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A hand wearable body squeegee comprising a glove portion, a concave squeegee band, and a linear squeegee band.
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| Number | Title | Issue Date |
| 7267834 | Method for reducing acrylamide formation in thermally processed foods In fabricated, thermally processed snack foods, the addition of one of a select group of amino acids to the recipe for the food inhibits the formation of acrylamide during the thermal processing. The amino acid can come from the group of cysteine, lysine, glycine, h... | 09/11/2007 |
| 6020018 | Inhibition of enzymatic browning of raw fruit and/or vegetable juice The present invention is drawn to inhibiting browning of raw fruit juice and/or raw vegetable juice. The juice is treated with at least one sulfated polysaccharide in an amount sufficient to inhibit browning. A promoter may also be present, which promoter... | 02/01/2000 |
| 5695799 | Process for producing wheat flour and wheat flour products This invention provides a wheat flour whereby speck formation in a secondarily processed product can be prevented and the deterioration in the color tone due to discoloration can be prevented. To treat tyrosinase of wheat bran which remains in wheat flour... | 12/09/1997 |
| 5633031 | Composition and method for beverages using positively charged caramel Improved carbonated soft drinks and other beverages sweetened with aspartame and colored by caramel color are disclosed. The beverages contain positively charged caramel color as a substitute for 5-70% of the conventional caramel color used in these bever... | 05/27/1997 |
| 5620726 | Process for coloring olives A process for coloring olives, using an aqueous erythrosine solution as the colorant.... | 04/15/1997 |
| 5525365 | Method for processing food A method for processing food, and particularly fruit, wherein the leaching discharge stream is separated, for example by desalting electrodialysis, into reusable brine and residual solutions. First, the fruit is brined using conventional techniques. The f... | 06/11/1996 |
| 5389389 | Compositions and methods for inhibiting browning of processed produce Methods for treating produce to minimize browning upon subsequent processing, handling and/or storage wherein the processing involves exposing produce, such as fruits, vegetables and tubers, and particularly potatoes, to discoloration inhibitors including... | 02/14/1995 |
| 5244684 | Inhibition of enzymatic browning of raw fruit and/or vegetable juice The present invention is drawn to inhibiting browning of raw fruit juice and/or raw vegetable juice. The juice is treated with at least one sulfated polysaccharide in an amount sufficient to inhibit browning. A promoter may also be present, which promoter... | 09/14/1993 |
| 5140048 | Inhibitors of nonenzymatic cross-linking The present invention relates to compositions and methods for inhibiting nonenzymatic cross-linking (protein aging). Accordingly, a composition is disclosed which comprises; an agent capable of inhibiting the formation of advanced glycosylation endproduct... | 08/18/1992 |
| 5126153 | Compositions and methods for inhibiting browning of processed produce Methods for treating produce to minimize browning upon subsequent processing, handling and/or storage wherein the processing involves exposing produce, such as fruits, vegetables and tubers, and particularly potatoes, to discoloration inhibitors including... | 06/30/1992 |
| 4976982 | Reduced calorie, high fiber pasta The invention relates to a method for preparing low calorie pasta product comprising glutinous flour, an added fiber source, a reducing agent, and water. The use of a reducing agent in the method of the invention neutralizes oxidizers present in or on the... | 12/11/1990 |
| 4961945 | Food preservative A food preservative composition comprising alum and citric acid and a method for using same. The composition retards deterioration of fruits, vegetables and meats, without substantially changing the flavor, appearance, odor or texture of the food.... | 10/09/1990 |
| 4956190 | Tempering and milling of edible grains and leguminous materials with reducing agents and methods of making alimentary products The invention relates to improvements in flour, and pasta produced therefrom, wherein the flour is produced by milling of grains and legumes previously tempered in the presence of a reducing agent. The reducing agent can be, for example, sodium metabisulf... | 09/11/1990 |
| 4937085 | Discoloration preventing food preservative and method A food preservation composition comprising a combination of safe chemicals is effective in low concentrations and imparts no off-color taste to the foods with which it is used, yet effectively prevents the discoloration of vegetables such as potatoes. Cit... | 06/26/1990 |
| 4900564 | Stabilization of wine with honey and SO2 A method for the color stabilization of fresh, pasteurized, and fermented fruit juices by the use of honey or a color stabilizing protein extract of honey as a stabilizing agent.... | 02/13/1990 |
| 4861383 | Process for recovering subterranean stem starch and protein This invention provides a process for easily recovering nearly white starch and protein having a high commercial value by depressing darkening of crushed slurry and juice in producing starch and protein of a subterranean stem. The above-mentioned process ... | 08/29/1989 |
| 4767630 | Fruit chip product and process for making same A method for producing sweetened, sliced fruit or vegetable products by exposing only one surface of the slices to an aqueous solution containing a carbohydrate, an anti-browning agent, and an acid. The acidity of the finished product may be adjusted so t... | 08/30/1988 |
| 4621109 | Polypropylene stabilizing anti-oxidant 2,3-dihydrobenz-4-oxa-1-thiin derivatives, compositions and method of use therefor 2,3-Dihydrobenz-4-oxa-1-thiins of the general formula I ##STR1## where R1, R2 and R3 are each hydrogen, methyl or methoxy, and R2 and R3 together may furthermore be a fused benzene ring, R4 | 11/04/1986 |
| 4547376 | Fruit chip product and process for making same A method for producing dry sweetened, wafer-thin sliced fruit or vegetable products by exposing only one surface of the slices to an aqueous solution containing a carbohydrate, an anti-browning agent, and an acid and drying in monolayers. The acidity of t... | 10/15/1985 |
| 4526794 | Citrus albedo bulking agent and process therefor The invention relates to a process for producing a non-caloric citrus albedo bulking agent comprising obtaining albedo from citrus peels to produce albedo particles substantially free of flavedo, water-washing to reduce soluble carbohydrates, constituents... | 07/02/1985 |
| 4451489 | Sugar beet pulp bulking agent and process The invention relates to a process for producing a non-caloric sugar beet pulp bulking agent comprising placing sugar beet pulp slices, particles or spent cossettes into a stabilizing solution to prevent darkening, water-washing to remove a majority of so... | 05/29/1984 |
| 4097612 | Potato treatment process This invention relates to the treatment of raw white potatoes previously stored at low temperatures (about 40° to 45° F for periods up to 10 months) to render them suitable for thermal sterilization at about 250° F and for long-term storage in flexible... | 06/27/1978 |
| 4066795 | Fresh mushroom treatment Fresh mushrooms are given improved shelf-life by controlled sequential treatments with an aqueous buffered chlorine solution and an aqueous sulfur dioxide solution; thereafter, the mushrooms are dried and stored without freezing at reduced temperature and... | 01/03/1978 |
| 4006257 | Vacuum treating fruit pieces in aqueous solutions consisting of sodium bisulfite or sodium sulfite and citric acid Fruit is prepared for refrigerated storage by cutting the fruit into convenient pieces, and then subjecting the fruit to soaking under vacuum in a solution containing sodium bisulfite or sodium sulfite and citric acid in definite ranges. These ranges are ... | 02/01/1977 |
| 3987208 | Method of extending the storage life of cut lettuce Treating lettuce for use in salads and the like to extend the storage life f said lettuce to at least about 4 weeks under refrigeration. The lettuce leaves are subdivided by cutting and treated with an aqueous solution of sodium meta bisulfite, citric acid... | 10/19/1976 |
| 3982030 | Preservation of crustacea A composition for the preservation of crustacea is described. This composition contains magnesium carbonate, citric acid and an inorganic metabisulfite, and is effective in preserving crustacea particularly by preventing melanosis.... | 09/21/1976 |
| 3975551 | Microbially-stable potato products and process Gelatinized potato pieces containing sufficient generally uniformly dispersed sulfur dioxide to enable the pieces to be protected from microbial contamination even when stored for prolonged periods at ambient temperature. An article of manufacture includi... | 08/17/1976 |
| 3959501 | Microbially-stable potato products and process Gelatinized potato pieces containing sufficient generally uniformly dispersed sulfur dioxide to enable the pieces to be protected from microbial contamination even when stored for prolonged periods at ambient temperature. Storage of the pieces in a substa... | 05/25/1976 |
