Quotables
"It is my heart-warmed and world-embracing Christmas hope and aspiration that all of us, the high, the low, the rich, the poor, the admired, the despised, the loved, the hated, the civilized, the savage (every man and brother of us all throughout the whole earth), may eventually be gathered together in a heaven of everlasting rest and peace and bliss, except the inventor of the telephone. "
Mark Twain ; Christmas greetings, 1890
PatentStorm News
Make the Most of Our Site
See this month's Top Inventors and Most Cited Patents.
Stay on top of the latest innovations by subscribing to an RSS feed.
Registered users: Manage your profile.
| Number | Title | Issue Date |
| 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 |
| RE39631 | Process for making free-flowing, coated, frozen food A free-flowing, coated, frozen food and a method for making the same are disclosed. Discrete pieces of a free-flowing frozen food are introduced into a coating vessel where they are agitated to expose their surfaces and to maintain their free-flowing state throughou... | 05/15/2007 |
| 7163708 | Process for dry coating a food particle or encapsulating a frozen liquid particle A process for dry coating a food particle having a size in the range from about 0.5 mm to about 20.0 mm is disclosed. The resulting coated food particle has a moisture level that is substantially the same as the moisture level of the uncoated food particle. A proces... | 01/16/2007 |
| 7153456 | Method of making molds for making articles and a method of molding articles using such molds A process is described for making gourd molds useful in the production of decorative ceramic and other articles which bear the textures of the gourd interior. Articles produced may also serve as models for use in the manufacture of production molds. Steps in making ... | 12/26/2006 |
| 7055456 | Method and apparatus of coating articles A coating such as liquid milk chocolate is applied to articles such as confectionery bars. The bars are conveyed by conveyor under a curtain of liquid chocolate issuing through an outlet slot in a trough. A layer of air is caused to flow through the outlet slot in t... | 06/06/2006 |
| 7022353 | Continuous coating of gum materials A continuous coating process for chewing gum and bubble gum materials. Small cores or pieces of gum material are introduced into inclined rotating drums in which heated air is circulated and a coating solution is applied (liquid or powder). The coating material is d... | 04/04/2006 |
| 6932995 | Method for producing bulk confectionery The invention concerns a method for making a chocolate-flavored confectionery which consists in coating at least a particle with alternative layers of fats and powders comprising cocoa. ... | 08/23/2005 |
| 6932996 | Coated flaked fats An apparatus and method of preparing solid flakes of fats and emulsifiers having a Solid Content index or a Solids Fat Index which is below the Agglomeration Boundary is provided utilizing a generally flat, cold plate to solidify the fat or emulsifier and a method w... | 08/23/2005 |
| 6913773 | Continuous coating of chewing gum products A continuous coating process 30 for chewing gum and bubble gum materials. Small cores or pieces of gum material 20 are introduced into inclined rotating drums 34, 34′ in which heated air 52 is circulated and a coating solution 50 | 07/05/2005 |
| 6902609 | Pearlescent film coating systems and substrates coated therewith The present invention is directed to film coating systems for use on oral dosage forms such as compressed tablets and orally-ingestible substrates which have improved pearlescent qualities. The film coating systems can be applied either directly to a substrate or af... | 06/07/2005 |
| 6821535 | Process for hard panning of chewable cores and cores produced by the process The invention relates to a process for the hard panning of chewable cores in a pan or drum wherein a syrup of a crystallizable sugar or polyol is intermittently sprayed over a bed of the cores and the cores are dried between sprayings with a flow of air. The speed a... | 11/23/2004 |
| 6782803 | Method of and device for basting For basting a substance is sucked into the cylinder and expelled from the cylinder, a removable injecting element is connected with the cylinder and has a front part having an outlet opening, at least the front part of the injecting element connected with the cylind... | 08/31/2004 |
| 6610457 | Organic polymers for bottom antireflective coating, process for preparing the same, and compositions containing the same A bottom antireflective coating layer is made from the compositions of organic photosensitive materials that contain isoflavone chromophore by photolithography utilizing a deep ultraviolet light source for producing a submicro-level, large-scale integrate... | 08/26/2003 |
| 6365203 | Continuous coating of chewing gum materials A continuous coating process for chewing gum and bubble gum materials. Small cores or pieces of gum material are introduced into inclined rotating drums in which heated air is circulated and a coating solution is applied (liquid or powder). The coating ma... | 04/02/2002 |
| 6261614 | Frozen food product In order to provide a food product which has all the ingredients necessary for cooking, breadcrumbs are applied to a food fillet such as fish, oil being subsequently applied to the food portion after which the product is frozen. Preferably oil is applied ... | 07/17/2001 |
| 6235330 | Process for making free-flowing, coated, frozen food A free-flowing, coated, frozen food and a method for making the same are disclosed. Discrete pieces of a free-flowing frozen food are introduced into a coating vessel where they are agitated to expose their surfaces and to maintain their free-flowing stat... | 05/22/2001 |
| 6207207 | Coated confectionery having a crispy starch based center and method of preparation A coated confectionery having a crispy starch based center with a thin continuous rigid outer, coating is disclosed. The integrity of the thin continuous rigid outer coating is maintained even after prolonged storage. Also disclosed is a method for prepar... | 03/27/2001 |
| 6194014 | Process for preparing chocolate coating and confectionary products containing same A chocolate coating having a marbled appearance, a confectionary product provided with a chocolate coating having a marbled appearance, and methods for preparing the same. The chocolate coating may be water or chocolate based.... | 02/27/2001 |
| 6190705 | Syrups and comestible coatings made therefrom containing an emulsion A coating syrup is made using an emulsion of an emulsifier and either an oil-based flavoring agent, a food acid or both. The emulsion may be used to coat comestibles, such as pellets of chewing gum. The emulsion helps to retain volatile flavors that may o... | 02/20/2001 |
| 6103285 | Method for improving the softness of raisins A method for improving the softness of raisins in which the raisins are placed inside of a sealed, heated vessel with an excess of glycerin and allowed to stand for approximately sixteen hours. The method comprises the steps of increasing the moisture con... | 08/15/2000 |
| 6093433 | Process for preserving product quality of lychee An improved process for preserving the product quality of lychee fruit, particularly the pericarp color comprising the following steps; (i) treating fresh lychee fruit with cold water; (ii) treating the lychee fruit with hot water; (iii) treating the lych... | 07/25/2000 |
| 6068867 | Protective coatings for food and agricultural products A protective coating for food or agricultural products made of 5-85% dried ydrocolloid gel, together with 0.2-50% of at least one natural compound isolated from the surface of the product, or at least one compound substantially similar thereto, for example... | 05/30/2000 |
| 6017567 | Process for coating edible, chewable, or pharmaceutical cones with a coating The present invention discloses an improved method for applying sugarfree hard coatings to cores consisting of edible, chewable or pharmaceutical components. The present invention discloses a process for coating cores wherein the sorbitol syrup is applied... | 01/25/2000 |
| 6007859 | Method of coating a product with a liquid coating in a cooling chamber In cooler used for coating a product such as food with a uniform layer of a liquid coating material, the mass of the product is measured either in the cooling chamber or just before it is introduced into the cooling chamber; the mass of a liquid cryogen w... | 12/28/1999 |
| 5895679 | Egg holder and tray for coloring eggs An novel egg holder is claimed. The egg holder is used in combination with a tray and dye containing liquid for coloring eggs.... | 04/20/1999 |
| 5891490 | Edible micro-emulsion and method of preparing a food product treated with the micro-emulsion The present invention relates to an edible oil-in-water micro-emulsion for imparting crisping and browning to a food product when the micro-emulsion is coated onto the food product and the coated food product is then subjected to microwave radiation.... | 04/06/1999 |
| 5891496 | Fat-free chopped and formed potato products and process A process for producing a frozen fat-free chopped and formed potato product. The process entails peeling potatoes, cutting the peeled potatoes into potato pieces, and blanching the cut pieces. The cut pieces are then partially blended to produce a mixture... | 04/06/1999 |
| 5770252 | Process for preparing a breaded food A breaded food product having a piece of core food (e.g., fish, poultry, or vegetable) in an uncooked state, and a breaded coating system on the core food, the coating system comprising bread crumbs and fat, the product having at least 3% and no more than... | 06/23/1998 |
| 5702750 | Method for processing fresh plants to be stored between low positive and negative temperatures The invention relates to a method for processing freshly picked plants, and more particularly aromatic herbs or plants, characterized in that it comprises steps consisting in adding water activity depressors to consumable pieces of plants and mixing them;... | 12/30/1997 |
| 5688543 | Composition and method for flavoring unpopped popcorn A method of coating popcorn pieces is provided. According to one application of the method, an aqueous-based adhesive composition is applied to prepopped popcorn flake. Flavorant is then added in a preferred manner. In another application, a adhesive comp... | 11/18/1997 |
| 5578336 | Confection carrier for vitamins, enzymes, phytochemicals and ailmentary vegetable compositions and method of making A confection includes a soft candy center containing from 5% to 40% by weight water. A first coating is applied to the candy center. A second coating is applied over the first coating. The second coating contains a vitamin, enzyme, phytochemical, or alime... | 11/26/1996 |
| 5516536 | Cheese coating composition and method for producing a protective coating on cheese An improved cheese coating composition comprising specifically defined acetic acid esters of monoglycerides of long-chain fatty acids predominantly comprising stearic acid and behenic acid and a method for producing protective coatings on cheese, as well ... | 05/14/1996 |
| 5484618 | Process of preparing a baked pizza By adding a minor amount of starch to a natural mozzarella cheese, the baking characteristics of the cheese when used to make a pizza can be altered, making it more suitable for a particular set of baking conditions, e.g., involving time, temperature, typ... | 01/16/1996 |
| 5478593 | Process of sugarless hard coating and products obtained therefrom The object of the present invention is an improved hard coating process using a polyol in powder form, enabling easy, speedy creation of a hard coating on the surface of a product. This process consists essentially of the application of a syrup containing... | 12/26/1995 |
| 5439692 | Process for infusing raisins with humectant Softness retention characteristics of raisins are improved by applying to the surface of the raisins a pure edible polyalcohol humectant, preferably glycerol, at a rate of 20-28% based on the weight of the raisins. The humectant is then infused into the r... | 08/08/1995 |
| 5238693 | Method for making hard pretzels A continuous process for producing hard pretzels is disclosed in which the pretzel dough is passed through an initial bath of hot caustic solution to cook the dough and to essentially caramelize its surface; the cooked and caramelized dough is then transp... | 08/24/1993 |
| 5147669 | Edible cookie bits products Small cookies, known as cookie bits, are combined with other ingredients, especially chocolate, as the basis of finished candy products or other edible cookie bits products. The product entails using a tiny cookie as an ingredient in chocolate bars or clu... | 09/15/1992 |
| 5130151 | Natural and synthetic edible moisture barrier A thin, edible moisture barrier consists essentially of oleaginous material and wax, and has a permeability value of less than 0.07×10-9 gm cm-2 (cm Hg)-1 cm. At least a portion of the oleaginous material is synthetic. Th... | 07/14/1992 |
| 5130150 | Edible moisture barrier A thin, edible moisture barrier consists essentially of oleaginous material and wax, and has a permeability value of less than 0.07×10-9 gm cm-2 (cm Hg)-1 cm. The barrier can be applied as a molten solution to a food prod... | 07/14/1992 |
| 5100683 | Method and apparatus for combined product coating and drying An apparatus for drying and coating a food product is provided which enables a uniform coating to be sprayed on the product without adversely affecting the product moisture content. The apparatus includes a reel which includes at least one and preferably ... | 03/31/1992 |
