Beverly Lee

Air Gun Shot Arresting Assemblage

Application

#4151996 May 1, 1979

Filed

Jan 31, 1977

Inventor

Robert W. Lee (Hialeah, FL) · Beverly G. Lee (Hialeah, FL)

Appl. No.

5/764369

Assignee

Robert W. Lee (Hialeah, FL) · Beverly G. Lee (Hialeah, FL)

International Classification

F41J 110, F41J 114

U.S. Classification

2731024

Abstract

A bullet trap for safely arresting steel BB ammunition shot from an air gun. Its projectile energy absorbing and rebound control components are the novel combination of a roll of paper towels enclosed in a plastic bag. The surfaces of the towels and bag are held in a spaced apart relationship by an open framework spacer. The supple opposition offered by the easily penetrated roll of paper towels effectively absorbs the projectiles energy, and impedes its further flight. The BBs will usually imbed themselves in the roll of towels, but any occasional BB that bounces away from that surface will be arrested by the surface of the plastic bag. The spaced apart relationship of these surfaces provides a vertical passageway for the spent projectile to drop to the bottom of the bag, where it will be retained.

Salt Flavor Enhancing Compositions, Food Products Including Such Compositions, And Methods For Preparing Such Products

Application

#6541050 Apr 1, 2003

Filed

Dec 1, 1998

Inventor

William R. Bonorden (Moorestown, NJ) · Denise A. Giordano (Jackson, NJ) · Beverly L. Lee (Marlton, NJ)

Appl. No.

09/203288

Assignee

Campbell Soup Company (Camden, NJ)

International Classification

A23L 1237

U.S. Classification

426 74, 426648, 426649, 426806

Abstract

A salt flavor enhancing composition includes a combination of sodium chloride and potassium chloride in a range of about 74 to about 99 percent by weight and a sulfate-containing salt or salts or a combination of a sulfate-containing salt or salts and a chloride-containing salt or salts in a range of about 1 to about 26 percent by weight. Further, the sulfate-containing salts may be potassium sulfate, calcium sulfate, or combinations thereof. In addition, the chloride-containing salts may be calcium chloride, magnesium chloride, or combinations thereof. A salt flavor enhancing composition also may be adapted for use on food products having high intrinsic sodium content. The composition may include potassium chloride in a range of about 75 to about 95 percent by weight and a sulfate-containing salt or salts or a combination of a sulfate-containing salt or salts and a chloride-containing salt or salts in a range of about 5 to about 25 percent by weight. Again, the sulfate-containing salt or salts may be potassium sulfate, calcium sulfate, and combinations thereof. These compositions may be added to food products to achieve desired salt taste and desired ion concentrations.

Claim

We claim: 1. A salt flavor enhancing composition consisting essentially of a first component selected from the group consisting of potassium chloride and a combination of sodium chloride and potassium chloride in a range of about 74 to about 99 percent by weight and a second component selected from the group consisting of at least one sulfate-containing salt and a combination of at least one sulfate-containing salt and at least one chloride-containing salt, wherein said at least one sulfate-containing salt or said combination is in a range of about 1 to about 26 percent by weight and wherein said at least one sulfate-containing salt is selected from the group consisting of potassium sulfate, calcium sulfate, and combinations thereof. 2. The composition of claim 1, wherein said at least one chloride-containing salt is selected from the group consisting of calcium chloride, magnesium chloride, and combinations thereof. 3. The composition of claim 2, wherein said composition comprises a range of about 87 to about 97 percent by weight of sodium chloride and potassium chloride; a range of about 2 to about 8 percent magnesium chloride by weight; and a range of about 1 to about 5 percent potassium sulfate by weight. 4.

Salt Flavor Enhancing Compositions, Food Products Including Such Compositions, And Methods For Preparing Such Products

Application

#5871803 Feb 16, 1999

Filed

May 30, 1997

Inventor

William R. Bonorden (Moorestown, NJ) · Denise A. Giordano (Jackson, NJ) · Beverly L. Lee (Marlton, NJ) · Harry M. Lukis (Collingswood, NJ)

Appl. No.

8/865964

Assignee

Campbell Soup Company (Camden, NJ)

International Classification

A23L 130, A23L 1237

U.S. Classification

426649

Abstract

A salt flavor enhancing composition consists essentially of a combination of sodium chloride and potassium chloride and a combination of magnesium chloride and magnesium sulfate Further, the composition may include a combination of sodium ions, chloride ions, potassium ions, magnesium ions, and sulfate ions. Food products including these compositions and methods for preparing such food products are encompassed.