Acme Specialty Products, LLC

Microtek Laboratories, Inc.

Teresa T Virgallito

Robert J Windschauer

Carl M Lentz

Jerry K Lawson

Methods for producing a dimensionally stable phase change material (PCM), and dimensionally stable PCMs are disclosed. The methods include providing a porous base material, mixing a phase change material having a polar functional group with a substance that increases the polar attraction of the phase change material for the porous base material to form a mixture thereof; and, thereafter, mixing the mixture with the porous base material until a selected saturation of phase change material in the porous base material is reached. The methods may include filtering the porous base material after the selected saturation is reached to form a cake of dimensionally stable PCM and, thereafter, reducing the size of the dimensionally stable PCM to an average mean particle size of about 10 to about 50 &#x3bc;m, or more preferably 20 to 30 &#x3bc;m.

Dimensionally stable phase change material and a continuous process for making same

Disclosed are edible formulations, for example, edible films and gummi confectioneries, that mask the taste of semen. The films and confectioneries include a composition that upon activation in the oral cavity provides a lasting taste masking effect that endures for up to 20 minutes. The composition includes a film former or gelling agent, an effective amount of a protein masker, and an effective amount of a bitter masker. The composition may also include a flavoring agent, sweetening agents, and sensates.

Taste masking compositions and edible forms thereof

Disclosed are edible compositions, for example, edible films and gummi confectioneries, that mask the taste of bitter tasting foods and/or foods that contain proteins such as meats and vegetables like broccoli, cabbage, spinach, etc. The edible compositions include a delivery vehicle, a protein masking agent constituting about 0.01% to about 25% dry weight thereof, and a bitter masking agent constituting about 0.1% to about 7% dry weight thereof. The composition may also include other ingredients including flavoring agents, sweetening agents, and sensates.

Growing community of inventors

Beavercreek, OH, United States of America

Teresa T Virgallito