41
Orlowski Gerald J: Apparatus for breading food objects. Korlow Corporation, Dawson Tilton Fallon & Lungmus, May 27, 1975: US3885519 (40 worldwide citation)

Apparatus is disclosed for breading food articles, including a machine for first applying batter to the articles. A transfer conveyor receives the articles with a batter covering, and transferring them to a main breading belt. The transfer conveyor cooperates with a formed baffle for catching and re ...


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Maurice Eduardus Theodorus van Esbroeck, Henricus Franciscus Jacobus Maria van de Eerden, Petrus Christianus Marius Janssen, Adrianus Josephes van den Nieuwelaar: Moulding. Stork PMT, Kilpatrick Stockton, November 2, 2004: US06811802 (39 worldwide citation)

The invention provides methods and moulding devices for moulding three-dimensional products from a mass of foodstuff which is suitable for human consumption, in particular from a mass of meat, in particular chicken. The method comprises filling a mould cavity with a portion of the mass under the inf ...


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Harvey Robert J: Can-straw construction. Mirlin Corporation, February 20, 1973: US3717476 (39 worldwide citation)

A container construction comprising a container having a straw sealed at both ends and means for breaking the seals without removing the straw from the container. The construction is particularly useful in conjunction with a straw coated on the interior surface with a flavoring or taste-modifying ma ...


45
John S Goodlad, Jonathan R Cant, Stephen Harford: Gel products and a process for making them. Nadreph, Curtis Morris & Safford, January 2, 1996: US05480973 (38 worldwide citation)

A proteinaceous product comprises a stable, substantially clear, thermally irreversible gel formed by the reaction product of protein and reducing sugar, preferably containing from 2 to 25% gel-forming protein by weight. Particles or pieces of edible material may be embedded in the gel, or the gel m ...


46
Don H Savage: Apparatus and method for molding and baking dough. Bakamold, Thorpe North & Western, July 13, 1993: US05226352 (38 worldwide citation)

A cup-shaped mold for the shaping and baking of bread or cookie dough comprises an upper cupped molding member and a lower, slightly larger, cupped molding member. Each molding member has a flange horizontally extending from its edge. When the molding members are placed together with the dough betwe ...


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Harry F Fariel, Marvin J Rudolph, Richard B Hynson, Pradip K Roy, Fredric Kleiner: Apparatus and process for the preparation of gasified confectionaries by pressurized injection molding. General Foods Corporation, Daniel J Donovan, Bruno P Struzzi, Thomas R Savoie, June 16, 1981: US04273793 (38 worldwide citation)

An injection molding arrangement and process for producing regularly shaped pieces of gasified candy which effect a pleasant sizzling sensation in the mouth. A confectionary solution, which may be a sugar melt, is subjected to a superatmospheric carbonating pressure in a carbonating vessel to cause ...


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Korstvedt Harald O: Breading apparatus. September 18, 1973: US3759218 (38 worldwide citation)

An apparatus for applying comminuted material such as breading to a food product whereby an abundance of comminuted breading is applied to a moistened food product until thoroughly covered, whereupon the excess loose breading and any resulting lump particles of moisture and breading and/or undesirab ...


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Richard O Benham, Sheryl S Brunken, Robert C Dechaine, Timothy J Gluszak, Rene K Smethers, Craig E Zimmermann: Rotary molding apparatus for molding food. General Mills, John A O Toole, Alan D Kamrath, L MeRoy Lillehaugen, August 10, 1999: US05935613 (37 worldwide citation)

Apparatus (10) is disclosed including first and second forming rollers (18, 21) which rotatably abut with an anvil roller (20). The forming rollers (18, 21) each include a periphery forming a continuous forming surface including a plurality of axially and circumferentially spaced grooves (24) each f ...


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Charles V Fulger, Ernest K Gum: All natural, ready-to-eat enzyme-saccharified cereal derived from whole cereal grain. General Foods Corporation, Thomas A Marcoux, Thomas R Savoie, Daniel J Donovan, December 1, 1987: US04710386 (37 worldwide citation)

A process for producing an all natural, enzyme-saccharified, cereal derived from whole grain is disclosed. The process involves milling and separating the whole grain to produce a bran fraction, an endosperm fraction, and a germ fraction. The germ fraction is processed by toasting and grinding and p ...