A variety of toy polariscopes are simpler in design and less costly than precision instruments used in scientific research and stress analysis of materials and structures. The toy polariscopes are designed for a variety of objects that may exhibit photoelastic properties such as glass, plastic, Plexiglas, gel candle material and other gels, and even edible photoelastic objects. They are specially designed for objects of various sizes with a variety of purposes such as objects to enhance learning in a variety of conditions and experiences. Special objects are designed to go with the toy polariscopes such as edible and inedible photoelastic objects, photoelastic candle material, a variety of photoelastic/photoplastic stands capable of a variety of displays in interaction with other designed photoelastic objects capable of a variety of interaction and displays. Other optical phenomena may also be observed.
Polariscope toy and ornament with accompanying photoelastic and/or photoplastic devices
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CAPSULE FOR PREPARATION OF A FOOD PRODUCT FROM A FOOD PREPARATION MACHINE
The present invention is directed to a capsule (1) for use with a capsule holder (6) of a food preparation machine, wherein:—said machine comprises a needle (9) supported by a plate, for injection of a jet of fluid inside the capsule, said needle being adapted in shape and size to protrude inside the capsule when said capsule holder is inserted into the machine in order for operation, and said capsule comprises a body with side (2), bottom (4) and top walls (3), said capsule further comprising a top circumferential edge (8), the interface between the needle plate, the capsule holder, and the capsule edge being leaktight, said top wall being sealed onto said circumferential edges and comprises built-in showering means (10) comprising at least one opening, so as to accommodate the needle without piercing and transform the jet of fluid from said needle into at least one jet directed towards the inside of the capsule chamber.
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METHOD AND SYSTEM FOR THE PRESERVATION AND REGENERATION OF PRE-BAKED BREAD
The present disclosure relates to a method and system for the preservation and regeneration of pre-baked bread. The method comprises a preservation phase including the steps of enclosing the pre-baked bread in a receptacle capable of withstanding high temperatures, and hermetically enclosing the receptacle in an atmosphere conducive to the preservation of the pre-baked bread. The method may further include the step of heating the receptacle containing the pre-baked bread. The system comprises a packaging for preservation of pre-baked bread, including a receptacle for containing the pre-baked bread, the receptacle being capable of withstanding high temperatures. The packaging also comprises an enclosure for hermetically enclosing the receptacle, the enclosure containing a gas conducive to the preservation of pre-baked bread, such as CO2. The system may also include an oven configured to heat the receptacle and pre-baked bread at a temperature between about 100 degrees and 250 degrees Celsius.
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COFFEE BEAN PACKAGING CARTRIDGE AND COFFEE BEVERAGE SYSTEM INCLUDING THE SAME
A coffee beverage system is described including a first coffee bean packaging cartridge, a second coffee bean cartridge and a coffee brewing apparatus. After a first predetermined number of servings of coffee, transportation component of the first cartridge for transporting coffee beans of the first cartridge to a metering chamber of the system are disabled. The transportation component of the second coffee bean cartridge are not disabled or only disabled after a second predetermined number of servings of coffee which is larger than the first predetermined number of servings of coffee.
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COMBINATION UNIT COMPRISING A BEVERAGE PREPARATION MACHINE HAVING A MILK DISPENSING APPARATUS AND A MILK CHILLING DEVICE HAVING A MONITORING MEANS FOR THE FILLING LEVEL OF THE MILK IN THE MILK CONTAINER, AND METHOD FOR DISPENSING MILK AND/OR MILK FROTH BY MEANS OF A COMBINATION UNIT OF THIS KIND
A combination unit comprising a beverage preparation machine (62) and a separate milk chilling device (10) for storing a volume (16) of milk in a chilled state. The beverage preparation machine (62) comprises a control electronics system (63) and a milk dispensing apparatus (64) for dispensing milk and/or milk froth. The milk chilling device (10) comprises a housing (11), a milk container (14), which is arranged in the housing (11), for accommodating the volume (16) of milk, a chilling unit (18) for chilling the volume (16) of milk, and a milk lance for removing milk from the milk container (14). A monitoring device for monitoring a filling state of the milk container (14) comprises a filling state sensor (34) for detecting a filling level of the milk in the milk container (14) and a filling state measurement electronics system (36), which is connected to the filling state sensor (34), for generating a filling state information signal, wherein dispensing of the milk and/or of the milk froth from the milk dispensing apparatus (64) can be controlled by means of the control electronics system (63) of the beverage preparation
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ULTRASONICALLY-TREATED NUTRITIONAL PRODUCTS HAVING EXTENDED SHELF LIFE
Disclosed are nutritional products and nutritional bars having increased shelf life. The nutritional product or nutritional bar is manufactured utilizing high power ultrasound in combination with an extrusion process or slabbing process. It has been found that by utilizing high power ultrasound during the manufacturing process of nutritional products and nutritional bars, that the resulting product has increased shelf life and improved texture. In some embodiments, the nutritional bars include a solid crisp matrix.
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METHOD FOR PREVENTING CAROTENOID PIGMENT FROM ADHERING TO CONTAINER
This invention relates to a method for preventing adhesion of a carotenoid pigment to manufacturing equipment or containers such as PET bottles during production of liquid foods such as beverages containing a carotenoid pigment. The method comprises adding gum ghatti to a system in which a carotenoid pigment is present.
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METHOD FOR PREPARING PURIFIED BEVERAGE FOR RENAL FAILURE PATIENTS AND PURIFIED BEVERAGE PREPARED THEREBY
A method for preparing a purified beverage for renal failure patients and a purified beverage for renal failure patients prepared by the method comprises: introducing a raw beverage containing a high concentration of phosphorus or potassium into a filter unit such that the raw beverage flows through the inner side of the filter unit in a first direction; and introducing a perfusion into the filter unit such that the perfusion flows through the outside of the filter unit in a second direction, and the raw beverage and the perfusion are circulating in opposite direction, whereby phosphorus or potassium in the raw beverage moves to the perfusion effectively, thereby preparing a purified beverage containing a low concentration of phosphorus or potassium.
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Poultry Cooking Device and Method
A poultry cooking device for removable insertion into an eviscerated abdominal cavity of a whole bird carcass prior to pre-cooking, and sized to fit within the cavity, is disclosed. The device includes an elongated member having first and second ends, the first end terminating in a taper. An at least one flange portion, for supporting the cavity during pre-cooking, is positioned between the first and second ends of the elongated member and extends outwardly therefrom, the presence of each flange portion creating an air channel for supporting uniform cooking of the carcass. A method of pre-cooking and rotisserie re-heating a whole bird carcass using the device of the present invention is also described.
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METHOD FOR PRODUCING A DAIRY PRODUCT AND SYSTEM FOR PACKAGING THE SAME
A method for producing and packaging a dairy product, particularly mozzarella cheese, and a packaging method for facilitating the handling and improve preservability of the latter. Particularly, the present invention relates to a method for preparing and packaging a pasta filata cheese, comprising a step of substantially dry packaging, i.e. without preserving liquid, and heat packaging of the pasta filata cheese.
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METHOD FOR SEPARATING LEAN BEEF AND FAT
A method for the separation of fat from meat. The method includes transferring a mixture through a conduit, wherein the mixture comprises lean particles with frozen water, fat particles, and a fluid, allowing the frozen water in the lean particles to thaw as the mixture travels through the conduit, and increases a density of the lean particles, accumulating the lean particles with non-frozen water at a first elevation in the conduit, and accumulating fat particles at a second elevation in the conduit, wherein the first elevation is lower than the second elevation.
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PROCESS AND AN APPARATUS FOR PREPARING A BEVERAGE UNDER CONTROLLED PRESSURE CONDITIONS
A process of preparing a beverage from a beverage preparation chamber includes feeding water to the preparation chamber until a first pressure is reached, interrupting the flow of water to the preparation chamber, holding the preparation chamber in a closed condition for a first time interval, opening the outlet of the preparation chamber and delivering the thus prepared beverage.
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COFFEE BEVERAGE SYSTEM, COFFEE BREWING APPARATUS, COFFEE BEAN PACKAGING CARTRIDGE AND METHOD FOR PREPARING A COFFEE BEVERAGE
A coffee beverage system is described including a coffee bean packaging cartridge and a coffee brewing apparatus. The packaging cartridge includes a container holding coffee beans and transportation component for transporting the coffee beans towards an exit opening of the cartridge. The coffee apparatus comprises a grinder for grinding the coffee beans from the cartridge and a brewing device for brewing coffee on the basis of ground coffee obtained by means of the grinder. The system is further provided with a metering chamber for receiving coffee beans which are transported with the aid of the transportation component into the metering chamber. In use, the metering chamber will hold a predetermined amount of coffee beans. The metering chamber comprises a bottom portion which forms a part of the grinder, said bottom portion being arranged in the coffee apparatus for rotating around an axis extending in a vertical direction.
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SPRAY DISPENSING DEVICE
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.
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METHODS FOR EXTRUDING A PRODUCT
Methods for extruding a product are provided. In particular, a method for producing a striped confectionery product is provided. The method includes co-extruding at least two base products to form a co-extruded product stream comprising generally parallel layers of said base products extending laterally across a flow path; dividing the layered co-extruded product stream into at least two separate sub-streams, each sub-stream containing layers of said at least two base products; rotating said sub-streams about each other to re-orientate layers in one of said sub-streams relative to said layers in at least one other of said sub-streams; and recombining said re-oriented sub-streams of co-extruded product to form a single recombined product stream comprising an increased number of generally parallel layers of said base products when compared with said initial co-extruded product stream.
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METHOD AND DEVICE FOR HOMOGENISING A FIBROUS, VISCOUS FOOD MASS
A method and system for homogenizing a fibrous, viscous food mass 1, in particular pasta filata, such as mozzarella, for example, wherein a feed quantity of the food mass 1 is initially fed continuously to a homogenizing device comprising a container, wherein in a subsequent step the food mass 1 exiting an outlet gap of the container is fed to a shaping and/or cooling device disposed underneath the container, wherein the shaping and/or cooling device forms a filling gap between two rollers, each of which, in particular, is equipped with a belt, and shapes the food mass 1 into a food strip, wherein the outlet gap of the container is oriented at least substantially parallel to the filling gap, wherein the opening width of the outlet gap 5 and/or the feed quantity are set such that the food mass located in the container can settle for the purpose of homogenization, wherein the fibers of the food mass entering the filling gap are aligned substantially in the processing direction.
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METHOD OF MAKING NUTRITIONAL EMULSIONS CONTAINING PROCESS- ENCAPSULATED OILS
Disclosed is a method of making nutritional emulsions, comprising: (A) heating and blending together an emulsifying agent having a melt point above about 25 C and oil having hydrophobic off-notes (e.g. non-encapsulated polyunsaturated fatty acid) in a weight ratio of at least about 1:15; (B) adding the heated blend to a fat, protein, and carbohydrate mixture comprising a maltodextrin (DE of about 10 or less), in a weight ratio of the maltodextrin to the oil having hydrophobic off-notes of at least about 1:2; and (C) homogenizing, and then cooling the combination below the melt point of the emulsifying agent to form a nutritional emulsion comprising from about 0.01% to about 5% by weight of process-encapsulated polyunsaturated fatty acid. The resulting nutritional emulsions effectively mask off-notes commonly associated with certain oils, e.g., polyunsaturated fatty acids, soy oil, beta-hydroxy-beta-methylbutyrate oils.
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SWEETENER COMPOSITION
A sweetening composition of stevia compound and a compound according to formula (I) wherein the compound according to formula (I) is present in an amount of at least 0.0001%, by weight based on the total weight of the sweetening composition. The compound attenuates the liquorice taste associated with stevia or derivatives thereof.
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INSTANT SHELF-STABLE WHITENED LIQUID BEVERAGE CONCENTRTATE AND METHODS OF MAKING THEREOF
Disclosed is a composition and method of preparing compositions which provide a stabilized, ultra-concentrated liquid whitened beverage which is shelf-stable at room temperature without the need for refrigeration or freezing. This invention further relates to a process for manufacturing sugar-free, protein-free and buffering agent-free concentrated stabilized whitened liquid beverage with enhanced aroma and flavor. The liquid beverage concentrate is also resistant to microbial growth without the need for additional preservatives, thereby enabling storage at ambient temperatures.
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BAKED FOOD PRODUCTS PREPARED WITH CARBONATED LIQUIDS AND METHODS OF MAKING THE SAME
Described herein are baked food products prepared using a carbonated liquid in combination with an dry ingredients mixture that includes flour, a leavening agent, and a solid or semi-solid fat component. The use of carbonated liquid in preparing the baked food products allows them to be free of other ingredients, particularly liquid ingredients, including liquid oils, milk, and eggs, while maintaining a quality similar to baked food products prepared using such ingredients. Baked food products according to this invention are therefore acceptable for consumption by persons for whom consumption of the omitted conventional ingredient(s) would be unsuitable, such as persons having food allergies to the omitted ingredient(s). Also described are kits including the ingredients for preparing baked food products of the invention, and methods of making baked food products according to the invention.
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