RICH PRODUCTS CORPORATION Patent applications |
Patent application number | Title | Published |
20160100592 | Dough Packaging and Method of Dough Processing - The present invention provides a method for dough processing, a method for providing a container for a dough product, a container, and a product formed by a container. | 04-14-2016 |
20140271992 | Heat-Treated Flour - An improved method for heat treating flour. The resulting flour has increased moisture absorption and increased strength. Dough made from the heat-treated flour has improved performance, and baked goods made from the heat-treated flour have improved properties relative to dough and baked goods made from untreated flour. | 09-18-2014 |
20140170289 | EDIBLE FOAMABLE COMPOSITIONS COMPRISING CALCIUM CARBONATE - An edible foamable composition that is whippable and is stable in temperature above freezing. The composition includes fat, emulsifier, water, and calcium carbonate particles. The composition can further including one or more additives selected from the group consisting of preservatives, protein, salt, flavoring, coloring agent, sweetener, stabilizer and thickener. | 06-19-2014 |
20140030415 | Refrigerated Pourable Dessert Liquid Product Concentrate - The present invention is directed to a liquid food product and method for manufacturing the liquid product having an increase refrigerator life and ambient temperature shelf life without having to be UHT processed. The invention is also directed to a high solids content pourable dessert base product and method for manufacturing the product having at least 45-75% of total solids content. | 01-30-2014 |
20140030390 | PREWHIP DOLLOP IN PACKAGING - The present invention provides a preformed dollop that is inserted into a dollop receptacle and a method for using and manufacturing the preformed dollop in the dollop receptacle. | 01-30-2014 |
20130216421 | METHOD FOR FORMING A TUBULAR MEDICAL DEVICE - A method and process for at least partially forming a medical device that is at least partially formed of a metal alloy which improves the physical properties of the medical device. | 08-22-2013 |
20130164415 | METHOD AND PACKAGING FOR BAKED, THAW AND SERVE, OR MICROWAVABLE GOODS - Packaging for heatable food portions comprises an ovenable tray including a plurality of serving containers connected by a detachable support matrix. In one embodiment, the support matrix is attached to the serving containers by hot melt glue which melts during baking or heating to automatically release the support matrix from the serving containers. Pre-filled trays are shipped with display covers fitted to the serving containers, such that the covers may be placed on the individual serving containers after the food portions are baked and the serving containers are separated from the support matrix to provide individually packaged, freshly baked food portions for display. | 06-27-2013 |
20130129898 | YOGURT TOPPING - Provided herein are whippable topping compositions comprising yogurt. The compositions comprise a blend of yogurt and a whip topping emulsion. The yogurt can be made with regular, low fat or fat free milk. The fat content of the whip topping emulsion can also be varied to provide topping compositions of various fat content having a smooth texture and desirable consistency. | 05-23-2013 |
20120308709 | EDIBLE POLYMER BASED FOOD SYSTEM - A frozen or refrigerated food product is disclosed which comprises a polymer component, an egg component and water. The egg component comprises uncooked liquid eggs or egg substitutes. | 12-06-2012 |
20090250010 | Method For Preparing Edible Aquatic Animals For Storage - Provided are methods for preparing edible aquatic animals for storage by placing a living aquatic animal into a medium containing trehalose, allowing the live animal to remain in the trehalose solution for a period of time, and removing and processing the animal for storage and/or use for human consumption. The medium may contain a sugar alcohol, such as maltitol. Also, the living aquatic animal may be placed in a medium containing an acid, such as citric acid. | 10-08-2009 |
20090196973 | Foam Compositions - Compositions are provided for generation of edible foams. The foams can be generated using simple pump devices or other mechanical aeration devices. The compositions comprise 1-10% protein hydrolysate, 1-50% sweeteners and water. No other ingredients are required in the compositions for the generation of the foams using a simple pump dispenser. | 08-06-2009 |
20090145165 | Topping Caddy - A caddy for holding a generally conical pastry bag comprises a tapered receptacle sized to receive at least a dispensing end portion of the pastry bag, and a flange arranged externally about the tapered receptacle. The flange may be a circular flange located about an entrance end of the receptacle and having a peripheral lip for sealing the caddy on a correspondingly sized container in which ice water or some other heat transfer medium is placed. Alternatively, the flange may be hollow for improved buoyancy and stability in a liquid heat transfer medium. The tapered receptacle may include a closed tip portion at its narrow end for receiving a dispensing tip of the pastry bag such that the dispensing tip does not contact the walls of the tapered receptacle. The caddy provides a barrier between the pastry bag and the heat transfer medium, whereby the pastry bag and its contents may be kept clean and chilled during periods between dispensing applications. | 06-11-2009 |
20090127287 | Pastry Bag Having Discharge Valve - A pastry bag package comprises a dispensing tip assembly including a self-sealing dispensing valve having resiliently deflectable valve flaps that open when pressure is applied to allow product to pass through a valve orifice and close when pressure is removed to cleanly cut off a dispensed ribbon of topping, icing, or other fluid product. One or more of the valve flaps may be provided with a respective protrusion on a front side of the valve flap facing the direction of applied pressure, wherein the protrusion extends into the flow path of fluid product passing through the valve orifice to form a decorative longitudinal ridge along a dispensed ribbon of product. | 05-21-2009 |
20090068334 | Pourable Dessert Liquid Product - A pourable dessert liquid product comprising a protein source; fat; sweetener; stabilizer; flavoring agent; and emulsifier. | 03-12-2009 |
20080314923 | Topping Dispenser - A topping dispenser for dispensing serving portions of topping onto beverages and desserts comprises a housing having a front product compartment and a rear drive compartment separated by a partition. The product compartment is adapted to receive a pastry bag containing topping such that the bag is suspended against the partition, and a vertically displaceable roller is provided in the product compartment to roll down along the partition to squeeze contents of the bag out through a bottom dispensing tip of the bag that extends through an opening in the housing to direct product onto a waiting beverage. The roller is advanced downward in predetermined increments by a pawl drive mechanism located in the drive compartment and coupled to the roller by a mounting bracket extending through travel slots in the partition. The pawl drive mechanism is actuated by an operating lever pivotally mounted on the housing. | 12-25-2008 |