Matches 251 - 300 out of 517 < 1 2 3 4 5 6 7 8 9 10 11 >
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5455235 Food composition for inhibiting the formation of an intestinal putrefactive product  
The present invention provides a food composition for inhibiting the formation of an intestinal putrefactive product, containing lactosucrose as an effective component. This food composition is low...
5437880 Health drink composition  
The invention provides a health drink composition comprising a hardly digestible saccharide and a carotenoid as essential ingredients and particularly the above drink composition containing 1-30...
5433965 Beverage compositions and sweetening compositions which contain juice derived from botanical subfamily Cucurbitaceae  
The subject invention relates to a natural sweetening composition comprising: (a) sweet juice derived from the botanical genus/species Siraitia grosvenorii, S. siamensis, S. silomaradjae, S....
5431940 Preparation of noncarbonated beverage products with improved microbial stability  
The noncarbonated beverage products have a pH of between 2.5 and 4.5 and contain from about 900 ppm to about 3000 ppm of a polyphosphate; from about 400 ppm to about 1000 ppm of a preservative...
5424082 Calcium and vitamin C containing beverage products with improved color stability  
The present invention relates to beverage compositions containing calcium and Vitamin C, exhibiting reduced browning. The beverage compositions comprise: a) from about 50 ppm to about 2000 ppm...
5422128 Storage stable calcium-supplemented beverage concentrates  
This application relates to storage stable beverage concentrates for preparing beverages and food compositions which are nutritionally supplemented with significant levels of calcium and to a...
5411755 Process and composition for sweet juice from cucurbitaceae fruit  
The present invention involves processes preparation of a sweet juice from fruit of the Cucurbitaceae family comprising the following steps of separating peels and seeds from the juice; optionally...
5407696 Green juices or dry powders thereof  
A pressed juice of green leaves of true grasses or its dry powder wherein the total amount of chlorine (Cl) and nitrate group (NO 3 ) is not more than 9% by weight based on the solids content, and...
5407694 Edible fiber-containing product and method for making the same  
An edible product which contains microparticulated fiber derived from a fiber source preferably having an insoluble fiber content of at least about 2.5%, hydrocolloid in an amount sufficient to...
5403613 Method of producing carrot juice  
Carrot juice is produced by crushing or chopping carrots while spraying them with an aqueous solution of citric acid or lemon juice such that the sprayed amount of citric acid is 0.05-0.5 weight %...
5403604 Sugar separation from juices and product thereof  
Sugar is separated from juices employing a membrane separation process that results in (i) a nutritious high Brix/acid (B/A) ratio juice fraction and (2) a low calorie, low B/A ratio content juice...
5389359 Pharmaceutical preparation containing L-aspartate or L-asparagine for preventing ethanol toxicity, and process for preparation thereof  
Compositions containing L-aspartate or L-asparagine for use as additives to foods, soft drinks, vitamins, and the like are described. A method for preventing ethanol toxicity in a human subject is...
5389387 Storage stable calcium-supplemented beverage concentrates  
This application relates to storage stable beverage concentrates for preparing beverages and food compositions which are nutritionally supplemented with significant levels of calcium and to a...
5385748 Beverage thickener emulsifier system  
This invention relates to a beverage thickener/emulsifier system which is a blend of three materials: propylene glycol alginate (a surface active thickener), xanthan (a pseudoplastic thickener) and...
5376396 Beverage stabilizing system and process thereof  
A beverage stabilizing system which is a blend of gellan gum and carboxymethylcellulose. The blend provides a weak, stabilizing gel structure suitable for beverage products.
5336510 Color-stable syrup and beverage compositions fortified with vitamin C, and methods of making such compositions  
The invention is directed to color-stable syrup and beverage compositions fortified with vitamin C (ascorbic acid) which contain an azo food dye, such as FD&C Yellow #6. Riboflavin (vitamin B2) is...
5328703 Method for treating fruit juice with high pressure  
A method for treating fruit juice with high pressure having a step for compressing the fruit juice with high pressure in excess of 2,000 atm., wherein a step for adding a proteolytic enzyme...
5320861 Fruit extraction and infusion  
Extraction, especially of firm fruit such as cranberries, with improved yields of high quality, low tannin juices by using an improved countercurrent extractor employing longitudinal members...
5298275 Juice processing methods  
The specification is directed to a novel process for juice and pulp products especially suitable for acidic and difficult fruits whose juices and pulps are susceptible to browning or unpleasant...
5286511 Clouding agent for beverages and method of making  
Beverages such as orange juice are stably clouded by the suspension of soy protein particles therein. A new procedure is provided to cause such suspension, in which pectin prevents suspended...
5263409 Membrane extraction of citrus bittering agents  
There are disclosed two types of apparatus using membrane extractions of citrus juice bittering agents, both using extraction fluids. In one type, a membrane contactor facilitates contact between...
5260086 Fresh-like storage-stable pulp and improved juice product and process  
A process for making aseptic citrus sensible pulp involves the steps of: (a) extracting and finishing citrus juice containing sensible pulp to produce a pulp/juice slurry containing 30% to 50% pulp...
5248515 Processing method using entire peeled vegetable in a fruit juice/vegetable puree beverage  
The present invention relates to a product and a process for producing a fruit juice and vegetable puree beverage. The process comprises comminuting cooked vegetables to allow their passage through...
5234708 Extraction of cherry flavoring from juice  
Flavoring is extracted by freezing cherry juice and slowly thawing it in above freezing ambient temperatures, in the range of about 32°-36° F., while continuously draining off a liquid fraction....
5232726 Ultra-high pressure homogenization of unpasteurized juice  
Fresh squeezed single-strength citrus juice or other juices are homogenized under an ultra-high pressure of about 15,000 psi. Surprisingly, the ultra-high pressure homogenized juice exhibits an...
5225221 Preparation of calcium-supplemented beverages by dispersing calcium hydroxide in pasteurized juice stream  
The preparation of calcium-supplemented fruit juice beverages is disclosed. These beverages are prepared by homogeneously dispersing a calcium hydroxide slurry in a pasteurized or sterilized fruit...
5206047 Process for making high brix citrus concentrate  
Method which, after concentration of a feed juice from about 65° Brix to about 80° Brix, involves applying a shear of sufficient magnitude and duration to prevent the formation of a high methoxyl...
RE34237 Banana processing  
A process for obtaining banana juice, banana essences and/or de-flavored banana juice from whole, ripe bananas is disclosed.
5202142 Process for the production of cloudy juice which is clouding-stable  
For the production of cloudy juices with stable cloudiness from plant products, the raw juice, is clarified in ultrafiltration unit (2) and is mixed as cold sterilized clear juice with the filter...
5194280 Method of manufacturing a juice concentrate  
A method of manufacturing a concentrate from juice that may be used to make a powder that can be reconstituted as a juice drink by addition of water to the powder or to make a taffy-like solid that...
5188857 Citrus juice concentrate method  
A citrus juice concentrate processing homogenizes a mixture of citrus juice and pulp within or after a multi-effect, multi-stage evaporator. The homogenizer employs a positive displacement pump for...
5164214 Sweetening agent  
A sweetening agent having an improved sucrose-like flavor, which comprises a) from 0.3 to 10% by weight of at least one synthetic sweetener selected from the group consisting of aspartame,...
5162128 Fruit juice plus citrus fiber from pulp  
This invention relates to fruit juice product, and in particular to a citrus juice product which has a high total dietary fiber content. The fiber is derived from pulp juice sacs of citrus fruit...
5141758 Method for extending life of vitamin C in drink  
A method for extending the shelf life of vitamin C in a drink once the drink is exposed to the ambient air. The method comprises adding ascorbyl palmitate to the drink.
5137739 Process for producing concentrated food liquids  
Process for freeze-concentrating food liquids such as fruit juices, coffee extracts, beer and so forth, in which the substance to be treated is conveyed through a multi-stage freeze concentrator...
5118517 Method of manufacturing powdered fruit juice using dextran  
A method of manufacturing a powder that may be reconstituted as a fruit drink by addition of water to the powder includes the use of dextran as a drying agent for the fruit juice that is to be...
5118513 Method for enhancing bioavailability of iron-calcium mineral supplements  
Nutritional mineral supplements comprise iron compounds and calcium compounds in combination with citrates of tartrates, ascorbates, and, optionally, fructose. The tendency of calcium to inhibit...
5108774 Fruit juice plus citrus fiber  
This invention relates to fruit juice product, and in particular to a citrus juice product which has a high total dietary fiber content. The fiber is derived from citrus fruit and does not have any...
5108761 Method of preventing tooth enamel erosion utilizing an acidic beverage containing calcium  
Acidic beverages, e.g. juices and carbonated beverages containing calcium citrate malate are disclosed. These beverages inhibit the erosion of tooth enamel that normally occurs during consumption...
5106638 Process for decolorizing and demineralizing fruit juice and must  
A process for demineralizing and decolorizing fruit juice and must is disclosed. Here fruit juice and must is chromatographed on strongly acid cation exchangers in the salt form.
5106632 Enhanced sweetness of acesulfame-K in edible compositions  
An acesulfame-K containing composition exhibiting enhanced sweetness comprises one or more food grade acids, acesulfame-K and potassium chloride.
5096719 Process for juice extraction of fruits and vegetables  
To extract the juice from fruits and vegetables, a process is used in which first the raw material is crushed in a mill (1) and then fed to a pulping machine (2) and a membrane filtration device...
5077075 Fruit juice mix for whipped and/or frozen applications  
A fruit juice mix suitable for hard pack product made essentially from natural ingredients containing at least one fruit juice source in association with about 0.05 to 1.5 percent by weight of...
5073397 Method for preparation of ultrafine citrus fiber and derivative fiber-enriched citrus beverages  
Method or process in which the size of de-juiced natural citrus fiber is very significantly reduced by particularly defined milling operations including a chopping step and a grinding step so that...
5051236 Process for reducing the concentration of viable cells in a flowable fluid  
A process is provided for sterilizing or pasturizing aqueous fluids by contacting the aqueous fluid with a permeable membrane to separate the fluid into a serum and a residue, separating the serum...
5049402 Process for minimizing bitterness in citrus fruit juice  
Citrus fruit juice beverages with minimized bitterness can be obtained by treating citrus fruit juice under a pressure of at least 2000 Kg/cm 2 .
5026566 Dried food containing trehalose and method for preparing same  
A method of drying a water-containing foodstuff or beverage at a temperature above ambient, is characterized by incorporating trehalose into the foodstuff or beverage which is to be dried.
5024845 Method of reducing L-malic acid in juice medium  
A mutant strain of Schizosaccharomyces #442 (ATCC46954) requiring both glucose and L-malic acid for growth has been produced which is capable of completely utilizing L-malic acid without...
5021251 Process for preserving lemon juice utilizating a non-sulfite preservative  
The invention relates to a process for preserving lemon juice without the use of sulfite agents. The process uses sodium benzoate and optionally ascorbic acid, glucose oxidase, sodium acid...
5013570 Method of producing odorless ripe juice of houttuynia cordata  
A method of producing an odorless ripe dokudamiso juice comprises the steps of preparing a green juice from fresh dokudamiso, heating the green juice prepared at a temperature of 70° to 80° C....
Matches 251 - 300 out of 517 < 1 2 3 4 5 6 7 8 9 10 11 >