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 |
| 8101226 | Extruded solid product for use in foodstuffs The present invention relates to a solid product comprising an extrudable mixture of an oil in water emulsion and a solid matrix. The solid product may be used in foodstuff e.g. as a beverage additive or as an instant beverage products or. The present invention furt... | 01/24/2012 |
| 8043648 | Edible emulsions with mineral Edible water-in-oil emulsion comprising a source of mineral and 15 to 95 wt % fat, wherein the mineral is present in the aqueous phase and wherein the mineral is in-homogenously distributed over the aqueous phase and a process for making such an emulsion. ... | 10/25/2011 |
| 8034392 | Oil-in-water type emulsion The present invention provides an oil-in-water type emulsion for light-exposing food having photodegradation-resistance, which has good taste and flavor with less deterioration such as off-taste and off-flavor even when irradiating light from a fluorescent lamp, etc... | 10/11/2011 |
| 8025913 | Process for the preparation of an edible dispersion comprising oil and structuring agent The invention relates to a process for the preparation of an edible dispersion comprising oil and structuring agent and one or more of an aqueous phase and/or a solid phase, in which the dispersion is formed by mixing oil, solid structuring agent particles and the a... | 09/27/2011 |
| 8017170 | Utilization of emulsion interface engineering to produce oxidatively stable lipid delivery systems A method for stabilizing lipid components is provided in which a protein-lipid emulsification product is formed, and the isoelectric point of the emulsification product is determined. The pH of the emulsion is adjusted below the isoelectric point of the protein comp... | 09/13/2011 |
| 7947322 | Low carbohydrate fiber containing emulsion An edible emulsion with insoluble fiber is described. The edible emulsion is suitable for use as a base for making reduced oil food products. The reduced oil food products made with the edible emulsion having insoluble fiber have consumer acceptable viscosities and ... | 05/24/2011 |
| 7914838 | Low carbohydrate fiber containing emulsion An edible emulsion with insoluble fiber is described. The edible emulsion is suitable for use as a base for making reduced oil food products. The reduced oil food products made with the edible emulsion having insoluble fiber and diary ingredients have consumer accep... | 03/29/2011 |
| 7914839 | Cooking fat product with improved spattering behaviour Method for improving the spattering behavior of a cooking fat product containing 0-5 wt. % of a dispersed aqueous phase comprising the steps a. selecting a cooking fat product containing 0-5 wt. % of a dispersed aqueous phase, b. selecting fat insoluble vegetable ma... | 03/29/2011 |
| 7858139 | Emulgating agent from cereal grains The present invention relates to a process for preparing a stable emulsion/dispersion of an oil and an aqueous phase, wherein a β-glucans rich substrate, derived from oat or barley grain, is the active emulsifying component. ... | 12/28/2010 |
| 7763301 | Emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid Emulsified liquid shortening compositions comprising amorphous insoluble dietary fiber gel, water and lipid, as well as a method for making the compositions, are disclosed. According to the present invention, dietary fiber gel can be subjected to micro-particulation... | 07/27/2010 |
| 7732001 | Edible emulsions The invention provides an edible oil-in-water emulsion concentrate comprising as a continuous aqueous phase a physiologically tolerable plant juice concentrate and a discontinuous phase comprising a physiologically tolerable, oxidation-labile unsaturated lipid or fa... | 06/08/2010 |
| 7718210 | Food product The present invention provides a novel cellular solid structure which can be used to structure an oil-water mixture into a semi-solid state. The invention is particularly useful in the manufacture of food products, such as margarine-like spreads, other spreads and d... | 05/18/2010 |
| 7601380 | Beverage clouding system and method A beverage clouding system composition that comprises a sterol ester, stanol ester, or combinations thereof, an oil and a continuous aqueous phase is provided. Additionally, compositions of a finished cloudy beverage and a cloudy beverage syrup each incorporating th... | 10/13/2009 |
| 7553510 | Stable homogeneous emulsifier-free suspension, its method of preparation and use in food compositions The invention concerns a stable homogeneous emulsifier-free suspension of at least one hydrophobic substance and/or a substance whereof the melting point is higher than about 130° C., and a thickening agent, in an aqueous medium. Said suspensions can be used in foo... | 06/30/2009 |
| 7524523 | Oil in water emulsion Non-dairy creams that comprise a mixture of triglyceride compositions, having a large variety in fatty acid and triglyceride compositions contained in the mix show improved storage stability and whipping performance. The complex mixtures of triglycerides are prefera... | 04/28/2009 |
| 7510737 | Low carbohydrate fiber containing emulsion An edible emulsion with insoluble fiber is described. The edible emulsion is suitable for use as a base for making reduced oil food products. The reduced oil food products made with the edible emulsion having insoluble fiber have consumer acceptable viscosities and ... | 03/31/2009 |
| 7498052 | Meat modifying agent, method of producing meat product and meat product A meat modifying agent includes an oil-in-water emulsion containing (A) 10 to 60 parts by weight of an animal fat/oil, (B) 0.01 to 1 part by weight of a starch, (C) 15 to 40 parts by weight of a saccharified starch, (D) 0.3 to 8.0 parts by weight of a non-ionic surf... | 03/03/2009 |
| 7413762 | Process of making refried beans containing an oil substitute and product thereof A method for making a bean-based oil substitute comprising the steps of (a) homogenizing comminuted cooked beans in an aqueous liquid dispersion to form a homogenate, and (b) mixing an edible oil with said comminuted beans, before or after homogenization of the bean... | 08/19/2008 |
| 7393552 | Compositions comprising protein and fatty acid Described herein are compositions comprising defined protein and lipid components. In particular, the compositions comprise: (a) a protein component including a protein selected from whey, casein, and mixtures thereof; and ... | 07/01/2008 |
| 7357957 | Spreadable food product The present invention provides a novel cellular solid structure which can be used to structure an oil-water mixture into a semi-solid state. The invention is particularly useful in the manufacture of food products, drug delivery agents, coatings, barrier films and e... | 04/15/2008 |
| 7351440 | 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... | 04/01/2008 |
| 7344748 | Cream alternatives Our invention concerns spreadable and/or spoonable water continuous, gelatin free cream alternatives comprising 10 to 50 wt % of a fat blend and up to 5 wt % of a biopolymer other than gelatin as a thickener, in addition to water as continuous phase, which creams di... | 03/18/2008 |
| 7338681 | Process to prepare a premium formulated fried egg The present invention relates to the formulation and process for preparation of a fried egg product which may be frozen for future heating within a microwave or other oven for consumption by an individual. Various ingredients are added and mixed to each of the liqui... | 03/04/2008 |
| 7329429 | Bars and confectioneries containing cocoa solids having a high cocoa polyphenol content and sterol/stanol esters and processes for their preparation Processes are provided for preparing ready-to-eat health bars such as chocolate granola bars and chocolate confectioneries such as dark or milk chocolate chews. The bars and confectioneries contain sterol ester(s) and/or stanol esters and cocoa solids having a high ... | 02/12/2008 |
| 7326431 | Fat-emulsions The invention provides water continuous or bicontinuous fat emulsions, comprising fat, protein, humectants and relatively low amounts of water and which emulsions display an water activity of 0.6 to 0.8 and have a shelf life at ambient temperature of more than 6 mon... | 02/05/2008 |
| 7326426 | Compositions and medical devices utilizing bioabsorbable liquid polymers The present invention is directed to medical devices and pharmaceutical compositions containing a synthetic, bioabsorbable, biocompatible liquid polymer that is the reaction product of a polybasic acid or derivative thereof, a polyol and a fatty acid, the liquid pol... | 02/05/2008 |
| 7323206 | Reagents and methods for all-in-one total parenteral nutrition for neonates and infants Materials and methods for preparing and using All-in-One (“AIO”) formulations suitable for administration to infants and neonates for total parenteral nutrition are provided. ... | 01/29/2008 |
| 7288279 | Formulated fried egg product The present invention relates to the formulation and process for preparation of a fried egg product which may be frozen for future heating within a microwave or other oven for consumption by an individual. Various ingredients are added and mixed to each of the liqui... | 10/30/2007 |
| 7279191 | Method of forming a non-fractionated, room temperature pourable butter A method of forming a fat product, the method entailing heating a first material to a first temperature to form a first intermediate, the first material comprising fat and the first temperature adequate to remove any memory of crystallization from the fat; rapidly c... | 10/09/2007 |
| 7276485 | Flowable nondigestible oil and process for making A flowable nondigestible oil composition having a Consistency in a temperature range of 20° C. to 40° C. of less than about 600 P.sec(n-1). The flowable nondigestible oil contains a liquid polyol polyester having a complete melt point less than 37° C.,... | 10/02/2007 |
| 7252979 | Production of DHA in microalgae in low pH medium Methods for production of highly unsaturated fatty acids by marine microorganisms, including the heterotrophic marine dinoflagellate Crypthecodinium, using low levels of chloride ion are disclosed. Specifically, methods of increasing production of highly unsa... | 08/07/2007 |
| 7252848 | Flavored oil-in-water emulsions for food applications The invention concerns an acidic butter oil-in-water emulsion of a lipophilic substance capable of imparting, improving or modifying the flavor properties of a composition to which it is added. These emulsions are particularly stable due to the presence of a combina... | 08/07/2007 |
| 7252779 | Transesterification composition of fatty acid esters, and uses thereof This invention is a composition that includes a transesterified fatty acid ester resulting from the reaction of a fatty acid ester, in the presence of an acid, with a hydroxyl-containing compound. The fatty acid esters of the invention are selected from those with a... | 08/07/2007 |
| 7247335 | Triglyceride fat suitable for spread manufacture Triglyceride fat which comprises HUU triglycerides and at least 18 wt. % of HOH and HLH triglycerides, while the ratio HOH:HLH is in the range 30/70 to 85/15, which fat is characterized in that the fat contains at least 20 wt. % of HUU and 8–30 wt. % of SOO trigly... | 07/24/2007 |
| 7244461 | Method of preparing liquid smoke The invention relates to a method of preparing a smoke extract, which method comprises the steps of i) preparing a char from wood or cellulose preferably by pyrolysis, ii) extracting one or more fractions of the char with an extraction solvent in its supercritical s... | 07/17/2007 |
| 7241469 | Formulation and process to prepare a pre-formed filing unit The present process relates to a formulation for a food product and preparation of a pre-formed filling unit for the provision of a consumable food product containing eggs, which may be refrigerated and/or frozen for future heating within a microwave oven for consum... | 07/10/2007 |
| 7229632 | Topical compositions with outer phase and preparation method An emulsion having one oily outer phase, and two aqueous inner phases, one of which is a gel. The emulsion may be used for cosmetic, pharmaceutical, veterinary and detergent purposes. ... | 06/12/2007 |
| 7226580 | Topical compositions with an oily outer phase and process for their preparation A topical composition containing one oily outer phase and two aqueous inner phases, one of which is a gel and a process for its preparation. In a preferred embodiment, the topical composition is a sunscreen emulsion containing one or more sunscreen filter substances... | 06/05/2007 |
| 7223736 | Composition for the prevention and treatment of cachexia The present invention relates to methods and nutritional compositions for the prevention and treatment of cachexia and anorexia. The methods of the invention comprise administering a composition comprising effective amounts of ω-3 fatty acids such as alpha-linoleni... | 05/29/2007 |
| 7214717 | Polydisperse double emulsion, corresponding monodisperse double emulsion and method for preparing the monodisperse emulsion A fractionable polydisperse stable double oil-in-water emulsion, having 50 to 95 wt. % relative to the total weight of the double emulsion, droplets of an invert monodisperse emulsion Ei dispersed in a continuous aqueous phase. The continuous aqueous phase includes ... | 05/08/2007 |
