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...that Kleenex tissue was originally designed to be a gas mask filter? It was developed at the beginning of World War I to replace cotton, which was then in short supply as a surgical dressing.
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| Number | Title | Issue Date |
| 7172784 | Emulsifier composition for cakes and a method of making improved quality cakes thereof The present invention relates to an emulsifier composition useful for making improved quality cakes, said emulsifier composition comprising 15.4 to 15.8 parts of Distilled glycerol monostearate (DGMS), 15.4 to 15.8 parts of Poly glycerol monostrearate (PGMS), 1.0 to... | 02/06/2007 |
| 7070815 | Anti diarrhoea compositions The invention concerns a method for the prevention/curing/treatment of diarrhoea in mammals by administering the mammals an effective daily amount of a composition comprising as active component(s) phytosterols and/or pentacyclotriterpenes as present in or derived f... | 07/04/2006 |
| 6863917 | Ready-to-use food product A ready-to-use food product, and method for preparing the same. The product includes: a batter; at least one leavening agent; and, at least one oil. The oil separates the batter and leavening agent while in storage in a container, and agitation of the container caus... | 03/08/2005 |
| 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 |
| 6818244 | Diacetyl tartaric acid esters of mono- and diglycerides based on C12 to C22 fatty acids The invention provides baked products incorporating a mixture comprising diacetyl tartaric acid esters on mono- and diglycerides based on C12 to C22 fatty acids, wherein the mixture contains diacetyl tartaric acid glycerol monoesters that contain: ... | 11/16/2004 |
| 6787170 | Fried texture imparting glaze for a food intermediate and method of making a product and a product produced thereby The present invention provides a fried texture-imparting glaze for a food intermediate useable in producing a finished food product. The glaze comprises an edible oil, and an anhydrous low-density maltodextrin. In use, glaze is used to at least partially coat the fo... | 09/07/2004 |
| 6713102 | Sugar wafers A sugar wafer batter containing wheat flour, cereal grits, sucrose, and water, optionally with some or all of the sucrose replaced with a reducing sugar; or wheat flour, sucrose, a reducing sugar, and water. The sugar wafer batter is baked to make sugar wafers that ... | 03/30/2004 |
| 6627242 | Microwaveable pizza crust Microwaveable pizza crusts, which when heated in a microwave oven, rise in a manner similar to conventionally-baked pizza crusts. Such pizza crusts are mesophase gel-containing. Moreover, such mesophase-containing pizza crusts, when microwaved, do not onl... | 09/30/2003 |
| 6589583 | Freezer to oven dough products The present invention provides freezer-to-oven dough products, as well as methods for preparing the dough products. Specifically, the dough products of the present invention include a chemical leavening system comprising a plurality of chemical leavening ... | 07/08/2003 |
| 6436459 | Low-fat snacks having improved eating qualities and dough compositions used to prepare low-fat fabricated snacks Snacks made from dough composition comprising starch-based material, water, and an emulsifier-lipid composition. The emulsifier-lipid composition comprises a specific blend of (1) a monoglyceride component, (2) a polyglycerol ester component, and (3) a fa... | 08/20/2002 |
| 6410074 | Method for making a microwaveable sponge cake Microwaveable sponge cakes, which when heated in a microwave oven, rise in a manner similar to conventionally-baked sponge cakes. Such sponge cakes are mesophase gel-containing. Moreover, such mesophase-containing sponge cakes, when microwaved, do not onl... | 06/25/2002 |
| 6410073 | Microwaveable sponge cake Microwaveable sponge cakes, which when heated in a microwave oven, rise in a manner similar to conventionally-baked sponge cakes. Such sponge cakes are mesophase gel-containing. Moreover, such mesophase-containing sponge cakes, when microwaved, do not onl... | 06/25/2002 |
| 6395323 | Low-fat snacks having improved eating qualities and dough compositions used to prepare low-fat fabricated snacks Snacks made from dough compositions comprising starch-based material, water, and an emulsifier-lipid composition. The emulsifier-lipid composition comprises a specific blend of (1) a monoglyceride component, (2) a polyglycerol ester component, and (3) a f... | 05/28/2002 |
| 6391366 | Soft frozen batter for baked goods and method of preparation A ready-to-cook, complete, frozen, reduced density, farinaceous batter which is plastic at frozen temperatures and can be scooped to form cooked goods, especially for food service preparation of baked muffins, comprises about 10 to 40% flour; about 20 to ... | 05/21/2002 |
| 6338866 | Pet foods using algal or fungal waste containing fatty acids Methods are disclosed for using a waste product which remains when various types of algae (such as Crypthecodinium cohnii) or non-yeast fungi (such as Mortierella alpina) are used to manufacture essential fatty acids. This waste product is a biomass which... | 01/15/2002 |
| 6261613 | Refrigerated and shelf-stable bakery dough products The present invention includes a batter or dough that comprises a plurality of capsules and a cookable fluid in which the capsules are dispersed. Each of the capsules is comprised of a shell made of a lipid that melts at a predictable, narrow temperature ... | 07/17/2001 |
| 6228414 | Low-fat snacks having improved eating qualities and dough compositions used to prepare low-fat fabricated snacks Low-fat fried snacks which have reduced waxiness, improved crispness, and improved mouthmelt are disclosed. The low-fat snacks are made from dough compositions comprising starch-based materials, water, and a unique emulsifier-lipid composition. The emulsi... | 05/08/2001 |
| 6165533 | Method of preparing dough In a method of preparing a dough composition, a batter comprising water, a leavening agent, and flour is formed. After the batter is formed, a complementary leavening agent, additional flour and other minor ingredients are added to the batter and mixed to... | 12/26/2000 |
| 6156356 | Pizza pop-up toaster product This instant invention is directed to a precooked pizza pop-up toaster product designed to be sold in the frozen state for consumers to heat in a conventional toaster, toaster oven or microwave oven. The product is provided with a sauce formulated to prol... | 12/05/2000 |
| 6149961 | Fat substitute formulation and methods for utilizing same A fat substitute is disclosed comprising a Shea nut extract blended with a diluent fat to produce a plasticized Shea nut extract. The plasticized Shea nut extract can be readily substitute for a part or all of the fat content of a prepared food product. T... | 11/21/2000 |
| 6123975 | Improver for microwave-reheatable bakery products A tenderizer for microwave-reheatable baked products, which is added to doughs to make fully or partially baked products, contains at least the following ingredients: fat, proteins selected from the group of soy and egg proteins, and methylcellulose. The ... | 09/26/2000 |
| 6093437 | Toaster cookies The present invention relates to a cookie and a method for producing the cookie, wherein the method includes forming a cookie from a high melting-point shortening and par-baking the cookies so that it has a moisture level of greater than 5%. Once the cook... | 07/25/2000 |
| 6093426 | Batter, material for frying, freezing and microwave cooking and frozen fried material for microwave cooking A batter for application to a material for frying contains edible oils and fats, water, an edible moisture holding material having a moisture holding amount of not less than 100 g/100 g by a centrifugal method under 2000 G, a foaming agent having foaming ... | 07/25/2000 |
| 6054167 | Pelletized shortening A pelletized shortening is prepared by a process which includes melting, cooling, solidifying and extruding natural and/or synthetic shortening materials to provide shortening pellets or chunks which, without requiring further processing, resist clumping ... | 04/25/2000 |
| 6042865 | Food foaming agent composition The present invention relates to a food foaming agent composition which imparts good taste and good texture in the mouth to the food product and imparts good foaming property and good foaming stability. This food foaming agent composition is characterized... | 03/28/2000 |
| 6030654 | Composition for no fat of reduced fat bakery products Chemically leavened baking compositions, i.e., batters and doughs, intended for the production of no fat or reduced fat bakery products which comprise flour; no more than about 15 wt. % of the unbaked composition of shortening; a total water content such ... | 02/29/2000 |
| 5922379 | Biodegradable protein/starch-based thermoplastic composition The invention provides a biodegradable protein/starch-based thermoplastic composition. The composition is particularly useful in preparing low ratio expanded foams. Natural cellulosic fibers such as grass fiber, wood fiber, chopped straw, bagasse, etc. fu... | 07/13/1999 |
| 5866187 | Baking formulation containing pelletized shortening A pelletized shortening is prepared by a process which includes melting, cooling, solidifying and extruding vegetable oil to provide shortening pellets or chunks which, without requiring further processing, resist clumping together at at least moderate te... | 02/02/1999 |
| 5855945 | Method of preparing dough A method of preparing a dough composition. According to the method, a batter comprising water, a leavening agent, and flour is formed. After the batter is formed, a complementary leavening agent, additional flour and other minor ingredients are added to t... | 01/05/1999 |
| 5773071 | Non-fat baking ingredient An improved shortening substitute for food products such as bakery products. The improved shortening substitute includes a mixture of a fruit puree, a sweetener, a preservative, water, a fat mimetic, a pH adjuster and a source of calcium ions. The shorten... | 06/30/1998 |
| 5688548 | Non-fat baking ingredient and method of making An improved shortening substitute for food products such as bakery products. The improved shortening substitute includes a mixture of a fruit puree, a sweetener, a preservative, water, a fat mimetic, a pH adjuster and a source of calcium ions. The shorten... | 11/18/1997 |
| 5536520 | Substantially oil free fried flavor food product and method of making A substantially oil free fried flavor food product having a fried flavor obtained by cooking a starch and/or a protein from grain flours, vegetable flours, food protein source materials and the like with fats and oils under controlled conditions for produ... | 07/16/1996 |
| 5520937 | Microwaveable batter-coated dough A high amylose flour-based dry batter mix and wet batter slurry are disclosed. The wet batter slurry mixture is capable of providing an adherent and evenly distributed coating over the surface of a dough-enrobed foodstuff, and which, after pre-frying in o... | 05/28/1996 |
| 5458903 | High fat biscuit mix and products resulting therefrom The invention is a high fat biscuit mix as well as dough and biscuit products resulting therefrom. The mix comprises flour, a leavening agent, and emulsifier along with a protein supplement and shortening. The shortening has a high initial solids content ... | 10/17/1995 |
| 5419903 | Product and process of making biscuits with a corrugated configuration A process for producing biscuits comprises forming a dough into generally laminar portions each having a corrugated configuration and baking the portions to form biscuits. The corrugated configuration is such that the resistance to breaking of the biscuit... | 05/30/1995 |
| 5382440 | Flaky pie shells that maintain strength after filling Flaky pie shells that maintain their structural integrity even when filled with high moisture fillings contain fats bearing short C2 to C4 acid residues and long, saturated C16 to C22 fatty acid residues. One pr... | 01/17/1995 |
| 5362512 | Liquid bread improvers Liquid bread-improving compositions with improved stability that contain: 75-95 wt. % vegetable oil having an N2 less than 2.0, 1-5 wt. % hydrogenated vegetable oil having a melting point between 60° and 70° C., 1-5 wt. % partly hydrogenated ... | 11/08/1994 |
| 5296250 | Cake mixes utilizing unchlorinated wheat flour Cake mixes utilizing unchlorinated wheat flour are disclosed comprising a quantity of unchlorinated wheat flour and about 20-40 bakers wt % unmodified starch. The cake mixes of this invention may further comprise 20-60 bakers wt % shortening, sweetening a... | 03/22/1994 |
| 5286510 | Fat mimetic containing salad dressing and process therefor Fat mimetic compositions which may be used in low/no fat salad dressings and processes for their preparation are disclosed employing a unique combination of microcrystalline cellulose, cold water swelling starch and gum to provide excellent fat-like prope... | 02/15/1994 |
| 5284672 | Method of producing an edible container The present invention relates to a method of producing an edible container in the form of a cone, cup or dish in which is placed frozen confections such as soft ice cream or ice cream as well as various other food products, or in other words, an edible co... | 02/08/1994 |
