text:
FROZEN CONFECTIONERY PRODUCTS
The present invention relates to a method for producing frozen confectionery products comprising a coagulated protein system which contributes to the improvement of textural and sensorial attributes of the confections, in particular of products based on lower fat formulations. Such a protein system is used according to the invention in frozen confection prepared by conventional freezing alone or combined with low temperature freezing wherein it improves the microstructure and stability on frozen products.
Latest NESTEC S.A. Patents:
The present invention relates to a method for producing frozen confectionery products. In particular, the invention is concerned a method for producing frozen confections comprising a coagulated protein system which contributes to the improvement of textural and sensorial attributes of the confections, in particular of products based on lower fat formulations. Such a protein system is used according to the invention in frozen confection prepared by conventional freezing alone or combined with low temperature freezing wherein it improves the microstructure and stability on frozen products. Products obtained by said method also form part of the invention.BACKGROUND OF THE INVENTION
Many technical routes have been explored in the prior art to improve the sensorial properties of low fat formulations used for the preparation of ice confections.
Low-temperature extrusion or low-temperature freezing is a technology that has been recently developed and which has been used to confer enhanced organoleptic properties to frozen confectionery products. Examples of such frozen confectioneries include ice cream, frozen yogurt, sorbet etc.
Such a method is described for instance in a general way in the following published documents: WO 2005/070225, WO 2006/099987, EP 0713650, U.S. Pat. No. 7,261,913 and more recently US 2007-0196553.
The products obtained by low-temperature extrusion have a particular microstructure as extensively described in Ph.D. Dissertation of Wildmoser J. submitted to the Swiss Federal Institute of Technology of Zurich in 2004, “Impact of Low Temperature Extrusion Processing on Disperse Microstructure in Ice Cream Systems”.
Low temperature extrusion is used in the manufacturing of reduced and low fat frozen confectioneries wherein this technology is helping to compensate for the effect of a low fat content on the texture and mouthfeel of the product.
The prior art also discloses ways to improve the texture of low fat ice confection products prepared by conventional freezing through the use of specific emulsifiers. However, these additives are often perceived negatively by the consumer and solutions that get rid of such ingredients are highly sought.
Besides, consumers' demand continuously increases for “better for you” types of products with lower fat contents or even non fat products, while not compromising on taste. There is therefore a need to improve the results obtained here thereto and to improve the sensory profile of existing products.SUMMARY OF THE INVENTION
The present invention now solves the foregoing problems by providing a method for providing a stable frozen confectionery product having enhanced or improved organoleptic properties.
In a first aspect, the invention relates to a method of producing a frozen confectionery product wherein controlled heat and acidic conditions are firstly applied to a composition comprising at least 7 wt % of dairy protein. According to a particular embodiment, said composition essentially consists of a mixture of whey protein, skim milk and water.
The coagulated protein system is then mixed with further ingredients to form a confectionery mix which is pasteurized and then frozen, either by conventional freezing or by further low temperature extrusion, to produce the frozen confectionery product.
More particularly, a method of producing a frozen confectionery product, comprising the steps of:
- a) subjecting a composition comprising at least 7 wt % of dairy protein with a pH comprised between 5.6 and 6.5, to a heat treatment at a temperature between 80° and 140° C. for a time period of 5 seconds to 30 minutes to at least partially form a coagulated protein system including casein and whey protein;
- b) optionally homogenising said composition before or after the heat treatment;
- c) mixing said composition with further ingredients to form an ice confectionery mix;
- d) pasteurizing the confectionery mix;
- e) freezing while optionally aerating the confectionery mix, preferably to an overrun of at least 20%, preferably at least 40%, most preferably between 100% and 120% to form the frozen confectionery product;
- f) optionally subjecting the confectionery product to a dynamic cooling at a temperature below −11° C.;
- g) optionally hardening the confectionery product
is part of the present invention.
The frozen confectionery products obtainable by this method also form an embodiment of the present invention.
The products obtainable by the invention present excellent organoleptic properties, in particular in terms of texture and mouthfeel even when very low levels of fat are used.
Besides, the products show good stability and can therefore advantageously allow avoiding the use of non-natural additives.
In the products of the invention, the coagulated protein system includes milk proteins, caseins, whey proteins or mixtures thereof that have been coagulated by a heat treatment in a mild acidic environment e.g. through the presence of molasses or of an organic acid. More particularly, the coagulated protein system of the products of the invention includes casein and whey protein including beta-lactoglobulin in the form of complexes or aggregates. The coagulated protein system is generally present in an amount sufficient to provide a smooth and creamy texture to the confectionery product without the use of non-natural stabilizers or other conventional artificial additives used for this purpose. Typically, the coagulated protein system is present in the frozen confectionery product in an amount of 0.5 to 4 wt %.DETAILED DESCRIPTION OF THE INVENTION
In the following description, the % values are in wt % unless otherwise specified.
When reference is made to the pH, values correspond to pH measured at 25° C. with standard equipment.
The invention pertains to an optimized process of preparation of frozen confectioneries including the controlled use of heat in acidic conditions applied to a mix comprising at least 7 wt % proteins, further used as an ingredient in a frozen confectionery mix to be processed.
Preferably, the treated mix comprising at least 7 wt % dairy proteins does not go any drying, rehydration or concentration step before being mixed with the other ingredients to form an ice confectionery mix.
By “frozen confectionery product” is meant any frozen product such as ice cream, sorbet, mellorine or any frozen dessert etc. The product may be aerated.
A method for producing frozen confectionery products forms part of the invention, and more particularly a method of producing a frozen confectionery product comprising firstly producing a coagulated protein system and combining said system with a confectionery mix which is further optionally homogenised and pasteurised, and conventionally frozen or subjected to low temperature extrusion.
According to a particular embodiment, the method comprises as a first step providing a composition comprising at least 7% of dairy protein. The composition is preferably an aqueous composition comprising dairy protein in an amount such that the amount of dairy protein in the final product is less than 7%, preferably between 2% and 4% dairy protein.
Sources of dairy protein typically include liquid fresh milk, milk powder, standardised milk powder, skimmed milk powder, acid casein, sodium caseinate, acid whey, whey protein concentrate, whey protein isolate, sweet whey, demineralised sweet whey, demineralised whey or any mixtures thereof.
The composition is heat treated to at least partially form a coagulated protein system including casein and whey protein.
The term “coagulated protein system” is to be understood to mean a complex or an aggregate resulting from at least a partial coagulation of proteins present in a composition comprising dairy protein.
The heat treatment is carried out at a temperature of between 80 and 140° C. for a time period of 5 seconds to 30 minutes. Alternatively the heat treatment can be performed at lower temperatures such as between 60° and 80° C. with a longer hold time.
The composition heated has a pH value between 5.6 and 6.5, more preferably between 5.8 and 6.3.
Unless otherwise specified, reference to the pH in the context of the invention corresponds to the pH measured at room temperature before heat treatment.
In a particular embodiment, the composition comprising at least 7% dairy protein has a pH of 5.6 to 6.5, preferably 5.8 to 6.3, and is subjected to a heat treatment at a temperature between 80 and 90° C. for a time period of 5 seconds to 30 minutes.
In said embodiment, the pH of the composition comprising a source of dairy protein is thus reduced to a value of 5.6-6.5, preferably 5.8-6.3. This is typically achieved by including an acidic component such as those selected from liquid molasses, organic acids, such as citric acid, ethylenediaminetetraacetic acid (EDTA), fruit derived acids.
Alternatively, the composition comprising a source of dairy protein may be heated to a temperature above 90° C. up to 140° C., preferably 95-135° C., more preferably 100-130° C., for a time period of 5 seconds to 30 minutes. The composition has a pH comprised between 5.6 and 6.5 before being heat-treated.
Preferably, the composition comprising a source of dairy protein is not fermented.
Typically, at least 30%, preferably at least 45%, more preferably at least 60% of dairy protein is converted to said coagulated protein system.
Once the coagulated protein system has been produced, the composition may be homogenised. Typically, homogenisation is carried out at a pressure of between 40 and 200 bars, preferably between 100 and 150 bars, more preferably between 120 and 140 bars. In an embodiment, homogenisation may be carried out prior to the heat treatment.
The composition which, after heat treatment, comprises the coagulated protein system is then mixed with further ingredients to form an ice confectionery mix. Typically, the further ingredients include any of fat, sweetening agents, milk solids non-fat, stabilisers, emulsifiers, flavours, colourings, proteins, water, acidifying components, alkalinising components, or any mixtures thereof.
The confectionery mix thus typically comprises fat, preferably in an amount of 0.5-20%, milk solids non-fat, preferably in an amount of 5-15%, sweetening agent, preferably in an amount of 5-30%.
By “sweetening agent” it is to be understood ingredients or mixture of ingredients which impart sweetness to the final product. These include natural sugars like cane sugar, beet sugar, molasses, other plant derived nutritive sweeteners, and non-nutritive high intensity sweeteners. Typically, the sweetening agents are selected from dextrose, sucrose, fructose, corn syrups, maltodextrins, erythritol, sorbitol, aspartame, sucralose, steviolglycosides or any mixtures thereof.
A stabiliser system, preferably a natural stabiliser system, may also be included in an amount up to 6%.
By “stabiliser system” is to be understood a mixture of ingredients which contributes to the stability of the frozen product with respect to ice crystal formation, heat shock resistance, overall texture properties etc. Thus, the stabiliser system may comprise any ingredients which are of structural importance to the frozen confectionery.
The stabiliser system used in the present invention is preferably essentially or completely free of any artificial or non-natural emulsifier or stabiliser.
The stabiliser system used in the present products preferably comprises at least one emulsifier, preferably at least one natural emulsifier.
Natural emulsifiers include for example egg yolk, buttermilk, raw or processed acacia gum, lecithin (soy, sunflower, safflower or other plant derived lecithin), natural plant extracts (e.g. Q-Naturale®), rice bran extract or mixtures thereof. The natural emulsifiers have the advantage of conferring to the finished product a smoother texture and stiffer body which reduce the whipping time. The presence of natural emulsifiers results in air cells that are smaller and more evenly distributed throughout the internal structure of the ice cream. Preferably, the natural emulsifier used in the present stabiliser system is egg yolk. Typically, the ice confectionery mix comprises 0.5 to 1.4% egg yolk solids.
According to a specific embodiment, the product of the invention essentially consists in natural ingredients.
Therefore, the ice confectionery mix does not include any artificial or non-natural emulsifier or stabiliser.
By “natural ingredients” what are meant are ingredients of natural origin. These include ingredients which come directly from the field, animals, etc. or which are the result of a physical or microbiological/enzymatic transformation process. These therefore do not include ingredients which are the result of a chemical modification process.
Examples of non-natural ingredients which are avoided in this particular embodiment of the invention include for example mono- and diglycerides of fatty acids, acid esters of mono- and diglycerides of fatty acids such as acetic, lactic, citric, tartaric, mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids, mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids, sucrose esters of fatty acids, polyglycerol esters of fatty acids, polyglycerol polyricinoleate, polyethylene sorbitan mono-oleate, polysorbate 80, chemically extracted lecithin.
Chemically modified starches which are used in the art as stabilisers are also preferably avoided. These include for example oxidised starch, monostarch phosphate, distarch phosphate, phosphated or acetylated distarch phosphate, acetylated starch, acetylated distarch afipate, hydroxy propyl starch, hydroxypropyl distarch phosphate, acetylated oxidised starch.
The products of the invention are preferably essentially free of the preceding synthetic esters and modified starches. “Essentially free” means that these materials are not intentionally added for their conventional property imparting abilities, e.g. stabilizing, although there could be unintended minor amounts present without detracting from the performance of the products. Generally and preferably, the products of the invention will not contain any non-natural materials.
The products may thus include a natural stabilizer system such as those described in application EP 08171666.4, the entire content of which is expressly incorporated herein by reference thereto.
According to another particular embodiment, the stabiliser system used in the products of the invention comprises at least one non-natural emulsifier. Any food grade emulsifier typically used in ice confection could be used. Suitable emulsifiers include sugar esters, emulsifying waxes such as beeswax, carnauba wax, candedilla wax, plant or fruit waxes and animal waxes, polyglycerol fatty acid esters, polyglycerol polyricinoleate (PGPR), polysorbates (polyoxyethylene sorbitan esters), monoglycerides, diglycerides, lecithin and mixtures thereof.
A hydro-colloid such as agar, gelatine, gum acacia, guar gum, locust bean gum, gum tragacanth, carrageenan, carboxymethylcellulose, sodium alginate or propylene glycol alginate or any mixture of hydrocolloids can also be present in the stabilizer system.
The product may additionally comprise flavourings or colourings. Such flavourings or colourings, when used, are preferably selected from natural ingredients. These are used in conventional amounts which can be optimized by routine testing for any particular product formulation.
Preferably, mixing of the composition comprising the coagulated protein system with further ingredients is carried out such that the resulting confectionery mix has a content of coagulated protein system of 0.5 to 4%.
The confectionery mix is then pasteurized under standard conditions, typically at 86° C. during 30 seconds before being cooled to around 2 to 8° C. by known means. The mix may further be aged for 4 to 72 h at around 2 to 6° C. with or without stirring. Optionally, the addition of flavourings, colourings, sauces, inclusions etc. may be carried out prior to the ageing step. If flavourings, colourings, sauces, inclusions etc. are added, these are preferably selected from natural ingredients only.
In the next step, the mix may be aerated. In a preferred embodiment, the mix may be cooled to a temperature below −3° C., preferably between −3° and −10° C., preferably at about −4.5° to −8° C. with stirring and injection of gas to create the desired overrun.
The frozen confectionery is preferably aerated to an overrun of at least 20%, preferably at least 40%, more preferably at least 90%. The overrun is preferably up to 150%. Most preferably, the overrun is comprised between 100-120%.
The mix is then subjected to freezing either by using conventional freezing equipment or by a low temperature extrusion system. Thus, the confectionery mix may be optionally subjected to a dynamic cooling at a temperature below −11° C. In this equipment, the aerated mix is cooled by extrusion at a temperature of below −11° C., preferably between −12° C. and −18° C. in a screw extruder. The screw extruder may be such as that described in WO 2005/070225.
The extrusion may be performed in a single or twin screw extruder.
According to the present method, the frozen confectionery products can be produced by conventional freezing or by low-temperature extrusion.
A low temperature extruded frozen confectionery comprising the coagulated protein system defined above is thus another object of the present invention. This step of low-temperature extrusion (LTE) or low-temperature freezing (LTF) may be carried out in a single or twin screw extruder. By low-temperature extrusion (or low-temperature freezing) is meant extrusion at a temperature of below −11° C., preferably between −12° C. and −18° C.
Low-temperature extrusion (LTE) is a known process which imparts to the final product a specific and advantageous microstructure. For instance, ice crystal size and air bubble size tend to be smaller than in traditional manufacturing processes. On the other hand, the size of fat globules does not change significantly when LTE process is used.
When low-temperature extruded or low-temperature frozen, the products of the invention surprisingly present improved characteristics in terms of their microstructure compared to known low temperature extruded products.
Products obtained by low temperature freezing (LTF) are described in US 2007/0196553, the content of which is here-included by reference. For instance, ice crystal size and air bubble size tend to be smaller than in traditional manufacturing processes. Ice crystals, air cells, fat globules and agglomerates thereof shall be in a specific diameter range in order to enhance positive sensory and stability characteristics. Typically at least 50% in number of ice crystals/ice crystal agglomerates preferably in a size range between 5 and 30 microns (or mean value below 8-10 microns) together with a low degree of ice crystal interconnectivity improve scoopability and creaminess. At least 50% in number of air cells preferably in the diameter range between 2-10 microns (or mean value below 8-10 microns) delays bubble coarsening by coalescence during melting in the mouth so strongly, that creaminess sensation is significantly enhanced. The volume-averaged size distribution of fat globules/fat globules agglomerates preferably exhibits a peak in the size range between 2-20 microns. This size distribution represents the relative volume of fat globules of each specified diameter and has a significant direct impact on improving creaminess sensation in the mouth and also contributes to increased air cell structure stability against coalescence thus supporting also indirectly the creaminess attribute. These size measurements can be carried out by methods known to the skilled person. For instance, ice crystal size and air bubble size can be measured using optical microscopy and fat particle size analysis can be carried out by laser light scattering.
The low-temperature extruded frozen aerated confectionery products of the invention have a smoother mouthfeel and particularly appealing textural and organoleptic properties, compared to low-temperature extruded products known to date.
In terms of microstructure, the products of the invention can be characterised by an average equivalent diameter (D21) of fat globule or fat globule agglomerates below 10 microns. This value can be quantitatively analysed in fluorescence microscopy of resin sections of cryo-fixed (−20° C.) and resin cryo-infiltrated (−20° C.) ice creams at a magnification of ×1440. Therefore, compared to a standard LTF process, the combination of LTF with the inclusion of coagulated protein system according to the invention leads to an intermediate size of fat globules.
Therefore, it has been surprisingly found out that the presence of a coagulated protein system according to the invention in a low temperature extruded product tremendously improves the sensory profile of the product and in particular that it enhances considerably the smooth and creamy texture of frozen confectioneries that contain this system.
This effect is even more surprising given that it is known from the art that protein coagulation has a negative impact on the organoleptic characteristics of ice cream products. In this regard, EP 1 342 418 teaches a method for preparing a frozen ice cream containing an acid component but ensuring that at least one protein does not react with the acid. According to this teaching, the contact time between the acid and the protein should be kept to a minimum.
In contrast, the present invention is directed to a coagulated protein system produced by a heat treatment, optionally in acidic conditions, which has been shown to considerably improve the texture of frozen confections prepared either by conventional freezing or by low temperature freezing.
When conventional freezing is used, the partial coagulation obtained by controlled application of heat and optionally acidic conditions to the mix results in exceptional sensory attributes which are comparable to those obtained by low temperature extrusion without such partial coagulation.
On the other hand, when low temperature extrusion is used, the inclusion of a coagulated protein system during mix processing and low temperature extrusion technology, allows the creation of very high quality frozen confectionery with a minimum of fat and fewer ingredients. While the use of low temperature extrusion to manufacture low fat ice cream has been widely practiced, the invention now creates a significantly superior product and hence unique advantage for the consumer.
Furthermore, the product of the invention has proven to be particularly stable, both when frozen as well as when dispensed at room temperature for consumption.
Without being bound by theory, it is believed that a coagulated protein system within the frozen confectionery mix is providing freshly coagulated protein that act as a natural stabilizer for the air cells and enable creation of a very fine and stable microstructure resulting in a smooth, rich and creamy product without the use of artificial or non-natural stabilizers or similar additives. This makes the products more natural and desirable for consumers who wish to minimize their intake of such artificial or non-natural additives.
In particular, the synergistic effect of the freshly coagulated proteins in the amounts used when combined with the LTF technology is therefore leading to superior products in terms of texture and stability.
Optionally, the confectionery mix is then hardened. The frozen mix is thus preferably packaged and stored at temperatures below −20° C., where it will undergo hardening step during storage. Alternatively, it can be hardened by accelerated hardening step, for example via a hardening tunnel, carried out at a temperature between −20° C. to −40° C. for a sufficient time to harden the product.
The process of the invention has surprisingly proven to enhance the textural experience of frozen dairy systems even at lower fat and calorie levels. The applicant has discovered that combination of a pre-mix comprising a coagulated protein system with confectionery product ingredients results in a product with smooth, creamy texture and superior flavour release when compared to typical low temperature extruded products. Without being bound by theory, it is believed that during the process, protein structure changes as heat unfolds whey proteins and destabilizes casein micelles. The modified protein forms a controlled network that binds water and fat globules while increasing mix viscosity to create a uniquely smooth and creamy texture that mimics the sensory attributes of higher fat products.
The frozen aerated confectionery products obtainable by the present method also form part of the invention.
The products obtainable by the present method preferably comprise 0.5 to 4% of coagulated protein system.
The term “coagulated protein system” is to be understood to mean a complex or an aggregate resulting from at least a partial coagulation of proteins present in a composition comprising dairy protein, for instance induced by a heat treatment, preferably in the presence of an acid component.
The process of the invention impacts the obtained product in such a way that compared to a process were no such specific heat and acidic conditions are used, one observes an increase in the volume of particles between 1 and 10 μm.
In the present disclosure, the terms “particle size” are meant to designate D[3,2]. D[3,2] is the equivalent surface area mean diameter or the Sauter mean diameter of the particles of the coagulated protein system aggregated with fat as measured by laser diffraction on e.g. a Mastersizer Micro Particle Size Analyzer, from Malvern Instruments Ltd (UK). These particle sizes can be measured in the mix as well as in the end product. For measurements, samples are dispersed in water and measured according to the instructions of the instrument manufacturer. Frozen samples are allowed to melt before measuring. When the process of the invention is applied one observes an increase of D[3,2] of up to 60% depending on the used formulation.
The particle size distribution of a formulation (ice cream mix) that does not contain coagulated proteins is different from the same formulation that is treated according to the process of the invention which causes partial coagulation of the proteins in the formulation.
In particular when the process of the invention is applied, the volume of particles below 1 micron i.e. the fraction of particles expressed in % of volume that are below 1 micron is reduced up to 60% and the volume of particles between 1 and 10 microns is increased up to 140%.
Thus, the present coagulation treatment creates a three dimensional network that has the ability to have increased water binding capacity and results in an improvement of sensory attributes relating to texture and flavour.
Such a system offers the unexpected advantage that it can confer to the frozen confectionery product exceptional sensory attributes with good stability while minimizing the fat content.
Preferably, the proteins at the origin of the coagulation are milk proteins which comprise caseins and whey proteins.
Products obtainable by the present method typically comprise 0.5-20% fat, 5-15% MSNF, 5-30%, preferably 15-25% of a sweetening agent. Preferably, the amount of fat is less than 15%, more preferably from 0.5 to 12% and even more preferably 0.5-5.5%. They may also comprise a natural stabilizer in an amount of 0 to 6%. The amount of protein in such products is preferably less than 7%, preferably 2-4%.
The products may be aerated to an overrun of at least 20%, preferably at least 40% and more preferably at least 90%. In a most preferred embodiment, the overrun is 100-120%.
Preferably, the product is not fermented.
The product obtainable by the present method may be further characterised by a non-sedimentable protein content below or equal to 60%, preferably below 50%.
What is meant by “non-sedimentable protein”, or non soluble protein, “non-sedimentable casein” or yet “non-sedimentable whey protein” is the amount of corresponding protein in the soluble fraction of the ice confection once melted at room temperature (25° C.) and centrifuged at 50,000 g for 30 min using for example a Sorvall RC-5 plus centrifuge equipped with a SM 24 rotor or an equivalent device enabling to apply similar acceleration during the same time.
The content of non-sedimentable or “soluble” protein in the confectionery product is inversely proportional to the amount of coagulated protein system in said product. Thus, an important amount of coagulated protein system in the confectionery product will reduce the amount of non-sedimentable protein in said confectionery product.
The coagulated protein system is obtainable by subjecting a composition comprising at least 7 wt % of dairy proteins to a heat treatment at a temperature of between 80 and 90° C. at a pH between 5.6 and 6.5, preferably between 5.8 and 6.3. Alternatively, the coagulated protein system is obtainable by subjecting a composition comprising dairy proteins to a heat treatment at a temperature above 90° C. up to 140° C., preferably 95-135° C., more preferably 100-130° C., preferably at a pH comprised between 5.6 and 6.5.
The time period for the heat treatment is typically 5 seconds to 30 minutes.
Acidic conditions are required to form the coagulated protein system. Any acidic component such as those selected from liquid molasses, organic acids, such as citric acid, ethylenediaminetetraacetic acid (EDTA) or fruit derived acids.
Most milk proteins (mainly caseins) in their native state remain in colloidal suspension form leading to minimal changes to mix viscosity (˜200-400 cp). However, when proteins are subjected to controlled exposure to known amounts of heat and acid (e.g. pH of 6.1 or less), they undergo coagulation. Coagulation is a state where the proteins are hydrated resulting in a three dimensional network (soft gel) causing increased mix viscosity (1800-2400 cp). If the exposure of proteins to heat and optionally acid is not controlled, this phenomenon could lead to precipitation (e.g. syneresis in yogurt). In the worst case scenario, the liquid separates from the precipitate and the size of the solids decreases.
The applicant has discovered that texture and mouthfeel of ice confections is improved as a result of an optimized process of preparation including the controlled use of heat and optionally acidic conditions. More particularly, by manipulating the milk protein structure in a composition to be added to an ice confection mix by exposing the dairy protein to controlled heat and decreasing the pH, it is believed that protein denaturation and subsequent aggregation occurs as heat unfolds whey protein and destabilizes casein micelles. These protein aggregates form a network that is suspected of entrapping water and fat globules and increases mix viscosity to create a uniquely smooth, creamy texture that mimics the presence of higher fat levels.
It can therefore be concluded that the process described in the present invention is leading to the formation of covalent complexes (probably linked by disulphide bonds) between casein and whey protein and that these complexes are more numerous in the control sample (higher initial casein band density). Without being bound by theory, it is believed that casein micelles are coated with whey protein including beta-lactoglobulin under the heat and acidic conditions of the present invention and are either entrapped in the fat phase or in the insoluble phase after centrifugation, leading to a depletion of the protein aggregates in the soluble phase. The non-sedimentable aggregates are mainly composed of whey protein and casein complexes that did not adsorb with the casein micelles to the fat droplet interface during ice cream manufacture or were not sensitive to centrifugation, but remained in the bulk phase. The coagulated protein system of the invention therefore consists on the one hand in casein micelles/whey protein complexes which can be defined as covalent protein aggregates formed between the kappa-casein from the surface of the casein micelles. On the other hand, the coagulated protein system consists mostly in non-sedimentable casein/beta-lactoglobulin complexes present in the frozen confection bulk.
The amount of casein and whey protein as beta-lactoglobulin can be measured from Coomassie Blue gel electrophoresis analysis. The content of these two proteins can be determined from analysis of the intensity of the corresponding migration bands on reduced electrophoresis Nu-PAGE gels.Method:
For total sample, an aliquot of 10 g of melted ice cream was dispersed in 90 g of a deflocculating aqueous solution at pH 9.5 containing 0.4% EDTA and 0.1% Tween 20. The soluble phase was obtained by centrifugation of the melted ice cream at 50,000 g for 30 min. Samples were then analyzed by gel electrophoresis on Nu-PAGE 12% Bis-Tris using the MOPS running buffer in reducing and non-reducing conditions (reducing conditions should break any covalent bound involving SH/SS exchange during heating) as described in “Invitrogen Nu-PAGE pre-cast gels instructions” (5791 Van Allen Way, Carlsbad, Calif. 2008, USA). Gels were stained with Coomassie blue (Invitrogen kit no. LC6025). The total sample and the corresponding soluble phase were deposited on the same electrophoresis gel at a concentration of 0.5 mg·mL1. After migration and staining with colloidal blue, the gels were scanned in 256 gray levels with a resolution of 1000 dpi using a UMAX scanner coupled with the MagicScan 32 V4.6 software (UMAX Data Systems, Inc.) leading to pictures having a size of MB. These pictures were then analyzed using the TotalLab TL120 v2008.01 image analysis software (Nonlinear Dynamics Ltd, Cuthbert House, All Saints, Newcastle upon Tyne, NE1 2ET, UK). Migration lanes were detected automatically by the software. Then, image was corrected for background using the “rolling ball” option with a radius of 200. Protein bands corresponding to bovine serum albumin (BSA), β-casein, αs1- and αs2-casein, casein, β-lactoglobulin (β-lg) and α-lactalbumin (α-la) were detected manually using the migration bands from a skimmed milk as a standard. The intensity of the bands was converted into peak migration profiles for each migration lane for the total sample and the soluble phase. These peaks were then fitted with a Gaussian model in order to calculate their area for each protein, and thereby the concentration of the protein in the sample.
The peak area determined for a protein in the soluble phase was thereafter corrected by the effective protein content determined by the Kjeldahl method (described thereafter) and normalised by the peak area of the corresponding protein in the total sample.
The amount of proteins present in the soluble phase after centrifugation can also be measured by Kjeldahl method using a conversion factor of 6.38 for milk proteins.Kjeldahl Method:
Kjeldahl is a general method allowing the determination of total nitrogen, using a block-digestion apparatus and automated steam distillation unit.
This method is applicable to a wide range of products, including dairy products, cereals, confectionary, meat products, pet food, as well as ingredients containing low levels of protein, such as starches. Nitrogen from nitrates and nitrites is not determined with this method.
This method correspond to the following official methods: ISO 8968-1/IDF 20-1 (milk), AOAC 991.20 (milk), AOAC 979.09 (grains), AOAC 981.10 (meat), AOAC 976.05 (animal feed and pet food), with small modifications (adaptation of catalyst quantity and sulphuric acid volume for digestion, and adaptation of boric acid concentration for automated system).
Principle of the method: Rapid mineralisation of the sample at about 370° C. with sulfuric acid and Missouri catalyst, a mixture of copper, sodium and/or potassium sulfate, which transforms organically bound nitrogen to ammonium sulfate. Release of ammonia by addition of sodium hydroxide. Steam distillation and collection of the distillate in boric acid solution. Acidimetric titration of ammonium.
Apparatus: Mineralisation and distillation unit in combination with a titration unit.
Manual, semi-automated and automated conformations are possible.
These methods are known from a skilled person in the art of frozen confectionery who has a good knowledge of proteins.
The reduction of fat in frozen confectioneries without compromising the indulgent quality of the product is one of the main challenges faced by the industry. The present invention is overcoming this issue in providing low fat or even non-fat products with similar texture and sensory attributes than those having higher fat contents in terms of creaminess and flavour delivery.
Furthermore, the benefit of the system according to the invention extends to other parts of the cold-chain distribution of such products, in that products which have gone through typical heat shock or distribution abuse maintain the smooth, creamy texture longer than other products that are subjected to the same treatment.
Thus, the present invention proposes a new way in which a low fat, preferably natural frozen confectionery product which is stable and with superior sensory attributes may be manufactured.Example Frozen Confection Test: Mix 1:
Mix 1 has a pH of 6.0 at 25° C.
Mix 1 was processed under the following conditions:
- Pre-heating at 72° C.
- homogenisation at 40 bar (total pressure)
- Heat treatment at 86° C. for 30 seconds
- cooling at 4° C.
A second mix 2 having the following formulation was prepared:Mix 2:
Mix 1 was then mixed with mix 2 to form an ice confectionery mix in the following proportions:
The ice confectionery mix was pasteurized at 86° C. for 30 seconds, cooled at 74° C. and then frozen at −6° C. with an overrun of 100%. The frozen product was then hardened at −40° C.
As a control, an ice confection mix consisting in mix 1 without lemon juice concentrate and mix 2 as defined above was prepared. Said mixture has a pH of 6.7 (no adjustment was made). The mixture was then pasteurized at 86° C. for 30 seconds, cooled at 74° C. and then frozen at −6° C. with an overrun of 100%. The frozen product was then hardened at −40° C.
A panel of experts tested the product prepared according to the process of the invention and the control and concluded that the texture of the product of the invention was significantly smoother than that of the control.
1. A method of producing a frozen confectionery product, comprising the steps of:
- subjecting a composition comprising at least 7 wt % of dairy protein with a pH of between 5.6 and 6.5, to a heat treatment at a temperature between 80° and 140° C. for a time period of 5 seconds to 30 minutes to at least partially form a coagulated protein system including casein and whey protein;
- mixing the composition with further ingredients to form an ice confectionery mix;
- pasteurizing the confectionery mix; and
- freezing the confectionery mix to form the frozen confectionery product.
2. A method according to claim 1, wherein the composition comprises at least 7 wt % of dairy protein essentially consisting of a mixture of whey protein, skim milk powder and acidic component in water.
3. A method according to claim 1, wherein the composition comprising at least 7 wt % of dairy protein has a pH of between 5.6 and 6.5 and is subjected to a heat treatment at a temperature between 80 and 90° C. for a time period of 5 seconds to 30 minutes.
4. A method according to claim 1, wherein the composition comprises at least 7 wt % of dairy protein has a pH of between 5.6 and 6.5 and is subjected to a heat treatment at a temperature above 90° C. up to 140° C. for a time period of 5 seconds to 30 minutes.
5. A method according to claim 1, wherein the composition comprises at least 7 wt % of dairy protein is not a fermented composition.
6. A method according to claim 1, wherein the further ingredients comprises an ingredient selected from the group consisting of fat, sweetening agents, milk solids non-fat, stabilisers, emulsifiers, flavours, colourings, proteins, water, acidifying components, alkalinising components, and mixtures thereof.
7. A method according to claim 6, wherein the ice confectionery mix comprises egg yolk solids in an amount of 0.5 to 1.4 wt % of the mix.
8. A method according to claim 1, wherein the ice confectionery mix does not include any artificial or non-natural emulsifier or stabiliser.
9. A frozen confectionery product obtainable by the method as defined in claim 1.
10. A frozen confectionery product according to claim 9, comprising between 0.5 and 4% of coagulated protein system.
11. A frozen confectionery product according to claim 9 having an average equivalent diameter of fat globules below 10 microns.
12. A frozen confectionery product according to claim 9 having a non-sedimentable protein content below or equal to 60% preferably below 50%.
13. A method of producing a frozen confectionery product, comprising the steps of:
- subjecting a composition comprising at least 7 wt % of dairy protein with a pH of between 5.6 and 6.5, to a heat treatment at a temperature between 80° and 140° C. for a time period of 5 seconds to 30 minutes to at least partially form a coagulated protein system including casein and whey protein;
- homogenising the composition before or after the heat treatment;
- mixing the composition with further ingredients to form an ice confectionery mix;
- pasteurizing the confectionery mix;
- freezing while aerating the confectionery mix, preferably to an overrun of at least 20%, to form the frozen confectionery product;
- subjecting the confectionery product to a dynamic cooling at a temperature below −11° C.; and
- hardening the confectionery product.
Filed: Jul 22, 2011
Publication Date: May 16, 2013
Patent Grant number: 9253993
Applicant: NESTEC S.A. (Vevey)
Inventors: Madhavi Ummadi (Bakersfield, CA), Madansinh Nathusinh Vaghela (Bakersfield, CA), Aaron Beth Butterworth (Bakersfield, CA), Nirav Chandrakant Pandya (Bakersfield, CA), Bridgett Lynn McCune (Bakersfield, CA), Christophe Joseph Etienne Schmitt (Servion), Joumana Saikali (Paris)
Application Number: 13/813,603


text:
Select 24-30 lb.
dog food bags
Select cat food
Halloween aquarium & decor
Select food & hay
We see a future where every pet finds a lifelong, loving home. We are a nonprofit that saves the lives of homeless pets.
By partnering, donating and volunteering, we support organizations dedicated to improving their communities.
We can connect you with the right pet. Save a life today.
There’s nothing like the sense of accomplishment that comes with completing dog training and seeing clear-cut results. At PetSmart, our Accredited Pet Training Instructors teach positive reinforcement techniques in a fun, interactive environment. We make training as effective as it is enjoyable, giving you the tools you need to sustain success when your classes are complete.
If you’re not 100% satisfied with your results, we’ll keep working with you until you are – even if it means retaking the class for free!
(See store for details.)
Ready to start your training?
Call your nearest
Learn all about our Accredited Pet Training Instructors and our positive approach to training.
Our dog training classes are structured by age and skill level, so you and your dog get the guidance you need.
Whether you’re dealing with leash pulling, unwanted chewing or potty training, we can help.

domain: pet


Story: Waterwise Preparation
Presenter: Darren Seinor
Air Date: 16 October 2021
We all know the importance of being Waterwise and this is especially vital leading into the warmer months. Darren shares his top tips to save water in your garden right through summer.
- Tip number 1, is to apply a wetting agent. Don’t wait for your lawn or garden to show signs of stress or dehydration first.
- A top-quality wetting agent, either liquid or granule, applied in spring can help ensure your plants and lawns are ready for the arrival of the hot, dry weather and remember to water in well after application.
- Tip number 2, is to Plant local, endemic native plants in your garden. This is a great way to cut back on the amount of water your garden needs.
- Local native plants are naturally suited to our hot, dry climate and will thrive with very little water.
- Tip number 3, is to mulch. Mulching is a simple, easy and economical way to improve the water efficiency levels of any garden.
- Use a coarse, chunky mulch that will allow any rain or irrigation water to easily pass through it and move into the soil below, where it’s needed. Apply approximately 70mm thick and remember to keep clear of your plant’s stems.
- Tip number 4, is to use Waterwise irrigation controls.
- Smart controllers are connected to your home wifi and can harvest massive amounts of weather data from the internet to automatically modify your programmed run times to save water and keep your garden looking great.
- Tip number 5, is to plant more trees. Shady gardens are cooler, healthier and use less water to keep the plants and lawns in tip-top condition.
- Shade giving trees lower the evaporation rate in the garden, therefore less moisture is lost from the soil so your plants won’t get anywhere near as heat stress.


text:
Definitions for empire
ˈɛm paɪər; for 8–10 also ɒmˈpɪərem·pire
This dictionary definitions page includes all the possible meanings, example usage and translations of the word empire.
the domain ruled by an emperor or empress; the region over which imperial dominion is exercised
a group of countries under a single authority
"the British created a great empire"
a monarchy with an emperor as head of state
a group of diverse companies under common ownership and run as a single organization
an eating apple that somewhat resembles a McIntosh; used as both an eating and a cooking apple
A political unit having an extensive territory or comprising a number of territories or nations and ruled by a single supreme authority.
A group of states or other territories that owe allegiance to a foreign power.
A state ruled by an emperor.
An expansive and wealthy corporation; e.g. "the McDonalds empire".
Samuel Johnson's Dictionary
Etymology: empire, French; imperium, Latin.
Assert, ye fair ones, who in judgment sit,
Your ancient empire over love and wit. Nicholas Rowe.
A nation extended over vast tracts of land, and numbers of people, arrives in time at the ancient name of kingdom, or modern of empire. William Temple.
Hath given the dare to Cæsar, and commands
The empire of the sea. William Shakespeare, Ant. and Cleopatra.
Empire is a song by English rock band Kasabian and is the title track for their second album, Empire. It was released 24 July 2006 as the lead single from that album on CD (see 2006 in British music). The single became popular immediately, entering the UK Singles Chart at #9, its peak position, making it the band's third UK Top 10 single. It was still in the charts in 2007, at #65 before dropping off later in January. On 21 August 2006, 10" and DVD versions of the single were released. The song was available as a pre-order on the band's website which also included a free download of their cover of David Bowie's "Heroes", which was used for ITV's coverage of the 2006 FIFA World Cup. It was also used during series 9 of Top Gear. The album version of the song features backing vocals from Joana Glaza, lead singer of Joana and the Wolf.
An empire is a large political entity consisting of multiple territories, usually geographically disparate, that are governed by a central authority or ruler. Empires are typically characterized by their power and influence over other nations or peoples, often through military conquest and political domination. They can span diverse regions, cultures, and ethnicities, and exercise control through various administrative, economic, and social mechanisms. The ruler of an empire is often referred to as an emperor or empress, and their rule is usually hereditary or acquired through force. Empires have been a prominent form of governance throughout history, with notable examples including the Roman Empire, the British Empire, and the Mongol Empire.
supreme power; sovereignty; sway; dominion
the dominion of an emperor; the territory or countries under the jurisdiction and dominion of an emperor (rarely of a king), usually of greater extent than a kingdom, always comprising a variety in the nationality of, or the forms of administration in, constituent and subordinate portions; as, the Austrian empire
any dominion; supreme control; governing influence; rule; sway; as, the empire of mind or of reason
The term empire derives from the Latin imperium. Politically, an empire is a geographically extensive group of states and peoples united and ruled either by a monarch or an oligarchy. Aside from the traditional usage, the term empire can be used in an extended sense to denote a large-scale business enterprise, or a political organisation of either national-, regional- or city scale, controlled either by a person or a group authority. An imperial political structure is established and maintained in two ways: as a territorial empire of direct conquest and control with force, and as a coercive, hegemonic empire of indirect conquest and control with power. The former provides greater tribute and direct political control, yet limits further expansion because it absorbs military forces to fixed garrisons. The latter provides less tribute and indirect control, but avails military forces for further expansion. Territorial empires tended to be contiguous areas. The term on occasion has been applied to maritime empires or thalassocracies, with looser structures and more scattered territories.
Chambers 20th Century Dictionary
em′pīr, n. supreme control or dominion: the territory under the dominion of an emperor. [Fr.,—L. imperium—imperāre, to command.]
The New Hacker's Dictionary
Any of a family of military simulations derived from a game written by Peter Langston many years ago. A number of multi-player variants of varying degrees of sophistication exist, and one single-player version implemented for both Unix and VMS; the latter is even available as MS-DOS/Windows freeware. All are notoriously addictive. Of various commercial derivatives the best known is probably “Empire Deluxe” on PCs and Amigas.Modern empire is a real-time wargame played over the internet by up to 120 players. Typical games last from 24 hours (blitz) to a couple of months (long term). The amount of sleep you can get while playing is a function of the rate at which updates occur and the number of co-rulers of your country. Empire server software is available for Unix-like machines, and clients for Unix and other platforms. A comprehensive history of the game is available at http://www.empire./definition/History. The Empire resource site is at http://www.empire.cx/.
Adam Bomb, Scandalis, T.R.A, Tek-Man, Joe Kerr, TalkSick, Mr. Shebib, and Skinny the Nutcracker make up the group known as Empire, a collective of mcs from different areas around Toronto, Canada. Mostly known for their freestyle battling abilities, the group has released two acclaimed albums: Empire Presents: Runamuk The Intro and The Table of Nonsense and are sure to drop solo efforts as well.
Song lyrics by empire -- Explore a large variety of song lyrics performed by empire on the Lyrics.com website.
British National Corpus
Spoken Corpus Frequency
Rank popularity for the word 'empire' in Spoken Corpus Frequency: #2739
Rank popularity for the word 'empire' in Nouns Frequency: #1147
The numerical value of empire in Chaldean Numerology is: 7
The numerical value of empire in Pythagorean Numerology is: 3
Boardwalk Empire's been very successful and Boardwalk Empire's great that a show about music can be that successful and it's good for everybody. And I think Boardwalk Empire's Boardwalk Empire.
We accept that the Armenian genocide is a reality wholeheartedly. We also accept the Kurdish responsibility in it.. If you(AKP) is so keen on embracing all the legacy of Ottoman Empire go on and embrace this as a reality. (On the question of his opinions about 1915 events of Armenian mass killings in Ottoman Empire)
I care not what puppet is placed on the throne of England to rule the Empire, ... The man that controls Britain's money supply controls the British Empire. And I control the money supply.
This was the first time the Ottoman Empire recorded a major military victory against world powers for 150-odd years, the empire was in decline. The 18th of March marked a point where that tide at least briefly was stemmed.
Our purpose in Vietnam is to prevent the success of aggression. It is not conquest, it is not empire, it is not foreign bases, it is not domination. It is, simply put, just to prevent the forceful conquest of South Vietnam by North Vietnam.
Popularity rank by frequency of use
Translations for empire
From our Multilingual Translation Dictionary
- imperiCatalan, Valencian
- říše, impérium, císařstvíCzech
- rige, kejserdømme, imperiumDanish
- Kaiserreich, Weltreich, Kaisertum, Reich, ImperiumGerman
- keisririik, impeeriumEstonian
- شاهنشاهی, امپراطوریPersian
- imperiumi, keisarikunta, valtakuntaFinnish
- ìmpireachdScottish Gaelic
- császárság, birodalom, impériumHungarian
- 帝国, 帝政, 企業帝国Japanese
- រាជាធិរាជាណាចក្រ, អាណាចក្រ, ចក្រភព, អធិរាជាណាចក្រKhmer
- 제국, 帝國Korean
- RäichLuxembourgish, Letzeburgesch
- ноёрхол, хаант улсMongolian
- imperium, staat, keizerrijkDutch
- impèri, empèriOccitan
- cesarstwo, imperiumPolish
- împărăție, imperiuRomanian
- царство, империяRussian
- царство, imperija, царевина, carevina, империја, carstvoSerbo-Croatian
- impérium, ríšaSlovak
- imperium, kejsardömeSwedish
- đế quốc, 帝國Vietnamese
Get even more translations for empire »
Find a translation for the empire definition in other languages:
Select another language:
- - Select -
- 简体中文 (Chinese - Simplified)
- 繁體中文 (Chinese - Traditional)
- Español (Spanish)
- Esperanto (Esperanto)
- 日本語 (Japanese)
- Português (Portuguese)
- Deutsch (German)
- العربية (Arabic)
- Français (French)
- Русский (Russian)
- ಕನ್ನಡ (Kannada)
- 한국어 (Korean)
- עברית (Hebrew)
- Gaeilge (Irish)
- Українська (Ukrainian)
- اردو (Urdu)
- Magyar (Hungarian)
- मानक हिन्दी (Hindi)
- Indonesia (Indonesian)
- Italiano (Italian)
- தமிழ் (Tamil)
- Türkçe (Turkish)
- తెలుగు (Telugu)
- ภาษาไทย (Thai)
- Tiếng Việt (Vietnamese)
- Čeština (Czech)
- Polski (Polish)
- Bahasa Indonesia (Indonesian)
- Românește (Romanian)
- Nederlands (Dutch)
- Ελληνικά (Greek)
- Latinum (Latin)
- Svenska (Swedish)
- Dansk (Danish)
- Suomi (Finnish)
- فارسی (Persian)
- ייִדיש (Yiddish)
- հայերեն (Armenian)
- Norsk (Norwegian)
- English (English)
Word of the Day
Would you like us to send you a FREE new word definition delivered to your inbox daily?
Use the citation below to add this definition to your bibliography:
"empire." Definitions.net. STANDS4 LLC, 2023. Web. 24 Sep. 2023. <https://www.definitions.net/definition/empire>.

domain: geography


text:
Who is Richard Blackwood?
Richard Clifford Blackwood is a British comedian, former media personality, actor and rapper. He once co-presented a show on the London radio station Choice FM and has guested as a disc jockey at various nightclubs.
We need you!
Help us build the largest biographies collection on the web!
Use the citation below to add to a bibliography:
"Richard Blackwood." Biographies.net. STANDS4 LLC, 2022. Web. 30 Sep. 2022. <https://www.biographies.net/people/en/richard_blackwood>.

domain: celebrity


text:
Here are a few new book releases from this week that are worth checking out
(Where possible, we have also tried to include a review/interview related to each of the new book releases)
Get our picks of the week’s best books
in your inbox every week!
SIGN UP NOW for our weekly email newsletter!
*** Our Starred New Book of the Week:
Robert Chao Romero and Jeff Liou
( Baker Academic )
“People interested in critical race theory and Christians concerned about faith integration and social justice will find this book to be very helpful.”–Library Journal
Critical race theory has become a lightning rod in contemporary American politics and evangelical Christianity. This irenic book offers a critical but constructive and sympathetic introduction written from a perspective rooted in Scripture and Christian theology. The authors take us beyond caricatures and misinformation to consider how critical race theory can be an analytical tool to help us understand persistent inequality and injustice–and to see how Christians and churches working for racial justice can engage it in faithful and constructive ways.
The authors explore aspects of critical race theory that resonate with well-trod Christian doctrine but also that challenge or are corrected by Christian theology. They also address the controversial connection that critics see between critical race theory and Marxism. Their aim is to offer objective analysis and critique that go beyond the debates about social identity and the culture wars and aid those who are engaging the issues in Christian life and ministry. The book includes a helpful glossary of key terms.
***READ a review of this book…
Reading for the Common Good
From ERB Editor Christopher Smith
"This book will inspire, motivate and challenge anyone who cares a whit about the written word, the world of ideas, the shape of our communities and the life of the church."
-Karen Swallow Prior
Enter your email below to sign up for our weekly newsletter & download your FREE copy of this ebook!

domain: library


The U.S. Navy and Lockheed Martin have conducted the first free flight launch of an AGM-158C Long Range Anti-Ship Missile (LRASM) from an Air Force Rockwell International B-1B Lancer bomber. According to the Navy, the flight test took place on August 17 over the Point Mugu Sea Range in California.
Benjamin Franklin nailed it when he said, "Fatigue is the best pillow." True story, Benny. There's nothing like pushing your body so far past exhaustion that you'd willingly, even longingly, take a nap on a concrete slab.


text:
America's Largest Social Network for Default Real Estate Professionals
The Federal Housing Administration (FHA) announced a series of changes to be issued this week.
Commissioner Carol Galante calls the changes “essential and appropriate” as the administration tries to bolster its cash reserves in its Mutual Mortgage Insurance Fund (MMI Fund).
Changes to mortgage insurance premiums
FHA will increase the annual mortgage insurance premium (MIP) added onto most new mortgages by 10 basis points…
Added by Anil Alex Moonasar on January 31, 2013 at 1:44pm — No Comments
Six Florida cities rank among the best places to buy foreclosures in 2013, according to a report by RealtyTrac.
Topping a list of 20 metropolitan areas is Palm Bay-Melbourne-Titusville, the Irvine, Calif.-based real estate data firm said.
RealtyTrac looked at four criteria in tallying the “best places”: the supply of foreclosure inventory; foreclosure sales as a percentage of all transactions; the average percentage discount on foreclosures;…
Added by Anil Alex Moonasar on January 31, 2013 at 1:38pm — No Comments
Homeowners looking for the most return on their investment when remodeling should consider exterior replacement projects. According to the 2013 Remodeling…Continue
Added by Anil Alex Moonasar on January 30, 2013 at 1:53pm — No Comments

domain: finance


text:
Because a there are actually a great deal of individuals along with a standard rose design, there are actually also a boosting amount of individuals that desire increased tattoos but likewise would like to show of their originality and obtain a different design to what every person else has.
Find affordable high end tattoo designs.
Sparrows are actually likewise a preferred tattoo concept, specifically with women and you are going to frequently find all of them functioned in to the same tattoo design as florals or roses.
Heart tattoo designs can easily represent an individual's love for a person else, a person's passion for lifestyle as well as humanity, or perhaps an individual's expect locating affection.
Tattoo develops based upon this concept may present the rose in full flower or as a bud that will bloom, or maybe as a ton from flowers.
Assisted along through the attraction from the Nautical Celebrity, this is a tattoo style that is increasingly popular amongst younger and also cool and trendy physical body art fanatics which appreciate listening back to the origins from tattooing.
While generally people would connect all the designs on their arms right into even more from a sleeve design, this is actually becoming more and more well-liked in order to get bunches of smaller layouts up your arms that are certainly not necessarily connected through just about anything.
The decided on flowers may have emblematic interpretations and if you truly want one thing like that could select a lotus, rose, sunflower or even a daffodil tattoo design.
When an individual close to them has passed away, it is actually certainly not unheard of for men to select an Angel tattoo layout.
You might also tattoo the heart beat of a closed one to reveal them that your lifestyles will definitely regularly be hooked up and your love will certainly last forever.
This is actually far better to opt for a original and one-of-a-kind style than a mass market design - "show off" is designed by excellent musicians after that marketed to tattoo artists around the nation as well as around the globe.
Get the best tattoo ideas.
Tattoos could seem really awesome, provided a bunch of thought and feelings has gone right into selecting your design, and based precisely on the understanding that this is an irreversible noting on your physical body.
Angel Tattoos for Girls and Angel Tattoos for Ladies are actually a preferred selection for the fairer sex as Angels may be said to characterize beauty and elegance.
Anchor tattoo designs are actually often linked with the sturdy upper arms from seafarers; having said that, certainly not all individuals sporting these tattoo designs dwell a lifestyle mixed-up.
Whether you choose your design inspiration coming from a top ten listing or even opt for a customized made item, you should create your tattoo design more significant through conveying your unique individualism within the physical body of the tattoo.
Often less is much more along with tattoo designs, as well as you only must possess a design such as this to possess that different and also lovely appearance that a lot of fellas as well as ladies are going with at presents.
Typical tattoo designs are generally laid out in dark then loaded in with dark shading or other different colors combined with black ink.
Rubies are actually yet another prominent tattoo concept as well as our team really love just how in-depth this one is.
As well as our company're motivated through all of them too, utilizing design font styles and or even looking into various other impressive tattoo design designs.
Angel tattoos that work as remembrances are actually several of the best well-known designs chosen through men in specific due to the fact that they symbolize an individual they enjoyed instead of some kind of mythical being or concept.
Feel me, there are actually great deals of tattoo designs in this globe, as well as you should discover effortlessly one best tattoo design for you.

domain: artistic


BECKLEY, WV (WOAY) – With general elections two weeks away, the polls will be opening tomorrow for early voting.
Raleigh County has been finalizing details regarding how this window will work for voting. In terms of how general election voting will differ from June’s primaries, there’s really only one difference.
“In the primary, the state sent every registered voter an application for an absentee ballot,” said Raleigh County Chief Deputy Clerk Cecilia Chapman. “They could complete that if they wished. In the general election, you can still request an absentee ballot, but you have to so on your own. They’re not going to send you an application.”
An important notice for voters is that are unable to wear or bring political materials within 100 feet of polling locations. With masks being mandated for in-person voting, Chapman wouldn’t be surprised if a scenario arises where voters wear political masks, whether knowingly or unknowingly.
“That would be a violation of electioneering law,” Chapman said. “So we know that this is going to be an issue because those masks are very popular, and we are asking people to wear a mask. They just have to make sure they don’t wear that one to the polls to vote.”
It remains essential that all voters conform to mask and social distancing policies to minimize issues with in-person voting.
“We want everyone to be comfortable to go and vote,” Chapman said. “If they could just cooperate and wear that mask, this little paper mask, for just a few minutes while they’re in there voting. Give people room when you’re standing in line. Remember to keep that distance between you.”
There’s no way to predict what turnouts will look like once early voting begins, but the courthouse is hoping for a successful election season starting tomorrow.


The Audi A4L 2.0L-TFSI car with a mileage of about 60 thousand km. The engine idling operation is not stable, and a cylinder is defective. Fault diagnosis: after receiving the vehicle, the Audi special diagnostic instrument is used to detect the engine electronic control unit. It is found that the internal storage of the number 3 cylinder fire fault code is consistent with the engine's idling fault symptoms. According to the fault code generated by the ECU, the maintenance personnel can analyze the possible causes of the failure. 1. engine 3 cylinder ignition system malfunction (ignition coil power or ground bad, ignition coil, spark plug, etc.); 2. supply system of the injection nozzle fault (the nozzle blockage causes mixed vapour thinning, oil spill caused by the nozzle oil leakage caused by mixed vapour, injection nozzle fault, etc.); related data: the latest Audi factory maintenance in 2014 The information system ELSA 5.13. mechanical failure (the engine intake door closure is not strict, the engine exhaust valve closure is not strict, the piston and cylinder wall gap between the excessive pressure in cylinder and so on). According to the above reasons, the maintenance personnel first detected the ignition coil and spark plug of the ignition system of the engine, and found no fault. In order to prevent the internal faults of the ignition coil, a new ignition coil is replaced, but the trouble still exists. Next, the maintenance personnel use the cylinder pressure gauge to measure the pressure of the engine No. 3 cylinder to 11 bar (1 bar=105P a), which is in line with the technical requirements (normal pressure, 0 to 13bar). A special diagnostic instrument is used to check the data flow of the nozzle of No. 3 cylinder. It is found that the injection pulse width of No. 3 cylinder is different from that of other cylinders. The injection pulse width of the other cylinder at idle speed is 1.2ms, and the injection pulse width of No. 3 cylinder is 1.0ms. At this point, the reason for the maintenance personnel to judge the failure of the engine is the injector fault, but after the replacement of the new nozzle, the fault is still not eliminated, the engine idle state still exists the phenomenon of fire deficiency, and the clue of the fault diagnosis is broken at a time. Finally, the maintenance personnel reset all the replacement parts. When starting the vehicle, it was found that there was a slight "dada" noise on the top of cylinder cap 3 during the short time of engine failure. Is the engine valve fault? The valve actuating mechanism of Audi A4L engine valve train is different from traditional engine. In order to increase the volume of fresh air in the cylinder when accelerating, the exhaust camshaft of Audi A4L engine has a variable lift technology similar to Honda valve. In the case of engine acceleration, the exhaust pressure of the engine is increased to reduce the response time of the waste turbocharger. In addition, in order to reduce mechanical noise, valve actuating mechanism also adopts hydraulic tappet and roller rocker with no valve clearance. According to the structural characteristics of the gas distribution mechanism of the Audi engine, it can be found that if there is a pressure relief in the hydraulic tappet of the engine exhaust door or the axial clearance of the rocker bearing bearing is too large, the exhaust gas of the engine cylinder will not be completely discharged. The increase of the residual amount of the exhaust gas of the cylinder will cause the low temperature of the flame, and the combustion will be produced. The expansion pressure decreases, resulting in engine misfire. In order to verify the above analysis, the maintenance personnel dismantled the hydraulic tappet and rocker arm of the 3 cylinder valve drive device, and found that the hydraulic tappet meets the technical requirements, but the axial clearance of the rocker roller bearing is too large. Replace roller type rocker arm of No. 3 cylinder exhaust valve, troubleshooting. According to the conventional judgement, the ignition system failure, fuel supply system fault and engine compression pressure are insufficient. Through this case, it is not difficult to find that the excessive exhaust gas in the cylinder due to the failure of the valve actuating mechanism will also cause engine misfire. Fault review: in this case, the cause of the engine single cylinder fire is analyzed from the ignition system, the fuel supply system and the mechanical structure of the engine, and the overall fault check is easy to complicated, and the fault is eliminated eventually. However, the author still has the following writing in the case. Several problems are not complete, such as car code, vehicle year, engine model and so on, which can make the reader further verify the technical information related to the malfunction vehicle. The information of the fault code for the cylinder fire failure code is not introduced in detail, such as the fault code number, the condition of the fault code detected by the engine ECU and the engine operating conditions (including the engine speed, load, working temperature, etc.). These information are the important basis for analyzing and judging the cause of the failure and the troubleshooting. Since the Audi 2.0L-TFSI engine valve lift system (AVS) is mentioned in the article, it is necessary to make a simple introduction to the system and not take it as "Honda's valve variable lift technology", because the reader hopes to see the working principle of the relationship with the fault in an article: I do it here. Supplement: the valve lift system of Audi 2.0L-TFSI engine is not used on the intake side, but on the exhaust side. When the engine speed is low, the small cam shape part is used and the valve lift is small. When the engine speed is high, it will switch to the large cam shape part, and the valve lift is large. As shown in Figure 1, two shapes of cam are switched on each cylinder, and two electromagnetic actuators are sealed to complete one executive element to switch from a small lift to a large lift, and the other is responsible for switching from the valve lift back to the lift. If the actuating element is activated by the engine control unit, the metal pin will extend out and insert into the chute of the cam piece to complete the valve lift switch. After the cam switch is completed, the metal pin is pushed back by the permanent magnet in the actuator and a voltage is induced in the excitation coil of the electromagnet when the metal pin is pushed back. This voltage signal is received by the engine control unit as a feedback signal for the successful switching of cam parts. The small cam shape part will delay the opening time of the exhaust valve. This can effectively prevent the reflux of exhaust gas when the valve overlaps, and effectively eliminate the residual gas content in the cylinder with the advance of intake. This improvement not only significantly improves the response characteristics of the engine, but also significantly improves the output torque of the engine at low speed.


text:
DISTINCTIVE FLAVORS FOR TOBACCO LOVERS
An original tobacco flavor developed by us. There is no attempt to duplicate or imitate a specefic cigarette brand. Our goal is to provide a smooth and satisifying tobacco blend that appeals to a wide range of vapers. Flavorful, yet mellow, with a hint of sweetness makes this one of our most popular tobacco favorites. Try it, you'll like it !
This is our menthol version of VCB Signature Tobacco Blend. All the same attributes with cool, refreshing menthol added. This is not only one of our best sellers but one of our personal favorites. This is an " all day" vape for us.
Our original interpretation of an English tobacco flavor. Not intended to mimic or duplicate any specific brand. A smooth tobacco flavor with a European twist.
The menthol version of our original recipe. Refreshing menthol meets English tobacco.
This is our original VCB tobacco recipe made for all the clove lovers out there. If you are a clove fan, this one is for you !
There are many variations of this flavor on the net. This is our original recipe and a very popular flavor for us. A tobacco base with a wonderful nutty taste and a hint of caramel for sweetness. One of our best sellers.
A sweet and mild tobacco flavor with a creamy hint of vanilla. An enjoyable vape anytime. Another VCB original recipe.
Developed by us to be a traditional cigar flavor that is mellow, mild, and satisifying.
Rich flavoring and yet gentle to the palate. A unique vape for anytime enjoyment.
Our cherry version of the rich, mild, anytime vape. The exceptionally flavorful cherry makes this a true favorite of pipe and flavored cigar lovers.
This is our NEW version of an old favorite. A pipe smokers favorite for years . A tribute to the distinctive flavoring in the most respected tradition of Captain Black.
Kamelboro is a smooth and enjoyable vape, reminiscent of two of the most popular tobacco brands. Our recipe is unique and one of a kind. This is an excellent tobacco alternative and a sweeter version of our Signature blend.
Kamelboro Menthol has all the wonderful flavor of Kamelboro but has cool and refreshing menthol added. Truly an all day vape for menthol lovers.
Velvet Red is our newest addition to our original recipe tobacco flavors. This is a very smooth tobacco flavor with a hint of sweetness that creates a satisfying vaping experience A recommended all day vape that is in the Signature/Kamelboro family but yet unique and enjoyable with it's own distinctive taste.
Not related or intended in any way to simulate Velvet Brand Pipe and Cigarette Tobacco.
The same smooth and mello sweet tobacco flavor as Velvet Red. This original tobacco recipe has wonderfully refreshing menthol added.
An excellent and balanced blend of our American Classic Cigar and delicious Sweet Georgia Peach. Smooth and mellow but not overpowering, an impressive cigar flavor with a hint of the old South.
Triple 5 PLUS is a variation of our original Triple 5. This version has a nuttier flavor than the original and less tobacco taste. We have had many requests for this and we decided to add it to our flavor menu. This happens to be Vonnie's favorite and we think you may enjoy it also.
One of our best selling tobacco flavors, Kamelboro, is now blended with a gentle smooth honey flavor. Created by popular request, we hope you enjoy it as much as we do.
A most unique blend of coffee and tobacco. Sweet light notes of caramel coffee, infused with the subtle aftertaste of smooth nutty tobacco. Enjoyable, flavorful and definitely one of a kind. This is truly one of our finest gourmet recipes.
Welcome guest, Login

domain: hobby


text:
When looking across the province, Rossport is the 666th most expensive in Ontario.
Want a cheaply priced house? Then at $287,450 this month, Rossport, Ontario is a possibility for you price wise.
When it comes to the size of the properties currently available to property investors in this neighbourhood, they tend to have the average number of bedrooms than the most commonly available across the nation.
Across Ontario Rossport has the 1142th most properties on offer with 1341.
As one of Ontario’s many potential real estate investment neighbourhoods, Rossport needs to be carefully researched before investing in – and remember to check especially the locations within an area before spending - the old estate agent’s mantra of location, location, location has never lost its importance.
Because the amount of real estate listed for sale has stayed the same it looks like housing market forces in neighbourhood are likely to not necessarily affect house prices.
Is Rossport a good investment prospect? It’s never a perfect science, but the data we have given us a number of indicators.
It’s always hard to tell what property prices will do over the coming months, but over the last three months the properties available for purchase in Rossport have stayed pretty much the same which would tend to indicate that demand is steady.


Rating is available when the video has been rented.
This feature is not available right now. Please try again later.
Published on Feb 9, 2014
This Blog we explore a collaboration between live music and Video Art at the Drum and Light show - a showcase of alternative orchestra and electronic music and light visuals. Filmed on location at the Roundhouse Community Centre in Vancouver BC. Music performed by John Korsrud and the Drum and Light Orchestra. Visuals by Michael Heid (Heidrogen) and Mat Mazur (Vj Elfmaster)


text:
Click on a thumbnail to go to Google Books.
Grandfather Tang's Story (1990)
by Ann Tompert
Compact | Rate recommendations
References to this work on external resources.
Wikipedia in English
Amazon.com Product Description (ISBN 0517885581, Paperback)"Drawing on a Chinese form of storytelling with seven shapes cut from a square of paper, Tompert recounts the tale of two fox fairies. Parker's pen-and-watercolor art adds drama, while the tangram insets will motivate children to try their own versions."--The Bulletin of the Center for Children's Books.
(retrieved from Amazon Mon, 30 Sep 2013 13:38:08 -0400)
Grandfather tells a story about shape-changing fox fairies who try to best each other until a hunter brings danger to both of them.
Is this you?
Become a LibraryThing Author.


text:
Games2Mad – G2M Caravan Escape is a point and click game developed by 8BGames/Games2Mad. Imagine that you had been to a forest with your Caravan; there someone stole your Caravan wheel. Here are the interesting puzzles and hidden objects to escape your Caravan. Good luck… Have fun!
(No Ratings Yet)
0 votes, average: 0/5

domain: game


Come be part of the future building parts for space and aerospace! TIGHITCO Ladson, is growing, and we would like you to join our team. Receive benefits on the first day, tuition reimbursement, will work with school schedule, and internal training that will lead to greater pay.
·Build composite parts using appropriate hand layup techniques.
·Utilizes laser system for accurate lay up of plies on tools during layup process.
·Performs in-process inspections as instructed on travelers and as delegated by quality.
·Visually inspect for F.O.D. prior to bagging Vacuum bag parts and leak test bags.
·Observe safety and security procedures. Report potentially unsafe conditions.
·U.S. citizenship is a requirement for this position as TIGHITCO is subject to ITAR regulation and compliance.
AAP/EEO Statement: TIGHITCO, Inc. is an equal opportunity employer with a standing policy of non-discrimination.
To apply for this job email your details to firstname.lastname@example.org


text:
Beyond the Sea by : Bobby Darin : Albert Lasry : Charles Trenet : Audrey Snyder : John Higgins : Jack Lawrence
Here is a swing treatment of the contemporary pop standard most famously recorded in a big band swing style by Bobby Darin in 1959. Great for learning vocal jazz technique; it will be a fantastic choice for younger or developing choirs. Available separately: 3-Part Mixed; 2-Part; VoiceTrax CD. Duration: ca. 2:00.
. . . . Sample Audio & etc. . . .
Sample Page 2 Sample Page 1
| Format ||2-Part|
| Length x Width x Height||10.5 x 6.75 x 0.019 inches |
| Shipping Weight||0.06 pounds |
|East Coast Music Product Code ||ZHL8552224|
| 1st Publication Date||05/2010|
Title: Beyond The Sea
Artist: Bobby Darin ; Roger Williams
Lyricist: Charles Trenet ; Jack Lawrence ; Russ Carlyle
Writer: Albert Lasry ; Charles Trenet ; Russ Carlyle
Below are Related Products that you may be interested in.


text:
If you've played Blizzard Entertainment's MOBA (or any other MOBA) Heroes of the Storm for a decent amount of time, you've probably stumbled across the idea of ARAM (All Random, All Mid). This is a player-made game mode where players neglect 2 of the 3 lanes on a map and just go for team fights in the middle lane. Blizzard is now preparing to add a new map to the maps available when you make custom game modes, and it's exactly this.
This new map, called Lost Cavern, does away with all those pesky things found in the game, like objectives and multiple lanes. This allows players to rush to the center lane to meet enemy teams head on in a short and sweet tug of war. This one lane will periodically spawn regeneration orbs to give you a quick heal mid-fight, and has multiple patches of high grass you can hide in to get the drop on your unsuspecting opponents. The map seems tailor-made for experimentation and allows heroes to focus on and practice at getting better at the game's team fights without having to worry about capturing the periodic objectives you see in the game's other maps. Hearthstones won't be available either, and while you do have a base it won't really have much in the way of defenses. This is as close to a deathmatch as the game will get until the arena update releases.
This map will be added to the map pool available in the custom game setup, and won't be added to the quick match or hero league game modes. To play it all you need to do is set up a custom match lobby and send your friends a link that will add them to the custom game's lobby.
While the map won't be immediately available, it will be coming with the next big content update. This update will also presumably add in the new Zerg hero Dehaka to the game.https://www.youtube.com/watch?v=wQtt_DBGptk
What do you think of the new map? Is this something you have been waiting for? Let us know your thoughts in the comment section below!


When the covid pandemic forced the latest closure of businesses, including the New Kent Art Gallery in Broadstairs, artist/curator Karen King decided to find new outlets for her talents.
One of these has been the creation of a fabulous new mural for a new business in Albion Street/Dickens Walk.
Karen was commissioned to create artwork on the former Veg ‘n’ Out building which is being transformed into the Mermaid fish and chip shop.
Karen was asked by the owner of the Seafarer chippie to help out the Mermaid business which is owned by a relative.
The artwork is just the latest in the town and Karen says she hopes there will be more to create a fantastic ‘trail.’
She said: “They were so happy with the mermaid that I have now added a few seagulls as well! It feels like a community thing, adding something lovely to the town.
“From the top of Albion Street you can see the mermaid and the fisherman (on the Seafarer’s building) They are linked together so that is quite nice and makes it another thing to spot as people go around the town.”
Karen is also creating art ‘porthole windows’ for the business which is currently still renovating the premises.
Karen and gallery partner Brian Hodgson have also been busy on plans for the gallery reopening on April 12 although she says the move to online during the covid restrictions was productive.
She said: “We carried on through the lockdown with collections and website sales and it has been quite positive. Our regulars have kept with us and bought things but it doesn’t compare with being open and able to talk to our customers.”
Plans for reopening include a new format with some of the regular artists forming a collective which will also see members ‘front of house.’ Guest artists will still be featured with exhibitions.
Karen said: “In the background we have lots of plans bubbling away because we want to keep it nice and fresh.”
During lockdown the gallery had changing window exhibitions, including one or the POW! Festival, to give people out on their exercise something new to look at.
New Kent Art Gallery is now in its fifth year.
Karen said: “It has been tough to get through the last year but we are here and hoping to bounce back in April.”
And, to add to the ‘trail’ in Broadstairs Karen is planning a mural for the gallery property.


text: The use of polarography to accurately determine stability constants of complexes formed under very acidic conditions (below pH 2) is demonstrated. The diffusion junction potentials, which must be accounted for below pH 2, were evaluated by applying protocols developed where Tl(I) is used as an internal reference. The Cu(II)-picolinic acid (2-pyridinecarboxylic acid) system studied was chosen since the CuL+ species only exists in solution below pH 2 under the conditions used and literature data exists to confirm the accuracy of procedure. Additionally, the reduction of Cu(II) was quasi-reversible and procedures to determine the reversible half-wave potentials were investigated. Average log values of 7.75 0.09 for CuL+ and 14.8 0.1 for CuL2 were obtained, which compared well to literature data.

domain: chemistry


text:
Published on LinkedIn on 14 May 2020
Delighted to have been given the opportunity to deliver the legal side bar during today’s IPA Webinar. Below is what I had to say about the opportunity that post COVID infrastructure spending provides to not only reinvigorate our economy and put people back into jobs, but to also shift the dial on construction sector productivity.
“Firstly, let me say thank you to Adrian and the team for the great webinars the IPA has put on over the last couple of months.
They are often the highlight of my week … especially the legal side bars.
I’d also like to thank Rod, Neil and Nick for their excellent presentations on the thinking within our east coast transport agencies, including on forward construction pipeline.
Transport has been the engine room of the Australian construction sector for as long as I’ve been practising as a lawyer.
So it comes as no surprise to me that our transport agencies will do the heavy lifting on the infrastructure related stimulus that our economy now needs to help us put workers back into jobs.
I’d like to take this next few minutes to share some thoughts that DLA Piper has on the opportunity we see for our Transport agencies, in pursuing this important endeavour, to shift the dial on things that have been preventing the Australian civil engineering industry from reaching its full potential.
As Australia’s biggest buyers of civil engineering services, our east coast Transport agencies are in a unique position to show leadership on some critical issues that have prevented our civil engineering sector from reaching its full potential, in terms of its productivity.
There are many reasons for the low productivity growth experienced in the construction sector over past decades.
But the reason which resonates most loudly for me is the sub-optimal nature of our procurement and our contracting frameworks.
Conventional fixed price procurement models have long been preferred by most project owners including our Transport agencies, for their simplicity and the certainty that they provide.
But, as we all know, they have features that discourage the collaboration needed for significant productivity improvements.
The allocation of responsibilities and risks encourages the blame game, rather than problem solving, when things go wrong
Fixed prices motivate participants to do the minimum required of them, even if doing more would result in better project outcomes
And there is no incentive on other participants to contain the cost impacts of variations.
At DLA Piper, we believe the economic crisis created by COVID-19 provides an opportunity for the sector to ‘double down’ on the industry reforms that the NSW Government commenced with its 10 Point Plan for the Construction Sector.
We encourage Rod, Neil and Nick to have our east coast transport agencies show true leadership through this opportunity, and lead the industry through the reforms that are needed to re-set our procurement and contracting approaches, in a way that will enable the industry to not only reinvigorate our economy but also achieve the step-change in productivity that we all desire.
As we have seen over the last two months, the need to respond to a crisis can bring about change that was previously considered impossible.
Thanks again to IPA, for giving me the platform to make these observations, on behalf of the legal sector.”

domain: news


text:
As newer, molecularly targeted, anticancer drugs are entering clinical practice, a wide array of previously unrecognised and ill defined side effects of these drugs are increasingly observed. Sorafenib and sunitinib are two of these novel agents, acting on tumour angiogenesis as well as on other key proliferative pathways; recently approved for the treatment of advanced kidney cancer, they may cause peculiar cutaneous, vascular and mucosal toxicities, including hand-foot skin reaction, skin rash, hypertension and GERD-like oesophagitis/gastritis. In this review, we shall deal with these poorly recognised, but sometimes extremely distressing, toxicities; pathophysiologic mechanisms will be discussed and suggestions for treatment of each toxicity will be proposed, based on the few pieces of evidence available and, especially, on our empirical experience.
- Hand-foot skin reaction
ASJC Scopus subject areas
- Biochemistry, Genetics and Molecular Biology(all)
- Clinical Biochemistry

domain: medical


text:
(Jeremy C. Fox for Boston.com)
A 100-year-old building at the corner of Hanover and Parmenter streets in the North End has sold at auction for $4.5 million.
Justin Manning, president of JJ Manning Auctioneers, said the sale of 12 Parmenter St. will settle the estate of the late Louis Triulzi, a North End jeweler. His son Robert Triulzi, who arranged the sale, could not be reached for comment, but Manning said the building had belonged to the Triulzis since its construction.
“This was in the same family for over 100 years,” he said.
Manning could not release the name of the high bidder in the private auction until the sale is closed and becomes public record. That should happen by the beginning of next year, as the 45-day window to close the sale ends on Jan. 3, 2011.
Manning advertised the building as having “potential for high-end condo conversion,” but he said the buyer had not expressed to him an interest in pursuing that possibility, which put him or her in the minority.
“A huge segment of the interested parties that contacted us over the marketing period, that was something that a lot of them were interested in pursing if they were the winning bidder,” Manning said. He went on to say that the building was the second-most-viewed property on Manning’s website for 2010, after the Burlington Woods Office Park in Burlington, Mass., a foreclosure that sold for $33 million last May.
The private auction Nov. 19 in the upstairs function room at Ristorante Fiore, two doors down from the property, attracted a crowd of about 75, according to Manning, of which 14 came with the certified funds to qualify them as bidders.
Data from the Boston Assessing Department shows that the city assessed the total value of the land and the building for fiscal 2010 to be $1.4 million, but Triulzi had listed the property for $7 million before turning to auction.
Built in 1910, the 10,000-plus-square-foot building contains a small restaurant, Express, on the first floor, one two-bedroom apartment on the second floor and two one-bedroom apartments on each of the third and fourth floors. On floors five and six, which were added to the structure in 2001, is a two-story, four-bedroom and four-bath penthouse, according to an information package produced by Manning.
Frank DePasquale, who owns Express as well as Restaurant Bricco at 241 Hanover St., said the sale wouldn’t affect his business.
“I know I have a lease; I don’t know exactly how long it is. It might be seven ... I think it’s eight years,” he said. “I don’t care who owns it.”
Email Jeremy C. Fox at firstname.lastname@example.org.


The Mossberg 590A1 Magpul Series 9-Shot 12 gauge shotgun features Magpul SGA stocks and MOE forends designed specifically for the Mossberg tactical shotguns. The SGA stock features a spacer system for LOP adjustment, offers improved grip ergonomics, a recoil-reducing buttpad and optional cheek riser for use wtih mounted optics or raised sights. The MOE forend features extended length and front/rear hand stops for control. It is fully compatible with MOE rails, mounts and accessories.
Mossberg 590A1 Magpul Tactical, Pump Action, 12 Gauge, 3" Chamber, 20" Heavy Wall Cylinder Barrel, Parkerized Finish, Magpul Stock and Grip, Ghost Ring Sight, 9Rd, Forward and Receiver Sling Plates, 4 LOP Spacers, .25" Cheek Riser 51773
• Gauge:12 Gauge
• Barrel Length:20"
• Weight:7.25 lbs
• Stock Description:Magpul SGA/MOE Black
• Metal Finish:Black Parkerized
• Recoil Pad Type:Rubber
• Sights:XS Ghost Ring
• Barrel Description:Heavy-Walled
• Chokes Included:Fixed Cylinder Bore
• Barrel Length Range:20.00" to 21.99"
• Weight Range:7.00 lbs to 7.99 lbs
No reviews have been written for this product.
Be the first one! – Write a Review
Cancer and Reproductive Harm