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U.S. Senator Smith of Indiana ; After seeing Samuel Morse demonstrate the telegraph.
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| Number | Title | Issue Date |
| 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 |
| 7125438 | Method and an apparatus for continuously deaerating a liquid The invention relates to a method for continuously deaerating a liquid. The method comprises the step that the liquid is led into a closed container (1) so that a liquid surface (7) is formed within the container (1). The space above the liquid ... | 10/24/2006 |
| 6979083 | Eyeglass lens with multiple optical zones having varying optical properties for enhanced visualization of different scenes in outdoor recreational activities A lens for eyeglasses is provided with two or more optical zones on the lens body having different optical properties that enhance visualization of different scenes, including target objects within the scenes, that are associated with a specific recreational activit... | 12/27/2005 |
| 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 |
| 6932999 | Food supplemented with a carnitine, suitable for stimulating the biosynthesis of polyunsaturated fatty acids from the saturated fatty acids contained in the food A food selected from the group comprising milk and dairy products derived from milk, comprising a carnitine in an effective amount to stimulate, through the natural fatty acid metabolic processes that take place in a consumer of said food, the synthesis of polyunsat... | 08/23/2005 |
| 6916499 | Method of forming a light butter A method of forming a light butter that includes removing water or butter fat from a feed material to yield a first intermediate and a second intermediate, the feed material including butter, the first intermediate including butterfat, the second intermediate includ... | 07/12/2005 |
| 6878392 | Aerated compositions, process and apparatus for achieving such aerated compositions The present invention provides a composition comprising a fat phase and having overrun of at least 90%, characterized in that at least 50 w/w % of said fat phase is liquid at −5° C. The invention particularly relates to such compositions in the form of an ice cre... | 04/12/2005 |
| 6863909 | Cream-based food composition A process for the preparation of a cream, in which a mixture containing about 10% to 20% of milk derivatives, about 8% to 30% of sugars, about 10% to 60% of fermented dairy product, about 0% to 25% of sour cream or of dairy cream containing about 25% to 45% of fatty... | 03/08/2005 |
| 6830772 | Process for the production of a dairy product containing gelatine and cream A process for the production of a dairy product containing gelatine and cream, wherein the ingredients are mixed, heated and put into a pack, and wherein skimmed milk is mixed with the gelatine in a mixing tank, that mixture is then left to soak and in further succe... | 12/14/2004 |
| 6770317 | Whipped cream Whipped cream of the present invention contains substantially no spherical fat particles having a particle diameter of 1 μm or greater, or contains 10% or more of spherical fat particles having a particle diameter of 0.1 μm or smaller, or contains 20% by volume or... | 08/03/2004 |
| 6627243 | Cream substitute A cream substitute comprising from 5% to 40% by weight of butter, from about 0.25% to about 5% by weight of a thickening agent, and about 0.25% to about 4% of a food protein, based on the total weight of the cream substitute, together with a sufficient am... | 09/30/2003 |
| 6620451 | Preparation of a recombined cream formulation A recombined cream formulation for use in the commercial manufacture of frozen cream-based sweet confections, contains from 45% to 55% by weight of butter which has from 78% to 85% by weight thereof of milk fat content; and from 45% to 55% by weight of a ... | 09/16/2003 |
| 6613374 | Frozen confectionery product and method of manufacture Frozen aerated products having a mean ice crystal diameter of between about 20 and 60 microns and a mean equivalent diameter of about 32 to 36 microns and a homogeneous distribution of fats and proteins. These products are manufactured with a device havin... | 09/02/2003 |
| 6569485 | Pourable dessert liquid product A pourable dessert liquid product comprising a protein source; fat; sweetener; stabilizer; flavoring agent; and emulsifier.... | 05/27/2003 |
| 6548098 | Liquid sterilized food composition and process for making same The present invention relates to liquid, sterilized food compositions including about 20 to 45% by weight of a milk, between about 10 to 20% by weight of egg, between about 10 to 20% by weight of cream, between about 15 to 30% by weight of a sugar, and wh... | 04/15/2003 |
| 6514555 | Articles of frozen confectionery containing inclusions, and manufacturing process Composite articles of frozen confectionery are manufactured containing inclusions, by forming extrusions of a central filling surrounded by a sleeve of frozen composition by co-extrusion at a temperature for the frozen composition of less than or equal to... | 02/04/2003 |
| 6503553 | Processed dairy products A range of products and methods are based on a creamy base of cream, artificial cream, thickened cream, cream cheese, mixtures thereof and mixtures with compatible incidental ingredients, the creamy base being aerated while cold and intimately mixed with ... | 01/07/2003 |
| 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 |
| 6379736 | Gelato composition Dairy-based gelato is an Italian frozen dessert that has a smooth, soft, silky texture and that is generally more flavorful than ice cream. A gelato composition includes an amount of total solids, including at least one milk-solids source, at least one su... | 04/30/2002 |
| 6376002 | Method for preparation of mulberry leaf powder and ice cream containing thereof The present invention relates to a method for preparing mulberry leaf powder and ice cream containing thereof. More particularly, the present invention could provide a method for preparing mulberry leaf powder by blanching mulberry leaf in an aqueous solu... | 04/23/2002 |
| 6372280 | Stable foams in a high acid environment An acidic, foam having a pH of less than about 4, and preferably from about 2.5 to about 3.5, is provided. The foam is produced from a formulation which is a mixture of an emulsion component and an acidic component. The emulsion component contains water, ... | 04/16/2002 |
| 6277429 | Self-whitening coffee and method of manufacture thereof A self-whitening spray dried instant coffee is prepared by spray drying a caseinate-free aqueous emulsion having a pH of 5.5 to 9.0 and consisting essentially of 30-80% water and 20-70% solids, wherein the solids contain, on a dry weight basis, 10-70% sol... | 08/21/2001 |
| 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 |
| 6197362 | Pourable dessert liquid product A pourable dessert liquid product comprising a protein source; fat; sweetener; stabilizer; flavoring agent; and emulsifier.... | 03/06/2001 |
| 6177117 | Cheesecake standardization method and product thereof A method of preparing a cheesecake filling is disclosed that significantly reduces or eliminates the appearance of cracks on the surface and in the body of the filling upon baking. The method furthermore reduces the occurrence of the stadium effect to wit... | 01/23/2001 |
| 6168819 | Cappuccino creamer with improved foaming characteristics A particulate creamer comprising protein, lipid, and carrier, in which more than 50% by weight of the protein is partially denatured whey protein, the partially denatured whey protein being from 40 to 90% denatured. The creamer is particularly suitable fo... | 01/02/2001 |
| 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 |
| 6110517 | Method for removing cholesterol from milk and cream There is disclosed a method for removing cholesterol from milk and cream at a high efficiency without deleteriously affecting the product quality. After homogenization, milk is added with ଲ-cyclodextrin at an amount of 0.5-5% (w/v). The milk is stir... | 08/29/2000 |
| 6106884 | Pour and bake cheesecake A ready-to-bake cheesecake batter, which can be stored for extended periods of time at refrigerated temperatures, will produce a premium quality cheesecake when baked. A method of preparing the cheesecake batter also is provided. The cheesecake batter is ... | 08/22/2000 |
| 6065510 | Fill system for primary and secondary products A fill system for use in a packaging machine for filling a container with a primary product and a secondary product is provided. The fill system includes a primary intermediate storage tank. The storage tank has an inlet connected to a source of the prima... | 05/23/2000 |
| 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 |
| 5939126 | Settable dessert A method for making a stable dessert type food product using cream, artificial cream, thickened cream or cream cheese which involves adding to the first aerated mixture as a hot liquid solution gelatine directly into the much cooler mixture while this is ... | 08/17/1999 |
| 5928702 | Method for continuous production of milk with a predetermined fat content Continuous production of milk with a predetermined fat content wherein whole milk is divided into a cream fraction and a skim milk fraction in a centrifugal separator. A part of the cream fraction is remixed into the skim milk fraction in order to obtain ... | 07/27/1999 |
| 5895685 | Packed dairy spread and process of making The invention provides a packed dairy spread that includes two inhomogeneously combined components. The spread contains 10-95 wt % of a component (A) that has a coagulated casein network, a pH of 4.3-5.3 and a Stevens value at 5° C. of 150-700 g, and tha... | 04/20/1999 |
| 5871799 | Foods and beverages having decreased digestive and absorptive properties Foods and beverages having decreased digestive and absorptive properties characterized in containing 40 weight % or more all saturated acyl chain triglyceride contains only stearic acid and/or palmitic acid as the oil component. The all saturated acyl cha... | 02/16/1999 |
| 5827652 | Zeaxanthin formulations for human ingestion Preparations are disclosed containing the 3R-3'R stereoisomer of zeaxanthin as a sole detectable isomer, packaged for oral ingestion by humans as a therapeutic drug or nutritional supplement. Zeaxanthin is a yellow carotenoid pigment found in the macula (... | 10/27/1998 |
| 5800855 | Cheesecake ice cream The present invention is directed to a frozen cheesecake ice cream which preferably comprises cream, milk, condensed skim milk, cream cheese, cane sugar and a unique stabilizing system having a base component and a stabilizer component. The cream, milk an... | 09/01/1998 |
| 5687779 | Packaging machine system for filling primary and secondary products into a container A fill system for use in a packaging machine is disclosed for filling a container with a primary and a secondary product. The fill system includes a primary pump system for pumping a predetermined amount of the primary product received at an inlet thereof... | 11/18/1997 |
| 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 |
