摘要:
A low-fat whippable topping composition comprising: (a) 7 to 24% by weight of water-soluble carbohydrates, (b) 8 to 16% by weight of fat, (c) 0.3 to 1.5% by weight of emulsifier, (d) 0.2 to 1% by weight of optionally methylated hydroxypropyl cellulose, preferably hydroxypropyl methylcellulose, (e) 0.05 to 0.5% by weight of carboxymethyl cellulose, (f) 0 to 1% by weight of non-protein hydrocolloid stabilizer different from components (a), (d) and (e), (g) 0 to less than 0.2% by weight of protein, and (h) 53 to 84% by weight of water, wherein the weight ratio of optionally methylated hydroxypropyl cellulose (d) to carboxymethyl cellulose (e) is within the range of from 1.7:1 to 3.5:1.
摘要:
A circuit board includes an antenna having an extension extended from one end and secured to the circuit board and having a free end. A supporting member may be secured on the circuit board and disposed below the antenna for supporting the free end of the antenna. The extension of the antenna is preferably higher than the supporting member, for supporting the antenna member in an inclined position relative to the circuit board. The antenna preferably includes two or more legs engaged into and secured to the circuit board for solidly securing to the circuit board.
摘要:
A wireless card device includes a board member, a processor device attached to the board member, a wireless control device attached to the board member, and coupled to the processor device, and an antenna device disposed on the board member and coupled to the wireless control device. The antenna device includes one extension to receive and transmit signals of a frequency, and another extension to receive and transmit signals of a different frequency. The antenna device may include the extensions extended from the sides of a base member, and may include a conductor arranged around the base member and the extensions.
摘要:
An edible composition comprising (a) a cellulose ether selected from (a1) methylcellulose, (a2) hydroxypropyl methylcellulose, and mixtures thereof; (b) a polysaccharide hydrocolloid selected from (b1) alginic acid, alginates and mixtures thereof, and mixtures of (b1) with (b2) a non-ionic and non-acidic polysaccharide hydrocolloid different from cellulose ethers, wherein the total amount of cellulose ether (a) and polysaccharide hydrocolloid (b) ranges from 0.01 to 9% by weight, based on the total weight of the composition, and the weight ratio of cellulose ether (a) to polysaccharide hydrocolloid (b) is within the range of from 1:8 to 8:1, and (c) water. The use of the edible composition to at least partially substitute fat in an edible product such as a dairy product is also described.