Kraft Foods Holdings, Inc.

Z-choice International, LLC

Weizhi Chen

Ahmad Akashe

Andrew Edward McPherson

Miranda Miller

Anilkumar Ganapati Gaonkar

Dennis Ann Kim

Suzy X Zeng

Laura Herbst

Andrew E Mcpherson

In one embodiment of the present system invention, there is provided a dividing module positioned in the holding tank of a toilet to separate the holding tank into a main portion and a reserve portion. The dividing module has a height lower than the full water level in the holding tank. The dividing module includes the ability to selectively connect the main portion and the reserve portion in fluid communication of each other. The embodiment allows an operator to press the handle arm an initial time to maintain the main portion and the reserve portion in substantially fluid separation of each other, such that water in the main portion is utilized to flush the toilet and wherein when the operator presses the handle a second time in the same manner as the initial time, the dividing module connects the main portion and the reserve portion in substantially fluid communication with each other, such that water in the reserve portion and the main portion is utilized to flush the toilet.

Dual flow toilet adjustment system

An edible multilayer moisture barrier for food products is provided for separating food components having different water activities and preventing or significantly inhibiting movement of water between the food components. The edible multilayer moisture barrier of the present invention includes a lipid layer and a flexible hydrophobic layer.

Multilayer edible moisture barrier for food products and method of use

Microwaveable pizza crusts, which when heated in a microwave oven, rise in a manner similar to conventionally-baked pizza crusts. Such pizza crusts are mesophase gel-containing. Moreover, such mesophase-containing pizza crusts, when microwaved, do not only rise as is observed with conventional pizza crusts, but microwave treatment of these pizza crusts results in highly palatable and crisp pizza crusts, similar to those that are conventionally prepared. The mesophase gels formed herein for use in pizza crust are highly viscous, even in the absence of polymeric protein or polysaccharide thickening or bulking agents. The mesophase gel is formed using at least two emulsifiers and an aqueous phase. The addition of the mesophase gel to the other pizza crust components results in a leavening action, and contributes to the palatability and firmness of the resulting pizza crust.

Microwaveable pizza crust

Microwaveable sponge cakes, which when heated in a microwave oven, rise in a manner similar to conventionally-baked sponge cakes. Such sponge cakes are mesophase gel-containing. Moreover, such mesophase-containing sponge cakes, when microwaved, do not only rise as is observed with conventional sponge cakes, but microwave treatment of these sponge cakes results in highly palatable and light sponge cakes, similar to those that are conventionally prepared. The mesophase gels formed herein for use in sponge cake are highly viscous, even in the absence of polymeric protein or polysaccharide thickening or bulking agents. The mesophase gels is formed using two emulsifiers and an aqueous phase. The addition of the mesophase gel to the other sponge cake components results in a leavening action, and contributes to the palatability and lightness of the resulting sponge cake.

Method for making a microwaveable sponge cake

Microwaveable sponge cake

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Northfield, IL, United States of America

Weizhi Chen