Abstract: A freshness-retaining agent for an agricultural or horticultural product comprises an organic acid and a hydrgencarbonate. The organic acid may preferably be an organic acid which in the presence of water given off from the agricultural or horticultural product, reacts with the hydrogencarbonate such that carbon dioxide gas is gradually generated, for example, cinnamic acid, benzoic acid or citric acid or a derivative thereof. The hydrgencarbonate may preferably be sodium hydrogencarbonate. The freshness of the agricultural or horticultural product can be retained by causing the freshness-retaining agent to exist in the same atmosphere as the agricultural or horticultural product such that the freshness-retaining agent is allowed to gradually generate carbon dioxide gas in the presence of water given off from the agricultural or horticultural product.

Abstract: A solid state water soluble formulation in granular or tablet form is provided. The formulation is a natural products formulation containing a green tea plant extract in combination with other ingredients which create an effervescent liquid composition upon dispensing the formulation in a liquid. The liquid form of administration, as well as the effervescent properties of the dissolved formulation increase bioavailability of the advantageous components of the green tea plants such as Polyphenols, by increasing absorption speed and amount in the human body. The formulation may include additional components such as, other plant extracts, vitamins, ionic minerals, and other substances purported to be of a health benefit.

Abstract: A process for improving beverage quality and increasing syrup yield within a beverage proportioning system. After reducing the alkalinity of the water and determining the acidity of the finished syrup component, sugar is added to the finished syrup in a quantity sufficient to bring the syrup within the brix and acidity parameters of the syrup. The method increases the brix value of the syrup, which allows for a high syrup yield and a high quality final beverage. To ensure a high syrup yield, the water flow to be mixed with the finished syrup is determined as a function of the brix of the finished syrup as compared to preset parameters of the beverage.

Abstract: A process for the foaming of the headspace of containers filled with carbonated beverages, wherein, after the filling of the beverages into the containers, the containers are transferred to a foaming area, in which an electromagnetic beam, preferably a laser beam, is irradiated in a controlled way into the headspace of the container which is not filled with the beverage, whereby, due to the resultant foaming, the gas volume in the headspace is displaced from it, and the containers are subsequently sealed, as well as to a device for carrying out the process.

Abstract: A beverage dispenser system for forming a desired beverage, includes a beverage dispensing assembly and a carbonator cartridge unit removably secured to the beverage dispensing assembly for providing a supply of carbonated water to the beverage dispensing assembly. The beverage dispenser system includes a connector for removably securing the carbonator cartridge unit to the beverage dispensing assembly. A carbonated water line, linked with the carbonator cartridge unit and linked with the beverage dispensing assembly, is provided for delivering carbonated water from the carbonator cartridge unit to the beverage dispensing assembly. The beverage dispensing assembly provides beverage fluid lines so that beverage fluids flowing therein are combined within the beverage dispensing assembly and are ultimately dispensed from the beverage dispensing assembly as the desired beverage.

Abstract: A foodstuff is disclosed which also contains a sufficient amount of Natamycin in combination with reduced levels of selected chemical preservatives to prevent the outgrowth of yeast, mold and/or bacteria making the foodstuff significantly more organoleptically acceptable.

Abstract: The present invention relates to a carbon dioxide dispenser and a cap (2) for introducing carbon dioxide to a bottle (1). The carbon dioxide dispenser of the invention comprises a pressurized carbon dioxide source, such as a pressure vessel (3), a pressure regulator (7), flow means (4, 6) for feeding carbon dioxide from the carbon dioxide source to a bottle, and said cap (2) provided with a valve for connecting said means to the bottle (1). The present invention provides a carbon dioxide dispenser which is easy to handle and has a reliable valve means which can be used by anyone without any risk of explosion during use. The invention also provides a carbon dioxide dispenser for effectively distributing the introduced carbon dioxide in the bottle. For this purpose the cap (2) comprises in its end facing the bottle (1) a distribution means (8) for atomizing the carbon dioxide so that, when flowing into the bottle, it is more effectively absorbed by the beverage in the bottle.

Abstract: A method for continuous carbonation and optionally cooling of drinking water which can be carried out in a user-friendly appliance which can be accommodated in any household and provides the consumer with the possibility of dispensing preferably cooled, CO.sub.2 -containing drinking water by the glass or cupful, is characterised in that in the continuous (in-line) process drinking water taken from the mains supply is carbonated and is optionally cooled; the device comprising a carbonation section for connection to the drinking water supply main and at least one pressure-controlling tap at the end of the dispensing line, and optionally a cooling system.

Abstract: A preservative and flavoring system for tea based beverages. The system contains a tea extract, an antimicrobially active amount of cinnamic acid or an acidic derivative thereof and an acidulant in an amount that maintains the pH of the beverage below pH 4.5. The system preferably includes an additional preservative such as a weak acid preservative. It can be used to prepare an ambient-stable tea based beverage and is suitable for cold filling.

Abstract: A composition to prevent dehydration, supply energy and prevent cramps which contains electrolytes, carbohydrates and quinine and/or quinine salts and a method of preventing cramping caused by strenuous bodily activity. Palatability of the composition is improved by the effective use of carbohydrate, pH adjustment, flavoring and carbonation.

Abstract: The invention relates to a carbonated coffee beverage which has been packaged under pressure in a pressure-resistant closed container, which beverage is based on coffee extract, the coffee beverage having been packaged in the closed container in the presence of CO.sub.2 and nitrogen, which beverage preferably contains sugar and/or sweetener.

Abstract: A charge is formed of beverage concentrate and water, and is introduced into a filling line having residual water present from cleaning or purging. The charge is removed from the filling line and transported into a recoupment tank which communicates with the line. The charge, which is only a small percentage of the total batch of beverage to be processed and filled, is slowly introduced into the filling line, combining minute proportions of the charge into the production run of blended beverage. The resulting blended beverage is within the required tolerances for a standard blend ratio, and no expensive concentrate is wasted on start up of the line.

Abstract: A method of maintaining carbon dioxide concentration in an aqueous solution containing the same, which entails introducing an amount of a gas into the aqueous solution sufficient to maintain a desired level of carbon dioxide in the aqueous solution,the gas containing from about 25-100% by volume of argon and from about 0-75% by volume of a carrier gas therefor.

Abstract: An aqueous based tea solids containing beverage is disclosed which also contains a sufficient amount of Natamycin in combination with reduced levels of selected chemical preservatives to prevent the outgrowth of yeast and/or mold, making the beverage significantly more organoleptically acceptable.

Abstract: A composition to prevent dehydration, supply energy and prevent cramps contains electrolytes, carbohydrates and quinine and/or quinine salts and a method of preventing cramping caused by strenuous bodily activity. Palatability of the composition is improved by the effective use of carbohydrate, pH adjustment, flavoring and carbonation.

Abstract: The invention relates to a method for determining foaming behavior of a liquid by use of a gas, which includes supplying the gas to an amount of the substantially gas-free liquid to form a foam and analyzing one or more properties of the foam, wherein the gas is supplied through a grid provided with holes having a diameter of 25 to 100 .mu.m, which holes are located at a mutual distance of 5 to 15 times the diameter of the holes.

Abstract: A method and composition for enhancing retention of carbon dioxide in carbonated bottled beverages indicates the addition of a carbonic acid ester such as propylene carbonate, 1,3-butylene carbonate, diethyl carbonate, neopentylene carbonate and propylene carbonate or mixtures thereof. The carbonic acid ester in the aqueous medium of the beverage undergoes slow hydrolysis thereby releasing CO.sub.2 to maintain the CO.sub.2 level in the container.

Abstract: Calcium fortified acid beverages. The calcium source is preferably a combination of calcium hydroxide and calcium glycerophosphate and the acidulant is preferably a combination of citric acid and fumaric acid.

Abstract: An antifoaming agent which comprises, as the main component, one or more polyglycerol fatty acid esters having a specific degree of polymerization of polyglycerol, specific fatty acid types and a specific saponification value, as well as a canned drink containing the same. The antifoaming agent exhibits an excellent antifoaming effect and solve the problem of blow-off and splash of canned drinks.

Abstract: An aqueous based tea solids containing beverage and a method for its preparation is disclosed. The beverage contains sufficient Natamycin to prevent the outgrowth of yeast and/or mold.

Abstract: The invention relates to a process for solution of a quantity of gas in a flowing quantity of liquid, in particular for solution of CO2 gas in beer, a flow of liquid and a flow of gas being combined and the gas in the liquid being dispersed, mixed with, and a part of it being mixed in the liquid. The object of the invention is to increase the amount of gas actually soluble in a liquid under certain conditions in comparison to prior art processes. In addition, the device for application of the process is to be simple in structure, cleanable in continuous flow (CIP-compatible), and its adaptation to specific practical requirements and its control are to be as simple as possible. From the process engineering viewpoint this is accomplished by guiding the gas/liquid mixture into curved paths, as a result of which separation into a bubblefree liquid flow (L1*) and a gas/liquid flow (G*/L2) to be recirculated.

Abstract: The invention provides oxygenated solutions, such as beverages, useful for the alleviation of halitosis. Further provided are methods of using these solutions in remediating mouth odor.

Abstract: A frozen ice confectionery product has a first ice layer containing a first effervescence-producing agent and a second ice layer containing a second effervescence-producing agent. The first and second ice layers are juxtaposed and are not separated by a water-impermeable intermediary. Upon dissolution of the first and second ice layers in the mouth upon eating, the first and second effervescence-producing agents react to produce carbon dioxide.

Abstract: A beverage container assembly (28) comprising a container body defining a beverage chamber for containing a beverage, and a gas reservoir unit (1) adapted to be housed substantially within the container body (22). The gas reservoir unit (1) is adapted to be charged with a gas under super-atmospheric pressure whilst the reservoir unit (1) is outside of the container (22), and to retain the gas prior to insertion of the unit into the container body. A gas reservoir unit containing one or more chambers is also described.

Abstract: A device for generating a head on a beverage in a sealed can, when the can is opened, comprising a hollow capsule with first and second compartments communicating via tubes with apertures respective each on the opposite side of the capsule from the side of the chamber with which the tube communicates, and a ballast means for orientating the capsule in a position such that, as one chamber charges with liquid, the capsule is caused to rotate and trap a volume of air therein. The capsule may be cylindrical or more preferably spherical in external shape.

Abstract: A beverage containing sugar is carbonated by first placing the beverage and a small amount of yeast in a bottle. A small paper disk impregnated or coated with a yeast-killing sterilizing agent such as sodium metabisulfite is attached to the underside of a bottle cap. The bottle is then sealed with the cap and stored in an upright position with the bottle cap holding the disk above the beverage. After the yeast has fermented a sufficient amount of the sugar to adequately carbonate the beverage, the bottle is shaken for a time to allow the beverage to rinse the yeast-killing agent from the disk. As the agent mixes with the beverage, it kills the yeast in the bottle, thereby terminating fermentation of the sugar.

Abstract: In a cap for sealing the end of a beverage container to be carbonated by the release of pressurized gas from a nozzle having a valve, said cap including: a thread to secure said cap to said beverage container; a cavity for sealingly receiving said nozzle and engaging said valve to release said carbonated gas; a cap passage for communication of said carbonated gas from said valve to said end of said beverage container; a cap valve moveable between a closed position to close said end of said beverage container, and an open position so as to carbonate said beverage when said cavity engages said valve to release said carbonated gas.

Abstract: A method and apparatus for the generation of a foaming dispersion of bubbles in a carbonated beverage or other gas-containing liquid packaged in a can (120) or other sealed container. An initially liquid-free device (9) having an internal chamber with an inlet/outlet valve (130/150) assembly is placed in the can, which is then filled with the beverage. The can is sealed and pasteurized, which raises the internal pressure in the can to force some of the gasified beverage into the device through the inlet valve. The outlet valve holds the quantity of beverage in the internal chamber until the can is opened, whereupon the depressurization of the can opens the outlet valve to discharge the internal chamber through an orifice to initiate seed bubbles which form a head on the beverage. The method and apparatus are particularly applicable to producing a head on fermented alcoholic beverages to simulate draught beverages.

Abstract: An apparatus is provided for improving quality and increasing syrup yield within a beverage blending system. The apparatus and the associated method are adaptable to existing proportioning and blending systems or the appropriate control and measurement equipment may be installed alone to provide a highly accurate control of the blend. This control is a function of the mass flow of at least one of the components input to the proportioner. From this mass flow determination an adjusted volumetric flow value for the component(s) is determined. The ratio of the volumetric flow of the water to the syrup is used to determine a signal to control the proportional blending. Adjustment of the blend ratio is made by comparing the calculated ratio to the set beverage values. Control of the carbonation of the system is also incorporated as well as a device to fully saturate the CO.sub.2 into the liquid flow.

Abstract: An enclosure apparatus for enclosing a pressurized container within a non-defeatable safety structure, and for pressurizing the container with pressurized carbon dioxide gas to preserve and recarbonate beverages within the container. In a preferred embodiment, the apparatus includes a rigid body that receives a previously opened container having a beverage therein. A top member is releasably connected to an upper portion of the rigid body, and the top member includes an alignment guide that coaxially aligns the top of the container with the top member. An aperture extends through the top member and communicates with the opening of the container and a seal around the aperture is positioned to engage the top portion of the container and to form a gas-tight seal. A valve, which is connectable to a high-pressure carbon dioxide gas source, is located within the aperture and allows pressurized carbon dioxide gas to pass into the container so as to pressurize the container to a selected pressure.

Abstract: A process to add carbon dioxide under low shear conditions to an already formed food to produce a semi-solid or solid carbonated food. The carbonated semi-solid or solid spoonable food has the following properties:(a) a viscosity of between about 2000 and 200,000 centipoise at between about 1.5.degree. and 25.degree. C., and(b) a carbonation level of between about 0.5 and 4.0 volumes of carbon dioxide per volume of food. The process includes contacting the formed food with carbon dioxide gas with low shear agitation.

Abstract: A process for enrichment of animal food with fat is described wherein air cell bubbles are introduced to a highly dense product in the extrusion system by the utilization of carbonation technology into the oils and fats with various functional and textural properties. It includes the use of low to highly charged oils and fats with various gases under pressure injected into the extrusion stream within the extruder under lower pressure to assist in the expansion of the extrudate once it leaves the die nozzle.

Abstract: An apparatus is provided for improving quality and increasing syrup yield within a beverage blending system. The apparatus and the associated method are adaptable to existing proportioning and blending systems or the appropriate control and measurement equipment may be installed alone to provide a highly accurate control of the blend. This control is a function of the mass flow of at least one of the components input to the proportioner. From this mass flow determination an adjusted volumetric flow value for the component(s) is determined. The ratio of the volumetric flow of the water to the syrup is used to determine a signal to control the proportional blending. Adjustment of the blend ratio is made by comparing the calculated ratio to the set beverage values. Control of the carbonation of the system is also incorporated as well as a device to fully saturate the CO.sub.2 into the liquid flow.

Abstract: A multi-function fluid treatment system which can filter liquids or diffuse gases into liquids. To achieve filtration, the system includes a housing with multiple, closely-spaced filter cartridges therein. The cartridges are connected to a drive system which rotates them in unison. Fluids to be filtered enter the housing and surround the rotating cartridges. Cartridge rotation scrubs solids from the cartridges and promotes fluid flow into the cartridges. Filtered fluids collected within the cartridges thereafter exit the system. To achieve gas diffusion, the housing is filled with a selected liquid. During cartridge rotation as discussed above, a gas is introduced into the interior of each cartridge which is constructed of a porous material. The gas diffuses outwardly during cartridge rotation, causing substantial mixing of the gas and fluid, with gas diffusion into the fluid. Cartridge rotation also prevents solids from accumulating thereon to achieve maximum gas delivery.

Abstract: A hydrated aluminosilicate material is used as a filtration media for filtering, including the removal of dissolved oxygen, water received by a carbonation apparatus, the particular hydrated aluminosilicate material having been crystallized under ultraviolet light to produce pore sizes of 75.ANG. to 200.ANG. at ambient temperatures (20.degree. C.-35.degree. C.) and in a low relative humidity (5%-20%).

Abstract: A device for carbonating liquid refreshments whereby a high degree of saturation can be obtained with a single application because the entire mechanism, including an easily clamped on drink bottle and carbon dioxide (CO.sub.2) canister, may be easily shaken while pressurized CO.sub.2 is being applied to liquid in the drink bottle.

Abstract: This invention provides a powder-form foaming creamer for beverages, such as coffee, and soups, said creamer containing fat, carbohydrate and protein; said protein is chicken's egg-albumen which shows a superior foam-stabilizing activity, while the use of egg-albumen also confers to the foam a good stability upon stirring and an improved appearance.

Abstract: A beverage carbonator constructed as a pitcher shaped pressure vessel which functions as a carbonation chamber and which has a water canister and a gas generation chamber removably positioned inside the carbonation chamber. Carbon dioxide is produced by releasing internally stored water from the water canister into a carbon dioxide generating chemical in the gas generation chamber and then the carbon dioxide passes into the carbonation chamber where it is dissolved into a liquid beverage.

Abstract: A method of convening pasteurized milk into a fermented milk comprises high-temperature heat treatment of the pasteurized milk, followed by carbonation of the heat-treated milk with CO.sub.2 gas, then adding a starter culture to the carbonated milk, followed by incubation of the inoculated milk.

Abstract: Maple sap derived from a maple tree is carbonated with carbon dioxide gas to provide carbonated maple sap. A carbonated maple sap product is also provided wherein up to 75% by volume of the naturally occurring water content of the maple sap is removed, preferably to provide a sugar content of the product in the range of from about 2.degree. Brix to about 8.degree. Brix. The product may additionally comprise a flavoring ingredient, such as a fruit flavor, for complementing the maple sap product. The method includes gathering the maple sap from the maple tree, pasteurizing the sap for the elimination of harmful bacteria, cooling the pasteurized maple sap to a temperature above its freezing point, and then carbonating the maple sap with carbon dioxide gas to provide a refreshing and thirst quenching product, preferably in the form of a beverage for human consumption.

Abstract: Apparatus for the low pressure carbonation of beverages by the consumer using a chemical source of carbon dioxide. Low carbonation pressures are achieved by significantly reducing the rate of carbon dioxide gas generation when compared to prior art carbonators. Carbon dioxide is generated by a chemical or chemical combination which will react with water, but does not significantly react when said water is frozen. Embodiment described uses chemical combination of edible acid, carbonate and ice. Reaction occurs gradually when ice slowly reverts to a liquid state. Carbon dioxide is generated in carbonation chamber (10). Gas passes through carbonator cap (12) and into the beverage contained within beverage vessel (16) thus causing carbonation. Chamber (10), cap (12) and beverage vessel (16) are all connected by gas tight means.

Abstract: A method for making beer includes use of a pressure vessel having a size to fit in a usual home refrigerator. With the assembly of the invention, it is possible for the domestic fermenting of a fermentable liquid mixture for making beer under pressure and chilled conditions. The pressure vessel defines a closed fermentation chamber for containing a bath having an amount of fermentable liquid beer mixture effective to provide a pressurized atmosphere above the surface of the bath within the closed fermentation chamber during the fermenting process. A pressure relief valve maintains the pressure within the fermentation chamber at a level sufficient to provide safety conditions during the fermentation process. An output discharge mechanism includes a spigot and a float used to remove from the bath beer located adjacent the surface of the bath to draw beer from the pressurized vessel while a pressurized atmosphere remains in the vessel.

Abstract: A method and apparatus is provided for improving quality and increasing syrup yield within a beverage blending and proportioning system. The method and apparatus are adaptable to existing proportioning and blending systems or the appropriate control and measurement equipment may be installed alone to provide a highly accurate control of the blend. This control is a function of the mass flow of at least one of the components input to the proportioner. From this mass flow determination an adjusted volumetric flow value for the component(s) is determined. The ratio of the volumetric flow of the water to the syrup is used to determine a signal to control the proportional blending. Adjustment of the blend ratio is made by comparing the calculated ratio to the set beverage values. Control of the carbonation of the system is also incorporated as well as a device to fully saturate the CO.sub.2 into the liquid flow.

Abstract: The carbonation-retaining properties of a malt beverage are improved by adding a mint factor to the beverage prior to packaging.

Abstract: A beverage carbonator having a pitcher shaped carbonation vessel which is detachably pneumatically connected to a reaction vessel in which carbon dioxide is produced by releasing internally stored water into a carbon dioxide generating chemical and passing the carbon dioxide into the carbonation vessel where it is dissolved into a liquid beverage. The carbonation vessel can be reconnected to the reaction vessel to recarbonate the unused portion of the beverage after it loses carbonation over a period of time and then disconnected for pouring the remainder of the beverage from the carbonation vessel.

Abstract: A process for producing a carbonated jelly product rich in coolness to the taste is disclosed, comprising adding carbon dioxide to a uniform dispersion of cold water-insoluble .kappa.-carrageenan and/or .iota.-carrageenan in an aqueous solution, sealing the carbonated dispersion into a container, sterilizing the dispersion by heating, and cooling the dispersion to set.

Abstract: A CO.sub.2 gas generator for an aerosol device is located in a housing and chemically generates CO.sub.2 from a chemical reaction between two reagents contained within a common container. The reagents are located in different chambers of the container with a CO.sub.2 accumulation region being included in one of the chambers. A reference pressure source of a predetermined pressure forces the two reagents into contact with each other when the pressure of gas in the CO.sub.2 accumulation region is less than the predetermined pressure whereupon CO.sub.2 is generated in one of the chambers. An output conduit in fluid communication with the CO.sub.2 accumulation region is provided to withdraw the generated gas from the generator. As the CO.sub.2 is withdrawn, the gas pressure drops permitting more mixing of the reagents. When the CO.sub.2 pressure becomes equal to or higher than the predetermined pressure applied by the reference pressure source, the reagents become separated again and gas generation ceases.

Abstract: A CO.sub.2 gas generator for a utilization device is located in a housing and chemically generates CO.sub.2 from a chemical reaction between two reagents contained within a common container. The reagents are located in different chambers of the container with a CO.sub.2 accumulation region being included in one of the chambers. A reference pressure source of a predetermined pressure forces the two reagents into contact with each other when the pressure of gas in the CO.sub.2 accumulation region is less than the predetermined pressure whereupon CO.sub.2 is generated in one of the chambers. An output conduit in fluid communication with the CO.sub.2 accumulation region is provided to withdraw the generated gas from the generator. As the CO.sub.2 is withdrawn, the gas pressure drops permitting more mixing of the reagents. When the CO.sub.2 pressure becomes equal to or higher than the predetermined pressure applied by the reference pressure source, the reagents become separate again and gas generation ceases.

Abstract: A portable carbonator includes a built-in CO.sub.2 supply system which operates on disposable gas generating cartridges. The system requires no electrical power and is self-sufficient and automatic. CO.sub.2 gas is generated by a chemical reaction between reagents which carbonates and/or propels the water. Whenever carbonated water is drawn, the reagents react and generate more CO.sub.2 so as to maintain a constant pressure of the carbonated water.

Abstract: An apparatus for providing carbonating of water. The apparatus including a carbonating tank having a carbon dioxide inlet, a water inlet, and a carbonated water outlet. The carbonating tank is pivotally mounted to a rigid structure and connected to an electric motor for providing an undulating or rocking motion of the carbonator about its pivot mounting. The motion of the carbonating tank providing for carbonating of the water held therein.