text:
Type: Posts; User: tomgeer
this being the greatest example of an irresponsible company
any thoughts on the new prestige t-stat from Honeywell? We're thinking about starting to use them in place of my favorite IAQ stat..
nothing to think about... look into the prestige by honeywell.
Looks like a bunch of bickering old women in here....LOL ... A properly sized duct system and sealed and designed will HELP keep temps between floors close.. but who really wants this? THE PERSON...
two reasons...1 = winter
2 = summer
FIrst.... how cold is it out by you? .. We are able to service r22 systems "with good history" down to 45 with little callbacks.. the new 410a? I found time and time again its better to just wait...
Been finding the psi hose that is between the the two psi switches is too short and not completely connecting them causing intermittent failure on high psi switch.. Also when installed horizontally...
wow.... the hours i studied and the hours i lost from work taking the test.. I'm cert in heatpump and gas heat. but don't like how after 5 years i had to retest and the same questions were on the...
ok........first. Don't ever size system over the phone, internet or mail. Equipment is sized by your local service team based on your location in this great nation. 2700 up in the mountains might get...
oh boy........
I've seen many people take the ride. Some get off at the next corner and others tough it out.
I? after a divorce, re marriage and going from 2 kids to 3 then to 5 I almost got...
4 - 4.5 ton? something odd about that :/
using old line sett? lots to consider, [ size, length and state of current refrigerant] if size is ok, many other things can be done to prep for use of...
I did just that and was accepted. but how long till they change my profile ?
Interesting.......wireless router plugged into service outlet under breaker panel back feeding neutral causing something similar to reversed polarity. Unplugged router and all ok.
All grounds good to go. tempstar "dream teem" tech support... and I have come to the conclusion that the house power isn't "clean" .
Possible feedback from other appliances or computers.Cust is...
thank's guys :)
Is this your drunken way of responding? have you ever seen a rooftop unit be affected by a local passing train? Far fetched huh? thank goodness Carrier has little green men.
Cust bought home 2 yrs ago.... has had problem with heating blower and inducer cycling on and off together for no reason. tech team at tempstar has had us replace the circuit board 3...
Are you Delquest in sycamore Il?
look for best warranty and satisfaction guarantee. We offer 5 year p$L for the leenox you have there. 10 on compressor with no lemons and 100% satisfaction guarantee.
Puron? must be a carrier or Bryant. environ is lennox. just say 410a;)
does the system have a txv? if so you should be charging by subcool.
This could be what you're seeing.
sound kinda like what I came accross today, Read my post "problem child"
Goofy compressor
today I was sent out on a problem child. A 5 year old builder grade 10 seer.
Evap coil with tev.
Good air flow, great sub cool and clean coil.
early spring coil froze up, tech out said bad leaky...
Lennox G71 "V" with XC21 and Humidatrole.
backed with lennox Pure Air and A.A.humidafier.
Operated by Lennox's new Touch screen.
This system will dehumidify, humidify, cool, heat and purify air...
had a cust. like this the other day.
recommended changing the r22, changing the line dryer and adding z-ice.
Then told him that we would find the numbers to be the same and cooling to be the...
my txv pinches off when the kids knock at the door
What i learned was the system at best would get up to 12 seer, this is why unico fought to start up their own industry, " HVDS ".
We use the lennox 15 seer in areas where noise is a problem. Other...
not much different from the unico system.
They run colder.
important they're installed correctly.
Make sure the installer is certified in the high velocity duct system industry.
Yup, it's here. and I'm the lucky guy on call. Worked 14 hr day, drove 1.5 hrs home, and had to run a call 1 hr away, got home 2.5 hrs later and crawled into bed............. beep! beep! beep!
should introduce a level and then apply to PVC and .............. every thing. Good furnace though. Looks as if they are working flat rate installers.
Look into the April Air unit. This will have a total effect on you home saving money in the long run. Check it out.
I found that it really depends on what side of the home tho sloped coil is on.
Where do the passes start in a sloped coil? That will tell you what to expect.
it's old.
Have it replaced soon. Call your locale Service Expert center for total evaluation.
I have seen this configuration in local town homes. As was mentioned, seam's as if the basement is just getting some air supplied to it. Not really to heat more to move the other wise stagnate air....
You can set up the system to run a/c with lower fan speed when humidity is out of range or above set point and the speed up the fan once this is reached. I'm a Little unsure of your model # should be...
More than likely the system may be found to be running fine. I'm willing to bet you're not use to a two stage A/C. they tend to run longer and more often to remove humidity and maintain constant...
Both units come from good manufactures, but is good to get references and check them. I have a heat pump with my system and saved a bundle this heating season. My pay back was lass than 1 season for...
Thank you for the info on the service valves. As a precaution, I've been leak locking the psi limits and the service valves. Good to know this was a wise thing to do:)
Thanks Guys
Well I confirmed that a few installers haven't been following procedures if you will. TXV's being installed with out changing rings to blue, I've been finding this to be the problem with all the...
Have any Lennox guys had any problems with 2006 15 and 21 seer units?
I haven't been able to locate leek but have been finding many units Flat. Injected Die and used all means available to locate...
Ive been servicing and installing 410a for 10 years now and don't think any different about it than R. Only thing to remember it's rather hard at times to charge 410a in low ambient temps. Would...
Sorry guys, still trying to IRON out all the wrinkles on this one.
180 over 60
180 head and 60 back on a 10 sear 70 deg day. 70deg inside with a 60 deg wetbulb.
He's on the money, you have a good hum. and a good stat. but if you need humidity wile cooling you'll have to use the Honeywell controller
I understand your frustrations, How ever. 1st rule is to show only respect for your employer. Have you had any schooling? If so then you would understand how the questions might stump the guys that...
Walked up to an a/c today to service. Noticed the strong smell of flowers in the air, yup spring is here.:)
Any way, after cleaning condenser and inspecting electrical I hooked up my manifold and...
There are lots of different types of filters out there.
I truly believe that any type of BMAC " box medea air cleaner" is better that your 1 " .
A.A. 5000 is a good filter but can't be rated by...
I'm not totally sure about the seer thing on the coils, but I can tell you this much, A Lennox coil in almost all cases ran better than the Aspen.
I found it also hard to get a good temp drop...
We use to offer the Aspen too but only because it helped keep the cost down for competitive bidding. The other reasons would be due to space constraints.
After a long look we realized it's better to...


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Video Industry News Video Company News Technology Industry News Technology Company News Novelty Industry News Novelty Company News Gay Industry News Gay Company News Legal Industry News All Company News
Released: Apr 01st, 2002
Running Time: 85
Director: Dale Jordan
Company: Elegant Angel Productions
Cast: Lacey (I), Domineko Heffner, Ms. Paris, Mark Anthony (I), Ice (I), Gisele, Queen Black Cat, Falcao, Monica (I), Cashmere (I), Devlin Weed, Guy DiSilva
Critical Rating: AAAA
Genre: All-Sex
Stock this in your ethnic section with the rest of Dale's fine work.
The girls are lovely and the tease is fine in this excellent follow-up to this series' Best Ethnic Themed Video AVN Award-winning debut. Director Jordan has an amazing eye for tease and flesh tones and all of the girls in this video benefit from the care he shows for both of these things.
It takes a special director who can consistently make girls glow in front of his lens and Jordan does exactly that in each scene here. Each scene is prefaced with a tease scene where each girl's highlights are shown.
Sometimes, the camera stops on a nipple or a mascara enhanced eye. The timing of the lust for these women is awesome and palpable. Lacey is positively a radiant vision as she cries out, getting her twat fucked hard by Mark Anthony. She's a girl who fucks like she means it and it's damn good to watch.
All of the female performers display sizeable sexual appetites. The oral Sexy gets from Devlin Weed is good enough that she moans and slaps the wall as she squats over his face. Cousins Cashmere and Monica compare undressing Guy DiSilva to "unwrapping a Christmas gift" while he stands in the middle of them with his mouth wide open, as if unable to believe his luck.
Both curvy girls love sucking cock and do it with enthusiasm here. It's all real, it's all good and it's all hot. Pre-nom this one for Best Ethnic-Themed Video as well. Hope lightning strikes this series twice at Awards time.

subset: commoncrawl


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Natalie Portman
Natalie Portman in MiH The London Jeans
Natalie Portman was photographed while picking up some lunch in Hollywood. She has been keeping a really low profile lately, we've barely seen any paparazzi photos of her or photos of her on the red carpet.
Natalie wore a pair of MiH The London Jeans with a slouchy green t shirt and sneakers. These have a nice subtle boot cut silhouette, which is a more modern take on the style. I would love for her to trade the sneakers for a pair of flats to add a little bit of polish. You can buy MiH online from Mih-Jeans.com.
Natalie Portman in AG Adriano Goldschmied Denim Shorts
Natalie Portman was spotted while filling up her car at a local gas station. We don't see too many photos of Natalie out, she's definitely a more private celebrity.
Natalie wore a pair of AG Adriano Goldschmied denim shorts with a Fleetwood Mac tee shirt and Soludos. I think the distressing from AG suits Natalie's style really well because most of what she wears off the red carpet is very relaxed. Buy AG online from Shopbop.
Natalie Portman in Earnest Sewn Harlan Jeans in Anja
Natalie Portman spent some quality time with friends and family at the Botanic Gardens in Pasadena, CA. Natalie wore a pair of Earnest Sewn Harlan skinny jeans in Anja with a horse patterned sweater and boots.
We don't usually see a lot of Natalie on the blog, since she usually manages to avoid the paparazzi. She doesn't seem too into fashion and brands either, but I hope we see her in these again, I think they're a great fit on her and work really well with her casual style. You can buy Earnest Sewn jeans online here.
Natalie Portman in MiH
Spotted out with baby Aleph, Natalie Portman and her fiance Benjamin Millepied were seen heading into a doctor's office. True to her word about laying low for a while, Natalie has been keeping a low profile and taking time off since the birth of her son.
Her style has always been pretty relaxed but I think her outfit here is a great casual outfit. She wore a pair of MiH jeans, Converse sneakers and a button up sweater. This is the first time we've spotted Natalie in MiH, she definitely seemed to get more into designer denim during her pregnancy when she wore pairs by Paige Premium and J Brand.


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When Kirby Yawn and Heard Galis met while working as part of the junior staff at the Cloister Hotel on Sea Island in the summer of 1998, they had no idea they would end up as business partners in a franchise service.
But recently, Yawn and Galis opened a ShredEx franchise, which offers secure document destruction on-site or off-site. The franchising company is based out of Albany. Yawn and Galis bought the rights for Northeast Georgia, in a territory stretching between Atlanta and Augusta. At the outset, a van and its shredding equipment serves as the mobile office for Yawn's and Galis' home-based franchise, and they are concentrating on the Athens area for clients. As the enterprise grows, however, Yawn anticipates setting up office space in the major service areas.
"We thought we would start in Athens, and we do have some Atlanta accounts," Yawn said. "More than likely, we will have to put a central office in Athens, Atlanta and Augusta at some point."
ShredEx offers two basic options for shredding sensitive documents. Scheduled service follows a five-step shredding process for businesses that regularly produce confidential documents.
"Some people may want weekly, some quarterly and some bi-monthly service," Yawn said. ShredEx will set up security containers, based on the volume of material generated, at the business, and provide shredding services also based on the volume. ShredEx charges a monthly fee for that service.
The "purge service" offers shredding on a per-order basis, and usually involves a large quantity of documents a company wants destroyed at one time. The service price is calculated on the weight of the material to be shredded.
A typical one-time job might involve a company that has been saving old contracts and realizes it needs to get rid of those boxes of documents to obtain more office space.
The equipment ShredEx uses can shred 3,000 pounds of paper an hour, and the company sends the remains to a vendor that recycles the material into paper bags or other paper products.
Yawn grew up outside Macon and graduated from the University of Georgia. Heard grew up in Athens and earned his degree at the University of Mississippi. Yawn and Heard learned about the Athens and Atlanta franchise opportunity through a conversation with their friends Jay Kimbro and Mitch Masters, who started the ShredEx concept in Albany.
Check it out...
Name: ShredEX
Owners: Kirby Yawn, Heard Galis,
Type: Document destruction service
Address: Home based
Phone: (706) 424-4335; toll-free: (877) 747-3339 (ShredEX)
Hours: Call for appointment
Web: www.shredex.org
© 2016. All Rights Reserved. | Contact Us


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Hi i need to be able to sell zip folders on my wordpress website, is there a plugin that can handle large downloads? If not what other options are there for selling large digital files through wordpress?
All the files will be below 150mb.
P.s the zip folders are MP3 Albums.


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I have a woff file I downloaded from a website that I want to convert for use in word documents and such.
Is there any (free) way to do this?
After much searching I have not found a way, so I am turning to superuser for help.
I have a woff file I downloaded from a website that I want to convert for use in word documents and such.
Is there any (free) way to do this?
After much searching I have not found a way, so I am turning to superuser for help.
Yes, the WOFF format is a container for the table-based sfnt structure (used by TrueType and OpenType). It adds some meta data to the TTF/OTF font and can also compress the actual font data.
If you want to convert from WOFF to the wrapped TTF/OTF font, you can use the woff2sfnt-tool created by Jonathan Kew at Mozilla. He provides pre-compiled binaries for the sfnt2woff-tool (convert from TTF/OTF to WOFF) for OS X and Windows, but not for the woff2sfnt-tool (convert from WOFF to TTF/OTF), so you have to compile from the source. Easily done if you have a working compiler toolchain — just download the source-zip-file and run
When you have a working woff2sfnt binary, you just do:
The resulting font is an ordinary TTF/OTF font that you can use, but please note that if you download a WOFF font from a web site, you are supposed to comply with the license of this font. Licensing information can be included in the WOFF meta data.
Following Erik Tjernlund's link, I downloaded the source and compiled a i386 executable of
(Note that this works on x86-64 machines as well. In fact, you can't build it for x86-64 because the binary object provided by Jonathan Kew is for the i386 architecture type.)
You can use FontForge to convert it - it is an application that can create and edit font files.
You install it, and then you can right click on the Font file and select 'Properties'. Next to 'Open With' click 'Change', then go to 'Browse':
You then need to find the location of the FontForge executable - on Windows 7 64bit it is located here:
Once you have opened the font, you ignore most errors about wrong table types and stuff, and click 'Generate Fonts':
Select the save location, and
Fontforge can use a variety of export and imported font types, so it can be used to conver other fonts as well. It is also very useful for making or recreating your own fonts. There is a guide here with other uses of FontForge.
You can use an online font converter, like these:


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Art and design studio CTRLZAK have launched a collection of tableware where half of each piece resembles traditional Chinese porcelain and the other side features a European design. More »
Tag: porcelain
Blue D1653 by Arian Brekveld, Chris Koens
and Damian O'Sullivan for Royal Delft
Traditional Dutch porcelain company Royal Delft have launched a new contemporary brand, Blue D1653, including this set by Arian Brekveld that looks as though the blue emblems have slipped down the rim of each dish. More »
Music Hall and House in Algueña
by Cor & Asociados
Spanish architects Cor & Asociados have completed a pearlescent music hall in a village near Alicante. More »
Scaffolding Brut by Beta Tank
Dirty Rotten Peaches by Rebecca Wilson
These racy figurines by ceramicist Rebecca Wilson are cast from pieces of fruit. More »
100 Years After the Party by Makiko Nakamura
London Design Festival 2011: London designer Makiko Nakamura will exhibit a tea set engulfed in flowers and foliage at Tent London during the London Design Festival next month. More »
Underconstruction by Ornella Stocco
New Designers 2011: Spanish furniture and product design graduate Ornella Stocco has created a modular furniture system with joints made of porcelain. More »
France by Albert Schrurs
Porcelain by SO-IL
New York architects SO-IL have designed these coloured acrylic display cases in geometric shapes to showcase pieces by German porcelain brand Meissen in an exhibition at Kunsthal KAdE in Amersfoort, the Netherlands. More »
Drink Link by Joon Lee
Endhoven designer Joon Lee has created this tea set where all the cups are linked to a central jug by ropes. More »
Bulky by Jonas Wagell for Muuto
Stockholm 2011: Swedish designer Jonas Wagell presents this tea set for Danish brand Muuto at Stockholm Furniture Fair this week. More »
Porcelain by Jaime Hayón for Kutani Choemon
Tokyo 2010: Spanish designer Jaime Hayón has designed a range of objects for traditional Japanese porcelain company Choemon. More »
The Incubator Series by Anke Weiss
Porcelain containers based on insect eggs by Dutch designer Anke Weiss are on show as part of Eat Drink Design at Dutch Design Week in Eindhoven this week. More »
Knotted by Judith van den Boom
and Sharon Geschiere
The shape of theses vases by designers Judith van den Boom and Sharon Geschiere was derived from knotted rubber tubing. More »
Sunflower Seeds 2010 by Ai Weiwei
Chinese artist Ai Weiwei has covered the floor of the Turbine Hall at Tate Modern in London with more than 100 million individually handmade replica sunflower seeds. More »
Flying City Tableware by Carsten Höller
for Nymphenburg
Belgian artist Carsten Höller has created a set of tableware for Porcelain manufacturer Nymphenburg, depicting the iconic Flying City project by the late Russian architect Georgy Krutikov. More »
Essentials II by Patrik Muff for Nymphenburg
Munich jewellery designer Patrik Muff has designed a collection of pendents for porcelain manufacturer Nymphenburg. More »
Story lamp by Skar+Vidal
Norwegian designers Vibeke Skar and Ida Noemi Vidal presented ceramic pendant lights with embossed surfaces in the Ventura Lambrate district of Milan last month. More »
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text:
Asperger Syndrome Center - Columbia, MO
- WebMD Physician Directory of Columbia Developmental-Behavioral Pediatrician Doctors
- Related Asperger Syndrome Articles
- Columbia Emergency Contacts
- Nearby Columbia Hospitals
- Find a Local Pharmacy on RxList - Columbia
Columbia Developmental-Behavioral Pediatrician Doctors for Asperger Syndrome
Type of Physician: Developmental-Behavioral Pediatrician
What is a Developmental-Behavioral Pediatrician? A subspecialty certification by the Board of Pediatrics; practitioners have a special interest in the developmental, learning, and behavioral problems of children, and in the support of parents and children during normal development and illness.
Specialty: Developmental-Behavioral Pediatrics
Common Name:
Developmental-Behavioral Pediatrician Doctors in Columbia * results
- 2
Teresa M. Swenson
Thompson Center For Autism & Neurodevelopmental Disorders
205 Portland St
Columbia, MO 65201
(573) 882-6081
- 1 office location(s)
Don't see your city? Use the WebMD Physician Directory to expand your search.
Asperger's Syndrome (Asperger Syndrome, Asperger Disorder)
Asperger's syndrome facts
- Asperger's syndrome was formerly characterized as a distinct autism spectrum disorder; the DSM-5 in May 2013 combined the diagnosis with autistic disorder into one condition called autism spectrum disord...
Read the Asperger's Syndrome (Asperger Syndrome, Asperger Disorder) article »
Other Related Asperger Syndrome Articles
Emergency Contact for Columbia
- In case of Emergency, call 911
Nearby Columbia Hospitals results
- 1Boone Hospital Center
1600 E Broadway
Columbia, Missouri 65201
(573) 815-800
- 2Rusk Rehabilitation Center
315 Business Loop 70 W
Columbia, Missouri 65203
(573) 817-270
- 3Harry S Truman Memorial VA Hosp
800 Hospital Dr
Columbia, Missouri 65201
(573) 814-600
- 4University Hospital
1 Hospital Dr
Columbia, Missouri 65201
(573) 882-414
- 5Womens & Children's Hospital
404 N Keene St
Columbia, Missouri 65201
(573) 875-900
- 6Callaway Community Hospital
10 S Hospital Dr
Columbia, Missouri 65251
(573) 642-337
- 7Cooper County Memorial Hospital
17651 B Hwy
Columbia, Missouri 65233
(660) 882-746
- 8Fulton State Hospital
600 E 5th St
Columbia, Missouri 65251
(573) 592-410
- 9St Mary's Health Center
100 Saint Marys Plz
Columbia, Missouri 65101
(573) 635-764
- 10Capital Region Medical Center
1125 Madison St
Columbia, Missouri 65101
(573) 632-500
- 11Audrain Medical Center
620 E Monroe St
Columbia, Missouri 65265
(573) 582-500
- 12Moberly Regional Medical Center
1515 Union Ave
Columbia, Missouri 65270
(660) 263-840
- 13Jefferson City Correctional Ctr
8200 No More Victims Rd
Columbia, Missouri 65101
(573) 751-322
* Provider Directory Terms of Use:
The WebMD 'Provider Directory' is provided by WebMD for use by the general public as a quick reference of information about Providers. The Provider Directory is not intended as a tool for verifying the credentials, qualifications, or abilities of any Provider contained therein. Inclusion in the Provider Directory does not imply recommendation or endorsement nor does omission in the Provider Directory imply WebMD disapproval.
You are prohibited from using, downloading, republishing, selling, duplicating, or "scraping" for commercial or any other purpose whatsoever, the Provider Directory or any of the data listings or other information contained therein, in whole or in part, in any medium whatsoever.
The Provider Directory is provided on an "AS-IS" basis. WebMD disclaims all warranties, either express or implied, including but not limited to the implied warranties of merchantability and fitness for particular purpose. Without limiting the foregoing, WebMD does not warrant or represent that the Provider Directory or any part thereof is accurate or complete. You assume full responsibility for the communications with any Provider you contact through the Provider Directory. WebMD shall in no event be liable to you or to anyone for any decision made or action taken by you in the reliance on information provided in the Provider Directory.
The use of WebMD Provider Directory by any entity or individual to verify the credentials of Providers is prohibited. The database of Provider information which drives WebMD Provider Directory does not contain sufficient information with which to verify Provider credentials under the standards of the Joint Commission on Accreditation of Healthcare Organizations (JCAHO), National Committee for Quality Assurance (NCQA) of the Utilization Review Accreditation Committee (URAC).
By using the WebMD Provider Directory, you agree to these Terms and Conditions.


text:
Submitted by Cortney
Share More
The E.S.L. Dating Diaries:
January 25, 2013 at 3:46 am
Asian food for dinner huh?
Amy Gilder:
January 27, 2013 at 2:07 am
Wow, E.S.L dating diaries, racist much?
Mohit Nalwaya:
January 29, 2013 at 4:31 am
Asia is a continent. China is a place where some people eat cats. I know you're stupid but that's about as simple as I can make it. My apologies.
January 30, 2013 at 7:19 am
Actually, no, i'm not racist. Here's where I got the idea for the joke: http://www.redstaplerchronicles.com/wp-content/uploads/2008/08/chinese%20food%20cat.jpg
Katie Foreman:
January 25, 2013 at 11:46 pm
ALF lives!
Christian Meyer:
January 29, 2013 at 5:47 am
Cat...The other white meat.
Sam Plank:
January 29, 2013 at 5:38 pm
could have messed CARBS up way worse lol.
"Best of" Lists


text:
|Publication number
|Publication type
|Application number
|Publication date
|Apr 28, 1981
|Filing date
|Nov 2, 1979
|Priority date
|Jan 17, 1979
|Publication number
|Amiel Braverman
|Original Assignee
|Amiel Braverman
|Export Citation
|BiBTeX, EndNote, RefMan
|Patent Citations (29), Referenced by (39), Classifications (22), Legal Events (1)
|External Links: USPTO, USPTO Assignment, Espacenet
The present application is a continuation of application Ser. No. 4,153, filed Jan. 17, 1979, now U.S. Pat. No. 4,216,242, which is a continuation-in-part of application Ser. No. 828,929, filed Aug. 29, 1977, now U.S. Pat. No. 4,140,807. The entire disclosure of the parent application is incorporated herein by reference.
Liquid confections having different colors and flavors (all substantially transparent) have been sold for subsequent freezing to an icy consistency ("ice pops"). These liquid confections are generally packaged in plastic packs, such as those made of polyethylene, cellophane and other similar films. Such confections comprise suitable flavoring, sugars, such as cane and corn sugars, acid, vegetable gum stabilizer and preservative, such as sodium benzoate and potassium sorbate or sorbic acid. The confection is conventionally sealed in the plastic film and is ordinarily sold in liquid form at room temperature. The thus-packaged confection is designed to be frozen prior to eating.
______________________________________ Background Art______________________________________ U.S. Pat. No.A HUNTER 1,043,839 November 12, 1912B NORTH 1,710,507 April 23, 1929C SCHOLL 1,781,249 November 11, 1930D WALLERSTEIN 1,854,353 April 19, 1932E SCHWEIGART 1,887,905 November 15, 1932F LINN 1,989,758 February 5, 1935G JOSEPH 1,993,932 March 12, 1935H LINN 2,014,623 September 17, 1935I GREEN 2,097,224 October 26, 1937J GREEN 2,097,225 October 25, 1937K FICK 2,106,089 January 18, 1938L HASKING 2,168,934 August 8, 1939M SIEHRS 2,267,624 December 23, 1941N WHITTINGHAM 2,493,732 January 3, 1950O NORTH 2,672,419 March 16, 1954P KOHLER 2,854,340 September 30, 1958Q BATTISTA 3,023,104 February 27, 1962R HERALD 3,067,037 December 4, 1962S SMITH 3,385,714 May 28, 1968T HOTELLING 3,486,905 December 30, 1969U DAGGY 3,649,302 March 14, 1972V BUNDUS 3,663,718 May 16, 1972W STEWART 3,666,497 May 30, 1972X McGINLEY 3,684,523 August 15, 1972Y ARDEN 3,784,715 January 8, 1974Z STRONG 3,911,144 October 7, 1975AA FINNEY 3,914,441 October 21, 1975AB McGINLEY 3,947,604 March 30, 1976AC FINNEY 3,993,793 November 23, 1976AD BRAVERMAN 4,140,807 February 20, 1979______________________________________
A points out the special precautions which must be taken to prepare a homogeneous food product containing cocoa.
B points out the additional difficulties encountered in preparing a mixture of milk with cocoa or chocolate to maintain the cocoa or chocolate in suspension. A syrup is prepared with thickeners, such as corn-starch, gelatin, vegetable gums, agar or a mixture of lime water and sugar.
C is directed to a chilled food beverage which includes milk and may also contain cocoa or chocolate-malt syrup. The product claims are limited to beverages with a specific gravity about one-half that of water and including minute bubbles of air and minute water ice crystals.
D confirms the problems encountered in trying to prepare a stable chocolate-containing product and one approach to solving such problems.
E provides a special process for breaking down protein substances and producing a cocoa preparation which may contain milk.
F is directed to making a stable milk-containing chocolate suspension with a vegetable or animal gum that swells in water and acts as a protective colloid or stabilizing gum.
G prevents or retards precipitation from cocoa-containing beverages (with or without milk) by incorporating pectin therein and maintaining the pH not substantially above 5.5.
H concerns stable chocolate syrup containing, as a protective colloid, swelled starch and a small quantity of water-dispersible gum, agar-agar or pectin.
I uses a water-soluble alginate compound and Irish moss with a sweetening agent in a chocolate-milk drink. The disclosure reviews the shortcomings of other suspending agents in chocolate-milk-containing compositions.
J is directed to a dairy product containing milk, water-soluble alginate and water-soluble gum. J found that, when frozen dairy products are stabilized with a mixture of alginate and Irish moss, the resulting product has more body and does not melt as rapidly as when alginate only is used. Furthermore, such products, when compared with frozen dairy products stabilized with gelatin, are superior because they contain no animal products, melt without leaving a residue, have finer crystals of ice so that the ice cream remains smooth even when aged in dealer cabinets, and at the same time have a clean refreshing taste and flavor in the mouth. By varying the ratio between the amount of alginate and Irish moss used in ice cream, the speed of melting is controlled. The more Irish moss used, the slower the melting. Slow melting gives the impression of a richer or higher butterfat ice cream and one which is more chewy. A formulation for a chocolate-milk drink is provided in the last complete paragraph of the left column on page 2.
K is directed to a particular method of preparing a stable and homogeneous mixture of chocolate and milk for use as a beverage. Previously-encountered difficulties in this regard are acknowledged.
L concerns "soft serve" ice milk which is prepared by incorporating glycerin in its formulation.
M is directed to a non-settling chocolate-flavor drink comprising an aqueous liquid medium, chocolate particles and a mucilaginous extract of quince seeds.
N prepares a stabilized chocolate syrup and beverage from cocoa, edible fat and pectin, the final composition having a pH between 5.5 and 6.9.
O prepares a frozen concentrated mix with a chocolate flavoring ingredient. When frozen, the product does not harden but is flexible, as distinguished from a stiff-frozen condition. The product contains milk and a stabilizer, e.g. carageenin, sodium alginate, locust bean gum and gum karaya, for the cocoa or chocolate which does not give excessive viscosity at high concentrations of the mix in unfrozen condition.
P uses alginic acid amides as stabilizers in the preparation of ice cream, sherbet and ices.
Q relates to reduced-calorie food compositions comprising microcrystalline cellulose as an essential ingredient. The microcrystalline cellulose is described in some detail at columns 2 to 4.
R relates to foamable food products, particularly reduced-calorie toppings, incorporating microcrystalline cellulose (cellulose crystallite aggregates) as a non-nutritive quality-improving agent. Use of foamable agents, such as sodium alginate, starches, starch derivatives and sodium carboxymethylcellulose, is referred to in last seven lines of column 6.
S concerns a packaged liquid-milk-shake mix for refrigerated storage and containing a viscosity-control agent comprising a combination of a colloid selected from the group consisting of colloidal seaweed extracts and vegetable gums, and a cellulose gum; preferably a combination of carrageenin and sodium carboxymethylcellulose.
T uses a specific stabilizer to preclude precipitation from chocolate-flavored beverages. Column 2 provides comparative test data which confirm the stabilizing problem of cocoa-containing compositions.
U relates to a light-bodied, ambient-temperature storable, ready-to-spread frosting having an essentially-foamed cellular structure and requiring from about 0.5 to about 1.8 percent by weight of a colloidal cold-water swellable polysaccharide, preferably microcrystalline cellulose (exemplified by Avicel RC-501).
V is directed to the preparation of a non-stratified cocoa-containing edible composition.
W concerns the preparation of sterile viscous dairy products, such as pie fillings, puddings, ice cream mix concentrates and milk-shake concentrates, by incorporating therein an edible stabilizer, such as vegetable gum, synthetic gum, seaweed extract, starch or pectin, which promotes thickening and causes protein coagulation.
X provides a heat-sterilized, stable aqueous artificial dairy drink which comprises, e.g., cocoa, milk solids, β-1,4 glucan (microcrystalline cellulose) and carboxymethyl cellulose.
Y concerns cocoa-containing chocolate-flavored liquid confection compositions in which xanthan gum serves to suspend and stabilize the cocoa therein.
Z confirms that xanthan gum improves freeze-thaw stability, but lacks stabilizing properties of stabilizers, such as carboxymethyl cellulose and guar gum. The presence of the latter gums (in addition to xanthan gum) provides a number of benefits relating to viscosity and syneresis.
AA contemplates using microcrystalline cellulose, particularly with carboxymethyl cellulose, as stabilizer in the preparation of ice cream having a pH of from 3 to 5.2.
AB concerns a combination of microcrystalline cellulose with sodium carboxymethyl cellulose in an edible jelly having improved spreadability and heat resistance.
AC is directed to the use of a combination of microcrystalline cellulose and carboxymethyl cellulose as a stabilizer system which is particularly useful for ice cream.
AD concerns a product similar to that of Applicant with a different stabilizer system.
Preparation of opaque freezable confections which have a liquid to pudding-like consistency at room temperature (20� C.) and which freeze to a chewy and virtually non-icy product presents a number of problems. In addition to normal concerns regarding precipitation, e.g. stratification and/or solid/liquid separation, and freeze-thaw stability, e.g. phase separation or syneresis, consideration must be accorded to extended shelf life and preservation against microbial spoilage. Moreover, production of a salable product on a commercial scale is essential for economic feasibility.
In order to prepare such a confection in a flexible-plastic-film or other suitable container, the container must be filled while the confection is hot (79� to 85� C. or 175� to 185� F.) to assure long shelf life and to avoid microbial spoilage. This is particularly important for freezable confections containing milk and/or cocoa solids and of relatively high pH, e.g. within the range of from 4.0 to 4.6. Mere incorporation of chemical preservatives in such confection compositions in tolerable (on the basis of acceptable taste considerations) amounts is generally inadequate for such purposes.
In order to destroy microorganisms present in the confection composition, from plant equipment and/or on packaging material, the temperature of the filled container must be maintained for at least several minutes after filling. The confection composition must then be cooled (at a rate of from 3� to 5� C. per minute) to about 38� C. (100� F.) to avoid physical changes.
Keeping freezer "pops" hot for several minutes after filling and then cooling them down prior to placement in boxes and cases requires substantial production space, an elaborate conveyor system and refrigeration equipment for a mass-scale operation. This complex and expensive mass-scale operation has now been materially streamlined by devising stabilizer systems for the confection compositions which obviate the need for the noted elaborate conveyor system and for refrigeration. With these stabilizer systems the confection compositions can be filled into containers while hot, packaged and boxed while still hot and allowed to cool down gradually (at an average rate of about 1� to 1.5� C. per hour) to ambient temperature in a warehouse without any adverse effect on physical characteristics.
A liquid to pudding-like (highly-dense) opaque confection, which freezes to a chewy and virtually non-icy product, is prepared with a wide range of flavors. In the non-frozen state solid particles, such as those of cocoa, fruit and pigment, are substantially-homogeneously suspended and maintained, thus providing, e.g., an edible pudding, pie filling and/or dessert topping (for those compositions having a pudding-like consistency) which does not require refrigeration. This confection has the following characteristics:
(1) Liquid to highly dense in consistency and opaque in appearance;
(2) Solid particles, such as those of cocoa, fruit (e.g. in the form of fruit paste, puree or pulp), titanium dioxide and artificial color, are suspended in a substantially-homogeneous product;
(3) When frozen, the product is chewy and virtually non-icy;
(4) It is prepared with a wide range of fruity flavors, including "acid fruits", such as cherry, lemon and orange, "low-acid fruits", such as mango, melon and coconut, and substantially non-acid fruits, such as banana;
(5) It is optionally prepared with virtually any other flavor, including chocolate, cinnamon, vanilla and caramel;
(6) It is virtually independent of pH within accepted practice, i.e., pH 3.0 is suitable for lemon; pH 3.2, for orange and cherry; pH 3.5, for grape; pH 3.8 for pineapple; pH 4.2, for melon; pH 4.3 for mango; pH 4.6, for coconut; pH 4.8, for butterscotch; pH 4.9, for caramel; and pH 5.0, for chocolate; pH 5.0 can be employed for "non-acid" products, but conformity to Federal Regulations (part 113) [cf. 21 CFR 507] requires special processing for all low-acid foods having a pH above pH 4.6.
(7) At room temperature the compositions of higher density assume a pudding-like consistency which makes them suitable for use as dessert pudding and pie filling.
All the noted characteristics are achieved through use of (1) specific stabilizers, wherein activated microcrystalline cellulose is in combination with at least one of carboxymethylcellulose (CMC), an alginate, xanthan gum and modified starch, and (2) opacity-, milkiness- or turbidity-producing agents, such as chocolate or cocoa, a milk product, non-dairy whitener, and natural or artificial color, e.g. titanium dioxide. The invention includes compositions which contain and those which are free from milk-derived solids. Chocolate compositions of both types, as well as those which are free from chocolate or cocoa solids, are readily prepared and are also within the scope of the invention.
Any of the noted stabilizers is useful in compositions containing any one or combination of opacifying agents.
An alginate is a salt of Alginic acid (extracted from seaweed). Alginic acid is a polymer of mannuronic acid and guluronic acid; the proportion between the two acids depends on the type of seaweed. Alkali-metal (e.g. sodium and potassium), alkaline-earth-metal (e.g. magnesium), ammonium and lower alkylamine salts are soluble in water and form appropriate viscous solutions. Sodium alginate is particularly suitable for use in foods and is especially useful in this invention. Potassium alginate and ammonium-calcium alginate are occasionally used in food as well. Although propyleneglycol alginate is used in food, it is not a preferred stabilizer for this invention.
When an alginate is used in a composition containing milk solids, the amount of alginate employed is somewhat restricted, since calcium from the milk tends to form a nonreversible gel with alginates.
Xanthan gum is produced by pure-culture fermentation of the microorganism, Xanthomonas campestis, which yields a high-molecular-weight polysaccharide from glucose. Xanthan gum is a mixed potassium, sodium and calcium salt of the polysaccharide. Xanthan gum ("Keltrol" of Kelco Co.) is especially useful for this invention.
Sodium carboxymethylcellulose (CMC) is an anionic water-soluble polymer derived from cellulose. Chemically, it is a cellulose ether, produced by reacting alkali cellulose with sodium monochloroacetate. The viscosity varies with differing degrees of polymerization. Although the viscosity of employed CMC is not critical, the proportion of CMC used is dependent on its viscosity. When CMC is used in combination with microcrystalline cellulose (MCC), the amount of the former is in excess of carboxymethylcellulose with which the MCC may be coated.
"Modified starch" is a term of art and is used throughout the specification and claims according to its art-recognized meaning. It is used in the same sense as "Food starch-modified" in the title of 21 CFR 172.892. The metes and bounds of this expression are readily understood by those skilled in the art, and all such modified starches are suitable for use in the subject invention.
Milk or dairy products include skim milk, non-fat milk powder (NFDM), evaporated milk, condensed milk, whole milk powder, whey, cream, casein and derivatives. Among non-dairy products known as coffee whiteners, emulsified vegetable fat is the principal ingredient.
Edible acid is incorporated in the composition according to taste preferences for the particular flavor employed. Acidity (pH 4.6 and below) also restricts the growth of pathogenic microorganisms.
Specified means to suspend and stabilize solid particles are combined in an opaque, flavored confection composition to provide a substantially homogeneous stable edible product which (even when of a higher density) is stirrable (but will hold its shape when maintained in an undisturbed condition) at room temperature and can be frozen to a chewy condition. When maintained at room temperature, those compositions of higher density are in gel form; all compositions contain preservative, sweetener, flavor-imparting ingredient means, sufficient water to provide a desired density and acid means to adjust the pH. The confection composition is ordinarily sealed in a plastic film pak in which it is sold. (It is optionally placed, e.g., in a sealed plastic cup or other suitable container for subsequent use, for example, as pie filling or dessert topping.) By placing the plastic film pak or sealed plastic cup and enclosed flavored-confection composition in a home freezer, a freeze-it-yourself "pop" is produced.
Liquid confections have been prepared with many different fruit flavors, packaged in plastic film packages and sold at room temperature for subsequent freezing and for consumption in the form of a Popsicle without a stick (a "pop"). These confections were of different colors, but were all substantially transparent and, when frozen, assumed an icy consistency. The acidity of these confections was usually within a pH range of from 2.7 to 3.5, which was in line with the characteristic flavor being simulated, namely: that of higher-acid fruits, such as lemon, cherry, grape and orange.
In distinction from such confections, an object of this invention is to provide confection compositions having a liquid to pudding-like consistency and an opaque appearance. The flavor is that of a higher-acid fruit, but is not so limited; it is optionally that of a "low-acid" fruit, such as that of mango, guava, banana or coconut, or the flavor of a non-fruity, non-acid confection, such as one having a chocolate, a butterscotch or a caramel flavor. Acid is incorporated in the subject compositions, inter alia, to restrict pathogenic microorganism growth. A further object of the present invention is to provide a confection with a liquid to pudding-like texture and which, when frozen, is opaque in appearance and chewy (and substantially non-icy) in consistency.
An additional object of this invention is to provide a confection composition having a liquid to pudding-like consistency and the flavor of virtually any fruit, including "high-acid" fruit, such as lemon, cherry and orange, the confection composition having a pH which is limited only by taste and Government regulations (preferably at most pH 4.6).
The subject compositions (in non-frozen form) are made homogeneous, e.g., by imparting to them a viscosity which prevents or impedes any particles, such as those of fruit pulp, milk solids, artificial water-dispersible color (e.g. insoluble titanium dioxide) or chocolate, from separating or settling out. Cocoa and/or chocolate liquor normally gives opaqueness to chocolate-flavored confections, and artificial color, coffee whiteners or nonfat milk-derived solids (NFMS) normally give opaqueness to other confections within the scope of this invention.
Three major factors for insuring high quality, stable, mass-produced, liquid to semi-solid, freezable confections are:
A. Adequate preservation by hot filling.
B. Virtual elimination of physical deterioration, i.e., syneresis. [While a marginal amount of of syneresis is tolerable in a non-freezable pudding-type confection, virtual elimination of syneresis is imperative when the confection is to be frozen. Otherwise, the liquid which seeps out (due to syneresis) has a whitish color when it freezes; this is an impediment to salability and a deterrent to palatability.]
C. Preventing settling of cocoa or other solid particles, especially while the product is still hot and fluid.
The subject stabilizer system materially contributes to or is solely responsible for achieving each of these factors under commercial manufacturing conditions.
The stabilizer system is based on activated microcrystalline cellulose (e.g. FMC's Avicel RC-591), at a level of 0.5 to 5 percent in combination with one or any combination of the following:
A. Carboxymethyl cellulose (CMC)
B. Salt of alginic acid (Alginate)
C. Xanthan gum
D. Starch, modified
The preferred combination comprises microcrystalline cellulose, CMC and starch.
Typical formulations (in percent by weight) are as follow:
______________________________________ BUTTER- SCOTCH CHOCOLATE VANILLA - FLAVOR FLAVORS______________________________________Water 69.36 70.36 63.20 63.20Potassium Sorbate 0.1 0.1 0.1 0.1Microcrystalline Cellulose(activated) 1.5 1.5 1.3 0.3Modified Tapioca Starch 2.5 2.5 2.0 3.0CMC (e.g. Hercules 7HCF) 0.1 0.1 0.15 0.15Cocoa 2 2 -- --Coffee Whitener(e.g. Borden's Cremora) -- -- 2 2Non-Fat Milk Solids 1 -- -- --Sugar 23 23 30 30Salt 0.25 0.25 1 1Vanillin 0.07 0.07 0.05 0.05Flavor 0.02 0.02 0.1 0.1Malic Acid 0.1 0.1 0.1 0.1 100% 100% 100% 100%______________________________________
The microcrystalline cellulose (MCC) is mixed with the water before any other ingredient is put in. (The MCC, e.g. Avicel RC-591, is preliminarily "peptized" or activated by using strong agitation and creating a high shear.)
After that is accomplished, all the other ingredients are mixed in, and the mixture is heated to 79� to 82� C. or 175� to 180� F. for 10 minutes before charging into containers; 79� C. or 175� F. is the minimum filling temperature. This combination of "stabilizers" results in a product which is sufficiently fluid to be pumped and filled hot. It thickens to light gel when allowed to stand even at a temperature of from 79� to 82� C. or 175� to 180� F. The gel structure at this elevated temperature inhibits any particles in the composition from settling or separating.
When finally frozen, e.g., by a consumer, the frozen confection is neither gummy nor too thick to the taste. In fact it is stabilized in a manner similar to that of regular ice cream or like confection.
The use of any of the noted stabilizers singly or in any combination without MCC does not result in a satisfactory product. Only when microcrystalline cellulose is used in combination with one or moe of the other gums (stabilizers) do the unexpected results occur, namely:
A. Product is sufficiently fluid for facile pumping.
B. Product tends to gel lightly even when hot, eliminating any settling problems.
C. Light gel structure is maintained even with a prolonged period (1 hour or more) of heating while processing and a prolonged holding period (of heat while slowly cooling).
D. Physical breakdown of the product due to heat and prolonged storage is eliminated, thus resulting in a long shelf-life.
The ranges in weight percents of the stabilizers in the confection compositions are:
______________________________________MCC 0.5 to 5%CMC 0.05 to 1%Xanthan Gum 0.05 to 1%Starch (e.g. Tapioca orwaxy Maize), Modified 0.5 to 4%Alginate (e.g. Sodium Alginate) 0.1 to 1%______________________________________
In weight percentages compositions according to this invention contain from 0.08 to 0.2 percent of preservative, from 0.55 to 7.0 percent of stabilizer, from 20 to 38 percent of sweetener, sufficient food acid to obtain a desired (based on taste) pH, natural and/or artificial flavor to taste and/or from 1 to 5 percent of chocolate liquor or cocoa, from 1 to 3 percent of NFMS and/or from 0.01 to 0.05 percent of artificial color. A chocolate-flavored composition is optionally prepared with chocolate flavor, an opacifier and artificial color, i.e. without chocolate or cocoa. The compositions are aqueous compositions containing sufficient water to provide a total-solid range between 20� and 40� Brix. Natural or artificial colors are incorporated in the compositions as desired, and salt is optional. The stabilizer serves to suspend solid particles, to eliminate syneresis even under conditions of mass production, to thicken the composition to a point of gellation, to impart storage stability and shelf life to the composition, to permit ambient cooling after hot filling and to provide the composition with a chewy or fudge-like consistency when it is frozen. The compositions have from 0.01 to 0.05 percent by weight of artificial color or from 1 to 4 percent by weight of some other ingredient to render it opaque; such ingredient is, e.g., chocolate liquor or cocoa when either of these is present, NFMS, an artificial water-dispersible color or pigment, an artificial (non-dairy) creamer or a milk or other dairy product in other compositions. NFMS is an optional compoment in those compositions which contain chocolate liquor and/or cocoa.
The stabilizer is a key ingredient in these unique compositions. It must have at least two components, one of which is necessarily MCC, e.g. Avicel RC-591, which is activated or "peptized". Microcrystalline cellulose is cellulose crystallite aggregates with a level-off D.P. Level-off DP is the average level-off degree of polymerization measured in accordance with the paper by O. A. Battista entitled: "Hydrolysis and Crystallisation of Cellulose", Vol. 42, pages 502 to 507, Industrial and Engineering Chemistry, 1950. An example of microcrystalline cellulose is the water-dispersible cellulose crystallite aggregates described for use in food compositions in British Pat. No. 961,398. (Also cf. U.S. Pat. Nos. 2,978,446, 3,157,518 and 3,539,365). A combination of microcrystalline cellulose and sodium carboxymethyl cellulose gives particularly good results, and the microcrystalline cellulose is preferably a material in which the particles are themselves coated with 10 percent (by weight of the material) of sodium carboxymethyl cellulose. The sodium carboxymethyl cellulose used for coating is preferably one of medium viscosity, that is one which, in 1 percent aqueous dispersion, has a viscosity of from 300 to 1000 centipoises at 20� C.
Microcrystalline cellulose has been listed in the Fourth Supplement to the Food Chemicals Codex, First Edition, by the National Academy of Sciences-National Research Council as: Cellulose, Microcrystalline (cellulose gel).
The other component comprises one or any combination of CMC (in addition to that with which the MCC may be coated), xanthan gum, starch and alginate. Table I presents illustrative stabilizer compositions in parts by weight.
TABLE I______________________________________STABILIZER COMPOSITIONS SodiumMCC* CMC Xanthan Gum Tapioca Starch Alginate______________________________________(a) 5.0 1.0 -- -- --(b) 4.5 0.8 0.8 -- --(c) 4.0 0.6 -- 0.5 --(d) 3.5 0.4 -- -- 0.8(e) 3.0 0.2 0.1 0.7 --(f) 2.5 0.09 0.3 -- 0.2(g) 2.0 0.07 -- 0.9 0.09(h) 1.5 0.05 0.05 1.3 0.05(i) 1.2 -- 1.5 -- --(j) 1.0 -- 0.6 1.7 --(k) 0.9 -- 0.9 -- 0.6(l) 0.8 -- 0.08 2.2 0.07(m) 0.7 -- -- 3.1 --(n) 0.6 -- -- -- 1.0(o) 0.5 -- -- 4.0 0.4______________________________________ *2.0 percent of fullypeptized MCC is more than adequate, and there is no need to use a larger amount.
By using sufficient stabilizer (from 0.55 to 7.0 percent by weight, based on the total weight of the confection composition), partially predicated on the specifically-selected combination of components, solid particles present in the confection composition are suspended and stabilized by imparting to the admixture a thickness or texture (at room temperature or even at some higher temperature) which is advantageously on the verge or at the point of being semi-solid; it is referred to herein as a pudding-like texture.
The noted stabilizer combinations protect a composition (of this invention) from syneresis and from separation of insoluble ingredients even when the composition is kept hot for several hours in a vat prior to being filled [at filling temperature ] into a suitable receptacle, container or ultimate package.
Chocolate-flavored confection compositions optionally contain NFMS and ordinarily contain chocolate liquor and/or cocoa. The term "cocoa" is intended to be interpreted in the same manner as in U.S. Pat. No. 3,784,715 (particularly column 2, lines 25 to 44), the pertinent text of which is incorporated herein by reference. Employed cocoa is either natural-process or Dutched-process cocoa and is optionally used either alone or in combination with chocolate liquor. From 1.5 to 2 percent by weight of natural medium-fat cocoa is preferred.
Although the sweetener can be synthetic sweetener, it is most advantageous to use a sweetener, such as cane sugar, corn syrup, corn sugar and/or high-fructose corn syrup, of natural origin. To obtain a desired degree of sweetness and consistency upon freezing, the preferred sweetener comprises equal amounts of 42 D E corn syrup and cane sugar. Both the chocolate-flavored and other confections according to this invention contain from 20 to 38 percent by weight of sweetener.
The contemplated preservative is a chemical preservative, such as sodium benzoate, potassium sorbate, sodium sorbate or sorbic acid. Potassium sorbate (0.12 percent by weight) is recommended both as least objectionable in taste and as most effective at the contemplated pH.
The acid employed to achieve the desired pH is any acid approved for use in food. Approximately 0.1 percent (or more) by weight of either, e.g., citric or malic acid is suitable for this purpose. The actual amount of acid used is that which is sufficient to obtain the desired taste and to comply with federal regulations; a pH of at most 4.6 is recommended.
The amount of water present in the aqueous confection compositions is dependent upon the type and concentration of sweetener. The soluble solids must result in an aqueous composition of from 20� to 40� Brix; a confection composition of 32� Brix is preferred.
What is meant by non-fat milk-derived solids (NFMS) is well known in the art. These naturally include non-fat dry-milk solids (NFDM), such as dried skim milk, and others, such as skim milk, whey and whey derivatives.
Fruit pulp in the form of, e.g., banana, mango or coconut puree or fruit concentrate, such as apple, citrus or pineapple juice concentrate, is optionally included in these compositions. Such is not in any way critical to the present invention, and their selection as optional ingredients depends on particular flavor requirements and consumer demands. However, when any fruit particles (irrespective of size within the normal range) are present, they should be so suspended within the body of the confection as to make the non-frozen flavored confection composition appealing to the eye. The confection compositions are flavored to taste. Suitable flavorants include seasoning, such as salt, pure vanilla or artificial flavor, such as vanillin, ethyl vanillin and imitation fruit or chocolate flavors. Such seasoning and/or flavors are optionally incorporated in compositions either singly or in any suitable combination. The compositions are prepared in a blending tank equipped with a suitable agitator.
Starting with a measured amount of warm water at about 140� F. (60� C.), the preservative, the cocoa (when used), the starch (when used) and the milk solids (when used) are added first for best dispersability. The gum stabilizer, CMC, xanthan or alginate is added next and the resulting mixture is well agitated.
In a separate vessel, a water slurry of MCC, e.g. Avicel RC-591, is prepared and a high shear is applied to the slurry, either by using a high-speed mixer, a centrifugal pump or a homogenizer. The thus-peptized MCC is pumped into the main vat. All other ingredients, such as sugar, salt, flavoring, coloring and fruit pulp, are then added.
The final step in preparing the compositions is adjusting the pH. For this purpose a suitable acid is added until the composition has the desired taste and satisfies prevailing regulations. The acid employed must be one which is approved for use in food compositions.
When the batch is completed, it is heated in a steam kettle or in a continuous heater to the filling temperature of 175� to 180� F. (79.4� to 82.2� C.). The admixture is then filled, e.g. at 175� F. (79� C.) or higher according to conventional and well-established procedures into plastic packages suitable for filling and sealing at elevated temperatures. Filling at such a temperature insures that spoilage organisms do not develop. Thus-packaged confections are storable at room temperature for many months and are suitable for freezing just prior to eating.
In view of the nature and consistency of the subject compositions, they can be sold in non-refrigerated sealed containers. Even after the container is opened, the compositions keep without refrigeration and without deterioration for at least several days. The compositions are useful as desserts (pudding) or dessert topping (directly from the containers in which they are sold or as pie filling. When used as pie filling, the pie need not be refrigerated. A composition of this invention is readily placed in a prebaked pie shell, levelled off and served as is or with a suitable topping. If desired, such dessert can be refrigerated prior to serving.
Exemplary embodiments of the present invention are illustrated in Table 2 (pages 20 and 21). These embodiments are presented in the form of ingredients which are combined into compositions according to the previously-described procedure and similarly filled into and sealed in plastic packages in the art-established manner. The examples are presented solely for the purpose of illustration and do not limit the nature or scope of the invention in any way.
Microcrystalline cellulose (MCC), e.g. Avicel RC-591 or RC-56, is completely (100 percent) "peptized" (activated or dispersed) by blending a 3 percent (w/v) aqueous slurry in, e.g., a Waring-type blender for 1 or 2 minutes. Alternatively, MCC is completely peptized by homogenizing a 3 to 4 percent (w/v) aqueous mixture in a dairy, e.g. a Menton-Gaulin, type homogenizer. On a smaller production scale, e.g. for a 50-gallon 3 percent (w/v) slurry of Avicel RC-591 in a suitable vat, a high-speed "Lightnin"-type propeller mixer is appropriate. A less efficient, but otherwise convenient, method which requires little capital calls for circulating a 3 to 4 percent (w/v) aqueous slurry of, e.g., Avicel RC-591 through a high-speed (3600 rpm) centrifugal pump; however, this method normally results in only from 70 to 80 percent peptization, and 20 to 30 percent more MCC is thus required in formulations according to this invention.
Comparative results with different types of mixing equipment are reflected in Table III.
TABLE III______________________________________DISPERSION OF AVICEL RC-581AND AVICEL RC-591 INDISTILLED WATER AND CITY WATER Mixing Devices Centri- fugal Propeller Propeller Pump Waring Mixer Mixer recir- BlenderPro- low speed high speed culating 2 min.duct Water 1/2 hr. 1/2 hr. 1/2 hr. 110 volts______________________________________RC-581 distilled 34.8%* 74.7% 74.2% 100.0%RC-591 distilled 100.0 100.0 100.0 100.0RC-581 city-264 4.0 6.6 33.9 82.7 μmhosRC-591 city-264 12.6 22.2 100.0 100.0 μmhos______________________________________ *Completeness of dispersion (peptization) is expressed in %; 100% = complete peptization, 0% = no peptization.
There are a number of critical features in the present invention. The compositions are opaque; the opacity thereof is brought about by any of many dairy products, e.g. milk, cream and caseinates, by non-dairy creamers, e.g. Cremora Powder, by artificial color and/or by the component which imparts a chocolate or cocoa flavor to the confection. The flavor of the confection is that of a fruit, chocolate, cocoa, butterscotch, caramel or other non-fruity confection. The composition has a pudding-like texture and total soluble solids reflected by a range of from 20� to 40� Brix, corresponding to a density from approximately 1.083 to about 1.1787. When frozen, the composition has a chewy or fudge-like character. The pH of the composition can be as high as pH 5.0 or even higher, but is conveniently at most pH 4.6 in view of federal regulations. The lower end of the range is about pH 3.0.
All compositions which satisfy all of these criteria are regarded to be within the scope of the invention. The preceding description is susceptible to various modifications, changes and adaptations, as is readily apparent to those skilled in the art.
TABLE 2__________________________________________________________________________CONFECTION COMPOSITIONS 9 10 1 2 3 4 5 6 7 8 Butter-EXAMPLE Chocolate Orange Vanilla Mango scotch__________________________________________________________________________Ingredients(% by weight)Water 52.852 61.54 59.8 64.58 70.57 66.22 54.57 73.54 73.34 61.75Potassium Sorbate 0.12 0.15 0.12 0.15 0.05 0.20 0.08 -- 0.12 0.15Sodium Benzoate 0.08 -- -- -- 0.08 -- 0.10 0.20 -- --Cream -- -- -- -- 1.00 1.00 -- -- -- --NFMS 2.00 -- 2.00 -- -- -- 1.60 1.00 2.00 3.00Coffee Whiteneri -- 2.00 -- -- -- -- -- -- -- --MCCa (Avicel RC 591)l 5.0 4.0 0.7 2.0 1.5 1.2 0.9 3.0 0.6 0.5Xanthan Gum -- -- -- -- 0.05 1.0 0.9 0.1 -- --Starchb -- 0.5j 3.1k 0.9j 1.3k -- -- 0.7j -- 4.0kSodium Alginate -- -- -- 0.09 0.05 -- 0.6 -- 1.0 0.4Hi-Viscosity CMCc 0.1 0.06 -- 0.07 0.05 -- -- 0.2 -- --Cocoa 1.50 2.00 2.00 2.00 -- -- -- -- -- --(10 to 11% Fat)Chocolate Liquor -- 0.50 -- -- -- -- -- -- -- --Corn Syrup Solids -- -- -- -- -- 15.00 20.00 -- -- --Orange Oil -- -- -- -- 0.02 -- -- -- -- --Mango Flavord -- -- -- -- -- -- 0.06 0.04 -- --Butterscotch Flavord -- -- -- -- -- -- -- -- 0.03 0.04Chocolate Flavord 0.02 0.04 -- -- -- -- -- -- -- --Vanillin 0.02 0.01 0.02 0.01 -- 0.20 0.05 0.05 -- --Ethyl Vanillin 0.008 -- -- -- -- -- -- -- -- --Corn Syrup 42 DEe 28.00 15.00 15.00 15.00 10.00 -- -- 5.00 8.00 15.00Sucrose 10.00 14.00 17.00 15.00 15.00 15.00 20.00 15.00 14.00 15.00Citric Acid 0.10 0.10 0.10 0.10 -- -- -- 0.10 0.10 --Malic Acid -- -- -- -- 0.25 0.10 0.11 -- -- 0.11Salt 0.20 0.10 0.16 0.10 0.08 0.06 0.01 0.04 0.80 0.03FD&C Yellow #6f -- -- -- -- -- -- 0.02 0.03 -- --Orange Concentrateg -- -- -- -- -- -- 1.00 1.00 -- --(58� Brix)Caramel Colorh -- -- -- -- -- -- -- -- 0.01 0.02Titanium Dioxide -- -- -- -- -- 0.02 -- -- -- --__________________________________________________________________________ a Peptized or Activated b Modified (within 21 CFR ∫172.892) c Hercules 7H3SCF d Artificial, water dispersible e Dextrose Equivalent f 4.7 percent solution g Frozen h Acid proof i Cremora (Borden) j Tapioca Starch (Staley's Tender Fil 8) k Waxy Maize Starch (Rezista Starch) l (cf. Table 1)
|Cited Patent
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|Henry Blount Hunter
|Food product and process of making the same.
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|Process for making mixture of cocoa or chocolate and milk and product thereof
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|Food beverage and method for preparing the same
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|Wallerstein Co Inc
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|Process for making a food substance from cocoa, sugar, and water
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|Int Patents Dev Co
|Milk and chocolate suspension
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|Beverage and ingredients therefor
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|Oct 26, 1937
|Kelco Co
|Stabilizing chocolate milk and other milk products and process of making same
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|Oct 26, 1937
|Kelco Co
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|Feb 10, 1933
|Jan 18, 1938
|Kroger Grocery & Baking Compan
|Method of preparing stable chocolate milk
|Jul 13, 1937
|Aug 8, 1939
|Haskins Jr Robert H
|Food product and method of making same
|Nov 9, 1938
|Dec 23, 1941
|Krim Ko Company
|Chocolate-flavor drink and process of producing same
|Nov 2, 1946
|Jan 3, 1950
|Jerome N Wanshel
|Stabilized chocolate sirup and beverage
|Mar 9, 1951
|Mar 16, 1954
|Beatrice Foods Co
|Chocolate mix
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|Sep 30, 1958
|Henkel & Compagnie G M B H
|Stabilizers for frozen desserts
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|Feb 27, 1962
|American Viscose Corp
|Food compositions incorporating cellulose crystallite aggregates
|Dec 2, 1960
|Dec 4, 1962
|American Viscose Corp
|Foamable products containing disintegrated cellulose crystallite aggregates
|Feb 1, 1965
|May 28, 1968
|Borden Co
|Sterilized milkshake and the process for making same
|Feb 16, 1967
|Dec 30, 1969
|Yoo Hoo Chocolate Beverage Cor
|Stabilized chocolate beverages
|Nov 10, 1969
|Mar 14, 1972
|Cpc International Inc
|Process of producing a ready-to-spread frosting
|Oct 13, 1970
|May 16, 1972
|Beatrice Foods Co
|Process for preparing chocolate flavored banana powder
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|Allied Chem
|Preparation of high viscosity sterilized protein solutions
|Feb 4, 1970
|Aug 15, 1972
|Mcginley Emanuel J
|Heat sterilized,stable aqueous dairy drink
|Oct 4, 1972
|Jan 8, 1974
|Cons Foods Corp
|Chocolate flavored liquid confections and methods of making the same
|Sep 1, 1972
|Oct 7, 1975
|Standard Brands Inc
|Egg product
|Dec 7, 1973
|Oct 21, 1975
|Lever Brothers Ltd
|Ice cream
|Mar 28, 1975
|Mar 30, 1976
|Fmc Corporation
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|Soft ice cream
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|Sep 4, 1985
|Feb 16, 1988
|Ferrero S.P.A.
|Ice-cream confectionery product and a method for its manufacture
|Jul 9, 1986
|Jun 21, 1988
|S.P.C. Limited
|Process of packaging fruit dispersed in a gel
|Feb 24, 1987
|May 2, 1989
|Pioneer Potato Company, Inc.
|Soft-frozen water ices
|Dec 1, 1987
|Aug 1, 1989
|Rich Products Corp.
|Freezer stable whipped ice cream and milk shake food products
|Jun 16, 1987
|Aug 15, 1989
|James River Corporation
|Low calorie ice pop
|May 21, 1990
|Apr 23, 1991
|Nixon Floyd K
|Method of making a milk formulation
|May 3, 1993
|Nov 22, 1994
|Fmc Corporation
|Colloidal microcrystalline cellulose and barrier dispersant composition and method for manufacture
|Jul 28, 1994
|Oct 10, 1995
|Good Humor Corporation
|Frozen low calorie dairy confection
|Jul 3, 1991
|Nov 18, 1997
|American Cyanamid Company
|Meal replacement composition and method of weight control
|Feb 16, 2000
|Jul 23, 2002
|Amiel Braverman
|Process for preparing milk-based freezable confections
|Jan 8, 1999
|Dec 17, 2002
|Asahi Kasei Kabushiki Kaisha
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|Softpac Industries, Inc.
|Frozen slushy in a squeezable pouch
|Jul 24, 2000
|Apr 22, 2003
|Soremartec S.A.
|Ice-cream confectionery product and method for its preparation
|Nov 6, 2008
|Jan 18, 2011
|Fmc Corporation
|Microcrystalline cellulose compositions
|Sep 28, 2006
|Feb 1, 2011
|Fmc Corporation
|Stabilizers and compositions and products comprising same
|Aug 16, 2011
|Fmc Corporation
|Dry granulation binders, products, and use thereof
|Dec 20, 2010
|Aug 12, 2014
|Fmc Corporation
|Microcrystalline cellulose compositions
|Nov 30, 2012
|Jan 6, 2015
|Fmc Corporation
|Co-attrited stabilizer composition
|Oct 4, 2012
|Jun 16, 2015
|Fmc Corporation
|Stabilizer composition of co-attrited microcrystalline cellulose and carboxymethylcellulose, method for making, and uses
|Nov 26, 2001
|Mar 6, 2003
|Wargocki Michael F.
|Hydrocolloid films for meat and poultry products
|Jun 28, 2002
|Mar 13, 2003
|Somani Jitendra Krishan
|Quiescently frozen ice products
|Aug 26, 2004
|Mar 3, 2005
|Susanne Koxholt
|Starch for frozen desserts
|Apr 4, 2005
|Oct 20, 2005
|Fmc Corporation
|MCC/hydrocolloid stabilizers and edible compositions comprising the same
|Oct 26, 2007
|Sep 4, 2008
|Fmc Corporation
|Dry granulation binders, products, and use thereof
|Nov 6, 2008
|May 21, 2009
|Fmc Corporation
|Microcrystalline Cellulose Compositions
|Dec 14, 2009
|Jul 8, 2010
|Andrew McShea
|Chocolate extract, process of making, and uses thereof
|Aug 11, 2011
|Fmc Corporation
|MCC/Hydrocolloid Stabilizers and Edible Compositions Comprising the Same
|Aug 28, 2004
|Mar 27, 2013
|Starch for frozen desserts
|Sep 2, 1985
|Apr 24, 1986
|Ferrero Spa
|Gefrierspeise und verfahren zu deren herstellung
|Aug 28, 1987
|Jun 29, 1988
|Warner-Lambert Company
|Soft, sugarless aerated confectionery composition
|Sep 29, 1988
|Nov 14, 1990
|DALZIEL, Kathleen Marie
|Shelf-stable aerosol dispensable yogurt products
|Jul 26, 1999
|Jan 31, 2001
|FERRERO OFFENE HANDELSGESELLSCHAFT m.b.H.
|Ready-to-freeze ice cream product and a method for its manufacture
|Aug 16, 2000
|Feb 20, 2002
|Societe Des Produits Nestle S.A.
|Frozen confection and method of making same
|Aug 30, 2004
|Mar 2, 2005
|National Starch and Chemical Investment Holding Corporation
|Starch for frozen desserts
|Sep 4, 1985
|Mar 27, 1986
|Ferrero S.P.A.
|Ice-cream confectionery product and a method for its manufacture
|Jan 28, 1992
|Aug 20, 1992
|Conagra, Inc.
|Reduced fat frozen dessert
|Feb 15, 2001
|Aug 23, 2001
|Softpac Industries
|Frozen slushy in a squeezable pouch
|Aug 17, 2001
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|Societe Des Produits Nestle S.A.
|Frozen confectionery
|Nov 4, 2015
|May 19, 2016
|Unilever Plc
|Composition for preparing a frozen confection
|U.S. Classification
|426/573, 426/578, 426/593, 426/565, 426/660
|International Classification
|Cooperative Classification
|European Classification
|Jul 15, 1991
Owner name: BRAVERMAN, AMIEL, PENNSYLVANIA
Free format text: ASSIGNMENT OF ASSIGNORS INTEREST.;ASSIGNOR:GREENLAND FOODS, INC.;REEL/FRAME:005808/0033
Effective date: 19910710


text:
Silver Dollar Lounge employees will get to keep dancing despite the venue's close call with a deadline that could threaten its business license.
A petition requesting the Liberty County Board of Education to change its new visitor policy is gaining momentum on Change.org.
Hinesville is one of 394 U.S. cities entering New York mayor and philanthropist Michael Bloomberg's Mayor Challenge, which is intended to inspire American cities to generate innovative ideas to solve challenges and improve urban life, according to Bloomberg Philanthropies.
The official results of last week's Long County general primary election confirmed the close victory by challenger Sherry Long in the clerk of courts race.
The Atlantic Judicial Circuit District Attorney's Office welcomed newly hired assistant district attorney Megan Lane on Monday morning as she took her oath of office in Liberty County Superior Court Judge David Cavender's courtroom at the justice center.
Silver Dollar Lounge employees will get to keep dancing despite the club's close call with a deadline that could threaten its business license. The Liberty County Commission Tuesday granted lounge owner Sun Cha Seals a second extension this year on parking lot improvements required at the Highway 196 site. When the business asked for the six-month extension in February, a representative said financial obstacles prevented the lounge from completing the drainage, grading, piping and landscaping required to maintain a business license.
Hinesville's city council meeting seemed subdued Thursday, following Tuesday's primary elections in which the T-SPLOST referendum failed.
Hinesville leaders collectively are disappointed by Tuesday's failed T-SPLOST referendum, according to Mayor Jim Thomas and Mayor Pro Tem Charles Frasier.
The controversial 1-percent sales tax for transportation projects failed in the Coastal Region, garnering 53,760 no votes compared to 39,699 yes.
Long County voters decided whether 10 incumbents might get to keep their jobs during Tuesday's primary election, including the office of sheriff, clerk of superior court, tax commissioner, public service commissioners, county commissioners for districts 1, 2 and 5, and board of education seats for districts 2 and 4.
ATLANTA (AP) - Voters have rejected a penny sales tax referendum to pay for transportation projects in nine of 12 regions in Georgia, including in metro Atlanta, unofficial returns show.
In Long County, Craig Nobles won the Democrat nod for the sheriff's post with 1,404 votes. Frank McClelland Jr. garnered 704 votes while James E. Rogers took 152. Nobles will face Republican challenger G. Darrell Ballance in November. Sherry McFann Long beat Frank Middleton for the superior court clerk seat, 1,115 to 1,100. Becky S. Fowler beat Deona Walker Carter in the tax commissioner race, 1,625 to 588. In the county commission races, Gerald Blocker, Robert A. Long and Dwight Gordon defeated their challengers for the District 1, District 2 and District 5 seats, respectively ...
Donald L. Lovette will serve as the next Liberty County Commission chairman, a message from voters that status quo may not be so bad.
In addition to the controversial T-SPLOST referendum, Liberty County voters are in the process of weighing in on a race with local implications today.
While cities around the nation have become hotbeds of protest in the wake of the fatal shootings of two black men by police in Louisiana ...
The Liberty County Board of Commissioners' recent appointment to the local Live Oak Public Libraries board has sparked controversy.
Peanut butter and jelly sandwiches are becoming a summer tradition in Hinesville, thanks to the community's generosity and the dedication of several organizations.
The Veterans Memorial Walk board of directors recently recognized the Hinesville Downtown Development Authority staff for the effort and time they have devoted to the ...
The American Red Cross has issued an emergency call for blood and platelets, urging all eligible donors to give to replenish a low summer blood ...
© 2016 Hinesville Publishing - All Rights Reserved
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text:
Fat Burners
Fat burners are generally some combination of herb-derived stimulants, essential fatty acids, chromium picolinate, pyruvate, and/or hydroxycitric acid.
Herb-derived stimulants include caffeine and ephedrine as well as the herbs guarana and ma huang. Two or three of these stimulants are usually 'stacked' together in one weight loss product, often along with aspirin or willow bark. They are supposed to increase energy while stimulating fat burning. Most experts agree they do work when combined with exercise. Their safety, however, is another matter.
"Ephedra [which comes from ma huang] is effective ... particularly when combined with aspirin and other ingredients," says Heymsfield. "But it raises blood pressure and can cause fatal heart attacks, [heart] arrhythmias, and strokes. ... The ads are very deceptive for ma huang regarding safety."
Klauer and colleagues studied the weight loss potential of ephedra last year. "People did lose more weight with it," she says, "but their elevations in blood pressure remained high even after they stopped the drug. ... So, I really don't recommend ephedra."
According to Klauer, both ephedra and caffeine work by increasing your resting metabolic rate, which can be done more safely and cheaply simply by exercising more and eating less.
Despite a family history of heart disease, would-be triathlete Matthew Martin chose a combination of caffeine and ephedrine as his fat-burning program. He did notice his heart rate speed up after he popped a pill, but it didn't bother him. He found that taking the pills boosted his energy enough to make him want to work out more and reach his fitness goals sooner. One month after stopping the program, he remains in good shape, but he's also still in full-blown triathlon training.
Essential fatty acids include conjugated linoleic acid (CLA) and flax seed oil. They are sometimes used in combination with garlic to increase muscle mass and burn fat. They seem to be helpful in animals, and some new research is showing promise in humans.
Michael W. Pariza, PhD, director of the Food Research Institute at the University of Wisconsin in Madison, has studied CLA. "The clinical evidence is certainly emerging that it can be helpful, particularly in controlling fat and weight gain," he tells WebMD. "We also have pretty good evidence that it relieves a lot of the adverse effects [such as dizziness and stomach problems] that people have when they are dieting."


text:
The Textbook of Surgery: The Biological Basis of Modern Surgical Practice, edited by David C. Sabiston, Jr, MD, is in its 13th edition. This updated version contains many new illustrations and sections, which represent the editor's efforts to keep pace with the advances in each field. It boasts 57 chapters with 220 contributors, 49 of whom are new. The list of contributors is impressive; there are representatives from a large number of institutions. Six new sections have been added. These include "Surgical Complications of Cirrhosis and Portal Hypertension," "Vascular Access Procedures for Renal Dialysis," "Peritoneovenous Shunts for Intractable Ascites," "Extracranial-Intracranial Bypass Grafts for Cerebral Ischemia," "Use of Intra-aortic Balloon Counterpulsation Technique," and "The Total Artificial Heart."
Each section begins with an historical overview and is followed by a detailed discussion of anatomy, pathology, physiology, diagnosis, clinical manifestations, and therapy. The sections are followed by "selected references," which serve as a
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text: Posted January 2, 2012 What exactly have you made of yourselves? Perinneal celler dwellers without a Superbowl title? NFL leaders in "moral victories"? Love how Panthers fans think they've had this storied franchise history. You've lost one superbowl...have no hall of fame players...your best player was known for being a part of the best linebacker core of all time with the Saints...thats your history. Oh, I didn't realize I should give a poo about who Saints fans consider our "best player" to be. Like I said earlier....you have one more divisional title than we do...just came this year. talk about not making anything of yourself for a hell of a long time. Oh, and to your HOF comment....Until the selection of Rickey Jackson in 2010, there had been no players in the Hall of Fame whose time with the Saints contributed to their selection; the others were chosen for their work with previous teams Share this post Link to post Share on other sites


text:
Multi-talented artist Doug Pederson may be known for futureglyphs, but his toy art and sculptural practices are equally impressive. Pederson has created a limited amount of Dollar Store Animals, which are mini plastic animals beautified by melted crayons. Email Doug directly to buy one. [Ifitshipitshere]
Dollar Store Animals By Doug Pederson
Watch Now


text:
Welcome to the new Digimap website. We specialise in creating mapping solutions and providing digital maps of Guernsey, Alderney, Herm and Sark. The Guernsey Bailiwick mapping is created by the States of Guernsey and we the sole marketing, sales and distribution agent for the States of Guernsey Mapping.
Please use the navigation bar at the top of the page to find out more about Digimap, browse our products and services, or use the other facilities such as channel islands AIS tracking page
Most popular linksMarina Tides Online mapping Online Store AIS tracking Marinas Web Cameras
Over the winter, do have a look at our marina pages. If you know of any good marina restaurants, please do let us know.
We are going to expand the marina pages to Southern Brittany by popular demand, so if you do have an information, please do contact us.


text: Last night, a new article went live on the MSDN, Visual C# developer Center. This article: Calculating with Infinite Sequences in C#, was submitted by MVP Tomas Petricek. Tomas is a student and an inspired MVP in Prague. You'll Find Tomas' picture and link in rotation in the right column of the homepage and his listing in the community section on the site along with the other Visual C# MVP's who have submitted articles for inclusion on the site.


text: Capital Punishment Report: Hard To Pin Down Death Penalty Costs In Idaho By Jessica Robinson • Mar 19, 2014 Idaho Dept. of Correction Death penalty cases take longer to work through Idaho's court system, but it's hard to put a dollar figure on the extra expense. That's according to a new report released Wednesday. As Jessica Robinson reports, it's unlikely to prompt any drastic changes in Idaho's policy on capital punishment. Two recent executions in Idaho after a 17-year pause made lawmakers want to get more information on how much capital punishment costs the state. The legislature's Office of Performance Evaluations has now come back with an answer: hard to say. Victims' Families Want Curbs On Governor's Ability To Halt Death Penalty By Gabriel Spitzer • Feb 26, 2014 Listen Listening... / 1:06 Family members of murder victims are expressing anguish over Governor Jay Inslee's decision to halt the state's death penalty. They testified before lawmakers considering curbs on the governor's authority to grant reprieves. Inslee Announces Moratorium On Executions In Washington By Austin Jenkins • Feb 11, 2014 Listen Listening... / Washington Governor Jay Inslee says as long as he's in office the state won't execute death row inmates. Execution Witnesses In Washington To See Needle Insertion By Austin Jenkins • Jan 29, 2014 Listen Listening... / The next time a death row inmate is executed by lethal injection in Washington state, witnesses will see more of the process. U.S. Supreme Court Turns Down Oregon Inmate's Request To Be Executed By Chris Lehman • Jan 21, 2014 Listen Listening... / 1:09 The U.S. Supreme Court has turned down an Oregon death-row inmate's request to be executed. Tuesday's ruling means that two-time murderer Gary Haugen will not be executed for the foreseeable future. Former Death Row Inmate Darold Stenson on Trial Again By Patricia Murphy • Sep 23, 2013 Credit Washington Department of Corrections Listen Listening... / The retrial of former death row inmate Darold Stenson starts today in Kitsap County.Stenson is charged with aggravated murder in the 1993 deaths of his wife and business partner. Oregon Supreme Court Takes Up Haugen's Request To Die By Chris Lehman • Mar 13, 2013 The Oregon Supreme Court is set to hear arguments Thursday in a case involving a death row inmate who wants to die. Two-time murderer Gary Haugen is trying to reject a reprieve issued by Oregon Governor John Kitzhaber. It's definitely an unusual situation. Normally you'd expect people on death row to be happy about having their execution delayed. But Haugen had dropped all of his appeals and was actually trying to be executed. He repeatedly told judges that he was ready. And the courts ruled him competent to make that decision. Oregon Lawmakers Consider Death Penalty Repeal By Chris Lehman • Feb 26, 2013 SALEM, Ore. – More than a year ago, Oregon Governor John Kitzhaber stunned people by enacting a moratorium on the death penalty. It happened just weeks before the scheduled execution of two-time murderer Gary Haugen. At a hearing Tuesday, lawmakers took up the question of whether to ask voters to repeal the death penalty altogether. But it's not clear whether that will actually happen. Dan Bryant knows the unique pain of learning a loved one has been murdered. His mother was stabbed to death by a mentally-ill relative in 1998. Judges Overturns Kitzhaber's Reprieve Of Haugen By Chris Lehman • Aug 3, 2012 Oregon Department of Corrections An Oregon judge says death row inmate Gary Haugen has the right to reject a reprieve from Gov. John Kitzhaber. Circuit Court Judge Timothy Alexander's ruling Friday paves the way for a possible new execution date for the two-time murderer. Oregon Death Row Inmate Asks Judge To Overturn Governor's Reprieve By Virginia Alvino • Jul 24, 2012 Oregon Department of Corrections Late last year, Gov. John Kitzhaber issued a moratorium that put on hold the execution of twice-convicted murderer Gary Haugen. Now the death row inmate is asking a judge to overrule that reprieve. Haugen appeared in a Marion County courtroom Tuesday. Pages1 2 next › last »


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woman enjoying the view of Sorrento Bay, Italy
Credit: Kathrin Ziegler
Creative #: 151892485
Licence type: Royalty-freeRoyalty-free pricing is based solely on the size of the product you need, not the specific use. You don't have to pay any additional royalties on a use-by-use basis. Once you license a royalty-free product, you may use it multiple times for multiple projects without paying additional fees. (Pornographic, defamatory, libellous or otherwise unlawful use of any image is, of course, prohibited.)
Collection: DigitalVision
Release info: Model released
- 35-39 Years,
- Adult,
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- Balcony,
- Beautiful People,
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- Brown Hair,
- Campania,
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- Colour Image,
- Day,
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- Enjoyment,
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- Horizontal,
- Italy,
- Leaning,
- Leisure Activity,
- Long Hair,
- Looking At Camera,
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- Mid Adult,
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- One Mid Adult Woman Only,
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- Only Women,
- Outdoors,
- People,
- Photography,
- Portrait,
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- Sorrento - Italy,
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- Tourism,
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Woman Enjoying The View Of Sorrento Bay Italy Stock Photo35-39 Years,Adult,Adults Only,Balcony,Beautiful People,Beautiful Woman,Brown Hair,Campania,Cheerful,Cityscape,Colour Image,Day,Elegance,Enjoyment,Happiness,Horizontal,Italy,Leaning,Leisure Activity,Long Hair,Looking At Camera,Looking At View,Mid Adult,Mixed Race Person,One Mid Adult Woman Only,One Person,One Woman Only,Only Women,Outdoors,People,Photography,Portrait,Real People,Sorrento - Italy,Surrounding Wall,Toothy Smile,Tourism,Tourist,Travel Destinations,Waist UpPhotographer Kathrin ZieglerCollection: DigitalVision Kathrin Ziegler


text:
Middlesex County Ontario Tribal Histories
Tribal and Individual Histories
Tribal and Individual Histories
Middlesex County Ontario Indians: A descriptive collection on the Nations history in Middlesex County Ontario. Extracted from the History of the County of Middlesex, Ontario: from the earliest time to the present, containing an authentic account of many important matters relating to the settlement, progress and general history of the county, and including a department devoted to the preservation of personal and private records, etc.
Indian Churches and Missions
Indian Statistics
Border Incidents


text:
This album follows on from the great success of two previous releases featuring the popular Latvian composer Peteris Vasks; the award-winning recording of Second Symphony and Violin Concerto Distant Light (OD 1105) and the Third Symphony coupled with the Cello Concerto.
Focusing on the religious aspect in Vasks' music, this recording contains three sacred works for choir and orchestra, featuring the outstanding Latvian Radio Choir and its conductor Sigvards Klava, as well as the Sinfonietta Riga. Based on Latin texts from the traditional Christian liturgy, these works include the two contemplative motets Pater noster (The Lord's Prayer) and Dona nobis pacem (Grant us peace), as well as the ordinary of the Mass. Pater noster and Missa are featured as world première recordings. The liner notes include an interview with the composer on the featured works.
"...superb performances: clear, perfectly paced, beautifully balanced, sumptuously textured, with just the right pitch of emotion."
Barry Witherden - BBC Music Magazine - September 2007
Gramophone recommends
"Beautifully performed, a rare outing for Vask's choral music.
Guy Rickards - Gramophone Awards 2007 issue
"Vasks does not deal in overt emotion - the idiom is predominantly contemplative - but the result never fails to move, not least in Missa, the most substantial work on a compelling disc... Latvian Radio Choir and Sinfonietta Riga under Sigvards Kjava bring their own special mystique."
Andrew Clark - The Financial Times - 1 September 2007
Artistic Quality 10 Sound Quality 10
"A new master recording, celebrating the music of Peteris Vasks, the musical consciousness, if not the Mahler or the Shostakovich of our time."
Christophe Huss - ClassicsTodayFrance.com November 2007 - Disc of the Month


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Hey, I'm Paul!
Berlin, Germany · Member since February 2012
Hi, I have been living in Berlin for about 5 years. For my job I teach English. It's a great job because I'm always meeting new people and helping them to communicate better. In my free time I like to meet up with my friends in a cafe, or bike around the city and parks. I read voraciously and eclectically, e.g. novels, travel, history, biography, health, economics, and current events. I'm always learning new things, and at the moment my current project is testing new business ideas people who want to learn English online.


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Released: Nov 01st, 1998
Running Time: 83
Director: Hank C Wood
Company: Atkol Video
Cast: Bill Boyd, Maleek Brown, Justin Dees, Brad Phillips, Frank Parker, Jeremy Cooper, Jason Kirk, Ben Damon, Dillon Greene
Critical Rating: AAA
Genre: Gay and Bi
A lovely jail fantasy experience. Sincere, tender sex -- ideal for shoppers in need of young pups.
As prison guards at a youth detention center, Frank Parker and Brad Phillips have a field day sampling the fresh young entrees who couldn't follow the path of the straight and narrow. Most of the inmates are of the hairless, toothpick variety; their asses soft, sweet and buttery. Democracy plays itself out and everyone has his or her moment of blissful pleasure. When Brad Phillips says, "It's time for strip wrestling." Two boys get twisted up in each other's T-shirts before genuine affection reigns, via smooching and the tossing of loads. Frank Parker, who fucks whomever he pleases and refuses to remove his gray jock strap, checks for contraband by conducting a gloved search of everyone's behind, i.e. there are moments so real in this video that flashbacks to one's salad days in the slammer are inevitable.


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text: On 12 Jul 2012, at 20:07, Mike Oxford wrote: > When facing a split with 'majority' enabled, you end up with a reduction in service based on the non-majority nodes. > > If the interconnect-network is entirely down, then every node is non-majority and will 'freeze.' > If the split is, say, 70/30, then the 30% will not update. > > But then once the network is back up, does it automatically replay the missing transactions on the 30% from the 70%? In a full-network-down situation where every node halts the write, when the network comes back up will everything re-mesh on its own? Mnesia does no automatic merge. It can detect that a split has happened, and if you have 'majority' enabled, you can trust that you have avoided inconsistency, and can proceed to identify a majority island. Mnesia doesn't give you much help with this, although you can spy into the "unsplit" code for _one_ way to do it. Another could be to have a "backdoor ping", e.g. via UDP, and -kernel dist_auto_connect false. This way, you can exchange information between "islands" and control when they are to reconnect. The standard mnesia-supported way to resolve the situation would then be to restart the nodes in the minority island, after having called mnesia:set_master_nodes(Tables, MajorityNodes). This has always been seen as something of a sledgehammer, but given that the minority nodes are not able to write to the database anyway, it is somewhat less so when combined with the 'majority' option. ;-) > Or do I need something like Ulf's "unsplit" handlers? Does mnesia still need to be patched to support "unsplit" or was that merged as well? That patch was merged in R14B, I believe. BR, Ulf W Ulf Wiger, Co-founder & Developer Advocate, Feuerlabs Inc. http://feuerlabs.com -------------- next part -------------- An HTML attachment was scrubbed... URL: <http://erlang.org/pipermail/erlang-questions/attachments/20120712/ad16fd78/attachment.html>


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