127results about How to "Stay soft" patented technology

A creping aid system for use on a creping cylinder, for example, a Yankee dryer, comprises a creping adhesive and a creping modifier, the combination comprising polyethylene.

An individual package of an absorbent article permits a base end of a tape to be bonded with sufficiently large bonding strength without complicating packaging process and increasing manufacturing cost. The absorbent article is wrapped by a package sheet having side edge portions and end edges, and one end edge is overlapped over the other end edge. The package sheet is sealed along the side edge portions, a base end of a tape is fixed on the surface of the package sheet located outside in an overlapping portion, and a free end of the tape extends across one end edge and is releasably adhered on the outer surface of the package sheet adjacent one end edge. The package sheet has a surface, on which the base end of the tape is fixed, the surface being smoothed by a smoothing process.

The present invention provides an eyelash brush including a flexible body and a rigid body. The flexible body has a plurality of rows of soft brushes, and the rigid body is installed on a lateral side of the flexible body, and the rigid body has at least one row of hard combs.

The invention provides a processing method for a fragrant marinated chicken claw. The processing method comprises the following steps: thawing of a raw material; cleaning and trimming; soaking for removal of meaty smell; draining; rolling and kneading under vacuum; high temperature high pressure sterilization; cooling and air drying; and storage. The invention has the following main beneficial effects: 1, reduction of time and enhancement of efficiency; 2, conservation of flavoring; and 3, improvement of product quality. The preparation method provided by the invention is simple and easily practicable; the produced fragrant marinated chicken claw is convenient for eating; and the method improves a processing utilization rate of chicken claws, increases an added value of the fragrant marinated chicken claw and enables flavor and varieties of leisure food to be enriched.

The invention discloses an intelligent processing system for blood components, which comprises a frame, a blood bag conveying mechanism, a high-precision scanner, a label printing device with a stripping film, a label adhering device with a label absorber, a blood bag sensor, a checking device and a computer, and is characterized by also comprising a weighing sensing device, a color identification device and a sorting device, wherein the blood bag conveying mechanism is arranged on the frame; and the high-precision scanner, the blood bag sensor, the weighing sensing device, the color identification device, the label printing device with the stripping film, the label adhering device with the label absorber, the checking device and the sorting device, which are communicated with the computer, are arranged on the frame in turn along with the moving direction of a blood bag conveying surface of the blood bag conveying mechanism. Compared with the prior art, the intelligent processing system for the blood components has remarkable advantages; and the technical scheme of the invention can comprehensively and intelligently process the blood components, completely replace the manual operation process and save time and labor.

In one or more embodiments of the present disclosure a support structure includes a contact surface configured to deform, a base section configured to receive the contact surface, a first set of ribs extending from the contact surface toward the base section and inclined in a first direction, and a second set of ribs extending from the contact surface toward the base section and inclined in a second direction, in which the first set of ribs and the second set of ribs are disposed such that there is no contact with each other in a relaxed position, and in which the first set of ribs and the second set of ribs are configured to deform and contact each other upon application of a force to the contact surface.

The invention discloses a wearing-type anti-dismantling alarm apparatus. The wearing-type anti-dismantling alarm apparatus comprises a gauge head 3, a top cover 6 (provided with a top cover PCB 5), an electronic label 4, a gauge band including a long gauge band 1 and a short gauge band 7, a long flexible circuit board 2, a short flexible circuit board 8, and a gauge buckle including an upper gauge buckle 9 and a lower gauge buckle 10. When an active alarm device is started, an alarm signal is generated; when the long gauge band is destroyed, an anti-dismantling alarm circuit is disconnected, and an alarm signal is generated; when the short gauge band is destroyed, a sensing type anti-dismantling alarm circuit is disconnected, and an alarm signal is generated; and when the upper gauge buckle, the lower gauge buckle or the top cover are opened in unauthorized cases, the sensing type anti-dismantling alarm circuit generates the alarm signal. The wearing-type anti-dismantling alarm apparatus is provided with waterproof and super-low power consumption functions and the like, therefore, the service life is longer, and the adaptability is higher. At the same time, the wearing-type anti-dismantling alarm apparatus also has the advantages of dismantling alarm, wrong alarm prevention and the like.

A process is provided for preparing soft, gummy candies that retain their physical shapes well and have a pleasant bite and chew when employed in ice cream. The process entails preparing a first premix of sucrose, glycerin, corn syrup and water and blending it with a hydrated gelatin/pectin solution. The resulting combined solution is then cooked at elevated temperature and pressure to form a candy melt. The resulting candy melt is reduced in moisture content and mixed with color, flavor and acid prior to forming the candy melt into discrete, soft candy pieces, e.g., by depositing in starch moulds. The candies are mixed with ice cream to form a soft candy and ice cream confection.

The invention relates to an emulsifying paste composition special for foods. The emulsifying paste composition consists of 30-40% of water, 20-30% of sorbitol liquid, 6-10% of sorbitan monostearate, 10-14% of monoor/and diglyceryl stearate, 4-8% of polyglyceryl fatty ester, 6-12% of sucrose fatty acid ester and 3-8% of sodium stearoyl lactylate. The emulsifying paste composition disclosed by the invention is simple and convenient to make; and besides, a sorbitol composition and an emulsifying agent composition are processed and stirred at a special temperature, so that the application functions are effectively increased, the made emulsifying paste composition can lock moisture in bread, cakes and the like, can maintain food tissue soft, fine and smooth and increase smooth mouth feel.

The present invention provides ultraviolet (UV) curing acrylic compositions for use in making thermoformable hard coats for curved optical displays comprising: (a) one or more multifunctional (meth)acrylate diluents chosen from (a1) an aliphatic trifunctional (meth)acrylate monomer; (a2) an aliphatic tetrafunctional (meth)acrylate monomer; or (a3) an aliphatic pentafunctional (meth)acrylate monomer; (b) from 3 to 30 wt. %, based on the total weight of monomer solids, of one or more one (meth)acrylate monomer containing an isocyanurate group; (c) from 5 to 40 wt. %, based on the total weight of monomer solids, of one or more aliphatic urethane (meth)acrylate functional oligomer having from 6 to 12 (meth)acrylate groups; (d) from 2 to 10 wt. %, based on total monomer solids, of one or more UV radical initiators; and (e) one or more organic solvents for the monomer composition. The composition has a viscosity measured by Anton Parr ASVM 3001 digital viscometer at 50 wt. % solids of from 10 to 200 centipoise (cPs).

A shrink wrap material for protecting articles includes at least one non-woven fabric and a woven scrim defining apertures. A sufficient portion of the fibers from the non-woven fabric being forced into the apertures of the scrim such that the scrim reinforces and supports the non-woven fabric, thus increasing their strength. A shrinkable, stretchable film is intermittently bonded to at least one non-woven fabric. The material is used by placing the material around the article to be protected and then shrinking the film.

The invention relates to the technical field of impregnating agents, and discloses a film forming agent suitable for glass fibers, an impregnating agent comprising the same, and a preparation method and applications of the impregnating agent. The film forming agent comprises emulsified bisphenol A type epoxy resin and polyester type polyurethane. Through the emulsification effect of a surfactant, the interfacial energy of a system is reduced, the stability of epoxy resin emulsion is improved, and thus the function of the epoxy resin emulsion can be better exerted. The polyester polyurethane film forming agent has a large molecular weight and a strong yarn-wrapping performance and easily forms a compact film on the surface of glass fibers, thus the glass fibers are isolated from the external environment, water will not enter the cracks of the glass fibers, the elasticity and wear resistant performance of yarns are improved, the anti-fatigue performance of yarns is strengthened, at the same time, the bundling force is high, and the phenomenon of yarns such as natural draping, non-uniform tension force, and the like, is effectively relieved.

The invention relates to a manufacturing method for soft almond cakes. The manufacturing method for the soft almond cakes is characterized in that the method includes the following steps: (1) premixing of powder materials: according to parts by weight, 100 parts of sprouted green bean powders, 5 to 20 parts of modified starch, 0 to 25 parts of whole egg powders, and 0.6 to 1.2 parts of a bulking agent are mixed and sieved for standby; (2) stirring: according to parts by weight, 50 to 80 parts of butter are softened at the room temperature and added with 0.2 to 0.6 part of an alpha-processed emulsifying agent, 0.4 to 1.0 part of preprocessed xanthan gum, 20 to 40 parts of powdered sugar, 25 to 40 parts of high fructose corn syrup and 0 to 10 parts of sorbitol, the mixture is stirred and beat until a bulky status is reached, the powder materials which are premixed in the step (1) for standby are then added, and the obtained mixture is stirred evenly to obtain powder balls; (3) refrigerating and standing; (4) impression forming; (5) baking; (6) cooling and sorting. The soft almond cakes manufactured through the method are different from the traditional soft almond cakes which are dry and hard, and finished products have delicate and soft textures and a unique flavor.

The digital printing ink dye is refined acid medium dye and neutral dye and includes C.I. medium yellow, C.I. medium red, C.I. medium black and neutral bright blue S-GL. The ink comprises dye 0.5-5 wt%, wetter 5-50 wt%, solubilizer 0-10 wt% and preservative 0-2 wt% except water. The dye refining process includes dissolving dye in organic solvent, filtering to eliminate impurity and final removing organic solvent. The digital printing process includes the steps of: pre-mordanting fabric with aluminum salt; printing in digitally printing machine; and post-treating fabric. The present invention has the advantages of low cost, stable digital printing ink, and high color fastness of printed wool and silk.