Abstract: Novel mogrosides and methods for heir purification are provided herein. In addition, compositions comprising said novel mogrosides and methods for preparing the same are provided.

Abstract: In order to improve the efficiency of solidification and melting of a heat storage material in a heat storage material unit, a heat storage material covered with a coating material is accommodated in a metal accommodating container having a high thermal conductivity, and the heat storage material unit is embedded in a thermal insulation panel in such a way that the accommodating container is exposed inside a merchandise accommodating compartment, thereby enabling a surface of the heat storage material that is embedded in the thermal insulation panel also to exhibit an action equivalent to that if the accommodating container is exposed in the merchandise accommodating compartment as a heat transfer element, thereby improving the efficiency of solidification (heat storage) and melting (heat dissipation) of the heat storage material.

Abstract: A compressible gasket is provided that includes a compressible core having opposing first and second sides. The opposing first and second sides are covered, at least partially, with adhesive material. The compressible gasket can prevent leakage of contents from a pouch by being disposed between, and adhered to, a mating flange on a male piercer and a mating surface on a pouch.

Abstract: A system and method a method may include receiving (i) beverage composition data of a requested beverage, and (ii) a user identifier of a user requesting the beverage. Responsive to receiving an instruction to dispense the requested beverage, the requested beverage may be dispensed. The beverage composition data may be stored in a dispensed beverage data record. A verification as to whether or not the dispensed beverage is a qualified beverage pour may be performed. Responsive to determining that the dispensed beverage is a qualified beverage pour, a counter may be increased. Responsive to determining that the counter value crosses a threshold value, a first message may be communicated to a mobile electronic device of the user, otherwise, a second message may be communicated to the mobile electronic device. The first or second message may be displayed on the mobile electronic device.

Abstract: A Stevia extract made from leaves of the Stevia rebaudiana plant is described. The extract has desired levels of steviol glycosides and is useful in food, beverage, and other consumable products.

Abstract: Methods of preparing novel steviol glycosides are described herein. The methods utilize biocatalysts for converting a starting steviol glycoside to a target steviol glycoside. Compositions and consumables comprising said novel steviol glycosides as well as methods of purifying and using said novel steviol glycosides, are also provided.

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 beverage order fulfillment system allows for beverage fulfillment from a mobile device without requiring a custom software application on the mobile device but uses a web connection to control beverage dispenser operations instead. The mobile device incorporates web browser software, and the web browser software is configured to initiate communication sessions with the at least one server. Data entry options are displayed on the interactive GUI for the first computer to communicate beverage selection commands to the beverage dispensing software, via the at least one server, in a respective instance of beverage fulfillment. The at least one server incorporates web socket application program interfaces (APIs) stored on the at least one server and configured to connect a communications link to the beverage dispenser and the web browser software on the first computer.

Abstract: The present application provides a beverage dispensing system. The beverage dispensing system may include a diluent line in communication with a diluent, a flow meter and a variable flow control module positioned on the diluent line, a number of syrup lines in communication with a number of syrups, and a fixed flow control module positioned on the syrup lines. The variable flow control module controls the flow rate of the diluent through the diluent line based upon the flow rate of one of the syrups through one of the syrup lines.

Abstract: The present application provides a beverage dispensing system. The beverage dispensing system may include a syringe cartridge assembly and a nozzle. The syringe cartridge assembly may include an ingredient chamber, a water chamber, and a dosing pump such that the ingredient chamber is in communication with the nozzle and the water chamber is in communication with the dosing pump.

Abstract: The present application provides a micro-ingredient tower for filling a container with a number of different micro-ingredients. The micro-ingredient tower may include a number of micro-ingredient containers therein and a nozzle head. The nozzle head may include a number of dispensing needles therein such that each of the dispensing needles doses a micro-ingredient into the container.

Abstract: The present disclosure provides a juice filtration system to effectively reduce calorie and sugar contents, reduce bitterness, and improve the overall flavor of a juice. A method for making a fruit beverage utilizing the juice filtration system is also provided. The method includes multi-step filtrations of feed juice(s) followed by selective combination of the intermediate products, by-products, the feed juice(s), and/or other fruit source(s) to form the fruit beverage. A fruit beverage having a 100% identity to the original fruit source(s), reduced calorie and sugar content, reduced bitterness, enhanced vitamin nutrition, and improved flavor, free from external ingredients is provided.

Abstract: This disclosure provides new containers, preforms, methods, and designs for small and light-weight carbonated beverage packaging that provide surprisingly improved carbonation retention and greater shelf life, while still achieving light weight. This disclosure is particularly drawn to small PET containers for carbonated beverages, for example less than or about 400 mL, and methods and designs for their fabrication that attain unexpectedly good carbonation retention and shelf life.

Abstract: The present application provides an extract production system. The extract production system includes an extraction unit for extracting an extract from a starting material by using a solvent flowing into the interior thereof, a first heat exchange unit for subjecting the solvent flowing into the extraction unit to heat exchange by using a heat exchange medium, and a second heat exchange unit for subjecting the solvent which underwent heat exchange in the first heat exchange unit to heat exchange by reusing the heat exchange medium which underwent heat exchange in the first heat exchange unit.

Abstract: A carbonated water dispenser comprises a carbonator with a water inlet and a carbonated water outlet. A backflow preventer module is fluidically coupled to the water inlet and comprises a check valve and a thermal mass flow meter. The thermal mass flow meter is configured to communicate a first signal based on a measured amount of heat transferred from a heater to a temperature sensor by a flow of a fluid through the backflow preventer module. A shut-off valve is fluidically coupled between the carbonated water outlet and a nozzle. The shut-off valve is configured to allow or prevent fluid flow from the carbonated water outlet to the nozzle base on a control signal. A controller is configured to detect a backflow condition based on the first signal and generate the control signal to configure the shut-off valve to prevent dispensing carbonated water upon detection of the backflow condition.

Abstract: Consumables comprising a sweetener and at least one compound of the formulae described are provided herein, wherein the sweetener comprises a sweetening amount of rebaudioside M and/or a sweetening amount of at least one mogroside. The at least one compound of the formulae described herein enhances the sweetness of the consumable and/or modulates one or more taste attributes to make the consumable taste more like a sucrose-sweetened consumable. Methods of enhancing the sweetness of a consumable, methods of making a consumable taste more like a sucrose-sweetened consumable and methods of preparing consumables are also detailed herein.

Abstract: Provided is a method for preparing a diol. In the method, a saccharide and hydrogen as raw materials are contacted with a catalyst in water to prepare the diol. The employed catalyst is a composite catalyst comprised of a main catalyst and a cocatalyst, wherein the main catalyst is a water-insoluble acid-resistant alloy; and the cocatalyst is a soluble tungstate and/or soluble tungsten compound. The method uses an acid-resistant, inexpensive and stable alloy needless of a support as a main catalyst, and can guarantee a high yield of the diol in the case where the production cost is relatively low.

Abstract: The principles of the present invention further provide both a shaped metal container and its preforms that exhibit a rounded grain structure characteristic created by an annealing process and a method for making a shaped metal container. The process of making said metal container results in a quicker process time and uses less metals (at least 10% metal weight savings), thus allowing for a decrease in the costs of making such shaped metal containers. A shaped metal container may include work hardened rolled sheet-metal defining a sidewall, an opening, and a base, where at least one section along the sidewall has grains with an average aspect ratio less than about 4 to 1.

Abstract: The present disclosure provides a process to make whole soy foodstuff or beverage without removing soy pulp or okara during the process. The process includes liquefying whole soybeans, forming a liquefaction product, wherein the liquefaction product comprises a liquid fraction and a soy pulp fraction; and treating the liquefaction product with an enzyme, thereby forming a whole soy base. The whole soy base can itself serve as a soy beverage, or alternatively combined with other ingredients or subjected to further treatment to make final soy foodstuff or beverages.