Beverage Or Beverage Concentrate Patents (Class 426/590)
  • Patent number: 11812773
    Abstract: The present disclosure provides a formulated pectin for reducing food GI, comprising low-ester pectin and metal salt of bivalent/trivalent cation, with or without soluble polysaccharides. The components of the formulated pectin, according to the present disclosure, are synergistic with each other and can be added to a carbohydrate-based medium and high GI food to achieve the effect of lowering the GI value of the food through a unique physical reaction in the gastrointestinal tract, thereby obtaining a corresponding low GI food. In preparing the low GI food containing said formulated pectin of the present disclosure, only a small amount of said formulated pectin is required to be added to the raw material, and then customarily cooked or baked, allowing little effect on the processing, and almost no impact on the food taste and status. The food can be effective over a wide range of cooking temperatures.
    Type: Grant
    Filed: June 7, 2023
    Date of Patent: November 14, 2023
    Inventors: Chi Lei, Huimin He, Jun Yin, Huilin Xu, Chengyuan He, Zhen Lei
  • Patent number: 11793217
    Abstract: The present invention provides a method of heat treating undenatured collagen to reduce microbial load comprising the subjection of said collagen to a temperature of at least 40° C. for a time of at least 2 seconds in a manner sufficient to reduce microbial content without denaturing more than 20% of the collagen protein.
    Type: Grant
    Filed: October 3, 2017
    Date of Patent: October 24, 2023
    Inventors: James Patrick Lugo, Zainulabedin Mohamedali Saiyed
  • Patent number: 11751592
    Abstract: Consumables comprising a sweetener and at least one compound of the formulae described are provided herein, wherein the sweetener comprises a sweetening amount of rebaudioside M and/or a sweetening amount of at least one mogroside. The at least one compound of the formulae described herein enhances the sweetness of the consumable and/or modulates one or more taste attributes to make the consumable taste more like a sucrose-sweetened consumable. Methods of enhancing the sweetness of a consumable, methods of making a consumable taste more like a sucrose-sweetened consumable and methods of preparing consumables are also detailed herein.
    Type: Grant
    Filed: April 5, 2017
    Date of Patent: September 12, 2023
    Assignee: The Coca-Cola Company
    Inventors: Indra Prakash, Gil Ma
  • Patent number: 11744266
    Abstract: The present patent application relates to novel red-orange coated particles, which are mainly used in (dry) formulations for instant beverages. The advantage of these coated particles is that they are red to orange as such (also in the formulations for instant beverages, wherein they can be identified by the naked eye as individual discrete colored particles), but upon dissolution of the instant beverage powder, the particles will dissolve as well and will not interfere with or change the intended color of the ready-to drink instant beverages made from the instant beverage dry powders.
    Type: Grant
    Filed: March 15, 2017
    Date of Patent: September 5, 2023
    Assignee: DSM IP ASSETS B.V.
    Inventors: Markus Beck, Elger Funda, Simone König-Grillo
  • Patent number: 11717550
    Abstract: A method for preparing drinking water for livestock includes mixing 2.5 to 5.0 WT % of tourmaline and 2.5 to 5.0 WT % of illite as natural minerals in powder form of 2 to 3 ?m with 90 to 95 WT % of water to produce a mixed solution, and maintaining the mixed solution for 5 to 7 hours at room temperature, and removing the tourmaline powders and illite powders to produce leachate; mixing 15 to 25 WT % of detoxified sulfur in powder form of 2 to 3 ?m, 10 to 25 WT % of Rrhus verniciflua Stokes extract, and 10 to 25 WT % of Momordicae Semen extract with 25 to 65 WT % of the leachate to produce a liquid mixture, and maintaining the liquid mixture for 12 hours; and mixing 150 to 250 ml of the liquid mixture with 20 l of water and maintaining the liquid mixture for 6 to 7 hours for amplification.
    Type: Grant
    Filed: December 9, 2021
    Date of Patent: August 8, 2023
    Inventors: Sang-Kuk Lee, Yong-Suk Lee
  • Patent number: 11701383
    Abstract: The present invention relates to compositions and methods for controlling a gag reflex in a patient.
    Type: Grant
    Filed: October 3, 2022
    Date of Patent: July 18, 2023
    Inventors: Robert Olson, Deshka Olson, Wayne Provost
  • Patent number: 11690798
    Abstract: A method of treating a person's skin is disclosed. The method can include topically applying to the skin a composition comprising jojoba oil and an oil extract of Opuntia ficus-indica tuna or Opuntia ficus-indica nopales, or a combination thereof, to treat the person's skin.
    Type: Grant
    Filed: July 14, 2022
    Date of Patent: July 4, 2023
    Assignee: MARY KAY INC.
    Inventors: Michelle Hines, Geetha Kalahasti, Tiffany Florence, David Gan
  • Patent number: 11666079
    Abstract: A method of making a clear beverage concentrate, which contains a nanoemulsion of a liquid flavour oil in an aqueous phase, including the emulsification of the flavour oil into water in the presence of an emulsifier, which emulsifier consists of at least 5% by weight Quillaja saponins, optionally containing at least one other emulsifier, characterised in that, prior to emulsification, the pH of the aqueous phase is adjusted to 4.0 maximum. The method allows the preparation of beverages that not only are crystal-clear, but which also have substantially more of the full flavour of the original flavour oil.
    Type: Grant
    Filed: March 13, 2013
    Date of Patent: June 6, 2023
    Assignee: Givaudan S.A.
    Inventors: Matthias Schultz, Vivianne Monnier
  • Patent number: 11653686
    Abstract: Steviol glycoside compositions having improved sweetness and flavor profiles are described.
    Type: Grant
    Filed: December 15, 2016
    Date of Patent: May 23, 2023
    Inventors: Siddhartha Purkayastha, John Martin, Marcia Petit, Avetik Markosyan, Kristina Chkhan, Mariam Adamyan
  • Patent number: 11584769
    Abstract: Novel diterpene glycosides and methods for purifying the same are provided herein. In addition, compositions comprising the novel diterpene glycosides, as well as methods of using the diterpene glycosides are provided.
    Type: Grant
    Filed: November 30, 2015
    Date of Patent: February 21, 2023
    Assignee: The Coca-Cola Company
    Inventors: Indra Prakash, Cynthia Bunders
  • Patent number: 11582993
    Abstract: The present disclosure provides high purity rebaudioside J and methods of making high purity rebaudioside J. The application also provides the use of rebaudioside J as a sweetener, and in particular, the use in beverages.
    Type: Grant
    Filed: August 18, 2017
    Date of Patent: February 21, 2023
    Assignee: PepsiCo, Inc.
    Inventors: Shawn Erickson, Christophe Galopin, Laura Nattress, William Bonorden
  • Patent number: 11534400
    Abstract: A method of treating or preventing dehydration in an individual having impaired swallowing such as dysphagia can include administering to the individual having the dysphagia an effective amount of a composition containing a salivating agent and a cooling agent in a weight ratio of 1:0.06 to 1:0.2. Optionally the composition includes a tingling agent. The composition can be a powder that is reconstituted before administration, for example at the point of consumption. A thickening or thin cohesive agent can be included in the powder and/or can be included in a liquid in which the powder is reconstituted. The composition can be a beverage containing the salivating agent and the cooling agent in a total amount of at least 3.0 wt. % of the beverage, for example at least 6.0 wt. % of the beverage. The composition can be a ready-to-drink beverage or a frozen dessert on a stick.
    Type: Grant
    Filed: June 2, 2017
    Date of Patent: December 27, 2022
    Assignee: Societe des Produits Nestle S.A.
    Inventors: David Philippe Labbe, Julie Ann Swanson, Adam Burbidge
  • Patent number: 11517031
    Abstract: A rapid method of brewing malt beverages having 0.0% alcohol by volume with the use of yeast in aerobic conditions. The yeast is inactivated by boiling after undergoing fermentative (minimal yeast contact time) growth, during either aerobic or anaerobic conditions. Aspects of the beverage such as sweetness, aldehyde content, flavor-positive components, pH, mouthfeel and heat are controlled to emulate popular styles of beer. The beverage may also be fortified with alcohol to create alcoholic products, such as beer, kombucha, hard seltzer, wine or spirits in a rapid time frame.
    Type: Grant
    Filed: April 29, 2022
    Date of Patent: December 6, 2022
    Assignee: CERIA, Inc.
    Inventor: Keith Villa
  • Patent number: 11503842
    Abstract: The present invention is directed to non-soy oilseed protein products, very low in, or free of, beany, green, vegetable or similar flavour notes and useful for the fortification of food and beverage products and prepared without the use of salt in the process. The non-soy oilseed protein products of the present invention are obtained by extracting non-soy oilseed protein source with water to form an aqueous non-soy oilseed protein solution, at least partially separating the aqueous non-soy oilseed protein solution from residual non-soy oilseed protein source, adjusting the pH of the aqueous non-soy oilseed protein solution to a pH between about 1.5 and a value about 1 pH unit lower than the typical pH of isoelectric precipitation to solubilize the bulk of the protein and form an acidified non-soy oilseed protein solution then separating the acidified non-soy oilseed protein solution from the acid insoluble solid material.
    Type: Grant
    Filed: January 27, 2017
    Date of Patent: November 22, 2022
    Assignee: Burcon Nutrascience (MB) Corp.
    Inventors: Kevin I. Segall, Martin Schweizer, Brent E. Green
  • Patent number: 11497226
    Abstract: Disclosed are compositions and methods relating to lecithin obtained from high-oleic soybeans. The high-oleic lecithin imparts improved characteristics to a product when compared to lecithin obtained from commodity soybeans. Examples of improved characteristics may include one or more of increased effective release, increased oxidative stability, increased OSI induction time, increased shelf life, increased smoke point, and a reduction in the increase in viscosity induced by oxidation or heat.
    Type: Grant
    Filed: October 22, 2015
    Date of Patent: November 15, 2022
    Inventors: John D. Everard, Susan Knowlton
  • Patent number: 11484547
    Abstract: The present invention includes compositions and methods for reducing at least one of fasting blood glucose, total cholesterol, LDL cholesterol, VLDL cholesterol, a cholesterol:HDL ratio, triglycerides, or increasing a healthy microbiome comprising a synergistic amount of a fiber blend, a polyphenol blend, and a multivitamin supplement in an amount sufficient to lower at fasting blood glucose, total cholesterol, LDL cholesterol, VLDL cholesterol, a cholesterol:HDL ratio, triglycerides, or increasing a healthy microbiome.
    Type: Grant
    Filed: January 7, 2019
    Date of Patent: November 1, 2022
    Inventor: Daniel Gubler
  • Patent number: 11458152
    Abstract: The present invention relates to a use of an agarobiose or agarooligosaccharides having anticariogenic activity. More specifically, a lower concentration of agarobiose or agarooligosaccharides than the concentration of xylitol suppresses the growth of Streptococcus mutans and suppresses acid production, and thus can be used for anti-cariogenic purposes.
    Type: Grant
    Filed: August 5, 2020
    Date of Patent: October 4, 2022
    Assignee: Korea University Research and Business Foundation
    Inventors: Kyoung Heon Kim, Eun-Ju Yun, Sora Yu, Dong-Hyun Kim, Sang-Hyun Lee, Jung Yeon Kim
  • Patent number: 11457642
    Abstract: The invention provides formulations for use in food products. The formulations provided herein are comprised of stabilizers, including modified food starches, sweeteners, dairy or non-dairy products, and optionally flavorings, and colorings. The formulations can be used in dessert food products, especially in tres leches cakes.
    Type: Grant
    Filed: September 25, 2015
    Date of Patent: October 4, 2022
    Assignee: ALADDIN FOODS, LLC
    Inventor: Gary B. Nickel
  • Patent number: 11419352
    Abstract: There are provided a beverage in which foaming is suppressed and a stevia extract is blended, and a method for producing the same. A beverage, wherein a total content of RebA and RebD and/or RebM is 1 to 15 in Brix in terms of sucrose, a content of RebD and/or RebM is 1 or more in Brix in terms of sucrose, and ((RebD and/or RebM)/RebA) is 0.35 or more in a mass ratio.
    Type: Grant
    Filed: October 13, 2016
    Date of Patent: August 23, 2022
    Inventors: Akiko Izumi, Soichiro Urai, Tomoyuki Nishibori
  • Patent number: 11395502
    Abstract: An iron supplement nutritional formulation for infants and adults is provided using a non-nutritive sweetener including an extract from monk fruit (Siraitia grosvenorii) in combination with a polysaccharide iron complex. The formulation improves the taste and palatability of the supplement, thereby increasing the dosage accuracy within children and infants who tend to spit out or regurgitate other forms of polysaccharide iron complexes.
    Type: Grant
    Filed: September 18, 2013
    Date of Patent: July 26, 2022
    Inventor: Patrick Monsivais
  • Patent number: 11388915
    Abstract: An object of the present invention is to provide an acetic acid-containing food or drink that exhibits suppressed sour taste and sour odor without adverse effects on the flavor. The acetic acid-containing food or drink according to the present invention comprises at least one aromatic component selected from the group consisting of (A) and (B) below: (A) unsaturated alcohols having 8 carbon atoms, and (B) monoterpenes or sesquiterpenes.
    Type: Grant
    Filed: February 1, 2019
    Date of Patent: July 19, 2022
    Inventors: Yoshiaki Otsuji, Yuhei Takayama
  • Patent number: 11291207
    Abstract: Concentrated suspensions containing phytosterols are described, in an amount higher than 25% by weight, in addition to a process for their preparation and their relative use as stimulants of plant growth.
    Type: Grant
    Filed: June 14, 2018
    Date of Patent: April 5, 2022
    Assignee: ISAGRO S.P.A.
    Inventors: Paolo Bellandi, Ilenia Fiorenza Mazzali, Elisa Galimberti, Claudio Dacarro
  • Patent number: 11291222
    Abstract: Carbohydrate compositions having lower digestibility and lower sugar compared to traditional nutritive sweeteners, methods of making the carbohydrate compositions, and food products comprising the carbohydrate compositions are disclosed.
    Type: Grant
    Filed: March 15, 2014
    Date of Patent: April 5, 2022
    Inventors: Eric Stanley Sumner, Guo-Hua Zheng
  • Patent number: 11292663
    Abstract: A capsule has an outlet wall (4) that comprises an opening (5) and a closing member (6) for the opening; the closing member is integral with the outlet wall of the capsule and extends from the inner side of the outlet wall, inside the capsule.
    Type: Grant
    Filed: July 5, 2017
    Date of Patent: April 5, 2022
    Assignee: TUTTOESPRESSO S.R.L.
    Inventor: Luca Doglioni Majer
  • Patent number: 11219660
    Abstract: An acid-relief agent comprising a fermented vegetable extract obtained from a mixture of banana leaves, sweet potato roots, potato skin, seaweed, grape leaves, tendrils leaves, fig roots, emperor bean roots, and deep sea water; and nanocalcium mineral powder obtained from the thermal decomposition and grinding of a mixture of mica ore, mother of pearl, oyster shells. and oyster bay.
    Type: Grant
    Filed: August 10, 2018
    Date of Patent: January 11, 2022
    Inventor: Tieh-Chun Tang
  • Patent number: 11219229
    Abstract: The present invention is directed to sweetened consumer goods that closely match the sweetness, caloric and satiety sensations of the sucrose-containing or high fructose corn syrup-containing consumer goods which are currently available to consumers. Reduced sugar versions of consumer goods may also be generated. The sweetened consumer goods of the invention assist to ameliorate various disease conditions such as fatty liver disease and metabolic disease associated with fructose contained in presently available consumer goods.
    Type: Grant
    Filed: October 18, 2017
    Date of Patent: January 11, 2022
    Inventors: Paul Breslin, Richard H. Selinfreund
  • Patent number: 11213057
    Abstract: The purpose of the present invention is to provide a water-soluble polysaccharide which is less expensive and enables the production of an acidic protein food or drink, said acidic protein food or drink being stable in an acidic pH range at the isoelectric point of protein or higher, even by using a starting material such as a root vegetable. A water-soluble polysaccharide, which is extracted from a starting material derived from a root vegetable in a wet state with hot water under acidic conditions of pH 2.7-3.7, can well stabilize an acidic protein food or drink in a pH range at the isoelectric point of protein or higher.
    Type: Grant
    Filed: November 24, 2017
    Date of Patent: January 4, 2022
    Inventors: Shogo Naganawa, Yoshinori Hasegawa
  • Patent number: 11185095
    Abstract: The present invention discloses a novel probiotic fermented beverage based on whey, comprising whey and a high probiotic microorganism concentration in the range of 107-108 CFU/mL, and a method for producing said beverage. The probiotic microorganism is a commercial yogurt culture of Streptococcus salivarus subsp. thermophilus and Lactobacillus delbruecki subsp. bulgaricus and a commercial culture of Lactobacillus acidophilus. The method for producing the probiotic fermented whey based beverage comprises recovering whey by an enzymatic coagulation process, percolation, enriching and pasteurizing whey, fermentation, sweeting and flavoring. The beverage comprises the following physico-chemical characteristics: pH 5.0±0.00; titratable acidity 68.0±1.4 mL NaOH 0.1N/100 mL; total solids 12.4±0.1% w/v; fat 0.8±0.1% w/v; protein 1±0.1% w/v; cinder 0.55±0.02% w/v; Total sugar 10.0±0.2% w/v; Reducing sugar 4.20±0.15% w/v; and Energic value 87.2±0.00 cal/100 g sample.
    Type: Grant
    Filed: May 16, 2018
    Date of Patent: November 30, 2021
    Inventor: Monica Sofia Molero Mendez
  • Patent number: 11185086
    Abstract: A coffee beverage in a container wherein same may be foamed by shaking to provide a pleasant aerated texture/mouthfeel.
    Type: Grant
    Filed: February 28, 2017
    Date of Patent: November 30, 2021
    Assignee: Societe des Produits Nestle S.A.
    Inventors: Yuan Yao, Zhongwei Sun, Song Zengfeng, Alexander A. Sher
  • Patent number: 11185085
    Abstract: A process for preparing a particulate dairy composition is provided, which comprises (a) combining condensed skimmed milk, sucrose, milk cream and milk powder to prepare a pre-emulsion containing 46-66 wt. % dry matter; (b) homogenizing the pre-emulsion; (c) spray drying the emulsion to produce a semi-dried powder having a water content of at least 5 wt. % water; and (d) agglomerating and further drying the semi-dried powder to produce agglomerates having a water content of less than 5 wt. % water. The process yields a particulate dairy composition that is particularly suitable for use in creamer capsules. Particulate dairy compositions are also disclosed, comprising (A) 77.5-100 wt. % of agglomerates containing, calculated by dry weight of the agglomerates: (i) 15-29 wt. % of milk protein; (ii) 8-33 wt. % of milk fat; (iii) 18-47 wt. % of lactose; and (iv) 7-18 wt. % of sucrose; and (B) 0-22.5 wt. % of sucrose particles, wherein the composition has a poured bulk density of 380-550 g/l.
    Type: Grant
    Filed: November 13, 2017
    Date of Patent: November 30, 2021
    Assignee: FrieslandCampina Nederland B.V.
    Inventors: Ivan Anton Anton, Anders Erik Ingmar Lindqvist, Paul Bastiaan Van Seeventer
  • Patent number: 11147287
    Abstract: A compartmentalized water soluble beverage pod for facile beverage preparation includes a plurality of secondary shells that is coupled to a primary shell. The primary shell defines an interior space and each secondary shell defines an associated internal space. The primary shell and the plurality of secondary shells are water soluble. An associated substance, which comprises at least one of a beverage concentrate, a sweetening agent, a creamer concentrate, and a flavoring agent, is positioned in each of the interior space and the internal spaces. The primary shell and the plurality of secondary shells are configured to dissolve when positioned in water so that the associated substances are released to dissolve in the water to form a beverage.
    Type: Grant
    Filed: April 16, 2019
    Date of Patent: October 19, 2021
    Inventor: Brandon May
  • Patent number: 11134706
    Abstract: Disclosed are starch-based powdered clouding agents for dry beverage mixes and beverage mixes including such powdered clouding agents. The starch-based powdered clouding agent may consist essentially of retrograded maltodextrin and is substantially free of titanium dioxide. Methods of preparing beverage mixes including such powdered clouding agents are disclosed. The powdered clouding agents may be added to water to form a cloudy solution or to a dry beverage mix that may form a beverage having an opacity substantially the same as a comparable natural beverage when reconstituted with water.
    Type: Grant
    Filed: December 22, 2014
    Date of Patent: October 5, 2021
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Stacey Ann Hirt, Andrew E. McPherson, John B. Topinka, Maria Del Pilar Cobos
  • Patent number: 11122833
    Abstract: An infant food formulation having a vitamin complex with enhanced bioavailability, including a protein; a carbohydrate; a fat; and a vitamin B complex, wherein the vitamin B complex includes a vitamer of vitamin B6, a vitamer of vitamin B9, and a vitamer of vitamin B12.
    Type: Grant
    Filed: August 6, 2018
    Date of Patent: September 21, 2021
    Inventor: Michelle Ann Toothman
  • Patent number: 11122822
    Abstract: A method for extracting and concentrating the flavours of one of more foodstuffs, including the steps of (a) cooking the foodstuff or foodstuffs under vacuum for a duration of 1 to 15 hours, preferably between 1.5 and 13 hours, at a temperature of between 50 and 90° C., preferably between 70 and 88° C., more preferably between 80 and 86° C., in order to obtain an exudate of the foodstuff or foodstuffs, (b) collecting the exudate, (c) crystallising the water contained in the exudate in the form of ice by freezing the exudate, and (d) obtaining a concentrated extract of flavours from the exudate by separating the ice crystals from the remainder of the exudate, where step (a) of under vacuum cooking is carried out in bags of the vacuum bag type.
    Type: Grant
    Filed: March 7, 2016
    Date of Patent: September 21, 2021
    Assignee: CITRUS JUNOS S. A R.L.
    Inventor: Yannick Alleno
  • Patent number: 11116790
    Abstract: Provided herein are methods for maintaining physiological levels of thiosulfate in a subject undergoing hemodialysis. Also provided herein are methods of administering pharmaceutically acceptable sodium thiosulfate to a subject undergoing hemodialysis.
    Type: Grant
    Filed: July 13, 2020
    Date of Patent: September 14, 2021
    Assignee: Hope Medical Enterprises, Inc.
    Inventor: Craig Sherman
  • Patent number: 11109612
    Abstract: A product having an internal substance protected by a rugged exterior shell is disclosed. The internal substance is reactive with the exterior shell but is separated therefrom by a coating on an interior surface of the external shell so that the product can be stored for a long period of time without the internal substance reacting with the exterior shell. The coating is meltable so that, when desired, the product may be heated (e.g. immersed in hot water or exposed to heat) in order to melt the coating so that the internal substance can react with the external shell so that the internal substance can excrete out of the exterior shell.
    Type: Grant
    Filed: September 17, 2019
    Date of Patent: September 7, 2021
    Inventor: Nicholas J. Singer
  • Patent number: 11096403
    Abstract: Low glucosinolate seed meal from field pennycress seed and animal feed comprising the low glucosinolate seed meal are provided. Methods for processing field pennycress seed to obtain low glucosinolate seed meal and for identifying field pennycress seed with a low glucosinolate content are also provided.
    Type: Grant
    Filed: March 21, 2018
    Date of Patent: August 24, 2021
    Assignee: CoverCress Inc.
    Inventors: Tim Ulmasov, Gary Hartnell
  • Patent number: 11076619
    Abstract: The present disclosure provides a first sweetening composition comprising a) a natural sweet-tasting carbohydrate, b) a stevia compound, c) rubusoside, a rubusoside derivative, neohesperidin, thaumatine, phloretin, trilobatin, monatin, hesperetin, an enzyme-treated steviol glycoside or any combination thereof, and d) tannin, wherein component d) is present in an amount in the range from 1 mg/l to 400 mg/l, or wherein, based on the total weight of components b), c) and d), component b) is present in an amount in the range from 45 to 75 wt-%, component c) in an amount in the range from 2 to 40 wt-%, and component d) in an amount in the range from 2 to 40 wt-%. Furthermore, the present disclosure provides a second sweetening composition comprising a) a natural sweet-tasting carbohydrate, b) a stevia compound, c) rubusoside or a rubusoside derivative, d) tannin and e) oak extract or pomegranate extract.
    Type: Grant
    Filed: December 30, 2016
    Date of Patent: August 3, 2021
    Assignee: Red Bull GmbH
    Inventors: Josef Nachbagauer, Manfred Urban-Klik, Volker Boehringer
  • Patent number: 11066485
    Abstract: Described herein is an octenyl succinic acid modified starch (OSA modified starch) degraded by at least one enzyme capable of cleaving 1,4-linkages of a starch molecule from the non-reducing ends to produce short chain saccharides, wherein the content of non-covalently bound, free octenyl succinic acid in the OSA modified starch is less than about 0.50% by weight, based on total weight of the modified starch, and wherein content of alpha-1,6-glycosidic linkages is higher than 12%, a method of preparing same, and an encapsulation agent comprising same as well as a method of encapsulating an active agent with said encapsulation agent.
    Type: Grant
    Filed: July 9, 2018
    Date of Patent: July 20, 2021
    Assignee: Corn Products Development, Inc.
    Inventors: Friedrich Heinze, Justus Hierneis
  • Patent number: 11058136
    Abstract: Low-salt processed foods or drinks frequently taste like something is missing because of the less salty taste thereof. Although salt substitutes and flavoring agents are often used to offer a sense of satisfaction, these additives exhibit only limited effects or cause some troubles of, for example, changing the original flavor of food. Under these circumstances, the present invention addresses the problem of enhancing the salty taste of a low-salt processed food or drink without imparting any undesired taste thereto. To solve the above problem, the present inventors conducted intensive studies and, as a result, found that an effect of comfortably and naturally enhancing salty taste can be achieved by adding a composition, which comprises dietary fibers, in particular, glucan and mannan at a specific ratio, to common processed foods or drinks including low-salt processed foods or drinks.
    Type: Grant
    Filed: May 15, 2017
    Date of Patent: July 13, 2021
    Inventors: Yuki Saito, Yoshie Yasumatsu, Kenichi Ason
  • Patent number: 11015158
    Abstract: The present disclosure relates to methods and compositions for fining fermentable beverages, such as alcoholic fermentable beverages, for example, wine, beer, lager, ale, cider, perry, spirit and liqueur. The compositions herein comprise a pectin and carrageenan which are used to treat the beverage prior to fermentation.
    Type: Grant
    Filed: April 10, 2015
    Date of Patent: May 25, 2021
    Inventors: David W. Duan, Peter J. Rogers, Eric Wilkes
  • Patent number: 10966436
    Abstract: Pulse proteins of reduced astringency are obtained by fractionating pulse protein products which are completely soluble and heat stable in aqueous media at acid pH value of less than about 4.4 into lower molecular weight, less astringent proteins and higher molecular weight, more astringent proteins.
    Type: Grant
    Filed: February 17, 2017
    Date of Patent: April 6, 2021
    Inventors: Martin Schweizer, Sarah Medina, Kevin I. Segall
  • Patent number: 10960453
    Abstract: A method of forming a cup-shaped body for a beverage capsule comprising the steps of: a) in a first stage drawing a sheet of material into a cup-shaped body preform; and b) in a second stage transforming the cup-shaped body preform into the cup-shaped body; wherein after the first stage the cup-shaped body preform comprises a base and a preformed side wall which extends from the base to a rim; wherein the preformed side wall comprises: an outwardly-extending step proximate the rim; a primary side wall section extending between the base and the outwardly-extending step; and a secondary side wall section extending between the outwardly-extending step and the rim; wherein in the second stage the preformed side wall is deformed such that the cup-shaped body comprises the base and a side wall which extends from the base to the rim; wherein the side wall comprises: an annular trough; a first side wall section extending between the base and the annular trough; and a second side wall section extending between the ann
    Type: Grant
    Filed: November 13, 2015
    Date of Patent: March 30, 2021
    Assignee: Koninklijke Douwe Egberts B.V.
    Inventors: Esak Shabudin, Andrew Halliday, Andrew Chapman, Stuart Banister, Simon Jelley
  • Patent number: 10905138
    Abstract: Provided are a sparkling beverage having excellent foam properties and a method for the same. A sparkling beverage according to one embodiment of the present invention has a ratio of a nitrogen content (ppm) to an extract (w/v %) of less than 28.0. A method of improving foam properties of a sparkling beverage according to one embodiment of the present invention includes adjusting a ratio of a nitrogen content (ppm) to an extract (w/v %) of a sparkling beverage to less than 28.0, to thereby improve foam properties of the sparkling beverage.
    Type: Grant
    Filed: February 18, 2016
    Date of Patent: February 2, 2021
    Assignee: Sapporo Breweries Limited
    Inventors: Masanori Shirai, Hidekazu Narita, Norikatsu Sawai, Koji Yanagawa
  • Patent number: 10905137
    Abstract: Disclosed are stabilized emulsion-including concentrates for drinkable beverages. The emulsion concentrates are stable at pH as low as about 2.0 to about 2.5 and include quillaja, non-aqueous solvent, acidulant, lipid, and water. The emulsion-including concentrates may remain shelf-stable independently and as part of a drinkable beverage for about twelve months. Methods for making the emulsion-including concentrates are also provided.
    Type: Grant
    Filed: December 5, 2019
    Date of Patent: February 2, 2021
    Assignee: Kraft Foods Group Brands LLC
    Inventor: Daniel T. Piorkowski
  • Patent number: 10881661
    Abstract: The disclosure relates to an edible energy composition that includes a methylated xanthine, a choline derivative and a flavorant.
    Type: Grant
    Filed: April 9, 2018
    Date of Patent: January 5, 2021
    Assignee: International IP Holdings LLC
    Inventor: Manoj Bhargava
  • Patent number: 10882687
    Abstract: A pod for storing and dispensing a beverage preparation ingredient during a dispensing operation. The pod comprises a body defining a cavity for storing the beverage preparation ingredient, said body comprising a dispensing side and a closed side, and at least one side wall extending from the closed side to the dispensing side; and an actuation member contained within said cavity. The actuation member is configured to cause an opening to be formed between said cavity and a region outside the pod when actuated. The opening is formed around a perimeter of a dispensing surface of the pod at a junction formed between the at least one side wall and the dispensing surface, the dispensing surface being provided at the dispensing side of the body.
    Type: Grant
    Filed: January 24, 2019
    Date of Patent: January 5, 2021
    Assignee: NE Innovations Limited
    Inventors: Brian George Kennedy, Edward Alexander Bedford, John R Laverack, George Edward Riehm, Kurt Raymond Weseman, Bruce Renfrew, James Williamson
  • Patent number: 10863753
    Abstract: There is provided an iron-fortified tea preparation having dried tea; and a mixture of a chelator and iron adhered to the dried tea, optionally with an adhesive, the molar ratio of chelator:iron in the mixture being about 2:1 or greater. The iron-fortified tea preparation may be used to brew tea, may be mixed with unfortified tea prior to brewing, and may also be used as an additive to food or beverage products.
    Type: Grant
    Filed: September 30, 2016
    Date of Patent: December 15, 2020
    Assignee: The Governing Council of the University of Toronto
    Inventors: Levente László Diosady, Veronica Paula Dueik
  • Patent number: 10849348
    Abstract: An oil in water (o/w) micro-emulsion comprising: a. water; b. from about 3% up to about 30% oil; c. from about 0.1% up to about 10% lecithin; d. sucrose monoester as an emulsifier wherein the ratio of the combined amount of a lecithin and sucrose monoester to oil is less than 1; e. propylene glycol wherein the propylene glycol to water ratio by weight is greater than 1; and f. from about 14% up to about 40%, by weight, a sugar selected from the group consisting of fructose, glucose, and sucrose, and combinations thereof; wherein the mean droplet size of the o/w micro-emulsion is about 10 to about 80 nm.
    Type: Grant
    Filed: September 21, 2016
    Date of Patent: December 1, 2020
    Assignee: Firmenich SA
    Inventors: Ling Ma, Valery Normand, Ronald H. Skiff, Ernst L. Steinboeck
  • Patent number: 10842164
    Abstract: The invention relates to a process for the preparation of a composition including free amino acids, oligopeptides and polypeptides, characterized in that the process comprises at least the following step: adding at least two different peptidases, which are present in purified form, to a composition comprising at least one protein.
    Type: Grant
    Filed: January 13, 2017
    Date of Patent: November 24, 2020
    Assignee: Wolfgang Priemer
    Inventors: Wolfgang Priemer, Robert Finke