Did You Know...
...that in 1800 ether was first used by partyers as a fun diversion? Sniffing the gas led to hilarious and raucous laughter as people watched each other become more and more intoxicated and silly. Several doctors independently realized the value ether would have to anesthetize surgery patients. Of those who claimed rights to the "discovery," none had a happy ending. One had a seizure and died defending his rights. Another spent his life in an asylum because he had been denied acclaim. A third became addicted to chloroform and, in a New York City jail, he soaked a cloth in the drug, severed an artery and bled to death.
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| Number | Title | Issue Date |
| 7378120 | Fish sauce and method for producing same A fish sauce is treated for (2) to (16) hours at a pH of (9.0) to (10.0), under a temperature of (40° C.) or lower and under a reduced pressure of (80) to (180) Torr, and the pH is then adjusted, if required, to be (4.5) to (7.0), to thereby obtain a final fish sau... | 05/27/2008 |
| 7186428 | Method of oxygenating yeast slurry using hydrophobic polymer membranes Disclosed is a an economical method of efficiently oxygenating yeast slurry without bubble formation. The method employs a membrane oxygenator comprising at least one hydrophobic, microporous membrane having a gas side and a liquid side. The yeast slurry flows over ... | 03/06/2007 |
| 7186430 | UHT pasteurizer with regeneration A pasteurization arrangement employs regeneration to bring raw milk or other liquid food product up to a few degrees below a UHT pasteurizing temperature. The product is first heated up by regeneration to about 175° F., and held at this temperature for about sixty ... | 03/06/2007 |
| 7172781 | Method and apparatus for evacuating pockets of injected fluid in meat products A method and apparatus for evacuating pockets of injected fluid in meat products involves the structure and use of a machine which has a longitudinal movable conveyor surface on the machine; a fluid injection station on the machine for injecting fluid into a meat pr... | 02/06/2007 |
| 7169425 | Size exclusion chromatography process for the preparation of an improved soy protein-containing composition Relatively low molecular weight components which contribute undesirable flavor, odor, appearance, functionality, and/or other characteristics to soy protein materials may be removed, in accordance with the present invention, by treating the materials with a size exc... | 01/30/2007 |
| 7125438 | Method and an apparatus for continuously deaerating a liquid The invention relates to a method for continuously deaerating a liquid. The method comprises the step that the liquid is led into a closed container (1) so that a liquid surface (7) is formed within the container (1). The space above the liquid ... | 10/24/2006 |
| 7060313 | Citrus peel processing system and method A method and system for processing citrus peel to produce food grade products and environmentally safe liquid discharge, by cutting mixing, heating, separating, pressing and drying the citrus peel. ... | 06/13/2006 |
| 7008652 | Method for production of a flavorless malt base A flavorless, odorless and colorless malt base is produced by preheating a malt base derived from malt grains in aqueous solution in the presence of an activated charcoal absorbent to remove proteins from the mixture before or after fermenting the mixture in the pre... | 03/07/2006 |
| 6968773 | Vessel and wort processing method for producing beer A vessel and a method for thermally treating wort in beer brewing, wherein a wort guiding screen or cone is placed inside the vessel and a feed pipe ending above the wort guiding screen or cone is used to discharge wort from above onto the wort guiding screen or con... | 11/29/2005 |
| 6902675 | Method to control off-flavor in water and aquaculture products This invention relates to a method to extract terpenoids in aquatic environments by using a hydrophobic absorbent, thus reducing or eliminating off-flavor in water and aquaculture products which is caused by cyanobacteria-produced terpenoids. ... | 06/07/2005 |
| 6770314 | Method for vacuum packaging liquid containing foodstuff The present invention provides a method of packaging goods having a liquid element, said liquid element comprising dissolved gases, wherein the liquid element is treated prior to the goods being subjected to a vacuum packing process, such that a substantial volume o... | 08/03/2004 |
| 6652893 | Machine and process for aerating and flavoring water An enclosed tank with a water inlet, a water outlet, an air inlet, and an air outlet. A flavor additive cartridge is attached in-line with the air inlet. It evaporates flavoring or other additives into the air inlet. Water is forced to flow turbulently th... | 11/25/2003 |
| 6610342 | Process for removing off-flavors and odors from foods and beverages A process of removing off-flavors and off-odors, such as caused by TCA, from food or beverage products by contacting the food or beverage with one or more aliphatic synthetic polymers so as to sufficiently lower the concentration of the off-flavors and of... | 08/26/2003 |
| 6544570 | Method for treating brassicaceous vegetables and producing brassicaceous vegetable beverages The present invention has an object which is not to allow a characteristic discomfort smell to generate in processing brassicaceous vegetables typical of cabbages. According to the present invention are provided processes in which after pretreatment of lo... | 04/08/2003 |
| 6447832 | Coconut concentrate deflavoring process A process effective for providing a deflavored coconut concentrate is provided. More specifically, a coconut concentrate is processed to separate coconut oil from coconut concentrate fibrous material. The separated oil is deodorized and blended back with ... | 09/10/2002 |
| 6355292 | Precarbonation process to reduce foaming The tendency of carbonated beverage to generate excessive foam when it is produced and bottled is reduced in a process including: (a) providing water or a mixture of water and syrup, which contains oxygen or air dissolved therein, and maintaining a pressu... | 03/12/2002 |
| 6303172 | Method of treating commercial grade products to remove undesirable odors and flavors A method of treating antimicrobial products, dairy products, pharmaceutical products and other products having offensive tastes or odors to remove the off-odors and off-tastes from the products. The method involves exposing a selected commercial grade pro... | 10/16/2001 |
| 6232373 | Production and use of formulations consisting of cellulose, kalium caseinate and cross-linked vinylpyrrolidone homopolymers and/or vinylimidazol/vinylpyrrolidone copolymers The preparation and the use of pulverulent compositions consisting of (a) from 10 to 90% by weight of cellulose, (b) from 5 to 60% by weight of an alkali metal caseinate, and (c) from 5 to 85% by weight of a polymer c1) an N-vinyllactam polymer obtained by co... | 05/15/2001 |
| 6214396 | Method and plant for extracting fish oil and resulting products The invention concerns a method for extracting fish oil. The installation is characterised in that it has a flesh press (1) receiving the eviscerated headless fish forming a mixture in which the flesh press separates the flesh from the bones and the skin,... | 04/10/2001 |
| 5958478 | Filtration device for preparation of foods from food concentrates and liquids A filtration device for the preparation of foods from food concentrates and liquids includes a composite formed from a plurality of layers having a food preparation applicator secured to the composite at the fluid contact region of the composite. The food... | 09/28/1999 |
| 5945150 | Method for production of chocolate A process for manufacturing chocolate includes premixing a charge of cocoa paste, sugar, and optionally powdered milk under application of heat, subsequently conveying the charge to a first grinder, and thereafter treating the resulting paste by tumbling ... | 08/31/1999 |
| 5869123 | System for processing liquid foodstuff or liquid medicine with a supercritical fluid of carbon dioxide A method of continuously de-activating enzymes, sterilizing or deodorizing a liquid material such as liquid foodstuff or liquid medicine with a supercritical fluid of carbon dioxide. The method includes the following steps: 1) the liquid material is conti... | 02/09/1999 |
| 5863499 | Light weight vented package for liquids A self-venting package (A) contains peracetic acid or other strong oxidants in a unit dose that assures sterilization of instruments and equipment in an automated sterilizing apparatus (FIG. 3) or of biological wastes in a biological waste comminuting app... | 01/26/1999 |
| 5746808 | Thermal processing and packaging system employing an intermediate degassing tank A thermal processing system for processing a hot-fill liquid product and filling containers with the hot-fill liquid product is set forth that includes: 1) a thermal processing unit for thermally processing the hot-fill liquid product; 2) a packaging mach... | 05/05/1998 |
| 5747089 | Method of making molasses product having low hygroscopicity and sufficient non-caking properties A process for manufacturing a high molecular weight molasses product having improved drying properties, which includes: feeding starting material molasses having a RT value of 8-45% and a color of at least 100,000 ICUMSA units to a membrane filtering plan... | 05/05/1998 |
| 5744183 | Removal of sulfides from alcoholic beverages Wines and other alcoholic beverages are treated to remove sulfides by passing the beverage through a filter medium comprising polyvinyl polypyrrolidone, polyvinylimidazole, or a copolymer of the monomers of these two polymers, the polymer or copolymer hav... | 04/28/1998 |
| 5744145 | Preparation of lipid compositions for cosmetic products Oil mixtures, which provide lipid compositions for restraining skin degeneration, contain, by weight, 30% to 50% rice bran oil and 15% to 25% sesame oil and also contain additional oil, which includes in particular, oil from among maize oil, wheat germ oi... | 04/28/1998 |
| 5637338 | Modification of edible oil flavor A useful method for shifting the flavour balance of edible oils comprises sparging nitrogen through the oil at a temperature of 20°-65° C. Olive oil is preferably treated at 30°-40° C. The treatment may be combined with usual purification steps a... | 06/10/1997 |
| 5567461 | Method of treating fluids with a filter A filter for fluids includes a pair of layers or multiple layers or pairs of material joined together to form a laminate having a fluid contacting surface. A plurality of spaced pockets is formed between the layers of material in the contacting surface. T... | 10/22/1996 |
| 5510125 | Process for selective removal of sugar from beverages To remove selectively particularly sugar from nonalcoholic or alcoholic beverages, first the sugar is either carried away in the permeate in a membrane separation unit (2) by suitable choice of membrane (4) or is retained in the retentate. Afterward, the ... | 04/23/1996 |
| 5496579 | Process and apparatus for producing a flavoring composition A process and apparatus for producing flavoring compositions by subjecting a thin film of fat or oil to an elevated temperature of about 600° F. in the presence of oxygen. The elevated temperature causes the oil or fat to undergo a phase change to produc... | 03/05/1996 |
| 5425962 | Method for refining mint oils and chewing gum made from same The present invention provides a method for refining peppermint oil containing compositions. Additionally, the present invention provides a method for making chewing gum having a peppermint flavor. To this end, a method for refining a peppermint oil conta... | 06/20/1995 |
| 5374751 | Deodorizing edible oil and/or with non-condensible inert gas and recovering a high quality fatty acid distillate The invention relates to a process for deodorizing edible oils and/or fats comprising: heating edible oil and/or fat to an elevated temperature; introducing or injecting non-condensible inert gas into said edible oil and/or fat to strip or remove substanc... | 12/20/1994 |
| 5358732 | Method and system for removing impurities from aliments A method for improving the quality of an aliment, such as an alcoholic liquor, by removing impurities such as carbamates, sulfites and bioamines, includes contacting an aliment containing the impurity with a container formed of a membrane permeable to the... | 10/25/1994 |
| 5116625 | Nitrogen sparging method for eliminating off-notes from mint flavors and method of making chewing gum comprising said flavors A method of sparging off-notes from mint flavors using nitrogen is provided. The method comprises passing nitrogen through a mint flavor for a sufficient time at sufficient pressure until off-notes are eliminated. A method of preparing oral compositions, ... | 05/26/1992 |
| 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 |
| 5079025 | Process for the removal of ethanol from drinks produced utilizing extraction with compressed carbon dioxide and carbon dioxide regeneration The present invention provides a process for the removal of ethanol from drinks produced by fermentation by direct extraction of the ethanol in countercurrent with compressed carbon dioxide as extraction agent and separation of the extracted water-ethanol... | 01/07/1992 |
| 5023100 | Fish oil An edible fish oil is disclosed which contains EPA and DHA. This oil, with significantly reduced undesirable impurities, is obtained by subjecting fish oil to vacuum steam distillation contacting the oil with an adsorbent and recovering the oil. The oil c... | 06/11/1991 |
| 5006354 | Deaeration process for the manufacture of fruit juices The invention relates to a process for deaerating fruit juices during their manufacture, wherein vacuum deaeration is conducted on a concentrated source of the fruit juice, at a temperature such as to avoid damaging the volatile components of the fruit ju... | 04/09/1991 |
| 4996072 | Physical process for the deodorization and/or cholesterol reduction of fats and oils Disclosed are physical processes for fats and oils, especially fish oils and dairy oils and fats, involving deodorization and/or cholesterol level reduction. Either freshly refined oils or stored oils that have oxidized (such as reverted fish oil) can be ... | 02/26/1991 |
