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Felix Hoffmann, a German chemist, was searching for something to relieve his father's arthritis. In doing so, he "rediscovered" acetylsalicylic acid and in 1900, patented a stable process for developing it. Hence, we have aspirin.
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| Number | Title | Issue Date |
| 6919446 | Reduced malto-oligosaccharides Disclosed are a method for the reduction of an oligosaccharide mixture and an oligosaccharide mixture prepared thereby. In accordance with the disclosed invention, a mixture of oligosaccharides having a given DP profile is reduced to a DE of essentially zero by cata... | 07/19/2005 |
| 6828310 | Compositions including reduced malto-oligosaccharide preserving agents, and methods for preserving a material Disclosed is a composition that includes a material that is susceptible to degradation and a preserving agent in an amount effective to preserve the material comprising one or more reduced malto-oligosaccharide species. The preserving agent can include a single redu... | 12/07/2004 |
| 6613898 | Reduced malto-oligosaccharides Disclosed are a method for the reduction of an oligosaccharide mixture and an oligosaccharide mixture prepared thereby. In accordance with the disclosed invention, a mixture of oligosaccharides having a given DP profile is reduced to a DE of essentially z... | 09/02/2003 |
| 6593469 | Compositions including reduced malto-oligosaccharide preserving agents Disclosed is a composition that includes a material that is susceptible to degradation and a preserving agent in an amount effective to preserve the material comprising one or more reduced malto-oligosaccharide species. The preserving agent can include a ... | 07/15/2003 |
| 5283072 | Modified and simulated liquid poultry egg products and methods of making the same A blended yolk composition is disclosed comprised of a fat, an emulsifier and an aqueous component, at least one of the fat and the aqueous component containing a chicken-type flavoring. The yolk composition can be used in baking or combined with egg whit... | 02/01/1994 |
| 5091116 | Methods for treatment of edible oils Improved methods for treatment of edible oils such as soybean oil and cottonseed oil to improve its stability, flavor and/or to deodorize the oil.... | 02/25/1992 |
| 4888196 | Process for tempering flavored confectionery compositions containing reduced calorie fats and resulting tempered products A process for tempering flavored confectionery compositions, in particular chocolate-flavored confectionery compositions, containing certain reduced calorie fats is disclosed. These compositions are rapidly cooled to a temperature of about 57° F. (13.9°... | 12/19/1989 |
| 4479976 | Hardened butterfat in margarine fat blends A process for the fractionation of hardened butterfat resulting in a fraction (i) enriched in triglycerides comprising two fatty acid residues having each at least 16 carbon atoms and 1 fatty acid residue with 2 to 8 carbon atoms, said triglycerides havin... | 10/30/1984 |
| 4356197 | Edible oil Improved coating compositions for foodstuffs such as chocolate and dried fruit comprise jojoba oil which is hydrogenated either substantially completely and used in solution in a volatile solvent such as acetone, or partially to a liquid which, while rema... | 10/26/1982 |
| 4268534 | Method for producing hard butter A method for manufacturing hard butter which comprises interesterifying an oil-and-fat material of about 20 to 40% by weight of myristic acid triglyceride and about 60 to 80% by weight of a vegetable oil, such as rapeseed oil, soybean oil or corn oil, or ... | 05/19/1981 |
| 4169843 | Method for hydrogenation A method for the hydrogenation of liquid oils, particularly vegetable oils is provided. In the method, a catalyst system is used which results in producing a hydrogenated oil product having a steep SFI slope with complete melting by about 40° C. The fina... | 10/02/1979 |
| 4134905 | Trans acid restricted hard butters A non-fractionated, partially hydrogenated, non-lauric glyceride oil product suitable as a hard butter is made by hydrogenating the oil with copper-chromite catalyst to an Iodine Value of about 100-110 followed by hydrogenation with a conventional hydroge... | 01/16/1979 |
| 3991088 | Hard fat product A hard fat product for food purposes, especially for margarine fat blends, from rapeseed oil having a low erucic acid content, and method for producing same.... | 11/09/1976 |
