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...Daniel Webster invented a "bull plow" to pull out tree stumps. It didn't catch on because it was huge and required four oxen to pull it!
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| Number | Title | Issue Date |
| 8119182 | Chocolate drinks and method for their production The present invention provides a method for producing a chocolate drink having a smooth texture in the mouth without graininess, a refreshing aftertaste and also an excellent and rich flavor. More specifically, the present invention provides a method for prod... | 02/21/2012 |
| 7919135 | Steeped cocoa beverages The invention provides, in one aspect, a method of producing a cocoa beverage containing beneficial cocoa polyphenols. Ready-to-drink compositions, concentrates, primary beverage components, and packets for producing the beverages are specifically disclosed. Preferr... | 04/05/2011 |
| 7914837 | Process for producing hydrated oily base food Addition of a large amount of a food additive such as an emulsifier to a food is undesirable, since it is feared that not only the flavor of the food is damaged but also the secure sense for the qualities of the product and consumers' buying intention are worsened t... | 03/29/2011 |
| 7824726 | Method of making a sterile beverage of a roasted material A method of manufacturing a high quality beverage capable of providing beverage by an extraction after roasting the material thereof and filling beverage of a roast material in a container and sealing the container. The method comprises a step for roasting the mater... | 11/02/2010 |
| 7641930 | Chocolate products and ingredients and methods for producing novel oil-in-water suspensions The invention provides novel means and methods for manipulating cocoa and milk ingredients, for example, to produce edible oil-in-water suspensions. In one embodiment, cocoa products are used to produce a gel network formed by cocoa starches and/or proteins. The sus... | 01/05/2010 |
| 7329429 | Bars and confectioneries containing cocoa solids having a high cocoa polyphenol content and sterol/stanol esters and processes for their preparation Processes are provided for preparing ready-to-eat health bars such as chocolate granola bars and chocolate confectioneries such as dark or milk chocolate chews. The bars and confectioneries contain sterol ester(s) and/or stanol esters and cocoa solids having a high ... | 02/12/2008 |
| 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 |
| 7226631 | Method and apparatus for consumable powder reconstitution and frothing A method and apparatus for reconstituting consumable powder(s) with a liquid to provide a food liquid such as milk, cappuccino-type beverage, or soup with or without froth. The powder is introduced into a container and pre-wetted by an intersecting liquid spray. Fur... | 06/05/2007 |
| 7201934 | Dispersible cocoa products An improved method for increasing the dispersibility of cocoa powder which has been treated with liquid solvent extraction procedures to reduce fat content. A dispersing agent such as lecithin is added to wet cocoa mass comprising remaining cocoa butter and remainin... | 04/10/2007 |
| 7141255 | Food formulations Food formulations suitable for preparation by young children, requiring only the addition of water, that produce simulated foods that exhibit substantially appropriate textures and flavors. ... | 11/28/2006 |
| 7083821 | Low carb mousse Low carbohydrate edible dessert type compositions having net/effective carbohydrates of less than approximately 5 carbs per approximately an 8 ounce serving. The edible compositions can include mousse, chocolate toppings and frostings, and hot chocolate type beverag... | 08/01/2006 |
| 7056546 | Stabilizer-free stabilized coffee aroma A process for stabilizing an aroma-providing component such as coffee aroma against loss or degradation of its flavor or sensory characteristics by associating the aroma-providing component with a stabilizing agent in an amount effective to reduce or prevent the los... | 06/06/2006 |
| 7049298 | Flavor-active peptides The present invention pertains to specific peptides obtainable from cocoa beans and giving rise to a particular and distinct savor when subjected to a Maillard reaction with reducing sugars. In particular, the present invention pertains to the use of one or more of ... | 05/23/2006 |
| 6998143 | Ferric fortification system An iron fortification complex which may be used to fortify foods and beverages with iron. The complex is formed of ferric ions and caseinate. The complex is sufficiently stable as to be suitable for use in retorted products. However, despite the stability, the iron ... | 02/14/2006 |
| 6994876 | Iron fortification system An iron-protein hydrolysate complex which may be used to fortify foods and beverages with iron. The complex is formed of ferrous ions chelated to partially hydrolyzed egg white protein. The hydrolyzed egg white protein has a molecular weight in the range of about 50... | 02/07/2006 |
| 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 |
| 6977091 | Froth showering The invention relates to a method to improve the appearance and texture of froth on a liquid food product. The liquid food product is prepared in a receptacle with a froth layer above a liquid layer. Droplets of a liquid are sprayed on the froth layer to increase th... | 12/20/2005 |
| 6905715 | Cocoa solids having a high cocoa procyanidin content The present invention is directed to a method of processing a fat-containing bean, e.g., cocoa beans, for producing solids comprising active polyphenols and/or fat-containing products, comprising extracting the fat to produce solids and fat-containing products. Addi... | 06/14/2005 |
| 6835406 | Frozen fudge drink A frozen fudge drink is provided by first blending a plurality of fudge pieces with a relatively small predetermined amount of water to provide an intermediate product that has no significant fudge particles. The liquid-like intermediate product is then blended with... | 12/28/2004 |
| 6790966 | Cocoa extracts containing solvent-derived cocoa polyphenols from defatted cocoa beans Disclosed and claimed are cocoa extracts such as polyphenols or procyanidins, methods for preparing such extracts, as well as uses for them, especially as antineoplastic agents and antioxidants. Disclosed and claimed are antineoplastic compositions containing cocoa ... | 09/14/2004 |
| 6777014 | Agglomerated milk in coffee and tea A process for preparing a consumable beverage containing a natural dairy beverage additive in the form of agglomerated natural milk powder. The powder is combined with other ingredients, either prior to being placed in the vending machine or upon demand within the v... | 08/17/2004 |
| 6761924 | Food materials with improved flavor and functionality due to size reduction in a modified atmosphere Off-notes normally associated with chocolates made from ingredients containing dairy powders can be avoided using a dry mill in connection with a modified atmosphere to reduce the particle sizes of the ingredients. The modified atmosphere may be air at a temperature... | 07/13/2004 |
| 6737098 | Thermoreversible food product The present invention concerns a beverage food product. The beverage food product is in a gel phase at room temperature and is converted to a liquid phase at a temperature elevated above room temperature. The invention has a particular application to a bi- or multi-... | 05/18/2004 |
| 6730336 | Fortified beverages with improved texture and flavor impact at lower dosage of solids A flavored instant or ready-to-drink beverage product that can deliver a rich, preferably frothy, foamy beverage with a clean, improved mouthfeel and thickness without sliminess, as well as a higher flavor impact at a lower dosage of solids is disclosed. These produ... | 05/04/2004 |
| 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 |
| 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 |
| 6599553 | Dry drink mix and chocolate flavored drink made therefrom A dry drink mix which is rich in cocoa polyphenols such as catechin, epicatechin, and cocoa procyanidins contains a cocoa polyphenol rich cocoa powder, an alkalized cocoa powder, and a sweetener. The dry mix contains other conventional ingredients such as... | 07/29/2003 |
| 6586034 | Composition and process for producing thickened coffee, tea or cocoa beverages An improved thickened instant coffee beverage mix, comprising a mix of from about 15-90%, preferably 27%, maltodextrin with the rest, to 100%, of an agglomerated starch, and also 0.05-2.0% of mono- and di-glycerides or other wetting agents such as propyle... | 07/01/2003 |
| 6582747 | Dry cocoa mix containing a mixture of non-alkalized and alkalized cocoa solids The invention provides food products, including confectioneries and chocolates, having conserved concentrations of polyphenols, and in particular cocoa polyphenols. The method of this invention avoids the significant and detrimental losses of polyphenols ... | 06/24/2003 |
| 6521278 | Food materials with improved flavor and functionality due to size reduction in a modified atmosphere Off-notes normally associated with chocolates made from ingredients containing dairy powders can be avoided using a dry mill in connection with a modified atmosphere to reduce the particle sizes of the ingredients. The modified atmosphere may be air at a ... | 02/18/2003 |
| 6517841 | Solid compositions and liquid preparations for oral administration which contain cocoa polyphenols Disclosed and claimed are cocoa extracts such as polyphenols or procyanidins, methods for preparing such extracts, as well as uses for them, especially as antineoplastic agents and antioxidants. Disclosed and claimed are antineoplastic compositions contai... | 02/11/2003 |
| 6488975 | Cocoa powder for use in multi-layered gel-based dessert products and method for making same Disclosed is a modified cocoa powder prepared by extracting a cocoa powder containing water-soluble solids with water to remove a substantial portion of the water-soluble solids. Generally, the extraction level is from about 5 to about 60. The resulting, ... | 12/03/2002 |
| 6485772 | Cocoa powder rich in polyphenols, process for producing the same and modified cocoa containing the same The invention provides a treating process of cacao beans, and more particularly cacao powder rich in polyphenols, a process for the preparation thereof and a prepared cacao composed of the cacao powder. According to the invention, the polyphenol contained... | 11/26/2002 |
| 6403133 | Cocoa product preparation A process for lightening the color of cocoa nibs or cocoa liquor which comprises treating the cocoa nibs or cocoa liquor with hydrogen peroxide for a period of time sufficient to lighten the color to the desired level.... | 06/11/2002 |
| 6399139 | Food products having enhanced cocoa polyphenol content and processes for producing the same The invention provides food products, including confectioneries and chocolates, having conserved concentrations of polyphenols, and in particular cocoa polyphenols. The method of this invention avoids the significant and detrimental losses of polyphenols ... | 06/04/2002 |
| 6364655 | Arm structure for an injection molding machine An arm structure for an injecting molding machine includes a first arm, a second arm, a third arm and an oil pressure cylinder. The cylinder is positioned between a receiving disc and a movable mold base. The second arm and the third arm consist of plural... | 04/02/2002 |
| 6344223 | Food fortified with iron A fortified foodstuff having a fortifying amount of an inorganic compound prepared from sources of ferrous or ferric iron, phosphate and ammonium. These compounds provide an iron fortification system which does not deleteriously affect organoleptic proper... | 02/05/2002 |
| 6312753 | Cocoa components, edible products having enriched polyphenol content, methods of making same and medical uses Cocoa components having enhanced levels of cocoa polyphenols, processes for producing the cocoa components while conserving a significant amount of the cocoa polyphenols, compositions containing the cocoa components or the cocoa polyphenols, and methods o... | 11/06/2001 |
| 6296891 | Process for manufacture of reduced fat chocolate A chocolate composition having a total fat content of 18 to 24.9 wt. % is produced by mixing particles of solid chocolate-making ingredients intimately mixed with at least one fat and emulsifier. To reduce the viscosity of the mixture, (a) not more than 1... | 10/02/2001 |
| 6290997 | Beverages with improved texture and flavor impact at lower dosage of solids A flavored instant or ready-to-drink beverage product that can deliver a rich, preferably frothy, foamy beverage with a clean, improved mouthfeel and thickness without sliminess, as well as a higher flavor impact at a lower dosage of solids is disclosed. ... | 09/18/2001 |
