Process to extract olive leaf’s antioxidants, plus its anti-viral, anti-fungal and anti-bacterial compounds to manufacture either an olive leaf tincture, hand-wash gel, no-rinse hand sanitiser, and/or a hand soap.
AU2019101192A4
The creation of a web site and data base that freely allows a local recreational pastime participant to periodically advertise on his own password protected page, for an interested tourist to accompany that local when an excursion is planned. In return, the tourist is expected to pay a proportional share of the advertised activity’s excursion expenses. To obtain the local's contact details, the tourist is required to pay a small fee to the web site's administration.
AU2019100446A4
The reprocessing of spent distiller's malted grain, using mold mycelium enzymes to convert residual spent grain material from brew mashing to sugars suitable for further fermenting and subsequent distilling.
AU2018100863A4
Using ethanol osmosis to extract wine grape juice from the fruit, without breaking the grape' s cuticle and exocarp. This reduces the risk of adverse flavours from the grape seed and skin entering juice. The osmosis transfer allows the juice to be fermented into wine and brandy to be distilled from within the ethanol laden grape skin.
AU2018100805A4
Flavour retention in the production of distilled potable beverages made from selected vegetables.
AU2018100786A4
Conversion treatment for downy mildew affected ripened wine grapes into an alcoholic potable beverage.
AU2018100725A4
A process to preserve fresh fruit in dilute ethyl alcohol, without heat sterilization.
AU2018100694A4
A mold and wild yeast sterilising pre-treatment for weather damaged stone and berry fruit, making them suitable for the manufacture of distilled alcoholic beverages.
AU2018100569A4
The formula and mixing procedure for a Tasmanian malt whisky liqueur, sweetened with Tasmanian honey and further flavored with infused spices and orange zest. The resultant liqueur contains 35% alcohol.
AU2017101594A4
The vacuum extraction of soluble products from gristed grain, fruit and/or other botanical flavourings, to manufacture alcoholic distilled and non-distilled beverages.
AU2015100800A4
The inclusion of finely ground abalone shell dust to below waterline structure coating applications, to prevent anti-fouling colonisations by the usual marine organisms.
AU2015100747A4
Preserving stone fruit or berry fruit in dilute ethanol, fruit juice and cane sugar solution
AU2014101423A4
Abalone blood flavoured ethyl alcohol.
AU2013100595A4
It concerns recycling olive waste pulp devoid of olive oil, after it has been through a hammer mill/centrifuge style olive oil press. This pulp still contains considerable olive anti-oxidants and flavour polyphenols, Vitamin E, anti-bacterial, anti-fungal and anti-viral minor compounds. These are usually discarded as waste with the pulp. My process will allow them to be infused into other edible oils, which in turn will allow these to be used in other culinary food applications or stock/fish feed products.
AU2012100994A4
Hempseed/olive oil and waste blending
AU2012100558A4
Marine Hemp Fibre
AU2010101195A4
Vehiclecctv
AU2005100970A4
The production of a new category of olive oil, which from a mono-unsaturated fat content aspect is more nutritious than existing grades.
