Beverage Or Beverage Concentrate Patents (Class 426/590)
  • Publication number: 20150056360
    Abstract: The present invention relates to a creamer composition, e.g. for use for addition into a coffee beverage, having good physical stability and mouthfeel even at low fat levels or as a fat free creamer composition. The creamer comprises protein, low molecular weight emulsifier and hydroxypropyl starch. The invention further relates to a method of producing the creamer, a beverage composition comprising the creamer, and a method of producing a beverage composition.
    Type: Application
    Filed: March 25, 2013
    Publication date: February 26, 2015
    Inventors: Christine Ann Beeson, Alexander A. Sher
  • Patent number: 8962052
    Abstract: Acidulated carbonated beverage containing a foam control agent and/or carbon dioxide control agent. The control agent contains a polyoxyethylene sorbitan fatty acid ester or a polyethylene glycol fatty acid ester.
    Type: Grant
    Filed: November 28, 2007
    Date of Patent: February 24, 2015
    Assignee: Thos. Bentley & Son Limited
    Inventor: Roy Kenneth Taylor
  • Patent number: 8962698
    Abstract: A composition includes Mogroside V and a Rebaudioside component in a weight ratio ?1:1 and ?6:1, wherein the Rebaudioside component consists of one or more compounds selected from the group consisting of Rebaudioside A, Rebaudioside B and Rebaudioside D. A method of purifying a Luo Han Guo extract includes contacting the Luo Han Guo extract with activated carbon and a macroporous polymeric adsorbent resin, an ion exchange resin, or both. A composition includes a Luo Han Guo extract, wherein Mogroside V constitutes from 50 wt % to 75 wt % of the Luo Han Guo extract and the composition includes from 0 to 13 wt % in total relative to the Mogroside V of aromatic glycosides, and from 0 to 15 ppm of semi-volatile organic compounds relative to the Mogroside V.
    Type: Grant
    Filed: January 23, 2012
    Date of Patent: February 24, 2015
    Assignee: Tate & Lyle Ingredients Americas LLC
    Inventors: John R. Bridges, Alfred Carlson, Brian Timothy Pohrte, Mary Quinlan, Timothy C. Schunk, Elber F. Tejada, Shelly Yuqing Zhou
  • Publication number: 20150050255
    Abstract: New Lactococcus lactis strains, NRRL B-50571 and NRRL B-50572, and a bacterial preparation containing the same, have the ability to produce bioactive peptides that reduce blood pressure, lower LDL-cholesterol (bad cholesterol) and present antioxidant properties for better cardiovascular health. These biologically active peptides may be produced within the food for the production of a food product, such as a functional food, or they may be produced from protein sources and subsequently added to a food as part of the formulation or as part of a food supplement or a pharmaceutical preparation.
    Type: Application
    Filed: October 28, 2014
    Publication date: February 19, 2015
    Inventors: BELINDA VALLEJO GALLAND, AARÓN FERNANDO GONZÁLEZ CÓRDOVA, JÓSE CARLOS RODRÍGUEZ FIGUEROA
  • Publication number: 20150050413
    Abstract: Beverage products may include an amount of solid material that may include a substantial non-aqueous fraction and may solidify at temperatures of about 25° F. to about 45° F. Particulate matter may include oils and/or a fibrous portion and the particles may provide a perception that the beverage includes crushed ice.
    Type: Application
    Filed: August 19, 2013
    Publication date: February 19, 2015
    Applicant: DR PEPPER/SEVEN UP, INC.
    Inventors: Adrian M. Sepcic, Bharani K. Ashokan, Matthew N. Lecky, Rein Hirs
  • Publication number: 20150050408
    Abstract: A powder flavour composition comprising a compound according to the formula (I) or edible salts thereof, and at least one flavour co-ingredient wherein R1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and NR2R3, in which R3 is H or together with R2 and the N-atom to which they are attached, a 5-membered ring, is a residue of an amino acid, in particular a proteinogenic amino acid, ornithine, gamma-aminobutyric acid or beta alanine, or a 1-amino cycloalkyl carboxylic acid.
    Type: Application
    Filed: March 28, 2013
    Publication date: February 19, 2015
    Inventors: Feng Shi, Harry Renes, Esther Van Ommeren, Susanna Magdalena Vorster, Yili Wang, Adri De Klerk
  • Publication number: 20150050222
    Abstract: Glucosyl stevia compositions are prepared from steviol glycosides of Stevia rebaudiana Bertoni. The glucosylation was performed by cyclodextrin glucanotransferase using the starch as source of glucose residues. The compositions were purified to >95% content of total steviol glycosides. The compositions can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.
    Type: Application
    Filed: August 28, 2012
    Publication date: February 19, 2015
    Inventor: Avetik Markosyan
  • Patent number: 8956678
    Abstract: The present invention relates generally to sweetener compositions comprising non-caloric or low-caloric high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different sweetener compositions comprising at least one non-caloric or low-caloric natural and/or synthetic high-potency sweetener, at least one sweet taste improving composition, and at least one preservative. The present invention also relates to sweetener compositions and methods that can improve the tastes of non-caloric or low-caloric natural and/or synthetic, high-potency sweeteners by imparting a more sugar-like taste or characteristic. In particular, the sweetener compositions and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and/or a more sugar-like flavor profile.
    Type: Grant
    Filed: November 2, 2006
    Date of Patent: February 17, 2015
    Assignee: The Coca-Cola Company
    Inventors: Indra Prakash, Grant E. DuBois
  • Publication number: 20150044352
    Abstract: The present invention relates to a process for preparing a lipid and protein component-containing composition comprising large lipid globules, preferably coated with polar lipids, and to the compositions obtained thereby.
    Type: Application
    Filed: March 13, 2013
    Publication date: February 12, 2015
    Applicant: N. V. NUTRICIA
    Inventors: Joep Van Den Brenk, Koen Cornelis Van Dijke, Adriana Martina Lamberta Van Der Steen, Raoul Charles Johan Moonen, Antonie Van Baalen
  • Publication number: 20150044332
    Abstract: A flavour composition comprising a compound according to the formula (I) and edible salts thereof, wherein R1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and m is 0 or 1.
    Type: Application
    Filed: March 28, 2013
    Publication date: February 12, 2015
    Inventors: Feng Shi, Harry Renes, Esther Van Ommeren, Susanna Magdalena Vorster, Yili Wang, Adri De Klerk, Chris Winkel
  • Publication number: 20150044353
    Abstract: Beverages are provided having enhanced colloidal stability using a low calcium sensitive (calcium stable) high acyl gellan gum. The low calcium sensitive high acyl gellan gum has superior suspension performance for colloidal stability compared to other high acyl gellan gums. The low calcium sensitive high acyl gellan gum is prepared by adjusting the pH of a gellan fermentation broth (polymer solution) prior to pasteurization and reducing the pasteurization hold time compared to conventional pH levels and hold times.
    Type: Application
    Filed: October 6, 2014
    Publication date: February 12, 2015
    Inventors: C. Ronnie Yuan, Neil Argo Morrison, Ross Clark
  • Publication number: 20150038547
    Abstract: This disclosure is of a lowered absorption of nutrients within the adult digestive tract, more specifically, a decreased mechanical absorption of certain specific amino acids over time; said decreased nutritional uptake decreasing wellness of the individual by the mechanism of depletion of bodily reserves; said lowered uptake being mitigated by a patently unique method to intercede in the nutrient absorption process.
    Type: Application
    Filed: July 31, 2013
    Publication date: February 5, 2015
    Inventor: Rory Powell Blake
  • Publication number: 20150037462
    Abstract: Glucosyl stevia compositions are prepared from steviol glycosides of Stevia rebaudiana Bertoni. The glucosylation was performed by cyclodextrin glucanotransferase using starch as the source of glucose residues. The short-chain glucosyl stevia compositions were purified to >95% content of total steviol glycosides. The compositions can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.
    Type: Application
    Filed: October 21, 2014
    Publication date: February 5, 2015
    Inventor: Avetik MARKOSYAN
  • Patent number: 8945652
    Abstract: The present invention relates generally to functional sweetener compositions comprising non-caloric or low-caloric natural and/or synthetic high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different functional sweetener compositions comprising at least one non-caloric or low-caloric natural and/or synthetic high potency sweetener, at least one sweet taste improving composition, and at least one functional ingredient, such as a weight management agent. The present invention also relates to functional sweetener compositions and methods that can improve the tastes of non-caloric or low-caloric high-potency sweeteners by imparting a more sugar-like taste or characteristic. In particular, the functional sweetener compositions and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and/or a more sugar-like flavor profile.
    Type: Grant
    Filed: November 2, 2006
    Date of Patent: February 3, 2015
    Assignee: The Coca-Cola Company
    Inventors: Indra Prakash, Grant E. DuBois
  • Patent number: 8945655
    Abstract: Stable and consumable compositions are described. The stable and consumable compositions can be green tea beverages that have added acidic stabilizer, like gallic acid, to stabilize elevated levels of antioxidants such as catechins formulated in the beverage.
    Type: Grant
    Filed: July 10, 2007
    Date of Patent: February 3, 2015
    Assignee: Conopco, Inc.
    Inventor: Shi-Qiu Zhang
  • Patent number: 8945645
    Abstract: The invention described herein relates to a process for the simultaneous concentration and rectification of grape must with the retention of the volatile aromas precursors. The process consists in the integration of nanofiltration in concentration/diafiltration modes, with electrodialysis. The nanofiltration membranes exhibit selective permeation controlled by steric hindrance mechanisms and/or electrostatic interactions.
    Type: Grant
    Filed: October 22, 2007
    Date of Patent: February 3, 2015
    Assignee: Instituto Superior Tecnico
    Inventors: Maria Norberta Neves Correia de Pinto, Victor Manuel Geraldes Fernandes, Isabel Margarida Martins Lopes Catarino Gomes
  • Publication number: 20150030749
    Abstract: Provided are a plant raw material liquid and a beverage that are reliably prevented from containing an alcohol and have excellent flavor, and a method related thereto. A method according to the present invention includes bringing a first plant raw material liquid into contact with inactivated yeast to produce a second plant raw material liquid to be used for production of a beverage. The method may also further include producing the beverage using the second plant raw material liquid.
    Type: Application
    Filed: March 8, 2013
    Publication date: January 29, 2015
    Applicant: SAPPORO BREWERIES LIMITED
    Inventors: Takayuki Kosugi, Yoichi Kozaki, Masayuki Shimase
  • Publication number: 20150030748
    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: Application
    Filed: March 13, 2013
    Publication date: January 29, 2015
    Applicant: Givaudan S.A.
    Inventors: Matthias Schultz, Vivianne Monnier
  • Publication number: 20150033380
    Abstract: The invention relates to the wheat cultivar designated WB9112. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar WB9112. Also provided by the invention are tissue cultures of the wheat cultivar WB9112 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar WB9112 with itself or another wheat cultivar and plants produced by such methods.
    Type: Application
    Filed: July 25, 2013
    Publication date: January 29, 2015
    Applicant: MONSANTO TECHNOLOGY LLC
    Inventor: Kim Shantz
  • Publication number: 20150033384
    Abstract: The invention relates to the wheat cultivar designated WB1977. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar WB1977. Also provided by the invention are tissue cultures of the wheat cultivar WB1977 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar WB1977 with itself or another wheat cultivar and plants produced by such methods.
    Type: Application
    Filed: July 21, 2014
    Publication date: January 29, 2015
    Inventor: Benjamin Moreno-Sevilla
  • Publication number: 20150033381
    Abstract: The invention relates to the wheat cultivar designated WB9518. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar WB9518. Also provided by the invention are tissue cultures of the wheat cultivar WB9518 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar WB9518 with itself or another wheat cultivar and plants produced by such methods.
    Type: Application
    Filed: July 25, 2013
    Publication date: January 29, 2015
    Applicant: MONSANTO TECHNOLOGY LLC
    Inventor: Dale R. Clark
  • Publication number: 20150030747
    Abstract: Provided are a sparkling beverage product exhibiting excellent foam properties, and a method related thereto. A sparkling beverage product according to the present invention includes: a sparkling beverage; and a container for holding the sparkling beverage, in which: an empty portion inside the container is filled with carbon dioxide gas and nitrogen gas so that the following condition (a) or (b) is satisfied: (a) a pressure of the carbon dioxide gas is 200 kPa or more, and a ratio of a pressure of the nitrogen gas to the pressure of the carbon dioxide gas is 0.5 or more; or (b) a pressure of the carbon dioxide gas is 170 kPa or more and less than 200 kPa, and a ratio of a pressure of the nitrogen gas to the pressure of the carbon dioxide gas is 1.0 or more.
    Type: Application
    Filed: February 28, 2013
    Publication date: January 29, 2015
    Applicant: SAPPORO BREWERIES LIMITED
    Inventors: Koji Yanagawa, Hisaaki Sugiyama, Kazuhito Misaki, Yoshiaki Takei
  • Publication number: 20150030725
    Abstract: Glucosyl stevia compositions are prepared from steviol glycosides of Stevia rebaudiana Bertoni. The glucosylation was performed by cyclodextrin glucanotransferase using the starch as source of glucose residues. The compositions mainly comprise glucosyl derivatives with superior taste characteristics and can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.
    Type: Application
    Filed: August 28, 2012
    Publication date: January 29, 2015
    Applicant: PureCircle USA Inc.
    Inventor: Avetik Markosyan
  • Publication number: 20150033382
    Abstract: The invention relates to the wheat cultivar designated WB6341. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar WB6341. Also provided by the invention are tissue cultures of the wheat cultivar WB6341 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar WB6341 with itself or another wheat cultivar and plants produced by such methods.
    Type: Application
    Filed: July 25, 2013
    Publication date: January 29, 2015
    Applicant: MONSANTO TECHNOLOGY LLC
    Inventor: Dale R. Clark
  • Publication number: 20150033387
    Abstract: The invention relates to the wheat cultivar designated WB9507. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar WB9507. Also provided by the invention are tissue cultures of the wheat cultivar WB9507 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar WB9507 with itself or another wheat cultivar and plants produced by such methods.
    Type: Application
    Filed: July 21, 2014
    Publication date: January 29, 2015
    Inventor: John Davies
  • Publication number: 20150033385
    Abstract: The invention relates to the wheat cultivar designated LA7W08-1099. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar LA7W08-1099. Also provided by the invention are tissue cultures of the wheat cultivar LA7W08-1099 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar LA7W08-1099 with itself or another wheat cultivar and plants produced by such methods.
    Type: Application
    Filed: July 21, 2014
    Publication date: January 29, 2015
    Inventor: Benjamin Moreno-Sevilla
  • Publication number: 20150033379
    Abstract: The invention relates to the wheat cultivar designated WB-DeuceCL+. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar WB-DeuceCL+. Also provided by the invention are tissue cultures of the wheat cultivar WB-DeuceCL+ and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar WB-DeuceCL+ with itself or another wheat cultivar and plants produced by such methods.
    Type: Application
    Filed: July 25, 2013
    Publication date: January 29, 2015
    Applicant: MONSANTO TECHNOLOGY LLC
    Inventor: Sid Perry
  • Publication number: 20150033383
    Abstract: The invention relates to the wheat cultivar designated WB6121. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar WB6121. Also provided by the invention are tissue cultures of the wheat cultivar WB6121 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar WB6121 with itself or another wheat cultivar and plants produced by such methods.
    Type: Application
    Filed: July 25, 2013
    Publication date: January 29, 2015
    Applicant: Monsanto Technology LLC
    Inventor: Dale R. Clark
  • Publication number: 20150033386
    Abstract: The invention relates to the wheat cultivar designated XY06-852. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar XY06-852. Also provided by the invention are tissue cultures of the wheat cultivar XY06-852 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar XY06-852 with itself or another wheat cultivar and plants produced by such methods.
    Type: Application
    Filed: July 21, 2014
    Publication date: January 29, 2015
    Inventor: Benjamin Moreno-Sevilla
  • Patent number: 8940353
    Abstract: In one embodiment, a method comprises adding ingredients to a mixing chamber, the ingredients comprising: one or more non-dairy first ingredients; one or more second ingredients operable to facilitate Maillard browning reactions; and one or more third ingredients selected from the group consisting of stabilizers, vitamins, minerals, flavors, functional ingredients, salts, antioxidants, sugar, and water. The method also comprises mixing to yield a mixture having the ingredients dispersed substantially evenly throughout. The method further comprises processing the mixture to yield a non-dairy beverage.
    Type: Grant
    Filed: December 6, 2011
    Date of Patent: January 27, 2015
    Assignee: Whitewave Services, Inc.
    Inventors: Neal Allan Bringe, James Casey Waksmonski
  • Publication number: 20150024083
    Abstract: The invention relates to a liquid or gelled pasteurized or sterilized composition comprising free amino acids, calcium, a digestible carbohydrate, and preferably an indigestible carbohydrate, wherein the free amino acids are present in a concentration between 5 and 30 g/100 ml, and the dry weight of the total composition is at least 40 g/100 ml, and preferably lower than 60 g/100 ml. The composition may in particular be used in the treatment of a human suffering from a disorder selected from the group consisting of phenylketonuria, homocystinuria, maple syrup urine disease, tyrosinaemia, propionic acidaemia, methylmalonic acidaemia, isovaleric acidaemia, urea cycle disorders and glutaric aciduria.
    Type: Application
    Filed: March 8, 2013
    Publication date: January 22, 2015
    Inventors: Andrew Sean Lynch, Simon David Anders
  • Publication number: 20150017284
    Abstract: Rebaudioside M compositions with improved aqueous solubility and methods for preparing the same are provided herein. The rebaudioside M compositions include (i) disordered crystalline compositions comprising rebaudioside M and rebaudioside D, (ii) spray-dried compositions comprising rebaudioside M, rebaudioside D and steviol glycoside mixtures and/or rebaudioside B and/or NSF-02, (iii) spray-dried compositions comprising rebaudioside M, rebaudioside D and at least one surfactant, polymer, saponin, carbohydrate, polyol, preservative or a combination thereof. Sweetened compositions, such a beverages, containing the rebaudioside M compositions with improved water solubility are also provided herein.
    Type: Application
    Filed: October 4, 2013
    Publication date: January 15, 2015
    Inventors: Indra Prakash, Gil Ma, Avetik Markosyan, Youlung Chen
  • Publication number: 20150017306
    Abstract: Emulsifying dispersants, comprising an amphipathic substance and an electrolyte, wherein the amphipathic substance forms two or more layers, are capable of stably dispersing a large amount of oil even when used in a small amount. Emulsion compositions containing such an emulsifying dispersant show high emulsion stability even when added to a food or drink containing an electrolyte, and can be used to prepare a final product without the need for a complicated operation.
    Type: Application
    Filed: September 26, 2014
    Publication date: January 15, 2015
    Applicants: AJINOMOTO CO., INC., KANAGAWA UNIVERSITY
    Inventors: Fumiko Harada, Daisuke Mashimo, Osamu Mori, Kazuo Tajima, Yoko Imai, Susumu Yamaguchi
  • Publication number: 20150018432
    Abstract: Sweetened compositions comprising at least one sweetener and rebaudioside X are provided herein. Rebaudioside X is present in the sweetened compositions in a concentration at or below the sweetness recognition threshold, while the at least one sweetener is present in a concentration above its sweetness recognition threshold. Rebaudioside X acts to enhance the sweetness of the sweetened compositions, e.g. beverages and concentrate compositions, thereby allowing for preparation of sweetened compositions with reduced calorie content. Methods of enhancing the sweetness of a sweetened composition with rebaudioside X are also provided herein.
    Type: Application
    Filed: September 25, 2013
    Publication date: January 15, 2015
    Inventors: Indra Prakash, Juvenal Higiro, Mary Campbell
  • Publication number: 20150017308
    Abstract: A process for preparing a flavour composition having an umami flavour/taste and a MSG content of less than 1 wt % (% weight by total dry matter) comprising the steps of: a) heating vegetable matter in water at any given temperature to give cooking water containing flavour-active compounds water extracted from the vegetable matter; b) separating the vegetable matter from the cooking water; and c) concentrating the cooking water to provide the flavour composition. Claims are also directed to the composition obtainable from the process and to food products such as soups and snacks including the composition.
    Type: Application
    Filed: December 11, 2012
    Publication date: January 15, 2015
    Inventors: Silke Schopp, Gert Bormann, Dirk Jacobus Maritz, Helge Fritsch, Gregory Schmauch, Karoline Michaela Schmid, Stephanie Thillard Schweizer
  • Publication number: 20150017309
    Abstract: A pre-packaged food or beverage product is provided in which each complete serving of the product includes at least two macronutrients selected from protein, fat, or carbohydrates wherein each selected macronutrient is in an amount which provides the same relative proportion of the NRV as the selected other macronutrient, but wherein the third macronutrient is not present in the same relative proportion as the two selected macronutrients, and wherein each complete serving of the product also includes fibre in the same relative proportions of the NRV as the two selected macronutrients.
    Type: Application
    Filed: March 13, 2013
    Publication date: January 15, 2015
    Inventors: Guy William Clayton Pope-Mayell, Ross Dixon Rotherham, Jason Paul Rogers
  • Patent number: 8932647
    Abstract: A functional beverage that can be used by athletes and bodybuilders for restoring human growth hormones using an HGH precursor. The composition includes water, sweeteners, acids, gums, natural colorants, natural flavors, including pantothenic acid, chromium, copper, choline, and boron. The composition also includes selected amino acids such as L-Leucine, L-Isoleucine, L-Valine, and L-Arginine.
    Type: Grant
    Filed: August 11, 2013
    Date of Patent: January 13, 2015
    Inventor: Carol Vandell
  • Publication number: 20150010481
    Abstract: It is intended to provide a liquid oral composition and a liquid food composition in which calcium phosphate such as hydroxyapatite or tricalcium phosphate can be stably dispersed and prevented from being precipitated or separated out even in long-term storage. Calcium phosphate mixed with xanthan gum and polyglycerin fatty acid ester can be stably dispersed even in long-term storage and prevented from being precipitated or separated out even when used in liquid oral compositions such as mouthwashes, liquid dentifrices, and oral detergents or in liquid food compositions such as milk, soy milk, yoghurt, and refreshing beverages. In addition, calcium phosphate mixed with xanthan gum and polyglycerin fatty acid ester further supplemented with an amphoteric surfactant can be more effectively prevented from being precipitated or separated out in liquid oral compositions such as mouthwashes, liquid dentifrices, and oral detergents.
    Type: Application
    Filed: January 28, 2013
    Publication date: January 8, 2015
    Inventors: Keijiro Fujita, Mariko Obuki, Tomoki Saito, Shuji Sakuma
  • Publication number: 20150010689
    Abstract: Heating an oil from a plant or animal while supplying oxygen at a dissolved oxygen supply speed of not less than 0.058 mg/L/min to the oil from plant or animal is a convenient production method of a material for food or drink, which is capable of imparting an aroma and/or a flavor, which are/is mellow and rich in variety, to a food or drink.
    Type: Application
    Filed: September 26, 2014
    Publication date: January 8, 2015
    Applicant: AJINOMOTO CO., INC
    Inventors: Hideki YAMAMOTO, Yukiko TAKAKURA, Makoto YAMADA
  • Publication number: 20150010676
    Abstract: Provided are self-cloning Aspergillus oryzae that expresses amidase without induction culture exhibiting high amidase degradation activity, and a method for reducing acrylamide in which this self-cloning Aspergillus oryzae is used. Self-cloning Aspergillus oryzae, which has a gene which codes a polypeptide with a specific amino acid sequence indicated in SEQ ID NO:1, or has a base sequence hybridizable to a complementary sequence of the gene encoding SEQ ID No:1 under stringent conditions, has a protein with amidase activity which the gene is expressed without induction culture, the process of reducing acrylamide by contact treatment with the above described self-cloning Aspergillus oryzae and acrylamide-containing matter, and a method of producing reduced acrylamide food or beverage.
    Type: Application
    Filed: February 4, 2013
    Publication date: January 8, 2015
    Inventors: Kenji Ozeki, Motoaki Sano, Kazuya Iwai, Taiji Fukunaga, Yusaku Narita, Hirokazu Tsuboi, Takayuki Bogaki
  • Publication number: 20150011660
    Abstract: The invention provides a process of producing Rubusoside from steviol glycosides of Stevia rebaudiana plant. The process is useful for producing high purity Rubusoside with purity greater than 95% (dry basis). High purity rubusoside is useful as in combination with other caloric and non-caloric sweeteners as well as non-caloric sweetener in various food and beverage compositions. The high purity rubusoside is useful as non-caloric sweetener in edible and chewable compositions such as any beverages, confectionaries, bakeries, cookies, chewing gums, and alike.
    Type: Application
    Filed: March 7, 2013
    Publication date: January 8, 2015
    Inventor: Avetik MARKOSYAN
  • Patent number: 8927046
    Abstract: Compositions consisting of or comprising resveratrol and a protective colloid, particularly a gelatine, a modified food starch or a ligninsulfonate, their use for stably incorporating resveratrol into water-based foods, particularly beverages, and the foods thus obtained.
    Type: Grant
    Filed: February 3, 2010
    Date of Patent: January 6, 2015
    Assignee: DSM IP Assets B.V.
    Inventors: Sylvain Diguet, Nicolle Goetz, Bruno H. Leuenberger, Johann Ulm, Loni Schweikert
  • Patent number: 8927043
    Abstract: Disclosed herein are stabilized powder and aqueous formulations comprising a substantially water insoluble lipophilic bioactive compound and a micelle-forming surfactant. In one embodiment, the formulation further comprises a water soluble reducing agent, and/or a water insoluble reducing agent, and/or a metal chelator, and/or a metal bisulfite reducing agent, or combinations thereof, wherein the formulation remains substantially clear and stable when stored at or below room temperature for a period of at least 6 months or at least 12 months; and methods for preparing these formulations.
    Type: Grant
    Filed: November 10, 2010
    Date of Patent: January 6, 2015
    Assignee: Mycell Technologies
    Inventor: Volker Berl
  • Patent number: 8927609
    Abstract: The present invention is directed to a co-attrited stabilizer composition comprising: (i) microcrystalline cellulose and (ii) carboxymethyl cellulose, wherein the carboxymethyl cellulose has a degree of substitution of from 0.95-1.5 and a viscosity of less than 100 cps. The composition is useful as a stabilizer, particularly, in food and pharmaceutical applications.
    Type: Grant
    Filed: November 30, 2012
    Date of Patent: January 6, 2015
    Assignee: FMC Corporation
    Inventors: Zheng Tan, Aaron Chip Venables, Michael Sestrick, Nadia Yaranossian, Jeremy Ondov
  • Publication number: 20150004285
    Abstract: The present disclosure provides products and methods that provide for the stability of functional amino acids in food matrices. In a general embodiment, the products include either a source of beta-glucans or a source of protein low in reducing sugars, in combination with a functional amino acid in a binder having low amounts of or being substantially free of reducing sugars. Methods for improving the stability of functional amino acids in food matrices are also provided. The products and methods of the present disclosure provide several advantages including, for example, the reduction or avoidance of degradation and browning of months the products during processing and storage.
    Type: Application
    Filed: January 3, 2013
    Publication date: January 1, 2015
    Inventors: Marie-Louise Mateus, Tesfalidet Haile, Pierre Fourre
  • Publication number: 20150004286
    Abstract: This disclosure describes a process for producing an instantized amino acid product and compositions including such instantized amino acid products. Generally, the process includes obtaining a particulate amino acid, coating the amino acid particles with an aqueous solution of a food grade gum, adhering two or more gum-coated amino acid particles to another to form an agglomerate of amino acid particles, drying the agglomerate, coating the agglomerate with an aqueous solution of a food grade surfactant, and drying the surfactant-coated agglomerate. In another aspect the process generally includes obtaining amino acid particles, coating the amino acid particles with an aqueous solution of a food grade surfactant, and drying the surfactant-coated amino acid particles. This disclosure also describes amino acid particles and agglomerates of amino acid particles.
    Type: Application
    Filed: January 18, 2013
    Publication date: January 1, 2015
    Inventor: Suvash Kafley
  • Publication number: 20150004283
    Abstract: A method is provided for forming a two component beverage using a container having two compartments, an upper compartment and a lower compartment, each containing a beverage ingredient, The upper compartment contains a first beverage ingredient, such as powdered milk, and the lower compartment 8 contains a second beverage ingredient, such as instant coffee. The upper compartment can be stacked above the lower compartment such that access to the lower compartment is through the upper compartment.
    Type: Application
    Filed: September 17, 2014
    Publication date: January 1, 2015
    Inventors: Shelley Markoulis, Piaras Valdis de Cleir, Paul Edward Doll, Niketa Mohler, Stuart Leslie, Diya Sen, Jason Billig
  • Patent number: 8920864
    Abstract: The present invention provides masking compositions that include a lower alkyl carboxylic acid, e.g. acetic acid. Also provided is a masking composition that includes (a) a lower alkyl carboxylic acid (e.g. acetic acid), a warming sensate (e.g. vanillin or vanillyl butyl ether) and/or a cooling sensate (e.g. menthol or isopulegol).
    Type: Grant
    Filed: December 11, 2009
    Date of Patent: December 30, 2014
    Assignee: Takasago International Corporation
    Inventors: David J. Spence, Charles Manley, Carter B. Green
  • Publication number: 20140377441
    Abstract: A non-carbonated beverage composition comprising a source of protein in an amount up to about 30% weight (wt %) of the composition and a source of edible acid in an amount up to about 1.2 wt % of the composition.
    Type: Application
    Filed: June 21, 2013
    Publication date: December 25, 2014
    Inventor: Kevin N. Stratton
  • Publication number: 20140377405
    Abstract: The invention relates to a kit of parts comprising 2 to 100 containers each containing an infant formula, wherein each infant formula is in a form suitable for administration to an infant and/or toddler or in a form suitable for administration to an infant and/or toddler after admixing with an aqueous liquid, wherein the kit of part comprises at least two different infant formulas which differ from each other in taste and/or flavour by having a different protein fraction or by being a fermented infant formula, wherein each of the different protein fractions is selected from the group consisting of intact milk proteins including cow milk proteins, intact plant proteins including soy protein, hydrolysed proteins, free amino acids, or mixtures of two or more thereof. The invention further relates to the use of such kit of parts for stimulating the acceptance and/or liking of a broad range of fruits, vegetables and/or whole grain cereal products by infants and/or toddlers or later in life.
    Type: Application
    Filed: September 10, 2014
    Publication date: December 25, 2014
    Applicant: N.V. Nutricia
    Inventors: Hugo WEENEN, Martine Sandra ALLES