Beverage Or Beverage Concentrate Patents (Class 426/590)
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Publication number: 20140242212Abstract: Nutritional compositions delivered in vivo in a time controlled manner sustainable over long periods of time, provide enhancing athletic performance, increased hand/eye coordination and concentration on the task at hand.Type: ApplicationFiled: September 16, 2013Publication date: August 28, 2014Applicant: New World Pharmaceuticals, LLCInventors: Frederick A. SEXTON, Sitaraman Krishnan, Venkat Kalyan Vendra
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Publication number: 20140242216Abstract: The present disclosure relates in part to an emulsion system comprising a waxy starch. The emulsion system is useful, in some embodiments, for incorporation into infant formulas comprising protein equivalent sources, such as formulas designed for individuals with certain protein allergies. Thus, in certain embodiments, the present disclosure relates to a nutritional composition comprising a protein equivalent source comprising a hydrolyzed protein, amino acids, or a mixture thereof, a fat source, a carbohydrate source, and an emulsifier system comprising a waxy starch. The emulsifier system may further include citric acid esters of mono- and di-glycerides or an octenyl succinic acid-modified starch, or both.Type: ApplicationFiled: February 24, 2013Publication date: August 28, 2014Applicant: Mead Johnson Nutrition CompanyInventor: Mead Johnson Nutrition Company
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Publication number: 20140242246Abstract: The present invention is directed towards organogel compositions. Processes for producing such organogel compositions are further disclosed. The present invention is also directed towards uses of the novel organogel compositions in foods, beverages, nutraceuticals pharmaceuticals, pet food, or animal feed.Type: ApplicationFiled: May 13, 2011Publication date: August 28, 2014Applicant: ARCHER DANIELS MIDLAND COMPANYInventors: Shireen S. Baseeth, Bruce R. Sebree
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Patent number: 8815304Abstract: The present invention relates to a method of suppressing appetite or promoting a stimulant effect in an individual in need thereof, comprising administering to the individual per 24 hour period an effective amount of one or more alkali metals selected from the group consisting of one or more sources of cesium, one or more sources of rubidium, one or more sources of lithium, and combinations thereof. The present invention further relates to weight loss or stimulant compositions comprising one or more alkali metals.Type: GrantFiled: March 30, 2011Date of Patent: August 26, 2014Assignee: Ashberry International LimitedInventor: Arnold Forbes
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Publication number: 20140234488Abstract: A beverage system is created having beverage, with at least one liquid. The beverage is created in a variety, including tea drink, coffee drink, milk drink, yogurt drink, malted drink, roasted cereal grain beverage, roasted nut and seed beverage, roasted bean beverage, distilled water, mineral water, sports drink, fruit juice, vegetable juice, fruit drink, vegetable drink, fruit skin drink, vegetable skin drink, plant drink, soft drink, alcoholic drink, and soup drink. The beverage is also created with or without addition of ingredient, including flavoring ingredient, nutritional ingredient, health ingredient, and other ingredient. The beverage can be served as hot drink, cold drink, cold drink with ice, and warm drink. The beverage can be caffeinated, or non caffeinated; and diet or non diet. The liquid includes water, oil, and alcohol. The beverage system is created in various form, including bubble beverage, instant beverage, and beverage with dissolved gas.Type: ApplicationFiled: November 26, 2013Publication date: August 21, 2014Inventor: Alice Chang
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Publication number: 20140234517Abstract: The invention concerns An instant solid beverage in form of granules, each granule (1) comprising: ?0.1 to 30% by weight of a beverage concentrate (2), and ?60 to 95% by weight of a carbohydrate (3), wherein particles of the carbohydrate (3) construct a meshwork structure of the granule (1), and wherein debris or drops of the beverage concentrate (2) inset dispersedly among the carbohydrate particles meshwork structure (3) or debris or drops of the beverage concentrate (2) act as linkage bridges between particles of the carbohydrate (3), and wherein pores (4) are dispersed within the meshwork structure.Type: ApplicationFiled: July 5, 2012Publication date: August 21, 2014Applicant: NESTEC S.A.Inventors: Rebecca Lian Hwee Peng, Michael Wang, ShengHua Zhu, Werner Bauer
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Publication number: 20140234511Abstract: Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and at least one sweetness enhancer in a concentration near its sweetness detection threshold. The sweeteners include sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, saccharine, or combinations thereof. The sweetness enhancer is selected from naringin dihydrochalcone, mogroside V, swingle extract, rubusoside, rubus extract, rebaudioside, and stevioside.Type: ApplicationFiled: April 30, 2014Publication date: August 21, 2014Applicant: Givaudan S.A.Inventors: Chad Allen HANSEN, Jay Patrick SLACK, Christopher Todd SIMONS
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Patent number: 8808775Abstract: Systems, methods and cartridges for carbonating a precursor liquid, such as water, to form a beverage. A carbon dioxide source can be provided in a cartridge which is used to generate carbon dioxide gas that is dissolved into the precursor liquid. A beverage medium, such as a powdered drink mix or liquid syrup, may be provided in the same, or a separate cartridge as the carbon dioxide source and mixed with the precursor liquid to form a beverage. The use of one or more cartridges for the carbon dioxide source and/or beverage medium may make for an easy to use and mess-free system for making carbonated beverages, e.g., in the consumer's home.Type: GrantFiled: January 31, 2011Date of Patent: August 19, 2014Assignee: Keurig Green Mountain, Inc.Inventors: Thomas J. Novak, Ross Packard, Peter Peterson, Shawn Gulla
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Publication number: 20140227394Abstract: 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 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: ApplicationFiled: April 16, 2014Publication date: August 14, 2014Applicant: PureCircle USA Inc.Inventor: Avetik MARKOSYAN
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Publication number: 20140227242Abstract: Provided are compositions and methods for producing stable foods and beverages that contain high concentrations of additives such as essential fatty acids, including omega-3 fatty acids, omega-6 fatty acids, conjugated fatty acids, and other fatty acids; phytochemicals, including phytosterols and carotenoids; oil soluble vitamins; alpha lipoic acid; other oils; and coenzymes, including Coenzyme Q10, and other oil-based additives.Type: ApplicationFiled: April 15, 2014Publication date: August 14, 2014Inventors: Philip J. Bromley, Chetan S. Rao
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Publication number: 20140227421Abstract: 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 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: ApplicationFiled: April 16, 2014Publication date: August 14, 2014Applicant: PureCircle USA Inc.Inventor: Avetik MARKOSYAN
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Patent number: 8800430Abstract: A system, method and apparatus for controllably adjusting characteristics of a beverage produced by a beverage system. The characteristics of the beverage may include the strength, flavor, concentration of various flavor components as well as other characteristics. A control is provided for access by a user to adjust the characteristics to a desired level. The user may increment or decrement the level of the characteristics in response to personal preferences. The control provides an interface to control the beverage system.Type: GrantFiled: March 2, 2007Date of Patent: August 12, 2014Assignee: Bunn-O-Matic CorporationInventors: John D. Bishop, Scott A. Mazzini, Randy D. Pope
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Patent number: 8802170Abstract: An object of the present invention is to provide a liquid koji to be used in the production of a fermented food or drink, particularly a liquid koji having glucoamylase and acid-stable ?-amylase with high enzymatic activities, which can be used in the brewing of shochu. The present invention provides a method of manufacturing a liquid koji to be used in production of a fermented food or drink, comprising: cultivating a koji mold in a liquid medium that contains, as a raw material, a substance selected from the group consisting of a cereal having a surface covered with a husk; a cereal having a surface from which only a husk (e.g., a chaff) is removed; an unprocessed bean or tuber having a surface covered with a hull; and amaranthus and/or quinoa.Type: GrantFiled: March 24, 2005Date of Patent: August 12, 2014Assignee: Asahi Breweries, Ltd.Inventors: Toshikazu Sugimoto, Hiroshi Shoji
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Patent number: 8802177Abstract: Preparing soluble oat or barley flour in one-step using an extrusion (continuous cooking) process to dextrinize and gelatinize cook the oat or barley flour.Type: GrantFiled: November 4, 2008Date of Patent: August 12, 2014Assignee: The Quaker Oats CompanyInventors: Robert Chatel, Yongsoo Chung, Justin French
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Patent number: 8802108Abstract: The present invention relates to a diet product comprising an alginate in an aqueous dissolved or swelled form at a pH value causing the alginate not to gel.Type: GrantFiled: February 13, 2008Date of Patent: August 12, 2014Assignee: S-Biotek Holding ApSInventor: Jens Steen Olsen
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Publication number: 20140220220Abstract: Systems and methods for producing a tiger nut beverage are described. The systems and methods may include mixing a tiger nut extract in powder form with one or more additives; combining the mixed tiger nut extract in powder form and the one or more additives with water to create a tiger nut syrup; flash pasteurizing the tiger nut syrup; and mixing the tiger nut syrup with water to create a finished tiger nut beverage. A composition including tiger nut liquid subject to flash pasteurization is also described.Type: ApplicationFiled: February 5, 2013Publication date: August 7, 2014Applicant: NUTSO, LLCInventors: Ernest Quaye Arday, Juison Ng, Isaac BK Taylor, Kofi O. Tagoe-Mocumbi, Gerhard Winkler
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Publication number: 20140220176Abstract: The present invention relates to a particulate composition in the form of a large spherical glassy bead having a cross-sectional diameter greater than 5 mm. The bead includes an encapsulating carrier composition essentially made of fibrous materials, which are both sugarless and non-cariogenic and an encapsulant, such as a flavour material.Type: ApplicationFiled: April 7, 2014Publication date: August 7, 2014Applicant: FIRMENICH SAInventor: Pierre-Etienne BOUQUERAND
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Publication number: 20140220216Abstract: There is provided a beverage composition including a collagen peptide having a high concentration and having moderately acidic taste and excellent flavor in a pH range of the pH 4.0 or less. A beverage composition including 2,000 mg/10 mL or more of a low molecular collagen peptide having an average molecular weight of 3,000 or less and two or more kinds of acidifiers containing phosphoric acid, in which the pH is 4.0 or less.Type: ApplicationFiled: April 4, 2014Publication date: August 7, 2014Applicant: FUJIFILM CorporationInventor: Masao SATO
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Publication number: 20140220221Abstract: The principles of the present invention provide novel compositions and methods for making a low-chloride salt blend, high-concentrate beverage syrup. The method includes combining a high-concentrate beverage syrup and a salt blend low in chlorides to maintain organoleptic properties while minimizing corrosion of metallic components in beverage dispensers.Type: ApplicationFiled: January 31, 2014Publication date: August 7, 2014Applicant: The Coca-Cola CompanyInventors: David Del Pozo, Marissa Charytan
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Patent number: 8795754Abstract: Preparing soluble oat or barley flour in one-step using an extrusion (continuous cooking) process to dextrinize and gelatinize cook the oat or barley flour.Type: GrantFiled: October 8, 2009Date of Patent: August 5, 2014Assignee: The Quaker Oats CompanyInventors: Robert Chatel, Yongsoo Chung, Justin French
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Patent number: 8795748Abstract: 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 an opening of a bottle of liquid. The capsule also includes a release mechanism to release the syrup in a controlled manner into the bottle. 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: GrantFiled: February 4, 2013Date of Patent: August 5, 2014Assignee: SodaStream Industries Ltd.Inventors: Yaron Kopel, Allan Ring, Avi Cohen, Hagai Harduff, Doron Krom, Amit Avigdor, Eyal Fendell
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Patent number: 8795757Abstract: Described is a composition comprising (i) an aqueous phase comprising water, one, two or more co-solvents selected from the group consisting of propylene glycol, ethanol, triacetin, and glycerol, and optionally one, two or more sugars, preferably selected from the group consisting of sucrose, fructose, and glucose, (ii) a surfactant system comprising one saponin or a mixture of two, three or more saponins, and lecithin, and (iii) an oil phase comprising (or consisting of) one, two, three or more substances selected from the group consisting of flavorants, vitamins, coloring foodstuffs, and polyunsaturated fatty acids, wherein the composition does not comprise a polyclycerol fatty acid ester. Further described is a method of preparing such composition and a corresponding food formulation.Type: GrantFiled: January 24, 2011Date of Patent: August 5, 2014Assignee: Symrise AGInventors: Dirk Schrader, Cornelia Homner, Christopher Sabater-Lüntzel
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Publication number: 20140213664Abstract: Bioadvantaged Sweeteners leverage chemical synergies of combining select ratios of certain formulations of lactose and glucose with, for example, purified phlorizin for unexpectedly better results than predicted by prior art as a whole. Glucometer data confirms employing such Bioadvantaged Sweetener with conventional and enhanced delivery systems facilitates stasis at points of peak blood sugar saturation for users.Type: ApplicationFiled: January 29, 2014Publication date: July 31, 2014Inventor: Alexandra Damsker
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Publication number: 20140212565Abstract: Nutrition beverage compositions including high concentrations of protein are provided. Methods of making nutrition beverage compositions including high concentrations of protein are provided.Type: ApplicationFiled: March 29, 2014Publication date: July 31, 2014Inventors: Dondeena BRADLEY, Ellen ROHRER, Kathlene MCMANUS, Connie CERDENA, Paul KIM
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Publication number: 20140212540Abstract: The present invention concerns infant formula having a fat gradient which can be established by a sufficient amount of fat droplets with a diameter of 5-25 ?m based on total weight of fat.Type: ApplicationFiled: January 30, 2014Publication date: July 31, 2014Applicant: N.V. NUTRICIAInventors: Antonie VAN BAALEN, Rudolph Eduardus Maria VERDURMEN, Nachum VAISMAN, Günther BOEHM
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Publication number: 20140212564Abstract: Sorbic acid or benzoic acid is stabilized in syrup and finished beverages by solubilizing potassium sorbate or sodium benzoate and then adding the solubilized potassium sorbate or sodium or potassium benzoate into a stabilizer solution at pH 2-4.Type: ApplicationFiled: January 31, 2013Publication date: July 31, 2014Applicant: PEPSICO, INC.Inventors: Naijie Zhang, William Mutilangi
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Publication number: 20140212548Abstract: The present invention relates to the field of beverage supplements. Provided by aspects of the invention are compositions for and methods of enhancing the flavor of a beverage by suspending fruit particles in the beverage just prior to consumption. Suspended fruit particles enhance the consumer's drinking experience by refreshing the flavor of the beverage with each sip. Fruit particles can be distributed in a beverage at different levels by altering the physical properties and composition of the fruit pieces. In one embodiment, the fruit pieces can be dehydrated to different levels. Alternatively, or in addition, embodiments of the present invention provide dehydrated fruit matter, which can be coated or processed with edible material to provide fruit particles of different weights such that the particles suspend at different levels when added to a beverage. As the consumer drinks the beverage, a relatively even distribution of beverage bits will be consumed.Type: ApplicationFiled: August 13, 2012Publication date: July 31, 2014Inventors: Locke White II, David M. Brown
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Publication number: 20140212566Abstract: A frozen drink dispenser includes a housing and a dispensing station supported by the housing and configured to dispense a precise quantity of a flavored fluid from a variety of flavored fluids into a blender cup. The dispensing station includes a first support configured to support the blender cup and weigh contents within the blender cup. The frozen drink dispenser further includes a shaved ice and blend station supported by the housing and configured to dispense a precise quantity of shaved ice within the blender cup and to mix the contents within the blender cup. The shaved ice and blend station includes a second support configured to support the blender cup. The frozen drink dispenser further includes a rinse station configured to rinse and clean the blender cup.Type: ApplicationFiled: January 30, 2013Publication date: July 31, 2014Inventors: John Michael Herbert, Patrick J. Devine, John A. MacNeill, Bryan R. Hotaling
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Patent number: 8790728Abstract: A taste enhancing savoury base comprises between 8 to 80% of naturally derived compounds taken in the group consisting of glutamate, IMP and GMP, and further comprises naturally food derived compounds such as organic acids and their salts, amino acids, peptides and aroma compounds. The base is obtained through a prokaryotic fermentation with a bacteria taken from the group consisting of Corynebacterium glutamicum, Corynebacterium ammoniagenes, Corynebacterium casei, Corynebacterium efficiens, Brevibacterium lactofermentum and Bacillus subtilis. The base is not purified by crystallization or chromatographic methods.Type: GrantFiled: March 23, 2010Date of Patent: July 29, 2014Assignee: Nestec S.A.Inventors: Stephan Palzer, David Nikolic, Pieter Berends, Dac Thang Ho, Yvette Fleury Rey, Helge Ulmer, Silke Schopp, Daniel Sebastian Appel, Thomas Raab
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Publication number: 20140205709Abstract: The present invention provides a process for producing a food ingredient or beverage ingredient. The present invention also provides a process for producing food product or beverage product. The present invention also provides a process for providing starch, amylose, amylopectin, ?-glucan, fructan, non-starch polysaccharide, dietary fibre or resistant starch to improve one or more indicators of health in a mammal.Type: ApplicationFiled: August 2, 2013Publication date: July 24, 2014Applicant: Commonwealth Scientific and Industrial Research OrganisationInventors: ZHONGYI LI, MATTHEW KENNEDY MORELL, STEPHEN ALAN JOBLING
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Publication number: 20140205733Abstract: Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and at least one sweetness enhancer in a concentration near its sweetness detection threshold. The sweeteners include sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, saccharine, or combinations thereof. The sweetness enhancer is selected from naringin dihydrochalcone, mogroside V, swingle extract, rubusoside, rubus extract, rebaudioside, and stevioside.Type: ApplicationFiled: March 25, 2014Publication date: July 24, 2014Inventors: Chad Allen HANSEN, Jay Patrick SLACK, Christopher Todd SIMONS
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Publication number: 20140205730Abstract: The present invention provides a composition that contains a beverage component, pectin and an oil at least one long chain polyunsaturated fatty acid and a method for making the same.Type: ApplicationFiled: December 20, 2013Publication date: July 24, 2014Applicant: DSM IP Assets B.V.Inventors: Jesus Ruben ABRIL, Thayne FORT
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Publication number: 20140205732Abstract: Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and at least one sweetness enhancer in a concentration near its sweetness detection threshold. The sweeteners include sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, saccharine, or combinations thereof. The sweetness enhancer is selected from naringin dihydrochalcone, mogroside V, swingle extract, rubusoside, rubus extract, rebaudioside, and stevioside.Type: ApplicationFiled: March 25, 2014Publication date: July 24, 2014Applicant: Givaudan S.A.Inventors: Chad Allen HANSEN, Jay Patrick SLACK, Christopher Todd SIMONS
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Patent number: 8784925Abstract: The present invention provides refined roasted coffee beans having a Hunter L value of 10 to 30 and a hydroxyhydroquinone content of not higher than 30 mg/kg by contacting an aqueous solvent with raw material roasted coffee beans. The invention also provides a process for producing refined roasted coffee beans, which includes contacting raw material roasted coffee beans having a Hunter L value of 12 to 35, with coffee bean-derived extract-containing water selected from water containing an extract derived from roasted coffee beans having a Hunter L value of 40 or more and water containing an extract derived from raw coffee beans.Type: GrantFiled: September 5, 2012Date of Patent: July 22, 2014Assignee: Kao CorporationInventors: Chitoshi Shigeno, Yasushi Shioya, Tatsuya Kusaura, Yoshikazu Ogura, Yoshinobu Hayakawa
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Patent number: 8784913Abstract: Use of dried rehydratable food, such as in a dried soup, a dried beverage, a breakfast cereal, a yoghurt and a dried sauce, is widespread. However it has been observed that when the dried components are fruit and/or vegetable, the components, on rehydration, do not resemble the fruit and/or vegetable before desiccation. That is to say they no longer have a fresh appearance but are discoloured and lack firmness. This transformation is due to cellular damage which occurs during desiccation. In particular, it is thought that phospholipid membranes are destabilised by insertion of cellular amphiphiles, phase transition into the gel phase and membrane fusion. This invention seeks to solve the above-mentioned technical problem by providing, amongst other things, a dried rehydratable food which is a fruit, vegetable or part thereof which, on rehydration, has improved appearance, texture and rehydration properties.Type: GrantFiled: May 25, 2011Date of Patent: July 22, 2014Assignee: Conopco, Inc.Inventors: Mark John Berry, John Casey, Ravine Anthony Gungabissoon, Andrew Paul Ormerod, Sally Pamela Redfern, Jacqueline de Silva, Joy Elizabeth Wilkinson
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Publication number: 20140199247Abstract: The present invention relates to a method for manufacturing a brine with improved features for use in food as a condiment and for the preservation and treatment of fish and shellfish, improving the organoleptic and nutritional properties of the foods treated and/or cooked with it. The brine with improved features obtained according to the method of the present invention can furthermore be used as raw material for manufacturing intensely hydrating and mineralizing isotonic beverages for human consumption, as well as any food product requiring water in the manufacturing process, improving the nutritional properties thereof. It can also be used as raw material for manufacturing products with a high nutritional value in agriculture and stock raising, in the food industry, in other industries and in health treatments.Type: ApplicationFiled: February 7, 2014Publication date: July 17, 2014Inventor: Carlos DÍAZ-CRESPO CARDONA
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Publication number: 20140199396Abstract: Process for the manufacture of a powder containing lutein, powder obtainable by said process and food composition containing said powder.Type: ApplicationFiled: March 28, 2012Publication date: July 17, 2014Applicant: DSM IP ASSETS B.V.Inventors: Christian Schaefer, Bernd Schlegel
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Publication number: 20140199246Abstract: Stevia compositions are prepared from steviol glycosides of Stevia Rebaudiana Bertoni. The compositions are able to provide a superior taste profile and can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.Type: ApplicationFiled: June 20, 2012Publication date: July 17, 2014Applicant: PURECIRCLE USA INC.Inventors: Siddhartha Purkayastha, Avetik Markosyan, Marquita L. Johnson, Monica Moralma Garces Ortega
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Publication number: 20140199705Abstract: The invention relates to polypeptides having glucanase, e.g., endoglucanase, mannanase, xylanase activity or a combination of these activities, and polynucleotides encoding them. In one aspect, the glucanase activity is an endoglucanase activity (e.g., endo-1,4-beta-D-glucan 4-glucano hydrolase activity) and comprises hydrolysis of 1,4-beta-D-glycosidic linkages in cellulose, cellulose derivatives (e.g., carboxy methyl cellulose and hydroxy ethyl cellulose) lichenin, beta-1,4 bonds in mixed beta-1,3 glucans, such as cereal beta-D-glucans or xyloglucans and other plant material containing cellulosic parts. In addition, methods of designing new enzymes and methods of use thereof are also provided. In alternative aspects, the new glucanases e.g., endoglucanases, mannanases, xylanases have increased activity and stability at increased pH and temperature.Type: ApplicationFiled: September 5, 2013Publication date: July 17, 2014Applicants: SYNGENTA PARTICIPATIONS AG, BP CORPORATION NORTH AMERICA INC.Inventors: Brian Steer, Walter Niles Callen, Shaun Healey, Derrick Pulliam
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Patent number: 8778987Abstract: The use is described of the 4-hydroxychalcone derivatives of the formula (I) wherein A may represent a single or double bond, R1, R2 and R3, mutually independently, may in each case mean H, OH or (preferably C1-C4) alkoxy, providing that at least one of the residues R1 to R3 means OH, and R4 means H, OH or (preferably C1-C4) alkoxy, and/or (ii) the salts thereof and (iii) mixtures thereof to mask or reduce the unpleasant taste impression of an unpleasant tasting substance, as are corresponding methods and preparations.Type: GrantFiled: March 12, 2008Date of Patent: July 15, 2014Assignee: Symrise AGInventors: Jakob Ley, Susanne Paetz, Thomas Riess, Gerhard Krammer
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Patent number: 8778414Abstract: An apparatus 110 for increasing extracts 100E taken from cellular plant tissue 100 has a preparation container 114 for holding the cellular plant tissue 100, the container 114 having an inlet or opening 112 to receive a fluid 101 to wet the cellular plant tissue 100 and take extracts 100E from the cellular plant tissue 100 to create a fluid with extracts mixture 101E, and an outlet to pass the fluid with extracts mixture, a lower portion of the container is a holding vessel 111 to receive the fluid with extracts 101E; and an acoustic shock wave device 43 for transmitting shock waves 200 to the wet cellular plant tissue 100 to enhance release of extracts 100E into the fluid 101.Type: GrantFiled: August 9, 2007Date of Patent: July 15, 2014Assignee: General Patent, LLCInventor: John Warlick
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Publication number: 20140193563Abstract: Food products prepared from whole grain oat flour having soluble components. The soluble whole oat flour maintains its standard of identity as whole grain and thus has the characteristics of whole grain oats. Aspects of the present invention relate to the use of the soluble oat flour in liquid food products such as beverages, semi-solid food products such as yogurt, and solid food products such as bakery items in order to provide enhanced health benefits.Type: ApplicationFiled: March 13, 2014Publication date: July 10, 2014Applicant: The Quaker Oats CompanyInventors: Gary D. Carder, Yongsoo Chung, Ronald G. Deutsch, Juan Carlos Fernandez Feito, Justin French, Ursula Vanesa La Ma, Mayte Lee, Margaret J. Miller, Holly Ramage
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Publication number: 20140193562Abstract: The present invention relates to stable, propylene glycol-free and glycerin-free, spray-dried compositions containing flavors and optional surfactants for use in optically clear, liquid beverages and liquid beverage concentrates.Type: ApplicationFiled: March 13, 2014Publication date: July 10, 2014Applicant: International Flavors & Fragrances Inc.Inventors: Lewis Michael Popplewell, Keith Thomas Hans, LuLu Henson, Christopher Thomas Lavallee, Eric Jesse Wolff, Maria Wright, Daniel Kaiping Lee, Ronald Gabbard
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Publication number: 20140193564Abstract: Food products prepared from whole grain oat flour having soluble components. The soluble whole oat flour maintains its standard of identity as whole grain and thus has the characteristics of whole grain oats. Aspects of the present invention relate to the use of the soluble oat flour in liquid food products such as beverages, semi-solid food products such as yogurt, and solid food products such as bakery items in order to provide enhanced health benefits.Type: ApplicationFiled: March 13, 2014Publication date: July 10, 2014Applicant: The Quaker Oats CompanyInventors: Gary D. Carder, Yongsoo Chung, Ronald G. Deutsch, Juan Carlos Fernandez Feito, Justin French, Ursula Vanesa La Ma, Mayte Lee, Margaret J. Miller, Holly Ramage
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Patent number: 8765200Abstract: A method for production of a wine with lower content of alcohol involving treating unfermented grape juice with glucose oxidase and glucose isomerase.Type: GrantFiled: December 22, 2008Date of Patent: July 1, 2014Assignee: Chr. Hansen A/SInventors: Johannes Maarten Van Den Brink, Kristine Bjerre
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Patent number: 8765208Abstract: A product produced from a wheat plant or a portion of the wheat plant produced by growing a seed of soft winter white wheat variety designated E0028. The product can be a grain, flour, baked good, cereal, pasta, beverage, livestock feed, biofuel, straw, or construction material.Type: GrantFiled: November 12, 2012Date of Patent: July 1, 2014Assignee: Board of Trustees of Michigan State UniversityInventors: Richard W. Ward, Lee F. Siler
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Publication number: 20140178557Abstract: A liquid sweetener composition that can reproduce the quality of sweetness and sharpness equivalent to high-fructose syrup while reducing the blending ratio of fructose. A liquid sweetener composition containing 65% or more and 82.5% or less fructose, 5% or more and 35% or less glucose, and 1% or more and 10% or less reducing sugar other than fructose and glucose in terms of weight ratio (anhydrous basis) with 10 to 30 weight percent of water content is provided.Type: ApplicationFiled: February 22, 2013Publication date: June 26, 2014Applicant: JAPAN CORN STARCH CO., LTD.Inventor: Kazuki Hashimoto
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Publication number: 20140179804Abstract: Stevia compositions are prepared from steviol glycosides of Stevia rebaudiana Bertoni. The compositions are able to provide a superior taste profile and can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.Type: ApplicationFiled: August 11, 2011Publication date: June 26, 2014Inventor: Avetik Markosyan
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Publication number: 20140178542Abstract: The present invention relates to a process for the manufacture of an infusible beverage ingredient comprising dried fruit pieces, the process comprising the steps of: (a) providing fruit pieces and coating particles; (b) mixing the fruit pieces and the coating particles to provide coated fruit pieces; and then (c) drying the coated fruit pieces to a moisture content of less than 30 wt %, preferably to a moisture content of 0.1 to 10 wt % wherein the coating particles comprise particles of fruit peel which are less than 1.5 mm in diameter.Type: ApplicationFiled: August 21, 2012Publication date: June 26, 2014Inventors: Christiaan Michael Beindorff, Jonathan George Collett, Lionel Jublot, Seddik Khalloufi
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Publication number: 20140170260Abstract: The invention relates to the use of specifically designed lipid component with optimal fatty acid profile, an enhanced portion of the palmitic acid residues in the sn-2 position and present as lipid globules with a certain size for an early in life diet for improving the development of a healthy body composition, in particular prevention of obesity, later in life.Type: ApplicationFiled: June 18, 2012Publication date: June 19, 2014Inventors: Eline Marleen Van Der Beek, Marieke Abrahamse-Berkeveld, Annemarie Oosting, Martine Sandra Alles