Beverage Or Beverage Concentrate Patents (Class 426/590)
  • Publication number: 20140377442
    Abstract: Cellulose composites of cellulose and a hydrophilic gum, the cellulose composite giving a 1-mass % aqueous dispersion thereof, which has a storage modulus (G?) of 0.06 Pa or more when the pH thereof is 4.
    Type: Application
    Filed: September 12, 2014
    Publication date: December 25, 2014
    Inventors: Haruko OBATA, Naoaki YAMASAKI
  • Patent number: 8915391
    Abstract: A drinkware rimming apparatus including a wetting receptacle, a cutout, and a rotatable tray having a plurality of spice receptacles. The tray is rotatable relative to the cutout (or vice-versa) to align and provide downward access to a desired spice receptacle or to the wetting receptacle. A cover may be included and the cutout can be in the cover and/or the tray. The cover can have beverage garnish compartments on a top surface thereof. The wetting receptacle can be positioned in a tray or on the cover. The cutout can be in another tray also having one or more spice receptacles and above the first-mentioned tray and rotatable independently of the lower tray. A method of applying spice to rims of drinkware is also disclosed.
    Type: Grant
    Filed: February 7, 2012
    Date of Patent: December 23, 2014
    Assignee: Roxi Group, Inc.
    Inventor: Marc Radow
  • Publication number: 20140370144
    Abstract: Oral rehydration solutions (ORSs), methods of preparing ORSs and methods of delivering rehydration therapy are disclosed herein. In some embodiments, an ORS includes a non-starch viscosity enhancing polymer and a sodium salt. The ORS may include at least approximately 60 millimoles of dissolved sodium per liter. Other embodiments may be described and/or claimed.
    Type: Application
    Filed: June 12, 2013
    Publication date: December 18, 2014
    Inventors: Dwayne Thomas Friesen, Rodney James Ketner, Michael Edward Grass
  • Publication number: 20140370180
    Abstract: The subject matter of this invention is a composition and method of making a water-dispersible, stabilizing colloidal microcrystalline cellulose:xarboxymethylcellulose composition. The method of making the composition does not require a salt solution as an anti-slip agent.
    Type: Application
    Filed: October 4, 2012
    Publication date: December 18, 2014
    Applicant: FMC CORPORATION
    Inventors: Zheng Tan, Maurice Gerard Lynch, Michael Sestrick, Nadia Yaranossian
  • Publication number: 20140370154
    Abstract: The present invention provides an emulsion composition that ensures excellent emulsion stability and excellent solubility in water, as well as excellent transparency and storage stability of a solution prepared by adding the emulsion composition to water. The present invention also provides an aqueous composition, in particular, a solution aqueous composition (aqueous liquid composition), preferably food or a beverage, containing the emulsion composition. The emulsion composition is an emulsion composition prepared by emulsifying an oil phase component and an aqueous phase component using gum ghatti, wherein the emulsion composition comprises gum ghatti in a proportion of more than 25 parts by weight based on 100 parts by weight, i.e., the total amount, of the oil phase component; and the gum ghatti has a viscosity of 50 to 3000 mPa·s, which is measured by preparing a 15 wt % aqueous solution of the gum ghatti and measuring its viscosity for 1 minute at 20° C. and 30 rpm using a Brookfield viscometer.
    Type: Application
    Filed: April 23, 2012
    Publication date: December 18, 2014
    Applicant: SAN-EI GEN F.F.I., INC.
    Inventors: Makoto Sakata, Masayuki Nishino, Tomohiro Nakao, Kanako Miyamoto
  • Publication number: 20140370155
    Abstract: Disclosed are shelf-stable concentrated liquid human milk fortifiers including extensively hydrolyzed casein. The long term shelf stable, concentrated liquid human milk fortifiers include octenyl succinic acid (OSA) modified waxy potato starch as a stabilizer.
    Type: Application
    Filed: December 3, 2012
    Publication date: December 18, 2014
    Applicant: ABBOTT LABORATORIES
    Inventors: Mustafa Vurma, Gul Konuklar
  • Publication number: 20140370145
    Abstract: Oral rehydration solutions (ORSs), methods of preparing ORSs and methods of delivering rehydration therapy are disclosed herein. In some embodiments, an ORS includes a non-starch viscosity enhancing polymer and a sodium salt. The ORS may include at least approximately 50 millimoles of dissolved sodium per liter. Other embodiments may be described and/or claimed.
    Type: Application
    Filed: October 1, 2013
    Publication date: December 18, 2014
    Applicant: Sweetwater Solutions, LLC
    Inventors: Dwayne Thomas Friesen, Rodney James Ketner, Michael Edward Grass
  • Publication number: 20140370130
    Abstract: A method and product for improving maternal and child health through nutrition. Omega-6 fatty acid and/or omega-3 fatty acid are provided to a woman and/or child prior to, during and/or after pregnancy to improve the health of the woman and her child. The ratios of the omega-6 and omega-3 fatty acids vary during various stages, e.g., pre-pregnancy, pregnancy and post-pregnancy. The omega-6 and omega-3 fatty acids can be in a variety of forms, such as at least one of highly purified algal oil comprising 70% by weight or more of the desired HUFA, triglyceride oil combined with phospholipid, phospholipid, protein and phospholipid combination, or dried marine microalgae.
    Type: Application
    Filed: August 27, 2014
    Publication date: December 18, 2014
    Inventor: Mary VAN ELSWYK
  • Publication number: 20140370153
    Abstract: Disclosed are concentrated liquid human milk fortifiers including extensively hydrolyzed casein, and optionally a probiotic. The concentrated liquid human milk fortifier has a low water activity and a low pH, thereby reducing microbial growth in the fortifier.
    Type: Application
    Filed: November 21, 2012
    Publication date: December 18, 2014
    Applicant: ABBOTT LABORATORIES
    Inventors: MUSTAFA VURMA, KEVIN B. MAHAN, JEFFREY M. BOFF
  • Patent number: 8911805
    Abstract: A stable Ca preparation in solution form even at high concentration is provided. The aqueous preparation of Ca includes water, Ca, compounds of Formula I and Formula II. Most of Ca is in non-ionic form and forms a complex. In the complex, Ca binds to the compound(s) of Formula I and/or Formula II in a state that basic structures of them are kept. At least partially, the complex forms colloidal particles. The aqueous preparation is transparent. pH is equal to or higher than that of slightly acid; [A1, A2, A3, A4, A5 and A6 are independently O? or OX. X represents a monovalent or polyvalent cation].
    Type: Grant
    Filed: September 27, 2012
    Date of Patent: December 16, 2014
    Assignee: Toyo Suisan Kaisha, Ltd.
    Inventors: Tsutomu Yoshida, Toshitaka Yasuda, Manabu Shimojoh, Kazuyoshi Masaki
  • Publication number: 20140364514
    Abstract: The present invention is directed to a co-attrited stabilizer composition comprising: a) microcrystalline cellulose in an amount of from 20%-90% by weight of the composition; b) a hydrocolloid in an amount of from 5%-50% by weight of the composition, wherein the hydrocolloid is selected from at least one member of the group consisting of carboxymethyl cellulose having a degree of substitution of at least 0.95, pectin, alginate, carrageenan, xanthan gum, agar gum, wellan gum, or gellan gum; and c) a starch in an amount of from 5%-50% by weight of the composition, wherein the stabilizer composition has a gel strength (G?) of at least 25 Pa when measured after 24 hours in a 2.6% solids water dispersion at 20° C. The composition is useful as a stabilizer, particularly in food and beverage products.
    Type: Application
    Filed: November 30, 2012
    Publication date: December 11, 2014
    Applicant: FMC CORPORATION
    Inventors: Zheng Tan, Michael Sestrick, Nadia Yaranossian, Jeremy Ondov
  • Publication number: 20140357709
    Abstract: (Modified) sorghum protein is used as novel protective hydrocolloid for active ingredients, especially fat-soluble active ingredients and/or colorants. Included are compositions comprising (modified) sorghum protein and at least one active ingredient and to their manufacture, as well as to the (modified) sorghum protein itself and its manufacture. These compositions are used for the enrichment, fortification and/or coloration of food, beverages, animal feed, personal care or pharmaceutical compositions, and to food, beverages, animal feed, personal care and pharmaceutical compositions containing such a (modified) sorghum protein and such a composition, respectively.
    Type: Application
    Filed: August 13, 2014
    Publication date: December 4, 2014
    Applicant: DSM IP ASSETS B.V.
    Inventor: Christian SCHAEFER
  • Publication number: 20140356506
    Abstract: Some embodiments comprise a process for forming a modified bran product for use in a variety of food products including beverages, ready to eat cereals, cereal products, granola type products, health bars, baked goods and confections. An exemplary process comprises first cooking the bran at high temperatures of from 250 to 290° Fahrenheit for 30 seconds to 4 minutes to form a cooked bran slurry. The cooked bran slurry is then subjected to an aqueous micro-grinding step to form a cooked slurry having a mean particle size of 150 microns or less. Alternatively, the cooked bran slurry is first dried and then later subjected to grinding or pulverization to form a cooked bran powder having a mean particle size of 150 microns or less.
    Type: Application
    Filed: June 3, 2014
    Publication date: December 4, 2014
    Inventor: Monjur Hossen
  • Publication number: 20140356463
    Abstract: A process is disclosed for obtaining citrus fiber from citrus peel. Citrus fiber is obtained having a c* close packing concentration value of less than 3.8 wt % anhydrous base. The citrus fiber can be used in food products, feed products, beverages, personal care products, pharmaceutical products or detergent products.
    Type: Application
    Filed: January 17, 2013
    Publication date: December 4, 2014
    Applicant: Cargill, Incorporated
    Inventors: Todd Walter Gusek, Jacques André Christian Mazoyer, David Hiram Reeder, Joël René Pierre Wallecan
  • Publication number: 20140357588
    Abstract: Methods of preparing highly purified steviol glycosides, particularly rebaudiosides A, D and M are described. The methods include utilizing recombinant microorganisms for converting various staring compositions to target steviol glycosides. In addition, novel steviol glycosides reb D2 and reb M2 are disclosed, as are methods of preparing the same. The highly purified rebaudiosides are useful as non-caloric sweetener in edible and chewable compositions such as any beverages, confectioneries, bakery products, cookies, and chewing gums.
    Type: Application
    Filed: May 27, 2014
    Publication date: December 4, 2014
    Applicants: Purecircle SDN BHD, The Coca-Cola Company
    Inventors: Avetik MARKOSYAN, Indra PRAKASH, Cynthia BUNDERS, Pankaj SONI, Jarrin CYRILLE, Aurélien BADIE, Robert ter HALLE
  • Publication number: 20140356510
    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: Application
    Filed: May 29, 2014
    Publication date: December 4, 2014
    Inventors: Martin Schweizer, Sarah Medina, Kevin I. Segall
  • Publication number: 20140356340
    Abstract: Nutritional products having improved cohesiveness of food boluses and methods of making and using same are provided. The nutritional products may include nutritional compositions and high molecular weight, water-soluble polymers such that the nutritional products have extensional viscosities that provide improved cohesiveness to the nutritional products and Trouton ratios of at least 6. Methods of administering such nutritional products to patients having impaired swallowing ability and/or dysphagia are also provided.
    Type: Application
    Filed: December 17, 2012
    Publication date: December 4, 2014
    Inventors: Adam Burbidge, Jan Engmann, Simina Popa Nita
  • Publication number: 20140356479
    Abstract: Food supplement compositions and their methods of use in promoting lean body mass are provided.
    Type: Application
    Filed: August 17, 2012
    Publication date: December 4, 2014
    Applicant: MUSCLEPHARM CORPORATION
    Inventor: Eric Serrano
  • Publication number: 20140348981
    Abstract: A food product comprising a neutralized yogurt whey.
    Type: Application
    Filed: December 23, 2013
    Publication date: November 27, 2014
    Applicant: General Mills, Inc.
    Inventors: Erika B. Smith, Wenyi Wang, Vikramaditya Ghosh
  • Publication number: 20140348983
    Abstract: Edible compositions or products which are nutritionally supplemented with one or more iron (II) mineral sources, one or more high ferric ion reducing agents such as ascorbic acid, edible ascorbic acid salts, edible ascorbic acid esters, erythorbic acid, edible erythorbic acid salts, or edible erythorbic acid esters, an edible carboxylic acid component, such as a citric acid and malic acid component, to lower the pH of such products to about 4.5 or less (e.g., about 4.0 or less), and one or more calcium mineral sources which can be solubilized by the edible carboxylic acid component and which ameliorate the sour taste of the edible carboxylic acid component.
    Type: Application
    Filed: January 15, 2013
    Publication date: November 27, 2014
    Applicant: OTC Nutrition LLC
    Inventor: David K. Yang
  • Publication number: 20140342078
    Abstract: Disclosed are flavored and juice beverages sweetened with Rebaudioside A (RebA) comprising an organic acid and glucono delta lactone.
    Type: Application
    Filed: December 19, 2012
    Publication date: November 20, 2014
    Applicant: Givaudan S.A.
    Inventor: Mariaelena Zuniga Hayes
  • Publication number: 20140342043
    Abstract: Sweetener compositions suitable for use in beverage products and other food products are disclosed, as well as food products sweetened with the novel sweetener compositions. Disclosed food products include dry foods and beverage products, such as carbonated or un-carbonated ready-to-drink beverages as well as syrups for dilution to make ready-to-drink beverages, such as diet or other reduced calorie beverages. The sweetener composition comprises at least a sweetening amount of rebaudioside M together with at least one other one other edible ingredient or food ingredient. The disclosed food products comprise rebaudioside M sweetener with at least one other one other edible ingredient or food ingredient.
    Type: Application
    Filed: May 14, 2013
    Publication date: November 20, 2014
    Applicant: PepsiCo, Inc.
    Inventors: Zena Bell, Thomas Lee, Gregory Yep
  • Publication number: 20140342077
    Abstract: The present invention aims to provide a non-alcohol, beer-taste beverage having Shimari in taste. It provides a non-alcohol beer-taste beverage having a weight ratio of the polyphenol(s) to the total amount of the extract component(s) in a specific range.
    Type: Application
    Filed: September 3, 2012
    Publication date: November 20, 2014
    Applicant: SUNTORY HOLDINGS LIMITED
    Inventors: Takeshi Teranishi, Itsuki Motohashi
  • Publication number: 20140342046
    Abstract: Flavoring concentrate compositions and a corresponding process for producing such compositions are provided that include: a flavor component; a solvent system; a sweetener; an acid; and water, wherein the water is present in the composition in an amount to achieve a water activity of about 0.6 to about 0.75.
    Type: Application
    Filed: April 30, 2014
    Publication date: November 20, 2014
    Inventors: Joseph A. Ackilli, Harry Topalian
  • Publication number: 20140342079
    Abstract: The amount of added mono- or disaccharide in a fluid or solid food composition can be reduced by: incorporating a fraction of an amount of mono- or disaccharide that is recommended in a given recipe for the food composition resulting in a loss of sweetness, and incorporating carboxymethyl cellulose having a viscosity of up to 200 mPa·s, measured as a 2 weight percent aqueous solution at 20° C. using a Haake RS1 viscometer with a cylinder system Z34 DIN at 10.0 s?1, in the fluid or solid food composition as the only ingredient to compensate for the lost sweetness, with the proviso that the fluid food composition has a viscosity of at least 10 mPa·s, when measured in the absence of the carboxymethyl cellulose at 20° C.
    Type: Application
    Filed: September 11, 2012
    Publication date: November 20, 2014
    Inventor: Anne Adden
  • Publication number: 20140342076
    Abstract: The use of an additive is described, to reduce disproportionation in a gassed beverage so as to produce a) enhanced retention of the gas in the beverage and b) a desired foaming profile selected from a quick-breaking foam and a persistent foam.
    Type: Application
    Filed: March 24, 2014
    Publication date: November 20, 2014
    Applicant: Thos. Bentley & Son Limited
    Inventor: Roy Kenneth Taylor
  • Patent number: 8889120
    Abstract: A method for producing bacteria belonging to the genus Bifidobacterium having excellent viability even under various conditions with different environmental factors, novel bacteria belonging to the genus Bifidobacterium obtained by the method, and a method for detecting the bacteria are provided. By subculturing and storing bacteria belonging to the genus Bifidobacterium alternately in systems under conditions with different environmental factors, the bacteria belonging to the genus Bifidobacterium exhibiting excellent viability under all the conditions used for the alternate subculturing and storing can be produced.
    Type: Grant
    Filed: February 21, 2011
    Date of Patent: November 18, 2014
    Assignee: Kabushiki Kaisha Yakult Honsha
    Inventors: Tomoyuki Sako, Mika Miura, Yasuhisa Shimakawa, Koji Miyazaki, Junji Fujimoto, Koichi Watanabe
  • Patent number: 8889201
    Abstract: One embodiment of the present invention is method for making an alcohol concentrate using a nested batch fermentation process, wherein multiple rounds of wort fermentation, distillation and refortification, is described. The rounds are repeated until the desired concentration of fermented wort is obtained. Another embodiment of the present invention is a method for a continuous fermentation process, wherein portions of the fermentation are distilled and the remaining wort is returned to the active fermentation. This process is repeated until the desired concentration of the fermented wort is obtained. Yet another embodiment of the present invention is a method for extraction of hops compounds, wherein the distilled alcohol from the nested or continuous fermentation process is used.
    Type: Grant
    Filed: August 17, 2009
    Date of Patent: November 18, 2014
    Assignee: Pat's Backcountry Beverages, Inc.
    Inventor: Patrick J. Tatera
  • Publication number: 20140335257
    Abstract: Disclosed are methods for improving nitrogenous acid (e.g., creatine) solubility, and products made by the method.
    Type: Application
    Filed: July 21, 2014
    Publication date: November 13, 2014
    Inventors: Brent L. Petersen, Melinda Moss
  • Publication number: 20140335246
    Abstract: A natural sweetener composition comprises a blend of Stevioside extract and Rebaudioside A extract, wherein the ratio of Rebaudioside A extract to Stevioside extract is between about 12:1 to about 1:12 and the purity of both extracts is from about 60% to about 97.5%. The sweetener composition may further include sweet sugars and non-natural sugars.
    Type: Application
    Filed: July 15, 2011
    Publication date: November 13, 2014
    Applicant: GLG LIFE TECH CORPORATION
    Inventors: Luke Zhang, Kevin Li
  • Publication number: 20140335258
    Abstract: Disclosed are stabilized nutritional compositions having a stabilizer system including starch, or a combination of starch and maltotriose, and methods for manufacturing the compositions. The retrogradation effect commonly seen with starch stabilizers is substantially reduced or even eliminated in the disclosed nutritional compositions.
    Type: Application
    Filed: December 3, 2012
    Publication date: November 13, 2014
    Applicant: ABBOTT LABORATORIES
    Inventors: Mustafa Vurma, Gul Konuklar
  • Publication number: 20140335259
    Abstract: Disclosed are methods of preparing dryblended powdered nutritional compositions including at least one dry ingredient that has undergone a microbial inactivation heat treatment sufficient to inactivate microbes present therein. The heat treatment comprises subjecting the dry ingredient to a temperature of greater than 48° C. to no greater than 60° C. for a period of from 2 days to 30 days and allows for incorporation of the dry ingredient into the dryblended powdered nutritional composition without risk of substantial microbial contamination of the composition, and further, without substantially altering the physical and functional properties of the dry ingredient.
    Type: Application
    Filed: December 19, 2012
    Publication date: November 13, 2014
    Applicant: ABBOTT LABORATORIES
    Inventors: Mustafa Vurma, Wendy S. Fox, Nurdan Kocaoglu-Vurma
  • Patent number: 8881642
    Abstract: A beverage brewer having a water flow control system for controlling the flow water through the system during a brewing cycle. The water flow control system is related to the spray head used in the brewer. The system can be calibrated based on the spray head used with the system and the calibration information can be used during the brewing process. An information device may be provided on the spray head to communication information to the brewer to control the brewing process. The brewer may be provided with a reader to read the information from the spray head. A system which can be used with a brewer, including all of the aforementioned information associated with the spray head for use in controlling the water flow during a brewing cycle. The system can be provided with the brewer or retrofitted with an existing brewer.
    Type: Grant
    Filed: October 14, 2005
    Date of Patent: November 11, 2014
    Assignee: Bunn-O-Matic Corporation
    Inventor: Burton L. Hart
  • Publication number: 20140328993
    Abstract: The present invention provides a beer-taste beverage with a low total amount of an extract component(s), that is provided with the robust feel. Specifically, the present invention provides a beer-taste beverage with a low total amount of an extract component(s), having a pH adjusted to a specific range to provide the robust feel to the beverage.
    Type: Application
    Filed: November 19, 2012
    Publication date: November 6, 2014
    Inventors: Takeshi Teranishi, Itsuki Motohashi
  • Patent number: 8877267
    Abstract: The present invention relates to methods for reducing fat uptake in the gastrointestinal tract of a mammal in order to prevent a positive energy balance, weight gain, overweight and obesity, and to induce a negative energy balance and weight loss in subjects who wish to reduce their body weight. In particular, food and/or beverage ingredients and dietary supplements of the present invention comprises flaxseeds useful for increasing faeca fat excretion from the gastrointestinal tract.
    Type: Grant
    Filed: May 10, 2005
    Date of Patent: November 4, 2014
    Assignee: University of Copenhagen
    Inventors: Arne Vernon Astrup, Inge Tetens, Agnete Dal Thomsen
  • Patent number: 8877275
    Abstract: To provide an extract or other substance that can impart not only bitterness and aroma but also taste elements such as koku and robustness without increasing astringency or harshness, and to provide a beverage having superior koku and robustness. Increasing hop-derived polyphenols, particularly trimeric proanthocyanidin makes it possible to provide beverages with koku and robustness without increasing astringency or lingering aftertaste.
    Type: Grant
    Filed: March 30, 2012
    Date of Patent: November 4, 2014
    Assignee: Suntory Holdings Limited
    Inventors: Daisaku Yonezawa, Naofumi Yoshida
  • Publication number: 20140322389
    Abstract: Zero- and reduced-calorie frozen carbonated beverages comprising rare sugars are provided herein. The beverages contain a freezing point depressant composition comprising at least one rare sugar and, optionally, one or more other freezing point depressant compounds. Frozen carbonated beverages comprising natural high potency sweeteners and rare sugars with sugar-like characteristics are also provided, wherein the natural high potency sweetener and rare sugars are present in particular weight ratios. Methods of preparing the frozen carbonated beverages are also provided.
    Type: Application
    Filed: May 9, 2014
    Publication date: October 30, 2014
    Inventors: INDRA PRAKASH, YOU CHEN
  • Publication number: 20140322427
    Abstract: The present invention aims to provide a non-alcohol beer-taste beverage having a low saccharide content and a low calorie content, and that has a snappiness. The present invention provides a non-alcohol beer-taste beverage having a total amount of an extract component(s) in a specific range, and comprising a monosaccharide(s), a disaccharide(s), and a trisaccharide(s) at a specific saccharide composition.
    Type: Application
    Filed: September 3, 2012
    Publication date: October 30, 2014
    Applicant: SUNTORY HOLDINGS LIMITED
    Inventors: Takeshi Teranishi, Itsuki Motohashi
  • Publication number: 20140322426
    Abstract: A method of extracting a coffee liquid includes the step of extracting crashed coffee beans using an extraction aqueous solution containing a fruit sugar condensation compound formed of a plurality of fructose molecules through condensation.
    Type: Application
    Filed: May 1, 2014
    Publication date: October 30, 2014
    Inventor: Keiichi FUJII
  • Publication number: 20140322405
    Abstract: A method by means of which both the sensory appeal and the dietary fiber content can be increased in a range of food products. By assuring that a suitable dietary fiber component is substantially completely converted to a fully-dispersed colloidal sol, such a material in this state can produce beneficial changes in the sensory and functional properties of certain foods to which it is added while being otherwise undetectable by the consumer. “Suitable” dietary fiber being on that is capable of becoming the dispersed phase in a colloidal sol, and that neither has nor reacts to produce any objectionable taste, aroma, color or mouth-feel in the food to which it is added.
    Type: Application
    Filed: April 25, 2014
    Publication date: October 30, 2014
    Inventor: Norman S. Singer, Jr.
  • Patent number: 8871285
    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: Grant
    Filed: April 27, 2012
    Date of Patent: October 28, 2014
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Shelley Markoulis, Piaras Valdis de Cleir, Paul Edward Doll, Niketa Mohler, Stuart Leslie, Diya Sen, Jason Billig
  • Publication number: 20140314937
    Abstract: Described are a cocktail preparation system, a liquid measuring and mixing device, and a method of measuring and mixing liquids. A liquid measuring and mixing device involves a measuring cup comprising a circular cross-section and one or more protruding cavities thereof joined by a plurality of support members spanning a length of the circular cross-section, the one or more protruding cavities being of calculated volumes for the purpose of accurately measuring volumes of liquid. A cocktail preparation system includes the measuring cup as described in addition to a mixing cup within which the measuring cup fits to form a sealed cocktail shaker for the purpose of mixing of the measured volumes of liquid. A method of measuring and mixing liquids involves accurately measuring two or more volumes of liquid in the measuring cup, placing the measuring cup within the mixing cup, and subsequently shaking the combination to create a cocktail.
    Type: Application
    Filed: April 11, 2014
    Publication date: October 23, 2014
    Applicant: ReJigger Cocktails LLC
    Inventor: Marcus Chia-Jui Wang
  • Publication number: 20140314938
    Abstract: A capsule for storing a fixed amount of syrup. The capsule includes a housing to store the fixed amount of syrup and is shaped to sit on the rim of a bottle of carbonated water. The capsule also includes a release mechanism to release the syrup in a controlled manner into the bottle. The capsule is shaped so that excess gas is released into the atmosphere between at least one of the outside walls of the capsule and the inner wall of the opening of the bottle of carbonated water. The invention includes a method for releasing syrup from a capsule into a bottle of carbonated water. The method includes the capsule being placed on a rim of the bottle and the capsule receiving a downward force.
    Type: Application
    Filed: July 3, 2014
    Publication date: October 23, 2014
    Inventors: Yaron KOPEL, Allan RING, Avi COHEN, Hagai HARDUFF, Doron KROM, Amit AVIGDOR, Eyal FENDELL
  • Publication number: 20140314936
    Abstract: Provided herein is a method for making a protein product from kaniwa. The method comprises milling the kaniwa. The milled kaniwa is contacted with a salt solution. A protein is precipitated from the kaniwa. The precipitated protein is dried to form a protein product. Also provided herein is a protein product produced by a method disclosed herein.
    Type: Application
    Filed: February 27, 2014
    Publication date: October 23, 2014
    Applicant: FitLife Brands, Inc.
    Inventors: Daniel Cook, Fadi Aramouni
  • Patent number: 8865244
    Abstract: Methods, compositions, and articles of manufacture for preparing frozen beverages are described. The methods and articles generally include first and/or second frozen pellets. Upon mixing the frozen pellets with an appropriate liquid for a sufficient time, a frozen beverage is obtained. Articles of manufacture including frozen pellets, as well as optional objects such as straws, spoons, and mixing containers are disclosed. Methods, compositions, and articles of manufacture for preparing frozen pellets are also described.
    Type: Grant
    Filed: April 30, 2013
    Date of Patent: October 21, 2014
    Assignee: Cargill, Incorporated
    Inventors: John Sweeney, Peter Dea, William Aimutis, Vincent Cavallini, Karla Nelson, Serpil Metin
  • Publication number: 20140308425
    Abstract: The present invention aims to provide a non-alcohol beer-taste beverage having a low saccharide content and a low calorie content, and that has an improved finish. The present invention provides a non-alcohol beer-taste beverage having an ? acid content in a specific range and a total amount of an extract component(s) in a specific range.
    Type: Application
    Filed: September 3, 2012
    Publication date: October 16, 2014
    Applicant: SUNTORY HOLDINGS LIMITED
    Inventors: Takeshi Teranishi, Itsuki Motohashi
  • Publication number: 20140308424
    Abstract: Disclosed is dried fruit or vegetable pulp preparation comprising dried fruit or vegetable pulp and at least one density modifying ingredient. The density modifying ingredient may be selected from the group consisting of complex carbohydrates or humectants.
    Type: Application
    Filed: July 22, 2011
    Publication date: October 16, 2014
    Applicant: NESTEC S.A.
    Inventors: Hua Bai, Yong-Cheng Liao, Zhong-wei Sun, Olivier Ballevre, Qingzhu Zhao
  • Publication number: 20140302219
    Abstract: A method is disclosed for producing an infant formula base, wherein by means of microfiltration, ultrafiltration, and nanofiltration the components of milk are separated into a casein fraction, a whey protein fraction, and a lactose fraction to produce, by suitably combining, a composition in which the amino acid composition is close to that of human milk. An infant formula base having a total protein concentration of about 1.0 to about 1.5% and a ?-casein concentration of at least about 11% of the total protein concentration is also disclosed. The infant formula base is suitable for the production of an infant formula.
    Type: Application
    Filed: November 9, 2012
    Publication date: October 9, 2014
    Inventors: Reetta Tikanmäki, Matti Erkki Harju, Olli Tossavainen
  • Publication number: 20140302197
    Abstract: The present invention relates to a method for preparing modified gum arabic comprising treating gum arabic with an enzyme selected from the group of glycosidases at a concentration of 1 to 1000 units of enzyme per gram of gum arabic, a modified gum arabic obtainable by said method, an emulsion comprising the modified gum arabic and a beverage concentrate and ready-to-drink beverage comprising the emulsion.
    Type: Application
    Filed: December 12, 2012
    Publication date: October 9, 2014
    Inventors: Thomas Heidebach, Matthias Sass, Axel De With
  • Publication number: 20140295046
    Abstract: The present invention to stable carotenoid emulsions, which—when used in a liquid formulation (especially a beverage, such as a soft drink)—allows to obtain transparent formulation (even after pasteurization).
    Type: Application
    Filed: August 10, 2012
    Publication date: October 2, 2014
    Applicant: DSM IP ASSETS B.V.
    Inventors: Gabriela Badolato Bönisch, Hansjoerg Grass