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Walt Disney was no Mickey Mouse inventor. He devised a serious animation camera which he patented. With the device, his company created "Snow White".
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| Number | Title | Issue Date |
| 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 |
| 7311935 | Carboxypeptidase of cocoa The present invention relates to a novel carboxypeptidase gene and the polypeptide encoded thereby. In particular, the present invention relates to the use of the present carboxypeptidase and polypeptide in the manufacture of cocoa flavor and/or chocolate. ... | 12/25/2007 |
| 7309686 | Process for producing natural surfactants and compositions based on natural surfactants A process for extracting a natural surfactant includes the steps of providing a quantity of water, adding in a quantity of seaweed to the water resulting in a process medium, adding an enzyme solution to the process medium, and extracting the natural surfactant from... | 12/18/2007 |
| 7252848 | Flavored oil-in-water emulsions for food applications The invention concerns an acidic butter oil-in-water emulsion of a lipophilic substance capable of imparting, improving or modifying the flavor properties of a composition to which it is added. These emulsions are particularly stable due to the presence of a combina... | 08/07/2007 |
| 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 |
| 7229659 | Process for making stable protein based acid beverage This invention is directed to a process for preparing a stable suspension of a protein material in an acidic beverage, having; blending (A) a hydrated and homogenized protein material slurry with (B)... | 06/12/2007 |
| 7189843 | Production of carrageenan and carrageenan products The methods of the present invention prepare carrageenan products from processed seaweed material having a solids content of less than 25% by weight solids, using shear stress treatment. The carrageenan products comprise at least about 60% by weight of carrageenan a... | 03/13/2007 |
| 7186435 | Milk chocolate containing water A process for manufacturing milk chocolate products containing a higher than normal water content by preparing a dark chocolate containing up to 30% by weight of water, adding a milk powder suspension optionally together with seed crystals of cocoa butter or cocoa b... | 03/06/2007 |
| 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 |
| 7037538 | Preparation of yogurt containing confectionery pieces and product thereof Methods of preparation for cultured milk based products and products prepared thereby are provided wherein a yogurt is produced containing 0.1% to about 5% confectionery filaments. The process involves providing a cooled fermented yogurt base at a temperature of 0°... | 05/02/2006 |
| 6986912 | Peanut powder compositions and methods of making same The present Invention comprises compositions and methods for preparing foods and beverages using novel peanut powder compositions. Embodiments of the Invention include, among others, flavorful foods and beverages made with cocoa and peanut powders. ... | 01/17/2006 |
| 6953598 | Dairy-based candy production utilizing plate and frame assembly An efficient method for the continuous production of a dairy-based confection prevents protein burning and precipitation during processing. The method comprises heating an aqueous sugar composition to at least its boiling point in a first heat exchanger, admixing a ... | 10/11/2005 |
| 6716471 | Peanut powder compositions and methods of making same A novel peanut powder composition comprising 50-70% by weight peanut powder, 15-25% fructose by weight, 6-10% by weight sugar and 2-6% by weight dextrose is provided wherein the peanut powder can be used in making flavorful foods and beverages. ... | 04/06/2004 |
| 6713114 | Frozen beverage topping The invention relates to a frozen beverage topping composition which provides a frothy or foam layer to a beverage. The beverage topping composition provides creaming and can flavor, sweeten, and slightly cool coffee and other beverages. The frozen beverage topping ... | 03/30/2004 |
| 6706307 | Preparation of crumb products for chocolate production Crumb products for preparing chocolate products are prepared by adding together, mixing and heating ingredients which include milk solids and a sugar ingredient, particularly sucrose, and which include, optionally, cocoa solids and so that the ingredients added toge... | 03/16/2004 |
| 6599552 | Grain based dairy beverage A grain based dairy beverage composition and a process for making the beverage is described. The beverage includes the ingredients sugar, evaporated milk, rice flour, chocolate milk powder and water. Optional ingredients include condensed milk and flavors... | 07/29/2003 |
| 6576283 | Production process for drinks A drink component thermally sterilized and flavors which has been removed of microorganism by filtration are formulated under aseptic conditions, and a mixture obtained is filled into containers. Milk-containing soft drinks are produced by a process inclu... | 06/10/2003 |
| 6548101 | Whitened coffee concentrate A stable, whitened coffee concentrate that is a mixture of milk solids, soluble coffee solids, and coffee aroma, that has a solids concentration above about 25% by weight and a process for making the concentrate. The coffee aroma stabilizes the concentrat... | 04/15/2003 |
| 6534108 | Beverage topping The invention relates to a method for preparing a hot beverage having foamed milk-based topping. A frozen concentrated and aerated milk is combined with a liquid to form the beverage. The invention also relates to a product comprising a flavored beverage ... | 03/18/2003 |
| 6458402 | Process for making milkshake beverage compositions having improved consistency, flavor and physical stability The invention is directed to a process of making milkshake beverage compositions having improved consistency, flavor and physical stability, which process involves eliminating or modifying the pasteurization step used or reversing the sequence of pasteuri... | 10/01/2002 |
| 6447830 | Whitened coffee concentrate A stable, whitened coffee concentrate that is a mixture of milk solids, soluble coffee solids, and coffee aroma, that has a solids concentration above about 25% by weight and a process for making the concentrate. The coffee aroma stabilizes the concentrat... | 09/10/2002 |
| 6309689 | Method to process chocolate precursor particles into solid blocks Solid blocks of crumb precursor are formed by compressing masses of crumb precursor particles. The crumb precursor particles contain milk powder, crystalline sugar, and optionally chocolate liquor.... | 10/30/2001 |
| 6287623 | Protein-containing acidic foods and drinks Provided are a method for producing a protein-containing acidic food and drink that comprises processing a protein emulsion having a pH value that is higher than the isoelectric point of the protein in the emulsion at a high temperature to make the emulsi... | 09/11/2001 |
| 6261627 | Crumb products for chocolate production and their preparation Crumb products for preparing chocolate products are prepared by adding together ingredients which include milk solids and a sugar ingredient, particularly sucrose, and which include, optionally, cocoa solids and so that the ingredients added together have... | 07/17/2001 |
| 6228415 | Beverage topping The invention relates to a method for preparing a hot beverage having foamed milk-based topping. A frozen concentrated and aerated milk is combined with a liquid to form the beverage. The invention also relates to a product comprising a flavored beverage ... | 05/08/2001 |
| 6068865 | Chocolate yogurt and preparation A chocolate yogurt containing active cultures and having a diminished acid taste compatible with chocolate and a new product form that enables the enjoyment of the product utilizing only normal channels of distribution are enabled by separately preparing ... | 05/30/2000 |
| 6063915 | Carrageenan compositions and methods for their production Carrageenan compostions comprising from about from about 79 mol % to about 95 mol % iota carrageenan and from about 0.1 mol % to about 10 mol % nu carrageenan, and carrageenan and compositions which exhibit elastic modulus, G'--1 Hz at 5° C., of greater ... | 05/16/2000 |
| 6060105 | Preparation of a concentrated-milk-base flavoring agent A concentrated milk-base composition which includes stabilizing salt, sugar and flavoring agent components is prepared for flavoring a beverage, particularly for flavoring a coffee or tea beverage. The composition is prepared by mixing and homogenizing a ... | 05/09/2000 |
| 6042854 | Gellan gum to improve physical stability of liquid nutritional products Liquid, nutritionally complete formulas are disclosed with improved physical stability. The nutritionally complete formulas are pourable, yet are able to hold minerals, insoluble fiber and flavoring agents such as cocoa powder in suspension without the fo... | 03/28/2000 |
| 5955136 | Low fat, shelf-stable, ready-to-drink milk shake beverages having the mouth feel of high fat milk shake beverages This invention relates to low fat, shelf-stable, ready-to-drink milk shake beverages having the mouth feel of high fat milk shake beverages. A unique combination of three carrageenans along with the other claimed ingredients give these low fat milk shake ... | 09/21/1999 |
| 5928703 | Soluble beverage powder A soluble beverage powder which, upon reconstitution with water, provides a beverage simulating a coffee drink which contains a small amount of cream. The soluble beverage powder is made up of a soluble coffee powder; and a soluble creamer-containing powd... | 07/27/1999 |
| 5869118 | Gellan gum to improve physical stability of liquid nutritional products Liquid, nutritionally complete formulas are disclosed with improved physical stability. The nutritionally complete formulas are pourable, yet are able to hold minerals, insoluble fiber and flavoring agents such as cocoa powder in suspension without the fo... | 02/09/1999 |
| 5824357 | Preparation of milk and coffee composition for beverage preparation In order to prepare a beverage composition of the instant white coffee type, milk or a milk derivative is heat treated in order to control the flocculation of the proteins and is mixed with a coffee extract by wet methods before the mixture is dried by sp... | 10/20/1998 |
| 5820913 | Preparation of mousse containing sterilized chocolate pieces A composite product of a milk-based mousse and of chocolate product pieces is prepared. To do so, a chocolate product of a fat, cocoa butter and sugar in amounts, by weight, of from 50% to 70% fat, of from 30% to 50% cocoa powder and of from 1% to 10% sug... | 10/13/1998 |
| 5773056 | High cocoa/chocolate liquor syrups with improved flow properties Compositions containing cocoa, sweetener, a combination of food-grade enzymes, and optionally chocolate liquor are described. The compositions provide a cocoa/chocolate liquor flavored syrup having a high concentration of the flavoring, in part due to the... | 06/30/1998 |
| 5620733 | Preparation of milk and coffee composition for beverage preparation In order to prepare a beverage composition of the instant white coffee type, milk or a milk derivative is heat treated in order to control the flocculation of the proteins and is mixed with a coffee extract by wet methods before the mixture is dried by sp... | 04/15/1997 |
| 5603930 | Lactobacillus johnsonii CNCM I-1225 Lactobacillus johnsonii strain CNCM I-1225 adheres to Caco-2 cells and inhibits adhesion thereto by enterovirulent and enteroinvasive pathogens.... | 02/18/1997 |
| 5591474 | Method of preparation of chocolate crumb Chocolate crumb is prepared, to be used later in the manufacture of milk chocolate. One feature of milk chocolate, and the chocolate crumb which is a major constituent thereof, is that the sugar is at least partially caramelized, and the caramelization co... | 01/07/1997 |
| 5478591 | Alcoholic beverage composition An alcoholic beverage based on dairy constituents, such as milk protein and optionally milk fat-containing products, one or more fruit juices, such as fruit juices chosen from juice from berries, cherries, citrus, mint, strawberry, raspberry, plums, peach... | 12/26/1995 |
