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| Number | Title | Issue Date |
| 5888567 | Process and apparatus for manufacture of a co-extruded iced confection Articles of frozen confectionery which provide a spiral pattern are obtained by extruding frozen confectionery material through a plurality of nozzle member tubes which are aligned successively and which each have a shape to provide a product which has a ... | 03/30/1999 |
| 5538748 | Process for mixing fluid materials Fluid substances, particularly substances having differing viscosities, are combined and mixed by first segmenting a flow of a first fluid material to form a flowing segmented substance matrix containing a network of voids, such as by passing the flow thr... | 07/23/1996 |
| 5525260 | Preparation of spice extract antioxidant in oil An oil containing a spice extract which has antioxidant activity is prepared by mixing a spice extract contained in a polar solvent with an oil, evaporating the polar solvent from the mixture, adding a non-polar solvent to the mixture, to dilute the mixtu... | 06/11/1996 |
| 5523112 | Spraying aroma in containers A process for providing aroma in a container for a product such as instant coffee. Empty, open-topped containers are conveyed one after the other to beneath an aroma spraying station which contains at least one spraying nozzle. Once an open-topped contain... | 06/04/1996 |
| 5523110 | Chocolate heat-resistance by particulate polyol gel addition Chocolate-based confectionery products having improved heat-resistance are prepared by mixing a polyol gel in particulate form with a flowable chocolate or a flowable mixture of ingredients for preparing a chocolate or chocolate-type composition in an amo... | 06/04/1996 |
| 5523100 | Production of a seasoning A seasoning agent is prepared by adding water to a koji and hydrolyzing at a temperature of from 2° C. to 25° C. at a pH of from 4.5 to 10 for a time of from 6 hours to 28 days. Salt is added to the hydrolyzed koji to form a moromi, which is fermented.... | 06/04/1996 |
| 5520946 | Preparation of overrun milk product An overrun milk product is prepared by combining whole milk and skimmed milk powder to obtain a milk composition, inoculating the milk composition with microcrystalline lactose, admixing at least one sugar with the inoculated composition and heating the s... | 05/28/1996 |
| 5520100 | Garniture applying apparatus A garniture applying apparatus includes a container having a wall, which circumscribes a container interior, and a base, which has a plurality of cavities for feeding garniture from the container interior through the base. A housing is affixed to the cont... | 05/28/1996 |
| 5516540 | Process for making articles of ice confectionery Articles of ice confectionery are prepared in a cavity formed by a complementary countermould and master mould assembly into which a composition for forming an ice confectionery is introduced. The assembly is cooled for freezing the confectionery composit... | 05/14/1996 |
| 5514853 | Microwave tunnel heating apparatus An apparatus assembly for heating a product has a tunnel and microwave generators positoned for generating a microwave field zone within the tunnel. A conveyor belt extends within the tunnel for passing a product through the tunnel. A plate formed of a ma... | 05/07/1996 |
| 5514586 | Plasmid vectors and GRAS microorganisms promoting ice nucleation Ice nucleation is promoted in an ingestible biological material by treating the material with an ice-nucleating protein carried by a yeast or lactococcal GRAS microorganism, or a fraction thereof, transformed by a plasmid vector carrying a gene coding for... | 05/07/1996 |
| 5512290 | Compositions containing 2-acetyl-1-pyrroline A powder-form composition of 2-acetyl-1-pyrroline incorporated with a support of maltodextrin and/or cyclodextrin. The composition is prepared by hydrolyzing a 2-(1-alkoxyethenyl)-1-pyrroline with an acid to obtain a reaction medium, adding an equimolar a... | 04/30/1996 |
| 5509350 | Machine for layering strips of food material An apparatus for preparation of a layered food product has two conveyor belts, wherein a first conveyor belt is positioned beneath a second conveyor belt, and has a first guide for guiding a plurality of strips of a food material so that one strip is guid... | 04/23/1996 |
| 5505959 | Pharmaceutical composition in gel form in a dispensing package A pharmaceutical delivery system includes a dispenser pack containing a pharmaceutical composition. The composition includes a pharmaceutical active principle homogeneously distributed in a water-dispersible gel excipient containing an acrylamide or acryl... | 04/09/1996 |
| 5503865 | Processes for the preparation of concentrated milk products A dairy composition is prepared by ultrafiltering or microfiltering a skimmed milk to obtain a retentate having a skimmed milk/retentate volume ratio of from 3-6 and by mixing lactose with the retentate to provide a composition having nonfat dry matter so... | 04/02/1996 |
| 5498286 | Apparatus for dosing a pumpable fluid A dosing apparatus has a tap member and a housing member. The tap member has opposing planar surfaces which extend between opposing sides, and an aperture extends through the tap member from one opposing surface to the other. The housing member has a base... | 03/12/1996 |
| 5496574 | Encapsulated sensory agents A process for encapsulating an aroma or flavour for a beverage. An oil-in-water emulsion is formed from a hydrolyzed vegetable oil, an aqueous medium, and a water-soluble, carbohydrate-based, film forming agent. A sufficient amount of the film forming age... | 03/05/1996 |
| 5493956 | Tank apparatus with movable rollers A tank apparatus has at least one set of three rollers suitable for being positioned therein, one roller of each set having a density less than a density of water so that the roller is floatable in water, and the two other rollers being movable rollers ca... | 02/27/1996 |
| 5494664 | Bifidobacteria Bifidobacterium breve CNCM I-1226, Bifidobacterium infantis CNCM I-227 and Bifidobacterium longum CNCM I-1228 adhere to and competitively exclude pathogenic bacteria from Caco-2 cells. The strains may be incorporated into yogurts, acidified milks and othe... | 02/27/1996 |
| 5494689 | Edible compositions providing salt taste-enhancing compositions A dehydrated edible composition is provided by a food-acceptable ammonium salt encapsulated in a food-acceptable carrier agent in admixture with at least one of dehydrated meat, vegetable or dairy substance. The encapsulated salt potentiates and enhances ... | 02/27/1996 |
| 5494692 | Process for preparing a layered multi-component food product A multilayered food product, which has an upper component which has a density which is at least 0.2 kg/dm3 greater than a density of a lower component, is prepared by introducing a first food component into a container and within 30 seconds aft... | 02/27/1996 |
| 5492709 | Process for protecting a fat against oxidation Antioxidant principles are concentrated in a fat by mixing the fat with a vegetable material containing phenolic antioxidants at an elevated temperature to obtain a mixture. The mixture is pressed under a pressure of at least 40 bar to obtain a fat concen... | 02/20/1996 |
| 5491079 | Promoterless foreign gene integrated in Streptococcus thermophilus A promoterless foreign gene is intergrated into the lac operon of Streptococcus thermophilus by transforming a host strain of Streptococcus thermophilus with a donor plasmid which does not replicate in the host strain. The donor plasmid includes a vector ... | 02/13/1996 |
| 5489443 | Process for treating pork cuts with PSE pork and composition thereof Pale, soft and exudative pork (PSE pork) is particulated, an aqueous suspension of the particulated pork is prepared, and the suspension is impregnated into a cut of normal pork.... | 02/06/1996 |
| 5487905 | Process for the production of cannelloni Cannelloni is prepared by, initially, forming and blanching a longitudinally extending pasta strand and then cutting the strand into a plurality of longitudinally-extending strips positioned side-by-side. Each strip is passed in a direction of its longitu... | 01/30/1996 |
| 5487904 | Beverage base of cocoa coated sugar grains A beverage base of crystallized sugar grains having a mean diameter of 250 μm to 500 μm and a cocoa powder coating has a poured apparent voluminal mass (d1) of from 630 g/1 to 750 g/l, a free apparent voluminal mass (d2) of from 750 g/1 to 860 g/l and a... | 01/30/1996 |
| 5486049 | Apparati for mixing fluid substances Fluid substances, particularly substances having differing viscosities, are combined and mixed by first segmenting a flow of a first fluid material to form a flowing segmented substance matrix containing a network of voids, such as by passing the flow thr... | 01/23/1996 |
| 5480798 | Baker's yeast having a low temperature inactivation property Strains of Saccharomyces cerevisiae are substantially inactive at refrigeration temperatures of 3° C. to 9-10° C. and recover their activity at temperatures of 13°-14° C.... | 01/02/1996 |
| 5480663 | Avoidance of browning of a food product To avoid browning of a food product containing amino acids and a carbohydrate having at least one free carbonyl group, including such as soy sauce, a compound which contains or is capable of developing a thiol group is incorporated into the food product i... | 01/02/1996 |
| 5476773 | Flavorant composition prepared by fermentation A flavorant composition is prepared by inoculating and fermenting a protein-rich material, particularly pulse seeds and in particular, cooked pulse seeds, and then, the fermented material is mixed with a reducing sugar and water, the mixture is heated to ... | 12/19/1995 |
| 5474775 | Cosmetic compositions containing 2,3-butanediol fatty acid diesters Cosmetic compositions in the form of oil-in-water emulsions, water-in-oil emulsions and anhydrous formulations have fatty phases which contain fatty acid diesters of 2,3-butanediol.... | 12/12/1995 |
| 5470210 | Product filling assembly A product filling assembly includes a rotary member which has two discs mounted for rotation on a common central shaft and a plurality of additional shafts and rollers positioned between the discs so that a circumferential portion of each roller extends b... | 11/28/1995 |
| 5464641 | Size reduction of offal loaves to cubes A loaf of offal having a temperature no higher than -10° C. is sliced to obtain slices having a thickness of between 6 cm and 15 cm and the slices then are passed through a microwave tunnel oven to heat-temper the slices to a temperature of from -5° C. ... | 11/07/1995 |
| 5462152 | Gripping and removing articles from a grooved surface A gripping device reciprocates vertically towards and away from a table surface having at least one groove to grip and remove articles from the surface. The gripping device has two jaw members connected to a cylinder so that a first jaw member is in a fix... | 10/31/1995 |
| 5460837 | Preparation and use of a malolactic ferment biomass A malolactic ferment is produced from at least one malolactic bacterium strain which is cultured in a culture medium containing an assimilable nitrogen source, malic acid and alcohol. The ferment biomass is separated from the culture medium. The biomass m... | 10/24/1995 |
| 5461033 | Modulation of class II antigen expression The expression of Class II antigen expression by intestinal epithelial cells is modulated by administering to a mammal in need thereof an effective amount of TGF-댢.... | 10/24/1995 |
| 5458090 | Open sanitary device for dogs and cats A toilet for animals has a horizontal part for an animal to stand upon and a vertical part integral with the horizontal part. The vertical part contains a reservoir for containing litter, and a dispenser system is associated with the reservoir for dispens... | 10/17/1995 |
| 5455051 | Process for preparing a blue cheese flavorant A flavorant composition is prepared by dispersing blue cheese in an aqueous medium containing a buffering agent and then incubating the dispersion with spores of Penicillium roquefortii and with lipase and protease enzymes to hydrolyze and metabolize the ... | 10/03/1995 |
| 5455057 | Preparation of a soluble coffee granulate product A soluble coffee product which has the appearance of roast and ground coffee particles. The product is produced by a process in which a coffee extract is frozen, comminuted into particles, freeze-dried, and darkened. During the process, the particles are ... | 10/03/1995 |
| 5451423 | Preparation of a cooked cereal product A cooked cereal product is made by heating and maintaining a composition having a dry matter content of 20% to 85% by weight and containing water and a starchy substance or soya at a temperature of from 50° C. to 160° C. for from 10 minutes to 180 minut... | 09/19/1995 |
