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Actor Marlon Brando has four patents, all named "Drumhead tensioning device and method."
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| Number | Title | Issue Date |
| 5190781 | Spoonable non-dairy creams The invention is concerned with water-continuous non-dairy creams (NDC) with 20-50 wt. % of fat and optionally thickeners and emulsifiers. These NDC's are stable and spoonable and display preferably Stevens values of 10-500 g.... | 03/02/1993 |
| 5190782 | Acylated amino acid ester derivatives as low calorie fat mimetics Acylated amino acid ester derivatives are disclosed as fat mimetic compounds for reduced calorie food compositions. These compounds are derived from amino acids and contain one amino group acylated with a fatty acid or fatty acid derivative, one carboxyli... | 03/02/1993 |
| 5178897 | Water-in-oil emulsion composition for bakery The water-in-oil emulsion composition for bakery of the present invention comprises from 30 to 70% by weight of an oil and fat phase containing a fat showing a SFC of 30 or above, 20 or above and 10 or above, respectively, at 10° C., 20° C. and 30° C. ... | 01/12/1993 |
| 5175142 | Compositions for scenting finished elastomeric base products as well as their scenting processes A solid or liquid composition of food quality, non-allergenic and non-toxic, for scenting finished products formed of elastomers by contact of these finished products and these compositions before use. This chemically or physically isolated composition co... | 12/29/1992 |
| 5169668 | Process for low fat spread production The invention provides a process for the production of reduced-fat spreads which comprises emulsifying, cooling and working a mixture of oil and water in a process line including at least one crystallizer, preferably an A-unit, and a high shear inversion ... | 12/08/1992 |
| 5160759 | Edible oil-in-water emulsion An oil-in-water emulsion comprises an aqueous phase of water and an oil phase comprising an edible oil composition comprising 10 to 99 percent by weight, based on the entire oils and fats of the emulsion, of a diglyceride mixture containing the diglycerid... | 11/03/1992 |
| 5160760 | Heat-resistant chocolate and a method for producing it There is disclosed a heat-resistant chocolate which is formed by dispersing and mixing a water-in-oil emulsion and a chocolate base material, wherein an oil phase and a water phase in which a hydrophilic substance is contained are mixed and emulsified wit... | 11/03/1992 |
| 5158798 | Low-calorie fat substitute There is disclosed a low calorie fat substitute comprising an emulsion containing a non-flowable aqueous phase, an oil phase and a fat extender. Also disclosed are low calorie fat substitutes wherein the fat or oil is replaced by a fat mimetic.... | 10/27/1992 |
| 5154855 | Emulsified composition An emulsified composition comprises an oily substance and an emulsifying agent which emulsifies said oily substance in water, characterized in that at least one selected from glucose fatty acid monoesters and alkyl glucoside fatty acid monoesters having 1... | 10/13/1992 |
| 5151291 | Glycerides of eicosapentaenoic acid, processes for preparing the same and oil and fat products containing the same Glycerides of eicosapentaenoic acid (EPA) and other higher fatty acids, which contain high levels of EPA and docosahexaenoic acid. These glycerides are incorporated in oils and fats products such as margarine, shortening, mayonnaise, butter, dressing or e... | 09/29/1992 |
| 5151451 | Translucent, thixotropic hygel The invention concerns with translucent, thixotropic non-particulate denatured protein containing aqueous gels. Also a process for the preparation of these gels is disclosed. The gels can be incorporated in food products and in cosmetics.... | 09/29/1992 |
| 5151290 | Water-in-oil dispersion and process for preparing such dispersion The present invention is concerned with a process for preparing a dispersion comprising a continuous fat phase and a dispersed gelled aqueous phase, wherein a water-continuous composition, containing at least 1% gelatin by weight of water, is cooled from ... | 09/29/1992 |
| 5149557 | Whippable non-dairy creams The invention concerns with whippable non-dairy creams with low fat levels (15-25 wt %), that possess excellent properties, like a whipping time less than 6 min. Also a production-process is described, which includes a tempering step to make the NDC whipp... | 09/22/1992 |
| 5149559 | Process for the preparation of a low calorie butter spread and products obtained by said process The invention relates to a method of preparing a low-calorie butter-based spread, and to low calorie butter-based products obtainable by those methods and provides: a process for the preparation a low fat spread in which a lacteal fluid, preferably dairy ... | 09/22/1992 |
| 5149560 | Heat-resistant chocolate and method of making same This invention concerns a heat-resistant or thermally robust chocolate and method for making same. The inventive method provides a means of adding moisture to chocolate through use of lipid microstructure technology such as reverse micelle technology to f... | 09/22/1992 |
| 5145704 | Method of preparing an emulsion spread using a wet gelatine retentate A method of preparing a water-in-oil emulsion spread by mixing a wet gelatin retentate wherein the off flavor has been reduced by membrane filtration to remove a low molecular weight fraction, with a fat phase.... | 09/08/1992 |
| 5143737 | Method to produce unsaturated milk fat and meat from ruminant animals The present invention relates to an improved method for the modification of a food for a ruminant mammal such that the mammal will produce a modified milk fat or meat fat which method comprises: (a) producing an emulsion of (i) a non-toxic food substance to be... | 09/01/1992 |
| 5139803 | Method and liposome composition for the stabilization of oxidizable substances A stable, food-compatible liposome is prepared by dissolving a lipophilic material in a phospholipid followed by the addition of water or an aqueous solution and mixing by sonicating to produce a liposome having the lipophilic material encapsulated in the... | 08/18/1992 |
| 5137743 | Foods having an oil phase thickened with an oil soluble polyester Texturized oils and oil-continuous emulsions are prepared by combining liquid oils with edible polyester polymers. The resulting texturized oils and emulsions are gelled substances having a fat-like consistency which approximates the viscoelastic properti... | 08/11/1992 |
| 5135768 | Non-dairy creams and process of making The invention concerns non-dairy creams that comprise the usual compounds: water, vegetable fat, milk component and emulsifier, preferably a caseinate. Although the concentration ratio B/C2 (B=milk component, C=emulsifier) in these NDC's is hig... | 08/04/1992 |
| 5128167 | Composition for the preparation of artificial calf milk and artificial calf milk prepared therefrom Composition for the preparation of artificial calf milk, which composition in addition to carbohydrates, also contains lactoproteins, vegetable protein and fat, characterized in that at least one part of the vegetable protein consists of soluble wheat pro... | 07/07/1992 |
| 5114732 | Method of mixing viscous emulsions A mixing apparatus for viscous emulsions, and more particularly a mixing apparatus incorporating a pinned mixing chamber cooperating with splined rotor for the blending and homogenizing of at least one further constituent and/or air with a base emulsion r... | 05/19/1992 |
| 5110612 | Hydroxypropyl starch hydrolyzate product A hydrolyzate product of hydroxypropylated starch comprising greater than about 15% by weight DP 2-6 hydrolyzate polymers and characterized by a DE value of from about 20 to about 45 is disclosed which when combined with a high potency sweetener is useful... | 05/05/1992 |
| 5108769 | Structured fat emulsion in confectionery coating A coating is prepared from a composition of fat, selected polyols, and emulsifier. The coating cooled in the normal enrobing process provides a coated product in which the coating resists the onset of blooming and resists melting at elevated temperatures,... | 04/28/1992 |
| 5106639 | Fatty fodder additives for use in producing meat with a high content of omega-3-fatty acids and low content of cholesterol, and process for preparing same A process for preparing fatty fodder additives comprising mixing an emulsifier, a carrier and a fat material containing omega-3-fatty acids and selected from the class consisting of vegetable oil, animal fats, fatty acids and mixtures thereof to produce a... | 04/21/1992 |
| 5104680 | Chocolate confectionery and hard fat emulsion contained therein Compositions, suitable for chocolate filling, comprising a water in hard fat emulsion, wherein the particle size of the dispersed water phase is at most 50 μm, are obtained by a process in which a melt of the hard fat is dispersed in an aqueous phase, af... | 04/14/1992 |
| 5104674 | Microfragmented ionic polysaccharide/protein complex dispersions Microfragmented ionic polysaccharide/protein complex dispersions which are suitable for use as fat substitute compositions in food products such as ice cream, salad dressings, dips, spreads and sauces and methods for preparing such dispersions and food pr... | 04/14/1992 |
| 5104679 | Dressing or marinade of the multiple-phase separating type A shakable, edible composition comprises a continuous aqueous phase having stably suspended first oil droplets. A second oil phase normally forms an upper layer contiguous with the continuous aqueous phase when the composition stands in a container, but t... | 04/14/1992 |
| 5104670 | Method of making a seasoning delivery system A seasoning delivery system for commercial salad processing utilizes an oil-in-water emulsion containing a consolidated seasoning component. The process of manufacture involves formation of a mayonnaise-like slurry and the subsequent introduction of a plu... | 04/14/1992 |
| 5102680 | Reduced fat ready-to-spread frosting A reduced fat ready-to-spread frosting composition comprises a sweetening agent; reduced levels of a defined triglyceride high solids index shortening; high levels of particular emulsifiers; about 0.1 to 1.0 wt % of a selected high strength gelling agent;... | 04/07/1992 |
| 5094872 | Method for making a reduced fat product The method for making a reduced fat foodstuff entails replacing at least a portion of the fat and/or oil in the foodstuff with a high amylose starch hydrolysate having an apparent amylose content above about 40% and a DE greater than 5 and less than 15.0.... | 03/10/1992 |
| 5093044 | Triglyercide nutrient for humans and animals The invention relates to a nutrient for humans and animals, which is characterized in that the nutrient contains at least one non-readily water-soluble glyceride of at least one keto acid or hydroxy acid. The nutrient can be administered together with foo... | 03/03/1992 |
| 5084295 | Process for making low calorie fat-containing frozen dessert products having smooth, creamy, nongritty mouthfeel Low calorie frozen desserts, in particular ice cream-like products, having a smooth, creamy, nongritty mouthfeel are disclosed. These frozen desserts contain fat comprising from about 30 to 100% of certain edible, wholly or partially nondigestible interme... | 01/28/1992 |
| 5082684 | Low-calorie fat substitute There is disclosed a low calorie fat substitute comprising a non-flowable aqueous phase and an oil phase, with the interaction between said aqueous and oil phases resulting in a pourable emulsion. Also disclosed are food compositions containing pourable a... | 01/21/1992 |
| 5080921 | Low calorie fat substitute There is disclosed a low calorie fat substitute comprising a continuous aqueous phase containing carbohydrate and protein and a dispersed phase containing protein and fat.... | 01/14/1992 |
| 5080911 | Process for modifying the properties of egg yolk A process for modifying the properties of egg yolk, which comprises treating egg yolk with an effective amount of phospholipase D derived from a microorganism, thereby to convert phospholipids contained in said egg yolk into phosphatidic acid.... | 01/14/1992 |
| 5077077 | Oil-in-water-in-oil doubly emulsified fat or oil composition An oil-in-water-in-oil doubly emulsified fat or oil composition suitable for cream, spread, confectionery and baking, which contains a diglyceride having an open-tube melting point of below 20° C. in the outermost oil phase and/or the innermost oil phase... | 12/31/1991 |
| 5064677 | Edible fat-containing product and process for preparing same The present invention pertains to edible fat-containing products, in particular spreads, comprising at least 5% of hardstock indigestible polyol fatty acid polyesters, the fat-phase being characterized by an, at least, two-peaked DSC-curve. The invention ... | 11/12/1991 |
| 5063076 | Multifunctional, fat-continuous emulsions with a reduced fat content Multifunctional fat-continuous emulsions having a reduced fat content are disclosed. The emulsions comprise a fatty phase, a thickened proteinaceous aqueous phase and an emulsifier system. The emulsifier system comprises mono fatty acid esters of both sat... | 11/05/1991 |
| 5063067 | Concentrated liquid feed supplement containing positionally stabilized eat and method A high moisture, high energy liquid feed supplement and concentrate for animals (ruminants, cattles) is disclosed which is capable of remaining in stable suspension while containing a high porportion of fat. The suspension is maintained by salts of fatty ... | 11/05/1991 |
