Did You Know...
...that while attempting to develop a super strong glue, 3M employee Spencer Silver accidentally developed a glue that was so weak it would barely hold two pieces of paper together? However, his colleague Art Fry needed the glue. Fry sang with his church choir and marked the pages of his hymnal with small scraps of paper that often fell out. He used Silver's glue to hold the papers in place. Today we call this invention Post-it Notes.
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| Number | Title | Issue Date |
| 6413564 | Hard candy having variable width swirl pattern Hard candy exhibiting a plurality of segments having differing colors and varying widths is produced by depositing a plurality of supersaturated solutions of ingredients of differing colors into a mold through a nozzle which has openings around its periph... | 07/02/2002 |
| 6280769 | Breath freshening comestible product A comestible product which includes inulin, a polyol and a divalent zinc or copper compound which effectively controls breath malodor.... | 08/28/2001 |
| 6099880 | Variable-width swirl pattern in candy Hard candy exhibiting a plurality of segments having differing colors and varying widths is produced by depositing a plurality of supersaturated solutions of ingredients of differing colors into a mold through a nozzle which has openings around its periph... | 08/08/2000 |
| 6030605 | Breath freshening compositions and methods using them The present invention is directed towards the use of chewing gums, tablets and lozenges containing a breath freshening composition which comprises a physiologically acceptable zinc compound, an oil, and a non-ionic surfactant, to reduce or eliminate H | 02/29/2000 |
| 5976598 | Physically coated cellulose as low calorie flour replacements Particulate cellulosic material such as microcrystalline cellulose, -cellulose, and/or cellulose acylated with C2 to C24 aliphatic acids to a degree of substitution of about 0.05 or less, and mixtures thereof, are physically c... | 11/02/1999 |
| 5925387 | Application of wax coated inorganic particles to the surface of chewing gum Chewing gum bearing on its outer surface a powder of inert inorganic material, such as calcium carbonate, that is coated with edible wax.... | 07/20/1999 |
| 5906852 | Surface-modified cellulose as low calorie flour replacements Cellulose is surface-modified by coating and/or acylation with C2 to C24, in some cases primarily C6 to C22, or more narrowly C16 to C20, aliphatic acids, to obtain cellulose esters exhibit... | 05/25/1999 |
| 5682977 | Vertically adjustable cover for an elongated device and adjustment apparatus therefor The invention presented is an elongated device having an adjustable cover therefor. More particularly, the invention includes an elongated device having opposing vertical sides and a top portion; a mounting structure associated with the elongated device, ... | 11/04/1997 |
| 5670197 | Low-acid, high-moisture processed cheese spread and method of making High-moisture, high-pH, shelf-stable cheese spreads containing cheese, preferably a cheese having a pH of 5.4 or lower such as Swiss, Cheddar, American, mozarella, skim milk cheese, or cheese mixtures, water sufficient to provide a total moisture of from ... | 09/23/1997 |
| 5667823 | Sugarless chewing gum containing APM L-aspartic acid sweetening agent derivatives are stabilized in sugarless chewing gum containing about 2 to 8% moisture by being formulated with cooked aqueous hydrogenated starch hydrolysate having a moisture content of 10&#b1;6%. Optionally, glycerine ma... | 09/16/1997 |
| 5652010 | Production of masa corn-based products Mass corn--based products, e.g., tortilla chips and taco shells, are produced by admixing and heating a coarse ground corn component with water and lime to hydrate the coarse corn component at a temperature below the gelatinization temperature of corn sta... | 07/29/1997 |
| 5626892 | Method for production of multi-flavored and multi-colored chewing gum Multi-veined chewing gum is produced by injecting a plurality of different liquid flavor/dye compositions into a substantially homogeneous gum base composition or into a laminated or coextruded gum composition. The injection may be performed while the gum... | 05/06/1997 |
| 5612078 | Filler cream compositions for reduced fat sandwich cookies A substantially anhydrous filler cream for reduced fat sandwich cookies which retains injected air for extended periods of time is produced by replacing a substantial portion of the filler cream fat with a polyol, preferably glycerol. Exemplary replacemen... | 03/18/1997 |
| 5601859 | Chewing gum individually wrapped with wrapper bearing transferable tattoo A chewing gum product comprises an individual-sized piece of chewing gym wrapped in a flexible paper wrapper wherein the side of the wrapper in contact with the gum is coated with wax, and the other side of the wrapper contains no wax or adhesive and carr... | 02/11/1997 |
| 5595774 | Reduced fat shredded wafers and process Reduced fat, low-fat, or no-fat shredded whole grain wafers or biscuits are produced which exhibit a non-gritty smooth or a slippery mouthfeel and glossy appearance even though the fat content is substantially reduced. In embodiments of the invention, at ... | 01/21/1997 |
| 5595780 | Process for the preparation of partially-defatted nuts and product thereof The present invention relates to a process for preparing flavorful partially-defatted nuts and the nuts so prepared. The process involves partially defatting nuts and then contacting them with an edible oil under conditions such that the oil is absorbed i... | 01/21/1997 |
| 5565232 | Reduced calorie triglyceride mixtures Fat mixtures enriched with triglycerides having long, saturated, preferably C16 to C22, fatty acid residues and short, preferably C2 to C4, acid residues are employed in edible compositions as low calorie fats. ... | 10/15/1996 |
| 5554405 | Corn-based snack foods and process of preparation A baked corn-based snack product, composed of a blend of masa corn flour and corn flour and having a crisp, chip-like texture and a blistered chip-like appearance, is prepared by forming a dough from said blend, sheeting the dough, forming the dough sheet... | 09/10/1996 |
| 5552167 | Rice bran oil antioxidant High linolenic edible oils such as soybean oil and canola are stabilized by blending the oils with rice bran oil in amounts effective to render the oils stable to oxidation. Preferred embodiments employ from about 0.5% to about 10%, more narrowly from abo... | 09/03/1996 |
| 5552174 | Reduced calorie triglyceride mixtures Fat mixtures enriched with triglycerides having long, saturated, preferably C16 to C22, fatty acid residues and short, preferably C2 to C4, acid residues are employed in edible compositions as low calorie fats. ... | 09/03/1996 |
| 5534281 | Method of making printed baked goods The present invention provides apparatus and a method for making printed foods such as cookies, crackers, and snacks at high production speeds on a continuous basis. The apparatus includes a rotary printer which is synchronized with dough forming apparatu... | 07/09/1996 |
| 5532020 | Low calorie tablespread made from liquid triglyceride oils The present invention is directed to a reduced-fat margarine-type spread prepared from liquid, edible vegetable oils. The spread is a two-phase emulsion comprising a continuous aqueous phase and a dispersed liquid oil phase. The emulsion contains from abo... | 07/02/1996 |
| 5532010 | Coated canine biscuits and preparation process A coated, baked canine biscuit having enhanced palatability. The edible coating includes: (a) about 20 to about 40 weight percent of at least one dextrin or at least one maltodextrin; (b) about 0.2 to about 2 weight percent of at least one edible acidulen... | 07/02/1996 |
| 5532004 | Chewing gum containing hydrophobic flavorant encapsulated in a hydrophilic shell Chewing gum containing particles of a flavoring component in which the flavorant is encapsulated in a hydrophilic gelation shell.... | 07/02/1996 |
| 5520942 | Snack food coating using supercritical fluid spray Oil-based or fat-based carriers or solvents are replaced in whole or in part by a supercritical fluid or high pressure gas as a spray medium or carrier for food additives or food enhancers. Reduced fat, low fat, and even no-fat food products may be produc... | 05/28/1996 |
| 5514404 | Tenderized baked good production with reduced fat, low fat, or no added fat Reduced fat, low fat and no-fat baked goods having a substantial amount of ungelatinized starch are produced by replacing a substantial portion of the shortening or fat of the dough with an emulsifier composition. The emulsifier composition increases the ... | 05/07/1996 |
| 5514399 | Method of applying particulates to baked goods and snacks Substantially uniform distribution of a particulate composition such as a seasoning or spice, on both the top and bottom surfaces of baked good or snack pieces is achieved by applying the composition as a curtain or sheet from within a housing as the subs... | 05/07/1996 |
| 5514387 | Calcium-enriched baked good production and method of making The calcium content of crackers and other baked goods is substantially increased without adversely affecting texture by the use of an emulsifier composition to reduce hardness and dry mouthfeel caused by increased levels of calcium. Exemplary amounts of t... | 05/07/1996 |
| 5500240 | Production of chip-like starch based snacks A chip-like snack is prepared by admixing wheat flour, a no or low gluten content starchy material, e.g. potato starch, pregelatinized waxy starch and water to form a dough. The dough is then sheeted and cut into pieces and the pieces are heated to reduce... | 03/19/1996 |
| 5498438 | Nut based snack products and process of making The invention presented is a high protein, low fat, nut-based snack product made from a dough base comprised of a defatted, roasted nut meal, a starch component and water. The individual product pieces have a nut content of at least about 40% based upon t... | 03/12/1996 |
| 5492710 | Fat free or low fat cookie production The present invention provides a method for reducing rubberiness in the production of shelf-stable fat free or low-fat cookies caused by increased gluten functionality resulting from the elimination of shortening or fat in wheat-based cookies. At least ab... | 02/20/1996 |
| 5458891 | Chewing gum containing flavorant adsorbed in cross-linked elastomeric polymer Disclosed is chewing gum containing a flavoring component in which the flavorant is releasably adsorbed in a cross-linked elastomeric polymer.... | 10/17/1995 |
| 5456939 | Reduced calorie triglyceride mixtures Fat mixtures enriched with triglycerides having long, saturated, preferably C16 to C22, fatty acid residues and short, preferably C2 to C4, acid residues are employed in edible compositions as low calorie fats. ... | 10/10/1995 |
| 5455285 | Composition for taking and retaining a dental impression A gum of 5-20 wt. % polyisobutylene, 20-70 wt. % filler and 10-50 wt. % microcrystalline wax with optionally a flavorant and/or a sweetener, is flexible and soft enough to withstand repeated severe flexing yet can take and retain a dental impression after... | 10/03/1995 |
| 5455059 | Fat-free toppings and fillings for bakery products Fat-free, shelf-stable toppings and fillings for bakery products contain a flavoring such as chocolate, lemon or vanilla, converted starch such as a modified tapioca starch, a polyhydric alcohol such as glycerol, and low molecular weight sugars such as a ... | 10/03/1995 |
| 5455054 | Egg pasteurization The invention enables processing eggs, especially low-cholesterol egg products based principally on egg whites, at high temperatures to provide liquid, pasteurized egg products which exhibit improved stability during refrigerated storage. Liquid egg compo... | 10/03/1995 |
| 5447737 | Pepper coring process and apparatus Cut, cooked peppers, substantially free of core portions, are prepared. Cooked peppers are distributed to form an essentially single layer on a suitable support such as a conveyor. They are cut both parallel to and transversely to the direction of movemen... | 09/05/1995 |
| 5437878 | Chewing gum exhibiting reduced adherence to dental work Disclosed are chewing gum compositions exhibiting a reduced tendency to adhere undesirably to solid dental surfaces in the mouth, the compositions comprising a gum base which comprises about 8 to about 18 wt. % of low molecular polyisobutylene; about 1 to... | 08/01/1995 |
| 5435714 | Apparatus for the production of three-dimensional food products Three-dimensional food products such as crackers, cookies, puffed snacks, puffable glassy half-products, pet foods, pasta, confections such as chewing gum, and ready-to-eat cereals are produced on a mass production basis by feeding a dough or other food c... | 07/25/1995 |
| 5435430 | Bucket conveying method and apparatus There is utilized a particular bucket conveyor apparatus for the transport of fragile articles such as cookies and crackers from an input feed point to a multiple number of discharge areas. At the discharge areas the bucket conveyors are tilted rearwardly... | 07/25/1995 |
