Bizarre Patents
User-operated amusement apparatus for kicking the user's buttocks
An apparatus including a user-operated and controlled apparatus for self-infliction of repetitive blows to the user's buttocks by a plurality of elongated arms bearing flexible extensions that rotate under the user's control.
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| Number | Title | Issue Date |
| 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 |
| 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 |
| 7396552 | Stable acidic milk drinks, process for producing the same, and additive for acidic milk drinks to be used therein Stable acidic milk drinks characterized by composed of an acidic milk drink base together with collagen peptides obtained by hydrolyzing collagen and stabilizers. Thus, it becomes possible to add a collagen substance to the existing drinks containing various stabili... | 07/08/2008 |
| 7368139 | Aseptic processing system for fruit filling An apparatus for aseptic processing of a viscous food product includes a product tank configured to hold the viscous food product. A first pump is configured to pump the viscous food product from the product tank through a heat exchanger at a given rate. A cleaning ... | 05/06/2008 |
| 7329428 | Process for manufacture of aerated confections with dry blend of sugar and gelatin The typically employed step of separately hydrating gelatin in warm water for the preparation of aerated, gelatin-containing confections such as marshmallow is replaced by hydrating a dry blend of sucrose and gelatin in cold water prior to heating. The marshmallow p... | 02/12/2008 |
| 7229660 | Scrambled egg snack food A snack food product having a shaped core of a coherent mass of scrambled eggs enrobed in a breaded batter coating. ... | 06/12/2007 |
| 7210600 | Self contained spoon feeder A disposable spoon having a hollow main housing with a spoon that is releasably attached to the main housing. When the user places a food packet inside the main housing, the spoon pierces the food packet. A movable extruder actuator is operatively attached to an ext... | 05/01/2007 |
| 7169427 | Fibre containing composition Compositions of a water in water emulsion having a first phase of gelled particles with specific aspect ratio and width, are suitable for application in products. The compositions impart a creamy impression to the final product. ... | 01/30/2007 |
| 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 |
| 7037545 | Multi-stage thickening composition for use with packaged food items and process for using same A multi-stage thickening composition for use in facilitating the handling and continuous packaging of a food product, and for providing a desired final shape and texture for the food product. Relatively rapid-setting and slower-setting consumable gels form one prefe... | 05/02/2006 |
| 7033632 | Casting food products to controlled dimensions A device and process for adjustably controlling the dimensions of an extruded food product cast into a sheet using, for example, a pressure manifold mounted on a casting belt, or a chill roll/gauge roller combination. ... | 04/25/2006 |
| 6953598 | Dairy-based candy production utilizing plate and frame assembly An efficient method for the continuous production of a dairy-based confection prevents protein burning and precipitation during processing. The method comprises heating an aqueous sugar composition to at least its boiling point in a first heat exchanger, admixing a ... | 10/11/2005 |
| 6951661 | Gel products fortified with calcium Disclosed are improved, intermediate moisture sweetened gelled food compositions fortified with calcium supplied by calcium phosphate that is dispersed in an oil and/or fat. The gelled compositions comprise: A) about 55 to 85% by weight nutritive carbohydrate sweete... | 10/04/2005 |
| 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 |
| 6942886 | Soft candies for ice cream and method of making A process is provided for preparing soft, gummy candies that retain their physical shapes well and have a pleasant bite and chew when employed in ice cream. The process entails preparing a first premix of sucrose, glycerin, corn syrup and water and blending it with ... | 09/13/2005 |
| 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 |
| 6893675 | Acidified imitation cheese sauce and pudding compositions and methods for producing such compositions An acidified imitation cheese sauce or pudding is prepared comprising a thickener, an acidulant in an amount not grater than about 0.5% equivalents of glacial acetic by weight of the composition, and a protein in an amount of less than 1% by weight of the compositio... | 05/17/2005 |
| 6861085 | Process for preparing a storage-stable brown stock The invention relates to a process for preparing a storage-stable brown stock from meat extract and vegetable juice and other customary additives. In a first reaction, a liquid mixture having a solids content of 65-85%, preferably 75-80% by weight, of meat extract, ... | 03/01/2005 |
| 6835407 | Oil-in-water type emulsion food There is provided an oil-in-water type emulsion food comprising a gelatin, in which the gelatin contains 13% by weight or less of a gelatin fraction having a molecular weight of 20,000 or less. The emulsion food exhibits a marked improvement in cold resistance such ... | 12/28/2004 |
| 6830771 | Fiber-containing animal feed gel A firm, flexible feed gel that provides animals, especially non-human primates such as orangutans, with fiber. The gel comprises a gelling agent, added-fiber, and water. While nutritional foods consumed by animals, both natural and manufactured, can contain certain ... | 12/14/2004 |
| 6830772 | Process for the production of a dairy product containing gelatine and cream A process for the production of a dairy product containing gelatine and cream, wherein the ingredients are mixed, heated and put into a pack, and wherein skimmed milk is mixed with the gelatine in a mixing tank, that mixture is then left to soak and in further succe... | 12/14/2004 |
| 6770311 | Caviar alternative and method of making same A man-made caviar alternative, including granules having a gelled center in a syrup exhibiting the same organoleptic properties as caviar from sturgeon. The granules are made from a mixture of encapsulation material, salt, coloring agents and flavoring agents, and g... | 08/03/2004 |
| 6759069 | Food condiment, composition, method of molding, and method of using A food condiment slice, method of using, composition and method for making, and methods for manufacturing are described. The food condiment slices are used with sandwiches, other food products, and beverages. The food condiment slices may have different structures s... | 07/06/2004 |
| 6759074 | Soft candy The present invention provides a novel confection, and more particularly a tasty soft candy, which is a soft candy in which gummi is dispersed through a candy base substance with a solid content consisting essentially of one or more saccharides, the moisture content... | 07/06/2004 |
| 6749880 | Composition based on cross-linked starch and depolymerized starch suitable as gelatine replacement The invention relates to hydrocoloids that are used as thickening, binding, gelling or stabilising agents used in the food industry. The invention provides a starch composition, comprising a first fraction comprising cross-linked starch and at least a second fractio... | 06/15/2004 |
| 6746705 | Thermally converted starches and the method of preparation thereof The present invention provides an efficient acid conversion process by which native and modified starches may be treated to afford products with low viscosity and a higher proportion of lower molecular weight compounds than the corresponding aqueous acid conversion ... | 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 |
| 6716470 | Method and apparatus for making an animal feed gel using a cooled pipe Firm, flexible animal feed gel are prepared by a method comprises the steps of: A. Forming a liquid animal feed at a temperature above ambient temperature; B. Passing the liquid animal feed through a pipe cooled to a temperature below the temperature o... | 04/06/2004 |
| 6713101 | Frozen dessert novelty and method for its preparation A frozen dessert novelty which is a water ice molded confection product that includes a thin translucent shell and a multi-colored core which is encased into the shell and which is visible in the product before and during consumption, and a process for preparing it.... | 03/30/2004 |
| 6703062 | Low-fat food emulsions having controlled flavor release and processes therefor Low-fat food emulsions comprise a continuous aqueous phase and a dispersed phase which comprises fat particles, gel particles and fat-soluble flavor molecules; substantially all of the fat particles are located within the gel particles, and at least 35 w.... | 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 |
| 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 |
| 6645536 | Micro-particulate microbound diet for the culture of larval fish and crustaceans A formulated, microbound diet product for the culture of larval fish and crustaceans either in a dry or moist form is disclosed. The food product contains protein sources such as fish protein hydrosylate, casein, egg yolk, binding agents such as soy lecit... | 11/11/2003 |
| 6632468 | Controlled-viscosity food flavoring system Composite food having a gelling agent, selected from gelatin, egg white, modified waxy maize starch, whey protein concentrate, modified potato starch, gellan gum, and rennet casein, and a flavoring and/or texturing component, uniformly distributed through... | 10/14/2003 |
| 6627237 | Frozen foods and process for producing the same The frozen food or food material includes a food or food material processed with from 0.1% by weight to 5% by weight of an alkali metal halide or an alkali earth metal halide, from 0.01% by weight to 0.5% by weight of an alkali metal bicarbonate or an alk... | 09/30/2003 |
| 6613400 | Cream A cream for use as a topping on beverages, such that the cream floats on the surface of the beverage, whether hot or cold. The cream contains a hydrocolloid fluid gelling agent at a concentration sufficient to form a fluid gel which is subsequently sheare... | 09/02/2003 |
| 6607774 | Self-sealing expanded edible product Expanded edible products having a porous, foamed, or cellular interior and self-sealing surface or skin are provided. The texture and structure of the expanded products are controlled by manipulating a pre-expanded food formulation comprising hydrocolloid... | 08/19/2003 |
| 6607776 | Protein enhanced gelatin-like dessert Various compositions for producing translucent to opaque protein enhanced dessert gels are disclosed. In general, the dessert gels comprise a gelling system plus flavorings, colorings, and nutritional additives. Exemplary embodiments of the gelling system... | 08/19/2003 |
| 6599551 | Protein enhanced gelatin-like dessert Various compositions for producing translucent to opaque protein enhanced dessert gels are disclosed. In general, the dessert gels comprise a gelling system plus flavorings, colorings, and nutritional additives. Exemplary embodiments of the gelling system... | 07/29/2003 |
