Bizarre Patents
An automatic bed maker which uses the expansion of inflatable bladder to straighten, align, and tuck-in bed-cover assembly.
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 |
| 8124163 | Ready-to-eat fudge dessert The present invention provides a water containing, heat processable firm RTE fudge dessert. The RTE fudge dessert of this invention is prepared from an emulsified blend of water, fat, milk, lecithin, and a water binder. Sweeteners and/or flavorings may be added to p... | 02/28/2012 |
| 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 |
| 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 |
| 7163710 | Emulsion comprising a nut paste A process for the preparation of a bake stable nut butter emulsion which comprises the following steps (a) selecting a sugar syrup solution and diluting it with water until it contains an amount of sugar solids which is in the range 55–80 wt. %, (b) heating the so... | 01/16/2007 |
| 7153531 | Food composition Food components including a triacylglycerol component and a bulking agent are provided. The triacylglycerol component typically has a melting point of about 100 to 120° F. and constitutes about 20 to 35 wt. % of the food components. The food component can be formed... | 12/26/2006 |
| 7097870 | 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... | 08/29/2006 |
| 7022356 | Protein enhanced low carbohydrate snack food Herein described is a high protein, low carbohydrate nougat having at least one sugar substitute, protein material and at least one flavoring. The sugar substitute contains between about 19% to about 46% of the nougat by weight, the protein material contains between... | 04/04/2006 |
| 6902752 | Coatings for bakery/confectionery use and process for producing the same Coatings for bakery/confectionery use and coated cakes or breads. These coatings have transparency like glaze, and appearance and crispiness like fondant, and suffer from neither stickiness nor sugar-sagging with the passage of time after coating. Coatings for baker... | 06/07/2005 |
| 6818238 | Coated ice confection An ice confection having an ice confection core and a fat-based outer coating layer wherein the fat in the coating is predominantly a soft type palm mid fraction. The use of the soft type palm mid fraction having a melting point of around 26° C. in a fat-based coat... | 11/16/2004 |
| 6805894 | Soft candy and its production method A soft candy having superior softness when initially chewed and is resistant to adhering to the teeth and the method of preparing a soft candy is described. The soft candy comprises blending at least saccharide, vegetable oil and emulsifier, fine sucrose crystals ha... | 10/19/2004 |
| 6773744 | Confectionary products, low fat chocolate and chocolate-like products and methods for making them The invention provides, in one aspect, a method of making a confectionery or ingredient or filling for a confectionery, which includes forming a first component by combining water, at least one humectant, corn syrup and sugar; heating the blend to above 170° F.; ad... | 08/10/2004 |
| 6767576 | Sugar-free confectionery The invention relates to a sugar-free confectionery, characterized in that it comprises a sweetening mass comprising branched maltodextrins having between 15 and 35% of 1→6 glucoside linkages, a reducing sugar content of less than 20%, a polymolecularity index of ... | 07/27/2004 |
| 6660314 | Low water activity flavored filling for baked flour based products A polyhydric alcohol-free flavored filling for baked flour based products is disclosed. These fillings include an aqueous phase, a mixture of sugars dissolved in the aqueous phase wherein the mixture comprises fructose, glucose and sucrose in relative pro... | 12/09/2003 |
| 6623784 | Process for molding laminated candy and resultant products thereof Methods of molding edible laminated structures that have at least one first fluid material of a sticky or flowable mass interleaved between thin layers of a second fluid material is described wherein neither of the first fluid material nor the second flui... | 09/23/2003 |
| 6616960 | Baked good covered with sugar-free cream icing The sugar-free cream icing use to cover a baked good employs a sugar-free composition of 50-100% erythritol, 0-50% bulking agent, 0-1% emulsifier, and 0-1% high intensity sweetener. The icing employs 50-70% of the sugar-free composition, 10-50% shortening... | 09/09/2003 |
| 6616963 | Laminated candy products made by an extrusion process The invention relates to novel edible laminated structures that have at least one first fluid material interleaved between thin layers of a second fluid material wherein neither of the first fluid material nor the second fluid material is a hard candy mas... | 09/09/2003 |
| 6592928 | Festooned laminated candy and methods for making same A festooned, edible laminated structures that have at least one first fluid material of a sticky or flowable mass is interleaved between thin layers of a second fluid material, wherein the first fluid material forms a pattern visible through the second fl... | 07/15/2003 |
| 6592915 | 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 nu... | 07/15/2003 |
| 6565909 | Stable whipped frostings A low density, ready-to-serve frosting is provided that can be stored for extended periods of time with little or no separation of the aqueous and shortening phases and with minimal volume changes. The frosting is stabilized by the formation of an aqueous... | 05/20/2003 |
| 6548099 | Process for crystallizing amorphous lactose in milk powder The present process is directed to a method of crystallizing the lactose in milkfat which comprises (a) mixing the milk powder with water in an amount sufficient to initiate crystallization when subjected to shearing and heating, and (b) subjecting the pr... | 04/15/2003 |
| 6444250 | Liquid, transparent mixture based on lactitol Transparent, liquid mixture containing: (a) 60-80 per cent by weight (% by weight), preferably 65-75% by weight of dissolved solids containing, on the one hand, lactitol and, on the other hand, other polyols and/or hydrogenated polydextrose in a lactitol:... | 09/03/2002 |
| 6432461 | Edible cake decorations An edible cake decoration comprising a sugarpaste formulation including at least one humectant. A method of forming the decoration is also disclosed which includes exposing the sugarpaste to a humid environment. An apparatus for use in the method is also ... | 08/13/2002 |
| 6419969 | Method for manufacturing confectionery bars A method and device for manufacturing confectionery bars in the form of a three dimensional core at least partially covered with at least one layer of boiled sugar confectionery material. The method involves dimensioning at least one continuous band of bo... | 07/16/2002 |
| 6368645 | Reheating tolerant icing composition An improved icing includes at least about 10 percent by weight water, at least about 0.1 percent by weight gelling agent and at least about 5 percent by weight of a low solubility sugar, the low solubility sugar having a solubility in water of less than a... | 04/09/2002 |
| 6156371 | Process for preparing caramelized cocoa nibs and product thereof Process for the preparation of cocoa nibs coated with caramelized crystalline sugar, in which a mixture containing at least cocoa nibs pieces, sugar, and water and/or milk is prepared, the mixture being treated at a high temperature so as to obtain carame... | 12/05/2000 |
| 6132797 | Method of preparing mesomorphic sugar products The present invention is a new mesomorphic polycrystallite product and a process for making the same. In the present invention amorphous sugar is transformed to a mesomorphic product having polycrystallites therein by a completely anhydrous process rather... | 10/17/2000 |
| 6123980 | Preparing granulated sugar blends and products A method of preparing a granulated sugar blend provides a homogenous flowable product. The pulverized sugar is mixed with a wetting agent and granulated at low pressure. The additives to form the blend may include flavors, fragrances, colorings, functiona... | 09/26/2000 |
| 5976600 | Microcrystalline cellulose,a bulking agent A pure, smooth microcrystalline cellulose bulking agent for oil containing foods such as nut butters, chocolates, cream containing foods, mayonnaise, and salad dressings. The bulking agent having a loose bulk density greater than 0.40 and a oil absorptivi... | 11/02/1999 |
| 5968583 | Cookie filling cream Mesomorphic phases of edible surfactants can advantageously be used in preparing sandwich cookie filler creams and compositions for incorporation therewith to provide for example structuring or fat-replacement. Preferably the mesomorphic phases are presen... | 10/19/1999 |
| 5958489 | Method and equipment for the production of a mixture of solid particles dispersed in a continuous lipid phase, particularly chocolate and its derivatives A method for the production of a mixture of solid particles dispersed in a continuous lipid phase which enables a mixture to be obtained with the optimum organoleptic characteristics includes a mixing step in which the solid particles are mixed with the l... | 09/28/1999 |
| 5958503 | Process of making a fruit ganache A fruit ganache for decorating, coating and/or filling pastry, biscuit and/or chocolate product, which has the physical and functional properties of a ganache, contains fruit, fruit extracts, or fruit substitutes and a fat which is a cocoa butter substitu... | 09/28/1999 |
| 5948170 | Sweetening agent, process for its production, and its use The invention relates to a substantially dry fine product comprising fructose, glucose, a sugar alcohol or mixture containing them, prepared by grinding the fructose, glucose, sugar alcohol or mixture containing them substantially autogenously in a counte... | 09/07/1999 |
| 5891495 | Ice-cream coating fats Novel ice-cream coating fats based on diglycerides comprise at least 30 wt. %, preferably 50-90 wt. %, of diglycerides, which diglycerides have an SU content of 10-25 wt. %, while the total fat composition has a SAFA content of 5-35 wt. % and an N line (u... | 04/06/1999 |
| 5827563 | Spheroidal crystal sugar The present invention is a new fondant product including spheroidal polycrystallite structures or monodispersed sugar crystallites released from the polycrystallite structures.... | 10/27/1998 |
| 5820906 | Method for dosing a pattern of food material The invention relates to a method for dosing a pattern of food material onto an object e.g. a tray or other food material continuously moved. The apparatus for carrying out the method comprises a dosing assembly comprising a substantially cylindrical tube... | 10/13/1998 |
| 5776536 | Reduced fat chocolate and method of manufacture A reduced fat chocolate preparation comprising lipid vesicles is disclosed. Also disclosed is a method of manufacturing the reduced fat chocolate preparation. The chocolate has less fat than regular chocolate and a higher percentage of water.... | 07/07/1998 |
| 5753284 | Combination drinking straw and edible plug A combination drinking straw and edible plug, the edible plug includes a body formed of a fondant mixture containing water, glucose and sucrose. There is not less than 30 parts of glucose and not more than 220 parts of glucose for every 100 parts of sucro... | 05/19/1998 |
| 5723164 | Thermostable edible composition having ultra-low water activity The invention is a composite food subsystem that provides a sweet or savory flavored thermostable filling having an ultra-low water activity. The thermostable filling is, also, thixotropic or "shear thinning". The filling includes an edible hydrophilic li... | 03/03/1998 |
| 5709896 | Reduced-fat food dispersions and method of preparing Reduced-fat food dispersions containing an aqueous dispersion of sugar and an aggregate of microcrystalline cellulose and a gum selected from galactomannan gum, glucomannan gum and mixtures thereof exhibit the ability to set, have sugar bloom stability an... | 01/20/1998 |
| 5709903 | Reduced fat confectionery products and process The present invention relates to a lowfat confection comprising a chocolate of full fat texture, said chocolate comprising a fat or fat substitute present in 20.0-24.5% (w/w), and nonfat solids comprising nutritive carbohydrate sweetener, nonfat cocoa sol... | 01/20/1998 |
