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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 |
| 8021706 | Frozen aerated products A frozen aerated product having an overrun of between about 10% and about 250% and a pH, when melted, in the range about 3.5 to about 5.2, comprises water, 0 to about 20 w/w % fat, about 0.25 to about 20 w/w % milk solids not fat, about 0.05 to about 1.5 w/w % solub... | 09/20/2011 |
| 8003151 | Low fat frozen confectionery product A low fat frozen confectionery product is provided having 5 wt % or less fat which product comprises a combination of an ice structuring protein (ISP) and a polyol ester of a fatty acid. ... | 08/23/2011 |
| 7781006 | Frozen food production The present invention generally relates to frozen foods, for example, frozen desserts such as ice cream. One aspect of the invention is directed to carbonated frozen desserts and other carbonated frozen foods. Another aspect is directed to methods of making frozen f... | 08/24/2010 |
| 7727573 | Aerated frozen products An aerated frozen confection having reduced ice crystal growth after heat shock, and being prepared from a mixture of ingredients suitable for forming the confection and at least one emulsifier for reducing ice crystal growth after heat shock. Advantageously, the em... | 06/01/2010 |
| 7455868 | Apparatus and method for making ice cream products Ice cream products are made quickly by mixing ingredients with a liquefied gas in an open container from which clouds of vapor emanate. A deflector close above the open container keeps the vapor from rising away from the container and directs it laterally and downwa... | 11/25/2008 |
| 7435435 | Frozen ice confection The invention relates to a frozen ice confection comprising ice granules, wherein the confection has a total solids content of from 4% to 10% by weight and comprising fat and emulsifier in a total amount of from 0.3% to 1.5% by weight. The invention further provides... | 10/14/2008 |
| 7416754 | Ice cream and ice cream formulations containing maltitol The present invention relates to ice cream formulations containing maltitol and ice cream made therefrom. ... | 08/26/2008 |
| 7407681 | Process of making round items of frozen confectionery A round item of frozen confectionery having an even roundness and a shape generated by revolution but essentially lacking an apex, rough edges and forming tool marks, In particular, the frozen confectionery has the form of a ball similar in appearance to a ball made... | 08/05/2008 |
| 7368143 | Low-calorie low-fat butter-flavored topping compositions and methods of preparation A low-calorie low-fat butter-flavored topping composition and methods of preparation are disclosed. The topping composition exhibits overrun of between about 250%-350% and has a fat content of less than about 16% and a water content of more than about 50% water. In ... | 05/06/2008 |
| 7338681 | Process to prepare a premium formulated fried egg The present invention relates to the formulation and process for preparation of a fried egg product which may be frozen for future heating within a microwave or other oven for consumption by an individual. Various ingredients are added and mixed to each of the liqui... | 03/04/2008 |
| 7309509 | Dispensable chocolate mush meltaway and method of making The present invention is a chocolate mush meltaway that is dispensed from a temperature or torque controlled shake freezer machine and that conforms in shape to a receptacle into which it is dispensed. The mush meltaway is made from a selected mixture of chocolate, ... | 12/18/2007 |
| 7297359 | Process for the preparation of a foamed product and products obtainable by this process Foamed products based on an aqueous composition comprising an oxidised ferulyated polymer are stable both during storage and after freezing and subsequent storage. A process for preparing these products is provided. ... | 11/20/2007 |
| 7288279 | Formulated fried egg product The present invention relates to the formulation and process for preparation of a fried egg product which may be frozen for future heating within a microwave or other oven for consumption by an individual. Various ingredients are added and mixed to each of the liqui... | 10/30/2007 |
| 7276229 | Oral compositions comprising a viscosity modifier for reduction of tooth erosion The use of viscosity modifying polymer materials, commonly used as stabilisers, thickeners and emulsifiers, as tooth erosion inhibitors in acidic compositions for oral administration, especially in acidic beverages such as fruit drinks and oral healthcare products s... | 10/02/2007 |
| 7267836 | Creamy foodstuff and method for production thereof The invention relates to a foodstuff having creamy to pasty characteristics having one or more biopolymers and water and having a homogeneous microstructure wherein the biopolymers are present in a very fine microscopic distribution and without discernible coarse cl... | 09/11/2007 |
| 7264835 | Food product and method of preparation Composite food products comprising a first soft plastic nonfrangible major portion having a water activity of 0.5 or less and about 1% to 15% % of a second food portion of small direct expanded puffed particulates fabricated from a cooked cereal dough. The puffed pi... | 09/04/2007 |
| 7261913 | Aerated frozen suspension with adjusted creaminess and scoop ability based on stress-controlled generation of superfine microstructures Products that are aerated multiphase systems containing an aqueous continuous fluid phase which may include solutes thus forming an aqueous syrup and disperse phases like gas/air cells, water ice crystals and solid/semi-solid fat globules or aggregates thereof, wher... | 08/28/2007 |
| 7241469 | Formulation and process to prepare a pre-formed filing unit The present process relates to a formulation for a food product and preparation of a pre-formed filling unit for the provision of a consumable food product containing eggs, which may be refrigerated and/or frozen for future heating within a microwave oven for consum... | 07/10/2007 |
| 7207506 | Blending station apparatus and method A blending station apparatus and method includes a foodstuffs storage location where a plurality of individual foodstuffs storage containers are held, a control panel for inputting information into the blending station so that the beverage size and one or more of th... | 04/24/2007 |
| 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 |
| 7165878 | Ice cream and topping mixing attachment An ice cream and topping mixing attachment for being detachably connected to an ice cream dispenser for the mixing in of a topping ingredient with ice cream. The mixing attachment includes a mixing machine housing having a connector assembly, a topping chamber havin... | 01/23/2007 |
| 7166316 | Fat replacement material and method of manufacture thereof The present invention provides a method for the manufacture of a fat replacement material suitable for use in the manufacture of food products. The method comprises the steps of: a) providing a substantially homogeneous aqueous flu... | 01/23/2007 |
| 7147884 | Method for making a novelty frozen food product A novel frozen product and method for making the same are disclosed, wherein a beaded frozen product is intermixed with conventional ice cream. In this regard, the beaded ice cream (or other frozen produce) may be intermixed with soft-serve ice cream on an individua... | 12/12/2006 |
| 7144150 | Rinseable splash shield and method of use The present application describes a method for rinsing a splash shield. According to the disclosed method, a vessel containing contents to be mixed is positioned in a mixing machine, and a splash shield is positioned over the opening of the vessel. After the materia... | 12/05/2006 |
| 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 |
| 7094437 | Reduced-calorie freezable beverage It has now been found that reduced-calorie, freezable beverages can be made using a small amount of alcohol and a reduced amount of sorbitol or other soluble solids. Surprisingly, one embodiment of the invention is a reduced-calorie, freezable beverage that can be a... | 08/22/2006 |
| 7083821 | Low carb mousse Low carbohydrate edible dessert type compositions having net/effective carbohydrates of less than approximately 5 carbs per approximately an 8 ounce serving. The edible compositions can include mousse, chocolate toppings and frostings, and hot chocolate type beverag... | 08/01/2006 |
| 7084107 | Methods for stabilizing liquid nutritional products and products so stabilized Nutritional solutions and methods of making same are disclosed. The solutions include protein, lipid, and a carbohydrate source including high amylose starch and guar gum. ... | 08/01/2006 |
| 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 |
| 7080525 | Drink dispensing system A drink dispensing system having sets of faucet dispensers, ice storage bins adjacent to the sets of faucet dispensers, respectively, a common carbonator and circulation pumps associated with fluid circuits provide circulating flow through cold plates defining botto... | 07/25/2006 |
| 7077293 | Drink dispensing system A drink dispensing system for at least one dispenser valve. The system includes a carbonator, an ice storage bin having heat transfer coils therein, a two-position valve, a carbonated water circuit, a source of water and a pump circuit. The two-position control valv... | 07/18/2006 |
| 7074759 | Treatment of case-ready food products with immobilized lactoferrin (Im-LF) and the products so produced Disclosed is a method for reducing the microbial contamination in products, such as case-ready meat products, including ready-to-eat meat products, subject to microbial contamination, including contamination by E. coli and Listeria monocytogenes. The f... | 07/11/2006 |
| 7067167 | Method for making sweet cookie dough having an imprinted surface Rapid, efficient, and systematic processes and apparatuses for making repeatable imprints on multiple, individual sweet dough pieces are provided. An advantage of the process is the ease of making uniform imprints that are aligned with the individual dough pieces as... | 06/27/2006 |
| 7066215 | Method for product mixing A process is provided for the mixing of one or more concentrates in a machine, wherein one or more concentrates and/or one or more diluents are mixed together in a mixing chamber; and the product is dispensed from said machine into a storage container. A machine is ... | 06/27/2006 |
| 7065940 | Product delivery system A product delivery system is provided wherein consumer products are delivered in bulk to the retail site and can be dispensed to individual containers at the retail site. The consumer products can include products in concentrated form that may be diluted prior to di... | 06/27/2006 |
| 7059140 | Liquid milk freeze/thaw apparatus and method A high throughput, short batch cycle commercial ice making machine produces salt containing, milk containing or beverage containing commercial ice, which resists melting in convenient sizes for mobile food carts, market produce, or fish displays. The machine introdu... | 06/13/2006 |
| 7048217 | Blending station apparatus and method A blending station apparatus and method includes a foodstuffs storage location where a plurality of individual foodstuffs storage containers are held, a control panel for inputting information into the blending station so that the beverage size and one or more of th... | 05/23/2006 |
| 7047758 | Ice cream machine with specialized motor A motor system can be provided for a tank for mixing and chilling ice cream. The motor system includes a variable speed motor having a speed control. The speed control can be utilized to operate the motor in a forward or reversed speed or across a spectrum of more t... | 05/23/2006 |
| 7033635 | Aqueous composition useful for stabilizing and texturizing dairy products and process for preparing the same The present invention relates to a process for preparing an aqueous composition useful as a stabilizing and texturizing agent in dairy products, the composition obtainable by said process and a food composition comprising a dairy product base and said aqueous compos... | 04/25/2006 |
| 7018668 | Low fat creamer compositions A non-fat creamer composition that contains from about 10% to about 90%, of a microparticulated protein component and from about 10% to about 90%, of a insoluble microcrystalline cellulose component. In the hydrated state the microparticulated protein component part... | 03/28/2006 |
