Containing Cocoa Or Flavored Beverage Patents (Class 426/584)
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Patent number: 11363825Abstract: Compositions and methods that relate to improved chocolate milk are provided. The chocolate milk may be shelf stable and k-carrageenan free. The chocolate milk does not undergo visually detectable phase separation for at least 7 days. The chocolate milk that does not undergo the visually detectable phase separation contains from 1%-10% micellar casein w/v. Methods for preparing shelf stable k-carrageenan free chocolate milk are also provided and include mixing cocoa powder, sugar, milk, and micellar casein to obtain a mixture, and optionally heating and homogenizing the mixture, and subsequently subjecting the mixture to High Pressure Jet Processing (HPJ) or high pressure homogenization of at least 300 MPa, thereby producing the shelf table k-carrageenan free chocolate milk. The shelf stable k-carrageenan free chocolate milk of produced using such a method may be refrigerated temperature for at least 14 days, and does not undergo detectable phase separation for at least 14 days.Type: GrantFiled: March 7, 2019Date of Patent: June 21, 2022Assignee: The Penn State Research FoundationInventors: Federico Miguel Harte, Michelle Tran, John Coupland, Robert Roberts, Greg Ziegler
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Patent number: 11160290Abstract: The present invention relates to low calorie and low carbohydrate nutritional milk compositions and milk products which are designed to include specific components of milk.Type: GrantFiled: October 18, 2012Date of Patent: November 2, 2021Assignee: fairlife, LLCInventors: Shakeel Ur-Rehman, Timothy Peter Doelman, Sachin Harendrabhai Adhvaryu, Michael J. McCloskey
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Patent number: 10905732Abstract: A drink includes an edible liquid or semisolid preparation and transfer factor. The drink may also include lactoferrin and one or more preservatives. An edible preparation includes a fruit component and transfer factor. The fruit component may include at least one oligoproanthocyanidin-containing fruit. The edible preparation may also include lactoferrin. One or more preservatives may also be included in the edible preparation. The drink or the edible preparation may be sterilized or pasteurized.Type: GrantFiled: May 1, 2018Date of Patent: February 2, 2021Assignee: 4Life Patents, LLCInventors: Calvin W. McCausland, Brent Vaughan, David Lisonbee, William J. Hennen
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Patent number: 10058109Abstract: Caramel precursors and chocolate-containing caramel precursors which have a low viscosity and are easy to dispense, pump and meter, but which thicken up on boiling in such a way that resulting caramels or chocolate-containing caramels are of sufficiently high viscosity, and also a method for their manufacture.Type: GrantFiled: June 30, 2015Date of Patent: August 28, 2018Assignee: DMK Deutsches Milchkontor GmbHInventor: Martin Diekhaus
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Patent number: 9956258Abstract: A drink includes an edible liquid or semisolid preparation and transfer factor. The drink may also include lactoferrin and one or more preservatives. An edible preparation includes a fruit component and transfer factor. The fruit component may include at least one oligoproanthocyanidin-containing fruit. The edible preparation may also include lactoferrin. One or more preservatives may also be included in the edible preparation. The drink or the edible preparation may be sterilized or pasteurized.Type: GrantFiled: May 2, 2006Date of Patent: May 1, 2018Assignee: 4Life Patents, LLCInventors: Calvin W. McCausland, Brent Vaughan, David Lisonbee
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Patent number: 9114114Abstract: Milling dry extracts containing cocoa polyphenols (CPs) to reduce the particle size improves the flavor of edible products (e.g., foods, medical foods, nutritional supplements, and pharmaceuticals) or additives containing the milled cocoa extracts. The products, e.g., chocolates, are less astringent and less bitter. The mean particle size after milling is less than about 15 microns, preferably less than about 10 microns, and most preferably less than about 5 microns. The total CP content of the milled extracts is at least about 300 milligrams and preferably about 300 to about 700 milligrams per gram of milled extract. The additives consist essentially of (i) the milled high CP cocoa extract and (ii) a fat (e.g., cocoa butter), an oil (e.g., vegetable oil), or a syrup (e.g., corn syrup).Type: GrantFiled: June 21, 2007Date of Patent: August 25, 2015Assignee: MARS, INC.Inventors: Brent A. Anderson, John M. Kaiser, Ilene K. Cooper, David J. Hausman, Barry D. Glazier, Jacqueline B. Kramer, Tracey L. Knapp
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Patent number: 9095168Abstract: The present invention relates to an acidified milk beverage powder and method for producing such an acidified milk beverage powder. More specifically, the present invention provides a powdered composition which can be added to water with minimal mixing to produce an acidified fruit beverage containing milk and having a smooth texture. Said powder comprising: i) 20-40 wt % fruit juice powder; ii) 50-70 wt % granular sugar; iii) 1-2 wt % organic acid granules; iv) 4-10 wt % milk powder; and v) 3-4 wt % carboxymethylcellulose powder composed of particles, wherein said particles have a diameter of 0.5 mm or less, preferably of 0.1 mm or less. The present invention also provides a process for producing said powder for the preparation of an acidified milk beverage, comprising steps of: dry blending granular sugar with carboxymethylcellulose powder, and mixing a milk powder, a fruit juice powder and granular organic acid into the blend.Type: GrantFiled: September 22, 2010Date of Patent: August 4, 2015Assignee: Nestec S.A.Inventors: Birke Juga, Rebecca Lian Hwee Peng
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Publication number: 20150140193Abstract: The present invention relates to a shelf-stable composition for the preparation of a frozen confection comprising: (i) a sweetening agent; (ii) a dairy fat; and (iii) one or more polysaccharide having a Dextrose Equivalent (DE) value of maximum 40; with the proviso that the composition does not comprise added emulsifiers or stabilizers. The present invention also relates to a method of preparing a frozen confection by mixing said composition with ice and an edible liquid and blend the mixture.Type: ApplicationFiled: December 17, 2012Publication date: May 21, 2015Applicant: NESTEC S.A.Inventors: Nilesh Desai, Mandeep Rajendra Patel, Josephine Enriquez Lometillo
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Publication number: 20150140177Abstract: 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: ApplicationFiled: April 21, 2014Publication date: May 21, 2015Applicant: AMT Group, LLC dba ImbibeInventors: Young Kang, Joe Farinella, Kathryn Frothingham, Justin Kozlowski, Holly Lynch, John Higgs
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Publication number: 20150044351Abstract: The method and dairy base formulation allow a user to prepare a milkshake in more consistent ways, more quickly, and with lower cost than currently available formulations and methods. The dairy base formulation eliminates the need to prepare and store frozen dairy products such as ice cream beforehand. A milkshake can be prepared by blending ice, the dairy base formulation, and a flavor. The resulting milkshake has desirable organoleptic properties.Type: ApplicationFiled: August 7, 2014Publication date: February 12, 2015Inventors: Honor Luiz BRANDAO, Sheri NOORDHOF, Alison CULLIN, Kim MILLER-BOIVIN, Ryan BARLOW
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Publication number: 20140314924Abstract: Flavored dairy beverages having stabilizing systems and methods of making the flavored dairy beverages are disclosed herein. The flavored dairy beverages can have a reduced amount of sugar and be shelf-stable and aseptic. In a general embodiment, the dairy beverages comprise milk, a flavoring component, and a stabilizing system comprising a cellulose and carrageenan. The weight ratio of the cellulose to the carrageenan ranges from about 17:1 to about 1.5:1.Type: ApplicationFiled: November 2, 2012Publication date: October 23, 2014Inventors: Alexander A. Sher, Sandhya Sridhar, Stephen Mark, Ying Zheng, Jun-Tse Ray Fu
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Patent number: 8865243Abstract: The present invention provides an acidified dairy food comprising cocoa shells, a method for producing the acidified dairy food, and the use of cocoa shells to increase the fiber content and/or lower the fat content of an acidified dairy food.Type: GrantFiled: October 8, 2009Date of Patent: October 21, 2014Assignee: Kraft Foods R & D, Inc.Inventors: Bernhard Brandstetter, Peter Hofsaess, Jochen Pfeifer, Hermann Eibel, Dimitrios Chronopoulos
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Publication number: 20140308397Abstract: Milk based compositions especially fermented and non-fermented milk products such as yogurt, beverages, and desserts, including a significant percentage of real milk are disclosed herein. The disclosed milk compositions particularly include wheat and rice flour and are substantially free of gelling agent(s) and modifies starch. A process for making such milk based compositions is also disclosed. The milk based compositions disclosed herein may contain other ingredients.Type: ApplicationFiled: July 20, 2012Publication date: October 16, 2014Applicants: COMPAGNIE GERVAIS DANONE, DANONE GmbH, DANONE FOODS & BEVERAGES (INDIA) PVT. LTD.Inventors: Rajneesh Hora, Philippe Pages, Kai Sacher
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Publication number: 20140295040Abstract: The invention provides, in one aspect, a method of producing a ready-to-drink cocoa beverage containing high levels of beneficial cocoa flavanols or cocoa polyphenols and with a particular ratio of carbohydrates to protein. The beverages can advantageously be used in an exercise recovery regimen. Cocoa solids levels in the beverages can be selected from about 3.5% to about 10% by weight cocoa powder or the equivalent in cocoa product.Type: ApplicationFiled: February 3, 2014Publication date: October 2, 2014Applicant: THE HERSHEY COMPANYInventors: Joseph MILICI, Amy Griel PRESTON, Heather M. ARENTZ
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Publication number: 20140242221Abstract: Methods, compositions, and articles of manufacture for preparing frozen beverages are described. The methods and articles generally include first and/or second frozen pellets. Upon mixing the frozen pellets with an appropriate liquid for a sufficient time, a frozen beverage is obtained. Articles of manufacture including frozen pellets, as well as optional objects such as straws, spoons, and mixing containers are disclosed. Methods, compositions, and articles of manufacture for preparing frozen pellets are also described.Type: ApplicationFiled: May 12, 2014Publication date: August 28, 2014Inventors: John F. Sweeney, Peter C. Dea, William R. Aimutis, Vincent M. Cavallini, Karla J. Nelson, Serpil Metin
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Publication number: 20140234515Abstract: This invention is directed to a nutraceutical formulation that provides a balance of 40% carbohydrates, 30% fat, and 30% protein. The nutraceutical formulation comprises egg protein, flax seed powder, coconut palm sugar, cocoa powder, raspberry extract, goji berry extract, sweet potato flour, wheat grass powder, and stevia extract. Optionally, MCT's (medium-chain triglycerides)may be included in the nutraceutical formulation.Type: ApplicationFiled: January 31, 2014Publication date: August 21, 2014Inventors: William Cain, Sam Michael Milazzo
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Publication number: 20140199246Abstract: Stevia compositions are prepared from steviol glycosides of Stevia Rebaudiana Bertoni. The compositions are able to provide a superior taste profile and can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.Type: ApplicationFiled: June 20, 2012Publication date: July 17, 2014Applicant: PURECIRCLE USA INC.Inventors: Siddhartha Purkayastha, Avetik Markosyan, Marquita L. Johnson, Monica Moralma Garces Ortega
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Publication number: 20140155354Abstract: The present invention discloses processes for the preparation of phospholipid-enriched dairy products as nutraceuticals for the formulation of functional foods, and nutraceutical and/or pharmaceutical compositions thereof, the processes include the steps of: combining a non-dairy-based PL-containing material with an oil component and water to form a paste; removing an excess amount of the water from the paste to form a PL-oil solution; and mixing the PL-oil solution with a dairy component, thereby obtaining a PL-enriched dairy product. Preferably, the PL-containing material includes at least one material selected from the group consisting of: a vegetal-derived lecithin, a non-vegetal-derived lecithin, a de-oiled lecithin, a native lecithin-oil solution, and an enzymatically-processed lecithin. Preferably, the PL-oil solution has a weight-to-weight (w-w) concentration of at least about 0.01% of a residual amount of the water to the PL-containing material.Type: ApplicationFiled: March 3, 2013Publication date: June 5, 2014Applicant: Lipogen Ltd.Inventors: David Rutenberg, Ilan Perry
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Publication number: 20140113043Abstract: The present invention relates to low calorie and low carbohydrate nutritional milk compositions and milk products which are designed to include specific components of milk.Type: ApplicationFiled: October 18, 2012Publication date: April 24, 2014Applicant: Select Milk Producers, Inc.Inventors: Shakeel Ur-Rehman, Timothy Peter Doelman, Sachin Harendrabhai Adhvaryu, Michael J. McCloskey
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Publication number: 20140044854Abstract: Creamers for whitening food products are provided. The creamers can have long-term stability, high whitening capacity and a pleasant mouth feel. In a general embodiment, the present disclosure provides a natural dairy creamer including a sugar, a fat, a protein having a globular protein denaturation degree between about 75% and about 98%, and a viscosity ranging between about 10 cP and about 70 cP when measured at a temperature of 4° C. and a shear rate of 75 s?1.Type: ApplicationFiled: April 30, 2012Publication date: February 13, 2014Applicant: NESTEC S.A.Inventors: Jean-Baptiste Bezelgues, J. Antonio Gutierrez, Martin Erwin Leser
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Publication number: 20140037820Abstract: A device for producing and dispensing different beverages, which are mixed from milk and different flavoring agents. A mixing chamber (3) is provided, having a milk feed line (2) and a line (8) for discharging the milk-flavoring agent mixture. The device further has at least one reservoir (5) for receiving the flavoring agent (S2, S2, S3, Sn), wherein each reservoir (5) is connected with a supply line (7) via a metering device or delivery pump (4) and a feed line (6) to the mixing chamber (3) of each flavoring agent (S1, S2, S3, Sn) such that the flavoring agent (S1 . . . Sn), which can be delivered into the mixing chamber (3) in a metered manner by means of the delivery pump (4), can be mixed therein with the milk, wherein the mixed beverage can be dispensed via the dispensing line (8).Type: ApplicationFiled: October 7, 2013Publication date: February 6, 2014Applicant: EGRO SUISSE AGInventors: Markus ANLIKER, Markus LANDOLT
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Publication number: 20130280385Abstract: Method for manufacturing a milkshake, wherein ice and a liquid with dividing means are put together in a substantially liquid-tight container, after which this container is shaken, such that the ice in the container is divided into small pieces by the dividing means, wherein the ice is preferably provided as a multiplicity of units of ice.Type: ApplicationFiled: November 4, 2011Publication date: October 24, 2013Applicant: DAIRY INNOVATIONS B.V.Inventors: Maarten Arns, Harry Schippers
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Patent number: 8563074Abstract: A chocolate composition wherein at least 30% by weight, e.g. 33 to 40% or more, of the sucrose content of regular chocolate is replaced by a combination of dietary fibres and wherein the fibre combination comprises, consists of or consists essentially of a dextrin, an inulin and an oligofructose.Type: GrantFiled: November 28, 2006Date of Patent: October 22, 2013Assignee: Barry Callebaut AGInventors: Marijke De Brouwer, Alex Landuyt, Maurice De Vis
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Patent number: 8541042Abstract: 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 soluble coffee and methods of making soluble coffee with improvements in such qualities as taste and aroma.Type: GrantFiled: December 30, 2011Date of Patent: September 24, 2013Assignee: Starbucks CorporationInventors: Urano A. Robinson, J. Marcio Da Cruz
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Patent number: 8535748Abstract: 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 soluble coffee and methods of making soluble coffee with improvements in such qualities as taste and aroma.Type: GrantFiled: December 29, 2011Date of Patent: September 17, 2013Assignee: Starbucks CorporationInventors: Urano A. Robinson, J. Marcio Da Cruz
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Patent number: 8524306Abstract: 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 soluble coffee and methods of making soluble coffee with improvements in such qualities as taste and aroma.Type: GrantFiled: December 28, 2011Date of Patent: September 3, 2013Assignee: Starbucks CorporationInventors: Urano A. Robinson, J. Marcio Da Cruz
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Publication number: 20130224338Abstract: In one embodiment, a mixture includes a dairy ingredient, a diluting ingredient having fewer calories per gram than the dairy ingredient, and one or more accentuating ingredients selected to accentuate a property of the dairy ingredient.Type: ApplicationFiled: February 24, 2012Publication date: August 29, 2013Applicant: WhiteWave Services, Inc.Inventors: Emily Marie Darchuk, Stephen A. McCready
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Publication number: 20130209622Abstract: A method and apparatus is provided for forming at least a portion of a beverage from a co-milled powdered composition. An amount of a co-milled powdered composition is combined with a fluid to produce at least a portion of a beverage. The co-milled powdered composition is obtained from co-milling together at least one powdered ingredient having a difficult to disperse or dissolve portion with one or more dispersion facilitator components to form a co-milled powder effective to enhance the dispersion or dissolving of the powder when forming a food or beverage.Type: ApplicationFiled: July 15, 2011Publication date: August 15, 2013Inventors: Gerald O. Fountain, Philip James Oxford, Amy Lynn Penner
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Publication number: 20130177689Abstract: An omega-3 fatty acid supplementation fat blend includes one part by weight of an omega-3 enriching oil containing EPA and/or DHA fatty acids that has been combined and diluted with at least one-half part by weight of a low linoleic acid content oxidatively stabilizing saturated fat. The omega-3 supplementation fat blend is incorporated into stabilized aqueous suspensions including beverages and foods.Type: ApplicationFiled: January 6, 2012Publication date: July 11, 2013Inventor: Daniel Perlman
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Publication number: 20130059060Abstract: Provided are a chocolate-like food, which shows little change in viscosity and sustains stable qualities even when transported and stored in a melted state, and a method for producing the same. A chocolate-like food, which contains a large amount of milk components, can be transported and stored in a melted state by regulating the content of non-crystalline lactose to a specific level or below. Further, a chocolate-like food produced by a simple method, said method comprising adding moisture to a chocolate-like food and then heating the same before the completion of a grain refining step, can be transported and stored in a melted state.Type: ApplicationFiled: March 29, 2011Publication date: March 7, 2013Applicant: Fuji Oil Company, LimitedInventors: Akiyuki Ishiwata, Yasufumi Kanada
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Publication number: 20130034631Abstract: Crème le Sucre is a mixture of powdered cream and natural or artificial sweetener that can be added to tea or coffee for flavor.Type: ApplicationFiled: August 4, 2012Publication date: February 7, 2013Inventor: Patricia Ann Guice
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Publication number: 20130017300Abstract: A process for preparing an oat and milk beverage includes processing taking place under chilled conditions. Moreover, the oat product used in accordance with aspects of this invention is hydrolyzed oat flour.Type: ApplicationFiled: July 12, 2012Publication date: January 17, 2013Applicant: PEPSICO, INC.Inventors: Cristina Avila, Laura Maria Pires Blasi, Juan Carlos Fernandez, Renee Hamaoui, Mayte Lee
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Publication number: 20120308707Abstract: Methods of making bright red, brown, and red-brown cocoa powder, the cocoa powder product of that method, food products containing the bright red, brown, and red-brown cocoa powder and methods of using the bright red, brown, and red-brown cocoa powder are disclosed.Type: ApplicationFiled: June 18, 2012Publication date: December 6, 2012Applicant: ARCHER DANIELS MIDLAND COMPANYInventors: Harrold Glenn Anijs, Ronald Heistek
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Publication number: 20120308625Abstract: A method for altering the flavor of a food product by impregnating a substance into a food product by exposing the food product to a pressure from 1000 to 6000 bar together with a solid compound containing the substance. The method further includes extracting the substance from the solid compound simultaneously with the step of impregnating.Type: ApplicationFiled: February 7, 2011Publication date: December 6, 2012Applicant: SENSE FOR TASTEInventor: Bernard Lahousse
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Publication number: 20120301592Abstract: A coffee composition or creamer composition comprising: a) instant coffee and/or a creamer; and b) confectionery particle comprising a chocolate and having a size of at least 1 mm.Type: ApplicationFiled: April 28, 2003Publication date: November 29, 2012Inventors: Martin Scholz, Dean A. Lippold, Satwinder S. Panesar
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Publication number: 20120189753Abstract: A process for preparing a beverage comprises: providing a liquid carrier; supplying a flavouring ingredient to the liquid carrier; optionally heating the liquid carrier; and agitating the liquid carrier to promote dissolution and/or dispersion of the flavouring ingredient therein. The flavouring ingredient is supplied in the form of a self-sustaining body (2) to the liquid carrier, the self-sustaining body (2) having at least one surface (3) from which the flavouring ingredient is dissolved and/or dispersed into the liquid carrier. The liquid carrier is agitated in a controlled manner to circulate on this surface so as to achieve a controlled dissolution and/or dispersion of the flavouring ingredient into the liquid carrier.Type: ApplicationFiled: September 29, 2010Publication date: July 26, 2012Applicant: NESTEC S.A.Inventors: Fabien Ludovic Agon, Alexa Perrin, Alexandre Perentes
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Publication number: 20120189754Abstract: An arrangement (20,120,220,320,420,520,620,720,820,920) to hold a dissolvable and/or dispersible beverage flavouring ingredient in a liquid carrier (105,205,405,505) contained in a device (1,100,200,300,400,500,900) has: a tank (11) for containing this liquid carrier; and an impeller (14,214,214?,514,914) located in this tank for circulating this liquid carrier relative to this ingredient to promote dissolution and/or dispersion of this ingredient in the carrier. Such arrangement has means (26,126,226,326,426,526,626,726,826,926) for securing a self-sustaining body (2,102,202,302,402,502,602,702,802,902) of this ingredient and means (21,121,221,321,421,521,621,721,821,921) for positioning the securing means in this tank so as to secure a position of this self-sustaining body spaced apart from this impeller.Type: ApplicationFiled: September 29, 2010Publication date: July 26, 2012Applicant: NESTEC S.A.Inventors: Fabien Ludovic Agon, Alexa Perrin, Alexandre Perentes
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Publication number: 20120189739Abstract: A base-syrup composition is described, wherein the base syrup is made up of one or more non-nutritive sweeteners, an invert sugar, and other optional additives are included in a reduced-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 reduced-calorie carbonated and non-carbonated beverages, wherein the products and the base fluids exhibit a Harzen color number (APHA) of ?60. Preferably, the one or more non-nutritive sweeteners include one or more steviosides, a Stevia glycoside, a derivative of a Stevia glycoside, a glycoside of steviol, and/or a Lo Han Guo extract, including one or more mogrosides.Type: ApplicationFiled: December 20, 2011Publication date: July 26, 2012Applicant: IMPERIAL SUGAR COMPANYInventors: Thomas Rathke, Darrell Gerdes, James P. Hammond
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Publication number: 20120177793Abstract: A sweetened low-calorie, low-fat milk beverage is produced by adding milk calcium, milk protein, sugar and a non-nutritive sweetener, as well as other ingredients, to nonfat dry milk. The product, in different flavors, has about 90 calories in an 8 ounce serving.Type: ApplicationFiled: March 23, 2011Publication date: July 12, 2012Inventors: Peter H. Mattson, Wennie Mo, Angela Kristina Gil, Juan Carlos Feregrino Quezada
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Publication number: 20120156353Abstract: A liquid formulation comprising protein and lambda carrageenan, wherein the lambda carrageenan comprises lambda carrageenan from at least one seaweed of the taxonomic order Halymeniales.Type: ApplicationFiled: December 9, 2011Publication date: June 21, 2012Applicant: FMC CORPORATIONInventors: Christopher J. Sewall, William R. Blakemore, Erick I. Ask
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Patent number: 8187645Abstract: Methods of preparation for cultured milk based products and products prepared thereby are provided wherein a yogurt is produced containing 0.1% to about 5% confectionery filaments. The process involves providing a cooled fermented yogurt base at a temperature of 0° C. to 5° C.; injecting a liquid fat-bearing compound having a total fat concentration of 24% to about 40% into the cooled yogurt base; whereby the liquid fat-bearing compound is shattered into filaments upon contact with the cooled fermented yogurt.Type: GrantFiled: March 24, 2006Date of Patent: May 29, 2012Assignee: General Mills, Inc.Inventors: Heidi O'Sullivan, Jennifer M. Maack, Leslie D. Miller, Joana Montenegro, Lisa K. Pannell, Richard A. Thompson
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Patent number: 8137725Abstract: This invention is directed to an enhanced white chocolate to which has been added isovaleric acid in an amount effective to provide enhanced organoleptic attributes compared to a conventional white chocolate. The invention is also directed to the preparation of the enhanced white chocolate.Type: GrantFiled: January 15, 2010Date of Patent: March 20, 2012Assignee: Mars, IncorporatedInventors: John P. Munafo, Mark S. Mackey
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Publication number: 20120027909Abstract: The present invention relates to a process for chocolate crumb manufacture and to chocolate crumb and confectionery products made using the process. The process comprises: a) providing a milk and sugar mixture, or mixing together, milk and sugar so as to form a mixture; b) evaporating liquid from the mixture; c) adding cocoa mass/liquor to the mixture during and/or after steps (a) and/or (b); d) effecting sugar crystallisation in the mixture by subjecting the mixture to a temperature in the range of 55 to 1100C, under a lowered pressure in the range of 3.5 to 18 kPa for 10 to 20 minutes; and e) drying the mixture so as to form chocolate crumb. The sugar crystallisation parameters employed in the process result in reduced fouling of equipment and chocolate crumb having superior flavour and texture development.Type: ApplicationFiled: February 3, 2010Publication date: February 2, 2012Applicant: CADBURY HOLDINGS LIMITEDInventors: Graham Godfrey, Andrew Joseph Keogh, Graham Maudslay Jackson, Ian Chilver
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Publication number: 20120027908Abstract: A process for the manufacture of chocolate crumb and chocolate crumb and confectionery products made using the process. The process comprises: a) providing a milk and sugar mixture or mixing together, milk and sugar so as to form a mixture; b) evaporating liquid from the mixture so as to form sweetened condensed milk; c) adding and mixing cocoa mass/liquor to the sweetened condensed; d) subjecting the sweetened condensed milk and cocoa mass/liquor mixture to conditions effective to bring about sugar crystallisation in the mixture; e) drying the mixture so as to form chocolate crumb; and f) seeding the mixture with sugar during and/or between one or more of steps (c) to (e). The mixture is seeded with sugar so as to promote crystallisation prior to and/or during and/or after sugar crystallisation.Type: ApplicationFiled: February 3, 2010Publication date: February 2, 2012Applicant: CADBURY HOLDINGS LIMITEDInventors: Graham Godfrey, Andrew Joseph Keogh, Graham Maudslay Jackson, Ian Chilver
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Patent number: 8088431Abstract: The invention provides, in one aspect, a health bar or composition having high levels of a cacao-based product, and with correspondingly high levels of cocoa anti-oxidants, that are shelf stable, heat-resistant, and have good taste and mouthfeel properties. The energy bars and food compositions can deliver healthful cocoa ingredients to improve vigor, enhance physical energy, enhance mental energy, enhance cognitive focus abilities, and/or improve athletic performance. Methods of making such health bars, food ingredients, or heat-resistant compositions that comprise the same high levels of cacao product and other ingredients in effective amounts and that are shelf-stable are also disclosed.Type: GrantFiled: March 14, 2008Date of Patent: January 3, 2012Assignee: The Hershey CompanyInventors: Philip C. Ward, Julie Emsing Mann, Debra L. Miller
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Publication number: 20110305815Abstract: A process is described for the production of chocolate crumb. A milk and sugar mixture is provided, or milk and sugar are mixed together so as to form a mixture, and liquid is evaporated from the mixture. During the process of mixing and/or evaporating liquid, cocoa mass/liquor is added and mixed to the mixture. The mixture is then subjected to conditions effective to bring about sugar crystallisation in the mixture, and dried so as to form chocolate crumb. Fat is added after sugar crystallisation.Type: ApplicationFiled: February 3, 2010Publication date: December 15, 2011Applicant: CADBURY HOLDINGS LIMITEDInventors: Graham Godfrey, Andrew Joseph Keogh, Graham Maudslay Jackson, Ian Chilver
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Publication number: 20110305814Abstract: A process is described for the preparation of chocolate crumb. A milk and sugar mixture is provided, or milk and sugar are mixed together so as to form a mixture, and liquid is evaporated from the mixture so as to form sweetened condensed milk The sweetened condensed milk is heated to a temperature in the range of 75 to 110° C. for a period of 10 to 60 minutes, and cocoa mass/liquor are added and mixed to sweetened condensed milk to form a mixture. The mixture is then subjected to conditions effective to bring about a sugar crystallisation in the mixture, and dried so as to form chocolate crumb.Type: ApplicationFiled: February 3, 2010Publication date: December 15, 2011Applicant: CADBURY HOLDINGS LIMITEDInventors: Graham Godfrey, Andrew Joseph Keogh, Graham Maudslay Jackson, Ian Chilver
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Publication number: 20110300286Abstract: A process for chocolate crumb manufacture and an apparatus for preparing chocolate crumb. The process for preparing chocolate crumb comprises: a) supplying a milk and sugar mixture, or mixing together milk and sugar, in a reaction vessel; b) evaporating excess liquid from the mixture in the reaction vessel so as to form sweetened condensed milk; c) adding cocoa mass/liquor to the reaction vessel during and/or after steps (a) and/or (b); d) subjecting the mixture in the reaction vessel to conditions effective to bring about sugar crystallisation in the mixture; and e) drying the mixture so as to form chocolate crumb. The process is efficient in that initial evaporation of excess liquid takes place in the same vessel used for mixing and processing the constituents of the crumb. In one embodiment all of the steps a to e take place in a single reaction vessel.Type: ApplicationFiled: February 3, 2010Publication date: December 8, 2011Applicant: CADBURY HOLDINGS LIMITEDInventors: Graham Godfrey, Andrew Joseph Keogh, Graham Maudslay Jackson, Ian Chilver
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Publication number: 20110300288Abstract: The present invention relates to a process for chocolate crumb manufacture and to chocolate crumb and confectionery products made using the process. The process comprises: a) providing a milk and sugar mixture or mixing together milk and sugar so as to form a mixture; b) heating the mixture to a temperature in the range of 55-110° C. under a lowered pressure in the range of 18-25 kPa so as to effect evaporation of liquid from the mixture; c) adding cocoa mass/liquor to the mixture during and/or after step (a) and/or step (b); d) subjecting the mixture to conditions effective to bring about sugar crystallisation in the mixture; and e) drying the mixture so as to form chocolate crumb. Evaporation takes place at a reduced temperature and pressure so as to produce a sweetened condensed milk. In one embodiment the milk and sugar mix is evaporated to between 85-88% solids by heating the mixture to between about 85° C. to 95° C. under a lowered pressure of approximately 24 kPa for 30 minutes.Type: ApplicationFiled: February 3, 2010Publication date: December 8, 2011Applicant: CADBURY HOLDINGS LIMITEDInventors: Graham Godfrey, Andrew Joseph Keogh, Graham Maudslay Jackson, Ian Chilver
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Publication number: 20110300284Abstract: A process for chocolate crumb manufacture and chocolate crumb and confectionery products made using the process. The process comprises: a) providing a milk and sugar mixture or mixing together, milk and sugar so as to form a mixture; b) evaporating liquid from the mixture; c) adding and mixing cocoa mass/liquor to the mixture during and/or after steps (a) and/or (b); d) subjecting the mixture to conditions effective to bring about sugar crystallisation; e) drying the mixture so as to form chocolate crumb; and f) forming the chocolate crumb into a plurality of substantially uniformly shaped pieces. The crumb mixture is formed into a plurality of substantially uniformly shaped pieces. In one embodiment the pieces are formed by passing the chocolate crumb through one or more rollers which have one or more depressions adapted to shape the crumb into the pieces.Type: ApplicationFiled: February 3, 2010Publication date: December 8, 2011Applicant: CADBURY HOLDINGS LIMITEDInventors: Graham Godfrey, Andrew Joseph Keogh, Graham Maudslay Jackson, Ian Chilver