Bizarre Patents
Microwave Oven With Removable Storage Cassette in Dashboard of Motor Vehicle
A microwave oven adapted for use within a motor vehicle dashboard area. The microwave oven has a removable storage cassette, and slidable platforms for securing and serving containers of beverages and foods.
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 |
| 8105642 | Soft dried marshmallow and method of preparation Dried soft aerated confections and methods of their preparation are provided having a water activity of about 0.1 to 0.4 and a glass transition temperature of less than 20° C. The confections comprise sugars, a foaming and a structuring ingredient, preferably each ... | 01/31/2012 |
| 8071154 | Ice confection An ice confection is provided comprising from 11 to 30% (by weight of the confection) of glucose syrup solids having a dextrose equivalent (DE) of less than 20, and from 3 to 16 wt % low molecular weight sweeteners. A process for producing the ice confection is also... | 12/06/2011 |
| 8048470 | Coated confectionary product A method of producing a confectionary product includes providing a chewy material and a candy material. The candy material includes a sweetener and is at least in part amorphous. The water activity of the chewy material is greater than the water activity of the cand... | 11/01/2011 |
| 8029849 | Multi-piece food product and method for making the same A multi-piece food product (10) comprising a plurality of strands (12A-12K) that are extruded and aggregated to form an aesthetically pleasing food product is provided. A formulation used to make each of the strands (12A-12K) inclu... | 10/04/2011 |
| 7906167 | Water based inks for printing on confectionery Non-pigmented, water-based inks are disclosed which are compatible with industrial piezojet printheads and which can be used to form high resolution images on edible substrates, including sugar shell confectionery polished with a hydrophobic wax polish. The ink comp... | 03/15/2011 |
| 7811621 | Candy having a syrup composition dispersed with chocolate A candy product of chocolate and of a syrup confectionery composition which are interspersed so that the syrup confectionery composition defines a plurality of veins dispersed in the product. Production of the product is effected by cold extrusion by applying pressu... | 10/12/2010 |
| 7781009 | Sugar-free hard coatings prepared from liquid maltitol comprising DPfraction The present invention discloses a sugar-free hard coating prepared from a liquid maltitol syrup comprising DP4+ fraction. In the chewing gum process, the liquid maltitol can be applied at high dry substance, i.e. higher than 65%. The obtained hard coating... | 08/24/2010 |
| 7767248 | Soft chew confectionary with high fiber and sugar content and method for making same The confectionary product described herein has an enhanced solids and fiber content and the method described herein permits higher loading of fiber, sweetener and other solids in a soft chewy confectionary product. In another aspect, the product and method contempla... | 08/03/2010 |
| 7670635 | Aerated frozen suspension with adjusted creaminess and scoop ability based on stress-controlled generation of superfine microstructures Products that are aerated multiphase systems containing an aqueous continuous fluid phase which may include solutes thus forming an aqueous syrup and disperse phases like gas/air cells, water ice crystals and solid/semi-solid fat globules or aggregates thereof, wher... | 03/02/2010 |
| 7666460 | Process for producing an expanded foodstuff A process for producing a set expanded foodstuff comprises the step of passing a soft expanded foodstuff composition at a first temperature and a first pressure into a setting region at a second temperature, the second temperature being lower than said first tempera... | 02/23/2010 |
| 7455873 | Method for processing an aerated confectionery foam rope A method and system for processing at least one rope of aerated confectionery foam. The method includes extruding at least one rope of aerated confectionery foam from an extruder. The rope is conveyed from the extruder to a rotary cutter. An anti-sticking agent, suc... | 11/25/2008 |
| 7438939 | Multi-flavored dessert cakes Multi-flavored dessert cakes and new combinations of flavors for dessert cakes are disclosed. In preferred embodiments, the invention provides multi-flavored cakes that each combine a number of different ingredients from a particular geographic location or culture o... | 10/21/2008 |
| 7435439 | Edible temporary tattoos An ink-based image is releasably printed onto a substrate for transferring to the skin. Flavoring is incorporated with the ink-based image, yielding a selected scent and taste. Unlike generally known candy flavored appliques, the flavored ink tattoo has a long shelf... | 10/14/2008 |
| 7419695 | Soy protein blend for soft confectionary food bars The present invention provides a soy protein containing composition for use in formulating confectionary food bars. In particular, the soy protein containing composition is formed of two types of protein materials, a structural protein material and a binding protein... | 09/02/2008 |
| 7410664 | Chocolate products and ingredients and methods for producing novel oil-in-water suspensions having reduced water activity levels The invention provides novel means and methods for manipulating cocoa and milk ingredients, for example, to produce edible oil-in-water suspensions and drying the suspensions to reduce the moisture or water activity level. In one embodiment, cocoa products are used ... | 08/12/2008 |
| 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 |
| 7387429 | Method and apparatus for simultaneously producing confectioneries of different kinds A method and an apparatus serve for controlling a system for simultaneously producing a plurality of different product kinds of confectioneries in a plurality of product lines. The method includes the steps of dividing a base mass into a plurality of partial masses,... | 06/17/2008 |
| 7357891 | Process for making an ingestible film The invention relates to film products containing desired levels of active components and methods of their preparation. Desirably, the films disintegrate in water and may be formed by a controlled drying process, or other process that maintains the required uniformi... | 04/15/2008 |
| 7344742 | Lollipop manufacture Apparatus (1) and process for the manufacture of lollipops in which lollipops (3) are transferred from a substantially horizontal condition in a hopper (4), to a substantially vertical condition in a stick retainer (7) prior to placement ... | 03/18/2008 |
| 7332189 | Process and apparatus for forming a wave chip product Thin snack chips having a curved or wave shape are obtained by forming, shaping or curling baked chips into a curved or wave configuration before they become too cold and rigid so as to result in breakage during forming. The essentially flat, malleable baked chips, ... | 02/19/2008 |
| 7318436 | Medicament container with same side airflow inlet and outlet and method of use A medicament container configured to improve entrainment of the medicament in the air and to improve deposition of the medicament in the lungs includes an upper layer and a bottom layer with medicament disposed therebetween. The upper layer is punctured to provide f... | 01/15/2008 |
| 7309509 | Dispensable chocolate mush meltaway and method of making The present invention is a chocolate mush meltaway that is dispensed from a temperature or torque controlled shake freezer machine and that conforms in shape to a receptacle into which it is dispensed. The mush meltaway is made from a selected mixture of chocolate, ... | 12/18/2007 |
| 7309508 | Non-lauric, non-trans, non-temper fat compositions A non-lauric, non-trans, non-temper (Non-LTT) fat composition comprising a fraction obtained from a randomised triglyceride mixture in which min. 90% by weight of the constituent fatty acids are: palmitic (C16:0), stearic (C18:0), arachidic (C20:0) behenic (C22:0), ... | 12/18/2007 |
| 7300679 | Crunch providing chewing gum additive and method of making A crunchy chewing gum product having a crunch similar to that provided by incorporating granulated sugar into a sugar-based gum product is prepared by introducing, into the interior of a gum formulation, a granulated isomalt additive. ... | 11/27/2007 |
| 7264835 | Food product and method of preparation Composite food products comprising a first soft plastic nonfrangible major portion having a water activity of 0.5 or less and about 1% to 15% % of a second food portion of small direct expanded puffed particulates fabricated from a cooked cereal dough. The puffed pi... | 09/04/2007 |
| 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 |
| 7232584 | Method of chocolate coating soft confectionery centers The present invention is directed to a method of coating soft confectionery centers with chocolate. The method comprises the steps of: mixing the soft confectionery centers having a bed temperature of from about 0° C. to about 15° C.; applying chocolate onto the s... | 06/19/2007 |
| 7229657 | Dulce de leche-flavored fat-based confection, method for making the same and confectionery candies making use of the same A dulce-flavored fat-based confection possessing a smooth and creamy mouthfeel and a thermally generated flavor and suitable for use in candy-shelling is provided. A method of making such a dulce-flavored fat-based confection is also disclosed. ... | 06/12/2007 |
| 7223428 | Method of embossing chocolate products Methods of producing shaped, embossed, or decorated confectionery chocolate products by using chilled forming, shaping, or embossing devices. ... | 05/29/2007 |
| 7214396 | Confectionery product containing functional ingredients and method of making and using The invention relates to a confectionery product that includes at least one functional ingredient that has a casing and a filling enclosed within the casing. The filling includes at least one confectionery material having properties that confer to the filling a perc... | 05/08/2007 |
| 7211283 | Encased food products with contrasting components A food product that includes a casing of a gelatin-free, water-based, set hydrocolloid gel that forms an enclosure, and at least one solid, liquid, soft or particulate center enclosed by the casing. The casing is made of a carageenan, alginate, agarose, gellan gum, ... | 05/01/2007 |
| 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 |
| 7198812 | Method for preparation of a confectionery product The invention relates to confectionery of long shelf-life in the form of a soft, creamy, foamed mass of stable form, comprising milk components, edible fats, sugar and/or artificial sweeteners and water, whereby at least part of the edible fat is in crystalline form... | 04/03/2007 |
| 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 |
| 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 |
| 7182968 | Composition containing xylitol and fiber A composition containing psyllium fiber and xylitol. The composition is in one of powered, liquid or product form. In powdered form the composition is used for producing confectionery products, beverages, baked good products, bakery products, snack bars and similar ... | 02/27/2007 |
| 7153528 | Process for preparation of hypoglycemic foods and formulations thereof The process for preparation of hypoglycemic foods and formulations thereof, useful as snacks, wholesome or supplementary foods, especially to the Type II diabetics, and a hypoglycemic foods and formulations product of composition with concentration of toasted cereal... | 12/26/2006 |
| 7147882 | Process for preparing hypoallergenic and reduced fat foods Common allergenic foods are made hypoallergenic by treatment with super critical fluid or critical liquid gas such as super critical carbon dioxide or liquid nitrogen. The treatment of foods with liquid nitrogen or super critical carbon dioxide also enhances the fun... | 12/12/2006 |
| 7141255 | Food formulations Food formulations suitable for preparation by young children, requiring only the addition of water, that produce simulated foods that exhibit substantially appropriate textures and flavors. ... | 11/28/2006 |
| 7141259 | Ultrasonically activated continuous slitter apparatus and method An apparatus (30) and method for ultrasonically energized slitting of a slab of confectionary material wherein a slitting tool (33a) incorporates a plurality of slitting knives (37a) spaced apart in accordance with the desired widt... | 11/28/2006 |
