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Reward Candy Dispenser for Personal Computers
A personal computer peripheral, battery powered reward candy dispenser which immediately presents students with a single candy for each problem completed correctly.
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| Number | Title | Issue Date |
| 8119175 | Alginate matrix particles Heterogenous matrix particles having a continuous phase of a polymer and a discontinuous phase of an oil, and optionally an active such as a flavor or a fragrance. The continuous phase comprises at least one filler. The matrix particles exhibit high loading efficien... | 02/21/2012 |
| 7449205 | Banana coating for enhanced quality on storage and shipping Coatings for fruit, particularly respiring fruit, such as bananas or melons, are disclosed. The coatings comprise food grade materials selected from polysaccharides, proteins, lipids, waxes, and mixtures of those materials. Preferred coating include xanthan and/or a... | 11/11/2008 |
| RE40059 | Sensitive substance encapsulation A process for stabilizing a sensitive substance; (a) plating a sensitive substance onto a solid carrier under a controlled atmosphere to reduce loss of the sensitive substance; (b) encapsulating the plated material under controlled atmosphere and airflow to reduce v... | 02/12/2008 |
| 7258880 | Composition for use in animal nutrition comprising a controlled release lipid matrix, method for preparing the composition and method for the treatment of monogastric animals The present invention relates to a composition for use in animal nutrition comprising a controlled release matrix and to a method for preparing said composition. Moreover, the present invention relates to a method for the treatment of monogastric animals in which sa... | 08/21/2007 |
| 7252850 | High protein and high fiber food products High protein and high fiber food products, additives for preparing high protein and high fiber food products, and methods of making high protein and high fiber food products are disclosed. More particularly, the additives and methods disclosed are useful for prepari... | 08/07/2007 |
| 7229654 | Multilayer edible moisture barrier for food products and method of use An edible multilayer moisture barrier for food products is provided for separating food components having different water activities and preventing or significantly inhibiting movement of water between the food components. The edible multilayer moisture barrier of t... | 06/12/2007 |
| 7226630 | Edible moisture barrier for food and method of use products An edible moisture barrier for food products is provided. This edible moisture barrier is highly effective in preventing moisture migration within a multi-component food product between food components having different water activities and/or moisture contents at a ... | 06/05/2007 |
| 7226629 | Microwaveable grilled cheese and meat sandwiches and method of preparation The present invention is directed to microwaveable grilled cheese and grilled cheese and meat sandwiches that include an edible, lipid based moisture barrier. The edible moisture barrier includes an edible microparticulated high melting lipid and an edible low melti... | 06/05/2007 |
| 7211284 | Process for coating cheese A cheese coating method, in particular pressed paste cheese, is characterised in that it consists in applying on whole cheeses or cheese portions, a coating composition comprising from 60 wt. % to 100 wt. % of an esterifying product of at least a fatty acid and at l... | 05/01/2007 |
| 7204998 | Perfuming or flavoring microcapsules comprising a fireproofing agent Perfuming or flavoring microcapsules that include a fireproofing agent in addition to a perfuming or flavoring ingredient and a carrier material, so that the microcapsules can reduce the occurrence or an explosion of reduced violence when suspended in hot air during... | 04/17/2007 |
| 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 |
| 7186435 | Milk chocolate containing water A process for manufacturing milk chocolate products containing a higher than normal water content by preparing a dark chocolate containing up to 30% by weight of water, adding a milk powder suspension optionally together with seed crystals of cocoa butter or cocoa b... | 03/06/2007 |
| 7179497 | Coated pelletized shortening A process and device is provided for coating a formed rod or pellet of shortening with a layer of shortening having a higher melting point to prevent agglomeration of the shortening pellets during storage and transportation. ... | 02/20/2007 |
| 7153531 | Food composition Food components including a triacylglycerol component and a bulking agent are provided. The triacylglycerol component typically has a melting point of about 100 to 120° F. and constitutes about 20 to 35 wt. % of the food components. The food component can be formed... | 12/26/2006 |
| 7147915 | Microcapsule and its uses Objects of the present invention are to provide a microcapsule which can effectively and easily achieve: the prevention and adjustment of the bleeding-out of the encapsulated liquid substance from the capsule shell; and the enhancement and adjustment of the physical... | 12/12/2006 |
| 7141265 | Oil/fat powder Provided is an oil/fat powder comprising the following Components (A), (B) and (C): (A) 15 to 79.9 wt. % of a glyceride mixture containing 5 to 84.9 wt. % of triglycerides, 0.1 to 5 wt. % of monoglycerides and 15 to 94.9 wt. % of diglycerides, and having, as at leas... | 11/28/2006 |
| 7097868 | Stable coated microcapsules A microencapsulated composition containing lipophilic compounds is prepared by reducing the particle size of the lipophilic compound in the presence of a surface active agent to form a first solution; preparing a solution of alkali metal alginate to form a second so... | 08/29/2006 |
| 7070820 | Coated particles containing an active The present invention relates to coated particles comprising a coating and a core particle comprising an active, wherein the coating comprises a gas phase component. The invention also relates to processes for the manufacture of such coated particles comprising (a) ... | 07/04/2006 |
| 7056541 | Coated chewing gum, a method for preparation thereof and the use of one or more active substance(s) in solid form A coated chewing gum comprising a core of chewing gum and a coating comprising a coating material and one or more active substances in solid form. The use of an active substance in solid form in the coating of a coated chewing gum provides a fast onset of the effect... | 06/06/2006 |
| 7040334 | Head and neck sun shield for a reclining sunbather A sun shielding device to protect the head and neck of the user from the sun when lying prone on a relatively flat surface comprising a structural frame having a base support beam and two sides, and a cover means affixed to said structural frame. ... | 05/09/2006 |
| 7033618 | Methods of administering gaultherin-containing compositions The present disclosure provides methods for obtaining gaultherin, a natural salicylate derivative, from plant tissue. The methods involve preventing the hydrolysis of the gaultherin in the plant tissue by disrupting the plant tissue under solvent conditions lacking ... | 04/25/2006 |
| 6974592 | Encapsulated agglomeration of microcapsules and method for the preparation thereof Microcapsules comprising an agglomeration of primary microcapsules, each individual primary microcapsule having a primary shell and the agglomeration being encapsulated by an outer shell, may be prepared by providing an aqueous mixture of a loading substance and a s... | 12/13/2005 |
| 6969530 | Microcapsules and emulsions containing low bloom gelatin and methods of making and using thereof Described herein are microcapsules and emulsions prepared from low Bloom gelatin and methods of making and using thereof. ... | 11/29/2005 |
| 6905717 | Edible emulsion comprising live micro-organisms and dressings or side sauces comprising said edible emulsion Dressing of W/O/W type containing bifidus m.o. in the internal waterphase. The m.o. can be present for taste reasons, but also for nutritional reasons. The emulsions are characterized in that the outer water phase comprise 0.1-9% organic acids. ... | 06/14/2005 |
| 6887502 | Compositions comprising fat soluble substances in a glassy carbohydrate matrix The invention relates to compositions containing a fat soluble substance in a glassy carbohydrate matrix having maltose or a mixture of low-molecular weight carbohydrates, and, optionally, a high-molecular weight carbohydrate. The compositions can be used for multiv... | 05/03/2005 |
| 6875443 | Encapsulated long chain alcohols The present invention is directed to the encapsulation of long chain alcohols, C20-C36, in various materials including polymers and waxes. Through the proper selection of the polymer the encapsulated long chain alcohol can be advantageously add... | 04/05/2005 |
| 6835397 | Controlled release encapsulated bioactive substances The present invention is an encapsulated yeast composite comprising a core comprising yeast and a coating containing an emulsifiable lipid. The yeast includes Saccharomyces cerevisiae. The invention also relates to other encapsulated bioactive substance compo... | 12/28/2004 |
| 6797291 | Stable hygroscopic compositions and methods for stabilizing hygroscopic ingredients The present invention provides methods and compositions for providing controlled protection for hygroscopic ingredients that will be exposed to moist or humid environments for significant periods of time by encapsulating the hygroscopic ingredients with a controlled... | 09/28/2004 |
| 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 |
| 6790466 | Food product comprising a solid mass base on chocolate or the like in contact with a humid mass A food product comprising a substantially solid mass based on chocolate or the like in contact with a wet medium in non-frozen state, with a local free moisture content ranging between 45 and 88%, said substantially solid mass having a low water intake in suitable c... | 09/14/2004 |
| 6770311 | Caviar alternative and method of making same A man-made caviar alternative, including granules having a gelled center in a syrup exhibiting the same organoleptic properties as caviar from sturgeon. The granules are made from a mixture of encapsulation material, salt, coloring agents and flavoring agents, and g... | 08/03/2004 |
| 6733805 | Food product comprising a solid mass based on chocolate or the like in contact with an aqueous phase A food product comprising a substantially solid mass based on chocolate or a chocolate-like product in contact with an aqueous phase in unfrozen state, with a local free moisture content ranging between 30% and 45%, preferably between 35% and 45%, said substantially... | 05/11/2004 |
| 6716463 | Coating agent for cooking range heated frozen food comprising core food and layer of coating, and food using the same A coming layer agent is provided which can substantially avoid water from transferring from a food substrate to a “coatings”, such as a sheet and a coating, even when the food has been freeze-preserved, and which can prevent a decrease in crispness of the “coa... | 04/06/2004 |
| 6692779 | Food products with biocontrol preservation Food products can include dried microorganisms as a biocontrol agent. The dried cultures resist inactivation during pasteurization of the food product. The microorganisms are selected to be nontoxic and to inhibit growth of pathogenic microorganisms. For ... | 02/17/2004 |
| 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 |
| 6649202 | Flat plate flaking device An apparatus and method of preparing solid flakes of fats and emulsifiers is provided utilizing a generally flat, cold plate to solidify the fat or emulsifier.... | 11/18/2003 |
| 6596337 | Food composition in the form of a dry emulsion, preparation method and use thereof The invention concerns a dry emulsion characterised in that it is obtained by drying a dispersion of at least a weakly soluble edible substance also called active substance (MA) in a continuous phase comprising: at least an emulsifier (E) containing at le... | 07/22/2003 |
| 6592916 | Edible microcapsule and food containing the same An edible microcapsule comprising a core and a capsule wall, wherein the core is an edible hydrophobic substance, the capsule wall is formed by salting-out of a combination of a protein and an edible salt, and transglutaminase is used as a crosslinking ag... | 07/15/2003 |
| 6582941 | Microorganisms capable of producing highly unsaturated fatty acids and process for producing highly unsaturated fatty acids by using the microorganisms The present invention relates to the Schizochytrium genus SR21 strain and a microorganism belonging to the same species as does said SR21 strain or having substantially the same fungological properties as does said SR21 strain, the said SR21 strain and mi... | 06/24/2003 |
| 6579548 | Method of making a granular food product A process for the production of the granular food product by preparing a premix of powdered constituents of the filler and fat, forming the premix into granules or agglomerates by atomizing an aqueous solution of binding agent onto a fluidized bed of the ... | 06/17/2003 |
