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Patent # Description
2016/0227839 AEROSOL-GENERATING SYSTEM FOR GENERATING NICOTINE SALT PARTICLES
An aerosol-generating system is provided, including a nicotine source; a volatile delivery enhancing compound source downstream of the nicotine source and...
2016/0227838 Personal Electronic Vaporizer
The disclosure relates to a personal electronic vaporizer configured to receive a selected oven assembly and heat the medium therein in accordance with a...
2016/0227837 DISPOSABLE ELECTRONIC CIGARETTE TANK
Techniques are described for using a tank containing consumable and vaporizing elements. A system can include a tank having at least one outer side wall, a top...
2016/0227836 VAPORIZING DEVICE OUTER LID AND BASKET ASSEMBLY
An outer lid and basket assembly for use with a vaporizing device is provided herein, the assembly comprises a basket, further comprising a vented compartment...
2016/0227835 CONTAINER WITH TAMPER EVIDENT PORTION
A package containing cigarettes includes a box having a lower body portion defining a base, an upper body portion defining a lid, and a tear strip. The base...
2016/0227834 METHOD FOR PRODUCING MICROCRYSTALLINE CELLULOSE FROM TOBACCO AND RELATED TOBACCO PRODUCT
Methods for producing dissolving grade pulp and microcrystalline cellulose from tobacco are provided. The methods include chemical pulping a tobacco input to...
2016/0227833 PRODUCTION OF SOLUBLE PROTEIN SOLUTIONS FROM PULSES
A pulse protein product, which may be an isolate, produces heat-stable solutions at low pH values and is useful for the fortification of acidic beverages such...
2016/0227832 FORMULATIONS OF WATER-SOLUBLE DERIVATIVES OF VITAMIN E AND COMPOSITIONS CONTAINING SAME
Provided are compositions that contain water-soluble vitamin E derivative mixtures (compositions), such as tocopheryl polyethylene glycol succinate (TPGS),...
2016/0227831 DRIED FOOD PRODUCTS FORMED FROM CULTURED MUSCLE CELLS
Dehydrated, edible, high-protein food products formed of cultured muscle cells that are combined (e.g., mixed) with a hydrogel (e.g., a plant-derived...
2016/0227830 METHOD FOR SCALABLE SKELETAL MUSCLE LINEAGE SPECIFICATION AND CULTIVATION
The present disclosure relates to methods for enhancing cultured meat production, such as livestock-autonomous meat production. In certain aspects, the meat is...
2016/0227829 Dietary composition containing cistanche deserticola polysaccharide with inhibitory effects on colon cancer
The present invention discloses the use of a Cistanche deserticola polysaccharide in the preparation of functional food having efficacy of supplementary for...
2016/0227828 SUBSTANTIALLY CLEAR NUTRITIONAL LIQUIDS HAVING IMPROVED SENSORY CHARACTERISTICS
Disclosed are substantially clear nutritional liquids which include protein and are substantially free of vitamin C. The liquids have a pH of from about 2.8 to...
2016/0227827 RED COLORANT FOR BEVERAGES, FOOD AND PHARMACEUTICAL COMPOSITIONS
The present invention is directed to rhodoxanthin formulations, whereby the rhodoxanthin is embedded in a matrix of a protective hydrocolloid, the protective...
2016/0227826 Sweetener with imbedded high potency ingredients
An enhanced sweetener made from granules of a carrier, such as sucrose, embedded with molecules of a high potency sweetener, such as stevia extract. The...
2016/0227825 Organic Compounds having Taste-Modifying Properties
This disclosure relates to flavour modification and to compounds of formula (I) or edible salts thereof, ##STR00001## wherein R.sup.1 is selected from...
2016/0227824 Organic Compounds
This disclosure relates to flavour modification and to compounds of formula (I) ##STR00001## wherein R.sup.1 is selected from C.sub.6-C.sub.13 alky, and...
2016/0227823 METHOD FOR PRODUCING KAKIAGE
The method for producing kaki-age includes the steps of: coating an ingredient with a crust material such that the proportion of the crust material, in terms...
2016/0227822 FOOD COMPOSITION
The present invention provides a food composition that makes it possible to effectively conduct mastication and swallowing training. The food composition...
2016/0227821 INTERNAL MIX ATOMIZING SPRAY NOZZLE ASSEMBLY, PROCESS AND PRODUCT
An internal mix atomizing spray nozzle assembly for preparing a spray-dried lipid and protein component-containing composition includes a fluid nozzle with a...
2016/0227820 PRODUCTION OF MICROWAVEABLE COATED FOOD PRODUCTS
A frozen, microwaveable, coated food product comprising: a core of cooked edible material having a weight equal to 15-95 wt. % of the food product; a fried...
2016/0227819 MICROWAVEABLE COATED FOOD PRODUCT, AND METHOD AND APPARATUS FOR THE MANUFACTURE THEREOF
A frozen, microwaveable, coated food product comprising: a core of cooked edible material having a weight equal to 15-95 wt. % of the food product, a fried...
2016/0227818 PRESERVATION OF ANIMAL FEED AND HYDROLYSIS OF POLYSACCHARIDES USING AMINO ACIDS AS SALTS OR WITH ACIDS
In some aspects, the present disclosure relates to a method of hydrolyzing a polysaccharide to obtain the corresponding saccharides using an amino acid...
2016/0227817 Enzyme Granules
The present application relates to a steam treated pelletized feed composition comprising a granule comprising a core and a coating wherein the core comprises...
2016/0227816 PROCESS FOR THE PRODUCTION OF GRANULES HAVING GREATLY IMPROVED PROPERTIES FROM AMINO ACID SOLUTIONS AND SUSPENSIONS
The application relates to a process for the production of granules optimized for feed use containing amino acids and optionally constituents of the...
2016/0227815 OILY FOOD FOR INHIBITING MIGRATION OF WATER IN FROZEN CONFECTIONERY
The problem of providing an oily food for inhibiting water migration in frozen confectionery, the oily food being highly versatile and more effective in...
2016/0227814 DISPOSITION INTRODUCED IN MACHINE FOR ICE-CREAM BARS
DISPOSITION INTRODUCED IN ICE-CREAM BAR MACHINE, designed as equipment capable of performing the molding, freezing, and unmolding of ice-creams bars, belonging...
2016/0227813 PROCESS FOR MAKING CONFECTIONS
A system for manipulating the viscosity of confection compositions is provided including an electrical field generator, an electrical field applicator, and a...
2016/0227812 Method for Producing Chocolate Products in the Form of a Flower
The present invention relates to a method for forming a chocolate product (1), wherein the method comprises the following steps: the supply of a sheet (2) of...
2016/0227811 MOLD IN PLACE SYSTEM AND METHOD OF MAKING CONFECTIONERY PRODUCTS
The present application discloses systems and methods for making confectionery products in which the product is formed in a cavity that forms part of the...
2016/0227810 STRUCTURED TRIACYLGLYCEROLS AND METHODS FOR MAKING THE SAME
The present disclosure provides structured lipids (SLs) and mixtures of SLs including structured triacylglycerols (TAGs), methods of producing the SLs,...
2016/0227809 MITIGATION OF 2-MCPD, 3-MCPD, ESTERS THEREOF AND GLYCIDYL ESTERS IN VEGETABLE OIL
The present invention relates to a process for the mitigation of 2-MCPD, 3-MCPD, esters thereof and glycidyl esters in vegetable oil comprising the steps of a)...
2016/0227808 EDIBLE LIPID COMPOSITION COMPRISING STEARIDONIC ACID AND OLIVE OIL
The present invention relates to an edible lipid composition comprising olive oil and a stearidonic acid component (SDA component) comprising high amounts of...
2016/0227807 HIGHLY STABLE AERATED OIL-IN-WATER EMULSION
The invention relates to an oil-in-water (O/W) emulsions that can be aerated to produce foamed emulsions. The O/W emulsions of the present invention consist...
2016/0227806 EMULSIFYING SALT-FREE CHEESE AND METHOD OF MAKING THEREOF HAVING A BLEND OF SHEARED AND NON-SHEARED FAT
Emulsifying salt-free, process cheese and methods of preparing such emulsifying salt-free, process cheese are described herein obtained from blends of sheared...
2016/0227805 Mold Ripened Cheese and Preparation Method Thereof
A method for preparing mold ripened cheese, comprising the following steps: (1). Sterilizing raw milk and cooling to obtain treated milk, inoculating the...
2016/0227804 REDUCED SODIUM CHEESES AND METHODS FOR MAKING SAME
Reduced sodium cheeses and methods for making same are provided. The methods include adding rennet to inoculated milk without a delay from inoculation or with...
2016/0227803 LACTIC BACTERIUM FOR TEXTURIZING FOOD PRODUCTS SELECTED ON THE BASIS OF PHAGE RESISTANCE
The present invention relates to a bacterial cell with texturizing property, starter cultures comprising the cell, and dairy products fermented with the...
2016/0227802 REFRIGERATION UNIT FOR CONTAINER
An oxygen concentration in the interior of a container is detected by an oxygen concentration detection sensor. If the oxygen concentration detected by the...
2016/0227801 EDIBLE EMULSION COATING FOR EXTENDED SHELF LIFE
An edible, aqueous emulsion coating is particularly suitable for coating washed or pasteurized chicken shell eggs to extend shelf life in high humidity...
2016/0227800 Method To Prevent Decomposition and Insect Infestation During Animal Dressing
A method to prevent decomposition and insect infestation during animal dressing includes the steps of killing of wild game and providing an anti-decomposition...
2016/0227799 Antimicrobial Compositions
A composition includes Punica extract and a Lamiaceae extract, wherein a majority of the volatile oil components have been removed from the Lamiaceae extract....
2016/0227798 Antimicrobial Compositions
A composition includes hesperdin and/or a Lamiaceae extract wherein a majority of the volatile components have been removed from the Lamiaceae extract. A...
2016/0227797 REDUCING MICROORGANISMS IN HIGH PRESSURE PROCESSED FOODS
Methods of high pressure processing of food products are provided. The methods can include adding a secondary inhibitor to the food product to prevent or slow...
2016/0227796 PROCESS FOR PRODUCING FROZEN FISH MEAT AND SYSTEM FOR PRODUCING THE SAME, AND FROZEN RED FISH MEAT
The process for producing a frozen fish meat for producing a frozen red fish meat, includes: a freezing step of cooling a red fish meat and freezing a whole of...
2016/0227795 Carcass Weight Control
Provided, is a fully integrated system to monitor and control carcass weight to minimize weight loss in carcasses during the chilling cycle. This will be...
2016/0227794 APPARATUS FOR REMOVING BONES FROM FISH MEAT
The invention relates to an apparatus for removal of pin bones from fish meat, preferably from a fillet of white fish, comprising a frame for supporting a...
2016/0227793 METHOD OF EXTRUDING SAUSAGE SLEEVES OF AT LEAST PARTIAL COLLAGEN, EXTRUSION HEAD AND EXTRUDED COLLAGEN SLEEVES
The invention relates to a method of extruding sleeves extruded of collagen for encasing sausages, wherein a collagen fluid is fed to an extrusion head; the...
2016/0227792 PROTEIN-BASED PIZZA CRUST
Essentially carbohydrate-free, protein-based pizza crusts and methods for preparing the same are disclosed herein. The organoleptic properties of the disclosed...
2016/0227791 SPRAY APPARATUSES, USES OF DIATOMACEOUS EARTH, AND METHODS OF CONTROLLING INSECT POPULATIONS
There is disclosed a spray apparatus for holding contents comprising diatomaceous earth and a compressed propellant for propelling the diatomaceous earth....
2016/0227790 COMPOSITIONS AND METHOD OF CONTROLLING FUNGUS
Compositions and methods of phytopathogenic fungus control are provided, the compositions and methods include a first component of dissolved organic matter...
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