Beverage Or Beverage Concentrate Patents (Class 426/590)
  • 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
    Assignee: KOHJIN LIFE SCIENCES CO., LTD.
    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
    Assignee: DANSTAR FERMENT AG
    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: 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: 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: 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
  • Patent number: 10834952
    Abstract: A non-cariogenic carbonated beverage is provided comprising carbonated water, a food-grade basic buffer and at least one amino acid.
    Type: Grant
    Filed: November 5, 2019
    Date of Patent: November 17, 2020
    Assignee: Bubble Qii Limited
    Inventors: Ted Jin, Jun Xin Jane Ong
  • Patent number: 10813940
    Abstract: Disclosed are nutritional compositions including human milk oligosaccharides and nucleotides that can be administered to preterm infants, term infants, toddlers, and children for reducing inflammation and the incidence of inflammatory diseases.
    Type: Grant
    Filed: September 18, 2017
    Date of Patent: October 27, 2020
    Assignee: ABBOTT LABORATORIES
    Inventors: Rachael Buck, Debra Thomas, Joseph Schaller
  • Patent number: 10815514
    Abstract: The invention relates to recombinant microorganisms and methods for producing steviol glycosides, glycosides of steviol precursors, and steviol glycoside precursors.
    Type: Grant
    Filed: May 16, 2017
    Date of Patent: October 27, 2020
    Assignee: Evolva SA
    Inventors: Kim Olsson, Joseph Michael Sheridan, Laura Tatjer Recorda, Christian Nyffengger, Veronique Douchin
  • Patent number: 10772345
    Abstract: The present disclosure relates beverage nanoemulsions and methods for making such beverage nanoemulsions. More particularly, the present disclosure relates to methods for making beverage nanoemulsions using high shear processing.
    Type: Grant
    Filed: July 12, 2018
    Date of Patent: September 15, 2020
    Assignee: PepsiCo, Inc.
    Inventor: Badreddine Ahtchi-Ali
  • Patent number: 10709286
    Abstract: The present invention relates to a system for making beverages by infusing a dose of product to be infused comprising: an infusion chamber defined by a first and a second chamber portions wherein at least one is movable; an actuator arranged to control the closure of the infusion chamber; a closure device comprising upstream closure means and downstream closure means allowing or preventing entry to or exit from the infusion chamber, respectively; the system being arranged such that the system comprises at least one incoming fluid pipe configured to supply the infusion chamber with fluid to be infused, and being characterized in that the first chamber portion, interconnected with the actuator, comprises at least partially said incoming fluid pipe.
    Type: Grant
    Filed: July 30, 2014
    Date of Patent: July 14, 2020
    Assignee: COMPAGNIE MEDITERRANEENNE DES CAFES
    Inventors: Jean-Pierre Blanc, Bertrand Thibault
  • Patent number: 10709149
    Abstract: The present invention provides methods for preparing antioxidant-rich products from coffee cherries for nutritional and cosmetic uses. In one aspect, the present invention provides a method for preparing a liquid coffee fruit extract and a liquid coffee fruit extract prepared by the method. In another aspect, the present invention provides a method for preparing dried coffee fruit and a dried coffee fruit product prepared by the method. In yet another aspect, the present invention provides a method for preparing a coffee fruit powder and a coffee fruit powder prepared by the method. The coffee fruit products prepared by the methods of the present invention contain high levels of powerful antioxidants capable of reducing oxidation and preventing oxidative damage for the prevention or treatment of a vast array of diseases and conditions.
    Type: Grant
    Filed: September 1, 2016
    Date of Patent: July 14, 2020
    Assignee: KoffeeFruit Pte. Ltd.
    Inventor: Mark L. Muller
  • Patent number: 10688068
    Abstract: Our invention is a mixture of carboxylic acids: citric acid, succinic acid, fumaric acid and malic acid, and any possible combinations thereof. This product is used orally or also intravenously, in the treatment of patients with chronic renal failure, hyperammonemia or human conditions having negative nitrogen balance. This product is beneficial in decreasing the serum values of urea and serum ammonium, while promoting by transamination of the oxalacetate formed via succinate, fumarate and malate, the biosynthesis of non-essential amino acids; by transamination of the alpha ketoglutarate formed via citrate, it generates glutamic acid and related amino acids such as glutamine. This treatment prevents, preserves and even improves kidney function. In other patients it delays deterioration of renal function and the urgent need for renal replacement therapy. In others, it is used as a supplemental renal replacement treatment to improve the patient's quality of life and improve laboratory parameters.
    Type: Grant
    Filed: November 4, 2015
    Date of Patent: June 23, 2020
    Inventor: Jorge Antonio Hernández Miramontes
  • Patent number: 10681934
    Abstract: Disclosed is a process in which a viscous initial product having both a temperature of between 5° C. and 70° C. and a viscosity greater than 100 mPa·s is provided, —by way of a pump provided upstream of at least one aerator, the viscous initial product is transferred as it is to the at least one aerator in which the viscous initial product is mixed with a gas, injected into the aerator, so as to obtain a liquid foam continuously exiting the aerator, and—the liquid foam continuously exiting the at least one aerator is continuously pushed into the inlet of a treatment device which continuously divides and then dries this liquid foam so as to obtain a powdered porous product which has a solids content greater than 90%.
    Type: Grant
    Filed: January 20, 2016
    Date of Patent: June 16, 2020
    Assignee: CLEXTRAL
    Inventors: Alain Brisset, Maxime Collado
  • Patent number: 10647952
    Abstract: An all-natural fruit juice, vegetable juice or blend of fruit juice and vegetable juice and alcohol composition, including a mixture of all-natural fruit juice, vegetable juice or blend of fruit juice and vegetable juice and alcohol having a pH of less than or equal to 4.6, wherein the mixture has an alcohol content of 2-20% by volume, and wherein the mixture has been subjected to a high-pressure processing such that the mixture has been subjected to a pressure range of 70,000-95,000 psi for a time period of 1 to 5 minutes.
    Type: Grant
    Filed: July 16, 2019
    Date of Patent: May 12, 2020
    Inventors: Shawn Lawless, Catherine Ragozzino
  • Patent number: 10647951
    Abstract: The present invention relates to the production of fermented fruit beverages, such as wine and cider, with a reduced level of alcohol. Specifically, the present invention is directed to a method for producing a beverage with a reduced content of alcohol comprising using reverse inoculation or co-inoculation of homofermentative or facultative heterofermentative lactic acid bacterium strain and a yeast strain.
    Type: Grant
    Filed: January 21, 2015
    Date of Patent: May 12, 2020
    Assignee: CHR. HANSEN A/S
    Inventors: Sofie Saerens, Nathalia Edwards, Kim Ib Soerensen, Mansour Badaki, Jan Hendrik Swiegers
  • Patent number: 10645956
    Abstract: Provided herein are carbonated beverages comprising one or more unsaturated fatty acids (e.g., an omega-3, omega-6, and/or amega-9 polyunsaturated fatty acids), wherein the beverages are characterized by having a low oxygen level of less than 500 ppb. Also provided herein are methods for preparing carbonated beverages comprising one or more unsaturated fatty acids (e.g., an omega-3, omega-6, and/or amega-9 polyunsaturated fatty acids), wherein the beverages are characterized by having a low oxygen level of less than 500 ppb.
    Type: Grant
    Filed: August 14, 2015
    Date of Patent: May 12, 2020
    Assignee: Change Nutrition, Inc.
    Inventors: James Phillips, Wanda Hairston
  • Patent number: 10638887
    Abstract: A product is provided containing a single dose of foamed liquid milk composition for use in a beverage, the product including a disposable container with a single dose of the composition which, upon agitation of the container, is aerated, wherein the composition includes milk having a fat content of 0%-4%, a protein, an edible natural gum, and an additive.
    Type: Grant
    Filed: July 9, 2018
    Date of Patent: May 5, 2020
    Inventor: Neil Christopher Hellmann
  • Patent number: 10617700
    Abstract: A vitamin supplement composition that includes a complex with enhanced bioavailability having a vitamin B complex, wherein the vitamin B complex includes: (a) a first vitamin, wherein the first vitamin comprises a form of vitamin B6; (b) a second vitamin, wherein the second vitamin comprises a form of vitamin B9; (c) a third vitamin, wherein the third vitamin comprises a form of vitamin B12; and (d) wherein the first vitamin, the second vitamin, and the third vitamin cooperate synergistically to enhance bioavailability of the same. The present invention further includes a method of administering a vitamin supplement composition to an individual having, for example, MTHFR deficiency.
    Type: Grant
    Filed: January 22, 2019
    Date of Patent: April 14, 2020
    Inventor: Michelle Ann Toothman
  • Patent number: 10617701
    Abstract: The present disclosure provides a composition and method for promoting functional neuronal development in pediatric subjects. The composition comprises in some embodiments up to about 7 g/100 Kcal of a fat or lipid source; up to about 5 g/100 Kcal of a protein source; about 3 mg/100 Kcal to about 50 mg/100 Kcal of phosphatidylethanolamine; about 0.15 mg/100 Kcal to about 75 mg/100 Kcal of sphingomyelin; and about 5 mg/100 Kcal to about 75 mg/100 Kcal of docosahexaenoic acid. The methods comprise, in some embodiments, administering the aforementioned composition to a pediatric subject.
    Type: Grant
    Filed: July 10, 2015
    Date of Patent: April 14, 2020
    Assignee: MEAD JOHNSON NUTRITION COMPANY
    Inventors: Chenzhong Kuang, Dirk Hondmann, Robert J. McMahon, Yan Xiao
  • Patent number: 10595547
    Abstract: The present application discloses a solid drink for regulating qi-depression constitution. The solid drink comprises the following components of raw materials in parts by weight: citron 20-44 parts, perilla 17-45 parts, finger citron 10-38 parts, citrus aurantium L. 9-35 parts, sword bean 10-33 parts, mint 20-50 parts, spina data seeds 18-50 parts, malt 24-43 parts, dried orange peel 11-32 parts, Chinese olive 17-45 parts, sterculia lychnophora 8-23 parts, dextrin 25-55 parts, maltodextrin 15-45 parts, soluble starch 15-45 parts, and aspartame 0.1-0.3 parts. The solid drink of the present invention is easy to manufacture, and all the raw materials used are medicine materials of medicinal and edible dual purposes, and all the excipients used also satisfy national standard GB2760-2011 (National Food Safety Standard for Uses of Food Additives). It is safe to eat (drink) and has good taste, with certain effects in improving the qi-depression constitution.
    Type: Grant
    Filed: January 18, 2018
    Date of Patent: March 24, 2020
    Inventor: Zhonghua Ci
  • Patent number: 10597278
    Abstract: A method prepares and dispenses a beverage with a dispensing device. The device includes a housing with a beverage unit having a liquid line, a pressure controller to control liquid line pressure, and an ingredient container receiving means. The content of the ingredient container is in fluid communication with a liquid line to mix the ingredient container contents with a base liquid in the liquid line. The device further includes an ingredient container identification unit and a processor coupled for controlling the pressure controller. The method includes providing an ingredient container in the device, identifying the ingredient container, providing a base liquid, and mixing the contents of the ingredient container with the base liquid dispensing the prepared beverage. The pressure in the liquid line changes from a first pressure level to a second pressure level by the pressure controller during mixing and dispensing of the beverage.
    Type: Grant
    Filed: September 25, 2015
    Date of Patent: March 24, 2020
    Assignee: Anheuser-Busch InBev S.A.
    Inventor: Jerome Pellaud
  • Patent number: 10517837
    Abstract: The present invention relates to a process for obtaining a system for the controlled delivery of a biologically active substance allowing to obtain an effective delivery in terms of percentage of said biologically active substance that is absorbed by the organism. More particularly, the present invention relates to a process consisting in obtaining a controlled delivery system in which the biologically active substance is enclosed in a structure having a substantially parallelepiped shape with the desired shape and size, which can internally adapt to the biologically active substance to be carried and externally to the interaction with target cells (for example, enterocytes), thus optimizing the delivery modes of said biologically active substance.
    Type: Grant
    Filed: February 2, 2016
    Date of Patent: December 31, 2019
    Assignee: SUNTEKNA SAGL
    Inventor: John Kuster
  • Patent number: 10512277
    Abstract: An object of the present invention is to provide an unfermented beer-taste beverage which has an appearance with foam like beer, but does not have the characteristic odor common to beers and non-alcohol beer-taste beverages associated with fermentation; an unfermented beer-taste beverage containing a soybean dietary fiber does not have the characteristic odor common to general beers and non-alcohol beer-taste beverages associated with fermentation; when the beer-taste beverage is poured into a glass or the like, a beer-like foam with a good appearance can be formed; the foam arising from the glass is a fine and minute foam like champagne, and the foam arises linearly; in addition, the beer-like foam makes the mouthfeel smooth, and further provides a texture.
    Type: Grant
    Filed: December 23, 2016
    Date of Patent: December 24, 2019
    Assignee: ASAHI BREWERIES, LTD.
    Inventors: Ryosuke Kaneko, Shinsuke Ito
  • Patent number: 10398151
    Abstract: An all-natural fruit juice and alcohol composition, including a mixture of all-natural fruit juice and alcohol having a pH of less than or equal to 4.6, wherein the mixture has an alcohol content of 2-20% by volume, and wherein the mixture has been subjected to a high-pressure processing such that the mixture has been subjected to a pressure range of 70,000-95,000 psi for a time period of 1 to 5 minutes.
    Type: Grant
    Filed: May 24, 2019
    Date of Patent: September 3, 2019
    Inventors: Shawn Lawless, Catherine Ragozzino
  • Patent number: 10335444
    Abstract: An extract from green coffee beans is disclosed which contains polyphenols and bioactive compounds e.g. Chlorogenic acids in a significantly higher concentration (70-80%) than in extracts of prior art methods (40-50%). The extract has greater ability to quench oxidative stress and destroy free radicals and offers health benefits due to its anti-obesity, anti-diabetic, antihypertensive, anti-tumor and anti-acid properties. The higher concentration of bioactive compounds has been achieved by use of polar solvents having polarity less than that of alcohols used for extraction. The use of such solvents of lower polarity such as n-Butyl alcohol, ethyl acetate or acetone results in extraction of enriched Chlorogenic acid fractions into the extract, leaving polar impurities behind in aqueous medium. The extract obtained has significantly higher content of polyphenols and chlorogenic acids ranging from 70-80% and a distinctive HPLC profile.
    Type: Grant
    Filed: June 10, 2015
    Date of Patent: July 2, 2019
    Inventor: Pawan Kumar Goel
  • Patent number: 10273439
    Abstract: Methods and systems for forming a concentrate from an alcoholic beverage, such as a beverage made by fermentation processes. A membrane process may be used to reduce water and alcohol content, followed by freeze concentration to further reduce water content.
    Type: Grant
    Filed: February 10, 2016
    Date of Patent: April 30, 2019
    Assignee: BEDFORD SYSTEMS LLC
    Inventors: Peter Rae Peterson, Thomas J. Novak
  • Patent number: 10251407
    Abstract: The present application relates to compositions and methods for modulation of the mucosal immune system. The compositions include foods fermented by the probiotic organism, Lactobacillus paracasei CBA L74 (International Depository Accession Number LMG P-24778). Alternatively, the compositions can include L. paracasei CBA L74 and a physiologically acceptable carrier. In some embodiments, the L. paracasei CBA L74 can be non-replicating. The compositions can be administered to a subject having or at risk for gastrointestinal disorders related to immaturity of the immune system, infection or disease.
    Type: Grant
    Filed: December 29, 2016
    Date of Patent: April 9, 2019
    Assignee: H.J. Heinz Company Brands LLC
    Inventors: Andrea Budelli, Francesca Romana Fasano, Miryam Terzano, Lorenzo Bramati
  • Patent number: 10246673
    Abstract: Disclosed is the use of lignified stalks, of at least one extract of lignified stalks or of a composition containing same in a cosmetic composition, a food supplement, a nutritional product, a food or a beverage.
    Type: Grant
    Filed: March 21, 2014
    Date of Patent: April 2, 2019
    Inventor: Michael Paetzold
  • Patent number: 10188125
    Abstract: A concentrated coffee composition comprising the following components (A), (B) and (C); (A) chlorogenic acids, (B) total sugar, and (C) caffeine, in which a mass ratio of the component (A) and the component (B), [(B)/(A)], is from 1.2 to 5, and a mass ratio of the component (A) and the component (C), [(C)/(A)], is 0.5 or less, and (F) Brix is 5% or more.
    Type: Grant
    Filed: December 17, 2014
    Date of Patent: January 29, 2019
    Assignee: KAO CORPORATION
    Inventors: Naoki Ozato, Tatsuya Kusaura
  • Patent number: 10130607
    Abstract: The present invention is directed to methods for reducing blood lactate concentration during exercise, physical activity or athletic performance.
    Type: Grant
    Filed: June 22, 2017
    Date of Patent: November 20, 2018
    Assignee: Stokely-Van Camp, Inc.
    Inventors: Jeffrey J. Zachwieja, Mark Arthur Pirner, JohnEric William Smith
  • Patent number: 10098373
    Abstract: An oil-in-water emulsion comprising an excess of n-alkenyl succinic modified starch for use in producing clear citrus flavored beverages without the need for additional emulsifiers, or the need for washing the citrus oil.
    Type: Grant
    Filed: November 13, 2015
    Date of Patent: October 16, 2018
    Assignee: Cargill, Incorporated
    Inventors: Wouter M. G. M Van Beneden, Reginald Bokkelen
  • Patent number: 10058113
    Abstract: Disclosed herein are shelf-stable, clear liquid nutritional compositions having a pH ranging from 2.5 to 4.6 and comprising water; at least one source of EGCg in an amount sufficient to provide 200-1700 mg/L of EGCg; and at least one source of protein in an amount sufficient to provide 25-45 g/L of total protein. The shelf-stable, clear liquid nutritional compositions lose no more than 20% by weight solids of the EGCg content present in the initial formulation of the compositions to epimerization, degradation, or both epimerization and degradation during heat sterilization. In certain embodiments, the loss of EGCg is exhibited by the amount of epimerization product GCg present in the shelf-stable, clear liquid nutritional composition following heat sterilization. Methods for preparing the shelf-stable, clear liquid nutritional compositions are also disclosed herein.
    Type: Grant
    Filed: May 8, 2017
    Date of Patent: August 28, 2018
    Assignee: ABBOTT LABORATORIES
    Inventors: Guarav Patel, Paul Johns, Normanella Dewille, Suzette Pereira
  • Patent number: 10039765
    Abstract: A vitamin supplement composition that includes a complex with enhanced bioavailability having a vitamin B complex, wherein the vitamin B complex includes: (a) a first vitamin, wherein the first vitamin comprises a form of vitamin B6; (b) a second vitamin, wherein the second vitamin comprises a form of vitamin B9; (c) a third vitamin, wherein the third vitamin comprises a form of vitamin B12; and (d) wherein the first vitamin, the second vitamin, and the third vitamin cooperate synergistically to enhance bioavailability of the same. The present invention further includes a method of administering a vitamin supplement composition to an individual having, for example, known or unknown MTHFR CT polymorphism.
    Type: Grant
    Filed: September 2, 2016
    Date of Patent: August 7, 2018
    Inventor: Michelle Ann Toothman
  • Patent number: 10039805
    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: February 26, 2016
    Date of Patent: August 7, 2018
    Inventor: Michelle Ann Toothman
  • Patent number: 10034937
    Abstract: Provided are nutritional compositions comprising a combination of a probiotic, dietary butyrate and/or a component for stimulating butyrate production in the human gut. Further disclosed are methods of accelerating tolerance to cow's milk allergy in a pediatric subject by providing said nutritional compositions to a target subject.
    Type: Grant
    Filed: December 4, 2015
    Date of Patent: July 31, 2018
    Assignee: Mead Johnson Nutrition Company
    Inventors: Teartse Tim Lambers, Eric A. F. van Tol
  • Patent number: 10023745
    Abstract: [Object] The present invention relates to a turmeric pigment composition. More specifically, the present invention provides a turmeric pigment composition in which aggregation and sedimentation of a turmeric pigment over time is effectively prevented even when a concentrated amount of turmeric pigment is incorporated in a solvent; the turmeric pigment composition also ensures a desirable color-developing property, and is capable of stably adding a deep color with a bright tone, which was never accomplished by a hitherto-known colorant.
    Type: Grant
    Filed: September 28, 2009
    Date of Patent: July 17, 2018
    Assignee: SAN-EI GEN F.F.I., INC.
    Inventors: Takeshi Miuchi, Masayuki Nishino, Yasushi Sasaki, Takashi Morimoto, Yoshiharu Tanaka