Patents by Inventor Carol Borland

Carol Borland has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).

  • COFFEE AROMA COMPOSITION
    Publication number: 20170339985
    Abstract: The present invention relates to a coffee aroma composition comprising milk fat useful for addition to a food or beverage product, e.g. a coffee beverage, a method of producing a coffee aroma composition and a method of producing a liquid coffee beverage.
    Type: Application
    Filed: August 27, 2015
    Publication date: November 30, 2017
    Applicant: NESTEC S.A.
    Inventors: Xiaoping Fu, Carol Borland
  • LIQUID COFFEE BEVERAGE WITH IMPROVED AROMA
    Publication number: 20170000153
    Abstract: The present invention relates to a liquid coffee beverage in a closed container with improved aroma having a high ration of high volatile coffee aroma compounds to low volatile coffee aroma compounds in the gaseous headspace, and a method of producing
    Type: Application
    Filed: December 8, 2014
    Publication date: January 5, 2017
    Inventors: Carol Borland, Xiaoping Fu, Scott A. Westfall
  • METHOD AND APPARATUS FOR ADDING AN AROMA TO A BEVERAGE CONTAINER
    Publication number: 20160214762
    Abstract: Methods and apparatuses for releasing an aroma from a beverage container to enforce or compliment the aroma of the beverage inside the container are disclosed herein. In a general embodiment, a beverage container (2) includes a pull tab (8) and a substance (20) applied to the pull tab. The substance includes a micro-encapsulated aroma. The micro encapsulated aroma can be released by applying a frictional force to the portion of the pull tab with the substance applied.
    Type: Application
    Filed: September 10, 2014
    Publication date: July 28, 2016
    Inventors: Carol Borland, Christian Milo, Stefan Palzer
  • USE OF THIOESTER FLAVORS TO IMPROVE THE FLAVOR QUALITY OF READY-TO-DRINK COFFEE UPON RETORTING AND STORAGE
    Publication number: 20110027436
    Abstract: The invention relates to a thermally processed ready to drink liquid coffee product having an improved flavor quality after thermal processing and storage due to the incorporation of a thioester flavor precursor at a concentration of 0.005 to 7 mg/kg. Preferably, the flavor precursor is furfurylthioacetate, methylthioacetate or prenylthioacetate or combinations thereof and not limited to the above. The invention also relates to a process for preparing the improved flavor quality of a thermally processed coffee product.
    Type: Application
    Filed: October 15, 2008
    Publication date: February 3, 2011
    Applicant: NESTEC S.A.
    Inventors: Tuong Huynh-Ba, Yu Chu Zhang, Carol Borland, Catherine Gretsch, Imre Blank, Charles Andrew Knight
  • Liquid coffee product
    Patent number: 6352736
    Abstract: A ready-to-serve coffee product which provides a refreshing beverage or topping. The product is a black, coffee containing liquid in an aseptically filled container. The liquid has a fresh, clean taste and may contain more than 2% by weight of soluble coffee solids. The liquid is produced by extracting coffee solids from roast and ground coffee at a draw-off ratio of less than about 3. The concentration of soluble coffee solids in the coffee extract is then adjusted to less than about 5% by weight under oxygen-reduced conditions.
    Type: Grant
    Filed: June 30, 1999
    Date of Patent: March 5, 2002
    Assignee: Nestec S.A.
    Inventors: Carol Borland, Pu-Sheng Cheng, Nora Lantin
  • LIQUID COFFEE PRODUCT
    Publication number: 20020012736
    Abstract: A ready-to-serve coffee product which provides a refreshing beverage or topping. The product is a black, coffee containing liquid in an aseptically filled container. The liquid has a fresh, clean taste and may contain more than 2% by weight of soluble coffee solids. The liquid is produced by extracting coffee solids from roast and ground coffee at a draw-off ratio of less than about 3. The concentration of soluble coffee solids in the coffee extract is then adjusted to less than about 5% by weight under oxygen-reduced conditions.
    Type: Application
    Filed: June 30, 1999
    Publication date: January 31, 2002
    Inventors: CAROL BORLAND, PU-SHENG CHENG, NORA LANTIN