Matches 351 - 400 out of 518 < 1 2 3 4 5 6 7 8 9 10 11 >
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4738857 Shelf stable plastic packaged alcoholic beverage containing essential oils  
A plastic packaged alcoholic beverage containing essential oils and having a substantial shelf life is provided. The alcoholic beverage has a proof of at least about 10 and includes as an essential...
4737367 Fruit drink with vitamins  
An improved, tasty fruit flavored beverage containing all or a substantial portion of the U.S. Recommended Daily Allowance of vitamins. The beverage is predominantly a mixture of about 10% to 60%...
4732773 Instant beverage and instant tea  
Instant beverage, instant tea, instant tea beverage, instant fruit tea, and instant fruit tea beverage in the form of a powder, granules or paste which contain cocoa powder or powdery edible acids...
4725387 Process of shaping anhydrous crystals of maltitol and the whole crystalline hydrogenated starch hydrolysate mixture solid containing the crystals  
The present invention relates to anhydrous crystals of maltitol and the whole crystalline hydrogenated starch hydrolysate mixture solid containing the crystals, and processes for the production and...
4717578 Process for producing dehydrated product reconstitutable with aqueous liquids  
A dehydrated reconstitutable product is prepared by mixing tomato substance with starch and optionally with flavors, fillers, thickeners and/or auxiliary substances, wherein the starch is at least...
4702922 Fruit products containing lactic acid and process for the lactic acid fermentation of fruit products  
A process for the lactic acid fermentation of fruit products is disclosed wherein an initial product in the form of a mash or juice having a pH of less than 3.7 is pasteurized and thereafter...
4697025 Carboxylate salt compound and method for flavoring foodstuffs and tobacco  
Carboxylates having the general formula: ##STR1## and a method of flavoring foodstuff and tobacco compositions therewith wherein R 1 is an alkyl having from 1 to 14 carbons, alkenyl having from 2...
4693905 Orange flavor and aroma compositions made by dense gas extraction of organic organce flavor and aroma compounds  
The present invention is concentrated orange flavor and aroma compositions prepared by the extraction of organic orange flavor and aroma compounds by a dense solvent gas. The compositions are...
4690827 Fruit juice containing diet beverage  
Artificially sweetened fruit juice containing beverages are disclosed. The beverages have an increased background pulp volume. This reduces the taste negatives of artificial sweeteners.
4687671 Concentration method  
A method for concentrating aqueous mixtures and particularly mixtures which contain volatile desirable components such as flavor constituents is disclosed. An aqueous feed mixture is cooled...
4671962 Chicory base drink and method of preparing same  
A chicory base refreshing drink is prepared from a chicory root extract solution by causing a sugared chicory juice to be fermented by using a Kefir type ferment. The solution is obtained by...
4666721 Process of removing acids from juice  
Acids can be removed from fruit juices by treating the juice with a filter apparatus comprising a pre-coat cake containing a functionally effective amount of weak base resin particulates. The sizes...
4664920 Method for fixing food ingredients on a magnesium salt substrate  
A method for fixing a water-soluble water-dispersible or water-emulsifiable food ingredient is disclosed. The food ingredient is dried from an aqueous solution of a monobasic, dibasic and/or...
4654219 L-aminodicarboxylic-(O-cycloalkyl)-L-aminocarboxylate alkyl ester sweeteners  
Food compositions sweetened with dipeptides of certain α-amino dicarboxylic acids and etherified hydroxy α-amino-mono-carboxylic acid esters which possess a high order of sweetness. These...
4643902 Method of producing sterile and concentrated juices with improved flavor and reduced acid  
Ultrafiltration is employed to preferentially pass an ultrafiltration (UF) permeate containing flavor and aroma components while retaining spoilage microorganisms in a UF retentate. The UF...
4640842 Internally flavored hulled cereal grain and process for preparation  
Internally flavored hulled cereal grain, especially popcorn is provided along with a method for the preparation of same.
4622227 Acidulent comprising fumaric acid and dried natural juice solids  
The invention describes a wettable and soluble acidulent comprising fumaric acid and natural juice solids. The fumaric acid is employed in amounts of at least 50% by weight of the acidulent and the...
4612205 Carbonated juice beverage with cola taste  
This invention relates to a storage-stable carbonated beverage containing fruit, citrus, or berry juice which has the taste of a cola. No kola nut extract, or caramel color is present. One or more...
4609561 Frozen aerated fruit juice dessert  
A frozen, aerated fruit juice dessert made entirely from natural products contains at least one fruit juice source in association with 0.1 to 10 percent by weight of various stabilizers based upon...
4608266 Process for forming a citrus juice extender  
A process for forming a citrus juice extender substantially from natural components of citrus fruit wherein flavedo from the citrus fruit is comminuted and combined with an acidifier such as citric...
4597978 Method of concentrating grape juice  
A method of concentrating grape juice to a predetermined final degree of concentration comprises the steps of evaporating one part of the water content of the grape juice to obtain an intermediate...
4569853 Grapefruit juice concentrate  
A natural grapefruit juice concentrate prepared from natural grapefruit ingredients is disclosed. The concentrate has at least 35% solids including pulp, non-volatile compounds, pectin and volatile...
4562087 Grapefruit juice and process for preparing same  
The specification discloses a grapefruit juice containing from about 0.007 to about 0.015% by weight of a mixture of grapefruit essence oil and five-fold grapefruit peel oil in a ratio of from...
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...
4537637 Hydration drying process  
A process for hydration drying a solids containing aqueous product is disclosed in which particulate anhydrous alpha-dextrose is violently agitated with the aqueous product for a predetermined...
4534986 High-temperature treatment of liquids  
The invention is concerned with the ultra-high temperature treatment of liquids, such as milk, with a minimum of thermal damage. The present invention provides a method and apparatus for indirect...
4534991 Aseptic juice or beverage and flavor enhancement system therefor  
The specification discloses a process for making an aseptic juice, orange juice being specifically disclosed, wherein an aseptic flavor system is created by adding a high proof alcohol to flavor...
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...
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...
4522836 Upflow ion exchange treatment of natural edible juices containing high acidity and suspended solids  
A naturally acidic, edible fruit or vegetable juice containing a significant concentration of suspended matter, such as pulp, is effectively subjected to ion exchange without substantial loss in...
4515987 Process for preparing a methoxybenzaldehyde from the corresponding phenolic benzaldehyde  
Described is a genus of compounds defined according to the structure: ##STR1## (Z) represents one of the moieties ##STR2## as well as the substantially pure compound defined according to the...
4499112 Process for forming solid juice composition and product of the process  
A process is disclosed for making a relatively stable non-hygroscopic solid juice composition as well as a product of the process. The process comprises the steps of clarifying and concentrating a...
4491600 Process for concentrating aqueous solutions having temperature-sensitive components  
This invention relates to a process for concentrating aqueous solutions having temperature-sensitive components. More particularly, this invention relates to an improved process for concentrating...
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...
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...
4478855 Protein containing fruit drink and process for the manufacture thereof  
A protein containing fruit juice drink comprising a fruit juice portion of 10-85% containing a citrus juice portion, a milk raw material portion of 90-15 percent by weight in which the milk raw...
4463025 Process for preparing a citrus fruit juice concentrate  
A process for preparing a natural citrus fruit juice concentrate prepared from natural citrus fruit ingredients is disclosed. The fruit juice concentrate has at least 35% solids including pulp,...
4436755 Separation of fruit juice with fibers of an olefin polymer  
Fruit juice is separated from fruit material containing solids in increased yield and quality by adding fibers of an olefin polymer such as polyethylene or polypropylene to the fruit material and...
4435439 Frozen dessert  
A frozen fat-free dessert obtained by combining a pasteurized protein-containing mixture with a sufficient amount of concentrated fruit juice, such that the final product contains an equivalent...
4433000 Method for preventing separation in fruit juice-containing products  
The tendency of solids in fruit juice-containing products, particularly citrus fruit juice-containing products, to separate from the product is reduced and/or prevented by incorporating into the...
4389422 Method for producing aromatized microporous substrates  
Microporous particles of vegetable material are obtained by spraying an aqueous solution of a vegetable material into an anhydrous solvent, such as ethanol or by boiling particles of spray dried...
4388330 Process for the preparation of citrus juice containing beverages with improved cloud stability  
The cloud stability of citrus juice beverages and beverage bases is improved by subjecting pasteurized concentrated or single strength citrus juice to at least one enzyme having protease activity....
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...
4374865 Orange juice concentrate  
A natural orange juice concentrate prepared from natural orange compounds is disclosed. The orange juice concentrate has at least 35% solids including pulp, non-volatile compounds, pectin and...
4371552 Prune juice production using cellulase  
The disintegration process for prune juice production is improved through cooking prunes until substantial disintegration has taken place followed by treatment with cellulase, e.g., the cellulase...
4362757 Crystallized, readily water dispersible sugar product containing heat sensitive, acidic or high invert sugar substances  
A crystallized sugar product containing a heat-sensitive, acidic, or high invert sugar substance is prepared by admixing the heat-sensitive, acidic, or high invert sugar substance with a dry sugar...
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...
4341807 Food products containing microfibrillated cellulose  
A food product containing microfibrillated cellulose is prepared by mixing together an edible liquid which swells cellulose, a food additive and fibrous cellulose to form a liquid suspension. The...
4332825 Citrus food containing a cyclodextrin  
A citrus food, which is prepared by incorporating 0.005 to 1.0 weight percent of cyclodextrin into natural citrus fruit in the course of the production of said food, thereby removing or reducing...
4332824 Intermediate-moisture frozen foods  
Microbiologically stable intermediate moisture foods which are usually kept at freezer temperature, but which can be maintained at room temperature and refrigerator temperature for an extended...
Matches 351 - 400 out of 518 < 1 2 3 4 5 6 7 8 9 10 11 >