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| Number | Title | Issue Date |
| 4468408 | Low-fat, butter-flavored, liquid spread and process Disclosed are a low-fat, butter-flavored, liquid spread and a process for preparing it. The spread preferably comprises an oil-in-water emulsion having: less than 30% of a dispersed fat, a continuous aqueous phase containing an emulsion stabilizer, and an... | 08/28/1984 |
| 4459311 | Process for preparing gum base An improved process for producing gum base having a hard elastomer component by plasticizing the hard elastomer in the presence of a filler material prior to subjecting the hard elastomer to intensive mixing.... | 07/10/1984 |
| 4458017 | Process for preparing fructose from starch Process for preparing fructose by treating starch with alpha-amylase, contacting the resulting liquefied starch with glucoamylase to hydrolyze said starch to glucose, and isomerizing at least part of the resulting glucose to fructose by contacting said gl... | 07/03/1984 |
| 4456622 | Combination semi-continuous and batch process for preparation of vinegar Vinegar having an acetic acid content of 18-20% is produced by aerobic bacterial oxidation of ethanol in a combination of semi-continuous fermentation and batch fermentation. The semi-continuous fermentation provides 10-12% vinegar, a portion of which is ... | 06/26/1984 |
| 4454164 | Soft canine biscuit containing discrete meat and/or meat by-product particles and method for making same A dry soft canine biscuit having visually apparent, discrete meat and/or meat by-product particles distributed substantially uniformly throughout the biscuit is obtained by blending the non-fat solids portion of a soft biscuit dough with particles which a... | 06/12/1984 |
| 4454163 | Canine biscuit containing discrete meat and/or meat by-product particles and method for making same A dry hard canine biscuit having visually apparent, discrete meat and/or meat by-product particles distributed substantially uniformly throughout the biscuit is obtained by blending the non-fat solids portion of a canine biscuit dough with the particles w... | 06/12/1984 |
| 4452825 | Sorbitol-containing hard candy A clear amorphous sugar-free hard candy prepared on a continuous basis from an aqueous sorbitol solution by heating such solution to a moisture-content level of less than about 5% by weight and then cooling the resulting mass to a temperature of from abou... | 06/05/1984 |
| 4452820 | Gum base and chewing gum containing same A single phase formulated homogeneous gum base which contains a plasticized elastomer and a plasticized resin without the necessity of ester gum. The base may optionally include softeners, waxes, fillers and/or emulsifier.... | 06/05/1984 |
| 4447531 | Glucose isomerase from fungi of the basidiomycetes class Glucose isomerase is produced by cultivating fungi of the Basidiomycetes class and is used for isomerizing glucose to fructose.... | 05/08/1984 |
| 4442207 | Process for production of glucosone Glucose-2-oxidase activity is produced by cultivating certain fungi of the Basidiomycetes class and the enzyme is employed in the oxidation of glucose to glucosone which can be converted to fructose.... | 04/10/1984 |
| 4441648 | Single piece packaging container A hermetically sealed carton formed from a single die cut blank of laminated or coated paperboard stock having a uniquely configured bottom seal die cut requiring a minimum of seals at folded miters during setting up of the carton. The die cut blank compr... | 04/10/1984 |
| 4440855 | Process for preparing L-glucosone Process for preparing L-glucosone from L-glucose by contacting L-glucose with glucose-2-oxidase derived from a microorganism selected from the group consisting of the genera Polyporus, Aspergillus, Oudemansiella, Radulum, Lenzites, Irpex, Pellicularia, Ar... | 04/03/1984 |
| 4435434 | Packaging system for fully baked, unfilled pastry shells Disclosed is a packaging system capable of protecting the freshness and structural integrity of fully-baked pastry shells during shipping and storage. According to the disclosure, individual baked pastry shells, held in conforming baking pans, are provide... | 03/06/1984 |
| 4431733 | Process for preparing fructose from liquefied starch Process for preparing fructose from liquefied starch by contacting the liquefied starch with glucoamylase to hydrolyze said starch to glucose and contacting the glucose so produced with glucose isomerase to isomerize at least a part of the glucose to fruc... | 02/14/1984 |
| 4404227 | Bread mix and process A process for preparing a dry bread mix containing flour, from 1.5 to 2.5% quick-leavening active dry yeast, from 2 to 10% of a balanced chemical leavening system, and from 0.1 to 0.75% of a dough conditioner comprising calcium or sodium stearoyl -2- lact... | 09/13/1983 |
