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A forehead support apparatus for resting a standing users forehead against a wall above a bathroom commode or urinal or beneath a showerhead.
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| Number | Title | Issue Date |
| 8067051 | Process for milling cocoa shells A process for preparation of milled cocoa shell including grinding cocoa shell in a single unit operation in a short-duration manner without the need for moving mechanical parts. The milled cocoa shell product obtained from the grinding treatment has reduced heat de... | 11/29/2011 |
| 8043646 | Soft wheat flour with high bran content, process for its production and bakery products containing it A soft wheat flour containing bran, wherein the bran has a total fiber content comprised between 20 and 30% and a protein content comprised between 12.0 and 18.0% (% in weight of the total weight of the bran); such flour preferably has a bran content comprised betwe... | 10/25/2011 |
| 7919132 | Barley with altered branching enzyme activity and starch and starch containing products with an increased amylose content Barley having a reduced level of SBEIIa activity produces grain having a high relative amylose content. The barley might additionally have reduced levels of SBEIIb activity. The barley grain of this invention can be of a non-shrunken phenotype despite a lesion in th... | 04/05/2011 |
| 7678402 | Animal chew A novel dog chew is disclosed made of raw hide which has a large plurality of closely spaced perforations cut there through during manufacture of the dog chew. Typically the perforations are created in first rows that are generally parallel to each other and in seco... | 03/16/2010 |
| 7592029 | Method and apparatus for slicing small cheese portions and preparing cheese loaves for slicing A cheese slice product and a method of making such a cheese slice product are disclosed wherein the cheese slice product contains an array of relatively smaller pieces which are linked together by one or more unslit connecting segments, with the method being directe... | 09/22/2009 |
| 7438943 | Method for dehydro-roasting The present invention relates to a method for roasting vegetables and fruit, and the resultant roasted food product. In particular, the present method partially dehydrates the vegetable or fruit followed by roasting the dehydrated product, to produce a dehydro-roast... | 10/21/2008 |
| 7425344 | Process for producing a milled whole-grain wheat flour and products thereof A process for producing an ultrafine-milled whole-grain wheat flour which has the full nutritional value of wheat kernels, while retaining the texture of refined wheat flour and an appearance similar to refined wheat flour, and the products which can be made from th... | 09/16/2008 |
| 7419694 | Process for producing an ultrafine-milled whole-grain wheat flour and products thereof A process for producing an ultrafine-milled whole-grain wheat flour which has the full nutritional value of wheat kernels, while retaining the texture of refined wheat flour and an appearance similar to refined wheat flour, and the products which can be made from th... | 09/02/2008 |
| 7416752 | Method of fortifying seeds with an essential fatty acid, fortified seed and food product A method is provided for fortifying a seed, grain, nut, bean, or the like with an essential fatty acid such as docosahexaenoic acid or eicosapentaenoic acid. Using the method, it is possible to produce seeds that can be used as a dietary source of that essential fat... | 08/26/2008 |
| 7413761 | Method for treating a solvent-extracted plant residue with a fat A method of treating solvent-extracted plant residue comprises (a) providing a plant residue of one or more plant parts with a reduced content of plant fats, the fats having been extracted by means of a solvent for said plant fats; (b) mixing said solvent-extracted ... | 08/19/2008 |
| 7413760 | Puffed grain flake and method of preparation Visually appealing heterogeneous puffed flaked Ready-to-Eat (“R-T-E”) cereal products with varied texture and density have a first continuous denser portion and a second discontinuous portion in the form of more highly puffed discrete regions. The R-T-E cereal p... | 08/19/2008 |
| 7407680 | Method for manufacturing vegetable juice and the like with decreased nitrate ions A carrot is sliced in the longitudinal direction in such a way that the slice surface passes through the core portion, the sliced carrot fragment is blanched and the blanched carrot fragment is extracted to obtain a vegetable extract, so as to manufacture a vegetabl... | 08/05/2008 |
| 7396555 | Method for making a low carbohydrate dough A method for making a low or reduced carbohydrate dough for making snack food products with a reduced carbohydrate content. Legumes such as soybeans are cooked near boiling, drained, and milled. Dry ingredients such as starch, fiber, and/or protein can be added to l... | 07/08/2008 |
| 7378116 | Continuous formation of center filled gum Method and system for continuously producing pieces of liquid-filled gum material. An extruded rope of liquid-filed gum is sized and separated into individual pieces of gum. A rotating drum mechanism having a die ring and cutter ring with mating die members separate... | 05/27/2008 |
| 7374790 | Method of processing granulated soft-shelled turtle eggs A method to process soft-shelled turtle eggs into fine granules by rinsing and removing foreign matter from eggs, blending eggshells, and egg white and egg yolk; then having the harder eggshells separated from the softer mixture of egg white and yolk, and frozen to ... | 05/20/2008 |
| 7373217 | Apparatus for slicing a food product and method therefore Apparatus and method for slicing a food product having a non-uniform cross-sectional area. A laser line scanner scans the cut face of the food product. A line scan camera receives light reflected from the cut face of the food product. The line scan camera is positio... | 05/13/2008 |
| 7368140 | Nut fragments and methods of forming nut fragments Raw material nuts may be quenched using an extremely low temperature liquefied gas to produce cracks in the raw material nuts. The cracked raw material nuts may then be crumbled along the cracks to separate the nuts into small nut fragments. After returning the temp... | 05/06/2008 |
| 7306820 | Method for thawing frozen ground fish meat Disclosure is made of a method for thawing frozen ground fish meats which comprises almost uniformly milling a frozen ground fish meat mass and then thawing it by elevating temperature. Disclosure is further made of a process for producing materials for fish paste p... | 12/11/2007 |
| 7293974 | Apparatus for producing a curly puff extrudate Apparatus for cutting a puff extrudate utilizing a blade that passes through the extrudate while the extrudate is in a viscous melt stage. The present invention utilizes a tube to facilitate production of a curly puff extrudate. A gap is provided in between the tube... | 11/13/2007 |
| 7291356 | Process of making a homogeneous cheese A process of making cheese, e.g., a mozzarella variety cheese, is disclosed. It comprises the following steps: (a) preparing a cheese curd; (b) grinding the curd while in admixture with (i) an aqueous solution of at least one cheese emulsifying salt and (ii) at leas... | 11/06/2007 |
| 7288275 | Apparatus and process for forming pet treats An animal chew is provided formed by rolling a mixture of binder and base material into a sheet. Base material, such as an edible material, including but not limited to starch, protein matter, vegetable or plant matter, is mixed with a binder. The mixture is then su... | 10/30/2007 |
| 7282234 | Method for producing a jerked meat rawhide chew toy A method for producing a jerked meat rawhide chew toys has acts of providing rawhide chew toys, preparing meat, processing the meat, coating the rawhide chew toys with meat and drying the rawhide chew toys coated with meat. According to the method, the rawhide chew ... | 10/16/2007 |
| 7279192 | Shelf-stable shredded cheese The present invention provides shelf-stable shredded cheeses and methods of preparing such shelf-stable shredded cheeses using a combination of a natural or process cheese, a cheese powder, glycerin, and a filler. The shredded cheeses of this invention are shelf-sta... | 10/09/2007 |
| 7267832 | Amorphous water-soluble calcium citrate salts and method of making and using same Amorphous water-soluble calcium citrate salts having a mole ratio of calcium to citrate of less than 2.5:2, and powdered beverage mixes and liquid compositions fortified with these amorphous water-soluble calcium citrate salts as a calcium source, are provided. Liqu... | 09/11/2007 |
| 7264836 | Production of triple coextruded baked bar goods A triple coextruded baked good having a bar shape with a desired substantially smaller height than width, is continuously produced with distinct, at least substantially uniform concentric fillings which are visually apparent at opposing cut ends of the baked piece. ... | 09/04/2007 |
| 7264834 | Food-additive slurry composition and powder composition, and food composition containing these A food additive slurry composition which comprises 100 parts by weight of at least one magnesium ingredient selected from the group consisting of magnesium hydroxide, magnesium silicate, magnesium oxide, magnesium phosphate and magnesium hydrogen phosphate, and 2 to... | 09/04/2007 |
| 7250186 | Extrusion process, apparatus and product A process for the manufacture of cooked cereals or dry pet food by preparing a mixture of water and a dry premix mainly comprising cereal flour or semolina, and pressing the mixture, with the aid of a gear pump, firstly through a heat exchanger wherein it is cooked ... | 07/31/2007 |
| 7247011 | Apparatus for molding food products A patty forming system which includes a first generally disc-like mold chamber and a second loading chamber in which a manually operated plunger is mounted for reciprocal movement. When the plunger is moved towards the mold chamber, the mass of material from which a... | 07/24/2007 |
| 7231872 | Chocolate processing machine A chocolate tempering machine is digitally programmable for controlling the heating, cooling and rotation within the machine. The machine may be programmed to enable agitated, liquid chocolate to retain its proper viscosity for extended periods of time as well as mi... | 06/19/2007 |
| 7226632 | Method for making rice congee The invention relates to a method for making rice congee wherein crushed rice is chilled prior to addition to boiling water. ... | 06/05/2007 |
| 7223431 | Method for shredding blocks of material A method of shredding a block of material, which can be a block of cheese, includes moving blades about an axis and feeding a block of material in a feed plane toward the moving blades in a feeding direction, where the feeding direction is substantially perpendicula... | 05/29/2007 |
| 7214398 | Method for producing a pH enhanced comminuted meat product A pH increasing material is placed in contact with the surface of an initial comminuted meat product. This contact with the pH increasing material increases the pH of the initial meat product to produce an intermediate meat product. The method also includes the step... | 05/08/2007 |
| 7205015 | Method for producing a jerked meat rawhide chew toy A method for producing a jerked meat rawhide chew toys has steps of forming rawhide chew toys, preparing neat, processing the meat, coating the rawhide chew toys with meat and drying the rawhide chew toys coated with meat. According to the method, the rawhide chew t... | 04/17/2007 |
| 7175870 | Processed garlic pieces A form of garlic and process for making same in which cloves of garlic are cut into bits, blanched or baked to reduce the strength of the garlic flavor and bitterness, and then fried to produce ready-to-use, crunchy, roasted flavor garlic pieces that can be convenie... | 02/13/2007 |
| 7172783 | Nutritionally superior cheese products The present invention is directed to nutritionally superior cheese products and their methods of manufacture. More particularly, this invention is directed to the manufacture of nutritionally superior cheese products having at least two phases wherein at least one p... | 02/06/2007 |
| 7169429 | Process of making a homogeneous cheese A process of making cheese, e.g., a mozzarella variety cheese, is disclosed. It comprises the following steps: a) preparing a cheese curd; b) grinding the curd while in admixture with (i) an aqueous solution of at least one cheese emulsifying salt and (ii) at least ... | 01/30/2007 |
| 7162879 | Method and system for cooling food or feed products The invention relates to a method and an installation for cooling bulk products, especially pellets or feed cubes. In order to accelerate possible product replacement, the formed pellets are cooled in two steps, a precooler (3) directly following the forming ... | 01/16/2007 |
| 7154055 | Method and apparatus for dividing portions An apparatus and method for continuously producing constant weight portions of semi-solid matter, such as bread dough, from a large mass through a dividing mechanism whereby portions are formed on a receptacle which receives the portion so that an accurate weight in... | 12/26/2006 |
| 7150678 | Butchering processes for meat products A method for mass-production butchering of a beef chuck roll includes locating an anterior side and a posterior side of the chuck roll, and making a first series of cuts into the chuck roll along lines not intersecting the anterior and posterior sides. The first ser... | 12/19/2006 |
| 7147882 | Process for preparing hypoallergenic and reduced fat foods Common allergenic foods are made hypoallergenic by treatment with super critical fluid or critical liquid gas such as super critical carbon dioxide or liquid nitrogen. The treatment of foods with liquid nitrogen or super critical carbon dioxide also enhances the fun... | 12/12/2006 |
