Tea And Substitutes Therefor Patents (Class 426/597)
  • Patent number: 10849923
    Abstract: The present invention provides solid formulations of hyaluronic acid (HA) that are resistant to degradation into low molecular weight species of HA and yet can be readily dissolved in water. The compositions comprise sodium hyaluronate, cyclo-dextrin, sodium benzoate, and potassium sorbate, wherein said composition is in powder form.
    Type: Grant
    Filed: July 17, 2017
    Date of Patent: December 1, 2020
    Inventor: Donald Wayne Jessup
  • Patent number: 10729737
    Abstract: The objective of the present invention is to provide a safe muscle-enhancing agent by which a muscle mass and muscular strength can be effectively increased or maintained and by which a decrease of a muscle mass and muscular strength can be suppressed, a muscle-enhancing composition containing the muscle-enhancing agent, and a method for enhancing muscle by using the muscle-enhancing agent or muscle-enhancing composition. The muscle-enhancing agent according to the present invention is characterized in comprising an extract derived from lemon myrtle as an active ingredient.
    Type: Grant
    Filed: October 6, 2016
    Date of Patent: August 4, 2020
    Assignee: KANEKA CORPORATION
    Inventors: Shinichi Honda, Shinichi Yokota, Mineko Ogura, Masanori Kato
  • Patent number: 10299491
    Abstract: A method of producing tea syrup comprises contacting a plant material and/or plant extract with hot water to produce a tea. The method comprises filtering the tea to produce a tea filtrate, adding sugar to the tea filtrate, and then reducing the pH of either the tea or the tea filtrate, and thereby producing a tea syrup.
    Type: Grant
    Filed: October 9, 2015
    Date of Patent: May 28, 2019
    Inventor: Guy Woodall
  • Patent number: 10188124
    Abstract: The invention relates to a tea-based beverage composition comprising, calculated by weight of dry matter: 0.3-10% of dry tea components; 10-80% saccharide selected from sucrose, glucose, fructose and combinations thereof; 2-35% oil; 0.5-20% gelatinized starch; and 0.1-10% plant protein selected from leguminous protein, cereal protein and combinations thereof; wherein the composition contains less than 10% by weight of dry matter of particles of plant material comprising the plant protein wherein said particles having a diameter of more than 10 ?m and wherein the gelatinized starch and the plant protein are contained in the beverage composition in a weight ratio of 1:1 to 20:1. The benefits of the invention can be realized in ready-to-drink beverages as well as in reconstitutable powders. The invention also provides a process for the preparation of the aforementioned tea-based beverage composition, the process comprising addition of a flour selected from leguminous flour, cereal flour and combinations thereof.
    Type: Grant
    Filed: December 2, 2013
    Date of Patent: January 29, 2019
    Assignee: Conopco, Inc.
    Inventors: Mia Claire Benjamin, Jadwiga Malgorzata Bialek, Pieter Versluis
  • Patent number: 10172371
    Abstract: Provided is a green tea extract composition, including the following components (A), (B), (C), (D), and (E): (A) non-polymer catechins; (B) a sugar; (C) iron; (D) caffeine; and (E) gallic acid, in which a content of the non-polymer catechins (A) is from 25 mass % to 45 mass %; a content of the sugar (B) is from 4 mass % to 13 mass %; a mass ratio between the sugar (B) and the caffeine (D), [(D)/(B)], is from 0.2 to 0.8; a mass ratio between the gallic acid (E) and the iron (C), [(E)/(C)], is from 55 to 2,500; and (F) a water content is 10 mass % or less.
    Type: Grant
    Filed: January 29, 2016
    Date of Patent: January 8, 2019
    Assignee: KAO CORPORATION
    Inventor: Yuichi Shimoda
  • Patent number: 9848632
    Abstract: Nobel Stevia Sweetening components are provided. Through the analysis of the components of the nobel Steviol Glycoside included in the stevia extract and/or crystals, not only the quality control of sweeteners, but judgment on the correctness of indication of origin or infringement of right are facilitated since the raw material of the sweetener can be identified.
    Type: Grant
    Filed: November 10, 2015
    Date of Patent: December 26, 2017
    Assignee: MORITA KAGAKU KOGYO CO., LTD.
    Inventors: Toyoshige Morita, Isao Fujita, Fumito Matsuura, Masaya Ota
  • Patent number: 9781943
    Abstract: Disclosed is a tea beverage and production method therefor. The tea beverage comprises tea, reverse-osmosis water which is deoxidized and deionized, and a food antioxidant, and the oxygen content in the freshly packaged tea beverage is ?1 mg/L.
    Type: Grant
    Filed: April 16, 2012
    Date of Patent: October 10, 2017
    Assignee: NONGFU SPRING CO., LTD.
    Inventors: Zhengchun Han, Yuan Huang, Jiping Zhong, Lian Xue
  • Patent number: 9744146
    Abstract: A method for alleviating at least one of the disturbance of bile acid metabolism, the disturbance of amino acid metabolism, and the disturbance of gut microbiota metabolism in a subject, comprising administering to the subject a composition or a health food comprising an active component selected from the group consisting of gallic acid, a pharmaceutically acceptable salt of gallic acid, a pharmaceutically acceptable ester of gallic acid, and combinations thereof.
    Type: Grant
    Filed: October 31, 2014
    Date of Patent: August 29, 2017
    Assignee: CHINA MEDICAL UNIVERSITY
    Inventors: Wen-Huang Peng, Li-Heng Pao, Jung Chao, Hao-Yuan Cheng, Meng-Shiou Lee
  • Patent number: 9662295
    Abstract: The present invention discloses a composition for suppressing the aging of skin, which contains tea water derived from fresh tea leaves having inactivated enzymes. The composition containing tea water according to the present disclosure may inhibit the activities of matrix metalloproteinase (MMP) and elastase, stimulate the production of collagen by increasing its expression, suppress the formation of skin wrinkles, and reduce the formed skin wrinkles. Furthermore, it has an excellent effect of suppressing skin aging.
    Type: Grant
    Filed: April 26, 2013
    Date of Patent: May 30, 2017
    Assignee: AMOREPACIFIC CORPORATION
    Inventors: Hui Kyoung Chang, Se Jin Yoo, Chan Su Rha, Seok Yun Baek, Joo Yeon Kim, Mi Suk Yang
  • Patent number: 9635871
    Abstract: An object of the present invention is to provide a beverage packed in a sealed container, which can suppress occurrence of precipitation for a long period and retain high flavor. The above-described problem can be overcome by containing (1) theanine ranging from 100 mg to 1000 mg and (2) quinic acid ranging from 30 mg to 300 mg per 500 ml beverage.
    Type: Grant
    Filed: January 28, 2013
    Date of Patent: May 2, 2017
    Assignee: Taiyokagaku Co., Ltd.
    Inventors: Masaki Matsumoto, Tsutomu Okubo
  • Patent number: 9233134
    Abstract: The present invention relates to topical compositions containing fermented extracts of Traditional Chinese Medicinal (TCM) ingredients for improving the appearance and skin condition of the user. The topical compositions of the present invention are tailored for different users of different skin compositions according to TCM principles. The fermented TCM extracts are characterized by reduced odor and/or color in comparison with unfermented TCM extracts and are therefore more suitable for use in cosmetic products.
    Type: Grant
    Filed: October 1, 2013
    Date of Patent: January 12, 2016
    Assignee: EL Management LLC
    Inventors: Jing Cheng, Chia-wen Chen, Steven Francis Schnittger, Ming Lu
  • Patent number: 9079933
    Abstract: A method for producing a polyphenol composition including a step of subjecting (A) a hardly water-soluble polyphenol and (B) one or more selected from cathechins, chlorogenic acids and methylated compounds of hardly water-soluble polyphenols to a heat treatment at from 100 to 180° C. in the presence of an aqueous medium.
    Type: Grant
    Filed: June 8, 2011
    Date of Patent: July 14, 2015
    Assignee: KAO CORPORATION
    Inventors: Yasushi Yamada, Keigo Hanaki, Toshiteru Komatsu
  • Publication number: 20150140177
    Abstract: A liquid beverage enhancer product including a shelf-stable highly concentrated liquid flavor and color solution including at least 10% non-water solvents with humectant properties including propylene glycol, glycerol, ethanol and other alcohols. The liquid beverage enhancer product in combination with beverages or non-beverage food products. A method of enhancing a beverage by adding a liquid beverage enhancer product including a shelf-stable highly concentrated liquid flavor and color solution having at least 10% non-water solvents with humectant properties to a beverage, and enhancing the flavor and color of the beverage. A method of enhancing milk, milk substitute beverages, and protein containing products, by adding the liquid beverage enhancer product having a pH of greater than 4.6 to milk, milk substitute beverages, or protein containing products, and enhancing the flavor and color of the milk, milk substitute beverages, or protein containing products without curdling.
    Type: Application
    Filed: April 21, 2014
    Publication date: May 21, 2015
    Applicant: AMT Group, LLC dba Imbibe
    Inventors: Young Kang, Joe Farinella, Kathryn Frothingham, Justin Kozlowski, Holly Lynch, John Higgs
  • Publication number: 20150128303
    Abstract: The present invention relates to methods for controlling pest infestation using double stranded RNA molecules. The invention provides methods for making transgenic plants that express the double stranded RNA molecules, as well as pesticidal agents and commodity products produced by the inventive plants.
    Type: Application
    Filed: July 7, 2014
    Publication date: May 7, 2015
    Applicant: DEVGEN NV
    Inventors: Romaan RAEMAEKERS, Pascale FELDMANN, Irene NOOREN, Geert PLAETINCK, Frederic PECQUEUR, Els VAN BLEU, Thierry BOGAERT
  • Patent number: 8993030
    Abstract: An aerated composition having a pH of less than 5.5 is provided, which composition comprises hydrophobin.
    Type: Grant
    Filed: September 21, 2006
    Date of Patent: March 31, 2015
    Assignee: Conopco
    Inventors: Deborah Lynne Aldred, Andrew Richard Cox
  • Publication number: 20150086700
    Abstract: The present invention relates to a creamer composition, e.g. for use for addition into a coffee beverage, having good physical stability without the need for low molecular emulsifiers. The creamer comprises protein 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: March 26, 2015
    Inventors: Christine Ann Beeson, Alexander A. Sher
  • Patent number: 8986770
    Abstract: Shown is a process for manufacturing a fabricated leaf tea product. The process includes the steps of: (i) providing a concentrated liquid tea composition; (ii) providing a base leaf tea; (iii) combining the concentrated liquid tea composition with the base leaf tea to form a tea mixture having a total soluble solids content of at least 50% by dry weight of the mixture; and (iv) drying the tea mixture. At least 20% by weight of the base leaf tea has a particle size of +16 mesh and/or the tea mixture is sorted according to particle size to yield a fraction wherein at least 20% by weight of the fraction has a particle size of +16 mesh; and the time between forming the tea mixture (step iii) and drying (step iv) is at least 5 minutes.
    Type: Grant
    Filed: March 10, 2014
    Date of Patent: March 24, 2015
    Assignee: Conopco, Inc.
    Inventors: Michael Alan Cooper, Ian Smith
  • Publication number: 20150079264
    Abstract: A beverage whitening composition for whitening coffee, tea or hot chocolate, is described. The composition replaces a selected fluid, such as partially skimmed milk or half-and-half cream, in a reduced volume while providing the same or a very similar whitening ability and taste as the selected fluid to be replaced, so as to be indiscernible to the consumer. The target volume for reduction is 45% to 95%. The composition is useful for replacing skim, 1%, 2%, whole milk, light cream, half-and-half cream or coffee cream in dispensers containing bags, to reduce frequency of bag replacement. The composition may be steamed and used to whiten a steamed milk beverage, such as a latte.
    Type: Application
    Filed: November 25, 2014
    Publication date: March 19, 2015
    Inventors: Garth C. ILLSLEY, Dennis P. DICKINSON
  • Publication number: 20150072062
    Abstract: A soursop drink and methods of producing a soursop drink are described. The method involves (a) providing soursop leaves; (b) treating the soursop leaves with heated, moist air or heated water to produce heat treated soursop leaves; (c) pressing the heat treated soursop leaves through one or more filters to produce a soursop leaf solution and (d) combining the soursop leaf solution with one or more additional ingredients such as ginger and/or cinnamon to produce a soursop leaf drink. The soursop leaf drink may also contain honey or other suitable sweetener.
    Type: Application
    Filed: October 31, 2014
    Publication date: March 12, 2015
    Inventor: Dennis Delano GRANT
  • Patent number: 8974848
    Abstract: Tooth stain resulting from exposure to coloring agents contained in food and beverages, generally termed foodstuffs, is reduced, prevented and/or reversed by the addition of consumable anti-staining materials to the foodstuff anytime prior to ingestion. The anti-staining materials may be introduced into the foodstuff during the manufacturing process or added by the consumer at the time of preparation or use. A number of materials which interact with tooth stains and/or staining agents to counteract their effect and/or reduce their coloration as well as substances which interact with teeth to block the interaction of staining agents with teeth are disclosed.
    Type: Grant
    Filed: February 26, 2009
    Date of Patent: March 10, 2015
    Inventors: Barry W. Carothers, Donald N. Riggs
  • 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
  • Publication number: 20150044307
    Abstract: The present invention provides a preparation method of tea water comprising the following steps of: inactivating enzymes of raw tea leaves and juicing the tea leaves to obtain a tea juice; and removing ions of the tea juice obtained from the previous step to obtain tea water. In addition, the present invention provides tea water obtained by removing ions from a tea juice of raw tea leaves of which enzymes are inactivated. Skin-stimulating components are reduced in the tea water.
    Type: Application
    Filed: September 29, 2014
    Publication date: February 12, 2015
    Inventors: Chan S. Rha, Yu J. Oh, Jin O. Chung, Se J. Yoo, Sang J. Lee
  • 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
  • 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: 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: 20150004290
    Abstract: Provided is a production method for a purified tea extract having improved solubility of the non-polymer catechins in a solvent. The production method for a purified tea extract according to the present invention comprises bringing a tea extract into contact with a magnesium-type or lithium-type cation exchange resin.
    Type: Application
    Filed: December 12, 2012
    Publication date: January 1, 2015
    Inventors: Kenichi Shikata, Hideo Ohminami, Hitoshi Sato
  • Publication number: 20140373197
    Abstract: The present invention relates to methods for controlling pest infestation using double stranded RNA molecules. The invention provides methods for making transgenic plants that express the double stranded RNA molecules, as well as pesticidal agents and commodity products produced by the inventive plants.
    Type: Application
    Filed: August 27, 2014
    Publication date: December 18, 2014
    Inventors: Romaan Raemaekers, Laurent Kubler, Els Vanbleu, Thierry Andre Olivier Eddy Bogaert
  • Publication number: 20140342035
    Abstract: A blend of extracts of green tea and black tea improves exercise performance and recovery.
    Type: Application
    Filed: May 14, 2014
    Publication date: November 20, 2014
    Applicant: Kemin Industries, Inc.
    Inventors: Michael Ceddia, Kelli Herrlinger, Diana Chirouzes, Yvonne Chukwumah, Brandon Lewis
  • 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: 20140295049
    Abstract: The present invention relates to an infusion product for making a beverage, more specifically to a plant-based composition for making a beverage, and to a herbal and/or vegetable composition or bouquet garni. The plants are fruits, herbs, medicinal plants, tea, vegetables and/or spices. The invention further relates to a method for producing said compositions or infusion product, its use for making a (tea) beverage, and a (tea) beverage so obtained. Further, the present invention relates to a fiber-web, preferably a tea bag, made from said fruits, herbs, medicinal plants, tea, vegetable and/or spices.
    Type: Application
    Filed: February 28, 2014
    Publication date: October 2, 2014
    Inventors: Philippe Ragot, Bernard Mompon, Cedric Rousseau, Esther Pons, Christian Pineau
  • Patent number: 8846127
    Abstract: The present invention provides an agent for improving taste of tea drinks, comprising at least one glyceroglycolipid, preferably monogalactosyl diacylglycerol or digalactosyl diacylglycerol, as an active ingredient. The agent of the present invention is for use to enhance kokumi, to mask astringent taste, and to prevent precipitates. The agent of the present invention is effective especially in improving tea drinks containing ground tea leaves. The present invention also provides a method for producing tea drinks containing ground tea leaves and at least 1.0 ?g/ml of glyceroglycolipids and having an absorbency of 0.25 or below at 680 nm, and tea drinks containing glyceroglycolipid, which method comprises grinding tea leaves into an average particle size of 1-100 ?m (preferably 1-50 ?m, more preferably 1-20 ?m), and mixing the resulting ground tea leaves with neutral (pH 5-7, preferably 5.5-7, especially preferably 6-7) water to elute the glyceroglycolipids into the water.
    Type: Grant
    Filed: March 17, 2009
    Date of Patent: September 30, 2014
    Assignee: Suntory Beverage & Food Limited
    Inventors: Hiroki Furuta, Hideki Maki
  • Patent number: 8840949
    Abstract: The present invention provides an agent for improving taste of tea drinks, comprising at least one glyceroglycolipid, preferably monogalactosyl diacylglycerol or digalactosyl diacylglycerol, as an active ingredient. The agent of the present invention is for use to enhance kokumi, to mask astringent taste, and to prevent precipitates. The agent of the present invention is effective especially in improving tea drinks containing ground tea leaves. The present invention also provides a method for producing tea drinks containing ground tea leaves and at least 1.0 ?g/ml of glyceroglycolipids and having an absorbency of 0.25 or below at 680 nm, and tea drinks containing glyceroglycolipid, which method comprises grinding tea leaves into an average particle size of 1-100 ?m (preferably 1-50 ?m, more preferably 1-20 ?m), and mixing the resulting ground tea leaves with neutral (pH 5-7, preferably 5.5-7, especially preferably 6-7) water to elute the glyceroglycolipids into the water.
    Type: Grant
    Filed: March 15, 2013
    Date of Patent: September 23, 2014
    Assignee: Suntory Beverage & Food Limited
    Inventors: Hiroki Furuta, Hideki Maki
  • Publication number: 20140272068
    Abstract: Beverages comprising rare sugars and sweetness enhancers are provided herein, wherein the sweetness enhancers are present at or below the sweetness recognition threshold concentration. Also provided are methods for improving the sweetness of a beverage comprising rare sugars by adding a sweetness enhancer in a concentration at or below its sweetness recognition threshold. 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.
    Type: Application
    Filed: October 10, 2013
    Publication date: September 18, 2014
    Inventors: Indra Prakash, Juvenal Higiro, Robert Scott, Gil Ma
  • Publication number: 20140255371
    Abstract: The present invention provides novel methods of making a non-corrosive base solution for use as an alkalinity increasing agent and/or antioxidant. The compositions and methods described herein are useful for optimizing health and performance; preventing illness; decreasing recovery times from exertion, illness, and injury; increasing energy levels; improving exercise performance; improving hydration; preventing muscle damage after exercise; and increasing stamina during exercise. The present invention further provides novel compositions and methods which can be used to provide relief from disorders related to or complicated by acidosis or excessive free radical or other reactive oxygen species production.
    Type: Application
    Filed: March 9, 2014
    Publication date: September 11, 2014
    Applicant: COGNATE3 LLC
    Inventors: Suzannah Jane ROBERTS, Stephanie Jo BLACKWELL, Shannon Joe BROWN
  • Publication number: 20140234488
    Abstract: 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: Application
    Filed: November 26, 2013
    Publication date: August 21, 2014
    Inventor: Alice Chang
  • Publication number: 20140212545
    Abstract: Disclosed is a process for manufacturing a fabricated leaf tea product. The process comprises the steps of: (i) providing a concentrated liquid tea composition; (ii) providing a base leaf tea; (iii) combining the concentrated liquid tea composition with the base leaf tea to form a tea mixture having a total soluble solids content of at least 50% by dry weight of the mixture; and (iv) drying the tea mixture. At least 20% by weight of the base leaf tea has a particle size of +16 mesh and/or the tea mixture is sorted according to particle size to yield a fraction wherein at least 20% by weight of the fraction has a particle size of +16 mesh; and the time between forming the tea mixture (step iii) and drying (step iv) is at least 5 minutes.
    Type: Application
    Filed: March 10, 2014
    Publication date: July 31, 2014
    Applicant: CONOPCO, INC. D/B/A UNILEVER
    Inventors: Michael Alan Cooper, Ian Smith
  • Patent number: 8790732
    Abstract: A foaming composition includes a powdered carbohydrate-free soluble composition which includes protein particles having a plurality of internal voids containing entrapped pressurized gas. In one form, the foaming composition is produced by subjecting the particles to an external gas pressure exceeding atmospheric pressure prior to or while heating the particles to a temperature of at least the glass transition temperature and then cooling the particles to a temperature below the glass transition temperature prior to or while releasing the external pressure in a manner effective to trap the pressurized gas within the internal voids.
    Type: Grant
    Filed: December 4, 2012
    Date of Patent: July 29, 2014
    Assignee: Intercontinental Great Brands LLC
    Inventor: Bary Lyn Zeller
  • Publication number: 20140205730
    Abstract: 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: Application
    Filed: December 20, 2013
    Publication date: July 24, 2014
    Applicant: DSM IP Assets B.V.
    Inventors: Jesus Ruben ABRIL, Thayne FORT
  • Patent number: 8784913
    Abstract: 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: Grant
    Filed: May 25, 2011
    Date of Patent: July 22, 2014
    Assignee: Conopco, Inc.
    Inventors: Mark John Berry, John Casey, Ravine Anthony Gungabissoon, Andrew Paul Ormerod, Sally Pamela Redfern, Jacqueline de Silva, Joy Elizabeth Wilkinson
  • Publication number: 20140199246
    Abstract: 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: Application
    Filed: June 20, 2012
    Publication date: July 17, 2014
    Applicant: PURECIRCLE USA INC.
    Inventors: Siddhartha Purkayastha, Avetik Markosyan, Marquita L. Johnson, Monica Moralma Garces Ortega
  • Patent number: 8778432
    Abstract: A method for brewing and chilling a brewed beverage such as tea includes brewing the beverage within a first container; pouring the brewed beverage from the first container into a second container containing a chilling medium; and covering the second container with an air-tight lid assembly that provides an air tight seal with the second container. The second container may then be agitated. The airtight seal traps vapor generated from the beverage during the chilling, thereby causing the vapor to re-enter the beverage to maintain optimum flavor. The first container includes a brewing pitcher containing an infuser, and the second container includes a chilling pitcher having a removably-attachable air-tight lid assembly.
    Type: Grant
    Filed: March 4, 2011
    Date of Patent: July 15, 2014
    Assignee: Takeya USA Corporation
    Inventor: John M. Lown
  • Patent number: 8771774
    Abstract: An automatically controllable commercial system for brewing a consistently high quality cold brewed beverage from a supply of purified water, optionally sweetening the brewed beverage, and dispensing the cold brewed beverage is provided. The system of the present invention includes automatically controllable integrated components for purifying the water supplied to brew the beverage and for maintaining the system in a sanitary condition that can be serviced on site or from a remote location. The present invention further provides an automated, commercial scale method for brewing tea from real tea leaves and naturally sweetening the tea to produce cold sweet tea with the high quality taste of homemade sweet tea.
    Type: Grant
    Filed: March 29, 2013
    Date of Patent: July 8, 2014
    Inventor: Harold F. Miller
  • Publication number: 20140178542
    Abstract: 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: Application
    Filed: August 21, 2012
    Publication date: June 26, 2014
    Inventors: Christiaan Michael Beindorff, Jonathan George Collett, Lionel Jublot, Seddik Khalloufi
  • Patent number: 8741373
    Abstract: 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: Grant
    Filed: June 20, 2011
    Date of Patent: June 3, 2014
    Assignees: Virun, Inc., Hormel Foods Corporation
    Inventors: Philip J. Bromley, Chetan S. Rao
  • Patent number: 8741371
    Abstract: Provided are tea leaves for green tea beverage extraction. A green tea beverage that can be stored without sediments precipitating and without turning brown, and also tastes good chilled, can be extracted from said leaves. Said leaves are characterized in that the relationship between X and Y fulfills condition (1), where X is the weight fraction of theanine content with respect to the total weight of dried tea leaves, and Y is the weight fraction of monosaccharide content with respect to caffeine content. ?0.136X+0.35?Y??0.136X+0.46.
    Type: Grant
    Filed: April 14, 2010
    Date of Patent: June 3, 2014
    Assignee: Ito En, Ltd.
    Inventors: Masami Sasame, Hitoshi Kinugasa, Kazunori Okanoya, Fumio Ito, Hitoshi Iryo
  • Patent number: 8728557
    Abstract: Disclosed is a new fruit-juice-containing black tea beverage that, without performing enzyme treatment such as tannase treatment, and moreover even if a large quantity of fruit juice is added, can suppress time degradation. The fruit-juice-containing black tea beverage packed in a container containing 10-90 mass % of fruit juice is characterized by containing 10-24 ppm of theogallin, and by the ratio (theogallin/K) of contained theogallin to contained potassium being 0.015-0.100.
    Type: Grant
    Filed: December 22, 2010
    Date of Patent: May 20, 2014
    Assignee: Ito En, Ltd.
    Inventors: Toyo Imbe, Keisuke Numata, Yu Kanda, Kinya Kodera
  • Patent number: 8709522
    Abstract: Shown is a process for manufacturing a fabricated leaf tea product. The process includes the steps of: (i) providing a concentrated liquid tea composition; (ii) providing a base leaf tea; (iii) combining the concentrated liquid tea composition with the base leaf tea to form a tea mixture having a total soluble solids content of at least 50% by dry weight of the mixture; and (iv) drying the tea mixture. At least 20% by weight of the base leaf tea has a particle size of +16 mesh and/or the tea mixture is sorted according to particle size to yield a fraction wherein at least 20% by weight of the fraction has a particle size of +16 mesh; and the time between forming the tea mixture (step iii) and drying (step iv) is at least 5 minutes.
    Type: Grant
    Filed: July 15, 2011
    Date of Patent: April 29, 2014
    Assignee: Conopco, Inc.
    Inventors: Michael Alan Cooper, Ian Smith
  • Publication number: 20140113053
    Abstract: Disclosed is a tea-based beverage comprising expressed tea juice, wherein the beverage has a total aluminium content of less than 8 ppm; a total fluoride content of less than 8 ppm; or both.
    Type: Application
    Filed: November 14, 2011
    Publication date: April 24, 2014
    Inventors: Felix Kipkorir Mutai, Theresa Jane Neely, David George Sharp
  • Publication number: 20140113054
    Abstract: Disclosed is a process comprising the steps of: a) heating fresh tea leaves; and b) expressing juice from the fresh tea leaves whilst the temperature of the fresh tea leaves is greater than 40° C. and less than 77° C., thereby to produce leaf residue and tea juice.
    Type: Application
    Filed: May 30, 2012
    Publication date: April 24, 2014
    Inventor: David George Sharp
  • Publication number: 20140106033
    Abstract: A beverage supplement and method for making the same is disclosed. In some embodiments the beverage supplement is comprised of a first frozen composition made from at least one additive mixed with at least one liquid and a second frozen composition made from at least one additive mixed with at least one liquid, wherein the resulting frozen compositions may have different/varying surface areas, shapes, volumes, flavors, and concentrations. Varying the combination of surface areas, shapes, volumes, formulas, flavors, and concentrations of frozen compositions influences the duration of complete liquefaction and the release of additives, allowing a user to create an iced beverage with greater flavor control.
    Type: Application
    Filed: October 10, 2013
    Publication date: April 17, 2014
    Inventor: Matthew P. Roberts