What is claimed:
1. A release agent composition comprising:
(a) a carboxylic acid comprising at least six carbon atoms and at least one free carboxylic acid group, and
(b) a polysiloxane comprising at least one organically bound active hydrogen group.
2. The composition of claim 1, wherein the carboxylic acid contains eight to sixty carbon atoms.
3. The composition of claim 1, wherein the carboxylic acid contains less than eleven free carboxylic acid groups.
4. The composition of claim 1, wherein the carboxylic acid is selected from the group consisting of oleic acid, linoleic acid, linolenic acid, ricinoleic acid, lauric acid, steric acid, adipic acid, dimer or trimer fatty acids, 2-ethyl-1-hexanoic acid, montanic acid, palmitic acid, sebacic acid, and mixtures of thereof.
5. The composition of claim 1, wherein the polysiloxane contains two to fifty active hydrogen groups.
6. The composition of claim 1, wherein the composition further comprises a carrier.
7. The composition of claim 6, wherein the carrier is selected from the group consisting of water, mono-alcohols with less than five carbon atoms, hydrocarbons with less than seven carbon atoms, fluorinated hydrocarbons with less than six carbon atoms, and mixtures thereof.
8. The composition of claim 6, wherein the carrier is selected from the group consisting of water, ethanol, isopropanol, and mixtures thereof.
9. The composition of claim 6, wherein the composition further comprises a surfactant.
10. The composition of claim 9, wherein the surfactant is selected from the group consisting of ethoxylated alkylphenols, ethoxylated aliphatic linear alcohols, and mixtures thereof.
11. The composition of claim 1, wherein the ratio of the carboxylic acid to the polysiloxane is from 100:1 to 1:100.
12. The composition of claim 1, wherein the ratio of carboxylic acid to polysiloxane is from 100:1 to 1:1.
13. A release agent composition comprising:
(a) a carboxylic acid comprising at least six carbon atoms and at least one free carboxylic acid group,
(b) a polysiloxane comprising at least one organically bound active hydrogen group,
(c) a carrier, and
(d) a surfactant.
14. The composition of claim 13, wherein the carboxylic acid is selected from the group consisting of oleic acid, linoleic acid, linolenic acid, ricinoleic acid, lauric acid, steric acid, adipic acid, dimer or trimer fatty acids, 2-ethyl-1-hexanoic acid, montanic acid, palmitic acid, sebacic acid, and mixtures of thereof.
15. The composition of claim 13, wherein the carrier is selected from the group consisting of water, ethanol, isopropanol, and mixtures thereof.
16. The composition of claim 13, wherein the surfactant is selected from the group consisting of ethoxylated alkylphenols, ethoxylated aliphatic linear alcohols, and mixtures thereof.
17. A process for producing composite lignocellulosic articles comprising the steps of:
(a) providing a lignocellulosic material in fibrous or particulate form,
(b) providing a pressing means having at least one metal press member having an inner surface and an outer pressing surface,
(c) providing an isocyanate containing adhesive,
(d) providing a release agent composition comprising:
(i) a carboxylic acid comprising at least six carbon atoms and at least one free carboxylic acid group, and
(ii) a polysiloxane comprising at least one organically bound active hydrogen group
(e) causing said release agent composition to be applied onto at least a portion of the outer pressing surface of at least one metal press member on said pressing means, to form at least one release agent treated pressing surface,
(f) combining said lignocellulosic raw material with said isocyanate containing adhesive to form a loose mass having free organically bound isocyanate groups present thereon,
(g) pressing said loose mass into a solid shaped object by using the at least one release agent treated pressing surface, and
(h) releasing said solid shaped object from said treated pressing surface.
18. The process of claim 17, wherein at least one release agent treating pressing surface is maintained at a temperature from 200 F. to about 500 F. during the pressing.
19. A process for producing composite lignocellulosic articles comprising the steps of:
(a) providing a lignocellulosic material in fibrous or particulate form,
(b) providing a pressing means,
(c) providing an isocyanate containing adhesive,
(d) providing a release agent composition comprising:
(i) a carboxylic acid comprising at least six carbon atoms and at least one free carboxylic acid group,
(ii) a polysiloxane comprising at least one organically bound active hydrogen group, and
(iii) a carrier
(e) causing said release agent composition to be applied to the lignocellulosic material,
(f) combining said lignocellulosic raw material with said isocyanate containing adhesive, to form a loose mass having free organically bound isocyanate groups present thereon,
(g) pressing said loose mass into a solid shaped object by using the pressing means, and
(h) releasing said solid shaped object from said pressing means.
20. The process of claim 19, wherein the release agent further comprises a surfactant.
21. The process of claim 19, wherein the carrier is water.
The claims below are in addition to those above.
All refrences to claim(s) which appear below refer to the numbering after this setence.
1. A method of providing information regarding grocery items, the method comprising:
displaying grocery items for sale with a graphic user interface (GUI);
providing recipe links on the GUI associated with select grocery items for sale; and
displaying recipes upon activation of a recipe link.
2. The method of claim 1, further comprising:
calculating the nutritional value per serving of displayed recipes; and
displaying the calculated nutritional values on the GUI.
3. The method of claim 1, further comprising:
determining nutritional requirements of consumers; and
displaying only recipes that meet the nutritional requirements of the consumer.
4. The method of claim 1, further comprising:
determining preferences of a consumer based on the consumer’s shopping purchase history; and
displaying recipes based on the preferences.
5. The method of claim 1, further comprising:
linking coupons to ingredients in recipes.
6. The method of claim 1, further comprising:
determining a historic coupon usage of a consumer; and
displaying recipes based on the historic coupon use of the consumer.
7. The method of claim 1, further comprising:
linking coupons to ingredients in recipes; and
sending the coupons to a consumer via e-mail.
8. The method of claim 1, further comprising:
determining preferences of a consumer based on the consumer’s shopping purchase history; and
linking coupons based on the preferences.
9. The method of claim 1, further comprising:
determining the dietary needs of a consumer; and
linking coupons based on the dietary needs.
10. The method of claim 1, further comprising:
linking retailer coupons to ingredients in recipes; and
customizing the coupons pursuant a retailers requirements.
11. The method of claim 1, further comprising:
processing text searches to determine grocery items desired by a consumer.
12. The method of claim 1, further comprising:
processing universal product code (UPC) barcodes to determine grocery items desired by a consumer.
13. A method of selecting products comprising:
displaying available products on a graphic user interface (GUI);
providing recipe links on the GUI, each recipe link being associated with one of the available products; and
in response to the activation of a recipe link,
generating a list of recipes related to the associated available product, and
filtering the list of recipes with select parameters.
14. The method of claim 13, wherein the select parameters are based on at least one of a consumer’s dietary needs, a retailers specials and a consumer’s shopping history.
15. The method of claim 13, further comprising:
displaying the filtered recipes.
16. The method of claim 13, further comprising:
e-mailing the filtered recipes to a user activating the recipe link.
17. The method of claim 13, further comprising:
calculating the nutritional value per serving for each filtered recipe.
18. The method of claim 13, further comprising:
calculating the cost per serving of each recipe.
19. The method of claim 13, further comprising:
linking coupons to the available products in the recipe.
20. The method of claim 13, further comprising:
providing customized manufactured sponsored coupons for the available products.
21. The method of claim 20, wherein the customized manufactured coupons include at least one of a retailer’s price look up code and text.
22. The method of claim 20, further comprising:
distributing the manufacture sponsored coupons by at least one of the web, e-mail and in-store kiosk.
23. A method of providing information relating to a product, the method comprising:
determining if a universal product code (UPC) barcode is being used;
when a universal product code is being used, interfacing the UPC to determine an associated product in a first data source;
once the product has been determined, linking the product with related information in a second data source, wherein the related information is recipes;
filtering the related information pursuant to select parameters, wherein the select parameters arc nutritional requirements of a consumer;
calculating the nutritional value per serving of displayed recipes; and
displaying the calculated nutritional values on a GUI.
24. The method of claim 23, further comprising:
when a UPC barcode is not being used, processing a text string to determine a link between the text string and the products in the first data source.
25. (canceled)
26. (canceled)
27. The method of claim 23, further comprising;
providing customized manufactured coupons relating to the product.
28. The method of claim 27, wherein the customized manufacture coupon includes at least one of an added text and a price lookup code.
29. A computer-readable medium having computer-executable instructions for performing a method comprising:
generating a list of recipes containing a selected product;
calculating the per serving nutritional value of each recipe;
filtering the list of recipes with select parameters;
providing the filtered list of recipes.
30. The computer-executable instructions for performing a method of claim 29, further comprising:
determining the cost per serving of each recipe.
31. The computer-executable instructions for performing a method of claim 29, wherein the select parameters arc at least one of a consumer’s dietary requirements, a consumer’s past shopping history and a retailer’s specials.
32. The computer-executable instructions for performing a method of claim 29, further comprising:
creating retailer customized manufacture coupons that include at least one of custom text and a price lookup code.
33. The computer-executable instructions for performing a method of claim 29, further comprising:
interfacing a universal product code (UPC) barcode to determine the selected product.
34. The computer-executable instructions for performing a method of claim 29, further comprising:
recognizing at least one of food names, alternative food names, relative food hierarchies, compound foods, referenced recipes, food preparations, cooking equipment names, preparation processes and cooking processes from text files.
35. The computer-executable instructions for performing a method of claim 29, further comprising:
indexing food information.
36. A product information system, the system comprising:
a server in communication with a consumer interface, the consumer interface adapted to display items for sale by a retailer, the user interface further having recipe links associated with select items for sale;
a first database in communication with the server, the first database containing the recipes; and
a second database in communication with the server, the second database containing nutritional information relating to items in the recipes in the first database;
wherein, in response to the activation of a recipe link, the server is adapted to retrieve recipes having the related item as an ingredient from the first data base and calculate the nutritional information per serving for each recipe using the nutritional information in the second database.
37. The system of claim 36, wherein the consumer interface is at least one of a retailer’s web page and an in-store kiosk.
38. The system of claim 36, further comprising:
a third databases in communication with the server, the third database containing cost information for each item, wherein the server is further adapted to calculate the per serving cost of a recipe using the cost information in the third database.
39. The system of claim 36, wherein the server is further adapted to generate customized manufactured coupons.
40. The system of claim 36, further comprising:
a printer in communication with the server, the printer adapted to print out at least one of recipes, nutritional information and coupons.
41. The system of claim 36, wherein the server is further adapted to filter the recipes according to select parameters.
42. The system of claim 41, wherein the select parameters relate to at least one of a consumer’s dietary requirements, a retailer’s specials and a consumers past purchase history.
43. The system of claim 36, wherein the server further comprises:
a compiler adapted to recognize at least one of food names, alternative food names, relative food hierarchies, compound foods, referenced recipes, food preparations, cooking equipment names, preparation processes and cooking processes from text files presented to it.
44. The controller of claim 43, further comprising:
a calculator function adapted to aggregate nutritional values per serving for recipes: and
a memory adapted to temporary store nutritional values of ingredients.
45. A controller comprising:
a compiler adapted to recognize at least one of referenced recipes, food preparations, cooking equipment names, preparation processes and cooking processes from text files presented to it.
46. The controller of claim 45, wherein the compiler is further adapted to electronically index food information.
47. The controller of claim 45, further comprising:
a calculator function adapted to aggregate nutritional values per serving for recipes.
48. The controller of claim 47, further comprising:
a memory adapted to temporary store nutritional values of ingredients.
49. The controller of claim 45, wherein the controller is further adapted to link recipes based on at least one of UPC barcodes and text strings.
50. The controller of claim 49, further comprising:
a calculator function adapted to aggregate nutritional values per serving for recipes