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...that Thomas Edison's patent application on his phonograph was approved by the Patent Office in just seven weeks? In contrast, it took Gordon Gould, the inventor of the laser, 30 years to obtain his patent -- finally awarded in 1988!
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| Number | Title | Issue Date |
| 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 |
| 6932861 | Edible PGA coating composition An edible, hardenable coating composition is disclosed which comprises high levels of low viscosity propylene glycol alginate and a surfactant, which may additionally contain a filler, a pigment and optionally a small amount of a secondary film former and/or a stren... | 08/23/2005 |
| 6911226 | Cold confectionery and method of preparing the same A cold confectionery and a method of preparing the same are provided. A mixture is foamed to have an overrun in the range of 150% to 500%, and frozen to a temperature of not higher than −10° C. The cold confectionery provides desirable extra-light and crisp-rich ... | 06/28/2005 |
| 6852351 | Aerated compositions and process for achieving such aerated compositions The present invention provides a cold extruded composition with at least 90% overrun, wherein said composition comprises a fat phase which has a high ratio of liquid fat to solid fat at the processing temperature. The present invention also relates to a process for ... | 02/08/2005 |
| 6228412 | Mono-screw extrusion process for manufacturing aerated frozen products Frozen aerated compositions are prepared by introducing an unfrozen composition suitable for being frozen for preparing a frozen aerated composition into the barrel of an extrusion apparatus containing a single screw and rotating the screw for transportin... | 05/08/2001 |
| 6187365 | Process for making a molded aerated frozen bar A process for the production of a molded aerated frozen bar by preparing a mix of ingredients suitable for a frozen aerated bar, whipping the mix to obtain an aerated mix having an overrun of from between about 20% to about 250%, molding the aerated mix t... | 02/13/2001 |
| 6093438 | Molded aerated frozen bar A process for the production of a molded aerated frozen bar by preparing a mix of ingredients suitable for a frozen aerated bar, whipping the mix to obtain an aerated mix having an overrun of from between about 20% to about 250%, molding the aerated mix t... | 07/25/2000 |
| 6033710 | Mouthfeel and lubricity enhancing composition A mouthfeel and lubricity enhancing composition for use in reduced fat food products is provided. The composition is an aqueous gel matrix of ester vesicles which is provided by a mixture of diacetyl tartaric acid mono fatty acid glyceride ester and a sec... | 03/07/2000 |
| 5968582 | Molded frozen bar A process for the production of a molded aerated frozen bar which comprises preparing a mix of ingredients suitable for a frozen aerated bar, whipping the mix to obtain an aerated mix having an overrun of from 100 to 250%, molding the aerated mix to give ... | 10/19/1999 |
| 5958476 | Frozen or chilled confectionery products Frozen or chilled confectionery products, in particular ice-creams, with a unique taste performance comprising a fat-continuous or bicontinuous or duplex fat-emulsion comprising 5-50 wt % fat, 5-60 wt % water, 5-80 wt % thickener, sweetener and/or humecta... | 09/28/1999 |
| 5925392 | Method of producing unfrozen expanded ice cream mix possessing superior storage and shelf-life properties The disclosure relates to a method of producing and pre-distribution preparing unfrozen, expanded ice cream mix with superior storage and shelf-life properties. Starting ingredients necessary for producing the ice cream mix are mixed together, whereafter ... | 07/20/1999 |
| 5919510 | Method for manufacturing frozen aerated products The method for manufacturing frozen aerated products includes the use of a device having two endless screws, identical and parallel, meshing with each other and turning in the same direction, located in a casing fitted at one of its ends with a nozzle and... | 07/06/1999 |
| 5800855 | Cheesecake ice cream The present invention is directed to a frozen cheesecake ice cream which preferably comprises cream, milk, condensed skim milk, cream cheese, cane sugar and a unique stabilizing system having a base component and a stabilizer component. The cream, milk an... | 09/01/1998 |
| 5690983 | Method of producing unfrozen expanded ice cream mix possessing superior storage and shelf-life properties The disclosure relates to a method of producing and pre-distribution preparing unfrozen, expanded ice cream mix with superior storage and shelf-life properties. Starting ingredients necessary for producing the ice cream mix are mixed together, whereafter ... | 11/25/1997 |
| 5645881 | Reduced calorie ice cream-type frozen dessert and butter fat mimetics therefor Reduced calorie ice cream-type frozen desserts are prepared by replacing some or all of the fat in an ice cream recipe with a butter fat mimetic composition comprised of a fatty acid-esterified propoxylated glycerin composition. The mimetic composition ma... | 07/08/1997 |
| 5605712 | Stabilizer compositions, frozen desserts containing the same and stabilizing method A stabilizer composition useful for frozen desserts contains a water soluble hydrocolloid and microcrystalline cellulose coprocessed with an alginate salt complex. The method of using the stabilizer composition provides good resistance to heat shock in fr... | 02/25/1997 |
| 5478587 | Dessert composition A low fat, substantially cholesterol and lactose free dry dessert combination the base of which comprises a non-dairy creamer, a sweetener, a filler, a stabilizer, a smoother. Various flavors may be added and the composition may be calcium enriched by add... | 12/26/1995 |
| 5308639 | Low calorie fat substitute There is disclosed a low calorie fat substitute comprising a non-flowable aqueous phase and an oil phase, with the interaction between said aqueous and oil phases resulting in a pourable emulsion. Also disclosed are food compositions containing pourable a... | 05/03/1994 |
| 5266346 | Extended ester derivatives as low calorie fat mimetics Ester- and alkoxy-extended ester derivatives as edible fat mimetics for food compositions are disclosed. These compounds have aliphatic two- to twelve- carbon backbones to which are attached at least one fatty acid in ester linkage and at least one fatty ... | 11/30/1993 |
| 5246725 | Spoonable frozen food product A low-fat frozen ice product spoonable at temperatures in excess of 4° F., and method of making same. The product includes a sugar alcohol such as sorbitol, mannitol or xylitol present in the range of from about 5.5% to about 9.5% by weight, and glycerin... | 09/21/1993 |
| 5229158 | Polyhydroxyalkanoate cream substitutes Macrocolloids of polyhydroxyalkanoates are used as fat substitutes. Polyhydroxybutyrate is the preferred homopolymer. The polymeric particles can have a particle size of from 0.1-10 microns.... | 07/20/1993 |
| 5225227 | Polyhydroxyalkanoate flavor delivery system Polyhydroxyalkanoates are combined with fat soluble flavors to provide a flavor delivery system for low-fat and no-fat foods. The polyhydroxyalkanoates preferably have a porous structure.... | 07/06/1993 |
| 5215776 | Nonfat frozen dairy dessert with method and premix therefor A nonfat aerated dairy dessert which includes at least about 9 weight percent milk solids nonfat; at least about 62 weight percent water; a sweetener; between about 2 and about 6 weight percent dextrin type solids; between about 0.25 and about 1.25 weight... | 06/01/1993 |
| 5196226 | Powdery foaming agent A powdery foaming agent suitable for cake and fry batters and premixes therefor, comprising saturated monoglyceride, saturated diglycerine monoester, lecithin and polyphosphate as essential ingredients is disclosed.... | 03/23/1993 |
| 5175013 | Frozen dessert compositions and products The invention is directed compositions which are capable of being converted to frozen dairy dessert products, including ice cream and yogurt desserts, which have organoleptic qualities comparable to high fat frozen desserts such as ice cream. The composit... | 12/29/1992 |
| 5112626 | Aerated frozen dessert compositions and products Compositions which are capable of being converted to aerated frozen dairy dessert products, including ice cream and yogurt desserts, which have organoleptic qualities comparable to high fat frozen desserts, are highly stable to heat shock with a high degr... | 05/12/1992 |
| 5098731 | Banana based frozen-nondairy dessert A frozen-nondairy dessert having the creamy texture and the mouth feel of an ice cream product comprised of a frozen banana based composite of bananas alone or in combination with flavor providing substances. Preferably ripe banana or banana mixture which... | 03/24/1992 |
| 5082684 | Low-calorie fat substitute There is disclosed a low calorie fat substitute comprising a non-flowable aqueous phase and an oil phase, with the interaction between said aqueous and oil phases resulting in a pourable emulsion. Also disclosed are food compositions containing pourable a... | 01/21/1992 |
| 5077076 | Low-fat frozen whipped topping and process therefore A frozen topping having excellent texture and stability is prepared having a fat level of from 5 to 15%, an overrun of at least 250% and a solids level of 38% to 43%. The topping contains 2.5 to 7% non-fat milk solids, 0.03 to 0.15% phosphate salts, 0.5 t... | 12/31/1991 |
| 5043179 | Triol triester derivatives as low calorie fat mimetics Triol triester derivatives, notably compounds having a four- to thirty- carbon backbone to which are attached three fatty C1 or C2 to C29 ester groups in ester linkage are edible, preferably partially digestible, fat repla... | 08/27/1991 |
| 5006359 | Premix preparation for ice foods Premix preparation for ice foods comprising, as essential components, (1) an unsaturated fatty acid-free oil, (2) a glycerin fatty acid ester and (3) a mixture of pectin and pregelatinized starch. The premix preparation being capable of stably maintaining... | 04/09/1991 |
| 5000974 | Process of the preparation of fruit, vegetable or spicy aerated foods Low-calorie aerated fruit, vegetable and spicy foods free of fats and albumin having improved taste, increased volume and stable structure said foods containing sugar or sugar substitutes or sweeteners, spices or fruit or vegetable extracts combined with ... | 03/19/1991 |
| 4992292 | Tris-hydroxymethyl alkane dicarboxylate extended esters as low calorie fat mimetics Trishydroxymethyl alkanes, notably monomeric and dimeric trishydroxymethyl ethane and propane, esterified with fatty acids or dicarboxylate-extended fatty acid derivatives, are physiologically compatible, partially digestible edible synthetic fat replacem... | 02/12/1991 |
| 4985270 | Cream substitute ingredient and food products Non-fat and reduced fat whipped frozen dessert products wherein part or all of the milk fat, vegetable fat or oil ordinarily incorporated therein is replaced by a proteinaceous macrocolloid of, e.g., denatured whey protein particles or particles having a ... | 01/15/1991 |
| 4954360 | Method of inhibiting ice crystal growth in frozen foods and compositions Ice crystal growth in inhibited in frozen food products by adding a partially delignified plant fiber, a hemicellulose B or mixtures thereof to the frozen food product.... | 09/04/1990 |
| 4935258 | Fruit juice mix for whipped and/or frozen applications A fruit juice mix suitable for hard pack product made essentially from natural ingredients containing at least one fruit juice source in association with about 0.05 to 1.5 percent by weight of various stabilizers and preferably 0.30 to 0.60 percent xantha... | 06/19/1990 |
| 4927654 | Water soluble bulking agents A modified hemicellulose A, hemicellulose B, modified hemicellulose A, modified hemicellulose B, or mixtures thereof are employed as water soluble bulking agents to replace the functional properties of carbohydrates or fats.... | 05/22/1990 |
| 4927658 | Tris-hydroxymethyl alkane esters as low calorie fat mimetics Trishydroxymethyl alkanes, notably monomeric and dimeric trishydroxymethyl ethane and propane, esterified with fatty acids or dicarboxylate-extended fatty acid derivatives, are physiologically compatible, partially digestible edible synthetic fat replacem... | 05/22/1990 |
| 4927659 | Tris-hydroxymethyl lower alkane esters as fat mimetics Trishydroxymethyl ethane and propane, esterified with fatty acids, are physiologically compatible, partially digestible edible synthetic fat replacements for foods and pharmaceuticals.... | 05/22/1990 |
| 4855156 | Frozen dessert Non-fat and reduced fat whipped frozen dessert products wherein part or all of the milk fat, vegetable fat or oil ordinarily incorporated therein is replaced by a proteinaceous macrocolloid of , e.g., denatured whey protein particles. Illustrative embodim... | 08/08/1989 |
