Bizarre Patents
A new toilet tank assembly aquarium for housing aquatic creatures.
PatentStorm News
Make the Most of Our Site
See this month's Top Inventors and Most Cited Patents.
Stay on top of the latest innovations by subscribing to an RSS feed.
Registered users: Manage your profile.
| Number | Title | Issue Date |
| 7998520 | Fat-and-oil composition, and oil-in-water emulsified product containing the fat-and-oil composition A fat-and-oil composition comprising fats-and-oils A and B, and C and/or E, all being derived from vegetable fats-and-oils, the composition satisfying conditions (a), (b) and (c): A: at least one of lauric fats-and-oils, and fractionated, extremely hard... | 08/16/2011 |
| 7658962 | Cooking cream A cooking cream was prepared that is useful for cooking and preferably has a good whipping capability also. The cream comprises about 55 to 93% by weight water, about 5 to 45% by weight fat, about 1 to 10% by weight protein, about 0.5 to 10% by weight starch, and an... | 02/09/2010 |
| 7250120 | Benzo-, naphtho- and phenanthrochromene substituted by carbamated or ureated phenyls, preparation thereof and compositions and articles containing them Disclosed are novel benzo-, naphtho- and phenanthrochromenes substituted by carbamated or ureated phenyls having the following general formula (I): wherein R1 represents a group | 07/31/2007 |
| 7229653 | Increasing the HDL level and the HDL/LDL ratio in human serium by balancing saturated and polyunsaturated dietary fatty acids A method of increasing the HDL concentration and the HDL/LDL concentration ratio in human serum by providing a balance between a sufficient and required proportion of cholesterol-free saturated fatty acids in the daily dietary fat of the human and a sufficient and r... | 06/12/2007 |
| 7195791 | Method for production of archidonic acid The present invention relates to a process for producing arachidonic acid. In one embodiment, Mortierella sect. schmuckeri microorganisms are cultured in fermentation medium, preferably containing a component of a complex nitrogen source. Further discl... | 03/27/2007 |
| 7192572 | Compound delivery systems A composition comprising (a) from 0.005% to 0.5% by weight of a cooling compound; (b) from 0.1% to 10% by weight of an emulsifiable substance; (c) from 0.15% to 15% by weight of a surfactant; ... | 03/20/2007 |
| 7186432 | Shelf stable meltable particulate food product A savory, shelf-stable, particulate, meltable, food-grade plasticized composition is disclosed, having a water activity Aw of 0.70 or below. The composition is an oil-in-water emulsion of: a protein that forms a thermally reversible meltable gel, plastici... | 03/06/2007 |
| 7150893 | Milk beverage A milk beverage of the present invention comprises a polyglycerol fatty acid ester having a cloud point of not less than 90° C. when measured at a concentration of 1% by weight in a 20% sodium chloride aqueous solution containing said ester. ... | 12/19/2006 |
| 7144150 | Rinseable splash shield and method of use The present application describes a method for rinsing a splash shield. According to the disclosed method, a vessel containing contents to be mixed is positioned in a mixing machine, and a splash shield is positioned over the opening of the vessel. After the materia... | 12/05/2006 |
| 7078437 | Apolipoprotein D degradation inhibitor The invention contemplates drugs useful for maintenance or promotion at sites of regenerating nerves and for prevention or treatment of pathological conditions caused by denaturation or cell damage in the nervous system. Thus, the invention provides an apolipoprotei... | 07/18/2006 |
| 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 |
| 7019036 | Environmentally friendly pesticide compositions Pesticidal compositions which are environmentally safe, consisting essentially of a minimum risk pesticide in combination with one or more inert ingredients are disclosed. ... | 03/28/2006 |
| 6939705 | Method of protecting La1 against stress A bacterial cell having protection against conditions which are lethal to an unprotected bacterial cell wherein, the protected cell is obtained by subjecting a bacterial cell to treatment with a sublethal level of stress. ... | 09/06/2005 |
| 6913778 | Infant formula compositions comprising increased amounts of alpha-lactalbumin An infant formula composition is provided comprising a whey fraction wherein 40% or less of the total protein in said fraction is alpha-lactalbumin and more than 8% of the total protein in said whey fraction is beta-lactoglobulin, with the proviso that the percentag... | 07/05/2005 |
| 6902750 | Method for the manufacture of process cheese A method for eliminating the uncooked curd defect in process cheese products associated with fortification of milk during the natural cheese make process. This fortification results in a significant increase in the amount of calcium bound in the casein micelle. The ... | 06/07/2005 |
| 6689402 | Methods for manufacture of fat-free cream cheese The present invention provides a process for making a fat-free cream cheese-like fermentation product having similar textural and organoleptic properties similar to that of a higher fat containing cream cheese. In the process, a skim milk composition havi... | 02/10/2004 |
| 6667068 | Method for preparing solid milk product The present invention provides a method of preparing a solid milk product having a moisture level of less than about 40 percent and a fat/protein ratio of less than about 2.5, and preferably a moisture level of about 10 to about 30 percent and a fat/prote... | 12/23/2003 |
| 6569485 | Pourable dessert liquid product A pourable dessert liquid product comprising a protein source; fat; sweetener; stabilizer; flavoring agent; and emulsifier.... | 05/27/2003 |
| 6569486 | Macchiato coffee concentrate system A beverage system for providing a coffee beverage is described which contains a coffee base concentrate and an aromatized soluble coffee creamer. The coffee base concentrate has a soluble coffee solids concentration of at least about 10% by weight and is ... | 05/27/2003 |
| 6541049 | Method for production of arachidonic acid The present invention relates to a process for producing arachidonic acid. In one embodiment, Mortierella sect. schmuckeri microorganisms are cultured in fermentation medium, preferably containing a component of a complex nitrogen source. Further disclose... | 04/01/2003 |
| 6497914 | Oil-and-fat feedstock for production of cream and low-oil cream composition There is provided a low oil cream composition which does not require a large amount of any particular emulsifying agent but has good physical properties after the whipping as well as good flavor and melting property in the mouth, even a low oily ingredien... | 12/24/2002 |
| 6491955 | ଲ-D-galactosidase microencapsulated with fatty acid ester and milk containing the same A ଲ-D-galactosidase which is encapsulated with fatty acid ester, does not exert its hydrolysis function in milk but hydrolyze lactose in the human body. Hence, the milk containing the encapsulated ଲ-D-galactosidase, does not change in sweetnes... | 12/10/2002 |
| 6440469 | Plant protein for nutritional products and method of making same The present invention relates generally to a method of producing plant proteins for use in nutritional products that have reduced levels of phytoestrogens, manganese or nucleotides. More specifically, this invention is directed to a method of using ion ex... | 08/27/2002 |
| 6322829 | Savory fillings and food products including these fillings Savory cheese fillings are described which can be frozen and still melt smoothly upon reheating, without fat separation, and which provide the creamy taste, texture, mouth feel, and other organoleptic properties of cheese. The filling may be used in a wid... | 11/27/2001 |
| 6299914 | Compositions and methods for calcium fortification of dairy products and oleaginous foods Calcium amino acid chelate complexes for fortification of dairy products and oleaginous foods, dairy products and oleaginous foods fortified with calcium amino acid chelate complexes, and methods of preparing calcium amino acid chelate complexes are discl... | 10/09/2001 |
| 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 |
| 6248389 | Method for the preparation of a cream substitute A formed cream substitute for the addition to hot meals and a method for its preparation. The formed cream substitute for the addition to hot meals is formed by working 20 to 60% cream powder and 10 to 50% fat powder in a 15 to 50% matrix of pure fat. The... | 06/19/2001 |
| 6235335 | Method of making a reduced calorie reconstituted milk composition Reduced calorie reconstituted milk and milk products are prepared by replacing some or all of the fat in reconstituted milk with a fatty acid-esterified propoxylated glycerin composition which has solid fat index as measured by dilatometry of more than ab... | 05/22/2001 |
| 6231909 | Fat-homogenizer, beverage-frother, kitchen appliance to prepare coffee, tea, milk, egg, soy, and rice foodstuff A microwave-oven, hand-operated kitchen appliance to prepare coffee, tea, soy, rice, and egg beverages, froths and desserts, methods for its use and products therefrom. The kitchen appliance homogenizes saturated and unsaturated fat into skim milk, milk, ... | 05/15/2001 |
| 6228367 | Food supplement formulation A food supplement formulation comprises flaxseed oil, borage seed oil, fish oil, and lipase.... | 05/08/2001 |
| 6197362 | Pourable dessert liquid product A pourable dessert liquid product comprising a protein source; fat; sweetener; stabilizer; flavoring agent; and emulsifier.... | 03/06/2001 |
| 6156354 | Hyper-absorption of vitamin E dispersed in milks A milk product including a level of vitamin E per serving of said product which can conveniently provide at least 100 IU of vitamin E per day to an individual ingesting the product. The vitamin E is uniformly microdispersed throughout the product, and ing... | 12/05/2000 |
| 6139896 | Reduced-fat fluid lactic cream which avoids phase separation during storage A fluid lactic cream which has a fat content in an amount, by weight, between 10% and 30% and which has been treated by an ultra-high temperature ("UHT") treatment or other sterilization procedure or by pasteurization to provide a cream product for unrefr... | 10/31/2000 |
| 6129945 | Methods to reduce free fatty acids and cholesterol in anhydrous animal fat A process for removing free fatty acids (FFA) and preferably cholesterol from liquid anhydrous animal fats is described. The process uses a dilute solution of alkali metal base to form a salt of the FFA and then an alkali metal salt to precipitate the FFA... | 10/10/2000 |
| 6120813 | Water ice product and process of manufacture A water ice product is provided which is stable to processing and storage at -18° C., said product having a channelled porous structure having a gas phase volume of between 0.1 of 0.45 after hardening, wherein the water ice product comprises a stabiliser... | 09/19/2000 |
| 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 |
| 6025008 | Yogurt Yogurt containing lactic acid bacteria and Bifidobacteria, to which one or more kinds of sweet substances selected from a group consisting of palatinose, palatinite, maltose, maltitol, starch syrup, reducing starch syrup and trehalose as well as a refined... | 02/15/2000 |
| 5993862 | Formed cream substitute A formed cream substitute for the addition to hot meals and a method for its preparation. The formed cream substitute for the addition to hot meals is formed by working 20 to 60% cream powder and 10 to 50% fat powder in a 15 to 50% matrix of pure fat. The... | 11/30/1999 |
| 5985338 | Plant protein for nutritional products and method of making same The present invention relates generally to a method of producing plant proteins for use in nutritional products that have reduced levels of phytoestrogens, manganese or nucleotides. More specifically, this invention is directed to a method of using ion ex... | 11/16/1999 |
| 5962059 | Aerated lactic protein and crystallized fat food product and its preparation An aerated food product useful as a garnish for preparation of composite products, which may include a baked product such as biscuits wherein the food product is positioned between the biscuits. The food product has a crystalline fat structure and is prep... | 10/05/1999 |
