Did You Know...
...that the video game, Pong, was invented by a guy who graduated at the bottom of his engineering class? Nolan Bushnell spent more time running the games at a local amusement park than he did on his studies at the University of Utah. His dreams of working for Disney's amusement empire were dashed when the company wouldn't hire him. Taking a boring job, Nolan daydreamed about electronic versions of popular games. He invented Pong, the first video game, and went on to found Atari Co.
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| Application No. | Application Title | Issue Date |
| 20110034548 | Method for Suspending a Flavonoid in a Beverage Disclosed is a method for suspending microparticulated flavonoid in a beverage by incorporating a microparticulated flavonoid and at least one suspension agent into a beverage. A composition comprising microparticulated quercetin and a suspension agent is also disclosed... | 02/10/2011 |
| 20110033597 | NON-NUTRITIVE SWEETENED BEVERAGES WITH COCONUT MILK Beverage compositions sweetened with at least one non-nutritive sweetener, such as a compound from the stevia plant, including steviol glycosides, e.g., rebaudiosides such as Rebaudioside A, stevioside, etc. Coconut milk is present in an amount sufficient to enha... | 02/10/2011 |
| 20110033586 | Method For Preparing A Flavonoid Slurry A flavonoid slurry and a method for preparing a flavonoid slurry comprising the steps of combining water and flavonoid; mixing the water and flavonoid to obtain a flavonoid-water mixture; and homogenizing the mixture to obtain a flavonoid-water slurry.... | 02/10/2011 |
| 20110031147 | Protective Contact Strips for Beverage Trays A method and an apparatus for protecting the surfaces and labels of beverage containers are disclosed. The invention includes a beverage tray having a floor and walls extending from the floor. The beverage tray includes a plurality of dividing sections that divide the b... | 02/10/2011 |
| 20110024455 | BEVERAGE DISPENSING SYSTEM WITH A HEAD CAPABLE OF DISPENSING PLURAL DIFFERENT BEVERAGES A dispensing head is removably attached to a beverage dispensing system base without additional fasteners, wherein beverage forming liquids are supplied through a plurality of separate conduits in the base. Each base conduit has a normally closed valve that normally blo... | 02/03/2011 |
| 20110023420 | Active Sterilization Zone for Container Filling An apparatus for sterile filling of beverage containers has a first module and a second module. The first module rinses and sterilizes empty containers and delivers the sterilized containers to the second module. The second module fills and caps the containers with beve... | 02/03/2011 |
| 20110020523 | Method for Preparing a Low Viscosity Whole Grain Flour Slurry Via Mechanical Treatment A method for preparing a low viscosity whole grain flour slurry including hydrating whole grain flour in water and subjecting the flour-water mixture to mechanical treatment to obtain a low viscosity whole grain flour slurry.... | 01/27/2011 |
| 20100323065 | Beverage Preservative System Containing Pimaricin-Cyclodextrin Complex The present invention provides a beverage preservative system comprising a pimaricin-cyclodextrin complex for use in beverages products. The present invention is further directed to beverage products comprising the beverage preservative systems. The beverage preservativ... | 12/23/2010 |
| 20100320222 | Bottle Display and Dispenser Device and Method A dispenser for storing and dispensing containers having one or more passageways that provides a pathway for the containers. The dispenser includes an outlet for dispensing the containers and an inlet or opening for loading containers into the dispenser. The dispenser m... | 12/23/2010 |
| 20100316765 | Method of Preparing Highly Dispersible Whole Grain Flour A method of preparing a highly dispersible whole grain flour by hydrolyzing, milling and agglomerating grain flour. Highly dispersible hydrolyzed whole grain flours made in accordance with the present invention include an enzyme that hydrolyzes the whole grain flour whi... | 12/16/2010 |
| 20100310722 | Beverage Preservative System Containing Pimaricin-Povidone Complex The present invention provides a beverage preservative system comprising a Pimaricin-providone complex for use in beverages products. The present invention is further directed to beverage products comprising the beverage preservative systems. The beverage preservative s... | 12/09/2010 |
| 20100285196 | METHOD FOR PREPARING PUFFED CAKES USING A ROTARY COOKER A method for preparing a grain or legume cake by cooking the whole grains or legumes is a rotary cooker and subsequently puffing the cooked whole grain or legume into a rice cake form. The whole grain or legume cakes produced by this method have a natural, appealing app... | 11/11/2010 |
| 20100272859 | DELIVERY AND CONTROLLED RELEASE OF ENCAPSULATED WATER-INSOLUBLE FLAVORANTS A complex coacervate delivery system is provided which encapsulates water-insoluble flavorants. The complex coacervate delivery system provides a stable dispersion of water-insoluble flavorant in an aqueous system, and also protects the flavorant from degradation, e.g.,... | 10/28/2010 |
| 20100247732 | Stabilizer for Dairy Products A food stabilizer formed from natural components used in food products. The natural components include microcrystalline cellulose/alginate, native starch, or carrageenan. Effective amounts of the natural components are provided to the food product to maintain physical s... | 09/30/2010 |
| 20100209559 | HAND-HELD OATMEAL A hand-held oatmeal product is provided that is ready to eat. The oatmeal product may be packaged in a retortable pouch. Methods of making the oatmeal product are provided.... | 08/19/2010 |
| 20100203197 | Sports Drink Acid Blend To Reduce Or Eliminate Aftertaste An improved sports beverage containing an acidulant system that results in a sports beverage with reduced total aftertaste and an increase in the pleasantness of the aftertaste as well as significantly higher gulpability compared to conventional sports beverages. The ac... | 08/12/2010 |
| 20100200110 | Beverage Dispense Valve Controlled by Wireless Technology Methods and systems directed to dispensing fluids, such as beverages, using wireless technology are provided. Aspects relate to a container, such as a beverage cup, having a wireless transceiver configured to transmit and/or receive wireless signals to a second wireless... | 08/12/2010 |
| 20100196578 | Calcium-Fortified Beverages and Method of Making Thereof A calcium-fortified beverage and method of making the beverage is provided. A calcium source is included that provides about 40% to about 65% of the calcium from calcium lactate and about 35% to about 60% of the calcium is provided from hydroxyapatite. A component may b... | 08/05/2010 |
| 20100196577 | MICROENCAPSULATED CITRUS PHYTOCHEMICALS COMPRISING CITRUS LIMONOIDS AND APPLICATION TO SPORTS DRINKS Methods are disclosed for fortifying a sports drink with one or more citrus phytochemicals while concealing the bitter taste of these compounds in the beverage. These methods comprise microencapsulating the citrus phytochemicals and adding the microencapsulated citrus p... | 08/05/2010 |
| 20100196554 | MICROENCAPSULATED CITRUS PHYTOCHEMICALS COMPRISING CITRUS LIMONOIDS AND APPLICATION TO BEVERAGES Methods are disclosed for fortifying a beverage with one or more citrus phytochemicals while concealing the bitter taste of these compounds in the beverage. These methods comprise microencapsulating the citrus phytochemicals and adding the microencapsulated citrus phyto... | 08/05/2010 |
| 20100196549 | MICROENCAPSULATED CITRUS PHYTOCHEMICALS AND APPLICATION TO SPORTS DRINKS Methods are disclosed for fortifying a sports drink with one or more citrus phytochemicals while concealing the bitter taste of these compounds in the beverage. These methods comprise microencapsulating the citrus phytochemicals and adding the microencapsulated citrus p... | 08/05/2010 |
| 20100196543 | MICROENCAPSULATED CITRUS PHYTOCHEMICALS AND APPLICATION TO BEVERAGES Methods are disclosed for fortifying a beverage with one or more citrus phytochemicals while concealing the bitter taste of these compounds in the beverage. These methods comprise microencapsulating the citrus phytochemicals and adding the microencapsulated citrus phyto... | 08/05/2010 |
| 20100178400 | Method of Preparing a Whole Grain Beverage A method for preparing a whole grain beverage via steam injection is described. More particularly, the method includes the steps of dispersing whole grain flour in a product batch to form a product mixture and subjecting the product mixture to steam injection to obtain ... | 07/15/2010 |
| 20100167892 | Collapsible Bag for Dispensing Liquids, Method of Manufacturing, and Method of Use Thereof A collapsible container having at least two opposed flexible walls, an opening through which liquid can be removed, and a flange around the opening. The inner surface of each of the two sidewalls and the internal surface of the spout flange preferably have depressions a... | 07/01/2010 |
| 20100166937 | SHELF-STABLE, NON-ALCOHOLIC, HAZE-FREE MALT BEVERAGE AND METHODS A method of making a haze-free nonalcoholic malt beverage is disclosed. The method includes forming a malt solution containing a coagulant and water, adjusting the pH of the malt solution so that the pH of the malt solution is less than about 4.0 and coagulating the pro... | 07/01/2010 |
| 20100166917 | Preservative System For Acidic Beverages Based On Sequestrants The present invention provides beverage preservative systems for use in high acid beverage products, and beverage products comprising the beverage preservative systems. The beverage preservative system prevents spoilage by microorganisms in a beverage within a sealed co... | 07/01/2010 |
| 20100151104 | Preservative System For Beverages Based On Combinations Of Trans-Cinnamic Acid, Lauric Arginate, And Dimethyl Dicarbonate The present invention provides beverage preservative systems for use in beverages products, in particular high acid beverage products having a pH of 4.6 or less, and beverage products comprising the beverage preservative systems. The beverage preservative system prevent... | 06/17/2010 |
| 20100151084 | UNSATURATED ACIDS FOR FADING PROTECTION OF COLORS DERIVED FROM NATURAL SOURCES USED IN BEVERAGE PRODUCTS A beverage product that includes water, a color derived from natural sources, and a compound in an effective amount to inhibit fading of the color derived from natural sources. The compound is an unsaturated acid, and may be selected from the group consisting of maleic ... | 06/17/2010 |
| 20100147874 | Dispensing Mechanism Using Long Tubes to Vary Pressure Drop A fountain-style carbonated soft drink dispenser includes a housing adapted to attach to a beverage container, an actuator for selectively opening a fluid conduit, and one or more long tubes that vary a pressure drop across the dispensing assembly and convey fluid. The ... | 06/17/2010 |
| 20100143569 | CEREAL BAR HAVING A CRUNCHY TEXTURE A cereal bar having as a binder an aqueous solution of starch, another (poly)saccharide, or protein solution.... | 06/10/2010 |
| 20100129507 | Edible Adhesive Coatings For Multi-Component Food Products This invention relates to edible adhesive coatings for multi-component food products, methods of making edible adhesive coatings, food products comprising these edible adhesive coatings, and methods to make multi-component food products comprising edible adhesive coatin... | 05/27/2010 |
| 20100129497 | USE OF NOVEL CARBOHYDRATES AND CARBOHYDRATE BLENDS TO PROVIDE A SPORTS BEVERAGE WITH INCREASED ABSORPTION A carbohydrate blend is provided, including at least fructose and glucose. Some or all of the glucose may be provided by glucooligosaccharides having a structure containing up to ten degrees of saccharide polymerization. An aqueous solution having 6% by weight of the ca... | 05/27/2010 |
| 20100112176 | Expansion of Extruded Cereals with Good Source of Fiber A cereal composition comprising a waxy starch in an amount from about 5 to about 15% by weight of the total composition and a cereal mixture comprising a fiber source in an amount from about 1 to about 15% by weight of the total composition. The cereal composition is mi... | 05/06/2010 |
| 20100112172 | ALL-NATURAL FRUIT PRODUCT AND METHOD OF MAKING SAME An all-natural fruit product and method of making the product is provided. The fruit product comprises fruit puree, an added natural sweetener and no non-natural sweeteners, about 0.05% to about 0.5% by total weight of the fruit product of a galactomannan, added pectin ... | 05/06/2010 |
| 20100112167 | Soluble Oat Or Barley Flour And Method Of Making Utilizing A Continuous Cooker Preparing soluble oat or barley flour in one-step using an extrusion (continuous cooking) process to dextrinize and gelatinize cook the oat or barley flour.... | 05/06/2010 |
| 20100112151 | HIGH-VOLTAGE PULSED ELECTRICAL FIELD FOR ANTIMICROBIAL TREATMENT Aspects of the invention relate to a device and method for non-contact inactivation of undesirable and/or harmful microorganisms in products using high-voltage nanosecond pulsed electrical field. In certain embodiments, a product may be packaged into a container which i... | 05/06/2010 |
| 20100112138 | BEVERAGE PRODUCTS WITH NON-NUTRITIVE SWEETENER AND BITTERANT Aspects of the invention relate to beverage compositions, including, for example, concentrated and ready-to-drink formulations sweetened with at least one non-nutritive sweetener and further including a bitterant compound in an amount sufficient to reduce the lingering ... | 05/06/2010 |
| 20100112127 | Soluble Oat Or Barley Flour And Method Of Making Utilizing Enzymes Producing soluble oat or barley flour by using enzymes to precondition whole oat or barley flour prior to an extrusion (continuous cooking) process.... | 05/06/2010 |
| 20100102080 | Collapsible Bag for Dispensing Liquids, Method of Manufacturing, and Method of Use Thereof A collapsible container having at least two opposed flexible walls, an opening through which liquid can be removed, and a flange around the opening. The inner surface of each of the two sidewalls and the internal surface of the spout flange preferably have depressions a... | 04/29/2010 |
| 20100098597 | Resonant Frequency Bottle Sanitation A system and method of cleaning an enclosure of a container defined by inner walls, including providing a container, orienting the container so that the opening is lowermost and opens downwardly and generating resonant vibration in the container at a predetermined frequ... | 04/22/2010 |
