Beverage Or Mix Patents (Class 426/569)
  • Patent number: 9723857
    Abstract: An effervescent beverage containing a grain degradation product which contains creamy and tasty foam having a refreshing texture and a new texture of a prolonged creamy-foam retention is formed on the effervescent beverage upon drinking, a method for dispensing and a dispenser of such effervescent beverage are disclosed.
    Type: Grant
    Filed: February 10, 2012
    Date of Patent: August 8, 2017
    Assignee: KIRIN BEER KABUSHIKI KAISHA
    Inventors: Norio Endo, Shinobu Ueno, Daiju Mizumoto, Takafumi Asakura, Hiroshi Shibata
  • Publication number: 20150140177
    Abstract: A liquid beverage enhancer product including a shelf-stable highly concentrated liquid flavor and color solution including at least 10% non-water solvents with humectant properties including propylene glycol, glycerol, ethanol and other alcohols. The liquid beverage enhancer product in combination with beverages or non-beverage food products. A method of enhancing a beverage by adding a liquid beverage enhancer product including a shelf-stable highly concentrated liquid flavor and color solution having at least 10% non-water solvents with humectant properties to a beverage, and enhancing the flavor and color of the beverage. A method of enhancing milk, milk substitute beverages, and protein containing products, by adding the liquid beverage enhancer product having a pH of greater than 4.6 to milk, milk substitute beverages, or protein containing products, and enhancing the flavor and color of the milk, milk substitute beverages, or protein containing products without curdling.
    Type: Application
    Filed: April 21, 2014
    Publication date: May 21, 2015
    Applicant: AMT Group, LLC dba Imbibe
    Inventors: Young Kang, Joe Farinella, Kathryn Frothingham, Justin Kozlowski, Holly Lynch, John Higgs
  • Publication number: 20150118380
    Abstract: The present invention relates to a composition for preparation of a food or beverage product. The composition comprises a foamer ingredient releasing gas upon dissolution in aqueous liquid; and a beverage or foodstuff ingredient comprising particles of ground vegetable material in a matrix comprising a vegetable extract; wherein the beverage or foodstuff ingredient has a retarded solubility such that a foam has been formed by the foamer ingredient, before the beverage or foodstuffs ingredient has dissolved, when the composition is dissolved in an aqueous liquid to produce a food or beverage product.
    Type: Application
    Filed: May 2, 2013
    Publication date: April 30, 2015
    Inventors: Yann Doleyres, Martine Daenzer-Alloncle
  • Patent number: 9005690
    Abstract: A flowable aerated composition is provided which comprises hydrophobin and a yield stress agent, the composition having a continuous phase viscosity, measured at a shear rate of 10 s?1, of from 0.01 to 2000 Pa s, and a continuous phase apparent yield stress of at least 4 Pa.
    Type: Grant
    Filed: September 21, 2006
    Date of Patent: April 14, 2015
    Assignee: Conopco, Inc.
    Inventors: Deborah Lynne Aldred, Andrew Richard Cox, Simeon Dobrev Stoyanov
  • Patent number: 8993030
    Abstract: An aerated composition having a pH of less than 5.5 is provided, which composition comprises hydrophobin.
    Type: Grant
    Filed: September 21, 2006
    Date of Patent: March 31, 2015
    Assignee: Conopco
    Inventors: Deborah Lynne Aldred, Andrew Richard Cox
  • Patent number: 8975495
    Abstract: The invention relates to the wheat cultivar designated WB9518. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar WB9518. Also provided by the invention are tissue cultures of the wheat cultivar WB9518 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar WB9518 with itself or another wheat cultivar and plants produced by such methods.
    Type: Grant
    Filed: July 25, 2013
    Date of Patent: March 10, 2015
    Assignee: Monsanto Technology LLC
    Inventor: Dale R. Clark
  • Publication number: 20150064321
    Abstract: The present invention relates to an artificially carbonated beverage containing a foam control agent and/or carbon dioxide control agent, the control agent comprising a polyglycerol fatty acid ester. A sealed container containing such a beverage, a concentrate for such a beverage, a method of making such a beverage and a method of reducing foaming and/or improving retention of carbon dioxide in such a beverage, are also described.
    Type: Application
    Filed: October 7, 2013
    Publication date: March 5, 2015
    Applicant: Thos. Bentley & Son Limited
    Inventors: John Michael Story, Thomas James M. Bentley, Russell Cox
  • Patent number: 8969687
    Abstract: The invention relates to the wheat cultivar designated WB9112. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar WB9112. Also provided by the invention are tissue cultures of the wheat cultivar WB9112 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar WB9112 with itself or another wheat cultivar and plants produced by such methods.
    Type: Grant
    Filed: July 25, 2013
    Date of Patent: March 3, 2015
    Assignee: Monsanto Technology LLC
    Inventor: Kim Shantz
  • Patent number: 8969688
    Abstract: The invention relates to the wheat cultivar designated WB6341. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar WB6341. Also provided by the invention are tissue cultures of the wheat cultivar WB6341 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar WB6341 with itself or another wheat cultivar and plants produced by such methods.
    Type: Grant
    Filed: July 25, 2013
    Date of Patent: March 3, 2015
    Assignee: Monsanto Technology LLC
    Inventor: Dale R. Clark
  • Patent number: 8969689
    Abstract: The invention relates to the wheat cultivar designated WB6121. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar WB6121. Also provided by the invention are tissue cultures of the wheat cultivar WB6121 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar WB6121 with itself or another wheat cultivar and plants produced by such methods.
    Type: Grant
    Filed: July 25, 2013
    Date of Patent: March 3, 2015
    Assignee: Monsanto Technology LLC
    Inventor: Dale R. Clark
  • Patent number: 8962052
    Abstract: Acidulated carbonated beverage containing a foam control agent and/or carbon dioxide control agent. The control agent contains a polyoxyethylene sorbitan fatty acid ester or a polyethylene glycol fatty acid ester.
    Type: Grant
    Filed: November 28, 2007
    Date of Patent: February 24, 2015
    Assignee: Thos. Bentley & Son Limited
    Inventor: Roy Kenneth Taylor
  • Publication number: 20140234514
    Abstract: A method of making a foamy beverage includes providing a liquid having at least one lipid-based ingredient therein and adding argon (Ar) gas to the liquid to provide a mixture for the foamy beverage. A beverage is also provided and includes a liquid mixture having at least one lipid-based ingredient therein and argon gas mixed into the liquid mixture.
    Type: Application
    Filed: February 20, 2013
    Publication date: August 21, 2014
    Inventor: Steven FINLEY
  • Patent number: 8802177
    Abstract: Preparing soluble oat or barley flour in one-step using an extrusion (continuous cooking) process to dextrinize and gelatinize cook the oat or barley flour.
    Type: Grant
    Filed: November 4, 2008
    Date of Patent: August 12, 2014
    Assignee: The Quaker Oats Company
    Inventors: Robert Chatel, Yongsoo Chung, Justin French
  • Patent number: 8795754
    Abstract: Preparing soluble oat or barley flour in one-step using an extrusion (continuous cooking) process to dextrinize and gelatinize cook the oat or barley flour.
    Type: Grant
    Filed: October 8, 2009
    Date of Patent: August 5, 2014
    Assignee: The Quaker Oats Company
    Inventors: Robert Chatel, Yongsoo Chung, Justin French
  • Publication number: 20140193564
    Abstract: Food products prepared from whole grain oat flour having soluble components. The soluble whole oat flour maintains its standard of identity as whole grain and thus has the characteristics of whole grain oats. Aspects of the present invention relate to the use of the soluble oat flour in liquid food products such as beverages, semi-solid food products such as yogurt, and solid food products such as bakery items in order to provide enhanced health benefits.
    Type: Application
    Filed: March 13, 2014
    Publication date: July 10, 2014
    Applicant: The Quaker Oats Company
    Inventors: Gary D. Carder, Yongsoo Chung, Ronald G. Deutsch, Juan Carlos Fernandez Feito, Justin French, Ursula Vanesa La Ma, Mayte Lee, Margaret J. Miller, Holly Ramage
  • Publication number: 20140186492
    Abstract: The object is to provide a composition effective for improving foam stability of a beer-based sparkling beverage and the like. Provided is a composition containing a protein or a polypeptide produced by using a protease and a transglutaminase to treat a protein material as an active component.
    Type: Application
    Filed: August 24, 2012
    Publication date: July 3, 2014
    Applicant: AMANO ENZYME INC.
    Inventors: Hiroki Ido, Takakiyo Obara, Shotaro Yamaguchi
  • Patent number: 8691313
    Abstract: A soluble foaming composition is provided which contains carbohydrate particles having a plurality of voids containing entrapped pressurized gas and less than two percent protein. The composition may include a surfactant and may be contained in a food product such as a beverage mix or an instant food. In addition, a method is provided for manufacturing the foaming composition in which the particles are heated and an external pressure exceeding atmospheric pressure is applied to the soluble foaming particles. The soluble foaming particles are cooled and the external gas pressure is released resulting in pressurized gas remaining in internal voids of the particles of the foaming composition.
    Type: Grant
    Filed: April 22, 2009
    Date of Patent: April 8, 2014
    Assignees: Intercontinental Great Brands LLC, Friesland Brands B.V.
    Inventors: Bary Lyn Zeller, Paul Bastiaan Van Seeventer, Albert Thijs Poortinga
  • Publication number: 20140072672
    Abstract: The present invention relates to a dehydrated and aerated food product. The dehydrated and aerated food product includes a plant puree mixture and a hydrocolloid. The plant puree mixture and hydrocolloid combine to form a dehydrated and aerated plant puree foam having a hydrocolloid-based aeration network dispersed throughout the plant puree mixture. The present invention also relates to methods of making and using the dehydrated and aerated food product, and combination food products that include the dehydrated and aerated food product.
    Type: Application
    Filed: February 15, 2012
    Publication date: March 13, 2014
    Applicant: CORNELL UNIVERSITY
    Inventors: Mark Nisbet, David Cullinan, Claire Aucella, Lena Halabi, Dongjun Zhao, Meagan M. McKeever
  • Publication number: 20140072689
    Abstract: A hot beverage maker is provided for making latte by frothing milk in a carafe before and/or while brewing coffee and directing the brewed coffee into the carafe for mixing with the frothed milk. An agitating element, extends downwardly from a frothing motor attached to the cover of a carafe into the carafe for frothing milk while coffee is being brewed in a brew head of the beverage maker. Brewed coffee is directed into the milk as it is being frothed and is mixed with the milk by the frothing elements to make latte. A lever assembly is selectively movable between an “On” and “Off” position. In the “On” position, terminal pins are moved into contact with terminal plates on the carafe cover to provide electricity to the frothing motor. In the ‘Off position, the terminal pins are moved away from contact with the terminal plates.
    Type: Application
    Filed: May 16, 2012
    Publication date: March 13, 2014
    Inventors: William Ho, Dennis Leung
  • Patent number: 8647689
    Abstract: The current invention relates to a composition of citrus fruit fibers and hydrophobic vitamin. The hydrophobic nutritional supplement is selected from the group consisting of vitamin A, D, E, K, and mixtures thereof. It further relates to a process for preparing liquid compositions comprising said citrus fruit fibers and hydrophobic vitamin. Furthermore it relates to beverages comprising said composition.
    Type: Grant
    Filed: July 3, 2006
    Date of Patent: February 11, 2014
    Assignee: Cargill, Incorporated
    Inventors: Jozef Guido Roza Vanhemelrijck, Catharina Hillagonda McCrae
  • Patent number: 8628811
    Abstract: A process for preparing aerated ice confection particles by manufacturing an aerated ice confection in a mass; further freezing the mass cryogenically to a temperature close to the glass transition temperature (Tg) of the aerated ice confection to form a aerated frozen mass, and comminuting the frozen mass to aerated ice confection particles with a high surface area to volume ratio. These particles can be used for a variety of purposes but preferably are used for forming frozen ice drinks in a simple, rapid and convenient manner. This is particularly useful when a single serving of such drinks is desired as no special equipment to make the drink is required. The invention also relates to packaging for the aerated ice confection particles and methods of making frozen ice drinks from the aerated ice confection particles.
    Type: Grant
    Filed: March 13, 2009
    Date of Patent: January 14, 2014
    Assignee: Nestec S.A.
    Inventors: Dinakar Panyam, Madansinh Nathusinh Vaghela, Nishant Ashok Joshi, Hoo Tung Vincent Chan
  • Publication number: 20130337113
    Abstract: Carbonated dairy nutrient beverage solutions that supply essential nutrients in the human diet. The solutions may contain per 8 oz., calcium, magnesium and potassium ions in the form of salts, vitamins A Palmitate, D3, C, and optionally lutein, zeaxanthin and folic acid in specified amounts to provide dietary supplementation. Sweeteners, stabilizers and flavors can also be added to enhance flavor, sensory appeal, mouth-feel, ingredient solubilization and product appearance. A method of making the beverages is also described. A method of using Carbon Dioxide, Nitrogen and Argon gases to reduce sodium content, bacterial counts and reduce degradation of essential nutrients in dairy beverages with or without Pasteurization is also disclosed.
    Type: Application
    Filed: June 18, 2012
    Publication date: December 19, 2013
    Inventors: George H. Clark, Mary Ann Clark
  • Publication number: 20130273199
    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, Anthrocyanins, Amelanchia alnifolia Liquid Extract 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.
    Type: Application
    Filed: July 11, 2012
    Publication date: October 17, 2013
    Inventors: George H. Clark, Mary Ann Clark
  • Patent number: 8557315
    Abstract: The invention concerns a foamed tea beverage composed of: a mixture of liquid and bubbles, a foam head above the mixture of liquid and bubbles, characterized in that the beverage is deprived of any creamer, lipid or thickener agent, and in that the said beverage is generated from the combination of water, a powdered tea composition having a tea extract powder, and a food-grade acid.
    Type: Grant
    Filed: September 9, 2010
    Date of Patent: October 15, 2013
    Assignee: Nestec S.A.
    Inventors: Eckhard Seid, Jean Pacault
  • Publication number: 20130251878
    Abstract: The present invention relates to a simple foaming tea composition with a viscosity, clarity or color of the original tea. In one aspect, the invention relates to a foaming tea composition comprising a tea product, a food grade ester alginate, wherein the addition of ester alginate generates or produces a layer of foam upon the tea product when subjected to agitation without also producing a significant change in viscosity, clarity or color of the tea product. In some embodiments, the ester alginate is a synthetic ester alginate, such as propylene glycol alginate ester. In some embodiments, the ester alginate comprises from about 0.01% to about 0.25%, and preferably from about 0.05% to about 0.1% of the foaming tea composition. The present invention also relates to a method of making a foaming tea composition by combining a tea product with an alginate ester.
    Type: Application
    Filed: December 7, 2011
    Publication date: September 26, 2013
    Applicant: NESTEC S.A.
    Inventor: Deepak Sahai
  • Publication number: 20130251879
    Abstract: The present invention relates to a simple foaming juice composition with a viscosity, clarity or color of the original juice. In one aspect, the invention relates to a foaming juice composition of a juice product and a food grade ester alginate in an amount sufficient to generate or produce a layer of foam thereon without the addition of other foaming agents when the juice product is subjected to agitation without also producing a significant change in viscosity, clarity or color of the juice product. In some embodiments, the ester alginate is a food grade ester alginate, such as propylene glycol alginate ester. In some embodiments, the ester alginate is present in an amount of from about 0.01% to about 0.25%, and preferably from about 0.05% to about 0.1% of the foaming juice composition. The present invention also relates to a method of making a foaming juice composition by combining a juice product with an alginate ester.
    Type: Application
    Filed: December 7, 2011
    Publication date: September 26, 2013
    Inventors: Deepak Sahai, Alexander A. Sher
  • Patent number: 8529973
    Abstract: The disclosure relates to a coffee composition, in particular, an instant coffee composition which can provide a three-layered coffee drink in one step. The coffee composition having coffee, a foaming agent, a protein source and at least 1.3 wt % (based on the total weight of the composition) of a kappa-carrageenan, iota-carrageenan or mixture thereof. The disclosure also relates to a method for the preparation of such a composition and such a drink.
    Type: Grant
    Filed: September 22, 2008
    Date of Patent: September 10, 2013
    Assignee: Kraft Foods R&D, Inc.
    Inventors: Ayse Tulay Massey, Adrian Harold Massey
  • Patent number: 8486477
    Abstract: Gas-effusing compositions, particularly, particulate compositions having pressurized gas held within open internal voids thereof, are provided as well as methods of making and using such compositions.
    Type: Grant
    Filed: October 24, 2008
    Date of Patent: July 16, 2013
    Assignee: Intercontinental Great Brands LLC
    Inventor: Bary Lyn Zeller
  • Patent number: 8455034
    Abstract: A packaged green tea beverage, wherein (A) the packaged green tea beverage contains from 0.08 to 0.5 wt % of non-polymer catechins, (B) a percentage of non-epicatechin body in the non-polymer catechins is from 5 to 25 wt %, (C) a percentage of gallate body in the non-polymer catechins is from 5 to 95 wt %, (D) pH is from 2.5 to 5.1, and (F) the packaged green tea beverage contains from 0.0001 to 20 wt % of at least one sweetener selected from fructose, glucose, sucrose, fructoglucose syrup and glucofructose syrup. A packaged green tea beverage containing non-polymer catechins in high concentration can be provided, which can not only reduce astringency but also provides for adequate sweetness and sourness without impairment of the taste and is suited for long-term storage while containing a sweetener.
    Type: Grant
    Filed: December 22, 2006
    Date of Patent: June 4, 2013
    Assignee: Kao Corporation
    Inventors: Masahiro Fukuda, Hirokazu Takahashi, Ryo Kusaka, Eri Itaya
  • Publication number: 20130059058
    Abstract: The present invention provides a new means for improving the foam quality, especially foam stability, of unfermented, non-alcoholic beer-taste beverages. Specifically, the amount of mugi-derived extract components in unfermented, non-alcoholic beer-taste beverages is adjusted to lie from 0.1 to 2 wt % inclusive.
    Type: Application
    Filed: May 19, 2011
    Publication date: March 7, 2013
    Applicant: SUNTORY HOLDING LIMITED
    Inventors: Yusuke Umezawa, Mai Kitsukawa
  • Patent number: 8383184
    Abstract: The invention concerns a method for hygienically and automatically producing from a beverage dispensing device a frothed whitened beverage in a receptacle comprising upon the actuation of a command on the device the following operations controlled by a control unit of said device: —a. metering and delivering a pre-warming volume of heated water in a receptacle for prewarming a whitening food component already contained in the receptacle and forming a warmed liquid in said receptacle, —b. metering and delivering a frothing volume of heated water in the form of at least a pressurized jet directed toward the receptacle for frothing the warmed liquid, —c. producing and delivering in the receptacle a liquid mixture made of a second food component and a metered mixing volume of water. The invention also concerns a device for implementing said method.
    Type: Grant
    Filed: May 26, 2009
    Date of Patent: February 26, 2013
    Assignee: Nestec S.A.
    Inventors: Raphael Gugerli, Jean-Luc Thuliez
  • Patent number: 8367145
    Abstract: The problem to be solved by the invention is to provide a food or a drink containing an acidic protein which has a favorable flavor with relieved astringency characteristic to a protein dissolved under acidic conditions to thereby broaden the flavor variety of protein-containing foods or drinks. The above problem can be solved by adding a water soluble polysaccharide, a water soluble basic salt, an alkali metal salt of an organic acid, a basic monosaccharide, a basic oligosaccharide or the like to a food or a drink containing a protein dissolved under acidic conditions to thereby relieve the astringency originating in the protein dissolved under acidic conditions.
    Type: Grant
    Filed: December 10, 2010
    Date of Patent: February 5, 2013
    Assignee: Fuji Oil Company, Limited
    Inventors: Kyoko Ishimoto, Tsutomu Saito, Toshio Kiriyama, Eiji Iwaoka
  • Patent number: 8356551
    Abstract: Apparatus for preparing and dispensing hot or cold milk, in the frothed or non-frothed state, in a coffee machine for preparing various types of beverages based on coffee with milk, said coffee machine comprising a coffee apparatus for producing coffee with an associated coffee dispensing device, a first water heater for producing steam, a second water heater for producing hot water for preparation of the coffee in said coffee apparatus, said first and second heaters being connected to a water source for replenishing them with water, a frothing device provided with an internal chamber for frothing the milk when required and at least one nozzle for dispensing the milk externally, said apparatus comprising a milk line for the milk, connecting a source of liquid milk to the frothing device, a steam line for the steam, connecting the first water heater to the frothing device, as well as an air line for the air, connecting a source of air to the said frothing device, a pump arranged along the milk line for supplyi
    Type: Grant
    Filed: October 6, 2008
    Date of Patent: January 22, 2013
    Assignee: Gruppo Cimbali S.p.A.
    Inventors: Andrea Coccia, Dario Sala
  • Publication number: 20120321755
    Abstract: A chocolate beverage composition is provided having a white, non-discolored foam on its surface. The chocolate beverage composition includes a foaming creamer and discrete, substantially non-powdered cocoa solids. The composition may be suitable for forming a beverage on the addition of a hot or cold liquid. The composition may also include a sweetening agent, a flavouring agent, a thickener, or a whitener. A beverage dispensing container of the beverage composition is also provided and may be in the form of a cartridge, sachet, pod or capsule and may be used with a beverage dispensing machine. Methods of forming the beverage composition are also provided.
    Type: Application
    Filed: November 22, 2010
    Publication date: December 20, 2012
    Inventors: Claire Elizabeth Macaulay, Sandra Heraud
  • Patent number: 8333301
    Abstract: A method for the preparation of a beverage by mixing water and at least one powdered product in a mixing chamber and dispensing the mixture to a final container. The method includes preparation and delivery of at least a first portion of beverage by mixing a first soluble product with water, either in the absence of mechanical stirring or with rotating a rotor at a rotor rotation speed of less than 500 rpm. The method also includes the preparation and delivery of at least a second portion of beverage by mixing a second soluble product with water in the presence of mechanical stirring and for the delivery of further portions of beverage to the final container.
    Type: Grant
    Filed: October 3, 2006
    Date of Patent: December 18, 2012
    Assignee: Rhea Vendors S.p.A.
    Inventor: Luca Doglioni Majer
  • Patent number: 8323719
    Abstract: A foaming composition includes a powdered carbohydrate-free soluble composition which includes protein particles having a plurality of internal voids containing entrapped pressurized gas. In one form, the foaming composition is produced by subjecting the particles to an external gas pressure exceeding atmospheric pressure prior to or while heating the particles to a temperature of at least the glass transition temperature and then cooling the particles to a temperature below the glass transition temperature prior to or while releasing the external pressure in a manner effective to trap the pressurized gas within the internal voids.
    Type: Grant
    Filed: February 2, 2011
    Date of Patent: December 4, 2012
    Assignee: Kraft Foods Global Brands LLC
    Inventor: Bary Lyn Zeller
  • Publication number: 20120231127
    Abstract: A method for making a foaming beverage includes providing a beverage having at least one lipid-based ingredient therein and mixing nitrous oxide with said beverage. A beverage having a foam composition includes a liquid having at least one lipid-based ingredient therein and nitrous oxide mixed into the liquid. The nitrous oxide may be in gas phase.
    Type: Application
    Filed: March 11, 2011
    Publication date: September 13, 2012
    Inventors: Steven FINLEY, Rustam H. Sethna, Daniel A. Morgan
  • Patent number: 8227006
    Abstract: A combination of a sugar alcohol and D-tagatose is used to produce naturally sweetened, diet beverages or food products. The sugar alcohol and D-tagatose can also be used in combination with one or more nutritive sweeteners to lower the calories of a full-calorie beverage or food product while preserving the taste.
    Type: Grant
    Filed: January 9, 2007
    Date of Patent: July 24, 2012
    Assignee: Pepsico, Inc.
    Inventors: Thomas Lee, Gino Olcese, Zena Bell, Glenn Roy, William Mutilangi, Rein Hirs, Peter Given
  • Patent number: 8221815
    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.
    Type: Grant
    Filed: July 17, 2009
    Date of Patent: July 17, 2012
    Assignee: Pepsico, Inc.
    Inventors: Thomas Lee, Gino Olcese, Zena Bell, Glenn Roy, William Mutilangi, Rein Hirs, Peter Given
  • Publication number: 20120177788
    Abstract: The invention concerns a foamed tea beverage composed of: a mixture of liquid and bubbles, a foam head above the mixture of liquid and bubbles, characterized in that the beverage is deprived of any creamer, lipid or thickener agent, and in that the said beverage is generated from the combination of water, a powdered tea composition comprising a tea extract powder, and a food-grade acid.
    Type: Application
    Filed: September 9, 2010
    Publication date: July 12, 2012
    Applicant: NESTEC S.A.
    Inventors: Eckhard Seid, Jean Pacault
  • Publication number: 20120164277
    Abstract: The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to shelf-stable dry dairy products which create foam upon mixing with liquid. Other embodiments are related to beverages with shelf-stable dairy products and soluble coffee. Also disclosed are methods of making the same.
    Type: Application
    Filed: October 12, 2011
    Publication date: June 28, 2012
    Applicant: Starbucks Corporation d/b/a Starbucks Coffee Company
    Inventors: Urano A. Robinson, J. Marcio Da Cruz, Dien Van Vu
  • Publication number: 20120034345
    Abstract: The present invention pertains to fermented dairy products with reduced caloric values, in particular to low-fat, milkshakes and smoothies having reduced amounts in sugar. The dairy products of the invention comprise gelatine. They have high foaming rates and are stable over time. Further, the present invention also relates to processes and kits-of-parts for obtaining said dairy products.
    Type: Application
    Filed: April 20, 2010
    Publication date: February 9, 2012
    Inventors: Vanessa Gauthier, Delphine Chatelin, Eric Taillan, Remi Portier
  • Publication number: 20110319346
    Abstract: The present invention relates to the field of electrostatic complexes. Embodiments of the present invention relate to food-grade electrostatic complexes containing at least one milk protein and at least one glucosinolate and to the uses of such complexes, e.g., to reduce the perceived bitterness of glucosinolates and/or to form and stabilize emulsions and/or foams.
    Type: Application
    Filed: March 3, 2010
    Publication date: December 29, 2011
    Applicant: NESTEC S.A.
    Inventors: Koraljka Rade-Kukic, Christophe Joseph Etienne Schmitt
  • Patent number: 8071147
    Abstract: The invention relates to a method and an apparatus (1) for preparing a beverage suitable for consumption from at least two ingredients and an amount of liquid such as water which is supplied to the ingredients, wherein a first ingredient has a substance to be extracted such as ground coffee, and a second ingredient has a substance such as milk powder/creamer, sugar and such additives, soluble in liquid such as water During a first period, the liquid having, at most, a first temperature, is supplied to the first and second ingredient for obtaining a first beverage part, and, during a second period, the liquid having, at least, a second temperature is supplied to the first and second ingredient for obtaining a second beverage part. The first and the second beverage parts are combined for obtaining the beverage.
    Type: Grant
    Filed: January 26, 2006
    Date of Patent: December 6, 2011
    Assignee: Sara Lee/DE N.V.
    Inventors: Vincent Jan Steenhof, Joseph Theodoor Knitel
  • Publication number: 20110256282
    Abstract: Algal flour and algal biomass are disclosed. Food compositions comprising algal biomass or algal flour with a high lipid content are disclosed.
    Type: Application
    Filed: April 14, 2011
    Publication date: October 20, 2011
    Applicants: Solazyme Roquette Nutritionals, LLC, Solazyme, Inc.
    Inventors: John Piechocki, Dana Zdanis, Leslie M. Norris, Walt Rakitsky, Beata Klamczynska
  • Publication number: 20110217436
    Abstract: The invention is directed to a process for preparing beer or a beer-like beverage with enhanced foaming properties, to beer or a beer-like beverage, and to the use of a native potato protein isolate as foam stabilising agent. The process of the invention comprises adding a native potato protein isolate to the beer, wherein the native potato protein isolate has a protein content of 90% or more based on dry matter as determined from the weight of total Kjeldahl nitrogen multiplied by 6.25.
    Type: Application
    Filed: November 25, 2009
    Publication date: September 8, 2011
    Inventors: Gertjan Klijnstra, Marco Luigi Federico Giuseppin
  • Patent number: 8003148
    Abstract: A device for frothing and steaming milk has a steamer (1) and a steamer tube (3) connected to a steam conduit (2). The steam conduit (2) is provided with an air feeder port (6) which can be closed off. The steamer tube (3) has a temperature sensor (11) for sensing the milk temperature. The device has furthermore a controller (13) devised to open/close the air feeder port (6) as a function of the operating mode and/or sensed milk temperature. When the milk is steamed the air feeder port (6) remains closed whilst when frothing the milk it normally firstly remains closed until opened at a predefined milk temperature so that air can be mixed in the flow of steam.
    Type: Grant
    Filed: August 14, 2008
    Date of Patent: August 23, 2011
    Assignee: Cafina AG
    Inventor: Claudio Schödler
  • Publication number: 20110151068
    Abstract: The use of an additive is described, to reduce disproportionation in a gassed beverage so as to produce a) enhanced retention of the gas in the beverage and b) a desired foaming profile selected from a quick-breaking form and a persistent foam.
    Type: Application
    Filed: April 28, 2009
    Publication date: June 23, 2011
    Inventor: Roy Kenneth Taylor
  • Publication number: 20110130472
    Abstract: The present invention generally relates to compositions comprising the proteose peptone fraction (PPf). In particular, the present invention relates to a method for the production of an extract comprising a demineralised protein fraction depleted in ?-lactoglobulin and enriched in the PPf and to uses of these extracts, e.g. in a food product, a food supplement, a nutritional, a pharmaceutical and/or a cosmetic composition, for example as emulsifier or as foaming agent. The PPf fraction of the present invention may be obtained by adjustment of the pH of an aqueous native protein dispersion to about 5.6 to 8.4, or to about 3.5 to 5.0, heating the aqueous native protein dispersion to about 70-95° C. for about 10 seconds to 60 minutes, removing at least a part of the formed solid large molecular weight aggregates with a diameter of at least 100 nm from the aqueous protein dispersion after heating and collecting the remaining liquid fraction of the dispersion.
    Type: Application
    Filed: February 18, 2009
    Publication date: June 2, 2011
    Applicant: NESTEC S.A.
    Inventors: Magali Faure, Lionel Jean Rene Bovetto, Philippe Montavon, Christophe Schmitt
  • Publication number: 20110097458
    Abstract: The present invention provides a foaming instant coffee composition comprising particles having a bulk density of from 0.16 to 0.45 g/cm3, said particles comprising a continuous phase comprising an instant coffee matrix and a non-continuous phase comprising particles of a foamable component containing a gas.
    Type: Application
    Filed: March 12, 2009
    Publication date: April 28, 2011
    Inventor: Thomas Philip Imison