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Patent # Description
2019/0116870 Apparatus and Method for Manufacturing Tobacco Industry Products
Embodiments disclosed herein relate to an apparatus (1) for use in the manufacture of tobacco industry products. The apparatus (1) comprises a rolling unit (9)...
2019/0116869 Method and apparatus for filling transport containers with rod-like articles of tobacco industry
The object of the invention is an apparatus for filling transport containers (1) with rod-like articles of the tobacco industry, provided with an area (2)...
2019/0116868 SMOKING-RELATED ARTICLE INSPECTION SYSTEMS AND ASSOCIATED METHODS
Smoking-related article inspection systems and associated methods are disclosed herein. In some aspects, the systems include an x-ray imaging device configured...
2019/0116867 SMOKING ARTICLE INCLUDING ALKANOYLATED GLYCOSIDE AND METHOD OF MAKING
A method of smoking a smoking article comprising a filter containing a carbon sorbent and a tobacco rod containing at least one alkanoylated glycoside in a...
2019/0116866 ADDITIVES FOR TOBACCO CUT FILLER
Tobacco smoking mixtures capable of producing tobacco smoke are provided which reduce the cytotoxicity and/or mutagenicity of the tobacco smoke. The tobacco...
2019/0116865 SMOKING ARTICLE WITH MANUALLY RELEASABLE ODORANT
A smoking article has an outer surface and a plurality of frangible microcapsules provided on the outer surface, wherein the microcapsules are capable of being...
2019/0116864 Methods for Treating Tobacco and Tobacco-Derived Materials to Reduce Nitrosamines
A method for reducing the content of nitrosamines in a tobacco material is provided herein, the method involving the steps of contacting a tobacco material...
2019/0116863 METHOD FOR FORMULATING AEROSOL PRECURSOR FOR AEROSOL DELIVERY DEVICE
A method for preparing an aerosol precursor composition is provided, which includes the steps of preparing an aqueous solution containing one or more organic...
2019/0116862 PACKAGED MIX FOR FRIED FOOD
Provided is a mix for fried food which cab be shaken out in a small amount from a shaker container and has components that are hardly separated each other in...
2019/0116861 Clips for connecting gingerbread components of gingerbread structures
Substantially rigid clips are disclosed that are configured to engage, to connect, to underlie, to overlie, to grip, and/or to assist in holding in desired...
2019/0116860 PEELING BLADE
In an exemplary embodiment, a blade portion 41 is formed by a plurality of blades 42 being arrayed on a front surface of a main body at an even interval while...
2019/0116859 COMPOSITIONS COMPRISING WHEY PROTEIN AND GUM ARABIC
The invention relates to compositions comprising a high amount of whey protein. The compositions further comprise Gum Arabic. Such compositions have a good...
2019/0116858 FOOD ADDITIVE
An object of the present invention is to provide an food additive capable of improving quality and physical properties such as water retention, shape...
2019/0116857 STEVIA-CONTAINING BEVERAGE
Beverages having an improvement in continuity of aftertaste caused by Rebaudioside D (RebD) and Rebaudioside M (RebM). A content (A) of a tea polymerized...
2019/0116856 GLUCOSYLATED STEVIOL GLYCOSIDE AS A FLAVOR MODIFIER
A taste and flavor profile modifying composition is described. The composition includes a blend of glucosylated steviol glycosides and residual steviol...
2019/0116855 METHODS AND COMPOSITIONS FOR CONSUMABLES
Methods and compositions for the production of non-meat consumable products are described herein. A meat substitute is described which is constructed from a...
2019/0116854 Atmospherically Fried Crisps, Equipment and Method for Making Same
Raw fruits or vegetables are pre-treated prior to atmospheric frying. Pre-treatment includes application of a pulsed electric field to the raw products...
2019/0116853 HAM AND PORCINE PRODUCTS AND PROCESS FOR PREPARING THE SAME
A ham being formed of a single unitary muscle piece from a whole ham leg. The unitary muscle piece is formed in a substantially cylindrical shape with a fat...
2019/0116852 Plant-Based Culinary Creme
A plant-based culinary creme that includes water, fat, sweetener, plant-based protein, and a dairy-free milk and/or dairy-free milk powder. The plant-based...
2019/0116851 CORN PROTEIN PRODUCT HAVING DECREASED FREE SULFITE LEVELS & METHOD FOR MANUFACTURING SAME
Described herein is a corn protein product comprising greater than about 20% corn protein on a dry weight basis and a free sulfite concentration of less than...
2019/0116850 HIGH TEMPERATURE FOOD HEATING DEVICE
A high temperature food heating device includes a high temperature heating tank composed of three tanks, which are a main tank, a front reserve tank and a...
2019/0116849 MANUFACTURE OF A CEREAL-BASED LACTIC ACID-FERMENTED PRODUCT
The present invention relates to a culture or kit-of-part comprising a Lactobacillus delbrueckii subsp lactis strain, and uses thereof to manufacture a...
2019/0116848 Fast-Freezing Chopped Tender Herbs
An exemplary method for preserving fresh herbs includes obtaining fresh trimmings from a plant, grinding and/or chopping the fresh trimmings to form processed...
2019/0116847 DEVICE TO FACILITATE THAWING OF FROZEN FOOD ITEMS
A device to facilitate thawing frozen food items includes a housing adapted for immersion in a container having a fixed amount of water therein along with full...
2019/0116846 SINGLE COMPOSITION COMPRISING A DISINFECTANT AND A LUBRICANT COMBINED WITH A METHOD OF USING SAID COMPOSITION...
A combination of a method using a composition utilized together to disinfect and/or lubricate a fluid encompassing system. A single composition comprising a...
2019/0116845 STERILIZATION METHOD OF SEASONING SAUCE
Provided herein is a method of sterilizing a seasoning sauce which includes performing sterilization at an ultra-high pressure. The method of sterilizing a...
2019/0116844 RADIO FREQUENCY HEATING APPARATUS WITH HELICAL TRAVEL PATH FOR PACKAGED ARTICLES
Heating systems utilizing radio frequency (RF) energy and methods for using the same to rapidly and uniformly heat packaged articles moving through the system...
2019/0116843 CONTACT MEMBERS FOR PACKAGED ARTICLES HEATED WITH RADIO FREQUENCY ENERGY
Heating systems utilizing radio frequency (RF) energy and methods for using the same to rapidly and uniformly heat packaged articles moving through the system...
2019/0116842 ENERGY ABSORPTIVE COMPONENTS FOR RADIO FREQUENCY HEATING OF PACKAGED ARTICLES
Heating systems utilizing radio frequency (RF) energy and methods for using the same to rapidly and uniformly heat packaged articles moving through the system...
2019/0116841 CONVEYANCE OF PACKAGED ARTICLES HEATED WITH RADIO FREQUENCY ENERGY
Heating systems utilizing radio frequency (RF) energy and methods for using the same to rapidly and uniformly heat packaged articles moving through the system...
2019/0116840 APPLICATION OF RADIO FREQUENCY ENERGY TO PACKAGED ARTICLES
Heating systems utilizing radio frequency (RF) energy and methods for using the same to rapidly and uniformly heat packaged articles moving through the system...
2019/0116839 HIGH INTENSITY RADIO FREQUENCY HEATING OF PACKAGED ARTICLES
Heating systems utilizing radio frequency (RF) energy and methods for using the same to rapidly and uniformly heat packaged articles moving through the system...
2019/0116838 COMPACT RADIO FREQUENCY HEATING OF PACKAGED ARTICLES
Heating systems utilizing radio frequency (RF) energy and methods for using the same to rapidly and uniformly heat packaged articles moving through the system...
2019/0116837 RF PROCESS FOR TREATING SEASONING COMPONENTS
An RF process for treating seasoning components. An efficient process for treating seasoning components is described, including exposing the components to RF...
2019/0116836 CARBONATED BEVERAGE CONTAINING CARAMEL AND STEVIOL GLYCOSIDE
A natural and low-calorie-oriented carbonated beverage has improved bubble dissipation behavior and suppressed foaming. The carbonated beverage satisfies the...
2019/0116835 Sweetness and Taste Improvement of Steviol Glycoside or Mogroside Sweeteners with Flavonids
Compositions and consumables comprising certain sweeteners and at least one flavonoid of Formula I are provided herein, wherein the at least one sweetener is...
2019/0116834 MULTI-FLAVORED BEVERAGE
A beverage can include a beverage base and a flavor additive. The flavor additive can be heterogeneously mixed within the beverage base. The flavor additive...
2019/0116833 FEED ADDITIVE COMPOSITIONS
The present invention provides feed additive composition comprising fermented yeast, sodium metabisulfite, and optionally thiamin. When a normal or basal feed...
2019/0116832 PROCESS FOR PREPARING A PUMPABLE BROTH COMPOSITION
This disclosure provides a high quality soluble protein composition and the processes of making the same. According to the disclosed methods, a non-pumpable...
2019/0116831 AUTOMATIC FROZEN FOOD PRODUCT VENDING MACHINE
An automatic frozen food product vending machine includes a frozen food product dispensing station for dispensing at least one frozen food product, a container...
2019/0116830 SWEETENER COMPOSITION AND CONSUMABLE COMPRISING A SWEETENER COMPOSITION
The invention relates to a sweetener composition comprising at least one sugar alcohol, at least one reducing monosaccharide and/or at least one reducing...
2019/0116829 CHOCOLATE 3D PRINTING MATERIAL AND METHOD FOR PRODUCING THE SAME
The present disclosure relates to the field of food technology, specifically to a chocolate 3D printing material and a method for producing the same. In the...
2019/0116828 METHOD FOR THE PREPARATION OF A MONOGLYCERIDE HYDRATE PRODUCT
The present invention relates to a method for preparing a monoglyceride hydrate product, which product may be used as an emulsifier in various food and...
2019/0116827 DAIRY PRODUCT AND PROCESS
A method for preparing a modified whey protein concentrate (WPC) or whey protein isolate (WPI) is described. It involves (a) providing an aqueous WPC or WPI...
2019/0116826 QUARK MATRIX WITH IMPROVED TASTE CHARACTERISTICS (I)
A quark matrix having improved taste characteristics is suggested, which is obtainable by (a) subjecting raw milk to heat treatment, separating the cream, (b)...
2019/0116825 LOW-MINERAL QUARK MATRIX
A low-mineral quark matrix is suggested, which is obtainable by (a) subjecting raw milk to heat treatment, separating the cream, (b) subjecting the skimmed...
2019/0116824 PRODUCTION OF ADDITIVE FREE HAZELNUT BEVERAGE
A beverage preparation method, including the following steps: grinding natural hazelnut kernels and water together in a bladed grinder at room temperature;...
2019/0116823 QUARK MATRIX WITH IMPROVED TASTE CHARACTERISTICS (II)
A quark matrix having improved taste characteristics is suggested, which is obtainable by (a) subjecting raw milk to heat treatment, separating the cream, (b)...
2019/0116822 MOLECULAR ORIGIN OF ALLERGY
The present invention relates to compositions and methods for modulating or detecting allergy in a subject. The invention may be used to reduce allergenicity...
2019/0116821 VARIANTS OF CHYMOSIN WITH IMPROVED MILK-CLOTTING PROPERTIES
Variants of chymosin with improved milk clotting properties.
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