Bizarre Patents
An armor with rollers is provided that enables a user to move in all positions by rolling on a hard and smooth surface while constantly varying his bearing points on the ground.
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 |
| 8057840 | Food products comprising a slowly digestible or digestion resistant carbohydrate composition A food product comprises an oligosaccharide composition that is digestion resistant or slowly digestible. The oligosaccharide composition can be produced by a process that comprises producing an aqueous composition that comprises at least one oligosaccharide and at ... | 11/15/2011 |
| 7910150 | Water-soluble dietary fiber-containing composition and method for preparing same A water-soluble dietary fiber-containing composition comprises a water-soluble dietary fiber material and a thickening polysaccharide in a mixing ratio, by mass, ranging from 95:5 to 80:20 and has a solubility, in water at 30° C., of not more than 80%. The composit... | 03/22/2011 |
| 7875306 | Completely-soluble solid particle(s) based on dietary fibre(s) A completely-water-soluble solid particle is based on at least one aroma and a support comprising water-soluble dietary fibers. The particle has a hardness of at least 0.2 GPa. ... | 01/25/2011 |
| 7867546 | Low-calorie food and beverages A non-fat or low-fat food and beverage product having low calories is provided. The product offers a flavor, body and fat's texture. The food and beverage product includes a fat-like texture substance containing inulin as a main ingredient and polyglutamic acid.... | 01/11/2011 |
| 7785646 | Method for drying a saccharose solution, product thus obtained and use thereof The invention relates to a compressible, powdery sugar composition having an apparent density of more than 0.5, especially 0.6 and approximately 0.8, preferably equal to 0.6, said composition consisting of hollow particles. The invention also relates to a method for... | 08/31/2010 |
| 7722911 | High amylose dog chew formulation The invention provide methods and materials for producing nutritious pet chews comprising an edible thermoplastic comprising from 45 to 80 wt. % starch selected from one or more potato and non-potato starches wherein said starch comprises at least 28% amylose as det... | 05/25/2010 |
| 7431955 | Layered cereal bars and their methods of manufacture A layered cereal bar with at least two cereal layers having identifiable RTE cereal pieces and at least one visible filling layer in between the two cereal layers is described. In one embodiment, the cereal bar is a non-cooked cereal bar having a total nutrient leve... | 10/07/2008 |
| 7422750 | Food or beverage containing fucoidan and method of production thereof Food or beverage where fucoidan which is derived from a fucoidan-containing substance is contained therein, added thereto and/or diluted therein. Food or beverage where fucoidan which is derived from a fucoidan-containing substance and where algins are reduced or el... | 09/09/2008 |
| 7422763 | Acid controlled induced viscosity fiber system and uses thereof The present invention relates generally to a method of blunting the postprandial glycemic response to a meal by feeding an acid controlled induced viscosity fiber system. The first component of the induced viscosity fiber system is anionic soluble fiber. The second ... | 09/09/2008 |
| 7407683 | Method of preparing a confectionery product made of protein and carbohydrate materials present in a relative weight ratio higher than 1 The invention provides a method of making confectionery bar comprising a proteinaceous material and a carbohydrate material in a relative weight ratio higher than 1 (from 1:0 to about 1:0.999). The bar produced is very palatable and chewy and has good organolepetic ... | 08/05/2008 |
| 7390521 | Compositions with a chicken flavour, use and production thereof The present invention provides with a method for producing compositions with a chicken flavour. The compositions of the invention can be obtained by applying the following method: (a) preparing a mixture comprising at least one reducing carbohydrate and at least one... | 06/24/2008 |
| 7374788 | Encapsulation of food ingredients Oxygen sensitive oils or oils containing oil soluble oxygen sensitive substances are encapsulated in proteins which have been reacted with carbohydrates that contain reducing sugar groups. An aqueous mixture of a protein preferably casein and a carbohydrate preferab... | 05/20/2008 |
| 7368142 | Natural sweetener A natural sweetener formulation comprises fructose, lo han, and inulin. ... | 05/06/2008 |
| 7364764 | Soluble roasted chicory having high inulin content The soluble roasted natural chicory in powder form with a high content of inulin and fructo oligosaccharides (FOS) about from 50% to 60% by weight relative to the dry matter. Its color index as measured by the absorbance of a 1% solution at 500 nm lies in the range ... | 04/29/2008 |
| 7361273 | Separation of sugars, sugar alcohols, carbohydrates and mixtures thereof The present invention relates to a method of separating sugars and sugar alcohols from each other. More particularly the present invention relates to the use of a weakly basic anion exchange resin in a chromatographic separation process. The advantage of the present... | 04/22/2008 |
| 7351437 | Pet food compositions comprising electrostatically charged gelatin Animal feed compositions comprising amounts of protein, carbohydrate, fat and a functional ingredient for preventing hairball formation are provided. The functional ingredient comprises at least one member selected from the group consisting of electrostatically char... | 04/01/2008 |
| 7351441 | Easily dispersible granules of soybean protein An easily dispersible granule of soybean protein having powdery soybean protein whose surface is coated with a carbohydrate, which is not readily digestible, wherein the carbohydrate is present in an amount of at least 5 parts by weight per 100 parts by weight of th... | 04/01/2008 |
| 7338680 | Manufacturing method of processed food containing konnyaku material, and the processed food manufactured with this manufacturing method It is an object of the present invention to provide a method for manufacturing processed food that has no a specific smell and flavor of konnyaku, easily absorbs flavors, has good texture, feels good on the tongue, and does not fall apart when cooked. The present in... | 03/04/2008 |
| 7332188 | Animal chew containing fermented soyfood The present invention relates to an enriched animal chew toy comprising a resin a fermented soy nutraceutical. Optionally the nutraceutical may contain enzymes or coenzymes. Also, the enriched animal chew toy may be formed by mixing a resin with the fermented soy nu... | 02/19/2008 |
| 7329428 | Process for manufacture of aerated confections with dry blend of sugar and gelatin The typically employed step of separately hydrating gelatin in warm water for the preparation of aerated, gelatin-containing confections such as marshmallow is replaced by hydrating a dry blend of sucrose and gelatin in cold water prior to heating. The marshmallow p... | 02/12/2008 |
| 7303775 | Carbohydrate ruminant feed energy supplement and method A carbohydrate ruminant feed energy supplement and method for alleviating a negative energy balance in ruminant animals. includes forming a ruminally protected carbohydrate, preferably non insulin stimulating, and feeding the ruminally protected carbohydrate to a ru... | 12/04/2007 |
| 7276126 | Production of enzyme-resistant starch by extrusion A process for producing alpha-amylase resistant starch comprises extruding a feed starch at a temperature in the range of about 60-220° C., thereby producing a product alpha-amylase resistant starch. The feed starch can be in the form of an aqueous slurry or paste ... | 10/02/2007 |
| 7267835 | Sweetener and process for producing the same The present invention provides a sweetener which has mild sweetness like sugar while maintaining a high sweetness intensity of a Stevia sweetener and also has a sharp head-taste of sweetness, a sharp after-taste of sweetness, as well as reduction of the bitterness a... | 09/11/2007 |
| 7267836 | Creamy foodstuff and method for production thereof The invention relates to a foodstuff having creamy to pasty characteristics having one or more biopolymers and water and having a homogeneous microstructure wherein the biopolymers are present in a very fine microscopic distribution and without discernible coarse cl... | 09/11/2007 |
| 7244460 | Tripolyphosphate pet food palatability enhancers A palatability enhancing composition for extruded pet food containing at least one tripolyphosphate salt in an amount effective to enhance palatability and at least one ingredient selected from meat products, meat by-products, fish products, fish by-products, dairy ... | 07/17/2007 |
| 7244412 | Methods for manipulating upper gastrointestinal transit, blood flow, and satiety, and for treating visceral hyperalgesia Disclosed is a method of manipulating the rate of upper gastrointestinal transit of a substance in a mammal. Also disclosed are methods of manipulating satiety and post-prandial visceral blood flow. A method of treating visceral pain or visceral hypersensitivity in ... | 07/17/2007 |
| 7220440 | Method for reduction of acrylamide in roasted coffee beans, roasted coffee beans having reduced levels of acrylamide, and article of commerce Roasted coffee beans having reduced levels of acrylamide, coffee beans having reduced levels of asparagine, and an article of commerce. In one aspect, the invention provides a method for reducing the level of acrylamide in roasted coffee beans comprising reducing th... | 05/22/2007 |
| 7214401 | Method of manufacturing an aerated carbohydrate containing food product This invention provides a method to aerate a carbohydrate containing food product. The method is characterized by the use of a vegetable protein that is hydrolyzed under alkali conditions as whipping agent. More in particular the invention is related to a method for... | 05/08/2007 |
| 7208185 | Confectionery product having an enhanced cooling effect and method of making The invention relates to a novel confectionery product comprising a casing of a protective confectionery material and a filling enclosed within the casing, wherein the casing is configured to enable the filling to be released without the casing having to be substant... | 04/24/2007 |
| 7208301 | Method for producing 6-0-α-D-glucopyranosyl-D-sorbitol This invention concerns a method for enzymatic preparation of 6-O-α-D-glucopyranosyl-D-sorbitol (1,6-GPS) from isomaltulose. It is specified that the isomaltulose is put into an aqueous reaction solution containing a unit having sorbitol dehydrogenase (SDH) activit... | 04/24/2007 |
| 7189351 | D-tagatose as an anti-biofilm agent There is disclosed a method for disrupting biofilm and for inhibiting biofilm formation in an aqueous environment that comprises contacting said environment with an effective amount of D-tagatose. ... | 03/13/2007 |
| 7189422 | Method for reduction of acrylamide in cocoa products, cocoa products having reduced levels of acrylamide, and article of commerce Roasted cocoa beans having reduced levels of acrylamide, cocoa beans having reduced levels of asparagine, and an article of commerce. In one aspect, the invention provides a method for reducing the level of acrylamide in roasted cocoa beans comprising reducing the l... | 03/13/2007 |
| 7189288 | Enzyme-resistant starch and method for its production A process for producing an enzyme-resistant starch uses an aqueous feed composition that comprises (i) starch that contains at least about 50% by weight amylose, (ii) water, and (iii) alcohol. The concentration of starch in the feed composition is between about 5% a... | 03/13/2007 |
| 7186435 | Milk chocolate containing water A process for manufacturing milk chocolate products containing a higher than normal water content by preparing a dark chocolate containing up to 30% by weight of water, adding a milk powder suspension optionally together with seed crystals of cocoa butter or cocoa b... | 03/06/2007 |
| 7186437 | Appetizing factor and taste enhancer The invention concerns a novel appetizing agent containing trisodium pyrophosphate combine with a flavour and a taste enhancer, for dry or semi-dry foods for domestic animals, and a method for enhancing appetence of said foods. The invention also concerns a method f... | 03/06/2007 |
| 7186431 | Sweetening compositions and foodstuffs comprised thereof A composition for sweetening foodstuffs comprises at least one sweetening agent (e.g., polyol, monosaccharide, disaccharide, trisaccharide, and combinations thereof), and inulin, which comprises at least about 25 percent by weight of the combination of sweetening ag... | 03/06/2007 |
| 7186824 | Reduction inhibitory agent for active-oxygen eliminating activity A reduction inhibitory agent for active-oxygen eliminating activity comprises trehalose as an effective ingredient. A method for inhibiting the reduction of active-oxygen eliminating activity comprises incorporating either trehalose or the reduction inhibitory agent... | 03/06/2007 |
| 7169417 | Calcium fortification of bread dough Calcium additives useful for fortifying baked goods, such as bread products, with calcium are disclosed. The calcium additives are particularly useful for fortifying leavened baked goods with calcium. Methods for preparing the calcium additives and using the calcium... | 01/30/2007 |
| 7169431 | Low fat peanut butter-like product made with tapioca syrup A water-based, low fat, low calorie peanut butter-like product is provided having a superior texture and mouth-feel that is shelf stable at room temperatures is disclosed. The peanut butter-like product includes water in an amount of about 20% by weight, tapioca syr... | 01/30/2007 |
| 7169416 | Nutritional frozen dessert and methods of manufacture The invention relates to methods for preparing nutritional frozen desserts having palatable characteristics. The invention also includes the nutritious frozen desserts, and methods of treating subjects using the frozen desserts. ... | 01/30/2007 |
