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 |
| 7618666 | Edible candy confection with improved shelf-life and method of making thereof An edible candy confection and a method of making the confection is disclosed. The method includes the steps of freezing fresh fruit, coating the frozen fruit with sugar solids sufficient to reach a critical mass, keeping the fruit frozen during the coating process,... | 11/17/2009 |
| 7427420 | Process for producing confectionery highly stable to heat The present invention provides a process for producing confectionery highly stable to heat which can be eaten without being deformed, becoming sticky at the surface or sticking to each other while maintaining the original mouthfeel of chocolate. As a result of the p... | 09/23/2008 |
| 7329429 | Bars and confectioneries containing cocoa solids having a high cocoa polyphenol content and sterol/stanol esters and processes for their preparation Processes are provided for preparing ready-to-eat health bars such as chocolate granola bars and chocolate confectioneries such as dark or milk chocolate chews. The bars and confectioneries contain sterol ester(s) and/or stanol esters and cocoa solids having a high ... | 02/12/2008 |
| 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 |
| 7305804 | Outlet device for chocolates and the like An outlet device for chocolates and like products (100) for use with a wrapping machine (50) which has a device (51) for moving each product (100). The outlet device has a first belt (2) for moving products (100) to be rolle... | 12/11/2007 |
| 7270843 | Method and device for coating a product A device and a method used when coating a wafer is described. The fluid coating is provided by an inside coating as well as an edge coating. The fluid chocolate in a container is stirred by displacing a vat up and down. During this displacement, the vat will be brou... | 09/18/2007 |
| 7232584 | Method of chocolate coating soft confectionery centers The present invention is directed to a method of coating soft confectionery centers with chocolate. The method comprises the steps of: mixing the soft confectionery centers having a bed temperature of from about 0° C. to about 15° C.; applying chocolate onto the s... | 06/19/2007 |
| 7226630 | Edible moisture barrier for food and method of use products An edible moisture barrier for food products is provided. This edible moisture barrier is highly effective in preventing moisture migration within a multi-component food product between food components having different water activities and/or moisture contents at a ... | 06/05/2007 |
| 7223437 | Pressure molded proteinaceous wafers, ingredient inclusions, cookies, and waffle food products; pressure molding process method, mass balanced and viscosity specific batter for the manufacture of these food products, and final proteinaceous food products derived ut Novel, edible, pressure molded proteinaceous wafer, waffle, inclusion ingredient, and cookie food products are derived utilizing an engineered batter formulation of proteinaceous materials, water, oils/fats, flavors, and select percentages of carbohydrates. The batt... | 05/29/2007 |
| 7186435 | Milk chocolate containing water A process for manufacturing milk chocolate products containing a higher than normal water content by preparing a dark chocolate containing up to 30% by weight of water, adding a milk powder suspension optionally together with seed crystals of cocoa butter or cocoa b... | 03/06/2007 |
| 7067167 | Method for making sweet cookie dough having an imprinted surface Rapid, efficient, and systematic processes and apparatuses for making repeatable imprints on multiple, individual sweet dough pieces are provided. An advantage of the process is the ease of making uniform imprints that are aligned with the individual dough pieces as... | 06/27/2006 |
| 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 |
| 7022362 | Method of forming confectionery articles The present invention is directed to a process for making confectionery pieces, comprising the steps of (a) providing a solid or semi-solid edible slab having at least three layers to at least two forming elements having a nip defined by the forming elements; and (b... | 04/04/2006 |
| 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 |
| 6951660 | Confectionery coatings A process for producing an aerated confectionery coating comprises supplying a liquid confectionery material to a coating head, maintaining the material under substantial super-atmospheric pressure up to the vicinity of the coating head, and forming, by gas injectio... | 10/04/2005 |
| 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 |
| 6830766 | High protein foodstuff The present invention is a high-protein foodstuff that includes at least two layers wherein at least one of the layers includes at least 25% of protein and wherein the high-protein foodstuff may further include of a high protein coating or low protein coating. The p... | 12/14/2004 |
| 6827955 | High protein foodstuff The present invention is a high-protein foodstuff that contains at least two layers wherein at least one of the layers contains at least 25% of protein and wherein the high-protein foodstuff may further contains of a high protein coating. The present invention is al... | 12/07/2004 |
| 6818238 | Coated ice confection An ice confection having an ice confection core and a fat-based outer coating layer wherein the fat in the coating is predominantly a soft type palm mid fraction. The use of the soft type palm mid fraction having a melting point of around 26° C. in a fat-based coat... | 11/16/2004 |
| 6783783 | Triple coated confectionery tablet product A coated confectionary tablet product has a compressed tablet center; a first coating layer surrounding the tablet and comprising a fat; a second coating layer surrounding the first coating layer and comprising a hard shell made from one or more sugars and polyols; ... | 08/31/2004 |
| 6730344 | 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... | 05/04/2004 |
| 6689406 | Chocolate coating process and device for same A process and apparatus for applying to confectionery or ice cream products whereby the coating dispensing devices moves in a path along or between one or more rows of ice cream or confectionery products, thereby applying a patterned coating that is prefe... | 02/10/2004 |
| 6623784 | Process for molding laminated candy and resultant products thereof Methods of molding edible laminated structures that have at least one first fluid material of a sticky or flowable mass interleaved between thin layers of a second fluid material is described wherein neither of the first fluid material nor the second flui... | 09/23/2003 |
| 6616963 | Laminated candy products made by an extrusion process The invention relates to novel edible laminated structures that have at least one first fluid material interleaved between thin layers of a second fluid material wherein neither of the first fluid material nor the second fluid material is a hard candy mas... | 09/09/2003 |
| 6616956 | Preventing stickiness of high-boiled confections A coated high-boiled confection and a method for making the coated high-boiled confection. The coated high-boiled confection includes a coating of a solid fat or fat derivative, having a melting point of from about 25° C. to 65° C., that is applied dire... | 09/09/2003 |
| 6569487 | Fruit and vegetable processing method The invention concerns a method for processing vegetable products comprising an aqueous fraction, for producing vegetable-based foods. The invention is characterized in that it consists in: arranging vegetable products and crystallized sugar in a chamber,... | 05/27/2003 |
| 6565902 | Mold and method for manufacturing a frozen confectionery The present invention is directed to a three dimensional confectionery of frozen confectionery which can be easily handled and consumed, consists of a frozen confectionery body and a handling member for holding it. The handling member passes through the b... | 05/20/2003 |
| 6562863 | Partially purified cocoa extracts containing cocoa polyphenols Disclosed and claimed are cocoa extracts such as polyphenols or procyanidins, methods for preparing such extracts, as well as uses for them, especially as antineoplastic agents and antioxidants. Disclosed and claimed are antineoplastic compositions contai... | 05/13/2003 |
| 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 |
| 6524635 | Coated candy products A process for preparing a candy product with a fat-based coating having embedded therein at least one edible object by coating a candy base with a fat-based coating, softening the fat-based coating, embedding the at least one edible object in the fat-base... | 02/25/2003 |
| 6500474 | Multi-textured food product and method of producing same A multi-textured food product having a substantially continuous chunky coating. The food product has a central food piece, a thick solid or semi-solid fat-based coating covering the central food piece, and an exterior coating of particles having sizes in ... | 12/31/2002 |
| 6488971 | Resilient pure chocolate coating composition for novelty ice cream items A resilient pure chocolate coating composition for coating novelty ice cream items is provided. The coating composition is anhydrous, having a melting point above 0° C. and below 20° C. It comprises 15% to 50% of chocolate liquor and cocoa butter, 15% t... | 12/03/2002 |
| 6432462 | Printed decorations for pastry The present invention relates to edible decorations which reproduce all types of patterns, including colored patterns. The purpose of these decorations is partially or totally to cover the cakes for which they are intended and with which they form a perfe... | 08/13/2002 |
| 6419970 | Methods of setting chocolate and products produced by same The present invention discloses improved methods of making chocolates utilizing fast and aggressive cooling to form a set chocolate, chocolate products produced using same and cooling systems and apparatuses for performing same. The resultant rapidly cool... | 07/16/2002 |
| 6391356 | Methods of processing chocolates at low viscosities and/or at elevated temperatures using seeding agents and products produced by same Methods of making chocolates that minimize the dramatic increases in viscosity typically associated with tempered chocolate. The invention also relates to the ability to process chocolates at higher temperatures without the need to temper at low temperatu... | 05/21/2002 |
| 6387422 | Reduced calorie coated confections An improved filling composition for coated confectionery products, particularly chocolate and chocolate-based confectionery products with an unrefrigerated shelf-life of more than about four weeks, when properly stored and handled is provided. Provided is... | 05/14/2002 |
| 6376000 | Method of creating painted chocolate A method of forming chocolate mold having an image printed thereon. The method includes the steps of forming a piece of edible paper, releasably securing a first side of the edible paper to a backing sheet, printing an image on a second side of the edible... | 04/23/2002 |
| 6358552 | Aroma product resulting from recovery process An aroma product resulting from the recovery of aroma components from coffee. A slurry of coffee grounds in an aqueous liquid is subjected to stripping for stripping aroma components from the slurry. The stripping is carried out using gas in a substantial... | 03/19/2002 |
| 6340488 | Method for making laced appearing confectioneries The present invention advantageously provides a method for making and an apparatus for applying a chocolate coating to a confectionery to produce a confectionary with a laced appearing coating. The laced appearing coating preferably includes more than one... | 01/22/2002 |
| 6251456 | Patterned chocolate coatings, methods, and apparatus for preparing same A product with a striped coating, method for making, and an apparatus for applying a coating to a confectionery to produce a confectionary with a striped appearing coating. The striped appearing coating preferably includes more than one type of chocolate,... | 06/26/2001 |
