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Pneumatic Shoe Lacing Apparatus
This invention provides a pneumatic shoe lacing apparatus for the pneumatic lacing of shoe.
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| Number | Title | Issue Date |
| 7143678 | Cutting machine for brick making A wire-cutting apparatus 10 used in the manufacture of bricks. The apparatus includes a pair of spaced generally parallel coextensive beams 13 and 14 between which cutting wires 15 pass. Associated with each wire 15 are groove-form... | 12/05/2006 |
| 6932999 | Food supplemented with a carnitine, suitable for stimulating the biosynthesis of polyunsaturated fatty acids from the saturated fatty acids contained in the food A food selected from the group comprising milk and dairy products derived from milk, comprising a carnitine in an effective amount to stimulate, through the natural fatty acid metabolic processes that take place in a consumer of said food, the synthesis of polyunsat... | 08/23/2005 |
| 6620451 | Preparation of a recombined cream formulation A recombined cream formulation for use in the commercial manufacture of frozen cream-based sweet confections, contains from 45% to 55% by weight of butter which has from 78% to 85% by weight thereof of milk fat content; and from 45% to 55% by weight of a ... | 09/16/2003 |
| 6333059 | Shelf-stable butter containing microwave popcorn article and method of preparation Disclosed are microwave shelf stable popcorn articles that contain real butter. The articles comprise any conventional microwave popcorn bag and an improved popcorn/fat charge. In addition to kernel popcorn and fat, the charge further essentially includes... | 12/25/2001 |
| 6294207 | Calcium fortification of oleaginous foods A calcium amino acid malic acid chelate complex for fortification of oleagnious foods which is stable, bioavailable, and palatable is disclosed. Further, oleaginous foods fortified with the calcium amino acid malic acid chelate complexes of the present in... | 09/25/2001 |
| 6093429 | Shelf-stable butter containing microwave popcorn article Disclosed are microwave shelf stable popcorn articles that contain real butter. The articles comprise any conventional microwave popcorn bag and an improved popcorn/fat charge. In addition to kernel popcorn and fat, the charge further essentially includes... | 07/25/2000 |
| 5959128 | Method for preparation of purified glycerides and products A method of preparing purified ester compositions is provided. The process can be utilized to isolate and purify monoglycerides and propylene glycol monoesters, to advantage. It can also be used to isolate preferred diester products. The invention also co... | 09/28/1999 |
| 5919505 | Shelf-stable butter containing microwave popcorn article and method of preparation Disclosed are microwave shelf stable popcorn articles that contain real butter. The articles comprise any conventional microwave popcorn bag and an improved popcorn/fat charge. In addition to kernel popcorn and fat, the charge further essentially includes... | 07/06/1999 |
| 5679395 | Fat free, reduced fat and low fat margarine-like spreads and cream cheese Substantially fat free, reduced fat and low fat margarine-like spreads, dairy spreads and cream cheeses that have the taste, mouthfeel and textural properties of equivalent full fat spreads are described. The spreads contain a starch based texturizing age... | 10/21/1997 |
| 5487913 | Butter products Reduced fat content butter products prepared from dairy cream. Lecithin and/or a stabilizer can be added to the dairy cream to optimize the product. Dairy products--milk, skim milk, and dairy fats--are employed as required to adjust the fat content of the... | 01/30/1996 |
| 5468513 | Honey products Honey butters prepared from a honey and dairy cream. Lecithin and/or a stabilizer can be added to the dairy cream to optimize the product. Dairy products--milk, skim milk, and dairy fats--are employed as required to adjust the fat content of the product; ... | 11/21/1995 |
| 5431945 | Process for the preparation of dry butter flake product having high milk solid content This invention provides a dry butter flake product for incorporation into baked goods and flour confections, and methods of manufacture. The dry butter flake product comprises from substantially 0 to 2% moisture, from about 20% to about 60% dry dairy soli... | 07/11/1995 |
| 5374445 | Edible spreads and process of making The invention provides reduced fat spread products which do not contain either preservatives or emulsifiers have acceptable organoleptic properties and to processes of preparing same. These are edible emulsions comprising a dispersion of a 15-60% wt. of a... | 12/20/1994 |
| 5354572 | Dry butter-based flake product having high milk solid content This invention provides a dry butter-based flake product for incorporation into baked goods and flour confections, and methods of manufacture. The dry butter-based flake product comprises from substantially 0 to 2% moisture, from about 20% to about 60% dr... | 10/11/1994 |
| 5279847 | Methods for producing emulsions, low-fat spread and oil-in-water-in-oil type spread A method for producing an emulsion by dispersing a liquid to form a dispersed phase into a liquid to form a continuous phase through a microporous membrane, in which: (a) a W/O type emulsion is produced by dispersing an aqueous phase at low pressure into ... | 01/18/1994 |
| 5268191 | Pourable shortening containing lauric fat and method for preparing same Shortening compositions containing a lauric fat component such as coconut oil are provided in a form in which they are pourable and which have a eutectic characteristic wherein the solids content of the shortening composition is lower than the combined re... | 12/07/1993 |
| 5223300 | Method for preparing a spread containing lactoprotein and/or vegetable protein and thickener A method is described for the preparation of a spread containing lactoprotein and/or vegetable protein and thickener, wherein, using a fat composition and a first aqueous composition as starting materials, the starting emulsion is first formed in a state ... | 06/29/1993 |
| 5217742 | Water-and-oil emulsion and process for preparing such emulsion The present invention is concerned with a plastic bi-continuous emulsion containing 5-21 wt. % fat and comprising a continuous aqueous phase, wherein the stress observed at the F-strain when the stress is registered as a function of the strain applied, is... | 06/08/1993 |
| 5194285 | Process for preparing a water-in-oil dispersion having a dispersed gelled aqueous phase The present invention is concerned with a process for preparing a dispersion comprising a continuous fat phase and a dispersed gelled aqueous phase, wherein a water-continuous composition, containing, calculated on the water: (i) more than 200 ppm amino a... | 03/16/1993 |
| 5151290 | Water-in-oil dispersion and process for preparing such dispersion The present invention is concerned with a process for preparing a dispersion comprising a continuous fat phase and a dispersed gelled aqueous phase, wherein a water-continuous composition, containing at least 1% gelatin by weight of water, is cooled from ... | 09/29/1992 |
| 5112636 | Hypoallergenic butter and process of making Hypoallergenic milk products, and processes for preparing the same, which have the flavor and smell of natural whole mammalian milk products, are disclosed herein. The process for preparing one of the hypoallergenic milk products includes the steps of (a)... | 05/12/1992 |
| 4882187 | Edible spread and process for the preparation thereof Process for preparing an edible spread of fat content lower than butter or margarine including the steps of forming an admixture of plastic dispersion (A) having a continuous fat phase and a discontinuous aqueous phase, which aqueous phase has a pH above ... | 11/21/1989 |
| 4447464 | Method of processing margarine or butter for squeeze packet containers Margarine or other foodstuff with similar physical properties is warmed to room temperature and placed in a mixing bowl (10). The margarine is blended by stirring with paddles (12). Then, the margarine is mixed until it has a substantially uniform viscosi... | 05/08/1984 |
| 4347258 | Process for the preparation of a stable food product from lacteal components A process for the preparation of a stable food product from milk components, comprising the steps of mixing from about 20-40% by weight skim milk powder, from about 0-45% by weight butter fat, and from about 30-80% by weight water with from about 2-6% by ... | 08/31/1982 |
| 4296135 | Method of forming a layer of pre-determined thickness from a feedstock of butter or margarine A method and a device to form a layer of certain thickness of an emulsion-like substance, for example, butter or margarine from a feedstock of any shape, wherein an amount of substance is repeatedly scraped from the feedstock and subsequently a portion of... | 10/20/1981 |
