text:
|Publication number
|Publication type
|Application number
|Publication date
|Feb 9, 1999
|Filing date
|Jun 17, 1997
|Priority date
|Jun 17, 1997
|Fee status
|Also published as
|Publication number
|Robert Lynch, John S. O'Mahony
|Original Assignee
|Rich Products Corporation
|Export Citation
|BiBTeX, EndNote, RefMan
|Patent Citations (31), Non-Patent Citations (10), Referenced by (22), Classifications (15), Legal Events (6)
|External Links: USPTO, USPTO Assignment, Espacenet
The present invention relates to low calorie spreads that are suitable as butter and margarine substitutes. In particular, the invention relates to low fat whipped spreads that are readily extruded and spreadable and are suitable for baking.
In recent years medical experts and health organizations have recommended that consumers reduce their fat intake as well as their cholesterol intake. The Surgeon General, for example, has recommended the maintenance of desirable weight through caloric control. Butter and margarine are both significant sources of fat and calories and butter is a significant source of cholesterol.
Butter contains a high level of animal fat (about 80 to 82%) which many consumers find unacceptable. Margarine is usually produced from an emulsion of oils and fats derived from vegetables. Since margarines are derived from vegetable fats they are cholesterol free, however, margarine contains the same amount of fat as butter.
Attempts have been made to reduce the fat content in butter-like and margarine-like spreads. For example, the proportion of the fat in butter can be replaced by vegetable fats, which are considered to be nutritionally more acceptable than animal fats. Substitution of some or all of the animal fat with vegetable fat to produce a lower cholesterol butter has the added benefit of softening the end product and making it more spreadable. (EPO 0,185,000A2).
However, low calorie, reduced fat margarine-like and butter-like spreads have not met with consumer expectations in that they are not stable and in that the fat and caloric reductions are not sufficient. These low fat spreads are generally fat-continuous emulsions (U.S. Pat. No. 5,591,725 to Norton) or water-in-oil emulsions (EPO 0,385,542A to Alares, et al; EPO 0,185,000A to Walgren, et al.; U.S. Pat. No. 5,352,475; Alaers, et al. U.S. Pat. No. 5,149,559) having a fat content of about 20 to 80%.
There are also low fat spreads that are oil-in-water emulsions containing vegetable or whey proteins (35 to 80% fat) (U.S. Pat. No. 5,536,523 to Blauel, et al.) and whipped low fat spreads such as the gas-in-water foam emulsion disclosed in U.S. Pat. No. 3,809,764 to Gabby, et al.
Various attempts have been made to produce water-continuous low fat spreads having a fat content of less than about 20%. For example, low fat milk or vegetable protein-containing water-continuous emulsions are disclosed in U.S. Pat. No. 5,614,245 to Gupta, et al. A low fat spread containing a structuring amount of oligofructose in combination with added mono- or disaccharide in an amount of about 0.1 to about 15 wt % is disclosed in U.S. Pat. No. 5,624,702.
It is highly important in the field of low fat spreads to generate products having good spreading properties, i.e., spreadable at storage temperature (4° C.), as well as sufficiently reduced fat content. From the perspective of the food industry, it is desirable that a low fat spread be easily extruded so that it may be shaped into various forms on demand, allowing for portion control with ease of dispensing and no waste.
It is also desirable that a low fat spread have a slow melting rate so that the spread can be applied to hot foods during preparation and retain its shape until presented to a diner.
It is an object of the invention to provide low fat spread products having good flavor, texture and appearance, as well as good spreadability over a wide range of temperatures and a slow melt rate.
The present invention provides an oil-in-water emulsion spread that has a low fat content and good spreading properties at all temperatures from 4° C. to 25° C. The present whipped spread comprises a continuous aqueous phase comprising (A) from about 10% to about 45% fat, wherein at least a portion of the fat is vegetable oil; (B) an effective amount of an emulsifier; and (C) an effective amount of an emulsion stabilizing agent. The whipped spread has a whipping overrun of at least about 200%. In a preferred embodiment of the invention the whipped spread comprises a mixture of coconut oil and palm kernel oil.
In another aspect of the invention there is provided a method for making a whipped low fat spread comprising
(1) emulsifying together a fat phase, which comprises vegetable oil and an aqueous phase containing water-soluble and dispersible ingredients to produce an oil-in-water emulsion containing from about 10% to about 45% fat, and effective amounts of emulsifier and emulsion stabilizer to form a stable emulsion;
(2) pasteurizing the emulsion;
(3) homogenizing the pasteurized emulsion;
(4) cooling the pasteurized emulsion; and
(5) whipping the cooled emulsion to a whipping overrun of at least 200%.
In the context of this invention, "butter-like" or "margarine-like" spread means a product which has the spreading characteristics and sensation on the palate of either butter or margarine. The term "oil" is used herein to mean a fat in the liquid state.
FIG. 1 is a bar graph of the results of penetrometer analyses of various commercially available low fat spreads and spreads made according to the invention at 40° F.
The whipped oil-in-water spreads in accordance with the present invention are suitable for use as a butter or margarine substitute. The present whipped spreads are useful as the base from which sauces, such as bechamel, Hollandaise and the like are made. The spreads are also suitable for baking and show good microbiological stability.
The fat used in the fat phase of the spread is selected from milk fat, vegetable oils, vegetable fats, animal fats, hydrogenated vegetable oils or mixtures of any of the foregoing. The fat may have been subjected to interesterification or fractionation treatment if desired. If milk fat is used, it may be in the form of butter, butter oil, cream, concentrated cream, anhydrous milk fat, fractionated milk fat or mixtures thereof. The vegetable oils that are used in the present low fat spreads are selected from any of the vegetable oils normally used in the manufacture of margarine and low fat margarine-like spreads. Typical vegetable oils include coconut oils, palm kernel oil, rapeseed oil, soya oil, sunflower oil, corn oil and the like, including the hydrogenated forms thereof.
The low fat spreads of the invention contain at least one type of vegetable oil and in a preferred embodiment, the spread contains a mixture of two or more different vegetable oils that provide different effects on firmness of the resulting spread, such as, for example palm kernel oil and coconut oil. The ratio of the oils to one another is adjusted to provide the desired firmness of the spread. For example, the higher the amount of coconut oil in the spread, the softer the product. The higher the amount of palm kernel oil, the firmer the product. The spreads of the invention contain such vegetable oil or oils at a ratio to one another of about 100:0 to about 0:100. Preferably, the ratio of vegetable oils having different firmness characteristics to one another is about 20:1 to about 1:20, and most preferably, about 5:1 to about 1:5. For example, the spread may contain as the vegetable oil component 100% coconut oil (a soft spread) or 100% palm kernel oil (a firmer spread) or any other desired vegetable oil. In a preferred embodiment of the invention, the spread contains coconut oil and palm kernel oil, preferably at a ratio of from about 1:4, most preferably at about 1.25:0.25 (coconut oil:palm kernel oil). Preferred oils include Neutresca® 55-43, a hydrogenated coconut oil and Neutresca® 62-44, a hydrogenated palm kernel oil, available from Aarhus, Inc., Port Newark, N.J. Although tropical oils are most preferred, the spread may contain any vegetable oils typically used in the production of margarine-like spreads, alone or in combination, e.g., soya oil, rapeseed oil, sunflower oil, and the like, the ratios of which are adjusted to provide a spread having the desired degree of firmness.
In a preferred embodiment, the spreads of the invention contain a flavoring amount of butter oil, butter fat or cream or milk fat, in combination with vegetable oil. Preferably the amount of butter oil, butter fat or cream/milk fat is not more than about 10% to about 1% of the total amount of fat in the spread and more preferably less than 7% to about 3% of the total amount of fat in the spread. Preferably, the amount of butter fat in the low fat spreads of the invention is sufficiently low to render the spreads cholesterol-free.
Preferably the amount of fat or oil present in the spread is about 45% or less by weight based on the total weight of the spread. More preferably the amount of fat in the spread is in the range of from about 10 to about 32%. Most preferably the amount of fat present in the spread is in the range of from about 15 to about 30% by weight. It is generally preferred to homogenize the emulsion in order to ensure that the fat is adequately dispersed throughout.
The spreads of the invention exhibit a conductivity value typical of oil-in-water emulsions. Conductivity is a measure of the ability of a material to carry an electric current. The standard measure of conductivity is the reciprocal of the resistance in ohms, measured between the opposing faces of 1 centimeter cube of liquid at a specific temperature. The conductivity value is obtained by multiplying the conductance value by the cell constant. Typically, the conductivity of the present spreads at room temperature (about 74° F.) is at least about 1500 micro Siemen per centimeter (μS/cm).
The whipped spreads of this invention contain emulsifying and emulsion stabilizing agents. A wide variety of emulsifiers may be employed in amounts from about 0.05% to about 5%, preferably from about 0.02% to about 1.5%. The emulsifiers induce the formation of a stable emulsion and improve the rate and total aeration obtained. Among the more suitable emulsifiers are lecithin, hydroxylated lecithin, mono-, di- or polyglycerides of fatty acids, such as stearin and palmitin mono- and diglycerides, polyoxyethylene ethers of fatty esters of polyhydric alcohols, fatty esters of polyhydric alcohols, polyglycerol esters of mono- and diglycerides, and the like. A preferred emulsifier is the polyoxyethylene ether of Sorbitan Monostearate, polysorbate 60, available as Glycosperse® S-20, or Sorbitan Monostearate available as Glycomul® S, all from Lonza Specialty Chemicals, Fair Lawn, N.J. Lecithin is also a preferred emulsifier and is available from Central Soya, Fort Wayne Ind., under the trademark Centrol® 3F UB. Combinations of emulsifiers may be used in the low fat spreads.
The emulsion compositions of the invention also include one or more emulsion stabilizer to improve the body and texture of the spread, and as an aid in providing freeze-thaw stability. Examples of suitable emulsifiers include polysorbate, such as polysorbate 60 and Sorbitan Monostearate, mono- and diglycerides, egg yolk and phospholipids. Suitable emulsion stabilizing proteins include for example milk proteins, such as whey proteins, buttermilk proteins, milk powders (buttermilk, whole or skim), milk concentrates (buttermilk, whole or skim) and the like, soya proteins. Another preferred emulsion stabilizer is sodium caseinate, such as Alanate 110®, available from New Zealand Milk Products, Inc., Santa Rosa, Calif. The present whipped spreads typically contain from about 0.2 to about 2% of emulsion stabilizer. Other suitable emulsion stabilizers include gelatin, alginate, agar, carrageenan as well as various gums, such as guar gum and xanthum gum, such as Keltrol® available from Merck & Co., Inc., Kelco Division, U.S.A., starch derivatives and cellulose and its derivatives, and combinations thereof. It is preferred that guar gum and/or xanthum gum be included in the spread to enhance mouth feel of the spread.
Sweeteners that are suitable for use in the present spreads include corn syrup, high fructose corn syrup, dextrose and maltodextrins, for example. Maltodextrins having minimum sweetness, such as Maltrin® M-180 or Maltrin® M-200 (Grain Processing Corp., Muscatine, Iowa), are most preferred. The low fat spreads of the invention preferably contain a high fructose corn syrup, minimum sweetness maltodextrin, dextrose and or combinations thereof. The particular sweetener or ratio of sweeteners used in the present spreads may be varied to obtain preferred levels of sweetness. For example, the dextrose equivalence of the corn syrup can be varied to obtain the desired sweetness. A preferred corn syrup is Clearadex® 36/43 (Cargill, Cedar Rapids, Iowa), which has a dextrose equivalent of 36. Sweeteners typically comprise from about 10% to about 25% of the low fat spreads of the invention.
The sweeteners also lend body to the spread. Gelling maltodextrins, however, are not particularly desirable for use in the present low fat spreads of this invention since these spreads are sufficiently stabilized by the incorporation of various gums and/or proteins.
Many types of salts may be used in the present spreads for buffering and flavoring, including sodium chloride, sodium or potassium phosphate, citrates, chlorides and the like, in amounts form about 0% to about 5%, preferably from about 0.1% to about 1.0%.
The nature of the spreads of this invention enables the incorporation thereinto of a variety of flavoring agents. Such flavor ingredients include for example, butter flavor, such as Butr Pow'r® NAF 764, which provides a creamy butter flavor (CHR Hansen, Milwaukee, Wis.), honey, herbs and/or herb flavor, spices and flavored versions including cinnamon and nutmeg, various flavors such as chocolate, anise, coffee, Ameretto® and Kahlua®, savory inclusions such as onion, garlic, chives, thyme, parsley and the like. All of these ingredients may be entirely natural or synthetic. A preferred flavoring agent is Vegetone® available from Kalsec, 3713 Main St., Kalamazoo, Mich.
The aqueous phase of the present invention, may also comprise in addition to water, a thickening agent or agents, coloring agents, pH adjusting agents and/or preservatives. Other ingredients commonly added to low fat spreads such as nutrient enhancers, such as protein concentrates and isolates and vitamins may also be added. Beta-Carotene 30% FS, available from Hoffmann-La Roche, Inc., Paramus, N.J., is a preferred coloring agent used in the spreads of invention.
The products of this invention can be prepared by any conventionally used food processing method, typically by any method used to prepare whipped toppings and other whipped products. Preferably, the spreads are prepared by adding a premix of water soluble and water dispersible dry ingredients including emulsifiers, emulsion stabilizers, optional texturizers, and any salt, and sweetener to the fat/oil which has been pre-mixed with coloring agent. This mixture is constantly mixed. Heated water is then added, e.g., 160°-190° F., preferably 170° F. to disperse all of the dry ingredients and dissolve the sweetener. This mixture is continually agitated for a few minutes before being transferred to a pasteurizer. The mixture is pumped to the pasteurizer and emulsifier, such as polysorbate 60 and/or Sorbitan Monostearate is added. The mixture is heated to about 165° F.±3° F. for about one to thirty minutes, preferably about five minutes, to pasteurize the mixture. High temperature, short time pasteurization is an alternate process.
The blended, pasteurized ingredients are then passed through a homogenizer of the typical dairy type. Flavoring agents, if desired are preferably added just before homogenization. Although homogenization may be obtained in a one-step process, the mixture is preferably homogenized in a two stage process at about 500 to about 1,000 psi, preferably about 500 psi (first stage) and at about 2,000 to about 10,000 psi, preferably about 6500 psi (second stage) for a total of about 7000 psi to disperse the fats as particles of about 0.5 to about 2 μm size, preferably about 1 μm. The mix is usually maintained at a temperature of from about 140° F. to about 190° F. during homogenization.
The resulting emulsion is preferably cooled by a two stage process, first to about 95° to about 105° F., preferably through a plate heat exchanger. The cooled product is then further cooled to about 45° F. to 55° F. The cooled product is then stored where it is tempered and cooled to about 47° to about 49° F. at a rate no more than 2° F. per hour, and held at that temperature for a period of up to about 16 hours and at least about 8 hours.
The refrigerated product can then be whipped by conventional means to the desired overrun. Maximum overrun is obtained at approximately the half way point to the end point, the end point being the desired optimum visual stiffness of the product. The whipped spreads according to the invention have a whipping overrun of from about 200 to 350%, preferably about 300%.
Alternatively, the homogenized and cooled homogenized product can be stored frozen (-20° C.) in liquid form indefinitely and thawed, aliquoted and whipped to the desired stiffness when needed. The integrity of the emulsion is maintained during freezing.
The whipped spreads according to the invention exhibit satisfactory spreadability over a wide range of temperatures, i.e., about 32° to about 60° F. without being excessively hard at the lower temperatures nor excessively soft at the high temperatures. The amount of solid fat in the spread has little effect on the spreadability of the product. Instead, spreadability is manipulated in two ways, e.g., 1) by the amount of whipping energy applied during the manufacturing process and 2) the types and ratios of fat/oil present in the spread.
A means for characterizing the spreadability (softness) of the whipped low fat spreads of the invention is in terms of the Penetrometer test. In this type of analysis, the cone of the penetrometer is suspended above and dropped onto the smoothed surface of freshly prepared product that has been tempered at about 40° F.±2° F. for 48 hours. The cone is released and allowed to descend for exactly five seconds and the depth of penetration is recorded. Penetration depth is determined for product samples at various temperatures. Penetration is usually scored in tens of millimeters at the temperature of measurement. The higher the number, the softer and more spreadable the product. The low fat spreads of the invention are characterized by penetrometer values indicating high spreadability over a wide range of temperatures.
The spreads of the invention exhibit microbiological stability at 4° C. for at least about two weeks. The spreads can be maintained at freezer temperature indefinitely without disruption of the integrity of the spread.
The invention is illustrated by the following Examples.
TABLE 1______________________________________INGREDIENT PERCENT WEIGHT (GRAM)______________________________________Water 47.295 9,450Coconut Oil 17.00 3,400Palm Kernel Oil 10.00 2,00036 DE/43 Corn Syrup 10.00 2,000Maltrin ® M-180 8.00 1,60099.5% Butter Oil 5.00 1,000Polysorbate 60 0.295 59Beta Carotene 0.01 2Sodium Caseinate 1.30 260Dextrose 0.44 88Salt 0.30 60Sorbitan Monostearate 0.20 40Guar Gum 0.08 16Xanthum Gum 0.08 16______________________________________
Coloring agent (beta carotene) was admixed with a small amount of coconut oil to completely disperse the colorant. The remaining coconut oil and butter oil were added to a pasteurizer and thoroughly mixed with the colorant/coconut oil. A premix containing sodium caseinate, dextrose, salt, Sorbitan Monostearate, guar gum and xanthum gum was added, followed by addition of corn syrup, heated water and maltodextrin. The mixture was stirred to dissolve the maltodextrin, polysorbate 60 was added and the mixture was heated to about 165° F. for about one minute. The mixture was homogenized by a two step process at 500/7000 psi. The homogenate was cooled to about 47°-49° F. through a plate heat exchanger. The cooled liquid mixture was further cooled at no more that 2° F. and stored refrigerated overnight. Three aliquots of the refrigerated liquid were whipped. One aliquot was whipped in a Hobart® Mixer to an overrun of 312%; second and third aliquots were separately whipped in an Oakes® Machine to a product overrun of 317% (PDT 1A) and 276% (PDT 1B) overrun, respectively.
Each of the three whipped products exhibited excellent texture and taste.
TABLE 2______________________________________INGREDIENT PERCENT WEIGHT (GRAM)______________________________________Coconut Oil 21 4,20036 DE/43 Corn Syrup 10 2,000Maltrin ® M-200 8 1,60099.5% Butter Fat 3 600Polysorbate 60 0.295 59Vegetone ® 0.0062 1.24Dextrose 0.44 88Guar Gum 0.08 16Xanthum Gum 0.08 16Sorbitan Monostearate 0.20 40Sodium Caseinate 1.3 260Salt 0.25 50Water 55.3488 11,069.76______________________________________
A low fat spread (24% fat) containing the ingredients listed in Table 2 was prepared as described above in Example 1.
The refrigerated liquid was whipped in a Hobart® Machine, a conventional bench top mixer, to a product overrun of 293%. The whipped spread was easily extruded and spread at all useable temperatures.
TABLE 3______________________________________INGREDIENT PERCENT WEIGHT (GRAM)______________________________________Water 49.21 9,849.2Palm Kernel Oil 13.50 2,700Coconut Oil 13.50 2,700Maltrin ® M-180 16 3,20099.5% Butter Oil 5 1,000Polysorbate 60 0.295 59Beta Carotene 0.009 1.8Sodium Caseinate 1.300 260Maltrin ® M-180 0.440 88Salt 0.350 70Sorbitan Monostearate 0.200 40Guar Gum 0.080 16Xanthum Gum 0.080 16______________________________________
A low fat spread (22% fat) containing the ingredients listed in Table 3 was prepared as described in Example 1. Three aliquots of the refrigerated liquid were whipped. One aliquot was whipped in a Hobart® Mixer to an overrun of 314%; second and third aliquots were separately whipped in an Oakes® Machine, a continuous production model mixer, to a product overrun of 305% (PDT 2A) and 272% (PDT 2B) overrun, respectively. Each of the three whipped products exhibited excellent texture and taste.
TABLE 4______________________________________INGREDIENT PERCENT WEIGHT (GRAM)______________________________________Water 48.596 9,719.2Palm Kernel Oil 13.5 2,700Coconut Oil 13.5 2,700Maltrin ® M-180 16 3,20099.5% Milk Fat 5 1,000Polysorbate 60 0.295 59Beta Carotene 0.009 1.80Sodium Caseinate 1.30 260Maltrin ® M-180 0.44 88Salt 1.00 200Sorbitan Monostearate 0.20 40Guar Gum 0.08 16Xanthum Gum 0.08 16______________________________________
A low fat spread (22% fat) containing the ingredients listed in Table 3 was prepared as described in Example 1. The refrigerated liquid was whipped in a Hobart® Machine to a product overrun of 312%. The whipped spread was easily extruded and spread at all useable temperatures.
A standardized comparison test for softness was carried out on samples PDT 1A and PDT 1B from Example 1 and PDT 2A and PDT 2B from Example 3 using the RPC No. 19.5-4 penetrometer test. Also, a spread containing the following ingredients as shown in Table 5 was prepared as described in Example 1. The spread was divided into five samples and each sample was whipped to a different overrun. The five samples were also analyzed by the penetrometer test.
TABLE 5______________________________________INGREDIENT PERCENT WEIGHT (GRAM)______________________________________Water 48.901 14,670.3Coconut Oil 15 4,500Maltrin ® M-180 15 4,500Palm Kernel Oil 12 3,600Butter Oil 5 1,500Polysorbate 60 0.3 80Beta Carotene 0.01 3Sodium Caseinate 1.3 390Maltrin ® M-180 0.44 132Salt 0.9 270Sorbitan Monostearate 0.2 60Guar Gum 0.07 21Xanthum Gum 0.07 21Butter Paste 0.8 240Flavor 1939 0.009 2.7(Vanilla Flavor)______________________________________
Five samples of the above composition were whipped to provide the following products:
B: overrun 255%
C: overrun 277%
D: overrun 298%
E: overrun 300%
F: overrun 304%
Two spreads containing the same ingredients listed in Table 5 except that the amount of coconut oil was reduced from 15% to 5% and the amount of palm kernel oil was increased from 12% to 20% and water content was increased to 50.4% were also prepared by the process described in Example 1. One of the samples was whipped at a rotor speed of 378 RPM to a whipping overrun of 291% (Sample 1:4 #1); the other sample was whipped at a rotor speed of 338 RPM to an overrun of 319% (Sample 1:4 #2). These two samples were also analyzed for softness using the penetrometer test.
Each of the freshly whipped test samples (1A, 1B, 2A, 2B, samples B-F and samples 1:4 #1 and 1:4 #2) was tempered at 40°±2° F. for 48 hours. The tempered product was placed in a holder and the upper surface of the product was smoothed with an edging tool to make a flat surface.
The penetrometer cone (12.11 g) was adjusted to hang at a 60° angle above the center of the smoothed surface of the test sample. The cone was lowered so as to just touch the surface of the test sample. Once adjusted, the cone was released for exactly five seconds and the depth of penetration into the test sample was recorded (millimeters at the test temperature). The test was carried out at 40° F.
The test was also carried out using various commercially available butter-like and margarine-like spreads, i.e., "I Can't Believe It's Not Butter"® and "I Can't Believe It's Not Butter"® Lite, "I Can't Believe It's Not Butter"® With Sweet Cream Buttermilk, Shedd's Spread Country Crock Churnstyle, all available from Van Den Bergh Foods Co., Lisle, Ill., Fleishman's "Soft Spread"®, Move Over Butter® with Sweet Cream Buttermilk, available from Nabisco Foods, East Hanover N.J., Lee Iacocca's Olivio™ Spread (60% Vegetable Oil) distributed by Nicola Corp., Boston, Mass., and Land O' Lakes Spread. Each of these commercially available products was tempered and tested as described for the freshly whipped spreads of the invention. The results are shown in FIGS. 1 and 2 and/or in Table 6.
As can be seen from the data in FIGS. 1 and 2 and the data in Table 6 the typical penetrometer depth for the spreads of the invention ranged from about 14 to 29.2, while the penetrometer depth of commercially available low fat spreads was in the range of from 10 to 12. Thus, the spreads of this invention are softer and more easily spread and extruded.
Softness of the commercially available products and invention samples B-F and samples 1:4#1 and 1:4#2, which were tested in Example 5 was also determined using a Texture Analyser model TA.XT2 made by Texture Technologies Corp., Scarsdale, N.Y. The texture analyzer was adjusted to apply a 300 gram force to the test samples which were packed into three ounce plastic cups. The samples had been tempered overnight at 40° F.±2° F. The following settings were used:
Probe: Plunger type, 48 mm diameter×8 mm depth aluminum disk attached to 120 mm length aluminum rod
Pre-test Speed: 5.0 mm/sec
Test Speed: 5.0 mm/sec
Post-Test Speed: 10 mm/sec
Force: 300 g
Time: 10 sec
Trigger Force: Auto 100 g
Data Acquisition Rate: 200 points/sec
The distance the analyzer probe traveled into the sample to maintain the force for ten seconds was measured. Results were calculated using Texture Expert™ for Windows™. The results are shown in Table 6.
TABLE 6______________________________________ PENETROMETER TA.XT2 mm mm______________________________________TEST SAMPLEB 27.9 5.4C 27.2 7.6D 23.0 1.3E 21.3 11.1F 19.7 0.5PDT1A (Example 1) 17.1* NAPDT1B (Example 1) 20.0* NAPDT2A (Example 3) 21.1* NAPDT2B (Example 3) 14.1* NA1:4 #1 23.8 1.51:4 #2 27.9 4.3COMMERCIALSPREADSFleishman's 11.0 0.3Olivio ™ Spread 11.8 NAI Can't Believe It's Not 11.9 0.2Butter ® LightLand O' Lakes 9.5 0.1w/Sweet CreamButtermilkMove Over Butter ® 9.7 0.2w/Sweet CreamButtermilkShedd's Spread 8.3 0.0Country CrockChurnstyleI Can't Believe It's Not 9.3 NAButter ® w/SweetCream Buttermilk______________________________________ NA = not analyzed * = average of two analyses
The data obtained from the TA.XT2 analysis of the samples and commercially available products confirm the results obtained in the Penetrometer analysis.
Comparative Nutritional Profiles of Butters, Margarines and Spreads
The nutritional profiles of various commercially available butters, margarines and reduced fat spreads were compared to the that of typical invention spreads and the results are shown in Table 7.
TABLE 7__________________________________________________________________________ MARGARINE INVENTION BORDENS BECELBUTTER WHIPPED BUTTER Regular Fleischman Whipped Low Spreadable Reduced Cal.Regular Regular Light (Mazola) Light SoftSpread ® Fat Spread Light Butter* Margarineg/serving g/serving g/serving g/serving g/serv g/serving g/serving g/serving g/serving__________________________________________________________________________Total Fat 11 7 3.5 11 5 9 2 6.0 3.8Sat. Fat 7 5 2.5 2 1 1.5 2 2.5 0.5Polyunsat. 0.5 0.5 0.3 3.5 2.5 4 0 0.5 1.5Monounsat 0.3 0.3 0.2 3 1.5 2.5 0 0.3 1.5Cal/Serv. 100 60 30 100 45 80 15-20 50 35FatCal/ 100 60 30 100 45 80 10-15 50 35Servg/Serv. 14 9 9 14 14 14 5 14 14(1 TBS)Cholesterol 30 20 10 0 0 0 0 10 0(mg/Serv.)Vit. A % 6 6 6 6 0 10 0 10 11Vit. D % 15 28Overrun % 0 36 36 0 0 0 300 0 0__________________________________________________________________________ New product in test market in Idaho
A spread was made according to Example 5 and divided into five whipped test samples as described in Example 5 (Samples B-F). Two spreads containing the same ingredients listed in Table 5 except that the amount of coconut oil was reduced from 15% to 5% and the amount of palm kernel oil was increased from 12% to 20% and water content was increased to 50.4% were also prepared by the process described in Example 5 (Samples 1:4#1 and 1:4#2).
Each of the invention samples and various commercially available butter-like or margarine-like spreads were analyzed for conductivity. The conductivity test was also carried out using whole milk, distilled water and two commercially available whipped products, Rich's Buttercreme® and Rich's Whip Topping®, available from Rich Products, Buffalo, N.Y. for comparison purposes.
The samples were analyzed using an Orion Model 115 Conductivity Meter, with paste/cream cell #018014, cell constant K=0.973. Test samples were equilibrated to room temperature (approximately 74° F.). A Traceable One-Shot™ standard (VWR Scientific) was used for calibration. The data are shown in Table 8 (1/ohm=1 mho=1 Siemen).
TABLE 8______________________________________ CONDUCTIVITY (μS/cm)______________________________________TEST SAMPLEB 2350C 2300D 2630E 2310F 23301:4 #1 21001:4 #2 2050COMMERCIAL PRODUCTSOlivio ™ Spread 0.0I Can't Believe It's Not 0.8Butter ® LightLand O' Lakes w/Sweet Cream 0.0ButtermilkMove Over Butter ® w/Sweet 0.0Cream ButtermilkShedd's Spread Country Crock 0.0ChurnstyleI Can't Believe It's Not Butter ® 0.2w/Sweet Cream ButtermilkDistilled Water 0.8Tap Water 376Rich's Buttercreme ® 538Rich's Whip Topping ® 1709Whole Milk 6550______________________________________
The melting rates of low fat spreads according to the invention were compared with the melting rate of a commercially available spread, "I Can't Believe It's Not Butter"® Light, using the method described in Adams, K. D., et al., 1990, Shelf Stable, Highly Aerated Reducd Calorie Food Products, U.S. Pat. No. 4,919,964. Potatoes of similar size were baked in a microwave oven. The baked potatoes were split lengthwise and slightly compressed from the ends. Spreads were placed on the potatoes and the time required for complete melting of the spread was determined. The results are shown in Table 9.
TABLE 9______________________________________ POTATO SPREADSPREAD WEIGHT WEIGHT POTATO MELT TIMESAMPLE (Grams) (Grams) TEMP. (°F.) (Seconds)______________________________________I Can't Believe 106.03 5.21 198 0It's Not Butter ®Light 193 15(Completely 190 30Melted)1:4 #1 105.7 2.83 202 0 198 0(Completely 194 120Melted)1:4 #2 120.1 3.00 204 0 196 60(Completely 192 120Melted)______________________________________
|Cited Patent
|Filing date
|Publication date
|Dec 12, 1925
|Mar 4, 1930
|Ward Baking Co
|Treating butter
|Dec 30, 1971
|Aug 7, 1973
|Procter & Gamble
|Shortening for highly aerated creamy frostings
|Jun 16, 1971
|May 7, 1974
|Dracket Co
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|Mar 16, 1976
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|Title not available
|Title not available
|Arbuckle 1977 Ice Cream 3rd Edition AVI Publishing Westport CT pp. 192 201, 264 266, 382 384.
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|Charley 1970 Food Science The Ronald Press Co., New York pp. 340 346.
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|Philadelphia Daily News Feb. 18, 1987 p. 8 What a Spread.
|Schmidt 1996 Chef s Book of Formulas, Yelds & Sizes Van Nostrand Reinhold New York pp. 56 & 57.
|Schmidt 1996 Chef's Book of Formulas, Yelds & Sizes Van Nostrand Reinhold New York pp. 56 & 57.
|Citing Patent
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|Michael Foods Of Delaware, Inc.
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|Mar 11, 2003
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|G.C. Hahn & Co.
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|Aug 22, 2003
|Feb 24, 2005
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|Low-calorie low-fat butter-flavored topping compositions and methods of preparation
|Oct 29, 2003
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|Hirofumi Haruna
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|U.S. Classification
|426/603, 426/564, 426/601, 426/602, 426/572, 426/312
|International Classification
|Cooperative Classification
|European Classification
|Jun 17, 1997
Owner name: RICH PRODUCTS CORPORATION, NEW YORK
Free format text: ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNORS:LYNCH, ROBERT;O MAHONY,J. SEAN;REEL/FRAME:008646/0496
Effective date: 19970617
|Jul 18, 2002
|Fee payment
Year of fee payment: 4
|Aug 4, 2006
|Fee payment
Year of fee payment: 8
|Sep 13, 2010
|Maintenance fee reminder mailed
|Feb 9, 2011
|Lapse for failure to pay maintenance fees
|Mar 29, 2011
|Expired due to failure to pay maintenance fee
Effective date: 20110209


text:
Garden Shower
Thursday, March 16th, 2017
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Thursday, March 16th, 2017
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subset: commoncrawl


text:
Blog Entry# 2071220
Posted: Nov 25 2016 (18:56)
No Responses Yet
Journey: Mon Nov 28, 2016 @ 22:3512785/Kacheguda - KSR Bengaluru City SF Express (PT)
Class: Sleeper - SL | Tot Seats: Avbl 48 | Charting: < 14:45
Travel: KRNT/Kurnool City to SBC/KSR Bengaluru City Junction (Bangalore) | 390 km / 627 km
Entry# 2071220
Posted by: Dada Fan Forever 269 blog posts 4808 correct pred (86% accurate)
PNR: 442-xxxxxxx | Similar PNRs
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Total Fare: 265
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text:
Christian attorney texas
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Comments:04.08.2016 at 14:02 Nezil:
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text:
Tom and Jerry vs. Jeannie is the first episode of Season 4 of Bugs Bunny, Attorney at Law.
Jeannie the Babysitter takes Tom and Jerry to court for "child abduction" on the night the baby disappeared into the construction site while she was on the phone chatting with her high school friends. Bugs and Wile E. decide to defend the accused cat and mouse duo.
- Jeff Bennett - Bugs; Daffy (no lines)
- Kate Higgins - Becky (no lines); Jerry
- Jason Griffith - Judge Austin
- Dan Castellaneta - Wile E. Coyote
- Billy West - Tom
- Charlie Adler - Butch J. Dog
- Kathryn Cressida - Stacie (no lines)
- Grey DeLisle - Jeannie
- Frank Welker - Droopy; Drippy; Spike Bulldog; Barney Bear; George and Junior
- Travis Willingham - Officer Hector
- It's serves as a sequel to the Tom & Jerry 1957 short film, Tot Watchers.
- Jeannie was phone chatting with her high school friends, Mike, Gary, Jane, Becky and Stacie.
- Decision: Guilty; Jeannie is sentenced to 2 months in prison for child neglect and filing a false police report.
- Evidence: A testimony told by Jerry, where it's showing as a flashback about him and Tom trying to save the baby while are put on numerous situations. (such as begin kidnaped by Mojo Jojo, but later rescued by the Powerpuff Girls, who hitted Mojo, and rescued Tom, Jerry and the baby; begin chased by the Red Guy, who was disguised as a Canadian police officer (a similar way to the Cow and Chicken episode "The Full Mounty"); etc.)
- Cameos: Collin, Cow, Chicken, Aleia, Eli (DMA), Eli (Teary Eyed) and Courage.


text:
- HubPages»
- Books, Literature, and Writing»
- Magazines, Newspapers & Letters
28-Love Letters from Vietnam: How to Nurture a Soul
23 September 1969
For a list of all the Tim and Kate letters, click here.
Dear Kate,
Hello my love and my life; how are you? I received the pictures you sent of the roses. They were beautiful, as I hoped they would be. (Editor's note: You'll remember that Tim wasn't able to write while his squad was busy cleaning the new barracks, so he had sent Kate roses to let her know he was thinking about her during this time.) I couldn't appreciate their full aesthetic value, for their beauty was overshadowed by yours. I found myself looking at your picture every five minutes. O'Brien got a kick out of watching me. Yes, we're still in the same room. He's the only island of sanity amongst this sea of confusion and idiocy - i.e. "my squad leader friend," as you call him. Please, that's nothing to jest about. In the course of three weeks, he lost his squad and was given a triple header Article 15 (disciplinary action). Must be some kind of precedent. (I asked O'Brien how to spell that one.)
Guess what? The day I received your letter, I found my name on the guard duty roster. Oh well, I should be grateful. It might have been KP. Things are not going very well at school though. I'm afraid I let you down, Kate. My average dropped from 99.9 to 99.0. We just started on a new radio this week. It's the AN/ARC – 51BX. Don't worry. It doesn't mean anything to me either. It's a pretty good radio, though, with some interesting circuits. At least it will keep me busy and my mind off the sorrow of our separation.
Ok, Kate, now it's my turn. What did you mean by the statement, and I quote, "I'm learning an awful lot from her,*mostly about being human." Katy, Katy, Katy, Mrs. A*, or anyone for that matter, could not possibly teach you anything about being human. Despite your self-criticism, Kate, you're the most gentle, sensitive, and unselfish human being I've ever known. In this world of apathy, Kate, you have the God-given gift of empathy. There's so much you can teach Gracie, and Linda, or anyone within the sphere of your warmth. I know, Kate, because I'm a more complete human being for having known you. There's so much more you can teach me. Will you spend the rest of your life trying?
How are things on the home front, Kate? Have you arranged your free time as to fit in all your suitors? Must be a problem. How are your parents? Give them my regards. I can tell by your letters that you're putting in a lot of time on your lesson plans. Don't work too hard, Kate. Take care of yourself until I'm in a position to.
Well, it's getting late, and tomorrow is going to be a long day.
I'm constantly reminded that God loves me. He sent you to me.
*the older teacher with whom I was team teaching
Steps in Soul-Nurturing
A Note from Kate to my Dear Readers,
It is with great emotion that I write today. Perhaps Tim's letter accompanying this post seems schmaltzy and mundane. Perhaps it seems out-dated and un-noteworthy. Or perhaps, there is part of the letter that touched you as it touched me. What I felt when I typed Tim's words from the forty-year-old, slightly yellowed, pages of his writing, is difficult to describe. Of course, through the years I've randomly pulled out one or two of the letters in the shoebox I saved, read snatches of them, and smiled. And yes, again, before I started posting the letters, I scanned the content of many. But it wasn't until today that I read this letter in full, and it wasn't until today that some kind of transformation or perhaps, a transcendence took place for me. No image or metaphor comes close to describing exactly what reading the one soul-nurturing sentence in this particular letter meant to me. I could say the cliched, "a piece of me that was lost is now found," or that a seed that lay dormant for many years has broken through its shell, but neither metaphor fits. Maybe I could say that in these words, I found recognition of who I once was and still want to be. Perhaps that's the most accurate.
By now, you've probably identified the one sentence in this letter that tweaked my soul. It appears after Tim quotes a sentence I apparently wrote to him. It's not the sentence with the phrase: the most gentle, sensitive, and unselfish human being I've ever known. Superlatives we use like "most sensitive" or "most loving human being in the world" fall like hollow reeds on soft ground. But it's in the next sentence in which Tim captures the essence of my aspirations - identifies my "mission statement" of life. He writes: In this world of apathy, Kate, you have the God-given gift of empathy.Ahhh, forty years later they touch me because they are at the core of who I still want to be. So how did he do that?
Step One: Find Words To Nourish YOUR Loved One's Souls
So how do we accomplish what Tim was able to accomplish in those 69 little characters of print? Would the exact sentence that Tim wrote to me, touch everyone in equal measure? Most likely not. But Tim knew who I was or wanted to be. You don't have to know a person a long time to understand where their proverbial treasure lies. In the six short months in our relationship, it is obvious that Tim picked up on this aspect of what I aspired to acquire. Therein lies the reason that no other words he could have chosen would have been more meaningful than those he chose to write that day in 1969. They hit me at my core.
Understand What's at the Core
I'm surmising that in order to reach the person you love at the core of his or her being, you must understand what quality that person most aspires to acquire or values to the greatest degree. Perhaps it's wisdom, or strength, talent, or even beauty. Whatever that quality is, if you sincerely believe it is the quality your significant other possesses or aspires to, that is the quality you want to emphasize.
Trust the Magic of the Written Word
If there hadn't been a war; if Tim hadn't enlisted, we probably would never have written to each other, and I would only have an imperfect memory of how someone felt about me some forty years later. But here it is in black and white - tangible, touchable.
Everyday we hopefully say sweet and loving things to each other in our relationships. But I'm wondering if there is something a bit magical about writing our feelings down and presenting them in some way to the other person. Emails could work, but who knows if AOL or YAHOO might suddenly erase your loved ones saved emails and toss your nurturing words into some the ethereal cyber space that he or she can't ever again access.
So maybe a tweet at Twitter would do? Possibly. The sentence, In this world of apathy, Kate, you have the God-given gift of empathy is only 69 characters, well under Twitter's requirements, but if Twitter was around forty years ago, would I still have access to those words?
A physical piece of paper or card, on the other hand, is something the person you're in love with can touch and feel, cry onto, and put in a sock drawer! Seriously, you might want to take pen in hand and see what happens when you send or give your words to the person you love in your own writing on an actual piece of paper! I've heard of marriage retreats that are based on writing letters to each other, and I think it's well worth the effort to try.
Save and Savor
The best advise I can give(as a one who is a bit farther down the time line of life than many) is this: Save all the lovely words that "whoever" it is writes to you. Perhaps you have cards from a teacher, a friend, your spouse that have meaningful words about who you are. Put the notes or cards away to save them, but not far away! Look at them often. Use them like you use a favorite cologne or perfume - to refresh and renew your spirits. Scan them, type them, frame them, if you want. If you're embarrassed at their beauty, hang them in the back wall of your closet because these are the words will hold you up when life, like some careless puppy, takes you by the collar and tosses you about. They are the words that will nourish your soul and bring you back to who it is you always wanted to be.
Time Your Reading if You've Lost Your Love
Not all relationships last. People leave or die and drift away. Only you can determine a safe and healthy time for you to read the words a lost loved one has written. Somehow, I knew this was the right time to read Tim's letters, and I feel grateful for whatever intuitive force allowed me to know that timing. There's a place in your head that allows you to be open to the good times of the past and embrace them as something that you own. The feelings are yours and belong to no other and with that knowledge comes great joy.
Hi Katy, I found you because I decided to do some writing in order to get out of exercise, and I took a quick look at the books and literature forum, before I started working again. I have a very unhealthy, abusive relationship with writing, and for some reason, I'm totally inspired right now...lucky me. Yeah, the essence of the letters is very clear to me, your relating your experience--a loved one leaving without your permission. How's this--you're writing someone you're not even sure you have forgiven for leaving, but you love them so much that you know you're going to keep it up. The love always trumps the anger.
Wow. This is so profound. I'm just amazed. And I LOVE your name, how fitting....Katy who waited. I was separated from my oldest brother whose name is also Tim, (Jr.), when I was 11 and we wrote letters off and on for 12 years. We were separated because of his mistakes, but I at least know what it is for someone you love to have to leave without your say. He was my favorite of my brothers when I was a kid. But this here, is incredible. I saw you in a forum and had to check out what you wrote based on your name.


text:
I wanted to share these two images, the image on the right is by Laure Ghorayeb, and the one below is by her son, Mazen Kerbaj.
The first, Reconstruction, made me very happy. It is hopeful and plus it uses one of my beads. I just love beads.
After feeling all hopeful and happy, I took a look at Mazen's recent work, Art's Power, and was again reminded of Beit Hanoun.
Nonetheless, I was not only reminded of Beit Hanoun. I was also reminded of how incredible human creativity and expression is as it lets you see all facets of being human.
Yes, art is truly powerful.


text:
Project Hannah
February 2013
Praying—Increasing Awareness—Reaching Out Through Women of Hope Radio Programs
FROM MARLI'S DESK ... My heart is full with all that God is doing through this blessed ministry. I wish I could take you with me to see firsthand. Here is a glimpse of this past year's journey: •
A&er 15 years of prayer and hard work, God is fulfilling our dream to reach women behind the veil! On Jan. 7, Project Hannah (PH) began broadcasts in Arabic! By early September, Women of Hope passed the 60-language mark when Farsi and Turkish were aired!
In June, more than 30 women from different parts of the world gathered in Cary, North Carolina, for the first PH Global Working Forum. These are amazing days of discovery and reshaping in this ministry.
This summer I traveled again to Central Asia. The willingness of the women there to trust God in the midst of unimaginable suffering inspired me. I le& encouraged by the 13 women from five "Stan" countries who are on fire to expand the prayer ministry along with the eight-year-old exis=ng radio outreach.
In early September, a Somali team was trained to do radio produc=on and the prayer ministry, breaking through the darkness of violence, ethnic cleansing, famine and more. By October, God provided full funding for the new Somali ministry through Chris=ans in the Netherlands! What a joy to see God giving us the right people and means to reach women behind the veil, deep in the Muslim world.
In November, I went to Brazil to celebrate 10 years of Project Hannah there in my homeland during a na=onal conference that brought men and women from all over the country to celebrate God's faithfulness and the miracles He performed across that vast land. The Portuguese edi=on of my "When Hope Wins" book was published!
You see why my heart is so full of gra=tude? But the work is far from finished. It is too big, and some=mes the burden of reaching these dear women seems too heavy … unbearable. But then I remember to throw it back where it belongs – on Jesus' shoulders. His yoke is easy; He didn't say it would be small, but it is light, no maCer the size of it! Project Hannah Leaders at PH's first Global Working Forum
A NEW PROJECT HANNAH PARTNERSHIP Project Hannah Interna=onal has embarked on a new partnership with The JESUS Film Project! For many years, Campus Crusade for Christ's The JESUS Film Project has led people to Jesus and discipled them on a worldwide scale. Their film Magdalena is opening women's eyes to the truth, helping them discover the power and healing of Jesus that releases them from sin, shame and bondage. This dynamic film communicates Mary Magdalene's joy in knowing Jesus, and includes stories of several other women whose lives were changed when they met the Saviour. The Magdalena film, and it's accompanying Bible study lessons, reveal what happens when women discover their value to God and refuse to live in defeat: they grow spiritually and take on a godly influence in their homes, churches and communi=es. Women today s3ll need to discover this freedom and become steadfast disciples of Jesus. You can watch the Magdalena film at hCp://www.magdalenatoday.com/watch-magdalena.php PORTRAITS OF HOPE: The Message of Magdalena Project Hannah and The JESUS Film Project have joined their strong exis=ng infrastructures to take the message of Magdalena to a new level of media distribu=on with a mul=-faceted strategy, including prayer, radio broadcasts, Bible study, mul=ple media plaNorms, websites, follow-up and leadership development. Portraits of Hope is a new series of twenty-six 15-minute radio programs created from the audio of the film. Ul=mately these will be used as a discipleship tool in mul=ple languages to complement PH's global ministry to women. Portraits of Hope will draw women to be discipled in the Word of God by its companion Bible study that looks deeper at the women of the Bible. This comprehensive ministry of media and follow-up has an enormous poten=al to quickly reach around the world and impact millions of women. It will help li& women from hopelessness to a life of dignity. Women will know their value to God, their redemp=on in Christ, and their poten=al to become godly agents of change in society. •
Pray for producer June Felix as she creates program scripts.
Pray for TWR missionaries Marvin Heath and ScoC Hollinger as they adapt exis=ng film audio for a radio program and work with June on script crea=on and program produc=on.
Pray for God's =ming and guidance as audio produc=on begins.
A NOTE FROM COLLEEN: Please join me in giving praise to God for His con=nued faithfulness and amazing grace! And as always, thank so much for your prayers and support to this vital ministry. You are a blessing! Colleen Shoemaker Canadian Coordinator for Project Hannah TWR Canada Box 25324 London, Ontario N6C 6B1 1.888.672.6510 firstname.lastname@example.com
Published on Feb 15, 2013
Project Hannah Ministry Update - February 2013


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Quick Details
- Type: Bedroom Furniture
- Specific Use: Home Bed
- General Use: Home Furniture
- Material: Metal, Steel
- Metal Type: Iron
- Appearance: Modern
- Style: Foldable Bed
- Folded: Yes
- Inflatable: No
- Size: Single, 76(W)*200(L)cm or Customized
- Place of Origin: Guangdong, China (Mainland)
- Brand Name: Julei
- Model Number: DJ-PQ04
- Description: Space Saving Home Furniture Foldable Bed Sofa Bed DJ-PQ04
- Seat Size: About 76*77cm
- Mattress: Sample or Customize
- Color: Sample or Customized
- Use: Home, Hotel
- Package: Carton
Packaging & Delivery
|Packaging Details
|1, Packing: 1ctn/pc;
2, Carton package
|Delivery Time
|25 days after the deposit
Space Saving Home Furniture Foldable Metal Bed with Cushion
|Item Number
|760*2000mm or customized
|steel tube + steel mesh
|Black or customized
|epoxy power coated
|Place of Origin
|Guangdong, China
|Soft, Comfortable
|Packing Information
|Quantity per 40HQ
|Trade Term
|Price term
|FOB Shenzhen
|Payment Term
|T/T or L/C at sight
|Lead time
20-25 days after received the deposit
|daily capacity
|1500pcs per day
We are professional manufactory in producing slat bed base,electirc bed base,massage bed,folding bed ,mattress and other furniture accessory ,welcome to visit our factory for more design !
1) Accept OEM Order.
2) According to the customer requirement, we can provide draft and sample if necessary.
3) After Service: We will follow the situation of usage and give assembly suggestion.
A) Before the order mass production, we would strictly check the marerials, color, dimension of the sample step by step.
B)We salesman , also as a order follower, would trace every phase of production from the beginning
C)We have a QC team ,every product would be checked by them each process.
D) Before delivery to clients could send QC or the third party to check the quality.


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Importance of STD Testing
Those people who usually have sexual relations with multiple partners without any protection are at risk of getting infected with an STD. An STD is a sexually transmitted disease that causes a lot of physical pain as well as distress to those who are infected. It is therefore important for one to take an STD test every once in a while especially if one is sexually active. Both men and women can be affected by these venereal diseases. STD tests for women are not the same as gynecological exams contrary to what most people believe. STD tests should be taken by anyone and everyone who has sexual relations with more than one partner. The only way one can reduce the risk of getting infected with an STD is if they wear condoms or use protection when they are having sexual relations with more than one partner.
Those people who have unprotected sex can go for a free STD testing at any clinic or center closest to them. Doctors who carry out these tests are usually sworn to secrecy and uphold confidentiality which is a good thing about these tests. The possibility of the results being positive is what most people are usually scared of. In event that one is positive after going for such a test, they are guaranteed that they won't face any stigma as the doctor doesn't share the news with anyone. Private doctors conduct tests for their patients in their offices and even offer them STD test kits.
Gonorrhea and chlamydia are just but some examples of the most common infections that people who practice unprotected sex are at risk of getting infected. Gonorrhea mainly affects both men as well as women's reproductive systems. The symptoms of gonorrhea usually take time to appear especially for men hence it might be a bit challenging for them to know whether they are infected or not. Some of the common symptoms include sores, burning sensation when urinating and having white, green or yellow pus. As for women, the symptoms of this infection usually develop after two or five days of being infected. An STD test is therefore crucial in order to diagnose the severity and presence of gonorrhea.
Chlamydia on the other hand is often known as a silent disease as most people who have it might not realize it until later on. The symptoms usually start weeks after infection. Symptoms of chlamydia include a smelly discharge, painful urination, pain in the lower abdomen and painful periods as well. STD tests should be taken frequently in order for one to know whether they are infected.
As much as seeing multiple partners isn't wrong, one should be very careful as it takes a toll on one's health. Using protection is the safest way to avoid getting infected at any cost.


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An updated summary of the challenges and potential opportunities faced by the industry before, during and after Brexit.
The Scotch Whisky industry greatly relies on its UK supply chain for success, and in return adds around £5bn of value to the economy, supports 40,300 jobs and supports salaries of £1.4bn to UK workers.
This report on "The Economic Impact of Scotch Whisky Production in the UK", prepared by 4-Consulting with the Scotch Whisky Association, illustrates the major contribution of the Scotch Whisky industry to the Scottish and broader UK economies.
Drop The Duty infographic
Annual report on statistics relating to the Scotch Whisky industry.
The Smith Commission on Devolution - submission by The Scotch Whisky Association
Top 20 Scotch Whisky Export Markets by Value & Volume for the first half of 2014.
The Scotch Whisky Industry Environmental Strategy sets tough environmental targets. This tool assists with evaluating alternative energy.
Scotch Whisky is a British success revered around the world that can only be made in Scotland. That success has a positive effect on employment, the economy and local communities and plays a key role in the country's economic growth.
Scotch Whisky Association publishes its review of 2013 and sums up the key issues affecting the industry.


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You probably didn't read the most telling part of Orwell's "1984"—the appendix
Newspeak fails to take. Why? Because it was too difficult to translate Oldspeak literature into Newspeak. The text Orwell singles out to exemplify this, intriguingly, is the Declaration of Independence. The "author" of the appendix argues that these ideas cannot be expressed in Newspeak, specifically the part about governments deriving their legitimacy from the consent of the people, and citizens having the right to challenge any government that fails to honor the contract. As long as we have a nuanced, expansive system of language, Orwell claims, we will have freedom and the possibility of dissent.
Firefox gets complaint for labeling unencrypted login page insecure
Around the same time this post was going live, participants of this Reddit thread claimed to hack the site using what's known as a SQL injection exploit. Multiple people claimed that passwords were stored in plaintext rather than the standard practice of using cryptographic hashes. A few minutes after the insecurity first came up in the online discussion, a user reported the database was deleted.
The Sin of 'Just Doing Our Job'
Many of history's darkest moments were disguised under the framework of government action, where sin was facilitated through the pretense of law and order and evil was carried out through the charades of nationalism.
Slavery was legal. The forced removal and oppression of Native Americans was legal. The Holocaust was legal. Segregation was legal. Prohibiting women to vote was legal. The mass incarceration of Japanese American citizens was legal. Even today, the systemic racism and bias inflicted upon numerous people within the U.S. is fueled by our nation's laws and policies.
The social media "echo chamber" is real
However, the authors did see some different results when they used other definitions for online "community." One definition included communities that were established by Facebook "page creators," such as a local church, community center, or school. These types of communities tended to be made up of users who were closely linked geographically. By contrast, when the researchers looked at communities that were defined by users' activity (such as likes, reactions, and shares), the communities were geographically larger and tended to be international. Though these different definitions of community changed the geographic distribution of users, all of them still trended toward self-segregation and polarization of news consumption.
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Dell U2715H 27 inch LCD Monitor Black (16:9, 2M:1, 350 cd/m2, 2560 x 1440, 8ms, HDMI) UK
Dell U2715H 27 inch LCD Monitor UK
- Award-winning performance - since each monitor is tuned at 99% sRGB, the colours look amazing right out of the box. The ultra-wide viewing angle lets you admire the QHD resolution at virtually any angle without losing those gorgeous colours
- More ways to connect - charge, connect and project handheld devices and more with extensive ports
- Reliable and eco-efficient - count on the Dell Premium Panel Guarantee, Advanced Exchange Service and an environmentally conscious design
- Adjustable Display
Dell UltraSharp 27 Monitor U2715H 686cm27 Black UK 210ADSN Monitors Monitors
Dell UltraSharp 27 Monitor U2715H 686cm27 Black UK 210ADSN Monitors Monitors
►Dell U2715H 27 inch LCD Monitor Black - (16:9, 2M:1, 350 cd/m2, 2560 x 1440, 8ms, HDMI) UK
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Which PC monitor to choose
When using a computer, in addition to having the electrica needed for the activity that we are going to perform, it is not the perfect to use one computer screen or another. And is that the experience of use is marked by the type of PC monitor used.
Video games, video editing, business automation... What is the perfect screen?
As you know, in the markets there is a complete offer of screens. There are panoramic, extra panoramic, complete HD resolution, UHD, 4K... And all this without the need of counting the different made available technologies, such as the use of panels type TN, IPS, etc.
With so much offer is normal not to fully understand which option would be even more attractive. So, to stop opting for the primary one you see or the one that nearly all says you would be interested in, let's talk a little about all this of what is the perfect PC monitor for you?
The primary thing I would similar to you to do is something I did in his day. I do not guarantee that you can after acquire your suitable screen, but at least you will fully understand what your goal is for a future change. Start by listing what use you produce of your computer.
Now that you have your uses and are sorted by importance let's talk about formats, resolutions, modern advances and severa aspects to consider.
Aspect Ratio
The aspect ratio is nothing even more than the panel format. Typical are widescreen or 16:9 aspect ratio displays. A type that suits nicely via nearly all of the loaded subject problem that is produced. That is why it has become the standard for televisions and also on computers.
Years ago, a few, monitors were type 4:3 (more squares) but via the advent of flat screens began to use severa aspect ratios. For a while those of 16:10 were somewhat regular but little by little they were giving option to those of 16:9.
They were not much in demand and the manufacturers did not find it profitable to manufacture such panels. The reason was that at the time of experiencing nearly all video lessons you could see stripes in the upper and lower area that were not at all attractive. sometimes so, for many tasks the 16:10 screens bring advantages by having a higher vertical resolution.
But nowadays not only exists that panoramic format, lately the extra panoramic displays are becoming popular. via a 21:9 aspect ratio the main advantage, in addition to watching movies, is that we have a larger horizontal desk. That allows for you to similar to the advantages of a multi-monitor configuration without the need of having that sometimes annoying split that we have when using two screens.
Resolution, from complete HD to 4K real
No have to have to tell you anything about the different resolutions that exist for the current screens. sometimes so I will do a speedy review to have them clearly located, especially to see the ones offered according to the aspect ratio.
Panoramic or 16:9 screens usually offer the following resolutions:1920 x 1080
2560 x 1440
3840 x 2160
In severa options that do not become extra panoramic we can find resolutions of 1920 x 1200 or 4096 x 2160. In ultrapanoramic, those of format 21:9, the usual resolutions are:2560 x 1080
3440 x 1440
A priori, one may think that the even more resolution the better. It is partly true but, as you will see later, it is not always the nearly all appropriate option. Now let's move forward.
A problem of size
If the resolution is an important factor the computer screen size too. Firstly because it conditions the experiencing distance and secondly because a complete HD 24" panel is not the same as a 32" panel. The larger the size, the even more pixels you will see. Something that is not pleasant if you want to see a detailed appearance and not those huge jagged edges.
That is why measuring clearly is key. If you are going to sit at a distance of less than one meter you have to take on a look for a computer screen size that you find comfortable. Avoiding forcing bad postures or continuous movements to see the total workspace. Also, based on on the size, you also have to take on into account the resolution.
Panel technologies
And we go via one of the nearly all controversial points. In computer screen themes IPS panels are the ones that offer the perfect appearance superior quality as a rule. both of those via experiencing angles and contrast, color reproduction and brightness functionality is far better than TN type panels.
Even so, they are not always perfect for what uses. TN panels due to far better response times and refresh rates are positioned as a superb option for players. In these screens and thanks to the combined use of severa technologies, it is feasible to acquire a higher functionality when playing in a strenuous option the newest titles.
Screens according to uses
Given the problem of resolution, aspect ratio and size is time to address different cases. There may be exact cases that do not touch, but I think the vast majority will behold them, so you can see which computer screen would be nearly all appropriate according to your uses.
If you are a programmer, higher resolution screens will be the nearly all intriguing option. You can view even more code and open a number of apps at once to take on advantage of multitasking. 1440p or extra panoramic panels are superb choices. Another alternate would be to produce use of two screens 1080p, being able to position one in vertical mode.
If you dedicate yourself to editing video or song ultra-widescreen displays are the superb choice. Being able to view such an extensive timeline saves time. In addition to having out there toolboxes, etc. They are also useful for those who produce use of several functions at the same time. You may be writing a text while you have a web browsing information.
UHD or 4K screens also rival ultra-video editing. If you are already producing in extra significant definition it is very useful to be able to visualize the final result on a UHD screen. sometimes if you perform at 1080p being able to watch the video without the need of having to zoom while editing is also an advantage. The problem is that you have to have a effective graphics, able to manage such amount of pixels as clearly as functions and severa tasks that it performs.
If your main use are video games then here my recommendation is clear:1080p panels and TN technology. They are even more attractive due to their shorter response time and they are usually the ones that offer the top refresh rate, reaching up to 144Hz. If we bring guidance for modern advances similar to Nvidia G-Sync or AMD FreeSync then white and in bottle.
Of course, if you opt for panels of 27" or higher via 1080p resolution or as is the event via some 32" via 1440p resolution produce sure you engage in at an optimal distance if you do not want the pixel size to penalize the experience.
If you have a slightly even more effective PC at the graphics level, the 1440p resolution screens are also very attractive. We will have a greater amount of element in games and we will pick up to engage in via adjustments at significant or extra amount without the need of penalizing the number of frames per second. For strenuous players I think the 2560 × 1440 resolution is the perfect right now.


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We have been surveying Automotive market for the past decade. We survey Auto Parts stores like Oreilly, Auto Zone, Napa, Salvage Yards, Automotive stores, Performance shops, Dealers & Auto Repair shops nationwide. Our aim is to help people and guide them towards the best source for the automotive product they are looking for. There is a great deal of consensus here and most of these businesses agree that sales of Engines & Transmissions, especially for Japanese brands is declining at Salvage yards and there is a certain unique kind of business model where few companies specialize in importing Low mileage Used Japanese Motors from Japan. There are very few companies who are involved in this kind of business but such companies have reported over two million dollars of gross revenue in a year, selling over 2000 Japanese Engines each month. Our survey unanimously indicates that people around United States & Canada now trust these low mileage Japanese engines imported from Japan more than the ones from Salvage yards. These importers sell Used Japanese motors with six months warranty and they test every mechanical aspect of the Engine or transmission. In general economy is growing and so is the sales of reconditioned and Used Auto parts and Engine sales but since Salvage yards don't give more than basic 30 days warranty and because they don't test, consumers in USA have a better option that has proved to be better return on investment than buying these engines from Salvage yards. Japanese automotive market is reported to be a very controlled market where people discontinue driving withing 4-5 years and engines from such vehicle in Japan have an average mileage of anywhere between 30,000-50,000 miles, therefore those who can import, test & retail in America are extremely successful. Since our aim is to help the actual consumer, we have worked hard to accumulate data that confirms with the facts which help U.S consumer to take an intelligent decision about there purchases in the automotive market. We therefore would like to condemn engines and transmissions from Junk Yards in United States and urge our followers and readers to source Japanese Engines from these importers who dedicate in selling quality motors.
Rise in sale of Used Japanese Engines indicates trust in Japanese Motors !
Current Status: Untrusted (25)
Sat Jul 27, 2013 9:35 AM
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text: I just was basically thrown out of the UPS Store in McComb, MS for trying to ship some Seekins Bottom Metal to a member here. I was informed that it was thier policy that they will not accept for shipment ANY gun parts. When I tried to explain to the guy that it was not a firearm and that the item was under no restriction I was told that it was company policy. The guy was pretty beligerent about it and freakin yelled at me. That guy doesnt know how lucky he is that I am very afraid of personal injury suits. If I was still judgment proof I woulda popped him one. I know this goofy guy has to be mistaken, can someone direct me to something I can show this guy he is wrong. I searched the ups store webpage but couldnt find anything on thier policies. I am sure someone here knows more about this than I can figure out, please share your info.


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My name is Dustin, I live in Phoenix AZ and have been a tech fan since Anghellic dropped. Over the years I have collected a lot of Strange Music gear. Out of all the merch I've ever came across, the original basketball jersey caught my eye right away and I jumped on it. I have held onto this Jersey since the day it came out. 8 or 9 years later there is still no sign of them anywhere and are sought after by true Strange Music Fans. Do to some unfortunate events I have a lot of bills coming my way, and well, I'm willing to part with my most prized possession. The jersey is in perfect condition, worn maybe twice. Runs a little bit and is perfect for tall people. I in no way want to sell this jersey but I have no choice and it has come down to the last resort. I bought this jersey for $135 (includes tax and shipping). I'm looking to sell it for about $75-$90.
Now instead of me going right to craigslist or ebay, I came straight here, where the real Strange fans are, so you all can have first dibs. If any of you are interested in this rare jersey get a hold of me and we will try and work something out.
Text me if you are interested. (602) 359-2699


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- Telephone 0131 556 9423
- Food served Mon–Thu 5–10pm; Fri–Sun noon–10pm.
- Average price £17 (lunch); £17 (evening meal)
- Website www.spitaki.co.uk
Family-run Greek taverna serving traditional mezze to loyal locals.
The 2017 edition of The List's Eating & Drinking Guide is out now – only £5.95 (+p&p).
Word of mouth seems to have got out about this little Greek taverna. Now into its second year, it attracts locals and others in the know who lap up very reasonably priced traditional Greek mezze, drink wine from copper lustre carafes or simply prop up the bar. This neighbourhood favourite is a proper family venture with twin sisters managing front-of-house and an uncle and niece team in the kitchen bringing the food they grew up with to a quiet New Town street. Although the menu features many recognisable dishes – tzatziki, dolmades, lamb chops and keftedes – it's pleasantly surprising in its unadulterated style, more reminiscent of a holiday off the beaten track than a package tour. Celebrating what they feel is special about Greek eating, the food comes as and when it's ready and is designed for sharing. As you tuck into grilled octopus and prawn saganaki flambéed in ouzo, it's easy to see why the menu claims it's normal for diners to order two or three times during a visit.
- High point: Moreish mezze in lively local
- Low point: One basket of pita isn't enough
- Notable dish: Mum's home made bougatsa - creamy custard wrapped in golden crispy filo pastry
- Private dining: Up to 25 covers
- Provides: Vegetarian options (at least ¼ main courses), Halal options, Children's high chairs, Wheelchair access, Outdoor tables, Free wi-fi
- Music on stereo: Contemporary and traditional Greek music
- Capacity: 60 (12 outdoors)
- Largest group: 60 (30 at weekends)
- Open since: May 2015
- Number of wines sold by the glass: 9
- House wine: £14 per bottle


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It recently dawned on me that I have been working for Superhero Enterprises for almost five years. Where did the time go? I was originally approached by the head of the company, Davien Watkins, in 2006 to submit a few concept pieces. Lucky for me, Davien liked my stuff and requested more. Many character designs later, I found myself as an official part of the SuperHero Enterprises team.
What do I do for the team? Mostly, I create designs based on the ideas of the story's creator, Mr. Watkins. I'll get a message with a description of a character's purpose and sketches of possible designs and then I pump out a complete draft. The character may be tweaked a time or two and then sent on to the next artist for coloring.
The first character design I had involvement with was the character, Duplicate. Created in 2008, Duplicate is the arch nemesis of the hero, Notes. In light of media piracy, Duplicate represents the threat to the music industry. My projects after that have been have been designing the supporting cast. From the villains to Notes mentor, Genius, and finally the love interest of the series… Sorry, you'll have to wait for her name and story to be revealed in the comic. ;)
I'm approaching a new year with Superhero Enterprises and the future looks promising. With further comics on the horizon and a potential video game, "the sky's the limit". So, if I have piqued your curiosity, check out Superhero Enterprises and read the first few pages of the comic. (Sorry, I did not illustrate this but I thoroughly enjoy it just the same and feel pride with the involvement that I have.)
Some of my work can be found here.


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Animal Aromatic Science Course- four day lab
When: September 19, 2017 to September 22, 2017
Instructor: Joan M Sorita LMP, S/LAMP
Location: Northwest school of animal massage
This Animal Aromatic workshop has a workbook and three books on animals and aromatherapy included. It is a blended learning workshop that includes a four-day hands-on lab, that will go over macerations, hydrosols, floral waters, and essential oils in a self-selection method. In the four-day lab,…


text: Foop Anti-Cosma Anti-Fairywinkle is the son of Anti-Cosmo and Anti-Wanda, and one of the main antagonists of The Fairly OddParents!. He is the Anti-Fairy counterpart of Poof. Foop is shaped like a box, and unlike Poof, speaks in full sentences. Although still a baby, Foop is more evil than Anti-Cosmo. He is one of the new villains on the show.


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"Cookie Cat "Cookie Cat" is an ice cream sandwich product that first appears in "Gem Glow". It...Cookie Cat
"Nuka Cola Nuka-Cola was the most popular soft drink in the world before the Great War. After the...Nuka Cola
"Mabel Juice Mabel juice is a fantasy food from Gravity Falls. It is a beverage concocted by...Mabel Juice
"Ratatouille Ratatouille is a fantasy food featured on the Disney movie with the same name. It is...Ratatouille
"Blue Milk Blue milk, was a blue-colored liquid produced by a female bantha's mammary glands from...Blue Milk
Pages in category "Recipes"
The following 8 pages are in this category, out of 8 total.


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Busy Bee Moving
Based out of Nampa ID
Looking for quick, careful, and reliable movers? We have you covered for all your loading, unloading, packing, and cleaning needs. Let us help make your move easy and stress free!
Hours of Operation
- Dom. - Sáb.: 8:00am - 8:00pm
Coverage Area
The gray area on the map indicates the area this Moving Helper covers


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We use cookies to ensure that we give you the best experience on our website. If you continue without changing your browser settings, we'll assume that you are happy to receive all cookies on the Knight Frank website.
Find out more about how Knight Frank uses cookies
The essence of our activities: find the property that suits you best.
Continuously abreast of factors affecting the commercial real estate sector in Belgium, Knight Frank's commercial real estate professionals offer comprehensive, impartial advice and intelligent transaction and management services to national and international occupiers, landlords, developers and investors.
With a strong focus on office and industrial transactions in and around Brussels, we help high-profile domestic and international businesses improve operations and maximise return on investment while mitigating risk, minimising costs and protecting assets from market fluctuations.
From our headquarters in Brussels, Knight Frank assists clients in acquiring or leasing commercial property in key areas all across Belgium and Luxembourg.


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Mentoring Support for Junior Investigators
Spectrum support for Clinical Research is divided into four stages, the first of which is DESIGNING YOUR STUDY.
This stage includes tasks and activities that occur early in the design & development of a study, such as:
- biostatistics consultations
- informatics consultations
- bioethics consultations
- identifying co-investigators and collaborators
- exploring funding opportunities
Spectrum mentoring efforts are intended to support the career development of junior investigators and other trainees.
Spectrum Child Health has a well-developed mentoring program for child health investigators. Additional efforts are in early development stages, and ultimately will include a Council of Mentors for junior investigators.
Next Steps
- Pediatrics Mentoring Program
Learn about mentoring activities for child health investigators.
- Go to CAP
Learn about other faculty members and identify potential mentors.