Portions of a pin-on button are cut and assembled as a result of a plurality of operations in a machine having a vertical press. Cutter and work deforming tools are displaced by a single press ram to cut blanks and deform the blanks onto a button top placed in one of two die assemblies positioned in alignment below the work deforming tool on the lower end of the ram.

Apparatus for the manufacture of a laminated button comprising a metallic backing plate having a transverse peripheral edge and an outwardly extending flange, an illustrated paper sheet and a protective acetate covering. The apparatus comprises a pneumatically operated press which receives the plate, illustrated sheet and covering, and, with a single downward movement, causes the sheet to conform to the plate and be crimped between the transverse edge and flange.

A machine for the manufacture of buckles, buttons or the like which comprises an upper tool and a lower tool. The lower tool has an outer, spring-mounted frame and an inner core piece displaceable vertically with respect to the surrounding frame. The lower tool is adapted to support the assembled button after the opening stroke of the upper tool. A device is provided for lifting the core piece of the lower tool relative to the surrounding frame up to about the height of a transversely directed stream of blast air serving for discharging the product from the lower tool.

Pigmented substantially crack-free casein plastic compositions containing a minor, luster-imparting quantity of coated mica platelets, wherein at least 75% of the pigment particles possess an average platelet size of below 10 μm., a thickness of about 0.1 to 0.7 μm. and a ratio of diameter to thickness of about 10 to 200.

Apparatus for assembling covered buttons in which a first die assembly including a first punch carrying a first sleeve which sequentially receives a piece of covering material and the button shell with its flange extending toward the open end of the sleeve. A second assembly including a second sleeve having a bore one end of which is formed with a first cam surface extending axially inwardly of the above. The second sleeve is spring loaded to an extended position on a supporting post having a centrally located button back fastener receiving cavity in the end thereof with a second cam surface extending inwardly from the outer edge of the end to the bottom of a recess surrounding the cavity. An annular boss at the inner edge of the recess around the cavity is elevated to allow the material and the shell flange to curl inwardly under the button back. In the retracted position of the second sleeve on the post, the second cam surface forms a continuation of the first. In operation, when the first assembly carrying the covering piece and the shell moves toward the second assembly, the first sleeve stops against the spring loaded bottom sleeve and the punch continues forcing the material down so that the material is tucked inward by the beveled or curved surface of the second sleeve. Upon continued relative movement of the assemblies, the shell flange acts on the cam surface of the second sleeve to force the sleeve to its retracted position and the shell flange is moved inwardly of the back wall under the continued action of the first post, the extent of the inward movement of the shell flange being determined by the thickness of the material of the covering piece, as well as the height of the shell and the type of back used.

Applicant's invention relates to a process and apparatus for the high speed welding in large quantities of various geometric shaped jump rings to buttons, pendants and other jewelry by utilizing composite jump ring apparatus having first and second projections extending from the jump rings at different locations so that they may function in automatic welding machines.

A device to assemble buttons of the type having a safety pin associated with a fastening member including an outer shell having a covering. The present invention is directed to the mechanism snap-out of the finished button and a cam and bar for automatically adjusting the length of travel of the upper die.

An improved method of forming and assembling two-part merchandise display hooks, including new design features of the hook itself, enable two-part hooks to be manufactured and assembled at extremely low cost. Wire from a continuous length is gripped and bent to form the outer portion of the hook. The wire is then severed and bent in a single operation to form a hook-mounting portion. While the severed wire remains gripped by its shaped outer end, a preoriented and guided base member is applied over the just-formed mounting portion of the wire. A retractable bend-forming member is withdrawn when the base member is applied to the wire, to enable the bent portion to be fully received within the plastic base. Major manufacturing economies are realized.

A machine for automatically joining front and back parts of buttons employs a turntable with nests that are rotated through a series of stations at which the parts are placed in the nests in a desired orientation, joined, and checked for defects. Orientation of the parts is achieved by video imaging of a first part as it is randomly placed in a nest, and computer-controlled placement of the second part based on the ascertained position of the first part.

A method and apparatus for substantially automatically joining front and back parts of buttons employs a turntable with retaining means that are rotated through a series of stations at which the parts are placed in the retaining means in a desired orientation, joined, and checked for defects. A human operator places button front parts at a first station, and the remaining stations carry out the assembly and quality control steps automatically. Placement at the first station determines the alignment and orientation of the two buttons.

A universal assembly machine manufactures button medallions. The machine comprises a rotatably indexable die table to which are mounted pickup and crimp dies. The die table indexes about a center column of the machine frame. A ram die is advancable and retractable in a pickup stroke and a crimp stroke by means of a handle. The ram die includes a ram outer ring that is rotatable by means of a shifter post joined to the die table. Indexing the die table causes the shifter post to rotate the ram outer ring into a pickup mode or a crimp mode to suit the ram pickup and crimp strokes, respectively. The universal assembly machine also manufactures buttons with flat backs. To make a button medallion a flat back button is loaded into the pickup die. The ram die is advanced in a third press stroke to bend the shell frusto-conical wall of the flat back button inwardly to be flat and parallel to the flat back. The thin edge of the button medallion enables it to be used as an attractive embellishment on flat surfaces.

A universal assembly machine manufactures conventional buttons with formed backs. The machine comprises a rotatably indexable die table to which are mounted pickup and crimp dies. The die table indexes about a center column of the machine frame. A ram die is advancable and retractable in a pickup stroke and a crimp stroke by means of a handle. The ram die includes a ram outer ring that is rotatable by means of a shifter post joined to the die table. Indexing the die table causes the shifter post to rotate the ram outer ring into a pickup mode or a crimp mode to suit the ram pickup and crimp strokes, respectively. The universal assembly machine also manufactures buttons with flat backs by using a different crimp die pedestal than is used with the formed backs. An adapter on the crimp die pedestal used with formed backs allows that crimp die pedestal to also be used for manufacturing buttons with flat backs. The invention also embraces button medallions. A flat back button is loaded into the pickup die, and the die table is indexed. The ram die is advanced in a third press stroke to bend the shell frusto-conical wall of the flat back button inwardly to be flat and parallel to the flat back.

Disclosed is a wireless surround sound speaker system wherein a transmitter broadcasts a variety of FM signals that correspond to the individual speaker channels commonly found in a surround sound system. Receivers, individually equipped with signal receiving, conditioning and amplification components, are configured to receive any one of the broadcast signals in a remote location and are used to drive a conventional loudspeaker in that location. Powered by wall socket or via DC battery packs, the receivers, used in conjunction with the transmitter, provide surround sound capabilities without the need for complex and difficult wiring.

A button system and method of manufacturing the same are provided for identifying fiber from which an article of apparel is manufactured. Initially, an article of apparel manufactured with a predetermined fiber is identified. Next, indicia indicative of the predetermined fiber is selected. Next, at least one button is manufactured with the indicia thereon for identifying the fiber from which the article of apparel is manufactured.

A machine manufactures buttons having coplanar shell flanges in a two-stroke operation. The machine comprises a crimp die having different resistances to advancement of a ram. The first resistance enables a metal shell margin to partially bend under a flat back that is placed on a first surface of the crimp die. The second resistance enables the shell wall to completely bend against a second surface of the crimp die so as to form flanges that lie in a single plane. Both round and rectangular buttons are manufacturable using the same basic machine. The rectangular machine uses a shifter cage on the ram that rotates in response to indexing a die table on which the crimp die and a pickup die are attached. The round machine uses a rotatable frame on the ram. With the rectangular machine, the shell is initially bent during a pickup stroke of the ram.

A method for forming a multi-colored cap part of a snap button including the steps of forming a design portion of the cap part of snap button using a first group of molds, which includes a first female mold, a first male mold, and a plate-shaped middle mold, and a slide-plate mold adapted to movably assembled to the first male mold and having a plurality of mold cavities for forming the design portion; removing the slide-plate mold having the design portion molded therein from the first male mold; movably positioning the slide-plate mold into a second female mold included in a second group of molds for forming a body portion of the cap part of snap button; positioning a post for the cap part of snap button in a second male mold of the second group of molds; and forming the body portion.

A button, knob or control key with an etchable support plate which is engraved on the backside with a fine symbol by laser, erosion or mechanical engraving, which only cuts into the material of the support plate, but not through the support plate. The backside of the support plate is optionally coated. A foil is applied on the laminated layer and affixed thereto. The front side of the support plate is treated with a material-removing substance. The material removal with the material-removing substance is performed until the engraving extending into the support plate is at least partially or completely exposed on the front side. Application of a protective layer to the front side of the support plate from which the material was removed. A function symbol is provided on the button such that it can be backlit. It is engraved in a fine line width providing a sharp optical definition erosion, mechanical engraving.

A button making device capable of simply exchanging a first pressed mold, a second pressed mold, and a pressing mold so as to produce buttons of different sizes; a polygonal button whose front surface plate is dome-wise curved and has its shape fixed; and such a button making device, are provided. The button making device has a sliding platform, two pressed molds, a fixed member, a pressing shaft, a pressing mold, and an operation mechanism. The pressed molds are provided on an attachment member which is removably attached to the sliding platform. The pressing mold is removably attached to a lower end of the pressing shaft using magnetic force. The present invention can be used for a button making device which can easily form a metal button by press processing which can be used as an accessory adhered to clothes or the like by a pin or the like.

A mounting device, for mounting a plurality of buttons on a product, includes a supporting member, a punching member, and a driving member The supporting member includes a supporting panel, a plurality of holding portions fixed on the supporting panel for supporting the product, a molding board having a plurality of molding holes a platform, and a base fixed on the platform for supporting the molding board. The punching member includes a retaining member positioned above the supporting member, and a plurality of cutters fixed to the retaining member The cutters cut the buttons off a button assembly, and couple to a vacuum generator for creating suction to hold the buttons. The driving member drives the punching member to mount the buttons on the product.

A soy protein product having a protein content of at least 60 wt % (N×6.25) d.b., preferably an isolate having a protein content of at least about 90 wt % (N×6.25) d.b., is formed from the supernatant from the precipitation of a soy protein micellar mass. A calcium salt or other divalent salt is added to the supernatant, before concentration, after initial concentration or after final concentration, to provide a conductivity of about 2 to about 30 mS. Precipitate is removed from the resulting solution and the pH of the clear soy protein solution is optionally adjusted to about 1.5 to about 4.4. The optionally pH-adjusted clear solution is concentrated to a concentration of about 50 to about 400 g/L and the clear concentrated protein solution is optionally diafiltered prior to drying. The soy protein product is soluble in acidic media and produces transparent, heat stable solutions at low pH values and, therefore, may be used for protein fortification of soft drinks and sports drinks.

A method for removing 4-methylimidazole (4-MEI) from solution may include contacting an alkaline earth metal silicate with a solution containing 4-MEI and adsorbing at least some of the 4-MEI using the alkaline earth metal silicate. The method may further include removing at least some of the alkaline earth metal silicate having the adsorbed 4-MEI from the solution. The alkaline earth metal silicate may include magnesium silicate or calcium silicate. A method for removing 4-MEI from solution may include contacting an adsorbent clay material with a solution containing 4-MEI and adsorbing at least some of the 4-MEI using the adsorbent clay material. The method may further include removing at least some of the adsorbent clay material having the adsorbed 4-MEI from the solution. The adsorbent clay material may include smectite, bentonite, or an activated or un-activated AOCS day material.

A dried noodle having a porosity in a cross-sectional area of the noodle of from 0.1 to 15%, a unit porosity in the cross-sectional area of the noodle of from 0.01 to 1%, a gelatinization degree of 30 to 75% and a porous structure, the dried noodle being produced by a process including (a) preparing a noodle dough comprising a main raw material, water and a powder oil, which is entirely derived from an oil, in an amount of more than 0.5% by weight and less than 6% by weight with respect to a total weight of the main raw material, (b) forming a raw noodle body from the noodle dough, and (c) subjecting the raw noodle body to an airflow at a temperature of 90 to 150° C. to evaporate the water, thereby foaming, drying and gelatinizing the raw noodle body, wherein the entire process does not include steaming.

A shelf-stable snack product having visibly impactful vegetable inclusions, a composite dough for forming the shelf-stable snack product, and method of manufacture is disclosed herein. The shelf-stable snack product includes masa and a fresh vegetable ingredient, and a final moisture content in the range of about 1.7-2.5 weight percent. Additionally, the shelf-stable snack product has an l-value no less than a corresponding l-value of a plain version of the shelf-stable snack product lacking the vegetable inclusions.

The present disclosure relates to a method and a device for producing food products, in particular sleeveless products of a specific form with the following steps: entry of form parameters, display of the form of the food product as a function of the entered form parameters as a 2D or 3D graphic, calculation of process parameters as a function of the entered form parameters.

Rebaudioside M compositions with improved aqueous solubility and methods for preparing the same are provided herein. The rebaudioside M compositions include (i) disordered crystalline compositions comprising rebaudioside M and rebaudioside D, (ii) spray-dried compositions comprising rebaudioside M, rebaudioside D and steviol glycoside mixtures and/or rebaudioside B and/or NSF-02, (iii) spray-dried compositions comprising rebaudioside M, rebaudioside D and at least one surfactant, polymer, saponin, carbohydrate, polyol, preservative or a combination thereof. Sweetened compositions, such a beverages, containing the rebaudioside M compositions with improved water solubility are also provided herein.

The object of the present invention is to provide a soy sauce with a pH of less than 4.6, which has reduced acidic taste and acidic odor and improved umami in the aftertaste. The soy sauce with a pH of less than 4.6, which has reduced acidic taste and acidic odor and improved umami in the aftertaste can be obtained by adjusting the ethyl lactate concentration per 1 w/v % of total nitrogen concentration in the soy sauce to 20 ppm or more.

A salad making device is able to be used to make a handheld salad for easier consumption instead of the typical salad in a bowl. A wrapper is able to be used to secure the compacted salad materials.

Gender specific synthetic nutritional compositions for female or male infants up to 1 month of age wherein, the concentration of alanine, and/or histidine, and/or isoleucine, and/or proline, and/or valine is adapted based on that found in HM produced for an infant of the same gender and age, and nutritional systems comprising them.

A nutritional supplement powder and method of supplementing the nutritional value of a food or beverage is provided. The nutritional supplement powder includes a protein system, vitamins, minerals, and fiber. The protein system has a water solubility of at least about 70% at room temperature. The nutritional supplement powder is essentially free of divalent ions of copper, iron, and zinc, and is also essentially free of vitamin C. When added to a food or beverage, the nutritional supplement powder does not substantially change the organoleptic properties of the food or beverage.

A grill accessory creates a steaming chamber on a grill that has a heat source and a rack of spaced-apart bars over the heat source. The grill accessory includes a cover configured that covers a food item and forms a steaming region below the cover. The cover operates in connection with a vapor generator that receives and holds fluid beneath the cover. The vapor generator has at least one vent opening to release steam into the steaming chamber. The grill accessory is configured so that it can rest upon the grill rack of spaced-apart bars, and so that the vapor generator transmits heat to the fluid in the vapor generator to convert the fluid to steam. The vapor generator releases the steam through the vent opening(s) into the steaming region below the cover. The steam can help melt toppings and/or introduce moisture into food items cooked on the grill.

The brewing system disclosed herein includes a spinning or rotating inlet nozzle for use in intermixing hot water and coffee in a coffee cartridge. The inlet nozzle may include one or more flow ports that inject hot water into an inner chamber of the coffee cartridge at select angles, locations and pressures to create the desired fluidized mixture of hot water and beverage medium. Such an inlet nozzle may be adapted for use in commercial coffee brewers and the amount of coffee brewed may be user regulated with an external indicator dial coupled to a controller-regulated rheostat that governs fluid flow to the brewer head by taking readings from a pump, flow meter or strain gauge.

The present invention relates to a plant-based wrapping paper for wrapping food. The plants (raw materials) may be fruits, herbs, medicinal plants, tea, vegetables and/or spices. The invention further relates to a method for producing said wrapping paper, its use for wrapping food or its use as packaging material.

Easy open flow wrappers are provided that include a flexible wrapper body formed from a flexible wrapper body film, the flexible wrapper body having a front panel and a back panel sealed together along one longitudinal seam and two lateral end seams containing a product therein. At least one line of weakness (24) substantially extends around a portion of the flexible wrapper body to define a removable portion (28) of the flexible wrapper body, such that application of a separation force upon the removable portion separates the removable portion from the flexible wrapper body at the at least one line of weakness and forms an opening in the flexible wrapper body. A flexible film member (26) is disposed over and extending beyond the at least one line of weakness, in which the flexible film member is configured to prevent pre-separation of the removable portion from the flexible wrapper body.

The invention relates to a capsule for the preparation of a beverage in a beverage preparation device. The capsule has a flange which is partially made of paper and partially made of polymer. The polymer is essentially arranged on the flange to cover at least partially the paper part and so to improve the inside tightness of the capsule, in particular, to prevent air enters inside the capsule via folds and creases.

A cup comprises a container having a flat bottom wall pierceable by a needle, a filter has a flat filter bottom supported on or sufficiently close to the flat bottom to allow the needle to push part of the flat filter bottom upwards to form a beverage collection chamber, a lid having an outer sidewall and a sloped inner sidewall to transform the brewing pressure in the cup into radial outward force acting on the outer sidewall to impart rigidity to the lid during brewing, and a pressure sensitive adhesive O-ring between the horizontal wall of the lid and the container rim. The cup may comprise a pressurization chamber enclosed by the outer sidewall, inner sidewall and a top film and adapted to become pressurized and expanded when hot water is injected into the cup, thereby imparting rigidity to the lid and improving the seal to the container.

The present invention is directed to novel organoleptic compounds, a process of augmenting, enhancing or imparting taste to a material selected from the group consisting of a foodstuff, a chewing gum, a dental product, an oral hygiene product and a medicinal product comprising the step of incorporating an olfactory acceptable amount of such novel organoleptic compounds, and a process of improving, enhancing or modifying a fragrance composition through the addition of an olfactory acceptable amount of such novel organoleptic compounds.

Pancake mixes comprising at least one type of whole grain flour, at least one natural sweetener, at least one fat and a leavening system are provided herein. Packaged food products comprising single-serving containers containing said pancake mixes, as well as methods of preparing pancakes, are also provided. The pancakes described herein are preferably 100% whole grain and free from preservatives and/or artificial colorings.

The invention concerns a sweetened dairy product comprising a dairy material, at least one steviol glycoside, at least one additive selected from a polysaccharide of fructose units and a salt.

This disclosure describes a simple, low cost method to produce a modular dry mix that can easily be modified and customized to produce a wide range of easy to aerate, no ice cream machine needed, ice cream and frozen dairy and non-dairy desserts and products made by this process. The method relies on successive simultaneous particle size reduction and blending steps without the use of traditional mix drying operations. The formulations produced by this process are modular and allow quick and simple ingredient substitutions to create distinct finished products. The process yields mixes that produce stronger, more stable foams that don't leave an oily mouth feel. The disclosure also includes a formulation and process used to make ice cream, and related frozen dairy and non-dairy desserts at room temperature in one step where the ingredients do not need to be aged, or homogenized, and aeration occurs without the need for simultaneous cooling or freezing. The process allows the end-user to control and vary the texture, freezing rate, melting point and eating qualities of the product without the use of traditional, home or industrial ice cream machines and a product made by this process. A product produced from this mix consists of a (protein-concentrate and emulsifier)—stabilized, protein-based foam created by combining a powder mix with one or a combination of a large range of above freezing temp liquids then immediately whisking the mixture at room temp to a target overrun without pre-aging, and then freezing that product statically till desired hardness is achieved. The main execution of this process involves the use of dry powders that are transported and sold dry and then reconstituted by the end user before they are combined without pre-treatment, freezing homogenization or aging. The manufacturing process offers significant advantages over current dry mix production methods which require significant upfront investment and produce hard to customize mixes. The formulation and finished product making portions of the invention offer significant improvement over existing manufacturing methods for frozen desserts and dessert mixes that require simultaneous freezing and aeration in terms of cost, convenience, customizability, shelf-stability and environmental impact.

A composition and process for making pet food treats is described herein. Auxiliary ingredients are combined to form a plant mixture. The plant mixture is formed into portions. The portions of plant mixture are positioned on a chew stick that comprises rawhide. The pet treat gives the appearance of a grilled shish kabob, where the plant portions are meant for initial taste, while the chew stick will provide the dog with a longer-lasting chewing portion.

A process for making pet food treats including a base material, the treats themselves and a processing system for making the treats. The auxiliary ingredients are combined to form a foodstuffs mixture. Portions of the foodstuffs mixture are formed. The portions of foodstuffs mixture are positioned on a chew stick that comprises pizzle stick. The pet treat gives the appearance of a grilled shish kabob, where the meat portions are meant for initial taste, while the chew stick will take provide the dog with a longer-lasting chewing portion.

Cat food products are provided. The cat food product may comprise a single sealed container comprising 10 g to 40 g of a complete and balanced semi-moist or wet cat food, or may comprise a plurality of such sealed containers. Methods of providing a cat food are also provided and comprise filling a container with from 10 g to 40 g of a complete and balanced semi-moist or wet cat food and sealing the container.

A formulation consisting of a food-grade dye and a plant aroma cocktail is uptaken by plants and flowers and fruit. The improved aroma profile and color make the plant or it's flowers or it's fruit more desirable for consumption or viewing with an enhanced aroma.

The present invention relates to protein compositions. In particular, the invention relates to a method for the production of a composition comprising casein fibrils. Further aspects of the invention area composition comprising casein fibrils, the use of such a composition and a food product comprising the composition.

A storage-stable, flavour composition, wherein said composition comprises a plurality of particles dispersed in a non-aqueous dispersing medium, said particles consisting of a first particle population of encapsulated flavour oil, and a second particle population of micronized acidulant particles.

Methods and apparatus are disclosed for producing irregular pieces of meat from meat products. Further, a method of mass-producing a home-style meat product with an irregular appearance includes combining whole muscle meat with a mixture having a low-phosphate solution and/or a low-salt solution and cooking the combination to produce whole muscle meat logs. Once the whole muscle meat has been cooked, the meat may be pulled, shredded, or sliced on a variety of pulling, shredding, and slicing equipment to create a home-style meat product with an irregular appearance.

The present specification provides fruit chew dietary supplements comprising proanthocyanidins. Also described are methods for producing the fruit chew supplements.

Disclosed are methods for making a baby food purée, such as a sweet potato purée, by employing a recipe management system that uses the steps of cold extraction followed immediately by cold deaeration to produce an all-natural baby food purée. The processes disclosed herein eliminate the need for addition of exogenous enzymes, preservatives or anti-oxidants, while further obviating any requirement for blanching vegetable ingredients. Also contained in the present disclosure are methods and systems for generating purees from one or more starting ingredients.

Gender specific synthetic nutritional compositions for infants up to 1 month of age wherein, the total protein content is adapted based on that found in HM produced for infants of the same gender and age, and nutritional systems comprising them.