16928 results about "Shelf life" patented technology

Generally speaking, the present invention is a water-soluble copolymer film comprising a hydrolyzed copolymer of vinyl acetate and a second monomer, the resultant polyvinyl alcohol copolymer having a degree of hydrolysis, expressed as a percentage of vinyl acetate units converted to vinyl alcohol units, of from about 90% to 100%. The second monomer is preferably selected from the group of monomers having carboxylate functionality or sulfonate functionality. The resulting water-soluble copolymer film is disclosed for use in making pouches to contain a unit dose of liquid detergent, such as a liquid laundry detergent. However, it is an aspect of the copolymer film that film solubility is not significantly affected adversely by the detergent. Such film produces pouches having a greater storage shelf-life over prior art water-soluble film.

A stabilized deuteroborane-tetrahydrofuran complex is disclosed. Also disclosed are processes for the preparation of the deuteroborane-tetrahydrofuran complex and methods of storing and transporting the prepared complex. The deuteroborane-tetrahydrofuran complexes exhibit enhanced shelf life and increased self-accelerated decomposition temperatures.

A blend of a macrocyclic polyester oligomer and a polymerization catalyst as a one component ready-to-use material with a long shelf life enables production of parts from macrocyclic polyester oligomers without the modification of existing equipment, thereby reducing time and cost of manufacture while expanding the application of macrocyclic polyester oligomers. In this blend material, the macrocyclic polyester oligomer remains intact in solid state at ambient conditions. Upon melting, the blend material initially forms low viscosity fluid, and then rapidly polymerizes to form high molecular weight polyesters which subsequently solidify to form crystalline polymers. In the case of certain macrocyclic polyester oligomers, for example, poly(1,4-butylene terephthalate), demolding can take place at the polymerization temperature, e.g., at about 180° C. to 200° C., because the resulting polyester polymer solidifies fairly rapidly at that temperature without cooling. In one aspect, the invention generally features a blend material that includes a macrocyclic polyester oligomer, a polymerization catalyst, and optionally, a filler. In another aspect, the invention generally features a process for preparing a blend material. In yet another aspect, the invention features processes such as rotational molding, resin film infusion, pultrusion, resin transfer molding, filament winding, making and using powder-coated or hot melt prepreg, compression molding, and roll wrapping, which use the blend material.

An electrochemical timer is described that is compact, lightweight, inexpensive to manufacture, and simple to use in which the consumption of reactive materials in an electrochemical reaction provides a visual indication of the passage of time. In one embodiment, the electrochemical timer includes a first electrode, an electrolyte, and a second electrode. The electrodes and electrolyte are chosen such that the first electrode is consumed at a predetermined rate upon electrochemical contact of the electrodes and electrolyte. The electrodes and electrolyte are further configured such that the consumption of the first electrode can be monitored to provide an indication of the passage of time. In one embodiment, the electrochemical timers provided herein are used to monitor the shelf-life of perishables.

According to the present invention, a method to automate the replenishment of one or more items on a shopping list. The method comprising the steps of storing data representing an inventory of items for sale at the e-commerce site; storing one or more shopping lists, each for a plurality of consumers at the e-commerce site; storing the purchase history of the items purchased by one or more consumers at the e-commerce site; storing a predetermined periodicity of previous purchases of one or more items previously purchased from the e-commerce site by looking at a pattern of past purchase histories for one or more items; receiving a request from the at least one consumer for at least one of the shopping lists to build an active shopping list; reviewing the purchase history for the at least on consumer to determine if at least one item previously purchased from the purchase history has exceeded the predetermined periodicity including a shelf-life; prompting the at least one consumer to authorize the addition of the at least one item previously purchased, if the item has exceeded the predetermined periodicity; and adding the at least one item to the active shopping list if authorized by the at least one consumer. In an alternate embodiment, a computer readable medium and system is disclosed that corresponds to the method above.

Methods and compositions are disclosed for the preparation of free radical scavenging polymers and polymer films functionalized with antioxidants. Enzymatic and chemical tailoring of monomers with antioxidants followed by enzymatic polymerization is described. These antioxidant functionalized polymers can increase shelf life and quality of food products, as well as, increase effectiveness of pharmaceutical agents when used as packaging or as coatings on packaging for oxygen sensitive materials. The novel enzymatic covalent coupling of antioxidants to a polymer enhances the free radical scavenging ability of packaging while also inhibiting the escape of the antioxidants, and thus limiting exposure and/or absorption by an individual. In addition to its use in food or pharmaceutical packaging, methods are disclosed for using the antioxidant coupled polymers in a variety of applications including as coatings on the inside of medical devices, such as stents and catheters, which would substantially reduce free radical damage and/or oxygen depletion during medical procedures. Furthermore, through the coupling of antioxidants to biodegradable polymers, controlled delivery and sustained release of an antioxidant to a subject is possible.

Disclosed herein are microalgae-containing gluten-reduced and gluten-free finished food compositions, as well as microalgae-containing food ingredients for the large-scale manufacture of gluten-reduced and gluten-free foods. Foods and ingredients of the invention, while reducing or eliminating gluten, also have increased health benefits through reduction or elimination of less healthy oils and fats via replacement of primarily monounsaturated algal oils. The novel food compositions also possess more desirable sensory properties and shelf life than previously existing gluten free foods. Foods and ingredients disclosed herein, whoch containing reduced or no gluten, also containing high dietary fiber levels, reduced or eliminated cholesterol, and healthier oil content than existing gluten free foods. Also disclosed are methods of reducing food allergies and symptoms of diseases such as Celiac-Sprue to address increasing rates of sensitivity to gluten-containing products. Also disclosed are methods of formulating and manufacturing microalgae-containing gluten-free foods and ingredients for the formulation of such foods.

An electronic assembly may be contained in a label that performs time-temperature integration (TTI) and indicates that time and/or temperature levels have been reached that may compromise the quality, shelf life, or safety of the item to which the label is affixed. The label may be used on a wide variety of objects that require careful handling in terms of temperature and/or time elapsed before use. The labeling system includes circuitry that measures and calculates, and indictor(s) that signal that the time has come for discounted sale, and, later, that the time has come for disposal rather than sale. Optionally, the circuitry may act as an “over-temperature alarm” system, to measure, calculate, and indicate when a one-time temperature violation has occurred that is of such a magnitude that the item is immediately considered compromised or spoiled. The label may take the form of a flexible, disposable label that is typically powered by a small battery. Methods may include providing a temperature-variable oscillator or time-base, counting cycles of said oscillator within a logic circuit to determine when one or more preset total cycle counts is/are reached, and signaling when said total cycle count(s) is/are reached.

The present invention relates generally to a pharmaceutical packaging for increasing the product shelf life, reducing discoloration, and reducing degradation of pharmaceuticals by reducing the oxygen level present in the pharmaceutical package. The pharmaceutical package comprises a substantially oxygen impermeable container, at least one oxygen scavenging element disposed in the container, and at least one packaged pharmaceutical product disposed in the oxygen impermeable container.

The invention discloses a fruit and vegetable jam and a preparation method thereof. The fruit and vegetable jam is characterized by being prepared from the following components: 50-99.8% of fruit and vegetable concentrated pulps, 0.01-0.5% of Sodium D-isoascorbate or vitamin C, 0.01-0.5% of citric acid and 0-49.8% of syrup or substitute sugar. The preparation method comprises the following steps:pulping or juicing fruits and vegetables, and then concentrating the pulped or juiced fruits and vegetables 0-10 times; evenly stirring the components in proportion, and sterilizing the components atthe temperature of 75-132 DEG C for 2 seconds-50 minutes; and cooling the sterilized fruit and vegetable pulp to 20-45 DEG C, inoculating lactic acid bacteria into the sterilized and cooled fruit andvegetable pulp at a ratio of 103-109 cfu/mL, and fermenting the pulp at the temperature of 25-45 DEG C for 6-96 hours until the pH value is 2.5-5.0. The method has the following characteristics: (1) obtaining natural tender tart flavor is obtained, the astringent flavor of the fruits and the wild artemisia flavor of the vegetables are effectively removed; (2) by means of lactic acid bacteria fermentation, the content of amino acid in the fruits and vegetables can be improved by more than 20%, the contents of substances with special flavor are improved by more than 30%, and the flavor and taste of products are effectively improved; (3) nutrient components in the fruits and vegetables, such as vitamins, dietary fibers and the like, in the fruits and vegetables are fully maintained; and (4) the quality guarantee period of food is prolonged, and corruption is avoided.

A highly specific and versatile surface chemistry for immobilization of amine-terminated probes is disclosed. A bi-layered polymer thin film serves as the platform for coupling the probes, which are preferably oligonucleotides. The process involves sequentially coating a substrate with polyamine and polyacid anhydride. Hydrolyzed polyacid anhydride groups may be converted to non-hydrolyzed groups at about 100° C. prior to probe attachment. The process of coating the substrate requires no harsh chemical pretreatment of substrates such as RCA or Piranha cleaning. In addition, simple thermal activation of the anhydride groups has a low requirement for storage, leading to a long shelf life of modified surfaces. The disclosed surface chemistry is especially compatible with microfabrication processes, and its effective application to magnetic biosensors is demonstrated.

Gas barrier polyamide compositions exhibiting a low crystallization rate and good coinjection stretch blow moldability with polyethylene terephthalate (PET) to enable the fabrication of clear, high barrier multilayer PET bottles that have a long shelf life.

This invention relates to stable pharmaceutical compositions for parenteral administration comprising dopamine agonists and peripheral acting agents useful for treatment of metabolic disorders or key elements thereof. The parenteral dosage forms exhibit long stable shelf life and distinct pharmacokinetics.

Thyroxine medications which include combinations of levothyroxine, and/or liothronine, or dextrothyroxine, or thyroid, and one or more iodine salts, or iodine donor compounds are described, which produce a stable thyroxine medication, with a long shelf life. A method for manufacturing the medications is also described.

A coated chewing gum element comprising about 25 to 99.9% by weight of a chewing gum centre comprising at least one environmentally degradable elastomeric or resinous polymer and about 0.1 to 75% by weight of an outer coating and processes for providing the chewing gum. The outer coating is a hard sugar or sugarless coating, a film coating or a soft coating. The application of an outer coating prevents degradation of the degradable polymers prior to chewing due to physical or chemical effects, thereby improving the shelf life of the environmentally degradable chewing gum. After chewing, the chewing gum will degrade in the environment and can be removed more readily than chewing gum based on non-degradable polymers.

There is provided a method of making a heat treated (HT) coated article to be used in shower door applications, window applications, or any other suitable applications where transparent coated articles are desired. For example, certain embodiments of this invention relate to a method of making a coated article including a step of heat treating a glass substrate coated with at least a layer of or including diamond-like carbon (DLC) and an overlying protective film (e.g., of or including zinc oxide) thereon. In certain example embodiments, the protective film may be ion beam treated with at least carbon ions. It has been found that the ion beam treatment improves the shelf-life of the product prior to HT. Following and/or during heat treatment (e.g., thermal tempering, or the like), the protective film may be removed.

A method and system for determining shelf life and sell-through time for retail products. The solution employs a data warehouse, a self monitoring product and product traceability. The data warehouse is utilized to track delivery information throughout the supply chain, e.g., time, quantity, product information, traceability; return information of unsold inventory returned from a retailer or customer as saleable; return information of inventory returned as unsaleable, damaged or defective; and data relating to evaluation of returned inventory. A self monitoring product is one that is capable of recording events such as number of times the product has been used, time since initial use, cumulative time and other items of interest such as stress variables, dates, min/max values, updates, etc. The solution involves evaluation of all returned product and comparing the information on the self monitoring product with known information from the supply line and return results contained in the database. The returns effectively act as a sample of all products and provide information about the product shelf-life, use profiles, installation issues, abuse, defects, etc.

The invention relates to a method for manufacturing novel composite spice in the food industry technical field. The method adopts the means of effectively preserving components to thin the spice which is then manufactured into shapes such as granules, slices, blocks, balls, ellipses, cylinders, triangles, prisms and so on; and the components are preserved as possible during the preparation process, the shelf life and the use period of the spice through the method, thereby the integrity and the maximization of the 'original' flavor are achieved. The method adopts the 'complete method technique' to achieve the aim of making the best use of things. The method utilizes spice resource to the maximum degree, and has great significance on improving the added value of spice agricultural products,the product quality, and the standardization and industrialization degree and reducing the resource waste.

Method for increasing the shelf-life of a pharmaceutical composition for parenteral administration comprising a glucagon-like peptide which is prepared from a peptide product that has been subjected to treatment at a pH above neutral pH.

A stabilized bran component and a stabilized whole grain wheat flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding or milling to reduce grittiness of the coarse fraction without substantially damaging the starch due to abrasion. The coarse fraction may be stabilized by heating to substantially reduce the lipase and lipoxygenase activity of the coarse fraction without substantial gelatinization of the starch. High levels of natural antioxidants and vitamins are retained while avoiding substantial acrylamide formation during the stabilization. The stabilized coarse fraction or stabilized bran component may be combined with a fine fraction which contains predominantly endosperm to obtain a stabilized whole grain wheat flour. The stabilized whole grain wheat flours and the stabilized bran component exhibit extended shelf life and may be used for making baked goods, such as cookies, with desirable oven spread, and a non-gritty mouthfeel.

A multilayer capsule is comprised of a core-shell structure wherein the core portion comprises at least one organic peroxycarboxylic acid in solid particulate form and the shell portion comprises at least one coating layer comprising a material selected from the group consisting of at least one polyelectrolyte, at least one ionic surfactant or a combination thereof.