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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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7311935 |
Carboxypeptidase of cocoa
The present invention relates to a novel carboxypeptidase gene and the polypeptide encoded thereby. In particular, the present invention relates to the use of the present carboxypeptidase and...
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7226631 |
Method and apparatus for consumable powder reconstitution and frothing
A method and apparatus for reconstituting consumable powder(s) with a liquid to provide a food liquid such as milk, cappuccino-type beverage, or soup with or without froth. The powder is introduced...
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7201934 |
Dispersible cocoa products
An improved method for increasing the dispersibility of cocoa powder which has been treated with liquid solvent extraction procedures to reduce fat content. A dispersing agent such as lecithin is...
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7083821 |
Low carb mousse
Low carbohydrate edible dessert type compositions having net/effective carbohydrates of less than approximately 5 carbs per approximately an 8 ounce serving. The edible compositions can include...
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7056546 |
Stabilizer-free stabilized coffee aroma
A process for stabilizing an aroma-providing component such as coffee aroma against loss or degradation of its flavor or sensory characteristics by associating the aroma-providing component with a...
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6998143 |
Ferric fortification system
An iron fortification complex which may be used to fortify foods and beverages with iron. The complex is formed of ferric ions and caseinate. The complex is sufficiently stable as to be suitable...
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6994876 |
Iron fortification system
An iron-protein hydrolysate complex which may be used to fortify foods and beverages with iron. The complex is formed of ferrous ions chelated to partially hydrolyzed egg white protein. The...
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6986912 |
Peanut powder compositions and methods of making same
The present Invention comprises compositions and methods for preparing foods and beverages using novel peanut powder compositions. Embodiments of the Invention include, among others, flavorful...
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6977091 |
Froth showering
The invention relates to a method to improve the appearance and texture of froth on a liquid food product. The liquid food product is prepared in a receptacle with a froth layer above a liquid...
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6835406 |
Frozen fudge drink
A frozen fudge drink is provided by first blending a plurality of fudge pieces with a relatively small predetermined amount of water to provide an intermediate product that has no significant fudge...
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6790966 |
Cocoa extracts containing solvent-derived cocoa polyphenols from defatted cocoa beans
Disclosed and claimed are cocoa extracts such as polyphenols or procyanidins, methods for preparing such extracts, as well as uses for them, especially as antineoplastic agents and antioxidants....
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6777014 |
Agglomerated milk in coffee and tea
A process for preparing a consumable beverage containing a natural dairy beverage additive in the form of agglomerated natural milk powder. The powder is combined with other ingredients, either...
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6761924 |
Food materials with improved flavor and functionality due to size reduction in a modified atmosphere
Off-notes normally associated with chocolates made from ingredients containing dairy powders can be avoided using a dry mill in connection with a modified atmosphere to reduce the particle sizes of...
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6737098 |
Thermoreversible food product
The present invention concerns a beverage food product. The beverage food product is in a gel phase at room temperature and is converted to a liquid phase at a temperature elevated above room...
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6730336 |
Fortified beverages with improved texture and flavor impact at lower dosage of solids
A flavored instant or ready-to-drink beverage product that can deliver a rich, preferably frothy, foamy beverage with a clean, improved mouthfeel and thickness without sliminess, as well as a...
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6599553 |
Dry drink mix and chocolate flavored drink made therefrom
A dry drink mix which is rich in cocoa polyphenols such as catechin, epicatechin, and cocoa procyanidins contains a cocoa polyphenol rich cocoa powder, an alkalized cocoa powder, and a sweetener....
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6599552 |
Grain based dairy beverage
A grain based dairy beverage composition and a process for making the beverage is described. The beverage includes the ingredients sugar, evaporated milk, rice flour, chocolate milk powder and...
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6586034 |
Composition and process for producing thickened coffee, tea or cocoa beverages
An improved thickened instant coffee beverage mix, comprising a mix of from about 15-90%, preferably 27%, maltodextrin with the rest, to 100%, of an agglomerated starch, and also 0.05-2.0% of mono-...
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6582747 |
Dry cocoa mix containing a mixture of non-alkalized and alkalized cocoa solids
The invention provides food products, including confectioneries and chocolates, having conserved concentrations of polyphenols, and in particular cocoa polyphenols. The method of this invention...
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6517841 |
Solid compositions and liquid preparations for oral administration which contain cocoa polyphenols
Disclosed and claimed are cocoa extracts such as polyphenols or procyanidins, methods for preparing such extracts, as well as uses for them, especially as antineoplastic agents and antioxidants....
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6488975 |
Cocoa powder for use in multi-layered gel-based dessert products and method for making same
Disclosed is a modified cocoa powder prepared by extracting a cocoa powder containing water-soluble solids with water to remove a substantial portion of the water-soluble solids. Generally, the...
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6485772 |
Cocoa powder rich in polyphenols, process for producing the same and modified cocoa containing the same
The invention provides a treating process of cacao beans, and more particularly cacao powder rich in polyphenols, a process for the preparation thereof and a prepared cacao composed of the cacao...
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6403133 |
Cocoa product preparation
A process for lightening the color of cocoa nibs or cocoa liquor which comprises treating the cocoa nibs or cocoa liquor with hydrogen peroxide for a period of time sufficient to lighten the color...
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6399139 |
Food products having enhanced cocoa polyphenol content and processes for producing the same
The invention provides food products, including confectioneries and chocolates, having conserved concentrations of polyphenols, and in particular cocoa polyphenols. The method of this invention...
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6364655 |
Arm structure for an injection molding machine
An arm structure for an injecting molding machine includes a first arm, a second arm, a third arm and an oil pressure cylinder. The cylinder is positioned between a receiving disc and a movable...
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6344223 |
Food fortified with iron
A fortified foodstuff having a fortifying amount of an inorganic compound prepared from sources of ferrous or ferric iron, phosphate and ammonium. These compounds provide an iron fortification...
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6312753 |
Cocoa components, edible products having enriched polyphenol content, methods of making same and medical uses
Cocoa components having enhanced levels of cocoa polyphenols, processes for producing the cocoa components while conserving a significant amount of the cocoa polyphenols, compositions containing...
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6296891 |
Process for manufacture of reduced fat chocolate
A chocolate composition having a total fat content of 18 to 24.9 wt. % is produced by mixing particles of solid chocolate-making ingredients intimately mixed with at least one fat and emulsifier....
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6290997 |
Beverages with improved texture and flavor impact at lower dosage of solids
A flavored instant or ready-to-drink beverage product that can deliver a rich, preferably frothy, foamy beverage with a clean, improved mouthfeel and thickness without sliminess, as well as a...
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6207702 |
Method for reducing postprandial oxidative stress using cocoa procyanidins
A method for reducing postprandial oxidative stress and associated pathologies by the dietary intake of cocoa procyanidins, such as epicatechin is disclosed.
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6197356 |
Process for preparing hypoallergenic foods
Common allergenic foods are made hypoallergenic by treatment with super critical fluid or critical liquid gas such as super critical carbon dioxide or liquid nitrogen. The treatment of foods with...
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6194020 |
Process for preparing food products containing cocoa polyphenols
The invention provides food products, including confectioneries and chocolates, having conserved concentrations of polyphenols, and in particular cocoa polyphenols. The method of this invention...
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6117478 |
Method of making a reduced fat agglomerated chocolate
A low fat agglomerated chocolate having an average particle size up to 5 mm and containing from 18 to 24% by weight fat based on the total weight of the chocolate and a reduced fat milk chocolate...
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6099883 |
Essentially non-dairy aqueous food composition having a constant bacteriological quality, and method for inhibiting bacterial growth in a food composition
The present invention provides essentially non-dairy food compositions containing at least one monosaccharide in an amount sufficient to increase the osmotic pressure of the composition, and at...
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6090427 |
Natural cocoa aroma/flavor compositions and methods for preparing same
Natural cocoa flavor and aroma compositions are prepared by passing a natural aroma gas, preferably from cocoa beans, through one or more condensers to remove water and substantially all the acetic...
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6045850 |
Low-calorie compounded cocoa composition
A low-calorie compounded cocoa composition comprising cocoa powder, erythritol, and a sweetener of high sweetness (e.g., Stevia and Aspartame). It is lower in calories than conventional compounded...
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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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5955136 |
Low fat, shelf-stable, ready-to-drink milk shake beverages having the mouth feel of high fat milk shake beverages
This invention relates to low fat, shelf-stable, ready-to-drink milk shake beverages having the mouth feel of high fat milk shake beverages. A unique combination of three carrageenans along with...
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5902628 |
Beverage with reduction of lingering sweet aftertaste of sucralose
The invention is directed to the use of one or more tannic acid compounds to reduce the lingering sweet aftertaste of artificially-sweetened beverages, in particular sucralose-sweetened cola...
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5894031 |
Chocolate beverage and process for the preparation thereof
A beverage mix comprising at least about 40% by weight based on the total weight of the beverage mix of chocolate or compound confectionery pieces whose thickness is from about 0.25 to 0.75 mm...
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5888563 |
Use of bilayer forming emulsifiers in nutritional compositions comprising divalent mineral salts to minimize off-tastes and interactions with other dietary components
Nutritional iron compositions comprising bioavailable sources of iron selected from ferrous fumarate and ferrous succinate where the iron source is preferably spread on the surface of a lecithin...
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5871798 |
Method of making water based beverages
A method is disclosed of preparing a beverage in the form of a dilute aqueous solution, suspension or dispersion of an encapsulated product. The capsule is added to a potable liquid, and the...
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5800850 |
Process for reducing spoilage of sterilized liquid products
Spoilage of heat-sterilized liquid food products is reduced by preparing the liquid food product, prior to sterilization, by mixing an enzymatically-modified phospholipid composition, particularly...
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5776536 |
Reduced fat chocolate and method of manufacture
A reduced fat chocolate preparation comprising lipid vesicles is disclosed. Also disclosed is a method of manufacturing the reduced fat chocolate preparation. The chocolate has less fat than...
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5773056 |
High cocoa/chocolate liquor syrups with improved flow properties
Compositions containing cocoa, sweetener, a combination of food-grade enzymes, and optionally chocolate liquor are described. The compositions provide a cocoa/chocolate liquor flavored syrup having...
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5753296 |
Product and process of making hypoallergenic chocolate compositions
Supercritical solvent-treated cocoa powder is used as a flavoring to provide hypoallergenic chocolate-flavored beverages and confections. The dairy permeate is the product of ultrafiltration of...
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5681606 |
Method of preparing a water-based beverage
A method is disclosed of preparing a beverage in the form of a dilute aqueous solution, suspension or dispersion of an encapsulated product. The capsule is added to a potable liquid, and the...
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5670344 |
Preventing undesired color formation in iron fortified chocolate-flavored beverages by including edible acids or their salts
Nutritional chocolate-flavored beverage mixes and other edible mixes that are fortified with highly bioavailable sources of iron such as ferrous fumarate and ferrous sulfate, yet do not develop...
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5635183 |
Chocolate with improved and enriched aroma, and a process of its production
A raw material cacao for chocolate may be improved and enriched in its aroma, thereby providing a chocolate whose consumption results in increased mental concentration, and which has an improved...
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