text:
|Publication number
|Publication type
|Application number
|Publication date
|Sep 22, 1987
|Filing date
|May 24, 1985
|Priority date
|May 24, 1985
|Fee status
|Also published as
|Publication number
|Robert K. Yang, Shri C. Sharma
|Original Assignee
|Warner-Lambert Company
|Export Citation
|BiBTeX, EndNote, RefMan
|Patent Citations (19), Referenced by (99), Classifications (30), Legal Events (7)
|External Links: USPTO, USPTO Assignment, Espacenet
This invention relates to delivery systems for active ingredients and methods of their preparation. Specifically, the delivery system provides a means for entrapping active ingredients in a hydrocolloid matrix such that when the delivery system is incorporated in a variety of vehicles such as chewing gum compositions, the release of the active ingredient is prolonged and controlled.
It is well known that with most flavored chewing gum compositions, the perception of flavor drops sharply after a short initial period of chewing. It is also known that large amounts of flavor incorporated into chewing gums are retained within the bolus and are never released during mastication. The bolus, primarily comprised of elastomers, resins and waxes, can entrap as much as 90% of the flavor. The remainder of the flavor which is available for release is generally physically associated with the water soluble chewing gum components, e.g., carbohydrates (particularly sweeteners), softeners and the like. To compensate for the unavailable flavor lost to the bolus and obtain a desired level of flavor intensity it is sometimes necessary to add higher amounts than normal of sweetener to the chewing gum. This has not resulted in acceptable flavoring, particularly in mint gums, because of harsh notes and bitterness which became apparent at higher levels. Additionally, excess amounts of flavoring ingredients tend to soften and plasticize the gum base, thereby affecting the chew characteristics.
Various coating and encapsulating materials and techniques have been used to trap active ingredients such as flavors and control their release. More specifically, U.S. Pat. No. 3,962,463 discloses hydrocolloid materials, such as solutions of gum and alginates which are used to microencapsulate flavor particles. The slurry of flavor particles are then used as a surface coating for the gum. U.S. Pat. No. 3,930,026 discloses a chewing gum having flavor and surfactant sorbed on a hydrocolloid substrate, which is then incorporated into a gum base for enhanced flavor. U.S. Pat. Nos. 3,985,913, 3,857,964 and 4,238,475 disclose the use of alginates as a spray coating for flavor particles using standard spray drying techniques. U.S. Pat. No. 4,065,579 discloses sodium alginates as a useful coating for chalk-containing gum base. Additionally, European Patent Application 81392918.3 discloses the use of calcium alginate fibers for encapsulation flavors in chewing gum and candy. The algin and calcium solutions are disclosed as producing instantaneous cross-linking at room temperature providing the pH is kept at 4.2 prior to addition of the calcium ion. The tightly crosslinked alginate fibers allegedly squeeze water and other small molecules out during precipition. Larger molecular weight ingredients such as water soluble gums, carbohydrates, protein or flavor oils remain trapped in the fiber.
Heretofore, the art has not disclosed a method which effectively prevents flavor and other active ingredients from becoming trapped in the gum base. The inventive compositions and process provide a unique means of preventing the loss of flavor or other active ingredient to the gum base. Eighty percent or more of the flavor content is now available for release due to the entrapment of flavor in a novel delivery system. The flavor intensity of the vehicle containing the delivery system, e.g., chewing gum, is greatly enhanced due to the significantly higher amounts of flavor released. About six to eight times as much flavor than the prior art chewing gum compositions is now released during chew, thereby allowing for smaller total quantities of flavor to be used in the composition. Additionally, the prolongation of flavor and enhancement of sweetness is also significantly more pronounced than the prior art compositions. The problems of the prior art cited above are thus avoided, creating a chewing gum composition with long-lasting, uniform flavor levels.
More particularly, the instant invention concerns a delivery system comprising:
(a) an insolubolized active ingredient; and
(b) a cross-linked alginate or carageenenate matrix entrapping said insolubolized active ingredient.
The term "insolubolized" is meant to include supersaturated solutions. Thus, the active may include water-soluble as well as water-insoluble or hydrophobic and hydrophilic materials. For example, a supersaturated solution of water-soluble active will have particles of the active ingredient dispersed in the saturated solution. Thus, it is essential to the invention that the active ingredient and the monovalent aqueous hydrocolloid solution be capable of cooperating to form a dispersion. For purposes of this invention, "dispersion" can mean a liquid, solid or gaseous dispersion.
The invention uses the unique properties of the algins and carageenens to trap the active ingredient. Certain hydrocolloids, such as monovalent alginates and carageenen salts are capable of undergoing ion substitutions with multivalent salts. Thus, multivalent cations such as calcium or magnesium can be substituted for sodium or potassium ions by combining the multivalent cations with the monovalent algins and carageenen. While it is preferred that both mono- and multivalent cations type of ions be in solution prior to combining them, it is also useful to add the multivalent cation directly to an aqueous solution of the monovalent hydrocolloid. For example, a multivalent cation salt or hydroxy compound, such as calcium chloride or calcium carbonate, can be added in solid form to the monovalent solution. During the cation substitution, the physical phase as well as the properties of the system changes. As more monovalent cations are replaced by multivalent cations, the solution changes to a gel-like phase. Once the ion substitute is substantially complete, the gel becomes a water insoluble and irreversible precipitate. While cross-linking is preferably due to the exchange of ions, it is also accomplished by the manipulation of pH. Thus, the addition of acid will also initiate cross-linking.
More particularly, the insolubolized active ingredient is suspended in an aqueous solution of a monovalent cation salt of an algin and/or carageenen hydrocolloids. To this solution is added a precipitate initiating material, e.g., a multivalent cation, multivalent cation-containing compound, or an acid.
Examples of useful multivalent cations include aluminum, calcium, iron, magnesium, manganese, copper, zinc and the like and mixtures thereof. The cations are ordinarily part of a compound and preferably a salt or hydroxy compound. The addition of the multivalent cation to the dispersion results in the exchange of multivalent for monovalent cation within the hydrocolloid complex and a crosslinked matrix manifested by an insoluble precipitate is formed. It is during the formation of this precipitate that the active ingredient becomes entrapped within the matrix. Examples of useful precipitate initiating acids include inorganic as well as organic acids. Inorganic acids are preferred and may be selected from numerous food grade compounds. Hydrochloric, nitric, sulfuric and phosphoric are preferred, although numerous others are contemplated.
The matrix of the composite is not soluble in hydrophobic vehicles such as gum base and hence prevents migration and subsequent entrapment of the flavor in the gum bolus. Rather, the composite matrix is substantially impermeable to water insoluble materials. Thus, the matrix structure prevents migration of the flavor onto the gum base as well as preventing gum base materials from penetrating into the flavor oil.
Those hydrocolloid materials useful in forming the composite matrix must be capable of swelling when hydrated and change from a solution to a gel to a precipitate during the chemical exchange of the bivalent ion for monovalent ion. Among those useful materials are monovalent salts of algins and carageenens. Algins are long linear copolymers of D-mannuronic acid or L-guluronic acid, having molecular weights ranging from about 4,000 to about 180,000. The carageenens are derived from seaweed. The sodium, potassium and lithium salts of the algins and the carageenens are water soluble and are therefore useful. Other salts are contemplated. These monovalent metal cations are readily displaced by multivalent cations such as aluminum, iron, calcium, magnesium, manganese, copper and zinc and the like, which in turn react with carboxylic acid groups of the hydrocolloid to form a cross-linked matrix. While the aforementioned multivalent ions are all contemplated for use in this invention, the preferred ions are bivalent, and the preferred bivalent cation is calcium. The multivalent cations are generally added to the monovalent hydrocolloid solution in the salt form. For example, calcium chloride is the preferred multivalent cation material. However, other compounds containing multivalent cations are useful; For example, hydroxy compound such as calcium carbonate, magnesium carbonate and the like. The initial stage of cross-linking manifests itself in the formation of a gel or gel-like material. As additional monovalent ions are replaced, crosslinking continues until an insoluble precipitate results.
As previously mentioned, while the multivalent cation compound may be added in particulate form to the monovalent cation/insolubolized active dispersion, it is preferably added as an aqueous solution. In preparing the solution of the water soluble hydrocolloid monovalent salt, the hydrocolloid comprises about 1% to about 5% and preferably about 2% to about 4% by weight of the solution. The weight ratio of the hydrocolloid matrix to insolubolized active is about 5:1 to about 1:2, and preferably about 2:1 to about 1:1. If the multivalent cation is to be added in aqueous solution, the concentration ranges from about 1% to about 10% by weight and preferably about 2% to about 8%.
One embodiment of the process of preparing the delivery system comprises:
(a) forming an aqueous suspension of a monovalent cation algin or carageenen salt and an insolubolized active ingredient;
(b) combining the aqueous suspension of the insolubolized active ingredient with a precipitate initiating material; and
(c) recovering a precipitated product and drying to form the delivery system.
As previously stated, the preferred monovalent hydrocolloid salts are the water-soluble sodium, potassium and lithium salts of algins and carageenens. Sodium alginate is the preferred monovalent salt. While active ingredients may be added to the monovalent salt solution at room temperature, it is preferred that the solution be cooled before addition of the active ingredient, in order to avoid any volatization. This is particularly true if the active ingredient is a flavor oil. Temperatures ranging from about 0� C. to about 20� C., and preferably about 2� C. to about 8� C. may be used, providing however, that the solution does not crystallize or freeze. In one embodiment of the process, high shear mixing is used to uniformly disperse the active ingredient within the solution. Caution must be used to chose the correct speed and mixing time in order to achieve uniformity. Mixing for too long a time may reduce the viscosity by shearing the monovalent hydrocolloid salt to a point where its effectiveness as a means of entrapping the active ingredient during ion exchange is substantially reduced. On the other hand, high shear mixing for too short a time results in large droplets or particles of active which are difficult to entrap in the interstices of the matrix. The particle or droplet size of the active should be a maximum of about 10 microns, although the range below that may vary. For best results, the average particle size of the dispersed particles or droplets should be about 1 to about 5 microns.
Thus, in the above embodiment it is apparent that a delicate balance of mixing time and speed must be maintained for proper uniformity of dispersion. Additionally, if too high a shear speed is used for too long, localized heat buildup in the dispersion may cause volatilization of the active ingredient. To protect against localized heat buildup, the temperature of the dispersion should be maintained at about 0� to about 20� C. Generally, about four to ten minutes is a proper shearing time and the mixing speed may vary from about 30 to about 7,500 RPM on a standard Eppenbach homo-head mixer. Other suitable mixing equipment such as colloid millers, etc., can also be used.
The multivalent cation compound must be capable of ionizing in water. Nonlimiting examples of useful compounds are the chloride, sulfate, acetate and carboxylate salts of calcium, magnesium, copper, zinc, manganese, aluminum, iron and the like. Other useful multivalent compounds such as hydroxy compounds, carbonates and the like, are contemplated, as well as mixtures thereof.
In an alternative embodiment of the process, the multivalent cation solution can be added to the monovalent cation/insolubolized active dispersion by spraying the one into the other. Preferably the multivalent cation, for example, calcium chloride solution, is sprayed from a nozzle in the form of a fine spray into the dispersion. The spray naturally contains the active ingredient within. Once the fine spray contacts the dispersion, precipitate rapidly forms entrapping the active ingredient within the thus formed matrix. The advantage to this embodiment is that mixing of the final mixture is not necessary, since the spray droplet size can be controlled within the preferred range to ensure sufficient intimate contact and cation exchange.
The multivalent cation may be added to the dispersion in stochiometric amounts relative to the concentration of monovalent ion present, but preferably excess multivalent cations are added to insure substantially complete replacement of the monovalent cation with the multivalent cation in the hydrocolloid structure. The addition of the multivalent cation should be carried out at a temperature which are lower than the point at which the active ingredient will begin to volatize. Preferably, the addition is carried out at temperatures of about 1� to about 20� C. and most preferably about 1� to about 5� C. The addition should be carried out in a relatively rapid continuous manner using the shortest shearing time possible to get as much flavor exposed to and entrapped by the matrix which forms in situ. Unless the addition of the multivalent cation is by spray or fine droplet, mixing is necessary for best results, in order to homogenize the dispersion and allow the multivalent cations to come in contact with and replace the monovalent cations.
The formation of the hydrocolloid matrix is manifested by the irreversible, insoluble precipitate which is formed. The precipitate is then filtered off, washed and dried. Drying of the matrix may be carried out by conventional methods such as air drying at room temperature or freeze drying. Drying at temperatures above the volatilization point of the active ingredient is not recommended. Generally, drying should be carried out at temperatures of about 25� C. or less. A preferred drying method is to use a combination of freeze drying followed by room temperature air drying. Once dried, the matrix is brittle and easily ground into particles of various sizes. These particles comprise what is referred to as the delivery system. Particle size may vary with a particular application and can be easily determined by routine experimentation. As previously mentioned, if the alternative spraying process is used, grinding may be unnecessary since the particles comprising the delivery system may already be within a suitable size range. In chewing gum compositions, for example, the delivery system may have an average size about 30 to about 150 U.S. standard mesh (about 590 to about 105 microns) and preferably about 40 to about 60 mesh (about 420 to about 250 microns).
As previously stated, suitable active ingredients may be selected from a wide range of materials. The only requirement is that they be capable of being in the insolubolized state when placed in the monovalent cation hydrocolloid solution. In other words, they must be ultimately capable of being dispersed within the solution. Thus, substantially insoluble or hydrophobic materials as well as substantially soluble and hydrophillic materials are operable. In the case of hydrophillic materials, a supersaturated solution is contemplated whereby sufficient excess active ingredient is present in the monovalent cation hydrocolloid salt solution such that a dispersion results. Acid saccharin is an example of a poorly water-soluble material which works well in the instant invention. The aluminum salt of saccharin is another such material. By maintaining a low temperature of the solution, a supersaturated solution using these materials is created. The active which does not become solubolized remains dispersed.
Examples of flavoring agents useful as the active ingredient include the synthetic and natural flavor oils, fruit essences and various extracts. For example: spearmint oil, peppermint oil, cinnamon oil, oil of wintergreen (methylsalicylate); citrus oils such as lemon, orange, grape, lime, grapefruit and the like; fruit essences such as apple, strawberry, cherry, pineapple, and so forth; and extracts such as kola extract. Mixtures of these are also contemplated.
Examples of useful drugs which may be useful as the active ingredient include: mineral supplements, analgesics, antipyretics, antiarrhythmics, ion exchange resins, appetite supressants, vitamins, anti-inflammatory substances, coronary dilators, cerebral dilators, peripheral vasodilators, anti-infectives, psychotropics, antimanics, stimulants, antihistamines, laxatives, decongestants, gastro-intestinal sedatives, antidiarrheal preparations, anti-anginal drugs, vasodilators, antiarrythmics, anti-hypertensive drugs, vasoconstrictors and migrane treatments, antibiotics, tranquilizers, antipsychotics, antitumor drugs, anticoagulants and antithrombotic drugs, hypnotics, sedatives, antiemetics, anti-nauseants, anticonvulsants, neuromuscular drugs, hyper- and hypoglycaemic agents, thyroid and antithyroid preparations, diuretics, antispasmodics, uterine relaxants, mineral and nutritional additives, antiobesity drugs, anabolic drugs, erythropoietic drugs, antiasthmatics, expectorants, cough suppressants, mucolytics, anti-uricemic drugs and mixtures thereof.
Useful coloring agents and fragrances may be selected from any of these suitable for use in food, drug and cosmetic applications, providing they are capable of being dispersed in the manner previously recited.
Sweetening agents are also useful as active ingredients. Due to the high water solubility of most of these materials, a supersaturated solution will ordinarily be necessary in order to obtain the requisite dispersion. As previously mentioned, however, poorly soluble sweeteners, such as the acid saccharin, work particularly well. Any of the sweeteners mentioned in connection with the vehicles later to be described may be used.
The delivery system may be used in a variety of products or vehicles including chewing gum and confectionery products, pharmaceutical preparations, food products, tobacco and proprietary products such as toothpaste, denture adhesives and the like.
If the delivery system is used in chewing gum formulations, the amount of gum base employed will vary greatly depending on various factors such as the type of base used, consistency desired and other components used to make the final product. In general, amounts of about 5% to about 45% by weight of the final chewing gum composition are acceptable for use in chewing gum compositions with preferred amounts of about 15% to about 25% by weight. The gum base may be any water-insoluble gum base well known in the art. Illustrative examples of suitable polymers in gum bases include both natural and synthetic elastomers and rubbers. For example, those polymers which are suitable in gum bases, include, without limitation, substances of vegetable origin such as chicle, jelutong, gutta percha and crown gum. Synthetic elastomers such as butadienestyrene copolymers, isobutylene-isoprene copolymers, polyethylene, polyisobutyliene and polyvinylacetate and mixtures thereof, are particularly useful.
The gum base composition may contain elastomer solvents or plasticizers to aid in softening the rubber component. Such elastomer solvents may comprise methyl, glycerol or pentaerythritol esters of rosins and gums or modified rosins and gums, such as hydrogenated, dimerized or polymerized rosins and gums or mixtures thereof. Examples of elastomer solvents suitable for use herein include the pentaerythritol ester of partially hydrogenated wood rosin, pentaerythritol ester of wood rosin, glycerol ester of wood rosin, glycerol ester of partially dimerized rosin, glycerol ester of polymerized rosin, glycerol ester of tall oil rosin, glycerol ester of wood rosin and partially hydrogenated wood rosin and partially hydrogenated methyl ester of rosin, such as polymers of -pinene or -pinene; terpene resins including polyterpene and mixtures thereof. The solvent may be employed in an amount ranging from about 10% to about 75% and preferable about 45% to about 70% by weight to the gum base.
A variety of traditional ingredients such as plasticizers or softeners such as lanolin, stearic acid, sodium stearate, potassium stearate, glyceryl triacetate, glycerine and the like for example, natural waxes, petroleum waxes, such as polyurethene waxes, paraffin waxes and microcrystalline waxes may also be incorporated into the gum base to obtain a variety of desirble textures and consistency properties. These individual additional materials are generally employed in amounts of up to about 30% by weight and preferably in amounts of from about 3% to about 20% by weight of the final gum base composition.
The gum compositions generally contain a major portion of a sweetening agent. These sweetening agents are independent from the excipients and sweetening agents used in the delivery system described above. Sweetening agents may be selected from a wide range of materials such as water-soluble sweetening agents, water soluble artificial sweeteners, and dipeptide based sweeteners, including mixtures thereof. Without being limited to particular sweeteners, representative illustrations encompass:
A. Water-soluble sweetening agents such as monosaccharides, disaccharides and polysaccharides such as xylose, ribose, glucose, mannose, galactose, fructose, dextrose, sucrose, invert sugar, maltose, partially hydrolyzed starch, or corn syrup solids and sugar alcohols such as sorbitol, xylitol, mannitol, dihydrochalcone, glycyrrhizin, stevia rebaudiana (stevioside) and mixtures thereof.
B. Water-soluble artificial sweeteners such as the soluble saccharin salts, i.e. sodium or calcium saccharin salts, cyclamate salts and the like; the free acid form of saccharin; the synthetic sweetener 3,6-dehydro-6-methyl-1-1,2,3-oxathiazin-4-one-2,2-dioxide, particularly the potassium acesulfame-K), sodium and calcium salts thereof as described in German Pat. No. 2,001,017.7.
C. Dipeptide based sweeteners include L-aspartyl-L-phenylalanine methyl ester and materials described in U.S. Pat. No. 3,492,131 and the like.
In general, the amount of sweetener will vary with the desired amount of sweetener selected for a particular chewing gum composition. This amount will normally be about 0.01% to about 90% by weight when using an easily extractable sweetener. The water-soluble sweeteners are preferably used in amounts of about 25% to about 75% by weight, and most preferably about 50% to about 65% by weight of the final chewing gum composition.
In contrast, the artificial sweeteners described in categories B and C are used in amount of about 0.01 to about 5.0% and most preferably about 0.05% to about 0.50% by weight of the final chewing gum composition. These amounts are necessary to achieve a desired level of sweetness independent from the flavor level achieved from the flavor oil.
Flavoring agents in addition to those incorporated in the delivery system may be added to the chewing gum compositions of the instant invention. These flavoring agents may be chosen from synthetic flavoring liquids and/or liquids derived from plants, leaves, flowers, fruits and so forth, and combinations thereof. Representative flavoring liquids include: spearmint oil, cinnamon oil, oil of wintergreen (methylsalicylate) and peppermint oils. Also useful are artificial, natural or synthetic fruit flavors such as citrus oil including lemon, orange, grape, lime and grapefruit and fruit essences including apple, strawberry, cherry, pineapple and so forth. Powdered flavoring, beaded flavoring, spray dried flavoring and encapsulated flavoring may also be added.
The amount of flavoring agent employed is normally a matter of preference subject to such factors as flavor type, base type and strength desired. In general, amounts of about 0.05% to about 3.0% by weight of the final chewing gum composition are usable with amounts of about 0.3% to about 1.5% being preferred and about 0.7% to about 1.2% being most preferred.
The colorants useful in the present invention, include the pigments such as titanium dioxide, that may be incorporated in amounts of up to about 1% by weight, and preferably up to about 0.6% by weight. Also, the colorants may include other dies suitable for food, drug and cosmetic applications, and known as F.D. & C. dyes and the like. The materials acceptable for the foregoing spectrum of use are preferably water-soluble. Illustrative examples include indigoid die, known as F.D. & C. Blue No. 2, which is the disodium salt of 5,5'-indigotindisulfonic acid. Similarly, the dye known as F.D. & C. Green No. 1, comprises a triphenylmethane dye and is the monosodium salt of 4-[4-Nethyl-p-sulfobenzylamino)diphenylmethylene]-[1-(N-ethyl-N-p-sulfoniumbenzyl)-2,5-cyclohexadienimine]. A full recitation of all F.D. & C. and D. & C. and their corresponding chemical structures may be found in the Kirk-Othmer Encyclopedia of Chemical Technology, in volume 5, at Pages 857-884, which text is accordingly incorporated herein by reference.
The delivery systems of this invention have excellent long term stability, i.e., more than 1 year at 37� C. The amount of active ingredient used in any given application will be purely a matter of preference of the user. The delivery systems of this invention are particularly advantageous because the release of active ingredient, for example, flavor, is gradual over an extended period of time. Since hydration is necessary in order to release the the active ingredient from the delivery system matrix, release of the active ingredient is delayed about 1 to about 6 minutes, generally about 2 to about 4 minutes once consumed or chewed. An initial burst of flavor can be obtained by adding auxilary active ingredients and excipients in conventional ways directly to the gum composition.
Once prepared the delivery system may be stored for future use or formulated with conventional additives, that is, pharmaceutically acceptable carriers and confectionery ingredients to prepare compositions which offer a variety of textures to suit particular applications. Such compositions may be in the form of a lozenge, tablet, toffee, nougat, chewy candy and so forth. The pharmaceutically acceptable carriers may be selected from a wide range of materials. Without being limited thereto, such materials include diluents, binders and adhesives, lubricants, disintegrants, colorants, flavorings, sweeteners and miscellaneous materials such as buffers and adsorbents in order to prepare a particular medicated composition. The preparation of confectionery and chewing gum products is historically well known.
Lozenges are flavored medicated dosage forms intended to be sucked and held in the mouth. They may be in the form of various shapes, the most common being flat, circular, octagonal and biconvex forms. The lozenge bases are generally in two forms, hard, boiled candy lozenges and compressed tablet lozenges.
The hard boiled candy lozenges are prepared from a mixture of sugar and other carbohydrates that are kept in an amorphous or glassy condition. This form can be considered a solid syrup of sugars generally having from 0.5 to 1.5% moisture. Such materials normally contain up to 92% corn syrup, up to 55% sugar and from 0.1% to 5.0% water. The syrup component generally is prepared from corn syrups high in fructose, but may include other materials. Further ingredients such as flavorings, sweeteners, acidulents, colorants and so forth may also be added. In contrast, compressed tablet lozenges contain particular materials and are formed into structures under pressure. They generally contain sugars in amounts up to 95% and typical tablet excipients such as binders and lubricants as well as flavors, colorants and so forth.
The lozenges may be made of soft confectionery materials such as those contained in nougat. These materials contain two primary components, namely a high boiling syrup such as corn syrup or the like, and a relatively light textured frappe, generally prepared from gelatin, egg albumen, milk proteins such as casein, and vegetable proteins such as soy protein, and the like. The frappe is generally relatively light, and may, for example, range in density from about 0.5 to about 0.7g/cc.
By comparison, the high boiling syrup, or "bob syrup", is relatively viscous and possesses a higher density, and frequently contains a substantial amount of sugar. Conventionally, the final nougat composition is prepared by the addition of the "bob syrup" to the frappe under agitation, to form the basic nougat mixture. Further ingredients such as flavorings, oils, additional sugar and the like may be added thereafter also under agitation. A general discussion of the composition and preparation of nougat confections may be found in B. W. Minifie, CHOCOLATE, COCOA AND CONFECTIONERY: Science and Technology, 2nd edition, AVI Publishing Co., lnc., Westport, Conn., (1980), at Pages 424-425.
Pharmaceutical tablets of this invention may also be chewable forms. This form is particularly advantageous because of convenience and patient acceptance and rapid onset of bioactivity. To achieve acceptable stability and quality as well as good taste and mouth feel several considerations are important, namely amount of active ingredient per tablet, flavor, compressibility and organoleptic properties of the drug.
The preparation of chewable medicated candy is prepared by procedures similar to those used to make soft confectionary. This procedure generally involves the formation of a boiled sugar-corn syrup blend to which is added a frappe mixture. The boiled sugar-corn syrup blend may be prepared from sugar and corn syrup blended in parts by weight ratio of 90 to 10:10 to 90. This blend is heated to temperatures above 250� F. to remove water and to form a molten mass. The frappe is generally prepared from gelatin, egg albumen, milk proteins such as casein, and vegetable proteins such as soy protein, and the like which are added to a gelatin solution and rapidly mixed at ambient temperature to form an aerated sponge like mass. The frappe is then added to the molten candy base and mixed until homogenous at temperatures between 150� F. and 250� F. The composite can then be added as the temperature of the mix is lowered below the melting point of the matrix whereupon additional ingredients are added such as flavors, and colorants. The formulation is further cooled and formed to pieces of desired dimensions.
A general discussion of the lozenge and chewable tablet forms of confectionery may be found in H. A. Lieberman and L. Lachman, Pharmaceutical Dosage Forms: Tablets Volume 1, Marcel Dekker, Inc., New York, N.Y. at pages 289 to 466.
The following examples serve to provide further appreciation of the invention but are not meant in any way to restrict the effective scope of the invention. All percentages throughout the specification are by weight % of the product unless otherwise indicated.
This example demonstrates the method of preparation of the delivery system as well as use of flavor oil as the active ingredient to be entrapped.
Forty grams of a sodium alginate solution (having a viscosity of 115 centipose when measured in a 1% by weight aqueous solution at 75� C.) was dissolved in 1,600 ml of distilled water and chilled to 5� C. Forty grams of peppermint oil was then added to the solution with high shear mixing to form an oil in water dispersion. Using a Petroff-Hauses Chamber the oil droplets were determined to be within the 1 to 5 micron range.
With continued high shear mixing about 1,600 ml of a 2% by weight calcium chloride solution was added to the alginate solution. Mixing was continued for about 5 to about 10 minutes. As the displacement of the sodium ion by calcium ions occurred, the solution phase changed first to a gel-like consistency and then to a precipitate. The precipitate represented a crosslinked matrix resulting from ion exchange.
The cross-linked matrix was washed to remove excess calcium chloride solution and frozen at -15� C. overnight. After thawing, the calcium alginate matrix separated from the entrapped water. The matrix was filtered and air dried. The dried mass was comminuted, using a pulverizer, to a particle size range of 40 to 60 mesh (U.S. standard size). These particles comprised the delivery system.
A chemical assay of the powdered delivery system product showed that it contained 44% peppermint oil by weight based on the total product weight.
Over a period of ten months at room temperature in a clear, transparent jar the product showed no degradation. There was neither observable color change nor oxidation of flavor which was perceptible to the taste.
Example I was repeated using 30 grams of synthetic spearmint oil instead of peppermnt oil. A chemical assay showed a 46% spearmint oil concentration (as carvone) based on the total product weight. The product had the same stability exhibited by the peppermint oil/aglinate delivery system of Example I.
Example I was repeated using 50 grams of peppermint oil. The matric was filtered, frozen overnight, and then defrosted to remove excess water. After air drying the product assayed 59.6% by weight peppermint oil. The stability of the product was the same as that of the product of Example I.
Eighteen grams of sodium alginate solution (having a viscosity of 115 centipoise in 10% by weight aqueous solution at 75� C.) and 6 grams of xanthum gum were dissolved in 772 grams of distilled water and chilled to 5� C. Forty grams of peppermint oil (Madras) was then added while mixing in a high speed food blender until the oil droplets were in the 1 to 3 micron range. The emulsion was fed through a capillary positioned a few inches above a chilled (5� C.) calcium chloride solution (2% by weight) while drawing a vacuum on the calcium chloride solution. As the droplets of gel entered the calcium chloride solution they rapidly precipitated into substantially water insoluble particles or beads. A subsequent washing in distilled water and air drying for two days yielded free flowing off-white spherical particles containing entrapped peppermint oil. The particles assayed 58.5% flavor oil.
Upon hydration this product was softer than the product made using sodium alginate without xanthum gum.
The process of Example 1 was repeated except that 125 grams of a sodium alginate solution which had a viscosity of 420 centipoise in a 10% by weight aqueous solution at 75� C. was used. To this solution was added 62.5 grams of peppermint oil (Rose Mitchum). The resultant calcium alginate/peppermint oil delivery system was freeze dried. The product retained its original fluffy characteristics and had a low bulk density. The product assayed 30.1% peppermint oil.
In order to demonstrate the utility of the products of the present invention in a vehicle, chewing gum compositions were prepared using the delivery systems of Example I (44% peppermint flavor) and Example Y (30.1% peppermint flavor). The gums had the following composition.
______________________________________ % By WeightIngredient VI VII______________________________________Gum Base 26.5 26.5Softener 1.3 1.3Sugar 6X 69.5 68.2Delivery System(Example I) 2.7* --(Example II) -- 4.0*______________________________________ *1.2% flavor
The flavor composite was blended with the powdered sugar in a mixing kettle equipped with Sigma blades with mixing for three minutes at room temperature. The gum base was melted at about 90� C.-100� C. and mixed into the kettle along with the softener. Mixing was continued for about 5 minutes. The gum was discharged from the kettle and formed into sheets and cooled to room temperature.
A control gum was prepared in the same manner containing only unencapsulated, free peppermint oil (1.2% by weight) as the flavoring. Flavor chew-out studies were conducted using a group of five panelists who chewed the gum samples for ten minutes. The amount of flavor remaining in the bolus after chewing was determined by gas chromatography and the results recorded as percent of total flavor extracted. The results are shown in Table I.
TABLE I______________________________________Gum Chew-Out Studies Flavor ExtractedProduct (As a % of total flavor)______________________________________Control Gum 9%Product using delivery ofExample I 40.5%Example V 72.7%______________________________________
At the end of the 10 minutes, the control gum no longer released flavor while the test gums continued to exhibit significant flavor release. A separate study with continued chewing showed that a gum using only the product of Example I as the flavor, continued to release flavor for nearly 20 minutes. All inventive test gums showed a delayed release of flavor of about 2 to 4 minutes. During the period of chew from 10 to 20 minutes, the rate of release of the control gum was relatively constant, showing absence of flavor release, as compared with chewing gums containing the inventive flavor delivery system.
FIG. I show the chewing gums containing a peppermint oil-calcium alginate flavor delivery system released 80% of the flavor; and about 20% of the flavor was released between the 10 to 20 minute chew period. The control gum showed a maximum flavor release of about 15%. Only a slight amount of that percentage was released after 10 minutes.
Flavor remaining in the gum bolus after chewing was determined by gas chromatograph.
It is apparent that the inventive delivery systems give superior active ingredient, e.g., flavor, release and prolongation over the prior art.
The following examples further illustrate the preparation of calcium alginate entrapped flavor using various flavors and alginates. The results are tabluated in Table II.
TABLE II______________________________________FLAVOR ENTRAPMENT USING DIFFERENTFLAVORS AND MONOVALENT SALT SOLUTIONSSodiumAlginate Flavor % En-Ex- Oil trapped.sup.(1) Method.sup.(3)am- Weight Weight Flavor % Efficiency.sup.(2) Used:ple grams grams (w/w) of Entrapment Example #______________________________________6* 2.0 2.4+ 47.2 86.5 17* 10.0 10.+++ 46.3 92.6 18* 20.0 20.0++ 39.9 79.8 1 9** 30.0 30.0+ 43.8 87.6 410** 30 60.0+ 67.1 100.6 411** 30 76.0+ 71.9 100.1 512** 50 25+ 28.1 84.4 113** 50 25+ 26.6 80.0 514** 51 17+ 18.4 73.6 115** 51 17+ 18.6 74.4 516** 50 10+ 9.7 58.2 117** 50 10+ 11.6 69.6 5______________________________________ +Peppermint oil (Madras) ++Cinnamon oil (Cassia) +++Menthol .sup.(1) Based on actual assay amount of product .sup.(2) Percent of flavor released .sup.(3) Preparation carried out using method of Example indicated *Sodium alginate having a viscosity of 115 Centipoise in a 1% solution at 75� C. **Sodium alginate having a viscosity of 420 Centipoise in a 1% solution a 75� C.
Sodium alginate (40 grams) was placed in 760 grams of ice water to obtain a 5% hydrocolloid solution. The temperature of the water was maintained at about 0� to 5� C. to aid in obtaining a supersaturated solution which, in turn, yields a good dispersion. Thymol (40 grams, finely ground), saccharin acid powder (12 grams) and cinnamon oil (48 grams) were dispersed in the sodium alginate solution as active ingredients to be entrapped. The dispersion was homogenized using a high shear mixer while maintaining the low temperature of the aqueous medium. At this point 0.4N HCl (800 grams) was added as the precipitate initiating material and high shear mixing is continued. The precipitate readily formed, entrapping the thymol, saccharin acid and cinnamon oil therein. The precipitate was filtered off, washed and air dried. The resultant product was then ground to the desired particle size.
The product was assayed to determine the actual vs. theoretical amounts of the active ingredients, which indicates the degree of efficiency of entrapment. The results are shown below:
______________________________________ Theoretical Actual______________________________________Thymol 27.6% 21.5%Saccharin acid 8.3% 7.7%Cinnamon oil 33.1% 32.5%______________________________________
It is apparent from the close correlation between theoretical and actual values that the entrapment process is very efficient.
Seventeen (17) grams of sodium alginate was added to 574 grams of cold water (0� to 5� C.). To this hydrocolloid solution was added fine powdered thymol as the active material. Xanthan gum (6 grams) was added as a filler to enhance and soften the final texture of the precipitate. The dispersion was mixed at high shear, maintaining cold temperatures. About 600 grams of 0.2N HCl was added as the precipitate initiating material. The resultant precipitate rapidly formed entrapping the thymol within the matrix. The precipitate was filtered, washed and freeze dried. The resultant product was then assayed for actual vs. theoretical amounts of entrapped active ingredients. The results are shown below:
______________________________________ Theoretical Actual______________________________________Thymol 29.9% 27.5%______________________________________
Sodium alginate (62.5 grams) was added to 1800 grams of ice water. To this hydrocolloid solution was added granulated thymol (40 grams), and peppermint oil (62.5 grams) to form a dispersion. The dispersion was homogenized using high shear mixing while maintaining the low water temperature. The dispersion was then fed through a nozzel and sprayed into 2000 grams of cold (0� to 5� C.) aqueous calcium chloride solution. The precipitate formed rapidly, entrapping the thymol and peppermint oil actives within. The precipitate was recovered, washed and dried. The assay results are as follows:
______________________________________ Theoretical Actual______________________________________Thymol 24.2% 22.8%Peppermint Oil 37.9% 35.7%______________________________________
Sodium alginate (62.5 grams) was added to 1800 grams of ice water. To this hydrocolloid solution was added granulated thymol (40 grams), and peppermint oil (62.5 grams) to form a dispersion. The dispersion was homogenized using high shear mixing while maintaining the low water temperature. The dispersion was then fed through a nozzel and sprayed into 2000 grams of cold (0� to 5� C.) aqueous calcium chloride solution. The precipitate formed rapidly, entrapping the thymol and peppermint oil actives within. The precipitate was recovered, washed and dried. The assay results are as follows:
______________________________________ Theoretical Actual______________________________________Thymol 24.2% 22.8%Peppermint Oil 37.9% 35.7%______________________________________
A hydrocolloid solution containing 860 grams of water at 0� to 5� C. and 40 grams of sodium alginate was prepared. To this was added the following combination of active ingredients: 10 grams of N-acetyl-procianamide (NAPA) and 25 grams of spearmint oil. The resultant dispersion was mixed at low temperature until homogenous and followed by addition of calcium chloride (1000 grams of a 1% aqueous solution) as the precipitate initiating material. The precipitate formed rapidly, entrapping the actives within the matrix of the crosslinked bivalent alginate.
A hydrocolloid solution containing 1160 grams of water at 0� to 5� C. and two grams of sodium alginate was prepared. About 5 grams of guaifenesin and 25 grams of peppermint oil were dispersed into the hydrocolloid solution as actives. The dispersion was mixed at high shear until homogenous, at which time 1000 grams of a 1% aqueous solution of calcium chloride was added as the precipitate initiating material. The precipitate was recovered, dried and washed to yield the resultant delivery system product.
A hydrocolloid solution containing 1500 grams of water (0� to 5� C.) and 62.5 grams of sodium alginate was prepared. Ten grams of psuedoephedrine HCl and 40 grams of peppermint oil were dispersed therein as active ingredients and the dispersion was mixed until uniform. To this dispersion was added 1500 grams of a 1% aqueous solution of calcium chloride. The precipitate formed readily and the resultant product successfully entrapped both active ingredients.
The invention being thus described, it will be obvious that the same may be varied in many ways. Such variations are not to be regarded as a departure from the spirit and scope of the invention and all such modifications are intended to be included within the scope of the claims.
|Cited Patent
|Filing date
|Publication date
|Jun 14, 1960
|Aug 17, 1965
|American Agricultural Chem Co
|Micro-inclusions and method of making same
|Dec 29, 1969
|Jan 4, 1972
|Sandoz Ag
|Solid sustained release pharmaceutical preparation
|Mar 4, 1970
|Oct 9, 1973
|Marine Colloids Inc
|Algin salt-mannogalac- for gum containing aqueous cosmetic lotion
|Feb 9, 1973
|Dec 31, 1974
|Brook D
|Controlled release flavor compositions
|Aug 28, 1974
|Dec 30, 1975
|Squibb & Sons Inc
|Chewing gum having enhanced flavor
|Mar 19, 1975
|Jun 8, 1976
|Life Savers, Inc.
|Chewing gum having surface impregnated, microencapsulated flavor particles
|Jul 31, 1974
|Oct 12, 1976
|Scm Corporation
|Condiment encapsulation by spray drying
|Oct 12, 1976
|Dec 27, 1977
|Life Savers, Inc.
|Long-lasting flavored chewing gum including chalk-containing gum base
|Aug 1, 1979
|Dec 9, 1980
|Life Savers Inc.
|Chewing cum capable of releasing finely divided water-insoluble materials therefrom
|Aug 3, 1979
|Mar 31, 1981
|International Flavors & Fragrances Inc.
|Chewing gum containing flavor composition and flavor composition therefor
|Jun 2, 1980
|May 4, 1982
|Motorola Inc.
|Tuning core apparatus
|Dec 1, 1981
|May 31, 1983
|Borden, Inc.
|Process for preparing a time delayed release flavorant and an improved flavored chewing gum composition
|Nov 10, 1980
|Jun 21, 1983
|Damon Corporation
|Vitamin encapsulation
|Apr 28, 1981
|Aug 30, 1983
|The United States Of America As Represented By The Secretary Of Agriculture
|Controlled release of bioactive materials using alginate gel beads
|Aug 27, 1982
|May 15, 1984
|Warner-Lambert Company
|Enhanced flavor-releasing agent
|Aug 20, 1982
|Mar 19, 1985
|Larsson Viktor K
|Protective layer on skin, mucous membrane or other body tissue
|Mar 16, 1984
|Feb 4, 1986
|Warner-Lambert Company
|Encapsulated fragrances and flavors and process therefor
|Aug 23, 1983
|Feb 11, 1986
|Warner-Lambert Company
|Maintenance of flavor intensity in pressed tablets
|May 7, 1981
|Nov 18, 1981
|Merck & Co., Inc.
|Calcium alginate fibers
|Citing Patent
|Filing date
|Publication date
|Oct 14, 1988
|Nov 7, 1989
|Warner-Lambert Company
|Confectionery delivery system for antipyretics
|Oct 14, 1988
|Nov 21, 1989
|Warner Lambert Co.
|Confectionery delivery system for antihistimines
|Oct 14, 1988
|Nov 21, 1989
|Yang Robert K
|Confectionery delivery system for laxatives, vitamins and antacids
|Oct 13, 1988
|Nov 21, 1989
|Warner Lambert Co.
|Confectionery delivery system for antitussives
|Oct 13, 1988
|Nov 21, 1989
|Warner Lambert Co.
|Confectionery delivery system for mineral supplements
|Oct 14, 1988
|Nov 21, 1989
|Warner Lambert Co.
|Confectionery delivery system for antiarrhythmics
|Oct 14, 1988
|Nov 21, 1989
|Warner Lambert Co.
|Confectionery delivery system for expectorants
|Oct 14, 1988
|Nov 21, 1989
|Yang Robert K
|Confectionery delivery system for anti-cholesterolemics
|Oct 14, 1988
|Nov 21, 1989
|Warner Lambert Co.
|Confectionery delivery system for decongestants
|Oct 14, 1988
|Nov 21, 1989
|Warner Lambert Co.
|Confectionery delivery system for appetite suppressants
|Oct 13, 1988
|Nov 21, 1989
|Warner Lambert Co.
|Confectionery delivery system for dictary fiber
|Mar 14, 1988
|Apr 24, 1990
|Spectrum Consumer Products Co., Inc.
|Non-alcoholic mouthwash
|Jun 20, 1989
|Aug 7, 1990
|American Home Products Corporation
|Fast dissolving dosage forms
|Mar 30, 1990
|Nov 20, 1990
|Spectrum Consumer Products Co., Inc.
|Non-alcoholic delivery system for orally ingestible active ingredients
|Apr 19, 1989
|Dec 18, 1990
|Wm. Wrigley Jr. Company
|Gradual release structures for chewing gum
|Jun 13, 1989
|May 14, 1991
|Amway Corporation
|Antiplaque chewing gum
|May 21, 1990
|Nov 12, 1991
|Northwestern Chemical Company
|Reactive sugars for protection against cyanide adulteration
|Oct 30, 1990
|Apr 28, 1992
|Wm. Wrigley Jr. Company
|Gradual release structures for chewing gum
|Mar 9, 1990
|Jul 7, 1992
|Edward Mendell Co., Inc.
|Sustained release excipient and tablet formulation
|Dec 20, 1990
|Jul 7, 1992
|Wm. Wrigley Jr. Company
|Flavor releasing structures for chewing gum
|Sep 5, 1989
|Jul 21, 1992
|University Of Utah Research Foundation
|Compositions and methods of manufacture of compressed powder medicaments
|Jan 16, 1991
|Aug 4, 1992
|Edward Mendell Co., Inc.
|Compressible sustained release solid dosage forms
|Nov 8, 1991
|Oct 13, 1992
|Wm. Wrigley Jr. Company
|Use of salt to improve extrusion encapsulation of chewing gum ingredients
|Oct 18, 1991
|Nov 24, 1992
|Wm. Wrigley Jr. Company
|Gradual release structures for chewing gum
|May 10, 1990
|Dec 1, 1992
|The Dow Chemical Company
|Palatable cholestyramine granules, tablets and methods for preparation thereof
|Jul 25, 1991
|Dec 8, 1992
|Edward Mendell Co., Inc.
|Controlled release verapamil tablets
|Feb 21, 1992
|Feb 23, 1993
|Purdue Research Foundation
|Manufacture of aluminum-based anticariogenic compositions
|Dec 16, 1991
|Mar 30, 1993
|Wm. Wrigley Jr. Company
|Gradual release structures for chewing gum
|Mar 1, 1989
|May 25, 1993
|Ivoclar Ag
|Dental material and method for the control of caries and paradentitis
|Feb 20, 1992
|Jul 20, 1993
|Wm. Wrigley Jr. Company
|Method of combining active ingredients with polyvinyl acetates
|Dec 3, 1991
|Aug 17, 1993
|Wm. Wrigley Jr. Company
|Chewing gum and other comestibles containing purified indigestible dextrin
|Sep 5, 1989
|Feb 22, 1994
|The University Of Utah
|Compositions of oral dissolvable medicaments
|Jul 21, 1992
|Nov 15, 1994
|Wm. Wrigley Jr. Company
|Gradual release structures made from fiber spinning techniques
|Sep 25, 1992
|Oct 17, 1995
|Wm. Wrigley Jr. Company
|Chewing gum and other comestibles containing indigestible dextrin
|Jul 30, 1992
|Dec 5, 1995
|Edward Mendell Co., Inc.
|Agglomerated hydrophilic complexes with multi-phasic release characteristics
|Jan 22, 1991
|Dec 12, 1995
|Sakai Chemical Industry Co., Ltd.
|Water soluble algin fibers and production thereof
|Jul 20, 1993
|Dec 26, 1995
|Edward Mendell Co., Inc.
|Agglomerated hydrophilic complexes with multi-phasic release characteristics
|Jan 20, 1995
|Jan 16, 1996
|University Of Utah Research Foundation
|Methods and compositions for noninvasive dose-to-effect administration of drugs with cardiovascular or renal vascular activities
|Jan 31, 1995
|Aug 20, 1996
|Roquette Freres
|Chewing-gum composition of improved organoleptic quality and process enabling such a chewing-gum to be prepared
|Oct 26, 1993
|Dec 17, 1996
|Sakai Chemical Industry Co., Ltd.
|Water soluble algin fibers and production thereof
|Jun 17, 1996
|Sep 23, 1997
|Edward Mendell Co., Inc.
|Agglomerated hydrophilic complexes with multi-phasic release characteristics
|Mar 19, 1997
|Jul 28, 1998
|University Utah Research Foundation
|Compositions and methods of manufacturing of oral dissolvable medicaments
|Dec 6, 1996
|Jun 15, 1999
|Warner-Lambert Company
|Delivery system for the localized administration of medicaments to the upper respiratory tract and methods for preparing and using same
|Jun 15, 1993
|May 2, 2000
|Campbell Soup Company
|Encapsulated additives
|Oct 21, 1999
|Mar 20, 2001
|Amgen Inc.
|Chemical modification of proteins to improve biocompatibility and bioactivity
|Nov 5, 1999
|May 29, 2001
|Wm. Wrigley Jr. Company
|Chewing gum with increased flavor release using an aliginate material and method of making
|Jul 30, 1998
|Jun 5, 2001
|Warner-Lambert Company
|Taste modified hard confectionery compositions containing functional ingredients
|Dec 23, 1998
|Jun 12, 2001
|Amgen Inc.
|Polyol:oil suspensions for the sustained release of proteins
|Oct 14, 1998
|Jul 16, 2002
|Amgen Inc.
|Site-directed dual pegylation of proteins for improved bioactivity and biocompatibility
|Dec 19, 2000
|Jul 16, 2002
|Amgen Inc.
|Chemical modification of proteins to improve biocompatibility and bioactivity
|Mar 31, 2000
|Aug 6, 2002
|Wm. Wrigley Jr. Company
|Long flavor duration releasing structures for chewing gum and method of making
|Oct 8, 1997
|Aug 20, 2002
|Givauden Roure (International) Sa
|Process for preparing gel beads as food additives
|Jun 30, 1998
|Apr 1, 2003
|Amgen Inc.
|Thermosensitive biodegradable hydrogels for sustained delivery of leptin
|Jun 8, 2001
|Jul 15, 2003
|Healthtech Corporation
|Denture adhesive
|Apr 17, 1997
|Dec 2, 2003
|Amgen Inc.
|Sustained-release alginate gels
|May 6, 2002
|Aug 3, 2004
|Amgen Inc.
|Chemical modification of proteins to improve biocompatibility and bioactivity
|Jul 9, 2002
|Aug 16, 2005
|Givaudan Sa
|Process for preparing beads as food additive and product thereof
|Jul 2, 1999
|Nov 1, 2005
|Ranbaxy Laboratories Limited
|Orally administered drug delivery system providing temporal and spatial control
|Nov 28, 2000
|Dec 27, 2005
|Amgen Inc.
|Polyol/oil suspensions for the sustained release of proteins
|Jan 9, 2007
|Jan 31, 2012
|The General Hospital Corporation
|Protein conjugates with a water-soluble biocompatible, biodegradable polymer
|Mar 14, 2006
|Oct 16, 2012
|Colgate-Palmolive Company
|Antiplaque oral care compositions
|Apr 15, 2010
|May 14, 2013
|Appleton Papers Inc.
|Water- and heat-resistant scratch-and-sniff coating
|Feb 27, 2008
|Feb 18, 2014
|Ajinomoto Co., Inc.
|Nutrient composition
|Apr 24, 2013
|Jun 10, 2014
|Ajinomoto Co., Inc.
|Nutrient composition
|Jun 23, 2004
|Oct 21, 2014
|Colgate-Palmolive Company
|Stable dentifrice compositions
|Nov 23, 2012
|Feb 28, 2017
|Spermvital As
|Methods for the preparation of hydrogels using lipase enzymes
|May 6, 2002
|Jan 30, 2003
|Amgen Inc.
|Chemical modification of proteins to improve biocompatibility and bioactivity
|Jul 9, 2002
|May 1, 2003
|Givaudan Sa Of 5
|Process for preparing beads as food additive
|Jul 8, 2002
|May 29, 2003
|Amgen Inc.
|Biodegradable pH/thermosensitive hydrogels for sustained delivery of biologically active agents
|Jun 23, 2003
|Dec 23, 2004
|Boyd Thomas J.
|Antiplaque confectionery dental composition
|Jul 2, 2004
|Jan 20, 2005
|Edizone, Lc
|Fiber nutritional drink
|Jun 23, 2004
|Feb 10, 2005
|Michael Prencipe
|Stable dentifrice compositions
|Sep 2, 2004
|Apr 7, 2005
|Edizone, Lc
|Method for a consumer to flavor breakfast breads in his own home or in a restaurant
|Sep 2, 2004
|Apr 7, 2005
|Edizone, Lc
|Method for a consumer to individually flavor his own dairy dessert
|Sep 2, 2004
|May 12, 2005
|Edizone, Lc
|Method for a consumer to create his own tasty beverage
|Sep 2, 2004
|May 12, 2005
|Edizone, Lc
|Method for a consumer to flavor a food or beverage using three or more balanced flavoring agents
|Mar 14, 2006
|Aug 31, 2006
|Boyd Thomas J
|Antiplaque oral care compositions
|May 19, 2004
|May 3, 2007
|Jorg Kowalczyk
|Hard caramels with supported colors
|Dec 21, 2005
|Jun 21, 2007
|Lynn Schick
|Taste masking of essential oils using a hydrocolloid
|Jan 9, 2007
|Jan 24, 2008
|Papisov Mikhail I
|Protein conjugates with a water-soluble biocompatible, biodegradable polymer
|Feb 27, 2008
|Jul 3, 2008
|Ajinomoto Co. Inc.
|Nutrient composition
|May 27, 2008
|May 27, 2010
|Lts Lohmann Therapie-Systeme Ag
|Gastroretentive system comprising an alginate body
|Mar 12, 2010
|Sep 15, 2011
|Pepsico., Inc.
|Anti-Caking Agent for Flavored Products
|Jul 29, 2011
|May 16, 2013
|Kraft Foods Global Brands Llc
|Delivery system for active components as part of an edible composition
|Oct 16, 2002
|Apr 29, 2004
|Dr. Suwelack Skin & Health Care Ag
|Use of a molded body comprising a nonprotein gelling agent for external application, especially cosmetic or therapeutic
|May 19, 2003
|Dec 16, 2004
|S�dzucker AG Mannheim/Ochsenfurt
|Hard caramel for human consumption, contains hard caramel base and supported food color inhomogeneously distributed within hard caramel base
|Jan 31, 1995
|Aug 2, 1995
|Roquette Fr�res
|Chewing gum composition with improved organoleptic properties and process for preparing the same
|Sep 24, 1999
|Jul 18, 2001
|Kemin Industries, Inc.
|Method of protecting heat- or oxygen-labile compounds to preserve activity and bioavailability
|Sep 24, 1999
|Dec 15, 2004
|Kemin Ind Inc
|Method of protecting heat- or oxygen-labile compounds to preserve activity and bioavailability
|Nov 15, 1999
|Sep 19, 2001
|Wm. Wrigley Jr. Company
|Chewing gum with increased flavor release using an alginate material
|Nov 15, 1999
|Feb 4, 2004
|Wrigley W M Jun Co
|Chewing gum with increased flavor release using an alginate material
|Aug 5, 1998
|Mar 14, 2007
|Amgen Inc.
|Chemical modification of proteins to improve biocompatibility and bioactivity
|Aug 16, 1989
|Mar 7, 1991
|Anesta Corporation
|Compressed powder medicaments
|Sep 5, 1989
|Mar 21, 1991
|University Of Utah Research Foundation
|Drug containing matrix
|Feb 13, 1991
|Nov 28, 1991
|Northwestern Chemical Company
|Reactive sugars for protection against cyanide adulteration
|May 15, 1991
|Nov 28, 1991
|Danochemo A/S
|Process for preparing microcapsules containing a flavourant embedded in a matrix material and products prepared by using the process
|Sep 27, 1991
|Jun 11, 1992
|Wm. Wrigley Jr. Company
|Chewing gum containing indigestible dextrin
|Sep 27, 1991
|Aug 20, 1992
|Wrigley W M Jun Co
|Chewing gum containing indigestible dextrin
|Nov 23, 2012
|May 30, 2013
|Spermvital As
|Methods for the preparation of hydrogels using lipase enzymes
|U.S. Classification
|424/440, 427/2.14, 523/120, 426/3, 514/965, 514/783, 424/48, 424/488, 514/779
|International Classification
|Cooperative Classification
|European Classification
|May 24, 1985
Owner name: WARNER-LAMBERT COMPANY, TOBOR ROAD, MORRIS PLAINS,
Free format text: ASSIGNMENT OF ASSIGNORS INTEREST.;ASSIGNORS:YANG, ROBERT K.;SHARMA, SHRI C.;REEL/FRAME:004435/0696
Effective date: 19850524
|Apr 19, 1988
|Certificate of correction
|Mar 26, 1991
|Surcharge for late payment
|Mar 26, 1991
|Fee payment
Year of fee payment: 4
|May 2, 1995
|Maintenance fee reminder mailed
|Sep 24, 1995
|Lapse for failure to pay maintenance fees
|Dec 5, 1995
|Expired due to failure to pay maintenance fee
Effective date: 19950927


text:
McCall's 8418; ©1966; Misses' Dress and Jacket. Five section dress has sleeveless yoke with drop shoulders, and may be made with or without matching, single breasted jacket. Lined dress has long darts at sides, zipper in center back seam and faced and interfaced neckline. Lined, cut-away jacket has long, set-in sleeves. Collar, fronts and lower edges of jacket and sleeves are interfaced
Links to reviews/blog postsEdit
- Sew Exciting Needleworks
- LolaSewsVintage, Size 12 Bust 32
Add a photo to the gallery by clicking the "modify" button below.
[insert your username, and make sure your preferences allow for people to contact you via e-mail. Do not list your email address here!]

subset: commoncrawl


text:
We get to talk about something fun & non-displeasing emanating from California!
The latest king of the movie box office is a snappy blockbuster following the exploits of anthropomorphic legos! It's The Lego Movie!
Brink Brickly declares to you his affection for the flick… and describes the feelings that he experienced while viewing it. We discuss the manifold realms to which the movie transports its characters and viewers. The fact that The Lego Movie does not appear to have a plodding dedication to teaching young people about recycling is celebrated.
Then the conversation is uprooted momentarily to give me an opportunity to talk about my recently discovered love… the theaters installing these leather recliners in place of their old stadium seating. I emotionally speak about what these seating wonders have done for my life.
It's another splendid foray toward Entertainment, Information & a General Sense of Well Being below…


text:
Most Helpful Girl
Yes it is normal. Even at my age I still get flustered with hot guys.10|10|0
That's good to hear. Because lots of people including me get really shy/nervous easily & don't really know what to do & say to the person they're crushing on. I've been that person for many years.
- Show AllShow Less
I can't wait for that moment to happen. I know I will get cold feet at first but it would be good to learn from that in order for me to build up my real courage.
all the best :)
You will be fine!


text:
Mocha Sauce
1/2 cup unsweetened cocoa powder 1/2 cup strong brewed coffee 1/2 cup honey 1/4 cup heavy cream
In a small pan, combine all ingredients sand cook over medium heat, stirring constantly until the mixture is smooth and slightly thickened. Cool. makes 1 cup Source: The Lady and sons


text: Commodity prices have soared recently due to a declining dollar and expectations of future demand as factories, shipping and other industry gear up in a global recovery. For now, a weak buck makes commodities priced in dollars more attractive to foreign investors. For RSC and United Rentals, Weber said rentals often see increased demand early in a recovery. Shares of Bucyrus rose $1.89, or 4.8 percent, to $40.94; Joy Global climbed $2.79, or 5.4 percent, to $54.83; Caterpillar added $2.36, or 4.3 percent, to $56.93 and Terex traded up $1.08, or 4.7 percent, to $24.19 ¿ all four stocks hit 52-week highs Monday. Mueller Water gained 18 cents, or 3.3 percent, to $5.51; RSC edged up 10 cents to $12.30; United Rentals rose 12 cents, or 1.1 percent, to $10.94; Shares of other companies in the sector rose as well. Agricultural equipment maker AGCO Corp. was up $1.60, or 6 percent, to $28.27; Deere & Co. added $2.35, or 5.4 percent, to $46.40; Manitowoc Co. gained 92 cents, or 8.6 percent, to $11.58.


text:
Thirty years of experience and the constant search for innovation give birth professional high quality cosmetic products.
On top of being a guarantee of hair care and attention, Nouvelle® is also synonymous with style and trend. Always searching for different, modern, creative looks, Nouvelle® is the trendsetter that has created a new young and contemporary generation of colour and style.


text:
Salahadin #NETFLIXListen Official Trailer
The official Salahadin #NetflixListen trailer is here! We know that people want this- now we need to prove it. Like-Comment-Tag-SharePosted by Peace House on Thursday, August 27, 2015
Rejoice Salahadin fans – Netflix is going to discuss the possibility of streaming this show on the website.
Two filmmakers, Ahmad Hussam and Nick Armero, posted the trailer of their show Salahadin nearly two weeks ago, in hopes of getting it picked up by Netflix.
The series is based on the life of a Muslim leader and warrior Salahadin Ayubi, who won back Jerusalem from the Crusaders during the 12th century.
After days of campaigning using the hashtag #NETFLIXListen, the video finally grabbed the attention of the streaming site.
Hey @PeaceHouseUS, #NetflixListen is on the agenda at today's board meeting. #NetflixListening http://t.co/bIrpLvQ4Q1 — Netflix US (@netflix)
September 9, 2015
Recommended: Muslim Girl Is Marvel's New Comic Book Super Hero
Hussam, who also stars in the series, revealed the inspiration behind his project in an interview with BuzzFeed, saying he was tired of auditioning for characters that are villains or terrorists.
"It was at that moment that I realized that we need to get into storytelling. That way we could ensure that there would be roles for brown Muslims like me to act as something other than a violent criminal," Hussam said, adding, "We want Netflix to hear this idea so they can produce the show with us. We want to make this a Netflix original."
Hussam and Armero also made a separate video, showing them sneaking into the Netflix headquarters to pitch the series and in what could count as a good omen, the clip was re-shared by Netflix CEO Reed Hastings.
So very creative. Bravo!Posted by Reed Hastings on Wednesday, September 9, 2015
The show has raised more than $80,000 on Kickstarter – which is the amount the creators need to produce the pilot episode. However, the show's creators told BuzzFeed their ultimate goal is to score a meeting with Netflix's Chief Content Officer Ted Sarandos.
See More: Meet New Superhero 'Burka Avenger' Who Fights For Pakistani Girls' Education
Judging by the fact that #NETFLIXListen has made it to one of Netflix's board meetings this week, things are definitely looking good for the Salahadin team.


text:
Cost Allocation in Manufacturing–Remanufacturing Operations
Version of Record online: 15 MAR 2011
DOI: 10.1111/j.1937-5956.2011.01236.x
© 2011 Production and Operations Management Society
Production and Operations Management
Volume 20, Issue 6, pages 841–847, November/December 2011
Additional Information
How to Cite
Toktay, L. B. and Wei, D. (2011), Cost Allocation in Manufacturing–Remanufacturing Operations. Production and Operations Management, 20: 841–847. doi: 10.1111/j.1937-5956.2011.01236.x
Publication History
- Issue online: 15 NOV 2011
- Version of Record online: 15 MAR 2011
- History: Received: January 2005; Accepted: July 2010 by Luk van Wassenhove, after 5 revisions.
Options for accessing this content:
- If you are a society or association member and require assistance with obtaining online access instructions please contact our Journal Customer Services team.
- If your institution does not currently subscribe to this content, please recommend the title to your librarian.
- Login via other institutional login options http://onlinelibrary.wiley.com/login-options.
- You can purchase online access to this Article for a 24-hour period (price varies by title)
- If you already have a Wiley Online Library or Wiley InterScience user account: login above and proceed to purchase the article.
- New Users: Please register, then proceed to purchase the article.
Login via OpenAthens
Search for your institution's name below to login via Shibboleth.
Registered Users please login:
- Access your saved publications, articles and searches
- Manage your email alerts, orders and subscriptions
- Change your contact information, including your password
Please register to:
- Save publications, articles and searches
- Get email alerts
- Get all the benefits mentioned below!


text:
Admission is free. Tuesday - Saturday 10am-6pm
Public tour: 2 pm
The Bill & Melinda Gates Foundation Visitor Center takes visitors of all ages on an interactive journey that brings to life the connections we share with others across the globe.
Discover innovations and inventions that are helping to create a world where every person has the opportunity to live a healthy and productive life. Immerse yourself in debates about education, health and poverty. Take action on a cause that you care about. We also offer a rich array of programs and community events, educator resources and school tours.
At the Bill & Melinda Gates Foundation Visitor Center, you'll find stories of work that is improving lives, from Seattle to South Africa.
440 5th Ave N.
Seattle, WA 98109
(206) 709-3100 ext.7100
Open: Tues - Sat
10 a.m. – 6 p.m.
Admission: Free
© 1999-2017 Bill & Melinda Gates Foundation. All Rights Reserved.
Contact Us
Privacy Policy
Terms of Service


text:
Venice High School Drama Department is pleased to present The Importance of Being Earnest
Show dates are:
April 21 – 7:00 pm
April 22 – 2:00 pm and 7:00 pm
April 23 – 2:00 pm
The Importance of Being Earnest, A Trivial Comedy for Serious People is a play by Oscar Wilde. First performed on 14 February 1895 at the St James's Theatre in London, it is a farcical comedy in which the protagonists maintain fictitious persona to escape burdensome social obligations.
John Worthing, a carefree young gentleman, is the inventor of a fictitious brother, "Ernest," whose wicked ways afford John an excuse to leave his country home from time to time and journey to London, where he stays with his close friend and confidant, Algernon Moncrieff. Algernon has a cousin, Gwendolen Fairfax, with whom John is deeply in love. During his London sojourns, John, under the name Ernest, has won Gwendolen's love, for she strongly desires to marry someone with the confidence-inspiring name of Ernest. But when he asks for Gwendolen's hand from the formidable Lady Bracknell, John finds he must reveal he is a foundling who was left in a handbag at Victoria Station. This is very disturbing to Lady Bracknell, who insists that he produce at least one parent before she consents to the marriage.
Returning to the country home where he lives with his ward Cecily Cardew and her governess Miss Prism, John finds that Algernon has also arrived under the identity of the nonexistent brother Ernest. Algernon falls madly in love with the beautiful Cecily, who has long been enamored of the mysterious, fascinating brother Ernest.
With the arrival of Lady Bracknell and Gwendolen, chaos erupts. It is discovered that Miss Prism is the absent-minded nurse who twenty years ago misplaced the baby of Lady Bracknell's brother in Victoria Station. Thus John, whose name is indeed Ernest, is Algernon's elder brother, and the play ends with the two couples in a joyous embrace.


text:
"I believe in God, but not as one thing, not as an old man in the sky. I believe that what people call God is something in all of us. I believe that what Jesus and Mohammed and Buddha and all the rest said was right. It's just that the translations have gone wrong."
― John Lennon
Don't Take Anything Personally. Nothing others do is because of you. What others say and do is a projection of their own reality, their own dream. When you are immune to the opinions and actions of others, you won't be the victim of needless suffering.
-- Miguel Ruiz
Often people attempt to live their lives backwards; they try to make more things, or more money, in order to do more of what they want, so they will be happier. The way it actually works is in reverse. You must first be who you really are, then do what you need to do, in order to have what you want.
-- Margaret Young


text:
Photos are for members only!!
Peachmate is a 100% free sex site for adults looking for fun with no strings attached.
Escort ads, casual sex groups, personal ads, video chat and much more.
Looking bi girl to join in for a 3some between the ages of 18 to 35. Want to know anything else just get in touch xxx
I have pics but for privacy reasons will only send to genuine users once I'm confident of their interest.


text:
Best Way to Eat an Oreo?
I'm just curious: How do you think Oreos should be eaten?
I have definite ideas on this one.
FIRST OF ALL, Double Stuf Oreos are the best and only Oreos, as far as I'm concerned.
So once you've got a package of Double Stuf Oreos:
- Pull it apart so that one side has none of the center (this does not involve twisting)
- Eat the side with no center
- Eat a little bit of the center (must use your teeth…the top teeth)
- Then pop this other side of the Oreo (the one you just ate part of the center from) in your mouth.
Unless you freeze your Oreos, in which case you just have to bite into it.
Milk and Oreos? No.
Oreos and Pepsi? YES.
Here's a poll, and then you can leave a comment if you'd like to expand on your 'pinion.
[polldaddy poll=1214590]
| Tags: cookies, double stuf oreo, eating, Food, milk and cookies, oreo 35 comments »


text:
A major Sunspot (AR2665) turns toward the Earth on July 13, after the Sun was spotless for two days. A powerful Solar Flare is now headed towards Earth, which will cause an atmospheric geomagnetic storm this weekend.
(Image Sources: NASA Goddard Spaceflight Center / NASA Solar Dynamics Observatory Satellite; Producer: Joy Ng)
By Glenn A. Walsh
Reporting for SpaceWatchtower
After turning towards the Earth in the last few days, large Sunspot AR2665 emitted a large solar flare late on Thursday (July 13). This is despite the fact that the Sun continues getting quieter as it approaches Solar Minimum, the nadir expected around 2019-2020.
This solar blast was observed by ultraviolet telescopes aboard NASA's Solar Dynamics Observatory satellite in Earth orbit. The explosion lasted for more than two hours. It resulted in sustained X-Rays and energetic protons, emitted from the Sun, ionizing the upper layers of Earth's atmosphere. Consequently, there were short-wave radio blackouts over the Pacific Ocean, and particularly in the Arctic region. The explosion also produced a bright coronal mass ejection (CME) that appears headed for Earth.
The National Oceanic and Atmospheric Administration (NOAA), after evaluating late Thursday evening's (July 13, 10:09 p.m. EDT / July 14, 2:09 UTC) solar flare (M2-class) and CME, has issued a geomagnetic storm watch for July 16 and 17. Storms on both days are expected to be a moderately strong Category G2.
Aurora activity is also expected in the far northern and far southern latitudes, at around the same time. Aurora are natural light displays, visible at night mostly in the Arctic and Antarctic regions, caused when charged particles from the solar wind hit the Earth's magnetosphere.
Sunspots are large magnetic storms on the photosphere of the Sun. As the rotation of the Earth helps to mix the atmosphere causing normal weather storms on Earth, the rotation of the Sun (sidereal rotation rate of 24.47 days for one complete rotation) causes the complex magnetic fields to twist and form large storms we call sunspots.
Sunspots appear as dark spots on the Sun because these storms are cooler than the rest of the Sun's photosphere, but by no means are sunspots cold by our standards. The Sun's photosphere is a thin layer of the Sun's upper atmosphere where hot gases rise and give-off light and heat. The temperature of this photosphere is +10,000 degrees Fahrenheit / +5,700 degrees Celsius. The temperature of a sunspot is +6,400 degrees Fahrenheit / +3,500 degrees Celsius.
A geomagnetic storm is a disturbance in the portions of the Earth's upper atmosphere known as the magnetosphere and the ionosphere caused by a magnified solar wind of charged particles from the Sun. During a geomagnetic storm, energy from the Sun provides additional energy to Earth's magnetosphere, enlarging the magnetosphere. This often provides additional drag on satellites and space junk in low Earth orbit, limiting the amount of time the satellite and / or space junk stays in orbit.
A coronal mass ejection or CME is an unusually large ejection of plasma and magnetic field from the solar corona. The solar corona is an aura of plasma that surrounds the Sun and other stars, and extends millions of miles or kilometers into space from the Sun. During a Total Eclipse of the Sun, or Total Solar Eclipse, such as the Great American Solar Eclipse that will occur on August 21, the solar corona can be seen, safely, with the unaided eye—BUT ONLY in the narrow path of totality and during the very short period of the total phase of the eclipse, when the rest of the Sun is completely blocked by the Moon; at all other times it is extremely dangerous to a person's eye-sight to look at the Sun without proper equipment and proper training to do so safely.
This week's major solar activity is in sharp contrast to the waning days of this particular 11-year Sunspot Cycle, when visible sunspots have been few. Before Sunspot AR2665 rotated into view, the portion of the Sun facing the Earth went for two full days with no sunspots.
The period of relative calm on the Sun is known as the Sunspot Minimum or Solar Minimum portion of the 11-year Sunspot Cycle. NASA scientists now expect the Solar Minimum to occur in the time period around 2019-2020. The peak of the Sunspot Cycle seemed to occur in 2014, although recent Sunspot Cycles have not been as active as cycles in the past.
Although sunspots and other solar activity subside during the Solar Minimum, another solar phenomenon can be observed during this time period. Coronal holes often open-up at this time, allowing the Sun's magnetic field to emit streams of solar particles as a fast solar wind.
During Solar Minimum, Galactic cosmic rays, high energy particles from very distant supernova and other high-energy explosions, increasingly reach Earth's upper atmosphere. With a weakened solar magnetic field, there is less natural shielding from such cosmic rays for the Earth's upper atmosphere, which can adversely affect our astronauts in space.
Internet Links to Additional Information ---
Sunspots: Link >>> https://en.wikipedia.org/wiki/Sunspot
Solar Corona: Link >>> https://en.wikipedia.org/wiki/Corona
Coronal Mass Ejection (CME): Link >>> https://en.wikipedia.org/wiki/Coronal_mass_ejection
Geomagnetic Storm: Link >>> https://en.wikipedia.org/wiki/Geomagnetic_storm
Aurora: Link >>> https://en.wikipedia.org/wiki/Aurora
NASA Solar Dynamics Observatory Satellite:
Link 1 >>> https://www.nasa.gov/mission_pages/sdo/main/index.html
Link 2 >>> https://en.wikipedia.org/wiki/Solar_Dynamics_Observatory
Solar Eclipse / Eclipse of the Sun: Tips for Safe Viewing:
Link >>> http://buhlplanetarium2.tripod.com/FAQ/soleclipse/solareclipseviewingtips.html
Related Blog Posts ---
"'Blank Sun' June 3 & 4 as Sunspot Minimum Expected 2019-2020." 2016 June 14.
Link >>> http://spacewatchtower.blogspot.com/2016/06/blank-sun-june-3-4-as-sunspot-minimum.html
"Largest Sunspot in 24 Years Returns for 2nd Month." 2014 Nov. 23.
Link >>> http://spacewatchtower.blogspot.com/2014/11/largest-sunspot-in-24-years-returns-for.html
"Sunspot Count Max Finally Arrives, But 'Mini-Max'." 2014 June 10.
Link >>> http://spacewatchtower.blogspot.com/2014/06/sunspot-count-max-finally-arrives-but.html
"Huge Sunspot Group Faces Earth w/ X-Class Flares." 2013 Nov. 9.
Link >>> http://spacewatchtower.blogspot.de/2013/11/huge-sunspot-group-faces-earth-w-x.html
"Solar Cycle Update: Twin Peaks?" 2013 March 2.
Link >>> http://spacewatchtower.blogspot.sg/2013/03/solar-cycle-update-twin-peaks.html
"Colossal Sunspot Growing Fast, Solar Storms Possible." 2013 Feb. 21.
Link >>> http://spacewatchtower.blogspot.com/2013/02/colossal-sunspot-growing-fast-solar.html
"Sunspot AR1654 Getting Bigger w/ Solar Flare." 2013 Jan. 12.
Link >>> http://spacewatchtower.blogspot.com/2013/01/sunspot-ar1654-getting-bigger-w-solar.html
"Enormous Sunspot Could Lead to Solar Flares." 2012 May 9.
Link >>> http://spacewatchtower.blogspot.mx/2012/05/enormous-sunspot-could-lead-to-solar.html
Safe Public Viewing of the Great American Solar Eclipse
Monday, August 21, 2017
Mt. Lebanon Public Library, South Suburban Pittsburgh
More Info: Link >>> http://buhlplanetarium.tripod.com/archivenews/releases/poster-flyer/2017SolarEclipse-Flyer.htm
Source: Glenn A. Walsh Reporting for SpaceWatchtower, a project of Friends of the Zeiss.
2017 July 15.
Like This Post? - Please Share!
More Astronomy & Science News - SpaceWatchtower Twitter Feed:
Link >>> https://twitter.com/spacewatchtower
Astronomy & Science Links: Link >>> http://buhlplanetarium.tripod.com/#sciencelinks
Want to receive SpaceWatchtower blog posts in your in-box ?
Send request to < firstname.lastname@example.com >.
Glenn A. Walsh, Project Director, Friends of the Zeiss: < http://buhlplanetarium.tripod.com/fotz/ >
& SpaceWatchtower Editor / Author: < http://buhlplanetarium2.tripod.com/weblog/spacewatchtower/gaw/ >
Electronic Mail - < firstname.lastname@example.com >
Astronomy Links: < http://buhlplanetarium.tripod.com/#astrolinks >
Science Links: < http://buhlplanetarium.tripod.com/#sciencelinks >
SpaceWatchtower Twitter News Feed: < https://twitter.com/spacewatchtower >
SpaceWatchtower Blog: < http://spacewatchtower.blogspot.com/ >
LibraryWatchtower Blog: < http://librarywatchtower.blogspot.com >
TransportWatchtower Blog: < http://transportwatchtower.blogspot.com >
South Hills Backyard Astronomers Blog: < http://shbastronomers.blogspot.com/ >
Barnestormin Blog: Writing, Essays, Pgh. News, etc.: < http://www.barnestormin.blogspot.com/ >
Author of History Web Sites on the Internet --
* Buhl Planetarium, Pittsburgh:
< http://www.planetarium.
* Adler Planetarium, Chicago:
< http://adlerplanetarium.
* Astronomer, Educator, Optician John A. Brashear:
< http://johnbrashear.tripod.com >
* Andrew Carnegie & Carnegie Libraries:
< http://www.andrewcarnegie.
* Civil War Museum of Andrew Carnegie Free Library:
< http://garespypost.tripod.com >
* Duquesne Incline cable-car railway, Pittsburgh:
< http://inclinedplane.tripod.
* Public Transit:
< http://andrewcarnegie2.tripod.


text:
Fairytale Bremen Town Musicians
May to September, Domshof
This performance based on the fairytale by the Brothers Grimm brings the story of the Bremen Town Musicians to life. The donkey, dog, cat and rooster awake on cathedral square and recount the adventure of their journey to Bremen – in the open air and with life-size characters.
This popular folk tale, performed every Sunday on Bremen's cathedral square, is a hit with young and old alike.
You can find the original sculpture of the famous animals on the west side of the town hall.
Every sunday at noon
Price in euros
free of charge


text:
Meet Fig Tree & Vine
Danielle Frum sourcing handwoven artisanal tallit in the ancient Jewish Quarter of Jerusalem. February 2015.
Welcome to Fig Tree & Vine, your stylish guide to modern Jewish living. Stop by Fig Tree & Vine often for exclusive products and creative tips to enhance your Jewish lifestyle and home. We're sourcing the world to bring you the best and latest in Jewish design and food. Subscribe to our weekly newsletter alerting you to our new products, seasonal Shabbat recipes and of course our latest adventures. Should you have any questions or suggestions, please contact us at email@example.com.
Danielle Crittenden Frum / CEO & Creative Director
Danielle launched Fig Tree & Vine in April 2015 as a source for the best products and design for the modern Jewish home, table, and holidays. Long interested in Jewish causes and an active participant in her synagogue community, Danielle is passionate about discovering new ways to add beauty and meaning to Jewish celebrations and lifestyles. She created Fig Tree & Vine to showcase the finest exports from Israel and the most exciting creations by global artisans and designers that enhance everyday Jewish life.
A longtime journalist, Danielle was most recently International Blog Editor for the Huffington Post, and remains a Contributing Editor for HP. Danielle's articles and essays have been published in major publications and websites around the world, from the New York Times to The Daily Telegraph to Tablet; she has appeared on network and cable television programs internationally and across North America, including NBC's "Today" show and CTV's "Canada AM."
Danielle is also the author of four books, including the cookbook From a Polish Country House Kitchen (Chronicle Books, 2012), co-authored with Pulitzer Prize-winning historian Anne Applebaum.
Contact: email@example.com
Eliran Dahan / Product & Editorial Photography, Israel
Eliran Dahan is a visual artist and a professional portrait photographer based in Tel Aviv. He received his Bachelor of Fine Arts from Israel's prestigious Shenkar College of Engineering and Design, and served as commander in the elite Egoz special forces unit of the IDF. His photos and art works have been exhibited in numerous top galleries throughout Israel.
Contact: email@example.com Website: EliranDahan.com


text:
What is JotForm?
JotForm is a free online form builder which helps you create online forms without writing a single line of code. No sign-up required.
At JotForm, we want to make sure that you're getting the online form builder help that you need. Our friendly customer support team is available 24/7.
We believe that if one user has a question, there could be more users who may have the same question. This is why many of our support forum threads are public and available to be searched and viewed. If you'd like help immediately, feel free to search for a similar question, or submit your question or concern.
How can I set-up different maximum limit of attendees for individual classes with an active counter?Asked by NNWestcffd on April 21, 2016 at 08:48 AM
The form I created last year, url is below, I used a widget. I was able to assign each class a maximum number of attendees and then the form showed the available slots and then became unavailable when the limit was reached. I and others did alot of testing and it seemed to work fine. But after we went live and we had alot of registrations, I had to change some of the class maximums, delete duplicates. Then the counters/widget just didn't work. We were at crunch time so I manually went into the program and kept adjusting the numbers within the widget so the form would show the correct amount. I also had to change the programming to zero out individual classes.
Soo.... what I need is a way to assign individual maximum attendance number to individual classes, have it keep track, and have the ability to change the maximums and the widget to keep working correctly even though changes are made and individual registrations are deleted.
How do I delete individual registrations that are duplicates and have the widget reflect this correctly?
Thank you!
JotForm Support
The widgets should be working normally with the counter when a submission is made. But, if a submission is deleted the counter of the widget cannot be changed automatically. In order to change the number of the widget, it is required to update the number manually from the form.
Following are the few widgets that can help you manage multiple items.
If you are receiving duplicate submissions for your users, you may consider enabling the form limits based on the email address/IP address, etc to restrict to one submission. Please refer to the guide below that might help with:
Hope this information helps! If you need any further assistance, please let us know. We will be happy to help.


text:
I've been making wedding and specialty cakes for almost 7 years now, and during this time I have researched and have been fascinated the history behind cakes worldwide. Traditions in North America can be very different than back home in Brazil, but the cake being a central part of the wedding celebration is true both here and there.
Wedding cakes as we now them today have been around for about 150 years, but there having baked goods in weddings go over back to the Greek and Roman civilizations. The meaning of wedding cakes, how they are shaped, the recipes used for both cake and icing, the way it's presented to guests have been evolving through he years. One the first traditions I came across after moving to North America and started making wedding cakes was the fact that some couples would asked me about freezing cakes for their first anniversary. Keeping portion of the cake, usually the top tier for the couple's first child's christening, not their anniversary. Apparently one year was enough for both events. Fruitcake didn't need to be frozen as the fruit is heavily soaked in brandy acting as a preservative. But then again tradition evolved as we know now, once cakes became more contemporary, and couples straying from fruit cakes it became necessary to freeze cakes in order to keep the tradition of saving the cake for one year.
Back in 2011 I was approached by a local blogger to provide advice on how to freeze cakes and my tips were featured at Vancity Bride Blog.
For this assignment I was asked to answers some questions, being the first about naming local wedding cake designers and critique their cakes. Well the first cake designer I'd name is yours truly. But while I certainly have positive things to say about other local cake designers, I feel funny talking about elaborating on a topic so close to home. Instead, I've chosen Canadian designers that have wowed me over and over with their ideas and designs. My first mention goes to Allyson Bobbitt and Sarah Bell from Bobbette & Belle in Toronto. Second mention goes to Luisa Galuppo from Luisa Galuppo Cakes in Montreal.
I am constantly wowed by their romantic yet modern approach to wedding cake designs, Luisa actually did an internship Bobette & Belle's cake designer Allyson Meredith.
In the international stage, I would like to mention the king of wedding cakes Ron Ben-Israel from New York. and my dear-to-heart Marcela Sanchez. An Argentinean-born cake designer who has adopted Brazil as her home and have been amazing worldwide audiences with her talent and was the designer who inspired me and taught me the first steps into cake decorating. Marcela is also responsible for hosting the international cake show in São Paulo, The São Paulo Sugrarcraft Show, where I debut my teaching career last September.
During this weeks course Wedding cakes and Marzipan, I had the opportunity to explore royal icing covered cakes and piped designs. Nowadays royal icing covered cakes are not so common, especially in North America, but it was fun to try. I don't work with royal icing a lot, so I definitely took the time to practice. Piping intricate designs is a lot more complicated than it looks and I take the hat off to designers who master at this art.
I also made a 3-tier wedding cake in class incorporating the piping skills plus flower making. I've chosen this design because piping straight lines requires some skill, specially when they are side by side, which can enhance any flaws.
In class we explored the steps of making and assembling cakes, and I narrowed the steps to assemble a pillared cake to:
- Bake the cakes, making filling
- Assemble cake tiers, alternating cake and filling (onto a cake board, see note on step 10)
- Mask the cakes with chosen icing, most commonly buttercream or chocolate ganache
- Enrobe the cake with a thin layer of marzipan, if using
- Roll rolled fondant evenly, roll it over the rolling pin, and unrolled it over the cake to enrobe it
- Using your hands secure the rolled fondant on the edges and smooth it over the cake
- Smooth fondant using fondant smoothers for a clean look
- Trim the fondant at the bottom edges of the cake
- Repeat steps 1 to 9 for all the cake tiers
- Place each tier into a cake board (note: when making my cakes I take this step all the was to number 2)
- Place each cake o a proper separator plate, with the 'feet' to secure the pillars, securing it with icing
- Push pillars down straight into the cake, making sire the pillars touch the cake board
- Place the next tier making sure that the separator plate's 'feet' are inserted into the pillar openings
- Repeat until top tier is assembled
- Place the cake into a sturdy cardboard box, seal the edges to protect from moisture and refrigerate the cake. (Note: there is a huge debate over refrigerating or not fondant-covered cakes, but I have been doing it for a long time successfully. It is a lot safer to transport cold cakes than room temperature cakes.)
- Depending on the final design, how many tiers are pillared and the overall size of the cake it can be transported assembled or each tier boxed separately and the whole cake assembled at the venue. Either way, transport cake box(es) into the car's trunk, the flattest surface of the car, over a non-slid mat. Believe me it is safe. Drive carefully to the venue, avoiding sudden stops.
After working with wedding cakes we turn to marzipan, modelling fruits and vegetables. I simply used the basics of sugarpaste modelling to working with marzipan and I loved it. But then it was time to airbrush the modelled marzipan.
Despite how many times I translated Mike Elder's airbrushing classes in Brazil and having gone over his instructions both in Portuguese and in English I have to say that I still don't think I have a grip of it. As with piping intricate designs on cakes all one's need is practicing over and over again. The whole class had a mist of food colouring in the air and my classmates were introduced to rainbow snot, so well know by my fellow cakes. Kind of gross but funny.
Some classmates mentioned I wouldn't learn much from this course, but the truth is I not only had time to practice skills I don't have time to in my business, as I have a chance to learn how other people's approach to wedding cakes.


text:
Let us know when your receive great advice so we can thank our lawyers and point others with similar questions in the right direction.Got it!
The wife has taken all money from sold duplex property and her husband (my brother) is paying the taxes on that profit. Our mother just died and our step dad has a will dividing their net worth 4 ways for the four kids (no spouses' names are included).
I am sorry that you are going through this, you have a good argument that it should not be part of the martial estate given the time, pleas work with a local attny he or she will help you.
Legal disclaimer: The response given is not intended to create, nor does it create an ongoing duty to respond to questions. The response does not form an attorney-client relationship, nor is it intended to be anything other than the educated opinion of the author. It should not be relied upon as legal advice. The response given is based upon the limited facts provided by the person asking the question. To the extent additional or different facts exist, the response might possibly change. Attorney is licensed to practice law only in the State of Massachusetts. Responses are based solely on Massachusetts law unless stated otherwise.Ask a similar question
An inheritance even if received during. Marriage is the SEPARATE propert of the person who inherited the property. Your brother needs to seek a local attorneys assistance quickly if he wants to put a stop to the losses. Good luck to him.
This answer is general information which does not establish any attorney-client relationship between the person asking a question and the person answering, or a duty to respond to ongoing questions; nor is it intended to replace competent legal assistance in the jurisdiction where the matter/issue arises or is before a Court.Ask a similar question
I agree with my colleagues that the property is separate. However, the character of the property can change depending on how it is treated once it's received. Your question also has a probate element to it. Just to be clear, the Will your step-dad has is your mother's, correct? Has the Will been admitted to probate in Superior Court?
I take it there is no pending dissolution action between your brother and his wife? How did the wife get her hands on the proceeds? It sounds like that should never have happened. Your brother's recourse may be through litigation against his wife or the personal representative of your mother' estate. Your brother should consult with counsel about this.
This answer is intended to provide general guidance only and does not create an attorney-client relationship. Please consider retaining legal counsel if you remain uncertain about your rights.Ask a similar question
In Wa. state, and inheritance is considered to be separate property.
Please note that THESE COMMENTS ARE NOT INTENDED AS LEGAL ADVICE and are for informational purposes only. This response is not intended to create any attorney-client relationship and is only based on the limited facts given. The response might change should additional facts be learned and should not be relied on as legal advice. It is recommended that you consult with an attorney who can properly assess the situation, as well as all pertinent facts, prior to taking any action based on the foregoing statementsAsk a similar question
As this is a question of Washington state law, please make sure you are getting good advice from attorneys who are familiar with and licensed to practice in Washington.
Inheritance is separate property in Washington unless it is commingled with community assets after you receive it.
This posting is for informational purposes only. It is not legal advice, nor does it establish an attorney-client relationship. For more information, please visit www.justinelderlaw.com.Ask a similar question
Property acquired during a marriage is presumed to be community property unless it is acquired by gift or inheritance. From your description, you have no claim on this property.
This electronic transmission and any documents accompanying this electronic transmission contain confidential information belonging to the sender. This information may be legally privileged. The information is intended only for the use of the individual or entity named above. If you are not the intended recipient, you are hereby notified that any disclosure, copying, distribution or the taking of any action in reliance on or regarding the contents of this electronically transmitted information is strictly prohibited.Ask a similar question
Post a free question on our public forum.Ask a Question
- or -
Search for lawyers by reviews and ratings.Find a Lawyer


text:
or asked out, or hugged, or liked...
feeling like an idiot
i don't know what's wrong with me, I thought I was normal, average. and then I see really nerdy people getting bf's and gf's and I'm just like WTF! I thought ok so popoular's and nerds can be loved but the normal average person (not that I'm boring, I'm very energetic) can't!?
Most Helpful Guy
Hi,have you ever heard of an apple tree story, I'll tell u,the ugly kind of apples are found lying on the ground, and the bad ones on the lower side of the tree but the best ones can only be found on the top of the tree, so to get them we all have to do a lot of effort, always remember we all are like apple, some are lying on the ground some are on a bit higher side but the best ones are rare and very difficult to get, and vry frankly I used to think the same when all of my friends goes out with their partners, it was I who left behind ALONE, but then I've been touched with the LOVE and it was so beautiful, that I can't express it in words, I just hope you will find Ur love soon and I pray that it should not leave u, Remember you are beautiful in Ur own way may be someone is not able to understand it but one day someone will.22|00|0