43rd week of 2015 patent applcation highlights part 2 |
Patent application number | Title | Published |
20150296795 | Systems, Methods, and Compositions Involving Chlorine Dioxide and Zeolite - Certain exemplary embodiments can provide one or more systems, machines, devices, manufactures, compositions of matter, and/or methods for, activities that can comprise, creating a composition comprising chlorine dioxide adsorbed in a zeolite, and/or releasing at least a portion of the chlorine dioxide from the composition, the released chlorine dioxide potentially useful for disinfection, decolorization, mildew control, and/or odor control. | 2015-10-22 |
20150296796 | CLEANING COMPOUND FOR CLEANING SURFACES - A cleaning compound for cleaning surfaces that includes at least one container, with each container including a peroxide and/or an alkaline reactant therein. The alkaline reactant is selected to raise the pH of the cleaning compound into the alkaline range when the peroxide and the alkaline reactant are mixed together. The cleaning compound may be a liquid or dry compound, which is applied to the surface to be cleaned. | 2015-10-22 |
20150296797 | COMPOSITIONS COMPRISING A BIOLOGICAL CONTROL AGENT AND AN INSECTICIDE - The present invention relates to a composition comprising at least one biological control agent. Furthermore, the present invention relates to the use of this composition as well as a method for reducing overall damage of plants and plant parts. | 2015-10-22 |
20150296798 | BIOCONTROL OF NEMATODES - The present invention provides a method for using a | 2015-10-22 |
20150296799 | COMPOSITIONS COMPRISING A BIOLOGICAL CONTROL AGENT AND AN INSECTICIDE - The present invention relates to a composition comprising at least one biological control agent selected from the group consisting of | 2015-10-22 |
20150296800 | METHOD FOR ELIMINATING BIOFILMS FOR CLEANING MEDICAL INSTRUMENTS, IN PARTICULAR FOR COMBATING NOSOCOMIAL INFECTIONS - A method for eliminating biofilms for cleaning medical instruments, in particular for combating nosocomial infections, comprising a step of surface treatment for a predefined period of time with a composition comprising at least one detergent component and at least one enzymatic component and a step of rinsing and/or drying said surface. | 2015-10-22 |
20150296801 | PESTICIDAL MIXTURES - The present invention relates to pesticidal mixtures comprising one biological compound selected from the group consisting of | 2015-10-22 |
20150296802 | COMPOSITION COMPRISING A BIOLOGICAL CONTROL AGENT AND A FUNGICIDE - The present invention relates to a composition comprising at least one biological control agent selected from the group consisting of | 2015-10-22 |
20150296803 | COMPOSITION COMPRISING A BIOLOGICAL CONTROL AGENT AND AN INSECTICIDE - The present invention relates to a composition comprising at least one biological control agent selected from the group consisting of | 2015-10-22 |
20150296804 | COMPOSITION COMPRISING BIOLOGICAL CONTROL AGENTS - The present invention relates to a composition comprising at least one biological control agent selected from the group consisting of | 2015-10-22 |
20150296805 | PROCESS TO MAKE PELLETIZED GRANULES BASED ON ENDOMYCORRHIZAL FUNGI COVERED WITH MINERALS CLAYS AND THEIR COMPOSITION - The present invention relates to a composition of granulated or pelletized endomycorrhizal fungi spores coated with a covering of mineral clays and binders with calcium sulphate monohydrate and the production and use thereof in agriculture. | 2015-10-22 |
20150296806 | BAKING TRAY - Baking tray having a supporting area and a rim surrounding said supporting area on all sides, which in relation to a top face of the supporting area has a downward extending trough-shaped profile, comprising a first, downward extending trough wall, directly adjoining the supporting area, a trough base and a second, upward extending trough wall opposite the first trough wall. | 2015-10-22 |
20150296807 | APPARATUS FOR COOKING PANCAKES - The present invention relates to an apparatus for cooking pancakes, and more particularly, to an apparatus for cooking pancakes, in which multiple heating plates are stacked in a vertical direction so as to simultaneously and quickly cook multiple pancakes while reducing an occupied space, and in which the multiple heating plates are heated according to a preset program so as to enable even a beginner to easily cook pancakes. | 2015-10-22 |
20150296808 | DEVICES, SYSTEMS, AND METHODS FOR FILLING DOUGHNUT HOLES - The present disclosure is directed towards systems, devices, and methods for filling doughnut holes. The system comprises a conveyor system that transports doughnut holes between at least a loading section, a culling section, and an injection section. The conveyor system includes a plurality of links coupled together to form a belt. The loading section includes a feeding device that feeds doughnut holes onto the conveyor system. The culling section includes a culling bar that culls excess doughnut holes from the conveyor. The injection section includes an injector system that injects feeds doughnut holes with a filling. | 2015-10-22 |
20150296809 | PIZZA DOUGH AND METHOD FOR PRODUCING THE SAME - A pizza dough having good stretchability and workability and a crispy texture after baking without performing a retardation step for resting the dough prior to spreading is described. In producing the pizza dough, the stretchability of the same is improved by adding a water-soluble soybean polysaccharide, so the dough can be spread in a thin and uniform manner without performing a retardation step. In addition, it is possible to provide a pizza having good melt-in-the-mouth and crispy texture. The amount of the water-soluble soybean polysaccharide added is preferably 0.05 to 5 wt %, and more preferably 0.1 to 3 wt %, relative to the weight of the flour. | 2015-10-22 |
20150296810 | BLOOM-RESISTANT BARRIER FOOD PACKAGING - A bloom-resistant method of freezing and packaging a fresh food product. | 2015-10-22 |
20150296811 | EFFECTIVE ANIMAL STUNNING - An animal stunning apparatus for inducing unconsciousness and insensibility of a live subject animal includes an applicator for contacting an application point on the live subject animal's head and couples microwave radiation to the head. A microwave generator generates microwave energy of a suitable power level and frequency, and a waveguide directs the microwave radiation to the applicator. An auto-tuner in the waveguide uses a directional coupler to detect forward and reflected power and to tune in real time the impedance for matching the load and optimize effective power transfer. A switch discontinues the application of microwave radiation that is heating the frontal portion of the brain after a period of time sufficient to induce the unconsciousness and insensibility. Methods for inducing rapid unconsciousness and insensibility in an animal include application of microwave radiation. | 2015-10-22 |
20150296812 | EDIBLE COLLAGEN CASINGS FINISHED WITH POLYSORBAT - An improved collagen casing is produced by applying a suspension of a polysorbate in vegetable oil to the collagen film. The collagen casing exhibits improved qualities over collagen casing, such as reduced fading of dyed collagen casings when exposed to UV light. | 2015-10-22 |
20150296813 | AN APPARATUS AND A METHOD FOR PRODUCING A MIX OF AT LEAST TWO FOOD PRODUCTS WHERE THE MIX FULFILS AT LEAST TWO TARGET CRITERIA - Provided is an apparatus and a method for producing a mix of a first type of food products and a second type of food products that fulfils at least two target criteria including a desired weight ratio between the first and second type of food products and a lean/fat ratio of the mix. At least three controllable in-feed channels at an in-feed end of a conveyor supply separate streams of the first and second food products. One of the in-feed channels supplies the first type of food products and two of the in-feed channels supply a second type of food products being distinguished via a different lean/fat ratio estimate. The determined weight of food products and the measured lean/fat ratio of the food products are used as operation parameters so that the mix fulfills the at least two target criteria. | 2015-10-22 |
20150296814 | SYSTEM AND METHOD FOR HARVESTING SADDLE MEAT FROM A CARCASS PART OF SLAUGHTERED POULTRY - The invention pertains to a method and system for harvesting saddle meat parts from a carcass part of slaughtered poultry, wherein the carcass part initially comprises two legs parts and a saddle, wherein the carcass part further comprises two saddle meat parts. The method comprises the following steps:•—separating the leg parts from the saddle meat parts and the saddle, leaving the saddle meat parts connected to the saddle,•—arranging the saddle in a saddle meat harvester ( | 2015-10-22 |
20150296815 | CEPHALOPOD FILLETING AND CLEANING APPARATUS - There is provided an apparatus and method of filleting and cleaning a cephalopod, including squid. The apparatus for use in filleting a cephalopod including, a body having a first end being shaped for insertion into a cavity of a mantle of the cephalopod and a second end graspable by a user, a cutting member located at, or adjacent, the first end, for severing an internal membrane of the cephalopod, a guide located adjacent the cutting member, wherein upon insertion of the first end in through an opening of the mantle, the guide acts to constrain the movement of the cutting member such that it is directed along a junction between the internal membrane and an inner surface of the mantle, to thereby detach the internal membrane therefrom, wherein the mantle is inhibited from being perforated by the cutting member. | 2015-10-22 |
20150296816 | Method and Apparatus for Cold Smoking Meat or Seafood - An apparatus is provided for curing and more specifically for cold smoking meat or seafood with a blend of filtered smoke from an organic smoking material such as softwoods such as pine or tropical palms such as coconut wood or such as mixed wood sawdust from a sawmill, that are not traditionally used for smoking seafood or meat due to the harsh flavor imparted by their smoke, and unfiltered smoke from a second organic smoking material such as hardwood smoke, or other pleasant flavor-imparting smoke. The blending of filtered smoke from a first organic smoking material such as coniferous softwood, tropical palm wood or mixed sawdust from a sawmill with unfiltered pleasant flavor-imparting smoke from the second organic smoking material reduces the cost of the smoking and curing process and allows versatility in application in terms of preservative properties and flavor imparted to the cured meat or seafood. | 2015-10-22 |
20150296817 | METHOD FOR ENHANCING THE PRODUCT QUALITY AND PRODUCT SAFETY OF MEAT OR FOODSTUFFS OF ANIMAL OR VEGETABLE ORIGIN - The invention relates to a method for enhancing the product quality and product safety of meat or foodstuffs of animal or vegetable origin by means of selective pressure and temperature treatment. According to the invention, fresh or warm meat of any form is packed in portions using a film container which has recoil abilities and therefore any liquid possibly escaping from the packed product distributes itself uniformly over the surface of the product. The packed portions are then placed in a container-like treatment device which has, mounted on the surfaces coming into contact with the product, a plurality of cushions, tubes or similarly elastic structures to which a pressure and temperature control medium may be applied. The cushions, tubes or similarly elastic structures are filled with the pressure and temperature control medium in such a manner that substantially uniform pressure forces act on the packed product and the packed product can be held in a predefined temperature range which is maintained for a predetermined period. On expiry of the predetermined period, the packed product is then rapidly cooled by exchanging the temperature control medium. | 2015-10-22 |
20150296818 | METHOD FOR DISPENSING A MILK-CONTAINING COMPOSITION AND DISPOSABLE HEAT EXCHANGER FOR USE IN THE METHOD - A method for dispensing a milk-containing composition consisting of a flavour composition and a milk product by supplying the milk product to a removable heat exchanger provided with a flexible tube, wherein the flavour composition is added to the heated milk product in random order after the heat exchanger, cooling the milk product that remains in the heat exchanger after the latter has been emptied for the larger part by means of the heat exchanger after a specified period of time, calculated from the last time dispensing of the milk-containing composition took place, so that it will keep for a comparatively prolonged period of time, and subsequently heating the milk product for a next dispensing action and replenishing it with a next amount of milk product shortly before mixing it with the flavour composition, whereupon the hot milk-containing composition is discharged. The invention further relates to a heat exchanger obviously intended for use in this method. | 2015-10-22 |
20150296819 | CONCENTRATE-TYPE MILK-BASED ACIDIC BEVERAGE AND METHOD FOR PRODUCING THE SAME - This invention provides an effective means for inhibiting the growth of microorganisms in a concentrate-type milk-based acidic beverage that contains milk after a package is opened. The concentrate-type milk-based acidic beverage of the invention comprises (A) milk, (B) ε-polylysine, and (C) at least one member selected from among benzoic acid, p-hydroxybenzoic acid esters, and a salt of either thereof, wherein the milk solids-non-fat content is 1.5% to 4.5% by weight, and the Brix value is 40 to 60. | 2015-10-22 |
20150296820 | METHOD FOR MAKING LIQUID OR SEMI-LIQUID FERMENTED MILK PRODUCTS - A method for making liquid and semi-liquid fermented milk products, including the following steps:
| 2015-10-22 |
20150296821 | Fermented Dairy Product Comprising Microcapsules And Process For Preparing The Same - The invention concerns a fermented dairy product including microcapsules of oxidizable active, and a fermented milk composition. | 2015-10-22 |
20150296822 | MILK-BASED PRODUCTS AND METHODS FOR PRODUCING THE SAME - A method for producing an acidified milkbase is disclosed, comprising the steps of: providing a milk-based solution of a milk raw material and an ideal whey protein solution; pasteurizing the milk-based solution to provide a pasteurized milk-based solution; cooling the pasteurized milk-based solution to provide a cooled milk-based solution; adding a coagulant to the cooled mixture and ripening to provide the acidified milk-based product. The milk base is used in the production of acidified milk product, such as quark, fresh cheese, yoghurt or viili. The acidified milk products have desirable organoleptic properties, such as fresh taste and soft, velvety texture. | 2015-10-22 |
20150296823 | SOLID FERMENTED SOY MILK PRODUCT AND PROCESS FOR MANUFACTURING SAME - The invention relates to a process for manufacturing a solid fermented soy milk product, comprising a fermentation step in which a fermentation substrate containing soy milk and with adjusted malic acid and free amino acid concentrations, is fermented with heterofermentative lactic acid bacteria. | 2015-10-22 |
20150296824 | METHOD AND DEVICE FOR PREPARING CHEESE BY OHMIC HEAT TREATMENT - An invention directed to a process and device for electrically heating and preparing pasta filata type cheeses. The ohmic heating process of this invention is introduced after separation of initial curd from whey, as heated stretching is initiated to create nascent pasta filata cheese fibers. An apparatus is devised to receive the newly formed curd mass and to provide contact of the mass with an electric coupler that channels electric current through the conductive cheese mass as it is concurrently stretched. The features of this device include an electrically charged element, a grounding element and a texturizing tool. | 2015-10-22 |
20150296825 | USE OF ELECTROMAGNETIC ENERGY FOR MAKING PASTA FILATA CHEESE - The disclosure relates to methods and apparatuses for the production of cheese. In one embodiment, the disclosure relates to methods and apparatuses for making pasta filata cheese. In one embodiment, electromagnetic energy is used for the production of pasta filata cheese. | 2015-10-22 |
20150296826 | PROCESS FOR THE PREPARATION OF STRUCTURED OIL PHASE - Process for manufacturing a spreadable edible emulsion, the emulsion comprising oil, water and a micronised fat powder, wherein during processing the oil with the fat powder with a minor amount of water is stored for a period of from 8 hours to 7 days prior to further processing. | 2015-10-22 |
20150296827 | METHOD, DEVICE AND CAPSULE FOR BREWING A BEVERAGE - A method of preparing a tea beverage in a brewing device is provided, the device comprising an infusion chamber with a bottom rim which defmes an opening; a capsule holder for receiving a capsule, the capsule holder comprising a filter and an openable and closable passage; the method comprising: inserting a capsule into the capsule holder; connecting the capsule holder to the infusion chamber; introducing liquid into the capsule so that the liquid and tea material mix and flow into the infusion chamber and brew the beverage; and then opening the passage to allow the beverage to flow from the infusion chamber through the filter and out through the passage. A capsule containing tea material for use in the method is also provided, the capsule comprising a body part, which is a single, impermeable piece which defines a cavity with a volume of from 10 to 24 cm | 2015-10-22 |
20150296828 | LOW-MYCOTOXIN COFFEE CHERRY PRODUCTS - A coffee cherry is harvested, preferably in a sub-ripe state, and quick-dried to provide a basis for numerous nutritional products. Such coffee cherries and portions thereof may be particularly characterized by their extremely low concentration of mycotoxins, including various aflatoxins, fumonisins, ochratoxins, and/or vomitoxin (DON, deoxynivalenol). | 2015-10-22 |
20150296829 | TREATING SOLUBLE COFFEE - The present invention provides a method for treating soluble coffee, the method comprising: providing a soluble coffee powder; providing a coffee oil in an amount of from 0.5 to 4 wt % relative to the soluble coffee powder; providing water in an amount of from 1 to 3 wt % relative to the soluble coffee powder; and mixing the soluble coffee powder with the coffee oil and then with the water. | 2015-10-22 |
20150296830 | METHOD FOR OBTAINING BLOOM-RETARDING COMPONENTS FOR CONFECTIONARY PRODUCTS - The invention relates to a method for producing a bloom-retarding component for chocolate and chocolate-like products, the method comprising the step of: | 2015-10-22 |
20150296831 | MACHINE, CONTAINER, SYSTEM AND METHOD FOR PREPARING ICE CREAM OR CHILLED DESSERTS ON DEMAND - The invention relates to machine for preparing frozen confectionery comprising receiving means ( | 2015-10-22 |
20150296832 | PROCESS AND APPARATUS FOR THE MANUFACTURE OF A FROZEN PRODUCT - A filling means for filling an edible cone with a frozen confection comprising: a tubular housing which surrounds and is coaxial with a piston; the piston having a longitudinal passage which has an outlet at the lower end and an inlet at the upper end; and means for supplying the frozen confection to the inlet of the longitudinal passage of the piston, wherein the tubular housing has an outlet at the lower end which is a nozzle having vertical slits and the outlet of the longitudinal passage of the piston is a nozzle having a rounded aperture and wherein the piston is longitudinally movable within the tubular housing such that when the piston is seated within the tubular housing the piston covers the vertical slits, and when the piston is raised within the tubular housing the vertical slits are uncovered is provided. Also provided is a process for the production of a composite frozen product comprising the steps of: Providing an edible cone; Coating the internal surface of the cone with a fat-based coating; Filling the cone with a frozen confection; and then Adding a further portion of a frozen confection onto the frozen confection in the filled cone characterised in that step c) is carried out using a nozzle which has a rounded aperture and in that step d) is carried out using a nozzle which has an aperture capable of forming a fluted shape. | 2015-10-22 |
20150296833 | NATURAL TEXTURE MODIFIER DELIVERING BODY AND SWEETNESS TO FROZEN CONFECTION PRODUCTS - The present invention relates to a frozen confection product comprising oat syrup, a natural sweetening agent. Preferably the frozen confection product is prepared by using a standard freezing step followed by low temperature extrusion and by acidifying the ingredient mix for preparing the frozen confection product. Furthermore, the invention relates to a method of preparing the frozen confection product. | 2015-10-22 |
20150296834 | PLANT BASED MEAT STRUCTURED PROTEIN PRODUCTS - Provided are food products having structures, textures, and other properties similar to those of animal meat. Also provided are processes for producing such food products. The processes comprise producing the food products under alkaline conditions. | 2015-10-22 |
20150296835 | NUTRIENT-DENSE MEAT STRUCTURED PROTEIN PRODUCTS - Provided are nutrient-dense meat structured protein products providing complete sources of protein and essential nutrients. Also provided are methods and processes for producing such nutrient-dense meat structured protein products. Also provided are nutrient-dense condiments that can be packaged with meat structured protein products or nutrient-dense meat structured protein products. | 2015-10-22 |
20150296836 | SOY PROTEIN CRISPS - Improved soy protein crisps, containing at least 70% by weight of at least one hydrolyzed soy protein, wherein the crisp has a total protein content of at least 70% and a maximum moisture content of 7%, are disclosed. High protein crisps with superior functionality have been produced using one or more of partially hydrolyzed soy proteins having a degree of hydrolysis of 30 or more as determined by the TNBS method. | 2015-10-22 |
20150296837 | AERATED INJECTION MOLDED PET CHEW - Pet treats and chews that have been aerated during their production by a supercritical fluid are provided. The aeration process results in pet treats and chews that have a lower density and increased oral care properties in comparison to treats of similar composition that have not been similarly aerated. | 2015-10-22 |
20150296838 | EXTRUDED LIGNOCELLULOSIC ANIMAL FEED PRODUCTS HAVING HIGH DIGESTIBILITY - The present disclosure is directed to animal feed products and a method of producing animal feed products from lignocellulosic biomass. A lignin swellant is mixed with the lignocellulosic biomass and a grain or starch is added to the biomass mixture. The biomass mixture is introduced to an extruder and heated between about 140° C. and 250° C. The treated material is extruded from the extruder and pelletized. | 2015-10-22 |
20150296839 | METHODS FOR FEEDING SOWS AND FOR IMPROVING THE HEALTH OF YOUNG PIGLETS - A method of improving the health of a first group of young monogastric mammals, the first group of young monogastric mammals nursing from a first lactating monogastric mammal during a pre-weaning period, the method including feeding the first lactating monogastric mammal an effective amount of an animal feed during the pre-weaning period, and feeding the first lactating monogastric mammal an effective amount of sugar alcohol during the pre-weaning period. | 2015-10-22 |
20150296840 | Sustainable Aquaponic System and Method for Growing Plants Like Medical Cannabis - A system and method of sustainable aquaponics that vertically integrates unique aquaponic system designs with alternative aquaculture fish feed sources, fingerling production methods, alternative aquaculture/farmed fish grow out models, and green energy sources that yield organic produce in the form of fruits and vegetables. A raceway system serves as the hub for grow-out throughout the warm and cold months. During the summer months, fish can be spawned and fed for steady growth, while during the winter months, the fish continue to grow at slower quite acceptable growth rates. Plants like legal (licensed) cannabis for medical use can be grown in plant areas near the raceways with very high yields. | 2015-10-22 |
20150296841 | Hairball Control through Dietary Mineral Limitation - The present invention relates to methods for controlling hairball formation in animals, particularly for treating and/or preventing hairball formation, elimination, and/or discharge by companion animals, including cats and dogs, by limitation of dietary minerals. The methods comprise feeding the animals in need of such treatment compositions comprising from 0.60% to 0.74% calcium by dry weight of the composition; from 0.50% to 0.69% phosphorous by dry weight of the composition; and from 0.06% to 0.28% sodium by dry weight of the composition, in an amount and for a time sufficient for treatment and/or prevention of hairball formation in the animal. | 2015-10-22 |
20150296842 | METHODS AND DEVICES FOR FORMING FLATTENED FOOD PRODUCTS AND FOOD PRODUCTS THEREBY FORMED - An apparatus includes a press configured to compress at least a portion of a food item to deform the food item and form a flattened food product. The press includes a movable portion and a lift arm pivotally attached to the movable portion, where the lift arm is configured to raise or lower the movable portion. The movable portion includes a punch projecting from the movable portion. The punch is configured, when the movable portion is moved by the lift arm, to reshape the food item such that the flattened food product has at least a flattened central portion. | 2015-10-22 |
20150296843 | Coconut Cream Whipped Composition and Method for Making Same - Disclosed is an emulsion and method of making the same, wherein the emulsion includes: a fat component; at least one stabilizing agent. The fat component is from a coconut-based source. The emulsion is prepared by a method comprising: mixing the fat component and water to form a mixture; heating the mixture to about 60° C.; adding the stabilizing agent to the mixture; agitating the mixture; heating the mixture to about 60-65° C.; agitating the mixture for approximately 10 min; thermally treating the mixture by heating it to about 86° C., and then to at least about 123° C. for approximately 16 seconds; homogenizing the mixture at 1500 psi and about 72° C.; cooling the mixture. | 2015-10-22 |
20150296844 | ELECTROMECHANICAL NIXTMALIZATION SYSTEM - An electromechanical nixtamalization system consisting of a rotary reactor, which turns on a horizontal axis and has a single-piece inner steel container without internal blades. It has resistors, a ceramic fiber layer, and a detachable stainless steel plate, and is fed by the maize grains introduced into an upper receiving hopper, and a cooling vat with a lid; and an interior and intermediate surface, as well as a cooling chamber located between the interior and intermediate walls, coated in a high-pressure polyurethane lining. | 2015-10-22 |
20150296845 | DRYING METHOD AND DRYING DEVICE OF INSTANT NOODLES - An object of the present invention is to provide a method for drying non-fried instant noodles for obtaining non-fried noodles that are easily loosened without sticking of noodle strings and excellent in restorability. The present invention includes, as a step of drying non-fried instant noodles, a step of putting gelatinized noodle strings into a drying retainer, and blowing a high-speed air flow from above the retainer toward a noodle mass of the noodle strings to perform drying. In the drying step, the retainer employed has a shape such that a transition portion from a bottom surface to a side surface (side wall portion) is formed to be a curved surface with a radius of curvature of 5 to 15 mm, and preferably the high-speed air flow is blown at a wind speed of 50 m/s or higher in terms of the speed to which the noodle strings are exposed. | 2015-10-22 |
20150296846 | Dry-Steamed Fine Dried Noodles and Production Device Thereof - The present invention discloses dry-steamed fine dried noodles. The dry-steamed fine dried noodles with a moisture content of less than or equal to 14.5% are prepared via the processes of dry-steaming, cooling and tempering by using fine dried noodles with a moisture content of 10%-16% as raw material. Compared with the control noodles, the maximum load of the dry-steamed fine dried noodles is improved by 10%-200%, and the cooking loss rate is reduced by 0.5%-1.5%. The dry-steamed fine dried noodles have good taste, boiling fastness, long shelf life, and good edible quality and cooking performance. By performing high temperature dry-steaming treatment on the prepared fine dried noodles, the present invention improves the quality of the fine dried noodles and particularly improves the hardness and toughness of the fine dried noodles while achieving sterilization and anti-insect effects, thus improving the quality guarantee period of the product, and avoiding the occurrence of quality problems such as noodle rupture and poor taste during direct high temperature drying. | 2015-10-22 |
20150296847 | PROCESS FOR MAKING COATED VEGETABLES - The present application relates to a process of producing an oil fried, batter coated vegetable food article. The process optionally relates to the production of an oil fried, batter coated vegetable article where the batter coating covers a vegetable, such as a potato portion, optionally a French fry. The present application further relates to a process of producing an oil-fried starchy vegetable food article in the absence of a batter. Optionally the vegetable is an oil fried potato food article. The present disclosure further relates to a steam treatment apparatus which produces steam and creates a steam environment for a food product to pass through prior to the frying of the food product in oil. The food product may be at least partially formed from one or more vegetables and coated in a coating containing starch that is treated with steam prior to being fried in oil. Alternatively, the food product may be a portion of a starchy vegetable which is blanched prior to being steamed treated and fried in oil. | 2015-10-22 |
20150296848 | Method for Preparing Natural Kokumi Flavor - The present invention relates to a method for preparing a natural kokumi flavor, and more particularly to a method of preparing a natural kokumi flavor using an inosine-5′-monophosphate (IMP) fermented broth or a glutamic acid fermented broth prepared by a two-step fermentation process comprising a first fermentation step for fungal fermentation and a second fermentation step for bacterial fermentation, a natural kokumi flavor prepared by the method, and a food composition comprising the natural kokumi flavor. The natural kokumi flavors prepared according to the method of the present invention are prepared using natural raw materials, and thus are harmless and safe for use in the human body, and may be added to food to produce thick and dense tastes and improve the flavor of the food. | 2015-10-22 |
20150296849 | SALT REPLACEMENT COMPOSITION, A PROCESS FOR MAKING A SALT REPLACEMENT COMPOSITION, AND ITS USE IN BAKED DOUGH PRODUCTS - The present invention relates to a salt replacement product comprising homogeneous particles of: (a) 5-70 wt % of one or more extracts from fungi, like from mycelia or mushrooms; (b) 10-80 wt % of a chloride salt of a metal that is acceptable in food, chosen from calcium, magnesium, or mixtures thereof; and (c) optionally one or more powder stabilizing additives. The invention furthermore relates to a process for making the product, and to use of the product for salt replacement in baked dough products. | 2015-10-22 |
20150296850 | USE OF POLYSACCHARIDES FOR THE INTESTINAL WELL-BEING OF NURSING INFANTS AND/OR INFANTS - The use of a polysaccharide in a method for improving the flora of the colon of nursing infants and/or infants, thus treating or preventing colic and enterocolitis and therefore improving and/or generally stimulating the intestinal well-being of nursing infants and/or infants. A food composition for feeding nursing infants and/or infants, including at least one polysaccharide for treating or preventing colic and enterocolitis and improving and/or stimulating the intestinal well-being of nursing infants and/or infants. The polysaccharide used is a branched maltodextrin, preferably with a molecular mass of between 400 and 4500. | 2015-10-22 |
20150296851 | Compositions for Balancing Gut Microbiota and the Preparation and the Uses thereof - A composition includes a first composition, a second composition and a third composition. The first composition comprises edible ingredients from fruit, seeds, or other parts of plants; the second composition comprises bitter gourd, a first oligosaccharides, a first fermentable dietary fiber, or a combination thereof; and the third composition comprises a second oligosaccharides and a second fermentable dietary fiber. The composition is used for targeting and restoring structural balance of gut microbiota and relieving chronic inflammation. | 2015-10-22 |
20150296852 | COMPOSITIONS AND METHODS FOR IMPROVING STABILITY AND EXTENDING SHELF LIFE OF SENSITIVE FOOD ADDITIVES AND FOOD PRODUCTS THEREOF - A composition comprising a core comprising at least one oxygen-sensitive liquid natural pharmaceutically or nutritionally active agent absorbed or adsorbed onto an absorbent, an intermediate layer, comprising an interfacial tension adjusting polymer, wherein said interfacial tension adjusting polymer is characterized by an aqueous solution of 0.1% having a surface tension lower than 60 mN/m when measured at 25 C, and
| 2015-10-22 |
20150296853 | USE OF TRYPTOPHAN RICH PROTEIN HYDROLYSATES - This invention relates to a method of increasing a feeling of a) energy or b) cognitive functions, selected from the group consisting of: sustained attention, faster reaction times, and information processing; or c) quality of sleep; or d) feelings of well-being and happiness in a healthy adult using a dosage form comprising a low dose of a Trp-containing di- and/or tri-peptide mixture characterized in that the peptide composition is an egg iysozyme hydroiysate with a Trp/L!MAA ratio greater than 0.15 and which provides IQ-to 100 mg Trp per dose. This dosage form can be administered acutely or can be administered multiple times per day for an extended period of time. | 2015-10-22 |
20150296854 | METHOD FOR MANUFACTURING A FISH SAUCE AND A FISH SAUCE PREPARED BY THE SAME - A method for manufacturing a high-flavor fish sauce within a short period of time and a fish sauce prepared by the method. The method for manufacturing a fish sauce includes fermenting a salted marine product for the first time and then performing fermentation/ripening under a constant-temperature condition after adding a crude fish sauce, and can considerably reduce the long fermentation and ripening period, which is 1-3 years or longer, of the traditional method. Also, since the fish sauce prepared by the method for manufacturing a fish sauce has improved nutrient content and taste, with reduced characteristic fishy odor and improved sensory flavor and quality, it is highly competitive and can be widely used in the fish sauce manufacturing industry. | 2015-10-22 |
20150296855 | STILL BEVERAGE BREWING SYSTEM AND METHOD - Systems and methods for brewing still beverages in commercial environments are provided. A brewing machine ordinarily used for brewing tea or coffee may be utilized to brew a still beverage. A pre-prepared still beverage mixture may be added to a brew basket or filter within the brewing machine. The brewing machine may then be activated. Water may flow through or be added to the pre-prepared still beverage mixture as it exits the brew basket or filter and enters a dispenser or reservoir. Sweeteners, flavorings and/or pulp may be added to the pre-prepared still beverage mixture as it enters the dispenser or reservoir. This may change the flavor, intensity, texture, and/or taste of the brewed still beverage according to the needs of the operator or the preferences of those who will drink the brewed still beverage. | 2015-10-22 |
20150296856 | DIETARY SUPPLEMENT DOSING DEVICE - The present invention relates to a dietary supplement dosing device that can be connected to a source of water to enable dosing of dietary supplement to water at the time of dispensing. The dietary supplement dosing device is capable of dosing controlled amounts of the dietary supplement to water upon being dispensed for consumption by fitting it to a faucet and the dietary supplement dosed water is free of colour, taste and odour and with beneficial amounts of dietary supplement. A dietary supplement dosing device comprises a flow distribution unit and a dietary supplement cartridge and the dietary supplement cartridge can be designed to deliver the dietary supplement from a source which is either in the solid or liquid form. | 2015-10-22 |
20150296857 | PROTEIN-CONTAINING BEVERAGE - A composition and beverage including whey protein isolate; malic acid; phosphoric acid; at least one flavoring compound; a mouth feel enhancer; at least one sweetener; and a vitamin mixture. | 2015-10-22 |
20150296858 | APPLICATION SYSTEM WITH RECYCLE AND RELATED USE OF ANTIMICROBIAL QUATERNARY AMMONIUM COMPOUND - An antimicrobial application system is disclosed, comprising an antimicrobial application unit and a recycle unit. An initial, dilute antimicrobial composition is prepared. The composition is provided to the antimicrobial application unit and applied to workpieces, such as raw poultry. After application to the workpieces, the composition is returned to the recycle tank. The concentration of the antimicrobial in the recycle tank is monitored, and additional antimicrobial is automatically added if the concentration of the antimicrobial in the composition falls below a desired amount. The composition is periodically diverted to a capture tank, and the antimicrobial is selectively removed from the composition. The removed antimicrobial and remaining composition are then disposed of in appropriate manners. The antimicrobial is preferably a quaternary ammonium compound, is more preferably an alkylpyridinium chloride, and is most preferably cetylpyridinium chloride. | 2015-10-22 |
20150296859 | METHOD AND APPARATUS FOR PRODUCING FROZEN FOOD PRODUCTS - Disclosed are methods and apparatus for forming frozen food products, especially frozen foamed food products wherein the products contain bubbles having a reduced average size preferably in a narrow size range or contain ice crystals having reduced size. | 2015-10-22 |
20150296860 | Personal Juice Extractor System - The invention concerns a personal juice extractor system including a blending and pressing apparatus where a user places a container charged with food or beverage or any combination thereof in a container chamber. After the start button is pressed, a blending tool attached to a shaft along with a cover are lowered into the container until the cover seals the open top of the container. The blending tool is axially rotated until a desired consistency is achieved. The cover then presses down on the blended contents, forcing liquid to flow out an outlet in the bottom of the container and into an external cup for consumption. The cover, shaft, and blending tool are retracted and then the container is removed from the container chamber and discarded or cleaned for reuse. | 2015-10-22 |
20150296861 | HAND OPERABLE JUICER - A hand operable juicer having a handle extending from beneath a juice receptacle is described, The handle has a drive link end that couples with a drive mechanism to rotate a drive shaft that extends up through a drive shaft conduit and couples with a pulping crown. Gear and crank type drive mechanisms are described. In some embodiments of the invention, the drive mechanism is configured to provide a rotational advantage, whereby a certain degree of rotation of the handle around the pulping crown rotational axis produces a higher degree of rotation of the pulping crown. The hand operable juicer described is easy to operate and easy to clean. | 2015-10-22 |
20150296862 | Avocado Skinning and Pulping Device - An Avocado Skinning and Pulping Device. The device uses a single cutting blade to cut through both the seed and meat of incoming avocados. The device has a feature wherein the cutting blade can be sharpened while in operating condition (without removing the blade from the machine). To increase cut uniformity, there are a series of guides, elements and other apparatus that will place the incoming avocados in a consistent orientation relative to the cutting blade before they are cut. The device includes a set of custom-shaped ramps designed to guide and transport the cut avocado halves down to the moving exit conveyor so that the halves land face-down on the exit conveyor. The disassembly and reassembly can be completed rapidly. The de-seeding mechanism has also been improved upon over the parent designs. | 2015-10-22 |
20150296863 | METHOD AND DEVICE FOR PROCESSING BERRIES - A method and device for processing berries. The method may comprise: providing a berry preparation device that is configured to prepare a plurality of berries; placing the plurality of berries in a plurality of trays; loading the plurality of trays into the berry preparation device; wherein the berry preparation device may be positioned substantially within two rooms, a first room and a second room; wherein the berry preparation device may comprise a first wash portion, a second wash portion, a third wash portion, a first drying portion, and a second drying portion; wherein the first wash portion, the second wash portion, the third wash portion, and the first drying portion may be within the first room; wherein the second drying portion may be within the second room; and wherein the plurality of berries may be prepared by the berry preparation device are ready-to-eat and have a shelf life of at least 21 days. | 2015-10-22 |
20150296864 | CONTAINER SEALING DEVICE FOR HIGH-PRESSURE CHAMBER - The invention relates to a device for high-pressure treatment of goods in a sealable high-pressure chamber, having a holding frame in which the high-pressure chamber ( | 2015-10-22 |
20150296865 | FOOD PRINTING GOAL IMPLEMENTATION SUBSTRATE STRUCTURE INGESTIBLE MATERIAL PREPARATION SYSTEM AND METHOD - Prior to dispensing of the one or more selected ingestible products for ingestion by the particular individual living being of the selected ingestible products, the at least partial preparation of the one or more selected ingestible products occurring within a first vicinity of the electronically outputting of the electronically generated one or more selection menus; and electronically directing control at least in part of acquisition of ingestion intelligence including information related to ingestion by the particular individual living being of at least one of the one or more selected ingestible products, the ingestion by the particular individual living being within a second vicinity of the electronically outputting of the electronically generated one or more selection menus. In addition to the foregoing, other method aspects are described in the claims, drawings, and text forming a part of the present disclosure. | 2015-10-22 |
20150296866 | MOULD FOR MAKING STUFFED OR FILLED FOOD PRODUCTS, IN PARTICULAR SICILIAN ARANCINI - Mould for making stuffed or filled food products, in particular Sicilian arancini, comprising a base ( | 2015-10-22 |
20150296867 | METHODS FOR EXTRUDING POWERED NUTRITIONAL PRODUCTS USING A HIGH SHEAR ELEMENT - A method of producing an emulsion and an extrudate for a powdered nutritional product is provided. The method includes utilizing an extruder ( | 2015-10-22 |
20150296868 | SMOKELESS ORAL TOBACCO PRODUCT AND PREPARATION THEREOF - A smokeless oral tobacco product is provided comprising an insoluble foamed material. The insoluble foamed material is formed by combining a foaming agent, an agent capable of forming chemical cross-linkages and a cross-linking agent. A method of producing a smokeless oral tobacco product comprising an insoluble foamed material is also provided. | 2015-10-22 |
20150296869 | TREATMENT OF TOBACCO MATERIAL - A method is provided for treating a tobacco material. The method comprises treating tobacco material with a combination of protease enzymes with different optimal operating conditions and adjusting the operating conditions during the enzyme incubation period. Also provided is a tobacco material which has been treated by such a method or a derivative thereof, and a smoking article which comprises a tobacco material treated by such a method. | 2015-10-22 |
20150296870 | TREATMENT OF TOBACCO MATERIAL - A method is provided for treating a tobacco material, wherein the method comprises treating the tobacco material with subcritical water. Also provided is a tobacco material which has been treated by such a method, or a derivative thereof, and a smoking article which comprises a tobacco material treated by such a method. | 2015-10-22 |
20150296871 | TRANSLUCENT SMOKELESS TOBACCO PRODUCT - The invention provides a smokeless tobacco product comprising a tobacco extract. In some embodiments, the smokeless tobacco product is translucent. The invention further provides methods for making and using the smokeless tobacco product. In certain embodiments, the smokeless tobacco product comprises isomalt, maltitol syrup, and a translucent tobacco extract prepared by ultrafiltration. | 2015-10-22 |
20150296872 | TREATMENT OF TOBACCO MATERIAL - A method is provided for treating a tobacco material, comprising treating the tobacco material with an ionic liquid. Also provided is a tobacco material which has been treated by such a method, or a derivative thereof, and a smoking article which comprises a tobacco material treated by such a method. | 2015-10-22 |
20150296873 | TREATMENT OF TOBACCO MATERIAL - A method is provided for treating a tobacco material, comprising treating the tobacco material by steam hydrolysis. Also provided is a tobacco material which has been treated by such a method, or a derivative thereof, and a smoking article which comprises a tobacco material treated by such a method. | 2015-10-22 |
20150296874 | PRODUCTS INCLUDING CAPSULES, USES AND PREPARATION THEREOF - A tobacco product is provided comprising a core-shell capsule with a capsule shell comprising cellulose acetate and/or a derivative thereof. A method of producing a core-shell capsule with a capsule shell comprising cellulose acetate and/or a derivative thereof by diffusion is also provided. | 2015-10-22 |
20150296875 | SMOKING ARTICLE WITH TRANSPARENT WRAPPER - A method of manufacturing a smoking article ( | 2015-10-22 |
20150296876 | SMOKING ARTICLE - The invention relates to a smoking article ( | 2015-10-22 |
20150296877 | IMPERMEABLE BEAD IN HOLLOW CIGARETTE FILTER TUBE - There is provided a filter for a smoking article, the filter including a hollow tube of filter material having an outer diameter and an inner diameter. The filter further includes a flow restrictor disposed in the hollow tube. At least one cross sectional dimension of the flow restrictor is larger than the inner diameter of the hollow tube, such that the flow restrictor engages with the hollow tube to retain the flow restrictor in the hollow tube. There is also provided a smoking article including such a filter. | 2015-10-22 |
20150296878 | FILTER FOR A SMOKING ARTICLE - A filter for a smoking article has a first filter section comprising a filter material and a smoke modifying additive disposed in an axial region thereof and a second filter section connected to the first filter section and having at least one channel located in an axial region thereof for directing smoke, in use, through the axial region of the first filter section. The smoke modifying additive can comprise a flavourant such as menthol and the second filter section can comprise a tubular section of fibrous filter material. An adsorbent filter section can also be provided. | 2015-10-22 |
20150296879 | Multi-User Inhalation Adatpor - The present invention is directed to a multi-user inhalation adapter comprising an apparatus which connects to a source of vapor device and allows several people to inhale vapor at the same time. Generally, the present invention will attach to a vaporizer. In another embodiment, the apparatus can attach to an adaptor that in turn attaches to a balloon storing vapor. The multi-user inhalation adaptor contains a vapor chamber which receives vapor from a vaporizer or other vapor source. Air channels regulated by valves route the vapor from the vapor chamber to nozzles for which the associated valves have been opened. The nozzles are connected to inhalation tubes, through which users can inhale the vapor. | 2015-10-22 |
20150296880 | COVERED ASHTRAY - A covered ashtray having an opening in one sidewall or a cover thereof, which permits a tip of a lit smoking article, such as for example a cigar or cigarette, to be suspended within the interior of the ashtray. Retention structure may be provided to securely retain the smoking article in position in the opening. The housing and cover may be manufactured as a single unit, or separately, and later connected. Preferably, at least a portion of the cover or housing is openable (e.g. hinged or completely removable) to permit emptying the contents of the ashtray. | 2015-10-22 |
20150296881 | Substitute Cigarette for Non-Combustion Use - A non-combusting cigarette substitute device has an elongated tubular casing occupied by a filter portion of a first porous material in proximity to a first end and a substitute portion of a second porous material spanning between the filter portion and an opposing second end. The second porous material has a density which is greater than a density of the first porous material. Overall, the densities of the first and second porous materials are suitable to readily permit air to be drawn through the tubular casing in response to suction supplied by a user to imitate the draw of a conventional cigarette. A flavouring agent is applied in an effective amount to the device such that vapors released from the flavouring agent impart a taste to the air drawn through the tubular casing. | 2015-10-22 |
20150296882 | SMOKING ARTICLE WITH REMOVABLE CAP - There is provided a smoking article having a mouth end and a distal end, the smoking article including a heat source positioned at the distal end; an aerosol-forming substrate adjacent to the heat source; and a cap configured to at least partially cover the heat source. The cap is attached at a line of weakness to the distal end, including a cylindrical plug of material circumscribed by a wrapper, and is removable to expose the heat source prior to use of the smoking article. | 2015-10-22 |
20150296883 | TOBACCO VAPORIZER - This invention relates to a tobacco vaporizer, which belong to the technical field of electro-heating technology. The tobacco vaporizer includes an vaporizer, a battery rod and a PCB board. The tobacco vaporizer further includes a sealing part located between the vaporizer and the battery rod; a temperature measurement detector that one end of the temperature measurement detector is inserted in the sealing part and the other end of the temperature measurement detector is connected with the PCB board through the conductive wire. The tobacco vaporizer is simple in structure and easy to measure the temperature of the evaporation cavity. | 2015-10-22 |
20150296884 | Electronic Cigarette and Its Soft Sucking Rod - The present invention relates to a soft sucking rod for electronic cigarette, the soft sucking rod includes a sucking rod sleeve and a liquid smoke cup configured within the sucking rod sleeve and an atomizer; the sucking rod sleeve is made of soft materials, the liquid smoke cup is configured with a liquid storage component therein for accommodating liquid smoke, the liquid storage component defines a through hole coaxially extended therethrough as a smog channel, the atomizer is configured in the smog channel of the liquid smoke cup, the atomizer atomizes the liquid smoke which is near the atomizer and stored in the liquid storage component. The soft sucking rod has good touch feel and mouth feel when hold in hand, and has simple and compact internal structure and low manufacturing cost. | 2015-10-22 |
20150296885 | ATOMIZATION TEMPERATURE CONTROLLABLE ELECTRONIC CIGARETTE - The present invention provides an atomization temperature controllable electronic cigarette including an inhalation nozzle, an atomization device, and a power supply pole. The atomization device has a heater disposed therein. The power pole has a power, a control switch, and an atomization control unit. The atomization device has a temperature sensor disposed therein. The electronic cigarette further includes a temperature signal processing unit electrically connected with the temperature sensor and the temperature signal processing unit. The control switch controls connection and disconnection between the atomization control unit, the temperature signal processing unit and the power. The atomization temperature in the atomization chamber of the present electronic cigarette maintains in a preset temperature range such that the atomization effect of the electronic cigarette is improved and taste is enhanced to be more likely to real smokes. | 2015-10-22 |
20150296886 | ATOMIZING DEVICE AND ELECTRONIC CIGARETTE HAVING SAME - An atomizing device of electronic cigarette is provided. The atomizing device includes an atomizing sleeve, a liquid reserving member and a heating coil fixed in the atomizing device, a mouthpiece, a screw sleeve, an electrode ring fixed in the screw sleeve, an insulted ring arranged between the screw sleeve and the electrode ring. The mouthpiece and the screw sleeve are respectively engaged to two ends of the atomizing sleeve tightly, and each of two ends of the heating coil respectively connects to the screw sleeve and the electrode ring. The liquid reserving member includes at least two layers with different densities. An electronic cigarette included the atomizing device is also disclosed. | 2015-10-22 |
20150296887 | CERAMIC HEATING ELEMENTS FOR ELECTRONIC CIGARETTES - An electronic cigarette having ceramic heating element with a heating rod has: (a) a hollow atomizing stern, (b) a first conductive ring sleeved at bottom of atomizing stem and airproof with atomizing stem, (c) a second conductive ring placed in and insulated from first conductive ring, (d) a conduit positioned in atomizing stern, with conduit base tightly contacting first conductive ring, (e) a liquid blocker positioned on top of atomizing stern, (f) a cigarette mouthpiece located on top of the atomizing stem and holds liquid blocker, and (g) a heating rod. The inner wall of atomizing stern, outer wall of conduit, top of first conductive ring, and bottom of liquid blocker together form a liquid storage chamber for storing e-liquid. In one embodiment, the heating rod can be a solid ceramic heating rod. In another embodiment, the heating rod can be a hollow ceramic heating rod. | 2015-10-22 |
20150296888 | ELECTRONIC CIGARETTE - An electronic cigarette comprising a power supply ( | 2015-10-22 |
20150296889 | ELECTRONIC CIGARETTE - An electronic cigarette for preventing mutual rotation of an atomizing assembly and a battery assembly is provided. The battery assembly and the atomizing assembly of the electronic cigarette are connected by magnetic attraction. The atomizer connecting end is provided with a retaining member with a corner angle; the battery connecting end is provided with an accommodating cavity which allows the atomizer connecting end to be inserted therein; and the accommodating cavity is provided with a guiding retaining groove allowing the retaining member to be inserted therein. When the battery assembly and the atomizing assembly are connected by magnetic attraction, the mutual rotation can be interfered and restrained as the connection section has the corner angles, and the atomizing assembly and the battery assembly can not rotate with respect to one another. | 2015-10-22 |
20150296890 | WEARABLE GARMENT WITH INTERCHANGEABLE WETNESS INDICATOR - Embodiments include a wearable garment for recreational water shooting games. The wearable garment has a first surface, and a first target block removably coupled to the first surface. The first target block has a reticulated porous body and a coating. The coating can be opaque when the first target block is dry. The coating can become transparent to visible light when the first target block is exposed to water, and reveal an indicia underneath the coating. Embodiments also include a method of using the wearable garment for playing recreational water shooting team game between two teams. | 2015-10-22 |
20150296892 | Nursing Pad - A nursing pad for placement on the breast of a woman with, for the purpose of fitting to the shape of a breast, a thin-walled, flexible pad body with a circumferential outer edge, an inner surface for placement on the breast and an outer surface, wherein a rising for the purpose of pushing in a nipple protrudes from the inner surface of the pad body. | 2015-10-22 |
20150296893 | MULTI-ELASTIC BELT AND ITS MANUFACTURING METHOD - The knitted belt ( | 2015-10-22 |
20150296894 | SHEATHING KNITTED ELASTIC LOWER BODY GARMENT - The invention relates to a lower body garment comprising pants ( | 2015-10-22 |
20150296895 | All measurements, placements and cutsfor pockets are approximate and may vary with each bra and style of bra - The technical disclosure of this application describes the approximate placement, measurements and cuts of two different styles/types of bras with an inside center pocket for cellular devices and two inside side pockets for other personal items; and includes one drawing of a “theia style” bra with pockets and three black and white photographs showing an actual “theia style” bra with pockets. The bras with pockets will be manufactured using every different type and style of bra. Material will be used in manufacturing the bra pocket, and/or in manufacturing a separate accessory sleeve holding the cellular device that can then be inserted into the bra pocket, so as to protect the pocketed items from perspiration and the wearer from RF waves and/or any and all other potentially harmful effects of the cellular devices. | 2015-10-22 |