Bizarre Patents
Microwave Oven With Removable Storage Cassette in Dashboard of Motor Vehicle
A microwave oven adapted for use within a motor vehicle dashboard area. The microwave oven has a removable storage cassette, and slidable platforms for securing and serving containers of beverages and foods.
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| Number | Title | Issue Date |
| 5709896 | Reduced-fat food dispersions and method of preparing Reduced-fat food dispersions containing an aqueous dispersion of sugar and an aggregate of microcrystalline cellulose and a gum selected from galactomannan gum, glucomannan gum and mixtures thereof exhibit the ability to set, have sugar bloom stability an... | 01/20/1998 |
| 5709903 | Reduced fat confectionery products and process The present invention relates to a lowfat confection comprising a chocolate of full fat texture, said chocolate comprising a fat or fat substitute present in 20.0-24.5% (w/w), and nonfat solids comprising nutritive carbohydrate sweetener, nonfat cocoa sol... | 01/20/1998 |
| 5707145 | Method of conching bulk chocolate in a mixing apparatus Bulk chocolate is added into a mixing apparatus whereby a plurality of conching tools (10) is fixed together with several others, on a shaft (11). The shaft (11) is rotatably mounted in end walls (21) of a horizontal drum (12). The ends of the mixing tool... | 01/13/1998 |
| 5700514 | Lozenges comprising binder and erythritol or maltitol as sweetener and process of making A lozenge contains a binder such as gelatine and a sweetener which is partly or totally erythritol or maltitol. A process for making the lozenge comprises kneading the erythritol or maltitol at an elevated temperature, e.g. 35° to 60° C., while slowly a... | 12/23/1997 |
| 5679398 | Partially melt co-crystallized xylitol/sorbitol 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... | 10/21/1997 |
| 5676995 | Method for reducing the viscosity of chocolate The present invention is directed to a method for reducing the viscosity of melted chocolate. In the method, a chocolate mixture is provided which includes a chocolate source, a fat source and a sweetener. The chocolate mixture is subjected to refining an... | 10/14/1997 |
| 5667824 | Method and apparatus for forming miniature size confectionery products A method and apparatus are provided for forming miniature size confectionery products. A mass of a confectionery product, such as bubble gum, is formed into a thin, flat sheet. The flat sheet is then cooled and formed into a webbed mat having a plurality ... | 09/16/1997 |
| 5659000 | Low fat emulsion process A water continuous fat emulsion is formed from 10-30 wt %. fat, 5-57 wt % water, 13-85 wt % of one of an acidity regulator, thickener, bulking agent, emulsifier, sweetener, flavor, colorant, humectant or preservative by mixing the components at a temperat... | 08/19/1997 |
| 5641759 | Animal husbandry methods and compositions therefor The present invention relates to a method and composition for animal husbandry comprising administering to livestock and other animals at least one composition selected from the group consisting of a caramel composition comprising a high content of fructo... | 06/24/1997 |
| 5637344 | Chocolate flavored hard candy The present invention relates to an amorphous crystalline chocolate flavored hard candy confection utilizing air-jet milled cocoa powder in which the particles thereof are less than about 15 microns in size and generally have rounded edges to achieve a de... | 06/10/1997 |
| 5633027 | Confectioneries containing stabilized highly odorous flavor component delivery systems Solid delivery systems for highly volatile flavor oils which include a stabilized, substantially non-volatile mixture of a highly volatile flavor oil or flavor component and a medium chain triglyceride are disclosed. The stabilized mixtures may be absorbe... | 05/27/1997 |
| 5629040 | Low calorie chocolate A chocolate includes a glucide that comprises a hydrogenated isomaltulose and a sugar showing a hygroscopic property and an emulsifying agent that comprises a lecithin and any of lipophilic emulsifying agents except for the lecithin. The chocolate may fur... | 05/13/1997 |
| 5629042 | Sugar-free hard boiled candy and process for its manufacture A sugar-free boiled sweet containing at least one water-crystallizable polyol and having a high water-content and a glass transition temperature, measured for a specific water content, at least equal to 38° C. The invention also relates to a process for ... | 05/13/1997 |
| 5626900 | Method of preparation of chocolate crumb, and precursor component therefor Milk chocolate may be prepared from a chocolate crumb, or other milk and sugar precursor component, by which the required amount of dried milk solids are provided for subsequent processing, together with at least some sugar. Molasses or brown sugar is hyd... | 05/06/1997 |
| 5626896 | Method for making liquid-centered jelly candies Liquid-centered jelly candy and method for manufacture are claimed. In this invention jelly candy is processed to about 25-30% moisture content and deposited in a starch mold to a level that half fills the mold. A small hard candy pellet is made from suga... | 05/06/1997 |
| 5620732 | Method of making ice cream A method for making ice cream for storage. The method does not require a hardening step prior to storage. The method includes preparing a mixture of ingredients that include water and adding an anti-freeze protein to the mixture of ingredients.... | 04/15/1997 |
| 5616361 | Process for the production of a xylitol-based binding and diluting agent The present invention relates to a method for the production of a free flowing, compressible granulate which contains from 94% to 98% by weight of xylitol, another physiologically acceptable polyol such as mannitol, maltitol or isomalt and less than 1% by... | 04/01/1997 |
| 5609906 | Anti-blooming composition, and laurin fat and chocolate containing the same An anti-blooming composition which comprises a fatty acid monoglyceride composed of a fatty acid having 16 carbon atoms (A) and a fatty acid monoglyceride composed of a fatty acid having 18 carbon atoms (B), a weight ratio of A/B being 30/70 or larger is ... | 03/11/1997 |
| 5607716 | Use of hydrocolloids for formulating and processing of low fat low water activity confectionery products and process A low or no fat confection is prepared containing 80% soluble solids wherein at least 70% of the solids are carbohydrates. The mixture containing carbohydrate, a cationic reactive and thermosensitive hydrocolloid and an edible cation containing material i... | 03/04/1997 |
| 5601866 | Sugar-based hard boiled sweet and process for its manufacture The invention relates to a new boiled sweet characterized in that it has a high water content and in that it contains, on a dry matter basis, less than 35% of sucrose and more than 65% of a composition of carbohydrates other than sucrose, and in that it h... | 02/11/1997 |
| 5599574 | Process for reducing in-mould times for chocolate confections containing reduced calorie fats The present invention relates to a process for reducing the in-mould time required for preparing chocolate confectionery products which contain low calorie cocoa butter substitutes. In the first step of the process of the present invention, an untempered ... | 02/04/1997 |
| 5591474 | Method of preparation of chocolate crumb Chocolate crumb is prepared, to be used later in the manufacture of milk chocolate. One feature of milk chocolate, and the chocolate crumb which is a major constituent thereof, is that the sugar is at least partially caramelized, and the caramelization co... | 01/07/1997 |
| 5591476 | Conched chocolate 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... | 01/07/1997 |
| 5589216 | Reduced calorie confectionery compositions which contain reduced calorie fats which exhibit rapid transformation to beta phase The present invention relates to flavored confectionery compositions which comprise a flavor enhancing amount of a flavor component, from 25% to 45% of a fat component and from about 55 to about 75% other nonfat confectionery ingredients. The fat componen... | 12/31/1996 |
| 5587198 | Positive hydration method of preparing confectionery and product therefrom The present invention is a new method of making a confectionery mass, such as a nougat, by hydrating sufficiently to form the mass without the need for cooking to drive off moisture. The present invention also includes a product prepared by positively hyd... | 12/24/1996 |
| 5585135 | Method for extending the shelf-life of chocolate confectionery products containing peanuts and the product produced therefrom The present invention is directed to chocolate confectionery containing roasted high oleic acid peanuts, in whole, or in part, and a process for making same.... | 12/17/1996 |
| 5583215 | 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... | 12/10/1996 |
| 5580601 | Grainy confectionery product and process for manufacturing the said confectionery product The invention relates to a new grainy confectionery product obtained using an appropriate quantity of maltitol or xylitol relative to the total sweetening component. It also relates to a process for the manufacture of the said confectionery product.... | 12/03/1996 |
| 5578339 | Sweetener, process for its preparation and the use thereof A process for the preparation of a sweetener, in which sucrose is converted enzymatically into a saccharide mixture which is called "isomerized sucrose" and has a disaccharide content of more than 85% by weight, then non-isomerized remaining sucrose is re... | 11/26/1996 |
| 5578336 | Confection carrier for vitamins, enzymes, phytochemicals and ailmentary vegetable compositions and method of making A confection includes a soft candy center containing from 5% to 40% by weight water. A first coating is applied to the candy center. A second coating is applied over the first coating. The second coating contains a vitamin, enzyme, phytochemical, or alime... | 11/26/1996 |
| 5576048 | Foodstuffs containing a waxy waxy amylose extender starch A sol and foodstuff containing a substantially pure starch extracted from a starch bearing plant having a waxy, waxy, amylose extender genotype is disclosed. Maize is the preferred plant.... | 11/19/1996 |
| 5576045 | Anti-bloom triglyceride compositions The invention concerns triglyceride compositions of the H2 M-type (H=saturated fatty acids C16 -C24 ; M=saturated fatty acids C10 -C14), wherein at least 30% H2 M is present, while the weig... | 11/19/1996 |
| 5573794 | Process for treating a soluble glucose polymer and product thus obtained A process for purifying glucose polymers which consists in treating a low-calorie soluble glucose polymer: polyglucose, polydextrose or pyrodextrin, with a glucose oxidase and an anion exchanger in hydroxyl form. It enables largely colourless products hav... | 11/12/1996 |
| 5573793 | Food composition and method of making a cookie or a chocolate shell containing a fermented filling based on a dairy product A food composition of the type containing a cookie or a chocolate shell and a filling based on a dairy product wherein the filling is fermented and contains live lactic acid bacteria, has a water activity (Aw) of between 0.75 and 0.81 and wherein the fat ... | 11/12/1996 |
| 5571553 | High energy food products containing partially hydrogenated structured lipids Solid and liquid food products are disclosed containing partially hydrogenated structured lipids which are convenient and palatable and designed to provide a high caloric density. These products are a source of caloric energy for the military, athletes or... | 11/05/1996 |
| 5567467 | Soft candy and process for producing the same A soft candy is disclosed, which comprises erythritol, a sugar or a sugar alcohol other than erythritol, a fat and an emulsifier. A process for producing a soft candy is also disclosed, which comprises concentrating a mixture of erythritol with a sugar or... | 10/22/1996 |
| 5565232 | Reduced calorie triglyceride mixtures Fat mixtures enriched with triglycerides having long, saturated, preferably C16 to C22, fatty acid residues and short, preferably C2 to C4, acid residues are employed in edible compositions as low calorie fats. ... | 10/15/1996 |
| 5558895 | Molding process and apparatus A process and apparatus is provided for molding flowable materials. The mold may be provided with deformable or collapsible mold surfaces and a forming member which is positioned in the mold when producing a shell molded article is also deformable or coll... | 09/24/1996 |
| 5554408 | 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 ratio of ... | 09/10/1996 |
| 5554406 | Congealed fruit confection especially for making fruit clusters A congealed fruit confection with a high fruit intensity comprising a mixture of a fruit concentrate, natural sweeteners, a softening agent, a humectant, water and pectin of over 1.0% by weight of the mixture where the mixture is congealed in molding mate... | 09/10/1996 |
