Did You Know...
...that several people are credited with the invention of the flush toilet? Most people have heard of Thomas Crapper (1837-1910), the sanitary engineer who invented the valve-and-siphon arrangement that made the modern toilet possible. Another claimant to "the throne" was British inventor Alexander Cumming who patented a toilet in 1775. Then there's a nameless Minoan (a native of ancient Crete) who lived 4,000 years ago who supposedly was ahead of his time and created the first flush toilet!
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| Number | Title | Issue Date |
| 8114455 | Process for manufacturing chewable dosage forms for drug delivery and products thereof A palatable, edible soft chewable medication vehicle for delivery of a pharmaceutically acceptable active ingredient, such as a drug, to an animal or human subject. The edible soft chews contain only food grade or better inactive ingredients, and preferably do not c... | 02/14/2012 |
| 7955632 | Process for manufacturing chewable dosage forms for drug delivery and products thereof A palatable, edible soft chewable medication vehicle for delivery of a pharmaceutically acceptable active ingredient, such as a drug, to an animal or human subject. The edible soft chews contain only food grade or better inactive ingredients, and preferably do not c... | 06/07/2011 |
| 7354614 | Diagnostic device A diagnostic device 1 for performing an immunochromatographic analysis of a sample is disclosed. The diagnostic device 1 comprises a porous substrate 10 for performing the analysis and a pre-filter 30 to remove solid components, such as s... | 04/08/2008 |
| 7338517 | Tissue scaffold having aligned fibrils and artificial tissue comprising the same A tubular tissue scaffold is described which comprises a tube having a wall, wherein the wall includes biopolymer fibrils that are aligned in a helical pattern around the longitudinal axis of the tube where the pitch of the helical pattern changes with the radial po... | 03/04/2008 |
| 7255886 | Preparation, process and a regenerative method and technique for prevention, treatment and glycemic control of A medicinal preparation, a process, a nutritional composition and regenerative and insulin potentiating method for humans and also for mammals for prevention, treatment and management/glycemic control of diabetes mellitus by obtaining optimum glucose level in blood,... | 08/14/2007 |
| 7195793 | Method and apparatus for making a hand held food product An automated machine and process to form a food product consisting of a batter shell and a food filling. The process is started with a cooking matrix that includes a plurality of cooking openings to receive the batter. The batter is cooked to form shells. The automa... | 03/27/2007 |
| 7131626 | Mold for the making of a hand-holdable edible food product A mold having an upper end and a downwardly extending wall terminating in a lower end, and a continuous notch spanning across the wall extending upwardly from the lower end, with both an outside surface of the wall and an inside surface being of a coating which is n... | 11/07/2006 |
| 7026002 | Element, method and kit for the determination of an analyte in a liquid The invention concerns an element for the determination of an analyte in a liquid by means of a specific binding reaction of two bioaffine binding partners containing in or on material which enables liquid transport between the zones. The element comprises a sample ... | 04/11/2006 |
| 6783786 | Food winding method A food winding apparatus, system, and method of forming a rolled food item utilizing a slotted spool or cup and a push plate to eject the rolled food item from the spool. A food winding unit utilizes a motor to rotate a slotted spool. The leading end of a supported ... | 08/31/2004 |
| 6780452 | Method and means for curving sausage links A method of creating curved sausage links involves extruding an elongated sausage strand having linear protein fibers therein out of an elongated hollow meat emulsion extrusion tube. The flow of meat emulsion through the tube is partially restricted by a restrictor ... | 08/24/2004 |
| 6759079 | Shaped, center-filled confectionery products The invention includes an edible confectionery product that has at least two parts. The first part is a base unit formed of a first confectionery and having a top, a bottom, and between five to twelve sides when viewed from above. The second part is a center inclusi... | 07/06/2004 |
| 6740348 | Press-formed grain snacks and process therefor Grain-rich snacks are produced by forming a pasty mixture comprising grain and a minor proportion of egg white, press-forming the pasty mixture to yield formed snacks, and contacting the formed snacks with superheated steam to set the egg white as binder of the snac... | 05/25/2004 |
| 6699542 | Tubular films formed from cellulose/protein blends The invention relates to a method of manufacturing tubular films from a solution of a mixture if cellulose and proteins by extrusion blowing the solution over an air gap into a precipitation bath, and to the films produced with this method and their appli... | 03/02/2004 |
| 6644955 | Method and apparatus for the production of shells of fat-containing, chocolate-like masses under pressure build-up Systems and methods for producing chocolate shells by immersing a core into a liquid filled mold cavity. The temperature of the core member is controlled. A mold-cavity closure extends peripherally around the core member in closing engagement with the mol... | 11/11/2003 |
| 6641386 | Method and apparatus for the production of shells of fat-containing chocolate-like masses under pressure build-up Systems and methods for producing chocolate shells by immersing a core into a liquid filled mold cavity. The temperature of the core member is controlled. A mold-cavity closure extends peripherally around the core member in closing engagement with the mol... | 11/04/2003 |
| 6630183 | Method for preparing edible, crunchy material and product comprising such material A method for preparing an edible, crunchy material comprising a batter containing a small amount of protein, 8-45% moisture, 35-60% sugar and 12-63% of a nut material and wherein the batter is heated at a temperature of 100-180° C. for period of 30-42 se... | 10/07/2003 |
| 6586031 | Method for producing expanded, shaped pellet products The method for producing an expanded, shaped pellet products with an annular cavity includes extruding a mixture to form a tubular extrudate. This is formed by extruding dough around and through a die insert having one or more sources for injecting air, o... | 07/01/2003 |
| 6582741 | Device for stuffing meat products and related method A device is particularly well suited for introducing a continuous length of food stuffing into an elongated food product. The device uses a tube having opposite, open ends and an inner wall defining a longitudinal passage extending between such opposite e... | 06/24/2003 |
| 6497568 | Apparatus for the production of shells of fat-containing chocolate-like masses under pressure build-up Systems and methods for producing chocolate shells by immersing a core into a liquid filled mold cavity. The temperature of the core member is controlled. A mold cavity closure with shell rim molding surfaces extends peripherally around the core member an... | 12/24/2002 |
| 6375997 | Process for making snack foods having two or more filled axial cavities A process for making a tubular shaped hand held convenience snack food type product comprising the steps of formulating dough comprising potato shreds, cellulose gum and starch, extruding the dough through a multiple extrusion nozzle to form continuous ro... | 04/23/2002 |
| 6348225 | Uniform country ham slices and process for making the same The present invention provides a method for efficiently making dry-cured meat portions whose weight, size, and shape are easily controlled during manufacturing. The method includes preparing a very thin slice of the cured meat, which is approximately doub... | 02/19/2002 |
| 6327968 | System and method for producing par-baked pizza crusts A system for producing par-baked pizza crusts includes a pan formed from a unitary sheet of metal. The pan includes a number of recesses stamped into the sheet of metal, each recess being adapted to receive a corresponding dough portion. The pan also incl... | 12/11/2001 |
| 6291001 | Method for cooking bowl-shaped snack food products A method and apparatus for making bowl-shaped snack food products, e.g. tortilla chips. The method features placing chip preforms in open bowl-shaped cavities and partially frying the chip preforms by filling them with hot oil from above. Additionally, th... | 09/18/2001 |
| 6254916 | Method and device for producing edible wafer rolls Edible wafer rolls are produced by baking an endless plastically deformable wafer strip from a flowable sugar containing wafer dough, directing the wafer strip continuously from the hot endless revolving baking surface onto a continuously rotating mandrel... | 07/03/2001 |
| 6235326 | Edible snack chip and method of making the same A method of forming an edible chip by providing a sheet layer of flexible, edible material, bending the sheet layer about a fold line to define first and second sheet layer walls which abut to each other at a location spaced from the fold line, and treati... | 05/22/2001 |
| 6210625 | Method for producing granulated material The invention is a method of making a novel spherical form of granulated products that can be effectively used in various product forms in drug, fertilizer, foodstuff, feed, agricultural chemical, catalyst, ceramics, powder metallurgy, detergent, plastic,... | 04/03/2001 |
| 6165527 | Bagel making machine and associated method A machine for making a food product includes a cooking apparatus for cooking an aliquot of dough disposed in a predetermined shape about a cooking member made of a material which has a chemical composition essentially impervious to cooking temperatures. T... | 12/26/2000 |
| 6153239 | Method for producing a single-use container and mold for practicing the method A single-use container is formed from a dough which includes a proportion by mass A of water in the range Amin of about 30%, and Amax about 35%; a proportion by mass B of a cereal flour blend of wheat and rye flour such that B is abo... | 11/28/2000 |
| 6146573 | Method for producing disposable thin-walled molded articles Disposable, thin-walled molded articles, such as cups, plates, fast-food packages, trays, flat sheets and the like are produced by applying a starch-based baking composition onto the lower mold part of a multi-part, preferably two-part mold, and by baking... | 11/14/2000 |
| 6106880 | Method for making a cylindrical food consisting of a plurality of concentric cylindrical layers A method and apparatus for making a hollow cylindrical food which is formed of a plurality of concentrically wound rectangular sheets with leading and tailing edges abutting against each other. The apparatus includes a device which shapes food paste into ... | 08/22/2000 |
| 6004602 | Method for bonding food particles A method for forming and baking food particles into a unified, shaped product, e.g., shaped like pizza, has heated top and bottom plates, the mating faces of which have recesses and protrusions for molding the desired shaped product. The bottom plate is i... | 12/21/1999 |
| 6001403 | Method and apparatus for producing a cored food in bar shape An apparatus and method for continuously producing a cored food in a bar shape by molding a round outer skin material (2) in a space-saving manner provides a method whereby the outer skin material (2) and an inner material (1) are mounted in this order on... | 12/14/1999 |
| 5972374 | Chewing gum with teeth whitener A new chewing gum with teeth whitener for helping whiten and brighten teeth while helping freshen the breath. The inventive device includes an elongate gum member having a central bore extending along its longitudinal axis. Extending through the central b... | 10/26/1999 |
| 5965186 | Crisp dough structure and method for imparting crispness to dough A method is described for forming dough product containing a filling. The method includes making projections on the surface of the dough product. The projections serve to isolate a volume of dough away from the main body of the dough product, so the moist... | 10/12/1999 |
| 5962055 | Preparation of edible food product cups containing a filling Edible cups containing an edible filling are prepared by extrusion-cooking ingredients which include a cereal ingredient and extruding an extrusion-cooked product strip, passing the product strip to a heated pressing device for hot-pressing the product st... | 10/05/1999 |
| 5922385 | Process for preparing low density soluble coffee products having increased particle strength and rapid hot water solubility Soluble coffee products having a chunkier physical appearance more like that of granular roast and ground coffee products, lower apparent (bulk) densities compared to prior agglomerated spray dried instant coffee products and better solubility than prior ... | 07/13/1999 |
| 5912035 | Method and apparatus for forming folded food products Elimination of the problems of a manual burrito folding operation is obtained by a high speed burrito folding machine which eliminates the need for human operators. The machine includes an endless conveyor having an entrance portion, an intermediate porti... | 06/15/1999 |
| 5882710 | Crimping chocolate, chocolate analog and chocolate substitute articles to prepare containers A container, such as a bag or a pouch, is made from a fat-based confectionery material, including such as a chocolate, and is formed by crimping an end or ends of a hollowed tube of the material or crimping edges of a sheet or sheets of the material broug... | 03/16/1999 |
| 5882711 | Method and apparatus for feeding a double-layered food product An apparatus for producing an elongated enveloped food product is disclosed. A rotary duct for feeding a filling is located in a ring form assembly of elongated rotary rollers for feeding a viscous casing material in a coaxial relationship so as to form t... | 03/16/1999 |
| 5869121 | Moisture-reduced, formulated food product A moisture-reduced, formulated food product which has a soft, resilient texture and which simulates the appearance of cooked meat. The food product has a fried body which is formed of layers of a thermally gelled matrix containing protein and starch. The ... | 02/09/1999 |
