Abstract: A capping method and its cap for hydrogen-reduced water or hydrogen-reduced food production are characterized by fine carbon particles absorbing hydrogen being attached to the cap. After filling and capping the container, the hydrogen will be dissolved into the food. In addition, the fine carbon particles, flavorings, processed and unprocessed food are attached to the cap, and during the heating and sterilizing process, the extraction or cooking can be finished, omitting conventional extraction and heating steps when cooking. This result can be used in all food production fields.

Abstract: To produce oxygen-containing reducing aqueous beverages with substantial hydrogen content and very low oxidation-reduction potential in spite of their substantial oxygen content, such as water, mineral water, tea, coffee and juice beverages, the oxygen is dissolved under pressure of 1-1000 atmospheres using a gas-liquid contactor, and then the hydrogen therein is dissolved under pressure of 1-1000 atmospheres. These oxygen-containing reducing aqueous beverages can be consumed as reducing aqueous beverages for daily use, without giving rise to any health problems.

Abstract: Non-alcoholic carbonated beverage compositions have been formulated to incorporate polyphenolic compounds, such as oligomeric polyphenolic compounds or bioflavonoids. Carbonated beverage compositions including polyphenolic compounds were discovered to exhibit the effervescence of small bubbles without the presence of carbonation produced via fermentation. Xanthan gum and juice are optionally included in the beverage compositions to provide a synergistic effect with the polyphenolic compound on the carbonation effervescence.

Abstract: The invention relates to a filled or unfilled supply component for gases or fluids, which is not required in order to carbonate, preferably, an upstream and downstream carbonator and which is, preferably, used therefore, preferably in at least one booster pump which allows a carbonated liquid to flow through, and, can preferably be withdrawn over at least one dispensing location.

Abstract: Healthy Gulp is applying for a patent to protect the uniqueness of its formula. Healthy Gulp is the only bottled water on the market for human or animal consumption that contains fiber. Healthy Gulp is the only bottled water on the market for human or animal consumption that contains stabilized chlorine dioxide.

Abstract: The present invention relates to production of non-alcoholic beverage enriched with 1H216O in comparison with typical non-alcoholic beverage composition. This is provided by addition to alcoholic beverage highly pure light water comprising 1H216O from about 99.76% to about 99.99% by weight of water, while the content of 1H216O in typical water is no more than 99.575 by weight of water. According to the present invention non-alcoholic beverage enriched with 1H216O in an amount no less than 99.76% by weight of water, includes drinking water, table drinking water, mineralized water, mineral water, mineral table water, treatment-prophylactic mineral water, mineral-medicinal water; blended beverage which is table beverage, beverage for special purposes, refreshing beverage, cool beverage, tonic, lemonade, non-alcoholic cocktail; and beverage which is juice, nectar, kissel, mors, tea, kvass, non-alcoholic beer.

Abstract: A method for fixing a first fluid within a second fluid which includes the steps of mixing the first and second fluids together and subjecting the first and second fluids to an electric field and a high voltage corona like electric discharge. The method can be used, for example, to increase the oxygen content of water. It can also be used for the treatment of waste effluent. An apparatus for carrying out the process includes a fluid passageway defined between inner and outer elongated conduits with a preferably spirally configurated baffle means in the passageway and a plurality of electrode needles extending into the passageway.

Abstract: A method for preparing a frozen carbonated beverage that remains stable at home freezer temperatures as well as commercial freezer temperatures, and a frozen carbonated beverage produced by said method. According to a preferred method of the invention, carbon dioxide-hydrate is prepared, ground, and mixed with a frozen flavored syrup component. The resulting mixture is compacted and packaged for storage and shipping.

Abstract: Apparatus and method for increasing dissolved oxygen levels in a liquid. An oxygenation system (100) includes a liquid source (102) from which liquid is introduced into a piping network (106) by a pump (104). Colloidal minerals are injected into the liquid in a dwell chamber (110). The mixture of liquid and minerals flows into an oxygenator (118) where gaseous oxygen is injected into the liquid. The resulting two-phase flow stream is accelerated to supersonic speeds through a linear flow accelerator (126) comprising a flat Venturi (130) and electromagnets (128) positioned adjacent the flat Venturi. The electromagnets generate an electromagnetic field to exert a force on the two-phase mixture in the direction of the flow. The flow stream then passes through a laminar flow grid (132) to remove turbulence, after which the oxygenated liquid is bottled at a bottling system (134).

Abstract: An enclosed tank with a water inlet, a water outlet, an air inlet, and an air outlet. A flavor additive cartridge is attached in-line with the air inlet. It evaporates flavoring or other additives into the air inlet. Water is forced to flow turbulently through the tank. Simultaneously air is pumped through the tank via the additive cartridge. Turbulence induced in the water encourages pollutant gases dissolved in the water to transfer to the pumped air and then to exit the air outlet. It also encourages flavoring and/or homeopathic medicine in the additive cartridge to dissolve from the pumped air into the water. Water pressure is provided externally to the invention, such as by a water utility or house water pump. The water level in the tank is stabilized by controlling the air pressure in the tank, via various alternative means.

Abstract: The invention provides sports beverages which supply a readily metabolizable, natural carbohydrate, trehalose. The use of trehalose provides twice the concentration of glucose molecules for immediate energy compared to monosaccharide solutions of the same osmolarity.

Abstract: A method for fixing a first fluid within a second fluid which includes the steps of mixing the first and second fluids together and subjecting the first and second fluids to an electric field and a high voltage corona like electric discharge. The method can be used, for example, to increase the oxygen content of water. It can also be used for the treatment of waste effluent. An apparatus for carrying out the process includes a fluid passageway defined between inner and outer elongated conduits with a preferably spirally configurated baffle means in the passageway and a plurality of electrode needles extending into the passageway.

Abstract: A method for preparing a frozen carbonated beverage that remains stable at home freezer temperatures as well as commercial freezer temperatures, and a frozen carbonated beverage produced by said method. According to a preferred method of the invention, carbon dioxide-hydrate is prepared, ground, and mixed with a frozen flavored syrup component. The resulting mixture is compacted and packaged for storage and shipping.

Abstract: Apparatus and method are disclosed for production of ice and maintenance of an ice conveyance free of microbial contamination. Ozone is incorporated into water from which the ice is made, so that significant ozone content is present in the ice. This ice may be recovered for human consumption. The ice manufactured in the ice maker is conveyed through a conveyance system to one or more locations remote from the ice maker, where the ice is to be used. Ozone gas is evolved as the ice melts, sublimes or is abraded. The evolved ozone evolved penetrates into all areas of the system and kills substantially all microbial materials which are within the system. Cleanliness is thereafter maintained since passage of more ice and water though the system causes the evolution of additional ozone, which in turn kills any microbial contamination which may subsequently get into the system.

Abstract: The invention provides sports beverages which supply a readily metabolizable, natural carbohydrate, trehalose. The use of trehalose provides twice the concentration of glucose molecules for immediate energy compared to monosaccharide solutions of the same osmolarity.

Abstract: A frozen chlorine dioxide-containing composition comprising a metal chlorite and a protic acid in a frozen aqueous matrix made by freezing a substantially chloride dioxide-free aqueous solution comprising a metal chlorite at a concentration ranging from about 0.0005% to about 0.5% by weight and a protic acid at a concentration sufficient to lower the pH of the aqueous solution to a value of about 1.8 to about 5.0. The frozen chlorine dioxide-containing composition has a chlorine dioxide concentration of more than about 3 ppm, while the aqueous solution prior to freezing has a chlorine dioxide concentration less than about 3 ppm. The frozen chlorine dioxide-containing composition is used to disinfect substrates by contacting the same with the frozen chlorine dioxide-containing composition. Suitable substrates include food intended for human or animal consumption, such as meat, fish and poultry.

Abstract: An apparatus 10 generates oxygenated water having a significantly reduced oxidation reduction potential (ORP). A carbon filter 100 removes particulate impurities from the water as it comes into the apparatus. A water softener 150 removes minerals from the water. A reverse osmosis unit 200 further cleans and purifies the water, removing any additional solids, and almost all the minerals and chlorides. A blender 250 adds a precisely measured amount of sodium bicarbonate or sodium carbonate to the water, thereby making it somewhat electrically conductive. The purified water having a measured quantity of sodium bicarbonate is stored in a tank 300 which also includes a recirculating pump 350 which keeps the water moving. By keeping the water moving, the minimum level of sodium bicarbonate required for electrical conductivity may be used. A pump 400 moves the water into an electrolysis cell 450, where current passing through the water separates a small amount of water into hydrogen and oxygen.

Abstract: A water bottle cap for sealing a water bottle containing water supersaturated with oxygen The water bottle cap of the present invention is designed to help maintain the supersaturated oxygen level of the oxygenated water in the water bottle from the time of bottling throughout the usage cycle of the water bottle.

Abstract: A simple, inexpensive method of producing a gas hydrate is provided comprising the steps: (i) filling a vessel with an amount of liquid water and/or frozen water, (ii) adding an amount of condensed hydrate forming gas to the vessel in a manner such that the condensed gas does not come into contact with liquid water, (iii) contacting the condensed gas, and/or its' sublimation or liquification products at a suitable pressure with the liquid and/or frozen water mixture to produce a reaction mixture, and keeping the reaction mixture at, or below, the maximum temperature at which the gas hydrate is stable and at a suitable pressure for a sufficient time to produce the gas hydrate.

Abstract: A frozen chlorine dioxide-containing composition comprising a metal chlorite and a protic acid in a frozen aqueous matrix made by freezing a substantially chlorine dioxide-free aqueous solution comprising a metal chlorite at a concentration ranging from about 0.0005% to about 0.5% by weight and a protic acid at a concentration sufficient to lower the pH of the aqueous solution to a value of about 1.8 to about 5.0. The frozen chlorine dioxide-containing composition has a chlorine dioxide concentration of more than about 3 ppm, while the aqueous solution prior to freezing has a chlorine dioxide concentration less than about 3 ppm. The frozen chlorine dioxide-containing composition is used to disinfect substrates by contacting the same with the frozen chlorine dioxide-containing composition. Suitable substrates include food intended for human or animal consumption, such as meat, fish and poultry.

Abstract: A method for continuous carbonation and optionally cooling of drinking water which can be carried out in a user-friendly appliance which can be accommodated in any household and provides the consumer with the possibility of dispensing preferably cooled, CO.sub.2 -containing drinking water by the glass or cupful, is characterised in that in the continuous (in-line) process drinking water taken from the mains supply is carbonated and is optionally cooled; the device comprising a carbonation section for connection to the drinking water supply main and at least one pressure-controlling tap at the end of the dispensing line, and optionally a cooling system.

Abstract: A nonalcoholic beverage such as table water, mineral water or the like is described. In order to develop a well-tolerated composition which can be administered easily and which permits the body to be supplied almost incidentally with a desirable dose of ubiquinone Q 10, it is provided that it comprises 10 mg/l to 500 mg/l of ubiquinone Q 10. A production process envisages dissolving ubiquinone Q 10 in a solubilizer, and adding the solution to the beverage.

Abstract: A process for enriching water with oxygen, wherein water is conducted through a water inlet into a sealed enriching space and through one or more turbulent mixers in the enriching space, open is introduced through an oxygen inlet into the water in the enriching space before passing through the turbulent mixer, and the oxygen-enriched water is recovered. The invention further includes an aerobic process by carrying out a chemical or microbiological reaction in the oxygen enriched water as the reaction medium, and a therapeutic process of carrying out a therapeutic treatment of a body with an agent containing the oxygen enriched liquid as a vehicle. The invention also concerns as apparatus for enriching water with oxygen, having a water inlet, a sealed enriching space containing an oxygen inlet, and one or more turbulent mixers, and an outlet for oxygenated water.

Abstract: A process for enriching a liquid with oxygen by introducing the liquid into an oxygen enriching vessel, subdividing the liquid, subjecting the interior of the vessel to an oxygen pressure of at least about 20 psi, conducting the introduced water in a substantially flowing contact with the oxygen, and recovering the water under oxygen pressure when it is to be bottled. The process is carried out in oxygen enriching apparatus having an oxygen enriching vessel, a number of horizontal trays vertically spaced apart from each other and having a central opening, a liquid supply tube ranging into the interior of the enriching vessel through the central openings, means for discharging liquid from the tube onto a tray, an oxygen supply source for providing the oxygen to the vessel, and a liquid outlet for the removal of the oxygenated liquid. The liquids oxygenated by the invention are used in various aerobic and therapeutic processes.

Abstract: Apparatus for producing and dispensing an aerated product comprises a mixer which has a first inlet for receiving a fluid, a second inlet for receiving a gas, and an outlet. A relatively long continuous turbulence passage of relatively small cross section has one end positioned to receive the effluent from the mixer outlet and its other end spaced from the mixer outlet so that the effluent is subjected to confined turbulent mixing in the turbulence passage until the fluid product is discharged from the passage other end. If that product is to be cooled, the turbulence passage leads to a cooling area which cools and at least partially freezes the fluid product issuing from that passage. A method of producing the product is also disclosed. The invention has particular application to the making and dispensing of frozen yogurt and ice cream and allows for the service of individualized fresh portions in a variety of flavors and with little required cleaning.

Abstract: The invention provides oxygenated solutions, such as beverages, useful for the alleviation of halitosis. Further provided are methods of using these solutions in remediating mouth odor.

Abstract: An apparatus and method are provided for controlling the consistency and quality of a frozen carbonated beverage product made by mixing several ingredients including syrup, water and carbon dioxide in a mixing chamber of a frozen carbonated beverage machine. The apparatus includes a process flow block that controls the flow of the ingredients from ingredient supply sources to the mixing chamber. A pair of transducers are also provided for measuring the pressure of carbon dioxide being injected into the mixing chamber and the pressure of the product in the mixing chamber. A central processing unit communicates the measured pressures to an EPROM which employs an algorithm for determining a low set point pressure value and a high set point pressure value based upon the pressure of carbon dioxide being injected into the mixing chamber. A pair of solenoids are also provided which control the supply of the ingredients into the mixing chamber in response to command signals from the central processing unit.

Abstract: An ice molding apparatus includes a first mold assembly which includes a first hollow chamber portion and which includes a spike assembly which projects inward from a wall of the first hollow chamber portion. The spike assembly includes a distal end adapted to support a quantity of solid material. The first mold assembly includes a first joint member adapted to connect to a second mold assembly. The second mold assembly includes a second hollow chamber portion which includes a filler channel adapted for passing a quantity of liquid water therethrough into the second hollow chamber portion and to fill up the first hollow chamber portion with water. The second mold assembly includes a second joint member adapted to connect to the first joint member, such that the first hollow chamber portion and the second hollow chamber portion form a combined interior mold chamber. The distal end of the spike assembly is located adjacent to a center portion of the combined interior mold chamber.

Abstract: A process for making highly oxygenated drinking water includes initially preparing a stabilized hydrogen peroxide solution, and then adding a suitably small quantity of it to natural drinking water. The stabilized hydrogen peroxide solution is made by adding a complex polymer in the form of polyvinylpyrrolidone to a quantity of diluted hydrogen peroxide. Various different molecular weight compositions of polyvinylpyrrolidone are added at different times according to a preferred technique.

Abstract: A partly-overlapped portion of a sheath film is meltbonded by heat to provide a seal which a user can tear open with ease. A heat sealing area of the sheath film is halftone printed to reduce the bonding area, thereby decreasing the bonding strength. A tearing portion is provided along the heat seal which is printed so that it has a bonding strength which gradually increases along the tear part until it reaches the bonding strength of the remainder of the heat seal. A curl section having minimal bonding strength relative to the tearing portion of the heat seal is induced to curl up using heat treatment to allow the user to grasp the sheath film at the tear part.

Abstract: Apparatus for producing and dispensing an aerated product comprises a mixer which has a first inlet for receiving a fluid, a second inlet for receiving a gas, and an outlet. A relatively long continuous turbulence passage of relatively small cross section has one end positioned to receive the effluent from the mixer outlet and its other end spaced from the mixer outlet so that the effluent is subjected to confined turbulent mixing in the turbulence passage until the fluid product is discharged from the passage other end. If that product is to be cooled, the turbulence passage leads to a cooling area which cools and at least partially freezes the fluid product issuing from that passage. A method of producing the product is also disclosed. The invention has particular application to the making and dispensing of frozen yogurt and ice cream and allows for the service of individualized fresh portions in a variety of flavors and with little required cleaning.

Abstract: The method of preparing an oxygenated nutritional beverage for individual consumption by a human where the human utilizes an individual sized beverage container within which is deposited a precise quantity of a nutritional powder with this powder including a foam generating substance(s) which is to be capable of trapping and temporarily holding oxygen gas. A preselected approximate quantity of a liquid is to be added to the powder within the beverage container with such being evenly mixed producing a foamy solution. Utilizing separate hand-holdable oxygen canister which has elongated dispensing tube with the outlet of the dispensing tube be located within the beverage solution within the container and the outlet located along the bottom surface of the beverage. The dispensing tube is to be moved continuously along, the bottom surface of the beverage for approximately six seconds in time while the canister is activated to dispense the oxygen gas.

Abstract: A process for the manufacture of a beverage for human consumption having beneficial effects relating to countering the effects of oxygen depletion in the human body, and the beverage produced by the process, which includes the steps of conditioning potable water to remove hardness, filtering the water to remove inorganic and organic matter, ozonating the water to purify it and to increase the level of dissolved oxygen in the water to at least 6 mg/l, adding potassium gluconate and immediately sealing within a container.

Abstract: This invention relates to a process for the preparation and commercialization of protective drinks saturated with molecular oxygen. The process of the invention comprises subjecting the mineral water or conduit water used for producing the protective drinks to the usual purification process, optionally mixing them with the aromatizing stock solutions, cooling the optionally aromatized protective drinks between 0.degree. C. and 5.degree. C. and saturating them with molecular oxygen gas at the same temperature in a saturating equipment at a pressure of preferably 0.3 to 0.4 MPa, then bottling under pressure. In the production flavoring agents, preferably sugar, fructose, native flavors, e.g. apple, lemon, orange, plant extracts etc. may be used.

Abstract: Carbonated aqueous liquids can be prepared at ambient pressure with activiated charcoals containing adsorbed carbon dioxide and a coating of a small organic compound such as a di or tricarboxylic acid, a C.sub.10 -C.sub.18 fatty acid or a monocyclic terpene or related compound.

Abstract: A process for the preparation of carbonated beverages by the consumer is disclosed. Water is contacted with carbonated ice and, optionally, flavored syrup in a closed pressure vessel whereby superatmospheric pressure is created and a carbonated liquid is produced. Soft drinks prepared by this method have a degree of carbonation substantially the same as the bottled or canned product available commercially.

Abstract: An arrangement for carbonating a beverage over an extended period of time through the addition of water or beverage liquid base to a powdered or dry carbonate and acid located in a pressure chamber. A permeable surface of the chamber allows a small quantity of water to enter and initiate a chemical reaction generating gaseous carbon dioxide. The carbon dioxide will exit the chamber and carbonate the beverage. A resultant pressure drop in the chamber will permit the entry of more water to generate more carbon dioxide until the pressure is balanced, with the sequence being repetitive. A flavoring chamber containing flavor powder may be superimposed on the pressure chamber to effect admixing of the flavoring and liquid concurrent with carbonation. The pressure chamber, and flavoring chamber, may be formed integrally with a container, or may consist of a separate unit adapted to be placed in a container to which water or liquid base is then added.

Abstract: To mix a gas with a mass flowing continuously through a conduit, the gas is caused to flow from a pressurized gas supply into the conduit by way of a nozzle in which the gas expands at a critical pressure ratio; and the pressure of the gas flowing from the nozzle is increased before the gas is introduced into the flowing mass.

Abstract: Zeolite agglomerates in which the distribution of capillary pores is modified to enhance the number of pores in the diameter range of from 2 to 100 microns are found to have a greatly improved ability to release adsorbed CO.sub.2 into liquid media in a manner which favors both a high rate of desorption and a high degree of solubility of the desorbate gases in the liquid media. The agglomerates are particularly useful for the carbonation of an aqueous medium.

Abstract: A rigid composite body containing crystalline molecular sieves and having liquid-permeable channels extending in a substantially vertical direction from one surface of said body to the interior thereof, preferably to an opposite surface, is charged with carbon dioxide so that when brought in contact with water or an aqueous beverage, the carbon dioxide will be released from the molecular sieve composite body to carbonate the solution. Such rigid, composite bodies are secured in a sealable, nestable, stackable container which provides a convenient and efficient means for dispensing such composite bodies in combination with a dry instant beverage mix for the preparation of carbonated beverages upon the addition of water.

Abstract: A rigid composite body containing crystalline molecular sieves and having liquid-permeable channels extending in a substantially vertical direction from one surface of said body to the interior thereof, preferably to an opposite surface, is charged with carbon dioxide so that when brought in contact with water or an aqueous beverage, the carbon dioxide will be released from the molecular sieve composite body to carbonate the solution. Such rigid, composite bodies are secured in a sealable, nestable, stackable container which provides a convenient and efficient means for dispensing such composite bodies in combination with a dry instant beverage mix for the preparation of carbonated beverages upon the addition of water.

Abstract: A process and system is described for rapid disinfection of contaminated water particularly for use in post-mix carbonated beverage systems. The major components of the system include sequentially a water supply, carbonator pump, injector device, carbonator and dispenser. Moreover, as optional components, a reservoir and filter may be incorporated in the system between the carbonator and dispenser for safety factor purposes. The process comprises the introduction of chlorine into an available water supply line immediately before, or during carbonation, thereby reducing or eliminating the conversion of the chlorine present in the system to less active compounds. The process of carbonating the water results in chemically lowering the pH from alkaline (> pH of 7.0) through neutral (pH 7.0) to acidic (< pH of 7.