Did You Know...
...that in 1800 ether was first used by partyers as a fun diversion? Sniffing the gas led to hilarious and raucous laughter as people watched each other become more and more intoxicated and silly. Several doctors independently realized the value ether would have to anesthetize surgery patients. Of those who claimed rights to the "discovery," none had a happy ending. One had a seizure and died defending his rights. Another spent his life in an asylum because he had been denied acclaim. A third became addicted to chloroform and, in a New York City jail, he soaked a cloth in the drug, severed an artery and bled to death.
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| Number | Title | Issue Date |
| 7427418 | Phloridzin-rich phenolic fraction and use thereof as a cosmetic, dietary or nutraceutical agent A phenolic fraction of fruit obtained from the Rosaceae family and also to the process for the specific extraction of this fraction. The phenolic fraction is rich in dihydrochalcones (phloridzin and phloretin) and may be used as a cosmetic, dietary, or nutraceutical... | 09/23/2008 |
| 7393550 | Method for reducing acrylamide formation in thermally processed foods A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operation... | 07/01/2008 |
| 7387808 | Persimmon vinegar powder and process for preparing the same The invention relates to process for preparing persimmon vinegar, in which persimmon extract is added to persimmon concentrate to obtain a mixture and then the mixture is spray dried; and vinegar powder having a taste and a smell convenient to eat, produced by the p... | 06/17/2008 |
| 7316827 | Flour composition containing non-wheat cereal components, and pasta noodles produced therefrom The subject invention, therefore, comprises pasta noodles that have wheat grain and non-wheat grain in sufficient quantities as will form a matrix to provide the appropriate texture to the pasta noodles. ... | 01/08/2008 |
| 7285298 | Use of a dihydrochalcone-rich phenolic fraction in a cosmetic treatment The use of a dihydrochalcone-rich polyphenolic fraction in the cosmetic treatment of mammals in order to limit the weight, to improve the aesthetic appearance of the body, and to treat certain non-pathological forms of obesity. The use of a dietary or nutraceutical ... | 10/23/2007 |
| 7264841 | Savory gluten-free foods The present invention discloses organic, gluten-free savory food products, including gluten-free pre-mixes, gluten-free broths, and gluten-free snack foods, as well as the methods for making them. The present invention provides tasteful alternatives for people sensi... | 09/04/2007 |
| 7235276 | High protein puffed food product and method of preparation Disclosed are ready-to-eat puffed dried food products that are high both in protein and in fiber. The cereals contain sufficient amounts of at least one protein ingredient to provide a total protein content about 50% to 75% (dry weight) of the cooked food product; s... | 06/26/2007 |
| 7220442 | Nutrition bar and process of making components A nutrition bar which incorporates protein in the form of nuggets having high levels of selected proteins. By use of the nuggets of the invention, nutrition bars are formulated to have elevated levels of protein, yet good taste and other organoleptic properties. The... | 05/22/2007 |
| 7169434 | Molecular press dehydration method for vegetative tissue using the solid phase of water soluble polymer substances as a dehydrating agent The present method is related to a molecular press dehydration method of vegetative tissues using water-soluble polymers in solid-phase as dehydrating agents. The molecular press dehydration method of the present invention is characterized by that dehydration is don... | 01/30/2007 |
| 7166315 | Tomato fiber composition, uses thereof and process for its preparation The present invention provides a composition comprising dietary fibers with high water holding capacity (WHC) wherein said composition is obtained from tomato pulp which is substantially free of see, peels, carotenoids and lipids and exhibits WHC, in weight ratio, i... | 01/23/2007 |
| 7160565 | Hydration beverage and method of delivering nutrients A composition useful as a hydrating beverage comprising at least one complex carbohydrate, at least one chelated electrolyte, betaine, and piperine. The composition, which may be carbonated or non-carbonated beverage compositions and beverage concentrates adapted fo... | 01/09/2007 |
| 7118772 | Inulin infused fruit and method of preparation Dried foods infused with inulin are provided, especially whole fruit pieces. Such products are characterized as food pieces having a water activity ranging from about 0.15 to 0.5. The foods can comprise about 1% to 30% inulin. The inulin has a D.P ranging from about... | 10/10/2006 |
| 7105197 | Process for preparing intermediate moisture vegetables Methods are provided for preparing intermediate moisture vegetables. In one embodiment, this invention relates to a method for preparing intermediate moisture vegetables, said method comprising (1) predrying the vegetables to a moisture content of less than about 5 ... | 09/12/2006 |
| 7101581 | Food product and related method A food product and related method is provided in which the product is prepared in a manner that allows for optimum removal of food for consumption while retaining the delectable taste of the food and the overall easy storage and disposal of the food product. The foo... | 09/05/2006 |
| 7097869 | Nutraceutical chips and production method thereof In this application are disclosed a method for producing nutraceutical chips, comprising the steps of: preparing a viscous liquid by use of at least one selected from the group consisting of vegetables, fruits, seeds, nuts and seaweeds which may have been heat-treat... | 08/29/2006 |
| 7087258 | Roasting of ground seeds for alimentary use A process for producing roasted coffee or a surrogate thereof in powder form from seeds obtained from the fruits of coffee plants, or seeds of barley, rye, oats, and wheat, wherein a powder obtained by grinding said seeds is dried to a moisture content of 5 to 10% a... | 08/08/2006 |
| 7045161 | Method of producing processed food The object of the present invention is to provide a process for producing processed foods, which effectively exert the inherent flavor and taste of food materials, provide superior preservative stability, and keep the original form and color of the food materials; a... | 05/16/2006 |
| 7041322 | Phloridzin-rich phenolic fraction and use thereof as a cosmetic, dietary or nutraceutical agent A phenolic fraction of fruit obtained from the Rosaceae family and also to the process for the specific extraction of this fraction. The phenolic fraction is rich in dihydrochalcones (phloridzin and phloretin) and may be used as a cosmetic, dietary, or nutraceutical... | 05/09/2006 |
| 7022368 | Process for producing sugars and acids-rich juice and phytochemical-rich juice A method is described for processing fruit or vegetables, e.g., cranberries, into two different juices. One of the two juices has a relatively high level of phytochemicals and a relatively low level of sugars and acids. The other of the two juices has a relatively l... | 04/04/2006 |
| 7014808 | Method and apparatus for coating the interior surface of a straw A coating device for coating an interior surface of a continuous tube of material with a fluid. The coating device includes an extruder die for forming the continuous tube of material and a fluid delivery system. The fluid delivery system is positioned within the ex... | 03/21/2006 |
| 7014879 | Quick cook dehydrated vegetables Quick-cooked dehydrated vegetables having a moisture content of about 12% or less which have been compressed, but maintain a substantially intact cellular structure, and which on being placed in water at a temperature of 90° C. to 100° C. are capable of rehydratio... | 03/21/2006 |
| 7008665 | Non-brittle dried fruits and vegetables This invention relates to non-brittle dried fruits and vegetables, especially non-brittle freeze-dried fruits and vegetables, and methods for preparing such fruits and vegetables. More specifically, this invention relates to non-brittle dried fruits and vegetables p... | 03/07/2006 |
| 7005155 | Cereal product and process The present invention relates to a process for the manufacture of a cereal product having an improved protein content and improved baking properties, whereby one mills cereals up to between 50 to 70% with regard to the kernel, that one from a part feed of said flour... | 02/28/2006 |
| 7001886 | Hot melt method for preparing diphenhydramine tannate The invention pertains to a method for preparing diphenhydramine tannate by reacting diphenhydramine free base at a temperature of about 75 to about 150° C. with tannic acid neat or as an aqueous slurry containing up to about 20 wt. % water. The diphenhydramine fre... | 02/21/2006 |
| 6977092 | Process for producing acids-enriched juice and acids-reduced juice A method is described for processing fruit or vegetables, e.g., cranberries, into two different juices. One of the two juices has a relatively high level of acids. The other of the two juices has a relatively low level of acids. The method of the invention entails p... | 12/20/2005 |
| 6905718 | Oat and corn products containing added ingredients and method An uncooked oat groat or corn endosperm product comprising added ingredients is provided, wherein the selected ingredients are incorporated inside or adsorbed on the oat groats or corn endosperm and are resistant to chipping or flaking off. Methods are provided for ... | 06/14/2005 |
| 6866880 | Cereal grit food product having enhanced shelflife and high protein content The present invention provides a cereal based protein rich product having good texture and taste and having an enhanced shelf life; the present invention also provides a process for the production of the cereal product. ... | 03/15/2005 |
| 6824812 | Process of treating dates A process of improving the appearance of a dried fruit, the process comprises subjecting the dried fruit to underpressure at a value and a time period sufficient for, and effective in, improving the appearance of a dried fruit. ... | 11/30/2004 |
| 6814991 | Packaging container, packaged food and packaged feed Packaging container, packaged food and packaged feed, with the packaging container being produced by: preparing a hole-sealing sheet by providing, on a back surface of a base material whose bending strength (S) represented by the following formula (A) is no less tha... | 11/09/2004 |
| 6808732 | Process for producing a dehydrated food product from a wet plant material The invention relates to a process for producing a dehydrated food product from a wet plant material (MH), in particular in juice or purée form, by drying the said material in the form of a thin layer (CF) on a hot wall. This process is remarkable by the fact that ... | 10/26/2004 |
| 6800310 | Cereal agglomeration process and agglomerated cereal product An improved, low-fat cereal product contains clusters of base cereal comprising crisp, friable cereal preferably principally or all crisp cereal comprised of crisp rice, flaked cereal and/or puffed cereal. The clusters are prepared by binding together a plurality of... | 10/05/2004 |
| 6797292 | Method for producing meal containing mannose A method for producing meal containing mannose, wherein powder particles containing cellulose and/or hemicellulose is mixed with the wet composition obtained by having a mannnan degrading enzyme function to Arecaceae plant-derived meals such as copra meal and/or pal... | 09/28/2004 |
| 6783781 | Method of stabilizing fruit-concentrate powders A method and formulation for stabilizing fruit concentrate powders, using stabilizing substrates such as magnesium salt, citric acid, and gum, in a vacuum drying system. ... | 08/31/2004 |
| 6767546 | Use of echinacea as a feed additive to enhance protection against coccidiosis Echinacea dietary supplements are useful adjuvants for live anticoccidial vaccines. Feed supplementation with Echinacea preparations enhances the immune response to such vaccines. Echinacea purpurea in amounts of about 0.1% to 0.5% administered for about two ... | 07/27/2004 |
| 6743460 | Tomato raisin Tomato raisins (dried grape tomatoes) and methods of producing raisin tomatoes are described. The method involves (a) removing the skin from a grape tomato to produce a skinless grape tomato; and (b) drying the skinless grape tomato to produce a tomato raisin. The d... | 06/01/2004 |
| 6733813 | Process for producing acids-enriched juice and acids-reduced juice A method is described for processing fruit or vegetables, e.g., cranberries, into two different juices. One of the two juices has a relatively high level of acids. The other of the two juices has a relatively low level of acids. The method of the invention entails p... | 05/11/2004 |
| 6730345 | Method for preparing sautéed vegetables The present invention relates to a method for sautéing vegetables, wherein the method includes contacting the vegetables with a sautéing agent, followed by contact with heated air. The present invention also relates to the resultant sautéed vegetable product.... | 05/04/2004 |
| 6703063 | Sweet jellied paste, method of manufacturing the same, and cake using the same A sweet jellied paste which is produced without sugar, using materials which have medicinal properties. Dried fruits 1 are immersed in water to thereby obtain restored fruits and immersion water 2, which are then kneaded together with agar liquor 3 throug... | 03/09/2004 |
| 6689409 | Canola oil with reduced linolenic acid A canola line has been stabilized to produce seeds having an -linolenic acid content of less than that of generic canola oil, more preferably less than or equal to about 7% -linolenic acid relative to total fatty acid content of said seed an... | 02/10/2004 |
| 6645546 | Process and apparatus for producing fiber product with high water-binding capacity and food product made therefrom A dietary fiber product having a water absorption capacity of 8 to 15 times its weight and process for producing the same. The process includes the steps of selecting carrot material as the source for the fiber product (21), leaching a puree of the carrot... | 11/11/2003 |
