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US20100003386 |
SYSTEM, METHOD AND COMPOSITIONS FOR DISPENSING A LIQUID BEVERAGE CONCENTRATE
A beverage system for providing a beverage, methods of making the beverage and the resulting beverage are disclosed herein. The system includes a beverage-forming concentrate and an aroma or...
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US20090324788 |
COUMALIC ACID TO INHIBIT NON-ENZYMATIC BROWNING IN TEAS
A tea beverage product that includes at least one tea component as well as coumalic acid or its salt to inhibit non-enzymatic browning of the tea beverage product. The tea component may be a green...
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US20090311394 |
ANTIMICROBIAL MICELLES FOR FOOD APPLICATIONS
The present invention relates to methods for improving the microbiological safety and stability of foods by the use of food-grade micelles that encapsulate antimicrobial agents. The invention also...
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US20090291172 |
Apparatus and method for creation of beverages
In one embodiment, a method for flavoring drinks with coconut flavor in the very coconut shell as a container without using any preservative while conserving in a good condition the drinks and the...
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US20090285952 |
Transparent Emulsified Composition for Use in Beverages
A transparent emulsified composition and transparent emulsified flavor composition containing enzyme-degraded lecithin, for use in alcoholic drinks or carbonated drinks. The compositions exhibit...
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US20090280210 |
Milk production method
A method for improving the half-life of milk comprising the step of: a) contacting milk with an antibody raised against at least one of the following: i) a molecule required for survival by at...
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US20090252845 |
COLLIDER CHAMBER APPARATUS AND METHOD OF USE
The disclosed apparatus includes a stator and a rotor disposed for rotation within the stator. An inner wall of the stator defines one or more collider chambers. Rotation of the rotor causes...
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US20090246321 |
Feed Supplement Delivery System
Disclosed are novel feed supplements for ruminants and methods for making the same. The feed supplements include unsaturated fatty acid encapsulated by a protective coating. Through utilization of...
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US20090246337 |
STABILISER SYSTEM FOR LIQUID NUTRITIONAL COMPOSITIONS
A liquid nutritional composition comprising partially hydrolysed protein, fat and from 0.1 to 10 grams per litre of an emulsifier with a hydrophilic lipophilic balance value of less than 5, from...
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US20090191319 |
Method of manufacturing tea drink
This invention is related to a method of manufacturing a tea drink, which comprises the steps of subjecting tea leaves to extraction to obtain an tea extract and adjusting the pH of the tea extract...
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US20090191320 |
PURIFIED PYRROLOQUINOLINE QUINONE FORTIFIED FOOD
Food products fortified by purified PQQ and methods of application and production are disclosed. A method of preserving a food product comprising admixing an effective amount of purified PQQ or a...
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US20090175984 |
METHOD AND COMPOSITIONS FOR PRESERVING WINE
Resveratrol and/or pterostilbene are added to wines to preserve the wine from oxidation, bacteria and fungi. The resveratrol and/or pterostilbene can be added to grape must prior to fermentation...
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US20090169691 |
Methods and Compositions for Fining Beverages
The present invention provides a finings formulation comprising pectin and methods of using pectin in a fining process to produce fined beverages, particularly beers.
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US20090155433 |
Food Precursor Composition, Method for its Production and Uses Thereof
There is disclosed a fluid or semi-fluid ready-to-use food precursor product being suitable for producing sauces, thickenings or pastry such as waffles, pancakes, muffins, sugar bread etc. The food...
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US20090130266 |
METHOD FOR PRESERVING FLAVOR COMPONENT
A method for preserving a liquid that contains a flavor component derived from a food material, comprising adding a pH-adjuster to the liquid.
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US20090123602 |
METHOD FOR MAKING LACTOSE-REMOVING MILK
A method for removing lactose from milk comprising the steps of precipitation, ultrafiltration, re-dissolving, mixing, and restoration, with or without a step of degreasing prior to precipitation....
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US20090123619 |
SHORTENINGS AND METHODS OF MAKING AND USING THEREOF
Described herein are shortenings with improved properties such as increased hardness, minimal trans fat, and reduced saturated fats. Methods for preparing the shortenings involve the use of one or...
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US20090123609 |
METHODS OF PREPARING A LIQUID SUSPENSION FOR USE WITH ANIMAL FEED
Methods of preparing a liquid suspension are provided. According to one aspect, the method includes mixing, simultaneously or in separate steps, at least: (a) a liquid source of digestible organic...
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US20090117238 |
Acidic Oil Droplet-in-Water Type Emulsion and Application Thereof to Foods
An object of the present invention is to provide acidic oil-in-water emulsified foods with enhanced microwave resistance, heat resistance, or freezing and thawing resistance, and low- or...
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US20090110774 |
HIGH ANTIOXIDANT LEVELS IN COCOA-BASED BEVERAGES
The invention provides, in one aspect, a method of producing a ready-to-drink cocoa beverage containing high levels of beneficial cocoa polyphenols in a milk or soymilk base. The method...
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US20090110789 |
ANTIOXIDANT DRINK FOR DIETARY SUPPLEMENTATION
An antioxidant drink for dietary supplementation is described. The drink contains a broad spectrum of herbal antioxidants, including powders, concentrates, and extracts from green, purple, orange,...
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US20090092709 |
CLEAR FILTERED NUTRITIONAL SUPPLEMENT BEVERAGE AND FILTRATION METHOD
The present invention provides a dietary supplement, and method for making the same, comprising a glucosamine-based beverage that has the physical appearance of water, or that otherwise appears...
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US20090074927 |
Cinnamic Acid To Inhibit Heat- And Light-Induced Benzene Formation In Benzoate-Preserved Carbonated And Non-Carbonated Beverages And Foods While Maintaining Or Improving Product Microbial Stability
A beverage product contains a preservative system comprising 20-250 mg/L benzoic acid or salt thereof, 20-250 mg/L sorbic acid or salt thereof, and 10-100 mg/L cinnamic acid or salt thereof where...
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US20090074926 |
Preservation of acidic beverages
The present invention is directed to a method for preserving acidic beverages having a pH of or below 4.8 against fungi, yeasts and bacteria. Said preservation method comprises the application of a...
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US20090074918 |
PROCESS FOR MAKING WHEY PROTEINS HAVING IMPROVED THERMAL STABILITY IN BEVERAGE APPLICATIONS AT NEUTRAL pH
The present invention is directed to a method for producing a thermal stable whey protein beverage comprising: (a) providing an aqueous solution of at least 2% (w/w) whey proteins and having a...
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US20090041914 |
BUFFERED TEA-MILK COMPOSITIONS AND ASSOCIATED BEVERAGES AND METHODS
A beverage composition includes water, milk solids, a tea material, and a pH buffer that itself includes a lactate salt and a carbonate salt. The pH buffer reduces or eliminates precipitation of...
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US20090011096 |
Preservatives for food
The combination of N α -long chain alkyl of di basic amino acid alkyl ester acid salt biocides with liquid smoke compositions results in the extension of cidal activity not normally found in the...
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US20080311259 |
High pressure pasteurization of liquid food product
The present invention is a method for pasteurization or sterilization of liquid food products using high pressure in a continuous or semi-continuous flow. The invention involves pressurizing and...
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US20080286427 |
USE OF CATIONIC PRESERVATIVE IN FOOD PRODUCTS
This invention relates to a novel use of cationic preservatives and preparations according to this novel use. A cationic preservative derived from lauric acid and arginine, in particular, the ethyl...
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US20080260908 |
Stabilizer System For Food And Beverage Products
A stabilizer system comprising blends of cellulose, lambda-carrageenan, and guar gum. Food products and beverages, such as energy drinks, are prepared with the stabilizer blends.
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US20080220108 |
Use of Hop Acids in Fruit Juices, Fruit Juice Concentrates and Other Beverages to Inhibit Alicyclobacillus Bacteria
An antimicrobial agent including hop acids is disclosed that inhibits the growth of acid-resistant and heat-resistant bacteria such as Alicyclobacillus acidoterrestris and Alicyclobacillus...
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US20080213442 |
Beverages and Foodstuffs Resistant to Light Induced Flavour Changes, Processes for Making the Same, and Compositions for Imparting Such Resistance
One aspect of the present invention is concerned with a composition containing:
(A) at least 10 μg of particular substituted pyrroles per kg of dry matter; and (B) at least 100 mg per kg of dry...
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US20080213443 |
Lower alkyl carboxylic acid moieties as organoleptic stabilizers and preservatives of food and beverages and for preventing oxidative corrosion of metals
Compositions and methods are disclosed for preventing the oxidative corrosion of metal surfaces by exposing such a surface to an anti-corrosion agent characterized as a lower alkyl carboxylic acid...
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US20080213439 |
METHOD FOR PREPARING A COMPOSITION CONTAINING AT LEAST ONE INTERNAL DEHYDRATION PRODUCT FOR A HYDROGENATED SUGAR
The subject of the present invention is a novel method for preparing a composition of internal dehydration product of a hydrogenated sugar, comprising:
a) a step of distilling a medium...
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US20080213438 |
Reduction of Benzene in Beverages and Compositions Therefor
Compositions useful for the reduction of the formation of benzene in beverages containing ascorbic acid in the presence of certain transition metals utilize a blend of aqueous solutions of sodium...
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US20080206416 |
Method for the Manufacturing of Soy and Milk Protein-Based Preparations Having a High Total Protein Content
The present invention concerns a method for manufacturing a protein-enriched food preparation containing soy proteins and milk-derived proteins, said method comprising at least hydration of soy...
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US20080206415 |
PROTEIN BEVERAGE AND METHOD OF MAKING THE SAME
A protein beverage composition and a method of making it relate to a beverage including a protein essentially free of caseinate and derived from an aqueous protein isolate collected from...
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US20080193616 |
Beverage compositions comprising polylysine and at least one weak acid
The present invention is directed to beverage compositions comprising a preservative system comprising polylysine and at least one weak acid chosen from cinnamic acid, benzoic acid, sorbic acid,...
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US20080193615 |
LOW FAT CONSUMER PRODUCT COMPRISING A NATURAL PRESERVATIVE SYSTEM AND A METHOD FOR MAKING THE SAME
Low oil or fat consumer food products comprising a natural preservative system and method are disclosed. The preservative system has a mixture of aliphatic and aromatic isothiocyanates and is...
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US20080171116 |
PASTEURIZATION OF PRE-PACKAGED FOOD USING SUPERCRITICAL CO2
A method to pasteurize pre-packaged food at, or near room temperature, using supercritical carbon dioxide is provided. Carbonation may also be introduced simultaneous to the pasteurization.
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US20080124437 |
Food and beverage emulsifiers
An emulsifier having a primary emulsifying component of gum Arabic or modified starch and a secondary emulsifying component of pectin in a low amount is added to a beverage. The emulsifier has...
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US20080107769 |
Milk production method
A method for improving the half-life of milk comprising the step of: a) contacting milk with an antibody raised against at least one of the following: i) a molecule required for survival by at...
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US20080081096 |
Method of producing a reduced-calorie food product
Calories in a juice can be reduced by selectively removing more sucrose than primary sugars, for example, glucose and fructose. An acceptable flavor profile can be achieved since the primary sugars...
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US20080070992 |
Method for preparing solubilized composition containing oil-soluble substance
The present invention provides a method for preparing a solubilized composition containing an oil-soluble substance having both acid and heat resistance, including: the step of dissolving an...
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US20080063765 |
Protein and calcium fortification system for clear and opaque beverages
A milk serum protein and calcium concentrate that is useful for fortifying acidic clear or opaque, carbonated or uncarbonated soft drinks without producing a cloudy appearance in clear drinks and...
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US20080063764 |
Method Of Producing Milk Drink
It is intended to provide a milk drink obtained by starting with a milk protein-containing powder (skim milk powder, etc.) having a seriously worsened flavor which is free from worsening in the...
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US20080044530 |
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...
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US20080044531 |
Juice processing
A method for treating a sugar-containing (e.g., sucrose, fructose, glucose) beverage (e,g., fruit juice, vegetable juice) includes passing a stream of a beverage into contact with a packed bed...
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US20080014322 |
Olive Polyphenols Concentrate
A process in which olive polyphenol concentrate is obtained from a by-product of olive oil extraction comprising the steps of: a) mixing the by-product with a polar solvent to give a...
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