Class / Patent application number | Description | Number of patent applications / Date published |
426599000 | Fruit and vegetable juice | 46 |
20080199586 | Nutritional herb and fruit beverage - Fruit drinks, concentrates, and methods for providing positive health benefits to an individual are disclosed and described. In one embodiment, a fruit-based drink or drink concentrate can comprise longan; a berry selected from the group consisting of lycium berry, hawthorne berry schisandra berry, seabuckthorn berry, and mixtures thereof; and an herb selected from the group consisting of astragalus, jujube date, coriolus versicolor, rhodiola rosea, and mixtures thereof. In another embodiment, the fruit-based drink or concentrate can comprise apple juice; a secondary fruit juice selected from the group consisting of pineapple, white grape, pear, and mixtures thereof; a fruit or herb selected from the group consisting of euphoria longan, lyceum berry, astragalus, jujube date, gac, cili, seabuckthorn berry, coriolus versicolor, durian, and mixtures thereof. Such fruit-based drinks can be used to provide added nutrition to the diet, aid in the prevention of certain diseases, offset the consequences of poor health choices, and reduce or slow down some of the effects of aging on the body. | 08-21-2008 |
20080213454 | Genetic transformation of apple without use of a selectable marker - Disclosed are apple plants or apple plant components that include an isolated polynucleotide free from a selectable marker polynucleotide. Methods of producing such plants are also disclosed. | 09-04-2008 |
20080226804 | BEVERAGE PRODUCTS - Beverage products and methods for making the same are disclosed. The beverage products comprise a non-nutritive sweetener comprising rebaudioside A and at least one of tagatose, and erythritol, and an acidulant comprising lactic, tartaric, and citric acids. | 09-18-2008 |
20090011111 | Vegetable Drink Composition - A vegetable drink composition is provided. The vegetable drink composition is free of cooked odor attributable to heat sterilization treatment, is excellent in taste and also in the feeling as it passes down the throat when swallowed, and is possible to consume over a long period of time. | 01-08-2009 |
20090035441 | BEVERAGE CONTAINING FINE PULP, PROCESS FOR PRODUCING THE SAME AND EDIBLE MATERIAL - A beverage containing fine pulp, produced at least with the use of, as a pulp component, a fine pulp wherein the content of less-than-250 μm fine pulp fraction is 5 vol. % or more while the content of 1000 μm-or-more fine pulp fraction is 60 vol. % or less. In the crushing of raw pulp by means of a homogenizer into fine pulp, it is preferable that the homogenizer pressure be 5 kg/cm | 02-05-2009 |
20090061066 | JAMUN JUICE COMPOSITION AND A PROCESS THEREOF - This invention is related to a shelf stable jamun juice composition comprising of jamun pulp, water and juice concentrate, wherein the juice concentrate is deionised fruit juice concentrate. This invention is also related to a process of preparation of the said composition. This invention also relates to a process of preparation of jamun pulp. The composition wherein, it is without added sugar and preservative is more delectable. | 03-05-2009 |
20090104338 | VEGETABLE AND/OR FRUIT BEVERAGE COMPOSITION - The present invention relates to a vegetable and/or fruit beverage composition. | 04-23-2009 |
20090104339 | METHOD FOR PREPARING CALCIUM GLUCONATE - The invention provides for a method for the preparation of a gluconic acid from glucose. It is an aspect of the invention to provide a method that comprises the use of enzymes. The method according to the invention can be applied with great benefit to the production of calcium gluconate suitable for use as a food fortifier by a process that is economical. | 04-23-2009 |
20090162524 | FOOD PRODUCT INCLUDING ONE OR MORE OMEGA-3 FATTY ACIDS AND ONE OR MORE FRUIT FLAVORS - A food product is provided which includes at least one fruit juice, at least one omega-3 fatty acid and a supplemental amount of at least one fruit flavor. The fruit juice includes a not-from-concentrate (NFC) fruit juice. The at least one omega-3 fatty acid may be encapsulated and may include docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). The supplemental amount of at least one fruit flavor includes an orange flavor. The one or more omega-3 fatty acids and/or one or more fruit flavors can be added to the food product in a desired amount and blended sufficiently by mixing. | 06-25-2009 |
20090162525 | FOOD PRODUCT INCLUDING ONE OR MORE ENCAPSULATED OMEGA-3 FATTY ACIDS AND ONE OR MORE FRUIT FLAVORS - A food product is provided which includes at least one fruit juice, at least one omega-3 fatty acid and a supplemental amount of at least one fruit flavor. The at least one omega-3 fatty acid may be encapsulated and may include docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). The supplemental amount of at least one fruit flavor includes an orange flavor. The one or more omega-3 fatty acids and/or one or more fruit flavors can be added to the food product in a desired amount and blended sufficiently by mixing. | 06-25-2009 |
20090214743 | METHOD FOR PRODUCING AND PACKAGING JUICE - Producing juice having increased nutritional and organoleptic value by extracting the juice under an atmosphere having an oxygen concentration of less than about 10 percent. | 08-27-2009 |
20100009059 | Method for processing raw fruit to provide enhanced fruit products and the fruit products produced by the method - A method for processing a fruit, such as a cranberry, includes cutting open a fruit and partially removing a highly concentrated juice fraction from the fruit when pressed while maintained within a sub-freezing temperature range. The skin of the frozen fruit is penetrated by being sliced or punctured facilitating juice extraction and subsequently infusion, such as by vacuum. Before extraction, the sliced fruit is uniformly tempered to a temperature below 32° F., more specifically to between 26° F. and 32° F. To extract juice, the fruit is pressed, removing from about 40% to 65% by weight of the liquid, yielding a concentrated fruit juice, with significantly enhanced brix, acid, and color, and a partially dehydrated fruit piece, with significantly reduced brix, acid, and color, and still within the given sub-freezing temperature range. The fruit piece may then be infused, such as under vacuum while being rotated, with a variety of ingredients. | 01-14-2010 |
20100009060 | Method for processing raw fruit to produce enhanced fruit products and the fruit products produced by the method - A method for processing a fruit, such as a cranberry, includes cutting open a fruit and partially removing a highly concentrated juice fraction from the fruit when pressed while maintained within a sub-freezing temperature range. The skin of the frozen fruit is penetrated by being sliced or punctured facilitating juice extraction and subsequently infusion, such as by vacuum. Before extraction, the sliced fruit is uniformly tempered to a temperature below 32° F., more specifically to between 26° F. and 32° F. To extract juice, the fruit is pressed, removing from about 40% to 65% by weight of the liquid, yielding a concentrated fruit juice, with significantly enhanced brix, acid, and color, and a partially dehydrated fruit piece, with significantly reduced brix, acid, and color, and still within the given sub-freezing temperature range. The fruit piece may then be infused, such as under vacuum while being rotated, with a variety of ingredients. | 01-14-2010 |
20100034951 | Novel canola protein isolated - A novel canola protein isolate consisting predominantly of 2S canola protein and having equal to better solubility properties and improved clarity properties, has an increased proportion of 2S canola protein and a decreased proportion of 7S canola protein. The novel canola protein isolate is formed by heat treatment or isoelectric precipitation of aqueous supernatant from canola protein micelle formation and precipitation, to effect precipitation of 7S protein which is sedimented and removed. Alternatively, the novel canola protein isolate may be derived from a selective membrane procedure in which an aqueous canola protein solution containing 12S, 7S and 2S canola proteins is subjected to a first selective membrane technique to retain 12S and 7S canola proteins in a retentate, which is dried to provide a canola protein isolate consisting predominantly of 7S canola protein, and to permit 2S canola protein to pass through the membrane. The permeate is subjected to a second selective membrane technique to retain 2S canola protein and to permit low molecular weight contaminants to pass through the membrane, and the retentate from the latter membrane technique is dried. | 02-11-2010 |
20100209587 | BEVERAGE AND A METHOD FOR PREPARATION THEREOF - The invention relates to a stable beverage comprising at least one texture component selected from the group consisting of unhomogenised vegetable puree, fruit pulp and fruit puree, optionally unhomogenised vegetable juice and/or fruit juice, optionally homogenised vegetable material and/or fruit material, and a plant sterol ester and/or plant stanol ester in an amount of from 0.2 to 25% by weight of the beverage. Additionally the invention relates to a method for preparing the stable beverage. | 08-19-2010 |
20110091635 | High-Purity Rebaudioside D And Low-Calorie Carbonated Drink Containing The Same - The invention provides methods of purifying Rebaudioside D from the | 04-21-2011 |
20110129590 | Beverage Product with Resveratrol - A beverage product including water and a resveratrol solution, where the resveratrol solution contains a carrier solvent and about 0.5 wt % to about 10 wt % resveratrol. A method of producing a beverage product, including adding a resveratrol solution to a beverage solution, where the resveratrol solution contains a carrier solvent and about 0.5 wt % to about 10 wt % resveratrol. | 06-02-2011 |
20110129591 | THICK JUICE BEVERAGES - A thickened juice beverage contains juice and homogenized pulp and/or homogenized finisher-derived solids. The beverage has a measured viscosity between about 50 and about 125 cps at the time of manufacture and the pulp or solids do not significantly change the smoothness or taste profile of the juice. The homogenized pulp and homogenized finisher-derived solids have an average particle size of less than 1000 microns and 1500 microns, respectively. Optionally, the juice beverage meets the standard of identity of a 100% juice, such as an orange juice. | 06-02-2011 |
20110135804 | VEGETABLE DRINK COMPOSITION - A vegetable drink composition containing (A) from 0.1 to 15% by weight of one or more substances selected from the group consisting of water-soluble acidic polysaccharide dietary fiber, water-soluble neutral polysaccharide dietary fiber, and indigestible oligosaccharide; (B) 65% by weight or more of water; and (C) one or more vegetable juices; which is subjected to a heat sterilization treatment; has a vegetable solid content of from 0.001 to 0.09% by weight, wherein said vegetable solid is a solid material having a particle size of 833 μm or smaller; and has a pH of from 3 to 5. | 06-09-2011 |
20110165309 | STABILIZATION OF CITRUS FRUIT BEVERAGES - A composition which permits protein fortification of citrus juices, particularly orange juice, or beverages containing citrus juices, to be carried out without separation of the juice or beverage and the rapid development of a clear or nearly clear liquid layer on top of the juice or beverage, comprises a soy protein product having a protein content of at least about 60 wt % (N×6.25), preferably at least about 90 wt %, and preferably at least about 100 wt %, which is completely soluble in water at an acid pH value of less than about 4.4 and which is heat stable in aqueous solution, and at least one of at least one calcium salt and at least one organic acid. | 07-07-2011 |
20110165310 | Juice Processing - A method for treating a sugar-containing natural consumable product for lowering its sugar content includes passing a stream of a sugar-containing natural consumable product into contact with a bed of ionic adsorbent material capable of chromatographically separating sugar from the natural consumable product; and chromatographically separating a sugar-diminished natural consumable product from the adsorbent bed. A high intensity natural and/or artificial sweetener can be added to the sugar-diminished beverage to produce a beverage product having similar flavor and nutritional content as the original beverage, but containing a lower amount of calories. The sugar-reduced beverage also can be used as a flavoring for the beverage and food industry; or as an ingredient component for reduced and full calorie foods (e.g., jellies, candies, etc.). The sugar-reduced beverage can be concentrated to a higher level using less energy as compared to standard juices. | 07-07-2011 |
20110195172 | BEVERAGES COMPRISING POTASSIUM - The present invention relates to food products comprising potassium salts, and has as an object to provide a food product enriched in potassium which helps in reduction of blood pressure, however without the bitter taste associated with increased potassium levels. The invention provides a beverage comprising potassium at a total concentration between 3 and 15 gram potassium per liter, and locust bean gum. | 08-11-2011 |
20110274817 | PROCESSED CITRUS FRUIT RAW JUICE OR THE CONCENTRATE THEREOF, THEIR PREPARATION METHOD AND PRODUCTS COMPRISING THE SAME - The techniques disclosed herein relate to processed citrus fruit raw juice or the concentrate thereof, the preparation thereof, products comprising them, and uses thereof in the manufacture of various edible products. | 11-10-2011 |
20120021117 | METHOD FOR PRESERVING DRINKS - Method of stabilizing drinks which is characterized in that
| 01-26-2012 |
20120076913 | PROCESS FOR PRODUCING SYRUP FROM A FROZEN FRUIT - A process for the production of syrup from an at least partially frozen fruit is described. The process involves the pressing of a frozen fruit in an environment with a temperature below freezing. Dissolved soluble solids from the juice extracted from the pressing are concentrated to generate a syrup. The syrup can be used in the food and beverage industry. | 03-29-2012 |
20120135124 | JUICE BEVERAGES - A juice beverage including at least one liquid derived from one or more fruits and/or one or more vegetables, and solids derived from one or more fruits and/or one or more vegetables, where the solids and liquids are derived from distinct fruits or vegetables from each other. The taste of the beverage is identifiable as at least the fruits or vegetables from which the solids are derived, as determined by a sensory panel. In contrast, the appearance of the beverage may be identifiable as juice of at least the fruits or vegetables from which the liquid is derived. Alternatively, the taste is identifiable as at least the fruits or vegetables from which the liquid is derived while the appearance is identifiable as the juice of the fruits or vegetables from which the solids are derived. The juice beverage optionally has a brix of between about 3 and 16 degrees and may meet the standard of identity of a 100% juice. | 05-31-2012 |
20120263858 | ISOLATED PLANT GDSL LIPASE - The invention relates to an isolated plant GDSL-lipase polypeptide differentially expressed between the different steps of the plant development and/or the different tissues of the plant, a nucleic acid molecule encoding it, and a plant or part of plant genetically engineered to not express it at least partially. | 10-18-2012 |
20120301595 | Malodor Absorbent Polymer and Fiber - Thermoplastic polyolefin polymer composition, polymer chip, fiber, woven or nonwoven fabric, film, closures, laminates can comprise a polymer, a polymer and a nonvolatile polymer-compatible carboxylic acid. Thermoplastic polyolefin polymer composition can also comprise a polymer, a cyclodextrin-modified polymer and a nonvolatile polymer-compatible carboxylic acid. The carboxylic acid moiety of the polymer composition can react with basic materials in the polymer environment and reduce release of the basic material. The cyclodextrin can act to absorb or trap other contaminants or odors in the environment. | 11-29-2012 |
20130040038 | STABILIZATION OF CITRUS FRUIT BEVERAGES COMPRISING SOY PROTEIN - A composition which permits protein fortification of citrus juices, particularly orange juice, or beverages containing citrus juices, to be carried out without separation of the juice or beverage and the rapid development of a clear or nearly clear liquid layer on top of the juice or beverage, comprises a soy protein product having a protein content of at least about 60 wt % (N×6.25), preferably at least about 90 wt %, and preferably at least about 100 wt %, which is completely soluble in water at an acid pH value of less than about 4.4 and which is heat stable in aqueous solution, and at least one of at least one calcium salt and at least one organic acid. | 02-14-2013 |
20130209652 | POWDERED BEVERAGE COMPRISING SUGAR AND FRUIT OR VEGETABLE PULP - The present invention relates generally to the field of food and beverages. In particular, the present invention relates to a powdered beverage comprising fruit or vegetable pulp. Embodiments of the present invention relate to compositions comprising dry fruit or vegetable pulp and sugar powder wherein the sugar is at least partially embedded in the pores of the pulp cell structure and wherein the size of the pulp particles is selected in a way that, e.g., segregation of low density pulp particles is avoided during transportation and storage time. | 08-15-2013 |
20130266713 | FOAMING JUICE COMPOSITIONS - The present invention relates to a simple foaming juice composition with a viscosity, clarity or color of the original juice. In one aspect, the invention relates to a foaming juice composition of a juice product and a food grade ester alginate in an amount sufficient to generate or produce a layer of foam thereon without the addition of other foaming agents when the juice product is subjected to gas incorporation without also producing a significant change in viscosity, clarity or color of the juice product. In some embodiments, the ester alginate is a food grade ester alginate, such as propylene glycol alginate ester. In some embodiments, the ester alginate is present in an amount of from about 0.01% to about 0.25%, and preferably from about 0.05% to about 0.1% of the foaming juice composition. The present invention also relates to a method of making a foaming juice composition by combining a juice product with an alginate ester. | 10-10-2013 |
20140199464 | Acerola Cherry Powder and A Method for Producing the Same - The present invention relates to a powder of acerola cherry fruit and a manufacturing method therefore. Said powder comprises at least 51-60 mass percent of acerola cherry-juice solids and 40-49 mass percent of oxidized starch. The manufacturing method comprises: preparing a concentrate of acerola cherry-juice, adding oxidized starch to the concentrate and spray-drying. | 07-17-2014 |
20140314939 | Herbal soft drink - The subject beverage is the refreshing and pleasant taste attributes of a lemony soft drink, the flavors of mint and fennel, and the medicinal values of all the natural ingredients, all in one. Mint is known for soothing the stomach and alleviating symptoms of indigestion in more than one ways and fennel helps relieving stomachaches and stimulating digestion. | 10-23-2014 |
20140342079 | SWEETENER COMPOSITION - The amount of added mono- or disaccharide in a fluid or solid food composition can be reduced by: incorporating a fraction of an amount of mono- or disaccharide that is recommended in a given recipe for the food composition resulting in a loss of sweetness, and incorporating carboxymethyl cellulose having a viscosity of up to 200 mPa·s, measured as a 2 weight percent aqueous solution at 20° C. using a Haake RS1 viscometer with a cylinder system Z34 DIN at 10.0 s−1, in the fluid or solid food composition as the only ingredient to compensate for the lost sweetness, with the proviso that the fluid food composition has a viscosity of at least 10 mPa·s, when measured in the absence of the carboxymethyl cellulose at 20° C. | 11-20-2014 |
20140377443 | SYSTEM AND METHOD FOR PRODUCING A FOOD ARTICLE OR BEVERAGE USING IN-BOTTLE PASTEURIZATION - A system and method for producing a packaged food article or beverage may include processing a first food source including a spoilage microorganism along a first processing path, which may limit temperature of the first food source to be below a temperature level that causes the spoilage microorganism to be inactivated. A second food source may be processed along a second processing path, which may heat the second food source to be in a predetermined temperature range that causes spoilage microorganisms in the second food source to be substantially inactivated when in the predetermined temperature range for a predetermined period of time. A package may be filled with the first and the second food sources. The second food source, when mixed with the first food source, may be in the predetermined temperature range for the predetermined period of time in the package to inactivate the spoilage microorganism. | 12-25-2014 |
20140377444 | IN-BOTTLE PASTEURIZATION - A packaged food article or beverage may include a consumer package, a processed food composition including a spoilage microorganism, and a liquid being at a temperature in a predetermined range applied to the processed food composition to form a first mixture in the consumer package that, as a result of the liquid being in the predetermined range, causes the spoilage microorganism to be substantially inactivated. | 12-25-2014 |
20150044354 | COCONUT OPENING DEVICE - A coconut opening device is disclosed. The device may be fixedly secured to the top of a coconut, preferably, a young coconut. The coconut opening device may have a punch which is initially set to an up position and sold to consumers in this state. The consumer, after purchasing the coconut, may traverse the punch from the up position to an engaged position. In the engaged position, the punch which may be hollow provides access to the coconut milk. | 02-12-2015 |
20150110943 | Process of Preparing Fresh Unpasteurized Juice - A process of preparing a fresh unpasteurized juice product combining cooked and raw produce to maximize bio-availability of nutrients. The juice product is prepared by pre-treating ingredients, including a fruit and herbs, by keeping them at a temperature between 41 F and 45 F until the ingredients are ready to be juiced. The ingredients are then crushed in a cold-press juicer to extract pulp without losing its nutrients. The pulp is then allowed to sit for a predetermined period of time to enable mixing of the nutrients to form new compounds that work synergistically for healing and boosting immunity. The process further includes filtering the pulp. Sour produce is added as a preservative to increase the shelf life of the juice. | 04-23-2015 |
20150335057 | METHOD OF IMPROVING MICROBIOLOGICAL STABILITY IN A STILL WATER-BASED BEVERAGE AND MICROBIOLOGICALLY SHELF-STABLE STILL WATER-BASED BEVERAGES - The present invention relates to a method of improving microbiological stability in a still water-based beverage with respect to undesirable growth of microbiological spoilage such as yeast and/or mould growth during their preparation and/or storage. | 11-26-2015 |
20150353876 | FRUIT-BASED FOOD AND BEVERAGE CONTAINING COMPONENTS DERIVED FROM AMLA - The present invention provides a fruit-based food and beverage having excellent richness and full bodiness, a method for enhancing richness and full bodiness of a fruit-based food and beverage without imparting astringent taste and bitter taste more than necessary, and a method for improving the quality of taste in a food and beverage. | 12-10-2015 |
20160000130 | Preparation and Incorporation of Co-products into Beverages to Enhance Nutrition and Sensory Attributes - Co-products from juice extraction, in particular for use in beverage and food products to enhance nutrition and sensory attributes of the products, are provided. The co-product has a number average particle size of between 1 and 2000 microns, a total polyphenol content of at least 2500 parts per million, a moisture content of between 70% and 85% by weight, and a combined peel and seed content between 0.01% and 20% by weight. | 01-07-2016 |
20160015072 | Nutritional Composition - A nutritional composition comprises at least one organic vegetable, at least one organic fruit, and at least one organic root that are mixed, strained, and blended, and have no other ingredients. The composition may include an organic drink with specific health benefits and tasteful characteristics. Each ingredient comprises a unique vitamin or mineral. In one embodiment, the composition consists of celery, beets, red Swiss chard with the leaves, and Granny Smith apples. These ingredients may be finely blended, strained, and bottled for consumption. The composition, may be substantially free of sugar, preservatives, artificial coloring, and cooked odor attributable to heat sterilization treatment. A blending device blends the ingredients. A filtering device filters a liquid portion for a pulp portion. A container contains the liquid portion from a portion of the pulp portion. The composition is consumed from the container. | 01-21-2016 |
20160050964 | ALL NATURAL JUICE BEVERAGE - A juice beverage includes 96.00% to 94.00% watermelon juice, 5.00% to 3.00% lime juice, and 2.50% to 0.50% beet juice. A method for making a juice beverage includes extracting watermelon juice from watermelons, extracting whole beet juice from whole beets, and adding the extracted whole beet juice to the extracted watermelon juice in a specified percentage by volume. | 02-25-2016 |
20160052668 | CONTAINER END CLOSURE WITH AN INTEGRAL FLUID CHANNEL - An end closure for food and beverage containers is provided that comprises a novel center panel for collecting and distributing fluids and solids into a pour opening of the end closure. The fluids and solids may be juice and fruit or vegetable pieces. The end closure may further comprise a novel pull tab for assisting in the collection and distribution of the fluids and solids into the pour opening of the end closure. In one embodiment, the center panel comprises a catch basin and a luge for collecting and directing fluids and solids into the pour opening. | 02-25-2016 |
20160174599 | BEVERAGE LOWERING SERUM CHOLESTEROL | 06-23-2016 |
20180020698 | COMPOSITIONS AND METHODS FOR DUAL-TEXTURE BUBBLE BITS | 01-25-2018 |