Did You Know...
...that the Eveready Battery began as an invention called the "electric flowerpot," which was a tube with a battery and light bulb inside? The idea was to fasten this gizmo to the side of a flowerpot so it would illuminate the flowers from the bottom. The idea died on the vine and the businessman who licensed the flower pot, Conrad Huber, was left with a pile of useless tubes -- until he found a way to market them as batteries to light the world!
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| Number | Title | Issue Date |
| 5443856 | Method for producing molded chocolate product having complicated concaved and convexed decorative pattern thereon A method for producing a molded chocolate product having a complicated concaved and convexed decorative pattern thereon involves the steps of: (a) charging a low viscosity fluidized chocolate material into a complicated concaved and convexed decorative pa... | 08/22/1995 |
| 5441754 | High volume single color cotton candy machine A cotton candy machine includes a spinner head having upper and lower spinner elements spaced apart at least by about 1/2 inch and defining with a spacer a common sugar chamber operatively communicating with each spinner element. Sugar from the common cha... | 08/15/1995 |
| 5439698 | Process for manufacturing gasified candy The nozzle plate is provided for spraying the candy melt from the first pressure vessel into the second, third, and fourth pressure vessels so as to create maximum contact of the gas and candy melt. Further, the agitation propeller is provided for dispers... | 08/08/1995 |
| 5439695 | Isothermal preparation of chocolate products Chocolate products are formed by feeding solid set chocolate to an extruder and passing the chocolate through the extruder at a temperature below the pour point of the chocolate to deform and extrude the chocolate.... | 08/08/1995 |
| 5439893 | Methods for the treatment and prevention of diarrhea The present invention relates to a method for the treatment and prevention of diarrhea comprising administering to humans a sugar selected from the group consisting of a caramel composition comprising a high content of fructose oligosaccharides, termed su... | 08/08/1995 |
| 5431948 | Bloom-inhibiting fat blends Blends of triglyceride compositions A, and B and/or C, wherein A is a triglyceride composition of the (H2 M+M2 H)-type, H=saturated fatty acidࣙC16, M=saturated fatty acid C8 -C14, while preferably the ##EQU1#... | 07/11/1995 |
| 5425957 | Product and process for producing a sucrose-free water-containing milk chocolate There is provided a product and process to produce a sucrose-free milk chocolate containing from about 2 to about 16 weight percent water by encapsulating a mixture of a water-in-oil cocoa butter emulsion and sucrose-free chocolate composition with a sucr... | 06/20/1995 |
| 5424091 | Non-temper, confectionery fats Fats that consist predominantly of triglycerides, capable of crystallization in the ଲ-crystal form can be stabilized in their 댡 -crystal form by the external addition of an effective amount of SSO and/or S3 -triglyceride... | 06/13/1995 |
| 5409719 | Low-calorie filling compositions The invention concerns low-calorie confectionery fillings, wherein 5-50 wt. % of fat are present in a fat-continuous emulsion. The water phase comprises 10-60 wt. % of water, while the remainder (90-40 wt. %) consists of: acidity regulator, thickener, bul... | 04/25/1995 |
| 5410035 | Food composition having hypotensive effect A food or feed having an indigestible dextrin exhibits a hypotensive effect.... | 04/25/1995 |
| 5409722 | Method of preparing fat-containing products Invention provides method of moulding fat containing materials, especially chocolate, in separable moulds having different heat conductivities. The two parts are preferably held at below 0° C., preferably below -10° C.... | 04/25/1995 |
| 5409728 | Confectionary fat composition and method for producing the same The confectionary fat composition according to the present invention comprises from 20 to 80% by weight of deodorized cocoa butter and from 20 to 80% by weight of hardened fat(s) having a melting point of 45° C. or lower. The method for producing the con... | 04/25/1995 |
| 5407691 | Chocolate candy imprinting process A method for making candy in which a high-resolution image of edible material is imprinted on another edible material, both of which are, in the preferred embodiment, chocolate. The invention includes steps of measuring heated chocolate into a mold, and a... | 04/18/1995 |
| 5405639 | Non-tempering confectionary fat The invention is concerned with blends of cocoa-butter replacement fats A which are high in SSU and fats B which are high in S'OS', wherein: fats A display a ratio ##EQU1## fats A and B are present in amounts providing an SSU content of ࣙ50% and an... | 04/11/1995 |
| 5393538 | Preparation of crumb-flavored milk chocolate A crumb-flavored milk composition is prepared by incorporating free fatty acids selected from the group consisting of oleic acid, linoleic acid and -linolenic acid, or by incorporating a lysolecithin lysate or a milk treated with a modified lipase ... | 02/28/1995 |
| 5393549 | Preparation of aerated fat-containing foods Aerated fat-containing food products are prepared by mixing a fat with a refinable food additive so that the mixture contains a maximum of 30% by weight fat, refining the mixture to reduce the size of particles in the mixture to a maximum of 30 μm, and t... | 02/28/1995 |
| 5391387 | Process and apparatus for manufacturing shaped confectionery products Partially formed products (2) are placed in molds (8) and a fluid such as air or an edible filler is injected into the partially formed products (2), e.g. by needles 17[see FIG. 6], so as to cause expansion and thereby produce final products (2) having th... | 02/21/1995 |
| 5387431 | Saccharide-based matrix The present invention is a saccharide-based matrix, and the products resulting therefrom, made from a maltodextrin feedstock subjected to conditions which induce flash flow of the maltodextrin so that the matrix possesses a physically or chemically altere... | 02/07/1995 |
| 5385749 | Directly compressible pulverulent composition and a process for obtaining the same The present invention relates to a directly compressible pulverulent composition based on xylitol, characterized in that it has a compressibility, determined in a test A, above 70N. The invention also relates to the process of fabrication of the said dire... | 01/31/1995 |
| 5384400 | Esters of pectic and pectinic acid Pectic acid and pectinic acid may be totally or partially esterified with aliphatic, arylaliphatic, cycloaliphatic or heterocyclic alcohols. When the acid is only partially esterified, the remaining free carboxyl groups may be salified with inorganic or o... | 01/24/1995 |
| 5384148 | Caramel confections and processes for preparing and using Caramel confections which facilitate coating, depositing, molding and baking are prepared from a finely divided solid candy phase dispersed within a continuous fat phase. These products differ from conventional caramel products which are based on sugars a... | 01/24/1995 |
| 5380538 | Crystal modifiers for diacetin fats The physical properties of diacetin fats such as diacetopalmitin, diacetostearin, and diacetoarachidin, diacetobehenin are modulated by mixing them with about 10% to about 16% crystal modifier fats that are triglycerides bearing one short C2 to... | 01/10/1995 |
| 5380544 | Production of fat mixtures enriched with triglycerides bearing short, medium and long residues Fat mixtures containing at least about 24%, more preferably at least about 34%, triglycerides bearing short, medium, and long residues are prepared. Many embodiments contain at least about 50%, and some at least about 75% to 90%, of these triglycerides, a... | 01/10/1995 |
| 5380539 | Convertible jelly candy cup and stick assembly An edible jelly that is convertible by means of a chopstick or other implement capable of kneading the jelly into a taffy or slime-like candy. The jelly stock, formed by a flowable composition whose ingredients include gelatin, is poured into an open cup ... | 01/10/1995 |
| 5376399 | Reduced fat cremes A food composition useful as a confectionary creme and having a reduced level of fat and/or oil is provided. The composition is a blend of a high solids saccharide syrup having dispersed therein a fragmented granular starch hydrolysate. The fragmented gra... | 12/27/1994 |
| 5370888 | Process for the manufacture of chocolate confectionary by entrapping a fatty cream with fine gas bubbles therein A process for the manufacture of chocolate confectionery by entrapping a fatty cream with fine gas bubbles. The confectionery is manufactured by preparing a shell chocolate with open end in a mold, feeding under pressure a fine gas bubble entrapping fatty... | 12/06/1994 |
| 5366752 | Trans-hardened fats with good gloss Gloss-retention of chocolate compositions, in particular of chocolate coatings can be improved by incorporation of an amount of a fat blend, comprising two fat components i.e. A and B, A being a fat with a C18 trans-content of 15-70% B being a (H | 11/22/1994 |
| 5364653 | Fruit and nut-containing confectionary candy and method of preparation A confectionary candy product is formed by first preparing by squeezing a fruit to form a fruit concentrate of 40 to 60 weight percent of solids either directly or by freeze-drying and reconstituting with water to that solids content. The fruit preferably... | 11/15/1994 |
| 5360621 | Low-calorie chocolate The invention relates to a low-calorie chocolate containing: fat, preferably derived from cocoa, a sweetening mass, at least one emulsifier, and, optionally, desiccated defatted cocoa and/or a pulverulent milky product or a derivative thereof, characterized in that... | 11/01/1994 |
| 5360614 | Method of controlling the release of carbohydrates by encapsulation and composition therefor A composition of carbohydrates having an edible coating is disclosed, whereby the coated carbohydrate, when orally ingested, causes a time delay release of the carbohydrate into the digestive system. The method of administering carbohydrates in this manne... | 11/01/1994 |
| 5354856 | Crystalline mixture solid containing maltitol and a process for preparing it The crystalline mixture solid containing maltitol of the present invention has a crushed and relatively tight crystal structure which can be observed at 1,000 magnifications by a scanning electron microscope, an apparent specific gravity in the range of 0... | 10/11/1994 |
| 5348758 | Controlled melting point matrix formed with admixtures of a shearform matrix material and an oleaginous material A controlled melting point matrix is disclosed. The matrix is formed by admixing low melting point hydrophobic materials with a substantially amorphous material obtained from subjecting a feedstock to conditions of temperature and pressure which induce fl... | 09/20/1994 |
| 5344664 | Low-fat confectionary material and process for making same Fat in a confectionary chip is reduced to below about 10% by using a low-fat insoluble, non-gummy food material and 40-70% small particle sugar (less than 100 microns) in combination with about 13% moisture. The sugar to non-gummy food material ratio must... | 09/06/1994 |
| 5342644 | Production of tempered confectionery A continuous tempering process for the production of tempered confectionery is described. For this purpose, addition of external seeds as a slurry of seeds in liquid fat is performed. This continuous process must be carried out in such a way that the conc... | 08/30/1994 |
| 5332588 | Chocolate conching A process and a system for combining and physically working chocolate-making ingredients are provided. A variable frequency drive controls the motor of a conching device to increase the efficiency by which energy is imparted to chocolate ingredients durin... | 07/26/1994 |
| 5328711 | Shelf-stable gelled confections Formulations and processes for shelf-stable, gelled, gelatin confections which have a texture akin to gelatin dessert gels.... | 07/12/1994 |
| 5326581 | Chocolates Chocolates that comprise a diglyceride having a melting point of 25° C. or less are found to exhibit a soft texture at temperatures below room temperature and stable qualities at temperatures above room temperature. Further, such chocolates display a goo... | 07/05/1994 |
| 5324533 | Chocolate compositions Incorporation of at least 0.5 wt. % of a hardstock rich in (H2 M+HM2)-fat into chocolate compositions results in chocolates that display improved bloom characteristics. H=saturated fatty acid with ࣙC16 ; M=saturated fatt... | 06/28/1994 |
| 5324751 | Cryoprotectant sorbitol crystal spherules Free-flowing formations of spherules of loose knit microcrystals of the polymorphs of sorbitol and mannitol are useful in fast-frozen food products as cryoprotectants due to their improved rate of solubility and dispersion. The free-flowing formations are... | 06/28/1994 |
| 5318784 | Pourable chewing gum and confection composition A chewing gum and confection composition is disclosed which is pourable and includes between about 30 and about 90 percent particles of chewing gun having an average particle size of between about 0.5 and 6 mm. The pourable composition also includes betwe... | 06/07/1994 |
