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    • 45. 发明授权
    • Method and device for applying hair color
    • 应用头发颜色的方法和装置
    • US07793667B2
    • 2010-09-14
    • US11463971
    • 2006-08-11
    • Karen L. GaytonStephen Heath Gayton
    • Karen L. GaytonStephen Heath Gayton
    • A45D24/22B65D25/08
    • B65D81/3222B65D35/00B65D35/36
    • A device and method for coloring hair having at least one breakable ampoule contained within a larger container. The ampoule or ampoules are broken to release their contents, which combine to produce a hair coloring solution. The larger container has a brush or sponge like filter applicator through which the hair coloring solution can be dispensed directly onto the chosen hair area. The larger container preferably is manufactured from a squeezable material such as a polymer so that the larger container can be squeezed to assist in dispensing the hair color solution. The ampoules preferably are manufactured from a breakable material such that the ampoules can be broken and their contents released into the larger container.
    • 一种用于着色毛发的装置和方法,其具有包含在较大容器内的至少一个易碎安瓿。 将安瓿或安瓿破碎以释放其内容物,其结合产生染发溶液。 较大的容器具有刷子或海绵状的过滤器施加器,通过该刷子或毛发可以将染发剂直接分配到所选择的毛发区域上。 较大的容器优选由可挤压材料如聚合物制成,使得可以挤压较大的容器以帮助分配头发颜色溶液。 安瓿优选地由可破坏的材料制成,使得安瓿可以被破坏并且其内容物释放到较大的容器中。
    • 50. 发明授权
    • Process for making a fruit gel composition in squeeze container
    • 在挤压容器中制作果胶组合物的方法
    • US5385747A
    • 1995-01-31
    • US918234
    • 1992-07-23
    • Sumner N. KatzThomas L. O'Connor
    • Sumner N. KatzThomas L. O'Connor
    • A23L21/12A23L21/15A23L29/256A23L29/269B65D35/00A23L1/0526A23L1/0528A23L1/0532A23L1/068
    • B65D35/00A23L21/12A23L21/15A23L29/256A23L29/27
    • A packaged food product includes a flexible container filled with an edible gel composition having a firmness and elasticity such that when the container is squeezed the composition is extruded through the discharge opening therein and retains its extruded shape. The composition includes a gel medium comprising water, carrageenan, locust bean gum and a potentiator for the carrageenan, in which is uniformly dispersed and suspended a flavoring system including fruit pieces or fruit juice, a sweetening agent, a food grade acid and xanthan gum. A vitamin and a flavorant may be included in the flavoring system and preservatives and a buffering agent may be included in the gel system. In forming the composition, the gel and flavorant systems are separately mixed and heated for sterilizing the flavoring system and activating the gel system, the two systems are then combined after having being cooled to temperatures such that the gel system stays above the gel point temperature and the combined composition will be only slightly above the gel point temperature. The composition is then cooled below the gel point temperature.
    • 一种包装的食品包括一个填充有坚固性和弹性的可食用凝胶组合物的柔性容器,使得当容器被挤压时,组合物通过其中的排出口挤出并保持其挤出形状。 该组合物包括水,角叉菜胶,刺槐豆胶和用于角叉菜胶的增效剂的凝胶介质,其均匀分散并悬浮包括水果片或果汁,甜味剂,食品级酸和黄原胶的调味剂系统。 维生素和调味剂可以包括在调味系统中,防腐剂和缓冲剂可以包括在凝胶体系中。 在形成组合物时,将凝胶和调味剂体系分别混合并加热以对调味系统进行杀菌并激活凝胶体系,然后将两种体系冷却至温度使得凝胶体系保持在凝胶点温度以上, 组合的组合物将仅略高于凝胶点温度。 然后将组合物冷却至凝胶点温度以下。