Patent application number | Description | Published |
20090071618 | HIGH-PERFORMANCE STRENGTH RESINS IN PAPERMAKING INDUSTRIES - A composition comprising a functionalized water-soluble, cationic, thermosetting, cellulose reactive polymer with a doubly structured backbone that is the reaction product of: (a) a copolymerized (i) acrylamide component, (ii) cationic co-monomer component and (iii) at least one multifunctional crosslinking monomer component; and (b) a cellulose reactive agent component; such that the acrylamide component, the cationic co-monomer component, the multifunctional crosslinking monomer component, and the cellulose reactive agent component are in an amount sufficient amount to produce a polymer that imparts strength to a fibrous substrate when the polymer is added to paper stock during a papermaking process. The invention also relates to methods for making and using such a composition. | 03-19-2009 |
20110223256 | Method For Stabilizing Flavonoid Aqueous Dispersion - A method for suspending microparticulated water insoluble bioactive compound in a beverage by incorporating solubilized or dispersed microparticulated compound and at least one dispersion stabilizer into a beverage. A composition comprising solubilized or dispersed microparticulated water insoluble bioactive compound and a dispersion stabilizer agent. | 09-15-2011 |
20120006909 | RELEASABLE ENTRAPMENT OF AROMA USING A POLYMERIC MATRIX - An aroma delivery system comprising aroma compound entrapped in a polymeric matrix. | 01-12-2012 |
20120070475 | Zero Calorie Polyphenol Aqueous Dispersions - A method for stably dispersing microparticulated water insoluble bioactive polyphenol in a beverage by combining the bioactive polyphenol dissolved in an alkaline solution with an aqueous solution of at least one dispersion stabilizer. A composition comprising dispersed microparticulated water insoluble bioactive polyphenol(s) and a dispersion stabilizer. | 03-22-2012 |
20120093899 | Process for Preparing a High Stability Microcapsule Product and Method for Using Same - The present invention is directed to a process for preparing a capsule product through the increase in the polymerization cure temperature and cure time during the capsule-making process. The microcapsule products prepared according the process of the present invention exhibit enhanced retention of active materials in consumer products which promote instability. | 04-19-2012 |
20120255698 | Method and Composition for Improved Temporary Wet Strength - A new process to make high solids polymer backbone with low molecular weight and narrow molecular weight distribution has been developed by a continuous polymerization processes under refluxing conditions. In this process, a mixture of acrylamide monomer, chain transfer agent and initiator is simultaneously and continuously added to the heel of aqueous solution under refluxing conditions. | 10-11-2012 |
20130004617 | COACERVATE COMPLEXES, METHODS AND FOOD PRODUCTS - Complex coacervates incorporating one or more hydrophobic substances are provided, that are stable in certain aqueous systems and food products. The coacervates may be used as an ingredient in food products, e.g., in beverages, dry foods, and semi-moist foods. Methods for producing the complex coacervates and food products are also disclosed herein. | 01-03-2013 |
20130004640 | COMPLEX COACERVATES, METHODS AND FOOD PRODUCTS - Complex coacervates incorporating one or more hydrophobic substances are provided, that are stable in certain aqueous systems and food products. The coacervates may be used as an ingredient in food products, e.g., in beverages, dry foods, and semi-moist foods. Methods for producing the complex coacervates and food products are also disclosed herein. | 01-03-2013 |
20130056551 | RELEASABLY ENCAPSULATED AROMA - Gelatin capsules encapsulating an aroma material including at least one aroma compound may be applied to product packaging, such as food packaging etc., with a secondary protective coating, e.g., at the interface of a container and its closure device. The gelatin capsules can be ruptured or broken when the container is opened, thereby releasing the aroma compound and causing a favorable aroma for the consumer. The secondary protective coating can reduce or prevent degradation of the gelatin capsules during product packaging, transport, and storage, thereby enhancing their performance. | 03-07-2013 |
20130095210 | Complex Coacervates and Aqueous Dispersions of Complex Coacervates and Methods of Making Same - Edible complex coacervates and aqueous dispersions of complex coacervates are disclosed, that may be utilized to protect a sensitive substance, e.g., fish oil or omega-3 fatty acids or other hydrophobic substances or sensitive hydrophilic substances. The complex coacervates and aqueous dispersions may be utilized in food products. Methods for producing the complex coacervates and aqueous dispersions are also disclosed. | 04-18-2013 |
20130095211 | Emulsions and Food Products Comprising Same and Methods for the Manufacture Thereof - Sensitive substance-in-wax solutions are disclosed that may be used to protect fish oil and other sensitive edible substances. Sensitive substance wax-in-water emulsions also are disclosed that are stable in food products, e.g., aqueous systems such as acidic beverages, and that may be used to protect sensitive edible substances. The Sensitive substance wax-in-water emulsions can be produced by combining the sensitive substance-in-wax solutions with anionic polymer. Food products comprising the sensitive substance-in-wax solutions and/or the sensitive substance wax-in-water emulsions and methods for producing the sensitive substance-in-wax solutions and the sensitive substance wax-in-water emulsions are also disclosed. | 04-18-2013 |
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 |
20130306634 | Releasable Entrapment Of Aroma Using A Polymeric Matrix - An aroma delivery system comprising aroma compound entrapped in a polymeric matrix. | 11-21-2013 |
20140212564 | Stabilizing Sorbic Acid In Syrup And Finished Beverage - Sorbic acid or benzoic acid is stabilized in syrup and finished beverages by solubilizing potassium sorbate or sodium benzoate and then adding the solubilized potassium sorbate or sodium or potassium benzoate into a stabilizer solution at pH 2-4. | 07-31-2014 |