Bizarre Patents
Dining Table Having Integral Dishwasher
A space-saving dishwasher, which may be installed within a counter top or table, having a dish-carrying rack that is vertically shiftable through the open top of the dishwasher for facilitating loading and unloading of the dishes.
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| Number | Title | Issue Date |
| 7867542 | Non-flammable release composition An aqueous non-flammable release composition for use in food preparation comprising water; de-oiled, powdered lecithin; and less than about 10% oil. The de-oiled, powdered lecithin is water miscible which facilitates the use of less or no oil in a release compositio... | 01/11/2011 |
| 7638154 | Pan spray formulation and delivery system By combining lecithin and oil as the principal ingredients, a highly effective, uniform, widely dispersed, pan release spray product is achieved with the lecithin comprising a de-oiled powdered lecithin. The liquid lecithin and/or combinations thereof is blended wit... | 12/29/2009 |
| 7494682 | Release agent and method for use in baking applications A method for making a release agent suitable for use in the baking industry, along with examples of the release agent made according to the method. The method comprises heating a food grade oil to between about 100 and about 130 degrees Celsius, then adding water he... | 02/24/2009 |
| 7357955 | Acid beverage composition utilizing an aqueous protein component This invention is directed to an acid beverage composition having a pH of from 3.0 to 4.5 having (A) a hydrated protein stabilizing agent; (B) at least one flavoring material; and (C) a slurry of an aqueous protein material prepared by a process including preparing ... | 04/15/2008 |
| 7247334 | Low-residue, easy-cleaning and low-viscosity structured lipid pan release compositions and methods Medium chain triglyceride oils are interesterified with long chain edible oils in order to form interesterified structured lipids. These structured lipids find special application in food service pan release cooking compositions and methods. The products have a rela... | 07/24/2007 |
| 7229659 | Process for making stable protein based acid beverage This invention is directed to a process for preparing a stable suspension of a protein material in an acidic beverage, having; blending (A) a hydrated and homogenized protein material slurry with (B)... | 06/12/2007 |
| 7226630 | Edible moisture barrier for food and method of use products An edible moisture barrier for food products is provided. This edible moisture barrier is highly effective in preventing moisture migration within a multi-component food product between food components having different water activities and/or moisture contents at a ... | 06/05/2007 |
| 7214400 | Flavor enhancing oils Disclosed are flavor enhancing oils comprising at least one edible liquid oil and at least one water soluble flavor enhancer. The water soluble flavor enhancer is uniformly dispersed throughout the edible liquid oil. Delivery of water soluble flavor enhancers via a ... | 05/08/2007 |
| 7141265 | Oil/fat powder Provided is an oil/fat powder comprising the following Components (A), (B) and (C): (A) 15 to 79.9 wt. % of a glyceride mixture containing 5 to 84.9 wt. % of triglycerides, 0.1 to 5 wt. % of monoglycerides and 15 to 94.9 wt. % of diglycerides, and having, as at leas... | 11/28/2006 |
| 7118776 | Phytase-treated acid stable soy protein products This invention is directed to an acidic beverage composition, comprising; (A) a hydrated protein material having a combination of an inositol-6-phosphate content, an inositol-5-phosphate content, an inositol-4-phosphate content and... | 10/10/2006 |
| 7101584 | Micro-molecular hyper-saturation of conventional cooking oils for high altitude and confined space applications The instant invention is directed toward a process of Micro-Molecular Hyper-Saturation or Microsaturation, which results in transforming common, whole, Essential Fatty Acid (EFA) rich cooking oils into a product exhibiting increased shelf life wile simultaneously el... | 09/05/2006 |
| 7101585 | Ultra high pressure homogenization process for making a stable protein based acid beverage This invention is directed to a process for preparing a stable suspension of an acid beverage, wherein a hydrated protein stabilizing agent (A) and a flavoring material (B) are combined as a preblend (I) and combined with either a slurry of a homogenized protein mat... | 09/05/2006 |
| 7078069 | Sprayable cookware release composition with reduced heat induced browning A sprayable cookware release composition includes an oil, a propellant, and a cookware release agent having lecithin treated with an alkali and a fatty acid at the same time or treated with a mixture of an alkali and a fatty acid. A variety of alkali and fatty acids... | 07/18/2006 |
| 7037550 | Sprayable cookware release composition with fractionated oil and method of preparing food item A sprayable cookware release composition includes a cookware release agent, a fractionated oil, such as a fractionated palm oil or a fractionated coconut oil, and a propellant. A combination of fractionated oils or a combination of a fractionated oil and a non-fract... | 05/02/2006 |
| 7011857 | Weight loss compositions and methods for individuals who may have gastric hyperacidity Compositions and methods of losing weight are described that are suitable for individuals susceptible to gastric hyperacidity or gastroesophageal reflux. The compositions include in part a snack food having two or more rapidly digestible carbohydrates, in which the ... | 03/14/2006 |
| 6932994 | Method for producing an iced food product such as an iced lollipop The inventive method for producing an iced food product that comprises of depositing a mixture containing water and a polyol on the inner face of a mold and arranging a substance which constitutes the food product in contact with the mixture in the mold. ... | 08/23/2005 |
| 6905722 | Sprayable cookware release composition with reduced heat induced browning A sprayable cookware release composition includes an oil, a propellant, and a cookware release agent having lecithin treated with an alkali and a fatty acid at the same time or treated with a mixture of an alkali and a fatty acid. A variety of alkali and fatty acids... | 06/14/2005 |
| 6852349 | Storage stable pan release coating and cleaner The pan release coating is provided which includes water, mono and diclycerides, polysorbate, and an antimicrobial effective amount of acetic acid, citric acid and sodium benzoate. Desirably, the composition of the present invention is composed of water in an amount... | 02/08/2005 |
| 6793959 | Low viscosity structured lipid pan release compositions and methods Medium chain triglyceride oils are interesterified with long chain domestic oils in order to form interesterified structured lipids. These structured lipids find special application in pan release cooking compositions and methods. The products have a relatively low ... | 09/21/2004 |
| 6749874 | Pan spray formulation and delivery system By combining water, lecithin, and oil as the three principal ingredients, a highly effective, uniform, widely dispersed, pan release spray product is achieved with the lecithin comprising a de-oiled powdered lecithin. The de-oiled, powdered lecithin is water miscibl... | 06/15/2004 |
| 6616956 | Preventing stickiness of high-boiled confections A coated high-boiled confection and a method for making the coated high-boiled confection. The coated high-boiled confection includes a coating of a solid fat or fat derivative, having a melting point of from about 25° C. to 65° C., that is applied dire... | 09/09/2003 |
| 6613376 | Storage stable pan release coating and cleaner The pan release coating is provided which includes water, mono and diclycerides, polysorbate, and an antimicrobial effective amount of acetic acid, citric acid and sodium benzoate. Desirably, the composition of the present invention is composed of water i... | 09/02/2003 |
| 6544574 | Food preparation compositions Disclosed are improved food preparation compositions. The compositions can include an anti-stick agent, a flavor enhancing agent, and an anti-foam agent. The compositions can be used in relatively low levels when preparing food, yet provide improved flavo... | 04/08/2003 |
| 6403144 | Food preparation compositions Disclosed are improved food preparation compositions. The compositions can include an anti-stick agent, a flavor enhancing agent, and an anti-foam agent. The compositions can be used in relatively low levels when preparing food, yet provide improved flavo... | 06/11/2002 |
| 6365211 | Cooking aid with reduced foaming Disclosed is a cooking aid composition that comprises edible oil, emulsifier, silicone polymer, and optionally other ingredients such as flavorant. The cooking aid composition reduces the sticking of food to cooking utensils and delivers desired taste, ar... | 04/02/2002 |
| 6210743 | Method of making food release compositions A method is disclosed for preparing a parting composition for facilitating the release of foodstuffs from cooking utensils, the composition containing an edible oil, lecithin, water, a organic, non-soap fluidizing agent. The water is present in an amount ... | 04/03/2001 |
| 6123977 | Food spray containing grape seed oil An oil-based food and cooking spray which may be sprayed on food to provide flavoring and/or on cookware to prevent food from sticking to the cookware surfaces which uses grape seed oil as its major ingredient. The grape seed oil imparts a high smoke poin... | 09/26/2000 |
| 6113970 | Lecithin based spray product A food composition dispensed by a spraying mechanism comprising an oil phase comprising 10 to 80 wt. % of an edible oil based on total composition, 1 to 5 wt. % lecithin, an effective amount of an emulsifier, and an aqueous phase comprising an acidifier a... | 09/05/2000 |
| 5770253 | Fodder and method for production of fodder containing lipids of low melting temperature, in particular fodder for aquatic organisms A fodder contains lipids having a low melting point, especially a fodder for aquatic organisms, wherein the lipids are carried within a crystalline structure formed by other lipids, emulsifiers or a mixture of lipids and emulsifiers. A method for making s... | 06/23/1998 |
| 5658609 | Fat replacement system The present invention is directed to a particulate fat replacement system and to baked goods utilizing the fat replacement system. The fat replacement system can be used as a partial or complete replacement for shortening in flour based baked goods. The f... | 08/19/1997 |
| 5650185 | Non-Aerosol, uniform spray dispersion system for oil-based products By providing a liquid, vegetable oil-based formulation incorporating a particular flavoring, concentrate or blending agent and placing the formulation in a vessel on which a high pressure, non-throttling pump is attached, a unique, reliable dispensing sys... | 07/22/1997 |
| 5591725 | Water-in-oil dispersion The present invention is concerned with a plastic dispersion containing from 5-65 wt. % of a continuous fat phase and from 95-35 wt. % of a gelling polysaccharide containing dispersed aqueous phase, wherein the gelling polysaccharide is selected from the ... | 01/07/1997 |
| 5567456 | Food release compositions with organic fluidizing agents A parting composition for facilitating the release of foodstuffs from cooking utensils contains an edible oil, lecithin, water, a carbonaceous, non-soap fluidizing agent. The water is present in an amount sufficient to partially, but not fully, hydrate th... | 10/22/1996 |
| 5503866 | Releasing compositions for food contact surfaces A lecithin based release composition for food contact surfaces is disclosed to contain 8-100 parts by weight lecithin, 5-100 parts by weight edible oil, 0.1-100 parts by weight emulsifier and 30-100 parts by weight water.... | 04/02/1996 |
| 5501867 | Composition for seasoning and preparing food items for grilling and method of making the same A composition suitable for use both as food preparation seasoning and non-stick base for cooking food items on a grill. The composition comprises an egg-based composition comprising egg yolk, distilled vinegar and soybean oil; a lemon juice comprising wat... | 03/26/1996 |
| 5472482 | Dilutable liquid surfactant composition useful as release aid and glaze extender Disclosed are compositions of one or more glycerol monoesters of fatty acid; one or more fatty acid esters of polyoxyethylenated glycerol, hexitan, hexitol, or isohexide; one or more polymeric glycerol esters of fatty acid; and edible oil; which are dilut... | 12/05/1995 |
| 5468507 | Composition containing a desired flavoring agent and medium chain triglycerides A composition comprising a desired flavoring agent in combination with a high percentage of medium chain triglycerides suitable for use as a substitute for naturally occurring sources that can have desired flavors. The composition provides a desired flavo... | 11/21/1995 |
| 5455055 | Non-aerosol, uniform spray dispersion system for oil-based products By providing a liquid, vegetable oil-based formulation incorporating a particular flavoring, concentrate or blending agent and placing the formulation in a vessel on which a high pressure, non-throttling pump is attached, a unique, reliable dispensing sys... | 10/03/1995 |
| 5431719 | Non-aerosol foodstuffs parting composition A foodstuffs parting composition for coating cooking surfaces composed of a water-in-oil emulsion prepared from lecithin, an edible oil component, an emulsifying agent selected from the group consisting of one or more of monocalcium phosphate, calcium chl... | 07/11/1995 |
| 5374434 | Food release compositions A parting composition for facilitating the release of foodstuffs from cooking utensils contains an edible oil, lecithin and water and, optionally, a humectant such as glycerol. The water is present in an amount sufficient to partially, but not fully, hydr... | 12/20/1994 |
