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A fork with timer for providing a cue to a user after an elapsed period of time for indicating that another bite of food using the fork may be taken.
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| Number | Title | Issue Date |
| 4254157 | Processing of grapefruit segments containing membranes A method, and the product rendered by the method, for processing citrus fruit to tenderize the intermediate membrane between adjacent fruit sections includes heating canned citrus sections containing membranes to an elevated center can temperature in orde... | 03/03/1981 |
| 4244981 | Non-dairy, aerated frozen dessert containing citrus juice vesicles Disclosed are non-dairy dessert compositions which are free of conventional emulsifiers and which are heat shock stable. The compositions comprise from about 50% to 98% of a specially prepared comestible base, from about 0.4% to 4% of an acid-stable whipp... | 01/13/1981 |
| 4232049 | Citrus juice vesicle containing frosting compositions and method of preparation Disclosed are frosting compositions which are substantially free of emulsified oleaginous materials yet exhibit the organoleptic attributes of creme icings. The frosting compositions comprise a comestible base prepared in prescribed manner, and minor amou... | 11/04/1980 |
| 4232053 | Cooked comestible base containing citrus juice vesicles and method of preparation Disclosed are food products in the form of a comestible base which contain major amounts of citrus juice residual juice vesicle solids. The comestible bases are formed by first preparing an uncooked blend comprising (1) 25% to 65% citrus juice vesicles ha... | 11/04/1980 |
| 4225628 | Citrus fiber additive product and process for making same Preparing a citrus fiber additive for food products, made from about 80% orange and 20% grapefruit waste containing the peel, membrane, pulp and seed. After washing the fruit, removing the oil from the fruit, extracting the juice therefrom, chopping the w... | 09/30/1980 |
| 4209538 | Method for inhibiting fungi in citrus fruit The storage life of citrus fruit, such as lemons, oranges and grapefruit, is extended and their resistance to deterioration upon exposure to air is improved by subjecting them to controlled or modified atmospheres (CA) consisting essentially of carbon dio... | 06/24/1980 |
| 4205093 | Food product containing orange citrus juice vessicle solids Disclosed are intermediate moisture food products which contain major amounts of orange citrus juice vessicle solids. The food products also contain from about 12% to 40% of a carbohydrate nutritive sweetener and sufficient amounts of edible organic acid ... | 05/27/1980 |
| 4200661 | Gelling compositions for food products A gelling composition used as a food gelling agent, in water or milk, and comprising a gelling mixture consisting of a first gelling agent which is a galactomannan and a second gelling agent which is an agar and/or a xanthane, wherein the galactomannan ha... | 04/29/1980 |
| 4139651 | Method of removing citrus-fruit-pulp-segment membranes The membranes of citrus-fruit pulp-segments may be removed in a short time without using an acid liquid by a process comprises separating pulp-segments of peeled fruits from each other, heating the separated pulp-segments with hot water or steam and then ... | 02/13/1979 |
| 4031265 | Method of reducing bitterness in citrus juices Bitterness in citrus juices is reduced by addition of a minor proportion of neodiosmin.... | 06/21/1977 |
| 4001458 | Fresh lemon-flavored alcohol beverage and method of preparation A concentrate for fresh lemon-flavored alcohol beverages comprises alcohol and from 0.5 to 10 percent lemon, in the form of lemon peel or lemon oil, is prepared by mixing the lemon and alcohol, and thereafter permitting these ingredients to stand at ambie... | 01/04/1977 |
| 3998977 | Process for producing fruit flakes or wafers, and fruit flakes or wafers produced in accordance therewith Fruit flakes made by applying a moist mass of fruit pulp, sugar and starchy material to a hot smooth substrate in a thin layer, at least partially dehydrating said layer to form a cohesive film, peeling said film from said substrate and forming said film ... | 12/21/1976 |
| 3966984 | Method of reducing air pollution by recovering d-limonene from citrus pulp processing operation In a process of preparing animal feed from citrus residue, the citrus residue is pulverized and pectin is precipitated, preferably with lime. The resulting mixture is then heated to release water and volatile compounds including (d-limonene) from solids. ... | 06/29/1976 |
| 3940505 | Process for drying foodstuffs This invention relates to a rapid method for drying foodstuffs and the foods dried thereby. In particular, the method disclosed involves comminuting the foodstuff, blending therewith starch in an amount of 20 to 96% by anhydrous weight of the total mixtur... | 02/24/1976 |
