Other

Nabisco Brands, Inc.

Paul R Mathewson

Harry Levine

Michael S Otterburn

Lynn C Haynes

John W Finley

Louise Slade

Patricia Verduin

Anna M Magliacano

Bernhard V Lengerich

Randall T Deihl

Lisa R Beehler

Stuart A Craig

A lightweight orthopedic brace having no rigid structural elements is constructed from flexible material and is designed primarily to provide for restriction of rotational movement and translation about the target joint by providing flexible bracing members which wind in a circumferentially spiraling manner about a target joint to provide active resistance to axial rotation and translation in the joint. The embodiments of the invention disclosed here provide improved means for placing the invention on the body about a joint, improved means for attachment of bracing members to bracing member supports and improved means for adjusting the length of bracing member to selectively provide for restriction of rotational movement about the target joint.

Variably adjustable bi-directional derotation bracing system

A lightweight orthopedic brace having no rigid structural elements is constructed from flexible material and is designed primarily to provide for restriction of rotational movement and translation about the targeted joint by providing flexible bracing members which wind in a circumferentially spiraling manner about a target joint to provide active resistance to axial rotation and translation in the joint. The bracing members are adjustable to selectively increase the amount of resistance to axial rotation. The device may further comprise an undersleeve and/or an oversleeve to provide additional compression to the joint and to facilitate the circumferential winding of the bracing members. Construction of the orthopedic brace is such that resistance to rotation is achieved in both the internal and/or external directions. The orthopedic device has a multiplicity of uses, including, but not restricted to prophylactic, post-injury/surgery, as well as proprioceptive and retraining functions.

A device for providing cooling relief for the body, especially during physical recreational/leisure activities, is disclosed which makes use of a water-permeable tubular material envelope containing a particulate resinous gel-forming material. The particulate resinous material, when hydrated by emersion in water, forms a soft pliable gel-like substance. The cooling effect of this device is provided by the evaporation of water from the surface of the material envelope. The filamentous components of the material envelope, by capillary action, wick water from the interstitial spaces in the water hydrated gel material, carrying the water to the material/air/skin interface. The water evaporating from that interface results in the evaporative cooling effect. In an alternative embodiment, the device also includes means for producing either an endothermic or exothermic reaction within or in close proximity to the material envelope for the purpose of enhancing the cooling process (endothermic), particularly in higher humidity conditions, or, alternatively, to provide a source of heat (exothermic) in certain situations, for example, for application to sore muscles. The device is simple and convenient to use in virtually any location, indoors or out, and can be utilized in the cooling configuration during a variety of recreational and leisure activities to mitigate the uncomfortable effects of heat.

Water hydratable gel-filled tubular material envelope

A device for contributing a sense of cooling relief for the body, especially during physical recreational/leisure activities, is provided which makes use of a water-permeable textile envelope containing a particulate resinous gel-forming material. The particulate resinous material, when hydrated by emersion in water, forms a soft pliable gel-like substance. The cooling effect of this device is provided by the evaporation of water from the surface of the textile envelope. The fibers of the textile envelope, by capillary action, wick water from the interstitial spaces in the water hydrated gel material, carrying the water to the textile/air/skin interface. The water evaporating from that interface results in the evaporative cooling effect. The device is simple and convenient to use in virtually any location, indoors or out and can be utilized during a variety of recreational and leisure activities to mitigate the uncomfortable effects of heat.

Water hydratable gel-filled textile wrap

The added fat or shortening content of baked goods such as fermented and chemically leavened crackers is reduced while retaining: 1) a tender, non-brittle shelf stable texture, and 2) dough machinability. The fat or shortening is replaced by water and an enzyme composition having activities for hydrolyzing non-cellulosic cell wall polysaccharides. The amount of water and the enzymatic treatment are such so as to avoid excessive starch gelatinization which is deleterious to texture.

Production of crackers with reduced or no added fat

A heat- or microwave-activated browning composition is prepared for coating a food product to produce surface browning on exposure to heat or microwave energy. A method of browning a food product includes the steps of coating a food product with a microwaveable browning composition and subjecting the coated product to heat or microwave energy. The microwaveable browning composition includes at least one liposome-encapsulated Maillard browning reagent. A basic amino acid is encapsulated in the aqueous interior of the liposome. A reducing sugar is dissolved in the external aqueous phase of the liposome. The external aqueous phase may also contain a film-forming material. The Maillard browning reaction is triggered by heat or microwave energy. This heat or microwave energy causes the liposomes to rupture, releasing amino acid to react with reducing sugar, producing Maillard browning products. If a basic amino acid is used, the reaction is further catalyzed by a rise in pH of the external aqueous phase upon release of the amino acid from the liposome. Furthermore, phospholipids (from which the liposome vesicles are made) can enhance the extent and rate of Maillard browning product formation.

Microwave browning composition

A cookie product is prepared having a liposome-encapsulated component dispersed therein and leavened to a crumb-like structure. The liposomes substantially retain their structural integrity during the processing, mixing, and post extrusion baking and thus remain intact in the finished cookie. The liposomes may encapsulate flavorings, fragrances, preservatives, anti-staling agents, and other labile food additives. The liposomes may provide a sustained release of the encapsulant to the cookie during storage and prior to consumption. The encapsulant may be released when the cookie is baked or eaten by the consumer. The cookies are prepared by feeding the cookie ingredients to a blending zone of a cooker-extruder and heated to form a heat treated mass. A liposome-encapsulated component is added to the cooled heat treated mass and mixed at low pressure and temperature to prevent rupture of the liposomes. An optional source of water may also be admixed to form a dough-like mixture. The dough-like mixture is then extruded into shaped cookie pieces, and leavened by heating in an oven. The heat treating of the dough-like mixture in the cooker-extruder reduces the post extrusion baking time such that liposomes prepared from phospholipids having a high phase transition temperature substantially retain their structure integrity in the leavened cookie.

Growing community of inventors

Park City, UT, United States of America

Paul R Mathewson