Steven Donald
Steven Donald Kimmell, Simi Valley, CA US
Patent application number | Description | Published |
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20110240644 | THERMOPLASTIC CONTAINERS WITH EASY ACCESS DEFINED BY LASER-INDUCED RUPTURABLE AREAS - A thermoformed or vacuum-formed plastic container packaging including a laser energy-induced internal rupturable area disposed between the topside and the bottomside of the plastic material. A pattern in structural communication with the laser-induced rupturable area enables the user's hands to apply a focused shearing force on the area for fracturing and opening the plastic material container. The rupturable area is configured such that an exerted shearing force exposes a haptically smooth fractured edge to the user. Two rupturable areas may be disposed such that two parallel patterns configure a tear strip or a pull-tab. Multiple rupturable areas are disposed such that parallel and attachable patterns configure protective covers or tear strip ends. Die cutout patterns configure notches or voids attached to said laser-induced rupturable area. | 10-06-2011 |
Steven Donald Monday, Tremont, IL US
Patent application number | Description | Published |
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20100042940 | Geofence system with integrated user interface - A geofence system is provided. The geofence system includes a display device and a graphical user interface displayable on the display device. The graphical user interface is configured to display a map corresponding with a geographical area, and provide a graphical representation of a geofence. The graphical representation is overlaid on the displayed map and includes a control portion responsive to an input device configured to adjust an operational aspect of at least a portion of the geofence. The control portion is associated with a location on the map. | 02-18-2010 |
Steven Donald Zbylut, Chicago, IL US
Patent application number | Description | Published |
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20090246319 | Process And Formulation For Making An Egg Product With Increased Functionality And Flavor - Treated egg products are provided for imparting the flavor of egg to foods that include egg yolk treated simultaneously with protease and phospholipase. Food flavoring composition are also provided for imparting the flavor egg that can be used in lower amounts than whole egg or egg yolk. Additionally, methods are provided for preparing the egg flavored food compositions. Such egg yolk compositions are prepared by the simultaneous application of phospholipase enzyme and protease enzyme. The method further includes egg flavored food products, such as mayonnaise and salad dressings, which are prepared with the food flavoring composition. The egg flavor compositions can be used in a variety of food products to provide egg flavor and enhanced functionality. | 10-01-2009 |