Beverage Or Beverage Concentrate Patents (Class 426/330.3)
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Publication number: 20120251681Abstract: 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.Type: ApplicationFiled: March 23, 2012Publication date: October 4, 2012Applicant: KRONES AGInventor: Jörg Zacharias
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Patent number: 8277864Abstract: Methods for stabilizing liquid coffee concentrates are provided that form a coffee beverage that has a substantially consistent acidity profile. In one aspect, the methods blend a liquid coffee concentrate base with an edible alkali source in an amount effective to artificially increase a pH of the liquid coffee concentrate base. The liquid coffee concentrate base is aseptically processed and thermally treated at elevated temperatures for a time sufficient to artificially drive acid generating reactions in the liquid coffee concentrate to completion to form a stabilized liquid coffee concentrate.Type: GrantFiled: June 10, 2009Date of Patent: October 2, 2012Assignee: Kraft Foods Global Brands LLCInventors: Henry Tonyes, Annesa Seemungal, David Bresnahan, Richard DeSanto
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Publication number: 20120237650Abstract: By using phosphorus compounds, diesters of dicarbonic acid may be stabilized against thermal and chemical decomposition over a relatively long period. Mixtures of diesters of dicarbonic acid and phosphorus compounds are outstandingly suitable for preserving foods.Type: ApplicationFiled: May 29, 2012Publication date: September 20, 2012Applicant: LANXESS DEUTSCHLAND GMBHInventors: Steffen Kahlert, Johannes Kaulen, Erasmus Vogl
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Patent number: 8263153Abstract: The present invention provides a method for preventing or reducing haze development in a beverage. Silane-treated silica filter media are synthesized. By contacting the beverage with the silane-treated silica filter, one or more haze-forming components bind to the silane-treated silica filter media and are removed by filtration. In addition, particulates in the beverage are removed by filtration. Beverages that tend to develop haze on standing and/or chilling such as alcoholic, fruit, and vegetable beverages, are suitable for the present invention. This haze in a beverage is mainly caused by polyphenols and proteins. The present invention provides a method that can reduce the levels of both polyphenols and proteins. The silica filter media useful for the present method include rice hull ash, oat hull ash, or diatomaceous earth.Type: GrantFiled: April 19, 2005Date of Patent: September 11, 2012Assignee: Dow Corning CorporationInventors: Nynne M. Forchhammer, Beth Fryksdale, Keith Hayes, Csilla Kollar, Thomas H. Lane, Anthony Revis
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Patent number: 8263150Abstract: The present disclosure relates to beverage compositions comprising low levels of preservative, without the need for hot or aseptic packing. In particular, the present invention relates to beverage compositions comprising: (a) from about 20 ppm to about 90 ppm of a preservative selected from the group consisting of sorbic acid, benzoic acid, alkali metal salts thereof and mixtures thereof; (b) from about 300 ppm to about 3000 ppm of a polyphosphate having the structure: ?where n averages from about 3 to about 100 and each M is independently selected from the group consisting of sodium and potassium; and (c) water; wherein the beverage composition has a pH of from about 2 to about 5 and a total hardness of from 0 to about 300.Type: GrantFiled: December 2, 2002Date of Patent: September 11, 2012Assignee: The Procter & Gamble CompanyInventors: Thomas Ray Graumlich, Robert Joseph Schaar, Joseph John Buechel, Galen Edward Downton, John William Wegman
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Publication number: 20120219681Abstract: A method for producing a stable beverage preserved with sorbic acid. A beverage syrup is diluted and sorbate is simultaneously introduced into the diluted syrup to form the beverage.Type: ApplicationFiled: February 24, 2011Publication date: August 30, 2012Applicant: PepsiCo, Inc.Inventor: Peter GIVEN
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Publication number: 20120219680Abstract: 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 an agitated volume of bulk fluid having a temperature between about 150° F. and about 200° F. to form a sorbate-containing volume of fluid having a volume of at least 90 volume percent of the syrup volume. Acid is dissolved in fluid at a temperature of between about 150° F. to about 200° F. and added to the sorbate-containing volume to form the volume of stable preserved syrup.Type: ApplicationFiled: February 24, 2011Publication date: August 30, 2012Applicant: PepsiCo, Inc.Inventor: Hyung S. YOO
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Publication number: 20120219677Abstract: 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 in water. Syrup ingredients are added to a bulk quantity of liquid, and the microemulsion is added to the liquid.Type: ApplicationFiled: February 24, 2011Publication date: August 30, 2012Applicant: PepsiCo, Inc.Inventors: Siow Ying Tan, Peter Given, Rama Gadiraju, Cynthia Clark
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Publication number: 20120219678Abstract: 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 ingredients are added to a bulk quantity of liquid, and a sorbic acid compound-containing oil-based ingredient is added to the liquid.Type: ApplicationFiled: February 24, 2011Publication date: August 30, 2012Applicant: PepsiCo, Inc.Inventors: Jessica Mullen, Winsome Johnson, Peter Given, Rama Gadiraju, Siow Ying Tan, Cynthia Clark
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Publication number: 20120219679Abstract: A method for reducing sorbic acid precipitation during manufacture and storage of stable preserved syrup. A sorbic acid compound and polysorbate are dissolved in water. Syrup ingredients are added to a bulk quantity of liquid, and a sorbic acid compound-containing fluid is added to the liquid.Type: ApplicationFiled: February 24, 2011Publication date: August 30, 2012Applicant: PepsiCo, Inc.Inventors: Rama GADIRAJU, Dalit Brand-Levine, Jessica Mullen, Winsome Johnson
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Patent number: 8207224Abstract: Carboxylic anhydrides are highly suitable as additive for industrial materials, cosmetics, pharmaceutics and foodstuffs, in particular beverages, for protecting them against attack and/or destruction by microorganisms.Type: GrantFiled: July 18, 2007Date of Patent: June 26, 2012Assignee: LANXESS Deutchland GmbHInventors: Johannes Kaulen, Erasmus Vogl, Edwin Ritzer, Manfred Hoffmann
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Patent number: 8178147Abstract: A tea beverage product that includes at least one tea component as well as coumalic acid or its salt to inhibit non-enzymatic browning of the tea beverage product. The tea component may be a green tea component, red tea component, black tea component, white tea component or a blend of tea components. The coumalic acid may be present in an amount less than 100 ppm. Alternatively, a coumalate may be employed, which will undergo hydrolysis within the tea beverage or concentrate product to form coumalic acid. In addition, a method for inhibiting non-enzymatic browning, by adding at least one of coumalic acid, a coumalic acid salt or a coumalate to a tea beverage composition.Type: GrantFiled: June 26, 2008Date of Patent: May 15, 2012Assignee: Pepsico, Inc.Inventors: Glenn Roy, Barry Gosselin
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Publication number: 20120114819Abstract: Containers and methods are provided for dispensing a liquid concentrate utilizing one or more desirable properties including a generally consistent discharge across a range of squeeze forces, a generally consistent discharge with the same force without significant dependence on the amount of liquid concentrate in the container, a substantially dripless or leak proof outlet opening, a jet that minimizes splashing when the liquid concentrate impacts a target liquid, and a jet that maximizes mixing between the liquid concentrate and the target liquid to produce a generally homogenous mixture without the use of extraneous utensils or shaking. Also provided are liquid beverage concentrates that can be cold filled during packaging while maintaining shelf stability for at least about three months at ambient temperatures. Concentrates are provided having low pH, with or without alcohol, and with buffers to allow for increased acid content at a selected pH.Type: ApplicationFiled: December 30, 2011Publication date: May 10, 2012Inventors: Karl Ragnarsson, Jane Lee MacDonald, Dana Marie Brown
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Publication number: 20120100257Abstract: 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 comprise a quantity of stearidonic acid (SDA) enriched soybean oil that imparts improved nutritional quality with a quantity of n-3 PUFAs, but retains the mouthfeel, flavor, odor, and other sensory characteristics associated with typical beverage compositions.Type: ApplicationFiled: June 29, 2010Publication date: April 26, 2012Applicant: SOLAE, LLCInventors: Beata E. Lambach, David Welsby, Seok Lee, Candice Lucak
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Patent number: 8163320Abstract: A liquid nutritional composition includes partially hydrolysed protein, fat and from 0.1 to 10 grams per liter of an emulsifier with a hydrophilic lipophilic balance value of less than 5, from 0.1 to 10 grams per liter of an emulsifier with a hydrophilic lipophilic balance value of more than 5 and from 0.01 to 20 grams per liter of a low amylose starch is shown.Type: GrantFiled: July 11, 2007Date of Patent: April 24, 2012Assignee: Nestec S.A.Inventors: Marcel Braun, Olivier Guy Philippe Robin, Marc Thierry Frauchiger, Reinhard Behringer, Fred Neumann
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Patent number: 8142829Abstract: A beverage comprising a first ingredient which comprises a C6-C3 phenylpropenoic carbonyl compound in an effective amount to reduce degradation of a second ingredient in the beverage, the second ingredient being monatin, and to reduce a corresponding change in a characteristic of the beverage. In addition, a method of preventing the degradation of monatin in a monatin-containing composition is provided.Type: GrantFiled: September 24, 2008Date of Patent: March 27, 2012Assignee: PepsiCo, Inc.Inventor: Glenn M. Roy
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Publication number: 20120070866Abstract: Food products fortified by purified PQQ and methods of application and production are disclosed. A method of preserving a food product comprising admixing an effective amount of purified PQQ or a compound containing purified PQQ derivatives with a foodstuff to provide an inhibiting means to microorganism growth in the food product.Type: ApplicationFiled: November 30, 2011Publication date: March 22, 2012Applicant: Shanghai Medical Life Science Research Center, LtdInventors: Jianxin Gu, Xiaojing Yun, Xiaoning Chen, Si Zhang, Junwu Yang, Yihong Wu
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Publication number: 20120071553Abstract: A combination of the surfactant SDS with levulinic acid produces a synergistic effect in relation to the antimicrobial effectiveness of the individual compounds, allowing the formulation of compositions wherein the active agents are present at concentrations effective to reduce bacterial and fungal counts in liquids, including, but not limited to, water and other beverages, without altering the organoleptic properties of the treated food substance. The active agents are FDA-approved as food additives, and the treated beverages can be any aqueous-based beverage consumable by humans or animals. The levulinic acid-SDS combination is also suitable for reducing or eliminating the microbial population on the surfaces of water and beverage containers, and the machinery and facilities for the bottling of liquids.Type: ApplicationFiled: September 16, 2011Publication date: March 22, 2012Applicant: University of Georgia Research Foundation, Inc.Inventors: Michael P. Doyle, Tong Zhao
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Patent number: 8137559Abstract: The present invention relates to liquid clarification. More closely, the invention relates to beverage clarification, such as reduction of colloidal (not microbial) haze-causing substances in beer or related beverages such as wine, juices, flavorings etc. The method of the invention uses a hydrophilic surface for adsorption of haze-forming substances by hydrogen bonding interaction properties between the surface and the haze-forming substances.Type: GrantFiled: January 28, 2008Date of Patent: March 20, 2012Assignee: GE Healthcare Bio-Sciences ABInventors: Michael Katzke, Ola Lind, Tobias Soderman, James Van Alstine
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Publication number: 20110269671Abstract: The present invention relates to a nisin derivative comprising amino acid substitutions in the peptide sequence encoding the hinge region of the protein, wherein the derivative exhibits an increased anti-microbial activity.Type: ApplicationFiled: May 8, 2009Publication date: November 3, 2011Applicant: UNIVERSITY COLLEGE CORK - NATIONAL UNIVERSITY OF IRELAND, CORKInventors: Paul Cotter, Colin Hill, Desmond Field
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Patent number: 8034394Abstract: A hydroalcoholic fat emulsion having at least 1% alcohol by volume and at least 1% fat by weight and an emulsifier is shown. The invention also relates to an emulsifier suitable for use in a hydroalcoholic fat emulsion, wherein the emulsion has at least 1% alcohol by volume and at least 1% fat by weight. The emulsifier is a glycoprotein which has at least one protein and at least one carbohydrate covalently bonded and the invention further relates to the use of the glycoprotein as an emulsifier in a hydroalcoholic fat emulsion.Type: GrantFiled: November 30, 2007Date of Patent: October 11, 2011Inventors: Michael Laurence Murphy, Timothea Miriam Murphy, Lorcan Michael Murphy
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Patent number: 8026288Abstract: A defoaming method capable of destroying foams generated when a container is filled with drink, or the like, efficiently at a high speed and destroying foams effectively even in the case of a container having a narrow mouth. Liquid surface (6) in a container (1) is irradiated with pulse-like light (2) and a pulse-like sound wave (8) is generated from an irradiated point (7) as a sound source. The pulse-like sound wave thus generated propagates from the sound source as a strong spherical wave to reach a bubble (9) and to destroy the bubble. It can also destroy a bubble located at a place remote from the optical path quickly, thus destroying bubbles efficiently at a high speed. Alternatively, pulse-like light is condensed at a gas portion above the liquid surface and the bubbles can be destroyed with a shock wave generated by breakdown phenomenon.Type: GrantFiled: January 22, 2007Date of Patent: September 27, 2011Assignee: Toyo Seikan Kaisha, Ltd.Inventors: Ken Takenouchi, Yoshiyuki Yuasa
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Publication number: 20110217431Abstract: Provided is a carbonated drink having a high gas pressure which has improved bubble qualities and enhanced drinkability, is packaged in a container having a resealable cap, maintains a refreshing sensation, a light flavor and a pleasant cooling sensation expected in a carbonated drink having a high gas pressure even when opened and recapped and stored. The carbonated drink is a container-packaged carbonated drink, contains a condensed phosphate(s) in a concentration of 50 ppm or more and less than 2000 ppm, and has a gas pressure of 2.0 to 5.0 kg/cm2.Type: ApplicationFiled: September 29, 2009Publication date: September 8, 2011Applicant: Suntory Holdings LimitedInventors: Yoshihiro Ido, Tetsuya Komine
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Patent number: 8007851Abstract: A beverage composition includes water, milk solids, a tea material, and a pH buffer that itself includes a lactate salt and a carbonate salt. The pH buffer reduces or eliminates precipitation of milk protein when dissolved milk solids are mixed with acidic tea components. Methods of preparing the composition, and packaged beverages are also described.Type: GrantFiled: August 5, 2008Date of Patent: August 30, 2011Assignee: Snapple Beverage CorporationInventor: Katherine Rosevear
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Patent number: 7998350Abstract: A magnetic treatment device for liquid within at least one liquid container may include a figurine having a body portion and at least one limb extending outwardly therefrom. The at least one limb may be positioned adjacent the at least one liquid container. At least one permanent magnet may be carried by the at least one limb to expose the liquid within the at least one liquid container to a magnetic field.Type: GrantFiled: June 20, 2007Date of Patent: August 16, 2011Assignee: Omega Patents, L.L.C.Inventor: Kenneth E. Flick
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Publication number: 20110189360Abstract: Low pH beverage products which include rebaudioside D are provided. Methods of making low pH beverage products which include rebaudioside D are provided. Methods of making syrups which include rebaudioside D are provided. Methods of making supersaturated solutions of rebaudioside D are provided.Type: ApplicationFiled: February 4, 2010Publication date: August 4, 2011Applicant: PepsiCo, Inc.Inventors: Harold S. Yoo, Corey Wintamute
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Patent number: 7988862Abstract: A treatment device is for magnetically treating liquid in a liquid container including a plurality of figurines configured to define a container holder to receive the liquid container. At least one permanent magnet is associated with the plurality of figurines to generate a magnetic field within the liquid in the liquid container.Type: GrantFiled: February 4, 2008Date of Patent: August 2, 2011Assignee: Omega Patents, L.L.C.Inventor: Kenneth E. Flick
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Patent number: 7972640Abstract: A combination of an acidulant system and a buffer salt system is included in lemon/lime flavored beverages to achieve improved stability. The acidulant system includes citric acid and/or phosphoric acid and an additional organic acid having a smaller dissociation constant than both phosphoric acid and citric acid; the buffer salt system includes a citrate salt and a phosphate salt.Type: GrantFiled: June 30, 2009Date of Patent: July 5, 2011Assignee: Pepsico, Inc.Inventors: Thomas Lee, Pei Chang, Zena Bell
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Publication number: 20110117239Abstract: A method for producing a concentrated cereal-based extract for the production of food products, in particular clear and haze-free cereal-based beverages.Type: ApplicationFiled: February 12, 2010Publication date: May 19, 2011Inventor: Bernhard Griese
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Patent number: 7910147Abstract: An object is to provide a preparation process of a green tea extract having a high non-polymer catechin concentration and tasting good with less bitterness and less astringency. The present invention relates to a preparation process of a green tea extract, which comprises subjecting an enzyme-inactivated raw tea leaves to CTC processing, drying the tea leaves until the water content thereof becomes 20 wt. % or less, and extracting the tea leaves while setting the weight ratio of an extraction solvent to the tea leaves to be extracted to 30 or less.Type: GrantFiled: August 31, 2006Date of Patent: March 22, 2011Assignee: Kao CorporationInventors: Tomoko Konishi, Koichi Funada
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Publication number: 20110064679Abstract: Provided herein is a method for flavoring an ingestible composition with an organoleptically effective amount of the flavoring agent. The flavoring agent may be used in a wide variety of ingestible vehicles such as chewing gum compositions, hard and soft confections, toothpaste, dairy products, beverage products including juice drinks and juice products, green vegetable and chicken products, salad dressings, deserts, bottled water, frozen treats and the like. The present invention also pertains to an ingestible composition comprising an ingestible vehicle and an organoleptically effective amount of the purified flavoring agent. The present invention also pertains to oxaloacetic acid and salts of oxaloacetic acid, represented by the formula, HOOCCH2CO—COOH and salts of the same. The invention further uses oxaloacetic acid and salts of oxaloacetic acid as a method to preservative in the preparation of ingestible compositions, without increase in toxicity.Type: ApplicationFiled: March 11, 2009Publication date: March 17, 2011Inventor: Alan Brian Cash
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Patent number: 7901720Abstract: A process for producing a tea extract containing non-polymer catechins, which includes immersing unfermented tea leaves in ethanol or an ethanol-water solution having an ethanol concentration of from 85 to 99.5 vol % to obtain unfermented tea leaves having a percentage catechin residue of at least 80 wt % based on a catechin content of the unfermented tea leaves before the immersion in the ethanol or ethanol-water solution, and then extracting the unfermented tea leaves with warm water or hot water. The highly-efficient extraction of non-polymer catechins makes it possible to obtain a tea extract, which has an improved taste and does not produce sediment when added to beverages.Type: GrantFiled: August 3, 2005Date of Patent: March 8, 2011Assignee: Kao CorporationInventors: Masahiro Fukuda, Hirokazu Takahashi, Atsushi Konishi
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Publication number: 20110027436Abstract: 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 flavor precursor at a concentration of 0.005 to 7 mg/kg. Preferably, the flavor precursor is furfurylthioacetate, methylthioacetate or prenylthioacetate or combinations thereof and not limited to the above. The invention also relates to a process for preparing the improved flavor quality of a thermally processed coffee product.Type: ApplicationFiled: October 15, 2008Publication date: February 3, 2011Applicant: NESTEC S.A.Inventors: Tuong Huynh-Ba, Yu Chu Zhang, Carol Borland, Catherine Gretsch, Imre Blank, Charles Andrew Knight
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Patent number: 7879383Abstract: The present invention relates to a process for the preparation of a readily reconstitutable herbal beverage concentrate in powder form. The process in particular, describes the method of preparation of herbal beverage concentrate from rosemary using a set of unit operations and approved food grade additives. The invention describes a rosemary herbal beverage powder comprising encapsulated rosemary flavor 0.47-3.70%, rosemary extract 4.60-10.50%, sucrose 84.30-94.90%, organic acid 0.07-1.60%, and sodium benzoate 0.01-0.Type: GrantFiled: December 26, 2003Date of Patent: February 1, 2011Assignee: Council of Scientific and Industrial ResearchInventors: Babasaheb Bhaskarrao Borse, Kulathooran Ramlakshmi, Guruguntla Sulochanamma, Bashyam Raghavan
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Publication number: 20100323065Abstract: 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 products comprising the beverage preservative systems. The beverage preservative system prevents spoilage by microorganisms in a beverage within a sealed container for a period of at least 16 weeks.Type: ApplicationFiled: June 14, 2010Publication date: December 23, 2010Applicant: PepsiCo, Inc.Inventor: Richard T. Smith
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Publication number: 20100310722Abstract: 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 comprising the beverage preservative systems. The beverage preservative system prevents spoilage by microorganisms in a beverage within a sealed container for a period of at least 16 weeks.Type: ApplicationFiled: June 2, 2010Publication date: December 9, 2010Applicant: PepsiCo, Inc.Inventor: Richard T. Smith
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Patent number: 7842327Abstract: It is intended to disclose a fresh tea leaf powder which is obtainable by collecting a fresh leaf and/or a stem of tea plant (scientific name Camellia sinensis), followed by freeze-drying and subsequent milling the same; a processed and treated tea leaf, a treated vegetable, a treated fruit or a treated flower obtained by treating a tea leave, a vegetable, a fruit or a flower with the above-described fresh tea leaf powder; a tea extract, a vegetable extract, a fruit extract (fruit juice) or a flower extract (oil) prepared from the above-described processed and treated tea leaf, treated vegetable, treated fruit or treated flower; and tea aroma, vegetable aroma, fruit aroma or flower aroma obtained from the above-described tea extract, vegetable extract, fruit extract or flower extract by the process of collecting aroma compounds.Type: GrantFiled: October 22, 2004Date of Patent: November 30, 2010Assignee: Takasago International CorporationInventors: Tadahiro Hiramoto, Kenji Saiki, Satoshi Masumura
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Publication number: 20100297305Abstract: 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 comprise a polymerized polyphenol (particularly a polymerized catechin). The present invention further relates to a method for preventing a storage-induced reduction in the sweetness of aspartame in aspartame-containing acidic beverages by using a polymerized polyphenol (particularly a polymerized catechin).Type: ApplicationFiled: September 11, 2008Publication date: November 25, 2010Applicant: Suntory Holdings LimitedInventors: Yuji Nonaka, Susumu Takemoto
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Patent number: 7833561Abstract: Improved liquid coffee concentrates that have furfuryl acetate to 4-ethyl guaiacol ratio values that approach the furfuryl acetate to 4-ethyl guaiacol ratio values of fresh brewed coffees brewed with the same coffees used to produce said coffee concentrates are shown. Methods of evaluating and adjusting a liquid coffee concentrate's furfuryl acetate to 4-ethyl guaiacol ratio value are also shown.Type: GrantFiled: February 1, 2005Date of Patent: November 16, 2010Assignee: The Folgers Coffee CompanyInventors: Glenn James Dria, Jerry Douglas Young, Raul Victorino Nunes, Jianjun Justin Li, Donald Ray Patton
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Patent number: 7824724Abstract: An economical process for producing a milk-added coffee beverage with an enhanced flavor in a process for producing a milk-added coffee beverage produced through a step of heat sterilization of coffee and milk as the main raw materials. The process includes adding a strongly basic substance and/or basic amino acid to the coffee component and conducting the heat sterilization after the milk component is admixed to the coffee component. Coagulation at the step of admixing milk component is prevented and precipitation which tends to arise after the heat sterilization is prevented with the use of a much smaller amount of emulsifier and thickening agent.Type: GrantFiled: November 21, 2007Date of Patent: November 2, 2010Assignee: Suntory Holdings LimitedInventors: Yoshiaki Yokoo, Katsushi Shibuya, Yoshiko Hino, Tatsuji Onishi, Katsushi Murakami
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Patent number: 7815959Abstract: A coffee cherry is harvested, preferably in a sub-ripe state, and quick-dried to provide a basis for numerous nutritional products. Such coffee cherries and portions thereof may be particularly characterized by their extremely low concentration of mycotoxins, including various aflatoxins, fumonisins, ochratoxins, and/or vomitoxin (DON, deoxynivalenol).Type: GrantFiled: April 16, 2003Date of Patent: October 19, 2010Assignee: VDF FutureCeuticals, Inc.Inventors: Dusan Miljkovic, Brad Duell, Vukosava Miljkovic
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Publication number: 20100189852Abstract: A soy protein product having a protein content of at least 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 formed by extracting soy protein source material to solubilize soy protein in the source material and to form an aqueous soy protein solution having a pH of about 5 to about 7, concentrating the aqueous soy protein solution to a concentration of about 50 to about 400 g/L to form a concentrated soy protein isolate, optionally diafiltering the concentrated soy protein solution, and drying the soy protein solution. The soy protein product is soluble in acidic media and produces transparent, heat stable solutions at low pH values and, therefore, may be used for protein fortification of soft drinks and sports drinks.Type: ApplicationFiled: January 26, 2010Publication date: July 29, 2010Inventors: Kevin I. Segall, Martin Schweizer, Brent E. Green, Sarah Medina, Brandy Gosnell
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Publication number: 20100178400Abstract: 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 product mixture and subjecting the product mixture to steam injection to obtain a whole grain beverage. The whole grain beverage produced by this method has overall enhanced stability.Type: ApplicationFiled: January 13, 2009Publication date: July 15, 2010Applicant: PepsiCo, Inc.Inventors: Ricardo Pereyra, William Mutilangi
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Publication number: 20100143554Abstract: A concentrated beverage composition for reconstitution is reduced in bitterness and astringency, adequate in both sweetness and sourness and improved in storage stability despite the inclusion of a high concentration of non-polymer catechins. The concentrated beverage composition for reconstitution contains (A) from 0.5 to 25.0 wt % of non-polymer catechins, (B) a carbohydrate, and (C) a hydroxycarboxylic acid, and meets the following conditions (D) and (E) as well as at least one condition selected from the following conditions (F1), (F2) and (F3): (D) a content of gallic acid is lower than 0.6 wt %, (E) a percentage of non-epi-forms in the non-polymer catechins is from 5 to 25 wt %, (F1) a Brix degree is from 20 to 70, and when diluted with deionized water to give a non-polymer catechin concentration of 0.13 wt %, a pH is from 2.5 to 6.0, (F2) a solid content is not lower than 70.0 wt %, and when diluted with deionized water to give a non-polymer catechin concentration of 0.13 wt %, a pH is from 2.Type: ApplicationFiled: May 7, 2008Publication date: June 10, 2010Applicant: KAO CORPORATIONInventors: Masahiro Fukuda, Eri Itaya, Hirokazu Takahashi, Ryo Kusaka
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Patent number: 7732001Abstract: The invention provides an edible oil-in-water emulsion concentrate comprising as a continuous aqueous phase a physiologically tolerable plant juice concentrate and a discontinuous phase comprising a physiologically tolerable, oxidation-labile unsaturated lipid or fatty acid, wherein the emulsion is produced by homogenization such that at least 95% by number of the droplets of said discontinuous phase have a particle diameter of no more than 10 micrometres.Type: GrantFiled: February 27, 2004Date of Patent: June 8, 2010Assignee: Bioli Innovation ASInventor: Odd Smørholm
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Publication number: 20100129510Abstract: A beverage composition comprises fat, protein and water, said fat comprising at least 5% by weight of pinolenic acid or a derivative thereof.Type: ApplicationFiled: April 23, 2008Publication date: May 27, 2010Inventors: Ellen Maria Elizabeth Mulder, Ulrike Schmid, Jeroen Monster
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Patent number: 7713568Abstract: A method for altering a coffee source component profile of a coffee source to mimic a target coffee component profile of a target coffee, wherein the coffee source and the target coffee each comprise multiple taste contributing acids.Type: GrantFiled: May 19, 2005Date of Patent: May 11, 2010Assignee: The J.M. Smucker CompanyInventors: Douglas Craig Hardesty, Jerry Douglas Young
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Patent number: 7713567Abstract: A method for altering a coffee source component profile of an aged coffee source to mimic a target coffee component profile of a non-aged coffee source, wherein the aged coffee source and the non-aged coffee each comprise multiple taste contributing acids.Type: GrantFiled: March 23, 2005Date of Patent: May 11, 2010Assignee: The Folgers Coffee CompanyInventors: Jerry Douglas Young, Douglas Craig Hardesty
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Publication number: 20100104705Abstract: A method and device for manipulating alcoholic and non-alcoholic beverages to obtain desirable changes in the beverages, comprising subjecting said beverages to a flow-through hydrodynamic cavitation process and continuing the application of such process for a period of time sufficient to produce a consumable product. In the case of wine, the method includes altering the composition and accelerating the conversion of ingredients to obtain wine with a superior homogeny, an extended shelf life and a mouth feel, flavor, bouquet, color and body resembling those of wine that was subjected to a traditional oak barrel maturation. The system provided implements the described method.Type: ApplicationFiled: October 26, 2009Publication date: April 29, 2010Applicant: CAVITATION TECHNOLOGIES, INC.Inventors: Roman Gordon, Igor Gorodnitsky, Varvara Gritchko
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Publication number: 20100098821Abstract: The inventive process allows the solubilization of flavor oil in water to produce clear beverages. The amount of emulsifier required for oil solubilization is less than that of oil, and a typical oil to emulsifier ratio is 2:1. A crude emulsion is first generated by high shear mixing of the emulsifier solution and flavor oil. The crude emulsion is then fed into a homogenizer to produce a finer emulsion. The resulting flavor concentrate can then be diluted to produce clear beverages. This process also simplifies the introduction of normally insoluble nutraceuticals, particularly lipophilic ones, into beverages. Compared to microemulsion formulations, this process provides an easy way of formulation customization to different flavors and nutraceuticals.Type: ApplicationFiled: April 18, 2007Publication date: April 22, 2010Inventors: Bob Comstock, Mei Yin Wang, Nelly Lim