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 |
| 7264771 | Method and apparatus for manipulating pre-sterilized components in an active sterile field The connection, assembly, or fill of two or more pre-sterilized components having at least one terminal end each for attachment to another component, and an apparatus for performing such a connection, while maintaining the sterility of the components is disclosed. T... | 09/04/2007 |
| 7169422 | Manufacture of granola and snack-food products A method for making a granola or snack-food product comprises (a) mixing ingredients for said granola or snack-food product with liquid binder to obtain a formable mixture, wherein the mixing is carried out at elevated temperature and the binder is liquid at elevate... | 01/30/2007 |
| 6869628 | Methods and formulations for providing gloss coatings to foods and for protecting nuts from rancidity The invention provides compositions and methods for providing edible gloss coatings for foods on which a gloss coating is desirable. The invention is particularly useful for providing gloss coatings to confections, such as chocolates, hard panned confections, soft p... | 03/22/2005 |
| 6805902 | Precision micro-optical elements and the method of making precision micro-optical elements Micro-optical elements such as lenses and wave-guides are manufactured by printing a hardenable optical fluid using digitally driven ink-jet technology. An array of micro-optical elements are precisely positioned in an electroformed substrate having a surface contai... | 10/19/2004 |
| 6746700 | Caramel corn product and a method of making the caramel corn product A composition that includes a puffable food component and an edible emulsion, where the edible emulsion is a water-in-oil emulsion or an oil-in-water-in-oil emulsion, and the edible emulsion includes a sweetening agent, the edible emulsion transformable into a coati... | 06/08/2004 |
| 6706296 | Microwave popcorn article incorporating coarse salt Disclosed are microwave popcorn articles comprising any conventional microwave popcorn bag, and a food charge disposed therein comprising kernel popcorn, fat, salt and sufficient amounts of a calcium ingredient to provide a total calcium content of about 360 to 3600... | 03/16/2004 |
| 6623782 | Process for producing popcorn A process for producing popcorn comprising the steps of (a) mixing a polyglycerol fatty acid ester having an HLB of 10 or less made from a polyglycerol having an average degree of polymerization of 2 to 6 and oleic acid, an edible fat or oil and corn as r... | 09/23/2003 |
| 6572907 | Method for drying walnuts A method for drying nuts that includes removing, acids, particularly tannins, and stopping enzymatic activity within the nut prior to drying provides a novel approach to processing nuts that has many useful characteristics. In one embodiment, walnuts are ... | 06/03/2003 |
| 6495180 | Acid reduced whole bean coffee and process A process for producing acid reduced coffee beans. An aqueous solution including potassium hydroxide and polyethylene glycol is applied to whole bean coffee immediately after roasting. The water from the solution dries, leaving a coating that reduces oxid... | 12/17/2002 |
| 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 |
| 6352727 | Bactericides An object of the present invention is to provide a bactericide (and a fungicide) that is highly safe and has strong bactericidal power even when used in low concentration, and that can be used repeatedly in a sterilizing process. The object can be achieve... | 03/05/2002 |
| 6242021 | Pretzel stick snack item A small, bite-sized snack food item is disclosed which combines a pretzel stick and a group of cereal rings annularly disposed on the stick, thereby combining the flavor of the pretzel with the flavor of the cereal in a bite-sized unit. The unit can be he... | 06/05/2001 |
| 6231899 | Cream filled wafer product A wafer product comprises a wafer shell comprising at least two wafer half-shells coupled together face to face. This shell contains a filling of a substantially hydrated mass which includes a soft toffee core and is covered substantially by a coating whi... | 05/15/2001 |
| 6210721 | Microwave popcorn incorporating coarse salt and method of preparation A microwave popcorn article comprising any conventional microwave popcorn bag, and a food charge disposed therein including kernel popcorn, fat, salt and sufficient amounts of a calcium ingredient to provide a total calcium content of about 360 to 3600 mg... | 04/03/2001 |
| 6162475 | Edible food coatings containing polyvinyl acetate Compositions for preparing edible coatings for fruits, vegetables, and prepared foods, which include polyvinyl acetate, provide a coating with a high gloss.... | 12/19/2000 |
| 6139898 | Full moisture shelf stable rice product A full moisture shelf stable rice product, which comprises a cooked or precooked whole grain rice having a dry matter content of from about 30% to about 55% by weight, an acid in amount effective to obtain a pH of about 3.5 to about 4.5, and an oil in an ... | 10/31/2000 |
| 6090433 | Leguminous snack food and process of making the same A leguminous food product which generally retains the shape of the legume from which it was made is formed from a variety of legumes such as pinto beans, red beans, black beans, navy beans, kidney beans, lentils and peas, etc. The leguminous food product ... | 07/18/2000 |
| 6083552 | Microwaveable popcorn product and method Microwave snacks that include mixtures of popcorn and an expandable or puffable food pellet are disclosed. The pellets are gelatinized dough pellets which puff or expand upon microwave heating in a microwave oven. The pellets may be in the shape of cylind... | 07/04/2000 |
| 6045843 | Acid-reduced, whole bean coffee process A process for producing acid reduced coffee beans. An aqueous solution including potassium hydroxide and polyethylene glycol is applied to whole bean coffee immediately after roasting. The water from the solution dries, leaving a coating that reduces oxid... | 04/04/2000 |
| 6024995 | Food product with a filling and a method of producing it The product, formed essentially as a praline, comprises a shell which encloses a creamy filing with very low viscosity, possibly enhanced by a nut. The shell which is coated by one or more coating layers, possibly with the addition of a sprinkled substanc... | 02/15/2000 |
| 6010728 | Process for promoting skin healing of freshly dug potatoes A method to promote skin healing of freshly dug potatoes is disclosed. Treatment of freshly dug potatoes with DMN either prior to or immediately after storage promotes rapid healing of cuts, abrasions and similar injuries to the potatoes. Liquid DMN may b... | 01/04/2000 |
| 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 |
| 6001404 | Method of making coated ball-shaped frozen dessert product A method of making a coated ball-shaped frozen dessert product in which an ice cream mix is coated around a center material. The method includes charging an edible center material into a rotary kettle, spraying an ice cream mix which has been adjusted to ... | 12/14/1999 |
| 5997916 | Microwave popcorn fortified with calcium and method of preparation Disclosed are microwave popcorn articles comprising any conventional microwave popcorn bag, and a food charge disposed therein comprising kernel popcorn, fat, salt and sufficient amounts of a calcium ingredient to provide a total calcium content of about ... | 12/07/1999 |
| 5939119 | Coating for nuts A process for coating nuts which comprises immersing the nuts in a molten edible material which is solid at ambient temperature to coat the nuts with molten edible material, separating the excess molten edible material and then cooling the coated nuts to ... | 08/17/1999 |
| 5891246 | Seed coating apparatus A seed coating apparatus for applying a coating fluid to seeds, consists of a seed input, a housing connected to the seed input, the housing having a seed output, a rotating seed dispersing member within the housing receiving seed from the seed input, a d... | 04/06/1999 |
| 5804239 | Method and composition for food flavoring A method and composition for food flavoring having a carrier, an amount of capsicum oleoresin, and an amount of a saponin sufficient to enhance the effectiveness of the oleoresin capsicum, whose effectiveness in greater than that of either capsicum oleore... | 09/08/1998 |
| 5798132 | Process for applying a flavored coating to a food product The present invention involves the preparation of a starch-based food product coating containing a mixture of seasoning and liquid and dry ingredients that is applied on the product and subsequently dried to provide a smooth flavor coating on the exterior... | 08/25/1998 |
| 5753287 | Flavored popping corn with low or no fat A flavored and/or colored unpopped popcorn is prepared by use of an amylase-treated low viscosity starch. Such popcorn may be popped in a microwave oven without the use of added fat or oil. Not only is the caloric content decreased due to lack of added fa... | 05/19/1998 |
| 5718936 | Process for preparing roasted nuts A process for preparing roasted nuts is presented. The process includes exposing raw nuts to a brine solution under conditions effective to provide a coating of salt on the nuts; applying to the nuts a coating of fine salt having a particle size such that... | 02/17/1998 |
| 5702745 | Process for making shelf-stable, ready-to-eat rice Disclosed is a method for preparing shelf-stable, ready-to-eat rice products. The method involves coating pregelatinized rice grains with an emulsifier. A food acid and glucono-delta-lactone are then added to the coated rice to lower the pH to 4.6 or less... | 12/30/1997 |
| 5690979 | Method of preparing reduced fat microwave popcorn Disclosed are microwave popcorn articles which upon microwave heating provide popcorn of reduced fat content, better fat distribution and improved taste as well as methods for the preparation of such articles. The articles comprise any conventional microw... | 11/25/1997 |
| 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 |
| 5662958 | Method for modifying canola seeds for use in ruminant feed A method for treating canola seeds for use in ruminant feed is disclosed. The method consists of treating substantially intact canola seeds at a temperature of 30°-90° C. with an aqueous alkaline solution, the solution having a pH of 10-14 and comprisin... | 09/02/1997 |
| 5628810 | Method and composition for increasing the protein content of grains The present invention describes a protein guarantor composition and its application, in particular to improving the protein content of cereals. The protein guarantor composition containing urea as nitrogen source and incorporating deacylated chitin proves... | 05/13/1997 |
| 5595774 | Reduced fat shredded wafers and process Reduced fat, low-fat, or no-fat shredded whole grain wafers or biscuits are produced which exhibit a non-gritty smooth or a slippery mouthfeel and glossy appearance even though the fat content is substantially reduced. In embodiments of the invention, at ... | 01/21/1997 |
| 5595780 | Process for the preparation of partially-defatted nuts and product thereof The present invention relates to a process for preparing flavorful partially-defatted nuts and the nuts so prepared. The process involves partially defatting nuts and then contacting them with an edible oil under conditions such that the oil is absorbed i... | 01/21/1997 |
| 5585127 | Composition and method for flavoring popped popcorn A flavored, aqueous-based, adhesive composition containing no added fat or oil is sprayed onto popped popcorn, then a dry flavorant is applied, and the popcorn dried of excess moisture.... | 12/17/1996 |
| 5500220 | Biological and dust control methods for bulk/granular solids A foam carrier for a dust control agent and a biological control agent is provided to control fugitive dust dissemination and biological activity in bulk/granular solids.... | 03/19/1996 |
| 5443858 | Composition for sweetening microwave popcorn; method and product A microwaveable mixture useable for preparing a microwaveable popcorn product with the sugar-base flavoring is provided. The mixture includes unpopped popcorn a sweetening blend and a glazing blend. The sweetening blend includes an oil component and a cry... | 08/22/1995 |