Bizarre Patents
Mouthguard made at least partially from an edible candy
A mouthguard includes a U-shaped upper bite plate which removably fits over upper teeth of a person, with the entire upper bite plate being made from a soft, deformable and edible gummi candy.
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| Number | Title | Issue Date |
| 7651719 | Process for the preparation of aqueous suspensions of anionic colloidal silica having a neutral pH and applications thereof The instant invention relates to a process for the preparation of an aqueous suspension of anionic colloidal silica having a neutral pH which is stable over time and comprises individualized particles of colloidal silica which are not bound to one another by siloxan... | 01/26/2010 |
| 7378121 | Use of ferulic acid amides as flavor compounds The present invention relates to the use of various ferulic acid amides as pungent compounds and aroma compounds having a heat-generating effect in preparations used in nutrition, oral hygiene or consumed for pleasure. ... | 05/27/2008 |
| 7368056 | Production of potable liquids Water-desalination and/or water purification devices. Alternatively, devices that are implantable in animal bodies, possibly configured as self-inflating spinal disc prostheses. The devices include specified types of water-absorbing solute encapsulated by non-porous... | 05/06/2008 |
| 7348285 | Fabric and yarn structures for improving signal integrity in fabric-based electrical circuits Coaxial and twisted pair conductive yarn structures reduce signal crosstalk between adjacent lines in woven electrical networks. A coaxial conductive yarn structure includes an inner conductive yarn having a plurality of conductive strands twisted together. An outer... | 03/25/2008 |
| 7344746 | Process for the hydrogenation of hop resin acids A process for the direct hydrogenation of hop resin acids in the absence of a liquid, organic solvent by reacting the hop resin acids which hydrogen in the presence of a noble metal catalyst at a temperature at which the resin acids are sufficiently fluid to allow e... | 03/18/2008 |
| 7335385 | Method for iron removal from wine and other beverages Phytic acid is added to wine to chelate polyvalent iron cations. A calcium salt is added to co-precipitate the complex that subsequently is removed by filtration. This method effectively, inexpensively and safely removes excessive levels of iron in wine, sparkling w... | 02/26/2008 |
| 7332185 | Complex mixtures exhibiting selective inhibition of cyclooxygenase-2 A novel formulation is provided that serves to specifically inhibit the COX-2 mediated inflammation response in animals. The formulation comprises comprising an effective amount of component I selected from the group consisting of alpha acids and beta acids and an e... | 02/19/2008 |
| 7316823 | Processed mango juice and beverage containing it Beverages with little sedimentation and low viscosity exhibit excellent flavor derived from fruit juice, as well as a process for their production and processed fruit juice used in the process. Adding processed mango juice containing large amounts of insoluble compo... | 01/08/2008 |
| 7302974 | Process for producing low-alcoholic beer-like drink and low-alcoholic beer-like drink It is intended to provide a processing method for producing beer-like low-alcoholic beverage by using usual beer and/or low-malt beer without using any special systems other than those commonly employed in producing beer. Beer and/or low-malt beer obtained by the pr... | 12/04/2007 |
| 7284476 | Container assembly for aging a liquid A container assembly (10) for retaining a liquid (16) during aging of the liquid (16) includes a container (12), a flavor insert (224) and an insert retainer (222). The container (12) defines a chamber (226) th... | 10/23/2007 |
| 7273554 | Crossflow-filtration method for beverages The invention relates to a crossflow-filtration method for beverages, in particular beer, which comprises the following steps: a) the feed liquid is introduced into a filter module by means of a tangential flow through a filter membrane (6) in a first directi... | 09/25/2007 |
| 7247327 | Process for producing wort for fermented malt drinks The present invention provides a process for producing a wort with reduced content of a stale flavor-causing substance for the production of fermented malt beverages such as beer and the like in which generation of a stale flavor is suppressed, and it also provides ... | 07/24/2007 |
| 7244458 | Method of cooling a draught alcoholic beverage in a vessel A draught beverage 170 which may be alcoholic or non-alcoholic, for example a lager or cider in an open-topped drinking vessel or glass 172. The beverage comprises a water content and dissolved gas content. The draught beverage is dispensed from a font... | 07/17/2007 |
| 7241464 | Draught alcoholic beverage An open topped drinking vessel containing a beverage, the beverage comprising a water content and a dissolved gas content and having a head overlying an ice formation made of many ice crystals, the ice formation having been produced by ice formed in the beverage whi... | 07/10/2007 |
| 7229655 | Composition of, and process for using, silica xerogel for beer stabilization A silica xerogel, a process for making it, and a process for using it to reduce chill haze in beer includes incorporation in the xerogel of one or more alkali metals, optionally in combination with one or more alkaline earth metals. The pH of the xerogel is between ... | 06/12/2007 |
| 7220439 | Wine aging method and system A method and system for altering the interaction of wine ingredients to obtain changes in wine resembling many years of natural aging, a more complete homogenous solution, and an extended shelf life. The method includes application of ultrasonic radiation to a solut... | 05/22/2007 |
| 7214402 | Method and apparatus for distributed production of beer The present invention calls for the establishment of a centralized facility for the production of unfermented, undiluted, and unprocessed hopped wort using a single source of water. The hopped wort is then cooled and transported to a plurality of remote fermentation... | 05/08/2007 |
| 7205151 | Complex mixtures exhibiting selective inhibition of cyclooxygenase-2 A novel formulation is provided that serves to specifically inhibit the COX-2 mediated inflammatory response in animals. The formulation comprises an effective amount of component I selected from the group consisting of alpha acids and beta acids and an effective am... | 04/17/2007 |
| 7198809 | Method and system for removing harmful gases from wines and other beverages A method for removing entrained gases from wine by applying ultrasonic radiation to a solution containing wine ingredients at a frequency causing cavitation, optimizing the application of ultrasonic radiation to cause cavitation throughout the solution, and continui... | 04/03/2007 |
| 7175864 | Process for producing a malt beverage having improved foaming properties and product produced therefrom A brewed malt beverage having improved foaming properties due to the addition of caffeine. ... | 02/13/2007 |
| 7160563 | Method for preparing beer A method of preparing beer from beer wort including adding amidated pectin to the wort or beer to inhibit coagulation and precipitation of proteins and to obtain a haze in the beer. ... | 01/09/2007 |
| 7150893 | Milk beverage A milk beverage of the present invention comprises a polyglycerol fatty acid ester having a cloud point of not less than 90° C. when measured at a concentration of 1% by weight in a 20% sodium chloride aqueous solution containing said ester. ... | 12/19/2006 |
| 7144592 | Method of preparing a fully kettle hop flavored beverage A method of making a fully hop flavored beverage employs a hop flavoring agent comprising an extract of hop solids, the hop solids being the residue of a first extraction of hops to remove the alpha acids. Preferably, liquid carbon dioxide is used for the first extr... | 12/05/2006 |
| 7135200 | Process for producing malt alcoholic drink In the method of producing a malt alcohol beverage, an adsorbent is used to remove through adsorption at least a part of rough flavor components from malt, a malt alcohol beverage intermediate product, or the malt alcohol beverage. As a result, the aging of flavor a... | 11/14/2006 |
| 7132119 | Method for producing beer The present invention provides a method for producing beer comprising filtering beer through a porous membrane until such time that the porous membrane is in need of cleaning, contacting the porous membrane with an enzyme selected from the group consisting of cellul... | 11/07/2006 |
| 7115290 | Hopped malt beverage having enhanced light stability An improved process for the production of a hopped malt beer wherein a processing liquid containing riboflavin is hopped to form the desired beverage. The improvement comprises subjecting that processing liquid to an effective amount of actinic radiation of a wavele... | 10/03/2006 |
| 7115291 | Fermented milk drinks and foods and process for producing the same Fermented milk drinks and foods containing fermented milk components obtained by fermentation with lactic acid bacteria together with a growth promoter for lactic acid bacteria selected from among ginger extract, tea extract, green onion extract, or oleic acid and d... | 10/03/2006 |
| 7063867 | Process for enhanced flavoring of beverages and product produced therefrom The present invention is directed to a process for rapidly aging alcoholic beverages and to the beverages produced by the process. During the process, a consumable alcoholic feedstock is contacted with ultrasonic energy at a power of at least about 3 Watts/liter. If... | 06/20/2006 |
| 7052724 | Method of producing active dry yeast A novel technique is provided for drying a yeast for brewing and a method of producing alcoholic beverages by using the yeast. It is intended to provide a method of producing a dry yeast which has the optimum fermentability when directly used in fermentation and giv... | 05/30/2006 |
| 7037541 | Alcoholic beverages derived from animal extract, and methods for the production thereof A method for producing a beverage, comprising the steps of providing an aqueous animal extract, fermenting said aqueous animal extract with lactic acid bacteria, and fermenting the product of lactic acid bacteria fermentation with yeast fermentation, to produce an a... | 05/02/2006 |
| 7022366 | Method for tartaric stabilization of wine A method for tartaric stabilization, in particular for wine, and an apparatus for its implementation are provided. The wine to be treated is placed in a container and conveyed into a filtering unit. A permeated liquid is sent to a tartaric stabilisation unit for tre... | 04/04/2006 |
| 6994878 | Method and apparatus for continuous flow reduction of microbial and/or enzymatic activity in a liquid beer product using carbon dioxide A continuous method for reducing one or more of microorganisms or enzymes in a liquid beer or wine product, the method comprising the steps of: a) forming a pressurized mixture by i) combining a pressur... | 02/07/2006 |
| 6991822 | Apparatus and method for moving a workpiece through an opening in a container An apparatus and method for narrowing and moving a workpiece from a fruit or vegetable through an opening in a container wherein the workpiece is relatively wider than the opening is provided. The apparatus has a plunger with an extension portion slidably movable wi... | 01/31/2006 |
| 6974598 | Method of cooling a beverage A method of keeping an alcoholic beverage in an open topped vessel cool, said beverage comprising a water content and a dissolved gas content, and said method comprising forming ice in the beverage in the open-topped vessel said ice having a cooling effect on the be... | 12/13/2005 |
| 6914175 | Process for preparing an anti-oxidant A process for preparing an anti-oxidant in a plant is described. The process comprises transforming a plant with a nucleic acid encoding glucan lyase thereby producing the anti-oxidant anhydrofructose in situ. ... | 07/05/2005 |
| 6913776 | Process and plant for the separation of undesirable substances from alimentary liquids, in particular from wine Plant for the separation of undesirable substances from alimentary liquids, in particular from wine, which comprises a unit (3) with hydrophobic membranes (4) having holes (5) for trapping gas (G), supplied with wine to be treated (V) by means o... | 07/05/2005 |
| 6858246 | Process for producing a malt beverage having a greatly diminished bitterness Addition of juniper berry oil to a malt beverage after completion of the brewing process, in an amount below the threshold where it imparts any perceptible juniper berry flavor to the beverage, mitigates or nullifies bitterness imparted the hops. ... | 02/22/2005 |
| 6849287 | Light stable hop fraction and method of making the same An extremely light stable, kettle hop flavoring agent is disclosed. The flavoring agent is made by extracting hop solids with a polar solvent and washing the extract with a nonpolar solvent capable of removing residual α-acids. The flavoring agent can be used to im... | 02/01/2005 |
| 6846503 | Method and apparatus for production of an alcoholic beverage Disclosed is a method and apparatus for flavoring an ethanolic spirit. A corrosion-resistant container with electric heating elements is used in a distillation process to form an ethanolic spirit. One or more aging enhancers are added to at least a portion of the di... | 01/25/2005 |
| 6841516 | Root retardant The present invention provides a method of retarding rootlet formation from one or more plants in a medium that can support the growth thereof, which method includes introducing into the medium a growth inhibiting effective amount of a growth inhibitor which compris... | 01/11/2005 |
