| Entries |
| Document | Title | Date |
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| 20080206429 | Beverage Dispenser With Additive Dispensing - Beverage dispensers and dispensing methods that facilitate mixing of one or more additives (e.g., flavorings) with a base liquid are described. In a preferred method of preparing a beverage, a base liquid is dispensed from a dispensing device ( | 08-28-2008 |
| 20080206430 | COMPOSITIONS CONSISTING OF BLENDED VEGETARIAN PROTEINS - A vegetarian nutritional supplement including soy protein, rice protein and pea protein which are blended in particular ratios, by weight, to impart a level of digestibility comparable to whey, which is the benchmark for non-vegetarian food products and nutritional supplements. | 08-28-2008 |
| 20080220143 | Production of Very Long Chain Polyunsaturated Fatty Acids in Oil Seed Plants - Oilseed plants which have been transformed to produce at least 8.0% arachidonic acid (ARA) as well as uses of oils and seeds obtained from such transformed plants in a variety of food and feed applications are described. | 09-11-2008 |
| 20080226793 | Beverage Products Having Steviol Glycosides And At Least One Acid - Beverage compositions including a steviol glycoside and an acid component are provided. The beverage has a titratable acidity of about 9 to about 11. | 09-18-2008 |
| 20080226794 | NON-NUTRITIVE SWEETENED BEVERAGES WITH COCONUT MILK - Beverage compositions sweetened with at least one non-nutritive sweetener, such as a compound from the stevia plant, including steviol glycosides, e.g., rebaudiosides such as Rebaudioside A, stevioside, etc. Coconut milk is present in an amount sufficient to enhance the mouthfeel of the beverage, yet not affect the taste. Non-nutritive sweetened beverage compositions, natural beverage compositions, and beverage concentrates incorporating steviol glycosides and coconut milk are also provided. In addition, a method for including coconut milk in a beverage formulation to enhance the mouthfeel of a beverage sweetened with a compound from the stevia plant is provided. | 09-18-2008 |
| 20080226795 | NON-NUTRITIVE SWEETENED BEVERAGES WITH GLYCERINE - Beverages and other beverage products are sweetened with at least one non-nutritive sweetener, such as a compound from the stevia plant, e.g., stevioside and/or rebaudiosides, and further comprise glycerine in an amount at least sufficient to enhance the mouthfeel. In certain exemplary embodiments a beverage comprises glycerine in an amount sufficient to provide good mouthfeel to the beverage, yet not otherwise perceptibly affect the taste, i.e., not otherwise perceptibly increase sweetness. Non-nutritive sweetened beverage compositions, natural beverage compositions, and beverage concentrates incorporating steviosides and glycerine are also provided. In addition, a method for including glycerine in a beverage formulation to enhance the mouthfeel of a beverage sweetened with a compound from the stevia plant is provided. | 09-18-2008 |
| 20080226796 | NON-NUTRITIVE SWEETENED BEVERAGES WITH LHG JUICE CONCENTRATE - Beverage compositions sweetened with at least one non-nutritive sweetener, such as a compound from the stevia plant, including steviol glycosides, e.g., rebaudiosides such as Rebaudioside A, stevioside, etc. Lo Han Guo (LHG) juice concentrate is present in an amount sufficient to enhance the mouthfeel of the beverage, yet not affect the taste. Non-nutritive sweetened beverage compositions, natural beverage compositions, and beverage concentrates incorporating steviosides and LHG juice concentrate are provided. In addition, a method for including LHG juice concentrate in a beverage formulation to enhance the mouthfeel of a beverage sweetened with a compound from the stevia plant is provided. | 09-18-2008 |
| 20080226797 | Natural Beverage Products - Natural beverage products and methods for making the same are disclosed. The natural beverage products comprise an acidulant comprising lactic acid and at least one of tartaric and citric acids, optionally other natural carboxylic acids and no phosphoric acid. | 09-18-2008 |
| 20080226798 | Cola Beverages - Cola, reduced calorie cola, and diet cola beverage products and methods for making the same are disclosed. The cola beverages comprise water, at least one sweetener, an acidulant comprising lactic acid and at least one of tartaric and citric acids, a colorant comprising caramel class I and concentrated apple extract, and cola flavor. | 09-18-2008 |
| 20080226799 | Diet Cola Beverages - Diet cola beverages and methods for making the same are disclosed. The diet cola beverages comprise water, at least one natural, high potency, non-nutritive sweetener, at least one natural, low potency, low calorie sweetener, an acidulant comprising at least one of lactic, citric, tartaric, malic, fumaric, cinnamic, maleic, adipic, glutaric, and succinic acids, a caramel colorant, and cola flavor. | 09-18-2008 |
| 20080226800 | DIET COLA BEVERAGES - Diet cola beverage and other beverage products and methods for making the same are disclosed. The diet cola beverages comprise water, at least one natural, potent, non-nutritive sweetener, at least one natural, low potency, low calorie sweetener, an acidulant comprising at least one of lactic, citric, tartaric, malic, fumaric, cinnamic, maleic, adipic, glutaric, and succinic acids, a caramel colorant, and cola flavor. | 09-18-2008 |
| 20080241338 | METHODS FOR EXTENDING THE SHELF LIFE OF PARTIALLY SOLIDIFIED FLOWABLE COMPOSITIONS - The present disclosure relates a method for extending a shelf life of at least one packaged composition within a consumer accessible cooling device adapted to cool the at least one packaged composition to a composition temperature which is a first supercooled temperature. The method comprises storing the at least one packaged composition within the consumer accessible cooling device at a first supercooled temperature and increasing the composition temperature to a second temperature during a time period in which the at least one packaged composition will not be removed from the consumer accessible cooling device by a consumer. The at least one packaged composition comprises a pressurized composition in a liquid phase within a sealed container. The pressurized composition comprises a solvent and a solute substantially dissolved in the solvent and is at a pressure greater than atmospheric pressure. The pressurized composition remains liquid while the at least one packaged composition is maintained at the first supercooled temperature in the consumer accessible cooling device and at least partially freezes in response to the sealed container being removed from the consumer accessible cooling device and opened or agitated by the consumer. | 10-02-2008 |
| 20080254187 | SEASONING HAVING FUNCTION OF IMPARTING KOKUMI TASTE - The present application provides a taste-improving glycopeptide, a seasoning containing the same, and a food or drink containing the seasoning. The taste-improving glycopeptide of the present invention has a molecular weight of from 1,000 to 30,000 and is composed of a sugar chain and a peptide linked to each other. | 10-16-2008 |
| 20080254188 | FORMULATIONS OF LIPOPHILIC BIOACTIVE MOLECULES - This invention provides aqueous and non-aqueous clear formulations including at least one lipophilic bioactive molecules and an amphiphilic solubilizing agent. Exemplary aqueous formulations include a water-soluble reducing agent, which diminishes or prevents chemical degradation of the lipophilic bioactive molecule. The invention also provides methods of using the formulations of the invention. For example, the invention provides beverages including the formulations of the invention. The invention further provides methods of making the formulations and beverages. | 10-16-2008 |
| 20080299281 | Emulsifiers and Emulsions - An emulsifier which is a protein/polysaccharide conjugate derived from whey protein and a non-ionic polysaccharide, more particularly dextran, maltodextrin or gum Arabic, is described together with its application in emulsions and beverages. | 12-04-2008 |
| 20080299282 | Novel canola protein isolate - 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. | 12-04-2008 |
| 20080305236 | Beverage, Food Composition and Methods of Making Same - A food composition, comprising a beverage or a baked good which is arranged for human consumption, is prepared using a hemp derivative, for example a fibrous material from a hemp plant, a stalk from a hemp plant, a seedless portion of a hemp plant, or an entire hemp plant. The hemp derivative is dried and ground into a suitable particulate material. The particulate material in powder like form is used to prepare a beverage by passing fluid through the prepared hemp derivative in a filter or by adding the prepared hemp derivative to a fluid mixture. A baked good is prepared by mixing the prepared hemp derivative with other ingredients to form the baked good prior to baking. | 12-11-2008 |
| 20090004359 | Sitosterol Compound-Containing Composition and Process For Producing the Same - A method for producing a phytosterol/phytostanol-containing composition is provided that facilitates dispersion in-water of a phytosterol and/or phytostanol (phytosterol/phytostanol), which are difficult to dissolve in water, inhibits the occurrence of precipitation and coagulation (ring formation) for a long period of time even when incorporated in water, and can maintain a stable dispersed state. The method of the present invention has at least one of the following steps (1) to (3): (1) mixing at least one type selected from a pulverized phytosterol and phytostanol with an aqueous raw material containing an emulsifier having an HLB value of 6 to 16; (2) pulverizing at least one type selected from a phytosterol and a phytostanol followed by mixing with an aqueous raw material containing an emulsifier having an HLB value of 6 to 16; and (3) mixing at least one type selected from a phytosterol and a phytostanol with an aqueous raw material containing an emulsifier having an HLB value of 6 to 16, and pulverizing the phytosterol and/or phytbstanol in the mixture. | 01-01-2009 |
| 20090004360 | Taste Potentiator Compositions in Oral Delivery Systems - The present invention relates to edible orally delivered products, such as beverages, food products, confectioneries and chewing gum, which provide an enhanced perception of an active substance, such as a sweetener. More specifically, some embodiments provide potentiator compositions, which include at least one active substance and at least one sweetness modifier. The sweetness modifier may increase sucrose equivalence, increase the perception of sweet flavor upon consumption, decrease the perception of an aftertaste, or extend the time periods of sweetness onset, sweetness peak or sweetness decay. | 01-01-2009 |
| 20090022872 | HIGHLY-BRANCHED STARCH, ITS PRODUCTION AND USES - An object of the present invention is to provide a novel starchy substance having a retrogradation-resistance, a process for producing the starchy substance efficiently from a material starch by enzymatic reaction, and uses thereof. The present invention attains the above object by providing branched starch having 6-α-maltosyl- and/or 6-α-maltotetraosyl-structure(s) with a marked retrogradation-resistance, a process for producing the branched starch without lowering the molecular weight of material starch, and uses thereof. | 01-22-2009 |
| 20090022873 | Genes Useful for the Industrial Production of Citric Acid - The present invention relates to newly identified genes that encode proteins that are involved in the (bio)synthesis of citric acid. The invention also features polynucleotides comprising the full-length polynucleotide sequences of the novel genes and fragments thereof, the novel polypeptides encoded by the polynucleotides and fragments thereof, as well as their functional equivalents. The present invention also relates to the use of said polynucleotides and polypeptides as biotechnological tools in the production of citric acid from microorganisms, whereby a modification of said polynucleotides and/or encoded polypeptides has a direct or indirect impact on yield, production, and/or efficiency of production of the fermentation product in said microorganism. Also included are methods/processes of using the polynucleotides and modified polynucleotide sequences to transform host microorganisms. The invention also relates to genetically engineered microorganisms and their use for production of citric acid. | 01-22-2009 |
| 20090035438 | METHOD OF MAKING A BEVERAGE FROM POWDERED MATERIAL IN A SEALED CAPSULE - In a coffee machine, a sealed capsule is fed with a certain amount of axial clearance into a cup aligned along a horizontal axis with a pressurized-hot-water sprinkler, and is moved towards the sprinkler to press an annular flange of the sealed capsule in fluidtight manner against the sprinkler, to pierce a front sealing wall of the sealed capsule by means of a first piercing device, to feed pressurized hot water through the sealing wall to expand the sealed capsule axially and eliminate the axial clearance, and to bring an end wall of the sealed capsule into fluidtight contact with a second piercing device, and pierce the end wall against the second piercing device, so that coffee flows out through the second piercing device. | 02-05-2009 |
| 20090074936 | ENERGY BEVERAGE - A drink that can be of high nutritional value and that provides sustained energy for a longer period of time. Stamina and mental focus can be enhanced without escalating blood sugar. Protein can be included for muscle nutrition. Low glycemic carbohydrates can be provided energy. Amino acids can be included to promote metabolic functions. Antioxidants can be included to enhance cell health. Botanicals can be included to enhance nutritional elements. | 03-19-2009 |
| 20090087539 | Sustained energy drink - A method for making a sustained energy beverage comprises mixing together inulin, fruit juices and/or concentrates, and complex carbohydrates from grain dextrins and fruit juice. In a batch method, the mixture is pasteurized, cooled and then stored for use later. A finished beverage is completed by mixing in acids and buffers, and blending. A concentrate is produced that can be sold wholesale, or it can be diluted to 6-22 brix with water. In both the continuous and batch methods, it is pasteurized just before or during bottling to produce a retail sustained energy drink. | 04-02-2009 |
| 20090092732 | Oil-Based Processed Flavor With Cooked Note and Process for Producing the Same - A material to be extracted and an edible fat are introduced into an extractor equipped with a device for collecting stream and gases, such as a condenser. The contents are heated, and the resultant extract is cooled. The distillate collected with the condenser during heating is returned to the extractor. Alternatively, the distillate is further extracted with an edible oil and/or fat and the extract obtained by the distillate extraction with the oil and/or fat is returned to the extractor. Thus, an oil-based processed flavor with a cooked note is produced. This oil-based processed flavor with a cooked note is added to or incorporated in a food or beverage as it is or, if necessary, after having been diluted, emulsified, powdered, or otherwise treated. | 04-09-2009 |
| 20090092733 | Compositions for Food or Beverage with Improved Hygroscopicity - The object of the present invention is to provide a composition for food and beverage comprising a hygroscopic powdery material having improved hygroscopicity as well as food and beverage containing the composition. | 04-09-2009 |
| 20090098271 | Method of producing processed barley product - The present invention provides a mean of solving the problem of production of a novel processed product of barleys and wheat having scorch smell and cereal odor suppressed and being capable of imparting taste richness, body taste, crispness and dry feeling to beverage and food products by producing husks of barleys, ryes, or oats or a fraction containing the same with a fluid at 160 to 220° under conditions of a lowered oxygen concentration. | 04-16-2009 |
| 20090098272 | Nutritional Beverages - One aspect of the invention relates to a sterilized nutritional beverage product comprising: • from 0.5-8.0 wt. % protein; • from 0.1-10 wt. % of dispersed fat; • from 0.2-4.0 wt. % of starch component; • from 0.01-2.0 wt. % of fatty acid emulsifier; • from 0.01-2.5 wt. % of non-dissolved edible salt; • from 0.005-0.5 wt. % of a hydrocolloid selected from the group consisting of carrageenan, guar gum, carboxymethyl cellulose, microcrystalline cellulose and combinations thereof; • from 0-8.0 wt. % of other nutritional components; and • 70-90 wt. % water. The invention provides a sterilised nutritionally balanced beverage, which beverage exhibits excellent stability even when stored for several weeks under tropical conditions. Furthermore, despite the high content of solutes and biopolymers, said beverage produces a pleasant mouthfeel. The invention also provides a process for the manufacture of the aforementioned beverage. | 04-16-2009 |
| 20090104336 | PUMP UNIT AND DISPOSABLE CARTRIDGE FOR USE IN A BEVERAGE MAKER - A disposable cartridge ( | 04-23-2009 |
| 20090117249 | CAPSULE PIERCING MODULE - A capsule-based beverage production machine comprises a module ( | 05-07-2009 |
| 20090162522 | Induced Viscosity Nutritional Emulsions Comprising A Carbohydrate-Surfactant Complex - Disclosed are nutritional emulsions comprising fat, protein, and carbohydrate, including: (A) an induced viscosity fiber system, and (B) a V-complex located within an aqueous phase of the emulsion and comprising a food grade surfactant complexed with a polydextrose having an average degree of polymerization of at least about 10, wherein the nutritional emulsions have a first viscosity at 20° C. of less than about 100 cps, a second viscosity at a temperature of from 0° C. to 8° C. that is at least about 50 cps higher than said first viscosity, and an induced viscosity of at least about 300 cps. The emulsions provide improved control over postprandial hunger, especially for low calorie emulsions. The emulsions also provide a thick, creamy texture when chilled. | 06-25-2009 |
| 20090175999 | PREPARATION OF CANOLA PROTEIN ISOLATE INVOLVING ISOELECTRIC PRECIPITATION - Canola protein isolates consisting predominantly of 7S canola proteins are formed by isoelectric precipitation from aqueous salt solution extracts of canola oil seed meal. Canola protein isolates consisting predominantly of 2S canola protein are recovered from supernatant from the isoelectric precipitation step. | 07-09-2009 |
| 20090176000 | DIETARY COMPOSITIONS FOR PROMOTING WEIGHT LOSS - Dietary compositions for enhancing feelings of satiety and thereby enhancing weight loss are disclosed herein. For example, dietary compositions containing a combination of beta glucan, whey protein, a natural protein extract derived from potatoes, and optionally inulin are provided. | 07-09-2009 |
| 20090181148 | SHELF-STABLE MILK CONCENTRATES FOR PREPARING ACIDIFIED MILK BASED BEVERAGES - A shelf-stable liquid base composition useful for preparing acidified milk based beverages, e.g. by dilution with water in a beverage dispensing machine, comprises: from about 2 to about 10 weight % of denatured milk proteins expressed as solid-not-fat (SNF) milk components; from about 15 to about 80 weight %, expressed as sugar equivalents, of a carbohydrate based or non carbohydrate based sweetener; from about 0.35 to about 1.50 weight % of a carbohydrate based stabilizer; and an acidifying agent present in amounts necessary for achieving a pH of about 3.0 to about 3.8 of the said base composition. Methods for preparing such a base composition and acidified milk based beverages prepared by means of such a base composition. | 07-16-2009 |
| 20090186141 | Method for blending a beverage in a single serving cup - A method and apparatus for preparing a single serving of a frozen slurry beverage in a disposable drink container or cup by preparing a supply of fine frozen particles of water in the form of ice flakes and/or ice nuggets of compressed ice flakes, depositing a predetermined quantity or amount of the fine frozen particles of partially frozen water into a disposable single serving drinking cup or container, dispensing or adding a predetermined quantity or amount of flavored liquid beverage mix into the disposable single serving drinking cup or container and blending the fine frozen particles of partially frozen water and the flavored liquid beverage mix into a substantially uniform frozen slurry beverage of a predetermined consistency. | 07-23-2009 |
| 20090186142 | INCLUSION COMPOUND OF ISOHUMULONES AND COMPOSITION CONTAINING THE SAME - An object of the present invention is to provide an inclusion compound in which isohumulones are included in γ-cyclodextrin (CD). According to the present invention, there is provided an inclusion compound of isohumulones which is obtainable by mixing isohumulones, γ-cyclodextrin (γCD) and an aqueous solvent in a ratio of isohumulones:γCD:aqueous solvent=1:5 to 25:20 to 112.5, where γCD aqueous solvent=1:4 to 9. | 07-23-2009 |
| 20090202702 | APPARATUS AND METHOD FOR MIXING A POWDER WITH A LIQUID - An apparatus and method for preparation of liquid formula from powder. The apparatus comprises a mixing spout having at least a liquid output adapted for enabling mixing of powder when the liquid is poured on the powder through the mixing spout; a first container to store the powder; and a second container to store the liquid; wherein the apparatus enabled to cause the mixing of the powder and the liquid by causing at least a portion of the liquid to flow though said mixing spout onto the powder. | 08-13-2009 |
| 20090214742 | DEVICE AND METHOD FOR PREPARING AROMATIC HOT DRINKS, PARTICULARLY COFFEE AND TEA | 08-27-2009 |
| 20090246347 | MATE BEVERAGE - A process for preparing a maté extract, a maté beverage base formulation and a maté beverage are disclosed. The maté extract is rich in natural caffeine, theobromine, theophylline and antioxidant compounds without the addition of preservatives and synthetic materials and is used to make a maté beverage base formulation. The maté beverage base formulation may be used to make maté beverages, such as carbonated maté beverages. | 10-01-2009 |
| 20090258132 | PREPARING DRIED PARTICLES USING A SUPERCRITICAL MEDIUM - The invention relates to a method for preparing particles from an aqueous liquid composition which further contains a composition to form the particles from, wherein the composition is contacted with a supercritical medium, so as to form the particles. The invention further relates to a method for drying aqueous composition, comprising the removal of water from the composition by contacting the composition with a supercritical medium, so as to form a dried product. | 10-15-2009 |
| 20090263558 | LEMON/LIME FLAVORED BEVERAGES HAVING IMPROVED STABILITY - A combination of an acidulant system and a buffer salt system is included in lemon/lime flavored beverages to achieve improved stability. The acidulant system includes citric acid and/or phosphoric acid and an additional organic acid having a smaller dissociation constant than both phosphoric acid and citric acid; the buffer salt system includes a citrate salt and a phosphate salt. | 10-22-2009 |
| 20090285965 | BEER-LIKE BEVERAGE AND METHOD FOR PREPARING THE SAME - A beer-like beverage and a method for preparing the same are disclosed. Said bear-like beverage is prepared by the following source materials: soybean peptide powder, sodium carboxymethylcellulose (CMC), carbon dioxide, sweeteners, acidity agents, preservatives, other optional auxiliary materials and balance of water. This beer-like beverage has a pH value of 3.6˜3.8, total acid of 0.28˜0.40 wt %, total sugar of less than 5 wt %, and sweetness of 9˜10°. The method for the preparation of this beverage comprises soybean peptide powder pretreatment, volume adjustment, carbonation, bottle filling and spraying sterilization. | 11-19-2009 |
| 20090297684 | Calcium-Enrichment Compositions and Methods for Production Thereof - The invention discloses a calcium rich composition, as an aqueous composition or as a solid. The composition comprises a carbohydrate source, a calcium source and an edible organic acid. The composition may be used as calcium supplement (fortifier) in food, carbonated or non-carbonated beverages and concentrates. | 12-03-2009 |
| 20090297685 | Preparations containing creatine and imino sugars - Compounds produced by combining imino sugars and creatine are herein disclosed. The compounds being in the form of a creatine imino sugar amides and produced by the disclosed methods; protecting the guanidine group of creatine and then activating the protected creatine with DCC and reacting it with an imino sugar, followed by removal of the guanidine protecting groups. The resulting creatine imino sugar amides have enhanced stability in solution as compared to related esters. In addition, specific benefits are conferred by the imino sugar in addition to, and separate from, the creatine substituent. Methods of preparation and use of these compounds are also disclosed. | 12-03-2009 |
| 20090317532 | Compositions containing non-polar compounds - Provided herein are compositions and methods for preparing foods and beverages that contain additives. Additives include nutraceuticals, pharmaceuticals, and supplements, such as essential fatty acids, including omega-3 fatty acids, omega-6 fatty acids, conjugated fatty acids, and other fatty acids; phytochemicals, including phytosterols; other oils; and coenzymes, including Coenzyme Q10, and other oil-based additives. | 12-24-2009 |
| 20100021614 | COMPOSITION FOR PROMOTING BIOABSORPTION OF FLAVONOID, FOOD/BEVERAGE FOR PROMOTING BIOABSORPTION OF FLAVONOID USING THE COMPOSITION, AND METHOD FOR PRODUCTION OF THE FOOD/BEVERAGE - Disclosed is a flavonoid bioabsorption-promoting composition or food/beverage which can improve the bioabsorption of quercetin or other flavonoids having antioxidant effect and therefore are expected to be effective for the prevention of various diseases. It is found that ingestion of apple pectin can improve the bioabsorption of quercetin and other flavonoids by about 2 times and shows higher physiological activity compared to the case where apple pectin is not ingested. Based on this finding, a flavonoid bioabsorption-promoting composition or food/beverage can be provided, which contains apple pectin as an active ingredient and therefore can improve the bioabsorbability of a flavonoid and show a flavonoid bioabsorption-promoting activity. By using apple pectin or a food additive containing apple pectin, it becomes possible to provide a food or beverage which contains quercetin or other flavonoids, which are popularly ingested and which are classified in to a category of a processed food including a soft drink, supplement, seasoning, confectionery, and a prepared meal. | 01-28-2010 |
| 20100021615 | TEA EXTRACT - This invention relates to a tea extract, which is reduced in bitterness, sourness and coarse taste, has a good affinity with various beverages, and contains non-polymer catechins that are highly stable in a sterilized beverage to which the tea extract is added. | 01-28-2010 |
| 20100104729 | Drinks Dispensing Apparatus - A beverage cooling system comprising a beverage cooling apparatus and a coolant composition comprising a corrosion inhibitor, a freeze point depressant, and water; the apparatus comprising:—a housing comprising a reservoir;—means for freezing the coolant composition;—beverage inlet means;—a beverage cooling coil; and—beverage outlet means. | 04-29-2010 |
| 20100104730 | CONCENTRATED OMEGA-3 FATTY ACIDS AND MIXTURES CONTAINING THEM - A stable aqueous emulsion comprising water, a blend of esters including esters of polyunsaturated fatty acids, such as omega-3 fatty acids, emulsifiers and stabilizers is disclosed. The emulsion may be used as a beverage or as an additive that may be added to a beverage or a food product. The emulsion delivers stable and available omega-3 fatty acids without the undesirable rancid odor. | 04-29-2010 |
| 20100112180 | WASHING, STERILIZING, DISPENSING AND CLOSING DEVICE FOR BABY BOTTLE AND ITS COMPONENTS - The present invention provides a device for washing, sterilizing, dispensing metered doses of water and infant formula into, and closing baby bottles. A baby bottle includes a bottle body ( | 05-06-2010 |
| 20100136203 | FERMENTED WHEY PREPRATION AND METHOD FOR PRODUCING THE SAME - Disclosed is a fermented whey preparation produced by carrying out high-temperature sterilization of an aqueous whey protein solution having a solid content of 11 to 35% by weight and a pH value adjusted to 6.5 to 8.0, then subjecting the aqueous whey protein solution to lactic acid fermentation, and homogenizing the resultant fermentation liquor as such. The fermented whey preparation has a fermentation-derived unique and good flavor and, at the same time, has a refreshed and invigorating flavor and further has a velvety texture. The fermented whey preparation is also excellent in thermal stability and safety. | 06-03-2010 |
| 20100136204 | METHOD FOR PRODUCTION OF WATER-SOLUBLE POLYSACCHARIDE - Disclosed is a novel water-soluble soybean polysaccharide which is produced by imparting a function of stabilizing a protein in a pH range around the isoelectric point of the protein to a water-soluble soybean polysaccharide. Also disclosed is a novel dispersion stabilizer which enables to stabilize the dispersion of a protein in a pH range around the isoelectric point of the protein. Further, disclosed is a acidic protein food/beverage comprising the dispersion stabilizer. A crosslinked product of a water-soluble soybean polysaccharide extracted from a soybean seed raw material can improve the dispersion stability of a milk protein in a pH range around the isoelectric point of the protein. By using the water-soluble soybean polysaccharide, an acidic protein food/beverage having a low viscosity can be produced. | 06-03-2010 |
| 20100159107 | ORGANIC WATER BEVERAGE - A process is provided. The process composes a solution that includes water, at least one organic carbohydrate, and at least one acidifying agent such that the one or more organic carbohydrates and the acidifying agent are soluble in the water. Further, the process heat treats the solution. | 06-24-2010 |
| 20100159108 | SYSTEM FOR PREPARING BEVERAGES BY INFUSION | 06-24-2010 |
| 20100166937 | SHELF-STABLE, NON-ALCOHOLIC, HAZE-FREE MALT BEVERAGE AND METHODS - A method of making a haze-free nonalcoholic malt beverage is disclosed. The method includes forming a malt solution containing a coagulant and water, adjusting the pH of the malt solution so that the pH of the malt solution is less than about 4.0 and coagulating the protein from the malt extract in the malt solution. The coagulated protein from the malt solution is removed to form a refreshing haze-free malt beverage. A method of making a shelf-stable beverage is also disclosed. The method includes carbonating a solution with more than about 1.5 volumes of carbon dioxide per volume of finished beverage; adding an acidulant to the solution so that the finished beverage has a pH of from about 2.5 to about 4.0; and adding to the solution a chemical preservative. Also, a haze-free and shelf-stable nonalcoholic malt beverage is disclosed. | 07-01-2010 |
| 20100196577 | MICROENCAPSULATED CITRUS PHYTOCHEMICALS COMPRISING CITRUS LIMONOIDS AND APPLICATION TO SPORTS DRINKS - Methods are disclosed for fortifying a sports drink with one or more citrus phytochemicals while concealing the bitter taste of these compounds in the beverage. These methods comprise microencapsulating the citrus phytochemicals and adding the microencapsulated citrus phytochemicals to the beverage. Also disclosed are sports drinks fortified with one or more microencapsulated citrus phytochemicals but which do not have the bitter taste characteristics of these compounds. | 08-05-2010 |
| 20100196578 | Calcium-Fortified Beverages and Method of Making Thereof - A calcium-fortified beverage and method of making the beverage is provided. A calcium source is included that provides about 40% to about 65% of the calcium from calcium lactate and about 35% to about 60% of the calcium is provided from hydroxyapatite. A component may be included for at least substantially masking the aftertaste of the calcium source. | 08-05-2010 |
| 20100221403 | Production of Soluble Soy Protein Product from Soy Protein Micellar Mass ("S300/S200") - A soy protein product having a protein content of at least 60 wt % (N×6.25) dry weight, preferably a soy protein isolate having a protein content of at least about 90 wt % (N×6.25) d.b., is formed by a soy protein micellar mass production route. The supernatant from the coalesced protein micellar mass may be processed to recover additional quantities of soy protein product. The soy protein product may be used for a fortification of soft drinks and sports drinks. | 09-02-2010 |
| 20100255174 | CITRULLINE-CONTAINING BEVERAGE - The invention provides an easy-to-drink beverage that contains citrulline, wherein the generation of bad odors due to storage or heating is suppressed. In particular, the invention provides a beverage that contains citrulline and citric acid, as well as sodium citrate or disodium hydrogen phosphate. | 10-07-2010 |
| 20100260914 | METHOD FOR PRODUCING CARBONATED BEVERAGES - An object is to provide a carbonated beverage having new quality characteristics, such as improved retention of carbon dioxide and palatable feeling of fine bubbles in drinking, and a method for producing the same. | 10-14-2010 |
| 20100278995 | INSTANT BEVERAGE PRODUCT - The present invention relates to a method for the production of instant beverage granules which, upon reconstitution with water, form a foamy upper surface. The method makes use of a porous base powder to which the present invention also relates. | 11-04-2010 |
| 20100303993 | NOVEL SOYBEAN PROTEIN MATERIAL AND METHOD FOR PRODUCING THE SAME - Provided is a soybean protein material which shows high emulsion stability in the case where 30% by weight of sodium casein has been replaced with soybean protein. A sugar-containing soybean protein material is produced by mixing a soybean protein raw material with a reducing sugar and performing a heat treatment at a temperature higher than 100° C. and 170° C. or lower for 10 sec to 300 sec at pH 6.3 to 8.0, followed by a hydrolysis treatment. Further, a sugar-containing soybean protein material in which protein is contained in an amount of 80% by weight or more on a dry weight basis, the 0.22 M TCA solubility is 5% by weight or more, 180 μmol of more of sugar is bound per g of protein and the content of β-conglycinin in protein by the ELISA method is 35% or less, or a soybean protein material for a coffee whitener in which the 0.22 M TCA solubility is 15% by weight or more and 30% by weight or less, the protein solubility is 80% by weight or more, and the total content of β-conglycinin and glycinin by SDS-PAGE is 30% or less is used. By using these soybean protein materials having high emulsifiability, emulsions and foods and drinks can be obtained. | 12-02-2010 |
| 20100310751 | NATURAL SWEETENER COMPOSITION - A sweetening composition that can be used to replace sugar comprises (a) the extract of the fruit of one or more plants from the Cucurbitaceae family comprising 20 wt % to 100 wt %, based on the total weight of the extract, of Mogroside V, (b) the extract of the fruit of the Katemfe fruit, and (c) optionally mono-ammonium glycyrrhizin. The sweetening composition is preferably provided in a beverage or foodstuff at concentrations of (a) and (b) of 5 to 300 ppm and 0.05 to 20 ppm respectively. The composition is found to provide a substantially similar taste profile to sugar. | 12-09-2010 |
| 20100323081 | FLAVOR IMPROVING AGENT - The present invention relates to a method of producing a flavor improving agent, comprising heating amino acids or peptides in the presence of amino sugars or a method of improving the flavor of a food or drink with the use of the flavor improving agent. Preferably, the method of improving flavor involves the enhancement of stewed taste of a stewed food or drink. In addition, the present invention relates to a method of producing a stewed food or drink, comprising a step of adding amino sugars to a food or drink material containing amino acids or peptides followed by heat cooking. Examples of amino sugars are glucosamine and galactosamine. | 12-23-2010 |
| 20100330248 | Production of Acid Soluble Soy Protein Isolates ("S700") - A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably an isolate having a protein content of at least about 90 wt % (N×6.25) d.b., is formed by extracting a soy protein source with a salt solution, preferably aqueous sodium chloride solution, to form an aqueous protein solution having a pH of about 1.5 to 11, preferably about 5 to about 7 and separating the resulting aqueous protein solution from residual soy protein source. The protein concentration of the aqueous protein solution is increased to about 50 to about 400 g/L while the ionic strength is maintained substantially constant by using a selective membrane technique. The resulting concentrated protein solution is optionally diafiltered and a calcium salt, preferably calcium chloride, is added to the concentrated and optionally diafiltered protein solution to a conductivity of 15 to about 85 mS. Precipitate formed as a result of the calcium salt addition is removed and the resulting clarified retentate is diluted into about 2 to about 20 volumes of water prior to acidification to a pH of about 1.5 to about 4.4 to produce an acidified clear protein solution. The acidified clear protein solution is then concentrated and optionally diafiltered and optionally dried. Variations of this procedure can be used to produce a soy protein product which is soluble, transparent and heat stable in acidic aqueous environments. | 12-30-2010 |
| 20100330249 | Preparation of Soy Protein Isolate Using Calcium Chloride Extraction ("S703") - A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably an isolate, is formed by a procedure in which soy protein is extracted from a soy source material using an aqueous calcium chloride solution at low pH, generally about 1.5 to about 5, and separating the resulting aqueous soy protein solution from residual soy protein source. The resulting clarified aqueous soy protein solution may be diluted and the pH adjusted within the range of 1.5-5.0. The solution may be concentrated by ultrafiltration, diafiltered and then dried to provide the soy protein product. The soy protein product is soluble in acidic medium and produces transparent, heat stable solutions and hence may be used for protein fortification of soft drinks and sports drinks. | 12-30-2010 |
| 20110045161 | Dispensing Nozzle Assembly - A dispensing nozzle assembly for dispensing a number of micro-ingredients into a fluid stream. The dispensing nozzle assembly may include a micro-ingredient mixing chamber, a number of micro-ingredient lines in communication with the micro-ingredient mixing chamber such that the micro-ingredients mix therein, and a mixed micro-ingredient exit such the mixed micro-ingredients are dispensed into the fluid stream. | 02-24-2011 |
| 20110052779 | ACIDIC SOLUBLE PROTEIN-CONTAINING BEVERAGE COMPOSITION AND METHOD FOR PRODUCING SAME - The present invention provides a composition for beverage use comprising an acidic soluble protein, and one or two or more powdery or granular salts selected from the group consisting of alkali metal salts of organic acids and water-soluble basic salts, wherein at least the acidic soluble protein is granulated. Furthermore, the present invention provides a process for producing a composition for beverage use containing an acidic soluble protein, comprising: adding to the acidic soluble protein one or two or more powdery or granular salts selected from alkali metal salts of organic acids and water-soluble basic salts in a proportion of 0.01 to 10 parts by weight with respect to 100 parts by weight of the acidic soluble protein, and subjecting at least the acidic soluble protein to granulation. In the composition for beverage use, the formation of undissolved lumps when the composition is dissolved in water is suppressed. | 03-03-2011 |
| 20110052780 | PREPARATION OF ENZYMATICALLY HYDROLYZED STARCH - The present invention pertains to methods for preparing enzymatically hydrolyzed starch for use as a stabilizing agent that include the steps of first gelatinizing a starch and next, hydrolyzing the gelatinized starch with an enzyme having endo-hydrolytic activity. The present invention also pertains to the resulting enzymatically hydrolyzed starch for use as a stabilizing agent within emulsions, beverages, food products and industrial products prepared using the enzymatically hydrolyzed starch. | 03-03-2011 |
| 20110064861 | SALTY TASTE ENHANCER AND FOOD OR DRINK CONTAINING THE SAME - It is possible to provide an excellent salty taste enhancer that can compensate for insufficient salty taste when attempting to reduce the salt content of food. A salty taste enhancer obtained by adding a glutamic acid, containing dipeptide, specifically, Glu-Ala, Glu-Arg, Glu-Asn, Glu-Asp, Glu-Gln, Glu-Glu, Glu-Gly, Glu-His, Glu-Ile, Glu-Leu, Glu-Lys, Glu-Pro, Glu-Ser, Glu-Thr, Glu-Trp, Glu-Tyr, Glu-Val, Arg-Glu, Asn-Glu, Asp-Glu, Gln-Glu, His-Glu, Pro-Glu, Ser-Glu, Thr-Glu or Trp-Glu to an enzymatic decomposition product of a protein material and/or a basic amino acid, especially arginine. A method for producing these salty taste enhancers, a method for enhancing a salty taste by using these salty taste enhancers, and a food or drink that contains these salty taste enhancers. | 03-17-2011 |
| 20110070351 | FOOD SUPPLEMENT - The invention relates to food supplements comprising silica a quaternary ammonium compound or a group Ia hydroxide and an organic acid, and to those comprising a group Ia silicon salt and an organic acid, to methods of making such supplements and to foods containing them. | 03-24-2011 |
| 20110081474 | Carbohydrate Compositions Having a Greater Impact on the Insulinemic Response Than on the Glycemic Response, Their Preparation and Their Uses - The present invention describes a carbohydrate composition having a greater impact on the insulinemic response than on the glycemic response comprising a soluble dietary fiber and a glucose syrup, process to prepare it and their use in food. | 04-07-2011 |
| 20110086158 | Beverage Manufacture Using a Static Mixer - Mouthfeel can be improved by processing a beverage product having an insoluble food component with a static mixer. The beverage product can be a soy beverage containing insoluble protein components. The static mixer serves to reduce the average particulate size of the insoluble food component. | 04-14-2011 |
| 20110091634 | High-Purity Rebaudioside D And Low-Calorie Carbonated Lemon-Flavored Beverage Containing The Same - The invention provides methods of purifying Rebaudioside D from the | 04-21-2011 |
| 20110111112 | OIL-AND-FAT COMPOSITION, AND FOOD OR BEVERAGE CONTAINING THE OIL-AND-FAT COMPOSITION - Disclosed is an oil-and-fat composition having a high α-linolenic acid content, a hypertension-ameliorating effect, a good flavor, and good storage stability. Also disclosed is a food or beverage containing the oil-and-fat composition. The oil-and-fat composition comprises at least one plant oil A selected from flax oil, perilla oil and perilla seed oil, rice oil, and at least one plant oil B selected from rape seed oil, soybean oil and corn oil at a ratio among the plant oil A, rice oil and the plant oil B [i.e., a (plant oil A)/(rice oil)/(plant oil B) ratio] of 20-35/15-25/40-65 by mass, wherein the α-linolenic acid content in the constituent fatty acids contained in the oil-and-fat composition is 15 to 30 mass %. | 05-12-2011 |
| 20110117262 | TASTE-IMPROVING AGENT FOR FOODS AND DRINKS - Provided are a taste-improving agent for foods and drinks, a method of improving the taste of a food or a drink, and a food or a drink having an improved taste. A taste-improving agent for foods and drinks which comprises a long-chain highly unsaturated fatty acid and/or an ester thereof and a sterol and/or a sterol ester; a method of improving the taste of a food or a drink which comprises adding the taste-improving component as described above; a food or a drink the taste of which has been improved by the above method; and use of a combination of a long-chain highly unsaturated fatty acid and/or an ester thereof with a sterol and/or a sterol ester as a taste-improving agent for foods and drinks. | 05-19-2011 |
| 20110135799 | THICKENED BEVERAGES FOR DYSPHAGIA - The present invention relates to thickened beverage compositions. More particularly the invention relates to beverage compositions thickened for the management of dysphagia. More particularly this invention relates to the production of thickened beverages by a dispensing machine that is also capable of dispensing non-thickened beverages. | 06-09-2011 |
| 20110135800 | DIETARY SUPPLEMENT COMPOSITION FOR BLOOD LIPID HEALTH - A method for enhancing gastrointestinal motility in humans and other mammals comprises administering a therapeutically effective amount of a composition having one or more long chain (C24-C36) primary alcohols as policosanols dispersed in one or more food-grade fats or oils, wherein the particle sizes of the alcohols are substantially less than 10 microns. | 06-09-2011 |
| 20110135801 | Flavor Oil Emulsions - Described are flavor oil emulsions, comprising at least one flavor oil and a water soluble cellulose ether present in an amount sufficient to produce a stable emulsion. | 06-09-2011 |
| 20110151100 | Green Process for Production of Biosurfactants or Biopolymers through Waste Oil Utilization - The proposed patent describes a commercially viable process for production of biosurfactants and biopolymers by employing environmentally safe utilization of waste oil after recycling or during the early stage recycling. The process described eliminates use of strong solvents or acids during the process as has been suggested by other inventors. The entire process is achieved without addition of any nutrients during fermentation and there will not be any waste produced for disposal. The end products are natural and biodegradable and have many useful industrial and commercial applications. The invention is one of the many application of patented biodispersion technology (U.S. Pat. No. 6,267,888). The invention describes production of biosurfactant from both marine water and fresh water as a source for fermentation. Three byproducts are produced during the process namely 1. Oil for recycling/blending, 2. Process water for production of biosurfactants and 3. Bacterial biomass for use as nutritive supplement or source of protein and amino acids. A yield of 0.05% was recorded in the studies. | 06-23-2011 |
| 20110165306 | PROLINE-SPECIFIC PROTEASE FROM PENCILLIUM CHRYSOGENUM - A polypeptide having proline-specific protease activity which comprises the amino acid sequence set out in SEQ ID NO: 3 or an amino acid sequence encoded by the nucleotide sequence of SEQ ID NO: 1 and/or SEQ ID NO: 2, or a variant thereof or a fragment of either thereof. The invention also relates to methods for using the polypeptide in industrial processes. Also included in the invention are cells transformed with a polynucleotide according to the invention suitable for producing these proteins. | 07-07-2011 |
| 20110165307 | REDUCED CALORIE SWEETENED ACIDIC BEVERAGES WITH NUTRITIVE SWEETENER - A beverage comprising at least one nutritive sweetener and art add combination comprising at least a first acid and a second acid is provided. The acid combination increases sweetness of the beverage, reduces sourness of the beverage, increases intensity of a flavor of the beverage, improves mouthfeel of the beverage, or combinations thereof as compared to the beverage without, the acid combination and comprising an equivalent molar amount of citric acid. Certain embodiments of the present invention provide a reduced calorie beverage devoid of high intensive sweeteners. | 07-07-2011 |
| 20110189371 | PRODUCTION OF CANOLA PROTEIN ISOLATE WITHOUT HEAT TREATMENT - The supernatant from the deposition of canola protein micellar mass is processed to provide a canola protein isolate which is soluble in an aqueous acidic environment. | 08-04-2011 |
| 20110200734 | CONCENTRATED LIQUID DIET - The concentrated liquid diet disclosed is a concentrated liquid diet having a total amount of a medium-chain fatty acid having 8 carbon atoms and a medium-chain fatty acid having 10 carbon atoms included as constitutive fatty acids of a triglyceride being 2.5 to 8.0 g per 100 kcal of the energy of the concentrated liquid diet, the concentrated liquid diet having in the total mass of the medium-chain fatty acid having 8 carbon atoms and the medium-chain fatty acid having 10 carbon atoms the rate of the medium-chain fatty acid having 10 carbon atoms being no less than 60% by mass, and the rate of the medium-chain fatty acid having 8 carbon atoms being no greater than 40% by mass. | 08-18-2011 |
| 20110206823 | METHOD FOR PRODUCING AMINO ACID-RICH YEAST - The present invention provides: a method for producing an amino acid-rich yeast containing free amino acid in high concentration; a method for producing an amino acid-rich yeast, which includes liquid-culturing a yeast in a stationary phase of proliferation wherein the pH of a liquid medium is ≧7.5 and <11; a method for producing an amino acid-rich yeast, which includes adjusting the pH of the liquid medium to ≧7.5 and <11, and further culturing the yeast in this pH range; a method for producing an amino acid-rich yeast, wherein the yeast is | 08-25-2011 |
| 20110250340 | SHELF STABLE NUTRITIONAL LIQUIDS COMPRISING BETA ALANINE - Disclosed are shelf-stable nutritional liquids comprising beta alanine, protein, and a carbohydrate system, wherein the shelf-stable nutritional liquid includes a molar ratio of the DE of the carbohydrate system to the lysine amino nitrogen of the protein of less than about 1.0 and or a molar ratio of the DE of the carbohydrate system to the beta alanine of less than about 3.0. The nutritional liquids are surprisingly stable over extended periods of time and exhibit minimal reduction in the concentration of beta alanine over shelf life. | 10-13-2011 |
| 20110262614 | SAPONIN WITH SUPPRESSED BITTER TASTE - An object of the present invention is to provide a material containing a saponin wherein the bitterness peculiar to saponin is effectively suppressed. According to the present invention, a saponin, a phytosterol and/or a phytosterol ester, and a cyclodextrin are mixed to form a complex, so as to suppress bitterness. The complex of the present invention can be formed in the presence of water by mixing a saponin, a phytosterol and/or a phytosterol ester, and a cyclodextrin. The complex of the present invention can be contained in a composition such as a food or beverage. | 10-27-2011 |
| 20120021115 | INSTANT BEVERAGE PRODUCT - The present invention relates to a method for the production of instant beverage products which, upon reconstitution with liquid, form a foamy upper surface. The method makes use of a porous base powder to which the present invention also relates. | 01-26-2012 |
| 20120034368 | METHOD FOR IMPROVING SALTY TASTE OF FOOD OR BEVERAGE AND SALTY TASTE IMPROVING AGENT - By adding a water-soluble dietary fiber such as indigestible dextrins, branched maltodextrins, inulins, and polydextroses, into food or beverage, a salty taste of the food or beverage can be enhanced and a harsh taste of potassium salt can be masked or improved. | 02-09-2012 |
| 20120040074 | PRODUCTION OF SOY PROTEIN PRODUCT USING CALCIUM CHLORIDE EXTRACTION "(S702/S7300/S7200/S7301") - 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. Alternatively, the concentrated and optionally diafiltered soy protein solution may be diluted into water to cause the formation of a precipitate, separating the precipitate from the diluting water (supernatant), and drying the separated soy protein solution to form 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. 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 90 wt % (N×6.25) d.b. Alternatively, the precipitate from the dilution step and diluting water is acidified to resolubilize the precipitate and form a clear soy protein solution. The clear soy protein solution is concentrated while maintaining the ionic strength substantially constant by using a selective membrane technique followed by optional diafiltration and drying. | 02-16-2012 |
| 20120045563 | RESVERATROL COMPOSITIONS - Compositions consisting of or comprising resveratrol and a protective colloid, particularly a gelatine, a modified food starch or a ligninsulfonate, their use for stably incorporating resveratrol into water-based foods, particularly beverages, and the foods thus obtained. | 02-23-2012 |
| 20120058241 | COMESTIBLE EMULSIONS - Disclosed are comestible emulsions that comprise polyunsaturated fatty acids and methods of preparing them. The emulsions remain clear or semi-clear upon dilution. The emulsions comprise one or more polyunsaturated fatty acids or derivatives thereof, one or more emulsifiers, one or more organic solvents, and one or more polyols in a water solution. The emulsions are particularly suited for incorporation into beverages. | 03-08-2012 |
| 20120064221 | INCREASING THE CONCENTRATION OF TERPENE COMPOUNDS IN LIQUIDS - A method for increasing the concentration of terpene compounds in liquids. | 03-15-2012 |
| 20120093998 | HIGH CONCENTRATED PUFA EMULSIONS - The present invention relates to an oil-in-water-emulsion, which comprises a high amount of PUFA and which comprises a polymeric hydrocolloid from a plant source as an emulsifier. These emulsions can be used in any kind of food products, especially in beverages. | 04-19-2012 |
| 20120114826 | PROCESS - A process for preparing a dried malted beverage product. The process comprises: a) mixing together solid and liquid constituents of the beverage product in a single vessel so as to form a mixture; b) subjecting the mixture in the vessel to heat at a lowered pressure so as to effect drying and granulation of the mixture and form the dried malted beverage product; and c) discharging the dried malted beverage product from the vessel. The process is carried out in a single vessel for mixing, drying and granulation. Suitable solid constituents include one or more selected from malt extract powder, maltodextrin, cocoa powder, milk powder/dairy creams, whey powder, salt, flavours, natural colours and mixtures thereof. Suitable liquid constituents include one or more selected from water, malt extract, caramelised sugar syrup, natural colours, flavours, soya lecithin, maltodextrin, and mixtures thereof. | 05-10-2012 |
| 20120114827 | ONION EXTRACT, AND PROCESS FOR PRODUCTION THEREOF - An onion extract which contains glutamylmethionine, quercetin and protocatechuic acid, wherein a weight ratio of the quercetin to the glutamylmethionine (quercetin/glutamylmethionine) is 0 to 0.49, and a weight ratio of the protocatechuic acid to the glutamylmethionine (protocatechuic acid/glutamylmethionine) is 0 to 1.86. | 05-10-2012 |
| 20120121789 | INSTANT BEVERAGE PRODUCT - The present invention relates to a method for producing an instant beverage product with good foaming and/or dissolution properties, wherein a layer of porous base powder is sintered while gas is forced through the layer. | 05-17-2012 |
| 20120121790 | ALCOHOL-FREE BEER-LIKE MALT BEVERAGE AND METHOD FOR PRODUCING SAME - Provided is an alcohol-free beer-like malt beverage from wort added with hop component without fermentation, having reduced off-flavor intrinsic to a malt beverage and suppressed nasty smell derived from hop, and retaining an aromatic component of hop. Produced is an alcohol-free beer-like malt beverage having reduced off-flavor and retaining an aromatic component of hop without fermentation, unlike a conventional non-alcohol beer production process, by controlling the content of a hop-derived aromatic component, myrcene, α-humulene or β-selinene, in the beer-like malt beverage to a specific value. In the present invention, the content of a hop-derived aromatic component in the beer-like malt beverage is controlled by controlling the addition timing or additive amount of hop and/or a hop essential-oil component during a wort-boiling step or the addition amount of a hop essential-oil component in a step after the wort-boiling step. | 05-17-2012 |
| 20120128855 | LIQUID FLOW CONTROL AND BEVERAGE PREPARATION APPARATUSES, METHODS AND SYSTEMS - Apparatuses, methods and systems for liquid flow control and beverage preparation are disclosed. The apparatuses, methods and systems of the present invention include liquid flow control and beverage preparation capsules, pods, cartridges, pouches, systems, and modules for controlling and directing flow streams of liquid through a beverage preparation process. The apparatuses, methods and systems of the present invention may be used in combination with or included as an integral assembly of any apparatus, method or system for liquid dispension. | 05-24-2012 |
| 20120156356 | POWDERY SEASONING AND METHOD FOR PRODUCING THE SAME - A method for producing a powdery seasoning of the present invention includes hydrolyzing a protein material with a liquid koji mold cultured in a medium containing wheat bran which has been ground to pass through a 0.3 mm mesh sieve to prepare a hydrolysate, and spray drying the hydrolysate without removing a solid. According to the method for producing the powdery seasoning of the present invention, provided is a powdery seasoning which is spray-dryable without undergoing any solid removal process such as squeezing or filtering after hydrolysis, and achieves higher storage stability than prior art powdery seasoning prepared from a protein hydrolysate liquid. | 06-21-2012 |
| 20120177804 | Biopolymer Encapsulation and Stabilization of Lipid Systems and Methods for Utilization Thereof - An emulsion system and method for controlling the digestion of a fat or an oil component is provided including a substantially hydrophobic food-grade component, and at least one of an emulsifier component, and one or more of polymeric components, wherein at least one of the emulsifier component and the polymeric component comprises a substantially indigestible food-grade material, such as an indigestible dietary fiber. The emulsifier component and/or the polymeric component can be selected so that the overall interfacial membrane is indigestible to humans and/or animals. | 07-12-2012 |
| 20120196023 | RESISTANT STARCH-RICH STARCH, BEVERAGE AND FOOD USING THE SAME, AND METHOD OF PRODUCING RESISTANT STARCH-RICH STARCH - Disclosed is a resistant starch-rich starch which satisfies the requirements (a), (b), (c) and (d), below:
| 08-02-2012 |
| 20120207909 | UNFERMENTED BEER-FLAVORED MALT BEVERAGE HAVING REDUCED UNPLEASANT WORT FLAVOR AND METHOD FOR PRODUCING THE SAME - An object of the present invention is to provide an unfermented malt beverage that has a reduced unpleasant wort flavor and has a beer flavor, and to provide a method for producing the same. The present invention provides a method for producing an unfermented beer-flavored malt beverage, comprising contacting a wort with an adsorbent to thereby reduce an unpleasant wort flavor, and an unfermented beer-flavored malt beverage produced by this method. | 08-16-2012 |
| 20120219691 | CONTAINER COMPRISING NON-ALCOHOLIC COMPOSITIONS WITH VISIBLE ACTIVE INGREDIENTS - The present invention generally relates to at least partially transparent compositions intended for human or animal consumption and to the packaging of such compositions. One embodiment of the present invention relates to an at least partially transparent container containing an at least partially transparent aqueous non-alcoholic composition. The container comprises at least one polarizer that makes liquid crystals present in the composition visible. | 08-30-2012 |
| 20120244272 | NON-ASTRINGENT PROTEIN PRODUCTS - The invention relates to a protein that can be added to a food product or beverage without thereby providing the food product or beverage with a strong astringent taste, an undesirable colouring and/or an off-taste. More in particular, the invention relates to a potato protein glycated with a reducing sugar, wherein the reducing sugar is preferably chosen from the group consisting of reducing monosaccharides, reducing disaccharides, dextran and combinations thereof. | 09-27-2012 |
| 20120258231 | METHOD FOR PRODUCING FLAVORING AGENT, AND FLAVORING AGENT - The problem to be solved of the present invention is to provide a method which can efficiently and economically produce a flavoring agent and can give the original flavor of a raw material to a food and drink. The objective of the present invention is also to provide a flavoring agent. The method for producing a flavoring agent according to the present invention is characterized in comprising the steps of mixing a flavor material with a solvent and extracting a flavor component contained in the fragrant material under pressure; wherein a solubility parameter of the solvent is not less than 8.0 and not more than 25.0. | 10-11-2012 |
| 20120269948 | CANOLA PROTEIN PRODUCT FROM SUPERNATANT - A novel canola protein product consisting predominantly of 2S canola protein and having improved solubility properties, has an increased proportion of 2 S canola protein and a decreased proportion of 7S canola protein, and a protein content of less than about 90 wt % (N×6.25) d.b. 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. | 10-25-2012 |
| 20120269949 | CHLORELLA EXTRACT-CONTAINING PRODUCT AND METHOD FOR IMPROVING THE STORAGE STABILITY OF THE SAME - A chlorella extract-containing product of excellent safety and storage stability is provided without using a benzoate, which is a common preservative. A chlorella extract-containing product containing a capsicum extract at 0.020-1.63% by weight on a dry weight basis relative to a chlorella extract in an aqueous liquid for drinking having the chlorella extract as an principal ingredient. This chlorella extract-containing product is to be used as a chlorella-containing beverage or a chlorella-containing food additive. A method for improving the storage stability of a chlorella extract-containing product, comprising adding a capsicum extract to a chlorella extract at 0.020-1.63% by weight on a dry weight basis in an aqueous liquid for drinking having the chlorella extract as an principal ingredient. | 10-25-2012 |
| 20120282387 | ACIDIC EXTRACTS AND BEVERAGES CONTAINING 2,5-PIPERAZINEDIONE,3,6-BIS(PHENYLMETHYL)-(3S,6S)- - The present invention aims to provide extracts available for use in acidic beverage production and containing 2,5-piperazinedione,3,6-bis(phenylmethyl)-,(3S,6S)-, which is a useful substance with an improving effect on learning motivation. When an acid treatment step is included in the production of extracts containing 2,5-piperazinedione,3,6-bis(phenylmethyl)-,(3S,6S)-, it is possible to obtain acidic extracts which cause no sedimentation even when added to beverages. The extracts of the present invention can be added to beverages and so on without impairing the taste inherent to foods and beverages, and can be used for production of acidic beverages preferred by most consumers. | 11-08-2012 |
| 20120295007 | PRODUCT AND METHOD FOR SIMULTANEOUSLY ENHANCING THE SENSORY APPEAL AND DIETARY VALUE OF CERTAIN FOODSTUFFS - A product and method by which a range of foodstuff products may be produced having a sufficiency of soluble dietary fiber to supplement dietary intake in a form that improves taste and texture. By adding a low viscosity, non-digestible fiber to foodstuff products in the form of a syrup composition, such foodstuff products have markedly enhanced sensory appeal and provide consumers a highly palatable source of dietary fiber. | 11-22-2012 |
| 20120328760 | EMULSION COMPOSITION - An emulsion composition, which contains (A) an oil phase component containing an oil-soluble component and fats and oils, (B) polyglycerol fatty acid ester, and (C) an aqueous phase component, wherein the (A) fats and oils in the oil phase component have a fatty acid composition in a weight ratio of capric acid 20 to 97, lauric acid 28 to 6000, and myristic acid 11 to 2100, relative to caprylic acid 100, has a high emulsion stability even after long-term preservation, which is sensorially superior, shows a high transparency when added to an aqueous phase system, and suppresses decomposition of an oil-soluble component having physiological functions such as a capsinoid compound. | 12-27-2012 |
| 20130011542 | LIQUID FLOW CONTROL AND BEVERAGE PREPARATION APPARATUSES, METHODS AND SYSTEMS - Apparatuses, methods and systems for liquid flow control and beverage preparation are disclosed. The apparatuses, methods and systems of the present invention include liquid flow control and beverage preparation capsules, pods, cartridges, pouches, systems, and modules for controlling and directing flow streams of liquid through a beverage preparation process. The apparatuses, methods and systems of the present invention may be used in combination with or included as an integral assembly of any apparatus, method or system for liquid dispension. | 01-10-2013 |
| 20130022730 | CELLULOSE COMPOSITE - Disclosed is a cellulose composite which comprises cellulose and a hydrophilic gum, the cellulose composite giving a 1-mass % aqueous dispersion thereof which has a storage modulus (G′) of 0.06 Pa or more when the pH thereof is 4. | 01-24-2013 |
| 20130040036 | Shelf Stable, Low Water Liquid Beverage Concentrates And Methods Of Making The Same - Liquid beverage concentrates providing enhanced stability to flavor, artificial sweeteners, vitamins, and/or color ingredients are described herein. More particularly, liquid beverage concentrates described herein provide enhanced flavor stability despite a high acidulant content (i.e., at least about 5 percent by weight acidulant). In one aspect, the liquid beverage concentrates have a low water content (i.e., less than about 30 percent water) and, in another aspect, are substantially free of water. In some approaches, the liquid beverage concentrates disclosed herein remain shelf stable for at least about three months and can be diluted to prepare flavored beverages with a desired flavor profile and with little or no flavor degradation. | 02-14-2013 |
| 20130045318 | SALTY TASTE ENHANCER AND KELP EXTRACT COMPRISING THE SAME - To provide a salty taste enhancer which exerts a flavor enhancing effect comparable to sodium chloride without imparting any undesirable flavor such as harsh taste or odd smell, a method for producing the same, a kelp extract comprising the salty taste enhancer, and a food or drink having enhanced salty taste and flavor which comprises the salty taste enhancer or the kelp extract. A salty taste enhancer which comprises a volatile component with a molecular weight of less than 200 derived from a kelp. | 02-21-2013 |
| 20130064955 | NATURAL SWEETENED COMPOSITIONS AND METHODS FOR PREPARING THE SAME - Sweetened compositions and methods for preparing the same are provided herein. The sweetened compositions contain a substantially pure natural sweetener and a sweetener taste modulator. | 03-14-2013 |
| 20130071541 | METHOD FOR IMPROVING STORAGE STABILITY OF PROTEIN DRINK - Disclosed is a method for obtaining an improved drink, in particular a method for suppressing turbidity and sediment of an acidic drink that contains a peptide when the acidic drink is stored for a long period of time. In a basic method for suppressing turbidity and sediment, pectin and a fatty acid ester emulsifier are added to an acidic drink that contains a peptide. In this connection, it is appropriate that the stabilizers are respectively added in an amount of 1-10% by weight relative to the amount of the peptide. In addition, the pH of the acidic peptide drink is preferably 2.5-5.0; a peptide to be used preferably has a degradation rate of 10% or more and a free amino acid content of 50% or less; and the protein concentration in the drink is preferably 0.1-5.0% by weight. | 03-21-2013 |
| 20130078358 | STIGMASTEROL-RICH PHYTOSTEROL COMPOSITION AND USE - A stigmasterol-rich phytosterol composition is prepared wherein the composition comprises at least 50% stigmasterol, based on the total weight of phytosterols, no more than 1000 ppm water, no more than 50 ppm ethanol, and wherein stigmasterol is at least 98% in the anhydrous form. A ready-to-freeze beverage is provided comprising the stigmasterol-rich composition and water, with optional additives. A frozen beverage is prepared from the ready-to-freeze beverage as a pourable slush. There are further provided processes to prepare the ready-to-freeze beverage and the frozen slush beverage. | 03-28-2013 |
| 20130089652 | POWDERED BEVERAGE COMPRISING 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 size of the sugar powder particles and pulp particles is selected in a way that, e.g., segregation of low density pulp particles is avoided during transportation and storage time. | 04-11-2013 |
| 20130101723 | VEGETABLE OIL COMPRISING A POLYUNSATURATED FATTY ACID HAVING AT LEAST 20 CARBON ATOMS - The present invention describes a vegetable oil comprising a polyunsaturated fatty acid having at least 20 carbon atoms (LC-PUFA), which oil has (a) an anisidine value (AnV) of less than 25; (b) a peroxide value (POV) of less than 10; (c) a triglyceride content of greater than 90%; and/or (d) an Oil Stability Index (OSI) of greater than 5 hours at 80° C. | 04-25-2013 |
| 20130108768 | REDUCED-CALORIE PARTIALLY FROZEN BEVERAGES | 05-02-2013 |
| 20130129900 | NON-DAIRY PROTEIN BEVERAGE PRODUCTS - The present invention relates to a non dairy beverage products including products manufactured with superior creaminess. In particular, the invention is concerned with a partially denatured protein system induced by controlled denaturation of protein which imparts outstanding sensory attributes RTD beverage. A method for producing such beverage and product obtainable from the method are also part of the invention. | 05-23-2013 |
| 20130171320 | MIXED BEVERAGE PREPARATION AND DISPENSING - A water dispensing device comprises water dispensing means for dispensing water into a serving container. The device furthermore comprises a control unit which is connected with the water dispensing means to control a water dispensing cycle in which a predetermined amount of water is dispensed in the serving container. The control unit is programmed such that the water dispensing cycle includes at least two stages which are separated by an intermediate time period in which no water is dispensed in the serving container. | 07-04-2013 |
| 20130202766 | Composition, Methods and Devices for Reduction of Cells in a Volume of Matter Using Low Voltage High Electric Field (LVHEF) Electrical Energy - The present disclosure provides devices, systems, and methods for affecting cells using low voltage high electric fields (LVHEF). In one embodiment, the present disclosure provides for reduction of microbial contamination using low voltage high electric fields. The devices of the disclosure are generally capable of affecting cells in a portion of a volume of matter of interest using one or more arrangements of electrodes configured to generate high electric fields powered by low voltages (LVHEF). In one embodiment, the present disclosure provides for exposure of cells to a low voltage high electric field such that at least a portion of the cells in a portion of the volume of interest are killed. While only a portion of the matter is treated at a single time, the treatments are repeated. Over time, the portion of matter in the treated volume is mixed with untreated matter and re-treated with LVHEF until the entire volume of matter of interest is treated to the desired level. The voltage required to treat the volume of matter of interest with LVHEF is substantially lower than the voltage required for treating the volume of matter of interest through a single application of the high electric fields without mixing. In one aspect, electrodes are arranged in a co-planar configuration. The disclosure provides for a variety of applications and products, including consumer goods and pharmaceuticals. | 08-08-2013 |
| 20130209650 | WHITENER COMPOSITION - A powder whitener composition for beverages is described, which comprises a fat blend having the following composition per 100 g of fat: from 12 g to 17 g of lauric acid, from 28 g to 37 g of palmitic acid, from 23 g to 31 g of cis mono-unsaturated fatty acids, and from 5 g to 8 g of cis poly-unsaturated fatty acids, wherein saturated fatty acids represent from 57 g to 65 g per 100 g of the fat content. Soluble and ready-to-drink beverages are also described. | 08-15-2013 |
| 20130216683 | OXYGEN SCAVENGING COMPOSITIONS - The invention is directed to an oxygen scavenging additive system for polymers, said additive system comprising an oxidisable polymer, a transition metal catalyst and a fatty acid ester of trimethylolpropane, wherein the fatty acid is a C6 to C18 fatty acid having a linear or branched chain, to polyester compositions containing said additive and to containers, or preforms for containers, prepared from said polyester composition. | 08-22-2013 |
| 20130216684 | NOVEL CANOLA PROTEIN ISOLATE - 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. | 08-22-2013 |
| 20130251881 | Method For Enhancing Rebaudioside D Solubility In Water - A clear Reb D solution is prepared by adding Reb D powder to water and heating to completely dissolve the Reb D powder, or by extracting Reb D from stevia plant using hot/boiling water or water/ethanol, wherein the temperature of the clear Reb D solution is above 70° C. Ideally, the clear Reb D solution is mixed with a solubilizing enhancer, wherein the temperature of the enhanced Reb D solution is maintained above 70° C., and wherein the solubilizing enhancer is a hydroxyl-containing sweetener. A stabilizer is then added to the Reb D solution to produce a stabilized Reb D solution; wherein the stabilizer comprises a thickener or anti-agglomeration agent. The stabilized Reb D solution is spray dried to form a powder. The solubility of Rebaudioside D is enhanced in water-based fluids, in particular in beverage concentrates and syrups | 09-26-2013 |
| 20130295266 | REDUCED SODIUM COMPOSITION - The present invention provides a reduced sodium composition comprising at least one potassium salt, at least one sodium salt, at least one emulsifier and at least one thickening agent. For example, the reduced sodium composition comprises at least: one potassium salt, at least one sodium salt, glycerol monostearate and maltodextrin as well as to its method of preparation. The reduced sodium composition is used for enhancing the flavour of food, as a food seasoning, food condiment and/or food additive and provides a healthier alternative to the consumer, in particular where reducing the sodium in the diet is beneficial for health. | 11-07-2013 |
| 20130309388 | CARBONATE-RETAINING AGENT FOR CARBONATED DRINK - [Problem] Provided is a material that is capable of suppressing the loss of carbonation in a carbonated beverage over time to reduce changes in flavor, including mouthfeel, when drinking the beverage. | 11-21-2013 |
| 20130309389 | GLYCOSIDE BLENDS - Sweetener compositions comprising particular glycoside blends are described in this paper. The glycioside blends comprise rebaudioside A, rebaudioside B, and/or rebaudioside D in various proportions. The sweetener composition can also include one or more bulking agents or other ingredients. The sweetener compositions can be used in foods and beverages. | 11-21-2013 |
| 20130316066 | Shelf Stable, Concentrated, Liquid Flavorings And Methods Of Preparing Beverages With The Concentrated Liquid Flavorings - Concentrated liquid flavorings and methods of preparing flavored beverages using the concentrated liquid flavorings are described herein. The concentrated liquid flavorings are shelf stable for prolonged storage times at ambient temperatures. Shelf stability is provided, at least in part, by acidic pH and/or reduced water activity. By one approach, the concentrated liquid flavorings are intended to provide flavor to a beverage, such as coffee, tea, milk, or other savory beverage. The concentrated liquid flavorings may be provided in a convenient portable and dosable format that can be easily used by a consumer to provide the desired flavor and amount of flavor to a beverage. | 11-28-2013 |
| 20130316067 | METHOD FOR PRODUCING GAMMA-AMINOBUTYRIC ACID BY FERMENTING RICE MEDIUM FROM PREPARATION OF CORDYCEPS SPECIES AND APPLICATION THEREOF - The present invention provides a method for producing γ-aminobutyric acid by fermenting a rice medium from the preparation of a | 11-28-2013 |
| 20130316068 | HOP EXTRACT OXIDATION-REACTION PRODUCT, PREPARING METHOD THEREOF AND USE THEREOF - The present invention relates to a hop extract having a reduced bitter taste which shows a fat absorption suppressing effect. More specifically the present invention relates to a hop extract oxidation-reaction product obtained by an oxidation-reaction of a hop extract. | 11-28-2013 |
| 20130323394 | OIL COMPOSITIONS - A refined oil composition having a reduced 3-MCPD ester and/or glycidyl ester content and methods of preparation thereof. | 12-05-2013 |
| 20130337143 | STEVIA COMPOSITION - Stevia compositions are prepared from steviol glycosides of | 12-19-2013 |
| 20130337144 | NUTRITIONAL PRODUCTS COMPRISING CALCIUM HMB AND CONJUGATED LINOLEIC ACID - Disclosed are nutritional products comprising calcium beta-hydroxy-beta methylbutyrate, conjugated linoleic acid, and protein. The nutritional product forms include nutritional liquids and nutritional powders. The nutritional products not only provide benefits for individuals concerned with muscle health and functionality, but also exhibit physical stability, sensory and/or aesthetic benefits in each of the selected product forms. | 12-19-2013 |
| 20130344220 | REMOVABLE CUPHOLDER FOR COMPACT BLENDER - A cupholder for a blender that is compact enough for home use, rugged enough to blend frozen beverages, simple to use and safe. The cupholder preferably has a generally cylindrically shaped body having a bottom and open top. A cupholder upper lip is preferably formed along the upper edge of the cupholder body. The cupholder upper lip preferably has an overhanging front portion that allows a user to slide his or her fingers underneath the overhang to conveniently push the cupholder into the cupholder receiving area or pull it out. A portion of the cupholder lip preferably also has substantially straight side edges to prevent the cupholder from rotating during the blending process. On the sides of the cupholder lip are preferably two lip indentations which allow a user to easily remove a cup with food or beverage from the cupholder. | 12-26-2013 |
| 20130344221 | BLENDER WITH ELEVATOR ASSEMBLY AND REMOVABLE SPINDLE - A blender for home or commercial use that is rugged enough to blend frozen beverages, simple to use and safe. The blender includes an upper housing with a front housing door that covers the moving blending machinery. The blender also includes a cupholder receiving area which allows the user to safely insert a frozen food or beverage cup inside a cupholder for blending. After the start button is pressed, the cup and cupholder will be lifted together for blending in a balanced, linear motion by an elevator assembly. Dual lead screws or a dual belt drive are preferably used in the elevator assembly to achieve this balanced, linear motion. As the cupholder is lifted upward, a cover will be pressed over the top opening of the inserted cup to prevent spillage during blending. The elevator assembly continues to lift the cupholder upward until the rotating cutter blades of a spindle assembly cut through successive layers of the frozen food or beverage. To facilitate cleaning, the spindle assembly is preferably removable from the blender through use of a quick release coupling mechanism. | 12-26-2013 |
| 20130344222 | TASTE IMPROVEMENT AGENT - The present invention provides a taste improvement agent that can be obtained from extraction residues of coffee by using a simple and easy method and can impart comprehensive taste to a drink or food; a food or drink containing the taste improvement agent; and a method of improving the taste of a food or drink. The present invention relates to a taste improvement agent for a food or drink, which is obtained from an extraction residue of a coffee. | 12-26-2013 |
| 20140017386 | 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. | 01-16-2014 |
| 20140030418 | SET OF MODULAR BEVERAGE PREPARATION MACHINES AND PROCESSES FOR CONFIGURING AND MANUFACTURING THE MACHINES - The invention concerns a set of differing beverage production machines, the machines comprising: —one core unit comprising at least a diluent supply system, and —one food ingredient storing module, said storing module being selected in a plurality of different alternative modules for storing the food ingredient, and/or —one food ingredient dosing module, said dosing module being selected in a plurality of different alternative modules for dosing the food ingredient, and/or —one food ingredient processing module, said processing module being selected in a plurality of different alternative modules for processing the food ingredient. | 01-30-2014 |
| 20140037823 | Beverage concentrate to facilitate hydration, absorption of nutritional components, efficient in vivo energy transfer, and concentrate homogeneity - A system hydrates an individual prior to participation in a sporting event. The system comprises a container charged with a thirst inducing aqueous nutritional supplement gel composition and configured to dispense repeatedly a dose of said aqueous gel composition having a selected volume. The selected volume of the dose is in the range of 0.25 to 3.0 cc. The thirst inducing gel composition has a viscosity in the range of 3000 to 12,500; has a pH in the range of 2.0 to 2.8. The gel composition also includes 9% to 30% by weight of a flavoring; at least one acidulant selected from a group consisting of citric acid, ascorbic acid, malic acid, and tartaric acid; at least one sweetener; 0.03 to 0.09% by weight of piperines; and, 35% to 40% by weight water. | 02-06-2014 |
| 20140037824 | PRODUCTION OF SOLUBLE PROTEIN PRODUCTS FROM HEMP ("H701") - A hemp protein product, which may be an isolate, produces solutions at low pH values and is useful for the fortification of soft drinks and sports drinks without precipitation of protein. The hemp protein product is obtained by extracting a hemp protein source material with an aqueous calcium salt solution to form an aqueous hemp protein solution, separating the aqueous hemp protein solution from residual hemp protein source, adjusting the pH of the aqueous hemp protein solution to a pH of about 1.5 to about 4.4 to produce an acidified hemp protein solution, which may be dried, following optional concentration and diafiltration, to provide the hemp protein product. | 02-06-2014 |
| 20140072690 | APPARATUS AND METHOD FOR PREPARING A BEVERAGE FROM A SOLVENT AND INGREDIENTS - The invention relates to a method of and an apparatus ( | 03-13-2014 |
| 20140079867 | SYSTEMS AND METHODS FOR CUSTOMIZED FERMENTED BEVERAGES - A system for making a personalized malt-based beverage may comprise at least one packaged base liquid and at least one separately packaged flavor ingredient. The at least one packaged base liquid may comprise at least about 0.1% wt ethyl alcohol, at least about 3% wt malt extract solids, and a carbon dioxide level between about zero grams per liter and about 1.5 grams per liter. The separately packaged flavor ingredient may comprise a dry ingredient. | 03-20-2014 |
| 20140087053 | DRINK - The drink includes a mix of apple vinegar ( | 03-27-2014 |
| 20140099423 | DEVICE FOR USE IN BEVERAGE CONTAINERS - Systems and methods for isolating a bottom open end of a drinking straw from objects, such as fruit, leaves, seeds, etc., located within a beverage container. A sieve is disclosed that has outer dimensions that substantially match inner dimensions of a bottom portion of a drinking glass. The sieve includes a top platform having a drinking straw opening and a plurality of filter openings sized to permit liquid to pass therethrough while preventing passage by objects. The bottom open end of the drinking straw is positionable within a cavity of the sieve that is isolated from the objects, such that a user may consume the beverage through the drinking straw without the objects obstructing the drinking straw. | 04-10-2014 |
| 20140127382 | GALLATE-TYPE CATECHIN-CONTAINING DRINK - A drink contains (a) gallate-type catechin, (b) collagen having an average molecular weight of 4000 or more, and (c) at least one thickening and stabilizing agent selected from water-soluble soy fiber, gum arabic, pectin, carrageenan, tamarind seed gum, psyllium seed gum, ghatti gum, alginic acid and a salt thereof, polyglutamic acid and a salt thereof, and carboxymethylcellulose, in which the contents (Unit: wt %) [A], [B], and [C] of the components (a), (b), and (c) are in the ranges satisfying the following expressions; i) 0.06≦[A]≦0.6; 3.0≦([B]/[A])≦20.0; and ([C]/[A])≧0.4. | 05-08-2014 |
| 20140154391 | Method of Making a Beverage in a Beverage Making Machine - A method of making a beverage in a beverage making machine, the method increasing the retained volume of a gas in the beverage after dispense into a vessel, by mixing a beverage diluent liquid with at least one of a beverage ingredient to form an enhanced beverage diluent liquid, and then dissolving the gas into the enhanced beverage diluent liquid versus dissolving the gas into the beverage diluent liquid only. The method includes mixing on inlet into a dissolver the beverage diluent liquid and a beverage ingredient to form an enhanced beverage diluent liquid, the beverage ingredient being sweetener or non-nutritive sweetener, or a combination thereof, dissolving the gas into the enhanced beverage diluent liquid, mixing the enhanced beverage diluent liquid with additional beverage ingredients, and dispensing the beverage from the beverage making machine into a vessel. | 06-05-2014 |
| 20140161955 | Liquid Dietary Supplement Formulation Compositions - This invention relates to liquid dietary supplement formulation compositions that provide dietary minerals and additional optional ingredients beneficial for health; methods of design and manufacture of such compositions; and methods to enable convenient oral ingestion of the formulation ingredients, by adding the formulations to drinking water, beverages, foods, or meals. The formulation compositions of this invention generally include water, water-soluble calcium compound(s), water-soluble magnesium compound(s), and additional optional ingredients, wherein the sum of the concentrations of the calcium and magnesium compounds is most preferably 2 molar or more, up to the point of saturation. The formulations of this invention possess inherent resistance to microbial growth. The formulations of this invention and variations thereof can be used as dietary supplements to increase intake of beneficial minerals, to mineralize water, to fortify foods or beverages, and can also be used to prepare a variety of additional liquid formulations by varying the calcium and magnesium compounds, and/or by adding one or more compatible ingredient(s). | 06-12-2014 |
| 20140178557 | LIQUID SWEETENER COMPOSITION - A liquid sweetener composition that can reproduce the quality of sweetness and sharpness equivalent to high-fructose syrup while reducing the blending ratio of fructose. A liquid sweetener composition containing 65% or more and 82.5% or less fructose, 5% or more and 35% or less glucose, and 1% or more and 10% or less reducing sugar other than fructose and glucose in terms of weight ratio (anhydrous basis) with 10 to 30 weight percent of water content is provided. | 06-26-2014 |
| 20140205732 | Consumables - Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and at least one sweetness enhancer in a concentration near its sweetness detection threshold. The sweeteners include sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, saccharine, or combinations thereof. The sweetness enhancer is selected from naringin dihydrochalcone, mogroside V, swingle extract, rubusoside, | 07-24-2014 |
| 20140205733 | Consumables - Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and at least one sweetness enhancer in a concentration near its sweetness detection threshold. The sweeteners include sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, saccharine, or combinations thereof. The sweetness enhancer is selected from naringin dihydrochalcone, mogroside V, swingle extract, rubusoside, rubus extract, rebaudioside, and stevioside. | 07-24-2014 |
| 20140212566 | FROZEN DRINK DISPENSER AND METHOD OF DISPENSING FROZEN DRINKS - A frozen drink dispenser includes a housing and a dispensing station supported by the housing and configured to dispense a precise quantity of a flavored fluid from a variety of flavored fluids into a blender cup. The dispensing station includes a first support configured to support the blender cup and weigh contents within the blender cup. The frozen drink dispenser further includes a shaved ice and blend station supported by the housing and configured to dispense a precise quantity of shaved ice within the blender cup and to mix the contents within the blender cup. The shaved ice and blend station includes a second support configured to support the blender cup. The frozen drink dispenser further includes a rinse station configured to rinse and clean the blender cup. | 07-31-2014 |
| 20140220220 | TIGER NUT FOODSTUFF AND SYSTEMS AND METHODS FOR PROCESSING TIGER NUT FOODSTUFFS - Systems and methods for producing a tiger nut beverage are described. The systems and methods may include mixing a tiger nut extract in powder form with one or more additives; combining the mixed tiger nut extract in powder form and the one or more additives with water to create a tiger nut syrup; flash pasteurizing the tiger nut syrup; and mixing the tiger nut syrup with water to create a finished tiger nut beverage. A composition including tiger nut liquid subject to flash pasteurization is also described. | 08-07-2014 |
| 20140220221 | COMPOSITIONS AND METHODS FOR CONCENTRATED SYRUPS AND DROPS - The principles of the present invention provide novel compositions and methods for making a low-chloride salt blend, high-concentrate beverage syrup. The method includes combining a high-concentrate beverage syrup and a salt blend low in chlorides to maintain organoleptic properties while minimizing corrosion of metallic components in beverage dispensers. | 08-07-2014 |
| 20140248412 | DRYBLENDED NUTRITIONAL POWDERS - Disclosed are reconstitutable nutritional powders comprising carbohydrate, protein, and lipid wherein at least one carbohydrate, such as lactose, and powdered lecithin have been dryblended into the reconstitutable nutritional powders. Also disclosed are methods of manufacturing a reconstitutable nutritional powder including dryblending at least one carbohydrate and powdered lecithin into a base nutritional powder. The nutritional powders provide for reduced foaming upon reconstitution. | 09-04-2014 |
| 20140272076 | BEVERAGE FORMING STATION DOOR FOR BEVERAGE MACHINE - A method and apparatus for opening and closing a door of a beverage forming machine, e.g., for accessing a beverage forming station. The door may be opened by retracting the door into an interior space of the housing, e.g., by moving the door rearwardly. When at the closed position, at least one edge of the door may be flush with an adjacent outer housing portion. | 09-18-2014 |
| 20140308424 | DRIED PULP PREPARATION FROM UNPROCESSED RAW MATERIALS - Disclosed is dried fruit or vegetable pulp preparation comprising dried fruit or vegetable pulp and at least one density modifying ingredient. The density modifying ingredient may be selected from the group consisting of complex carbohydrates or humectants. | 10-16-2014 |
| 20140308425 | NON-ALCOHOL, BEER-TASTE BEVERAGE HAVING IMPROVED FINISH - The present invention aims to provide a non-alcohol beer-taste beverage having a low saccharide content and a low calorie content, and that has an improved finish. The present invention provides a non-alcohol beer-taste beverage having an α acid content in a specific range and a total amount of an extract component(s) in a specific range. | 10-16-2014 |
| 20140314936 | METHOD FOR EXTRACTING PROTEIN FROM KANIWA AND PROTEIN PRODUCTS THEREOF - Provided herein is a method for making a protein product from kaniwa. The method comprises milling the kaniwa. The milled kaniwa is contacted with a salt solution. A protein is precipitated from the kaniwa. The precipitated protein is dried to form a protein product. Also provided herein is a protein product produced by a method disclosed herein. | 10-23-2014 |
| 20140314937 | SYSTEM AND METHOD OF LIQUID MEASURING AND MIXING AND DEVICES THEREOF - Described are a cocktail preparation system, a liquid measuring and mixing device, and a method of measuring and mixing liquids. A liquid measuring and mixing device involves a measuring cup comprising a circular cross-section and one or more protruding cavities thereof joined by a plurality of support members spanning a length of the circular cross-section, the one or more protruding cavities being of calculated volumes for the purpose of accurately measuring volumes of liquid. A cocktail preparation system includes the measuring cup as described in addition to a mixing cup within which the measuring cup fits to form a sealed cocktail shaker for the purpose of mixing of the measured volumes of liquid. A method of measuring and mixing liquids involves accurately measuring two or more volumes of liquid in the measuring cup, placing the measuring cup within the mixing cup, and subsequently shaking the combination to create a cocktail. | 10-23-2014 |
| 20140314938 | SYRUP CAPSULE AND METHOD OF USING SAME - A capsule for storing a fixed amount of syrup. The capsule includes a housing to store the fixed amount of syrup and is shaped to sit on the rim of a bottle of carbonated water. The capsule also includes a release mechanism to release the syrup in a controlled manner into the bottle. The capsule is shaped so that excess gas is released into the atmosphere between at least one of the outside walls of the capsule and the inner wall of the opening of the bottle of carbonated water. The invention includes a method for releasing syrup from a capsule into a bottle of carbonated water. The method includes the capsule being placed on a rim of the bottle and the capsule receiving a downward force. | 10-23-2014 |
| 20140322426 | Method for extracting coffee liquid and extraction solvent for extracting coffee liquid - A method of extracting a coffee liquid includes the step of extracting crashed coffee beans using an extraction aqueous solution containing a fruit sugar condensation compound formed of a plurality of fructose molecules through condensation. | 10-30-2014 |
| 20140322427 | NON-ALCOHOL, BEER-TASTE BEVERAGE HAVING HIGH RATIO OF MONOSACCHARIDES AND DISACCHARIDES - The present invention aims to provide a non-alcohol beer-taste beverage having a low saccharide content and a low calorie content, and that has a snappiness. The present invention provides a non-alcohol beer-taste beverage having a total amount of an extract component(s) in a specific range, and comprising a monosaccharide(s), a disaccharide(s), and a trisaccharide(s) at a specific saccharide composition. | 10-30-2014 |
| 20140328993 | LOW EXTRACT COMPONENT, BEER-TASTE BEVERAGE HAVING ADJUSTED pH - The present invention provides a beer-taste beverage with a low total amount of an extract component(s), that is provided with the robust feel. Specifically, the present invention provides a beer-taste beverage with a low total amount of an extract component(s), having a pH adjusted to a specific range to provide the robust feel to the beverage. | 11-06-2014 |
| 20140335258 | STABILIZED NUTRITIONAL COMPOSITIONS INCLUDING STARCH - Disclosed are stabilized nutritional compositions having a stabilizer system including starch, or a combination of starch and maltotriose, and methods for manufacturing the compositions. The retrogradation effect commonly seen with starch stabilizers is substantially reduced or even eliminated in the disclosed nutritional compositions. | 11-13-2014 |
| 20140335259 | METHODS FOR REDUCING MICROBIAL CONTAMINATION OF DRYBLENDED POWDERED NUTRITIONAL COMPOSITIONS - Disclosed are methods of preparing dryblended powdered nutritional compositions including at least one dry ingredient that has undergone a microbial inactivation heat treatment sufficient to inactivate microbes present therein. The heat treatment comprises subjecting the dry ingredient to a temperature of greater than 48° C. to no greater than 60° C. for a period of from 2 days to 30 days and allows for incorporation of the dry ingredient into the dryblended powdered nutritional composition without risk of substantial microbial contamination of the composition, and further, without substantially altering the physical and functional properties of the dry ingredient. | 11-13-2014 |
| 20140342076 | GASSED BEVERAGES - The use of an additive is described, to reduce disproportionation in a gassed beverage so as to produce a) enhanced retention of the gas in the beverage and b) a desired foaming profile selected from a quick-breaking foam and a persistent foam. | 11-20-2014 |
| 20140342077 | NON-ALCOHOL, BEER-TASTE BEVERAGE HAVING SUBSTANTIALITY IN TASTE - The present invention aims to provide a non-alcohol, beer-taste beverage having Shimari in taste. It provides a non-alcohol beer-taste beverage having a weight ratio of the polyphenol(s) to the total amount of the extract component(s) in a specific range. | 11-20-2014 |
| 20140342078 | SWEETENED BEVERAGES - Disclosed are flavored and juice beverages sweetened with Rebaudioside A (RebA) comprising an organic acid and glucono delta lactone. | 11-20-2014 |
| 20140356510 | PRODUCTION OF PULSE PROTEIN PRODUCTS WITH REDUCED ASTRINGENCY - Pulse proteins of reduced astringency are obtained by fractionating pulse protein products which are completely soluble and heat stable in aqueous media at acid pH value of less than about 4.4 into lower molecular weight, less astringent proteins and higher molecular weight, more astringent proteins. | 12-04-2014 |
| 20140377441 | Clear Protein Beverage - A non-carbonated beverage composition comprising a source of protein in an amount up to about 30% weight (wt %) of the composition and a source of edible acid in an amount up to about 1.2 wt % of the composition. | 12-25-2014 |
| 20140377442 | CELLULOSE COMPOSITE - Cellulose composites of cellulose and a hydrophilic gum, the cellulose composite giving a 1-mass % aqueous dispersion thereof, which has a storage modulus (G′) of 0.06 Pa or more when the pH thereof is 4. | 12-25-2014 |
| 20150010689 | PROCESS FOR PRODUCING MATERIAL FOR FOOD OR BEVERAGE - Heating an oil from a plant or animal while supplying oxygen at a dissolved oxygen supply speed of not less than 0.058 mg/L/min to the oil from plant or animal is a convenient production method of a material for food or drink, which is capable of imparting an aroma and/or a flavor, which are/is mellow and rich in variety, to a food or drink. | 01-08-2015 |
| 20150017308 | UMAMI FLAVOUR COMPOSITION FROM VEGETABLE PROCESSING - A process for preparing a flavour composition having an umami flavour/taste and a MSG content of less than 1 wt % (% weight by total dry matter) comprising the steps of: a) heating vegetable matter in water at any given temperature to give cooking water containing flavour-active compounds water extracted from the vegetable matter; b) separating the vegetable matter from the cooking water; and c) concentrating the cooking water to provide the flavour composition. Claims are also directed to the composition obtainable from the process and to food products such as soups and snacks including the composition. | 01-15-2015 |
| 20150017309 | NUTRITIONALLY BALANCED FOOD OR BEVERAGE PRODUCT - A pre-packaged food or beverage product is provided in which each complete serving of the product includes at least two macronutrients selected from protein, fat, or carbohydrates wherein each selected macronutrient is in an amount which provides the same relative proportion of the NRV as the selected other macronutrient, but wherein the third macronutrient is not present in the same relative proportion as the two selected macronutrients, and wherein each complete serving of the product also includes fibre in the same relative proportions of the NRV as the two selected macronutrients. | 01-15-2015 |
| 20150030747 | EFFERVESCENT BEVERAGE PRODUCT AND METHOD RELATING TO SAME - Provided are a sparkling beverage product exhibiting excellent foam properties, and a method related thereto. A sparkling beverage product according to the present invention includes: a sparkling beverage; and a container for holding the sparkling beverage, in which: an empty portion inside the container is filled with carbon dioxide gas and nitrogen gas so that the following condition (a) or (b) is satisfied: (a) a pressure of the carbon dioxide gas is 200 kPa or more, and a ratio of a pressure of the nitrogen gas to the pressure of the carbon dioxide gas is 0.5 or more; or (b) a pressure of the carbon dioxide gas is 170 kPa or more and less than 200 kPa, and a ratio of a pressure of the nitrogen gas to the pressure of the carbon dioxide gas is 1.0 or more. | 01-29-2015 |
| 20150030748 | COMPOSITION AND METHOD FOR MANUFACTURING CLEAR BEVERAGES COMPRISING NANOEMULSIONS WITH QUILLAJA SAPONINS - A method of making a clear beverage concentrate, which contains a nanoemulsion of a liquid flavour oil in an aqueous phase, including the emulsification of the flavour oil into water in the presence of an emulsifier, which emulsifier consists of at least 5% by weight | 01-29-2015 |
| 20150030749 | SOLUTION CONTAINING COMPONENTS OF STARTING PLANT RAW MATERIAL, BEVERAGE, AND METHOD RELATING THERETO - Provided are a plant raw material liquid and a beverage that are reliably prevented from containing an alcohol and have excellent flavor, and a method related thereto. A method according to the present invention includes bringing a first plant raw material liquid into contact with inactivated yeast to produce a second plant raw material liquid to be used for production of a beverage. The method may also further include producing the beverage using the second plant raw material liquid. | 01-29-2015 |
| 20150044352 | PROCESS FOR PREPARING INFANT FORMULA - The present invention relates to a process for preparing a lipid and protein component-containing composition comprising large lipid globules, preferably coated with polar lipids, and to the compositions obtained thereby. | 02-12-2015 |
| 20150079265 | PROCESS FOR PREPARING INFANT FORMULA - The present invention relates to a process for preparing a spray-dried lipid and protein component-containing composition comprising large lipid globules, preferably coated with polar lipids, and to the compositions obtained thereby. The obtained compositions are preferably for feeding infants and young children. | 03-19-2015 |
| 20150099052 | NUTRITIONALLY BALANCED FOOD OR BEVERAGE PRODUCT - A pre-packaged food or beverage product is provided which includes macronutrients in the form of protein, carbohydrate and fat, wherein each complete serving of the product has the same relative proportions of the NRV for each macronutrient, and wherein the fibre content in the serving provides a proportion of the NRV that is at least 5% greater than the proportions of the NRV provided by the fat, protein or carbohydrate in a serving. | 04-09-2015 |
| 20150125586 | BEVERAGE SYSTEM WITH FLAVOR POD DISPENSER - In one aspect, an apparatus is disclosed for mechanically dispensing flavor from a flavor pod, the apparatus including: a casing; a pod delivery and retaining unit, and a flavor extraction unit. | 05-07-2015 |
| 20150132466 | NUTRITIONAL PRODUCTS INCLUDING A NOVEL FAT SYSTEM INCLUDING FATTY ACIDS - Disclosed are nutritional formulations including predigested fats that can be administered to preterm infants, infants, toddlers, and children for improving tolerance, digestion, and absorption of nutrients and for reducing the incidence of necrotizing enterocolitis, colic, and short bowel syndrome. The predigested fats include fatty acid-containing monoglycerides and/or a fatty acid component. | 05-14-2015 |
| 20150289548 | METHOD TO IMPROVE DISPERSIBILITY OF A MATERIAL HAVING LOW SOLUBILITY IN WATER - Co-precipitates of a water insoluble food ingredient material and a hydrophilic polymer, and edible aqueous microdispersions of such co-precipitates are provided. The water insoluble food ingredient material may include rebaudioside D and the hydrophilic polymer may include carboxymethyl cellulose. Methods of making co-precipitates of a water insoluble food ingredient material and a hydrophilic polymer are provided. | 10-15-2015 |
| 20150327585 | AQUEOUS CARBONATED BEVERAGE - An aqueous carbonated beverage comprises any one of:
| 11-19-2015 |
| 20150327715 | METHOD AND DEVICE FOR POURING OUT MILK FROTH, LIQUIDS OR THE LIKE - Method for producing patterns from milk froth and similar froth-, cream- or powder-like products in the preparation of coffee and similar drinks, according to which milk froth is automatically added to the coffee by a device controlled spatially in two or three coordinate directions, an aesthetically decorative milk froth pattern being produced by mixing the milk froth with the coffee. The device provided for this purpose is made in the form of a robot. It is provided with individually operable articulated arms for guiding a milk froth dispenser in a respective coordinate direction. | 11-19-2015 |
| 20150335056 | Liquid Refreshment for Consumption Post Athletic Activity - This liquid refreshment designed to replace key nourishment elements after rigorous physical activity can be used for a wide variety of nutritional needs. Our refreshment does not contain artificial ingredients, preservatives, added sugars, and foods from concentrate. Our refreshment consists of 1.5 cups of freshly squeezed orange juice, 1.5 cups of freshly squeezed lemon juice, 12 cups of filtered water, 6 table spoons of pure honey, and 20 drops of sea water. An embodiment of the recipe is the mixing of all ingredients until the honey is no longer viscous. The ingredients are added in any order and the liquid is refrigerated when not consumed. This drink is effective at replenishing electrolytes in the human body. | 11-26-2015 |
| 20150342242 | STABILIZER COMPOSITION FOR FOOD AND BEVERAGE PRODUCTS - A stabilizer composition for food and beverage products comprises (a) from 15 to 85 weight percent of a methylcellulose, (b) from 10 to 80 weight percent of a carboxymethyl cellulose, and (c) from 5 to 20 weight percent of a carrageenan, all percentages being 5 based on the total weight of (a), (b) and (c). Food and beverage products which comprise this stabilizer composition have a good overrun and good organoleptic properties. | 12-03-2015 |
| 20150351437 | METHOD FOR THE PREPARATION OF A LIQUID ENTERAL NUTRITIONAL COMPOSITION COMPRISING MICELLAR CASEIN - The invention relates to a method for preparing a shelf-stable liquid enteral composition for providing nutrition, either as a supplement, or as a complete nutrition, comprising a high amount of micellar casein, comprising dissolving a dry blend of micellar casein and digestible carbohydrate. | 12-10-2015 |
| 20160015065 | CARBOHYDRATE COMPOSITIONS - Carbohydrate compositions having lower digestibility and lower sugar compared to traditional nutritive sweeteners, methods of making the carbohydrate compositions, and food products comprising the carbohydrate compositions are disclosed. | 01-21-2016 |
| 20160015075 | BEVERAGE - Provided are beverages suitable for the way of drinking in small quantities over a prolonged period in order to alleviate the dryness of the mouth. The osmotic pressure of the beverages is adjusted to lie within a specified range and the makeup of saccharides in the beverages is also adjusted. | 01-21-2016 |
| 20160021920 | FOOD GRADE ARABINOXYLAN PRODUCT FROM CORN FIBER - A food grade water-soluble arabinoxylan product containing arabinoxylan oligosaccharides and retaining a high amount of bound ferulic acid and other phenolic substances is isolated from corn fiber using an aqueous extraction wherein the pH of the aqueous medium employed for the extraction is adjusted to a selected value after mixing with the corn fiber and prior to the initiation of extraction. | 01-28-2016 |
| 20160037814 | MUSHROOM EXTRACT, AND TASTE IMPROVING AGENT - A mushroom extract is obtained by a specific production process. The production process includes solvent-extracting at least one of a mushroom of the genus | 02-11-2016 |
| 20160050956 | PREPARATION OF PULSE PROTEIN PRODUCTS (YP810) - The present invention is directed to pulse protein products, very low in, or substantially free of, pea/vegetable flavour notes characteristic of conventional commercial pulse protein products and useful for the fortification of food and beverage products and prepared without the use of salt in the process. The pulse protein products of the present invention are obtained by extracting pulse protein source with water to form an aqueous pulse protein solution, at least partially separating the aqueous pulse protein solution from residual pulse protein source, adjusting the pH of the aqueous pulse protein solution to a pH of about 1.5 to about 3.4 to solubilize the bulk of the protein and form an acidified pulse protein solution then separating the acidified pulse protein solution from the acid insoluble solid material. The acidified pulse protein solution may be dried following optional concentration and diafiltration to form a pulse protein product, which may be an isolate. The acid insoluble solid material may be washed with acidified water and then dried to form another pulse protein product. These products may be dried at the acidic pH at which they were prepared or may be adjusted in pH before drying. Also described is the preparation of an acid soluble protein product, which may be an isolate, and which provides acidic solutions of improved clarity and is derived from the acidified pulse protein solution. | 02-25-2016 |
| 20160058050 | STEVIOL GLYCOSIDE | 03-03-2016 |
| 20160106255 | MIXING CHAMBER FOR BEVERAGE MACHINE - A beverage making machine may employ a mixing chamber to mix a beverage medium with a precursor liquid, such as carbonated water. The mixing chamber may have a precursor liquid inlet coupled to a precursor liquid supply, a beverage medium chamber to receive a beverage medium into the beverage medium chamber, and a dispense outlet from which beverage medium and precursor liquid are dispensed, e.g., into a user's cup. The beverage medium chamber may include a chamber inlet coupled to the precursor liquid inlet, e.g., so precursor liquid can enter the chamber when a pressure is low in the beverage medium chamber, and a chamber outlet downstream of the chamber inlet that is coupled to the dispense outlet, e.g., so that beverage medium can exit the chamber. | 04-21-2016 |
| 20160143339 | METHOD FOR IMPROVING FROTH RETENTION OF NON-ALCOHOL BEER-TASTE BEVERAGE, AND METHOD FOR PRODUCING NON-ALCOHOL BEER-TASTE BEVERAGE - The present invention provides a method for improving the froth retention of a non-alcohol beer-taste beverage, and a method for producing a non-alcohol beer-taste beverage having improved froth retention. The present invention relates to a method for improving the froth retention of a non-alcohol beer-taste beverage, wherein the lysine content is increased to 0.01 mM or more, the arginine content is increased to 0.01 mM or more, or the tyrosine content is increased to 0.05 mM or more in the final product; and a method for producing a non-alcohol beer-taste beverage which uses a raw material having a high content of lysine, arginine or tyrosine. | 05-26-2016 |
| 20160143340 | PACKED BEVERAGE - Provided is a packaged beverage subjected to heat sterilization, including the following components (A) and (B): (A) 2.5 mass % or more of a protein; and (B) non-polymer catechins, the packaged beverage having: a mass ratio between the component (A) and the component (B), [(B)/(A)], of from 0.02 to 0.1; a viscosity of from 15 to 35 mPa·s; and a pH of 6.3 or more. | 05-26-2016 |
| 20160165936 | TASTE-MODIFYING INGREDIENT | 06-16-2016 |
| 20160167279 | PEF CONTAINER, PREFORM & METHOD FOR THE MANUFACTURE OF SAID CONTAINER BY INJECTION STRETCH BLOW-MOLDING | 06-16-2016 |
| 20160174598 | STARCH-BASED CLOUDING AGENT FOR POWDERED BEVERAGES | 06-23-2016 |
| 20160183575 | STABLE SWEETENER COMPOSITIONS - The present invention relates to a process for the preparation of a sweetener composition which method comprises:-providing a liquid composition comprising at least one steviol glycoside; and-heating the said liquid composition to at least about 90° C. for at least about 15 minutes, wherein the said heating is carried out in the presence of: a substance which inhibits nucleation and/or growth of steviol glycoside crystals; and/or in the presence of a substance which enables conversion of at least part of the steviol glycoside in the heating step into a substance which inhibits nucleation and/or growth of steviol glycoside crystals, thereby to prepare a sweetener composition. The invention also relates to a sweetener composition which is a liquid comprising at least one steviol glycoside and which is stable for at least about 6 days. | 06-30-2016 |
| 20160186225 | METHODS FOR IMPROVED PRODUCTION OF REBAUDIOSIDE D AND REBAUDIOSIDE M - Methods for recombinant production of steviol glycoside and compositions containing steviol glycosides are provided by this invention. | 06-30-2016 |
| 20160374370 | BEVERAGE COMPRISING FERROUS PICOLINATE - The present invention relates to a beverage comprising ferrous picolinate. In particular the invention relates to a beverage comprising fruit and/or vegetables, ferrous picolinate and phenolic chromophore compounds. Further aspects of the invention are a powder for the preparation of a beverage, the use of ferrous picolinate to fortify a beverage without colour change and a process for fortifying a beverage with iron. | 12-29-2016 |
| 20180020695 | METHOD FOR PREPARING AN AQUEOUS DISPERSION OF A POORLY DISPERSIBLE PLANT PROTEIN | 01-25-2018 |
| 20190142034 | CANNABIS INFUSED BEVERAGES | 05-16-2019 |
| 20190142048 | METHOD FOR THE PREPARATION OF A LIQUID ENTERAL NUTRITIONAL COMPOSITION COMPRISING MICELLAR CASEIN | 05-16-2019 |
