| Patent Number |
Title Of Patent |
Date Issued |
| RE30722 |
Topping for frozen desserts and method of manufacture |
August 25, 1981 |
| An edible confection topping normally in liquid form which immediately hardens to form a brittle edible shell when applied to a frozen dessert (e.g., ice cream). The composition includes a normally liquid oil content and crystallized .[.emulsifiers.]. .Iadd.material .Iaddend.which seed |
| 4402175 |
Pepper harvesting machine |
September 6, 1983 |
| A machine for field harvesting of peppers or pepper fruit comprising a mobile frame movable over a field having spaced rows of pepper plants. A picking assembly is carried by the frame, comprising a structure formed to straddle a row of the plants. Means is carried adjacent the advancing |
| 4248897 |
Processed blue cheese blend and method of formation |
February 3, 1981 |
| A method for forming a processed blue cheese in which an aged blue cheese is blended with a current or partially mold-ripened blue cheese and, optionally, cheddar cheese. The blend is pasteurized in molten form. The resulting process blue cheese blend has extended refrigerated shelf-life |
| 4233330 |
Cake process and product |
November 11, 1980 |
| Cake products (yellow, white and devil's food) as produced by commercial bakers for wholesale and retail markets and characterized by significantly prolonged shelf-life are produced by replacing 10 to 35% of the sugar and fat content of standard dough formulations for such bakery product |
| 4233321 |
White pan bread and roll process and product |
November 11, 1980 |
| White pan bread and rolls characterized by significantly prolonged shelf-life are produced by replacing 10 to 50% of the sugar and fat content of standard dough formulations for such bakery products with lactose. Specifically, lactose is used to replace 10 to 50% of the sugar or corn |
| 4202909 |
Treatment of whey |
May 13, 1980 |
| A high yield of relatively pure lactose and salt products are produced from a permeate resulting from ultrafiltration of whey by precipitating calcium and citrate salts from the permeate without substantial precipitation of phosphate salts by concentrating the permeate to a solids conten |
| 4086370 |
Topping for frozen desserts and method of manufacture |
April 25, 1978 |
| An edible confection topping normally in liquid form which immediately hardens to form a brittle edible shell when applied to a frozen dessert (e.g., ice cream). The composition includes a normally liquid oil content and crystallized emulsifiers which seed rapid crystallization and h |
| 4005225 |
Bakery process and developer composition therefor |
January 25, 1977 |
| A developer composition is provided for use in a short time process for the manufacture of leaven bread and like bakery products to impart particular desired characteristics to said bakery products in the form of a very soft and fine-grained texture together with a low specific volume. T |
