General Foods Limited

Spotify Ab

Other

Kraft General Foods, Inc.

Kraft Foods, Inc.

Robert W Wood

Frank Conway

Tobias Heinrich Schneider

Thomas D Lee

Andrew C Hoefler

Arvind Suresh

John C Spruill

Anne M Addesso

Karl C Kramer

James R Weldon

David N Evans

Robert J Martin

John V Parnell, Iii

Charles L Fairchild

Deborah S Brody

Lysandros S Mitsotakis

Donald T Robins

Gerard J Wansor

James Ronald Weldon

Charles Louis Fairchild

David Newlin Evans

Karl Cornelius Kramer

Gerard John Wansor

Thomas Daw-Yuan Lee

Anne Margaret Addesso

A method is performed at a server system associated with a media streaming service. The method includes providing, a first client device, playback of a first media content item; and receiving, from the first client device, a second media content item to be associated with the first media content item. The method includes, after receiving the second media content item from the first client device: providing, a second client device, a user interface that includes graphical representations of a plurality of media content items that have been uploaded by other users of the media streaming service as related to the first media content item; receiving, from the second client device, a user selection of a graphical representation of the second media content item; and in response, providing the second media content item concurrently with playback of the first media content item.

Method and an electronic device for performing playback of streamed media including related media content

Described herein are methods and electronic devices for performing playback of streamed media, including complementing a media content item with an associated media content item. In accordance with an exemplary embodiment, during playback of a first media content item, a message is sent to a computer server system, to return information that a related second media content item is selectable. The information that the second media content item is selectable is displayed at a user interface as a visual array of tiles, wherein each one of the tiles corresponds to a respective second media content item. Playback of the second media content item can be combined with the first media content item. By displaying information about selectable associated media content items to a user, the user will be enabled to individually select associated media content items to complement a currently playbacked media content item.

Described herein are methods and electronic devices for performing playback of streamed media, including uploading an associated second media content item while performing playback of a first media content item. In accordance with an exemplary embodiment, when performing playback of a first media content item, a message is sent to a computer server system, to return information that a service for sharing a related second media content item is selectable. The information is displayed at a user interface as a visual array of tiles, wherein each tile corresponds to a respective service. When a service is requested, a service data is processed, and the second media content item captured and uploaded with the requested service. By enabling a user to obtain media content items associated to the currently playbacked media content item, the user may find associated media content items, which he/she normally should not have been aware of.

Method and an electronic device for performing playback and sharing of streamed media

Ready-to-drink, aspartame-sweetened beverages having longer shelf-life are prepared by raising the pH of the beverage to above 3.2 while maintaining a sour taste which is equivalent to a beverage having a pH of 2.9. The beverage of this invention are formulated with a citric acid to citrate buffer salt ratio (by weight) of 2.5-4.3:1.

Ready-to-drink, aspartame-sweetened beverages

A dry food acidulent composition, reminiscent of vinegar when hydrated, comprises a dry food acid, a buffering salt and a fully dissociatable salt. The dry food acid preferably comprises adipic, citric, fumaric, malic acid or a mixture. The buffering salt is preferably a sodium or potassium salt of a food-grade acid such as sodium citrate, potassium citrate, disodium phosphate, dipostassium phosphate, and mixtures. The fully dissociatable salt is preferably sodium chloride or potassium chloride. The preferred weight ratio of the buffering salt to the acid is within the range of from about 0.1:1 to about 0.3:1, that of the fully dissociatable salt to the acid is within the range of from about 1:1 to about 6:1, and that of the fully dissociatable salt to the buffering salt is within the range of from about 10:1 to about 30:1. These compositions are admixed with other dry ingredients to prepare dry sauce and dressing mixes.

Dry food acidulent reminiscent of vinegar and food mixes containing it

A line block masonry alignment system comprising at least two rigid and generally U-shaped line blocks, each line block having a short leg, a long leg, and a cross-leg therebetween and with the line block defining a holding space for receipt of a door buck, each leg having a generally rectangular cross-section, the cross leg having a length equal to that of the long leg, the cross leg further having a longitudinal groove formed along its peripheral extent at a location remote from the holding space and with the groove projected through both the long leg and short leg, the short leg having an axial bore formed therethrough with the bore in communication with the groove and with the groove and bore of each line block adapted to hold and retain an end of a plumb line therein for facilitating the construction of a level course of masonry.

Line block masonry alignment system for use in conjunction with door

An improved process for preparing thin, yeast-leavened dough crusts provides improved products with reduced fragility. The process comprises: preparing a dough, preferably including an antimycotic; holding the dough at a suitably low temperature which is effective to develop the dough while maintaining good forming characteristics; dividing the dough into weighed pieces; finally proofing the weighed dough pieces; pressing the weighed dough pieces between upper and lower, differentially-heated platens to form and condition a flat dough preform, the starch in the upper surface being partially gelatinized and the lower surface being strengthened. Preferably, the product baked and then packaged in a heat-sealed plastic covering.

Preparation of yeast-leavened dough crusts

Fruit-flavored, powdered gelatin dessert mixes are formulated to obtain a relatively high pH of at least 4.15, and a relatively low gelatin load weight while still retaining a desirable sour taste. The mix contains adipic acid and fumaric and/or citric acid at a weight ratio of 15-21:1. The mix also contains soluble sodium buffer salts and soluble citrate buffer salts at a weight ratio of 0.9-2:1.

Gelatin gels and powdered mixes therefor

A non-clouding, shelf-stable tea concentrate is prepared by lowering the pH of a freshly-prepared concentrate (8 to 24% soluble solids) to between 2.9 and 3.5, chilling the concentrate to between 30.degree. and 45.degree. F., clarifying the concentrate to remove precipitate, and then elevating the pH of the clarified concentrate to between about 3.9 and 4.3. Preferably the freshly prepared concentrate is prepared by using water which is at least 99% deionized.

Process for a non-clouding, concentrated tea extract

A countertop, iced-tea brewing and dispensing apparatus includes means for heating a stream of water that thereafter passes through a bed of tea leaves at a ratio which will produce a beverage concentrate. The concentrate is collected in a reservoir where it is kept at between 120.degree. and 140.degree. F. The heated concentrate is combined with cold water at a ratio of at least four parts water per part concentrate and dispensed into a drinking vessel.

Tea brewing and dispensing apparatus

Dressing products which are bacteriologically-stable at room temperature and which possess a pH of at least 4.2 are prepared utilizing a relatively low level of acetic acid in combination with soluble buffering salts such as sodium acetate and/or sodium citrate. The acetic acid level of the dressing product wil be from about 0.2% to 4.0% by weight of the aqueous phase contained in the composition and the buffer salt level will be from about 0.4% to 3.0% by weight of the aqueous phase.

Stabilized dressing products

A quick-dissolving, sucrose and acid-containing drink mix is prepared by binding particles of a water-soluble carbonate onto the surface of sucrose granules such that the CO.sub.2 -generation which occurs when the mix is dissolved in water promotes rapid dissolution of the sucrose. The level of CO.sub.2 -generator is insufficient to produce a carbonated beverage and desirably an antifoam agent is included in the mix.

Growing community of inventors

Brewster, NY, United States of America

Robert W Wood