Matches 1 - 50 out of 193 1 2 3 4 >


Match Document Document Title
9017748 Potassium fortification in foodstuffs  
Improved methods for potassium fortification in food products and the resulting potassium-fortified food products produced therefrom are provided. The methods of this invention allow significant...
8871284 Method and compositions for preserving wine  
Resveratrol and/or pterostilbene are added to wines to preserve the wine from oxidation, bacteria and fungi, as well as to deliver resveratrol to an animal. The resveratrol and/or pterostilbene...
8703227 Method of stabilizing a scorpion for storage and distribution in a novelty drink form  
A method of preserving and preparing a novelty drink is disclosed, comprising a container of non-alcoholic, flavored syrup preservative and an edible scorpion for consumption. Several ounces of a...
8697162 Gassed beverages  
Container containing a gassed acidulated beverage capable of producing a foam when the container is opened and the beverage poured. The beverage contains an additive which reduces the rate of...
8697163 Reduction of sorbic acid precipitation by forming microemulsion  
A method for reducing sorbic acid precipitation during manufacture and storage of stable preserved syrup. A microemulsion of a sorbic acid compound, a non-aqueous solvent, and a surfactant is made...
8691309 Reduction of sorbic acid precipitation  
A method for reducing sorbic acid precipitation during manufacture and storage of stable preserved syrup. A sorbic acid compound is dissolved in an oil-based ingredient of the syrup. Syrup...
8647687 Isoamyl acetate for weight management  
Described is the use of isoamyl acetate in food compositions for weight management and/or weight control. Further described is a beverage containing isoamyl acetate.
8628812 Preservative system for acidic beverages based on sequestrants  
The present invention provides beverage preservative systems for use in high acid beverage products, and beverage products comprising the beverage preservative systems. The beverage preservative...
8603563 Methods for coffee cherry products  
Methods are provided for isolating a nutrient from coffee cherries or for producing a food product that comprises a coffee cherry or portion thereof. It is particularly preferred that coffee...
8603564 Low-mycotoxin coffee cherry products  
A coffee cherry is harvested, preferably in a sub-ripe state, and quick-dried to provide a basis for numerous nutritional products. Such coffee cherries and portions thereof may be particularly...
8597710 Low-mycotoxin coffee cherry products  
A coffee cherry is harvested, preferably in a sub-ripe state, and quick-dried to provide a basis for numerous nutritional products. Such coffee cherries and portions thereof may be particularly...
8574655 Packaged beverage with caffeine-containing catechin composition  
A process for selectively removing caffeine from a caffeine-containing catechin composition, which includes dissolving the caffeine-containing catechin composition in a 9/1 to 1/9 by weight mixed...
8568811 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...
8563062 Reduction of sorbic acid precipitation by volume control  
A method for reducing sorbic acid precipitation in a volume of stable preserved syrup. A sorbate is dissolved in fluid having a temperature between about 150° F. and about 200° F. and is added to...
8501258 Method for preparing milk-based beverages  
The present invention provides a method for preparing storable products that contain most of the nutritious elements contained in milk. Embodiments combine the different milk elements into liquid...
8455031 Beverage compositions having low levels of preservative with enhanced microbial stability  
The present disclosure relates to beverage compositions comprising low levels of preservative, without the need for hot or aseptic packing. In particular, the present invention relates to beverage...
8440719 Preservatives based on carboxylic anhydrides  
Carboxylic anhydrides are highly suitable as additive for industrial materials, cosmetics, pharmaceutics and foodstuffs, in particular beverages, for protecting them against attack and/or...
8440246 Beverage packed in container  
By containing non-polymer catechins in high concentration, the physiological effects of the catechins are manifested, minerals indispensable to the living body are fortified, and the storage...
8435581 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...
8435582 Beverage preservative system containing Pimaricin-Povidone complex  
The present invention provides a beverage preservative system comprising a Pimaricin-providone complex for use in beverages products. The present invention is further directed to beverage products...
8431178 Increasing the concentration of terpene compounds in liquids  
A method for increasing the concentration of solubilized terpene compounds in liquids is disclosed, as well as liquid, beverage or microemulsion compositions containing terpenes and more polar...
8420141 Prevention of synthetic color fading in beverages using botanically derived color stabilizers  
Fading of synthetically colored beverages is prevented using botanically derived color stabilizers which are C6-C3 phenylpropenoic carbonyl compounds which contain both (i) unsaturation and (ii)...
8414942 Reduction of sorbic acid precipitation in beverages  
A method for producing a stable beverage preserved with sorbic acid. A beverage syrup is diluted and sorbate is simultaneously introduced into the diluted syrup to form the beverage.
8329764 Defoaming method  
A defoaming method capable of destroying foams generated when a container is filled with drink, or the like, efficiently at a high speed and destroying foams effectively even in the case of a...
8293299 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...
8277864 Liquid coffee concentrates and methods of making thereof  
Methods for stabilizing liquid coffee concentrates are provided that form a coffee beverage that has a substantially consistent acidity profile. In one aspect, the methods blend a liquid coffee...
8263150 Beverage compositions having low levels of preservative with enhanced microbial stability  
The present disclosure relates to beverage compositions comprising low levels of preservative, without the need for hot or aseptic packing. In particular, the present invention relates to beverage...
8263153 Method of preventing or reducing haze in a beverage using silane-treated silica filter media  
The present invention provides a method for preventing or reducing haze development in a beverage. Silane-treated silica filter media are synthesized. By contacting the beverage with the...
8207224 Preservatives based on carboxylic anhydrides  
Carboxylic anhydrides are highly suitable as additive for industrial materials, cosmetics, pharmaceutics and foodstuffs, in particular beverages, for protecting them against attack and/or...
8178147 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...
8163320 Stabiliser system for liquid nutritional compositions  
A liquid nutritional composition includes partially hydrolysed protein, fat and from 0.1 to 10 grams per liter of an emulsifier with a hydrophilic lipophilic balance value of less than 5, from 0.1...
8142829 Beverage composition and method of reducing degradation of monatin  
A beverage comprising a first ingredient which comprises a C6-C3 phenylpropenoic carbonyl compound in an effective amount to reduce degradation of a second ingredient in the beverage, the second...
8137559 Liquid clarification  
The present invention relates to liquid clarification. More closely, the invention relates to beverage clarification, such as reduction of colloidal (not microbial) haze-causing substances in beer...
8034394 Hydroalcoholic fat emulsion and emulsifier for use therein  
A hydroalcoholic fat emulsion having at least 1% alcohol by volume and at least 1% fat by weight and an emulsifier is shown. The invention also relates to an emulsifier suitable for use in a...
8026288 Defoaming method  
A defoaming method capable of destroying foams generated when a container is filled with drink, or the like, efficiently at a high speed and destroying foams effectively even in the case of a...
8007851 Buffered tea-milk compositions and associated beverages and methods for preparing same  
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...
7998350 Magnetic treatment device for liquids including a figurine and associated methods  
A magnetic treatment device for liquid within at least one liquid container may include a figurine having a body portion and at least one limb extending outwardly therefrom. The at least one limb...
7988862 Treatment device for magnetically treating liquids including dual figurines and associated methods  
A treatment device is for magnetically treating liquid in a liquid container including a plurality of figurines configured to define a container holder to receive the liquid container. At least...
7972640 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...
7910147 Preparation process of green tea extract  
An object is to provide a preparation process of a green tea extract having a high non-polymer catechin concentration and tasting good with less bitterness and less astringency. The present...
7901720 Process for producing tea extract containing nonpolymeric catechin  
A process for producing a tea extract containing non-polymer catechins, which includes immersing unfermented tea leaves in ethanol or an ethanol-water solution having an ethanol concentration of...
7879383 Rosemary herbal beverage powder and process  
The present invention relates to a process for the preparation of a readily reconstitutable herbal beverage concentrate in powder form. The process in particular, describes the method of...
7842327 Fresh tea leaf powder and processed product, extract, oil and aroma obtained from fresh tea leaf powder  
It is intended to disclose a fresh tea leaf powder which is obtainable by collecting a fresh leaf and/or a stem of tea plant (scientific name Camellia sinensis), followed by freeze-drying and...
7833561 Liquid coffee concentrates  
Improved liquid coffee concentrates that have furfuryl acetate to 4-ethyl guaiacol ratio values that approach the furfuryl acetate to 4-ethyl guaiacol ratio values of fresh brewed coffees brewed...
7824724 Milk-added coffee beverage with basic amino acids  
An economical process for producing a milk-added coffee beverage with an enhanced flavor in a process for producing a milk-added coffee beverage produced through a step of heat sterilization of...
7815959 Low-mycotoxin coffee cherry products  
A coffee cherry is harvested, preferably in a sub-ripe state, and quick-dried to provide a basis for numerous nutritional products. Such coffee cherries and portions thereof may be particularly...
7732001 Edible emulsions  
The invention provides an edible oil-in-water emulsion concentrate comprising as a continuous aqueous phase a physiologically tolerable plant juice concentrate and a discontinuous phase comprising...
7713567 Method of making coffee compositions with stable flavor characteristics  
A method for altering a coffee source component profile of an aged coffee source to mimic a target coffee component profile of a non-aged coffee source, wherein the aged coffee source and the...
7713568 Method of making coffee compositions with stable flavor characteristics  
A method for altering a coffee source component profile of a coffee source to mimic a target coffee component profile of a target coffee, wherein the coffee source and the target coffee each...
7572471 Method to improve the stability of lemon/lime flavored beverages  
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...

Matches 1 - 50 out of 193 1 2 3 4 >