Victor T.
Victor T. Celo, Russellton, PA US
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20090156327 | Victory putter - Existing golf putters basically have flat face surfaces that allow putting contact with only one point on the golf ball on any given stroke. This design provides the absolute minimum ball directional control possible for any given putt. The Victory Golf Putter indents the face of the golf club, by an area larger than the golf ball itself and with at least one (and potentially more) indention angel reversals. This design allows for a minimum of two striking points on any golf ball putted with improved, both immediate and long term, putting results thru better ball directional control, improved stroke feel, and immediate stroke education feedback for the golfer. The putter channel can be either shallow or deep allowing for personal golfer preferences to be met and a top side strike point(s) can even be added for better rolling ball ground contact. | 06-18-2009 |
Victor T. Huang, Maple Grove, MN US
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20110183046 | COATED FOOD PRODUCT AND METHOD OF PREPARATION - Coated snack products are provided whose coating are reminiscent of high fat compound fat coating, resistant to rub-off of a powdery or fat based topping as well as methods for preparing such coated snack products. The present invention provides methods for preparing such coated food product including providing a hot (about 60-85° C.), oil-in-water emulsion coating slurry containing a hydrated film forming hydrophilic colloid. The slurry comprises about 5%-30% of the emulsion of flavor solids in powder form. The methods include applying the hot emulsion to a food base to provide a wet emulsion coated food base. The methods include drying the wet slurry emulsion coated food product to a moisture content of about 1-4% at a temperature of less than the sugar melting point to provide a finished dried food product having non-powdered coating. | 07-28-2011 |
20120003360 | REDUCED SUCROSE SUGAR COATINGS FOR CEREALS AND METHODS OF PREPARATION - Disclosed are improved sugar coatings for topically pre-sweetened food products that are sugar reduced whether in the form of a syrup or in the form of a dried coating. The syrup form is useful as an intermediate product in the preparation of pre-sweetened food products. In dry form, the present formulations can be a component part of a composite food product especially in the form of a topical coating or filling. The present invention is particularly suited for the preparation of R-T-E pre-sweetened cereals. The coating formulations comprise less than 70% sucrose, corn syrup and 1-20% non-hydrated integrated starch and preferably about 5-10% insoluble mineral salts each of particle size of about 50 microns. | 01-05-2012 |
20130071523 | SWEETENED FOOD PRODUCT AND METHODS OF PREPARATION - Described are coated food products having a sugar (sucrose) coating, the coating exhibiting desirable levels of sucrose crystallinity and a desired sucrose ratio (total sucrose per total soluble solids), as well as methods or preparing such coated food products and coating. | 03-21-2013 |
20130071524 | COATED FOOD PRODUCT AND METHODS - Described are food products such as ready to eat cereal having a base and a coating; examples include a base, a slurry layer over the base produced by applying a slurry coating to the base, the slurry layer having less than about 80% sucrose on a dry weight basis, and a particulate layer on the slurry layer. The particulate layer can be produced by dry charging particulates onto the slurry coated base. Particulates include be one or more of pregel starch, high molecular weight dextrin, high molecular weight soluble fiber, partially soluble fiber, insoluble fiber, protein, low solubility non-sugar compound, or sucrose, for example. | 03-21-2013 |
20140205720 | Coated Food Product and Method of Preparation - Coated snack products are provided whose coating are reminiscent of high fat compound fat coating, resistant to rub-off of a powdery or fat based topping as well as methods for preparing such coated snack products. The present invention provides methods for preparing such coated food product including providing a hot (about 60-85° C.), oil-in-water emulsion coating slurry containing a hydrated film forming hydrophilic colloid. The slurry comprises about 5%-30% of the emulsion of flavor solids in powder form. The methods include applying the hot emulsion to a food base to provide a wet emulsion coated food base. The methods include drying the wet slurry emulsion coated food product to a moisture content of about 1-4% at a temperature of less than the sugar melting point to provide a finished dried food product having non-powdered coating. | 07-24-2014 |
Victor T. Nguyen, Novato, CA US
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20080292798 | BORON NITRIDE AND BORON NITRIDE-DERIVED MATERIALS DEPOSITION METHOD - Methods for forming boron-containing films are provided. The methods include introducing a boron-containing precursor and a nitrogen or oxygen-containing precursor into a chamber and forming a boron nitride or boron oxide film on a substrate in the chamber. In one aspect, the method includes depositing a boron-containing film and then exposing the boron-containing film to the nitrogen-containing or oxygen-containing precursor to incorporate nitrogen or oxygen into the film. The deposition of the boron-containing film and exposure of the film to the precursor may be performed for multiple cycles to obtain a desired thickness of the film. In another aspect, the method includes reacting the boron-containing precursor and the nitrogen-containing or oxygen-containing precursor to chemically vapor deposit the boron nitride or boron oxide film. | 11-27-2008 |
20110315992 | PLASMA-ENHANCED CHEMICAL VAPOR DEPOSITION OF CRYSTALLINE GERMANIUM - In a method of depositing a crystalline germanium layer on a substrate, a substrate is placed in the process zone comprising a pair of process electrodes. In a deposition stage, a crystalline germanium layer is deposited on the substrate by introducing a deposition gas comprising a germanium-containing gas into the process zone, and forming a capacitively coupled plasma of the deposition gas by coupling energy to the process electrodes. In a subsequent treatment stage, the deposited crystalline germanium layer is treated by exposing the crystalline germanium layer to an energized treatment gas or by annealing the layer. | 12-29-2011 |
Victor T. Smith, Cleveland, OH US
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20140039940 | RECEIPT INSURANCE SYSTEMS AND METHODS - Receipt insurance systems and methods provide protection to consumers against losses which may result from failure to possess a physical receipt or proof of purchase for retail purchase transactions. In one embodiment, a third party receipt insurer insures or guarantees consumers or purchasers of benefits associated with having possession of a receipt or other proof of purchase for a retail purchase without the need for possession of a physical or paper receipt. A receipt insurance agreement between a receipt insurance provider and a consumer protects the consumer against a loss of consumer rights or personal property insurance rights resulting from a lost receipt by electronically storing for retrieval, if necessary, an electronic record of all of the receipt information. | 02-06-2014 |
20150019456 | RECEIPT INSURANCE SYSTEMS AND METHODS - Receipt insurance systems and methods provide protection to consumers against losses which may result from failure to possess a physical receipt or proof of purchase for retail purchase transactions. A receipt insurance application captures data of receipts for consumer purchase transactions from a retailer computer or transaction terminal and facilitates display and storage of receipt data. | 01-15-2015 |