摘要:
High density polyethylene (hdpe) containing from 500 to 20,000 ppm of talc is used to prepare barrier film which is resistant to water vapor transmission. The addition of talc reduces the formation of “dust” (i.e. abraded polyethylene particles) during the manufacture of packages from the barrier film. Preferred talc has a particle size of less than 10 microns.
摘要:
A blend of ethylene homopolymers contains at least one blend component having a very low molecular weight and a narrow molecular weight distribution. The blend has surprisingly high density and low hexane extractables. The blend is suitable for the manufacture of a wide variety of plastic goods including extruded goods and molded goods. Plastic film prepared from the blends of this invention have a low Water Vapor Transmission Rate (“WVTR”).
摘要:
The invention relates to palatable compositions comprising a plant seed oil selected from a Ribes fruit, evening primrose or borage plant, a hydrocolloid base, a sweetening agent and an aqueous phase wherein the hydrocolloid base consists of starch and at least one thickening agent or alternatively two or more thickening agents absent any starch. Compositions of the invention have improved sensory characteristics such as improved mouthfeel, taste and odour.
摘要:
The apparatus (100) includes a die head (118) for extruding a main comestible material to form an extrudate body. A plurality of nozzles (160, FIG. 7) is located within the die head for introducing a comestible fluid into the extrudate body to form a plurality of filled capillaries. A control system (182) is capable of selectively connecting at least one of the nozzles to any one of at least two different fluid filling sources (150A, 15 OB). The control system may be capable of connecting each of the nozzles independently to different fluid sources or the nozzles may be arranged into two or more groups of flu idly interconnected nozzles that can each be independently switched between different fluid sources. The apparatus can be used to form products in which the fillings in the capillaries are varied or in which an image is formed in cross section. The apparatus can also be used to switch production between products having different fillings without stopping extrusion.
摘要:
A method for masking the unpleasant taste of a bitter tasting substance includes administration of the bitter tasting substance with a vitamin E compound in the presence of at least one fat. The bitter taste of a bitter tasting substance is reduced in confectionery compositions when combined with at least one fat and a taste masking effective amount of one or more forms of a vitamin E compound.
摘要:
The apparatus (100) includes a die head (118) for extruding a main comestible material to form an extrudate body. A plurality of nozzles (160, FIG. 7) is located within the die head for introducing a comestible fluid into the extrudate body to form a plurality of filled capillaries. A control system (182) is capable of selectively connecting at least one of the nozzles to any one of at least two different fluid filling sources (150A, 15 OB). The control system may be capable of connecting each of the nozzles independently to different fluid sources or the nozzles may be arranged into two or more groups of flu idly interconnected nozzles that can each be independently switched between different fluid sources. The apparatus can be used to form products in which the fillings in the capillaries are varied or in which an image is formed in cross section. The apparatus can also be used to switch production between products having different fillings without stopping extrusion.
摘要:
The present invention relates to a confectionery composition comprising an at least partially convoluted or rolled sheet of a confectionery material having at least one capillary disposed therein, wherein the composition has a longitudinal axis which extends along the convolutions or axis of rolling and the at least one capillary runs parallel, perpendicular or at an inclined angle relative to the longitudinal axis of the product. The present invention also relates to a method of production of the same.
摘要:
The invention relates to a confectionery product comprising an extruded body portion, the body portion having a plurality of capillaries disposed therein, one or more of the capillaries being at least partially filled with a fill material which is a different material from that of the extruded body portion, the fill material and optionally the body portion comprising various active and/or reactive components. Some embodiments are designed to provide sequential release profiles. The invention also relates to a process for the manufacture of the same.
摘要:
The present invention relates to a solid, ingestible composition comprising: a) an alginate; b) a bicarbonate; and c) a carbonate wherein the composition is in the form of a chewable core, a process for preparing said composition, and its use in the treatment of reflux oesophagitis, gastritis, dyspepsia or peptic ulceration or for use as a sustained releasing or targeted delivery composition.
摘要:
The present invention relates to a solid, ingestible composition comprising a) an alginate; b) a bicarbonate; and c) a carbonate wherein the composition is in the form of a chewable core, a process for preparing said composition, and its use in the treatment of reflux oesophagitis, gastritis, dyspepsia or peptic ulceration or for use as a sustained releasing or targeted delivery composition.