Did You Know...
...that the Slinky toy was the result of a failed attempt by engineer Richard James to produce an antivibration device for ship instruments? His goal was to develop a spring that would instantaneously counterbalance the wave motion that rocks a ship at sea. Instead, he developed the Slinky.
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| Number | Title | Issue Date |
| 5162128 | Fruit juice plus citrus fiber from pulp This invention relates to fruit juice product, and in particular to a citrus juice product which has a high total dietary fiber content. The fiber is derived from pulp juice sacs of citrus fruit and does not have any papery off-flavors or gritty taste. Th... | 11/10/1992 |
| 5137660 | Regioselective synthesis of 1,3-disubstituted glycerides A process for the selective esterification of glycerol and 1-glyceryl derivatives to 1,3-disubstituted glycerides is disclosed. This process uses a water immiscible solvent, either a hydrocarbon or halogenated hydrocarbon, a 1,3-lipase and fatty acid anhy... | 08/11/1992 |
| 5108774 | Fruit juice plus citrus fiber This invention relates to fruit juice product, and in particular to a citrus juice product which has a high total dietary fiber content. The fiber is derived from citrus fruit and does not have any papery off-flavors or gritty taste. The juice product is ... | 04/28/1992 |
| 5108761 | Method of preventing tooth enamel erosion utilizing an acidic beverage containing calcium Acidic beverages, e.g. juices and carbonated beverages containing calcium citrate malate are disclosed. These beverages inhibit the erosion of tooth enamel that normally occurs during consumption of acidic beverages. A nutritional regimen of administering... | 04/28/1992 |
| 5106967 | Functional sugar substitutes with reduced calories Disclosed are novel 5-C-hydroxymethylhexose compounds and their derivatives which exhibit sugar-like functionality when used in food compositions. The derivatives include stereoisomers, di-, tri-, and polysaccharides, alkyl glycosides, polyol, and alditol... | 04/21/1992 |
| 5104797 | Process for preparing 5-C-hydroxymethyl aldohexose-based compounds Processes of the present invention provide economical methods for preparing derivatives 5-C-hydroxymethyl-D-aldohexose and their bicyclic anhydro tautomeric forms. The 5-C-hydroxymethylation process comprises an enzymic oxidation reaction followed by a co... | 04/14/1992 |
| 5100684 | Process of using silica to decrease fat absorption Potato pieces, for example, potato slices, french fries, and potato cubes or potato skins are prepared with a lower fat content by frying the potato pieces in an oil comprising from about 0.5 to about 2% of a hydrophobic silica. Alternatively, the potato ... | 03/31/1992 |
| 5079027 | Nut butter and nut solid milling process Disclosed is a nut butter spread composition, having a Casson plastic viscosity value of less than 12 poise comprising from 25% to 55% peanut oil, or other fat component, and from about 40% to about 67% nut solid particles which have been processed to a p... | 01/07/1992 |
| 5073397 | Method for preparation of ultrafine citrus fiber and derivative fiber-enriched citrus beverages Method or process in which the size of de-juiced natural citrus fiber is very significantly reduced by particularly defined milling operations including a chopping step and a grinding step so that 90% or more of the citrus fiber feedstock has a particle s... | 12/17/1991 |
| 5041541 | Functional sugar substituted with reduced calories Disclosed are novel 5-C-hydroxymethylhexose compounds and their derivatives which exhibit sugar-like functionality when used in food compositions. The derivatives include stereoisomers, di-, tri-, and polysaccharides, alkyl glycosides, polyol, and alditol... | 08/20/1991 |
| 4992282 | Stable nutritional vitamin and mineral supplemented beverage Vitamin and mineral-fortified beverages, especially carbonated beverages are disclosed. These beverages are stable and contain vitamin A in the form of encapsulated ଲ-carotene, vitamin C and riboflavin. The beverages show enhanced calcium and iron a... | 02/12/1991 |
| 4935256 | Process for making green tea solids A process for isolating and purifying green tea solids in good yield is described. The process uses food approved solvents and provides flavanols with less green/grassy flavor. A less bitter and less astringent flavanol pectin complex is also prepared usi... | 06/19/1990 |
| 4000323 | Shaped textured protein food product A shaped protein food product comprising edible textured protein particles bound together by heat-set soybean protein isolate.... | 12/28/1976 |
