Abstract: The present invention relates to a carbonated beverage comprising polyunsaturated fatty acids (PUFA) or derivatives thereof in an oil-in-water emulsion and the preparation thereof

Abstract: A carbonated drink container pressurizer adapter that is screwed onto a conventional drink container in place of the original bottle top, which includes a valve attachment point for the purpose of allowing entry of CO2, and a pressure release valve preset to open at a given pressure for the safe use of the adapter.

Abstract: Effervescent powder formulation having self-refrigerant power that consists of a mixture of sodium bicarbonate, citric acid, and tartaric acid, useful for obtaining an instant sparkling beverage

Abstract: A carbonated beverage prepared from dealcoholized wine base and having from about 150 mg to about 700 mgs of polyphenols per six to eight ounce serving. The beverage can contain from about 0.001 to about 0.01 percent resveratrol.

Abstract: A tunnel oven using air impingement as the heat transfer mechanism is constructed for significant reduction of energy consumption and minimal labor required for cleaning. The oven is designed so that the number of airflow direction changes is minimized, and that there are no narrow ducts and no narrow spaces in the air circuit. The initial placement of thermal energy is optimized to maximize efficiency while minimizing unnecessary heat losses through exterior oven panels. The air impingement nozzle elements are on plates supported by rails and/or feet for very easy maintenance. The easy fast-out and fast-in nozzle plates are removed through access openings, and without removing the conveyor or the front of the oven. No downtime for cooling off is required. Therefore, one unskilled worker of minimal strength can disassemble the oven extremely quickly and easily for routine cleaning.

Abstract: A method of cooling multiple beverage components involves: providing a heat exchanger comprising a plurality of sheets of heat transfer material and at least first and second flow channels defined by surfaces made at least in part by the sheets of heat transfer material; directing a first and second fluid respectively through the first and second flow channels, each of the first and second fluids being selected from the group consisting of non-carbonated water, carbonated water, beverage concentrates and non-concentrated beverages; placing ice in contact with at least one of the sheets of heat transfer material; and melting the ice and thereby cooling the first and second fluids as they reside in and pass through their respective channels.

Abstract: A system and method for carbonizing a liquid, such as tap water with CO2, are disclosed. The liquid is carbonized inside a pump housing, thereby obviating the need for a separate high-pressure carbonator tank and a separate feed pump. The pump housing has an inlet for receiving in combination the liquid and CO2 at a first pressure, and an outlet for transporting the liquid carbonized with CO2 from the pump housing into an outlet line at a second pressure higher than the first pressure. A constriction is disposed in the outlet line for producing said higher pressure with the pump. The system and method can be employed in closed-loop carbonizing systems in the beverage industry.

Abstract: A combination of one or more non-nutritive sweeteners, a sugar alcohol and D-tagatose are included in a zero- or low-calorie beverage or food product to achieve a taste substantially similar to that of a full-calorie beverage or food product. The combination is suitable for use in zero- or low-calorie frozen carbonated beverages.

Abstract: Provided is a packaged effervescent beverage having a high concentration of catechins, having both reduced bitterness and adequate sweetness, and not undergoing a substantial reduction in the catechin content even after long storage albeit containing a sweetener. The packaged effervescent beverage having a purified product of tea extract added thereto, comprising: (A) from 0.08 to 0.5 mass % of non-polymer catechins, (B) from 0.0001 to 20 mass % of a sweetener, and (C) a carbon dioxide gas, whose gas volume ranges from 0.5 vol. % to 4.0 vol. %, wherein: (D) a non-epicatechin percentage in the non-polymer catechins is from 5 to 25 mass %, a percentage of (E) gallates in (A) the non-polymer catechins ([(E)/(A)]×100) is from 5 to 55 mass %, (F) the beverage has a pH of from 2.5 to 5.1; and a mass ratio of (G) caffeine to (A) the non-polymer catechins [(G)/(A)] is from 0.0001 to 0.16.

Abstract: A method and a device for producing milk foam or warm milk drinks, whereby milk is suctioned from a container (1) by means of a pump (2) and conveyed to an outlet (8). The milk is routed through a continuous-flow heater (4) during suctioning and heated, whereafter the same is conveyed to an outlet (8) via a throttle point (9). In this way extremely digestible milk foam can be produced in a simple way when air or a gas is added to the milk.

Abstract: An automated hot beverage dispensing machine and method for producing hot beverages is shown. The preferred apparatus includes a plurality of flavoring reservoirs connected through pumps and valves to a plenum that dispenses the flavoring directly into a mixing chamber. The mixing chamber also receives milk and steam, facilitating mixing of the milk, steam, and flavoring, and dispensing the mixture into a serving cup. The dispensing machine may include a coffee brewing system, whereby the machine can produce flavored lattés, cappuccinos, and the like. In the preferred embodiment, pressurized steam is directed through a Venturi assembly that draws in refrigerated milk and ambient air and delivers the fluids to a vortex mixer to produce steamed and/or foamed milk. The flavoring is delivered to the vortex mixer, and steam is channeled to the plenum to facilitate delivery of the flavoring and maintain the cleanliness of the plenum.

Abstract: Hot water is pumped by a suction pump and introduced into a carbon dioxide (CO2) gas dissolver through solution flow rate adjusting means and then poured into a bath. The CO2 is introduced into the CO2 gas dissolver through gas flow rate adjusting means, and the quantity of bubbles in an artificial carbonated spring in a take-out pipe is measured. The solution and gas flow rate adjusting means are controlled via a control device using a relationship expression between a preliminarily set quantity of bubbles and carbon dioxide concentration to obtain a desired concentration of carbon dioxide gas in the carbonated spring. Since the carbon dioxide gas flow control means is provided between the carbon dioxide gas dissolver and a carbon dioxide gas supply source, a high concentration carbonated spring can always be manufactured, even if the pressure of supplied carbon dioxide gas changes or membrane permeation changes.

Abstract: A reduced calorie beverage comprising rebaudioside A as a sweetener; including reduced calorie beverages, diet beverages, and near waters, and corresponding concentrates.

Abstract: A protein beverage composition and a method of making it relate to a beverage including a protein essentially free of caseinate and derived from an aqueous protein isolate collected from membrane-filtration isolation of the protein and without substantial drying the protein beverage composition exhibits a pH ranging from about 2.0 to about 4.6. Substantial solubility of the protein is maintained in the beverage composition, and the protein beverage is essentially free of active microbes known to be harmful to human health, both at the time of packaging of the protein beverage and for a time period of at least one year after packaging.

Abstract: A carbonator for a beverage dispenser is characterized by a carbonator tank that is placed at a generally inaccessible first location in the beverage dispenser. Liquid and CO2 are supplied to the tank to carbonate liquid in the tank and carbonated liquid at an outlet from the tank is delivered to a beverage dispensing valve. To control delivery of liquid to the carbonator tank and thereby the level of liquid in the tank, a liquid level sensor is fluid coupled to an interior of the tank and is placed in the beverage dispenser at a generally accessible second location that is remote from the first location and from the tank. Placement of the liquid level sensor remote from the carbonator tank and at an accessible location facilitates its repair and replacement.

Abstract: A process for producing carbonated water having a high concentration, inexpensively and easily, involves using a static mixer having 20 to 100 elements so as to provide a value Re×N of 100,000 to 2,000,000, in with Re represents a Reynolds number, when a mixture of water and carbonic acid gas flow in the static mixer.

Abstract: A system and process for treating water are described. Water may be purified by passing feed water through an electrochemical deionization device. The water may be suitable for cooking, washing, and beverage production.

Abstract: The water carbonation method and apparatus of the present invention consists of a square mixer within a carbonated chamber. The mixer is partially filled with water. Carbon dioxide is then added above the level of water. A rotating member attached to the mixing motor then mixes the water and carbon dioxide to form a carbonated solution. Varying the time for which the carbonation operation is carried on may vary the degree of carbonation. After the specified carbonation cycle, excess carbon dioxide is then relieved through an exhaust solenoid and the remaining carbonated solution is released through the dispensing solenoid into a cup.

Abstract: A method and apparatus for reconstituting consumable powder(s) with a liquid to provide a food liquid such as milk, cappuccino-type beverage, or soup with or without froth. The powder is introduced into a container and pre-wetted by an intersecting liquid spray. Further mixing occurs in the container. The container may have additional liquid streams feeding into the container for increased mixing. This food liquid can then be aspirated by the Venturi effect by steam generation to produce a frothed/aerated food liquid.

Abstract: An improved carbonated protein beverage/drink composition which provides a relatively high protein content, ranging from about 2% by weight to about 15% by weight, while simultaneously employing a carbonation concentration between about 0.1 volumes of carbonation (per volume of liquid drink solution or liquid drink suspension) to about 4 volumes of carbonation. Preferably the protein is whey protein. The carbonated protein beverage has been heat treated to inactivate microbes in the presence of the carbonation which is used to provide taste and mouth feel for the drink. Typically, the treatment for microbe inactivation is carried out in the individual package used for storage and handling of the carbonated protein drink.

Abstract: A method and corresponding apparatus for an oval carbonator employ an oblong housing to provide an improved gas/water interaction area within the confines of the carbonator. The increased cross sectional area provides a larger water surface area, whereby an increased amount of the pressurized gas is exposed to the increased surface area. Further advantages of the oval carbonator include a simplification of the tubing bundles that are cast into the cold plate. The oval carbonator consolidates the volumes previously used by the carbonator, thereby allowing the tubing bundles to be consolidated. Consolidation of this type translates into reduced manufacturing time and increased savings due to the simplified design.

Abstract: Composite particle comprised of composite particles in which edible core particles are encapsulated with a coating comprising a material that forms a propellant gas when contacted with an edible acid in a solution such that the composite particles independently move in the solution sufficient to create a visual effect. The movement of the composite particles creates an interesting and enjoyable optical effect. In one embodiment, these composite particles are included in powdered beverage mixes including an edible acid which are reconstituted into drinking beverages having the optical effect imparted by the movement of the composite particles in solution.

Abstract: The present invention provides processes to inhibit or reduce the growth of bacteria and other pathogens in a liquid by adding carbon dioxide (CO2) to the liquid, and thermally inactivating the bacteria and other pathogens in the liquid, wherein the added CO2 cooperates with the thermal inactivation process so that the efficacy of the thermal inactivation process is enhanced.

Abstract: Liquid such as water is deaerated by dissolving stripping gas such as carbon dioxide into the water while maintaining pressure, reducing the pressure, and then feeding the liquid into a vessel wherein a gas space is maintained over said water, wherein the pressure of said gas space is less than the pressure upstream, and separately withdrawing degassed liquid and evolved gas from said vessel at rates which maintain the pressure of said gas space below the pressure upstream of said means.

Abstract: The present invention relates to a soluble coffee beverage powder, which, upon the addition of water, forms a coffee beverage having a foamed upper surface such that substantially all of the foam is made up of bubbles having a diameter in the range of 0.05 to 0.5 mm and wherein said beverage closely assimilates the texture characteristics of an Italian espresso, namely a beverage with a fine crema, but which has a reduced bitterness compared with freshly brewed espresso but which nevertheless is strong in aroma. The soluble coffee beverage powder includes a soluble gas containing matrix that has between 10% and 35% soluble coffee solids by weight of the total dry matter of the matrix, from about 10% to about 35% pre-flocculated creamer by weight, and from about 12% to about 30% oligosaccharrides effective to dilute protein in the creamer by weight.

Abstract: A carbonation system includes a vessel for carbonating a liquid, a CO2 supply connected to the vessel so as to create a CO2 atmosphere in the vessel, an inlet diffuser through which the liquid enters the vessel, and an outlet pipe through which the carbonated liquid exits the vessel. The inlet diffuser includes a plurality of openings arranged on its vertical face, such that when the liquid exits the inlet diffuser through the plurality of openings, the liquid is substantially atomized and the atomized liquid is elected in a direction that is substantially parallel to the longitudinal axis of the vessel. The plurality of openings can be arranged in horizontal rows so that openings in adjacent rows are not in vertical alignment with each other. In addition, the atomized liquid can be ejected at an upward angle relative to the longitudinal axis of the vessel.

Abstract: Dairy or non-diary based fortified carbonated beverage solutions that supply essential nutrients in the human diet. The solution contains per 354 ml, calcium, magnesium and potassium ions in the form of salts and optionally vitamins A, D, C, lutein, zeaxanthin and folic acid in specified amounts to provide dietary supplementation. Sweeteners, stabilizers, flavors and carbonation can also be added to enhance flavor, taste, mouth-feel, ingredient solubilization and product appearance. A method of making the beverages is also described. A method of using carbonation to reduce bacterial counts and reduce degradation of essential nutrients in milk-based beverages with or without pasteurization is also disclosed.

Abstract: Dairy or non-dairy based fortified carbonated beverage solutions that supply essential nutrients in the human diet. The solution contains per 354 ml, calcium, magnesium and potassium ions in the form of salts and optionally vitamins A, D, C and folic acid in specified amounts to provide dietary supplementation. Sweeteners, stabilizers, flavors and carbonation can also be added to enhance flavor, taste, mouth-feel, ingredient solubilization and product appearance. A method of making the beverages is also described. A method of using carbonation to reduce bacterial counts from milk-based beverages with or without pasteurization is also disclosed.

Abstract: An improved novelty item is disclosed. The novelty item has a container that receives a solid piece of carbon dioxide when the solid carbon dioxide contacts water vapor in the container a fog is created. As the solid carbon dioxide sublimates, the water vapor is emitted from the container as a visible fog. The container may be in the shape of any number of designs for which the visible fog streaming from the container creates a pleasing illusion.

Abstract: The present invention relates to a soluble coffee beverage which closely assimilates the texture characteristics of an Italian espresso, namely a beverage with a fine crema, but which has a reduced bitterness compared with freshly brewed espresso but which nevertheless is strong in aroma. The soluble coffee beverage powder includes a soluble gas containing matrix that has between 10% and 35% soluble coffee solids by weight of the total dry matter of the matrix, from about 10% to about 35% pre-flocculated creamer by weight, and from about 12% to about 30% oligosaccharrides effective to dilute protein in the creamer by weight. The soluble beverage powder upon reconstitution with hot water provides a foamed upper surface based upon all of the ingredients, and in which the foamed upper layer substantially all of the foam is made up of bubbles having a diameter in the range of 0.05 to 0.5 mm. In another aspect, the invention relates to a process for making such a product.

Abstract: An aerated or carbonated milk product drink having a shelf stable pre-heated and pressurized ultra-heat treated milk product which has been carbonated with a gas or gases under pressure and packaged into a container. The milk product may be natural or artificial milk product including dairy products and non-dairy milk products and includes combinations of milk products with other beverages such as fruit juices. The method of producing the shelf-stable carbonated milk product of the present invention comprises injecting under pressure carbon dioxide gas or a mixture of gases into the milk product at low temperature of less than 10 degrees centigrade and high pressure of from 50 kpa to 200 kpa. The carbonated milk product remains carbonated and shelf stable in the package until opened.

Abstract: A carbonation system comprises a vessel for carbonating a liquid, a CO2 supply connected to the vessel so as to create a CO2 atmosphere in the vessel, an inlet diffuser through which the liquid enters the vessel, and an outlet pipe through which the carbonated liquid exits the vessel. The inlet diffuser comprises a plurality of openings arranged on its vertical face, such that when the liquid exits the inlet diffuser through the plurality of openings, the liquid is substantially atomized and the atomized liquid is ejected in a direction that is substantially parallel to the longitudinal axis of the vessel. The plurality of openings can be arranged in horizontal rows so that openings in adjacent rows are not in vertical alignment with each other. In addition, the atomized liquid can be ejected at an upward angle relative to the longitudinal axis of the vessel.

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.

Abstract: The invention relates to a carbonating device for charging a liquid with a pressurized gas. Carbonating devices of this type are generally used for adding carbon dioxide or CO2 to tap water or so-called still water. According to the invention, the pivotal filling device can be locked into a so-called pivotal position in a manner that makes the inventive carbonating device easier to handle than commercially available carbonating devices. The invention provides that the pivotal filling device can be firstly brought into the pivotal position and locked in place by using one hand. Afterwards, the water bottle can be clamped or screwed onto the filling device by using both hands. Together with the water bottle, the filling device is then released from its locked position and placed into the so-called filling position.

Abstract: A low-staining orange food coloring composition and a process of producing such a food coloring is disclosed, as well as an orange colored beverage composition colored with such a food coloring composition and a process of producing such a beverage. The orange food coloring composition comprises a combination of a yellow dye selected from the group consisting of FD&C Yellow #5, quinoline yellow and combinations thereof and a red dye selected from the group consisting of carmoisine, Ponceau 4R, FD&C Red #40, amaranth and combinations thereof.

Abstract: This invention relates to a storage-stable carbonated beverage that will provide fluoride and polyphenols of tea to the population to strengthen the acid resistancy of teeth. The beverage contains of water, carbon dioxide, tea and sweetener.

Abstract: Methods and apparatus for beverage dispensing are provided with a carbonator (12) that includes a plurality of hydrophobic hollow fibers (32). A pre-carbonation circuit (28) may also be included. A water treatment system (14) may be used to supply water to the carbonator (12) and/or the pre-carbonation circuit (28).

Abstract: A powdered soluble foamer ingredient for producing enhanced foam in foodstuffs and beverages is described. The particles of the powdered soluble foamer ingredient are formed of a matrix containing carbohydrate and protein and entrapped gas. The gas is pressurised to release upon addition of liquid at least about 1 ml of gas at ambient conditions per gram of soluble foamer ingredient. When used in soluble creamer powders, enhanced amounts of foam are generated.

Abstract: The present invention relates to substantially alcohol free beverages having a sweetener system which ensures the full perception of the flavour system within the beverage while at the same time containing flavanols as a sweetness cutting material which reduces the sweetness impression of the sweetener system.

Abstract: A dispensing unit for dispensing hot, dairy-based beverages has a self-contained refrigerated unit located above a venturi-type emulsification foaming head. The dispensing unit has particular applicability to the dispensation of foamy, hot milk for use in beverages such as cappuccino and nonfoamy, hot milk for use in beverages such as coffee latte, hot chocolate, and other hot dairy-based beverages. The refrigeration unit accommodates a “bag in box” cold milk storage container of the type widely used in food service establishments. The dispensing unit employs a pinch valve that avoids direct contact between the milk and the valve components. The refrigerated milk is stored above the level of the foamer head so that the flow of milk results partially from gravitational force on the milk, and is not totally dependent upon venturi suction created in the foamer head. Also, selective actuation of beverage choice switches generates commands to produce different beverages at different temperatures.

Abstract: A container for a sparkling beverage which includes, on its inside bottom portion or surface, a bubble generator having a bubble generating portion for generating bubbles in such a manner that an aggregation of bubbles forms substantially the same shape as a mark on the surface of a beverage.

Abstract: In the carbonated water supply system 1, water supplied from the water supply 2 through the water supply conduit 3 is supplied to the carbonator 5 through the water supply valve 4 and high pressure strong carbonated water is produced in the carbonator 5 and supplied to the water purifier 7 through the conduit 8A. Further, high pressure strong carbonated water in the water purifier 7 is purified therein while retaining its high pressure and is supplied to the pressure releasing valve 9 through the conduit 8B, the water supply valve 10. High pressure strong carbonated water is discharged out of the system 1 through the pressure releasing valve 9 as low pressure carbonated water the pressure of which is as same as the atmospheric pressure.

Abstract: The present invention provides aeration methods using spherical gas bubbles having a size on the order of 0.1 to 100 microns in size. A device of the invention for producing a monodispersion of bubbles includes a source of a stream of gas which is forced through a liquid held under pressure in a pressure chamber with an exit opening therein. The stream of gas surrounded by the liquid in the pressure chamber flows out of an exit orifice of the chamber into a liquid thereby creating a monodispersion of bubbles with substantially uniform diameter. The bubbles are small in size and produced with a relatively small amount of energy relative to comparable systems. Applications of the aeration technology range from oxygenating sewage with monodispersions of bubbles to oxygenation of water for fish maintenance.

Abstract: The invention concerns a preparation for supplementing a beverage as a combined product for simultaneous or separate use or to be formed in situ comprising an efficient dose of calcium carbonate or of magnesium hydroxycarbonate in a Ca/Mg weight ratio ranging between 1 and 6, such that the resulting beverage is enriched in calcium or magnesium in soluble form. The invention also concerns a method for enriching a beverage in calcium and magnesium with said supplementing preparation.

Abstract: This invention describes compositions of meltable organic acid and carbonate salt suitable for providing effervescence when dissolved in water and protection for additional ingredients from oxidation or reaction with atmospheric moisture during storage. In the production of stable chlorine tablets citric acid is melted then mixed with powdered carbonate and the viscous combination then combined with hypochlorite producing compounds such as calcium hypochlorite or halazone to form stable forms suitable for use in disinfecting applications. Melted acid-bicarbonate mixtures are used to make instant carbonated drinks wherein evolved carbonate is trapped in a closed container to improve the level of carbonation.

Abstract: The method involves the steps of filling a plastic container to between 20% to 50% capacity, then filling the remaining headspace with pressurized gas, for example between 20 psi and 150 psi, and sealing the container. Once the contents have reached equilibrium, the seal is breached to produce the frothed liquid. The method, and containers, disclosed have many significant advantages over known arrangements, in particular, there are significant cost savings associated with the method and containers of the present invention.

Abstract: Dairy or non-dairy based fortified carbonated beverage solutions that supply essential nutrients in the human diet. The solution contains per 354 ml, calcium, magnesium and potassium ions in the form of salts and optionally vitamins A, D, C and folic acid in specified amounts to provide dietary supplementation. Sweeteners, stabilizers, flavors and carbonation can also be added to enhance flavor, taste, mouth-feel, ingredient solubilization and product appearance. A method of making the beverages is also described.

Abstract: A method and apparatus for improving the carbonation in a soda fountain drink when served in a cup. A carbonation concentrator is inserted between the fountain head and the bottom portion of the cup (e.g., at the top of the ice) to cause backpressure at a point within the fluid in the cup as the soda is poured, increasing the absorption of the CO2 carbonation into the poured fluid. The carbonation concentrator may be integrated into the fountain head, adapted to attach to an otherwise conventional fountain head, or integrated within the cup (i.e., disposable form). The carbonation concentrator may be attached to an otherwise conventional fountain head, formed integrally therewith, or to a lid. In disclosed embodiments, the carbonation concentrator is slid over the spout of a hand-held or wall-mounted fountain head and secured in an appropriate fashion.

Abstract: A method for producing a carbonated juice beverage, and carbonated fruit beverages produced according to the method. The method includes the steps of providing a juice, typically a fruit juice, cooling and carbonating the juice to form carbonated juice, bottling the carbonated juice to form sealed bottles containing the carbonated juice, and pasteurizing the carbonated juice in the sealed bottles.

Abstract: The tendency of carbonated beverage to generate excessive foam when it is produced and bottled is reduced in a process including: (a) providing water or a mixture of water and syrup, which contains oxygen or air dissolved therein, and maintaining a pressure greater than atmospheric thereon; (b) saturating said mixture with carbon dioxide, and feeding the resultant mixture to step (c), while maintaining sufficient pressure thereon that no dissolved gas evolves therefrom; and (c) removing dissolved oxygen or air from the mixture formed in step (b) while dissolving additional carbon dioxide into said mixture and maintaining over said mixture a pressure greater than atmospheric.