Famous Patents
The first match was accidentally discovered in 1826 when John Walker scraped a stick with chemicals on the end against a stone floor.
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 |
| 7241468 | Reduced calorie fat compositions Reduced calorie fat compositions which contain combinations of substantially non-absorbable, substantially nondigestible polyol polyesters and certain reduced calorie triglycerides that function as anti-anal leakage agents and provide textural/taste benefits are dis... | 07/10/2007 |
| 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 |
| 7186434 | Pourable fatty dispersions Liquid margarines and other pourable dispersions which contain a hardstock fat derived from plant waxes. The fat consists of a mixture of triglycerides, which fat is non-hydrogenated and contains less than 10 wt. % of fatty acid residues with a chain length of 6–1... | 03/06/2007 |
| 7081542 | Chemical process for the production of 1,3-diglyceride oils A method for producing 1,3-diglyceride oils from triglyceride containing oils is disclosed. The method uses alkali metal salts or alkali earth metal salts of mono-carboxylic or di-carboxylic acids to drive glycerolysis under conditions such that commercial, food-qua... | 07/25/2006 |
| 7008661 | Oil/fat composition Provided is an oil/fat composition comprising 10.1 to 94.9 wt. % of a triglyceride, 0.1 to 30 wt. % of a monoglyceride and 5 to 59.9 wt. % of a diglyceride which has, as a fatty acid constituent thereof, 15 to 90 wt. % of an ω3-unsaturated fatty acid having less th... | 03/07/2006 |
| 6956058 | Method for improving insulin resistance Methods are disclosed for improving insulin resistance in a diabetic comprising administering a diacylglycerol. ... | 10/18/2005 |
| 6902606 | Release agent formulas and methods High viscosity release agents inhibit undesirable sticking of asphalt, concrete, and other materials. The release agents can be used on forms, containers, mixers and various other items. Preferred formulations have little or no water, and are durable enough that a s... | 06/07/2005 |
| 6716473 | Microemulsions An edible water-in-oil microemulsion that is transparent or translucent in appearance and comprises oil, a surfactant, a cosurfactant or cosolvent and a water phase comprising water and optional water-soluble components; the oil comprises from 25 to 97 wt % diglycer... | 04/06/2004 |
| 6562394 | 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.sup.(n-1), preferably less than about 400 P.sec.sup.(n-1). The flowable nondigestible oil contains a liquid polyol poly... | 05/13/2003 |
| 6391864 | Food supplement containing a cartilage supplement The present invention relates to a food supplement, either in the form of a snack bar or a beverage, which contains cartilage supplements. The cartilage supplements include chondroitin sulfate, glucosamine sulfate, and hyaluronic acid. The food supplement... | 05/21/2002 |
| 6004611 | General-purpose oils composition The present invention provides a general-purpose edible oils composition which can prevent an increase of the blood triglyceride level of a person having eaten, is little accumulated in the body, and is excellent in storage stability and flavor. A general... | 12/21/1999 |
| 5958499 | Fluidized fat A FLUIDIZED fat composition is described which has an oil blend of 90-99.8 wt. % of an unhydrogenated liquid oil and 10-0.2 wt. % of a fully hydrogenated fat having an iodine value of less than 10 which forms a crystal network in the final composition. Th... | 09/28/1999 |
| 5935631 | Reduced calorie fried snacks having a cooling sensation when placed in the mouth Reduced calorie fried snacks are prepared by replacing some or all of the oil conventionally used in frying with a fat replacement composition containing a fatty acid-esterified propoxylated glycerin composition which exhibits a sharp melt before about 92... | 08/10/1999 |
| 5876770 | Process and formulation for improved texture and melt of reduced-fat cheese product The invention generally relates to a reduced-fat cheese product and a method for producing such product. More specifically, this invention relates to reduced-fat, low-fat or fat-free natural shredded cheese products that do not exhibit the characteristics... | 03/02/1999 |
| 5773073 | Water-in-oil emulsion containing a polyglycerol fatty acid ester having erucic acid as the main fatty acid component A water-in-oil emulsion having a high water content and an excellent emulsion stability. The water-in-oil emulsion contains a polyglycerol fatty acid ester the main constituting fatty acid component of which is erucic acid.... | 06/30/1998 |
| 5733594 | Palm oil-based oil and fat composition The present invention relates to a fats and oils composition comprising: (A): fats and oils comprising palm oil as a main component, (B): fatty acid polyglycerine ester of 0.05 to 5% by weight based on the weight of the fats and oils composition, which has a degree... | 03/31/1998 |
| 5709901 | Meat modifier and food meat or meat product processed with same The present invention provides an ester composition which can tenderize a stringy hard meat such as beef from abroad to a proper tenderness, the processing time, etc. and a meat tenderizer comprising said ester composition and protease without giving a sp... | 01/20/1998 |
| 5662957 | Oil containing lipid vesicles with marine applications Disclosed is a new class of lipid vesicles, liposoils, which have high oil content, low water content, and protein. The liposoils are made using a combination of a surfactant and either dried egg yolk or dried whole egg as the wall material, oil, and an a... | 09/02/1997 |
| 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 |
| 5338564 | Fat substitute compositions including waxes for a reduced laxative effect A fat substitute composition includes an edible, substantially non-digestible fat substitute material having a melting point of about 37° C. or less in combination with a wax as an anti-laxative agent to reduce an undesirable laxative effect associated w... | 08/16/1994 |
| 5314707 | Polyol fatty acid polyester cooking mediums A reduced calorie fat composition comprising: (a) from about 50% to about 100% of polyol fatty acid polyesters consisting of a combination of liquid and solid polyol fatty acid polyesters, and from 0% to about 50% triglycerides. The liquid polyol fatty ac... | 05/24/1994 |
| 5240996 | Extended polyvinyl alcohol esters as low calorie fat mimetics Extended polyvinyl alcohol fatty acid esters comprise a new class of edible fat mimetic compounds. These esters, which are, structurally, polyvinyl alcohols having methylene groups between the carbon-carbon backbone and pendant hydroxyl groups that have b... | 08/31/1993 |
| 5194286 | Polybasic acid amides and their use as digestively hydrolyzable oil substitutes This invention relates to digestively hydrolyzable low calorie edible oil substitutes. These compounds have the organoleptic properties of normal triglycerides fats, but are lower in available calories. Specifically, the invention is directed to a composi... | 03/16/1993 |
| 5158798 | Low-calorie fat substitute There is disclosed a low calorie fat substitute comprising an emulsion containing a non-flowable aqueous phase, an oil phase and a fat extender. Also disclosed are low calorie fat substitutes wherein the fat or oil is replaced by a fat mimetic.... | 10/27/1992 |
| 5115017 | Polyvinyl oleate as a fat replacement Polyvinyl alcohol fatty acid esters, notably unsaturated acid esters, comprise a new class of edible fat replacements. Polyvinyl oleate, prepared either by direct esterfication of low molecular weight polyvinyl alcohol with oleic acid, oleic anhydride or ... | 05/19/1992 |
| 5093044 | Triglyercide nutrient for humans and animals The invention relates to a nutrient for humans and animals, which is characterized in that the nutrient contains at least one non-readily water-soluble glyceride of at least one keto acid or hydroxy acid. The nutrient can be administered together with foo... | 03/03/1992 |
| 5082683 | Amide/amine ester derivatives as low calorie fat mimetics Amide/amine ester derivatives of the general formula: ##STR1## where B is an aliphatic group having 2 to 6 carbons, each R is independently, an aliphatic group having 1 to 23 carbons, Q is --N(R')-- or --O--(CH2)p --N(R')--, R' is --H, --... | 01/21/1992 |
| 5068120 | Amine ester derivatives as low calorie fat mimetics Amine ester derivatives of the general formula: ##STR1## where B is an organic radical having from 2 to 12 carbons, each R is, independently, an aliphatic group having 1 to 30 carbons, X=H or R, independently, m=1 to 2, and n=1 to 7 comprise a new class o... | 11/26/1991 |
| 5064678 | Low calorie fat mimetics Novel fat mimetic compositions are disclosed to be useful in reduced calorie foods. These compounds, which can be referred to as linked esters, consist of linked multi-ester or mult-ester/ether fragments joined by a polycarboxylate. These complex linked e... | 11/12/1991 |
| 5063075 | Amide ether derivatives as low calorie fat mimetics Amide ether derivatives of the general formula: ##STR1## where B is an organic radical having from 2 to 12 carbons, each R is, independently, an aliphatic group having 1 to 30 carbons, X=H, R or (CO)--R, m=1 to 2, n=0 to 6, and p=1 to 2 comprise a new class of... | 11/05/1991 |
| 5045337 | Food microemulsion Microemulsions which are thermodynamically stable, clear, and homogeneous are made from a polar solvent, a specific polyglycerol mono, diester and a lipid. These microemulsions are edible, have good flavor and can be used to disperse water soluble nutrien... | 09/03/1991 |
| 5013574 | Edible dispersion containing a tartaric acid ester of mono- and diglycerides and an edible fat An edible dispersion which is prepared from (1) tartaric acid esters of mono and diglycerides and (2) an edible fat or oil or mixture thereof, wherein such fat or oil is miscible in (1). The composition is useful in flavoring or coloring foods and beverag... | 05/07/1991 |
| 4963386 | Complex linked ester low calorie fat mimetics Novel fat mimetic compounds are disclosed to be useful in reduced calorie foods. These compounds, which are here referred to as complex linked esters, consist of linked multi-ester or multi-ester/ether fragments joined by a polycarboxylate. These complex ... | 10/16/1990 |
| 4959465 | Low calorie fat mimetics Novel fat mimetic compositions are disclosed as reduced calorie food components. These compositions comprise complex polyol esters elaborated with fatty acid residues, and/or residues of esters or ethers having an acid function. The complex esters are par... | 09/25/1990 |
| 4952687 | Fatty acid esters of sugars and sugar alcohols The oxidative stability of esters of unsaturated fatty acids and polyols having from 4-8 hydroxyl groups, preferably of sugars or sugar alcohols, more preferably of sucrose, is improved if the esters contain an effective amount of the trans-unsaturated fa... | 08/28/1990 |
| 4915974 | Polyvinyl oleate as a fat replacement Polyvinyl alcohol fatty acid esters, notably unsaturated acid esters, comprise a new class of edible fat replacements. Polyvinyl oleate, prepared either by direct esterification of low molecular weight polyvinyl alcohol with oleic acid, oleic anhydride or... | 04/10/1990 |
| 4888195 | Ether bridged polyesters and food compositions containing ether bridged polyesters Novel ether bridged polyester compositions are disclosed. Two multibasic acids, e.g., citric acid and isomers thereof, are joined by an ether-like linkage. (The citric acid molecule provides an hydroxyl which may be used in the ether linkage.) The carboxy... | 12/19/1989 |
| 4849242 | Method for reducing the available calories in a food composition Reduced calorie food compositions are produced by replacing at least a portion of the fat content of a conventional food with an improved low calorie edible oil substitute that does not cause anal leakage. This substitute is an oil-like polymer fatty acid... | 07/18/1989 |
| 4822875 | Sucrose polyesters which behave like cocoa butters The invention is a cocoa butter substitute comprising sucrose fatty acid esters having at least four fatty acid ester groups, and having the following fatty acid composition: (a) from about 25% to about 50% lauric acid; (b) from about 50% to about 75% pal... | 04/18/1989 |
| 4673581 | Fried food product fried in synthetic cooking oils containing dicarboxylic acid esters Diesters of the formula ##STR1## wherein R1 and R2 are hydrogen or alkyl of from 1 to about 20 carbon atoms, and X and Y are alkyl, alkenyl or dienyl of from about 12 to about 18 carbon atoms, useful as low calorie synthetic oil... | 06/16/1987 |
