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.

Abstract: An extract liquid production method, comprising: using deionized water to extracting a material to be extracted with deionized water, and discharging an extract solution after extraction is completed to obtain extract residues; adding deionized water to the extract residues to perform extraction, and discharging the extract solution after extraction is completed; optionally, repeating step two; and mixing the extract solutions obtained in the previous steps together to obtain an extract liquid. The present application also relates to an extract liquid obtained by the method, and a container-packed beverage obtained directly from or by diluting the extract liquid. In the present method, multiple extractions are carried out, thereby effectively increasing the extraction yield, reducing product cost, shortening the extraction time, and improving production efficiency, and also effectively inhibiting the dissolution of bitter substances, thus improving the flavor of the beverage.

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: The present application provides a beverage dispensing system for combining a number of ingredients. The beverage dispensing system may include an ingredient pouch, an ingredient storage tank, a pump, a nozzle, an inlet diverter valve upstream of the pump, and an outlet diverter valve downstream of the pump.

Abstract: The present application provides a beverage dispensing system. The beverage dispensing system may include a nozzle, a first beverage component with a first ingredient in communication with the nozzle via a first pump, and a second beverage component with the first ingredient and a second ingredient in communication with the nozzle via a second pump. The first pump and the second pump may vary the flow rate of the first beverage component and the second beverage component to the nozzle to create different beverages.

Abstract: This disclosure provides a process for removing acrolein or allyl alcohol from a polyester composition, the process comprising: combining a polyester composition derived from 1,3-propanediol with an amino amide or a primary amine; wherein the amino amide or the primary amine is combined in sufficient quantities to scavenge acrolein or allyl alcohol produced from degradation of the polyester composition. An analysis of reactions between anthranilamide (AAA) and acrolein demonstrates how amines or amino amides can scavenge acrolein from thermally processed poly(trimethylene terephthalate) and poly(trimethylene furan-2,5-dicarboxylate), and thermodynamic models are presented as guidance for matching targets with scavenging agent.

Abstract: A beverage nucleator system for a supercooled beverage container may include a frame for receiving a beverage container and an ultrasonic device positioned therein. The frame may include a beverage container aperture therein sized to allow direct contact between an ultrasonic transmitter coupled to the ultrasonic device and a closure on the container. The ultrasonic transmitter may operate at a 28 kHz frequency with a power of 5 W for 1-5 seconds. The beverage nucleator system can operate without requiring a fluid or gel transmission medium.

Abstract: Disclosed in the present invention is a packaging composite material comprising polarizing films, the packaging composite material comprising: a polarizing layer, comprising two or more layers of polarizing film, wherein polarization directions of at least two layers of polarizing film have an included angle which is not 0°. The packaging composite material of the present invention has a simple structure, strong light-blocking properties, a high light-blocking rate, and a broad-spectrum light-blocking effect. Also disclosed in the present invention are the use of the packaging composite material in packaging, and the use of the packaging composite material in a label. When used as packaging or a label, the packaging composite material can extend the shelf life of products which need to be stored in the dark.

Abstract: The disclosed invention includes a description of a phase-stable protein beverage. In addition, method of making a phase-stable protein beverage, that may be substantially or entirely free of rheology modifying and emulsifying chemical ingredients. Additionally, particular embodiments include the production of a substantially, non-dairy, protein beverage with extended shelf life.

Abstract: Sweetener compositions or sweetened compositions (such as beverages or beverage products) containing siamenoside I are provided herein, as well as methods of preparing the same. Methods of improving the flavor and/or temporal profile of sweetenable compositions, such as beverages, are also provided.

Abstract: A flow control module with a thermal mass flow meter is provided. The thermal mass flow meter facilitates measuring both a flow rate and a temperature of a fluid passing through the flow control module. Fluids may experience different flow characteristics at different temperature ranges. The flow control module includes a proportional control valve for selectively adjusting the flow rate of the fluid passing through the flow control module. Upon detecting that the temperature of the fluid is outside of a temperature range for the fluid, a controller is configured to load a different set of calibration parameters for controlling the operation of the proportional control valve to accommodate the different flow characteristics of the fluid at that temperature. Additionally, the controller is configured to detect bubbles using the thermal mass flow meter based upon the difference in thermal conductivity of gasses and liquids.

Abstract: The bottling system herein provides for dispensing water with added ingredients into a container. The bottling system includes a distillation station for distilling a flow of the water, an ionization station for raising the pH of the flow of water, one or more ingredient injection stations to add the ingredients into the flow of water, and a filling station for filling the container with the flow of water with the added ingredients.