公开(公告)号：US06387422B1

公开(公告)日：2002-05-14

申请号：US09698509

申请日：2000-10-26

申请人： Bruce E. Campbell

发明人： Bruce E. Campbell

IPC分类号： A23G300

CPC分类号： A23G3/346 ,  A23G3/0205 ,  A23G2200/06 ,  A23G2200/08

摘要： An improved filling composition for coated confectionery products, particularly chocolate and chocolate-based confectionery products with an unrefrigerated shelf-life of more than about four weeks, when properly stored and handled is provided. Provided is a filling composition with a significant reduction in fat content, particularly in cocoa butter and other saturated fats, and a significant reduction in overall caloric content when compared to conventional chocolate-based, coated confections. This calorie reduction, for example, may be more than about 40% in a confection of the invention with a 1:1 ratio by weight of coating and filling when compared to similar conventional confections.

摘要翻译： 提供了一种改进的用于涂层糖果产品的填充组合物，特别是在适当储存和处理时，具有超过约四周的未冷藏保质期的巧克力和巧克力糖果产品。 提供了一种具有显着降低脂肪含量的填充组合物，特别是在可可脂和其它饱和脂肪中，与传统的基于巧克力的涂覆糖食相比，总体热量含量显着降低。 当与相似的常规甜点相比时，例如，本发明的甜食中的热量减少可以大于约40％，以1:1重量比的包衣和填充。

公开(公告)号：US20130022729A1

公开(公告)日：2013-01-24

申请号：US13554604

申请日：2012-07-20

申请人： Ammar N. Chinwalla ,  Bruce E. Campbell ,  Rodrigo R. Roesch ,  Yinqing Ma ,  Julia Lee Gregg ,  Virgil L. Metzger ,  Brian M. Reinhart

发明人： Ammar N. Chinwalla ,  Bruce E. Campbell ,  Rodrigo R. Roesch ,  Yinqing Ma ,  Julia Lee Gregg ,  Virgil L. Metzger ,  Brian M. Reinhart

IPC分类号： A23C3/02 ,  A23C7/04 ,  A23C9/152

CPC分类号： A23C9/1422 ,  A23C9/152 ,  A23C9/1522

摘要： Methods are provided for treating high solids concentrated milk products to delay gelation of the concentrated milk products by minimizing the rate at which the viscosity of the concentrates increases during cold storage. By another approach, the methods described herein are effective to substantially reduce the viscosity of the concentrated milk products. The methods described herein advantageously increase the length of time the high solids milk concentrates remain fluid and pumpable during refrigerated shelf-life. The high solids concentrated milk products treated with the methods provided herein include about 33 to about 43 percent total solids. By one approach, the high solids concentrated milk products have a pH of about 4.6 to about 6.7, and include salt at about 0.25 to about 6 percent by weight of the concentrate.

摘要翻译： 提供了用于处理高固体浓缩乳制品的方法，以通过最小化浓缩物的粘度在冷藏期间增加的速率来延迟浓缩乳制品的凝胶化。 通过另一种方法，本文描述的方法有效地显着降低浓缩乳制品的粘度。 本文所述的方法有利地增加了高固体含量的乳浓缩物在冷冻保存期间保持流体和可泵送的时间长度。 用本文提供的方法处理的高固含量浓缩乳制品包括约33至约43％的总固体。 通过一种方法，高固体浓缩乳制品具有约4.6至约6.7的pH，并且包括浓缩物重量的约0.25至约6％的盐。

公开(公告)号：US4197807A

公开(公告)日：1980-04-15

申请号：US918591

申请日：1978-06-23

申请人： Bruce E. Campbell

发明人： Bruce E. Campbell

IPC分类号： E01F9/012 ,  E01F9/01

CPC分类号： E01F9/654 ,  E01F9/688

摘要： Disclosed herein is a collapsible traffic cone marker characterized by a cylindrical base portion having one open face, an upwardly extending spiral reflective marker capable of collapsing and nesting within the base portion, and a bolt mechanism which can retain the spiral reflector within the casing when actuated or when released can allow the spiral spring to extend upwardly thereby approximating a conventional conical traffic marker.

摘要翻译： 本文公开了一种可折叠的交通锥形标志，其特征在于具有一个开放面的圆柱形基部，能够在基部内塌陷和嵌套的向上延伸的螺旋反射标记;以及螺栓机构，当致动时可将螺旋反射器保持在壳体内 或者当释放时可以允许螺旋弹簧向上延伸，从而接近传统的锥形交通标志。

公开(公告)号：US11490629B2

公开(公告)日：2022-11-08

申请号：US13820895

申请日：2011-09-08

申请人： Anthony William Criezis ,  Bruce E. Campbell ,  Lisa Ann Dierbach ,  Nicholas J. Mendoza ,  Sarita V. Porbandarwala ,  Gavin M. Schmidt ,  Gregory Aaron Wiseman

发明人： Anthony William Criezis ,  Bruce E. Campbell ,  Lisa Ann Dierbach ,  Nicholas J. Mendoza ,  Sarita V. Porbandarwala ,  Gavin M. Schmidt ,  Gregory Aaron Wiseman

IPC分类号： A23C9/00 ,  A23C9/142

摘要： The methods and products disclosed herein relate to high solids concentrated dairy liquids that remain retort and shelf stable for an extended shelf life at ambient conditions with substantially no negative flavor notes typically found in the prior retorted dairy liquids. In one aspect, the stable concentrated dairy liquids have up to about 50 percent total solids, and in some approaches, between about 38 and about 50 percent total solids. In another aspect, the high solids concentrated dairy liquids may also include increased levels of sugar relative to the dairy solids and/or increased levels of sugar relative to the protein and fat to aid in achieving stability.

公开(公告)号：US10721940B2

公开(公告)日：2020-07-28

申请号：US13554604

申请日：2012-07-20

申请人： Ammar N. Chinwalla ,  Bruce E. Campbell ,  Rodrigo R. Roesch ,  Yinqing Ma ,  Julia Lee Gregg ,  Virgil L. Metzger ,  Brian M. Reinhart

发明人： Ammar N. Chinwalla ,  Bruce E. Campbell ,  Rodrigo R. Roesch ,  Yinqing Ma ,  Julia Lee Gregg ,  Virgil L. Metzger ,  Brian M. Reinhart

IPC分类号： A23C3/02 ,  A23C9/142 ,  A23C9/152

摘要： Methods are provided for treating high solids concentrated milk products to delay gelation of the concentrated milk products by minimizing the rate at which the viscosity of the concentrates increases during cold storage. By another approach, the methods described herein are effective to substantially reduce the viscosity of the concentrated milk products. The methods described herein advantageously increase the length of time the high solids milk concentrates remain fluid and pumpable during refrigerated shelf-life. The high solids concentrated milk products treated with the methods provided herein include about 33 to about 43 percent total solids. By one approach, the high solids concentrated milk products have a pH of about 4.6 to about 6.7, and include salt at about 0.25 to about 6 percent by weight of the concentrate.

公开(公告)号：US20130330460A1

公开(公告)日：2013-12-12

申请号：US13820895

申请日：2011-09-08

申请人： Anthony William Criezis ,  Bruce E. Campbell ,  Lisa Ann Dierbach ,  Nicholas J. Mendoza ,  Sarita V. Porbandarwala ,  Gavin M. Schmidt ,  Gregory Aaron Wiseman

发明人： Anthony William Criezis ,  Bruce E. Campbell ,  Lisa Ann Dierbach ,  Nicholas J. Mendoza ,  Sarita V. Porbandarwala ,  Gavin M. Schmidt ,  Gregory Aaron Wiseman

IPC分类号： A23C9/00

CPC分类号： A23C9/005 ,  A23C9/1422

摘要： The methods and products disclosed herein relate to high solids concentrated dairy liquids that remain retort and shelf stable for an extended shelf life at ambient conditions with substantially no negative flavor notes typically found in the prior retorted dairy liquids. In one aspect, the stable concentrated dairy liquids have up to about 50 percent total solids, and in some approaches, between about 38 and about 50 percent total solids. In another aspect, the high solids concentrated dairy liquids may also include increased levels of sugar relative to the dairy solids and/or increased levels of sugar relative to the protein and fat to aid in achieving stability.

摘要翻译： 本文公开的方法和产品涉及高固体浓缩乳制品液体，其在环境条件下保持蒸馏并保持稳定，延长保质期，基本上没有在现有蒸煮乳制品液体中通常存在的负味味。 在一个方面，稳定的浓缩乳制品液体具有高达约50％的总固体，并且在一些方法中，约38％至约50％的总固体。 在另一方面，高固体浓缩乳制品液体还可以包括相对于乳制品固体增加的糖水平和/或相对于蛋白质和脂肪增加糖的水平以有助于实现稳定性。

公开(公告)号：US4678192A

公开(公告)日：1987-07-07

申请号：US815541

申请日：1986-01-02

申请人： Bruce E. Campbell

发明人： Bruce E. Campbell

IPC分类号： A63F9/12 ,  A63H33/08

CPC分类号： A63F9/12

摘要： The invention concerns a parallelepipedic puzzle, its parts, and method of assembly. The puzzle is formed from a group of smaller parallelepipeds each of which are biorientationally attached to the others using a series of pegs and holes affixed on diagonals of the faces of the smaller parallelepipeds. The cube has external aesthetic parts attached at positions on faces of the smaller cubes to signify the solution orientation which is achieved when the external parts are attached in their normal anatomical positions and no extra apertures remain on any exposed surfaces.

摘要翻译： 本发明涉及平行六面体拼图，其部件和组装方法。 拼图由一组较小的平行六面体形成，每个小平行六面体都使用一系列固定在较小平行六面体的面的对角线上的钉和孔进行生物学附接。 该立方体具有附接在较小立方体的表面上的位置的外部美学部件，以表示当外部部件以其正常解剖位置附接并且在任何暴露的表面上不存在额外的孔时实现的解决方向。