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DATABASE WPI Section Ch Week 199641, Derwent World Patents Index; Class D13, AN 1996-404728, XP002145706
|A sweetened low moisture food gel fortified with insoluble calcium, comprising: about 55% to 85% nutritive carbohydrate sweeteners; about sufficient amounts of a gelling agent to provide a gel strength of about 28kg/cm2 ; about 10 to 25% moisture; and, an insoluble calcium phosphate salt in a quantity sufficient to bring the total soluble and insoluble calcium content of the gel to from about 0.6 to 5.5% by weight (wet basis), said calcium phosphate salt having a particle size distribution such that 90% have a particle size of less than 150 microns.
|The food gel of claim 1, additionally comprising: about 0. 1% to 1% of a soluble calcium sequestering ingredient; and, about to 0.1 % to 1.0 of an edible fatty triglyceride.
|2 The food product of claim, additionally comprising: an effective amount of oil soluble flavor or color.
|The food product of claim 2 wherein at least a portion of the nutritive carbohydrate sweeteners are provided by fruit solids provided by fruit juice, fruit juice powders, fruit purees, fruit nectars, fruit pulp, concentrated fruit juice, and mixtures thereof.
|The food product of claim 3 additionally comprising about 0.
|1% to 10% starch.
|The food product of claim 5 wherein at least a portion of the gelling agent is supplied by a member from the group consisting of gelatin, gellan gum, pectin and mixtures thereof and wherein the gel is free of alginates.
|The food product of claim 6 wherein the gel comprises an irreversible gel forming hydrophilic colloid.
|The food product of claim 7 wherein at least a portion of the irreversible gel forming the hydrophilic colloid is pectin.
|The food product of claim 8 wherein the weight ratio of monosaccharides to disaccharides ranges from about 0.5: 1 to about 1.8: 1.
|The food product of claim 9 wherein the gel additionally comprises sufficient amounts of edible organic acid to provide a gel pH of about 3.2 to 3.5. and wherein the gel is free of calcium carbonate.
|The food product of claim 10 wherein the food gel contains less than 0. 1% ethanol.
|The food product of claim 11 wherein the food gel contains less than 0.1% alginate.
|The food product of claim 12 wherein the gel is homogeneous.
|The food product of claim 13 wherein the gel is heterogeneous and additionally includes food particulates having a size of 0.2 to 1 centimeters.
|The food product of claim 14 wherein the calcium phosphate is supplied by an insoluble material selected from the group consisting of monobasic, dibasic or tribasic calcium phosphate salts, their hydrates and mixtures thereof.
|The food product of claim 17 wherein at least a portion of the calcium is supplied by tricalcium phosphate.
|The food product of claim 6 wherein at least a portion of the gelling agent is gelatin.
|The food product of claim 16 wherein the oil soluble flavors are present at about 0.05% to 1%.
|The food product of 18 in the form of individual pieces.
|The food piece of claim 1 in the form of individual pieces, each having a weight of about 1 to 5 g.
|The food piece of claim 20 wherein the individual pieces have a topical coating selected from the group consisting of crystallize sugar, a sugar shell or edible oil.
|The food product of claim 21 wherein the topical coating is an edible oil.
|The food product of claim 22 wherein the edible oil is admixed with wax in a weight ratio of oil to wax of from about 1: 1; to about 2: 1.
|23 The food piece of claim 20 having been formed into individual pieces by starch molding.
|The food product of claim 21 wherein the topical coating includes a mixture of oil and tricalcium phoshate.
|A method for preparing a gelled confection fortified with calcium, comprising the steps of: providing a gel forming base blend comprising: 1 about 55 to 80% of the blend (wet basis) of sugars; 2. about 1 to 5% of an gel forming structuring agent; 3. a moisture content of about 15 to 25% ; 4. about 0.1 to 1% of a soluble calcium sequestering agent; 5. sufficient amounts of an insoluble calcium having a particle size of such that at least 90% has a particle size of less than 150 microns to provide the base blend with a total calcium content to bring the total calcium content of the composition to from about 180 to 1500 mg per 28.4g (1 oz) serving (wet basis) (0.6% to 5.5% by weight, wet basis); and 6. about 0 to 2% of fat; Admixing sufficient amounts of an edible organic acidulant to the base blend to provide a gellable fruit base having a pH ranging from about 3.2 to 5.5; to form an acidic calcium fortified gellable base; Forming the acidic calcium fortified base blend into sized and shaped individual pieces; and, Curing the pieces to form acidic calcium fortified gelled confection pieces.
|The process of claim 25 wherein the base blend additionally comprises an effective amount of oil soluble flavor or color.
|The process of claim 26 wherein at least a portion of the nutritive carbohydrate sweeteners are provided by fruit solids provided by fruit juice, fruit juice powders, fruit purees, fruit nectars, fruit pulp, concentrated fruit juice, and mixtures thereof.
|The process of claim 27 wherein the gelled confection additionally comprises about 0.1% to 10% starch.
|The process of claim 28 wherein at least a portion of the gelling agent is supplied by a member from the group consisting of gelatin, gellan gum, pectin and mixtures thereof and wherein the gelled confection pieces are free of alginates.
|The method of claim 29 wherein the gel forming base blend comprises an irreversible gel forming hydrophilic colloid.
|The method of claim 30 wherein at least a portion of the irreversible gel forming the hydrophilic colloid is pectin.
|The method of claim 31 wherein the gelled confection pieces have a weight ratio of monosaccharides to disaccharides ranges from about 0.5: 1 to about 1.8: 1.
|The method of claim 32 wherein the acidic gel forming base blend comprises sufficient amounts of edible organic acid to provide a pH of about 3.2 to 3.5. and wherein the base blend is free of calcium carbonate.
|The method of claim 33 wherein the gelled confection contains less than 0. 1% ethanol.
|The process of claim 34 wherein at least a portion of the pectin is a high methoxy pectin.
|The method of claim 35 wherein the gel forming base blend is homogeneous.
|The method of claim 36 additionally comprising the step of adding to the base blend or acidic base blend about 1% to 15% of food particulates having a size of 0.2 to 1 cm.
|The method of claim 36 wherein the calcium phosphate is supplied by an insoluble material selected from the group consisting of monobasic, dibasic or tribasic calcium phosphate salts, their hydrates and mixtures thereof.
|The method of claim 38 wherein at least a portion of the calcium is supplied by tricalcium phosphate.
|The method of claim 26 wherein at least a portion of the gelling agent is gelatin.
|The method of claim 38 wherein the oil soluble flavors are present at about 0.05% to 1%.
|The method of claim 25 wherein the base blend providing step includes the substep of: forming a slurry comprising about 30 to 50% calcium phosphate and the balance an ingredient selected from the group consisting of propylene glycol, glycerine and mixtures thereof.
|The method of claim 25 wherein forming step is practiced by depositing the acidic gellable base blend into a plurality of molds and allowing to set to form a plurality of gelled confection pieces pieces.
|The method of claim 43 wherein the curing step involves drying the gelled confection pieces to provide the gelled confection with a moisture content of about 18 to 22%.
|The method of claim 25, additionally comprising the step of: applying a topical coating to the gelled confections to provide gelled confections having a topical coating.
|The method of claim 45 wherein topical applying step includes applying a granulated sugar to the gelled confection pieces to provided sugared calcium fortified gelled confection pieces.
|The method of claim 45 wherein the topical applying step includes applying oil to the gelled confection pieces to provide gelled confection pieces having a shinny exterior surface.
|The method of claim 45 wherein the topical applying step includes applying an insoluble calcium phosphate salt having a particle size of less than 150 microns to the gelled confection.
|The method of claim 45 wherein the topical applying step forms a hard sugar shell on the gelled confection pieces.
|The product prepared by the method of claim 25.
|The product prepared by the method of claim 26.
|The food product prepared by the method of claim 27.
|The food product prepared by the method of claim 28.
|The food product prepared by the method of claim 29.
|The food product prepared by the method of claim 31.
|The food product prepared by the method of claim 33.
|The food product prepared by the method of claim 34.
|The food product prepared by the method of claim 38.
|The food product prepared by the method of claim 40.
|The food product prepared by the method of claim 45.
Background of the Invention The present invention provides an improvement in food products prepared by starch molding and to their methods of preparation. In particular, the present invention provides starch molded gelled food products fortified with insoluble calcium.
For adults, recent medical studies have indicated that a diet containing the U. S. recommended daily allowance (RDA) of calcium might be effective in preventing or mitigating osteoporosis, and also possibly high blood pressure and colon cancer. Calcium is also of
particular nutritional value in growing children to support bone growth. There is therefore great public interest in the consumption of food products that will supply the recommended daily allowance of calcium.
Wholesome snacks prepared from sweetened intermediate moisture shelf stable fruit or"fruit snacks"herein have recently become popular food items.
These compositions are sold in various physical forms and shapes such as: 1) in rolled sheet form; 2) in rolled strip form; 3) in string form mounted on a U-board; 4) soft center filled pieces, and 5) in gelled bite size pieces of various shapes or in gelled bite size piece form prepared by starch molding.
Generally, these products are prepared from wet mixtures of the various fruit materials and added ingredients that are dried to desired moisture contents.
The dehydrated compositions are formed into articles of desired shapes and sizes. Within this general similarity, however, the particular methods of preparation, product formulations and apparatus used to prepare particular products vary considerably.
Particularly popular products are in rolled sheet form such as are sold under the Fruit Roll-Ups brand.
Popular products rolled strip form are sold under the Fruit By The Foot brand (see also, U. S. 5,455,053 entitled"Rolled Food Item,"issued 10/3/95). Food products in string form mounted on a U-board are sold under the String Thing mark while other products in bite size pieces of various shapes are sold under various brands.
These dried fruit products are especially popular with children, particularly as snack or convenience foods. Growing children, of course, have a particular need for calcium in their diet. Unfortunately, fruit
snacks are not a good source of calcium. The typical calcium content of a fruit is only on the order of under 50 mg/oz (dry basis).
Thus, while fruit snacks are popular, it would be desirable if such fruit snacks were fortified with supplemental calcium to provide a significantly nutritionally enhanced product. By significantly nutritionally enhanced is meant a product having at least 10% of the current recommended daily allowance ("RDA") or at least 100 mg of calcium (including both the native and supplemental contributions) per 1 oz (wet basis) of fruit snack serving.
Adding an ingredient that supplies a soluble calcium ion can enhance the gelling properties of a variety of gelling agents, including pectin. Since fruit contains pectin, the prior art includes numerous teachings regarding the use of soluble calcium to adjust the texture properties of fruit materials. Jam and jelly making are two familiar examples. However, since the impact of soluble calcium or gel strength is typically strong even at low concentrations, the supplemental level is generally less than 500 PPM. Also, such fruit products typically have higher moisture contents than the present fruit snacks. Thus, typical calcium level manipulation teachings regarding texture control do not provide dried fruit compositions having the levels of calcium desired for nutritional fortification while also having desired texture properties.
Further complicating the difficulties of formulating calcium fortified food products is that calcium- containing materials have their own particular, frequently undesirable taste properties. Worse, calcium can also interact with other ingredients, particularly flavors, to reduce desired flavors or to generate
undesired off flavors especially over extended times at room temperature storage.
Previous art attempts at providing fruit products that have enhanced calcium levels include commonly assigned U. S. Patent No. 4,542,033 entitled"Sugar and Acid Infused Fruit Products and Processes Therefor" issued September 17,1985 to Agarwala. The 033 patent teaches the infusion of sugars, acids and soluble calcium salts into discrete fruit pieces with subsequent dehydration.
Similarly, the art includes numerous teachings directed towards forming a highly soluble complex of citric acid, malic acid and calcium. (See, for example, U. S. 5,186,965 entitled"Calcium Citrate Malate Composition"). While useful, such formulations require addition of expensive special ingredients or extensive processing to form the materials in situ. Also, such teachings are directed toward fluid products albeit concentrates in some instances.
Commonly assigned USSN 08/867,785 entitled"Dried Fruit Products Fortified With Calcium and Method of Preparation" (filed 6/3/97, incorporated herein by reference) teaches methods by which dried fruit products can be made that are fortified with insoluble calcium.
The methods therein described involve the post drying blending of insoluble calcium. Such methods are suitable for use for providing calcium fortified dried or intermediate moisture fruit products that are, for example, in the form of sheets or in rolled strip form.
While useful to provide calcium fortified fruit products of those particular forms, it would be desirable to similarly provide starch molded gelled bite size dried fruit products fortified with calcium, particularly those wherein the gel structuring agent is pectin. The present
invention satisfies this need by providing methods for preparing such starch molded gelled bite size dried fruit products that are calcium fortified. In part, the present invention involves providing a gelable sweetened fruit slurry that includes an insoluble calcium ingredient.
It is a further object of the present invention to provide sweetened dried fruit products having improved organoleptic properties.
In particular, it is an object of the present invention to provide methods for preparing calcium fortified sweetened dried gelled fruit compositions.
Still another object of the present invention is to provide methods for prepared calcium fortified sweetened dried fruit products wherein the calcium is supplied by insoluble calcium salts such as calcium phosphates.
Still another object of the present invention is to provide fruit gel product fortified with insoluble calcium and their methods of preparation.
Still another object of the present invention is to provide gelled food products, particularly those that are fruit bearing, that are fortified to high levels of calcium that nonetheless exhibit good flavor both initially and over extended storage at room temperatures.
It has been surprisingly discovered that the above objectives can be realized and superior dried sweetened fruit provided by formulating compositions, comprising: nutritive carbohydrate sweeteners especially those provided by fruit solids, an acid setting pectin gelling agent, acidulants, high levels of insoluble calcium phosphate (s) of particular particle size, a soluble calcium sequestrant and moisture. The present invention further provides novel methods of preparation of such calcium fortified gel products involving the
preacidification incorporation of the insoluble calcium source material in slurry form.
BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 is block flow diagram of a process according to a method aspect of the present invention.
SUMMARY OF THE INVENTION In its product aspect, the present invention is directed towards gelled sweetened, dried products such as bite sized pieces comprising fruit solids, and a calcium phosphate salt in a quantity sufficient to bring the total calcium content of the composition to from about 50 to 1500 mg per 28.4g (1 oz) serving (wet basis) (0.15% to 5.5% by weight, wet basis).
The calcium amounts include both the native level supplied by the fruit materials source as well as the supplemental added calcium.
The calcium is supplied by an insoluble calcium phosphate selected from the group consisting of tricalcium phosphate, dicalcium phosphate, and their hydrates, and mixtures thereof.
The calcium phosphate has a preferred particle size of less than 150 microns.
The gelled food products essentially comprise: About 55% to 85% of sugar (s); Sufficient amounts of a gel-structuring ingredient to provide gel strength of about 2-8 Kilogram force/cm2.
About 0.2 to 6% calcium provided from an insoluble calcium phosphate salt; About 0.1% to 1% of a soluble calcium sequestering ingredient; About 0 to 2 % of an edible fatty triglyceride, and A moisture content of about 15 to 25%, In its process aspect, the present invention resides in methods of preparing a gelled dried sweetened fruit
product fortified with calcium such as prepared by starch molding. The process involves the pre-gelling addition of a source of insoluble calcium. The calcium phosphate has a preferred particle size of less than 150 microns.
The methods comprise the steps in sequence of: Providing a slurry gel base comprising nutritive carbohydrate sweeteners especially fruit materials that contribute fruit solids, sufficient amounts of a gelling agent to provide a gel strength in the finished product of about 1 to 4 Kg force, an insoluble calcium phosphate of the requisite particle size to provide a total calcium content of about 50 to 1500 mg of calcium per 1 oz of product (0. 15 to 5.5% by weight calcium) and moisture adding; Adding sufficient amounts of an edible organic acidulant to the fruit base to provide a gellable fruit base having a pH ranging from about 3.0 to 5.5; to form a calcium fortified gellable base; Forming the base calcium fortified fruit base into suitably sized and shaped individual pieces; and Curing the pieces to form calcium fortified gelled pieces.
In the preferred embodiment, about 30 to 60% calcium phosphate salt is admixed with about 40 to 70% of a liquid carrier to form slurry. The slurry is mixed with the cooked blend.
DETAILED DESCRIPTION OF THE INVENTION The present invention provides improved, intermediate moisture gelled sweetened fruit products that are calcium fortified and that comprises fruit solids, calcium phosphate and moisture and further provides methods for preparing such fruit products. Each of these components as well as product properties, preparation and use are described in detail below.
Throughout the specification and claims, percentages are by weight and temperatures in degrees Centigrade unless otherwise indicated.
Sweeteners A principal essential component of the present invention food products is one or more nutritive carbohydrate sweeteners or sugars. The present gelled products essentially comprise about 55% to about 80% of such nutritive carbohydrate sweeteners, preferably about 55% to about 70%, and for best results about 60% to about 65%. Such sugars not only provide taste and nutritional properties but also influence the texture and structure of the present products.
Nutritive carbohydrate sweeteners are well known in the art and the skilled artisan will have no difficulty in selecting particular ingredients for use herein as the nutritive carbohydrate sweetener component. Generally, however, the term"nutritive carbohydrate sweetening agent"is used herein to mean those typical purified sweetening agents conventionally used in food products.
Of course, the present nutritive carbohydrate-sweetening agents are to be distinguished from non-nutritive carbohydrate high potency sweetening agents such as saccharine, cyclamate, and the like. Additionally, the present nutritive carbohydrate-sweetening agents are to be distinguished from such protein-based sweetening agents as aspartame, thaumatin, and monellin.
Suitable materials for use as nutritive carbohydrate sweetening agents are well known in the art.
Examples of sweetening agents include both monosaccharide and disaccharide sugars such as sucrose, invert sugar, dextrose, lactose, honey, maltose, fructose, maple syrup and corn syrup or corn syrup solids. Preferred nutritive carbohydrate sweetening agents are those selected from
the group consisting of sucrose, glucose, fructose, corn syrup solids, and honey. Highly preferred nutritive carbohydrate sweetening agents are those selected from the group consisting of sucrose, corn syrup solids, and fructose. Of course, mixtures of the above-noted materials are contemplated herein.
In a preferred embodiment, the ratio of monosaccharide to disaccharide sweeteners is controlled so as to minimize the development of unwanted properties in the finished food product over storage such as the development of crystals. To that end, the ratio can be and preferably does range from about 0.5: 1 to about 1.8: 1, and more preferably, about 0.7: 1 to about 1.5: 1.
In preferred embodiments, the gelled products herein are fruit products. In such preferred embodiments, the gelled products are further essentially characterized by having at least a portion of the nutritive carbohydrate sweeteners as being provided by or from fruit sources or fruit solids. The fruit solids can be derived from fruit purees prepared from whole fruit flesh or if such purees have been partially dehydrated, fruit paste. The term "puree"has been used in the art to refer to both heat treated, e. g., boiled and untreated food pulp. As used herein, however,"puree"is meant to refer both to heat and unheat-treated whole fruit pieces, which have been mechanically transformed into fluids. Thus, the present comminuted fruit material can be distinguished from discrete individual pieces of intact fruit flesh.
Both unseeded and, preferably, deseeded purees can be used. Fruit puree generally contains about 35 to 90% moisture. Other edible fruit portions, such as fruit pulp can also supply the fruit solids component. Fruit pulp is the material remaining after fruit juices have been removed from fruit puree. Additionally useful herein for
supplying the fruit solids are various fruit juices whether single strength or concentrated.
Fruit materials from any fruit can be used herein.
Examples of such fruits useful herein include apricot, pineapple, lemon, orange, peach, pear, lime, banana, grape, mango, apple, tomato, blackberry, plum, watermelon, blueberry, raspberry, strawberry, current, cherry, cranberry, and mixtures thereof. Preferred fruits are selected from the group consisting of apples, strawberries, cherries, pears, blueberries, raspberries, grapes, oranges and mixtures thereof. Most highly preferred for use herein are grapes, strawberries, pears, oranges and cherries.
Fresh fruit is, of course, useful for preparing the products herein. However, previously frozen fruit, canned fruit, partially dehydrated fruit or rehydrated fruit, as well as frozen juices, concentrates, nectars, powders or frozen juice pulps are also suitable for use herein. When frozen fruit is employed, e. g.,"four plus one"strawberries, i. e., frozen strawberries with one quarter part by weight added sugar, only the fruit solids contribution is to be considered.
While the present invention is primarily directed towards fruit containing products, the skilled artisan will appreciate that the present invention is equivalently applicable to all edible plant solids, especially ordinary garden-variety vegetables. The sugars, flavors, acids, pectinaceous or cellulosic fibers and ash of which plant solids are typically comprised are intended to be included within the term edible plant solids. However,"edible plant solids"is not intended to include such starch fractions as wheat or other cereal flours nor oleaginous materials such soybean oil. That is, the present fruit solids can be wholly or partially
replaced with equivalent amounts of ordinary garden vegetable solids. However, vegetable flavored products are not nearly as popular as those, which are fruit, flavored. However, certain vegetables, e. g., pumpkin, squash and carrot enjoys some popularity as novelty items.
Also useful herein are fruit juice solids especially from inexpensive fruit sources such as grape juice, apple juice, and pear juice. If present, such juice solids can constitute about 0.1 to about 70% of the finished fruit snack products herein.
In even more preferred embodiments, the present compositions essentially comprise from about 5 to 100% (dry weight basis) of the nutritive carbohydrate sweetener component of fruit or plant solids. That is, if 100g of a gelled product has a total sweetener component of 60% (wet basis), then in the preferred embodiment, at least 3g thereof are provided from fruit solids. Better results in terms of natural flavor and color but at economical costs are obtained when the fruit solids are present at from about 5 to 25% of the sweetener component. Best results are obtained when the fruit solids are comprise about 5 to 15% of the nutritive carbohydrate sweetener component.
If desired, the present gelled products can additionally comprise supplemental high potency sweeteners such as saccharine, aspartame, thaumatin, potassium acetylsulfame, and mixtures thereof. Other suitable high potency sweeteners that become permitted for use or commercially available from time to time can also be used.
Gelling agent The present calcium fortified gelled food products further essentially comprise sufficient amounts of a
gelling agent to provide the finished products with a gel strength at the desired moisture levels herein of about 2-8 Kg/cm2 force.
Gel strength or hardness can be measured both directly and expressed as grams force and indirectly expressed as a viscosity. To measure hardness a Kramer single blade shear cell was used. In this test, the test piece is placed over a slot in the base of the test fixture. A shear blade is then driven down at a constant speed down through the test piece, and the blade continues into the slot of the base. The recorded measurement is the peak force as the blade cuts through the test piece. The force transducer that records the test force is calibrated using metric weights, so the measurement units reported are in kilograms-force.
Useful for performing this test is any Universal Testing machine such as is available from Instron or, prefereably from Stable Micro Systems (e. g., using its Model TA. HD Texture Analyzer) The gel hardness can also be alternatively measured using a standard Brookfield viscometer (Model RVDV) with a helipath stand and D-T-bar spindle. These technique measures the force required to cut through a gelled liquid. The D-T-bar spindle rotates at a set speed and is slowly lowered by the helipath stand into the sample. The Brookfield measures the torque required for the spindle to"cut"through the sample. The helical pattern traced by the spindle as it both rotates (5 RPM) and is lowered causes the spindle to always be cutting through undisturbed gel. The cutting force or torque reading on the viscometer is an empirical measure of gel strength.
Temperature is critical to obtaining an accurate viscosity reading and thus the samples are tempered to
70° to 75°F (21° to 24°C) prior to testing. Reported values are averaged over five readings taken at regular time intervals and are read directly from the instrument display. The Brookfield RVDV reading is reported as centipoise (cps). Typical gel strength reading for the gel described herein using the Brookfield method range between 100,000 to 300,000 cps, most preferred being 150,000 to 250,000 cps.
The art is replete with suitable gelling agents and the skilled artisan will have not difficulty in selecting suitable gelling agent (s) for use herein.
Gelling agents, of course, are to be distinguished from mere thickening agents. Good results are obtained when all or at least a portion of the gelling agent is provided by a member is supplied by a member from the group consisting of gelatin, gellan gum, carbohydrate gel forming polymers (such as pectin, gel forming starches, dextran, agar, and mixtures thereof), and mixtures thereof and wherein the gel is free of alginates.
Alginates are undesirable since the resulting product will not have desirable texture and will have less firmness. Among the gel forming carbohydrate polymer gel forming ingredients, pectin and gel forming starches are preferred. Preferred for use herein is gelatin or pectin.
The particular gelling agent (s) usage level depends upon a variety of factors such as the desired textural properties in the finished product, total solids level and type, strength of the gelling agents, whether pectin is provided by fruit materials included in the formulation and the amount of pectin so provided.
Generally, however, good results are obtained when the total gelling agent (total of added and that provided by
other ingredients such as the fruit solids) is present at levels ranging from about 1% to 10%.
In more preferred embodiments, the gelling agent is selected so as to form an irreversible gel. An irreversible gel is a gel that will set quickly, but will also tend to degrade in texture and strength under conditions of increased shear and temperature. Such an irreversible gel forming gel ingredient is preferred to provide good image detail during the molding operation.
In the most preferred embodiment, the gelling agent of choice is pectin; especially high methoxy pectin since such pectin sets at the preferred pH as described below.
It will be appreciated that the fruit solids, if employed, will additionally provide some native amount of pectin. Good results are obtained when the total pectin (including both the native pectin associated with the fruit solids and added pure pectin) content ranges from about 0.8% to about 2%.
A gel forming starch can be used alone or, preferably, is used in combination with gelatin or pectin as a supplemental gelling ingredient. Good results are obtained when the supplemental gel forming starch gelling ingredient is present at about 1% to 10% in addition to a pectin or gelatin content ranging from about 1% to 2%.
Moisture The present gelled finished products essentially comprise about 15% to 25% moisture, preferably about 18% to 22% moisture. This moisture level in combination with the high level of sweeteners result in finished products having an"intermediate"water activity ("Aw") ranging from about 0.4 to 0.70.
Sequestrant The present food compositions further essentially comprise sufficient amounts of a calcium sequestrant to bind up any substantially all available soluble calcium.
Binding up any soluble calcium (such as provided by fruit ingredients, make-up water used in processing to form the present products, associated with the insoluble calcium ingredients as described below, etc.) is desirable to insure that the texture properties of the finished product remains constant or as nearly so as is possible, over extended storage time.
Calcium buffers are also well known in the confection art. Suitable soluble calcium or sequestrants to use are sodium or potassium citrates (e. g., trisodium citrate), phosphates, acetates, tartrates, malates, fumarates, adipates, ascorbates and mixtures thereof.
Especially preferred for use herein as the sequestrant is a mixture of sodium citrate and sodium hexametaphosphate in a 15-20: 1 weight ratio.
Generally, the amount of sequestrate will range from about 0.1 to 1% of the composition. Good results are obtained when the sequestrant (s) ranges for example, about 1.5% to 4% sodium citrate and about 0.2% to 0.5% and sodium hexametaphosphate. However, at excessive buffer levels, the aqueous gel solution will be over buffered and the finished product will have a soft texture if water with a low hardness level is used.
Suitable for use as a sequestrant herein is a material selected from the group consisting of sodium citrate, ethylenediaminetetraacetate ("EDTA"), sodium tripolyphosphate, and mixtures thereof. Preferred sequestrants are selected from the group consisting of
sodium tripolyphosphate and mixtures thereof. Good results are obtained when the sequestrant is present at about 0.05% to 0.30%.
Calcium Phosphate Salt The present fruit snack compositions and products fabricated therefrom essentially further comprise an insoluble calcium salt of defined particle size in an amount effective to provide the desired calcium enrichment. Good results are obtained when the present fruit snack compositions and products contain about 50 to 1500 mg calcium per one oz (0.15 to 5.5%). Better results are obtained when the calcium is present at levels of about 90 to 500 mg/oz (wet basis) of product (0.7 to 4.2%). For best results, the total calcium present ranges from about 90 to 200 mg per ounce (0.7 to 1.05%) of finished fruit product. Excessive calcium fortification is to be avoided in part because the finished product can exhibit an undesirable sticky and chalky texture somewhat like taffy.
Soluble calcium salts typically are expensive and contain low weight percentages of calcium. While calcium chloride is an exception to this generalization, addition of significant calcium levels supplied by calcium chloride impart an unacceptable salty and bitter flavor to dried sweetened fruit products.
Useful herein as the source of supplemental calcium is calcium phosphate. Calcium phosphate is generally available as a monobasic (CaH4 (P04) 2 H20), dibasic (CaHP04-2H20) or tribasic (Ca3 (PO4) 2) salts. Preferred for use herein is tricalcium phosphate, Ca3 (PO4) 2, ("TCP") because of its high weight percentage of calcium (about 38%). Moreover, TCP is slightly more soluble than other calcium phosphate salts.
A useful tricalcium phosphate starting material is
also known as tribasic calcium phosphate or tricalcium orthophosphate and is commercially available in food chemicals codex grade from Monsanto or Rhone Poulenc, having the general formula 3Ca3 (P04) 2'Ca (OH) 2. This product provides an assayed calcium content of from 34 to 40% by weight. Less preferred but nonetheless useful herein is anhydrous dicalcium phosphate, also known as anhydrous dibasic calcium phosphate, having a formula of CaHP04. An anhydrous dicalcium phosphate material is also commercially available from Stauffer Chemicals in food chemical codex grade, providing an assay calcium content from about 30 to about 31.7% calcium by weight. Other calcium phosphate hydrates also can be useful, including, but not limited to, calcium pyrophosphate, calcium hexametaphosphate and monobasic calcium phosphate.
Phosphate salts are a preferred source of calcium, not only because of their acid solubility and weight ratios, but also because they are available commercially as a precipitate from whey, a natural dairy product.
The skilled artisan will appreciate that while the present calcium phosphate salts are characterized herein as insoluble, of course, some small percentage will dissolve in water depending in part upon the temperature and pH. However, at the concentrations of calcium salt used both in the slurry and the dried fruit composition products herein, the great percentage is in a solid state.
While not wishing to be bound by the proposed theory, it is speculated herein that the taste and taste stability advantages of the present invention reside in part due to the relatively inert or unreactive nature of the insoluble calcium phosphate salts selected. These salts by being inert not only do not form complexes such as soluble calcium source materials but also are
relatively unreactive to the oil soluble flavors selected for use herein.
Unfortunately, other calcium salts that might otherwise be thought as useful but cannot be employed for one reason or another include, calcium ascorbate (bad flavor), calcium citrate (creates a chalky product and imparts a bad after taste), calcium carbonate (too effervescent and imparts a bad off-flavor), calcium gluconate (too expensive), calcium lactate (bad flavor), calcium chloride (bitter flavor) and calcium sulfate (too strongly flavored). In preferred embodiments, the present products are substantially free (>0.2%) of such calcium materials.
Fat Certain embodiments additionally can comprise a fat (oil and/or solid) component. The fat component additionally affects the eating qualities of the present compositions. Inclusion of fat increases the shortness of the texture as well as reduces modestly the stickiness of the composition to the consumer's teeth. The fat ingredient can also assist in minimizing interaction between any oil soluble flavors included and the insoluble calcium ingredient.
If present, the fat can comprise preferably about 0.1 to 8%, more preferably 0.5 to 2% of the composition.
Useful herein are fats and oils that are conventional for use in food products, especially for confections. Both conventional fatty triglyceridic materials such as oils and solid fats can be used herein. Preferred for use herein are fats, especially partially hydrogenated oils such as soybean, coconut, cottonseed or fractionated oils, all of which have melting points above room temperature. Employment of such particular fats is preferred due to a reduced tendency of the glyceridic
component to grease out of the present fruit compositions.
In certain embodiments, the fat component can additionally include lecithin and other emulsifiers, if desired.
Oil Soluble Flavors Optionally, the present gel food products can further additionally include effective amounts of oil soluble flavor (s). Selection of oil soluble flavors to the exclusion of conventional water-soluble flavors has been found important to minimization of undesirable adverse interaction between the flavor and the calcium.
Such interaction can lead to the development of undesirable flavors as well as the loss of intensity of desired flavors. Indeed, the present gel products are preferably free of added water-soluble flavors.
If present, such oil soluble flavors can comprise effective amounts of such oil soluble flavors to provide desired flavor levels. Good results are generally obtained when the oil soluble flavors are present at from about 0.01% to about 2% of the finished products.
Additional Ingredients The present food compositions can optionally contain a variety of additional ingredients suitable for rendering such products more organoleptically acceptable, more nutritious and/or more storage stable. While not essential to the present food compositions, such optional components include fiber materials, high potency sweeteners, colors, coloring agents, vitamins, preservatives (e. g., sodium bisulfite), emulsifiers, calcium carriers (e. g., propylene glycol), dairy products (e. g., non fat dairy solids), and the like. Of course, highly preferred for use herein are"natural"ingredient additives.
Acidulant In preferred embodiments, the present compositions further essentially comprise sufficient amounts of an edible organic acid or acidulant to provide the gel with a pH of about 3.0 to 5.5, preferably about 3.2 to 4.5, and for best results about 3.2 to 3.6. The particular pH selected from within this pH range depends in part upon the type of gelling ingredient employed as well as the organoleptic attributes desired. For example, in the preferred embodiment that contains high levels of fruit solids and wherein the gelling agent is a high methoxy pectin, the preferred pH range varies from about 3.2 to about 3.5.
A variety of edible organic acids can be used to adjust the pH of the present invention as well as to control the taste and tartness of the present products.
Especially suitable for use herein are citric acid, tartaric acid, malic acid, ascorbic acid and mixtures thereof.
Bulking Ingredient In one highly preferred embodiment, the gel formulation includes a bodying agent. The bodying agent can serve to add both bulk and body and, most importantly, provide additional solids so as to enable the realization of gel compositions having moisture contents within the essential ranges given herein.
Especially useful herein as bodying agents are dextrins especially maltodextrins. Generally, the maltodextrin component is present at from about 0.1% by weight to about 25% by weight. Superior results in terms of sweetness balancing and prevention of crystallization are obtained when the maltodextrin component is present in the compositions at from about 3 to 10% by weight.
For best results, however, the maltodextrin component
should be employed at from about 3% to 5% of the dried gel composition.
The bland maltodextrin provides minimal sweetness.
Thus, low D. E. (dextrose equivalent) maltodextrin should be employed. By low D. E. is meant a maltodextrin with a D. E. of less than about 20. Low D. E. maltodextrins are commercially available and the skilled artisan will have no difficulty in selecting suitable maltodextrins for use herein. Generally, however, maltodextrins can be obtained by dextrinization of starch, particularly cornstarch. Enzymatic hydrolyzates, optionally under acidic conditions, of the starch can be used; the conditions are so mild that negligible repolymerization occurs. This is in contrast to dextrins that typically are made from starch by hydrolyzates and repolymerization by using high temperature and pressure by dry heating or roasting of the starches (pyro dextrins). Such materials are well known (see, for example, U. S. 3,586,513, issued June 22,1972 to H. E. Horn et al. and U. S. 4,335,155, issued June 15,1982 to Blake et al.), and are widely available in the food industry.
Another class of materials useful herein as bodying or bulking agents is hydrogenated starch hydrolyzates that are commonly referred to as"polydextrose." Polydextrose provides an added advantage of being a low calorie material, i. e., having about one calorie per gram as opposed to about four calories per gram for most carbohydrates.
Since the target consumers for the present calcium fortified fruit gel food products are children, especially young children, the present products are desirably free of alcohol. It will be appreciated that trace amounts of alcohol may be present such as provided by the flavor component. Thus, alcohol free products
herein will have less than 0.1% alcohol.
The finished products are formed into suitably sized and shaped pieces. In a preferred embodiment, the pieces are bite sized ranging from about 1 to 8g each. The pieces can, if desired, be imparted with a particular shape such as an animal or vehicle. The pieces can be of all one color or portions can be of additional colors.
In certain embodiments, the pieces are provided having a topical coating. In one variation, the topical coating can be of crystalline or granulated sucrose to provide a"sugared"confection piece. In another variation, the topical coating of an oil or oil/wax blend can be applied to provide a shinny or glossy finish. In still another variation, the topical coating can be in the form of a hard sugar shell. In still another variation, the topical coating can additionally include additional flavor, colors, preservatives, vitamins, and minerals. In one variation, for example, additional calcium phosphate salt is admixed with granular sugar to provide sugared confections that provides additional calcium fortification.
Generally, the weight ratio of base piece to topical coating ranges from about 10: 1 to about 100: 1.
METHOD OF PREPARATION Referring now to the drawing, in its method aspect, the present invention provides methods 10 for preparing the present calcium fortified gel food products. The present methods first essentially comprise the step of providing a gel forming base blend 20 of the base constituents. The base constituents include the sugars 12 (including any fruit based ingredients), calcium sequestrant 14, fat 16, gelling agent (s) 18, and insoluble calcium phosphate salt 19.
Conventional methods and techniques can be used to
practice step 20. The blend is a homogeneous mass and not in the form of discrete pieces. Typically, a base blend is prepared comprising about 70° to 85° Brix, preferably about 75 to 82% solids, and for best results about 80 to 82% solids. The base blend can be prepared in a continuous process, such as in a twin screw extruder, batch or semi-continuous processes.
In preferred embodiments, the base blend is heated to 76.6 to 87.7°C (170 to 190°F), preferably 79.4 to 85°C (175 to 185°F), and for best results about 82.2°C (180°F) and held for 3 min to 2 hours prior to the flavor/color admixture step. Such heating is especially helpful to fully hydrate any gelling agents such as starch.
In certain preferred embodiments, especially for batch or semi-continuous process, step 20 can comprise the sub-step of providing an aqueous premix of dissolved sugar ingredients (including any fruit ingredients), bulking agents, preservatives, buffers, and optionally all or a portion of any starch gelling agents. This aqueous premix can be heated or cooked such as with steam 13 to temperatures 200-350°F (step 30) Such units as steam injection with back pressure valve or a direct cook system can be employed to reach such temperatures.
Step 30 can also include the substep of providing fat in liquid form optionally admixed with an emulsifier.
For example, fat that is normally solid at room temperature can be heated to above its melting temperature to provide a fluid or liquid fat. Good results are obtained when the fat is heated to about 120° to 160 °F. The liquid fat can be admixed with an emulsifier such as lecithin. Good results are obtained when the ratio of fat to lecithin (or other emulsifiers) ranges from about 5: 1 to about 15: 1, preferably about 10: 1.
Step 20 can further include a substep of providing a insoluble calcium phosphate salt slurry by mixing the calcium phosphate with a liquid carrier, preferably a non-aqueous water soluble carrier. Non-aqueous carriers are preferred since they do not add back moisture to the dried fruit. Excessive moisture addition can result in product instability. Preferred for use herein for the non-aqueous carrier is an ingredient selected from the group consisting of propylene glycol, glycerin and mixtures thereof. Generally, the slurry comprises the maximum feasible amount of calcium phosphate so as to minimize carrier addition to the dried fruit composition.
Good results are obtained when the slurry comprises about 20 to 70% calcium phosphate, preferably 40 to 60%, and about 30 to 80% carrier, preferably about 40 to 60% carrier. The preferred carrier is propylene glycol since it forms a thinner, more easily pumpable slurry. For best results, a 50: 50 mixture of calcium phosphate and propylene glycol mixture is used as the slurry. In a less preferred variation, the tricalcium phosphate ("TCP") is added as a simple dry material without a carrier. In this embodiment, the TCP is added as a fine powder.
In more preferred embodiments, the calcium slurry is added to a cooked aqueous prmix or blend so as to avoid exposure of the blend with the insoluble calcium for extended times at elevated temperatures. This practice minimizes undesirable adverse reactions that can lea to off-flavors.
In a less preferred embodiment, the carrier is water. The present calcium phosphate materials are highly alkaline, especially when dispersed in water. In order to avoid altering the pH of the finished fruit products when the calcium phosphate is admixed and avoid
an impact on the taste of the products, it is important to"adjust"the aqueous calcium phosphate slurry. The pH is brought to the approximate acidity of the dried fruit composition being fortified by addition of the calcium.
It is also important to avoid over acidifying the calcium phosphate. Thus, the pH should be within a few tenths of a pH of the dried fruit composition.
Since the pH of the gel finished products in the preferred fruit containing form generally will range from about 3.0 to 5.5, good results are generally obtained when the aqueous slurry pH ranges from about 3.2 to 4.6, preferably about 3.2 to 3.6. The preferred pH of the calcium slurry is at the pH of the dried fruit composition or below.
The slurry pH is adjusted to particular values within the above range by addition of an acid or acidulant. Useful herein as the acidulant are adipic, citric acid, fumaric, malic acid, and mixtures thereof.
Preferred for use herein as an acidulant is citric acid.
When in the preferred form the slurry is free of water, then sufficient amounts of edible organic or mineral acid is added to the wet fruit blend before drying such that the final product is within the desired pH range after addition of the calcium phosphate.
Most importantly, the calcium phosphate has a particle size such that 90% has a particle size of less than 150 microns ("pm"), that is, a fine powder. Having a calcium phosphate being of sufficiently reduced particle size is to avoiding a"grittiness"organoleptic attribute in the finished dried fruit composition.
A useful technique for ensuring that the calcium phosphate is of the requisite particle size in small- scale production is to screen a calcium phosphate starting material. For example, a maximum of 0.5% on a
#100 U. S. standard sieve and a minimum of 95t through a #100 U. S. standard sieve is preferred (wet sieve method).
Another technique is to employ a supplemental size reduction step (not shown) after calcium slurry preparation but prior to admixture with the base blend.
Suitable supplemental size reduction techniques include, for example, passing the slurry through a colloidal mill, passing the slurry through mesh screens/strainers, using a high speed shear impeller in the blender in which the slurry is prepared.
Preferably, the size reduction step results in a slurry wherein the calcium salt has mean particle size of 100 pm and for best results a mean particle size of less than 50 pm ("50 Vtm>").
When an aqueous carrier is employed, the slurry makeup can include a heating substep with vigorous agitation to insure hydration and/or suspension of the insoluble calcium salt.
All or part of the calcium sequestrant can optionally be added to the sugars preblend 12 or directly into the cooked base blend 20 or a portion into each.
Step 30 can further comprise a substep of providing a hydrated gelling agent dispersed in an aqueous carrier.
For example, pectin can be dispersed into water and heated to about 170°F to about 200°F. Good results are obtained when the gelling agent in the aqueous carrier comprises about 5% to 12%.
It will be appreciated that these substeps can be performed simultaneously as well as in various order combinations.
The present methods can further comprise the step 30 of admixing sufficient amounts of edible organic acidulates to provide a pH to the base blend of about 3.0 to 5.5 to provide an acidified gellable or gel forming
base blend. When in the preferred embodiment, a high methoxy pectin is used as the gelling agent, sufficient amounts of acidulant are admixed to provide the base blend with a pH ranging from about 3.2 to about 3.6.
Conveniently, an aqueous dispersion of the acidulant (s) can be prepared comprising about 25 to 50% water. The moisture content of the base blend and acidulant solution is controlled such that after blending, the acidified base blend is of desired moisture content levels.
If desired, the acidified gel forming base blend can then be divided into a plurality of substreams. If desired, supplemental colors and flavors can be admixed into the acidified base blend, preferably after cooling to avoid extended exposure of the sensitive flavor materials to elevated temperatures, for color and flavor manipulation of the fruit composition. Since the calcium phosphate salt is white and of fine size, a colorant is preferred for use to mask the white color of the calcium phosphate salt. A color and/or flavor 34 can be admixed with a first substream of acidified base blend 40A while a second favor/color blend 36 can be admixed with a second substream of acidified base blend 40B.
In preferred variations, the acidified base gel forming blend is allowed to cool to a temperature of about 180 °F to about 210°F proximate to the flavor and color admixture step.
In certain embodiments, the fruit material is quite bland and/or lacks a strong color, e. g., when white grape puree solids and/or pear juice supply the fruit source.
If desired, the acidified base blend can be partitioned into individual substreams to which a separate color and/or flavor can be added. Thus, it is an advantage of this embodiment that from a single drying apparatus, a plurality or multiplicity of differently colored or
flavored products can be prepared from a single homogeneous wet blend batch or supply.
Any suitable technique for uniformly blending the acidified gel forming base blend with flavor and color can be employed. Preferred for use herein for practicing the admixing is to employ in-line static mixers since the addition is accomplished with minimal shear being imparted.
Thereafter, the calcium fortified sweetened gel forming base blend composition can be fabricated into suitably sized and shaped individual pieces to form the present calcium fortified low moisture gelled snack products herein.
Conveniently, the well-known starch mold casting techniques can be used to practice the piece-forming step. Starch molding is often referred to in the trade as the Mogul system 52. Generally, the starch mold casting process involves the steps of forming the gellable base blend into pieces 50 such as depositing into a plurality of molds or depressions formed into starch beds. The individual pieces are then allowed to cure 60 and dry to form individual gelled pieces. The pieces are removed from the starch molds such as by scalping. The Mogul system further involves recovery and reuse of the starch.
Curing and drying times typically range from about 12 to 48 hours. Moisture reduction is modest.
Typically, the pieces lose about 1% to 4% moisture during the curing/drying step 60. Drying temperatures are typically 60-150°F.
As a result of curing in such starch molds, the finished pieces can acquire modest amount of additional starch such as about 1% to about 5% topical starch.
The pieces so formed can range in size from about 2
to 10g, preferably about 1 to 5g. In preferred embodiments, the gel pieces are formed into shapes having an ornamental configuration such as geometric shapes or shapes of animal or vehicles.
The individually shaped pieces can then be subsequently packaged in conventional manner.
The finished products are soft, pliable products of both good flavor and eating quality. The products also provide exceptional nutritional properties in terms of sources of calcium. The products exhibit good initial flavor characteristics as well as prolonged resistance to flavor degradation at room temperature storage. The food products so formed are characterized by being nutritious, wholesome snacks and being fortified with high levels of calcium. The finished products have a preferred water activity ("Aw") ranging from about 0.5 to 0.6 and moisture content of 15 to 25%, preferably about 18 to 22%.
In further variations of the present invention, the gel food pieces can be provided with a topical coating.
The methods of preparation 10 can further comprise a step of applying a topical coating 80. In one variation, the topical coating application step can involve applying a coating comprising a liquid oil optionally admixed with a wax to provide coated finished calcium fortified food pieces having a desirable shiny appearance. A blend of liquid oil and paraffin in a weight ratio of about 5: 1 to about 15: 1 is heated to a temperature of about 110°F to about 140 °F. The oil/wax blend is applied in an enrober in a weight ratio of gel food pieces to oil/wax coating of about 100: 1 to about 1000: 1.
In another variation, the topical coating can involve applying (with moisture 82) a granular sugar coating 84 to form a"sugared"coating to provide a "sugared"type coated gel food piece that is calcium
fortified. In still other variations, the sugared coating can additionally additional insoluble calcium salts 86. In still other variations, the coating step can involve a panning operation to provide a hard shell or candy coating. The weight ratio (dry basis) of gel food piece to coating ranges from about 10: 1 to about 100: 1, preferably about 15: 1 to about 50: 1.
The coated calcium fortified gel food products so prepared can be conventionally packaged and distributed.
The present invention is illustrated by the following: Example 1 A fruit product of the present invention is prepared from the following formulation: Ingredient Weight % Grape Concentrate 15.00 Corn syrup 30.00 Sucrose 25.00 Corn Starch 6.00 Pectin 1.50 Cottonseed oil 0. 90 Lecithin 0.10 Propylene glycol 1.00 Citric acid 1.30 Tricalcium phosphate 2.00 _ Sodium hexametaphosphate 0.10 Color/flavorings 0.10 Water 17.00 100.00% Twenty Kilograms of corn syrup and fruit solids are blended together. Thereafter, the cornstarch and sucrose are mixed into the fruit blend/corn syrup blend. The wet mixture has moisture content of about 25%.
The nutritive carbohydrate content is about 60%.
The ratio of mono-to di-saccharide is about 1.4: 1.
The wet blend is then preheated in a kettle to about 82.2°C (180°F). Immediately thereafter, the wet mixture is cooked using steam injection or vacuum cooking at 230- 350°F to a moisture content of about 20% to form a par- dried sweetened fruit blend. The soybean oil is melted and then mixed into the blend. A pectin water blend is prepared and heated to 180°F to hydrate the pectin. This blend is added to the final cooked blend. Separately, slurry was prepared of. 45 kg tricalcium phosphate and 0.23 kg propylene glycol. The tricalcium phosphate is screened through a #100 U. S. standard sieve to ensure a particle size of less than 150 microns.
Acid is added to set the pectin. Finally, the flavorings and colorants are added.
Thereafter, the calcium fortified par-dried sweetened fruit composition is formed into finished gelled pieces using a starch molding technique. Small portions of the gellable calcium fortified composition are deposited into trays of starch into which impressions of the desired piece definition have been pressed.
The trays of deposited fruit slurry are allowed to dry for a period of 12 to 48 hours to the final desired moisture of 18%.
Example 2 A fruit product of the present invention is prepared from the following formulation: Ingredient Weight % Pear Juice concentrate 10.00 Sucrose 37.00 Corn Syrup 25.00
Cornstarch 6.00 Pectin 1.00 Tricalcium phosphate 2.00 Citric Acid 1.00 Propylene glycol 1.00 Dicalcium phosphate 0. 90 Sucrose fine granulation 1.00 Natural and artificial flavor 0.10 Water 15.00 100.00% The total nutritive carbohydrate concentration is about 65%. The ratio of mono-to di-saccharides is about 0.78: 1.
A blend of 120 lbs. of the above ingredients except for dicalcium phosphate and the fine granulation of sucrose was made in a similar manner to that in Example 1. After curing the product is removed from the starch.
The food product is then coated with a preblend of tricalcium phosphate and sucrose-fine granulation.


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Due to recent government announcements regarding Covid-19, we have made the decision to delay the start of our summer season. We will no longer be reopening on 4th April 2020 and will remain closed until further notice.
This has been a very difficult decision to take but is necessary to protect the health of our staff and visitors, and help prevent the spread of the virus.
We will update this page when we know more about when we will be able to reopen.

subset: commoncrawl


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Inspired by the culinary wonders of the jewel of the Mediterranean, 'Harpo's Pizza & Pasta' spreads pizzalicious cheer at outlets in Nugegoda, Mount Lavinia and Ja Ela.
From vegetarian classics like Margherita, Mediterranean and cheese-lavished Quattro Formaggi; seafood relishes like Contonno, Marinara and Fra Diavolo; and meat treats like bacon-flavoured Salami Piccante, chicken-ravished Pollo and lamb-centered Grecia - to tropical delights like curry-reminiscent Pepper Pork, Indian mutton-flavoured Kheema and chicken-inspired Tikka and BBQ, as well as, Lankanized delights like the sour fish curry-evocative Ambul Thiyal and kochi chili-spiced Kochi Pesto Chicken and Gorgonzola - the Pizza collection revels in mouthwatering flavours.
In the Pasta corner, mince beef-topped Spaghetti Bolognese, beef ragout- delighted Lasagna Della Casa and grilled veggie-splashed Fettuccine Alla Vegetali ravish one's taste buds with Italian culinary notes. Nutella and Banana Calzone and Nutella and Marshmallow Pizzas transport one to a perfect dessert high.
From Nugegoda and Mount Lavinia on the outskirts of Colombo, to K-Zone in Ja Ela - 'Harpo's Pizza & Pasta' flavours can be enjoyed at 3 locations. The wood-fire oven powered pizzeria also operates a delivery service where guests can choose and order online.
Pizza, good friends and lots of laughs. A Friday afternoon to remember…
Note: Business hours are subject to change from outlet to outlet. Please clarify prior to visit.Title image by: Harpo's Pizza & Pasta The information displayed is provided by Harpo's Pizza & Pasta
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Omar Antonio Iturriaga
"On Your Radar" is a weekly Grad Film News segment, featuring a student picked at random.
Omar is currently a second year student at Grad Film. We asked him a few questions and here's what he had to say:
Where are you from and what is it like there?
I'm from San Jose, California, about an hour or so drive from San Francisco. Growing up in the Bay Area, I was well exposed to practically every culture from an early age. Being the only American born member of my family, my parents and my sister stuck to the more Latino neighborhoods at first (and for the most part still do). San Jose is a melting pot of cultures from, what seems like, every corner of the world. Large chunks of my extended family who moved with us from Mexico still have difficulties assimilating with the rest of the city because it's so easy to become comfortable within the frameworks of their given race/language-oriented neighborhoods. The same could be said about many other cities, but what I think differentiates San Jose is its suburban atmosphere that strays from the typical metropolitan feel that is attributed to more larger cities. In a way, it doesn't feel as overwhelming and crowded, mainly because California, naturally, is so spread out, slow paced and overall tends to give off a tranquil ambience.
What or who is inspiring you right now and why?
Magical realism, surrealism and minimalist portrayals of everyday life interest me the most, especially when these styles interplay with each other. I'm attracted by ideas that express a distortion of reality that ultimately paint a clearer picture either of a political/social conflict or an internal struggle realized through a naturally flowing stream of events. There are 6 directors whose body of work I constantly go back to for references, re-watching their films almost every time I begin writing a new story. Since high school, I've never been able to shake the imprints left on me by Yasujirō Ozu, Alejandro Jodorowsky, Pedro Costa, Luis Buñuel, Akira Kurosawa and Abbas Kiarostami. Completely different storytellers in style, genre, subject matter and overall cinematic approaches, yet each one of these directors' work have influenced me in equally important ways. Their one commonality is their ability to tell a simple and sympathetic story that thrives through naturalistic performances (minus Jodorowsky and Buñuel). At the same time, I suppose this is also why every film I've made so far is wildly different from my previous films. Each one of these directors' style appeals to me in one way or another, but I haven't yet found one I'd like to dive completely into.
What has been your most rewarding experience at NYU Tisch Grad Film so far?
Finding like-minded collaborators would be what I appreciate the most and also what I'm most grateful for from my class, but even more than that is finding dozens of people to give you feedback on everything you make. One of the most important elements film school offers is the opportunity to have eyes on your work and expose your vulnerabilities at an early stage so you can start tweaking your weaknesses and developing your strengths. This applies anywhere between the constructive criticisms on each draft of a script, to the weekly directing exercises. The community here has fostered and environment that cares more about helping one another with honest criticism rather than polite euphemisms.
Visit Omar's Vimeo page here.


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A study published recently in the Annals of Oncology has demonstrated the clinical benefit of treating melanoma brain metastases (MBM) with immune and targeted therapies in combination with stereotactic radiosurgery (SRS), in contrast to treating these patients with conventional chemotherapy.
The team of researchers from the Lee Moffitt Cancer Center and Research Institute (FL, USA) retrospectively analyzed data obtained from 96 patients to evaluate the effects of: single-session SRS along with anti-PD-1 therapy, BRAF/MEK inhibitors, anti-CTLA-4 therapy, BRAFi or conventional chemotherapy on the intracranial response rates in MBM patients.
Brain metastases are one of the most common and difficult to treat complications of melanoma. MBM carry a very poor prognosis, with an expected median survival of 4–5 months. In this study, the researchers demonstrated that treating MBM with SRS alongside anti-PD-1 therapy, anti-CTLA-4 therapy or BRAF/MEKi significantly improved overall survival and distant MBM control rates in comparison to conventional chemotherapy.
The lead study author Kamran Ahmed (Lee Moffitt Cancer Center and Research Institute) commented: "Conventional chemotherapy has failed to improve outcomes in patients with MBM. These results reveal that in patients with MBM, anti-PD-1 therapy and BRAF/MEK inhibitors alongside SRS offer optimal control of disease spread in the brain."
"Although future randomized studies will be necessary to confirm the benefit of adding anti-PD-1 agents and BRAF/MEK inhibitors to SRS to improve the outcomes of patients with MBM, these results are encouraging," Ahmed concluded.
The researchers noted that future studies should focus on evaluating the potential synergistic effect of the targeted immunological agents and SRS.
Sources: KA Ahmed, YA Abuodeh, MI Echevarria et al. Clinical Outcomes of Melanoma Brain Metastases Treated with Stereotactic Radiosurgery and Anti-PD-1 Therapy, Anti-CTLA-4 Therapy, BRAF/MEK Inhibitors, BRAF Inhibitor, or Conventional Chemotherapy, Ann. Oncol. DOI: 10.1093/annonc/mdw417 (2016); Moffitt Cancer Center press release
Updated 19 December, 2018


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New Music: DJ Khaled – 'To The Max' (Feat. Drake)
DJ Khaled – To the Max Ft. Drake MP3.
DJ Khaled – To the Max Ft. Drake MP3.
DJ Khaled linked up with Drake once again on a brand new single 'To The Max'.
Khaled is one lucky artist. Last year, the two collaborated on 'For Free' off his last album Major Key which ended up topping the Urban radio charts and being one of Khaled's most successful songs yet. The We The Best mogul is now finishing up his new album Grateful for which he has enlisted some major artists like Rihanna, Nicki Minaj, Nas, Big Sean, Travis Scott and more.
The first two single off Grateful, 'I'm The One' feat. Justin Bieber, Chance the Rapper, Quavo & Lil Wayne and 'Shining' feat. Jay Z & Beyonce have already hit the jackpot, with the former becoming his first No. 1 on the Billboard Hot 100 chart. Now with 'To The Max' also sounding like a winner, Khaled has set up his new album in a solid manner. Stream it via Spotify below.
DOWNLOAD DJ Khaled – To the Max Ft. Drake MP3.


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My toddler is obsessed with bananas. It took me 30 years to like bananas. Genetics are a crock.
But seriously bananas are his favorite fruit and he'll pretty much take them anyway he can get them. I, on the other hand, wouldn't go near them unless they were covered in sugar, baked to a warm gooeyness, and called "bread." I was a real joy to raise. Sorry, mom.
As a reformed picky eater, I can now enjoy bananas in many forms, but banana bread is still my all-time favorite and (shocker) my kid also enjoys his favorite fruit covered in sugar, baked to a warm gooeyness, and called "bread."
This recipe is almost vegan by accident – when trying it for the first time, I didn't think ahead much, I was just looking for something to bake with my toddler and I was fresh out of dairy butter and dairy milk. So I had to improvise with what I did have on-hand which was vegan butter and almond milk. I'm pleased to report it still turned out absolutely delicious. If you want to make it 100% vegan, just use your favorite egg substitute.
Tip From My Dad, the Actual Professional Cook: When using non-dairy milk in place of cow's milk for baking, always turn it into "buttermilk" by adding 1 teaspoon of apple cider vinegar per 3 tablespoons of non-dairy milk. Let it sit and curdle for 5-10 minutes. In fact, use buttermilk whenever the recipe calls for milk, even if you have no intentions of making it hippie-style.
Quick & Easy Almost Vegan Banana Bread
This recipe is adapted from Chef Paul Prudhomme's Louisiana Kitchen.
- ¼ cup non-dairy butter, softened
- 1 cup sugar
- 2 eggs
- 3 tablespoons non-dairy milk + 1 teaspoon apple cider vinegar
- 1 tsp vanilla extract
- 2 tsp baking soda
- 2 cups unbleached all-purpose flour
- 3 overripe, mashed bananas
- Dash of cinnamon
- Preheat oven to 290 degrees. If you have a convection oven, do NOT use convection mode.
- Combine non-dairy milk and apple cider vinegar to make vegan buttermilk. Set aside for 7-10 minutes.
- Cream butter.
- In a large mixing bowl, mix sugar, flour, baking soda, and cinnamon. Add buttermilk, eggs, creamed butter, and vanilla extract. Add mashed bananas.
- Bake in a full-sized, well-greased bread pan at 290 degrees for roughly one hour and ten minutes, keeping the door closed.


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The Students Bar Association (SBA) at the University of Education Winneba, Kumasi Campus (UEW-K) has held its 1st ever unprecedented legal seminar which hosted a popular Ghanaian Lawyer, Dr Maurice Ampaw.
The seminar which was dubbed "THE YOUTH AND SOCIAL VICE, CORRUPTION AND INJUSTICE, THE LEGAL MEMBER ", and was specifically held for the members of the students' bar to educate them on the nexus between the youth and corruption.
Delivering his opening address, the President of the Student Bar Association (SBA), Yusif Sulemana, said that many of the students on campus chose to join the association because of their mutual passion for the law.
This he believed has helped them to come together as one and allow them to achieve their individual and group goal
He continued to say that this seminar will position students to meet the yearning desires of the law and therefore important to ensure that these seminars continue to provide the needed platform for introducing a new concept and refreshing the minds of students on the novel areas of the laws.
The platform was then given to the main man for the program Lawyer Dr. Maurice Ampaw. He said he is always overwhelmed when the youth yearn to know more about the law and its adjudications.
He advised the students present that they are all future leaders and that they should consider what they do today because it will hunt them in the future.
He elaborated on the legal terms and their adjudications and further said that "don't always rely on it gift, it will corrupt you".
If you have a story you want to share with Kuulpeeps and the world, please do hit us up on Facebook, Twitter, Instagram or on WhatsApp (0500-002686)


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World number two Simona Halep retired with heat illness while Milos Raonic's title drought reached 19 months after Friday's loss to Jack Sock in the ATP and WTA Citi Open quarter-finals.
A day after complaining that severe heat left her feeling "a bit dead," French Open runner-up Halep quit her quarter-final match in even more scorching conditions, allowing Russian seventh seed Ekaterina Makarova to advance 2-6, 6-3, 1-0.
"It was just the heat. I felt a little bit sick and I couldn't continue," Halep said. "I had a headache and I felt sick."
Top seed Halep broke Makarova three times to take the first set in 30 minutes, but the Russian battled back to win the second set and broke Halep to open the third. Trainers took Halep's blood pressure and said it was fine but the Romanian had enough.
"Today was really hot," Makarova said. "I was feeling a lot of energy when I came there and the sun took so much energy. After the first set I started putting ice to my face because it was burning. The ice was helping. I was feeling like I could go through the heat. I was fighting to keep going."
Halep played the first match each day she played, escaping rain and after-midnight finishes but competing in the most humid and sweltering conditions.
She sought a later start Friday from organizers but was denied.
"I asked for late today, but I couldn't get it," said Halep, who wasn't upset about the situation.
"I love the city and the tournament," Halep said. "I enjoyed it and I hope to come back."
Halep, who captured her 15th career WTA title in May at Madrid, will defend her title next week at Toronto.
"I'm looking forward to going there," she said. "I can't say I'm going to win the title again because it's going to be tough."
Raonic, who won his biggest career crown in 2014 on the same Washington hardcourts, has gone 30 events since last lifting a trophy last year in Brisbane.
Third seed Raonic has lost five consecutive finals, including last year at Wimbledon, but never got that far this week.
US eighth seed Sock won 12 of the last 14 points in the first set and broke the Canadian in the penultimate game of the second to claim the match in 85 minutes.
"I was able to scrap out some balls and stay in some points to finish it off," Sock said. "It has been crazy humid and hot. I've played in the heat of the day and that gives me a lot of confidence heading into the summer."
Sock, ranked 19th, improved to 3-8 lifetime against Raonic, having dropped eight in a row before a victory last year at Shanghai.
– Anderson wins with 21 aces –
Sock will next face 15th seed Kevin Anderson, who blasted 21 aces to defeat 200th-ranked Indian qualifier Yuki Bhambri 6-4, 4-6, 6-3.
Sock has a 2-1 career edge on Anderson, winning their most recent meeting in last year's Auckland semi-final.
Anderson, who ousted Austrian top seed Dominic Thiem on Thursday, reached his first Washington semi-final after three prior runs to the last eight.
Bhambri matched his best ATP run by making the quarter-finals, having also gotten that far at Chennai in 2014.
Next up for Makarova is a Saturday semi-final against the winner of a later match between French fifth seed Oceane Dodin and Germany's Sabine Lisicki.
Also out to end a title drought is Japanese second seed Kei Nishikori, the 2015 Washington champion who later faces US wildcard Tommy Paul.
Ninth-ranked Nishikori hasn't won a title in 18 months and is also in his 30th event since last taking a crown, at Memphis last year, going 0-6 in ATP finals since then.
German 20-year-old Alexander Zverev, ranked a career-best eighth and seeking his fourth title of the year, later faces 21-year-old Russian Daniil Medvedev. – Agence France-Presse


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Source: Fox News
A group of Americans who had been elite soldiers or intelligence operatives were paid tens of thousands of dollars by the United Arab Emirates to assassinate political leaders and Islamic clerics in Yemen in 2015, a new report says.
According to a BuzzFeed reported published Tuesday, the Delaware-incorporated Spear Operations Group recruited top veterans from the U.S. military after Spear was hired by the UAE to conduct a series of targeted killings for $1.5 million per month. The soldiers who allegedly signed on to do the dirty work were offered more than $25,000 a month.
"There was a targeted assassination program in Yemen," Spear founder Abraham Golan, told BuzzFeed. "I was running it. We did it. It was sanctioned by the UAE within the coalition."
Golan, a Hungarian-Israeli security contractor who lives outside of Pittsburgh, was referencing the Saudi-led band of nine countries fighting a proxy war against Iran in Yemen. The U.S. has helped the coalition by providing weapons, intelligence and other items, the report said.


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Wareham Selectman expresses concern with 'cannabis cafes' on the horizon
Wareham Selectman Alan Slavin expressed concern on Tuesday night as the state's Cannabis Control Commission inches closer to the licensing of "cannabis cafes," businesses where adults ages 21 and older could go to smoke marijuana in a commercial setting.
Slavin said he wanted to take action at Spring Town Meeting before the licensing of these businesses becomes legal to ensure that they would be held to the same zoning requirements as marijuana retailers already in town.
When Massachusetts residents voted to approve the legalization of recreational marijuana in 2016, supporters also pushed for the legalization cannabis cafes, or "social use establishments," with the Massachusetts Cannabis Control Commission; places where patrons could gather and legally use marijuana in a public setting.
Regulations regarding the licensing of these businesses were set to be in place by the end of February 2019, however, the commission is still working to approve recommendations put forward by a panel studying the issue in January.
"As far as I know, no town in Massachusetts has set zoning laws for these types of social clubs," Slavin said. "If they approve it in the next two months, we need to do something to make sure they can't just open up anywhere."
Slavin proposed drafting an agenda item for Town Meeting that would address the zoning of cannabis cafes for the Board of Selectmen's next meeting on March 19.
Selectman Peter Teitelbaum disagreed with this action, saying that the town's current zoning bylaws covered all marijuana related businesses. Slavin was not convinced.
As a compromised, Town Administrator Derek Sullivan suggested drafting a moratorium to go before voters at Town Meeting instead.
Under the moratorium, Sullivan said, cannabis cafes would be temporarily prohibited from opening in Wareham until zoning regulations could be figured out. A special Town Meeting could then be held at a later date if needed, he said.
Selectmen will vote whether or not to include the proposed moratorium next Tuesday.


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Still Spirits Alembic Dome Top
This alembic copper domed top fits on to your Still Spirits T500 Boiler. This can be used in place of the boiler's stainless steel lid. The large copper surface area of the alembic top acts as a catalyst with the vapour in the still and helps enhance and concentrate the flavours and aromas as well as remove unwanted sulphur compounds. This produces a smoother, richer, sweeter tasting spirit.
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This week children in year 4 class have been learning all about the digestive system.
In year Digestive System 4 we have being doing about the Digestive System, we have making a model of the Digestive System in our group we have made mouth, oesophagus. In the next couple of days we put towards a class Digestive System.
Here is how it works:
Oesophagus: Pushes the food to the stomach
Stomach: Mushes up the food and acids
Small intestine: Takes out vitamins
Large intestine: Takes water
Anus: Drops the food out
Olivia Lola Niamh And Archie
Last week and this week we have been making a digestive system out of junk modelling there is 6 groups and we've all been making different parts.
These are some of the organs in the digestive system
Mouth the mouth is a really important because you use it to eat with also it heals really quickly
Oesophagus it squeezes the food with the muscles inside it.
Anus the anus takes all the waste out of your system we made the anus by blowing up a balloon
By Aaron,Charlie,Eli,jack and Jacob
In year four we have been doing about gruesome facts, they really are disgusting, we are making our own digestive system out of different materials. The model that we made was the large intestine out of card board. The model was just a big digestive system first we made the mouth, oesophagus, stomach, liver, small intestines, large intestines and finally, your anus.
By Brandon, Lilli, Ella & Charlotte.
First, your food goes inside your mouth and your food gets mushed up into horrible mush which makes it easy to go down your oesophagus.
Next, the food goes down your oesophagus by musculs pushing it down a pipe to the stomach.
After that, it travels into your stomach.The job of the stomach is to break your food down with green acid.
Then, your small intestine takes vitamins & minrals. Fact : your small intestine is actually your large intestine.
Soon after that, your food enters your large intestine your large intestines job is to takes undigested food from your small intestine and brakes it up.
Last but not least it reaches your anus which makes it all dry and end up in the toilet.
By Eleanor & Grace.
We are doing a newspaper report about a people getting shrank and then getting swallowed by someone. Then we are doing all about what they'' said'' and what they felt and what they were covered in.
- Mouth: chew up and it help it be swallowed and make the food be small.
- Oesophagus: it is attached to your mouth and your nose and it helps the food go down and it's slippery.
- Stomach: squishes all the food up and gets all the poison.
- Liver: it does the same thing as the stomach accepts for the poison thing.
- Small intestines: it as this hair that gets the all the fat when it comes through.
- Large intestines: it squashes all the food into waste.
- Anus: The waste comes out of the anus.
By Kayleigh, Samuel and Ethan
In our class we have been making parts of the digestive system.
These are the parts what we are making: mouth, anus, stomach, oesophagus, small intestines, large intestines.
These are all of the parts of the digestive system: mouth, teeth, tongue, salivary gland, oesophagus, liver, stomach, pancreas, gallbladder, duodenum, large intestines, small intestines, anus, rectum.
We have made the small intestines. We made it out of pink paper and sellotape
By Isaac and George
Liver and Intestines.
The liver is the largest internal and most complex organ in humans. The liver performs over 500 different functions including fighting off infection, neutralizing toxins, manufacturing proteins and hormones, controlling blood sugar and helping to clot the blood.
The chemicals removed from the blood are sent into our intestines in form of bile. These chemicals are then removed in form of faeces or stool. These chemicals may also be sent into the kidneys where they are filtered out from the body making you need the toilet.
The large intestine is actually shorter than the small intestine, only being about 5 feet long in an adult. The intestines are named for how wide they are, not how long they are. In your lifetime, the digestive system (mouth, oesophagus, stomach, intestines, pancreas, liver) will handle over 50 tons of food and liquid!
When someone eats some food, the water content of the body gets absorbed in the large intestine and then in return, the body is hydrated by the organ.
The Whole class is making the digestive system and we are making the stomach out of a plastic yogurt bowl and orange wrapping paper then we are sticking it together with white masking tape. This is our stomach we have made so far.
By Noah, Harry, Otis, Jake, And Sami
9 Responses to "Year 4 – Digestive System"
Well done year 4 I liked Isaac and George.
Well done year 5 I liked Isaac and George's.
well done gus
wow i remember when we did this
Wow well done year 4 I remember doing this in year 4 keep up the good work its a good topic to end the year on keep working!!
i remember when we did this topic it was so fun
Good job rest of my class, we had a fun time making the digestive system,
That was very good I like it


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Hypertrophic training – what is it and what is it about?
Hypertrophic training is based on the principles of hypertrophy physiology, which was first discovered during laboratory tests. These principles were then combined into a specific method of mechanical muscle loading in order to induce hypertrophy. Find out what is and what is hypertrophic training!
What is muscle hypertrophy?
Hypertrophy is a phenomenon of increasing the volume of tissues due to the expansion in the component cells. It differs from hyperplasia in that during proliferation, the cells increase their amount, which is more or less the same size.
Muscle hypertrophy is the process of "adding muscles". For many years, people have tried to divide it into two kinds of myofibrillar and sarcoplasmatic. In the simplest sense, myofibrillar refers to the increase in the size of muscle fibers, and sarcoplasmic to increase the volume of fluid in the muscles. It is better known as the "muscle pump". This term refers to the fluid around the muscles, which consists of water, minerals and carbohydrates (glycogen).
However, Dr. Stuart Philips, one of the most renowned scientists in the field of muscle building, says that you really do not have to worry about distinguishing types of muscle growth. This is because factors that lead to building larger biceps or larger leg muscles are interrelated. In other words, when the fibers grow, the muscles also grow. Research has shown that muscle size (myofibril growth) does not remain at rest with increasing sarcoplasmic growth. So instead of combining how to increase the size of your body or check what type of fibrin to attack, it's better to get a comprehensive approach to the main factors that lead to increased weight.
Hypertrophic training – introduction
Hypertrophic training is, according to some, the only painless way to increase muscle mass. Thanks to the use of advanced training methods, you can achieve both the addition of muscle mass and reduction of body fat without damaging your body, which usually ends in pain. One of the easiest ways to shorten the time spent on exercises and to increase the challenges during hypertrophic training is to smartly match programs and sets of exercises. This type of training must be frequent, gradually overload muscles and be strength training.
What is hypertrophic training?
The approach to building mass here is slightly different than in classic assumptions. In hypertrophic training, each muscle group should be trained for approximately 2 days. We focus on a smaller one-off load of a given group, while reducing the time of renewal. In this type of training, exercises such as rowing, squats, bench press, exercises on the bar and extracts are used. The maximum interval between hypertrophic training should be 48 hours.
Above all, it is important to achieve progress from training to training. Therefore, each time you should increase the load, while reducing the repetition. This will avoid overloading the muscles. Such a distribution of training is called strategic planning, thanks to which the best results will be achieved. In addition, the system of combining exercises every two days, with increasing weight causes shock for the body. It influences the increase in the production and activity of insulin-like growth factor, selective prostagland processes and the increase of muscle protein synthesis. The level and activity of these factors returns to normal after 48 hours. Therefore, by practicing successive parts of muscles, we keep the effect of hypertrophy much longer every two days. What's more, with cyclical shock of muscle fibers, we achieve a positive nitrogen balance by this method,which is necessary for the growth of new muscle cells and the maximum use of the anabolic potential. We can never forget about the warm-up preceding the hypertrophic training, which is necessary to properly prepare the muscles for the effort.
Hypertrophy is a very complex process, thanks to which the body can be practiced on relatively small weights in the long run or heavy weights in a short dynamic training. It is important to properly prepare a training plan and it is best to get the help of a professional here. The personal trainer will arrange the appropriate training and will supervise its implementation.Posted on: November 22, 2018


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Four students and three professors went west to observe the first total solar eclipse since 1918.
The masterminds behind the trip were Dr. Bret Bennington, professor of geology, environment, and sustainability; Dr. Stephen Lawrence and Dr. Brett Bochner, professors of physics and astronomy. Knowing that a total solar eclipse would take place in 2017, the three began years in advance to organize a class that would take students into the path of totality for a viewing of this rare event.
"People have this image of science as being something that's done in laboratories, but for astronomers and geologists, science is something you do outside," said Dr. Bennington. "During the day we'll be looking down at rocks, and at night we'll be in some really dark skies. We'll be able to see the sky in a way that we just don't get to see on the East Coast."
The group left for Salt Lake City, UT on Wednesday, Aug. 16. The trip also took them through Nevada, Idaho, Wyoming, and Montana. Some activities included stargazing, hiking, fossil collecting, and of course, viewing the eclipse. The group experienced totality from the Tough Creek Campground in Wyoming – a location that was chosen because of the rich geology and dry summer conditions in the area. This was the first total solar eclipse to sweep the U.S. from coast to coast since 1918.
"Everyone was starting to feel emotional and enthusiastic when totality happened," said music performance major Brian Lee, '19. "There was a beautiful and wondrous glare of the corona that appeared during totality. I have no words. It felt magical. It felt like we were in a different world."
The overall course, Astrobiology, Paleontology, and Volcanic Geology in the Western U.S., had a theme of exploring environments that may exist on other planets. As a result, the trip itinerary consisted of sites that have been carefully chosen because of their landscapes and geological features. They visited Craters of the Moon National Monument, for example – a volcanic region where tremendous amounts of lava were recently erupted. According to Dr. Bennington, it's the kind of landscape you would find on the moon and on Mars. The hot springs in Yellowstone National Park, on the other hand, harbor heat-loving microbes that could possibly survive in similar conditions in the sub-surface oceans on Jupiter's moon, Europa.
The group also took photos that they hope will contribute to the nationwide research effort directed at the eclipse. "Until the modern space age, a total solar eclipse was the only opportunity we had to study the mysterious outer atmosphere of the sun, called the corona," said Dr. Lawrence. "For this eclipse, NASA is organizing groups of scientists and amateur astronomers across the country to take digital photographs during totality. This will allow us to study rapid motions and small scale changes in the corona over two hours as the eclipse progresses."
Check out the gallery below for a recap of the group's experience out west.


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New: DISPATCHES FROM THE EDGE:The Spanish Labyrinth
As the socialist-led government takes over in Spain, newly minted Prime Minister Pedro Sanchez faces at least two daunting tasks: cleaning up the wreckage wrought by years of European Union (EU) enforced austerity and resolving the Catalan crisis exacerbated by Madrid's violent reaction to last fall's independence referendum. Unfortunately, his Party's track record is not exactly sterling on either issue. -more-


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The Chairperson of the Teaching Council, Ms. Noelle Moran, welcomed the Minister for Education and Skills to his first meeting with the Council in Maynooth on Monday 2 July.
The meeting was an opportunity for the Minister and Council members to discuss matters of common interest, particularly in light of the Council's recent approval of its Strategic Plan for the period 2018-2020.
The Minister set out his vision for education in Ireland and noted the Council's achievements in a number of areas, including vetting of all registered teachers, the reconceptualisation of programmes of Initial Teacher Education, Fitness to Teach as well as Droichead, the new induction programme for all newly qualified teachers.
The ongoing work in teacher supply was also discussed.
Ms. Moran commented:
"As Chairperson of the Teaching Council, I was delighted to welcome the Minister to his first meeting with the Council. I believe that this engagement marked a further step forward in the constructive working relationship which the Council has with the Minister and the Department of Education and Skills. Teacher supply is one of the most critical issues facing us at the moment. I took the opportunity of our meeting to impress on the Minister our commitment to working with his Department to progress solutions that will have clear and systemic impact. The Council looks forward to further engagements with the Minister and his officials on this and other issues concerning the profession. "
The Director, Tomás Ó Ruairc, commented:
"This meeting with the Minister and his officials was a great opportunity to outline the progress that the Council has made in progressing a culture of shared learning among the teaching profession. We also highlighted some of our key achievements in supporting quality teaching and learning, including a fully vetted teaching register, the commencement of Fitness to Teach, the new programmes of Initial Teacher Education and the growth of Droichead, the induction programme for newly qualified teachers."
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