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7618672 |
Selective removal of oligosaccharides from aqueous mixtures using zeolites
The present invention relates to a process for selectively removing undesired oligosaccharides from aqueous mixtures such as plant processing waste products, including soy whey and other vegetable...
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7618671 |
Recovery of isoflavones and removal of oligosaccharides from aqueous mixtures using zeolites
The present invention provides a process using zeolites for recovering isoflavones and removing undesired oligosaccharides from aqueous mixtures, such as soy whey and other plant processing waste...
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7618669 |
Low-lactose partially hydrolyzed infant formula
The present invention relates to a low-lactose, partially hydrolyzed infant formula. The carbohydrate component of the infant formula comprises between 0% and 60% lactose and the protein component...
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7615246 |
Pellet systems for preparing beverages
Methods, compositions, and articles of manufacture for preparing frozen beverages are described. The methods and articles generally include first and/or second frozen pellets. Upon mixing the...
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7615245 |
Pellet systems for preparing beverages
Methods, compositions, and articles of manufacture for preparing frozen beverages are described. The methods and articles generally include first and/or second frozen pellets. Upon mixing the...
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7601380 |
Beverage clouding system and method
A beverage clouding system composition that comprises a sterol ester, stanol ester, or combinations thereof, an oil and a continuous aqueous phase is provided. Additionally, compositions of a...
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7582324 |
Proficiency beverage
A hypotonic performance beverage features the use of a polyglucoside having a molecular weight within a range from about 3140 to about 3760, said beverage having a pH within a range from about 3.2...
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7579037 |
Isotonic energy drink and procedure for obtaining it
Enriched with antioxidant nutrients, mostly liposoluble, fibre and certain micro-elements and hydrosoluble vitamins, comprises almond milk. The procedure for obtaining said drink involves a first...
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7579032 |
Use of erythritol and D-tagatose in zero-or low-calorie beverages
A combination of one or more non-nutritive sweeteners, a sugar alcohol and D-tagatose are included in a zero- or low-calorie beverage or food product to achieve a taste substantially similar to...
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7572474 |
Method for simulating the functional attributes of human milk oligosaccharides in formula-fed infants
The present invention is directed to a novel method for increasing the production of acetate, decreasing the production of butyrate, increasing the population and species of beneficial bacteria and...
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7569239 |
Antioxidative compositions
This invention relates to a composition that contains quercetin, vitamin B1, vitamin B2, vitamin B3, vitamin B6, vitamin B12, vitamin C, caffeine, folate, epigallocatechin gallate, epicatechin,...
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7566466 |
Use of food and drink as a delivery system for phytase in humans
The present invention relates to the use of phytase to increase the uptake of minerals, and in particular calcium, in a diet for humans. Advantageously milk is used as the delivery system for...
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7553509 |
Isomaltulose-containing instant beverage powder
The present invention relates to instant beverage powders, in particular aromatized or nonaromatized instant black tea powders, instant green tea powders, or instant Oolong tea powders, aromatized...
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7544356 |
Composition for the improvement of liver function, the reduction of serum ethanol level and antioxidant activity enhancement
The present invention is directed to a composition for use in liver function improvement, blood alcohol level reduction and in-vivo antioxidant activity enhancement, comprising Lactobacillus...
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7537138 |
Methods and systems for delivering foamed beverages from liquid concentrates
Methods and systems to deliver foamed beverages from liquid concentrate(s) through a dispenser machine are presented. In an embodiment, the method and system for improving foam quality by...
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7534462 |
Beverage thickener system, beverage and method
The present invention relates to an improved beverage thickener system and beverage which achieve desired perceived viscosity levels and mouthfeel with reduced amounts of thickener while improving...
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7534460 |
Compositions of oxo-terpene derivatives and process for preparing the same
Described is to a process for augmenting, enhancing, modifying or imparting a berry or citrus aroma or taste in or to a foodstuff or aqueous beverage comprising the step of adding to a foodstuff or...
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7527818 |
Method for producing milk foam or warm milk drinks
A method and a device for producing milk foam or warm milk drinks, whereby milk is suctioned from a container ( 1 ) by means of a pump ( 2 ) and conveyed to an outlet ( 8 ). The milk is routed...
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7510736 |
Method for selectively and sequentially extracting catechins from green tea leaf
The present invention provides a method for specifically and sequentially purifying catechins from a plant product. More particularly, the present invention provides a method for purifying EGC and...
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7507430 |
Method for preparing a heated flavored beverage
An automated hot beverage dispensing machine and method for producing hot beverages is shown. The preferred apparatus includes a plurality of flavoring reservoirs connected through pumps and valves...
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7501138 |
Liquid food/drink containing fat-soluble vitamin and method of stabilizing fat-soluble vitamin
The present invention relates to a liquid food or drink containing a lipid-soluble vitamin, which comprises a pigment selected from the group consisting of riboflavin or a derivative thereof or a...
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7455872 |
Compositions and methods for producing a salty taste in foods or beverages
The present invention provides compositions containing bitterness inhibitors that reduce the bitter taste of KCl that is used in foods or beverages as a substitute for sodium chloride. The...
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7422764 |
Matrix-forming composition containing pectin
A liquid edible composition with a pH of more than 6, a viscosity below 600 mPas at a shear rate of 100s-1 and 20° C., and a viscosity of at least 125% of the aforementioned viscosity at a pH...
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7422763 |
Acid controlled induced viscosity fiber system and uses thereof
The present invention relates generally to a method of blunting the postprandial glycemic response to a meal by feeding an acid controlled induced viscosity fiber system. The first component of the...
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7422761 |
In-line process for preparing calcium-supplemented juice beverages
A process is provided for fortifying a juice beverage with calcium. Fruit juices, including citrus juices, can be fortified. Serial in-line mixers deposit sources of calcium and acid separately...
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7402327 |
Use of surfactants to solubilize water-insoluble solids in beverages
Surfactants are used in low concentrations in order to solubilize water-insoluble solids for inclusion in aqueous beverages. Beverage concentrates, beverage syrups and finished beverages, all of...
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7393552 |
Compositions comprising protein and fatty acid
Described herein are compositions comprising defined protein and lipid components. In particular, the compositions comprise:
(a) a protein component including a protein selected from whey,...
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7378122 |
Tri-gum blend
A tri-gum blend of (a) xanthan gum, (b) gellan gum and (c) pectin gum is used to provide mouthfeel and stability to beverages, preferably smoothie beverages. Xanthan gum is present in an amount...
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7357955 |
Acid beverage composition utilizing an aqueous protein component
This invention is directed to an acid beverage composition having a pH of from 3.0 to 4.5 having (A) a hydrated protein stabilizing agent; (B) at least one flavoring material; and (C) a slurry of...
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7335389 |
Beverages containing plant sterols
The invention relates to a process for producing a substantially stable dispersion without manufacturing aids, where the dispersion consists essentially of a hydrophobic plant sterol and an aqueous...
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7323205 |
Production process of packaged green tea beverages
A process is described for the production of a packaged green tea beverage containing non-polymer catechins at a concentration of 0.05 to 0.5 wt. %. According to the process, an aluminosilicate...
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7323201 |
Highly soluble form of tricalcium citrate, and methods of its making and use
We report herein a composition comprising tricalcium citrate, wherein the tricalcium citrate has an X-ray powder diffraction pattern comprising peaks at 2-theta (2θ) values of about 8.236, about...
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7311932 |
Composition
The invention describes a sports drink, which in addition to conventional additives contains viable lactobacilli having a positive effect on human intestinal mucosa. The sports drink preferably...
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7279193 |
Beverages containing catechins
Provided is a beverage e.g. tea, containing a high concentration of catechins and at the same time having an improved taste with alleviated bitterness and astringency and smooth throat-feel upon...
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7279152 |
Use of polyphosphate as a tooth erosion inhibitors in acidic compositions
The use of polyphosphate in acidic oral compositions, especially acid beverages with a pH between 2.2 and 5.5, to alleviate or prevent the tooth damage associated with the consumption of acid. The...
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7276229 |
Oral compositions comprising a viscosity modifier for reduction of tooth erosion
The use of viscosity modifying polymer materials, commonly used as stabilisers, thickeners and emulsifiers, as tooth erosion inhibitors in acidic compositions for oral administration, especially in...
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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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7264839 |
Protein beverage
A soybean protein beverage having an excellent taste and mouthfeel and high storage stability with preventing formation of a precipitate at a weak acidic region as well as its production process...
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7264731 |
Systems and methods with treated water
Units ( 10 ), systems ( 100 ), and methods with treated water are provided in which a treated water source ( 12, 104 ) is included integrally in a host piece of equipment ( 10, 102 ). The host...
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7258883 |
Food and beverage perservative
Non-toxic, naturally derived, preservative compositions are provided for beverage products, food products and other consumer products which include d-limonene, beeswax and monohydric alcohol....
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7250160 |
Jasmonic acid and jasmonic acid ester stereoisomers and compositions
Described is a bioprocess for the high-yield production of food flavor-acceptable jasmonic acid and methyl jasmonate, as well as a novel jasmonic acid isomer produced thereby and organoleptic uses...
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7247333 |
Stabilized milk product containing fruit and fruit juice
A milk product containing milk, pectin and a fruit ingredient is disclosed, which uses a significant percentage of real milk and which reduces the chalky-taste of prior art fruit-flavored milk...
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7247332 |
Mixtures of optical isomers of styralyl alcohol or styralyl acetate, processes for preparing same and organoleptic uses thereof
Described are novel mixtures of optical isomers of (i) styralyl alcohol (α-phenylethyl alcohol) or (ii) styralyl acetate (α-phenylethyl acetate), fermentation processes for preparing same and...
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7247331 |
Milk protein isolate and method for preparing same
The invention concerns a method for isolating milk proteins from milk or from whey comprising steps which consist in passing the milk or whey over a cation-ex-changing resin, eluting the fraction...
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7241467 |
Stabilized milk product containing juice
A milk product containing milk, pectin and juice from fruit, vegetables and other natural ingredients is disclosed, which uses a significant percentage of real milk and which minimizes the...
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7238380 |
Water containing soluble fiber
A water-like fluid containing safe water and a significant quantity of soluble dietary fiber. The resulting solution is generally optically clear and has physical properties similar to potable...
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7235306 |
Flavor barrier
A heat sealable barrier layer for food and beverage cartons is provided, the barrier layer including an additive material which reduces the amount of essential oil scalping from citrus products....
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7229659 |
Process for making stable protein based acid beverage
This invention is directed to a process for preparing a stable suspension of a protein material in an acidic beverage, having; blending
(A) a hydrated and homogenized protein material...
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7223427 |
Beverage maker interface
The present disclosure relates to a system and method of use for storing and communicating information such as beverage preparation parameters including but not limited to beverage recipes,...
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7214402 |
Method and apparatus for distributed production of beer
The present invention calls for the establishment of a centralized facility for the production of unfermented, undiluted, and unprocessed hopped wort using a single source of water. The hopped wort...
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