Did You Know...
...that two musicians were responsible for the invention of color print film? Fascinated by photography, Leopold Godowsky and Leopold Mannes worked together to produce an easy-to-use, practical color film. They worked full time as music teachers and gave concerts while experimenting during their off hours in Mannes' kitchen. Their success earned them full-time, well-paying jobs at Kodak and their efforts resulted in Kodachrome film, which was introduced in 1935.
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| Number | Title | Issue Date |
| 8158339 | Method of preserving a platelet concentrate under elevated xenon concentration and pressure with refrigeration Provides are improved methods for storing platelets and compositions that contain stored platelets for use in transfusions. The method entails obtaining a platelet concentrate from blood obtained from an individual and holding the platelet concentrate in at refriger... | 04/17/2012 |
| 8038032 | Topping dispenser A topping dispenser for dispensing serving portions of topping onto beverages and desserts comprises a housing having a front product compartment and a rear drive compartment separated by a partition. The product compartment is adapted to receive a pastry bag contai... | 10/18/2011 |
| 7972642 | Method for producing frozen dough The present invention provides a method for producing frozen dough which can be directly transferred from freezer to oven without a proofing or thawing step. The process comprises mixing the dough ingredients, forming gas nucleation sites, exercising the dough by su... | 07/05/2011 |
| 7802763 | Topping tool A topping tool assembly comprises a bag support defining a tapered receptacle having an open bag receiving end and an open dispensing end narrower than the bag receiving end, a mounting bracket fixed to the bag support, and an anchor bracket, wherein the mounting br... | 09/28/2010 |
| 7776376 | Whippable food product with improved stability A whippable food product having improved stability characteristics without detectable change in the organoleptic characteristics is provided. The product comprises triglyceride fat, one or more sugars and an emulsifier component comprising destabilizing and stabiliz... | 08/17/2010 |
| 7704535 | Freezer to retarder to oven dough A frozen dough comprising flour, a high yeast level comprising one or more yeast with activity covering temperature range of 33-140° F., emulsifiers, dough conditioners, stabilizers, sugar, lipid source and optionally supplemental gluten such that the frozen dough ... | 04/27/2010 |
| 7658962 | Cooking cream A cooking cream was prepared that is useful for cooking and preferably has a good whipping capability also. The cream comprises about 55 to 93% by weight water, about 5 to 45% by weight fat, about 1 to 10% by weight protein, about 0.5 to 10% by weight starch, and an... | 02/09/2010 |
| 7563470 | Non-dairy whippable food product The present invention provides a non-dairy whippable food product which comprises an oil in water emulsion. This product is pourable at refrigeration as well as room temperature making it easily whippable. The product comprises at least 30% triglyceride fats, emulsi... | 07/21/2009 |
| 7475795 | Chilled topping dispenser A topping dispenser for dispensing portions of chilled topping onto beverages and desserts comprises a housing having a drawer that includes a product compartment and an adjacent drive compartment separated by a partition. The product compartment is adapted to recei... | 01/13/2009 |
| 7449208 | Pourable dessert liquid product A pourable dessert liquid product comprising a protein source; fat; sweetener; stabilizer; flavoring agent; and emulsifier. ... | 11/11/2008 |
| 7351440 | Whippable food product with improved stability A whippable food product having improved stability characteristics without detectable change in the organoleptic characteristics is provided. The product comprises triglyceride fat, one or more sugars and an emulsifier component comprising destabilizing and stabiliz... | 04/01/2008 |
| 7094437 | Reduced-calorie freezable beverage It has now been found that reduced-calorie, freezable beverages can be made using a small amount of alcohol and a reduced amount of sorbitol or other soluble solids. Surprisingly, one embodiment of the invention is a reduced-calorie, freezable beverage that can be a... | 08/22/2006 |
| 6203841 | Organoleptic whippable foods with improved temperature stability and improved whipping performance A whippable food product suitable for preparing a stable whipped confection, comprising an oil-in-water emulsion of (1) a triglyceride fat component wherein at least about 50% or more of the fatty acids thereof are of C14 length or less, (2) water, (3) em... | 03/20/2001 |
| 6197362 | Pourable dessert liquid product A pourable dessert liquid product comprising a protein source; fat; sweetener; stabilizer; flavoring agent; and emulsifier.... | 03/06/2001 |
| 5869125 | Whipped low fat spread The present invention provides an oil-in-water emulsion spread that has a low fat content and good spreading properties at all temperatures from 4° C. to 25° C. The present whipped spread comprises a continuous aqueous phase comprising (A) from about 10... | 02/09/1999 |
| 5759609 | Low-fat whipped topping A low-fat whipped topping having excellent performance and organoleptic properties comprising on a weight basis about 0.0% to 7.0% fat, about 0.20% to 0.8% emulsifiers, about 1.0% to 1.75% stabilizers and about 40% to 55% water soluble carbohydrates. The ... | 06/02/1998 |
| 5175015 | Process of making low fat low cholesterol milk products The present invention relates to a low cholesterol, low fat milk that has the taste and mouthfeel of whole milk or 2% milk. The invention also relates to use of said aformentioned milk to produce low cholesterol, low fat dairy products.... | 12/29/1992 |
| 5063074 | Low fat low cholesterol milk products The present invention relates to a low cholesterol, low fat milk that has the taste and mouthfeel of whole milk or 2% milk. The invention also relates to use of said aforementioned milk to produce low cholesterol, low fat dairy products.... | 11/05/1991 |
| 4626434 | Fruit infusion using a syrup which has been subjected to enzyme treatment and concentrated A process is described for rapidly infusing fruit with sugar solutes by means of an infusion bath which is maintained at a substantially constant solutes concentration and viscosity during the course of the infusion process by removing infusion solution; ... | 12/02/1986 |
| 4552773 | Freezer stable whipped ice cream and milk shake food products Whipped food products are disclosed comprised of an oil-in-water emulsion of nonfat milk solids, and about 40% to about 70% water, and sugar in a ratio to water of about 1:1.75 to about 3.0, said sugar being comprised of at least about 30% fructose and/or... | 11/12/1985 |
| 4551348 | Sugar infusion of fruit A process is described for rapidly infusing fruit with sugar solutes by means of an infusion bath which is maintained at a substantially constant solutes concentration and viscosity during the course of the infusion process.... | 11/05/1985 |
| 4421778 | Freezer stable whipped ice cream and milk shake food products A whipped ice cream or milk shake which maintains stable volume when stored at refrigerator or freezer temperatures, is non crystalline and spoonable at about 0° F. and is an oil-in water emulsion of nonfat milk solids, 40% to about 75% water, sugar in a... | 12/20/1983 |
| 4418082 | Improved fruit composition having a depressed freezing point Fructose is generated within whole fruit or within segments of fruit by inoculation with enzyme. The taste of the fruit is improved and the fruit may be subjected to freezing temperatures without suffering damage.... | 11/29/1983 |
| 4390550 | Intermediate mositure frozen foods Infusing fruit with sugar solutes which reduce the water activity by creating sites for removing part of the water content and bathing said fruit in sugar bath to infuse sugar therein, the bath being a fructose-containing corn syrup of about 70 to 80% sug... | 06/28/1983 |
| 4387109 | Intermediate-moisture frozen oil-in-water emulsion foods Microbiologically stable foods which are oil-in-water emulsions usually kept at freezer temperature, but which can be maintained at room temperature and refrigerator temperature for an extended period of time, are prepared by controlling their sugar/fat c... | 06/07/1983 |
| 4356195 | Fruit juices having a depressed freezing point Fruit juices having a depressed freezing point are obtained by treating the juice with an enzyme suited for converting a portion of naturally present sucrose and or glucose into fructose. Frozen concentrated solutions of such juices are conveniently handl... | 10/26/1982 |
| 4350711 | Methods of infusing fruits This application relates to methods of infusing fruits with fructose sugar solids and food products which remain now-crystalline at freezer temperatures containing such infused fruit products. The fruit is infused by immersing it in two or more sugar containin... | 09/21/1982 |
| 4332824 | Intermediate-moisture frozen foods Microbiologically stable intermediate moisture foods which are usually kept at freezer temperature, but which can be maintained at room temperature and refrigerator temperature for an extended period of time, are prepared by controlling their sugar conten... | 06/01/1982 |
| 4313967 | Intermediate-moisture frozen foods Microbiologically stable now-crystalline foods which are usually kept at freezer temperature, but which can be maintained at room temperature and refrigerator temperature for an extended period of time, are of intermediate-moisture content and have suffic... | 02/02/1982 |
| 4308287 | Intermediate-moisture frozen acidophilus pudding Microbiologically stable food of this invention is an acidophilus pudding containing: 24% water, 59% sugar, 13% fat, 2% lactobacillus acidophilus culture and minor amounts of alginate, stabilizer, emulsifier and flavoring. This product is semi-soft at fre... | 12/29/1981 |
| 4248902 | Intermediate-moisture meat products Microbiologically stable meat products are prepared by controlling their sugar/fat content. These products are of intermediate-moisture content and have sufficient sugar solutes to provide a bacteriostatic effect. The sugars used are predominantly of low ... | 02/03/1981 |
| 4244977 | Intermediate-moisture frozen foods Microbiologically stable intermediate moisture ice cream which is soft and spoonable at freezer temperature. The ice cream contains milk solids, sugar, water and flavoring; sugar in a ratio to water of about 0.8-2:1, a water activity of about 0.8 to 0.9 a... | 01/13/1981 |
| 4244976 | Intermediate-moisture frozen foods A microbiologically stable intermediate moisture sugared egg yolk composition containing egg yolks, dextrose plus fructose, about water, and about stabilizer. This product is soft and non-crystalline at freezer temperature.... | 01/13/1981 |
| 4237146 | Freezer soft intermediate-moisture food dressing Microbiologically stable foods which are usually kept at freezer temperature, but which can be maintained at room temperature and refrigerator temperature for an extended period of time, are prepared by controlling their sugar/fat content. An example of a... | 12/02/1980 |
| 4235936 | Soft intermediate-moisture frozen beverage concentrates Microbiologically stable beverage concentrates which are usually kept at freezer temperature, but which can be maintained at room temperature and refrigerator temperature for an extended period of time. An example of a composition of this invention is an orang... | 11/25/1980 |
| 4234611 | Soft intermediate-moisture frozen puddings and fillings Microbiologically stable foods which are usually kept at freezer temperature, but which can be maintained at room temperature and refrigerator temperature for an extended period of time, are prepared by controlling their sugar/fat content. An example of a... | 11/18/1980 |
| 4220671 | Intermediate-moisture frozen foods Microbiologically stable sauce or soup concentrates which are usually kept at freezer temperature, but which can be maintained at room temperature and refrigerator temperature for an extended period of time, are prepared by controlling their sugar/fat con... | 09/02/1980 |
| 4199604 | Intermediate-moisture, ready-to-use, frozen non dairy creamer Microbiologically stable foods which remain soft and ready for use at freezer temperature and which can be maintained at room temperature and refrigerator temperature for an extended period of time are prepared by controlling their sugar/fat content. Thes... | 04/22/1980 |
| 4199605 | Intermediate-moisture frozen non-dairy coffee creamer An example of a composition of this invention is a non-dairy creamer containing: 40% water, 40% dextrose, 16% soybean, 2% coconut oil, and minor amounts of salt, emulsifier, stabilizer and flavoring. This product is semi-soft at freezer temperature and po... | 04/22/1980 |
| 4154863 | Intermediate moisture, ready-to-use, frozen foods Microbiologically stable flour based batters which remain soft and ready for use at freezer temperatures and which can be maintained at room temperature and refrigerator temperature for an extended period of time are prepared by controlling their sugar/fa... | 05/15/1979 |
