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Vehicular Impact Signaling Device
An apparatus for the deployment of a visible plume to alert other motorists that a proximate motor vehicle has been involved in a collision.
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| Number | Title | Issue Date |
| 7695749 | Method of preparing sushi rice A method of controlling a food processor includes retaining in a container cooked rice and sushi dressing in a predetermined ratio, mixing the cooked rice and the sushi dressing in the container to perform a mixing process, and cooling the cooked rice and the sushi ... | 04/13/2010 |
| 7435440 | UHT pasteurizer with regeneration and ultra high temperature homogenization A pasteurization/homogenization arrangement with regeneration brings raw milk or other liquid food product up to a few degrees below a UHT pasteurizing temperature. The product is denaturized at 175° F. so that proteins do not deposit out. The product proceeds thro... | 10/14/2008 |
| 7422761 | In-line process for preparing calcium-supplemented juice beverages A process is provided for fortifying a juice beverage with calcium. Fruit juices, including citrus juices, can be fortified. Serial in-line mixers deposit sources of calcium and acid separately into a flow of the juice. An upstream in-line mixer adds a calcium sourc... | 09/09/2008 |
| 7413762 | Process of making refried beans containing an oil substitute and product thereof A method for making a bean-based oil substitute comprising the steps of (a) homogenizing comminuted cooked beans in an aqueous liquid dispersion to form a homogenate, and (b) mixing an edible oil with said comminuted beans, before or after homogenization of the bean... | 08/19/2008 |
| 7396151 | Conditioner A conditioner and a method are disclosed for the production of food or animal foodstuffs. The conditioner includes at least one detention element and a mixer which is located thereabove, and is provided with a dosing element. The mixer and the detention element have... | 07/08/2008 |
| 7378122 | Tri-gum blend A tri-gum blend of (a) xanthan gum, (b) gellan gum and (c) pectin gum is used to provide mouthfeel and stability to beverages, preferably smoothie beverages. Xanthan gum is present in an amount ranging from about 0.002% to about 0.5%, preferably from about 0.025% to... | 05/27/2008 |
| 7351439 | Process for producing high-moisture, smooth-textured shaped cereal foods The present invention provides a process for making hand-held shaped cereal and milk products having a smooth, homogenous-consistency texture and a moisture content higher than 35%, using about the same amount and ratio of cereal flour to fluid-milk as found in a tr... | 04/01/2008 |
| 7332190 | Device and method for dough production A device for the production of dough from ingredients intended for human consumption as well as from a liquid, water in particular, having a mixing chamber designed to receive and accommodate the ingredients as well as a dough produced from the former wherein convey... | 02/19/2008 |
| 7323201 | Highly soluble form of tricalcium citrate, and methods of its making and use We report herein a composition comprising tricalcium citrate, wherein the tricalcium citrate has an X-ray powder diffraction pattern comprising peaks at 2-theta (2θ) values of about 8.236, about 16.02, about 17.97, about 19.75, about 21.42, about 25.74, and about 2... | 01/29/2008 |
| 7309156 | Food blending apparatus and method of use A food blending apparatus and a method of blending food within a container with the object of providing a hygienic system whereby disposable containers are charged with product at a location remote from consumption. After filling with ingredients the container is se... | 12/18/2007 |
| 7309509 | Dispensable chocolate mush meltaway and method of making The present invention is a chocolate mush meltaway that is dispensed from a temperature or torque controlled shake freezer machine and that conforms in shape to a receptacle into which it is dispensed. The mush meltaway is made from a selected mixture of chocolate, ... | 12/18/2007 |
| 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 |
| 7303777 | Method for continuously making kettle style potato chips A continuous cooking process is disclosed that mimics the U-shaped temperature-time profile produced by a batch kettle fried potato chip operation. Potato slices are placed into hot oil in a flume portion of a continuous fryer. The potato slices exit the flume into ... | 12/04/2007 |
| 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 |
| 7285301 | Method for producing nutritionally balanced food compositions This invention relates to a process for manufacturing nutritionally balanced food compositions suitable for retort sterilization which have a low pH, extended shelf life, high antimicrobial activity, and which include protein in a stable emulsion. The primary protei... | 10/23/2007 |
| 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 |
| 7250183 | Cream cheese made from whey protein polymers This invention relates to a cheese product and a novel method for preparing a cheese product. More specifically, this invention relates to cream cheese product prepared using an edible fat and polymerized whey protein, as a protein source, obtainable from a whey pro... | 07/31/2007 |
| 7247333 | Stabilized milk product containing fruit and fruit juice A milk product containing milk, pectin and a fruit ingredient is disclosed, which uses a significant percentage of real milk and which reduces the chalky-taste of prior art fruit-flavored milk products. A process for making such a milk product is also disclosed, whe... | 07/24/2007 |
| 7241467 | Stabilized milk product containing juice A milk product containing milk, pectin and juice from fruit, vegetables and other natural ingredients is disclosed, which uses a significant percentage of real milk and which minimizes the chalky-taste of prior art fruit-flavored milk products. A process for making ... | 07/10/2007 |
| 7229656 | Food tumbler A counter-top appliance has a food container with internal fins extending inward from the outer wall at an angle offset from radial. The food container is coupled to a motor for rotation in either of two directions. One direction of rotation produces a scooping, ele... | 06/12/2007 |
| 7220381 | Method for high pressure treatment of substances under controlled temperature conditions A product carrier for use in pressure processing substances is substantially fluidically closed, and is insulated, to prevent heat transfer from the product being treated to the cooler wall of the pressure vessel. The insulating material has compression heating prop... | 05/22/2007 |
| 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 |
| 7150894 | Acid whey texture system The present invention relates to a method for directly using acid cheese whey and/or its by-products from conventional cheese production to make additional food products. More particularly, the present method provides an economical way to profitably utilize a tradit... | 12/19/2006 |
| 7150892 | Method of thermally treating flour for hygienic purposes This invention relates to a method and a device for thermally treating flour, especially middlings, for hygienic purposes. The device includes modules which are a first, heatable batch mixer (4) with a pre-mounted depot (1). The batch mixer is connecte... | 12/19/2006 |
| 7147363 | Device for thermal treatment of flour for hygenic purposes This invention relates to a method and a device for thermally treating flour, especially middlings, for hygienic purposes. The device includes modules which are a first, heatable batch mixer (4) with a pre-mounted depot (1). The batch mixer is connecte... | 12/12/2006 |
| 7147365 | Method of dispensing blended food products A food blending apparatus and a method of blending food within a container with the object of providing a hygienic system whereby disposable containers are charged with product at a location remote from consumption. After filling with ingredients the container is se... | 12/12/2006 |
| 7128940 | Use of carbohydrate-based metal complexes in non-caking salt compositions The present invention relates to a non-caking salt composition wherein the salt is an inorganic salt, comprising a transition metal complex or an aluminium complex of a (derivatised) carbohydrate as a non-caking agent. Transition metals which can be used according t... | 10/31/2006 |
| 7108883 | Procedure to obtain a product consisting in a partially low-fat flour with a high content of stabilized, polyunsaturated fatty acids, especially Ω A procedure which comprises a second step of pressing of the Salvia Hispanica L. seeds with temperature control modifying the ratio between the polyunsaturated fatty acids and antioxidants contained as well as obtaining an expeller. The procedure compr... | 09/19/2006 |
| 7094317 | Process of manufacturing and using highly refined fiber mass The present invention comprises an improved method for refining cellulose that produces a highly refined cellulosic material. The method comprises soaking raw material from primarily parenchymal cell wall structures in an aqueous solution which need not contain an a... | 08/22/2006 |
| 7074300 | Cellulose fiber-based compositions and their method of manufacture The present invention comprises an improved method for refining cellulose that produces a highly refined cellulosic material. The method comprises soaking raw material in a mild NaOH using reduced temperatures and pressures, and refining the material with a plate re... | 07/11/2006 |
| 7070826 | Process and formulation for producing a multipurpose, multi-functional apple base This invention pertains to the process and formulation for the production of a multipurpose base consisting of mechanically-fractured apple cells and intact single apple cells and optionally gum stabilizers. The multipurpose base possesses desirable functional prope... | 07/04/2006 |
| 7060309 | Method for vacuum treatment of meat containing sodium bicarbonate to reduce the appearance of holes in subsequently cooked meat A method for processing and treating meat to reduce an appearance of holes after the meat has been cooked includes infusing the meat with sodium bicarbonate, placing the infused meat in a vessel, and applying a vacuum within the vessel. ... | 06/13/2006 |
| 7037544 | Method for reducing microbe content in foodstuffs by pH and physical manipulation A manipulating apparatus (10) receives a plurality of previously frozen pieces of pH modified foodstuffs or workpieces (23) and physically manipulates or stresses the workpieces while they remain in a frozen state. The physical manipulation causes rela... | 05/02/2006 |
| 7026006 | Dehydrated mash potato process Dehydrated potato pellets are made by preparing an aqueous mixture of dried potato pieces, an emulsifier, and oil, and, optionally, a freshly cooked potato, homogenizing the mixture to produce a pumpable, flowable aqueous dispersion, mixing the dispersion with more ... | 04/11/2006 |
| 7022361 | Method for modifying pH within meat products A method for injecting or forcing an ammonia-based pH modifying material into the interior of a meat product to raise the pH at one or more points within the interior of the meat product preferably to a pH above approximately 6.0. The ammonia-based pH modifying mate... | 04/04/2006 |
| 7022355 | Composition and process for the production of a vegetable protein composition containing an alkaline earth metal salt This invention is directed to an alkaline earth metal fortified vegetable protein composition dispersed in an aqueous medium, comprising an aqueous slurry of a vegetable protein material and a hydrated gel of an alkaline earth metal phosphate salt. The alkaline eart... | 04/04/2006 |
| 7008657 | Method and apparatus for cooking meat A method and apparatus for preparing cooked particulate meat products, such as bacon bits or other bacon seasonings and toppings. The raw meat is ground to a first size in a first grinder, mixing with dry cure and water to form a raw meat mixture, cooled and stored.... | 03/07/2006 |
| 6982100 | Method for cheese manufacture A method for increasing the yield and quality in the manufacture of cheese from a selected volume of milk in which the volume of milk has been fortified with additional dairy components that increase the solids and includes pre-acidification of the fortified milk pr... | 01/03/2006 |
| 6982101 | Sweetened nut butter spread and method for its production Disclosed is an improved sweetened nut butter spread having a desirable flavor and smooth texture. The sweetened nut butter spread is prepared by grinding nuts and/or oil seeds in the presence of an edible oil to form a nut paste containing ground nuts and/or oil se... | 01/03/2006 |
| 6960014 | Tempering apparatus Tempering apparatus having disc-free stirring tool (8) with plate-shaped arms (12, 13). The upper side (14) of each arm (12) has a different geometrical configuration than the lower side (19) thereof. Each neighbouring arm (13 | 11/01/2005 |
