Bizarre Patents
An automatic bed maker which uses the expansion of inflatable bladder to straighten, align, and tuck-in bed-cover assembly.
PatentStorm News
Make the Most of Our Site
See this month's Top Inventors and Most Cited Patents.
Stay on top of the latest innovations by subscribing to an RSS feed.
Registered users: Manage your profile.
| Number | Title | Issue Date |
| 5353955 | Beverage container Unitary beverage containers include a main body defining a container volume. A flexible conduit or straw is fluidly connected at a proximal end with the volume adjacent the bottom or top of the main body. The conduit or straw also includes a distal end wh... | 10/11/1994 |
| 5308637 | Method for processing fat-containing food sauce Food sauces containing crystallizable fat present processing problems because the low temperatures required for reasonable commercial packaging operations frequently cause fat to solidify on equipment. The use of an emulsifier, and desirably a hydrophilic... | 05/03/1994 |
| 5292241 | Apparatus for dressing of blow-molded articles in a strand A dresser apparatus is provided for a strand of blow-molded articles interconnected by shorter flashings. A first pair of first rollers and a second pair of second rollers are of the gear type and are mounted for rotation to define pinching planes therebe... | 03/08/1994 |
| 5280844 | Beverage containers and filling thereof Unitary beverage containers and methods of filling thereof are disclosed where the beverage container includes a main body and a filling conduit extending from the top thereof which is closed off after filling. In embodiments with a separate straw, an att... | 01/25/1994 |
| 5254355 | Process for beverage tablets and products therefrom A rapidly-dissolving, sugar-free beverage tablet is made by formulating a mix containing from 20% to 70% mannitol, from 1% to 20% water-soluble CO2 -generator, intensive sweetener and food acid. The mix is compressed in an externally-lubricated... | 10/19/1993 |
| 5250312 | Process for retaining moisture in meat, poultry and seafood A dry mix containing a combination of salt having a particle size of 100% by weight minus 100 U.S. mesh and carrageenan is applied to the surface of uncooked meat, poultry or seafood before cooking in a microwave or conventional oven. The salt and carrage... | 10/05/1993 |
| 5238699 | Ready-to-eat, low/no-fat puddings and process This invention relates to packaged ready-to-eat, high-temperature processed low/no fat, puddings in which calcium-sensitive, thermally-irreversible gelling hydrocolloids, such as sodium alginate, are utilized in the pudding formulation as a total or parti... | 08/24/1993 |
| 5235885 | Food slicing with continuous cleaning of endless band slicing blades An apparatus and method for slicing food products such as loaves of bread and the like where multiple slices are formed at substantially the same time. A blade cleaning assembly is included for removing slicing debris from band slicing blades after having... | 08/17/1993 |
| 5225222 | Surface-coating for producing microbiologically-stable baked goods High-moisture food products are surface-coated with a coating comprised of 80 to 99.5% water, 0.1 to 3% sorbic acid or a salt thereof, and 0.2 to 3% kappa-carrageenan. The coating has a pH of 3.5 to 5.5 and sets at a temperature above 100° F. The coating... | 07/06/1993 |
| 5221549 | Ready-to-eat, polyphosphate-containing puddings Polyphosphates such as tetrasodium polyphosphate and sodium acid polyphosphate are used to reduce the amount of protein aggregation which results from heat treating a ready-to-eat pudding formulation at temperatures in excess of 265° F.... | 06/22/1993 |
| 5219598 | Reducing sugar-containing mix and process therefore A dry mix, such as a fructose-containing beverage mix, is prepared by coating the fructose particles with fine particles of a food acid. The coated fructose particles are resistant to browning which can develop in the presence of heat and moisture, especi... | 06/15/1993 |
| 5210182 | Extraction process for gelatin Improved yield and gelatin quality is obtained by extracting conditioned collagen-containing material with water at lower temperature and shorter time conditions than previously used to remove high quality gelatin as quickly as possible. Very high quality... | 05/11/1993 |
| 5206918 | Color analysis based upon transformation to spherical coordinates A color analysis and evaluation method is disclosed based upon a transformation of three primary color measurements, red, blue and green, from an x,y,z cartesian coordinate system to a rotated spherical coordinate system in which a target color vector in ... | 04/27/1993 |
| 5190776 | Low/no fat bakery ingredient A low/no fat formulation, which can be used as a replacement for roll-in fat or shortening or as a base for forming a filling for danish rings and twists, containing from 40 to 70% cake crumb material, from 8 to 30% sugar, preferably brown sugar, from 5 t... | 03/02/1993 |
| 5190653 | Coffee brewer filtration device A reusable filtration element for a coffee brewer has a microscopic arrangement of holes which permit coffee beverage to pass through while turbidity and sediment causing solids are effectively removed. The holes are preferably from 12 to 60 microns acros... | 03/02/1993 |
| 5188250 | Plastic beverage bottle with twist-off closure A one-piece soft plastic bottle includes a generally cylindrical bottom portion and a tapered upper portion having a flexible tapered bellows at an upper end thereof. A short tapered top tapers outwardly and upwardly from the tapered bellows and includes ... | 02/23/1993 |
| 5187272 | Process for preparing non-hydroxypropylated, deflavored, crosslinked, pregelatinized, starch and product Starch is alkali treated, washed to remove flavor, crosslinked, neutralized, gelatinized and treated with an emulsifying agent to give instant starch useful for instant puddings and mixes.... | 02/16/1993 |
| 5137737 | Shelf-stable, filled pasta products A sour cream-based filling is utilized in retorted filled pasta products such as lasagna, manicotti and ravioli. The filling does not discolor or develop a tough texture during the retort process. The filling contains from 70 to 95% by weight sour cream.... | 08/11/1992 |
| 5133984 | Process for preparing baked goods using hydrated polysaccharide hydrocolloid, insoluble fiber and protein Doughs and batters are prepared which contain hydrated polysaccharide hydrocolloid hydrated insoluble fiber and hydrated protein preferably at a weight ratio of 1:0.8-6:1.1-4.5. The hydrated materials are added to the dough or batter formulation as an aqu... | 07/28/1992 |
| 5124162 | Spray-dried fixed flavorants in a carbohydrate substrate and process An antioxidant free, stable, fixed flavor is prepared from a mixture of flavor, maltose, malto-dextrin and a carbohydrate film former by spray-drying the mixture to form a dense product of at least 0.5 g/cc bulk free flow density and less than 20% voids, ... | 06/23/1992 |
| 5114732 | Method of mixing viscous emulsions A mixing apparatus for viscous emulsions, and more particularly a mixing apparatus incorporating a pinned mixing chamber cooperating with splined rotor for the blending and homogenizing of at least one further constituent and/or air with a base emulsion r... | 05/19/1992 |
| 5106646 | Stabilized low calorie syrup with reduced sweetener solids content An aqueous table syrup comprising water, sugar solids in an amount of less than 10% by weight, based on the weight of the syrup, carboxymethylcellulose gum in an amount sufficient to impart to the syrup a viscosity at 70° F. of from 200 to 2,000 cps, and... | 04/21/1992 |
| 5102682 | Sucrose and fructose-containing food mix and process A sucrose and fructose-containing dry food mix and method of manufacture is disclosed. The fructose is crystalline fructose having less than 10% of its particles smaller than 150 microns, a flavor having a low water activity particularly spray dried in a ... | 04/07/1992 |
| 5083667 | Easy-open, reclosable article case A reclosable article case has a main portion which receives a plurality of articles and a closed top comprising inner closure flaps and outer closure flaps. One or more of the outer closure flaps include a tearback tab formed by weakened lines. A base por... | 01/28/1992 |
| 5077076 | Low-fat frozen whipped topping and process therefore A frozen topping having excellent texture and stability is prepared having a fat level of from 5 to 15%, an overrun of at least 250% and a solids level of 38% to 43%. The topping contains 2.5 to 7% non-fat milk solids, 0.03 to 0.15% phosphate salts, 0.5 t... | 12/31/1991 |
| 5039001 | Microwavable package and process The present invention provides packaging capable of room-temperature storage of foods followed by simplified microwave heating. The package also permits heating in conventional ovens. The package includes a multi-ply container portion having a central rec... | 08/13/1991 |
| 5011704 | Fudge sauce and frozen confection A fudge sauce which is flowable at freezer temperatures and a ready-to-eat dessert including it are provided. The fudge sauce comprises water, a mixture of saccharides to control the freezing point with balanced sweetness, a starch effective to build visc... | 04/30/1991 |
| 5009917 | Method for producing deep red and black cocoa A deep red or black dutched cocoa is produced by alkalizing cocoa presscake at between 150° to 300° F., 10 to 200 p.s.i. and 5 to 180 minutes. During the alkalization reaction, the reaction vessel is partially vented and an oxygen-containing gas is fed ... | 04/23/1991 |
| 4966778 | Method for producing frozen proofed dough A leavened and unleavened frozen dough composition is prepared comprising wheat protein in an amount greater than 16% protein based on the total weight of flour. The frozen dough can withstand less than ideal commercial distribution temperatures and stora... | 10/30/1990 |
| 4871564 | Coffee aromatizing method Particulate material to be aromatized is fed to the circumferentially grooved surface of a rotating wheel which carries said material from the in-feed to the discharge stage of its rotation during which travel the material is injected with a predetermined... | 10/03/1989 |
| 4867992 | Natural coffee flavor by fermentation A buttery and/or winey flavor of which diacetyl and acetoin are the major flavor constituents is produced by the fermentation of a coffee substrate. The process involves forming a nutrient media containing water and soluble coffee solids as the nutrient c... | 09/19/1989 |
| 4866911 | Method of forming a vacuum package with hermetic reclosure A continuous method of enclosing a proteinaceous product in a vacuumized and hermetically sealed package having a peelable hermetic reclosure and having a body member of semi-rigid preformed plastic with a first planar marginal portion and a central porti... | 09/19/1989 |
| 4857340 | Aroma release during microwave cooking A composition of an aroma-producing material enrobed in a fusible encapsulating agent preferably a lipid and in conductive heat transfer relationship with a microwave susceptible material, when combined with a microwaveable comestible or package will prov... | 08/15/1989 |
| 4850504 | Spring ring easy-open positive-reclose hermetic food package This invention relates to packaging and is more particularly concerned with improvements in a package and method of forming the same in which the meat or perishable food package can be easily opened and reclosed while positively conveying a positive perce... | 07/25/1989 |
| 4833959 | Apparatus and method for making bread crumbs A method and apparatus for producing homogeneous bread crumbs including a conveyor for conveying bread loaves that securely holds the bread loaves while they are sliced by a rotary involute knife slicer into slices of substantially uniform thickness, a di... | 05/30/1989 |
| 4834989 | Method of producing a high fiber flaked cereal A process for preparing a crisp flaked cereal product having up to 8 grams of fiber per ounce of product comprising combining a starch degrading enzyme with a mixture of a farinaceous material and fiber and mixing the combination to form a uniform mixture... | 05/30/1989 |
| 4814193 | Reduction of microbial population on surface of food materials The present invention teaches of process for reducing the microbial population, in particular the pathogens, on the surface of food materials such as fruits and vegetables consisting of contacting the food material with a first aqueous medium having an ac... | 03/21/1989 |
| 4813862 | Dispenser package for extrudable comestibles A collapsible package for extrudable comestibles, such as soft-frozen ice cream, includes a cone-shaped laminated body portion comprised of inner polymer film ply bonded to a structural ply, a nozzle secured at the top of the cone-shaped body portion and ... | 03/21/1989 |
| 4806379 | Process for producing a green leaf essence A process for producing a natural flavorant, green leaf essence, containing leaf aldehyde, leaf alcohol and at least 10% cis-3-hexenal is disclosed. The process comprises homogenizing strawberry leaves with or without stems attached thereto in water to fo... | 02/21/1989 |
| 4795649 | Microwave cooking The invention relates to a method of cooking or reheating a comestible with microwave energy by utilizing a double-boiler cooking utensil. The double-boiler utensil contains a microwave susceptible liquid within an outer vessel and a cooking oil or fat wi... | 01/03/1989 |
