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7381334 |
Method for inhibiting microbial growth in liquid nutrients
A method for making a web having a metal-ion sequestering agent and treating a liquid using the web. The method of making the web includes electrostatically providing at least one metal-ion...
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7374787 |
Stabilized, aqueous silicon dioxide dispersion
An aqueous dispersion, having a silicon dioxide powder having a silicon dioxide content of 10 to 60 wt.%, wherein the aqueous dispersion is stable in the pH range of 2 to 6, the aqueous dispersion...
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7361275 |
Use of derivatized nanoparticles to minimize growth of micro-organisms in hot filled drinks
A method and article for removing a selected metal-ion from a solution. The method included providing a container for holding a liquid, the container having an internal surface having a metal-ion...
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7357956 |
Tea beverage with improved flavor
The invention is directed to beverages with improved flavor. The beverages are not sour and have a monoprotic acidulant with a pKa of less than about 2.6 and/or a polyprotic acidulant with a pKa 1 ...
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7357863 |
Container for inhibiting microbial growth in liquid nutrients
A fluid container and method for inhibiting the growth of microbes in liquid nutrient in a container, the container having an interior surface having a metal-ion sequestering agent and...
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7344642 |
Filter assembly for inhibiting microbial growth in liquid nutrients
A fluid filter assembly and method for inhibiting the growth of microbes in liquid nutrient in a container, the filter assembly having an filter having a metal-ion sequestering agent for inhibiting...
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7318942 |
Heat sterilized milk-added coffee beverage and method of suppressing precipitates in same
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...
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7273554 |
Crossflow-filtration method for beverages
The invention relates to a crossflow-filtration method for beverages, in particular beer, which comprises the following steps: a) the feed liquid is introduced into a filter module by means of a...
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7258916 |
Article for inhibiting microbial growth in liquid nutrients
A fluid container and method for inhibiting the growth of microbes in liquid nutrient in a container, the container having an interior surface having a metal-ion sequestering agent for removing a...
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7258787 |
Bottle and cap assembly
A fluid container and method for inhibiting the growth of microbes in liquid nutrient in a container, the container having an interior surface having a metal-ion sequestering agent for removing a...
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7220444 |
Packaged beverages
Packaged beverages contain the following ingredients: (A) from 0.07 to 0.45 wt. % of non-polymer catechins, (B) from 0.06 to 0.5 wt. % of ascorbic acid or a metal salt thereof, and (C) non-polymer...
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7192618 |
Antimicrobial composition for pre-harvest and post-harvest treatment of plants and animals
An antimicrobial, anti-bacterial processing aid, food additive and food ingredient is provided to inhibit cellular growth of known pathogenic, indicator and spoilage organisms, such as salmonella,...
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7122215 |
Composite particles imparting sequential changes in food products and methods of making same
Composite particles are provided that impart unique, entertaining optical and/or organoleptic effects in food products when exposed to an aqueous environment. In one embodiment, the composite...
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7105190 |
Products comprising an isothiocyanate preservative system and methods of their use
The present disclosure relates to products, including preservative systems and compositions (e.g., foods, beverages, health care products, personal care products, herbicidal products, and...
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7074447 |
Antimicrobial composition comprising potassium sorbate and LAE
The invention relates to a novel composition with antimicrobial activity. It is in the food industry a well-known method to use the product L-arginine, Na-lauroyl-ethylester monohydrochloride...
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6761919 |
Ambient stable beverage
A beverage that contains a preservative system that contains 1 to 175 ppm cinnamic acid, 10 to 200 ppm sorbic acid or benzoic acid, and at least one essential oil other than cinnamic acid....
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6693216 |
Calcium double salts
The present invention relates to calcium double salts having good preservative properties. Said salts can be used in foods, feeds, pet food, cosmetics and pharmaceuticals, food-contact items,...
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6692786 |
Beer clarification process by crossflow microfiltration
The invention relates to a process for the crossflow micro-filtration of beer. In order to prevent the clogging of the membrane of the filter module by components of the non-clarified beer which...
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6635293 |
Finely dispersed carotenoid suspensions for use in foods and a process for their preparation
A stable product containing finely a dispersed carotenoid for use in supplementing aqueous systems, such as foods, beverages, and personal care products, with the carotenoid. An emulsifier is...
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6630186 |
Drinks containing cochineal colorant and method of preventing discoloration thereof
The present invention provides a cochineal pigment-containing beverage comprising nigerooligosaccharide and an anti-fading method for a cochineal pigment-containing beverage comprising adding...
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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...
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6562387 |
Ambient stable beverage and process of making
An ambient stable beverage that contains a preservative system that contains cinnamic acid, dimethyl dicarbonate and at least one essential oil. The beverage contains a minimum concentration of...
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6558723 |
Products comprising an isothiocyanate preservative system and methods of their use
The present disclosure relates to products, including preservative systems and compositions (e.g., foods, beverages, health care products, personal care products, herbicidal products, and...
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6482456 |
Method for producing low acid beverage
A method for producing a low acid beverage in which a deterioration in quality associated with a pH decrease during heat sterilization or long-term storage in a heated condition is eliminated or...
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6468576 |
Frozen slush liquid concentrate and method of making same
The present invention is directed to a liquid concentrate composition containing emulsifier(s), milk protein(s), freezing point depressant(s), sedimentation stabilizer(s), gelation stabilizer(s),...
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6440482 |
Beverages containing mixed sodium-potassium polyphosphates
A beverage containing a mixed sodium potassium polyphosphate glass with a high potassium to sodium ratio and a low level of insoluble material is provided. The mixed sodium-potassium polyphosphate...
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6413570 |
Tea concentrate
A brewed tea concentrate is taught having about 5 to 30% tea solids, combined with selected carbohydrates in a ratio of 1.5 parts or more of carbohydrate to 1 part of tea solids. The brewed tea...
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6406730 |
Process for producing low acid food products
The present invention comprises a method and apparatus for treating a low acid food product. The low acid food product is first acidified to produce an acidified food product and then packaged as...
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6383392 |
Process for concentrating epigallocatechin gallate
The present invention is a process for concentrating aqueous epigallocatechin gallate (EGCG) solutions by feeding an aqueous EGCG solution to at least one membrane module under pressure to provide...
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6376005 |
Antimicrobial composition for food and beverage products
Antimicrobial combinations comprising a sorbate preservative, natamycin and a dialkyl dicarbonate at levels below the taste threshold for each of these antimicrobials but such that combination is...
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6365219 |
Tea extracts stabilized for long-term preservation and method of producing same
Disclosed are tea extracts which do not form precipitates or change their taste even after long-term preservation, as well as a method of producing the same. Carrageenan is added to tea extracts to...
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6326040 |
Beverage products having superior vitamin stability
Disclosed are beverage products with improved vitamin stability. The beverage products include an effective amount of a aminopolycarboxylic acid as well as an effective amount of a polyphosphate,...
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6294214 |
Noncarbonated beverage products with improved microbial stability and processes for preparing
The noncarbonated beverage products have a pH of between 2.5 and 4.5 and contain from about 300 ppm to about 3000 ppm of a polyphosphate; from about 100 ppm to about 1000 ppm of a preservative such...
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6274186 |
Method for cleaning items in particular filters, used during foodstuff production
The invention relates to a method for cleaning apparatus used during the production of foodstuffs, in particular the filtration thereof, wherein this apparatus is contacted after use with a...
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6274185 |
Method of controlling browning reactions using noble gases
A method of controlling at least one browning reaction in a food, which entails effecting at least part of the reaction in the presence of at least one noble gas, a mixture of noble gases or a...
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6265008 |
Preparation of noncarbonated beverage products having superior microbial stability
Disclosed are noncarbonated beverage products with improved microbial stability, and processes for preparing them. The noncarbonated beverage products have a pH of between 2.5 and 4.5 and comprise...
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6251457 |
Stable preservation method of powdered soft drink preparation and powdered soft drink preparation
The present invention provides a stable preservation method of a powdered soft drink preparation, which includes adding 0.2 to 1.0% by weight of a calcium oxide and 0.02 to 2.0% by weight of a...
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6232373 |
Production and use of formulations consisting of cellulose, kalium caseinate and cross-linked vinylpyrrolidone homopolymers and/or vinylimidazol/vinylpyrrolidone copolymers
The preparation and the use of pulverulent compositions consisting of (a) from 10 to 90% by weight of cellulose, (b) from 5 to 60% by weight of an alkali metal caseinate, and (c) from 5 to...
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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...
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6187355 |
Recovery of used frying oils
Treatment and recovery of used frying oils uses combinations of adsorbents and antioxidants which provide unexpected improvements in used frying oil adsorptive and other properties, quality and...
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6156362 |
Natamycin and chemical preservatives in foods and method of making
A foodstuff is disclosed which also contains a sufficient amount of Natamycin in combination with reduced levels of selected chemical preservatives to prevent the outgrowth of yeast, mold and/or...
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6139895 |
Viscosity stable acidic edible liquid compositions and method of making
This invention contains an acidic edible liquid composition comprising a low acetylated xanthan gum in an amount effective to substantially sustain the initial viscosity of the composition for at...
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6136356 |
Antimicrobial combinations of a sorbate preservative, natamycin and a dialkyl dicarbonate useful in treating beverages and other food products and process of making
Antimicrobial combinations containing a sorbate preservative, natamycin and a dialkyl dicarbonate at levels below the taste threshold for each of these antimicrobials but such that combination is...
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6126980 |
Noncarbonated beverage products having superior microbial stability and process for preparing same
Disclosed are noncarbonated beverage products with improved microbial stability, and processes for preparing them. The noncarbonated beverage products have a pH of between 2.5 and 4.5 and comprise...
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6120823 |
Flavoring materials used in foodstuffs
A foodstuff having selected flavorant/antimicrobial compounds in an amount sufficient to result in a microbiologically stable foodstuff.
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6054162 |
Stabilization of liquid coffee by treatment with alkali
The present invention is directed to a liquid coffee in which the development of acidity has been inhibited and which results in a longer shelf-stable product. The method used in making the liquid...
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6042861 |
Preservative and flavoring system
A preservative and flavoring system for tea based beverages. The system contains a tea extract, an antimicrobially active amount of cinnamic acid or an acidic derivative thereof and an acidulant in...
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6042854 |
Gellan gum to improve physical stability of liquid nutritional products
Liquid, nutritionally complete formulas are disclosed with improved physical stability. The nutritionally complete formulas are pourable, yet are able to hold minerals, insoluble fiber and...
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6036986 |
Cinnamic acid for use in tea containing beverages
An aqueous based tea solids containing beverage is taught which also contains a sufficient amount of cinnamic acid its salts and esters as a flavoring/antimicrobial compound and employs a hurdle...
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6036982 |
Enzymatically extracted tea concentrate with xanthan gum which is stable at ambient temperature
Stable tea concentrates containing xanthan gum are shown. The concentrates are prepared by the use of selected cell wall lysis enzymes.
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