Did You Know...
...that the Eveready Battery began as an invention called the "electric flowerpot," which was a tube with a battery and light bulb inside? The idea was to fasten this gizmo to the side of a flowerpot so it would illuminate the flowers from the bottom. The idea died on the vine and the businessman who licensed the flower pot, Conrad Huber, was left with a pile of useless tubes -- until he found a way to market them as batteries to light the world!
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| Number | Title | Issue Date |
| 7488503 | Encapsulation compositions and processes for preparing the same Matrix compositions which contain a mixture of two different food polymers are useful for encapsulating encapsulates, such as flavoring agents. ... | 02/10/2009 |
| 7322166 | Apparatus for unwrapping and transporting frangible wafers for ice cream sandwiches and the like The present invention is an apparatus and method for unwrapping a package of frangible articles bearing a wrapping material, the wrapping material having a rear portion and a forward tab, the forward tab adapted to open the wrapping material when pulled, the apparat... | 01/29/2008 |
| 7294355 | Snack/convenience foods and the like having external and/or internal coating compositions Coating-type compositions and methods using the compositions for making new forms of chip-type and other fried or baked snack and/or convenience food items, including sweet goods, which are externally coated with and/or directly incorporate the compositions into the... | 11/13/2007 |
| 7291354 | Product and process of forming a food product One method of forming a food product comprises placing a puffed grain in a blending container, placing a fluidized nutrient in the blending container, blending the puffed grain and the fluidized nutrient to form a puffed product, and dehydrating the puffed product t... | 11/06/2007 |
| 7252850 | High protein and high fiber food products High protein and high fiber food products, additives for preparing high protein and high fiber food products, and methods of making high protein and high fiber food products are disclosed. More particularly, the additives and methods disclosed are useful for prepari... | 08/07/2007 |
| 7214400 | Flavor enhancing oils Disclosed are flavor enhancing oils comprising at least one edible liquid oil and at least one water soluble flavor enhancer. The water soluble flavor enhancer is uniformly dispersed throughout the edible liquid oil. Delivery of water soluble flavor enhancers via a ... | 05/08/2007 |
| 7108878 | Process for making microwavable French fries A microwavable crinkle-cut French fry potato includes deep groves and coatings of oil and encapsulated salt. Crinkle-cut potato pieces are prepared with a solids content of 40–50% by weight, frozen, sprayed with oil and coated with encapsulated salt. A carton for ... | 09/19/2006 |
| 7078067 | Roasted and oleoresin flavored nut formulation and a process thereof The present invention relates to a flavored nut formulation comprising deep fat fried/dry roasted cashew kernels/peanuts/almonds in the range of 90–98%, salt 1.5–3.0%, oleoresin 1.0–3.0% diluted with 8–12 folds of absolute ethyl alcohol and a process of prep... | 07/18/2006 |
| 7074446 | Method for making a dual-textured food substrate having large seasoning bits Method for making a dual-textured food substrate having large seasoning bits whereby the bits are substantially adhered to the food substrate, or chip. A first topping comprising large seasoning bits and a dry adhesive is applied to a cooked chip having a first text... | 07/11/2006 |
| 7074445 | Method for adhering large seasoning bits to a food substrate A method for adhering large three-dimensional seasoning bits to a snack food base whereby the bits are substantially adhered to the food substrate, or chip. A topping comprising large seasoning bits and a dry adhesive is applied to a cooked chip. The topped, cooked ... | 07/11/2006 |
| 7005151 | Method and apparatus for coating a product There is described an apparatus (1) that may be used for providing ice lollies (2) with a coating from a dipping container (4). The coating mix (3) comprises almond flakes (16) and fluid chocolate (10) which is inserted in a... | 02/28/2006 |
| 6969534 | Process of preparing frozen french fried potato product A frozen French fried potato product possessing unique taste characteristics is manufactured by producing potato pieces having a desired shape, frying the potato pieces, freezing the potato pieces, and applying a topical addition to the frozen potato pieces. The top... | 11/29/2005 |
| 6958165 | Puff pastry biscuit for refrigerated or frozen food product A thin puff dough biscuit for a refrigerated or frozen food product. The biscuit has a laminar structure containing 6 to 10 sheets of puff dough and a maximum thickness of at most 2 mm. The biscuit is baked between two heated surfaces so as to prevent the developmen... | 10/25/2005 |
| 6948423 | Apparatus for producing confectionery Disclosed is an apparatus for producing confectionery. In the apparatus for producing confectionery, a material injection unit for supplying materials into a confectionary mold includes a hopper, an injector, a hose, and a piston actuator, which are detachably conne... | 09/27/2005 |
| 6890573 | Method for applying sauce and method for manufacturing rice cracker A baked dough of a soft-baked type is produced, and the surface of the baked dough is coated with the application of a fat and oil component. Then, an emulsified sauce is further applied onto the surface of the baked dough. Consequently, there can be obtained a soft... | 05/10/2005 |
| 6858241 | Farinaceous surface product that is toaster reheatable and method A protective coating or film is applied to at least a portion of the outermost surfaces of the outermost layers of a farinaceous product including a high solid fat index lipid or hard butter to form an outer high solid fat index layer. Reheating the product in a toa... | 02/22/2005 |
| 6846502 | Edible hot melt composition The instant invention is directed to a food grade, hot-melt adhesive which may be prepared by blending and melting a starch with a plasticizer and optionally adding a moisture resistant agent. Upon cooling, the solid mass can be aground into a free-flowing powder. T... | 01/25/2005 |
| 6821537 | Process for preparing a hand-held snack item, and a product thereof A method for preparing a hand-held snack item is disclosed. The method includes the steps of (a) applying a first edible, heat-sensitive food material to an initial formed hand-held food item, thereby forming a preliminary coated hand-held food item; (b) applying a ... | 11/23/2004 |
| 6805747 | Apparatus for coating meat A method and apparatus for coating hams is provided. Sugar is uniformly dispensed on an inclined plate that is heated to melt the sugar. The sugar flows into a reservoir from which it is poured onto hams passing below the reservoir on a conveyor. Spices are poured o... | 10/19/2004 |
| 6733809 | Method for applying dry toppings to baked goods The method for applying dry toppings to baked goods includes the steps of pre-treating a surface of the baked goods, after baking, with an adhesive substance such as a pregelatinized wheat starch suspended in a solution and thereafter applying the dry toppings to th... | 05/11/2004 |
| 6588363 | Seasoning system and method An improved seasoning system 10,11,13 uniformly coats a food product with the desired amount of seasoning, with the seasoning rate preferably being controlled as a function of the product volume signals from the sensors 26, 34, 108 and 110. The seasoning ... | 07/08/2003 |
| 6576279 | Method for thermal processing and acidification of pasta products A method of making a shelf stable pasta, rice or noodle product, a shelf stable pasta rice or noodle product produced by that method is described.... | 06/10/2003 |
| 6558722 | Use of powdered gum in making a coating for a confection A coating process for coating a plurality of centers comprising the steps of: (a) tumbling a plurality of centers in a rotating pan; (b) wetting said plurality of centers with a grossing syrup; (c) distributing said grossing syrup amongst individual cente... | 05/06/2003 |
| 6524634 | Coated ice confectionary products A coating having a marbled appearance, a confectionery product provided with a coating having a marbled appearance and methods of preparing the same. the coating may be chocolate or water-based.... | 02/25/2003 |
| 6513450 | Apparatus for coating meat A method and apparatus for coating hams is provided. Sugar is uniformly dispensed on an inclined plate that is heated to melt the sugar. The sugar flows into a reservoir from which it is poured onto hams passing below the reservoir on a conveyor. Spices a... | 02/04/2003 |
| 6482461 | Process of preparing flavored noodles A method of producing flavored noodles. The method involves preheating flavor ingredients to cause a partial flavor reaction to occur and than adding the preheated flavor ingredients to the dough ingredients or applying them to the dough sheets and then s... | 11/19/2002 |
| 6468569 | Frozen uncooked cinnamon roll that can attain the qualities of freshly prepared cinnamon roll when thawed and baked An improved frozen cinnamon roll can be produced using a specific improved recipe and a significantly improved process. The cinnamon roll product can be manufactured and sold in a frozen form to a retail outlet. At the retail outlet, the frozen product ca... | 10/22/2002 |
| 6461654 | Blends for barrier layers for food products Blends of a natural wax, such as sunflower wax and glyceride materials, substantially being triglycerides and having an N20>20 display excellent properties when applied in barrier layers for compound food products.... | 10/08/2002 |
| 6461656 | Starch phosphate ester for use as an expansion aid The present invention is directed to the use of starch phosphate esters as an expansion and/or texture aid in food or industrial products. The invention further provides the formulations and improved expanded products containing starch phosphate esters, p... | 10/08/2002 |
| 6444244 | Method for making a shelf-stable soft pretzel A method for making a shelf-stable soft pretzel without using a caustic bath. The method substitutes several processing steps for the caustic bath, in combination with other microbal spoilage hurdle strategies, resulting in a uniformly browned, topically ... | 09/03/2002 |
| 6428836 | Starch phosphate ester composition, process and method of use in food The present invention is directed to a process of preparing starch phosphate monoesters, optionally in the presence of oligosaccharides, having improved reaction efficiency and reduced side reactions. The invention also includes the improved starch phosph... | 08/06/2002 |
| 6423355 | Imbibant grains for bakery and other uses There is provided a grain suitable for use in baked products and a method for producing the grain in which the grain has been preconditioned by physical action sufficient to induce an internal capillary network without causing the grain to fragment. The g... | 07/23/2002 |
| 6406731 | Frozen filled yeast-leavened bread product and a method for making the product A frozen, filled, yeast-bread product and a method for producing the same, the method including coextruding an unrisen yeast-bread dough and a filling through an extruder that is capable of at least encasing the filling with the unrisen yeast-bread dough ... | 06/18/2002 |
| 6406729 | Method and process for producing an improved milk replacer A method of producing a milk replacer product that includes creating a pattern of air flow in a mixing zone of a mixer, gravity feeding a powdered nutritional composition into the mixing zone, applying an agglomerating aid to the particles of the powdered... | 06/18/2002 |
| 6399129 | Cooking aid of the lump type Cooking aid of the lump type having the shape of a lump with a granular surface and comprising a flavoring core and a coating of a binding base and visual components. Also, a process for preparing this cooking aid.... | 06/04/2002 |
| 6391372 | Stabilized annatto-caramel food colorant for RTE cereal Annatto-caramel food colorant blends having a pH of about 9.1 to 10 that exhibit improved stability against precipitation and provide a rich brown color are particularly useful for use in RTE cereals. The blends are characterized by low ammonia contents (... | 05/21/2002 |
| 6375998 | Process for preparing a hand-held snack item The present invention relates to a method for preparing a hand-held snack item, said method comprising: (a) applying a first edible, heat-sensitive food material to an initial formed hand-held food item, thereby forming a preliminary coated hand-held food... | 04/23/2002 |
| 6368645 | Reheating tolerant icing composition An improved icing includes at least about 10 percent by weight water, at least about 0.1 percent by weight gelling agent and at least about 5 percent by weight of a low solubility sugar, the low solubility sugar having a solubility in water of less than a... | 04/09/2002 |
| 6306447 | Integrated emulsifier and edible fiber Composition: There is provided a process for the preparation of composition including at least one emulsifier and at least one edible fiber, the process including i) providing an initial composition comprising the emulsifier in a melted form and the edibl... | 10/23/2001 |
| 6303163 | Process for preparing a hand-held snack item, and a product thereof A method for preparing a hand-held snack item, said method comprising: (a) applying a first edible, heat-sensitive food material to an initial formed hand-held food item, thereby forming a preliminary coated hand-held food item; (b) applying a second edib... | 10/16/2001 |
