| Class / Patent application number | Description | Number of patent applications / Date published |
|---|
| 426593000 | Chocolate or cocoa | 18 |
| 20090186144 | Health Beverage and Additive Mixture for Preparing the Same - A beverage includes a liquid base, a coffee component, a saccharide component, a ginseng component, and a protein component. Per 8 ounces of the liquid base, the coffee component comprises between about 4.745 grams to about 12.65 grams, the saccharide component comprises between about 6.3 grams to about 19 grams, the ginseng component comprises between about 0.1 grams to about 0.6 grams, and the protein component comprises between about 2.37 grams to about 42.745 grams. | 07-23-2009 |
| 20090196975 | Water soluble carrier - Disclosed is a water-soluble carrier comprising pullulan and maltodextrin having a dextrose equivalent in the range of 4 to 40. The weight ratio of maltodextrin to pullulan is greater than 3. The carrier is especially suited for use in blocks such as beverage precursors for tea based beverages. | 08-06-2009 |
| 20090285966 | Modular Flavor Dispenser for Use with Food or Beverage Machines - An improved modular flavor dispenser for dispensing a plurality of different flavors is shown and described. One disclosed modular flavor dispenser includes a controller that is linked to a coordinator or interface with a controller associated with the food or beverage dispenser. For example, an automated coffee machine may include its own controller. The controller of the coffee machine communicates with the coordinator or interface of the modular flavor dispenser which, in turn, communicates with the motor control board or controller of the flavor dispenser. The flavor coordinator board may have a memory with a plurality of recipes stored therein or that information may be communicated from the controller of the coffee machine. The flavor coordinator board is linked to the motor control board which, in turn, is linked in parallel with the plurality of pumps used to dispense the variety of flavors. In the example of gourmet coffee, four or more pumps may be used: vanilla, hazelnut, cinnamon, caramel, chocolate as well as other flavors. Improved techniques for pumping chocolate syrup are also disclosed that involve the use of nutating piston-type pumps. | 11-19-2009 |
| 20110104357 | APPARATUS FOR PREPARING AND DISPENSING A BEVERAGE, IN PARTICULAR A CHOCOLATE-BASED BEVERAGE IN A COFFEE MACHINE - A machine for preparing various types of coffee and milk based beverages comprising a steam generator ( | 05-05-2011 |
| 20110189372 | PROTEIN-FREE CREAMERS, STABILIZING SYSTEMS, AND PROCESS OF MAKING SAME - Protein-free creamer compositions and stabilizing systems contained therein. The creamer composition includes an emulsifying component of at least two low molecular weight emulsifiers in relative amounts sufficient to provide a stabilized emulsion, a cellulose component including a blend of microcrystalline cellulose and carboxymethylcellulose in an amount sufficient to maintain homogeneity of the composition; and a carrageenan gum component present in an amount sufficient to maintain homogeneity of the composition. The creamer composition can be in the form of a shelf stable aseptic liquid creamer that is stable for at least about 9 months, an extended-shelf life (ESL) liquid creamer that is stable for at least about four months at refrigeration, or a powder that is stable for at least 24 months at ambient conditions. The creamer composition provides sufficient whitening capacity and a pleasant mouth feel without discernable feathering and without discernable fat separation when added to liquid beverages. | 08-04-2011 |
| 20110189373 | LOW PROTEIN AND PROTEIN-FREE LIQUID, LIQUID CONCENTRATE AND POWDER CREAMERS, AND PROCESS OF MAKING THEREOF - The invention provides low protein and protein-free creamer compositions, and processes for making them. The creamer composition includes an emulsifying component of at least one emulsifier; a buffer system of at least one buffering agent; and a chelating system of at least one chelating agent of an organic acid or organic acid salt. The creamer optionally contains a whitening agent in an amount sufficient to provide additional whitening to an aqueous media to which the creamer is added. The composition has a fat or oil content of about | 08-04-2011 |
| 20110217444 | PALATABLE BEVERAGES AND COMPOSITIONS WITH COCOA EXTRACT - The present subject matter relates to palatable beverages and compositions such as non-chocolate flavored water soluble dry powder compositions comprising a cocoa extract which comprises cocoa polyphenols, and an edible acid. The present subject matter further relates to processes for formulating said beverages and compositions. | 09-08-2011 |
| 20120148721 | Cartridge And Method For The Preparation Of Beverages - A cartridge for use in a beverage preparation machine, the cartridge containing one or more beverage ingredients and being formed from substantially air- and water-impermeable materials, the cartridge comprising an inlet for the introduction of an aqueous medium into the cartridge and an outlet for discharge of a beverage produced from the one or more beverage ingredients, wherein the one or more beverage ingredients is a liquid chocolate ingredient. | 06-14-2012 |
| 20130040037 | PROTEIN BEVERAGE AND METHOD OF MANUFACTURE - A protein beverage includes at least 90 percent egg white and at least one of a flavoring and sweetener. The beverage may be made by mixing pasteurized egg whites with a flavoring sweetener, and/or other biological enhancing agent, homogenizing the mixture, re-pasteurizing the beverage, and then bottling the mixture. | 02-14-2013 |
| 20130287924 | COCOA POWDER COMPOSITIONS - A defatted cocoa powder composition which is dispersible in cold liquids and method of producing and using the same. | 10-31-2013 |
| 20130302502 | CALCIUM STABLE HIGH ACYL GELLAN GUM FOR ENHANCED COLLOIDAL STABILITY IN BEVERAGES - A low calcium sensitive (calcium stable) high acyl gellan gum is prepared for enhanced colloidal stability in beverages. The low calcium sensitive high acyl gellan gum has superior suspension performance for colloidal stability compared to other high acyl gellan gums. The low calcium sensitive high acyl gellan gum is prepared by adjusting the pH of a gellan fermentation broth (polymer solution) prior to pasteurization and reducing the pasteurization hold time compared to conventional pH levels and hold times. | 11-14-2013 |
| 20140037825 | STABLE CREAMER COMPOSITION - The present invention relates to a creamer composition, e.g. for use for addition into a coffee beverage, with improved oxidative and physical stability. The creamer comprises oil with a high amount of oleic acids and a limited amount of linoleic acid and linolenic acid. The invention further relates to a method of producing the creamer, a beverage composition comprising the creamer and a method of producing a beverage composition. | 02-06-2014 |
| 20140044855 | CREAMERS AND METHODS OF MAKING SAME - Creamers for whitening food products are provided. The creamers can be shelf-stable and aseptic. The creamers can have high whitening capacity and a pleasant mouthfeel. In a general embodiment, the present disclosure provides a creamer including a hydrocolloid, an insoluble divalent salt, a protein, an emulsifier, and an oil. The creamer does not need to include titanium dioxide to provide a whitening effect. The creamer can be a fat-free, liquid creamer including water ranging from about 50% to about 90% by weight. | 02-13-2014 |
| 20150044353 | CALCIUM STABLE HIGH ACYL GELLAN GUM FOR ENHANCED COLLOIDAL STABILITY IN BEVERAGES - Beverages are provided having enhanced colloidal stability using a low calcium sensitive (calcium stable) high acyl gellan gum. The low calcium sensitive high acyl gellan gum has superior suspension performance for colloidal stability compared to other high acyl gellan gums. The low calcium sensitive high acyl gellan gum is prepared by adjusting the pH of a gellan fermentation broth (polymer solution) prior to pasteurization and reducing the pasteurization hold time compared to conventional pH levels and hold times. | 02-12-2015 |
| 20150056360 | CREAMER COMPOSITION COMPRISING PROTEIN, LOW MOLECULAR WEIGHT EMULSIFIERS AND HYDROXYPROPYL STARCH - The present invention relates to a creamer composition, e.g. for use for addition into a coffee beverage, having good physical stability and mouthfeel even at low fat levels or as a fat free creamer composition. The creamer comprises protein, low molecular weight emulsifier and hydroxypropyl starch. The invention further relates to a method of producing the creamer, a beverage composition comprising the creamer, and a method of producing a beverage composition. | 02-26-2015 |
| 20150064333 | FOAMING SYSTEM FOR HOT BEVERAGE COMPRISING A (BI)CARBONATE SALT - The invention relates to a powder composition for preparing a hot beverage having a foam on top of the beverage, in particular a coffee or cocoa drink, comprising
| 03-05-2015 |
| 20150086700 | CREAMER COMPOSITION COMPRISING PROTEIN AND HYDROXYPROPYL STARCH - The present invention relates to a creamer composition, e.g. for use for addition into a coffee beverage, having good physical stability without the need for low molecular emulsifiers. The creamer comprises protein and hydroxypropyl starch. The invention further relates to a method of producing the creamer, a beverage composition comprising the creamer, and a method of producing a beverage composition. | 03-26-2015 |
| 20150132467 | READY TO DRINK BEVERAGES AND METHODS OF MAKING THEREOF - Ready to drink beverages are provided. In a general embodiment, the present disclosure provides a ready to drink high-protein chocolate beverage including a protein component, a cocoa component, and a stabilizing system. The protein component may be present in an amount from about 4% to about 12% by weight of the beverage. The stabilizing system includes sodium hexamethaphosphate and a hydrocolloid component. | 05-14-2015 |
