Did You Know...
...that to encourage use of his new invention, the shopping cart, market owner Sylvan Goldman hired fake shoppers to push the carts around his store in Oklahoma City? Seems his customers were reluctant to give up their hand-carried baskets.
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| Number | Title | Issue Date |
| 8101229 | Seasoning for cooking and a producing method thereof A seasoning for cooking and a method of producing the seasoning. The seasoning comprises 31 varieties of spices, and a method of producing the seasoning includes stir-frying fructus anisi stellati and fructus tsaoko, respectively, and then mixing the obtained stir-f... | 01/24/2012 |
| 7976890 | Method of producing body deodorizing garlic An herb liquid is sprayed into peeled garlic, after which the garlic is subjected to a predetermined processing. The herb liquid is produced from at least one type of herb selected from each of the following groups A, B, C, and D: Group A: sweet basil; bush basil; l... | 07/12/2011 |
| 7758907 | Process for the production of alimentary smoke by pyrolysis, the use of means particularly adapted to said process, smoke and smoked foodstuffs obtained The present invention relates to the field of the production of smoke for agro-food usage and has for its object a process characterized in that it comprises essentially the steps consisting in introducing organic material to be pyrolyzed into a reactor comprising e... | 07/20/2010 |
| 7510738 | Flavor-enhancing food additive A flavor-enhancing product that consists essentially of fish sauce blended with anchovy paste. The blended product exhibits elevated umami taste intensity and improved flavor characteristics over those exhibited by fish sauce or anchovy paste individually. ... | 03/31/2009 |
| 7501144 | Food condiment, composition, method of molding, and method of using A food condiment slice, method of using, composition and method for making, and methods for manufacturing are described. The food condiment slices are used with sandwiches, other food products, and beverages. The food condiment slices may have different structures s... | 03/10/2009 |
| 7442399 | Aroma-producing compositions for foods An improved aroma-producing composition is provided that is shelf-stable and allows controlled release of a desired aroma from the composition, and also food products treated with the aroma-producing composition. The aroma-producing composition is a homogenous one-p... | 10/28/2008 |
| 7427421 | Saturated and unsaturated N-alkamides exhibiting taste and flavor enhancement effect in flavor compositions Saturated and unsaturated compounds having sweet, salt or umami taste enhancement qualities. The compounds have the structure: where R1═H or methyl; R2 is selected from the group consist... | 09/23/2008 |
| 7402328 | Stable sodium-free or low-sodium aqueous solution of agreeable saltiness taste A stable sodium-free aqueous seasoning solution of agreeable salty taste, adapted as a substitute for common salt in cooked and uncooked foodstuffs, containing purified water, an organic acid, a potassium salt, a calcium salt, and a magnesium salt. The mineral solut... | 07/22/2008 |
| 7390521 | Compositions with a chicken flavour, use and production thereof The present invention provides with a method for producing compositions with a chicken flavour. The compositions of the invention can be obtained by applying the following method: (a) preparing a mixture comprising at least one reducing carbohydrate and at least one... | 06/24/2008 |
| 7361376 | Alkyldienamides exhibiting taste and sensory effect in flavor compositions Alkyldienamides compounds suitable for use as flavoring agents are disclosed. The compounds are used as flavors since they possess umami characteristics or other desirable organoleptic properties. The disclosed compounds are defined by the structure set forth below:... | 04/22/2008 |
| 7354615 | Method for producing mixed crystal of disodium 5′-guanylate and disodium 5′-inosinate Disclosed herein are a process for producing mixed crystals of disodium 5′-guanylate and disodium 5′-inosinate which comprises precipitating mixed crystals of disodium 5′-guanylate and disodium 5′-inosinate (I+G mixed crystals) by adding an aqueous mixed sol... | 04/08/2008 |
| 7348033 | Cold-remedy food supplement for simultaneously lowering blood pressure and sustaining blood sugar Dietary food supplement compositions which promote the ability to quell adverse common cold symptoms while simultaneously reducing blood pressure and sustaining blood sugar equilibrium. Food supplement compositions comprising specially-formulated combination of ingr... | 03/25/2008 |
| 7348035 | Cyclodextrin particle The present invention concerns flavor and/or fragrance containing cyclodextrin particles containing cellulose ether with a particle size in the range of from 50 to 1000 μm, products containing these particles, a process for producing as well use in consumables, pha... | 03/25/2008 |
| 7309510 | Stable cheese condiment A cheese condiment is described. The cheese condiment is ambient stable, and not tart at a pH below 3.75. The cheese condiment contains an oil-in-water emulsion and cheese component that has been added before emulsion formation. ... | 12/18/2007 |
| 7258885 | Flavored artificial sweetener A flavored artificial sweetener is made of a carrier, such as dextrose and the like, that is milled together with a flavoring agent. The mixture is then commingled with a second bulking agent, such as maltodextrin and a sweet agent, such as aspartame. The resulting ... | 08/21/2007 |
| 7244460 | Tripolyphosphate pet food palatability enhancers A palatability enhancing composition for extruded pet food containing at least one tripolyphosphate salt in an amount effective to enhance palatability and at least one ingredient selected from meat products, meat by-products, fish products, fish by-products, dairy ... | 07/17/2007 |
| 7244461 | Method of preparing liquid smoke The invention relates to a method of preparing a smoke extract, which method comprises the steps of i) preparing a char from wood or cellulose preferably by pyrolysis, ii) extracting one or more fractions of the char with an extraction solvent in its supercritical s... | 07/17/2007 |
| 7244462 | Amino acid derivative and sweetening agent The present invention provides a novel amino acid derivative, and a salt for thereof. The present invention further provides a sweetening agent and a food or beverage, which contains the novel amino acid derivative of the present invention to increase the sweetness ... | 07/17/2007 |
| 7235275 | Process for preparing orange oil A process for preparing an orange oil comprising the steps of mixing a raw material oil containing valencene with a high-boiling solvent having a boiling point exceeding 240° C. under normal pressure, to give a mixture, and fractionally distilling the mixture obtai... | 06/26/2007 |
| 7229656 | Food tumbler A counter-top appliance has a food container with internal fins extending inward from the outer wall at an angle offset from radial. The food container is coupled to a motor for rotation in either of two directions. One direction of rotation produces a scooping, ele... | 06/12/2007 |
| 7214400 | Flavor enhancing oils Disclosed are flavor enhancing oils comprising at least one edible liquid oil and at least one water soluble flavor enhancer. The water soluble flavor enhancer is uniformly dispersed throughout the edible liquid oil. Delivery of water soluble flavor enhancers via a ... | 05/08/2007 |
| 7195792 | Browning agent A browning agent for foodstuffs having at least two carbonyl groups is disclosed. A method for using the browning agent in or on a substrate is also disclosed. The browning agent may be coated onto foodstuffs such as biscuits, pizza, pie coverings or hash brown pota... | 03/27/2007 |
| 7182973 | Low temperature process for extracting principal components from plants or plant materials and plant extracts produced thereby A low temperature process for extracting principal components from plants or plant materials and plant extracts produced by such a low temperature process, are provided. The inventive low temperature process improves the yield and quality of volatile and non-volatil... | 02/27/2007 |
| 7175871 | Acyclic enol ethers, isomers thereof, organoleptic uses thereof and processes for preparing same Described are synthetically produced substantially pure enol ether compositions which are cis and/or trans isomers of enol ethers having the structures: wherein R1 is C4–C10 str... | 02/13/2007 |
| 7138153 | Additive product, a method of altering a characteristic of an unprocessed host food product, and a method of increasing a market value of an unprocessed host food product A method and additive product to alter a perception of an unprocessed host food product is described, in which a flavor component adapted to impart a flavor of the unprocessed host food product is applied to the unprocessed host food product, and an aroma component ... | 11/21/2006 |
| 7122216 | Vegetable oil extraction methods This invention relates to methods for treating oil bearing vegetable material, especially oilseeds. Methods of the invention provide for the isolation of certain components of oil bearing vegetable material, including isoflavones, vegetable oil, and a phosphatide fr... | 10/17/2006 |
| 7122218 | Taste enhancer A taste enhancer comprising a high-boiling fraction of cold-pressed citrus oil as an active ingredient. The taste enhancer is environment- and human-friendly and, when added to a food, enhances the tastes inherent to the food, such as volume, juiciness, body, and mi... | 10/17/2006 |
| 7122215 | Composite particles imparting sequential changes in food products and methods of making same Composite particles are provided that impart unique, entertaining optical and/or organoleptic effects in food products when exposed to an aqueous environment. In one embodiment, the composite particles have a least two layers which, when exposed to an aqueous enviro... | 10/17/2006 |
| 7108884 | Process for producing cysteinylglycine-enriched food material and process for producing flavor-enhancing agent Disclosed in this application are a method for producing a food material containing cysteinylglycine at a high content, which comprises the step of (a) maintaining a starting food material containing glutathione in a ratio of 1% by weight or more based on the solid ... | 09/19/2006 |
| 7105194 | Organoleptic compositions: use of 3-mercapto alkanoic acid esters as flavor ingredients The present invention relates to flavor or fragrance composition comprising at least one compound of the formula 1 or a precursor thereof, wherein R1 represents a branched or unbranched alkyl, alkenyl or alkadien... | 09/12/2006 |
| 7097872 | Fruit, berry, cranberry and hedonically-stable citrus flavored compositions and process for preparing same Described is to a process for augmenting, enhancing, modifying or imparting a berry or citrus aroma or taste in or to a foodstuff or aqueous beverage comprising the step of adding to a foodstuff or aqueous beverage an aroma or taste augmenting, enhancing, modifying ... | 08/29/2006 |
| 7094437 | Reduced-calorie freezable beverage It has now been found that reduced-calorie, freezable beverages can be made using a small amount of alcohol and a reduced amount of sorbitol or other soluble solids. Surprisingly, one embodiment of the invention is a reduced-calorie, freezable beverage that can be a... | 08/22/2006 |
| 7090883 | Edible compositions and methods of making edible compositions The invention includes an edible composition which contains at least one gum, a non-nutritive sweetener, at least one of glycerin and a glycol, and a flavoring agent. The composition is essentially calorie-free. The invention also includes a composition having a tas... | 08/15/2006 |
| 7078067 | Roasted and oleoresin flavored nut formulation and a process thereof The present invention relates to a flavored nut formulation comprising deep fat fried/dry roasted cashew kernels/peanuts/almonds in the range of 90–98%, salt 1.5–3.0%, oleoresin 1.0–3.0% diluted with 8–12 folds of absolute ethyl alcohol and a process of prep... | 07/18/2006 |
| 7063610 | Apparatus and method to net food products in shirred tubular casing An apparatus and method to net shirred tubular casing, in order to create a highly-dimpled foot product. A filling horn, shir housing, and removable netting tube allow for the extrusion of food products into an edible tubular collagen film, which itself expands into... | 06/20/2006 |
| 7060315 | Aroma-containing components The aroma-improving agent is present with the aroma-containing component, such as chocolate, cocoa, tea or coffee, in an amount effective to chemically interact with aroma compounds to form an improved aroma-containing component which (a) enhance a significant porti... | 06/13/2006 |
| 7056545 | Stabilization of aroma-providing components A process for stabilizing an aroma-providing component such as coffee aroma against loss or degradation of desirable flavor or sensory characteristics of its aroma during storage. The aroma-providing component is associated with a stabilizing agent in an amount effe... | 06/06/2006 |
| 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 |
| 7022352 | Encapsulated flavors and chewing gum using same A chewing gum composition comprises about 5% to about 95% gum base, about 5% to about 96% bulking and sweetening agents, and about 0.1% to about 15% flavor, wherein at least part of the flavor is a flavor encapsulated in a matrix comprising about 30% to about 60% ac... | 04/04/2006 |
| 7012149 | Process for the production of (−)-epigallocatechin gallate A process is provided for making (−)-epigallocatechin gallate (EGCG) by subjecting a green tea extract to chromatography on a macroporous polar resin, eluting EGCG from the resin with a polar elution solvent, optionally concentrating the eluate, optionally regener... | 03/14/2006 |
