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Hands free towel carrying system
A hands free towel carrying system for coupling a towel to a user to prevent loss, theft or contamination.
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| Number | Title | Issue Date |
| 8088433 | Mononuclearly filled microcapsules Described are mononuclearly filled seamless microcapsules comprising: a capsule shell of a hardened capsule material based on an acid polysaccharide and a filler material surrounded on all sides by the capsule shel... | 01/03/2012 |
| 7972646 | 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... | 07/05/2011 |
| 7588793 | Enhanced flavoring compositions containing N-ethyl-p-menthane-3-carboxamide and method of making and using same Enhanced flavoring compositions containing at least one flavoring agent and an effective amount of N-ethyl-p-menthane-3-carboxamide are provided. The N-ethyl-p-menthane-3-carboxamide is present at about 0.04 to about 2.2% by weight of the enhanced flavoring composit... | 09/15/2009 |
| 7585538 | Mononuclearly filled microcapsules Described are mononuclearly filled seamless microcapsules comprising: a capsule shell of a hardened capsule material based on an acid polysaccharide and a filler material surrounded on all sides by the capsule shel... | 09/08/2009 |
| 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 |
| 7371466 | Polymerisation initiators, polymerisable compositions, and uses thereof for bonding low surface energy substrates Quaternary boron salts are used as initiators of polymerisation in adhesive compositions for bonding low surface energy substrates such as polyolefins. The quaternary boron salts are of the formula I wherein R1 i... | 05/13/2008 |
| 7226610 | Compositions and methods for the treatment and prevention of disease in plants Non-toxic, naturally derived and economical compositions for treating and preventing bacterial or fungal disease in plants, especially citrus canker, wherein such compositions include various combinations of d-limonene, wax and monohydric alcohol are provided. Metho... | 06/05/2007 |
| 7223426 | System and method for dispensing a liquid beverage concentrate The present invention is related to a device and method for dispensing dual component liquids or concentrates packaged in separate containers to provide protection from effects such as oxidation and moisture loss. The liquids or concentrates can be dispensed through... | 05/29/2007 |
| 7189463 | Polymerisation initiators, polymerisable compositions, and uses thereof for bonding low surface energy substrates Quaternary boron salts are used as initiators of polymerisation in adhesive compositions for bonding low surface energy substrates such as polyolefins. The quaternary boron salts are of the formula I wherein R | 03/13/2007 |
| 7186544 | Agents for promoting fattening of animals and method of promoting fattening Agents for promoting fattening of animals which contain as the active ingredient(s) at least one member selected from among acids originating in hexoses, non-toxic salts thereof and intramolecular esterification products thereof; and a method of promoting fattening ... | 03/06/2007 |
| 7186424 | Multifunctional nutrient supplement and a process for making The present invention is a multifunctional nutrient supplement and a process for creating the supplement. The supplement comprises a mixture of lecithin, ginkgo biloba and wheat germ oil. The supplement is made with a five step formation process. The first st... | 03/06/2007 |
| 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 |
| 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 |
| 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 |
| 7097867 | Process of extracting chili () oleoresin The present invention relates to a process for obtaining oleoresin of improved color and pungency from chili, the said process comprising steps of: treating powder or flakes of chili by mixing with a multi enzyme preparation, incubating at a particular range pH, dry... | 08/29/2006 |
| 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 |
| 7060313 | Citrus peel processing system and method A method and system for processing citrus peel to produce food grade products and environmentally safe liquid discharge, by cutting mixing, heating, separating, pressing and drying the citrus peel. ... | 06/13/2006 |
| 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 |
| 7001638 | Use of glycosides extracted from hop plant parts to flavor malt beverages The isolation of at least one water soluble glycoside comprising an aromatic moiety group conjugated to mono-, di-, and trisaccharides from hop plant parts other than hop cones is disclosed. A glycoside preparation made by extraction of hop plant leaves with an aque... | 02/21/2006 |
| 6962725 | 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... | 11/08/2005 |
| 6932982 | Encapsulated flavor and/or fragrance composition The invention relates to a granular delivery system based on a matrix combining at least a carbohydrate material with from 1 to 7% of prehydrated agar agar. The system disclosed is particularly stable in aqueous environments and is capable of providing the controlle... | 08/23/2005 |
| 6902751 | Encapsulated flavorings A method for producing carbohydrate-encapsulated flavorings whose surface has been treated with an inert gas, as well as carbo-hydrate-encapsulated flavorings and the use thereof in food products, consumer articles and pharmaceuticals. ... | 06/07/2005 |
| 6902756 | Transparent high oil loaded microemulsions Formulations of clear, thermodynamically stable and concentrated oil-in-water microemulsions are disclosed, as well as their use for the flavoring of clear beverages. ... | 06/07/2005 |
| 6835405 | Weighting agent for flavoring oils and drinks concentrates and drinks produced therewith The invention relates to a weighting agent for flavoring oils having improved handling and usability comprising sucrose acetate isobutyrate (SAIB) and one or more viscosity-decreasing agents and to the production of drinks concentrates and drinks comprising this wei... | 12/28/2004 |
| 6833142 | Formulation for the prevention and treatment of multiple sclerosis and other demyelinating conditions A method for prevention and treatment of multiple sclerosis and other demyelinating conditions is disclosed. The method includes two subsequent phases. In each phase, a patient orally administers daily a regimen which includes a specific combination of amino acids, ... | 12/21/2004 |
| 6793949 | Soluble particles with encapsulated aroma and method of preparation thereof The present invention describes aromatized particles containing aromatized vegetable oil contained within a shell of a water soluble encapsulant such that upon dissolution with hot water a burst of aroma will be released. The process to produce the aromatized partic... | 09/21/2004 |
| 6709691 | Process for producing washed citrus oil flavors Citrus washed oil flavors can be formulated by a process which comprises treating a citrus oil with a mixture of propylene glycol and an alkanol from C1 to C4. The resulting washed oil flavors can be used as flavoring ingredients, notably for c... | 03/23/2004 |
| 6699518 | Method of preparing coffee aromatizing compositions A method of preparing coffee aromatizing compositions. A coffee aroma such as a coffee aroma frost is contacted with a volatile organic carrier liquid at a processing temperature at which the carrier is in the liquid state and at which any moisture presen... | 03/02/2004 |
| 6685978 | Gelled and gellable compositions for food products Processes and compositions for treating food products comprising adding to the food product an aqueous composition which is gellable in the food product. The process can include wherein the composition comprises a thixotropic gel which has been shear thin... | 02/03/2004 |
| 6652895 | Encapsulation compositions Carbohydrate-based glassy matrices which are stable in the glassy state at ambient temperatures may be prepared by the use of aqueous plasticizers with melt extrusion. Such glassy matrices are useful for the encapsulation of encapsulates, in particular, f... | 11/25/2003 |
| 6607778 | Solid delivery systems for aroma ingredients The present invention relates to novel solid systems for the delivery of aroma chemicals and flavoring ingredients, including an extrusion formed matrix containing an effective amount of certain specific hydrophilic aroma materials. These systems are usef... | 08/19/2003 |
| 6576287 | Edible fat-based discrete flavoring additive with anhydrous dextrose and optional fructose component An edible anhydrous fat-based discrete flavoring additive may be provided in the form of chips, flakes, or chunks. It contains less than 2% by weight of moisture; from 2% to 10% by weight of anhydrous dextrose; from 0% to 15% by weight of crystalline fruc... | 06/10/2003 |
| 6572905 | Preparation aroma system for dehydrated food product compositions A particulate food preparation aroma composition and dehydrated food or beverage composition including the particulate preparation aroma composition. The particulate composition includes a food aromatizing composition which comprises a volatile characteri... | 06/03/2003 |
| 6572914 | Beverage supply system The present invention relates to beverage supply systems for beverages comprising a flavor composition which comprises an oil phase and an aqueous phase. The flavor composition is concentrated such that it can separate into aqueous and oil phase under usu... | 06/03/2003 |
| 6562387 | Ambient stable beverage and process of making An ambient stable beverage that contains a preservative system that contains cinnamic acid, dimethyl dicarbonate and at least one essential oil. The beverage contains a minimum concentration of preservatives and has a pleasant taste.... | 05/13/2003 |
| 6551646 | Process for frozen dairy product A process for producing a soft frozen fruit flavored dairy product is disclosed. The process requires two freezing steps wherein a flavored concentrate mix is frozen before milk fat is added to the mix. The flavored concentrate mix together with the conta... | 04/22/2003 |
| 6544576 | Coffee beverage preparation aroma system A coffee aroma composition and a particulate coffee beverage preparation aroma composition. The aroma composition includes a coffee aroma constituent and a volatile organic carrier constituent. The carrier is in the liquid state at 25° C., and has a vapo... | 04/08/2003 |
| 6506433 | Method for recovering aroma concentrate from a caffeine- or theobromine-comprising food base material Described is a method for recovering aroma concentrate from a caffeine- or theobromine-comprising food base material, such as coffee or tea, and in particular cocoa, at least including the steps of: introducing the food base material into an aqueous extractant... | 01/14/2003 |
| 6495193 | Citrus flavor having high stability, method of preparation thereof and food and drink product containing said flavor A citrus flavor has at least one of an aroma component and a water soluble citrus extract component. The citrus flavor further includes a stabilizing component. The aroma component is obtained from a low-boiling part of a cold pressed oil. The water solub... | 12/17/2002 |
| 6458408 | Process for producing washed citrus oil flavors Citrus washed oil flavors can be formulated by a process which includes treating a citrus oil with a mixture of propylene glycol and an alkanol from C1 to C4. The resulting washed oil flavors can be used as flavoring ingredients, not... | 10/01/2002 |
