Did You Know...
...that the Band-Aid Bandage was invented by a Johnson & Johnson employee whose wife had cut herself? Earl Dickson's wife was rather accident prone, so he set out to develop a bandage that she could apply without help. He placed a small piece of gauze in the center of a small piece of surgical tape, and what we know today as the Band Aid bandage was born!
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| Number | Title | Issue Date |
| 8039037 | Multi-textured ready-to-eat cereal with extruded rice pellets A multi-textured ready-to-eat cereal flake includes a plurality of rice based pellets embedded in a cooked cereal grain. The plurality of rice pellets are formed from a rice product and have a first moisture content. A cooked cereal grain mixture is then formed and ... | 10/18/2011 |
| 7431954 | Food products fortified with calcium and method of preparation Cooked cereal dough products are provided that are fortified with calcium from multiple sources, at least a major portion of which is supplied by calcium phosphate salts having an median particle size of 2 to 15 μm. Dried cereal finished products such as Ready-To-E... | 10/07/2008 |
| 7413760 | Puffed grain flake and method of preparation Visually appealing heterogeneous puffed flaked Ready-to-Eat (“R-T-E”) cereal products with varied texture and density have a first continuous denser portion and a second discontinuous portion in the form of more highly puffed discrete regions. The R-T-E cereal p... | 08/19/2008 |
| 7291354 | Product and process of forming a food product One method of forming a food product comprises placing a puffed grain in a blending container, placing a fluidized nutrient in the blending container, blending the puffed grain and the fluidized nutrient to form a puffed product, and dehydrating the puffed product t... | 11/06/2007 |
| 7122216 | Vegetable oil extraction methods This invention relates to methods for treating oil bearing vegetable material, especially oilseeds. Methods of the invention provide for the isolation of certain components of oil bearing vegetable material, including isoflavones, vegetable oil, and a phosphatide fr... | 10/17/2006 |
| 7105196 | Soybean cereal and method for making same from soybean flakes The invention relates to a soybean cereal having excellent nutritional, taste and texture properties; and method of making said soybean cereal from full fat, enzyme active soybean flakes made from mechanically dehulled soybeans. ... | 09/12/2006 |
| 7063866 | Coated oat product A coated, uncooked oat product is provided that has no added fat and comprises uncooked oat flakes having a coating adherent to the oat flakes. A coated, oat flake agglomerate is also provided, wherein each agglomerate comprises at least two uncooked oat flakes and ... | 06/20/2006 |
| 6951659 | Modified oat and corn grit products and method A method of coating uncooked, flaked oats with a desired fat-free coating to form the uncoated, uncooked, flaked oats product is provided. The method involves coating the flaked oats by spraying the flaked oats with coating material, drying the coated, uncooked, fla... | 10/04/2005 |
| 6805888 | Method for preparing a puffed grain food product and a puffed grain food product The present invention relates to a method for preparing a puffed grain food product having a mixture of puffable low expansion grain and puffable high expansion grain. Flavoring agents, coloring agents or mixtures thereof are absorbed into the puffable low expansion... | 10/19/2004 |
| 6759077 | Breakfast cereal biscuit comprising waxy grain The present invention provides an improved breakfast cereal biscuit comprising grain which includes waxy grain in an amount of at least 20% by weight of total grain content. The grain has been hydrated and cooked either sequentially or simultaneously, rolled into fl... | 07/06/2004 |
| 6723357 | High energy snack food product and process of manufacture High energy food product which consists primarily of an admixture of barley, flax and teff, and a binder which holds the admixture together. The binder includes corn syrup, honey, canola oil, ground sunflower seeds, and it is added to the admixture after the barley,... | 04/20/2004 |
| 6685976 | Modified oat and corn grit products and method A coated, uncooked oat product is provided that has no added fat and comprises uncooked oat flakes having a coating adherent to the oat flakes. A coated, oat flake agglomerate is also provided, wherein each agglomerate comprises at least two uncooked oat ... | 02/03/2004 |
| 6610335 | Modified oat and corn grit products and method A coated corn grit product is provided that has individual pieces of corn grit having a fat-free coating. A coated corn grit product is also provided that has clusters of corn grit pieces having a fat free coating. The fat free coating is made from at lea... | 08/26/2003 |
| 6592920 | Cereal ingredient application process Ready-to-eat cereal is prepared in modified sequence utilizing an apparatus to efficiently apply antioxidant or other useful minor ingredients for ready-to-eat cereal products as they are being conveyed through a conduit, preferably by gravity. The appara... | 07/15/2003 |
| 6472004 | Modified oat and corn grit products and method A coated, uncooked oat product is provided that has no added fat and comprises uncooked oat flakes having a coating adherent to the oat flakes. A coated, oat flake agglomerate is also provided, wherein each agglomerate comprises at least two uncooked oat ... | 10/29/2002 |
| 6451367 | Food compositions including resistant starch The invention described in this application relates to food compositions such as breakfast cereals, bread and the like which have an enhanced dietary fiber content. In each case the source of dietary fiber is a starch, preferably a maize starch, having an... | 09/17/2002 |
| 6451362 | Phytoglycogen coated food and process of preparing Phytoglycogen coatings on Ready-to-Eat cereals provide extended bowl life. When added to food surfaces prior to frying, phytoglycogen decreases loss of crispness during post-frying storage, and also improves the appearance and flavor of the fried product.... | 09/17/2002 |
| 6391372 | Stabilized annatto-caramel food colorant for RTE cereal Annatto-caramel food colorant blends having a pH of about 9.1 to 10 that exhibit improved stability against precipitation and provide a rich brown color are particularly useful for use in RTE cereals. The blends are characterized by low ammonia contents (... | 05/21/2002 |
| 6391374 | Soy-based food products and methods Soy-based, flaked food products are provided. In one form, the food product includes defatted soy flakes, an exogenous source of protein and isolated starch. The product may further include a cereal grain, wherein the defatted soy flakes are present in th... | 05/21/2002 |
| 6387436 | Granola-type food product and method A grain product is provided that contains flaked grains stabilized in a solid foam matrix that contains no added fat and cohesively binds together the flaked grains. The solid foam matrix has an expanded volume formed by introduction of a gas, which may b... | 05/14/2002 |
| 6387421 | Apparatus and methods for making multiple, patterned extrudates An extrudable food product is provided by a food cooker extruder (12) and is mixed with an additive to form a patterned food product, using a pattern forming die (20, 220). The cross-sectional area of the patterned food product is reduced from an inlet en... | 05/14/2002 |
| 6375995 | Multi-density cereal product A consumer cereal product including at least first and second portions, the first portion having a specific gravity less than a liquid, such as milk, so that it floats in the liquid, and the second portion having a specific gravity greater than that liqui... | 04/23/2002 |
| 6303177 | Soy containing breakfast cereal The present invention provides a breakfast cereal for human consumption that contains at least one cereal grain and a soy material selected from soy flour, soy grits, soy flakes, a comminuted whole soybean material, or combinations thereof. The soy materi... | 10/16/2001 |
| 6287621 | Sweetened extruded cereals containing pregelatinized high amylose starches The present invention provides a method for preparing a dry, sweetened, extruded, ready to eat flaked or puffed cereal. Cereal flours, sweeteners such as sugars and/or syrups, and other cereal ingredients are formulated with added water and about 4-28%, p... | 09/11/2001 |
| 6248379 | Puffed cereal cakes The invention provides a process for the preparation of puffed cereal cakes, preferably rice cakes, comprising the steps of: providing a cereal grain, preferably a milled parboiled rice, wherein the cereal grain is impregnated with a non-mineral food ingr... | 06/19/2001 |
| 6242033 | High protein cereal The present invention includes an expanded cereal-type product and a method for making such a product wherein the cereal-type product has a high protein content. A starch derived from a tuber is used to aid in expanding the extrudate to form cereal-type p... | 06/05/2001 |
| 6221413 | Device and method for puffing products such as foodstuffs and tobacco A device for puffing products such as foodstuffs or tobacco comprises an upright puffing reactor having a vessel for receiving product therein. The vessel has a wall provided with a plurality of openings. A chamber surrounds the vessel. The vessel has no ... | 04/24/2001 |
| 6217919 | Process for the production of hollow baked confectionery A method of making a hollow baked confectionery comprising forming a dough of a biscuit or a cracker capable of being formed into a sheet into a double sheet, shaping the dough by cutting, subjecting the dough to an alkali treatment, and baking, either wi... | 04/17/2001 |
| 6210741 | Grain based, extruded product preparation Disclosed are improved methods for preparing a grain based extrudate involving high screw speeds, short barrel length extruders and short residence times. Preferred methods of preparation reside in methods for preparing the present improved RTE cereal or ... | 04/03/2001 |
| 6210720 | Calcium fortified cereal product and method of preparation Lightly cooked cereal dough products are provided that are fortified with at least a 0.3% calcium at least a portion of which is supplied by CaCO2 exhibiting reduced discoloration such as RTE cereals and grain based snacks. The dried cereal fin... | 04/03/2001 |
| 6183788 | Flaked R-T-E cereal The present invention relates to ready-to-eat cereal flakes exhibiting higher percentages of curled flakes and reduced bulk densities as well as processes for preparing said cereal flakes. More specifically, the present invention provides ready-to-eat cer... | 02/06/2001 |
| 6182670 | Low-density tobacco filler and a method of making low-density tobacco filler and smoking articles therefrom A low-density filler material for cigarettes from either a low-density tobacco composition or an extruded grain or starch composition. The low-density tobacco composition and a method of making the low-density tobacco composition by extruding a mixture of... | 02/06/2001 |
| 6174553 | R-T-E cereals with calcium containing pre-sweetener coating and method of preparation A method for coating discrete food pieces with a sweet coating such as in the preparation of a presweetened R-T-E cereal and coated food products prepared by the method is provided. The coating contains a mixture of sugars and calcium. The method of prepa... | 01/16/2001 |
| 6159530 | Cereal grains fortified with amino acid chelates and process of making A composition and method of making a processed cereal piece fortified with a metal amino acid chelate is disclosed and described. A processed cereal piece and one or more metal amino acid chelates may be combined by either 1) admixing the metal amino acid... | 12/12/2000 |
| 6153235 | Milk-coated cereal product A dry, ready-to-eat cereal product in which pieces of cereal are coated with a dry powdered milk or milk substitute product that is reconstitutable in hot or cold water to produce a cereal having flavor, appearance and nutritional value comparable to an e... | 11/28/2000 |
| 6149965 | Cereal products with inulin and methods of preparation Disclosed are cooked dried farinaceous food products such as cooked cereal doughs, ready-to-eat cereals and grain based snacks fabricated from such cooked cereal doughs containing high levels of soluble fiber supplied at least in part by inulin or other &... | 11/21/2000 |
| 6139886 | R-T-E cereals with calcium containing pre-sweetener coating and method of preparation A method for coating discrete food pieces with a sweet coating such as in the preparation of a presweetened R-T-E cereal and coated food products prepared by the process. The coating resists dissolution in cold milk. The coating contains a mixture of suga... | 10/31/2000 |
| 6139884 | High energy snack food product and process of manufacture High energy food product which consists primarily of an admixture of barley, flax and teff, and a binder which holds the admixture together. The binder includes corn syrup, honey, canola oil, ground sunflower seeds, and it is added to the admixture after ... | 10/31/2000 |
| 6099875 | Individual serving size cereal package An individual serving size cereal package containing a dry, ready-to-eat cereal, in which a quantity of dry cereal pieces are placed in a container with a dry milk product, such as dry powdered milk or milk substitute, and other additives, such as nutrien... | 08/08/2000 |
| 6054166 | Process of making extrusion cooked snack product Method of manufacturing a snack, in which a starchy-food based mixture is extrusion-cooked, the extrusion being carried out in ambient atmosphere through a slot-shaped orifice, so as to obtain an expanded strip, the thickness of the strip is reduced by la... | 04/25/2000 |
