NATURAL OIL-BASED PETROLATUM AND METHOD OF MAKING SAME

    公开(公告)号:WO2023091937A1

    公开(公告)日:2023-05-25

    申请号:PCT/US2022/079949

    申请日:2022-11-16

    Abstract: The disclosure relates to a composition comprising a triglyceride component wherein: the triglyceride component comprises a mixture of triglycerides and wherein the mixture of triglycerides comprises individual triglycerides comprising one or more ester containing fatty acids and wherein the esters of the ester containing fatty acids are C8-C22 branched or straight chain fatty acid esters and wherein the composition has a drop melting point of between 30° and 70°C and/or a combined monoglyceride and diglyceride content of between 0.5 and 10 percent.

    CARRAGEENAN AND STARCH TEXTURIZER BASED NATURAL DEODORANT

    公开(公告)号:WO2023086710A1

    公开(公告)日:2023-05-19

    申请号:PCT/US2022/077526

    申请日:2022-10-04

    Inventor: FULZELE, Smita

    Abstract: The present technology provides a natural-based deodorant composition that includes about 5.0 weight percent (wt%) to about 15.0 wt% of a texturizer based on total weight of the deodorant composition, about 0.5 wt% to about 2.5 wt% of a gelling agent comprising kappa carrageenan; and about 5.0 wt% to about 35.0 wt% of an emollient composition; and water; wherein the texturizer includes a n-octenyl succinate anhydride (nOSA) modified starch and a hydroxypropylated starch, wherein a weight ratio of the nOSA modified starch to hydroxypropylated starch is about 3:1 to about 20:1.

    SAUCE GLAZING APPARATUS AND APPLICATION METHOD

    公开(公告)号:WO2023004372A1

    公开(公告)日:2023-01-26

    申请号:PCT/US2022/073976

    申请日:2022-07-20

    Abstract: A method of coating a sauce onto skewered food product, which includes the steps of positioning a skewered food product on a top surface of a lower conveyor, conveying the skewered food product toward a glazing location of an automated glazing machine, wherein the glazing location comprises an upper conveyor comprising a bottom surface and a lower conveyor comprising a top surface, and wherein the upper and lower conveyors are spaced at a distance from each other so that the skewered food products simultaneously contact the bottom surface of the upper conveyor and the top surface of the lower conveyor at the glazing location, and transferring sauce to an outer surface of the skewered food product as it is conveyed through the glazing location.

    SENSOR SYSTEM, METHOD AND USE FOR DETERMINING A THICKNESS OF A MATERIAL BODY

    公开(公告)号:WO2022245927A1

    公开(公告)日:2022-11-24

    申请号:PCT/US2022/029810

    申请日:2022-05-18

    Abstract: Sensor system for determining a thickness of a material body, e.g. a container such as a bottle, comprising an IR absorption sensor operable on a first zone of the body, to determine, at a first accuracy, first data relating to a first parameter pertaining to thickness of the first zone; and comprising an interferometry sensor operable on a second zone of the body, to determine, at a second accuracy, second data relating to a second parameter pertaining to thickness of the second zone, the second accuracy being higher than the first accuracy; and wherein the sensor system is configured for providing the first data and the second data to a processor, the processor being configured for taking into account the first data as well as the second data to determine the thickness of the body over the first zone at an accuracy higher than the first accuracy.

    METHOD AND SYSTEM FOR CONTAMINATION INTERVENTION

    公开(公告)号:WO2022241115A1

    公开(公告)日:2022-11-17

    申请号:PCT/US2022/028990

    申请日:2022-05-12

    Inventor: BROWN, Tyson

    Abstract: Intervention of contamination of an exposed carcass meat surface during processing of an animal carcass comprises providing a flexible sheet having first and second major surfaces comprising an antimicrobial agent on the first major surface of the flexible sheet, wherein the flexible sheet is food-contact safe; detaching a portion of hide from the carcass, thereby providing an exposed carcass meat surface; and placing the flexible sheet on the exposed carcass meat surface so that the antimicrobial agent contacts the exposed carcass meat surface. The flexible sheet is also described.

    USER INTERFACE FUNCTIONALITY AND ENHANCEMENTS FOR COMMODITY PRICING ARRANGEMENTS

    公开(公告)号:WO2022240940A1

    公开(公告)日:2022-11-17

    申请号:PCT/US2022/028700

    申请日:2022-05-11

    Abstract: Disclosed are various data processing systems, user interfaces, application programming interfaces, and related operations for commodity financial data processing scenarios. In some implementations, a system may provide a graphical user interface (GUI) to customize a financial strategy associated with a commodity delivery contract. The GUI may include an interactive graph representation having a vertical axis and a horizontal axis, with the vertical axis corresponding to price values and the horizontal axis corresponding to time values of the financial strategy. The interactive graph representation may provide a vertical user interface control which is capable of horizontal movement to select a time value, and a horizontal user interface control which is capable of vertical movement to select a price value of the financial strategy. An accompanying information display of the GUI may display the time value and the price value and related information obtained for the strategy.

    A PUMPABLE FAT SYSTEM AND PROCESS FOR TRANSPORTING THEREOF

    公开(公告)号:WO2022225763A1

    公开(公告)日:2022-10-27

    申请号:PCT/US2022/024579

    申请日:2022-04-13

    Inventor: JIRJIS, Bassam

    Abstract: The present technology provides a pumpable fat system that includes about 1.0 weight percent ("wt%") to 100 wt% of a first fat component that includes a percent solids content of at least 1.0 wt%, based on total weight of the pumpable fat system; and optionally, a second fat component; wherein the pumpable fat system has the following properties at a temperature of about 60°F to about 85°F: a percent solids content of about 1% to about 20% based on total weight of the pumpable fat system; a viscosity of up to about 2,000,000 cP; and a texture of 500 G force/cm or less. The present technology also includes compositions and food items containing the pumpable fat system and methods of supplying the pumpable fat system.

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