Famous Patents
The first commercial microwave oven was nearly 6 feet tall and weighed in at 750 pounds.
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 |
| 8021707 | Filled confectionary product and process A filled candy cane formed by injecting a soft candy into a hardening, elongate candy. A method and means for same. ... | 09/20/2011 |
| 7776376 | Whippable food product with improved stability A whippable food product having improved stability characteristics without detectable change in the organoleptic characteristics is provided. The product comprises triglyceride fat, one or more sugars and an emulsifier component comprising destabilizing and stabiliz... | 08/17/2010 |
| 7431955 | Layered cereal bars and their methods of manufacture A layered cereal bar with at least two cereal layers having identifiable RTE cereal pieces and at least one visible filling layer in between the two cereal layers is described. In one embodiment, the cereal bar is a non-cooked cereal bar having a total nutrient leve... | 10/07/2008 |
| 7364764 | Soluble roasted chicory having high inulin content The soluble roasted natural chicory in powder form with a high content of inulin and fructo oligosaccharides (FOS) about from 50% to 60% by weight relative to the dry matter. Its color index as measured by the absorbance of a 1% solution at 500 nm lies in the range ... | 04/29/2008 |
| 7322369 | Methods of detaching microorganisms from, or of inhibiting microbial attachment to, animal or poultry carcasses or seafood or parts thereof Methods of detaching microorganisms (e.g., bacteria) from, or of inhibiting microbial (e.g., bacterial) attachment to, animal or poultry carcasses or seafood or parts thereof, wherein the method involves contacting animal or poultry carcasses or seafood or parts the... | 01/29/2008 |
| 7287897 | Device and method for mixing a solid and a fluid A device (10) for mixing a pulverulent or granular solid (13) with a liquid (32) comprises at least one solid supply device and at least one liquid supply device (37, 38, 40). In an acceleration chamber (42), a rotary movement is i... | 10/30/2007 |
| 7282230 | Heat-stable high-amylopectin starch The invention relates to starch used in the baking-industry. Creams, (fruit-) fillings, toppings, glazes and other bakery products are often thickened by the inclusion of a certain amount of starch as binder, filling or thickening agent, for example providing gel-st... | 10/16/2007 |
| 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 |
| 7232584 | Method of chocolate coating soft confectionery centers The present invention is directed to a method of coating soft confectionery centers with chocolate. The method comprises the steps of: mixing the soft confectionery centers having a bed temperature of from about 0° C. to about 15° C.; applying chocolate onto the s... | 06/19/2007 |
| 7214401 | Method of manufacturing an aerated carbohydrate containing food product This invention provides a method to aerate a carbohydrate containing food product. The method is characterized by the use of a vegetable protein that is hydrolyzed under alkali conditions as whipping agent. More in particular the invention is related to a method for... | 05/08/2007 |
| 7214396 | Confectionery product containing functional ingredients and method of making and using The invention relates to a confectionery product that includes at least one functional ingredient that has a casing and a filling enclosed within the casing. The filling includes at least one confectionery material having properties that confer to the filling a perc... | 05/08/2007 |
| 7198812 | Method for preparation of a confectionery product The invention relates to confectionery of long shelf-life in the form of a soft, creamy, foamed mass of stable form, comprising milk components, edible fats, sugar and/or artificial sweeteners and water, whereby at least part of the edible fat is in crystalline form... | 04/03/2007 |
| 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 |
| 7063858 | Sweet with a rough texture intended for the treatment of halitosis The invention relates to a sweet of boiled sugar type exhibiting a rough texture intended for the treatment of halitosis as well as process for making the same and a method for treating halitosis using the same. ... | 06/20/2006 |
| 7022356 | Protein enhanced low carbohydrate snack food Herein described is a high protein, low carbohydrate nougat having at least one sugar substitute, protein material and at least one flavoring. The sugar substitute contains between about 19% to about 46% of the nougat by weight, the protein material contains between... | 04/04/2006 |
| 6951660 | Confectionery coatings A process for producing an aerated confectionery coating comprises supplying a liquid confectionery material to a coating head, maintaining the material under substantial super-atmospheric pressure up to the vicinity of the coating head, and forming, by gas injectio... | 10/04/2005 |
| 6929819 | Process for manufacturing a toilet training article containing effervescent agent A toilet training article in the form of a toilet training pad containing an effervescent agent is disclosed. The toilet training pad, which may be an insertable pad or integrated directly into an undergarment, contains an effervescent agent which releases gas upon ... | 08/16/2005 |
| 6896923 | Frozen confection Frozen confections having a combination of ingredients which permit the formulator to continue to provide outstanding organoleptic properties while at the same time reducing the caloric impact for those consumers who desire to limit their caloric intake. In a first ... | 05/24/2005 |
| 6890582 | Aerated and grained sugar-free boiled sweet A process for manufacturing aerated and grained sugar-free boiled sweets comprises the steps consisting of boiling a syrup comprising, relative to the dry mater content, at least 60% by weight of a hydrogenated disaccharide so as to obtain a massecuite; beating the ... | 05/10/2005 |
| 6863909 | Cream-based food composition A process for the preparation of a cream, in which a mixture containing about 10% to 20% of milk derivatives, about 8% to 30% of sugars, about 10% to 60% of fermented dairy product, about 0% to 25% of sour cream or of dairy cream containing about 25% to 45% of fatty... | 03/08/2005 |
| 6838107 | Method of preparing an improved low-calorie, low-fat food foodstuff This relates to foodstuffs containing maltitol. More particularly, this invention relates to improved fat-containing foodstuffs, wherein the improvement includes the partial or total replacement of the fat by a taste effective amount of maltitol. ... | 01/04/2005 |
| 6824808 | Chewy candy analogue, method of making, and composite ice confections containing same A chewy candy analogue that is compatible with ice confectionery products, particularly in terms of the process, storage and consumption conditions of ice confectionery products, is manufactured to provide specific properties in respect of fluid rheology, heat condu... | 11/30/2004 |
| 6805894 | Soft candy and its production method A soft candy having superior softness when initially chewed and is resistant to adhering to the teeth and the method of preparing a soft candy is described. The soft candy comprises blending at least saccharide, vegetable oil and emulsifier, fine sucrose crystals ha... | 10/19/2004 |
| 6793953 | Food product and method of preparation A method of preparing aerated food products, especially marshmallows, having a nutritionally fortified ingredient is provided. In accordance with a preferred form of the invention, the method includes the steps of: providing a liquid sugar confection blend comprisin... | 09/21/2004 |
| 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 |
| 6770316 | Low water activity filling A flavored filling having a low water activity. The filling includes a flavoring agent, an edible oil, and humectant. The edible oil can include a high and a low melting temperature oil. The high melting point oil, when used, can act as a crystal seeding agent durin... | 08/03/2004 |
| 6740350 | Confectionery compositions containing fiber Chewy confectionery compositions made from fats, optional proteins, carbohydrates comprising reducing sugars and non-reducing sugars having a ratio of from about 1:0.2 to about 1:1, and one or more dietary fibers. The ingredients are present in the compositions in s... | 05/25/2004 |
| 6737100 | Foamed chocolate and process for producing the same A foamed chocolate which can be foamed without resort to any special apparatuses or emulsifiers, has a lightened chocolate texture and shows no oily feel. This foamed chocolate is produced by adding an oil mixture comprising an edible fat or oil with tri-saturated f... | 05/18/2004 |
| 6660314 | Low water activity flavored filling for baked flour based products A polyhydric alcohol-free flavored filling for baked flour based products is disclosed. These fillings include an aqueous phase, a mixture of sugars dissolved in the aqueous phase wherein the mixture comprises fructose, glucose and sucrose in relative pro... | 12/09/2003 |
| 6623784 | Process for molding laminated candy and resultant products thereof Methods of molding edible laminated structures that have at least one first fluid material of a sticky or flowable mass interleaved between thin layers of a second fluid material is described wherein neither of the first fluid material nor the second flui... | 09/23/2003 |
| 6616963 | Laminated candy products made by an extrusion process The invention relates to novel edible laminated structures that have at least one first fluid material interleaved between thin layers of a second fluid material wherein neither of the first fluid material nor the second fluid material is a hard candy mas... | 09/09/2003 |
| 6592928 | Festooned laminated candy and methods for making same A festooned, edible laminated structures that have at least one first fluid material of a sticky or flowable mass is interleaved between thin layers of a second fluid material, wherein the first fluid material forms a pattern visible through the second fl... | 07/15/2003 |
| 6565909 | Stable whipped frostings A low density, ready-to-serve frosting is provided that can be stored for extended periods of time with little or no separation of the aqueous and shortening phases and with minimal volume changes. The frosting is stabilized by the formation of an aqueous... | 05/20/2003 |
| 6517886 | Positive hydration method of preparing confectionery and the resulting product The invention provides an uncooked, unspun intimately mixed confectionery composition having sufficient internal cohesively to be handled without losing its integrity as a mass, said composition being substantially free of unbound water and having substan... | 02/11/2003 |
| 6482465 | Positive hydration method of preparing confectionery and product therefrom A method of producing a chewy confectionery involves high or low shear mixing with no cooking to produce a mass which is well hydrated and yet has no phase separation of moisture. A bioaffecting agent included in the confectionery is effectively taste-mas... | 11/19/2002 |
| 6432460 | Food product and method of preparation Disclosed are aerated food products, especially marshmallows, having a nutritionally fortifying ingredient and improved methods for a method for preparation. The aerated food products comprise 50 to 98% of a saccharide component; about 0.5 to 30% of a str... | 08/13/2002 |
| 6399138 | Sterol concentrates its application and preparation The invention concerns concentrates of shea sterols in glycerides with more than 12.5 wt % shea sterols, the preparation thereof by enzymic hydrolysis of glycerides in shea oils or fractions thereof and the application of the concentrates in aerated food ... | 06/04/2002 |
| 6322829 | Savory fillings and food products including these fillings Savory cheese fillings are described which can be frozen and still melt smoothly upon reheating, without fat separation, and which provide the creamy taste, texture, mouth feel, and other organoleptic properties of cheese. The filling may be used in a wid... | 11/27/2001 |
| 6299916 | Shelf-stable bar with crust and filling A baked, shelf-stable, hand-held snack bar comprised of a crust and a smooth, creamy cheesecake-like filling. The crust surrounds the bottom and longitudinal sides of the bar. The filing is exposed on its top surface. The filing and crust are each formula... | 10/09/2001 |
| 6248391 | Bright white film coatings and film coating compositions therefor A dry film coating composition used to make a bright white film coating for nutritional supplements, pharmaceutical tablets, and the like, comprises dextrose, an auxiliary film-former, and titanium dioxide. Optionally, but advantageously, the coating comp... | 06/19/2001 |
