Did You Know...
...that it was melting ice cream that inspired the invention of the outboard motor? It was a lovely August day and Ole Evinrude was rowing his boat to his favorite island picnic spot. As he rowed, he watched his ice cream melt and wished he had a faster way to get to the island. At that moment the idea for the outboard motor was born!
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| Number | Title | Issue Date |
| 5028443 | Method for controlling the ripening of fresh produce In a method and apparatus for controlling the ripening of fresh fruit, a stack of fruit boxes is spiral wound with a transparent synthetic resin strip around the four vertically oriented faces of the box stack. The boxes within the stack have openings on ... | 07/02/1991 |
| 5008122 | Process and apparatus for continuously removing contaminates from edible cooking oil In accordance with the present invention a process and apparatus for removing contaminates from edible cooking oil is provided. A continuous stream of cooking oil at an elevated temperature is withdrawn from a cooking bath. A continuous stream of liquid s... | 04/16/1991 |
| 4975270 | Elastomer encased active ingredients Active ingredients useful in chewable articles of commerce are physically encased in non-porous, chewable, particles of elastomer and such particles are then incorporated in the articles of commerce. During mastication of the chewable article of commerce ... | 12/04/1990 |
| 4923708 | Method and composition for inhibiting fat bloom in fat based compositions and hard butter A fat bloom inhibitor from an aromatic, alkyl or alkenyl dicarboxylic acid substantially reduces the tendency of white or grey deposits on the surface of chocolate, hard butters, compound coatings and fat based compositions for extended periods of time. T... | 05/08/1990 |
| 4915974 | Polyvinyl oleate as a fat replacement Polyvinyl alcohol fatty acid esters, notably unsaturated acid esters, comprise a new class of edible fat replacements. Polyvinyl oleate, prepared either by direct esterification of low molecular weight polyvinyl alcohol with oleic acid, oleic anhydride or... | 04/10/1990 |
| 4911939 | Shelf-stable microwavable cookie dough Microwave-baked cookies can be prepared from a particular cookie dough composition. This cookie dough composition is shelf-stable and should contain gluten, pregelatinized starch and high fructose corn syrup. After being prepared, the cookie dough is form... | 03/27/1990 |
| 4910029 | Shelf-stable multitextured cookies having visually apparent particulate flavoring ingredients Cookies having a shelf-stable plurality of textures and visually apparent flavor chips characteristic of freshly baked home-made cookies are prepared from dough pieces comprising a chewy cookie dough or filling enrobed by a crispier cookie dough. Each of ... | 03/20/1990 |
| 4910036 | Process of treating vegetables for use in a vegetable omelette mix A low cholesterol vegetable omelette mix is prepared by blending a biologically-stable vegetable sauce with a low calorie liquid egg product. The vegetable sauce is prepared by a process comprising the following steps: mixing a starch and water to form a ... | 03/20/1990 |
| 4904488 | Uniformly-colored, flavored, microwaveable popcorn Corn kernels packaged within a bag can be popped within a microwave oven and then flavored in two ways. In the first embodiment, the flavoring is incorporated in the bag with the corn kernels, oil or shortening, and other ingredients to be subjected to mi... | 02/27/1990 |
| 4904487 | Uniformly-colored, cheese flavored, microwaveable popcorn Corn kernels packaged within a bag can be popped within a microwave oven and then flavored with powdered cheese in two ways. In the first embodiment, the cheese powder is imcorporated in the bag with the corn kernels, oil or shortening, and other ingredie... | 02/27/1990 |
| 4904494 | Chewy dog snacks A chewy, semi-plastic, non-extruded, non-porous, microbiologically-stable dog food which includes: 12 to about 30 weight percent, based upon the total weight of the dog food, of gelatin; at least one acidulant; at least one cereal starch-containing textur... | 02/27/1990 |
| 4904495 | Chewy dog snacks A chewy, semi-plastic, non-extruded, non-porous, microbiologically-stable dog food which includes: 12 to about 30 weight percent, based upon the total weight of the dog food, of gelatin; at least one acidulant; at least one cereal starch-containing textur... | 02/27/1990 |
| 4899648 | Continuous process apparatus for cooking cereal grains A vertical cooker vessel is used for cooking a grain product. The cooker is vertically oriented and has a conical baffle so as to ensure plug flow so that grain is neither undercooked nor overcooked. The cooking water fills the vessel and maintained at a ... | 02/13/1990 |
| 4900577 | Leavening composition for crackers A leavening composition for chemically leavening crackers is disclosed, which composition comprises ammonium bicarbonate, potassium carbonate and an edible acidic component.... | 02/13/1990 |
| 4900148 | Apparatus and process for measuring an optical characteristic of a predetermined portion of a flat object An apparatus for measuring an optical characteristic, such as color, of an object having two edges comprises a support for the object, a stop member slideable but releasably secureable to the support in a variety of different positions allowing for variat... | 02/13/1990 |
| 4894246 | Processes and dough compositions for producing cookies containing low-melting fat A low-melting fat, which has a solid fat index of less than 13 at 80° F., and which is essentially completely liquid at about 100° F., is added to cookie dough containing flavor particles, such as chocolate chips, raisins, cherries or berries, in such a... | 01/16/1990 |
| 4888187 | Fruit-containing confectionery bar A confectionary bar is disclosed that contains a natural fruit center which is encapsulated in a layer of caramel. This caramel layer has an embedded layer of nuts. This combination of a natural fruit center encapsulated in caramel having embedded nuts is... | 12/19/1989 |
| 4888195 | Ether bridged polyesters and food compositions containing ether bridged polyesters Novel ether bridged polyester compositions are disclosed. Two multibasic acids, e.g., citric acid and isomers thereof, are joined by an ether-like linkage. (The citric acid molecule provides an hydroxyl which may be used in the ether linkage.) The carboxy... | 12/19/1989 |
| 4888192 | Method for extrusion of baked goods A nozzle permits extrusion of an outer, expanded dough layer having two filler materials co-extruded therewith. An adjusting mechanism is provided for precisely locating two filler injection conduits with a surrounding guide nozzle. A pillow-shaped final ... | 12/19/1989 |
| 4883421 | Directional flow bar extruder An extrusion apparatus includes a housing having parallel top and bottom surfaces and a converging portion and a cooperating diamond-shaped flow bar for aligning fibers during extrusion of a meat dough. The flow bar is disposed in the housing such that tr... | 11/28/1989 |
| 4882194 | Liquid egg compositions containing storage-stable solids The present invention involves a liquid egg product combined with discrete moisture and melt stable cheese solid particles that may be cooked after extended storage to produce an egg dish having organoleptic properties that resemble such a dish prepared w... | 11/21/1989 |
| 4882273 | Method of screening microorganisms for the production of extracellular enzymes This invention relates to a process for screening microorganisms for the production of extracellular enzymes. Colonies growing on the surface of a solid medium capable of extracellular enzyme synthesis are identified by reacting the enzyme or enzyme produ... | 11/21/1989 |
| 4882172 | System for processing chewing gum A system for processing a chewing gum composition. The system comprises segment forming apparatus to form the gum into a multitude of segments, and a conveyor to receive the gum segments from the segment forming apparatus and to move those gum segments al... | 11/21/1989 |
| 4881889 | Arcuate mold element for rotary dough molder An arcuate mold element for use in a rotary dough molder having a plurality of depressions with perimeters defining the outlines of foodstuffs. The bottoms of each of the depressions having an arcuate surface with at least one raised ridge which lies enti... | 11/21/1989 |
| 4882185 | Method and apparatus for severing a coextrusion for making an enrobed food piece Methods and apparatuses are described for manufacturing, from a coextrusion, food pieces wherein an inner food is fully or partially enrobed by an outer food. In one embodiment the inner food is a dough that is enrobed by an outer dough by severing the ou... | 11/21/1989 |
| 4880371 | Apparatus of machining doughy material A method and apparatus for machining dough that takes into account the different flow regimes exhibited by the dough during processing. As in conventional systems, the apparatus includes a hopper for extruding dough in a sheet and pairs of powered rollers... | 11/14/1989 |
| 4879127 | Method of preserving produce for further processing A process for storing produce for extended periods of time prior to further processing by canning or the like, which comprises the steps of immersing the produce in a substantially isotonic aqueous storage solution, wherein the solutes content of the stor... | 11/07/1989 |
| 4877871 | Synthesis of sucrose polyester Sucrose fatty acid polyesters having six to eight hydroxyl groups esterified per molecule are synthesized in a dicyclohexylcarbodiimide coupling of sucrose lower esters with fatty acids in tetrahydrofuran in the presence of 4-dimethylaminopyridine. The pr... | 10/31/1989 |
| 4873096 | Simulated egg treats for pets Baked goods comprising a base portion and a filling or upper portion are prepared by applying the filling or upper portion dough to the base portion so that the filling or dough penetrates grooves in the dough of the base portion. The filling or upper por... | 10/10/1989 |
| 4873098 | Method for controlling the spread of soft cookies Oven spread is controlled in the production of soft cookies which comprise unbleached flour by using a cold water swelling granular starch material having a cold water solubility of least 50%. The doughs of the present invention may be used in the product... | 10/10/1989 |
| 4873103 | Flowable material distribution sampling method The distribution of flowable material falling onto a lower surface containing goods which are in the process of being baked can be periodically determined by disposing a multi-sectioned sampling device below the device that is distributing the flowable ma... | 10/10/1989 |
| 4873093 | Starch snack foods and process The invention is a process and a product of the process for preparing a baked snack food from a composition containing at least one ingredient having starch. The ingredient having starch and the water comprises substantially all of the ingredient of the c... | 10/10/1989 |
| 4868002 | Process for preparing a meat jerky product Lengthwise coextensively aligned jerky which has fibrous portions aligned generally parallel to the length of the jerky, and a procedure for preparing the lengthwise coextensively aligned jerky by extruding an alignable meat dough through a directional fl... | 09/19/1989 |
| 4864850 | Method and apparatus for continuously monitoring the moisture content of a material A method and apparatus for the continuous monitoring of the moisture content of a two-component material or product, such as margarine. The method and apparatus enables the continuous monitoring of the moisture content of the material through the generati... | 09/12/1989 |
| 4865862 | Method of preparing thin uniformly bakeable edible assortments Assortments of thin uniformly bakeable, and baked, goods such as biscuits, crackers or cookies are efficiently provided. For example, a uniformly baked sample of chemically leavened laminated buttery-flavored thin crackers can be prepared having about 33 ... | 09/12/1989 |
| 4865859 | Soft soybean oil filler cream compositions A filler cream for use with sandwich cookies and other foods which is soft at room temperature yet is structurally stable during simulated adverse transport conditions is obtained with an oleaginous composition having a solid fat index of: (a) from about ... | 09/12/1989 |
| 4859475 | Nutritional athletic bar A high protein, low or no lactose, vitamin and mineral fortified nutritionally balanced snack is composed of a corn syrup, a confectioner's coating material which is normally solid at room temperature, a wetting agent, a vitamin and mineral premix, at lea... | 08/22/1989 |
| 4859473 | Process for making low sodium baked crackers Low sodium baked crackers having a substantially uniform texture and pH throughout, a substantially uniform surface color, a pleasant mouth feel and taste are obtained by the process of the present invention. The sodium content of the baked goods is reduc... | 08/22/1989 |
| 4858524 | Apparatus for producing laminated products A method and apparatus for producing laminated products, such as candy, is disclosed. The method includes the steps of continuously forming a semifluid sheet of a first material on a longitudinally extending conveyor, depositing a semifluid second materia... | 08/22/1989 |
| 4857344 | Method for treating pineapple to inhibit browning Freshly harvested pineapple intended for sale in the fresh fruit market is treated with effective amounts of a nonionic or anionic surfactant-containing solution to inhibit internal browning. The fresh condition of the fruit is maintained for an increased... | 08/15/1989 |
