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US20130344201 |
PROTEIN BEVERAGE AND METHOD OF MAKING SAME
A protein beverage composition and a method of making it relate to a beverage including a protein essentially free of caseinate and derived from an aqueous protein isolate collected from... |
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US20110183052 |
PROTEIN BEVERAGE AND METHOD OF MAKING THE SAME
A protein beverage composition and a method of making it relate to a beverage including a protein essentially free of caseinate and derived from an aqueous protein isolate collected from... |
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US20110076369 |
ACIDIC PROTEIN FOOD OR DRINK AND MATERIAL THEREOF
The problem to be solved by the invention is to provide a food or a drink containing an acidic protein which has a favorable flavor with relieved astringency characteristic to a protein dissolved... |
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US20130323379 |
NATURAL CLOUDING SYSTEM FOR BEVERAGE APPLICATIONS
A natural clouding system is provided, which includes a natural oil, a natural emulsifier, a natural acid, a natural aqueous component, and a natural preservative including ethanol, glycerin, or... |
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US20140314924 |
FLAVORED DAIRY BEVERAGES HAVING A STABILIZING SYSTEM
Flavored dairy beverages having stabilizing systems and methods of making the flavored dairy beverages are disclosed herein. The flavored dairy beverages can have a reduced amount of sugar and be... |
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US20110117239 |
METHOD FOR PRODUCING CLEAR AND SOLUBLE CEREAL-BASED EXTRACT
A method for producing a concentrated cereal-based extract for the production of food products, in particular clear and haze-free cereal-based beverages. |
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US20100323065 |
Beverage Preservative System Containing Pimaricin-Cyclodextrin Complex
The present invention provides a beverage preservative system comprising a pimaricin-cyclodextrin complex for use in beverages products. The present invention is further directed to beverage... |
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US20100310722 |
Beverage Preservative System Containing Pimaricin-Povidone Complex
The present invention provides a beverage preservative system comprising a Pimaricin-providone complex for use in beverages products. The present invention is further directed to beverage products... |
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US20130017300 |
Method of Preparing an Oat-Containing Dairy Beverage
A process for preparing an oat and milk beverage includes processing taking place under chilled conditions. Moreover, the oat product used in accordance with aspects of this invention is... |
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US20130101713 |
PRODUCTION OF SOY PROTEIN PRODUCT USING CALCIUM CHLORIDE EXTRACTION ("S702")
A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably a soy protein isolate having a protein content of at least about 90 wt % (N×6.25) d.b., is... |
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US20150225681 |
ELIMINATING THE GENERATION OF MBT IN A HOPS BASED BEVERAGE
A method of preventing the generation of more than a tasteable concentration of MBT in a hops-based beverage having a concentration between 10 μg/l and 10 mg/l of Riboflavin includes holding the... |
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US20110287152 |
NATURAL AND STABLE SOLUTIONS OF ALPHA-ACIDS AND THEIR USE FOR THE IMPROVEMENT OF FOAM QUALITY OF BEER
This invention describes natural hop products that are stable solutions of alpha-acids, as well as their preparation and their use for post-fermentation addition to beer for the purpose of... |
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US20110200723 |
REDUCED CALORIE FLAVORED MILK OR DAIRY BEVERAGE
The products and methods of the invention relate to reduced-calorie flavored milk products, such as chocolate milk. In particular, the products described herein have all natural sweeteners, and... |
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US20110105433 |
LECITHIN AND LC-PUFA
The present invention relates generally to the prevention/and or stopping of the generation of off-flavours in food products. In particular is the present invention directed to the formulation of... |
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US20130280392 |
PROCESS FOR CONTROLLING MICROORGANISMS IN BEVERAGE PRODUCTS
Methods for reducing thermophilic spore-forming bacteria that can lead to off-odors and tastes in beverage products, especially fruit or vegetable juice products, are provided. The methods employ... |
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US20140134310 |
PECTIC POLYSACCHARIDE AND METHOD FOR PRODUCING SAME
The present invention provides a pectic polysaccharide, wherein a degree of methyl esterification of constituent galacturonic acid is 45% or less, a structure of a single molecule observed with an... |
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US20110236545 |
Non-Dairy Creamers Comprising Protein Hydrolysate Compositions and Method for Producing the Non-Dairy Creamers
The present invention provides soy based non-dairy compositions and the method for producing the soy based non-dairy compositions. In particular, the soy based non-dairy compositions comprise soy... |
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US20110118351 |
Stabilized Formulations of Fatty Acids
Disclosed herein are stabilized powder and aqueous formulations comprising a substantially water insoluble lipophilic bioactive compound and a micelle-forming surfactant. In one embodiment, the... |
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US20120045556 |
A COOKING OIL COMPOSITION
A cooking composition comprising a non-hydrogenated vegetable oil, lecithin, monoglycerides, and optionally citric acid esters. The cooking composition is a homogenous, transparent liquid at... |
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US20110214779 |
ASEPTIC DOSING SYSTEM
The present application provides an aseptic dosing system for dispensing a micro-ingredient. The aseptic dosing system may include a micro-ingredient source adapted to dispense the... |
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US20120052154 |
INVERSE EMULSION AND USE THEREOF
The present invention relates to the flavors industry. More particularly, it relates to an inverse emulsion that includes a hydrophilic flavor or sweetener, lecithin, thaumatin, a polar solvent... |
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US20110117255 |
Alcoholic Beverage Formulation and Method of Making the Same
A method of preparing a blended alcoholic beverage and a blended alcoholic beverage formulation thus produced. The blended alcoholic beverage is made by a process including the steps of: a)... |
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US20120321745 |
ACIDIFIED MILK BEVERAGE POWDER AND METHOD FOR PRODUCING THE SAME
The present invention relates to an acidified milk beverage powder and method for producing such an acidified milk beverage powder. More specifically, the present invention provides a powdered... |
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US20070224317 |
Mixed Fruit Concentrates Againts Constipation and Method for Preparation Thereof
The present invention discloses the manufacturing process of mixed fruit concentrate through the mixture of cooked fruits directly or indirectly in vapor, with special nutritional characteristics,... |
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US20130295251 |
STABILIZATION OF CITRUS FRUIT BEVERAGES
A composition which permits protein fortification of citrus juices, particularly orange juice, or beverages containing citrus juices, to be carried out without separation of the juice or beverage... |
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US20100297305 |
ASPARTAME-CONTAINING ACIDIC BEVERAGES
The present invention relates to aspartame-containing acidic beverages, and also relates to acidic beverages designed to prevent a storage-induced reduction in the sweetness of aspartame, which... |
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US20120219680 |
REDUCTION OF SORBIC ACID PRECIPITATION BY VOLUME CONTROL
A method for reducing sorbic acid precipitation in a volume of stable preserved syrup. A sorbate is dissolved in fluid having a temperature between about 150° F. and about 200° F. and is added to... |
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US20110104328 |
METHOD AND COMPOSITIONS FOR PERSERVING WINE
Resveratrol and/or pterostilbene are added to wines to preserve the wine from oxidation, bacteria and fungi, as well as to deliver resveratrol to an animal. The resveratrol and/or pterostilbene... |
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US20120301583 |
Oil and Fat Composition for Deep Frying
The present invention provides an oil and fat composition that can prevent not only coloring caused by heating and cooked odor during heat cooking, but also increase in acid value, as well as that... |
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US20120219678 |
REDUCTION OF SORBIC ACID PRECIPITATION
A method for reducing sorbic acid precipitation during manufacture and storage of stable preserved syrup. A sorbic acid compound is dissolved in an oil-based ingredient of the syrup. Syrup... |
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US20130216669 |
Use of Acidic Polyphosphates in Beverage Products
The present invention relates to the use of an acidic polyphosphate in beverage compositions as a preservative, antimicrobial and/or stabilizing agent. One acidic polyphosphate is the acidic... |
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US20120100257 |
Omega-3 Fatty Acid Enriched Beverages
The present invention relates to beverage compositions and methods for producing beverage compositions with a quantity of omega-3 fatty acids (n-3 PUFAs). Specifically, the beverage compositions... |
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US20120034353 |
High Pressure Homogenization In Combination With Functionalized Egg For Production Of Emulsion-Based Food Products
An emulsified food product and method of making and using are provided herein. The emulsified food product has a small oil droplet size while also providing increased viscosity in a stable... |
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US20100178400 |
Method of Preparing a Whole Grain Beverage
A method for preparing a whole grain beverage via steam injection is described. More particularly, the method includes the steps of dispersing whole grain flour in a product batch to form a... |
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US20120251681 |
Method and Production Plant for Manufacturing a Beverage Product
A method of manufacturing a beverage product, including mixing at least two product flows, wherein at least one of the at least two product flows is sterilized before mixing without heating. |
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US20120121772 |
PURIFYING CRUDE PUFA OILS
A process for preparing an oil mixture of an T6 PUFA (such as ARA) with T3 PUFA (such as DHA and/or EPA) is described which can he included into edible formulations such as foodstuffs, and in... |
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US20130142926 |
EDIBLE ADHESIVE
The present invention relates to a method of manufacturing an edible glue comprising preparing a solution of starches, the preparation of a solution of preservatives, the mixing of the solution of... |
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US20050118312 |
Physiologically synergistic mixtures of fruit components, methods of preparation thereof and methods of use thereof
Edible products useful in improving health and preparation of same are disclosed. The products include a fruit seed component impregnated with at least one dried fruit component, preferably a... |
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US20120219677 |
REDUCTION OF SORBIC ACID PRECIPITATION BY FORMING MICROEMULSION
A method for reducing sorbic acid precipitation during manufacture and storage of stable preserved syrup. A microemulsion of a sorbic acid compound, a non-aqueous solvent, and a surfactant is made... |
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US20120121777 |
METHOD OF REMOVAL OF BITTER TASTE FROM OLIVE JUICE EXTRACT
Olive juice is de-bittered by raising the pH to about 9 while increasing the temperature. Under these conditions, bitter tasting compounds are hydrolyzed, and the resulting juice has both an... |
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US20110027436 |
USE OF THIOESTER FLAVORS TO IMPROVE THE FLAVOR QUALITY OF READY-TO-DRINK COFFEE UPON RETORTING AND STORAGE
The invention relates to a thermally processed ready to drink liquid coffee product having an improved flavor quality after thermal processing and storage due to the incorporation of a thioester... |
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US20100015306 |
Method for Preparing a Low Viscosity Whole Grain Flour Slurry
A method for preparing a low viscosity whole grain flour slurry including hydrating whole grain flour in water heated at a temperature of about 190° F. to about 210° F. and reducing the pH of the... |
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US20130236616 |
METHOD OF SCAVENGING OXYGEN AND ABSORBING OXYGEN
Methods of absorbing oxygen are disclosed with the use of compositions useful as oxygen absorbers. The compositions are generally salts of unsaturated fatty acids that have one or more carbon to... |
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US20140295040 |
COCOA-BASED EXERCISE RECOVERY BEVERAGES
The invention provides, in one aspect, a method of producing a ready-to-drink cocoa beverage containing high levels of beneficial cocoa flavanols or cocoa polyphenols and with a particular ratio... |
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US20140234487 |
DAIRY BASED COMPOSITIONS WITH LOW LPS
The present invention is directed to a method to produce a dairy based food composition with low LPS comprising the steps (a) Providing a milk with a storage time of less than 264 hours and either... |
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US20110268847 |
LOW JUICE CONCENTRATE COMPOSITION FOR PROVIDING EDIBLE CALCIUM-FORTIFIED PRODUCTS USING STABILIZED EMULSIFIED CLOUD
A calcium-fortified “low juice” concentrate having calcium citrate malate in an amount providing a level of solubilized calcium of at least about 0.2% by weight of the concentrate, and a level of... |
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US20120164291 |
SOFT CANDY AND SOFT CANDY PRODUCTION METHOD
Provided is a soft candy that is sufficiently chewable even if sourness has been removed, and has, for example, excellent compatibility with milk flavors, green tea flavors, and the like. The soft... |
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US20130266704 |
WATER-IN-OIL EMULSION COMPRISING OMEGA-3 FATTY ACIDS AND PROCESS FOR THE MANUFACTURE OF SAME
The present invention relates to a water-in-oil emulsion comprising 15-90 wt. % of a fat phase having a solid fat content at 20° C. (N20) of at least 10%; and 10-85 wt. % of aqueous phase, said... |
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US20120251687 |
STABLE MILDLY ACIDIC ALCOHOLIC MILK-AND/OR SOY PROTEIN-BASED DRINK
The present invention relates to a stable alcoholic milk and/or soy protein-based drink with a pH ranging from 5.2-6.5 comprising at least one or more milk and/or soy proteins, alcohol and one or... |
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US20140295042 |
METHOD FOR REJUVENATING AGED FOOD OILS
A method of rejuvenating aged food oils or compositions containing PUFAs or such oils by addition of ascorbyl palmitate; such rejuventated food oils and compositions as well as the use of ascorbyl... |