cohesive surface and enable the use of a separate skin to be avoided. The mold includes a permeable wall, for example of sintered stainless steel, through which the fluid can be introduced. In a preferred embodiment the wall is defined by a hollow cylinder disposed in a non permeable housing containing the fluid. An end cap closes one end of the cylinder and a plunger compresses the material to form the product. At the same time additional fluid is injected through a nozzle into the housing, to cause a corresponding quantity of fluid to pass through the cylinder wall and treat the surface of the product.

Abstract: A coextruded chewing gum is provided which includes an extruded center portion surrounded by and bonded to an extruded outer shell portion. The center portion of the coextruded chewing gum may contain increased amounts of flavor, substantially greater than that ordinarily employed in chewing gums of conventional structure, and may have a different density than the outer shell portion to provide a textural difference upon chewing.

Abstract: There is disclosed a method of texturizing at ambient temperature a mass consisting essentially of fungal mycelia and moisture comprising a combination of steps involving only rolling the mass and juxtaposing sections of said mass. There is also disclosed the meat-like or fish-like product made from the method.

Abstract: A method for producing fatty confectioneries having three-dimensional decoration deposited thereon comprising the steps of providing a mold having three-dimensional recesses in design, pattern and/or letter configuration, placing a plate mold having through holes corresponding to said recesses in configuration and position on said mold, spraying decorative fatty confectionery material in the form of fine particles into said recesses through said through holes, removing said plate mold from the mold, pouring base fatty confectionery material into said mold over said decorative fatty confectionery material, cooling said mold to cool and solidify said base and decorative fatty confectionery material and removing the resulting confectionery from said mold.

Abstract: A method and apparatus for forming shaped potato products are disclosed, pursuant to which a die roll is disposed adjacent an opposed, coacting, counter-rotating feed roll. The feed roll includes a plurality of circumferentially spaced longitudinally extending grooves and the die roll defines a plurality of circumferentially extending longitudinally spaced, continuous grooves. The grooves on the die roll have opposed sidewalls which include alternating laterally zig-zag excursion so that strips of dough shaped therein have a crinkle configuration. A woven cotton belt is supported below the die roll and an adjustably positioned resilient pressure roll biases the belt into contact with a portion of the periphery of the die roll. A potato dough is forced into the grooves by the feed roll and compressed by the belt and pressure roll. When it separates from the die roll, the belt creates a suction which extracts a continuous strip of shaped food product from the die roll.

Abstract: A method of manufacture of milk chocolate-coated toffee candy pieces comprising heating a mass of toffee to a softened temperature sufficient to permit portions of it to be pulled from the mass. Pulling strand portions from the mass in the form of fine strands while spooling the strands about a core forming area and causing the spooling to occur along the length and about the periphery of the core forming area to form a continuous length of the core at a core forming area. Contemporaneously axially moving the length of core along its axis off of an end of the core forming area. Then transversely severing an outer end of the axially moving length of core with consecutive cuts to form successive toffee pieces or toffee cores. Immersing the toffee cores in a bath of milk chocolate, and cooling the chocolate-covered cores to place them in condition for packaging.

Abstract: Wafers are produced by guiding a sheet of bread having friable outer crusts and a relatively soft center through wafer forming apparatus. The apparatus includes a pair of rolls, one of said rolls, i.e., a cutting roll having one or more wafer forming recesses or cavities therein and the other roll being a pressure roll which operates in rolling engagement with the cutting roll. As the sheet of bread is introduced into the nip formed between the two rolls the pressure roll acts to press the bread into the cavity or cavities on the cutting roll and into engagement with the edges of the cavity or cavities to cut wafers from the sheet of bread. Each cavity is configured to have a bottom surface which rises as a gradually tapering wall to a cutting edge which is coterminous with the surface of the cutting roll. Continuous production of wafers is possible with the edges of the wafers being sharply defined, free of undesirable crumbling and devoid of fracture lines.

Abstract: An improved method for freezing viscous paste materials such as ground meat by applying it in a selected thickness to the refrigerated surface of a rotating drum, the material being removed from the drum as a flat continuous sheet and cut into patties. Various improvements include the conditioning of both surfaces of the patties, scoring at least one surface of the patty in order to improve quality during and after subsequent cooking and reheating a thin surface portion of the frozen sheet or patties in order to maintain natural color.

Abstract: A method and apparatus is provided for preparing pasta filata cheese for brining and cutting. The warm mixed cheese is extruded in a continuous ribbon which is discharged into a channel filled with cold brine. The brine and ribbon flow together through the channel, and the ribbon is mechanically removed therefrom on a continuous basis. After removal from the brine channel, the ribbon can be cut into long lengths for brining, and thereafter into the final size for packaging.

Abstract: In a process for refrigerating protein materials, the material is prepared as a viscous paste at a relatively hot temperature and applied to a refrigerated heat transfer surface on a rotating drum, the temperatures of the protein material and the drum surface having a predetermined differential to cause congealed or frozen liquid at the interface between the protein material and drum surface to initially melt and immediately thereafter congeal or freeze in order to cause adhesion of the protein material to the surface. The protein material is compressed against the drum surface to improve heat transfer characteristics and subsequently removed in a suitably refrigerated or frozen condition. Initial heating may be extended to render excessive fat or to reduce bacterial content. Opposite surfaces of the sheet of material may also be contacted by first and second refrigerated heat transfer surfaces either simultaneously or in successive order.

Abstract: A bland curd-like product is derived from glandless cottonseed by an aqueous extraction process. After a heat treatment of a cottonseed "milk", coagulation is allowed to occur and the whey is separated. The coagulum is then spray-dried to provide a product with longer shelf-life.

Abstract: Fibrous boiled fish paste is produced by adding water to minced meat, mixing both with agitation, molding the mixture into a certain shape, subjecting it to setting, dividing it finely into the form of fibers or flat pieces extending in parallel and then heating the resulting finely divided product without separating each fiber or flat piece individually. The resulting boiled fish paste comprises an inner part coated with an outer surface forming a pellicle united to the inner part. The inner part is divided finely into the form of fibers or flat pieces in parallel to such a degree that each fiber or flat piece separates individually with ease in the mouth upon eating. This boiled fish paste is united in a body in appearance, but it loosens immediately in fiber-like manner in the mouth upon eating and it has an improved mouth feel.

Abstract: A method of shaping potato dough into elongated strips comprises feeding a mass of dough from a hopper between a feed roller and a parallel die roller of a continuous rotary shaper. The feed roller forces the dough into annular channels in the die roller to form a plurality of dough strips. The dough strips are continuously released from the die roller onto a conveyor belt driven by an adjustable pressure roller in direct rolling pressure commnication with the die roller.

Abstract: Red or dark meat portions of whole fish are restructured and preferably combined with light meat fillets or loins to produce a palatable, nutritious fish product. The process comprises comminuting the red meat, trim, carcass and skin of the fish to form a minced meat mass that is colored with a heat stable dye to resemble the natural color of tuna and subjected to plastic flow at temperatures of about 70.degree. C. to about 90.degree. C. and hen decolored and dewatered to form a restructured product which after retort cooking, has the chewy texture, aroma, color and flavor of the more desirable loin or fillet portions of the fish. The restructured product may be combined with cooked loins or fillets to produce a product which closely resembles 100% loins or fillets.

Abstract: A method and a device to form a layer of certain thickness of an emulsion-like substance, for example, butter or margarine from a feedstock of any shape, wherein an amount of substance is repeatedly scraped from the feedstock and subsequently a portion of the desired thickness is separated from the scraped-off amount, the resultant portions being then joined one behind the other to form the desired layer, whereby owing to the scraping treatment of the emulsion-like substance the structure thereof is broken up and further treatment of the substance is facilitated even at lower temperatures without a change of the desired properties of the substance.

Abstract: In a process for refrigerating protein materials, the material is prepared as a viscous paste at a relatively hot temperature and applied to a refrigerated heat transfer surface on a rotating drum, the temperatures of the protein material and the drum surface having a predetermined differential to cause congealed or frozen liquid at the interface between the protein material and drum surface to initially melt and immediately thereafter congeal or freeze in order to cause adhesion of the protein material to the surface. The protein material is compressed against the drum surface to improve heat transfer characteristics and subsequently removed in a suitably refrigerated or frozen condition. Initial heating may be extended to render excessive fat or to reduce bacterial content. Opposite surfaces of the sheet of material may also be contacted by first and second refrigerated heat transfer surfaces either simultaneously or in successive order.

Abstract: In a process and apparatus for manufacturing an elongated cheese product, the extrusion of a heated mass of cheese is followed by a subsequent pulling or tensing of the extruded strand which develops a fibrous texture in the product and reduces the size of the strand. The pulling is carried out on a continuous basis by a tension applying device, downstream of the extruder, which may comprise a pair of drums around which the cheese strand is wrapped. The strand then passes down a cooling vat under tension from a second tension applying device which retains the properties of the strand as it cools. The second tension applying means may include pairs of driven rollers through which the cheese strand passes. After the pulling and cooling, the strand is cut in lengths suitable for packaging.

Abstract: A process for making a bread-like product comprising the steps of frying in hot oil at a temperature of 360.degree.-370.degree. F. pieces of dough which have been formed into a desired shape and thickness for a predetermined period of time to only partially cook the same. The frying step is followed by a subsequent step of baking the fried bread pieces at a temperature of, for example, 375.degree. F., for 15-25 minutes to complete the cooking thereof. Also, the product, i.e., the bread-like pieces, obtained by carrying out the above-described process, may be consumed as regular bread, bread sticks, or used to produce products such as pizzas, garlic bread, pastry hors d'oeuvres or sandwiches (frozen or otherwise). The bread product resulting from the combined steps of frying and baking is undistorted.

Abstract: A homogeneous, free-flowing urea containing composition which has particular utility as an animal feed supplement or a fertilizer material and an improved process for preparing same are disclosed. In the process urea and particular forms of calcium sulphate are intimately mixed, optionally with calcium phosphate and one or more desired additives, and pelletized or granulated as by compression compaction. In one embodiment, micronutrients are blended into the urea-calcium sulphate mixture before compaction and the granules so produced may be subsequently utilized as a fertilizer supplement or in combination with primary nutrients as a complete fertilizer. In a second embodiment, the urea-calcium sulphate constitute an animal feed supplement to be blended with other, non-hygroscopic, nutrients such as calcium phosphate and the like in forming a silage or complete animal feed.

Abstract: A crepe cooking machine including a cylindrical metallic drum with a row of metallic cooking pads around its circumference. Infra-red burners inside the drum are supported on the shaft of the drum by mounting them on a rotary bearing. A tray for batter is supported adjacent the lower quadrant of the drum on the ascending side thereof and a transfer roll rotating therein applies batter to the cooking pads. The tray is supported on a spring-mounted movable platform and a cam follower on the platform rolls along the surface of the drum to maintain the transfer roll a fixed distance from the surface of the pads for uniform crepe thickness. A conveyor driven from the drum and positioned on the descending side thereof receives the cooked crepes.

Abstract: A method for the shaping and cutting of bread dough which forms the dough into a strip, stretches the dough by applying pulling forces to said strip, cuts the dough and overlaps the dough.

Abstract: A method and device for assuring uniform lengths of cleanly end broken pasta from elongated relatively wide ribbons is disclosed which elevates folded over pasta paste ribbons between two opposed knife edge members which are moveable towards and away from one another. Movement of the knife edge members is timed relative to the elevational movement of the ribbon. The knife edges are serrated and, when moved towards one another, entrap the ribbon therebetween scoring the ribbon at uniform distances along the length of the ribbon. After drying the ribbons are broken to uniform lengths along the score lines.

Abstract: A fibrous milk protein product having a high tensile elongation (115 to 380%) and an excellent stability to hot water cooking (tolerant to treatment in hot water of 135.degree. C. for 4 minutes) which is produced by forming the starting milk protein into a fibrous composition and then treating the fibrous composition in an aqueous solution containing at least one of sodium, potassium and calcium salts and also an aldehyde type crosslinking agent having a ratio of molecular weight (M) to number of aldehyde groups (n) of 120 to 360 (e.g. lactose) at a pH of 2.5 to 6.5 and at 100.degree. to 140.degree. C. for 20 minutes to 3 hours.

Abstract: Pectin containing gelled products are provided such that their gelling is delayed for an enhanced length of time, adequate to permit the deposition or filling of the formulation into molds or containers before gelling proceeds. The products and method by which they are prepared more efficiently use pectin in a delayed gelation process by allowing setting at the optimum gelling pH in order to prepare final products of a desired gel strength with minimal quantities of pectin. A delayed-action or time-release acidulant is used in the method and is incorporated into the formulations and products of this invention, such acidulants including anhydrides, esters, lactones, and combinations thereof.

Abstract: A method and apparatus for making jerky from food products including meat such as beef wherein the materials for making the jerky are ground to a desired consistency and blended with selected curing agents or seasoning, the cured or seasoned material then being extruded onto a freezer drum and compressed upon the drum to chill or freeze the material and to form a desired thickness for the jerky upon the drum, the frozen jerky then being removed from the freezer drum, cut to desired lengths and deposited upon a conveyor for passage through a drying chamber to first thaw and then dry the jerky strips in a continuous process. The jerky may also be smoked within the drying chamber if desired and transported to a packaging station from the drying chamber.

Abstract: The method for preparing food products from a hydrous paste comprises the preparation of a suspension on basis of milk proteins followed by texturization: A homogenous mixture prepared from an aqueous casein suspension is formed, with or without serum proteins, with or without at least another ingredient selected from the group conprising glucides, lipids and proteins other than milk proteins. The content of milk proteins of the paste is about 10% to about 45%, the water content about 35% to about 85% and the dry material content at least equal to about 15%. In at least one state of the process including preparation of the suspension, texturization and post-texturization, a thermal treatment is applied at a temperature between about 50.degree. C. and about 150.degree. C. for a time up to about 3 hours, optionally in the presence of added divalent ions.

Abstract: A method of manufacturing a simulated corned beef product which utilizes fibrillated protein fibers obtained by heating a slurry of proteinaceous material under a high pressure to produce elongated tender protein filaments or fibers and extruding the slurry through an orifice to remove the tender protein filaments or fibers from the protein slurry. The fibrillated protein fibers are mixed with an emulsion containing a seasoning agent, a flavoring agent, a spice and a coloring agent. The emulsion is prepared from fat and oil and a proteinaceous material. To the mixture of the fibrillated protein fibers and the emulsion, loosened texture fibers of a livestock meat may be added.

Abstract: The method of production of thermostable textured milk proteins of whole milk, partially skimmed milk, or skimmed milk subject to low temperature pasteurization, or to high temperature pasteurization of short duration, with the addition of calcium salts, or calcium and calcium-phosphate salts, is characterized in that 5-25% by volume of the milk to be processed is cooled and emulsified with animal or vegetable fats, or a mixture thereof, with the addition of emulsifiers permitted for food, the obtained mixture is homogenized and added to the remaining portion amounting to 75-95% by volume of the milk to be processed, cooled down, whereafter the whole is buffered, thus causing a partial decalcification of the particles of calcium phosphocaseinate, so as to maintain a level of calcium bound with the milk protein of 0.35-0.

Abstract: Apparatus for shaping strands of material used in confectionery production with a pair of rollers forming the bottom of a hopper for delivering material. The rollers are formed of smooth surfaces between which a gap has been left. In the gap a strand formation device adapting to the surface of the two rollers, has been inserted. The device is formed from a comb-like insert which, with its lateral boundary surfaces, conforms to the cylindrical surfaces of the two rollers. In the surface facing the intake roller there are grooves or passages 10 which run in the peripheral direction of the rollers and shape the composition into strands.

Abstract: A meat-like product is prepared preferably having alternating zones simulating lean strata and fat strata. Internal stresses are established in the analog product thereby providing wrinkling of the product upon final cooking such as by pan frying.

Abstract: A ground meat product extruded upon the outer surface of a continuously rotating refrigerated drum and compressed to a desired thickness by compression rolls spaced from the drum surface is stripped from the surface as a frozen meat sheet which passes over an expandable resilient apron to the patty former which includes a plurality of reciprocating cutters arranged in one or more banks across the path of the moving sheet of frozen meat. Frozen patties thus formed by the reciprocating cutters slide onto a conveyor belt and are carried to the next station, e.g., packaging, while the waste sections between the cut patties drop to another conveyor belt that returns them to be re-ground for reprocessing in the system.

Abstract: In an improved process for preparing water-dispersible chocolate liquor, melted chocolate liquor is mixed with starch and water in selected proportions, and the resulting mixture is then passed through an extruder at an elevated pressure and temperature for a period of time sufficient to partially hydrate the starch and finally extruded through an orifice. The product is preferably obtained in powder form and may be used in many applications such as dry food mixes.

Abstract: A crab meat substitute is prepared by molding mashed and seasoned meat in the presence of heat utilizing the thermally solidifying properties of the meat proteins which have a jelly strength of 300 to 1,500 g. The molded crab meat substitute is shredded into pieces ranging from 0.25 to 3.0 mm in width and up to 2.25 mm.sup.2 in cross sectional area to obtain a food similar to crab meat in taste and in texture. When suitably colored red or incorporating a small amount of crab meat or eggs, the meat substitute can be made to more closely resemble crab meat in appearance and taste.

Abstract: A process for producing proteinic filaments of high nutritive value, which comprises preparing an alkaline solution containing a mixture of proteins consisting essentially of (1) proteins of vegetable origin and (2) proteins of whey and containing up to 50% by weight of proteins of whey, and passing the solution through spinnerets into an acid coagulation bath to form proteinic filaments therein.

Abstract: Stretched fibers or fibrils from single-cell dopes are prepared by extruding the dope into a moving coagulating bath wherein the fluid motion of the bath causes the extrudate to gradually stretch. The resultant stretched fibers are useful as textured food products.

Abstract: The present invention provides a process and apparatus for texturizing protein products wherein a protein dough containing a heat coagulable protein is passed through a screw conveyor that has an internal conveying section which changes in configuration such that the dough is stretched during passage through the conveyor, while at the same time is heated to a temperature above the heat coagulation temperature of the protein to ultimately provide a meat-like fiber structure wherein the fibers are aligned.

Abstract: Novel food products are prepared from legume seeds by (a) treating the seeds to render them quick-cooking, (b) cooking the seeds and mashing them, (c) combining the cooked and mashed seeds with methionine-containing ingredients such as cereal grain flours, oil seeds, oil seed flours, and the like, (d) adding water to the mixture to form a dough, (e) extruding the dough into sheets, (f) cutting the sheets into pieces, and (g) frying the pieces in edible oil.

Abstract: A dough processor is disclosed in which a pair of parallel rollers are geared for coacting space relationship to pass a predetermined amount of dough therebetween. Means are provided to adjust the spaced relationship between the rollers, and in fixed dimensional relationship each to the other so that firm spacing takes place as the dough is repeatedly processed between the rollers. A preferred ratchet type mechanism for adjusting the space between the rollers is provided. Gear reduction for the handle permits use by the average homemaker, and optionally the same may be power driven.The method contemplates the steps of sequentially and repeatedly passing the preformed amount of dough through the rollers, and adjusting the space closer and closer until the desired thickness is achieved.