Did You Know...
...that the Slinky toy was the result of a failed attempt by engineer Richard James to produce an antivibration device for ship instruments? His goal was to develop a spring that would instantaneously counterbalance the wave motion that rocks a ship at sea. Instead, he developed the Slinky.
PatentStorm News
Make the Most of Our Site
See this month's Top Inventors and Most Cited Patents.
Stay on top of the latest innovations by subscribing to an RSS feed.
Registered users: Manage your profile.
| Number | Title | Issue Date |
| 7147882 | Process for preparing hypoallergenic and reduced fat foods Common allergenic foods are made hypoallergenic by treatment with super critical fluid or critical liquid gas such as super critical carbon dioxide or liquid nitrogen. The treatment of foods with liquid nitrogen or super critical carbon dioxide also enhances the fun... | 12/12/2006 |
| 7141259 | Ultrasonically activated continuous slitter apparatus and method An apparatus (30) and method for ultrasonically energized slitting of a slab of confectionary material wherein a slitting tool (33a) incorporates a plurality of slitting knives (37a) spaced apart in accordance with the desired widt... | 11/28/2006 |
| 7141255 | Food formulations Food formulations suitable for preparation by young children, requiring only the addition of water, that produce simulated foods that exhibit substantially appropriate textures and flavors. ... | 11/28/2006 |
| 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 |
| 7118688 | Antioxidant compositions and methods of use thereof An antioxidant composition having enhanced oxidative stability, emulsion stability, and health benefits. The composition may include individual ingredients or a synergistic blend of non-reducing sugars, sugar polyols, medium-chain triglycerides, polysaccharides, pol... | 10/10/2006 |
| 7108885 | Liquid maltitol composition, process for its manufacture and its uses A liquid maltitol composition, characterized in that the composition has, the contents being expressed by weight relative to the dry matter content of the composition: a content of 94 to 98 % of maltitol, a content of 0.2 to 3 % of sorbitol, a content of 0.1 to 3 % ... | 09/19/2006 |
| 7108886 | Sugar-free hard coatings prepared from liquid mixtures of erythritol and sorbitol The present invention discloses a sugar-free hard coating prepared from a liquid coating syrup comprising a mixture from sorbitol and erythritol. Coating with liquid mixtures of sorbitol and erythritol gives a crunchy hard coating, which is well adhered to the gum b... | 09/19/2006 |
| 7081265 | Ice cream maker A dual bowl ice cream maker and method for selectively driving one or two mixing bowls, each mixing bowl in a separate mixing compartment, without requiring manipulation of either mixing bowl. ... | 07/25/2006 |
| 7070822 | Powdered adhesive for foods The present invention is directed toward a free flowing powdered blend of a polysaccharide and a crystalline polyol for use as an edible adhesive for particulate materials such as seasonings and flavorings. The powdered adhesive blend can easily be mixed with season... | 07/04/2006 |
| 7070818 | Aerated non-cariogenic low-calorie sugarless chewing gum The present invention is related to an aerated sugarless gum product with improved plaque reduction properties. The gum is non-cariogenic low-kilocalorie with low density and has a gum base content above 90%. The product is aerated to improve flexibility and softnes... | 07/04/2006 |
| 7063858 | Sweet with a rough texture intended for the treatment of halitosis The invention relates to a sweet of boiled sugar type exhibiting a rough texture intended for the treatment of halitosis as well as process for making the same and a method for treating halitosis using the same. ... | 06/20/2006 |
| 7041840 | Antioxidant triacylglycerols and lipid compositions A lipid composition includes triacylglycerols that include unsaturated fatty acids such as alpha linolenic acid and antioxidant moeities such as pyruvic acid. ... | 05/09/2006 |
| 7029714 | Cold formed food bars containing fragile baked inclusions Relatively large (for example: ¼ inch × ¼ inch), fragile particles of a baked cookie product are a significant ingredient in a cold formed food bar product. The food bar product, which in addition to cookie pieces comprises sugar and filler fat, and optional ingr... | 04/18/2006 |
| 7026008 | Stable sugar-based hard candy having high index of whiteness A stable hard-boiled candy prepared with sucrose, hydrogenated starch hydrolysate (HSH) and optionally 42 DE corn syrup. It is a preferred embodiment of the invention that the candy be produced without the use of a vacuum. The candy exhibits good stability character... | 04/11/2006 |
| 7025985 | Dihydroxyphenyl compounds and glucoside compounds thereof The present invention is a compound represented by the following formula (1) or (2): where one of R1 and R2 is hydrogen and the other one is hydrogen or glucose residue. The compound is effective f... | 04/11/2006 |
| 7022362 | Method of forming confectionery articles The present invention is directed to a process for making confectionery pieces, comprising the steps of (a) providing a solid or semi-solid edible slab having at least three layers to at least two forming elements having a nip defined by the forming elements; and (b... | 04/04/2006 |
| 7022364 | Sugar-free hard coatings prepared from liquid mixtures of erythritol and sorbitol The present invention discloses a sugar-free hard coating prepared from a liquid coating syrup comprising a mixture from sorbitol and erythritol. Coating with liquid mixtures of sorbitol and erythritol gives a crunchy hard coating, which is well adhered to the gum b... | 04/04/2006 |
| 7018667 | Meltable form of sucralose The present invention provides a meltable sucralose and acesulfame-k sweetener. This sweetener may be incorporated in a wide variety of reduced calorie food products such as cooked and hard candies, microwaveable food products, glazed food products, deep fried food ... | 03/28/2006 |
| 7018670 | Method and apparatus for producing particles of a foodstuff An apparatus for and a method of producing particles of a foodstuff is provided. A liquid form of a sterilized or pasteurized foodstuff is deposited in the form of a film or a strip on a surface of a rotating cooling roller or cooling be1t. The foodstuff is then det... | 03/28/2006 |
| 7008660 | Frozen dessert with very high protein and very low calorie content, and method for preparing the same Frozen dessert with very high protein and very low calorie content, having a protein content ranging between 8 and 15%, a carbohydrate content ranging between 6 and 14% and a lipid content ranging between 1 and 5%, those percentages being expressed by weight relativ... | 03/07/2006 |
| 6998417 | Compositions for, and methods of, treating atherosclerosis Disclosed and claimed are cocoa extracts, compounds, combinations thereof and compositions containing the same, such as polyphenols or procyanidins, methods for preparing such extracts, compounds and compositions, as well as uses for them, especially a polymeric com... | 02/14/2006 |
| 6982098 | Nutritional weight loss agent and method The present invention relates to an agent that suppresses appetite and provides quick energy. According to at least one aspect of the present invention, a lollipop is provided that suppresses appetite and provides quick energy. The lollipop is made from a premixed h... | 01/03/2006 |
| 6953598 | Dairy-based candy production utilizing plate and frame assembly An efficient method for the continuous production of a dairy-based confection prevents protein burning and precipitation during processing. The method comprises heating an aqueous sugar composition to at least its boiling point in a first heat exchanger, admixing a ... | 10/11/2005 |
| 6942886 | Soft candies for ice cream and method of making A process is provided for preparing soft, gummy candies that retain their physical shapes well and have a pleasant bite and chew when employed in ice cream. The process entails preparing a first premix of sucrose, glycerin, corn syrup and water and blending it with ... | 09/13/2005 |
| 6939605 | Multi-layer coating A multi-layer coating for coating a substrate surface, comprising at least one color-imparting layer, which contains three-dimensional photonic crystals as effect-imparting interference pigments. ... | 09/06/2005 |
| 6932996 | Coated flaked fats An apparatus and method of preparing solid flakes of fats and emulsifiers having a Solid Content index or a Solids Fat Index which is below the Agglomeration Boundary is provided utilizing a generally flat, cold plate to solidify the fat or emulsifier and a method w... | 08/23/2005 |
| 6932995 | Method for producing bulk confectionery The invention concerns a method for making a chocolate-flavored confectionery which consists in coating at least a particle with alternative layers of fats and powders comprising cocoa. ... | 08/23/2005 |
| 6929819 | Process for manufacturing a toilet training article containing effervescent agent A toilet training article in the form of a toilet training pad containing an effervescent agent is disclosed. The toilet training pad, which may be an insertable pad or integrated directly into an undergarment, contains an effervescent agent which releases gas upon ... | 08/16/2005 |
| 6919306 | Method of skin care The present invention provides a method for skin care by orally administering a skin care agent comprising an ingestible carrier and natural-type N-acetylglucosamine obtainable by hydrolysis of chitin with an acid, an enzyme, or an acid and an enzyme, wherein the na... | 07/19/2005 |
| 6905715 | Cocoa solids having a high cocoa procyanidin content The present invention is directed to a method of processing a fat-containing bean, e.g., cocoa beans, for producing solids comprising active polyphenols and/or fat-containing products, comprising extracting the fat to produce solids and fat-containing products. Addi... | 06/14/2005 |
| 6899911 | Ethyl 4-(thioacetoxy)butyrate as a flavoring agent and methods for preparing and using same This invention pertains to a method for flavoring an ingestible composition with a flavoring agent in organoleptically purified form, unaccompanied by substances of natural origin present in mango. The flavoring agent may be used in a wide variety of ingestible vehi... | 05/31/2005 |
| 6890582 | Aerated and grained sugar-free boiled sweet A process for manufacturing aerated and grained sugar-free boiled sweets comprises the steps consisting of boiling a syrup comprising, relative to the dry mater content, at least 60% by weight of a hydrogenated disaccharide so as to obtain a massecuite; beating the ... | 05/10/2005 |
| 6887503 | Food product which artificially has been given a cell-like structure by coextrusion of several components, and method and apparatus for manufacturing such food product Two or more different materials such as food material are co-extruded through adjacent orifices of an extruder. The flows of the two materials are cut in a direction transverse to the flow to form segments of flow. These segments are interspersed so as to join upstr... | 05/03/2005 |
| 6875460 | Co-crystallized polyols and hydrogenated maltodextrin The invention is directed to a co-crystallized product and a method of making the product. The product comprises a polyol and a hydrogenated maltodextrin that have been co-crystallized together. The co-crystallization of polyols and hydrogenated maltodextrin accordi... | 04/05/2005 |
| 6869614 | Chewing gum containing calcium A gum, lollipop and lozenge having at least two separate components, with at least one of such components containing amounts of herbal, medicinal and/or mineral elements or combinations thereof. ... | 03/22/2005 |
| 6849289 | Effervescent caramel product An effervescent caramel product having an aerated texture and producing effervescence in contact with saliva in mouth comprising a caramel having a water activity of from about 0.2 to 0.5 blended with a mixture of a water-soluble organic acid and a carbonate or bica... | 02/01/2005 |
| 6849286 | Method for producing a tablet made of isomaltulose, isomalt or isomalt variants The present invention relates to a method of producing an improved compressed product, wherein agglomeration of the ingredients is induced. This invention also relates to a compressed product produced by this method. ... | 02/01/2005 |
| 6841186 | Method of making heat-resistant chocolate and chocolate-like compositions with reduced apparent viscosity and products made thereby A heat-resistant chocolate or chocolate-like composition is prepared by mixing a polyol, such as sorbitol or glycerine, with a flowable chocolate or chocolate-like composition through an increased apparent viscosity phase. Upon continued mixing, the mixture returns ... | 01/11/2005 |
| 6833475 | Heptanonic acid and furanone compounds and compositions A natural inexpensive acyclic monoterpene ketone (dihydrotagetone) of formula (4), isolated from the oil of Tagetes sp., was smoothly oxidized with meta-periodate/potassium permanganate into 2,6-dimethyl-4-oxo-heptanoic acid of formula (3), the reduction of 3... | 12/21/2004 |
| 6824808 | Chewy candy analogue, method of making, and composite ice confections containing same A chewy candy analogue that is compatible with ice confectionery products, particularly in terms of the process, storage and consumption conditions of ice confectionery products, is manufactured to provide specific properties in respect of fluid rheology, heat condu... | 11/30/2004 |
