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Cloaking System Using Optoelectronically Controlled Camouflage
A Cloaking System designed to operate in the visible light spectrum, utilizes optoelectronics and/or photonic components to conceal an object within it.
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| Number | Title | Issue Date |
| 8409650 | Procedure and shaping device for producing three-dimensional candies The present invention relates to an innovative procedure for producing three-dimensional candies, preferably of the type known in the food industry as gummy snacks, which eliminates the stamping of starch beds and the cleaning process of the chilled product, further... | 04/02/2013 |
| 8399039 | Shelf stable liquid whitener and process of making thereof A shelf-stable, liquid whitening composition having a whitening agent and a stabilizing system are disclosed. The stabilizing system includes a gum component, preferably of a mixture of two different gum, present in an amount sufficient to suspend the whitening agen... | 03/19/2013 |
| 8048466 | Fruit and vegetable films and uses thereof The present invention is directed to monolayer, bilayer, and multilayer films made from fruit, vegetable or a combination thereof, which films have the thinness, strength, flexibility, and crispness to serve as alternates or substitutes for seaweed-based films such ... | 11/01/2011 |
| 7722910 | Pet food composition containing semi-refined gelling agent A pet food composition containing chunks and a clear gellified sauce or base, the composition being obtainable by: i) incorporating at least one semi-refined gelling agent and/or semi-refined gelling biopolymer blend, in a mixture comprising meat and meat by-product... | 05/25/2010 |
| 7544380 | Process and apparatus The invention relates to process and apparatus for creating shaped objects from incipiently gelling alginate or low-methoxy pectate sol in which the incipiently gelling sol is guided into cavities of a movable belt. V-shaped wiper blades can be used as guides. The s... | 06/09/2009 |
| 7422764 | Matrix-forming composition containing pectin A liquid edible composition with a pH of more than 6, a viscosity below 600 mPas at a shear rate of 100s-1 and 20° C., and a viscosity of at least 125% of the aforementioned viscosity at a pH below 5 and a temperature of 37° C., the composition comprising at least... | 09/09/2008 |
| 7323202 | Composition for forming a casing and method of use A composition for coating foodstuffs is described, where the composition comprises a first polysaccharide that is negatively charged in the composition and gels under the influence of cations, and at least a second polysaccharide which is neutral in the composition.... | 01/29/2008 |
| 7309686 | Process for producing natural surfactants and compositions based on natural surfactants A process for extracting a natural surfactant includes the steps of providing a quantity of water, adding in a quantity of seaweed to the water resulting in a process medium, adding an enzyme solution to the process medium, and extracting the natural surfactant from... | 12/18/2007 |
| 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 |
| 7228793 | Carbonation system for enhancing the flavor of fruits and vegetables A carbonation system is disclosed that effectively controls the treatment of fruits and vegetables with CO2 gas, providing enhanced flavor to fruits and vegetables. One embodiment of the invention uses a microprocessor to preferably monitor and control th... | 06/12/2007 |
| 7211283 | Encased food products with contrasting components A food product that includes a casing of a gelatin-free, water-based, set hydrocolloid gel that forms an enclosure, and at least one solid, liquid, soft or particulate center enclosed by the casing. The casing is made of a carageenan, alginate, agarose, gellan gum, ... | 05/01/2007 |
| 7189423 | pH control of sauces used on acidified pasta or rice A pasta or rice meal in which the pasta has been acidified to ensure shelf stability. In order to provide the meal so as not to have the uncharacteristically unpleasant taste of acidic flavor notes by mixing a sauce which has had its pH modified by a mixture of an e... | 03/13/2007 |
| 7097868 | Stable coated microcapsules A microencapsulated composition containing lipophilic compounds is prepared by reducing the particle size of the lipophilic compound in the presence of a surface active agent to form a first solution; preparing a solution of alkali metal alginate to form a second so... | 08/29/2006 |
| 7097869 | Nutraceutical chips and production method thereof In this application are disclosed a method for producing nutraceutical chips, comprising the steps of: preparing a viscous liquid by use of at least one selected from the group consisting of vegetables, fruits, seeds, nuts and seaweeds which may have been heat-treat... | 08/29/2006 |
| 7070722 | Foamable formulation and foam A process for producing a sterile foam for medical or veterinary use is provided. A physiologically acceptable formulation for application to a body as a foam contains a foamable gelling agent. The formulation is foamed and treated with a precipitant which is calciu... | 07/04/2006 |
| 6989166 | Soft drink replacer The present invention relates to a method for the treatment and/or prevention of overweight in a monogastric mammal. More particularly, the invention is concerned with such a method comprising administering to the mammal a liquid edible composition with a pH of more... | 01/24/2006 |
| 6967037 | Food compositions with high solids content, a method for its preparation as well as the use of carrageenans for gelling a food composition Food composition comprising soluble solids in the range of about 50% to about 90% by weight, at least 70% by weight thereof being a sweetening system comprising sucrose and non-sucrose sweeteners in a weight ratio of sucrose to non-sucrose sweeteners of 0:100 to 95:... | 11/22/2005 |
| 6949256 | Non-gelatin capsule shell formulation A film-forming hydrocolloid composition comprising kappa carrageenan, iota carrageenan, a bulking agent, plasticizer and water is described. The ratio of bulking agent to total carrageenan is from about 1:1 to 20:1. Kappa carrageenan is present in an amount of less ... | 09/27/2005 |
| 6948422 | Soup supplying apparatus A soup supplying apparatus includes a vessel 5 for accommodating a soup, a funnel member 40 arranged within the vessel 5 and rotatively moving to the outside of the vessel 5 through an opening 5a, a ladling member 11 ... | 09/27/2005 |
| 6933000 | Processed mozzarella cheese and method for its production The present invention relates to method of making processed cheese, especially mozzarella type cheese, comprising the steps of A) preparing a blend comprising young low-sodium-chloride cheese, hydrocolloids, and emulsifying salts, B) cooking the blend as obtained in... | 08/23/2005 |
| 6929814 | Process for preparing beads as food additive and product thereof Beads as food additive consisting of a matrix of a reticulated multivalent cation containing acid polysaccharide and at least one water soluble and/or volatile liquid or solid active ingredient filling at least partly the voids built by the acid polysaccharide are p... | 08/16/2005 |
| 6905721 | Imitation cheese compositions for use in the manufacture of cheese loaves, slices and the like, and method of producing such compositions An imitation cheese composition containing moisture, preferably in an amount that is at least 60% by weight, a hydrocolloid, a cheese-derived component in an amount less than about 15% by weight of the composition, cheese flavoring that is natural or artificial and ... | 06/14/2005 |
| 6906021 | Care gents Matrix particles having a perfume component and washing-active surfactant component can be used in body-cleansing compositions and housecleaning products. ... | 06/14/2005 |
| 6887508 | Protein stabilizing agent The present invention relates to a protein stabilizing agent for stabilizing a protein suspension in an aqueous acidic liquid such as a juice. The protein stabilizing agent is comprised of a high methoxyl pectin and a propylene glycol alginate. The present invention... | 05/03/2005 |
| 6884445 | Matrix-forming composition containing pectin One aspect of the present invention relates to a liquid edible composition with a pH of more than 6, a viscosity below 600 mPas at a shear rate of 100s−1 and 20° C., and a viscosity of at least 125% of the aforementioned viscosity at a pH below 5 and a... | 04/26/2005 |
| 6838109 | Fatty acid compositions having superior stability and flavor properties The present invention relates to compositions having a superior stability and flavor profile, despite the presence of a fatty acid material (and even without use of a surfactant or emulsion), and may be utilized as a variety of different finished compositions, for e... | 01/04/2005 |
| 6805895 | Sugarcane juice spread and a process for preparing the same The present invention relates to a sugarcane juice spread and more particularly, the present invention relates to a sugarcane juice spread which incorporates ginger and cumin flavors and a process for preparing the same. ... | 10/19/2004 |
| 6783790 | Process utilizing agar-agar in a high temperature, short time processing of high solids confectionery products The present invention is directed to a continuous process for making a high solids confectionery product containing agar-agar using high temperature short time processing. The process comprises (a) preparing a homogenous mixture comprising agar-agar, an agar-agar di... | 08/31/2004 |
| 6759073 | Compositions and methods for stabilization and enhanced viscosity The present invention relates to compositions which are useful as stabilizer and thickener systems, as well as methods of their use. The compositions are useful as, for example, cosmetic, health care (including pharmaceutical and over-the-counter compositions), food... | 07/06/2004 |
| 6747015 | Low molecular weight polymannuronate Disclosed is a polymannuronate composition including polymannuronate having molecular weight from about 4,000 to about 500,000 in a high purity. The composition can be used in producing nutritional compositions such as functional foods and health aids. Also, the com... | 06/08/2004 |
| 6737098 | Thermoreversible food product The present invention concerns a beverage food product. The beverage food product is in a gel phase at room temperature and is converted to a liquid phase at a temperature elevated above room temperature. The invention has a particular application to a bi- or multi-... | 05/18/2004 |
| 6733769 | Methods for lowering viscosity of glucomannan compositions, uses and compositions Methods of producing low viscosity glucomannan compositions by mixing a viscosity lowering compound with glucomannan under conditions suitable to form a low viscosity glucomannan composition are disclosed. The ability to modulate (increase or decrease) viscosity by ... | 05/11/2004 |
| 6720312 | Method for controlling the membrane structure of a starch granule The invention relates to a method for treating patients with type 2 diabetes using a food composition able to control the release of glucose into the patient's blood. This is achieved by the introduction into the food composition of an additive, such as propylene gl... | 04/13/2004 |
| 6720016 | Flavor composition and stable transparent drink containing the same Disclosed is a flavor composition comprising a flavor such as peach, orange, etc., with a sucrose fatty acid having an HLB of 16 to 19, preferably sucrose monopalmitate, and lysolecithin, optionally together with a polyglycerol fatty acid ester and/or monoglycerol f... | 04/13/2004 |
| 6703063 | Sweet jellied paste, method of manufacturing the same, and cake using the same A sweet jellied paste which is produced without sugar, using materials which have medicinal properties. Dried fruits 1 are immersed in water to thereby obtain restored fruits and immersion water 2, which are then kneaded together with agar liquor 3 throug... | 03/09/2004 |
| 6685978 | Gelled and gellable compositions for food products Processes and compositions for treating food products comprising adding to the food product an aqueous composition which is gellable in the food product. The process can include wherein the composition comprises a thixotropic gel which has been shear thin... | 02/03/2004 |
| 6673384 | Creamy mouthfeel agent for foods and beverages The present invention relates to an agent for imparting creamy mouthfeel to foods and beverages. Said agent comprises a water-insoluble component and a water-soluble component. Said water-insoluble component has particles with a mean particle size diamete... | 01/06/2004 |
| 6669977 | Gelatin extender The present invention is directed to a setting system for use in the making of gelatin desserts comprising gelatin and an anionic hydrocolloid gum wherein the weight ratio of gelatin to anionic hydrocolloid gum is approximately 250-375:1. Through the use ... | 12/30/2003 |
| 6663910 | Method of preparing food products with carrageenan Improved, intermediate moisture sweetened gelled food compositions comprise: A) about 55 to 85% by weight nutritive carbohydrate sweeteners; B) sufficient amounts of a gelling system to provide a gel strength of about 1-8 kg/cm2 ; C) about 10% ... | 12/16/2003 |
| 6645538 | Composite flexible frozen confection comprising a gel and process for its preparation A composite flexible frozen confection containing a distinct block(s) of a gel component, that is combined with one or more frozen dessert components, in such a manner that the composition may exhibit hand-held flexibility without significant separation o... | 11/11/2003 |
