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4599239 |
Method of preparing nonalcoholic beverages starting with a deaerated low sugar concentration base
A method for the preparation of nonalcoholic beverages, especially carbonated beverages, and an apparatus for the practice of the method. First a sugar solution of prescribed concentration is...
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4587119 |
Method of reducing dental plaque formation with products for human or animal consumption using isomaltulose sucrose substitute
Isomaltulose is of use as a whole or partial replacement for sucrose in products for human or animal consumption.
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4571342 |
Charcoal broiled flavor composition
A flavoring composition with charred meaty notes is prepared by subjecting a film of fat or oil to temperatures within the range of 150° C. to 475° C. in the presence of oxygen for an effective...
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4564525 |
Confection products
Confections produced from flavor powders obtained from powdered roasted syrup of dahlia tubers. These dahlia flavored powders can be used to replace cocoa powder. When milled with a confectioner...
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4554167 |
Method for agglomerating aspartame and acid-containing mixes
The present invention provides a method for agglomerating a comestible mix without the addition of moisture. At least 30% of a food-acid chosen from the group consisting of anhydrous citric acid,...
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4551342 |
Beverages containing specific cation-edible acid mixtures for improved flavor impression
Beverages especially suitable for carbonated soft drinks having a pH of from about 2.5 to about 6.5 are disclosed herein. These beverages have a flavor component which contains flavors selected...
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4547384 |
Method for aseptic addition of dipeptide of L-phenylalanine and L-aspartic acid to pasteurized drinks and juices and the product resulting therefrom
The specification discloses a process and resulting pasteurized drink or juice product based on dissolving the dipeptide of L-phenylalanine and L-aspartic acid in a solvent at approximately room...
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4537763 |
Products sweetened with α-glycosyl glycyrrhizin
New α-glycosyl glycyrrhizins bearing two or more α-glucose residues are prepared. Such α-glycosylation is carried out by subjecting an aqueous solution of glycyrrhizin (or a salt thereof) and an...
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4530850 |
Powdered compositions and process for the manufacture of non-gelled acidified milk product drinks
The invention provides a powdered composition that, upon mixing with milk, orms a non-gelled, acidified, milk-product drink without curdling of the milk proteins, the composition comprising about 1...
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4529613 |
Pectin-based clouding agent
The present invention provides an improved cloud system which imparts enhanced mouthfeel and optimum opacity to a reconstituted beverage-mix. The cloud system is composed of a water-soluble...
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4529606 |
Citrus flavored beverage in polyethylene containers
The invention describes the improvement in a citrus flavored ready-to-drink beverage contained in a polyethylene container by adding small amounts of coconut oil or dearomatized cocoa butter to...
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4524084 |
Process for the obtention of an algae beverage
The present invention relates to a process for the obtention of an algae beverage, and an algae beverage thus obtained. The process is characterized in that it consists essentially in cutting and...
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4518581 |
Imparting low- or anti-cariogenic property to orally-usable products
An invention providing a process for producing orally-usable products possessing low- or anti-cariogenic properties is disclosed. The process comprises preparing said products with, or adding...
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4510146 |
Growth-promoting feed and drink
Animal feeds and drinks containing small amounts of compounds of the formula Ia or Ib ##STR1## where R 1 is hydrogen, low molecular weight alkyl or alkoxy, or halogen, R 2 is hydrogen or low...
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4508740 |
Tabletted beverage composition containing dipeptide sweetener and process therefore
The present invention provides improved beverage mix tablets and an improved process for preparing them. According to the improved process, a dipeptide sweetener, acidulent, colorant and...
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4508744 |
Beverage clouding agent based on carnauba wax
The present invention provides for a clouding agent which is free of brominated vegetable oils or glyceryl abietate and which produces a non-ringing, taste-free, precipitation-free cloud in still...
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4500556 |
Anthocyanin colorant from grape pomace
Grape pomace is contacted with an aqueous extraction solvent containing HSO 3 - ions to form anthocyanin-(HSO 3 ) complex. The complex is recovered by treating the liquid extract phase with a...
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4497835 |
Artificially sweetened beverage mixes and process therefor
A novel formulation and method of processing for artificially sweetened, sugar free, powdered beverage mixes containing Aspartame (an artificial sweetener) is obtained by premixing the ingredients...
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4486413 |
Protein containing conditioning drink
Protein-containing conditioning drink on the basis of a mineral- and vitamin-enriched fruit juice beverage, which consists of a content of 30 to 90 wt. % of a fruit juice or of a mixture of...
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4479972 |
Flavor and mouthfeel character in foodstuffs by the addition of bitter principles
A process for enhancing the flavor impact and mouthfeel characteristics of foodstuffs, particularly citrus-flavored beverages and desserts, is disclosed which comprises adding an effective amount...
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4479975 |
Fruit flavored beverages
A method is disclosed for producing an enhanced flavor impact and improved mouthfeel character in an acidic fruit-flavored beverage comprising adding a protein hydrolyzate at a level of from 0.1 to...
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4479974 |
Amino acids as dry beverage mix ingredients
A method is disclosed for producing an enhanced flavor impact and improved mouthfeel character in a fruit-flavored dry beverage mix which comprises adding a low level of an amino acid or...
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4479971 |
Glyceride fat based clouds for ready-to-drink beverages
A bland, colorless clouding agent is disclosed which comprises an emulsion of a glyceride fat, preferably cocoa butter or soy stearin, in an aqueous solution or dispersion of gum arabic. The...
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4477481 |
Method for producing dried citrus pulp
Fresh citrus pulp is water washed and/or combined with an inorganic basic material such as calcium oxide in order to raise the pH of the pulp material to about 4.0 or above. The pH-adjusted pulp is...
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4477474 |
Process for solubilizing FD and C Red #3 under acidic conditions and composition
FD&C Red #3 is solubilized under acidic conditions to provide a substantially cloud-free and precipitate-free product by dispersing the Red #3 in a solvent having a pH above about 4.5, fixing the...
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4459315 |
Composite granular refreshment material and process for preparing the same
Coffee, tea, herb preparation or a like refreshment in granular or flaky form for use as a drink dissolved in a liquid by extraction or cooking. The refreshment contains 5-50% of an inert, water...
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4454290 |
Stevioside analogs
Analogs of the glycoside stevioside are disclosed. These materials have the formula ##STR1## wherein R is a simple physiologically acceptable noncarbohydrate polar organic group. The analogs are...
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4440790 |
Process for stabilizing peppermint oil
Peppermint oil containing a reduced menthofuran content is prepared by reacting the peppermint oil with about 0.5% to about 15% by weight maleic anhydride, based on the weight of peppermint oil to...
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4438147 |
Foaming creamer and method of making same
A powder-form foaming creamer suitable for use in beverages is prepared by spray-drying a mixture containing a non-dairy fat, a non-dairy carbohydrate and a proteinaceous foam stabilizer. In the...
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4435440 |
Sweeteners
A method of sweetening a substance comprises incorporating therein a mono- or poly- chloro, mono- or poly- deoxy sucrose derivative having chlorine atoms in selected combinations of positions...
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4426397 |
Process for the production of a concentrate containing a bee product, a concentrate containing a bee product and its use
The invention relates to a process for the production of a concentrate containing a bee product. According to the invention, bee pollen, bee bread, propolis or honey or mixtures thereof are added...
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4423029 |
(S)-3-Amino-4-[(S,S)-1-(1-hydroxyethyl)alkyl amino]-4-oxo-butyric acid compounds suitable as non-nutritive sweetners
(S)-3-amino-4-[(S,S)-1-(1-hydroxyethyl)alkylamino]-4-oxo-but
yric acid compounds are non-nutritive sweeteners having favorable chemical and physiological properties.
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4418084 |
Neutral protein beverage
A substantially neutral aqueous protein dispersion is provided having many of the characteristics of cow's milk, such as, stability, good taste and low viscosity, and also possessing superior...
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4414198 |
Rapidly disintegrable tablet composition and method
Rapidly water-disintegrable tablet is provided comprising an active ingredient such as a foodstuff or medicament, and distributed therewithin a small but effective amount of a tablet disintegrable...
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4411813 |
Process for emulsifying and stabilizing anise essences, anethole and essential oils or fats in the aqueous phase
New process for emulsifying and stabilizing anise essences, anethole and essential oils or fats in the aqueous phase. The invention relates to a process enabling stable emulsions to be prepared...
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4405654 |
4'-Halo-substituted sucrose derivatives
Compounds of the general formula (I) ##STR1## (wherein X represents a halogen atom; R 1 and R 2 respectively represent a combination selected from the group consisting of: a hydroxy group and a...
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4400400 |
Acid soluble blue colorant for food products
Spirulina blue, which is not soluble at low pH, is subjected to enzymatic hydrolysis in an aqueous alkaline medium. The pH of the aqueous system is lowered and the liquid phase is dried to produce...
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4397927 |
Imitation milk compositions and aqueous dispersions prepared therefrom
New imitation milk compositions which can be easily dispersed in water to form milk-like beverages having improved properties, such as improved color, body and flavor, are prepared by mixing a...
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4388338 |
Method for preparing beverages in portions
The present invention relates to a method and a device for preparing beverages such as coffee, tea and cocoa in portions in containers such as plastic cups, said containers being first partially...
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4384005 |
Non-friable, readily-soluble, compressed tablets and process for preparing same
This invention relates to the problem of water-soluble tablets, wherein dry, edible ingredients having a substantially granular or crystalline structure are blended to form a dry mix which is...
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4381402 |
Steviol compounds
Analogs of the glycoside stevioside are disclosed. These materials have the formula ##STR1## wherein R 1 and R 2 are as follows: TBL ______________________________________ R 1 R 2 ...
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4376126 |
Method of making a yoghurt beverage and product thereby
A method of producing a beverage from yoghurt and, optionally, fruit juice, fruit essence or fruit concentrate, having good keeping qualities. The voghurt is prepared in the conventional manner by...
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4374155 |
Yogurt milk shake
A composition containing yogurt is prepared which upon manual shaking produces a drink containing entrapped air having a milk shake appearance which is retained for about 30 minutes after shaking....
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4371559 |
Process for lowering the freezing point of anise essences and anethole by natural products
The invention relates to a process enabling the freezing point of anise essence and anethole based drinks to be lowered by adding in a natural product that is soluble and miscible in anethole and...
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4368213 |
Emulsion concentrate for palatable polyester beverage
A concentrated emulsion of non-absorbable liquid polyol polyesters and high melting fatty acids or esters thereof in water can be diluted to a highly palatable beverage. The emulsifier system...
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4357260 |
Dispersible xanthan gum composite
Fumed silica is added to xanthan gum beer prior to normal isolation procedures. The xanthan gum obtained from this beer is characterized in that it is more readily dispersible than xanthan gum from...
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4356195 |
Fruit juices having a depressed freezing point
Fruit juices having a depressed freezing point are obtained by treating the juice with an enzyme suited for converting a portion of naturally present sucrose and or glucose into fructose. Frozen...
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4353889 |
Rebaudioside analogs
Analogs of the glycoside rebaudioside A are disclosed. These materials have the formula ##STR1## wherein R is a simple physiologically acceptable noncarbohydrate polar organic group. The analogs...
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4349577 |
Starch-protein clouds and preclouds
Starch-protein clouds useful for clouding acidic fluids, especially fruit-flavored beverages, are prepared by forming an aqueous dispersion of from 3-15 parts of a starch base and 1 part of a...
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4343819 |
Quick-dissolving powdered drink and method therefore
A quick-dissolving, sucrose and acid-containing drink mix is prepared by binding particles of a water-soluble carbonate onto the surface of sucrose granules such that the CO 2 -generation which...
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