| Class / Patent application number | Description | Number of patent applications / Date published |
|---|
| 426330000 | Treating liquid material | 83 |
| 20080311259 | High pressure pasteurization of liquid food product - The present invention is a method for pasteurization or sterilization of liquid food products using high pressure in a continuous or semi-continuous flow. The invention involves pressurizing and depressurizing the liquid product for a sufficient duration of time to achieve a 2.5 log cycle reduction in microorganisms. The uniform application of high pressure to the liquid food product coupled with a controlled pH and temperature of the liquid food product, the setting and maintaining the pressurizing media temperature, and the rapid depressurization resulting in cellular disruption of the microorganisms within the liquid product inactivating or destroying the microorganisms, such as vegetative microorganisms, while preserving the functionality of the liquid product. | 12-18-2008 |
| 20090252845 | COLLIDER CHAMBER APPARATUS AND METHOD OF USE - The disclosed apparatus includes a stator and a rotor disposed for rotation within the stator. An inner wall of the stator defines one or more collider chambers. Rotation of the rotor causes movement of fluid disposed between the rotor and stator and establishes a rotational flow pattern within the collider chambers. The fluid movement induced by the rotor increases the temperature, density, and pressure of the fluid in the collider chamber. Aspects of the invention include increasing the metals and/or solids content of the fluid. | 10-08-2009 |
| 20100203203 | Preparation of Soy Protein Product Using Water Extraction ("S803") - A soy protein product which is completely soluble and is capable of providing transparent and heat stable solutions at low and neutral pH values is produced by extracting a soy protein source material with water at low pH, subjecting the resulting aqueous soy protein solution to ultrafiltration and optional diafiltration to provide a concentrated and optionally diafiltered soy protein solution, which may be dried to provide the soy protein product. The soy protein product may be used for protein fortification of, in particular, soft drinks and sports drinks, without precipitation of protein. | 08-12-2010 |
| 20100203204 | Production of Soy Protein Product Using Calcium Chloride Extraction ("S7300/S7200") - A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably a soy protein isolate having a protein content of at least about 90 wt % (N×6.25) d.b., is prepared from a soy protein source material by extraction of the soy protein source material with an aqueous calcium salt solution, preferably calcium chloride solution, to cause solubilization of soy protein from the protein source and to form an aqueous soy protein solution, separating the aqueous soy protein solution from residual soy protein source, concentrating the aqueous soy protein solution while maintaining the ionic strength substantially constant by using a selective membrane technique, optionally diafiltering the concentrated soy protein solution, diluting the concentrated and optionally diafiltered with water to cause the formation of a precipitate, separating the precipitate from the diluting water (supernatant), and drying the separated soy protein solution to provide the soy protein product. The supernatant may be processed to form soy protein products having a protein content of at least about 60 wt % (N×6.25) d.b., preferably a soy protein isolate having a protein content of at least about 90 wt % (N×6.25) d.b. | 08-12-2010 |
| 20100203205 | Production of Soy Protein Product Using Calcium Chloride Extraction ("S702") - A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably a soy protein isolate having a protein content of at least about 90 wt % (N×6.25) d.b., is prepared from a soy protein source material by extraction of the soy protein source material with an aqueous calcium salt solution, preferably calcium chloride solution, to cause solubilization of soy protein from the protein source and to form an aqueous soy protein solution, separating the aqueous soy protein solution from residual soy protein source, concentrating the aqueous soy protein solution while maintaining the ionic strength substantially constant by using a selective membrane technique, optionally diafiltering the concentrated soy protein solution, and drying the concentrated and optionally diafiltered soy protein solution. | 08-12-2010 |
| 20100278984 | Health characteristic non-standardized or standardized high cocoa dark chocolate with improved taste texture, melt, creaminess and reduced bitterness - The present invention provides for a non-standardized dark chocolate composition to have up to | 11-04-2010 |
| 20110236545 | Non-Dairy Creamers Comprising Protein Hydrolysate Compositions and Method for Producing the Non-Dairy Creamers - The present invention provides soy based non-dairy compositions and the method for producing the soy based non-dairy compositions. In particular, the soy based non-dairy compositions comprise soy protein hydrolysate compositions in non-dairy coffee creamers. | 09-29-2011 |
| 20110256283 | Method for Preventing Decomposition/Deterioration of Lipophilic Component in the Presence of Water - Provided is a method for preventing decomposition/deterioration of a lipophilic component due to interaction with water, or due to interaction with light, enzymes, oxygen, or heat in the presence of water. The method for preventing decomposition/deterioration of the lipophilic component in the presence of water is characterized in that a complex comprising a lipophilic component, a phytosterol ester, and a cyclodextrin is formed, and the aforementioned lipophilic component is preserved in the form of said complex in the presence of water. | 10-20-2011 |
| 20120058232 | Method for the preparation of diacetyl tartaric acid esters of mono-and di-glycerides - The present invention provides a method for the preparation of diacetyl tartaric acid esters of mono- and di-glycerides, which comprises steps of: adding L-tartaric acid and/or DL-tartaric acid and acetic anhydride into a reaction kettle, adding concentrated phosphoric acid as catalyst and mixing together to form a reaction system; heating the reaction kettle until a temperature of the reaction system reaches 50° C.˜55° C. to initiate a reaction, after the temperature of the reaction system rises and then drops to 80° C.˜90° C., keeping the temperature at 80° C.˜90° C. for 20˜60 min to obtain an intermediate product; adding stearic acid esters of mono- and di-glycerides to the intermediate product, then adding powdery sodium hydroxide as catalyst, controlling an inner pressure of the reaction kettle at −0.09 Mpa˜−0.098 Mpa, heating the reaction kettle again until a temperature of the reaction system reaches 90° C.˜130° C., and keeping the temperature at 90° C.˜130° C. for 20˜40 min to obtain said diacetyl tartaric acid esters of mono- and di-glycerides. The preparation method according to the present invention has advantages of simple process, low production cost, high yield, good product quality and environmental friendliness. | 03-08-2012 |
| 20120121777 | METHOD OF REMOVAL OF BITTER TASTE FROM OLIVE JUICE EXTRACT - Olive juice is de-bittered by raising the pH to about 9 while increasing the temperature. Under these conditions, bitter tasting compounds are hydrolyzed, and the resulting juice has both an increased hydroxytyrosol content, and is non-bitter. This extract can be further processed, or used as a component of a nutritional composition or nutritional supplement. | 05-17-2012 |
| 20120164291 | SOFT CANDY AND SOFT CANDY PRODUCTION METHOD - Provided is a soft candy that is sufficiently chewable even if sourness has been removed, and has, for example, excellent compatibility with milk flavors, green tea flavors, and the like. The soft candy, which combines at least saccharides, vegetable oil, an emulsifier, and gelatin, comprises one or more components selected from a group consisting of gluconic acids, gluconates, glucono delta lactones, phytic acids, phosphoric acids, and phosphates, and is made such that the pH is 2.0 to 6.0 in mass conversion when measured by melting in nine times the amount of water. The soft candy exhibits a desirable flavor without losing other flavors, even when added to flavors that are characterized by a quality featuring the masking of sourness, for example: dairy product flavors such as milk, western confectionery flavors such as chocolate, Japanese confectionery flavors such as cotton candy, luxury beverage flavors such as green tea, spice and herb flavors such as cinnamon, fish, meat, egg, and cuisine flavors thereof such as sausage, or plant and cuisine flavors thereof such as potato, chestnut, and vegetables. | 06-28-2012 |
| 20130045314 | LIQUID SUCRALOSE SWEETENER COMPOSITION - An un-sterilized liquid concentrate sweetener composition containing 3-35% sucralose, at least one stabilizing additive having a pH of about 2.5 to 7.5 in the presence of a solvent in the concentrate sweetener, and one or more of the following ingredients: (A) mixed buffer with acid component being first edible acid and base component being salt of second acid with dissociation constant different than first acid to cover a range of pH from 4 to 6.5, (B) polymer stabilizer or hydrocollide stabilizer, (C) at least one osmoticum added to saturate water available for microbial growth in the composition and thereby check microbial growth, the water being added as an ingredient or the moisture may enter as ambient in the composition in course of reuse, and the osmoticum being an ingredient soluble in water and generates osmotic pressure in solution, (D) a preservative and (E) an antibiotic. | 02-21-2013 |
| 20130071530 | CASHEW NUT SHELL LIQUID HAVING IMPROVED STABILITY - The present invention provides a composition comprising one or more acids and a non-heated cashew nut shell liquid, wherein decarboxylation of an anacardic acid in the non-heated cashew nut is inhibited by the one or more acids. | 03-21-2013 |
| 20130101713 | PRODUCTION OF SOY PROTEIN PRODUCT USING CALCIUM CHLORIDE EXTRACTION ("S702") - A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably a soy protein isolate having a protein content of at least about 90 wt % (N×6.25) d.b., is prepared from a soy protein source material by extraction of the soy protein source material with an aqueous calcium salt solution, preferably calcium chloride solution, to cause solubilization of soy protein from the protein source and to form an aqueous soy protein solution, separating the aqueous soy protein solution from residual soy protein source, concentrating the aqueous soy protein solution while maintaining the ionic strength substantially constant by using a selective membrane technique, optionally diafiltering the concentrated soy protein solution, and drying the concentrated and optionally diafiltered soy protein solution. | 04-25-2013 |
| 20160050966 | FLAVOR DETERIORATION INHIBITOR - The purpose of the present invention is to provide a flavor deterioration inhibitor which is capable of significantly suppressing a flavor deterioration phenomenon caused by light, heat or the like. The present invention relates to a flavor deterioration inhibitor which contains a solvent extract of parsley leaves. | 02-25-2016 |
| 426330100 | Egg material is basic ingredient | 2 |
| 20090191320 | PURIFIED PYRROLOQUINOLINE QUINONE FORTIFIED FOOD - Food products fortified by purified PQQ and methods of application and production are disclosed. A method of preserving a food product comprising admixing an effective amount of purified PQQ or a compound containing purified PQQ derivatives with a foodstuff to provide an inhibiting means to microorganism growth in the food product. | 07-30-2009 |
| 20090311394 | ANTIMICROBIAL MICELLES FOR FOOD APPLICATIONS - The present invention relates to methods for improving the microbiological safety and stability of foods by the use of food-grade micelles that encapsulate antimicrobial agents. The invention also relates to the food compositions thus obtained. | 12-17-2009 |
| 426330200 | Lacteal material is basic ingredient | 11 |
| 20100015306 | Method for Preparing a Low Viscosity Whole Grain Flour Slurry - A method for preparing a low viscosity whole grain flour slurry including hydrating whole grain flour in water heated at a temperature of about 190° F. to about 210° F. and reducing the pH of the flour-water mixture by acidifying the flour-water mixture under agitation to obtain a reduced viscosity whole grain flour slurry. | 01-21-2010 |
| 20100098820 | Fresh Cheese And Process For Producing The Same - The present invention provides fresh cheese that is significantly reduced in deterioration of taste or flavor and deterioration of texture and has excellent keeping quality, and a process for producing the same. | 04-22-2010 |
| 20100104711 | Coffee And Dairy Liquid Concentrates - Blended fluid concentrates are provided that can be reconstituted into an instant coffee plus dairy beverage using either hot or cold liquids. The blended fluid concentrates include a blend of at least a dairy component, a coffee component, and a stabilizing component to form a shelf-stable pourable liquid. | 04-29-2010 |
| 20110200723 | REDUCED CALORIE FLAVORED MILK OR DAIRY BEVERAGE - The products and methods of the invention relate to reduced-calorie flavored milk products, such as chocolate milk. In particular, the products described herein have all natural sweeteners, and have less than 135 calories per serving. Also described are methods of producing reduced-calorie flavored milk products. | 08-18-2011 |
| 20120251687 | STABLE MILDLY ACIDIC ALCOHOLIC MILK-AND/OR SOY PROTEIN-BASED DRINK - The present invention relates to a stable alcoholic milk and/or soy protein-based drink with a pH ranging from 5.2-6.5 comprising at least one or more milk and/or soy proteins, alcohol and one or more stabilizers. The invention also relates to a method for preparing the drinks, comprising at least one or more milk and/or soy proteins, which method comprises: a) mixing at least a portion of the milk and/or soy proteins and at least a portion of the stabilizers in an aqueous medium to obtain a mixture; b) setting the pH of the mixture to 3.5-4.4; c) homogenizing the mixture obtained in step b) to obtain a homogenate; d) setting the pH of the homogenate to 5.2-6.5; and e) mixing in the alcohol and optionally a residual portion of the milk and/or soy proteins and of the stabilizers during or after one or more of steps a)-d). | 10-04-2012 |
| 20130034639 | Stabilized Acidified Milk Products - Embodiments of the present application relate to mildly acidic milk drinks and methods for preparation of mildly acidic milk drinks having a pH between about 4.7 and about 5.4. The acidic milk drinks generally include a milk product and a low ester pectin (LM-pectin). The milk product may be present in an amount sufficient to provide milk solids non-fats (MSNF) content in an amount of less than or equal to about 8.5% by weight of the acidified milk drink. The LM-pectin may have a degree of esterification (DE) in the range of about 25% to about 45% and a degree of amidation in the range of about 10% to about 20%. | 02-07-2013 |
| 20130064944 | Heat-Stable Concentrated Milk Product - The invention provides a stable concentrated dairy liquid, such as concentrated milk, with improved flavor, color, and mouthfeel, and a method of production thereof. The method utilizes specific thermal treatments to produce the stable concentrated dairy liquid to which a stabilizer and mouthfeel enhancer are added. The resulting products have a sterilization value F | 03-14-2013 |
| 20130236616 | METHOD OF SCAVENGING OXYGEN AND ABSORBING OXYGEN - Methods of absorbing oxygen are disclosed with the use of compositions useful as oxygen absorbers. The compositions are generally salts of unsaturated fatty acids that have one or more carbon to carbon double and or triple bonds. The compositions may be prepared by reacting an unsaturated fatty acid with a hydroxide resulting in a salt of the unsaturated fatty acid. Water soluble compositions are dissolved in aqueous solutions for the purpose of absorbing oxygen from the aqueous solutions and or their containers. Water insoluble compositions are protected from moisture due to their water repellent character and this characteristic is used advantageously in order to absorb oxygen from containers that may contain moisture where it is desired that the compositions remain relatively unaffected by moisture, intact and remain where they are placed. | 09-12-2013 |
| 20140295040 | COCOA-BASED EXERCISE RECOVERY BEVERAGES - The invention provides, in one aspect, a method of producing a ready-to-drink cocoa beverage containing high levels of beneficial cocoa flavanols or cocoa polyphenols and with a particular ratio of carbohydrates to protein. The beverages can advantageously be used in an exercise recovery regimen. Cocoa solids levels in the beverages can be selected from about 3.5% to about 10% by weight cocoa powder or the equivalent in cocoa product. | 10-02-2014 |
| 20140314924 | FLAVORED DAIRY BEVERAGES HAVING A STABILIZING SYSTEM - Flavored dairy beverages having stabilizing systems and methods of making the flavored dairy beverages are disclosed herein. The flavored dairy beverages can have a reduced amount of sugar and be shelf-stable and aseptic. In a general embodiment, the dairy beverages comprise milk, a flavoring component, and a stabilizing system comprising a cellulose and carrageenan. The weight ratio of the cellulose to the carrageenan ranges from about 17:1 to about 1.5:1. | 10-23-2014 |
| 20160192669 | METHOD FOR CONTROLLING MICROBIOLOGICAL CONTAMINATION IN A HEAT EXCHANGER WHILE PROCESSING A FOOD PRODUCT. | 07-07-2016 |
| 426330300 | Beverage or beverage concentrate | 45 |
| 20080206416 | Method for the Manufacturing of Soy and Milk Protein-Based Preparations Having a High Total Protein Content - The present invention concerns a method for manufacturing a protein-enriched food preparation containing soy proteins and milk-derived proteins, said method comprising at least hydration of soy proteins and thickener agent in two different recipients, mixing, adding milk-derived proteins, homogenizing and acidifying the resulting mix. The invention also concerns protein-enriched food preparations obtainable by said method, as well as a method for preparing protein-enriched acidic food products using said preparations, and protein-enriched acidic food products obtainable by this method. | 08-28-2008 |
| 20080213442 | Beverages and Foodstuffs Resistant to Light Induced Flavour Changes, Processes for Making the Same, and Compositions for Imparting Such Resistance - One aspect of the present invention is concerned with a composition containing:
| 09-04-2008 |
| 20080213443 | Lower alkyl carboxylic acid moieties as organoleptic stabilizers and preservatives of food and beverages and for preventing oxidative corrosion of metals - Compositions and methods are disclosed for preventing the oxidative corrosion of metal surfaces by exposing such a surface to an anti-corrosion agent characterized as a lower alkyl carboxylic acid or salts and/or other derivatives that conserve or embody the lower alkyl carboxylic acid moiety present in their molecular structure. The anti-corrosion agent may be used in combination with a material capable of forming a moisture retentive barrier over the metal surface. Compositions and methods of preparing food and/or beverage preservatives or stabilizers are also disclosed. To prepare a preservative composition, an ingestible anti-corrosion agent, such as an ingestible agent including a lower alkyl carboxylic acid moiety, is combined with a suitable food grade polymer. The anti-corrosion agent and polymer are admixed in a particular order to maximize the preservative properties thereof. The compositions and methods of the invention provide a practical, non-toxic way, e.g., of ensuring anti-corrosion protection for metals, or devices containing exposed metals, stored or operated in water or in the presence of water vapor. Exemplary, non-exhaustive uses of the invention include employing the composition as lubricant for the surface of a metal or as a pump oil or brake fluid; using the composition as an undercoating for painting, electro-plating or electro-polishing procedures; and providing a protective coating for any metal or metal-containing machine or device, form automotive assembly plant metal press machines to electronic circuit boards. | 09-04-2008 |
| 20090041914 | BUFFERED TEA-MILK COMPOSITIONS AND ASSOCIATED BEVERAGES AND METHODS - A beverage composition includes water, milk solids, a tea material, and a pH buffer that itself includes a lactate salt and a carbonate salt. The pH buffer reduces or eliminates precipitation of milk protein when dissolved milk solids are mixed with acidic tea components. Methods of preparing the composition, and packaged beverages are also described. | 02-12-2009 |
| 20090074927 | Cinnamic Acid To Inhibit Heat- And Light-Induced Benzene Formation In Benzoate-Preserved Carbonated And Non-Carbonated Beverages And Foods While Maintaining Or Improving Product Microbial Stability - A beverage product contains a preservative system comprising 20-250 mg/L benzoic acid or salt thereof, 20-250 mg/L sorbic acid or salt thereof, and 10-100 mg/L cinnamic acid or salt thereof where the benzoic acid or salt thereof to sorbic acid or salt thereof mass ratio is greater than 1:1 while the mass ratio of benzoic acid or salt thereof to the total sorbic and cinnamic acids or salts thereof is approximately 1 or less. In particular the preservative blend comprises potassium benzoate, potassium sorbate, and potassium cinnamate. | 03-19-2009 |
| 20090123618 | Soy Milk Compositions and Methods of Preparation - Soy milk and beverage compositions together with methods for preparation, such compositions utilizing soy particulates of consistent micron dimension, either alone or in conjunction with high process pressures, to provide texture and taste characteristics. | 05-14-2009 |
| 20090246337 | STABILISER SYSTEM FOR LIQUID NUTRITIONAL COMPOSITIONS - A liquid nutritional composition comprising partially hydrolysed protein, fat and from 0.1 to 10 grams per litre of an emulsifier with a hydrophilic lipophilic balance value of less than 5, from 0.1 to 10 grams per litre of an emulsifier with a hydrophilic lipophilic balance value of more than 5 and from 0.01 to 20 grams per litre of a low amylose starch is disclosed. | 10-01-2009 |
| 20090324788 | COUMALIC ACID TO INHIBIT NON-ENZYMATIC BROWNING IN TEAS - A tea beverage product that includes at least one tea component as well as coumalic acid or its salt to inhibit non-enzymatic browning of the tea beverage product. The tea component may be a green tea component, red tea component, black tea component, white tea component or a blend of tea components. The coumalic acid may be present in an amount less than 100 ppm. Alternatively, a coumalate may be employed, which will undergo hydrolysis within the tea beverage or concentrate product to form coumalic acid. In addition, a method for inhibiting non-enzymatic browning, by adding at least one of coumalic acid, a coumalic acid salt or a coumalate to a tea beverage composition. | 12-31-2009 |
| 20100003386 | SYSTEM, METHOD AND COMPOSITIONS FOR DISPENSING A LIQUID BEVERAGE CONCENTRATE - A beverage system for providing a beverage, methods of making the beverage and the resulting beverage are disclosed herein. The system includes a beverage-forming concentrate and an aroma or aroma-providing component separated from the concentrate; wherein the concentrate and aroma are combinable upon reconstitution for providing the beverage. One method includes delivering a fresh beverage taste to an on-premise beverage at a point of dispensation, by delivering at least one aroma or aroma-providing component in an amount sufficient to enhance the organoleptic properties of a beverage separately from a beverage concentrate prior to when the beverage is dispensed, and mixing the aroma or aroma-providing compound with a liquid and the beverage concentrate or with a mixture of a beverage concentrate and a liquid when the beverage is being dispensed. The resulting beverage may be coffee, tea, carbonation, a juice, milk, or a non-dairy creamer-based component; or a combination thereof, while the aroma or aroma-providing component is coffee aroma, tea aroma, chocolate or cocoa aroma, malt, Maillard reaction flavor, or a combination thereof. | 01-07-2010 |
| 20100021599 | PRESERVATIVE - A mixture of dimethyl dicarbonate and at least one organic acid of the series of dicarboxylic and tricarboxylic acids and salts thereof is advantageously suitable for sterilization and preservation of drinks. | 01-28-2010 |
| 20100021600 | FLAVOR IMPROVING AGENT FOR FOOD AND BEVERAGE - A flavor improving agent using material that has dietary history, i.e. material that has been eaten as food is provided, wherein the flavor improving agent suppresses peculiar smell of food and beverage. A composition containing extract from at least one plant selected from the group consisting of genus | 01-28-2010 |
| 20100075005 | Beverage composition and method of reducing degradation of monatin - A beverage comprising a first ingredient which comprises a C | 03-25-2010 |
| 20100098821 | Process for Solubilization of Flavor Oils - The inventive process allows the solubilization of flavor oil in water to produce clear beverages. The amount of emulsifier required for oil solubilization is less than that of oil, and a typical oil to emulsifier ratio is 2:1. A crude emulsion is first generated by high shear mixing of the emulsifier solution and flavor oil. The crude emulsion is then fed into a homogenizer to produce a finer emulsion. The resulting flavor concentrate can then be diluted to produce clear beverages. This process also simplifies the introduction of normally insoluble nutraceuticals, particularly lipophilic ones, into beverages. Compared to microemulsion formulations, this process provides an easy way of formulation customization to different flavors and nutraceuticals. | 04-22-2010 |
| 20100129510 | Beverage Composition - A beverage composition comprises fat, protein and water, said fat comprising at least 5% by weight of pinolenic acid or a derivative thereof. | 05-27-2010 |
| 20100143554 | CONCENTRATE COMPOSITION FOR DRINK FROM CONCENTRATE - A concentrated beverage composition for reconstitution is reduced in bitterness and astringency, adequate in both sweetness and sourness and improved in storage stability despite the inclusion of a high concentration of non-polymer catechins. The concentrated beverage composition for reconstitution contains (A) from 0.5 to 25.0 wt % of non-polymer catechins, (B) a carbohydrate, and (C) a hydroxycarboxylic acid, and meets the following conditions (D) and (E) as well as at least one condition selected from the following conditions (F1), (F2) and (F3):
| 06-10-2010 |
| 20100178400 | Method of Preparing a Whole Grain Beverage - A method for preparing a whole grain beverage via steam injection is described. More particularly, the method includes the steps of dispersing whole grain flour in a product batch to form a product mixture and subjecting the product mixture to steam injection to obtain a whole grain beverage. The whole grain beverage produced by this method has overall enhanced stability. | 07-15-2010 |
| 20110027436 | USE OF THIOESTER FLAVORS TO IMPROVE THE FLAVOR QUALITY OF READY-TO-DRINK COFFEE UPON RETORTING AND STORAGE - The invention relates to a thermally processed ready to drink liquid coffee product having an improved flavor quality after thermal processing and storage due to the incorporation of a thioester flavor precursor at a concentration of 0.005 to 7 mg/kg. Preferably, the flavor precursor is furfurylthioacetate, methylthioacetate or prenylthioacetate or combinations thereof and not limited to the above. The invention also relates to a process for preparing the improved flavor quality of a thermally processed coffee product. | 02-03-2011 |
| 20110189360 | Method to Increase Solubility Limit of Rebaudioside D in an Aqueous Solution - Low pH beverage products which include rebaudioside D are provided. Methods of making low pH beverage products which include rebaudioside D are provided. Methods of making syrups which include rebaudioside D are provided. Methods of making supersaturated solutions of rebaudioside D are provided. | 08-04-2011 |
| 20120219677 | REDUCTION OF SORBIC ACID PRECIPITATION BY FORMING MICROEMULSION - A method for reducing sorbic acid precipitation during manufacture and storage of stable preserved syrup. A microemulsion of a sorbic acid compound, a non-aqueous solvent, and a surfactant is made in water. Syrup ingredients are added to a bulk quantity of liquid, and the microemulsion is added to the liquid. | 08-30-2012 |
| 20120219678 | REDUCTION OF SORBIC ACID PRECIPITATION - A method for reducing sorbic acid precipitation during manufacture and storage of stable preserved syrup. A sorbic acid compound is dissolved in an oil-based ingredient of the syrup. Syrup ingredients are added to a bulk quantity of liquid, and a sorbic acid compound-containing oil-based ingredient is added to the liquid. | 08-30-2012 |
| 20120219679 | REDUCTION OF SORBIC ACID PRECIPITATION - A method for reducing sorbic acid precipitation during manufacture and storage of stable preserved syrup. A sorbic acid compound and polysorbate are dissolved in water. Syrup ingredients are added to a bulk quantity of liquid, and a sorbic acid compound-containing fluid is added to the liquid. | 08-30-2012 |
| 20120219680 | REDUCTION OF SORBIC ACID PRECIPITATION BY VOLUME CONTROL - A method for reducing sorbic acid precipitation in a volume of stable preserved syrup. A sorbate is dissolved in fluid having a temperature between about 150° F. and about 200° F. and is added to an agitated volume of bulk fluid having a temperature between about 150° F. and about 200° F. to form a sorbate-containing volume of fluid having a volume of at least 90 volume percent of the syrup volume. Acid is dissolved in fluid at a temperature of between about 150° F. to about 200° F. and added to the sorbate-containing volume to form the volume of stable preserved syrup. | 08-30-2012 |
| 20120219681 | REDUCTION OF SORBIC ACID PRECIPITATION IN BEVERAGES - A method for producing a stable beverage preserved with sorbic acid. A beverage syrup is diluted and sorbate is simultaneously introduced into the diluted syrup to form the beverage. | 08-30-2012 |
| 20120237650 | STABILIZATION OF DIESTERS OF DICARBONIC ACID - By using phosphorus compounds, diesters of dicarbonic acid may be stabilized against thermal and chemical decomposition over a relatively long period. Mixtures of diesters of dicarbonic acid and phosphorus compounds are outstandingly suitable for preserving foods. | 09-20-2012 |
| 20130216669 | Use of Acidic Polyphosphates in Beverage Products - The present invention relates to the use of an acidic polyphosphate in beverage compositions as a preservative, antimicrobial and/or stabilizing agent. One acidic polyphosphate is the acidic polyphosphate sodium acid metaphosphate “SAMP.” Beverages compositions comprising SAMP and methods of making are also provided. | 08-22-2013 |
| 20140134310 | PECTIC POLYSACCHARIDE AND METHOD FOR PRODUCING SAME - The present invention provides a pectic polysaccharide, wherein a degree of methyl esterification of constituent galacturonic acid is 45% or less, a structure of a single molecule observed with an atomic force microscope comprises a star structure, and a diameter of the molecule is more than 100 nm and equal to or less than 200 nm. | 05-15-2014 |
| 20140295041 | Composition - There is described a preservative composition for sterilizing beverages and/or sauces, said preservative composition comprising a preservative effective amount of one or more of: an antioxidant; an acidulant; an antimicrobial agent; a clarifying agent; and a firming agent. | 10-02-2014 |
| 426330400 | Alcohol containing | 11 |
| 20090169691 | Methods and Compositions for Fining Beverages - The present invention provides a finings formulation comprising pectin and methods of using pectin in a fining process to produce fined beverages, particularly beers. | 07-02-2009 |
| 20090285952 | Transparent Emulsified Composition for Use in Beverages - A transparent emulsified composition and transparent emulsified flavor composition containing enzyme-degraded lecithin, for use in alcoholic drinks or carbonated drinks. The compositions exhibit emulsification stability and transparency, and they can maintain flavor of alcoholic drink products or carbonated drink products. | 11-19-2009 |
| 20100040747 | SILICA MICROGELS FOR REDUCING CHILL HAZE - The present invention provides a method of reducing chill haze in a protein containing liquid (especially beverages resulting from fermentation such as beer and wine) by contacting the liquid with silica microgels having an average microgel diameter of at least 18 nm, more preferably at least 45 nm, and most preferably at least 70 nm. It has now been discovered that microgels having an average microgel diameter of less than about 18 nm do not adequately reduce chill haze of a protein containing liquid. In particular, while microgels having an average microgel diameter of less than about 18 nm cause the coagulation of haze-forming components, these components remain suspended in liquid and continue to cause haze despite allowing the liquid to settle for long periods of time. Conversely, it has now been discovered that microgels having an average microgel diameter of at least about 18 nm cause the coagulation and precipitation of haze-forming components and the rapid settling thereof without the use of an organic polymer which acts as a flocculating agent. | 02-18-2010 |
| 20100119671 | PEPTIDE MIXTURE AS WINE STABILISER - The present invention describes a composition suitable for use in wine comprising at least 2.5% of a peptide mixture based on dry weight characterized in that the peptides have a molecular weight between 3 kDa and 10 kDa. The composition or a solution thereof can be advantageously used to stabilise wine, in particular to prevent or retard the formation of tartrate salts in the wine. | 05-13-2010 |
| 20110117255 | Alcoholic Beverage Formulation and Method of Making the Same - A method of preparing a blended alcoholic beverage and a blended alcoholic beverage formulation thus produced. The blended alcoholic beverage is made by a process including the steps of: a) combining a juiced fruit and optionally grinds of the juiced fruit with water and, optionally, other flavorings or additives, to produce a concentrate; b) blending the concentration with a sweetening agent; c) heating the sweetened concentrate for a period of time; d) filtering the heated concentrate; e) cooling the heated concentrate to a temperature between about 115 and 165° F.; 1) adding a proofed alcohol, and optionally a stabilizer, to the heated and cooled concentrate; and g) re-filtering the heated concentrate to produce the fruit-based alcoholic beverage. | 05-19-2011 |
| 20110217436 | ENHANCED BEER FOAMING - The invention is directed to a process for preparing beer or a beer-like beverage with enhanced foaming properties, to beer or a beer-like beverage, and to the use of a native potato protein isolate as foam stabilising agent. The process of the invention comprises adding a native potato protein isolate to the beer, wherein the native potato protein isolate has a protein content of 90% or more based on dry matter as determined from the weight of total Kjeldahl nitrogen multiplied by 6.25. | 09-08-2011 |
| 20120015086 | METHOD FOR TREATING A FLUID, IN PARTICULAR A BEVERAGE - A method for treating a fluid is provided using a particulate material in the form of a deposited layer having an upstream side and a downstream side wherein a flow of the fluid is directed through the deposited layer from the upstream to the downstream side at a first temperature. | 01-19-2012 |
| 20120034352 | TARTARIC SALT STABILIZER FOR WINE - The present application relates to tartaric salt stabilizers for wine, comprising carboxymethyl cellulose agglomerates which, in dry form, readily disperse in wine without formation of lumps, and methods of stabilizing wine employing the same. | 02-09-2012 |
| 20120114819 | Containers And Methods For Dispensing Multiple Doses Of A Concentrated Liquid, And Shelf Stable Concentrated Liquids - Containers and methods are provided for dispensing a liquid concentrate utilizing one or more desirable properties including a generally consistent discharge across a range of squeeze forces, a generally consistent discharge with the same force without significant dependence on the amount of liquid concentrate in the container, a substantially dripless or leak proof outlet opening, a jet that minimizes splashing when the liquid concentrate impacts a target liquid, and a jet that maximizes mixing between the liquid concentrate and the target liquid to produce a generally homogenous mixture without the use of extraneous utensils or shaking. Also provided are liquid beverage concentrates that can be cold filled during packaging while maintaining shelf stability for at least about three months at ambient temperatures. Concentrates are provided having low pH, with or without alcohol, and with buffers to allow for increased acid content at a selected pH. | 05-10-2012 |
| 20140004237 | APPARATUS AND PROCESS FOR STABILIZING A LIQUID, IN PARTICULAR BEER | 01-02-2014 |
| 20140087040 | BIOCERAMIC COMPOSITIONS - This invention relates to compositions and applications for a bioceramic composition that includes from about 45 to about 55% by weight of kaolinite (Al | 03-27-2014 |
| 426330500 | Fruit and vegetable juice | 7 |
| 20090110789 | ANTIOXIDANT DRINK FOR DIETARY SUPPLEMENTATION - An antioxidant drink for dietary supplementation is described. The drink contains a broad spectrum of herbal antioxidants, including powders, concentrates, and extracts from green, purple, orange, and red fruits and vegetables. The supplement additionally may contain sweeteners, masking agents, and anti-bitterness agents to provide a palatable composition. | 04-30-2009 |
| 20090291172 | Apparatus and method for creation of beverages - In one embodiment, a method for flavoring drinks with coconut flavor in the very coconut shell as a container without using any preservative while conserving in a good condition the drinks and the flesh in coconut for an extended period of time comprising the steps of (i) providing a ripened, peeled coconut shell ( | 11-26-2009 |
| 20100055269 | METHOD FOR PRODUCTION OF COCONUT WATER BEVERAGE AND BLENDED JUICE BEVERAGES WITH COCONUT WATER - A method for producing a coconut water beverage having a pH below 4.5 by adding a food grade acid to coconut water. The method coverts coconut water from a low-acid food to a high-acid food which allows the coconut water to be subjected to less severe commercial sterilization processing and preserves the natural taste and aroma of the coconut water. The present invention is also directed to a blended beverage comprising coconut water and fruit juice and having natural isotonic properties. | 03-04-2010 |
| 20100310741 | Use of Hop Acids in Fruit Juices, Fruit Juice Concentrates and Other Beverages to Inhibit Alicyclobacillus Bacteria - An antimicrobial agent including hop acids is disclosed that inhibits the growth of acid-resistant and heat-resistant bacteria such as | 12-09-2010 |
| 20110076369 | ACIDIC PROTEIN FOOD OR DRINK AND MATERIAL THEREOF - The problem to be solved by the invention is to provide a food or a drink containing an acidic protein which has a favorable flavor with relieved astringency characteristic to a protein dissolved under acidic conditions to thereby broaden the flavor variety of protein-containing foods or drinks. The above problem can be solved by adding a water soluble polysaccharide, a water soluble basic salt, an alkali metal salt of an organic acid, a basic monosaccharide, a basic oligosaccharide or the like to a food or a drink containing a protein dissolved under acidic conditions to thereby relieve the astringency originating in the protein dissolved under acidic conditions. | 03-31-2011 |
| 20130280392 | PROCESS FOR CONTROLLING MICROORGANISMS IN BEVERAGE PRODUCTS - Methods for reducing thermophilic spore-forming bacteria that can lead to off-odors and tastes in beverage products, especially fruit or vegetable juice products, are provided. The methods employ one or more peroxy acids that are added to the beverage handling system prior to pasteurization and concentration of the beverage product. Particularly, the peroxy acid is added prior to final filtration of the beverage product upstream of the pasteurizer and concentrator. | 10-24-2013 |
| 20130295251 | 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. | 11-07-2013 |
| 426330600 | Triglyceridic oil is basic ingredient | 10 |
| 20090117238 | Acidic Oil Droplet-in-Water Type Emulsion and Application Thereof to Foods - An object of the present invention is to provide acidic oil-in-water emulsified foods with enhanced microwave resistance, heat resistance, or freezing and thawing resistance, and low- or non-cholesterol acidic oil-in-water emulsified foods containing reduced amounts of or no egg yolk at all. The acidic oil-in-water emulsified foods can be prepared by emulsifying water-phase ingredients and oil-phase ingredients into acidic oil-in-water emulsions using gum ghatti or gum ghatti and xanthan gum. | 05-07-2009 |
| 20090123619 | SHORTENINGS AND METHODS OF MAKING AND USING THEREOF - Described herein are shortenings with improved properties such as increased hardness, minimal trans fat, and reduced saturated fats. Methods for preparing the shortenings involve the use of one or more structural enhancers in a vegetable oil followed by processing and tempering the admixture. The shortenings can be used to produce food products with reduced saturated fats and increased hardness as well as minimal trans fats. | 05-14-2009 |
| 20100183786 | PALM PHENOLICS AND FLAVONOIDS AS POTENT BIOLOGICAL AND CHEMICAL ANTIOXIDANTS FOR APPLICATIONS IN FOODS AND EDIBLE OILS - This invention relates to the use of palm phenolics as natural antioxidants and food preservatives. In particular, the present invention relates to antioxidant compounds derived from a plant material, wherein the said antioxidant compounds are phenolics comprising but not confined to phenolic acids and flavonoids extracted from by-products of palm oil mill. | 07-22-2010 |
| 20110123695 | CRYSTAL GROWTH INHIBITOR FOR FATS AND OILS - An inhibitor for crystal growth of fats and oils, containing a polyglycerol fatty acid ester, which is an esterified product formed between a polyglycerol and a fatty acid, the polyglycerol having a hydroxyl value of 850 mg KOH/g or less and a ratio of primary hydroxyl groups to all the hydroxyl groups of the polyglycerol of 50% or more, wherein the polyglycerol fatty acid ester has a hydroxyl value of 100 mg KOH/g or less. Since the inhibitor for crystal growth of fats and oils of the present invention can inhibit crystal growth of fats and oils by adding the inhibitor to fats and oils, storage property of the fats and oils in a refrigerator, cold climates, or the like, so that the inhibitor can be suitably used in liquid fats and oils such as salad oil for which transparency is important. | 05-26-2011 |
| 20120034353 | High Pressure Homogenization In Combination With Functionalized Egg For Production Of Emulsion-Based Food Products - An emulsified food product and method of making and using are provided herein. The emulsified food product has a small oil droplet size while also providing increased viscosity in a stable emulsion having a high fat content. The method achieves the increased viscosity and small oil droplet size by use of high pressure homogenization with enzyme-modified egg with a high fat content. The emulsified food product can be used directly as a mayonnaise product or combined with further ingredients to provide other products, including mayonnaise products with lower fat content but desirable creamy mouthfeel and viscosity. | 02-09-2012 |
| 20120045556 | A COOKING OIL COMPOSITION - A cooking composition comprising a non-hydrogenated vegetable oil, lecithin, monoglycerides, and optionally citric acid esters. The cooking composition is a homogenous, transparent liquid at ambient temperatures and is an effective anti-spattering composition for use in preparing food. | 02-23-2012 |
| 20130266704 | WATER-IN-OIL EMULSION COMPRISING OMEGA-3 FATTY ACIDS AND PROCESS FOR THE MANUFACTURE OF SAME - The present invention relates to a water-in-oil emulsion comprising 15-90 wt. % of a fat phase having a solid fat content at 20° C. (N | 10-10-2013 |
| 20130323379 | NATURAL CLOUDING SYSTEM FOR BEVERAGE APPLICATIONS - A natural clouding system is provided, which includes a natural oil, a natural emulsifier, a natural acid, a natural aqueous component, and a natural preservative including ethanol, glycerin, or combinations thereof. The natural clouding system contains only natural components. A beverage product, such as a beverage or beverage concentrate or other product, is also provided, which includes at least one beverage component and a natural clouding system. The beverage product optionally contains only natural components. In addition, a method is provided for preparing a natural clouding system. | 12-05-2013 |
| 20140295042 | METHOD FOR REJUVENATING AGED FOOD OILS - A method of rejuvenating aged food oils or compositions containing PUFAs or such oils by addition of ascorbyl palmitate; such rejuventated food oils and compositions as well as the use of ascorbyl palmitate in such a rejuvenating process. | 10-02-2014 |
| 20170231243 | HYDRAULICALLY SET CEMENT BODY FOR PRESERVATION OF ORGANIC LIQUIDS | 08-17-2017 |
