Bizarre Patents
Mouse device with a built-in printer
A mouse device for use as an input device of a computer is provided that includes a housing in which recording paper is loadable, and a printer unit provided within the housing for printing on the recording paper print information received from the computer.
PatentStorm News
Make the Most of Our Site
See this month's Top Inventors and Most Cited Patents.
Stay on top of the latest innovations by subscribing to an RSS feed.
Registered users: Manage your profile.
| Number | Title | Issue Date |
| 7115297 | Nutritionally fortified liquid composition with added value delivery systems/elements/additives A shelf-stable, ready to use, water-like composition for humans/animals; as an adjunct to fiber-water, and/or safe drinking water, consumed directly, tube feedings, or in the preparation/reconstitution of food(s)/beverage(s). Fortified Fiber-Water is fiber-water, wi... | 10/03/2006 |
| 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 |
| 7008660 | Frozen dessert with very high protein and very low calorie content, and method for preparing the same Frozen dessert with very high protein and very low calorie content, having a protein content ranging between 8 and 15%, a carbohydrate content ranging between 6 and 14% and a lipid content ranging between 1 and 5%, those percentages being expressed by weight relativ... | 03/07/2006 |
| 6916498 | Dehydrated frozen confections A dehydrated frozen confection obtained by freezing and then freeze-drying a starting material containing a milk content and a sweetener content, wherein at least 20% wt of the sweetener content is sugar-alcohol; preferably, the sugar-alcohol is one or more selected... | 07/12/2005 |
| 6773743 | Low carbohydrate sweetener This invention pertains to a Low Carbohydrate, Low Glycemic Index, cane sugar-free sweetener comprising a synergistic mixture of Lo Han Quo, also referred to as Lo Han Kuo Extract and Sucralose Liquid for use in an improved tasting ice-cream or for sweetening baked ... | 08/10/2004 |
| 6656903 | Baby food stimulating growth of the thymus A thymus growth stimulating baby food is provided, substantially composed of a fat component, as well as a carbohydrate component and a protein component of animal or vegetable or animal and vegetable but not human origin, whereby the protein component is... | 12/02/2003 |
| 6511694 | Stable soft frozen desserts The invention relates to a stable soft frozen dessert composition having about 15 to about 35 weight percent of a sweetener composition based on the weight of the frozen dessert composition. The sweetener composition comprises about 30 to about 90 weight ... | 01/28/2003 |
| 6468987 | Nutritional product for a person having ulcerative colitis An enteral nutritional product for a person having ulcerative colitis contains in combination (a) an oil blend which contains eicosapentaenoic acid (20:5n3) and/or docosahexaenoic acid (22:6n3), and (b) a source of indigestible carbohydrate which is metab... | 10/22/2002 |
| 6432466 | Frozen dessert products and method of production The frozen dessert products of the present invention preferably comprise a base mixture of, on a percent solids (dry) basis, about 1% to about 12% high fructose corn syrup, about 5% to about 20% corn syrup having a DE of about 36, about 2% to about 22% su... | 08/13/2002 |
| 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 |
| 6207216 | Quickly dissolving aerated confection and method of preparation Aerated confections that dissolve quickly in water or in a dairy beverage are disclosed. The aerated food products preferably include 50 to 98% of a saccharide component; about 0.5 to 30% of a structuring agent; about 1 to 6% moisture; and about 1% to 5% ... | 03/27/2001 |
| 6048567 | Higher density foamable instant coffee products for preparing cappuccino like beverages A foamable instant coffee product having a density of at least about 0.4 g/cc and comprising, instant coffee, a densified non-foaming creamer, an acid and a carbonate or bicarbonate salt to generate carbon dioxide, a foaming creamer, a proteinaceous foam ... | 04/11/2000 |
| 6037380 | Ultra-fine microcrystalline cellulose compositions and process Ultra-fine microcrystalline cellulose compositions are disclosed which produce highly stable suspensions and/or dispersions in which substantially all of the microcrystalline cellulose has a particle size not greater than about 0.7 μm. The compositions i... | 03/14/2000 |
| 6010734 | Low calorie fat-containing frozen dessert products having smooth, creamy, nongritty mouthfeel Low calorie frozen desserts, in particular ice cream-like products, having a smooth, creamy, nongritty mouthfeel are can be produced. These frozen desserts contain fat that contains from about 30 to 100% of certain edible, wholly or partially nondigestibl... | 01/04/2000 |
| 6001399 | Polydextrose as a fat absorption inhibitor in fried foods A method for making a fried food product having a reduced fat content and the taste and physical properties of a conventional fried food product includes the steps of forming a dough or batter by combining flour, sugar, a leavening agent, water and polyde... | 12/14/1999 |
| 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 |
| 5952314 | Nutritional product for a person having ulcerative colitis An enteral nutritional product for a person having ulcerative colitis contains in combination (a) an oil blend which contains eicosapentaenoic acid (20:5n3) and/or docosahexaenoic acid (22:6n3), and (b) a source of indigestible carbohydrate which is metab... | 09/14/1999 |
| 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 |
| 5804242 | Sugarless bakery goods, e.g., cakes Essentially sugar-free bakery goods, such as cakes, donuts, muffins and the like, that are formed from a batter mixture that includes (in the pre-baked form) about 15% to about 25% by weight (solids basis) of starch hydrolysate comprising polyhydroxy olig... | 09/08/1998 |
| 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 |
| 5792499 | Method for reducing syruping in refrigerated doughs A method of reducing syruping in refrigerated dough compositions is disclosed. The method includes formulating a dough composition comprising flour, preferably wheat flour, and water, and adding a xylan compound to the refrigerated dough composition at a ... | 08/11/1998 |
| 5789004 | Coprocessed microcrystalline cellulose stabilizer compositions, foods containing the same and stabilization method A stabilizer composition, useful for reduced fat frozen desserts and whipped toppings, containing, as a first component, microcrystalline cellulose coprocessed with guar and, as a second component, microcrystalline cellulose coprocessed with carboxymethyl... | 08/04/1998 |
| 5780451 | Nutritional product for a person having ulcerative colitis An enteral nutritional product for a person having ulcerative colitis contains in combination (a) an oil blend which contains eicosapentaenoic acid (20:5n3) and/or docosahexaenoic acid (22:6n3), and (b) a source of indigestible carbohydrate which is metab... | 07/14/1998 |
| 5700511 | Sugarless bakery goods, e.g., cakes and muffins Essentially sugar-free bakery goods, such as cakes, muffins and the like, that are formed from a better mixture that includes (in the pre-baked form) about 15% to about 25% by weight (solids basis) of starch hydrolysate comprising polyhydroxy oligomers, p... | 12/23/1997 |
| 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 |
| 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 |
| 5585366 | Lowering blood cholesterol levels using water soluble cellulose ethers A method for reducing the cholesterol level in mammalian blood by administering a water soluble cellulose ether thereto. The cellulose ethers have a viscosity, measured as a 2% aqueous solution at 20° C., of at least about 35 cps. Oral administration is ... | 12/17/1996 |
| 5527554 | Bulk sweetener for frozen desserts An improved frozen dessert made without sucrose or corn syrup solids is provided that employs lactitol and hydrogenated starch hydrolysates as the bulk sweeteners. Aspartame, acesulfame K or other artificial sweeteners may be used as an intense sweetener.... | 06/18/1996 |
| 5523107 | Sugarless bakery goods, E.G., cakes and muffins Essentially sugar-free bakery goods, such as cakes, donuts, muffins and the like, that are formed from a batter mixture that includes (in the pre-baked form) about 15% to about 25% by weight (solids basis) of starch hydrolysate comprising polyhydroxy olig... | 06/04/1996 |
| 5516537 | Frozen comestibles Frozen comestibles, such as frozen desserts, are formed by combining frozen comestible ingredients with a matrix resulting from melt - spinning on oleaginous substance with a carrier material.... | 05/14/1996 |
| 5486372 | Frozen dairy product containing polyol polyesters A frozen dairy dessert product having on a non-flavored basis, from about 3% to about 20% of a polyol fatty acid polyester, from 0% to about 8% of a triglyceride fat, from about 0.3% to about 0.7% of an emulsifier, from about 10% to about 19% of milk soli... | 01/23/1996 |
| 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 |
| 5456936 | Frozen low calorie dairy confection A substantially lactose- and sugar-free, low calorie, frozen dairy confection having a 20% to 100% overrun is disclosed. The composition critically contains anhydrous milk fat and low- or no-lactose ultrafiltered milk protein concentrate coupled with sele... | 10/10/1995 |
| 5456932 | Method of converting a feedstock to a shearform product and product thereof The present invention is a new process for flash flow processing a feedstock containing a heat sensitive ingredient and a carrier material selected from a maltodextrin and polydextrose and the product resulting therefrom. The process and product includes ... | 10/10/1995 |
| 5370894 | Carbohydrate cream substitute A fat substitute is disclosed which comprises water-dispersible macrocolloid particles composed of starch materials selected from the group consisting of taro, Saponaria vaccaria, Amaranthus retroflexus, Maranta arundinacea, Wheat B and buckwheat, which p... | 12/06/1994 |
| 5358729 | Indigestible dextrin An indigestible dextrin characterized in that the dextrin contains: (A) up to 50% of 1.fwdarw.4 glycosidic linkages, and (B) at least 60% of an indigestible component, (C) the content of indigestible component as actually determined varying within the range of &#b1... | 10/25/1994 |
| 5328710 | Ready to serve frozen dessert for soft serve dispensing A soft serve frozen dessert, e.g., yogurt, ice milk, ice cream, capable of being hard packed and dispensed from an accordion-type cartridge is disclosed. The frozen dessert composition is formed with at least about 0.1 weight percent lecithin, at least ab... | 07/12/1994 |
| 5256436 | Ready to serve frozen dessert for soft serve dispensing A soft serve frozen dessert, e.g., yogurt, capable of being hard packed and dispensed from an accordion-type cartridge is disclosed. The frozen dessert composition is formed with at least about 0.1 weight percent lecithin, at least about 0.15 weight perce... | 10/26/1993 |
| 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 |
