|
Match
|
Document |
Document Title |
|
|
7001634 |
Process for suppressing the foaming of an aqueous system
The present invention relates to a process for suppressing the foaming of an aqueous system which involves combining water and at least one defoamer composition which has a hydroxyl equivalent...
|
|
|
6656975 |
Silicone dispersions
A silicone composition having a continuous phase of a polar organic liquid including particles of a silicone active material encapsulated within an organic encapsulating material which is a solid...
|
|
|
6613400 |
Cream
A cream for use as a topping on beverages, such that the cream floats on the surface of the beverage, whether hot or cold. The cream contains a hydrocolloid fluid gelling agent at a concentration...
|
|
|
6313319 |
Method for purifying lactide and lactide for food additives
A crude lactide in a solid state or in an at least partially molten state is brought into contact with ethanol to form a slurry mixture, and then a solid form this slurry mixture is separated to...
|
|
|
6190713 |
Process and a device for headspace foaming of containers filled with carbonated beverages
A process for the foaming of the headspace of containers filled with carbonated beverages, wherein, after the filling of the beverages into the containers, the containers are transferred to a...
|
|
|
6060103 |
Method for extending the shelf life of a carbonated beverage within a plastic bottle by maintaining a low fill temperature
A process for extending the shelf life of a carbonated beverage within a plastic bottle comprises placing the carbonated beverage in the plastic bottle at a temperature less than about 72° F.,...
|
|
|
6057375 |
Use of alkoxylation products of epoxidized fats as antifoaming agents
A method of controlling or preventing foam in an aqueous system is provided, wherein an effective amount of an alkoxylated, epoxidized fatty compound that has been ring-opened with a nucleophile is...
|
|
|
6024996 |
Packaged carbonated coffee beverage
The invention relates to a carbonated coffee beverage which has been packaged under pressure in a pressure-resistant closed container, which beverage is based on coffee extract, the coffee beverage...
|
|
|
5820905 |
Antifoaming agent and canned drink using the same
An antifoaming agent which comprises, as the main component, one or more polyglycerol fatty acid esters having a specific degree of polymerization of polyglycerol, specific fatty acid types and a...
|
|
|
5811594 |
Methyl-end-capped alkyl and/or alkenyl polyglycol ethers
Methyl-end-capped alkyl and/or alkenyl polyglycol ethers; a process for their production by methylation of products of the addition of ethylene oxide and propylene oxide to primary alcohols; to...
|
|
|
5637337 |
Antifoaming agent for food and food material containing the same
A powdery antifoaming agent for food containing straight chain fatty acid glycerol monoester, lecithin, an agent for improving the water dispersibility and a powdery dextrin.
|
|
|
5439699 |
Method for preparing colorless clear beer
A method is disclosed of preparing a colorless, clear beer by a method including ultrafiltration and the addition of dextrins, bittering agents and a foam enhancer. Methods of preparing improved...
|
|
|
5387425 |
Method and composition for enhancing foam properties of fermented malt beverages
There is disclosed a method and composition for enhancing the foam properties of a fermented malt beverage. Briefly stated, the method comprises adding to the beverage an isohumulone extract in the...
|
|
|
5378485 |
Method of controlling foam with carbonic acid ester agents
Methods of use of carbonic acid esters corresponding to general formula I: ##STR1## in which R 1 is an alkyl radical derived from an aliphatic saturated primary alcohol containing 1 to 22 carbon...
|
|
|
5378484 |
Process for making an anti-foaming agent-containing beverage
A beverage is disclosed which contains an anti-foaming agent comprising, as an effective component, a sucrose fatty acid ester wherein the constituting fatty acid is at least one of a saturated...
|
|
|
5342641 |
Food additive comprising water-soluble hemicellulose
There is disclosed a food additive comprising a water soluble hemicellulose resulting from a degradation of a protein by degrading water insoluble vegetable fibers containing protein under acidic...
|
|
|
5316779 |
Foam-limiting drinking cup and method
A container (8) which includes a disposable cup (10) is shown, together with a coating (12) of food-grade antifoaming agent at the inner surface of the cup. A method of speeding filling of the...
|
|
|
5306442 |
Mixture of alkyl glucosides and alcohols as foam inhibitors
A mixture of C 16 -C 28 alkyl glucosides (A) and C 16 -C 28 fatty alcohols (B) in a weight ratio (A):(B) of between 20:1 and 1:9 possesses foam inhibiting properties even when highly diluted....
|
|
|
5223294 |
Liquid defoaming agent for food and method of use thereof
The liquid defoaming agent for food of the present invention contains low fatty acid diglyceride as the essential component thereof and is made to contain lecithin and/or inorganic carrier, and the...
|
|
|
5196220 |
Foam-stabilized malt beverage
A fermented malt beverage having improved foam stability and desirable lace, cling, and clarity is described. The beverage is stabilized by adding 5-400 ppm by weight of combined gellan gum and a...
|
|
|
5171595 |
Antifoam compositions for vegetable extracts
An antifoam for incorporation with a vegetable extract is prepared by reacting a vegetable oil with calcium and magnesium cations which may be derived from ash of a vegetable material in an aqueous...
|
|
|
5035902 |
Foam stabilizing proteinase
The present invention relates to processes for enzymatically hydrolysing protein in a protein-containing liquid, comprising the step of hydrolysing the protein with an enzymatic amount of a Candida...
|
|
|
4954360 |
Method of inhibiting ice crystal growth in frozen foods and compositions
Ice crystal growth in inhibited in frozen food products by adding a partially delignified plant fiber, a hemicellulose B or mixtures thereof to the frozen food product.
|
|
|
4942049 |
Process for controlling foam in food processing and production
Terminally blocked polyethoxylated fatty alcohols of the formula: R--O--(CH 2 CH 2 O) n --R 1 (I) wherein R is a linear or branched alkyl or alkenyl group having from 6 to 28...
|
|
|
4729900 |
Foam-stabilized malt beverage
A fermented malt beverage having improved foam stability and desirable lace, cling, and clarity is described. The beverage is stabilized by adding 5-400 ppm by weight of combined xanthan gum and a...
|
|
|
4571338 |
Method for preparing milk shake beverage
Method for preparation of milk shake beverage contained in can, bottle, paper carton or the like with a sufficient head space so that when shaking the container desirable volume of foam is...
|
|
|
4339466 |
Anti-foaming agent from malt
An antifoaming agent for reducing foaming during fermentation is produced by extracting ground malt with an ethanol solution having an ethanol concentration in excess of 75% to produce an ethanolic...
|
|
|
4316916 |
Treatment of a coffee extract
A process for treating a coffee extract is disclosed which comprises adjusting the pH of the extract to a value of from 3.0 to 4.5 and then eliminating the subsequently formed flocculate. The pH of...
|
|
|
4185122 |
Method for inhibiting the foaming of aqueous solutions containing a polymeric dye
Foaming of aqueous solutions containing a polymeric dye can be inhibited by use of glycerol monooleate, glycerol dioleate and mixtures thereof.
|
|
|
4181742 |
Method of preventing gushing of packaged beer
Most beers brewed with the addition of cysteine proteases, such as papain, ficin or bromelain, for the purpose of chillproofing develop a tendency to gush or foam excessively after being stored in...
|
|
|
4143170 |
Method of making a non-foaming low-calorie sweetening composition
Combining an effective amount of an antifoaming agent with other ingredients of a sugar substitute sweetener by co-spray drying the defoamer with a minor amount of these ingredients such that the...
|
|
|
4105802 |
Process for producing carbonated coffee drink
A process for producing carbonated coffee drink, wherein one or more kinds of organic additives are added to extracted coffee liquid, followed by carbonation of the same, to suppress the bubbling...
|
|
|
3992293 |
Method of filtering liquids containing dissolved carbon dioxide
A method of reducing foaming of a liquid containing dissolved carbon dioxide during filtering. The carbonated liquid to be filtered is adjusted in pH to a value of 6.5 to 8.0 by the addition of an...
|
|
|
3983251 |
Solid antifoam crystals for dry beverage mixes
A rapidly dissolvable and substantially dry antifoam additive for dry beverage compositions is prepared by dehydrating an aqueous slurry comprising a crystalline sugar, a silicone antifoam agent...
|
|
|
3966976 |
Foam stable malt beverage
This invention relates to a process for preparing malt beverages having good foam stability and improved lace and cling, and a method of preparing such beverages by adding 5 - 100 ppm of a...
|
|
|
3965188 |
Hop extract process and product
Hop extract in, e.g., hexane, pre-isomerized, optionally pre-reduced, is extracted with aqueous KOH to give potassium isohumulate of 80%+ and preferably 90%+ purity. The hexane phase containing the...
|
|
|
3949098 |
Nutritious orange drink concentrate, process and drink resultant therefrom
A process of preparing a nutritious orange juice concentrate by adding whey protein to a liquid admixture of water and orange juice concentrate, the liquid admixture being at a temperature between...
|
|
|
3925242 |
Process for reducing foaming of liquids susceptible to foaming
An aqueous emulsion of a silicone is prepared using, as emulsifier, a sucroglyceride e.g. a transesterification product of sucrose and a triglyceride. The resulting emulsions are stable, even under...
|
|
|
3879565 |
COFFEE BREWING BAG AND METHOD
Roasted and ground coffee is packaged in a brewing bag for use in brewing a cup of coffee in the same manner that the ordinary tea bag is used to brew a cup of tea. An effective amount of a...
|
|
|
3870810 |
Inhibiting beer gushing
The present invention provides a method for reducing the tendency of beer to gush by incorporating in the beer 1 to 20 percent based on the weight of iso-α-acids in the finished beer of an...
|
|
|
3783165 |
SOLUBLE COFFEE ANTIFOAM AND SLUDGE SUSPENDING AGENTS
Antifoam and sludge-suspending compositions comprising substituted lactylates are incorporated into instant coffee products.
|
|
|
3770462 |
COLD MILK CUSTARD-TYPE PUDDING
A composition suitable for forming a cold milk pudding containing as active ingredients in finely divided form about 2 to about 8 parts by weight of sodium phosphoalginate, about 1 to about 4.5...
|
|
|
3751263 |
FOAM REDUCTION DURING PREPARATION OF BEER
Foaming is reduced during the preparation of beer by adding to wort or beer a silicone antifoam material, followed by removing the antifoam material by contacting the beer with an adsorbent whereby...
|
|
|
3669000 |
CELLULOSE ETHER FOAM STABILIZERS FOR MALT BEVERAGES
C 3 -C 4 Hydroxyalkyl carboxymethyl cellulose ethers having a C 3 -C 4 hydroxyalkyl MS of at least about 1.2 and a carboxymethyl DS of about 0.2-0.6 are superior cellulose ether foam...
|
|
|
3655405 |
SOUFFLE MIX
A dry, essentially fat-free souffle composition is packaged in two containers. One package contains a dry sauce mix which is a blend of regular starch, pregelatinized starch, whey solids, a...
|
|
|
3622347 |
TREATMENT OF SHRIMP TO REMOVE NONEDIBLE PARTS
Nonedible parts of shrimp are removed by immersing shrimp in an aqueous solution containing hypochlorite ions or caustic soda.
|
|
|
3620756 |
NONFOAMING AND NONSCUMMING INSTANT COFFEE
Disclosed is a method of eliminating the problem of foam and scum on cups of instant coffee beverage by removal of polyvalent metal cations from the natural components of instant coffee as well as...
|
|
|
3615703 |
RETAINING THE FRESHNESS OF FOODSTUFFS
This invention relates to a process and composition for retaining the freess of foodstuffs involving the addition of at least one member selected from the group consisting of lysine, ornithine,...
|
|
|
3615592 |
INCORPORATING FAT IN MARSHMALLOW
Polyglycerol higher fatty acid partial esters, preferably polyglycerol partial stearates, are employed to emulsify a marshmallow mixture. The use of such emulsifier permits the addition of fat. The...
|
|
|
3615583 |
METHOD OF PREPARING A WHIPPED MEAT FOOD COMPOSITION AND PRODUCT PRODUCED THEREBY
A whipped meat food product is prepared by intimately blending together in uniform distribution and admixture solid and liquid ingredients including: (1) comminuted meat such as sausage emulsion or...
|