Abstract: Examples disclosed herein relate to methods and systems for controllably removing one or more solutes from a solution. Examples disclosed herein relate to methods and systems for removing water from alcoholic beverages.

Abstract: Examples disclosed herein relate to methods and systems for controllably removing one or more solutes from a solution. Examples disclosed herein relate to methods and systems for removing water from alcoholic beverages.

Abstract: The invention provides a process of preparing glucosyl Rebaudioside C composition. The glucosyl rebaudioside C composition is useful as in combination with other caloric and non-caloric sweeteners as well as non caloric sweetener in edible and chewable consumables such as various foods and beverages, confectionaries, bakery products, cookies, chewing gums, and the like.

Abstract: The present invention relates to a sweet food product made from dry fruit having the same physicochemical properties as chocolate and comprising: between 25 and 45% by weight of dry fruit representing a total fat contribution coming from said dry fruit representing, at most, 25% by weight relative to the total weight of said food product; between 25 and 45% by weight of saccharose or another anhydrous sweetening material; between 20 and 40% by weight of cocoa butter or any other vegetable fat, solid at ambient temperature, used as a partial or total substitute for the cocoa butter; optionally, an emulsifier at a content of less than or equal to 1%; said sweet food product having a particle size of less than or equal to 50 ?m, and the method for preparing same.

Abstract: A cold beverage brewing system includes a container and a supply of water. The container holds a brewing substance which forms a brewed beverage when combined with the water. The water supplied to the container for brewing can be at a variety of temperatures, including ambient or below ambient temperatures. The system is controllably pressurized with a gas, preferably nitrogen, and controllably dispensed to provide a brewed beverage with selected characteristics in a relatively short period of time.

Abstract: The present invention relates to an antioxidant ingredient with low calorie content obtainable by a process that comprises the following steps: (a) selecting as raw material at least one fruit and/or plant material with high antioxidant content, greater than 6 g/100 g dry matter; (b) obtaining juice and pulp by means of grinding, squeezing and/or pressing the raw material; (c) extracting sugars from the pulp obtained in the preceding step in order to produce a pulp with low calorie content; (d) dehydrating the pulp by means of a method selected from air drying, low-temperature drying with application of vacuum and/or freeze-drying; and (e) milling the pulp in order to produce the antioxidant ingredient with low calorie content. Likewise, the invention relates to the process for obtaining said ingredient and to the use thereof for the production of functional foods.

Abstract: A novel grape seed extract is enriched in procyanidins, has total polyphenols of less than 70%, and has a low degree of polymerization (dp). Other fractions of the extract have minimal polyphenols, fiber, and protein, but contain more than 90% sugars. In some specific examples, the individual extracts are obtained by sequential ultrafiltration of a water extract of the grape seeds. A first ultrafiltration provides a first permeate (Fraction A) enriched in sugars which is useful as a flavorant, and a first retentate. The first retentate is reconstituted and subjected to a second ultrafiltration at a higher molecular weight cutoff to produce a second permeate (Fraction B) that is enriched in low molecular weight polyphenols, and a second retentate (Fraction C) that is enriched in seed fiber. The Fractions are individually suitable for different nutraceutical products, or can be combined with each other in any combination and/or with other nutraceutical agents to enhance vascular and cognitive health.

Abstract: The present invention provides a process to extract liquid dielectric coolant from the rice bran oil, which is suitable for both power frequency and high frequency electrical applications. The process comprises the steps of, processing the refined, bleached and deodorized rice bran oil with an alkali to remove the fatty acids. After processing the rice bran seed oil, at step, the processed rice bran oil is blended with a sodium hydroxide (NaOH) solution. The blended rice bran oil forms a top layer and a bottom layer within short duration of time. At step, the top layer is extracted and is water washed and filtered. At step, the top layer rice bran oil is mixed with the tert butyl hydroxy quinone solution. Finally, at step, the mixture of filtered top layer and tert butyl hydroxy quinone solution is heated to extract the liquid dielectric coolant.

Abstract: Methods, systems and apparatus for producing composite fiber/metal workpieces. In one aspect, a method includes locating a metal workpiece on a workpiece support of a machine tool, processing the metal workpiece located on the workpiece support to produce one or more shaped features on the metal workpiece, fitting a fiber fabric to the metal workpiece in a region of the shaped features, and connecting the fiber fabric to the metal workpiece in at least one of a non-positive-locking connection or a positive-locking connection to produce a composite fiber/metal workpiece.

Abstract: Method for modulating oxidative stress, inflammation, and impaired insulin sensitivity in a subject by using a grape seed extract, the method being useful in modulating post-prandial oxidative stress, inflammation, and impaired insulin sensitivity in patients suffering from Metabolic Syndrome (MetS). The method comprising administering a therapeutically effective amount of a grape seed extract and a pharmaceutically acceptable excipient. The grape seed extract is a polyphenolic extract comprising proanthocyanidins and anthocyanidins.

Abstract: A process is described by which the solid waste of grape resulting from processes such as vinification, is treated with hot steam, then is treated with alcoholic solutions, the alcohol being removed, then the oil residues present in the solid residue are removed. The said solid residue is then subjected to aqueous extractions, the aqueous medium is separated from the remaining solids, and this aqueous medium is concentrated. The said material is also described, being capable of emulsifying oil-in-water emulsions and provide stability to colloids.

Abstract: A method of providing a comestible plant material taken orally by coating a micronized plant material with a first layer of polysaccharides or proteins, then a second layer of polysaccharides or proteins is disclosed. A bi-encapsulated plant material produced by this process is also disclosed.

Abstract: A tincture and oil preparation apparatus that facilitates an automated method of manufacturing an herbal oil or tincture. The tincture and oil preparation apparatus includes a first container and a second container wherein the second container is suspendedly mounted within the first container. The first container includes a heating element, a control panel and a display screen. The control panel provides the ability to input cooking parameters for manufacturing of tinctures or oils. The cooking parameters include agitator speed, time and temperature. A lid having an electric motor and an agitator integrated therewith is operable to seal the first container and the agitator extends downward into the second container. The agitator is operable in a first speed category and a second speed category. The second container further includes mounting tabs operable to provide the suspended mounting of the second container within the first container.

Abstract: A method for producing a proanthocyanidin extract is described. The method comprises: (a) providing a volume of proanthocyanidin-containing liquid feedstock; (b) passing the proanthocyanidin-containing liquid feedstock to an ultrafiltration feed tank; (c) filtering the material in the ultrafiltration feed tank through an ultrafiltration membrane system to fractionate the material into a proanthocyanidin-reduced permeate stream and a proanthocyanidin-enriched retentate stream; (d) collecting the proanthocyanidin-reduced permeate stream; and (e) passing the proanthocyanidin-enriched retentate stream to the ultrafiltration feed tank until the volume of proanthocyanidin-containing liquid feedstock is exhausted and thereafter collecting the proanthocyanidin-enriched retentate stream.

Abstract: An exchangeable capsule for preparing a predetermined quantity of beverage suitable for consumption is disclosed. The exchangeable capsule comprises a circumferential wall, a bottom, closing the circumferential wall at a first end, and a lid closing the circumferential wall at a second end opposite the bottom. The wall, the bottom and the lid enclose an inner space comprising beverage ingredient for preparing the beverage. The bottom comprises an entrance area for supplying fluid to the ingredient, wherein the lid comprises an exit area for draining beverage from the capsule. The beverage ingredient comprises at least a soluble substance. The exit area comprises an exit filter that is adapted to substantially prevent non-dissolved soluble substance from leaving the capsule. A system for preparing a beverage comprising such a capsule and a method for preparing a beverage is also disclosed.

Abstract: The present invention relates to dispensing of a substance from a container by means of a dispensing apparatus. Specifically, the exemplary embodiment of the present invention relates to (1) a container and (2) the automated method for opening such container and (3) the automated method of dispensing of the contents from such container into a customer receptacle or glass.

Abstract: A device (1) for extracting an ingredient in a cartridge (9) by supplying an extraction liquid such as heated water into such cartridge, includes upstream and downstream cartridge enclosing parts (7,8) relatively movable between an open position for inserting and/or removing such cartridge and a closed position for forming an extraction chamber (11) enclosing such cartridge during extraction; and a cartridge handling arrangement including a cartridge holder (10), in particular a holder fixed to or integral with the upstream part or the downstream part, for receiving and holding such cartridge against gravity when inserted and descending under gravity between the enclosing parts in the open position prior to forming the extraction chamber (11).

Abstract: A method for producing a proanthocyanidin extract is described. The method comprises: (a) providing a volume of proanthocyanidin-containing liquid feedstock; (b) passing the proanthocyanidin-containing liquid feedstock to an ultrafiltration feed tank; (c) filtering the material in the ultrafiltration feed tank through an ultrafiltration membrane system to fractionate the material into a proanthocyanidin-reduced permeate stream and a proanthocyanidin-enriched retentate stream; (d) collecting the proanthocyanidin-reduced permeate stream; and (e) passing the proanthocyanidin-enriched retentate stream to the ultrafiltration feed tank until the volume of proanthocyanidin-containing liquid feedstock is exhausted and thereafter collecting the proanthocyanidin-enriched retentate stream.

Abstract: A process for making a fruit or vegetable extract including diffusing, screening, and pressing the pomace, and spinning, filtering and concentrating juice from the pomace to form an extract. Also, the pomace may be hydrated at various points during this process by water or by reclaimed condenser condensate. Also included is an extract made using the present inventive methods.

Abstract: Device for producing a frothed liquid comprising a chamber opened to atmosphere with a transverse bottom wall and a longitudinal upward wall, at least one diluent inlet, at least one liquid delivery outlet. The diluent inlet is provided through the upward wall and is dimensioned and oriented for directing a thin jet of diluent in the chamber. The at least one liquid delivery outlet is configured in the bottom wall for liquid to rise up along the side of the upward wall by the jet of diluent entering the chamber as a result of the direction and dimension of the diluent inlet in the chamber.

Abstract: The invention pertains to a method and apparatus for separation of seeds from fruit pulp/skin/twigs, in general, coming out from juice producing industry as a waste and in particular from apple pomace. The method involves addition of apple pomace and water in a particular ratio to a vessel (1), mixing with an agitator (6, 8) at optimum rpm for sufficient period, allowed to stand followed by secondary agitation. Based on difference in bulk density, seeds were separated from pomace. The seedless pomace withdrawn from horizontal (13) or inclined (14) outlets and seeds collected in seed collection chamber were removed through bottom valve (11). The seed trap (15) provided at inclined outlet (14) helps in their retention in the vessel (1). The seedless pomace is recovered by filtration from water. This spent water can be recycled for few times and then purged. Easy to handle separation device is energy efficient, compactly designed and can be used to separate the seeds efficiently up to 97%.

Abstract: Beverage additive cartridges, beverage brewing systems and methods of brewing a beverage whereby a beverage additive cartridge containing an ingredient is used in combination with a beverage brewing cartridge to add the ingredient of the additive cartridge to the brewed fluid flow of the brewing cartridge. The resultant brew is an ingredient-brewed fluid mixture that outflows from a brewing machine via an outlet probe.

Abstract: A method for preparing a beverage from a container (1) containing beverage ingredients by centrifugation of the container in a beverage preparation device; said container (1) comprising: an outer wall (2) and an inner wall (3); each wall having a peripheral portion (4, 5) extending around a central axis (I) and a bottom portion (6, 7); a lid (18) covering said outer and inner walls (2, 3); and forming with said inner wall (3) an inner cavity (8) containing beverage ingredients (9), an outer collecting cavity (10) positioned between the outer and inner walls (2, 3), beverage outlets or outlet precursors (11) positioned on the peripheral portion (5) of the inner wall, wherein the method comprises: supplying liquid in the inner cavity, rotating the container (1) around its central axis (I) to force liquid through beverage outlets from the inner cavity (8) to the outer cavity (10) under the effect of centrifugal pressure, maintaining an overpressure of supplied liquid in the container to enable the beverage to

Abstract: This disclosure relates to improvements in beverage/food product preparation systems and in particular to beverage/food product preparation systems having machines of the type which use pre-packaged cartridges containing beverage or food ingredients. The cartridge (30) contains one or more beverage or food ingredients for use in a machine for preparing a beverage or food product from said ingredients. The cartridge (30) includes a base (34), an outlet aperture (37) in the base (34), and a collar (38) extending from the cartridge base (34) around the outlet aperture (37). The cartridge (30) is inserted into a holding receptacle (14) of a machine the collar (38) interacts with an element (65) of the machine and the collar (38) is configured to determine the pressure in the cartridge (30) during the preparation process.

Abstract: Disclosed is an apparatus for brewing a beverage, such as coffee, as well as associated methods for brewing a beverage. Apparatuses and methods are disclosed to reduce labor involved in pour-over brewing techniques, while providing greater consistency in the results. Manual and/or automatic movements are provided to a filter (e.g., rotation) and/or a nozzle dispensing liquid over the filter. Water dosage and timing therefore can be automated to the filter. The nozzle can be positioned off-center with respect to the filter to ensure wetting thereof. The nozzle can be made movable for constrained changes to the path of liquid flow relative to the rotating filter.

Abstract: The invention provides a process of purifying Rubusoside from the Rubus suavissimus S. Lee plant extract. The process is useful for producing high purity Rubusoside with purity greater than 95% (dry basis). High purity rubusoside is useful as in combination with other caloric and non-caloric sweeteners as well as non-caloric sweetener in various food and beverage compositions. The high purity rubusoside is useful as non-caloric sweetener in edible and chewable compositions such as any beverages, confectioneries, bakeries, cookies, chewing gums, and alike.

Abstract: A beverage preparation machine is electrically operated and has a control unit, at least one functional unit, and an electric circuit for supplying the functional unit and the control unit with current. The electric circuit has a switch for switching the current on or off, through respective first and second operations of an operating element. The switch has a first switch contact and a second switch contact, which are connected in parallel in the electric circuit. The first switch contact is brought into a closed state by the first operation of the operating element, and assumes an open state after the second operation. The control unit provides a control signal so that the second switch contact is closed after the first operation of the switch and opened after the second operation of the switch.

Abstract: The present invention relates to an extract obtained by extracting useful components containing equol from an equol-containing fermented soybean hypocotyl, and to a method for producing the same. The present invention makes it possible to efficiently obtain useful components containing equol from the fermented soybean hypocotyl by subjecting an equol-containing fermented soybean hypocotyl to extraction using an ethanol aqueous solution as an extractant. The present invention reduces the content of saponin, which causes an unpleasant taste, by sequentially subjecting the equol-containing fermented soybean hypocotyl to extraction using an ethanol aqueous solution and ethanol, while efficiently extracting equol and glycitein.

Abstract: A method for producing a beverage using a portion capsule is proposed. The portion capsule includes a capsule body with a capsule base and a cover, a cavity for accommodating a pulverulent or beverage base being formed between the capsule base and the cover, and a filter element being arranged between the beverage base and the capsule base. The filter element includes a non-woven having a felt structure such that no crema is formed on the beverage. The the method includes providing the portion capsule in a first method step, perforating the capsule base by means of an external perforation means in a second method step, and at least partially spacing the filter element apart from the capsule base in a third method step.

Abstract: A capsule includes a deformable and/or compressible casing that is provided with a base wall and with a side wall that define a cavity containing an initial product to be combined with a fluid to obtain a final product and with a nozzle provided with a plurality of openings for the passage of the fluid. The nozzle engages an outflow portion of the base wall and is arranged for exiting from the cavity through the outflow portion when the casing is compressed and/or crushed. The nozzle includes a first portion abutting on and sliding with interference inside the outflow portion in a sealed manner so that the final product exits the cavity at least initially only through at least one further opening of the nozzle.

Abstract: A brewing method including the steps of providing a capsule, introducing the capsule into a brewing module with an injector for introducing a brewing liquid into the capsule and a discharging device for discharging a brewed product, closing a brewing chamber of the brewing module so that at least one injection-side perforation element of the injector pierces a capsule injection-side covering surface along a cutting line, introducing under pressure a brewing liquid into the region between a capsule injection-side supporting surface and a capsule injection-side covering surface such that the liquid pressure causes a capsule extraction-side covering surface to be displaced towards the capsule interior while an encompassing capsule seal holds a circumferential lateral surface of the capsule, and brewing liquid enters the capsule interior, and maintaining the pressure on the brewing liquid at least until the brewed product emerges from discharge openings produced in capsule extraction-side covering surface.

Abstract: Compositions derived from grain-to-ethanol fermentation processes and methods of producing the compositions are provided. The compositions may be corn meal products generated by fractionating corn kernels to isolate the endosperm, converting starch in the endosperm to sugar at temperatures less than 150-180° F., fermenting the sugar, and separating out the resulting solids. The solids may undergo a protein extraction process, and then undergo a solvent exchange to remove water from the solids and re-place it with a more volatile chemical, such as ethanol. The solids are then dried at less than 150-180° F. The resulting meal product may include protein in an amount ranging from about 31 to about 45%, up to about 3% fat, up to about 3% ash, a neutral detergent fiber in an amount ranging from about 32 to about 50%, and up to about 15% starch, all on a dry weight basis.

Abstract: The present invention relates to a device for preparing an aromatized beverage capable of extracting aromas from a powder pod containing them, said device comprising: a first part (1-1), and a second part (1-2) of a same longitudinal axis (XX?), and first means for coaxial horizontal relative translation and/or rotation displacement (XX?) of said first male part and second female part, and a third part (4) delimiting an initial insertion compartment (6) and a discharge compartment (7) between said first and second parts in an open position with maximum separation, said third part comprising an orifice (4b), able to be crossed by at least one of both first and second parts, said third part being able to pivot in a synchronized way with a said relative translation and/or rotation of both first and second parts.

Abstract: The present invention provides a preparation method of tea water comprising the following steps of: inactivating enzymes of raw tea leaves and juicing the tea leaves to obtain a tea juice; and removing ions of the tea juice obtained from the previous step to obtain tea water. In addition, the present invention provides tea water obtained by removing ions from a tea juice of raw tea leaves of which enzymes are inactivated. Skin-stimulating components are reduced in the tea water.

Abstract: A brewer, system, and method of use for producing and dispensing a beverage. The apparatus, system, and method of use includes a receiver for receiving a brewing substance container. The receiver receives the container, positions it for infusion with heated water, and then positions the container for removal from the receiver. The present apparatus, system, and method minimizes the drive mechanisms associated with the apparatus and improves the control and reliability of the apparatus. The apparatus facilitates collection and dispensing of beverage produced in the receiver and removal of the brewing substance container from the receiver.

Abstract: Provided are a plant raw material liquid and a beverage that are reliably prevented from containing an alcohol and have excellent flavor, and a method related thereto. A method according to the present invention includes bringing a first plant raw material liquid into contact with inactivated yeast to produce a second plant raw material liquid to be used for production of a beverage. The method may also further include producing the beverage using the second plant raw material liquid.

Abstract: A receptacle holding unit (1) for a device for preparing a beverage from an ingredient contained in a receptacle (2) having: —a first part (10); —a second part (20) that is movable towards the first part, in particular along a longitudinal axis (1?), into a closed position for holding the receptacle in such unit and relatively apart from the first part into an open position for inserting the receptacle into such unit and/or for removal therefrom; —a fastening device (11, 21) having a fastened configuration for fastening together the first and second parts (10, 20) in the closed position and an unfastened configuration such to enable movement of the first and second parts out of the closed configuration; and —an actuator (30) movable between an open configuration and a closed configuration to drive the first part and the second part between the open and the closed positions.

Abstract: A process for infusing a consumable substance is described. The process includes the steps of placing a desired amount of an infusion material into a chamber at atmospheric pressure, placing a desired amount of consumable substance into said chamber, sealing said chamber from the surrounding atmosphere, and applying at least one reduced pressure cycle within said chamber. Methods for separating the infusion material from the consumable substance after completion of the infusion process are also described. In addition, devices for infusing liquids or consumable substances, and/or brewing beverages are described.

Abstract: The present disclosure relates to dispensing of a substance from a capsule by means of a dispensing apparatus. Specifically, the exemplary embodiment of the present disclosure relates to: (1) a capsule, (2) a beverage dispenser for receiving the capsule, and (3) mechanisms within the beverage dispenser for automatically opening the capsule and rotating the capsule while mixing a beverage within the capsule to pour into a user beverage container or glass. The La Vit system for cracking and peeling open the capsule provides a more hygienic approach to capsule-based beverage systems.

Abstract: A modular infuser includes a back plate assembly containing drive mechanisms and supporting a belt assembly, and infusing and mixing chambers. The belt assembly includes rollers rotating a continuous filter belt in either direction, an annular seal, and a funnel directing liquid to a removable, rotatable spout. The infusing chamber moves between having the bottom clamped to the seal through the filter belt and being spaced apart from the filter belt to allow waste removal by rotation of the filter belt. The mixing chamber receives and mixes ingredient and water, passing the mixture into the infusing chamber below. Replacement of the filter belt with different mesh sizes and of the removable spout with different inner diameters allows the mechanism to be easily adapted for different beverages, such as coffee or tea. Multiple instances of the modular infuser may be mounted in a single vending machine.

Abstract: An extraction device (110) for extracting at least one ingredient from a biological sample (112) is disclosed, specifically for extracting metabolites from a plant specimen. The extraction device (110) has at least one liquid charger (116) which is adapted to be brought in contact with a first side (122) of the sample (112). The liquid charger (116) is adapted to apply an extraction liquid (128), specifically at least one solvent, to the first side (122) of the sample (112). The extraction device (110) further has at least one sampling device (118) which is adapted to be brought in contact with a second side (124) of the sample (112). The sampling device (118) is adapted to collect sample fluid (126) comprising the extraction liquid (128) and the ingredient.

Abstract: A method for preparing a food liquid from a food substance contained in a single-use capsule. The method includes passing water through the substance, driving the capsule in centrifugal rotation while introducing water into the center of capsule, passing water through the substance to form a food liquid, and piercing at least one liquid delivery outlet in the capsule at least partially by the effect of the pressure rising in the capsule as a result of the centrifugation.

Abstract: A device (1) has: a cartridge seat (10) arranged to receive an ingredient cartridge (2) for extraction; a beverage outlet (35) connected to this cartridge seat for dispensing beverage during extraction; and a liquid injection arrangement (50, 60, 61, 70, 80, 81) comprising a pump (60) for pressurizing and circulating liquid from a source (50) via the cartridge seat into the beverage outlet. The liquid injection arrangement further comprises a valve (80?) between the pump and the cartridge seat. The liquid injection arrangement is configured to release via the valve (80?) pressure from this pressurized liquid in the injection arrangement and maintain liquid in the injection arrangement from the pump (60) to the cartridge seat (10) after the pump is stopped, so as to inhibit dripping from the beverage outlet (35).

Abstract: The present invention relates to an extract obtained by extracting useful components containing equol from an equol-containing fermented soybean hypocotyl, and to a method for producing the same. The present invention makes it possible to efficiently obtain useful components containing equol from the fermented soybean hypocotyl by subjecting an equol-containing fermented soybean hypocotyl to extraction using an ethanol aqueous solution as an extractant. The present invention reduces the content of saponin, which causes an unpleasant taste, by sequentially subjecting the equol-containing fermented soybean hypocotyl to extraction using an ethanol aqueous solution and ethanol, while efficiently extracting equol and glycitein.

Abstract: A brewing module includes a support element, a first brewing module part and a second brewing module part that can be moved relative to the first brewing module part. The first brewing module part and the second brewing module part have a discharging device for discharging an extraction product from a capsule and an injector for introducing an extraction liquid into the capsule. In a supporting position with the brewing chamber open, the support element catches a capsule inserted via a defined insertion position, such that the capsule lies on the support element and on a support part of the first brewing module part after insertion. By closing the brewing chamber, the support element is moved away from the supporting position into a resting position, wherein the capsule is simultaneously held by a gripping element of the first brewing module part and/or of the second brewing module part.

Abstract: A beverage maker is disclosed with a removable filter carrier, a receiver for the removable filter carrier, and a locking mechanism to selectively secure and seal the carrier to the beverage maker by way of lifting the carrier to engage a sealing surface. In use, the filter carrier is linearly inserted into the receiver via a front face of the beverage maker. The receiver may also include the locking mechanism. The locking mechanism includes a lever that is actuated to operate the locking mechanism. Actuation of the lever is translated to lift and clamp the filter carrier against the seal surface. In the ‘sealed’ position, the lever is selectively fixed in place until the user actuates the lever so as to release the filter carrier. In the ‘released’ position, the filter carrier is still supported by the locking mechanism but it may be selectively removed from the receiver.

Abstract: A beverage forming system and method in which an activation button is arranged on a movable cartridge holder. A beverage forming system may include a cartridge holder movably mounted to a frame and having an opening to receive a cartridge such that the cartridge holder is arranged to hold and move a cartridge between an open position and a closed position. An activation button may be mounted on a top of the cartridge holder with the cartridge holder in the closed position, allowing easy access to the button once the cartridge holder is closed. Operation of the activation button may cause the system to begin a beverage forming process that includes introducing fluid to the cartridge via an inlet.

Abstract: A beverage forming system and method in which a wall member mounted to a frame of the system defines a first portion of a chamber, and a cartridge holder movably mounted relative to the frame and the wall member defines a second portion of the chamber. The cartridge holder may have an opening to receive a cartridge and be arranged to hold and move a cartridge between an open position and a closed position. A cover, which may be moveable relative to the wall member and/or the cartridge holder, may be arranged to cover the opening of the cartridge holder with the cartridge holder in the closed position. Thus, with the cartridge holder in the closed position and the cover covering the opening, the cartridge holder, the wall member and the cover define the chamber in a closed state in which a cartridge held by the cartridge holder is enclosed.

Abstract: A beverage forming system and method in which characteristics of a dispensed beverage are controlled. A beverage forming system may include an outlet chamber having an inlet opening to receive beverage from a beverage forming chamber, and an outlet opening to output beverage. The outlet chamber may have a standpipe in the outlet chamber between the inlet and the outlet openings that prevents a direct passage of beverage to the outlet openings, thus controlling characteristics of the beverage, such as an amount of foam, the size of bubbles in a foam, etc. The standpipe may have a portion extending upwardly from a bottom of the outlet chamber and impeding a direct flow path to between the inlet and the outlet openings, thus forcing flow to pass around and/or over the standpipe portion.

Abstract: The brewing container and lid of the present invention is used for drinking and controllably brewing a beverage. The brewing container and lid includes a container, a lid attachable to the container, and a brewing bag. The container has V-like shaped base, and an upper edge defining an opened end. The lid has an upper side, an opening defined through the upper side for drinking the beverage, and a cup extending away from the upper side. The cup is configured to receive the brewing bag allowing a liquid in the container too steep with a brewing material in the brewing bag. The V-like shaped base enables the container and the lid attached thereto to be placed in at least two separate standing positions being a brewing position when the container is standing on one of first and second angled sides, and a non-brewing position.