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A hand wearable body squeegee comprising a glove portion, a concave squeegee band, and a linear squeegee band.
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| Number | Title | Issue Date |
| 5141425 | Connecting assembly in a rotary press A press for compressing a food material includes a support frame, a die plate rotatably supported by the support frame and forming a multitude of die cavities for receiving the food material, and a food supply device conducting the food material to the di... | 08/25/1992 |
| 5124161 | Filled, microwave expandable snack food product and method and apparatus for its production The present invention relates to a filled, elongate half product which can be expanded (i.e., puffed) when subjected to microwaves. The half product comprises an elongate outer casing formed from a dough containing a cereal material, water, and, optionall... | 06/23/1992 |
| 5115017 | Polyvinyl oleate as a fat replacement Polyvinyl alcohol fatty acid esters, notably unsaturated acid esters, comprise a new class of edible fat replacements. Polyvinyl oleate, prepared either by direct esterfication of low molecular weight polyvinyl alcohol with oleic acid, oleic anhydride or ... | 05/19/1992 |
| 5114704 | Raw hide having a coating containing an inorganic pyrophosphate Process for preparing raw hide having a coating containing, at least one inorganic pyrophosphate compound, comprising: (a) subjecting raw hide to a liquefied coating material containing at least one inorganic pyrophosphate compound, thereby, forming a coating ... | 05/19/1992 |
| 5108764 | Production of crackers with reduced or no added fat The added fat or shortening content of baked goods such as fermented and chemically leavened crackers is reduced while retaining: 1) a tender, non-brittle shelf stable texture, and 2) dough machinability. The fat or shortening is replaced by water and an ... | 04/28/1992 |
| 5104667 | Process of making coarse cookies A process is provided for making a cookie preform from a continuous cookie dough rope by inserting finger means into said rope in a direction generally transverse to a longitudinal axis of said rope and displacing at least selected ones of said finger mea... | 04/14/1992 |
| 5104673 | Extruded starch snack foods The invention is a continuous process and a product of the process for preparing a low fat content chip-like baked snack food from a composition containing at least one ingredient having starch. Water and the ingredient having starch comprise substantiall... | 04/14/1992 |
| 5096728 | Egg pasteurization utilizing an organosulfur compound The addition of a coagulation suppressing organosulfur compound to egg prior to pasteurization permits the use of higher temperatures without denaturing the protein. In one embodiment the addition of L-cysteine to a low-cholesterol egg product comprised p... | 03/17/1992 |
| 5094870 | Canine biscuits containing an inorganic pyrophosphate Process for preparing dog biscuits which contain at least one inorganic pyrophosphate salt. The dog biscuits containing at least one inorganic pyrophosphate salt are chewed and/or eaten by dogs, with the result that tartar accumulations on their teeth are... | 03/10/1992 |
| 5094874 | Process for infusion of partially-defatted nuts The present invention relates to flavorful partially-defatted nuts and a process of preparing them by infusing the nuts with an edible oil. This process makes it possible to produce partially-defatted nuts having both an improved flavor and a low caloric ... | 03/10/1992 |
| 5093136 | Dual gum base bubble gum A bubble gum made with SBR (styrene butadiene) gum base has both its initial bite and bubble quality improved by coblending PIB (polyisobutylene) gum base with the SBR base at a weight ratio of SBR:PIB of between 2:1 and 6:1, and preferably 3:1 to 4:1. Th... | 03/03/1992 |
| 5093146 | Process of making ready-to-eat cereals A ready-to-eat cereal is prepared from a cookie formulation, including flour, sugar, shortening or fat and a bowl-life extender. The bowl-life extender includes a waxy starch, preferably a pregelatinized starch from waxy maize in an effective amount to im... | 03/03/1992 |
| 5093142 | Alcohol amine esters as low calorie fat mimetics Alcohol amine ester derivatives are disclosed as fat mimetic compounds for reduced calorie food compositions. These compounds have a nitrogen to which is attached at least one fatty acid ester or ester derivative via an alkylene bridge and at least one ot... | 03/03/1992 |
| 5091117 | Process for the removal of sterol compounds and saturated fatty acids Sterol compounds, especially cholesterol, are removed from fluid mixtures by contacting the mixture with charcoal which has been activated by heating to at least 110° C., and preferably about 130° C., in a stream of an oxygen-containing gas, which can b... | 02/25/1992 |
| 5087461 | Double-encapsulated compositions containing volatile and/or labile components, and processes for preparation and use thereof A spray-dried composition comprising a volatile and/or labile component in a carrier, is further encapsulated in an extruded glassy matrix comprising: (a) from about 40 to about 80 percent by weight of a water-soluble, chemically-modified starch having a ... | 02/11/1992 |
| 5082683 | Amide/amine ester derivatives as low calorie fat mimetics Amide/amine ester derivatives of the general formula: ##STR1## where B is an aliphatic group having 2 to 6 carbons, each R is independently, an aliphatic group having 1 to 23 carbons, Q is --N(R')-- or --O--(CH2)p --N(R')--, R' is --H, --... | 01/21/1992 |
| 5080919 | Cookies with reduced sucrose content and doughs for production thereof Sucrose-free or -reduced cookies having the crispy texture associated with conventional sucrose-containing doughs can be prepared by replacing part or all of the sucrose with a combination of a glass-forming polysaccharide (preferably a maltodextrin) and ... | 01/14/1992 |
| 5080920 | Bloom resistant cookies Bloom resistant cookies containing cocoa powder and/or chocolate liquor as a flavoring are produced without lard using a vegetable fat or shortening having a solid fat content of about 2.3% to about 21.6% at 70° F. and about 0.2% to about 11.6% at 85° F... | 01/14/1992 |
| 5079012 | Shelf stable cookie product containing heat and shear sensitive additives and method of making The present invention relates to the production of a shelf stable unleavened cookie composition which can be leavened to exhibit a cookie crumb-like structure after baking in a convection, radio frequency, or microwave oven. The cookie composition is prep... | 01/07/1992 |
| 5077074 | Preparation of cookie products involving extrusion heating and wire cutting The present invention relates to the production of cookie products by adding cookie ingredients to a cooker extruder to form a heat treated mass, which is admixed with additional cookie ingredients to form a dough-like cookie mixture. The cookie mixture i... | 12/31/1991 |
| 5074462 | Carton having detachable promotional coupon on its end closure An integral, detachable, promotional coupon is formed, at least in part, by a hinged tuck flap extending from an inner major end-closure flap of a carton. The coupon may be confined to the hinged tuck flap or it may extend onto a portion of the inner majo... | 12/24/1991 |
| 5071668 | Extrusion baking of cookies containing heat and shear sensitive additives An extrusion processed cookie is produced having shear sensitive particulates and/or heat sensitive additions uniformly dispersed therein. A dry flour blend, including flour, dry milk solids and salt is added to a blending zone of a cooker-extruder with a... | 12/10/1991 |
| 5068120 | Amine ester derivatives as low calorie fat mimetics Amine ester derivatives of the general formula: ##STR1## where B is an organic radical having from 2 to 12 carbons, each R is, independently, an aliphatic group having 1 to 30 carbons, X=H or R, independently, m=1 to 2, and n=1 to 7 comprise a new class o... | 11/26/1991 |
| 5068119 | Acid-hydrolyzable ester derivatives as low calorie fat mimetics Acid-hydrolyzable ester derivatives, notably compounds having the following formula ##STR1## where ##STR2## X=H, an alkyl having 1 to 4 carbons, --O--(CO)--R, or --(CO)--O--R, or mixtures thereof, Y=H, an alkyl having 1 to 4 carbons, or --(... | 11/26/1991 |
| 5066499 | Process for making low sodium crackers and products obtained thereby Low sodium baked goods, such as soda crackers, oyster crackers, pretzels, and flavored snack crackers, having a substantially uniform texture and pH throughout, a substantially uniform surface color, a pleasant mouth feel and taste are obtained by the pro... | 11/19/1991 |
| 5066211 | Material feed control assembly in a rotary press A control assembly to control the rate at which a food material is conducted to die cavities of a rotary press. The control assembly includes a roller subassembly, a first roller rotatably supported by the roller support assembly, and a second roller rota... | 11/19/1991 |
| 5064661 | Process for making low sodium sponge goods and products obtained thereby Low sodium sponge goods, such as soda crackers, oyster crackers, pretzels, and flavored snack crackers, having a substantially uniform texture and pH throughout, a substantially uniform surface color, a pleasant mouth feel and taste are obtained by replac... | 11/12/1991 |
| 5064678 | Low calorie fat mimetics Novel fat mimetic compositions are disclosed to be useful in reduced calorie foods. These compounds, which can be referred to as linked esters, consist of linked multi-ester or mult-ester/ether fragments joined by a polycarboxylate. These complex linked e... | 11/12/1991 |
| 5064668 | Process for separation of sterol compounds from fluid mixtures Cholesterol and other sterols are separated from fluid mixtures, especially foodstuffs such as egg yolk, using a surface-modified adsorbent which selectively adsorbs the sterols. The surface-modified adsorbent is prepared by (a) treating an adsorbent with... | 11/12/1991 |
| 5063839 | Cutting die for forming a plurality of thin uniformly bakeable edible assortments A cutting die includes a plurality of cutters arranged for cutting an ordered array of different size dough pieces from a sheet of dough. The dough pieces are cut from the sheet such that the array of different size dough pieces has a substantially unifor... | 11/12/1991 |
| 5063075 | Amide ether derivatives as low calorie fat mimetics Amide ether derivatives of the general formula: ##STR1## where B is an organic radical having from 2 to 12 carbons, each R is, independently, an aliphatic group having 1 to 30 carbons, X=H, R or (CO)--R, m=1 to 2, n=0 to 6, and p=1 to 2 comprise a new class of... | 11/05/1991 |
| 5063070 | Processes for separation of sterol compounds from fluid mixtures using substantially insoluble compounds Cholesterol and other sterols are separated from fluid mixtures, especially foodstuffs such as egg yolk, using a surface-modified substantially insoluble carbonate salt which selectively adsorbs the sterol. The surface-modified carbonate is prepared by (a... | 11/05/1991 |
| 5062066 | Model referenced control of a food treatment device An automatic control of an apparatus that processes food products uses a model that provides a predicted value for product attributes, such as color. The predicted values are dynamically compensated, so that the predictions track the real response by an a... | 10/29/1991 |
| 5061499 | Honey roasted nuts Nuts (peanuts, cashews, etc.) having desirable eye appeal, excellent taste and good storage stability are prepared by coating raw nuts with an adhesive solution containing honey, followed by a coating of powdered sugar, roasting the coated nuts, preferabl... | 10/29/1991 |
| 5059442 | Primary amide esters as low calorie fat mimetics Primary amide esters, ester amide derivatives of the general formula: ##STR1## where B is an acyclic aliphatic group having from 2 to 6 carbons, m=1 to 3, n=1 to 3, and each R is, independently, an aliphatic, ether or ester group having 1 to 29 carbon atoms ar... | 10/22/1991 |
| 5049264 | Process and apparatus for continuously removing contaminants from edible cooking oil In accordance with the present invention a process and apparatus for removing contaminates from edible cooking oil is provided. A continuous stream of cooking oil at an elevated temperature is withdrawn from a cooking bath. A continuous stream of liquid s... | 09/17/1991 |
| 5047231 | Raw hide containing an inorganic pyrophosphate Process for preparing raw hide containing at least one inorganic pyrophosphate compound, comprising: (a) subjecting raw hide to a solution containing at least one inorganic pyrophosphate compound; and (b) drying the raw hide containing the inorganic pyrop... | 09/10/1991 |
| 5044916 | Support assembly in a rotary press A support assembly for a rotatable punch drive plate in a rotary press having a die plate forming a multitude of die cavities and supported for rotation about a given axis, and a multitude of punches supported for axial reciprocating movement in the die c... | 09/03/1991 |
| 5045338 | Secondary amide esters as low calorie fat mimetics Secondary amide esters of the general formula ##STR1## where A is an organic radical having 2 to 6 carbons, m=1 to 3, n=1 to 3, and each R is, independently, an aliphatic, ether or ester group having 1 or 2 to 29 carbons are edible, preferably partially d... | 09/03/1991 |
| 5043179 | Triol triester derivatives as low calorie fat mimetics Triol triester derivatives, notably compounds having a four- to thirty- carbon backbone to which are attached three fatty C1 or C2 to C29 ester groups in ester linkage are edible, preferably partially digestible, fat repla... | 08/27/1991 |
