Abstract: A beverage product comprises a container holding a liquid beverage component and sufficient nitrogen gas to give a gas pressure in the head space of at least about 3.3 bar at 5° C., said liquid beverage comprising an organoleptically acceptable foam-maintaining system such that when the liquid beverage is poured from the container a foam is generated, the volume of which is maintained at greater than about 80% of its initial volume for a period of at least about 10, preferably at least about 30 minutes. The initial volume of the foam may be less than about 20% of the volume of the liquid beverage. The foam-maintaining system may comprise octenylsuccinic acid modified starch, and at least one surface active agent selected from the group consisting of acyl lactylate salts, proteins, protein hydrolysates, sucrose esters, and mixtures thereof.
Type:
Application
Filed:
November 26, 2003
Publication date:
June 3, 2004
Applicant:
Unilever Bestfoods North America, Division of Conopco, Inc.
Abstract: This invention is directed to an apparatus for brewing a beverage. The apparatus has a brew funnel, a key and an elevation device so that only one brand of beverage can be brewed to thereby prevent harm and confusion to consumers.
Type:
Application
Filed:
November 26, 2003
Publication date:
June 3, 2004
Applicant:
Unilever Bestfood, North America
Inventors:
Michael Charles Cirigliano, Mauro Dominick Mordini
Abstract: The invention is directed to w/o/w emulsions that are microbiologically stable and free of a distinct sour taste. The w/o/w emulsions have at least about 50% by weight of the total amount of acidulant utilized in the emulsion within the primary phase. The w/o/w emulsion of this invention can be used as a base for a variety of end use products.
Abstract: Fresh flavor is delivered to an on-premise beverage at the point of dispense. Flavor compounds are incorporated in a separate component and then the separated flavor component is mixed with beverage concentrate at the time of dispense to produce a superior beverage.
Type:
Application
Filed:
October 30, 2002
Publication date:
May 6, 2004
Applicant:
Unilever Bestfoods North America
Inventors:
John William Tobin, Gregg Lance Lehmberg, June Qi-Zheng
Abstract: A stabilized fruit pulp is described. The stabilized fruit pulp has not been subjected to temperatures that exceed 90 degrees centigrade, has substantially no active polyphenol oxidase, and is suitable for use in puree compositions that can be used in dressings, dips and spreads.
Abstract: A stabilized fruit pulp is described. The stabilized fruit pulp has not been subjected to temperatures that exceed 90 degrees centigrade, has substantially no active polyphenol oxidase, and is suitable for use in puree compositions that can be used in dressings, dips and spreads.
Abstract: Preparation of a fat phase suited for the preparation of food compositions which contain liquid or solid particles stably dispersed in the fat phase, which preparation comprises mixing 0.25-20 wt. % of a structuring triglyceride fat A with 0-19.75 wt.
Type:
Application
Filed:
August 12, 2003
Publication date:
April 15, 2004
Applicant:
Unilever Bestfoods North America, Division of Conopco, Inc.
Inventors:
Johanna Maria Besselink, Eckhard Floter, Hindrik Huizinga, Gautam Satyamurthy Nivarthy, Jan Alders Wieringa
Abstract: A device 1 for treating fabrics in a tumble dryer during multiple tumble drying cycles, the device comprising a support member 2 and a reservoir 6 for storing fabric treatment composition attachable to said support member 2, the support member including one or more suction cups for attachment of the support member 2 to the tumble dryer interior, and preferably the door, wherein the suction cup/s 8 have one or more respective suction cup actuators 10.
Type:
Application
Filed:
October 3, 2003
Publication date:
April 8, 2004
Applicant:
Unilever Bestfoods North America, Division of Conopco, Inc.
Inventors:
Uwe Hagemann, Raymond Honey, David Jones, Colin Watt Kerr, Jonathan Edward Tew
Abstract: An edible water-in-oil microemulsion that is transparent or translucent in appearance and comprises oil, a surfactant, a cosurfactant or cosolvent and a water phase comprising water and optional water-soluble components; the oil comprises from 25 to 97 wt % diglycerides relative to the total weight of glycerides.
Type:
Grant
Filed:
January 23, 2002
Date of Patent:
April 6, 2004
Assignee:
Unilever Bestfoods North America, division of Conopco,
Inc.
Inventors:
Igor Bodnar, Eckhard Fl{overscore (o)}ter, Wim Hogervorst, Cornelis Willem Van Oosten
Abstract: Infused liquid beverages are made from infusion bags (for example tea bags) having a string and tag attached in a container comprising a receptacle for holding the infusing liquid, a lid for the receptacle provided with an opening having a first portion which is capable of gripping the string of the infusion bag and a second portion through which the string of the infusion bag can move into and out of the container.
Type:
Application
Filed:
September 17, 2003
Publication date:
April 1, 2004
Applicant:
Unilever Bestfoods North America, Division of Conopco, Inc.
Inventors:
Michael Paul Gividen, Rebecca Julia Lewis, Laurence John Smith
Abstract: A brewing machine suitable to deliver beverage enhancing component to a beverage precursor is described. The brewing machine may be used to dispense a ready-to-drink tea beverage having superior aroma, flavor and color characteristics.
Abstract: Pasta products having novel shape and methods for preparing the same. In particular, networks of pasta can be prepared (e.g. by extrusion), which may be used for filled pasta. The technique allows for macropores to be formed, which can improve rehydration, heating up, and thawing of pasta particles.
Type:
Application
Filed:
June 25, 2003
Publication date:
February 26, 2004
Applicant:
Unilever Bestfoods North America, Division of Conopco, Inc.
Abstract: The invention relates to a pack comprising a storage compartment (1) and a dispensing compartment (2), the dispensing compartment (2) comprising a metering space (6) and an outlet space (13), in which there is an outlet opening (4), there being between the storage compartment (1) and the dispensing compartment (2) a dividing wall (3) that, in an area (12) of the dividing wall (3) that—compared with other areas of the dividing wall (3)—is at the greatest distance from the pack base (7), is penetrated by a connecting piece (5), which projects into the dispensing compartment (2) and ends flush on the side of the storage compartment (1) and through which the contents can pass from the storage compartment (1) into the dispensing compartment (2), that end of the connecting piece (5) which faces the dispensing compartment (2) sloping in the direction of the metering space (6).
Abstract: A buffered meal component and a kit comprising the buffered meal component and a sauce are described. The sauce has an acidic pH that is increased by the buffered meal component during cooking to produce a fresh looking and tasting meal that can be prepared in under 40 minutes.
Type:
Application
Filed:
August 19, 2002
Publication date:
February 19, 2004
Applicant:
Unilever Bestfoods
Inventors:
Kenneth Gimelli, Daniel Thomas Sullivan