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7264837 |
Resin deacidification of citrus juice and high acid maintenance
The deacidification of citrus juice with ion exchange resin is described. Maintaining a high acid condition of the juice is achieved by passing the juice through regenerated resin that is...
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7264739 |
Dendrimer fluid purification method
A dendrimer complex comprising a dendrimer and an antimicrobial agent with the dendrimer complex placeable directly into a fluid to inhibit growth of microbes or rid the fluid of microbes. In a...
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7074448 |
Juice deacidification
A system and process for making a low-acid, single strength juice such as a not from concentrate (NFC) citrus juice are provided in which an initial single strength juice flow can be cooled to a...
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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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7048864 |
Dendrimer fluid purification system and method
A dendrimer complex comprising a dendrimer and an antimicrobial agent with the dendrimer complex placeable directly into a fluid to inhibit growth of microbes or rid the fluid of microbes. In a...
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6936173 |
Carbohydrate purification using ultrafiltration, reverse osmosis and nanofiltration
The invention provides methods for purifying carbohydrates, including oligosaccharides, nucleotide sugars, and related compounds, by use of ultrafiltration, nanofiltration and/or reverse osmosis....
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6749875 |
Fruit and vegetable preservative
Minimally processed fruits and vegetables are preserved by use of a flavonoid. Cut and peeled fruits or vegetables are sprayed or dipped in a solution containing a flavonoid and an anti-oxidant...
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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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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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6589581 |
Method of making a commercial packaged watermelon juice drink
A process for making a commercial packaged watermelon fruit juice drink in which juice extracted from the whole watermelon, except the seeds, is adjusted by adding water, Carrageenan, malic acid,...
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6534107 |
Quality fruit juice beverages having extended quality shelf-life and methods of making the same
A method and system for enhancing the flavor of a fruit juice and a fruit juice made according to these methods. Additionally, the methods may be used to produce a shelf-stable fruit juice that is...
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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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6368654 |
Method for making fruit and vegetable purees
A method for making fruit and vegetables purees includes selecting raw produce of the type having meat with a cell structure that is not ruptured by cooking or macerating, and seeds and/or skins....
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6340489 |
Manufacturing process of carrot juice
It is an object of the present invention to provide a manufacturing process of carrot juice capable of obtaining, with high yield, carrot juice having a high-quality and stable characteristic free...
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6309679 |
Method of improving processes using pectinase enzymes with noble gases
A method is provided for improving an enzymatic process using at least one enzyme having pectinase activity which entails contacting the at least one enzyme during the process with a noble gas,...
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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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6277328 |
Methods of aseptically transporting bulk quantities of sterile products
Methods of aseptically transporting a bulk quantity of a sterile product such as an edible food product comprise sterilizing a transporting container by flooding the container with a chemical...
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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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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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6255337 |
Anti-first-pass effect compounds and citrus extract
First-pass effective substances derived from citrus.
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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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6169044 |
Container for the selective scavenging of citrus juice components
A laminate structure for use as a container for liquids including a structural substrate such as a paperboard which facilitates a gable top container having incorporated on its inner surface a...
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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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6099889 |
Fruit and vegetable juice beverage and process of making
A beverage composed essentially of orange juice from concentrate and tomato juice from concentrate in approximately equal portions, 60 to 1200 milligrams of ascorbic acid added to the mixture...
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6054168 |
Citrus products incorporating pulp processing
Citrus products are provided which incorporate components from pulp material separated from a citrus juice source. The invention is especially beneficial in connection with grapefruit sources....
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6020018 |
Inhibition of enzymatic browning of raw fruit and/or vegetable juice
The present invention is drawn to inhibiting browning of raw fruit juice and/or raw vegetable juice. The juice is treated with at least one sulfated polysaccharide in an amount sufficient to...
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6004598 |
Process for manufacturing recently extracted fruit pulp, packing method and the product obtained thereby
The present invention embraces a fruit pulp extraction process that avoids the concentration or freezing of the pulp, together with the packaging method that allows the processor to offer fresh and...
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5993882 |
Raspberry flavored beverages
A flavored beverage includes a raspberry flavor; as well as a blend of acesulfame potassium with at least one additional sweetener. The dry mix for the beverage has an acid level of between 50 and...
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5962044 |
Citrus extract
A safe, effective first-pass inhibiting citrus-derived substance.
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5935630 |
Juice and Juice aroma concentrate production
A method of concentrating juice or juice water phase comprising subjecting juice or juice water phase to reverse osmosis, characterized in that the reverse osmosis is carried out at a temperature...
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5900435 |
Composition, food product and uses of 3-guanidinopropionic acid
The present invention provides a new composition, food product and uses for a known compound. More particularly, the present invention provides a new pharmaceutical composition containing...
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5879737 |
Process for producing shelf-stable fruit products by fruit cell fragmentation and products thereby
Disclosed is a process for producing a shelf-stable, pourable fruit product from fresh and processed fruits, fruit purees and fruit juices, as well as the product so produced. The product is...
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5869123 |
System for processing liquid foodstuff or liquid medicine with a supercritical fluid of carbon dioxide
A method of continuously de-activating enzymes, sterilizing or deodorizing a liquid material such as liquid foodstuff or liquid medicine with a supercritical fluid of carbon dioxide. The method...
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5858433 |
Process for producing preservable squeezed vegetable juice
A process for preparing storable vegetable juice comprising crushing vegetables to extract juice, adding an organic acid to the vegetable juice, and treating this vegetable juice with a weakly...
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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...
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5756141 |
Method for producing ready to pour frozen concentrated clarified fruit juice, fruit juice produced therefrom, and high solids fruit product
A method for processing pulpy fruit puree or pulpy juice or reprocessing traditional evaporative pulpy citrus concentrate into products which do not resemble conventional juices or conventional...
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5731018 |
Method for production of a fruit or vegetable juice concentrate
Method for production of a fruit or vegetable juice concentrate, the steps including milling of the fruit or vegetables in a fruit or vegetable mill with addition of enzymes, heating of the formed...
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5693523 |
Ice nucleus-forming bacterium, process for cultivation of the same, ice nucleus-forming substance containing the same, and uses of said substance
The present invention provides a new ice nucleus-forming bacterium strain, Xanthomonas campestris INXC-1 (FERM BP-4191), a process for the cultivation of the new ice nucleus-forming bacterium, an...
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5690984 |
Process for making a beverage from pine needles
A process for making a good-tasting alcoholic or nonalcoholic beverage from pine needles. Pine needles are boiled in water with licorice root, cinnamon powder, black beans, and Ganoderma Lucidum....
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5683735 |
Method for producing high-quality flavor and product thereof
The present invention relates to a method for producing a flavor having fresh taste and freshness, comprising adding some part of fruit juice to a certain flavor and treating at a pressure of 100...
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5641532 |
Beverages having stable flavor/cloud emulsions in the presence of polyphosphate-containing preservative systems by including gellan gum
A beverage such as a dilute juice or tea beverage having a stable flavor/cloud emulsion which contains from about 0.005 to about 0.04% gellan gum, from about 100 ppm to about 1000 ppm of a...
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5624698 |
Stable beverage fountain syrups containing oil phase and method of stabilizing fountain syrup oil phase
The present invention relates to a method for stabilizing beverage fountain syrups having a dispersed oil phase consisting essentially of incorporating into said syrups from about 0.02% to about...
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5622743 |
Stabilizing agent for beer
A stabilizing agent for beer comprising a particular amorphous silica exhibiting a large negative zeta-potential in the pH region of the beer. The amorphous silica is of the xerogel type and has a...
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5607714 |
Methods for stabilizing proteins in an acid pH environment and related compositions
Processes for stabilizing protein in acid pH media are provided as well as the compositions produced thereby. Acidified protein compositions exhibiting protein stability for extended periods of...
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5585128 |
Process for the preparation of stable white grape juice
A process for the preparation of a non-citric fruit juice, particularly white grape juice, in the absence of sulfites, including the steps of cold pressing, filtering the juice obtained from...
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5520948 |
High acid system nutritional formulations
Improved nutritional formulations based on the total formulation calories, of about 40 to 90% of calories as carbohydrates, about 2 to 30% of calories as protein, about 0 to 35% of calories as fat,...
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5505973 |
Process for removing aluminum ions from beer or fruit juice
A process for removing aluminum ions from beer or juice, in which the beer or fruit juice is contacted with from 5 to 2500 g per 100 l of a polymer which contains, as copolymerized units, from 50...
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5496577 |
Process for the production of a low-sugar, alcohol-free beverage
A process for the production of a low-sugar, alcohol-free beverage comprises a desugarization process, which is upstream to a preliminary separation. Through the preliminary separation, the raw...
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5480665 |
Apparatus and method for removing compounds from a solution
Method and apparatus for the treatment of fluids, particularly wine, to remove unwanted substances. The wine is treated in a reverse osmosis (R.O.) treatment unit, generating a retentate and a raw...
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5474793 |
Process for preparing calcium-supplemented not-from-concentrate fruit juice beverages
A process for preparing calcium-supplemented, ready-to-serve, not-from-concentrate (NFC) fruit juice beverages is disclosed. This process involves circulating an acidified NFC juice stream...
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