The Procter Gamble Company

John B. Sanfilippo & Son, Inc.

Martin A Mishkin

David Arthur Lanner

Maria Dolores Villagran

Paul Seiden

Nancy Coultrip Dawes

Lori J Toman

Yen C Hsieh

Edward Dewey Smith, Iii

Thomas Elliot Rabe

David Edward Wilson

Peter Jonathan Wyatt

Stephen Paul Zimmerman

Benito Alberto Romanach

Donald Frank Rainey

Susie H Mills

Angela Michele Fabula

Dennis R Gage

Mark Robert Weinkam

An apparatus for applying a cosmetic, such as mascara to eyelashes, includes a handle, a stem, and an applicator head coupled to the stem and supported for rotation relative to the handle. An actuator moves the applicator head in a rotational oscillating motion, in which the applicator head automatically rotates in both a first rotational direction and a second rotational direction in response to operation of the actuator. Additionally or alternatively, the actuator may also radially translate the applicator head, move the applicator head through an angle of rotation less than 360 degrees, and vary the rotational speed of the applicator head. The applicator head may include protrusions that are spaced to define gaps during rotation, thereby to promote coverage and separation of eyelashes.

Cosmetic applicator

Disclosed is the preparation of fruit and nut mixes with improved texture stability. Such mixes contain from about 15% to about 60% fruit and from about 40% to about 85% nuts wherein at least about 20% of the nuts are roasted and at least about 20% of the nuts have a crystalline sugar coating. The fruit for use in the mix has an initial water activity of from about 0.35 to about 0.70 and an initial moisture content of from about 7% to about 18% water. The roasted nuts for use in the mix have an initial water activity of from about 0.05 to about 0.40 and an initial moisture content of up to about 3% water. Once the fruit and nuts are combined, they are allowed to equilibrate in a moisture impervious environment to an equilibrium water activity of from about 0.35 to about 0.58 and a percent moisture to equilibrium water activity ratio of the fruit of from about 17:1 to about 32:1.

Preparation of fruit and nut mixes with improved texture and texture

A tumbling bed of edible cores is formed which has a longitudinal axis extending from an entrance end to an exit end of the tumbling bed. Individual edible cores travel through the tumbling bed from the entrance end to the exit end by rotating in a generally helical path along the longitudinal axis of the bed. The edible cores are coated within the bed by repeatedly tumbling through both a wet zone(s) and a dry zone(s) formed within the bed. These wet and dry zones are formed, respectively, by spraying the surface of the tumbling bed with a hydrating liquid and by dusting the surface of the tumbling bed with a farinaceous powder. Both the wet and dry zones thus formed are generally rectangular, but not overlapping, zones with the major dimensions of these rectangular zones being substantially parallel to the longitudinal axis of the tumbling bed. Hydrating liquid and farinaceous powder are applied, respectively, to the wet and dry zones of the tumbling bed at rates which prevent aggregation of the edible cores and at rates which are suitable to form on the cores a dough-coating comprising flour, starch and sugar in a weight ratio of flour and starch to sugar of from about 0.5:1 to 30:1. The dough-coated edible cores are then cooked until crisp.

Continuous preparation of non-aggregated edible cores with crisp

An improved method for the production of extruded cereal grain-based fried food products having improved qualities is provided. In the improved method, the cereal grain-based food product is formed by extrusion of a cereal grain dough mass containing a gum such as carboxymethyl cellulose and optionally a protein, followed by frying the extruded cereal grain dough to produce a fried cereal grain food product having reduced gumminess or toothpacking and grittiness.

Method of production of extruded cereal grain-based food products having

An improved method for the production of extruded cereal grain-based fried food products having improved qualities is provided. In the improved method, the cereal grain-based food product is formed by extrusion of a cereal grain dough mass containing a protein, followed by frying the extruded cereal grain dough to produce a fried cereal grain food product having reduced gumminess or toothpacking and grittiness.

Method of production of extruded protein-containing cereal grain-based

A process for reducing the time required to achieve texture equilibration in crumb-continuous cookies having distributed therein discrete regions of storage-stable crisp texture and discrete regions of storage-stable chewy texture comprises increasing the rate of sugar crystallization. The rate of sugar crystallization can be increased by exposing the cookies to an exogenous source of moisture, decreasing the level of crystallization-resistant sugar in the outer region of the cookie, decreasing readily crystallizable sugar particle size for a given sugar level, increasing the readily crystallizable sugar to flour ratio, increasing the moisture level in the cookie dough, baking the cookies to have a higher moisture content, or by any combination of these or other equivalent means.

Texture equilibration in cookies

This invention is a method for reducing chip bleed in flavor-chip containing baked goods, particularly in cookies. 'Chip bleed' is a migration of material from the chip into the dough or crumb of the baked good. The method comprises adding to the dough from about 0.5% to about 5% of an emulsifier which is predominantly crystalline at room temperature to form a stable dough emulsion. The emulsifier is selected from: (a) fatty acid mono-diglycerides having from about 35% to about 99% monoglycerides and from about 1% to about 50% diglycerides, wherein at least about 65% of the fatty acids are selected from C.sub.16 -C.sub.18 saturated fatty acids and C.sub.18 trans-unsaturated fatty acids; (b) polyol esters having an average of from about 4 to about 14 hydroxyl groups, wherein from about 10% to about 66% of the hydroxyl groups are esterified, and wherein at least about 65% of the fatty acids are selected from C.sub.16 -C.sub.18 saturated fatty acids and C.sub.18 trans-unsaturated fatty acids; and (c) monoglyceride esters of polycarboxylic acids selected from diacetylated tartaric acid esters of monoglycerides, citric acid esters of monoglycerides, succinylated monoglycerides, ethoxylated monoglycerides, lactylated monoglycerides, and mixtures thereof, wherein at least about 65% of the fatty acids are selected from C.sub.16 -C.sub.18 saturated fatty acids. In chocolate chip cookies, a flavor advantage is achieved by giving the base cake and chocolate chips independent flavors, instead of diluted and altered flavors of chocolate bleed into the base cake dough. An appearance advantage stems from the dough color now being lighter and distinct from the brown color of the chocolate chips.

Method for reducing chip bleed in baked goods

The present invention is an emulsifier system for cookies comprising:

Growing community of inventors

Loveland, OH, United States of America

Martin A Mishkin