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52results about How to "Improved viscosity properties" patented technology

Chocolate products and ingredients and methods for producing novel oil-in-water suspensions having reduced water activity levels

The invention provides novel means and methods for manipulating cocoa and milk ingredients, for example, to produce edible oil-in-water suspensions and drying the suspensions to reduce the moisture or water activity level. In one embodiment, cocoa products are used to produce a gel network formed by cocoa starches and / or proteins. The suspension is formed with milk proteins and cocoa solids and also comprises crystallized cocoa butter as a dispersed component, and water or skim milk as the continuous phase or aqueous phase, and the suspension is optionally dried to reduce the moisture content and / or manipulate the final texture or characteristics. The compositions, products, and ingredients possible according to the invention provide novel methods and components for low or reduced calorie or sugar free chocolate products or ingredients having the same cocoa content as conventional chocolate and / or falling within the standard of identity for chocolate products. In addition, the production and packaging options for chocolate products are expanded by the use of the invention as the viscosity of the chocolate product or ingredient can be varied easily without specific reliance on cocoa butter content.
Owner:HERSHEY COMPANY THE

Apparatus for producing a gas mixture for hypoxia training

PCT No. PCT/RU96/00249 Sec. 371 Date Aug. 31, 1998 Sec. 102(e) Date Aug. 31, 1998 PCT Filed Sep. 2, 1996 PCT Pub. No. WO98/09676 PCT Pub. Date Mar. 12, 1998The present invention relates to equipment for producing a hypoxia gas mixture and for use during hypoxia training at regular intervals. The present invention may be used in the field of practical medicine during a therapy involving gas mixtures with a low oxygen content. This invention essentially relates to an apparatus for producing a gas mixture for hypoxia training at regular intervals, wherein said apparatus comprises the following elements serially connected: a compressor; a gas-distribution member made of hollow polymeric fibers of poly-4-methylpentens-1; a duct with a flow-meter; a moisturising unit; a patient mask with a breathing valve; a system for automatically controlling the operation mode parameters, wherein said system comprises a patient-condition monitoring device with an oxygen indicator and a spirometer; and a drying unit mounted before the gas-distribution member. This drying unit is made in the shape of two truncated cones which are connected together at their larger bases on a single support rod, wherein said rod comprises in its central part a disc having a diameter 4 to 6 times larger than that of said rod. Hollow fibers made of mixtures of poly-4-methylpentens-1 with different melt index are wound on the last cone.
Owner:TKATCHOUK ELENA VALERIEVNA

Stabilized phosphate ester-based functional fluid compositions

A fluid composition suitable for use as an aircraft hydraulic fluid is disclosed. The fluid composition comprises a fire resistant phosphate ester base stock comprising between about 10% and about 100% by weight of a trialkyl phosphate, between about 0% and about 70% by weight of a dialkyl aryl phosphate, and from about 0% to about 25% by weight of an alkyl diaryl phosphate, with the proviso that the sum of the proportionate amount of each base stock component must equal 100%. The alkyl substituents of the trialkyl phosphate, the dialkyl aryl phosphate, and the alkyl diaryl phosphate contain between 3 and 8 carbon atoms, preferably between 4 and 8 carbon atoms, more preferably between 4 and 5 carbon atoms, and are bonded to the phosphate moiety via a primary carbon. It is still further preferred that the alkyl substituents of the trialkyl phosphate, the dialkyl aryl phosphate, and the alkyl diaryl phosphate are isoalkyl groups. The fluid composition further comprises an acid scavenger, an anti-erosion additive, a viscosity index improver, and an antioxidant. A novel additive combination comprises a high molecular weight butyl/hexyl methacrylate viscos ity index improver, a perfluoroalkylsulfonate anti-erosion additive, a 3,4-epoxycyclohexanecarboxylate or a diepoxide acid scavenger, a di(alkylphenyl)amine, and a phenolic antioxidant comprising a mixture of a 2,4,6-trialkylphenol and a hindered polyphenol compound selected from the group consisting of bis(3,5-dialkyl-4-hydroxyaryl)methane, 1,3,5-trialkyl-2,4,6-tris(3,5-di-tert-butyl-4-hydroxyaryl)benzene and mixtures thereof. Preferably, the fluid composition further comprises a benzotriazole derivative as a copper corrosion inhibitor, and a 4,5-dihydroimidazole derivative, as an iron corrosion inhibitor and to enhance the stability of the fluid. <INS-S DATE="20010320" ID="INS-S-00001">The issued reissue patent is the reexamination certificate. <INS-E ID="INS-S-00001">
Owner:SOLUTIA INC

Sterilizing method and device for jam and fruit juice which are heated directly by steam and cooled by flash evaporation

The invention discloses a sterilizing method for jam and fruit juice which are heated directly by steam and cooled by flash evaporation, which comprises the following steps of: 1) mixing jam or fruit juice raw materials and the steam, and heating quickly to the sterilizing temperature to obtain high-temperature materials; 2) keeping the temperature and sterilizing the materials obtained in the step 1); and 3) cooling the materials obtained in the step 2) quickly by a flash evaporation process. The invention also aims to provide a sterilizing device for the jam and the fruit juice, which comprises a steam injection heater, a maintaining tank and flash evaporation equipment which are connected sequentially, wherein the flash evaporation equipment comprises a flash evaporation cooler connected with the maintaining tank and a vacuum pump connected with the flash evaporation cooler. By the sterilizing method and the sterilizing device for the jam and the fruit juice which are heated directly by the steam and cooled by the flash evaporation, the pasteurization of the jam and the fruit juice can be realized, the concentration and viscosity of products can be improved, the color and luster of the products can be protected, so that the high-quality jam and fruit juice products are obtained, and the products can be widely used.
Owner:孔凡东

Chocolate products and ingredients and methods for producing novel oil-in-water suspensions having reduced water activity levels

The invention provides novel means and methods for manipulating cocoa and milk ingredients, for example, to produce edible oil-in-water suspensions and drying the suspensions to reduce the moisture or water activity level. In one embodiment, cocoa products are used to produce a gel network formed by cocoa starches and / or proteins. The suspension is formed with milk proteins and cocoa solids and also comprises crystallized cocoa butter as a dispersed component, and water or skim milk as the continuous phase or aqueous phase, and the suspension is optionally dried to reduce the moisture content and / or manipulate the final texture or characteristics. The compositions, products, and ingredients possible according to the invention provide novel methods and components for low or reduced calorie or sugar free chocolate products or ingredients having the same cocoa content as conventional chocolate and / or falling within the standard of identity for chocolate products. In addition, the production and packaging options for chocolate products are expanded by the use of the invention as the viscosity of the chocolate product or ingredient can be varied easily without specific reliance on cocoa butter content.
Owner:HERSHEY COMPANY THE
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