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

An adapter enables a universal assembly machine to manufacture buttons with either flat backs or formed backs. The machine comprises a rotatably indexable die table to which are mounted pickup and crimp dies. A ram die is advancable and retractable in a pickup stroke and a crimp stroke. Indexing the die table causes a shifter post to rotate a ram outer ring into a pickup mode or a crimp mode to suit the ram pickup and crimp strokes, respectively. The universal assembly machine manufactures buttons with flat backs by using the adapter on the same crimp die pedestal as is used for manufacturing buttons with formed backs. The adapter has a top surface that is in the location relative to the ram die that suits flat back buttons. The adapter enables the same crimp die pedestal to be used for manufacturing both flat back and formed back buttons.

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

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

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

The present invention relates to a button manufacturing device that is lightweight and robust, and that can be operated even at an unstable location and in a small space. A button manufacturing device comprises a base, a slide platform disposed on the base for reciprocating movement, first and second lower dies provided on both sides of the slide platform in the reciprocating directions, a press screw shaft capable of moving in the axial direction by screwing into a female screw section provided on a beam fixed to the upper part of struts, fixed on the base, an upper die provided on a lower end of the press screw shaft for joining to the first lower die or the second lower die, and an operating handle provided on an upper part of the press screw shaft.

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

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

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

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

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

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

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

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

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

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

A crumb is manufactured by a process including adding an aqueous flour mixture into an extruder, partially extruding the aqueous mixture through the extruder, adding an aqueous gelling agent to the extruder at a point downstream of the start of the extrusion of the aqueous mixture through the extruder to form a resultant mixture of the aqueous mixture and the aqueous gelling agent in the extruder, and extruding the resultant mixture at a temperature greater than 100° C. to form an extrudate. The extrudate is allowed to expand, dried and milled to form the crumb, which has moisture-resistant properties particularly well-suited for use on frozen, microwavable food products.

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

Embodiments of the invention described herein thus provide systems and methods for creating a pressed food item in an oven cooking cavity. The oven system is secured within the oven cooking cavity and is not dependent upon oven door movement or any other oven function. An upper platen is configured to move up and down with respect to a lower platen in order to press a food item during the cooking process. The lower platen is generally secured with respect to the oven interior, whether to a jet plate, to an oven wall, or to a frame that is secured within the oven. The upper platen moves along a vertical support system. When the oven system is not in use to create a pressed food item, the upper platen can remain in a lowered position so that the oven may be used without the pressing features described.

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

A combination of a container and a plurality of food items nested within the container may include base and a first cavity in the base. A first food item may be nested in the first cavity. The first food item may include a decorated section. The first food item may include a disposable wrapper having an exposed upper wrapper edge. The container may include a lid moveable between a closed position and an open position. A first retainer may be on the lid. When the lid is in the closed position the first retainer may overlie a first portion of the upper wrapper edge. When the container is inverted with the lid in the closed position relative axial movement between the first food item and the first cavity may be limited by contact between the first retainer and the upper wrapper edge.

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

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

A measurement apparatus and method for in-situ quantitative texture measurement of a food snack. The apparatus includes an acoustic capturing device and a data processing unit. The physical interaction in the mouth with saliva, when a human being eats/drinks a food snack, sends pressure waves that propagate through the ear bone and produce an acoustic signal. The acoustic capturing device records and forwards the signal to a data processing unit. The data processing unit further comprises a digital signal processing module that smoothens, transforms and filters the received acoustic signal. A statistical processing module further filters the acoustic signal from the data processing unit and generates a quantitative acoustic model for texture attributes such as hardness and fracturability. The quantitative model is correlated with a qualitative texture measurement from a descriptive expert panel. Another method includes a food snack fingerprinting using an in-situ quantitative food property measurement.

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

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

An apparatus for producing a food product is disclosed. The apparatus comprises: an enclosed vessel for holding the food product, the vessel having a first end wall, a second end wall opposite to the first end wall, and a side wall between the first and second end walls; a first agitator rotatably mounted to the first end wall, the first agitator extending inside the vessel towards the second end wall; and a second agitator rotatably mounted to the second end wall, the second agitator extending inside the vessel towards the first end wall. The first agitator is unsupported by the second end wall, and the second agitator is unsupported by the first end wall.

The present invention provides a wafer product decorating apparatus comprising a laser, a collimator, at least one galvanometer driven mirror, and an aspheric scan lens, the apparatus being positionable relative to the wafer product to be decorated wherein the apparatus is configured to provide a laser beam having a spot size of from 100 to 750 μm in diameter on the surface of the product to be decorated and a substantially flat focal plane, characterised in that the focal plane has a depth of field of from 5 mm to 20 mm and that the focal plane of the laser beam is from 5 mm to 30 mm above or below the surface of the product to be decorated. The invention also provides a process for decorating a wafer product.

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

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

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

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

An apparatus for heating foods comprises a supporting structure, a treatment zone designed to receive at least one food product to be heated, a radio frequency dielectric heating system, a system for moderating the temperature of at least one surface of the food product during heating. The temperature moderating system comprises at least one fluid container intended to be interposed between an electrode of the dielectric heating system and a surface of the food product received in the treatment zone. During use of the apparatus, the radio frequency dielectric heating system supplies energy to the food product in the treatment zone, the at least one fluid container receives thermal energy from the surface of the food product, a fluid circulates in the at least one fluid container between the infeed and the outfeed for removing at least part of the thermal energy received.

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

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

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

Inhibition of expansion of a cereal product, such as a ready-to-eat cereal, by a particulate insoluble component such as fiber and/or calcium is avoided by pelletizing the particulate insoluble component. A binder component, such as gelatinized starch, is used to bind particles of the particulate insoluble component into a coherent mass which is formed into non-expanded pellets for fortification of the cereal product. The expanded cereal products, such as extruded puffed RTE cereals which contain the pellets, exhibit a crisp, uniform texture and cell structure, improved, prolonged bowl life, a non-gritty mouthfeel, and a smooth, uniform surface appearance even though they are fortified with high amounts of the solid or particulate insoluble nutritional components.

Disclosed herein is a nutrient delivery system that provides a nutritional formula for consumption. The nutrient delivery system includes a pod and a nutritional powder comprising at least one phospholipid. The nutritional formula has improved characteristics, such as decreased foaming.

A brewing system includes a brewing apparatus and a capsule containing a substance for brewing. The capsule has an opening on one side and a base on an opposite side. The base includes a light input surface, a light-output surface and a light conductor to conduct light from the light input surface to the light output surface. The apparatus includes: a brewing chamber including an inlet for heated water, an outlet for the brewed beverage, and an opening in communication with the opening of the capsule. A light source on the brewing apparatus emits light into the base via the light inlet surface of the capsule. The light conductor conducts the light to the light-output surface. A light detector of the brewing apparatus detects light emitted by light-output surface on the base of the capsule. A method of operating the brewing system and a capsule system are also described.

A cartridge (10) containing a dose (12) of at least one substance for preparing a liquid product, e.g., coffee, by means of liquid and/or steam introduced into the cartridge (10). The cartridge comprises a body (14) containing the aforesaid dose (12), with a bottom wall (142), through which the liquid product is able to flow out of the cartridge (10), and a cover (16) that closes the body of the cartridge (10) at the end of the body opposite to the bottom wall (142). The body (14) comprises a crushed-plant-fibre material (e.g., with a base of rice husk), which may also be used for producing the cover. Alternatively, the cover (16) may be made of paper material (e.g., filter paper). The body (14) and the cover (16) are connected together via purely mechanical connection, it thus being possible to avoid gluing or welding.

A capsule for preparing a predetermined quantity of beverage suitable for consumption using an extractable product is disclosed. The capsule includes a circumferential first wall, a second wall closing the circumferential first wall at a first end, and a flexible sheet-shaped third wall closing the circumferential first wall at a second, open, end opposite the second wall, the third wall being at least one of perforate and porous. The first, second and third wall enclose an inner space including the extractable product. The third wall forms an outermost boundary of the capsule in an axial direction thereof. The third wall includes a filtering material. The second wall is one of a flexible porous sheet, a flexible foil provided with a plurality of entrance openings, and a substantially rigid wall that comprises a plurality of entrance openings.

The present invention is directed to a Modular Liquid Infusing, Flavoring and Dispensing Device that provides a means to infuse flavor into liquids for variable periods of time prior to dispensing, and after the brewing process, wherein the system provides a means to control the rate at which the liquid is dispensed, reduces the trauma to the dispensed liquid, and reduces the amount of foaming in the dispensed liquid. The present invention further provides a method for using the Modular Liquid Infusing, Flavoring, and Dispensing Device.

Barley based beverages are produced in large quantities, employing highly energy consuming methods, for example in the malting and brewhouse facilities for kiln drying and wort boiling operations, respectively. The present invention relates to energy saving methods for preparing barley based beverages, as well as to barley plants useful in such methods. In particular, the invention describes barley plants with combined traits of null-lipoxygenase-1 (null-LOX-1), null-lipoxygenase-2 (null-LOX-2) and null-S-adenosylmethionine:methionine S-methyltransferase in one plant, which is particularly useful for energy saving methods to prepare barley based beverages, such as beer.

It has unexpectedly been found that Pichia spp. strains have advantageous properties useful in the beer fermentation process. In particular, Pichia spp. yeast strains can be combined with normal beer yeast strains and different hop varieties in a fermentation process to produce synergistic effects—namely, the increased production of esters in the fermentation product. More specifically, the yeast can be used to produce increased levels of isoamyl acetate, isobutyl acetate, ethyl propionate, ethyl valerate, ethyl butyrate, ethyl decanoate and ethyl octanoate in beer. In addition, the Pichia spp. strain interacts differently with different hop varieties, so the flavor profile of beer can be tuned by using different combinations of Pichia spp. strains and hops. The present invention relates to a method of brewing beer using a Pichia spp. yeast strain and at least one hop variety, a beer obtainable by such a method and use of a Pichia spp. yeast strain according to the present invention.

The present invention relates to an emulsified flavor composition for an alcoholic beverage that does not generate a floating matter or a sediment, that maintains a stable emulsified state, that imparts transparent appearance to the alcoholic beverage and that does not impair the taste/flavor of the alcoholic beverage, even when mixed with a concentrated syrup that has an alcohol concentration several times higher than that of the alcoholic beverage during the steps for producing the alcoholic beverage. The emulsified flavor composition for alcoholic beverages of the present invention comprises: (a) an oil-soluble component containing a flavor; (b) a polyglycerol fatty acid ester whose 1% by weight aqueous solution has transmittance of 65% or higher at 600 nm; and (c) lecithin.

The present invention is directed to recombinant thraustochytrids that grow on sucrose and cell cultures comprising the recombinant thraustochytrids as well as methods of producing cell cultures, biomasses, microbial oils, compositions, and biofuels using the recombinant thraustochytrids.

Hand pliers for assembly purposes includes an assembly limb and a handle limb rotatably connected to one another via a first link joint. The handle limb is divided into an off-handle lever and a handle-near lever and these two levers are rotatably connected to one another by a bolt via a second link joint, wherein a tension wheel and a ratchet wheel with external toothing connected torsionally proof to it are pivotably arranged on the bolt side by side in axial direction, and the tension wheel engages into a tension device that connects both handle limbs to one another, and a spring-loaded dog ratchet is arranged at the handle-near lever, engaging into the ratchet wheel in such a manner that when the handle-near lever makes a latching movement it permits a rotation of the ratchet wheel on closing the pliers, but prevents its rotation in the opposite direction.

A hand operated gripping tool includes a first jaw unit having a first work piece engaging portion, a support member extending generally transversely with respect to the first jaw unit, a first handle at the second end of the support member, a second jaw unit having a second work piece engaging portion, and a second handle having an end portion pivotally attached at the second jaw unit. A guiding device is disposed at the end portion of the second handle. The guiding device has an engaging element and a biasing element, and the engaging element is biased or urged toward and into engagement with the second reaction surface by the biasing element. The engaging element engages the second reaction surface as the second jaw unit moves along the support member to adjust the size of the work piece receiving space.

A powered ratchet drive for a ratchet wrench includes a pair of elongate pawls for driving an output member of the wrench. Each pawl may have a lower portion pivotally attached to a rocker and an upper portion comprising teeth for engagement with teeth of the output member to turn the output member. The upper portion of the pawl extends outward at an angle with respect to the lower portion. The ratchet may include a compression spring secured inside a cavity of each pawl for biasing the pawl into engagement with the output member. The ratchet also includes a reversing switch mechanism for selectively configuring the ratchet in a forward-driving configuration and in a reverse-driving configuration. The switch mechanism includes a cam disposed between the pawls. The cam has a groove for receiving one of the pawls during operation depending on the configuration of the ratchet.

A reaction arm for use with a torque generating device, the reaction arm including a reaction bar, and a body portion having a first internal diameter, and having formed on an internal surface thereof a female spline having a second internal diameter and a guide bushing having a third internal diameter, the first, second, and third internal diameter being distinctly sized.