| Class / Patent application number | Description | Number of patent applications / Date published |
|---|
| 426329000 | Foam stabilization or inhibiting foaming or gushing or inhibiting the decompo sition of a foamed product | 15 |
| 20100189857 | AERATED FOOD PRODUCT AND PROCESS FOR PREPARING IT - There is provided an aerated food product in the form of a stable foam, comprising 5-80 vol. % gas bubbles, 15-90 wt. % water and 0.01 to 10 wt. % fibres, assembled with surface-active particles at the air-water interface due to attractive interaction between the surface-active particles and the fibres. Also provided is a process for preparing said foam. | 07-29-2010 |
| 20100215818 | INSTANT DRINK POWDER - The present invention relates to an instant drink powder, preferably an instant coffee powder, which upon reconstitution provides improved foaming. The powder comprises particles having a porosity of at least 55%. The present invention also relates to the use of such a powder, as well as to the method of manufacturing said powder. | 08-26-2010 |
| 20100239727 | IMPROVEMENTS IN OR RELATING TO CARBONATED BEVERAGES - Addition of a polyoxyethylene sorbitan fatty acid ester or a polyethylene glycol fatty acid ester to an acidulated carbonated beverage alleviates problems of excessive and/or persistent foaming or rapid loss of carbon dioxide. | 09-23-2010 |
| 20100247723 | FROZEN DESSERT COMPOSITIONS HAVING INCREASED OVERRUN PERCENTAGE - The present invention utilizes a base mix formulated with an acidic agent so that when processed, into a frozen dessert product, the base mix provides an increased overrun percentage without increased costs of production. The base mix component may include any suitable food component, such as one or more dairy components (e.g., a milk or cream), a sugar and/or corn syrup component, an egg component, water, a stabilizer, a thickener, and/or the like. In illustrative embodiment of the present invention, the base mix may alternatively include a non-dairy component, such as soy milk and/or soy protein. Additionally, the base mix may also include an acidic agent to lower the pH to a level that results in an increase in the overrun percentage of the resulting frozen dessert product, while maintaining a desirable consistency and flavor of the frozen dessert product. | 09-30-2010 |
| 20100260906 | MARSHMALLOW-TYPE AERATED CONFECTIONERY AND METHOD OF PREPARATION - The present invention concerns a marshmallow-type aerated confectionery comprising an aerated gelatin network and a stabiliser for said network, especially pectin, characterized in that said confectionery has a pH of 2.2 to 3.5. | 10-14-2010 |
| 20100310740 | COMPOSITION FOR KETOGENIC DIET AND PREPARATION METHOD THEREOF - Provided are a composition for the ketogenic diet and a preparation method thereof, specifically a composition suitable for the ketogenic diet provided in a liquid form, which has the ketogenic ratio of 3-5:1, and a preparation method thereof. The composition for the ketogenic diet according to the preparation method of the present invention can be easily taken by patients since it does not cause rejections such as vomit or diarrhea which may occur with the start of the ketogenic diet, and eliminate the inconvenience of taking additional food for obtaining other functional elements required for the human body owing to functional substances included therein. Moreover, the homogenous liquid form of the present composition allows it to easily slide down the throat and provides good texture in the mouth, thereby it helps a patient to easily take the same. | 12-09-2010 |
| 20100316778 | FORMULATION OF MILK-BASED BEVERAGES FOR CARBONATION - A composition for addition to a milk or milk-based beverage, in which a preferred embodiment of the composition includes on a w/w basis (to a total of 100) Silica between about 1% to about 10%, vegetable oil between about 20%-about 90%; and Polyglycol mix between about 10%-about 90%. The composition is provided in an amount to control foaming and frothing in the beverage as a result of carbonation. | 12-16-2010 |
| 20100316779 | Manufacturing process of a bean curd for using a rice - The present invention relates to a method of making bean curd using rice, in which 65-70 wt % of soya beans and 30-35 wt % of parched rice in about a total weight of 5 kg for one block of bean curd are soaked, and in which the soya beans are soaked for about 8-12 hours and the parched rice is soaked for about 2 hours in water. | 12-16-2010 |
| 20110020512 | METHOD FOR ENHANCING FORM RETENTION PROPERTY OF BEVERAGE - The present invention provides a method for enhancing a foam retention property of a beverage, and in addition a method for stably retaining foam in a beverage, the foam obtained by shaking the beverage, by enhancing the foam retention property. The present invention is implemented by preparing a beverage by using a fermentation-derived cellulose as a raw material thereof, more preferably by preparing a beverage by using a fermentation-derived cellulose in a state of complex with a high molecular substance. | 01-27-2011 |
| 20110287152 | NATURAL AND STABLE SOLUTIONS OF ALPHA-ACIDS AND THEIR USE FOR THE IMPROVEMENT OF FOAM QUALITY OF BEER - This invention describes natural hop products that are stable solutions of alpha-acids, as well as their preparation and their use for post-fermentation addition to beer for the purpose of improving the foam quality, as measured by foam stability and foam cling. Improvements in the stability (both physical and chemical) of the alpha-acids are described by incorporation of iso-alpha-acids and tetrahydroiso-alpha-acids as well as various brewery-acceptable co-solvents. The alpha-acids also improve the physical stability of the reduced iso-alpha-acids, including tetrahydroiso-alpha-acids. | 11-24-2011 |
| 20120009315 | Carbonated beverages - Addition of a polyoxyethylene sorbitan fatty acid ester or of a polyethylene glycol fatty acid ester to an acidulated carbonated beverage alleviates problems of excessive and/or persistent foaming or rapid loss of carbon dioxide. | 01-12-2012 |
| 20120121776 | METHOD FOR PREPARING AGGREGATED PROTEIN PARTICLES - The present invention has as an objective to provide protein particles which have strongly reduced surface activity, and can be used as an ingredient in foams and aerated food products while not interfering with stabilisers at the gas bubble interface. This invention provides a method to produce such aggregated protein particles, as well as the aggregated protein particles which have strongly reduced surface activity. | 05-17-2012 |
| 20120164290 | NOVEL ALCOHOLIC AERATED PRODUCT - The present invention is directed to a novel aerated product having an alcohol content of above 5% (v/v). Said product is particularly suitable for preparing alcoholic hot beverages comprising a cream-like component. The product is stable for several months at refrigerator or at room temperature. Also provided is a method for preparing such alcoholic aerated product. | 06-28-2012 |
| 20140363552 | CONTROLLING HEAT INDUCED FOAM GENERATION OF FOODSTUFF - The present invention relates to the use of a composition to control the degree of heat induced foam generation in a foodstuff system when said foodstuff system is heated, wherein the composition comprises polyglycerol polyricinoleic acid. | 12-11-2014 |
| 20150064321 | CARBONATED BEVERAGES - The present invention relates to an artificially carbonated beverage containing a foam control agent and/or carbon dioxide control agent, the control agent comprising a polyglycerol fatty acid ester. A sealed container containing such a beverage, a concentrate for such a beverage, a method of making such a beverage and a method of reducing foaming and/or improving retention of carbon dioxide in such a beverage, are also described. | 03-05-2015 |
