Fruit And Vegetable Juice Patents (Class 426/599)
  • Patent number: 9949501
    Abstract: An EDTA-free mayonnaise having excellent oil oxidation stability can be prepared by incorporating an effective amount of reduced grape juice in combination with a source of acetic acid and egg protein. The invention relates to a method of preparing an EDTA-free mayonnaise, said method comprising incorporating into the mayonnaise reduced grape juice (such as Balsamic vinegar of Modena) in an amount providing 5-2,000 pg gallic acid equivalents per milliliter of aqueous phase; a source of acetic acid in an amount providing 0.2-15% acetic acid by weight of the continuous aqueous phase; and egg protein in an amount of 0.02-4% by weight of the mayonnaise.
    Type: Grant
    Filed: May 30, 2013
    Date of Patent: April 24, 2018
    Assignee: CONOPCO, INC.
    Inventors: Parag Acharya, Sara Isabel Da Fonseca Selgas Martins Van Der Maaten, Robert Vreeker
  • Patent number: 9534237
    Abstract: The invention relates to sesquiterpene synthases and methods for their production and use. Particularly, the invention provides nucleic acids comprising the nucleotide sequence of citrus valencene synthase (CVS) which codes for at least one CVS. The invention further provides nucleic acids comprising the nucleotide sequence coding for amino acid residues forming the tier 1 and tier 2 domains of CVS. The invention also provides for methods of making and using the nucleic acids and amino acids of the current invention.
    Type: Grant
    Filed: August 13, 2014
    Date of Patent: January 3, 2017
    Assignee: University of Kentucky Research Foundation
    Inventors: Joseph Chappell, Bryan Greenhagen
  • Patent number: 9510611
    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: Grant
    Filed: August 1, 2013
    Date of Patent: December 6, 2016
    Assignee: PureCircle Sdn Bhd
    Inventors: Siddhartha Purkayastha, Avetik Markosyan, John Martin, Marcia Petit
  • Patent number: 9468226
    Abstract: Objects are to provide an additive for a feed which can improve growth performance and meat quality of livestock, and can improve palatability of the feed, a feed and a method for preparing the feed, and the objects can be solved by an additive for a feed which comprises at least one or two or more of a polyphenol derived from EFB, ?-tocopherol derived from EFB and xyloses derived from EFB, a feed which comprises an additive for a feed being added to a formulating material for a feed in the range of 0.05 to 20% by weight with a dry basis, and a method for preparing the feed.
    Type: Grant
    Filed: December 21, 2012
    Date of Patent: October 18, 2016
    Assignees: Tohoku University, Mitsui Engineereing & Shipbuilding Co., Ltd.
    Inventors: Shunichiro Nishioka, Eri Ishikawa, Toshimi Tsukada, Masamori Kato, Masaaki Toyomizu, Motoi Kikusato, Tomomi Kamizono
  • Patent number: 9427006
    Abstract: A method for making a highly soluble Stevia sweetener is described. The resulting sweetener readily provides solutions with up to or greater than 30% concentration which are stable for more than 24 hours.
    Type: Grant
    Filed: February 10, 2012
    Date of Patent: August 30, 2016
    Assignee: PureCircle Sdn Bhd
    Inventor: Avetik Markosyan
  • Patent number: 9428404
    Abstract: Purified water can be obtained via a continuous or semi-continuous process by mixing a liquid composition (e.g., sea water or produced frac water) including water with a directional solvent to selectively dissolve water from the liquid composition into the directional solvent. The concentrated remainder of the liquid composition (e.g., brine) is removed, and the water is precipitated from the directional solvent and removed in a purified form. The solvent is then reused as the process is repeated in a continuous or semi-continuous operation.
    Type: Grant
    Filed: October 4, 2012
    Date of Patent: August 30, 2016
    Assignee: Massachusetts Institute of Technology
    Inventors: Anurag Bajpayee, Stephan Josef Peter Kress, Kevin Kleinguetl, Gang Chen, Michael Fowler
  • Patent number: 9295267
    Abstract: A beverage including protein, plant sterol ester and/or plant stanol ester, a fruit and/or vegetable preparation, and a stabilizer.
    Type: Grant
    Filed: January 26, 2010
    Date of Patent: March 29, 2016
    Assignee: RAISIO NUTRITION LTD
    Inventors: Ritva Lahtinen, Paivi Kuusisto, Leena Koponen
  • 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
  • Patent number: 9023413
    Abstract: A method for producing a proanthocyanidin extract is described. The method comprises: (a) providing a volume of proanthocyanidin-containing liquid feedstock; (b) passing the proanthocyanidin-containing liquid feedstock to an ultrafiltration feed tank; (c) filtering the material in the ultrafiltration feed tank through an ultrafiltration membrane system to fractionate the material into a proanthocyanidin-reduced permeate stream and a proanthocyanidin-enriched retentate stream; (d) collecting the proanthocyanidin-reduced permeate stream; and (e) passing the proanthocyanidin-enriched retentate stream to the ultrafiltration feed tank until the volume of proanthocyanidin-containing liquid feedstock is exhausted and thereafter collecting the proanthocyanidin-enriched retentate stream.
    Type: Grant
    Filed: July 7, 2008
    Date of Patent: May 5, 2015
    Assignee: Ocean Spray Cranberries, Inc.
    Inventors: Harold L. Mantius, Lawrence Rose
  • Patent number: 9017748
    Abstract: Improved methods for potassium fortification in food products and the resulting potassium-fortified food products produced therefrom are provided. The methods of this invention allow significant levels of potassium fortification (i.e., greater than about 10 percent, and even up to about 50 percent, of the current U.S. Daily Values (DV) in a single serving) without the objectionable and unpleasant taste profile normally associated with current methods of potassium fortification.
    Type: Grant
    Filed: December 28, 2007
    Date of Patent: April 28, 2015
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Kieran Patrick Spelman, Barbara Jo Lyle, Yi-Fang Chu, Jimbay P. Loh, Yeong-Ching Albert Hong
  • Publication number: 20150110925
    Abstract: Disclosed is a beverage composition. The beverage composition includes a sweetener and cellulose ether. Accordingly, the beverage composition provides a strong sweet taste with low levels of unpleasant tastes or residual tastes, and satisfactory body-viscosity.
    Type: Application
    Filed: October 3, 2014
    Publication date: April 23, 2015
    Inventors: Hyun Woo LEE, Eun Jung LEE, Jae Ho LEE
  • Publication number: 20150110940
    Abstract: D-Psicose is included in a zero- or low-calorie frozen beverage to achieve a Brix and mouthfeel substantially similar to that of a full-calorie frozen beverage.
    Type: Application
    Filed: October 2, 2014
    Publication date: April 23, 2015
    Inventors: Thomas Lee, Gregory Yep
  • Publication number: 20150110943
    Abstract: A process of preparing a fresh unpasteurized juice product combining cooked and raw produce to maximize bio-availability of nutrients. The juice product is prepared by pre-treating ingredients, including a fruit and herbs, by keeping them at a temperature between 41 F and 45 F until the ingredients are ready to be juiced. The ingredients are then crushed in a cold-press juicer to extract pulp without losing its nutrients. The pulp is then allowed to sit for a predetermined period of time to enable mixing of the nutrients to form new compounds that work synergistically for healing and boosting immunity. The process further includes filtering the pulp. Sour produce is added as a preservative to increase the shelf life of the juice.
    Type: Application
    Filed: October 22, 2014
    Publication date: April 23, 2015
    Inventor: Rachan Malhotra
  • Publication number: 20150105255
    Abstract: Derivatives of Agrobacterium vitis strain F2/5 are disclosed. These derivatives were generated following homologous recombination with an internal fragment of targeted genes resulting in gene disruption by insertion of a copy of suicide vector pVIK165. The genes disrupted were F-avi5813 encoding a phosphopantetheinyltransferase, F-avi4329 encoding an aminotransferase and F-avi0838 (rirA) encoding an iron responsive transcriptional regulator. Such derivatives control crown gall on grapevines. In addition, these derivatives did not induce roots necrosis but enhanced root development and callus formation. On young stem explants, it was shown as well that the F2/5 derivatives are necrosis-negative.
    Type: Application
    Filed: March 15, 2013
    Publication date: April 16, 2015
    Applicant: Cornell University
    Inventors: Thomas J. Burr, Desen Zheng
  • 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: 20150079262
    Abstract: The invention provides a fruit juice composition wherein dilution of one volume of the fruit juice composition with about 35 to about 200 volumes of liquid provides a beverage comprising about 0.2% to about 10% fruit juice. The invention further provides a packaged fruit juice composition and a method of making a beverage.
    Type: Application
    Filed: April 10, 2013
    Publication date: March 19, 2015
    Applicant: BRITVIC SOFT DRINKS LIMITED
    Inventor: Philip Spratt
  • Publication number: 20150072045
    Abstract: A system and method for producing clarified citrus juice concentrates from various natural components of the respective fruit. Citrus peels and/or flesh segments are enzymatically digested to improve yield and facilitate clarification and concentration. The resulting juice concentrates contain no additives or preservatives. Said concentrates have no FDA Standards of Identity, and can be used in percentage juice calculations.
    Type: Application
    Filed: August 29, 2014
    Publication date: March 12, 2015
    Applicant: ZENBURY INTERNATIONAL LIMITED
    Inventors: Richard Lee Rice, Markus A. Eckert
  • Publication number: 20150064317
    Abstract: A carbonated protein beverage composition and a method of making it relate to a beverage prepared using a cold-fill preparation and packaging process and carbonation in the container prior to sealing, providing a protein beverage composition with a protein content of about 2.0% by weight to about 6% by weight protein, carbon dioxide at level of between about 1.6 volumes to about 3.5 volumes, a pH of between about 2.0 to about 3.4, and at least one additional ingredient, wherein both, at the time of packaging of the protein beverage composition and during subsequent storage without refrigeration for a time period of at least 18 months after packaging, substantial solubility of the protein is maintained in the beverage composition, and the protein beverage is essentially free of active microbes known to be harmful to human health in the absence of a preservative, wherein the essentially free from active microbe condition is created by the inactivation of microbes by carbonation.
    Type: Application
    Filed: April 22, 2014
    Publication date: March 5, 2015
    Applicant: NEXT Proteins, Inc.
    Inventors: Shawn Sherwood, Steven Anthony Rittmanic, David A. Jenkins
  • Publication number: 20150050413
    Abstract: Beverage products may include an amount of solid material that may include a substantial non-aqueous fraction and may solidify at temperatures of about 25° F. to about 45° F. Particulate matter may include oils and/or a fibrous portion and the particles may provide a perception that the beverage includes crushed ice.
    Type: Application
    Filed: August 19, 2013
    Publication date: February 19, 2015
    Applicant: DR PEPPER/SEVEN UP, INC.
    Inventors: Adrian M. Sepcic, Bharani K. Ashokan, Matthew N. Lecky, Rein Hirs
  • Publication number: 20150044354
    Abstract: A coconut opening device is disclosed. The device may be fixedly secured to the top of a coconut, preferably, a young coconut. The coconut opening device may have a punch which is initially set to an up position and sold to consumers in this state. The consumer, after purchasing the coconut, may traverse the punch from the up position to an engaged position. In the engaged position, the punch which may be hollow provides access to the coconut milk.
    Type: Application
    Filed: August 8, 2013
    Publication date: February 12, 2015
    Inventor: Viet Tran
  • Patent number: 8945656
    Abstract: This invention is related to a shelf stable jamun juice composition comprising of jamun pulp, water and juice concentrate, wherein the juice concentrate is deionized fruit juice concentrate. This invention is also related to a process of preparation of the said composition. This invention also relates to a process of preparation of jamun pulp. The composition wherein, it is without added sugar and preservative is more delectable.
    Type: Grant
    Filed: August 26, 2008
    Date of Patent: February 3, 2015
    Assignee: ITC Limited
    Inventors: Arunachalam Nandaa Kumar, Usha Nandaa Kumar
  • Publication number: 20150024083
    Abstract: The invention relates to a liquid or gelled pasteurized or sterilized composition comprising free amino acids, calcium, a digestible carbohydrate, and preferably an indigestible carbohydrate, wherein the free amino acids are present in a concentration between 5 and 30 g/100 ml, and the dry weight of the total composition is at least 40 g/100 ml, and preferably lower than 60 g/100 ml. The composition may in particular be used in the treatment of a human suffering from a disorder selected from the group consisting of phenylketonuria, homocystinuria, maple syrup urine disease, tyrosinaemia, propionic acidaemia, methylmalonic acidaemia, isovaleric acidaemia, urea cycle disorders and glutaric aciduria.
    Type: Application
    Filed: March 8, 2013
    Publication date: January 22, 2015
    Inventors: Andrew Sean Lynch, Simon David Anders
  • Publication number: 20150017285
    Abstract: The present invention relates to a Carnallite salt preparation useful in edible products, such as a food, beverage, dietary supplement, oral care, nutraceutical pet food, animal feed, pharmaceutical and other edible products. The Carnallite salt preparation of the invention is without high levels of sodium chloride and notably low in bromide. The Carnallite salt preparation may be a food grade product with dietary acceptable bromide levels. The present invention further relates to edible products comprising the Carnallite salt preparation, such as reduced sodium food products.
    Type: Application
    Filed: September 26, 2014
    Publication date: January 15, 2015
    Inventors: Nancy Stachiw, Barbara Bufe Heidolph, Reinhard Effenberger, Frederick S. Stover, Lirong Zhou
  • 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: 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: 20140377443
    Abstract: A system and method for producing a packaged food article or beverage may include processing a first food source including a spoilage microorganism along a first processing path, which may limit temperature of the first food source to be below a temperature level that causes the spoilage microorganism to be inactivated. A second food source may be processed along a second processing path, which may heat the second food source to be in a predetermined temperature range that causes spoilage microorganisms in the second food source to be substantially inactivated when in the predetermined temperature range for a predetermined period of time. A package may be filled with the first and the second food sources. The second food source, when mixed with the first food source, may be in the predetermined temperature range for the predetermined period of time in the package to inactivate the spoilage microorganism.
    Type: Application
    Filed: June 25, 2013
    Publication date: December 25, 2014
    Inventors: Mary Tanzosh, Holly Symolon, Peter Simpson
  • Publication number: 20140377421
    Abstract: The present invention provides a method for preparing a plant derived beverage product or process intermediate, the method including the steps of: providing a crushed or liquefied extract of a plant material, exposing the extract to a size exclusion purification means involving membrane filtration (such as nanofiltration, ultrafiltration, reverse osmosis or cross flow filtration) to provide a beverage product or a process intermediate thereof, wherein the purification means is capable of at least partially separating an undesirable component, from a desirable component. The purification methods may be applied to plant materials to selectively remove various components, while leaving others. This allows for the preparation of custom plant extract beverages.
    Type: Application
    Filed: December 28, 2012
    Publication date: December 25, 2014
    Inventor: Gillian Kambouris
  • Publication number: 20140377444
    Abstract: A packaged food article or beverage may include a consumer package, a processed food composition including a spoilage microorganism, and a liquid being at a temperature in a predetermined range applied to the processed food composition to form a first mixture in the consumer package that, as a result of the liquid being in the predetermined range, causes the spoilage microorganism to be substantially inactivated.
    Type: Application
    Filed: June 25, 2013
    Publication date: December 25, 2014
    Inventors: Mary Tanzosh, Holly Symolon, Peter Simpson
  • 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: 20140314939
    Abstract: The subject beverage is the refreshing and pleasant taste attributes of a lemony soft drink, the flavors of mint and fennel, and the medicinal values of all the natural ingredients, all in one. Mint is known for soothing the stomach and alleviating symptoms of indigestion in more than one ways and fennel helps relieving stomachaches and stimulating digestion.
    Type: Application
    Filed: April 18, 2013
    Publication date: October 23, 2014
    Inventor: Arati Sinha
  • Patent number: 8865242
    Abstract: Disclosed is a cellulose composite which comprises 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: Grant
    Filed: March 30, 2011
    Date of Patent: October 21, 2014
    Assignee: Asahi Kasei Chemicals Corporation
    Inventors: Haruko Obata, Naoaki Yamasaki
  • 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
  • Publication number: 20140287097
    Abstract: The invention relates to tomato derived compositions that are produced by treating tomato products, such as tomato paste, tomato juice, tomato serum and tomato pulp, with deaminase to convert 5?AMP contained therein into 5?IMP. The taste contribution of these tomato products in end-use applications is substantially improved by this enzyme treatment.
    Type: Application
    Filed: October 1, 2012
    Publication date: September 25, 2014
    Applicant: Conopco, Inc. d/b/a UNILEVER
    Inventors: Amir Maximiliaan Batenburg, Jan Roelf Klooster
  • Publication number: 20140283164
    Abstract: This invention relates to a method for introgressing a form of seedlessness, viz. stenospermocarpy (SSC) from subgenus Euvitis Planch. across a partial sterility barrier and partial pollen incompatibility barrier into subgenus Muscadinia Planch. and the plants produced by the method.
    Type: Application
    Filed: March 12, 2014
    Publication date: September 18, 2014
    Applicant: SCARLET TANAGER LLC
    Inventor: PATTERSON JEFFREY BLOODWORTH
  • Publication number: 20140271999
    Abstract: The present application is directed to sensory technologies for beverages and other products that significantly reduce or fully mask bitterness and/or off-flavor associated with the presence of functional ingredients, such as caffeine or L-phenylalanine. In particular, reduction or masking of the bitterness and/or off-flavor in the beverage or food composition is achieved through the addition of trigeminal sensation-eliciting compounds, referred to herein as sensates, responsible for cooling, warming, tingling, or mouthfeel-type sensations.
    Type: Application
    Filed: March 12, 2014
    Publication date: September 18, 2014
    Applicant: Altria Client Services Inc.
    Inventors: Pauline Marcq, Gerd Kobal, Maria Gogova
  • 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: 20140271791
    Abstract: A composition for human consumption includes a base composition having a pH of about 2 to about 5 and encapsulated caffeine dispersed throughout at least a portion of the base composition. The encapsulated caffeine can be a caffeine complex. The base composition can include a liquid or a food. An oral pouch product includes a porous pouch wrapper, an inner botanical filling material contained within the pouch wrapper, and encapsulated caffeine dispersed throughout at least a portion of the oral pouch product. The encapsulated caffeine is included in the composition and/or the oral pouch product an amount sufficient to release about 50 mg to about 200 mg of caffeine. The composition can provide immediate release of caffeine and/or release of caffeine over an extended period of time.
    Type: Application
    Filed: March 12, 2014
    Publication date: September 18, 2014
    Applicant: ALTRIA CLIENT SERVICES INC.
    Inventors: Munmaya K. Mishra, Gerd Kobal
  • Publication number: 20140255585
    Abstract: There is provided a non-fermented carbonated beverage comprising: an aqueous fruit or vegetable sugar-containing extract, a flavouring agent and a foam stabiliser, wherein, if the aqueous fruit or vegetable sugar-containing extract is produced from malted grain, the extract is not a lager wort. Also provided is a non-fermented concentrated beverage formulation comprising a concentrated aqueous fruit or vegetable sugar-containing extract; a flavouring agent; and a foam stabiliser, wherein the concentrated beverage formulation can be diluted with water and carbonated to form a non-fermented carbonated beverage.
    Type: Application
    Filed: October 22, 2012
    Publication date: September 11, 2014
    Applicant: Soft Brew Licensing Limited
    Inventors: Ketan Joshi, Gregory Watson, Neville Portelli
  • Patent number: 8828472
    Abstract: The present invention relates to food products having a high omega-3 fatty acid content, as well as methods of preparing those food products.
    Type: Grant
    Filed: February 12, 2009
    Date of Patent: September 9, 2014
    Assignee: Ambo Innovations, LLC
    Inventor: Bo Martinsen
  • Publication number: 20140242055
    Abstract: Provided herein are compositions and methods for preparing foods and beverages that contain additives, such as nutraceuticals, pharmaceuticals, and supplements, such as essential fatty acids, including omega-3 fatty acids, omega-6 fatty acids, conjugated fatty acids, and other fatty acids; phytochemicals, including phytosterols; other oils; and coenzymes, including Coenzyme Q10, and other oil-based additives.
    Type: Application
    Filed: May 7, 2014
    Publication date: August 28, 2014
    Inventor: Philip J. Bromley
  • Publication number: 20140234517
    Abstract: 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: Application
    Filed: July 5, 2012
    Publication date: August 21, 2014
    Applicant: NESTEC S.A.
    Inventors: Rebecca Lian Hwee Peng, Michael Wang, ShengHua Zhu, Werner Bauer
  • Publication number: 20140234476
    Abstract: Co-products from juice extraction, in particular for use in beverage and food products to enhance the metabolic and gut health benefits, including an enhanced feeling of satiety, a reduction of postprandial glucose response, reduction of postprandial insulin response, an increased fermentability by colonic microlfora, an increase short-chain fatty acid production in the colon provided to the consumer are provided. The co-product has a number average particle size of between 1 and 2000 microns, a total polyphenol content of at least 2500 parts per million, a moisture content of between 70% and 85% by weight, and a combined peel and seed content between 0.01% and 20% by weight.
    Type: Application
    Filed: April 25, 2014
    Publication date: August 21, 2014
    Applicant: PepsiCo, Inc.
    Inventors: Sundar Balasubramanian, Nicolas Bordenave, Laura Harkness, Bryan William Hitchcock, MongJan Hsieh, Rachel Lisa Jordan, Jeffrey David Mathews, Teodoro Rivera, Caroline Saunders, Jin-E Shin, William B. Small, II, Alissa Wilson
  • 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: 20140227394
    Abstract: Glucosyl stevia compositions are prepared from steviol glycosides of Stevia rebaudiana Bertoni. The glucosylation was performed by cyclodextrin glucanotransferase using the starch as source of glucose residues. The short-chain glucosyl stevia compositions were purified to >95% content of total steviol glycosides. The compositions can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.
    Type: Application
    Filed: April 16, 2014
    Publication date: August 14, 2014
    Applicant: PureCircle USA Inc.
    Inventor: Avetik MARKOSYAN
  • Publication number: 20140227423
    Abstract: The invention relates to the food-processing industry, particularly, to a method for manufacture and storage of honey-containing fruit and/or berry products. According to the invention, a fruit and/or berry juice and honey are mixed in the following proportions (weight percent): fruit and/or berry juice 75-93; honey 25-7, and the obtained product is stored at a temperature between ?10° C. to ?18° C. Upon unpacking, the product can be stored in a home refrigerator during 120 to 240 hours (dependent on the kind of the fruit and/or berry juice).
    Type: Application
    Filed: August 17, 2012
    Publication date: August 14, 2014
    Inventor: Eduards Kravecs
  • Publication number: 20140227242
    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: Application
    Filed: April 15, 2014
    Publication date: August 14, 2014
    Inventors: Philip J. Bromley, Chetan S. Rao
  • Publication number: 20140227421
    Abstract: Glucosyl stevia compositions are prepared from steviol glycosides of Stevia rebaudiana Bertoni. The glucosylation was performed by cyclodextrin glucanotransferase using the starch as source of glucose residues. The short-chain glucosyl stevia compositions were purified to >95% content of total steviol glycosides. The compositions can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.
    Type: Application
    Filed: April 16, 2014
    Publication date: August 14, 2014
    Applicant: PureCircle USA Inc.
    Inventor: Avetik MARKOSYAN
  • Patent number: 8795749
    Abstract: The present invention relates to a method of preparing a processed blend from two or more fresh plant materials, including a first fresh plant material containing lipophilic vitamin and a second fresh plant material containing hydrophilic vitamin; said process comprising: A. a first pre-treatment regime comprising: •providing pieces of the first fresh plant material; •cooking said pieces; comminuting the cooked pieces to produce a lipophilic vitamin containing puree; and said first pre-treatment regime additionally comprising the addition of oil; B. a second pre-treatment regime comprising: •providing pieces of the second fresh plant material; and •blanching said pieces to produce a hydrophilic vitamin containing mass; C. combining the lipophilic vitamin containing puree and the hydrophilic vitamin containing mass; wherein the lipophilic vitamin containing puree is homogenised at a high pressure before or after being combined with the hydrophilic vitamin containing mass.
    Type: Grant
    Filed: March 8, 2011
    Date of Patent: August 5, 2014
    Assignee: Conopco, Inc.
    Inventors: Mia Claire Benjamin, Jadwiga Malgorzata Bialek, Daniel Anthony Jarvis, Hendrikus Theodorus W M van der Hijden
  • Publication number: 20140212544
    Abstract: A beverage using coconut juice as a sole fluid base supplying water, fortified with one or more nutrients such as vitamins and minerals. The nutrient may be of a type which is insoluble in water, and has been artificially solubilized for compatibility with the fluid base. The beverage may be provided in concentrate form by removing some or all of the water present in natural coconut juice. The concentrate may be reconstituted by adding water obtained from a source other than the original coconut juice. The beverage or the concentrate may include non-nutritive components such as carbonation, sweeteners, preservatives, coloring agents, artificial flavors and fragrances.
    Type: Application
    Filed: April 16, 2014
    Publication date: July 31, 2014
    Inventor: Kevin Hinds
  • Patent number: 8790734
    Abstract: Citrus juice beverage products and their method of production are formulated to reduce the sugar content of the beverage while the beverage products have sensory, taste, mouth feel and texture characteristics that mimic those of whole citrus juice. Orange juice beverage products are especially preferred. The beverage products have a relatively low Brix, on the order of between about 7 and about 8 Brix. Also included in the beverage products is a sweetener which does not add a significant caloric load to the beverage product. A sinking pulp added to the beverage product in an amount to achieve texture and other sensory characteristics of a whole juice.
    Type: Grant
    Filed: May 13, 2013
    Date of Patent: July 29, 2014
    Assignee: Tropicana Products, Inc.
    Inventors: Therese Cetrulo, Osvaldo Chu, Richard N. McArdle, Renee Mellican, Keith Seaman