Celebrity Inventors
Actress Jamie Lee Curtis is a patented inventor - she created a diaper equipped with a premoistened baby wipe. And that's no act!
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| Application No. | Application Title | Issue Date |
| 20120128829 | FREEZE-DRIED, AERATED DAIRY OR DAIRY-SUBSTITUTE COMPOSITIONS AND METHODS OF MAKING THEREOF The present invention comprises a freeze-dried, aerated dairy or dairy-substitute composition comprising a dairy or dairy-substitute ingredient and an emulsifier and methods of making thereof.... | 05/24/2012 |
| 20120128854 | Alcohol containing frozen dessert product The present invention is directed to an alcohol containing bulk frozen dessert product that is formed by adding an alcohol containing composition to a frozen dessert product premix after the premix has been pasteurized. The alcohol containing composition is comprised of... | 05/24/2012 |
| 20120034345 | LOW CALORIE DAIRY PRODUCTS The present invention pertains to fermented dairy products with reduced caloric values, in particular to low-fat, milkshakes and smoothies having reduced amounts in sugar. The dairy products of the invention comprise gelatine. They have high foaming rates and are stable... | 02/09/2012 |
| 20120021112 | Xanthan Gum Xanthan gums with improved characteristics are provided, a method for preparing the xanthan gums as well as compositions and products comprising the xanthan gums. In particular, the invention relates to xanthan gums obtained from Xanthomonas campestris strains, <... | 01/26/2012 |
| 20110311703 | FROZEN AERATED PRODUCTS The present invention relates to frozen aerated products including products manufactured by low-temperature extrusion with superior creaminess. In particular, the invention is concerned with a partially coagulated protein system induced by controlled coagulation of milk... | 12/22/2011 |
| 20110305812 | FOOD COMPOSITION AND METHOD FOR PRODUCING THE SAME The present invention provides a means for preventing syneresis and imparting freeze/thaw stability to a food composition containing pureed soybean curd such as tofu puree and water. A first aspect of the present invention relates to a food composition containing pureed... | 12/15/2011 |
| 20110305740 | GRANULATED POWDER CONTAINING VEGETABLE PROTEINS AND MALTODEXTRINS, PROCESS FOR PRODUCING SAME, AND USES THEREOF The present invention concerns a granulated powder comprising at least one vegetable protein and at least one starch hydrolyzate, characterized in that it has a laser volume average diameter D4,3 of between 10 μm and 500 μm, preferably between 50 μm and 350 μm, and ... | 12/15/2011 |
| 20110300262 | LOW CARBOHYDRATE, HIGH PROTEIN, FIBER ENRICHED GELATO FORMULATION AND METHOD OF MANUFACTURE The present matter provides a gelato formulation that is low in carbohydrate, high in protein, and fiber enriched having similar taste, body and texture of traditional gelatos, and a method of making the same.... | 12/08/2011 |
| 20110287132 | DAIRY PRODUCT The present invention provides a novel dairy product comprising naturally secreted mammalian milk which comprises at least about 0.3% long chain omega-3 fatty acids/g of total milk fatty acids. A method of obtaining the milk is also provided which includes feeding a sup... | 11/24/2011 |
| 20110256282 | Lipid-Rich Microalgal Flour Food Compositions Algal flour and algal biomass are disclosed. Food compositions comprising algal biomass or algal flour with a high lipid content are disclosed.... | 10/20/2011 |
| 20110244071 | EDIBLE FAT COMPOSITION FOR ENHANCING BONE STRENGTH Disclosed is describes a method of increasing bone strength and/or increasing bone resistance to bending and/or improving bone architecture and/or maintaining bone status in a human, comprising administering to said human a composition comprising a fat source, wherein s... | 10/06/2011 |
| 20110236551 | PROCESS FOR THE MANUFACTURE OF CO-CRYSTALLIZED SUCROSE NATURAL SWEETENERS AND THE PRODUCTS THEREOF Processes for the production of reduced calorie sweetening compositions having a natural sweetener such as a steviol glycosides (e.g., rebaudioside A) and sucrose as the major components is described, as well as the product of such processes having unique physical and s... | 09/29/2011 |
| 20110206820 | AERATED FOOD PRODUCTS AND METHODS FOR PRODUCING THEM An aerated food product comprising hydrophobin and a surfactant is provided, the aerated food product containing a population of gas bubbles, wherein at least 65% of the gas bubbles have a diameter of less than 20 μm. Processes for producing such an aerated food produc... | 08/25/2011 |
| 20110189109 | COMPOSITIONS COMPRISING FENUGREEK HYDROCOLLOIDS The present invention discloses compositions comprising fenugreek hydrocolloids comprising soluble and insoluble dietary fibers. The present invention further relates to the use of these compositions comprising fenugreek hydrocolloids as healthcare, personal care, food,... | 08/04/2011 |
| 20110183039 | PROCESS FOR PRODUCING FROZEN PARTICLES A process for preparing frozen particles having an average diameter of from 1 to 10 mm and comprising from 1 to 50 wt % of a frozen aqueous core and from 50 to 99 wt % of a fat-based shell is provided, the process comprising: providing a dispensing device having an inne... | 07/28/2011 |
| 20110177224 | STABILIZATION OF OMEGA-3 FATTY ACIDS IN OIL-WATER EMULSIONS A food or beverage composition suitable for human consumption includes an aqueous suspension such as cow's milk that has been supplemented and homogenized with an omega-3 fatty acid-containing supplementation oil, in which a supplementation oil includes one part by weig... | 07/21/2011 |
| 20110151053 | LACTOBACILLUS ACIDOPHILUS NUCLEIC ACID SEQUENCES ENCODING PROTEASE HOMOLOGUES AND USES THEREFORE Protease-like nucleic acid molecules and polypeptides and fragments and variants thereof are disclosed in the current invention. In addition, protease-like fusion proteins, antigenic peptides, and anti-protease-like antibodies are encompassed. The invention also provide... | 06/23/2011 |
| 20110151093 | USES OF BRAN FROM TANNIN AND BLACK SORGHUM AS A COCOA EXTENDER AND NATURAL COLORANT The present invention contemplates a formulation comprising an amount by weight of cocoa and an amount by weight of a sorghum bran-based cocoa extender wherein the bran fraction is selected from non-tannin sorghum, low tannin sorghum, high tannin sorghum, black sorghum,... | 06/23/2011 |
| 20110144218 | Taste-Modified Consumable Products And Methods Of Preparation A taste-modified consumable product, such as food product (including but not limited to fruit juice concentrates, fruit purées, and dairy products such as yogurt and ice cream), medical product, romance product, or entertainment product, comprising of a taste-modifying... | 06/16/2011 |
| 20110143008 | Frozen Slush Drink A new formulation for frozen slush, flavored drinks is presented. A formulation has been found that will allow the formulation of tea, herbs or other plant extract based frozen slush drinks. The formulation is stable to freezing and thawing. The drink may be locally mad... | 06/16/2011 |
| 20110130472 | PROTEOSE PEPTONE FRACTION The present invention generally relates to compositions comprising the proteose peptone fraction (PPf). In particular, the present invention relates to a method for the production of an extract comprising a demineralised protein fraction depleted in β-lactoglobulin and... | 06/02/2011 |
| 20110091616 | METHODS FOR OBTAINING PRESERVATIVE-FREE STABLE AVOCADO PULP POWDERS AND PRODUCTS COMPACTED FROM SAME Example embodiments relate to methods for obtaining stable avocado pulp powders having a long life shelf life at ambient temperature, without requiring the use of natural or synthetic preservatives. The example methods thereby enable the natural components of the pulp a... | 04/21/2011 |
| 20110091613 | ORGANIC COMESTIBLE FORMULATION Formulations of chocolate-based snack food and desserts, such as mousse, truffles and ice cream, comprising raw organic ingredients are provided. The method for making the snack food and dessert products of the present invention are also provided.... | 04/21/2011 |
| 20110064859 | FROZEN CONFECTION A frozen confection having a pH of from 2.7 to 4.7 is provided. The frozen confection comprises at most 1.0 wt % milk protein, 0.1 to 5.0 wt % of calcium sulphate and 0.1 to 5.0 wt % of citric acid or malic acid or a mixture thereof. A process for manufacturing the froz... | 03/17/2011 |
| 20110045157 | FOOD PRODUCT WITH INHOMOGENEOUS TASTANT BULK DISTRIBUTION AND METHOD FOR MAKING SUCH FOOD PRODUCT The invention provides a method for the production of a food product comprising a tastant. The food product according to the invention has a tastant bulk weight percentage and an inhomogeneous tastant bulk distribution. The invention provides the use of an inhomogeneous... | 02/24/2011 |
| 20110027448 | Coffee or Mocha Flavored Additive for Bakery Purposes An anhydrous fat-based discrete flavoring additive is provided for incorporation into baked goods. The discrete flavoring additive product comprises from substantially 0% to 2% by weight of moisture, from about 3% to about 30% by weight of a finely ground natural flavor... | 02/03/2011 |
| 20110027427 | PARTICLES OF AERATED ICE CONFECTION PRODUCTS FOR FROZEN ICE DRINKS A process for preparing aerated ice confection particles by manufacturing an aerated ice confection in a mass; further freezing the mass cryogenically to a temperature close to the glass transition temperature (Tg) of the aerated ice confection to form a aerated frozen ... | 02/03/2011 |
| 20110027413 | Novel Sweetener ISO-Mogroside V Provided is the novel sweetener and sweetness enhancer iso-mogroside V, compositions comprising the sweetener/sweetness enhancer for use in consumables (food products and products place in the oral cavity including mouth wash and other dental hygiene products), and swee... | 02/03/2011 |
| 20110027355 | HIGH-FLUIDITY AND NON-CAKING PULVERULENT CRYSTALLINE MALTITOL COMPOSITION A pulverulent crystalline maltitol composition, is characterized in that it has a laser volume mean diameter between 10 and 150 μm; in that it has a maltitol content between 80 and 99.9% by weight; in that at least 50% by weight of its particles flow through a sieve ha... | 02/03/2011 |
| 20110014345 | Use of Alternan as a Thickening Agent and Thickening Agent Compositions Containing Alternan and Another Thickening Agent The invention relates to the use of alternan as a thickening agent, in particular for foodstuffs, a thickening agent composition comprising alternan and at least one other thickening agent, a foodstuff comprising the thickening agent composition, and a method of increas... | 01/20/2011 |
| 20110014322 | TASTE AND FLAVOR MODULATION BY BIOTRANSFORMATION IN MILK PRODUCTS The present invention relates to a method for promoting natural tastes and flavors in milk-based products, to a method for manufacturing such milk products and to the products thus made or obtainable by the method.... | 01/20/2011 |
| 20110008502 | PROCESSED FOOD COMPOSITION CONTAINING DEXTRIN The present invention relates to a processed food or beverage composition containing a dextrin having the following characteristics (a) to (d): (a) the dextrin has a blue value within the range of 0.4 to 1.2, (b) having a gel strength of 4 N/cm2 or more as me... | 01/13/2011 |
| 20110003034 | FOOD PRODUCTS COMPRISING SESAME PASTE Sesame paste-based non-dairy, egg-free food products comprising sesame paste, natural fruit juice and/or natural fruit pulp, are provided as alternatives to common dairy and/or egg containing food products such as sorbet, soft ice cream, pudding, yogurt, frozen yogurt a... | 01/06/2011 |
| 20100312045 | POLYPEPTIDES COMPRISING AN ICE-BINDING ACTIVITY The present invention relates to novel polypeptides comprising an ice-binding capability resulting in an ice crystal formation and/or growth reducing or inhibiting activity. The present invention also relates to an edible product and to a solid support comprising the no... | 12/09/2010 |
| 20100298274 | FAT CONTAINING COMPOSITION A composition comprises a fat phase wherein the fat phase comprises: more than 10 wt. % DHA and/or EPA or derivatives thereof; or more than 5 wt. % GLA or a derivative thereof; or more than 10 wt. % of GLA, EPA and/or DHA in total or derivatives thereof; and secoisolari... | 11/25/2010 |
| 20100297261 | Food Product and Fortification System Therefor A food product comprising a source of at least one metal ion selected from Fe and Cu ions and an ascorbic acid derivative substituted in the 2-position, wherein the molar ratio of the metal ion or metal ions in the source of metal ions to the ascorbic acid derivative is... | 11/25/2010 |
| 20100297293 | METHOD FOR REDUCING THE SATURATED FATTY ACID CONTENT OF MILK FAT, PRODUCTS OBTAINED AND APPLICATIONS THEREOF The present invention is related to a method for reducing the saturated fatty acid content of milk fat, a milk fat which includes reduced saturated fatty acid content, preferably obtained by the method of the invention, as well as to food compositions comprising said fa... | 11/25/2010 |
| 20100285178 | PRODUCTION OF FOOD PRODUCTS WITH ENHANCED IN MOUTH AND MENTAL REFRESHMENT The present invention relates to food products, in particular frozen desserts providing and enhanced refreshing sensation upon consumption and to a method for the manufacture thereof. Furthermore, the present invention relates to refreshing consumable compositions which... | 11/11/2010 |
| 20100272878 | UMAMI ACTIVE FRACTION AND METHOD TO PREPARE THE SAME The present invention relates to an umami enhancing composition comprising at least one umami enhancing compound, said composition (a) being capable of passing an ultra filtration membrane having a molecular weight cut off of 250 kDa, (b) being substantially free from l... | 10/28/2010 |
| 20100272867 | FROZEN CONFECTIONERY PRODUCT The present invention relates to frozen confectionery products having at least one ingredient which is dispersed in said frozen confectionery in a non-homogeneous fashion. The invention further relates to a method for manufacturing such frozen confectionery products.... | 10/28/2010 |
