Bizarre Patents
Combination Beverage Container and Spittoon
A combination beverage container and spittoon includes a bottom portion including outer wall and a first inner wall defining a spittoon space.
PatentStorm News
Make the Most of Our Site
See this month's Top Inventors and Most Cited Patents.
Stay on top of the latest innovations by subscribing to an RSS feed.
Registered users: Manage your profile.
| Number | Title | Issue Date |
| 4421777 | Method for improving the yield of chocolate cake A process for preparing a chocolate flavored cake comprising mixing together and baking cake ingredients, the improvement, comprising adding to the ingredients of about 3% to about 15% on a flour basis of (1) a defined whey protein-containing composition ... | 12/20/1983 |
| 4414240 | Process for lowering the thermogelation temperature of egg albumen The thermogelation temperature of egg albumen can be decreased by cooling an alkaline solution of egg albumen heated to a temperature within the range of from about 60° C. and the gelation temperature of the egg albumen, the solution having a pH within t... | 11/08/1983 |
| 4411917 | Fabricated shellfish products containing whey protein concentrate composition and method of preparation A fabricated seafood product is prepared by shaping a blend of seafood meat and as a binding agent therefor a combination comprising a whey protein concentrate composition having at least 30% protein wherein at least 50% of the protein in the whey protein... | 10/25/1983 |
| 4407833 | Whey protein fortified red meat and process for preparation Protein fortified red meat comprising intact natural skeletal meat having incorporated therein a whey protein fortifier composition having more than about 30% by weight whey protein on a dry solids basis and process for the preparation thereof.... | 10/04/1983 |
| 4407831 | Whey protein fortified fish and process for preparation Protein fortified intact fish flesh comprising intact fish flesh having incorporated therein a whey protein fortifier composition having more than about 30% by weight whey protein on a dry solids basis and process for the preparation thereof.... | 10/04/1983 |
| 4399164 | Preparation of a dried blend of whey by-product and casein or its salts A dried blend of deproteinized whey by-product and casein or its salts is produced by forming an admixture of 5 to 50% of casein, sodium caseinate or potassium caseinate and a deproteinized whey by-product selected from the group consisting of (1) the low... | 08/16/1983 |
| 4381316 | Whey protein fortified cured meat and process for preparation Protein fortified cured meat comprising cured intact skeletal meat muscle tissue having incorporated therein a whey protein composition having more than about 30% by weight whey protein on a dry solids basis and processes for preparation of the same.... | 04/26/1983 |
| 4364966 | Blends of egg albumen and whey protein having improved gel strength A dried blend of egg albumen and whey protein-containing composition which exhibits improved gel strength is prepared by subjecting desugared dried egg albumen to a heat treatment for a period of time ranging from in excess of about 2 weeks to about 8 wee... | 12/21/1982 |
| 4362761 | Use of heat coagulated whey protein concentrate as a substitute for gelled egg white Gelled egg white of the type normally found in hard boiled eggs can be replaced with substantially equivalent taste and mouth feel with a whey protein concentrate which is heat coagulated at a temperature of 80° C. to 100° C. at a pH within the range of... | 12/07/1982 |
| 4361588 | Fabricated food products from textured protein particles A fabricated food product is prepared by shaping a blend of edible textured protein particles, including single cell protein, bound together with a whey protein concentrate composition having more than 30% protein which is capable of forming a gel at 15% ... | 11/30/1982 |
| 4348420 | Process for binding comminuted meat Comminuted meats can be effectively bound using a blend of water soluble protein-containing material, such as alkali metal caseinates, and a hydrocolloid. Preferably, the blend also includes a byproduct resulting from the concentration of whey protein fro... | 09/07/1982 |
| 4342604 | Production of a stable lactose product Lactose having reproducible pH and a lowered ash level can be produced from lactose rich permeate resulting from the ultrafiltration of whey, by adding a small amount of a chelating agent such as a salt of ethylenediaminetetraacetic acid as, for instance,... | 08/03/1982 |
