Quotables
"To place a man in a multi-stage rocket and project him into the controlling gravitational field of the moon where the passengers can make scientific observations, perhaps land alive, and then return to earth--all that constitutes a wild dream worthy of Jules Verne. I am bold enough to say that such a man-made voyage will never occur regardless of all future advances."
Lee deForest, American radio pioneer ; 1957
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| Number | Title | Issue Date |
| 8114453 | Synergistically heat stable oil media having eicosa pentanoic acid (EPA) and docosa hexaenoic acid (DHA) A synergistically heat stable therapeutically active triglyceride and cholesterol controlling oil composition including the usually highly unsaturated Eicosa Pentaenoic Acid (EPA) and Docosa Hexaenoic Acid (DHA). The invention avoids limitations of presently availab... | 02/14/2012 |
| 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 |
| 7338681 | Process to prepare a premium formulated fried egg The present invention relates to the formulation and process for preparation of a fried egg product which may be frozen for future heating within a microwave or other oven for consumption by an individual. Various ingredients are added and mixed to each of the liqui... | 03/04/2008 |
| 7332186 | Method of making centerfilled gum product with candy shell A three-phase center-filled gum or bubble gum candy lollipop product. An extruded gum or bubble gum material has a semi-liquid center-fill material added to it in a batch forming mechanism simultaneously with the formation of an exterior candy shell. The three-phase... | 02/19/2008 |
| 7288279 | Formulated fried egg product The present invention relates to the formulation and process for preparation of a fried egg product which may be frozen for future heating within a microwave or other oven for consumption by an individual. Various ingredients are added and mixed to each of the liqui... | 10/30/2007 |
| 7258428 | Multiple head concentric encapsulation system A multi-headed ink-jet system adapted to eject encapsulated liquids is provided, which includes a plurality of concentric piezoelectric members. Each concentric piezoelectric member has a chamber configured to carry a liquid therethrough, and each concentric piezoel... | 08/21/2007 |
| 7243796 | Consumer product display The present invention relates to a consumer product display comprising of a display strip and a plurality of consumer products. The display strip defines a front face and a back face that combine to define a lower section and an upper section. The upper section incl... | 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 |
| 7229558 | Chromatographic separation method A method for fractionating a solution into two or more fractions. More particularly the invention relates to a method for fractionating a solution by a chromatographic simulated moving bed (SMB) process in which the dissolved substances present in the feedstock are ... | 06/12/2007 |
| 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 |
| 7186434 | Pourable fatty dispersions Liquid margarines and other pourable dispersions which contain a hardstock fat derived from plant waxes. The fat consists of a mixture of triglycerides, which fat is non-hydrogenated and contains less than 10 wt. % of fatty acid residues with a chain length of 6–1... | 03/06/2007 |
| 7179497 | Coated pelletized shortening A process and device is provided for coating a formed rod or pellet of shortening with a layer of shortening having a higher melting point to prevent agglomeration of the shortening pellets during storage and transportation. ... | 02/20/2007 |
| 7160580 | Organic acids incorporated edible antimicrobial films The present invention provides an edible film and film solution comprising incorporated organic acids; protein and glycerol useful for coating raw whole fruit, fresh cut fruit, vegetables, meat, poultry, seafood, cereals, nuts, etc. Moreover, the edible films of the... | 01/09/2007 |
| 7083805 | Edible holographic products, particularly pharmaceuticals and methods and apparatus for producing same An edible product such as a unit dosage form of a pharmaceutically active substance includes a layer of a material that can receive and retain a high resolution microrelief that can convey information. The microrelief is themo-formable, preferably formed from an aqu... | 08/01/2006 |
| 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 |
| 7022357 | Process for the preparation of smoke-impregnated tubular casings A method of preparing smoke-impregnated tubular casings is described. The process comprises: (a) providing a tubular casing having interior and exterior surfaces, the tubular casing being selected from cellulose fiber tubular casings and synthetic tubular casings, a... | 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 |
| 7001636 | Method for manufacturing feed pellets and a plant for use in the implementation of the method A method for manufacturing feed pellets, and a plant for the implementation of this method have been explained. The aim has been to improve the manufacturing of porous pellets, first and foremost to achieve a better control of the porosity of the pellets than the kn... | 02/21/2006 |
| 6996336 | Economical heated grease storage tank A used cooking oil and grease storage tank is comprised of a plastic material such as, polyethylene. Advantageously, a metal heating element or member is secured to a top cover member of the tank and extends downward into the used cooking all and grease stored with ... | 02/07/2006 |
| 6965005 | Mold inhibitor integrated within a matrix and method of making same The invention provides a composition useful in the construction industry for the prevention or remediation of mold growth in a man made structure. The composition contains an extruded milo matrix incorporating terpenes, phytoalexins, calcium propionate or combinatio... | 11/15/2005 |
| 6941727 | Method and system for transporting and storing commodities A method and a system of transporting a commodity includes the step of placing the commodity in a flexible hermetic container. The commodity is stored in the flexible hermetic container for at least a specific time period. The commodity is then moved from the flexib... | 09/13/2005 |
| 6939937 | Mold inhibitor integrated within a matrix and method of making same A mold inhibitor integrated within a matrix and a method of making the same are disclosed. The matrix is preferably made of a processed sorghum grain, and preferably from hybrids of Milo. The grain is subjected to decortication and extrusion. Agents are added to the... | 09/06/2005 |
| 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 |
| 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 |
| 6932994 | Method for producing an iced food product such as an iced lollipop The inventive method for producing an iced food product that comprises of depositing a mixture containing water and a polyol on the inner face of a mold and arranging a substance which constitutes the food product in contact with the mixture in the mold. ... | 08/23/2005 |
| 6908635 | Flat plate flaking device An apparatus and method of preparing solid flakes of fats and emulsifiers is provided utilizing a generally flat, cold plate to solidify the fat or emulsifier. ... | 06/21/2005 |
| 6905717 | Edible emulsion comprising live micro-organisms and dressings or side sauces comprising said edible emulsion Dressing of W/O/W type containing bifidus m.o. in the internal waterphase. The m.o. can be present for taste reasons, but also for nutritional reasons. The emulsions are characterized in that the outer water phase comprise 0.1-9% organic acids. ... | 06/14/2005 |
| 6902752 | Coatings for bakery/confectionery use and process for producing the same Coatings for bakery/confectionery use and coated cakes or breads. These coatings have transparency like glaze, and appearance and crispiness like fondant, and suffer from neither stickiness nor sugar-sagging with the passage of time after coating. Coatings for baker... | 06/07/2005 |
| 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 |
| 6797291 | Stable hygroscopic compositions and methods for stabilizing hygroscopic ingredients The present invention provides methods and compositions for providing controlled protection for hygroscopic ingredients that will be exposed to moist or humid environments for significant periods of time by encapsulating the hygroscopic ingredients with a controlled... | 09/28/2004 |
| 6793949 | Soluble particles with encapsulated aroma and method of preparation thereof The present invention describes aromatized particles containing aromatized vegetable oil contained within a shell of a water soluble encapsulant such that upon dissolution with hot water a burst of aroma will be released. The process to produce the aromatized partic... | 09/21/2004 |
| 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 |
| 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 |
| 6509046 | Method of treating rice bran and product thereof A method for producing an additive for bread including adding charcoal to rice bran, a water elimination process, which eliminates water by roasting or drying the rice bran and an oil-fat coating process by adding an oil-fat to a dried rice bran and mixin... | 01/21/2003 |
| 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 |
| 6472006 | Oven-stable edible moisture barrier An oven-stable edible moisture barrier for food products is provided. This oven-stable moisture barrier is useful in preventing moisture migration within a multi-component food product between components having different water activities even when the mul... | 10/29/2002 |
| 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 |
| 6352730 | Suspension for adding a controlled amount of ingredient to a food product An improved method of adding food-additive ingredients to a food product, particularly a reduced fat fried snack product, and an ingredient suspension containing a flowable edible, preferably a nondigestible fat, and food-additive ingredients. The method ... | 03/05/2002 |
| 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 |
| 6251454 | Preparation of coated confectionery Coated confectionery is formed by introducing pieces of a first confectionery material into recesses in one of a pair of cooled rollers. These are carried around by contra-rotation of the rollers to a nip where chocolate or the like is introduced into the... | 06/26/2001 |
