Bizarre Patents
Mouthguard made at least partially from an edible candy
A mouthguard includes a U-shaped upper bite plate which removably fits over upper teeth of a person, with the entire upper bite plate being made from a soft, deformable and edible gummi candy.
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| Number | Title | Issue Date |
| 8071145 | Controlled glycemic response sweetened cereal product The present invention provides a food product comprising: a formed reduced glycemic response cereal component; and a non-sticky reduced glycemic response sweetener coating over the formed cereal component, the sweetener coating comprising: a first sticky layer compr... | 12/06/2011 |
| 7947317 | Interconnected confectionery products and method of making and marketing same Confectionery products, packages containing confectionery products and methods for marketing same are disclosed. The products permit the consumer to manipulate them into composite shapes having various flavor, color, and/or texture combinations. Additionally, packag... | 05/24/2011 |
| 7678397 | Edible dissolving gelatin strips Orally disintegrating or dissolving edible strips for use as a matrix for retaining and delivering nutrients, flavors and medicinal compounds are made from new liquid film casting compositions comprising a major proportion of gelatin. The particularly low melting ra... | 03/16/2010 |
| 7504122 | Coated food products containing hydrogenated indigestible starch syrup as a binding agent An object of the present invention is to provide a coated product with increased stiffness to reduce the chipping after manufacturing and several days of storage, and before wrapping. A coated product such as confectioneries such as chewing gum, medicines and medici... | 03/17/2009 |
| 7431955 | Layered cereal bars and their methods of manufacture A layered cereal bar with at least two cereal layers having identifiable RTE cereal pieces and at least one visible filling layer in between the two cereal layers is described. In one embodiment, the cereal bar is a non-cooked cereal bar having a total nutrient leve... | 10/07/2008 |
| 7407683 | Method of preparing a confectionery product made of protein and carbohydrate materials present in a relative weight ratio higher than 1 The invention provides a method of making confectionery bar comprising a proteinaceous material and a carbohydrate material in a relative weight ratio higher than 1 (from 1:0 to about 1:0.999). The bar produced is very palatable and chewy and has good organolepetic ... | 08/05/2008 |
| 7378118 | Methods for manufacturing coated confectionary products Improved coatings and methods for manufacturing coated confectionary or chewing gum products are provided. Polyol coatings can be formed while polyols are in a molten state. Trehalose can also be used to form coatings on a confection or chewing gum by applying the t... | 05/27/2008 |
| 7358278 | Cellular phosphorylation potential enhancing compositions preparation and use thereof A pharmaceutical composition comprising as an active phosphorylation potential enhancing substance a pharmaceutically-acceptable salt of an alpha-keto carboxylic acid thereof alone or in combination with nicatinamide and creatine and, its use and products containing... | 04/15/2008 |
| 7332188 | Animal chew containing fermented soyfood The present invention relates to an enriched animal chew toy comprising a resin a fermented soy nutraceutical. Optionally the nutraceutical may contain enzymes or coenzymes. Also, the enriched animal chew toy may be formed by mixing a resin with the fermented soy nu... | 02/19/2008 |
| 7320808 | Method and apparatus for coating confectionery centers An improved coating apparatus and an improved method of coating a mass of centers are disclosed. The improved coating apparatus comprises a temperature sensor for measuring the temperature of the surface of the coated centers and/or a moisture sensor for measuring t... | 01/22/2008 |
| 7264835 | Food product and method of preparation Composite food products comprising a first soft plastic nonfrangible major portion having a water activity of 0.5 or less and about 1% to 15% % of a second food portion of small direct expanded puffed particulates fabricated from a cooked cereal dough. The puffed pi... | 09/04/2007 |
| 7264840 | Process of making a scrambled egg snack food A snack food product having a shaped core of a coherent mass of scrambled eggs enrobed in a breaded batter coating. ... | 09/04/2007 |
| 7255921 | Non-gelatinous capsule shell composition and a capsule formed from the same Non-gelatinous capsule film compositions containing as the base a starch hydrolyzate having an average DE of less than 10 and an average molecular weight of not more than 30,000. These non-gelatinous capsule film compositions have stable moisture absorbing/releasing... | 08/14/2007 |
| 7247336 | Nutrition bar with amino acid supplement A fruit-based nutrition bar includes free form amino acids added to the bar as supplements. The nutrition bar may include any number of added ingredients and selected amino acids are incorporated in specific functional amounts and proportions. ... | 07/24/2007 |
| 7244457 | Food products of reduced density and increased perceived sweetness and process of production Food products and methods of production, specifically RTE cereals of reduced density and enhanced perceived sweetness and methods of production are provided. The present invention relates to RTE cereals of reduced density and enhanced perceived sweetness without inc... | 07/17/2007 |
| 7241469 | Formulation and process to prepare a pre-formed filing unit The present process relates to a formulation for a food product and preparation of a pre-formed filling unit for the provision of a consumable food product containing eggs, which may be refrigerated and/or frozen for future heating within a microwave oven for consum... | 07/10/2007 |
| 7229660 | Scrambled egg snack food A snack food product having a shaped core of a coherent mass of scrambled eggs enrobed in a breaded batter coating. ... | 06/12/2007 |
| 7229657 | Dulce de leche-flavored fat-based confection, method for making the same and confectionery candies making use of the same A dulce-flavored fat-based confection possessing a smooth and creamy mouthfeel and a thermally generated flavor and suitable for use in candy-shelling is provided. A method of making such a dulce-flavored fat-based confection is also disclosed. ... | 06/12/2007 |
| 7147888 | Emulsion impregnated rawhide chews A wide range of aqueous based soaking operations can be employed to impregnate substantially throughout various rawhide pet chews; suitable substances for release into the oral cavity of pets during chewing include emulsions, surfactants, conditioners, flavorants an... | 12/12/2006 |
| 7122215 | Composite particles imparting sequential changes in food products and methods of making same Composite particles are provided that impart unique, entertaining optical and/or organoleptic effects in food products when exposed to an aqueous environment. In one embodiment, the composite particles have a least two layers which, when exposed to an aqueous enviro... | 10/17/2006 |
| 7118774 | Cereal bars and methods of their manufacture A cereal bar and its method of production is provided, in which the cereal bar comprises a pressed mixture including (I) a cereal mixture including ready-to-eat (RTE) cereal pieces and a first binder, (ii) a filler comprising a plurality of discrete agglomerates in ... | 10/10/2006 |
| 7115282 | Multi component controlled release system for anhydrous cosmetic compositions The present invention relates to an improved controlled release system that can be incorporated into anhydrous cosmetic formulations and can encapsulate different types of fragrances, flavors, active ingredients, or combinations of fragrances, flavors, and various a... | 10/03/2006 |
| 7097869 | Nutraceutical chips and production method thereof In this application are disclosed a method for producing nutraceutical chips, comprising the steps of: preparing a viscous liquid by use of at least one selected from the group consisting of vegetables, fruits, seeds, nuts and seaweeds which may have been heat-treat... | 08/29/2006 |
| 7097870 | Layered cereal bars and their methods of manufacture A layered cereal bar with at least two cereal layers having identifiable RTE cereal pieces and at least one visible filling layer in between the two cereal layers is described. In one embodiment, the cereal bar is a non-cooked cereal bar having a total nutrient leve... | 08/29/2006 |
| 7094932 | Production of glycolaldehyde by hydrous thermolysis of sugars The present invention provides a method for the production of glycolaldehyde with high specificity. The hydrous thermolysis consists of the spraying of aqueous sugar solutions containing from 25 to 80% of water but preferably 30 to 60% water, as a fine mist into a r... | 08/22/2006 |
| 7094434 | Composite particles for beverage mixes imparting optical effect in beverages and methods of making same Composite particle comprised of composite particles in which edible core particles are encapsulated with a coating comprising a material that forms a propellant gas when contacted with an edible acid in a solution such that the composite particles independently move... | 08/22/2006 |
| 7067152 | Multi component moisture triggered controlled release system that imparts long lasting cooling sensation on the target site and/or provides high impact fragrance or flavor burst The present invention relates to cosmetic formulations comprising a multi component controlled release system that imparts long lasting cooling sensation and/or provides high odor or flavor intensity (i.e., high impact fragrance or flavor burst) in response to moist... | 06/27/2006 |
| 7063858 | Sweet with a rough texture intended for the treatment of halitosis The invention relates to a sweet of boiled sugar type exhibiting a rough texture intended for the treatment of halitosis as well as process for making the same and a method for treating halitosis using the same. ... | 06/20/2006 |
| 7056377 | Use of an acetylated pre-gelled starch with a high content of amylose A starch with a high content in amylose, obtained through a process comprising acetylation and pre-gellation, can provide useful coatings in food, drug, cosmetic and dietetic fields, both for humans and animals, and also in agriculture. ... | 06/06/2006 |
| 7045161 | Method of producing processed food The object of the present invention is to provide a process for producing processed foods, which effectively exert the inherent flavor and taste of food materials, provide superior preservative stability, and keep the original form and color of the food materials; a... | 05/16/2006 |
| 7037518 | Method for enhancing milk production The present invention concerns a method of enhancing milk production by a ruminant that includes providing a feed that contains sorbitol and at least one additional feed component, and orally feeding the feed to the ruminant, the ruminant ingesting about 100 grams, ... | 05/02/2006 |
| 7033629 | Nutritional frozen dessert and methods of manufacture The invention relates to methods for preparing nutritional frozen desserts having palatable characteristics. The invention also includes the nutritious frozen desserts. ... | 04/25/2006 |
| 7029714 | Cold formed food bars containing fragile baked inclusions Relatively large (for example: ¼ inch × ¼ inch), fragile particles of a baked cookie product are a significant ingredient in a cold formed food bar product. The food bar product, which in addition to cookie pieces comprises sugar and filler fat, and optional ingr... | 04/18/2006 |
| 7026008 | Stable sugar-based hard candy having high index of whiteness A stable hard-boiled candy prepared with sucrose, hydrogenated starch hydrolysate (HSH) and optionally 42 DE corn syrup. It is a preferred embodiment of the invention that the candy be produced without the use of a vacuum. The candy exhibits good stability character... | 04/11/2006 |
| 7022364 | Sugar-free hard coatings prepared from liquid mixtures of erythritol and sorbitol The present invention discloses a sugar-free hard coating prepared from a liquid coating syrup comprising a mixture from sorbitol and erythritol. Coating with liquid mixtures of sorbitol and erythritol gives a crunchy hard coating, which is well adhered to the gum b... | 04/04/2006 |
| 7022356 | Protein enhanced low carbohydrate snack food Herein described is a high protein, low carbohydrate nougat having at least one sugar substitute, protein material and at least one flavoring. The sugar substitute contains between about 19% to about 46% of the nougat by weight, the protein material contains between... | 04/04/2006 |
| 7008665 | Non-brittle dried fruits and vegetables This invention relates to non-brittle dried fruits and vegetables, especially non-brittle freeze-dried fruits and vegetables, and methods for preparing such fruits and vegetables. More specifically, this invention relates to non-brittle dried fruits and vegetables p... | 03/07/2006 |
| 6955829 | Frozen ice confection A process and apparatus for preparing a frozen ice confection comprising a frozen composition incorporating inclusions in a desired distribution by combining a flow of frozen composition with one or more flows comprising inclusions, in such a way that the flows comp... | 10/18/2005 |
| 6942886 | Soft candies for ice cream and method of making A process is provided for preparing soft, gummy candies that retain their physical shapes well and have a pleasant bite and chew when employed in ice cream. The process entails preparing a first premix of sucrose, glycerin, corn syrup and water and blending it with ... | 09/13/2005 |
| 6936109 | Method of producing starch or starch-containing products from starch-containing plant raw materials, starch products, and methods of using starch products A method produces starch or starch-containing products from starch-containing plant raw materials. The method is distinguished by the inclusion of an electric pulse method. ... | 08/30/2005 |
