Abstract: Novel mogrosides and compositions comprising said novel mogrosides, including consumables, are provided herein. Methods of obtaining said novel mogrosides from either purification and/or bioconversion, are also provided.

Abstract: Monk fruit extracts containing mogrol glycosides such as mogroside V may be treated with enzymes under specific reaction conditions to shift distribution of the Siamenoside I reaction product. Modified enzymes are also employed to shift Siamenoside I distribution to increase yield of Siamenoside I and reduce reaction contaminants. Methods of purifying bioconversion reaction product are also described. Siamenoside I obtained using these methods is a useful sweetener and flavor enhancer for food and beverage compositions and the like.

Abstract: Athletes in an athletic organization are provided access to a network of beverage dispensers associated with the organization. User profiles for each of the athletes are actively synchronized on the beverage dispensers within the network in response to changes to any of the user profiles. The user profiles are centrally maintained on a profile database and each profile includes performance parameters and personal parameters. Different users are given different levels of access to the user profiles. Each athlete is given access to view their entire profile and make modifications to personal parameters in their profile. Likewise, trainers or other training staff of the athletic organization are given access to view personal parameters of athlete's profiles and access to make modifications to performance parameters. Upon receiving a selection of an athlete's profile, a dispenser in the network is configured according to the personal and performance parameters stored in their profile.

Abstract: A microwave appliance provides safe heating of packaged food products at an efficiency greater than 90%. A temperature sensor positioned about a product holder is configured to sense a temperature of the package. A product identification scanner identifies a type of food product, a type of packaging, and/or a size of packaging being inserted into the microwave appliance. The product identification may be used to obtain a dielectric constant and/or electrical conductivity of the product. An electric field detector verifies that a suitable product has been inserted into the microwave appliance and is used to estimate a volume of the packaged food product. Accordingly, even partially full packaged food products may be safely re-heated to a desired temperature. As opposed to a time-based operation with traditional microwave appliances, operation of the microwave appliance may be adjusted based on the product identification scanner, temperature sensor, and electric field detector.

Abstract: Methods of preparing concentrated solutions of crystalline steviol glycoside compositions having relatively high rebaudioside M content are provided herein. The concentrated solutions are stable and can be used to prepared beverage syrups and, ultimately, beverages. Methods of preparing beverage syrups and beverages are also detailed herein.

Abstract: Technologies are disclosed herein for providing content management for deploying and updating a fleet of resources. A system for providing content management may include a web server or other apparatus configured to receive a local content request from a local device of a fleet of resources, the local content request comprising a canonical uniform resource locator (URL) that uniquely identifies the local device. The web server may be further configured to analyze the local content request to determine if the URL matches one or more rewrite rules, formulate a response to the local content request based on the analyzing, and transmit the formulated response.

Abstract: Systems and methods are disclosed herein that include providing a beverage dispensing machine with a cleaning system comprising a first water branch and a second water branch connected in fluid communication with a three-way valve, a cleaning supply connected in fluid communication with the second water branch via a pump, and a nozzle. The three-way valve may be operated in a “dispensing mode” to provide a flow of at least one of water and carbonated water through the first water branch and a flowpath of the three-way valve to the nozzle, and operated in a “cleaning mode” to provide a flow of a cleaner, and optionally a flow of at least one of water and carbonated water, through the second water branch and a secondary flowpath of the three-way valve to the nozzle to clean the nozzle and/or a drain of the beverage dispensing machine.

Abstract: A beverage dispenser and method for operating a beverage dispenser may include receiving a handshake request from a mobile device of a user. A communications link may be established with the mobile device. Responsive to receiving control data associated with a beverage order from the mobile device, a physical function may be caused to be performed by the beverage dispenser.

Abstract: A frozen product dispenser provides a controller to control the rate of freezing and the temperature range of a frozen product. The controller monitors the temperature of the product as well as the torque applied to a scrapper blade. For example, the torque may be measured based on monitoring a current draw of a scrapper motor. The torque may be tracked over time to determine a rate of change in the torque. The rate of freezing may be controlled by setting a maximum rate of increase in the torque. Upon determining that the rate of increase in the monitored torque exceeds the maximum rate, a compressor for the frozen product dispenser may be turned off for a predetermined period of time and/or a hot gas bypass may be opened. A heat transfer medium may decouple thermal contact between an evaporator and the product to control the rate of freezing.

Abstract: A microwave appliance provides safe heating of packaged food products at an efficiency greater than 90%. A temperature sensor positioned about a product holder is configured to sense a temperature of the package. A product identification scanner identifies a type of food product, a type of packaging, and/or a size of packaging being inserted into the microwave appliance. The product identification may be used to obtain a dielectric constant and/or electrical conductivity of the product. An electric field detector verifies that a suitable product has been inserted into the microwave appliance and is used to estimate a volume of the packaged food product. Accordingly, even partially full packaged food products may be safely re-heated to a desired temperature. As opposed to a time-based operation with traditional microwave appliances, operation of the microwave appliance may be adjusted based on the product identification scanner, temperature sensor, and electric field detector.

Abstract: A system for optimizing blending for mass production produced products. The system may include a processor configured to aggregate material information, aggregate production information, model consumer liking of the at least one product, and provide plan information for controlling production resources based on the material information, the production information, and the consumer liking. The material information can be associated with a product input of the at least one product. The production information can be associated with the production resources of the at least one product.

Abstract: A machine and process for managing a connection with a portable terminal may include a detector for detecting a person. A transmitter may be configured to transmit a wireless signal in response to the detector detecting a person within a predetermined range of the machine. A receiver may be configured to receive a connection request signal from the portable terminal that has received the wireless signal. An identification unit may be configured to identify, in response to receiving the connection request signal, a portable terminal in communication with the machine, and establish a connection with the identified portable terminal. The machine may be a vending machine or a beverage dispenser.

Abstract: Methods of preparing freeze dried powders comprising rebaudioside M and rebaudioside D are provided herein. The freeze dried powders produced by the disclosed methods exhibit improved aqueous solubility over known forms and compositions of rebaudioside M and rebaudioside D. Methods of preparing consumables, e.g. beverages, with the freeze dried compositions are also detailed herein.

Abstract: The present invention provides a method for forming caramels having reduced low molecular weight species such as 4-MeI. The low-4-MeI caramels produced by this method have improved stability and taste relative to those known in the art. The invention also extends to the caramels produced by the disclosed methods and the use of such caramels in food and beverages.

Abstract: Stevia varieties with a high content of RebM, are disclosed Further provided are methods for producing Stevia plants having a high RebM content by negatively regulating certain genes selecting the resulting plants, and breeding with such plants to confer such desirable Reb M phenotypes to plant progeny.

Abstract: A near field communications vending control file is a non-transitory computer readable medium (CRM) for configuring a near field communication vending machine. Typically, a control file will be stored in computerized memory on a computer on a network connected to vending machines as described herein. The control file may be configured with at least one universal configuration template organizing vending parameters in a pattern of software commands, wherein the vending parameters are selected to complete an interface protocol that enables the NFC vending machine to accept a request by a customer payment device. The vending parameters enable the NFC vending machine to consummate a vending transaction initiated by an NFC tap from a customer payment device (i.e., a transaction type device).