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Небесная энциклопедия

Космические корабли и станции, автоматические КА и методы их проектирования, бортовые комплексы управления, системы и средства жизнеобеспечения, особенности технологии производства ракетно-космических систем

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Мониторинг СМИ

Мониторинг СМИ и социальных сетей. Сканирование интернета, новостных сайтов, специализированных контентных площадок на базе мессенджеров. Гибкие настройки фильтров и первоначальных источников.

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Форма поиска

Поддерживает ввод нескольких поисковых фраз (по одной на строку). При поиске обеспечивает поддержку морфологии русского и английского языка
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Применить Всего найдено 10772. Отображено 100.
02-02-2012 дата публикации

Methods For Quantifying The Complete Nutritional Value Of A Standard Equivalent Unit Of The Nutritional Value Of One Serving Of Fruits & Vegetables (SFV)And For Fortifying A Base Food To Contain Same For Human Consumption

Номер: US20120027897A1
Автор: Mark A. Innocenzi
Принадлежит: Individual

The described invention provides a method to determine a standard equivalent unit of nutrition in one serving of a weighted composition comprising a basket of fruits and vegetables representing at least 85% of all fruits and vegetables consumed in a defined geographical area; a method to fortify a base food so that the base food contains a standard equivalent unit of nutrition present in at least one serving comprising (i) at least one fruit; (ii) at least one vegetable; or (iii) at least one fruit and at least one vegetable; and a nutritional supplement or food additive comprising a set of nutrititive components wherein the set of nutritive components provides at least one standard equivalent unit of nutrition present in one serving of a composition comprising at least one fruit and at least one vegetable.

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Номер записи: 1
08-03-2012 дата публикации

Method of producing processed tomato product

Номер: US20120058233A1
Автор: Hiroyuki Shimokawa, Kiro Hayakawa, Takahiro Kawana
Принадлежит: Kagome Co Ltd

A method is provided for producing a processed tomato product having more tomato aroma inherent to grown tomatoes. Tomato fruits are washed and crushed. Juice is extracted from the crushed material, the extracted juice is deaerated and the deaerated material is heated. The crushed material and the extracted juice from immediately after the crushing until immediately before the deaerating are maintained at temperature of 15-40° C. The dissolved oxygen concentration of the crushed tomatoes and/or the extracted juice from immediately after the crushing until immediately before the deaerating is raised at least temporarily to 6 mg/L or over, and the dissolved oxygen concentration of the deaerated juice immediately before the heating is reduced to 3.5 mg/L or below.

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Номер записи: 2
08-03-2012 дата публикации

Stabilizer System for a Ready-to-Drink Whole Grain Beverage

Номер: US20120058239A1
Автор: Ricardo Pereyra, William Mutilangi
Принадлежит: Tropicana Products Inc

A stabilizer system for use in a whole grain beverage containing carboxymethylcellulose (CMC), xanthan gum and gellan gum. In one aspect of the present invention, the stabilizer system includes about 5 to 20% gellan gum, about 1 to 10% xanthan gum, and about 50 to 90% CMC. The stabilizer system may be used in milk-based or juice-based whole grain beverages.

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Номер записи: 3
29-03-2012 дата публикации

Process for producing syrup from a frozen fruit

Номер: US20120076913A1
Автор: Steven Murdza
Принадлежит: Individual

A process for the production of syrup from an at least partially frozen fruit is described. The process involves the pressing of a frozen fruit in an environment with a temperature below freezing. Dissolved soluble solids from the juice extracted from the pressing are concentrated to generate a syrup. The syrup can be used in the food and beverage industry.

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Номер записи: 4
19-07-2012 дата публикации

Polyphenol compound absorption promoter and utilization of same

Номер: US20120183614A1
Автор: Koji Yanae, Masanori Sugitani, Masatoshi Kato, Shinpei Kawakami, Yuko Setoguchi
Принадлежит: Individual

Provided are a polyphenol compound absorption promoter which is widely applicable to foods and drinks over a wide range, and a method for producing a food, drink or food material containing a polyphenol compound. The polyphenol compound absorption promoter comprises, as the active ingredient, at least one member selected from the group consisting of serine, aspartic acid, malic acid, capric acid, lauric acid, grapefruit juice and Camellia sinensis (L.) O. Kuntze extract. The method for producing a food, drink or food material containing a polyphenol compound comprises: adding at least one member selected from the group consisting of serine, aspartic acid, malic acid, capric acid, lauric acid, grapefruit juice and Camellia sinensis (L.) O. Kuntze extract to a starting material for a food or drink or a starting material for a food material containing a polyphenol compound; or adding a polyphenol compound to a starting material for a food or drink or a starting material for a food material containing at least one member selected from the group consisting of serine, aspartic acid, malic acid, capric acid, lauric acid, grapefruit juice and Camellia sinensis (L.) O. Kuntze extract.

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Номер записи: 5
13-09-2012 дата публикации

Methods of making olive juice extracts containing reduced solids

Номер: US20120232163A1
Автор: Christof Wehrli
Принадлежит: DSM IP ASSETS BV

Solids, including fibers can be easily removed from olive juice by mixing the olive juice with a water-miscible solvent to form two phases and separating the phases. Preferably the solvent is ethanol.

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Номер записи: 6
06-12-2012 дата публикации

Drink

Номер: US20120308711A1
Автор: Bettina Schwaier, Jürgen Gierke, Katja Beck, Peter Horlacher, Sandra Reitlinger
Принадлежит: Cognis IP Management GmbH

The present invention relates to a drink which is an oil-in-water emulsion and which comprises hydrocolloids, where the hydrocolloids are a mixture of gellan and pectin. The hydrocolloids prevent or retard the creaming of the oil phase or fat phase of the oil-in-water emulsion.

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Номер записи: 7
27-12-2012 дата публикации

Production of non-alcoholic beverages by fermentation

Номер: US20120328734A1
Автор: Christoph Puttnies, Frank Lucas, Markus Berberich, Oliver Nordmann
Принадлежит: FINE FOOD AND BEVERAGES GmbH

The present invention relates to a method for producing a nonalcoholic beverage by fermentation, comprising the following steps: (a) providing a decomposed cereal extract, (b) producing a wort from the cereal extract, (c) treating the wort from step (b) with Lactobacillus microorganisms in order to obtain a sour wort, (d) mixing the sour wort from step (c) with a liquid containing sugar and treating the mixture with Lactobacillus microorganisms in order to obtain a fermented beverage, (e) heating the fermented beverage obtained from step (d) and then cooling said fermented beverage, (f) mixing the beverage, and (g) performing further treatment steps for stabilizing, clarifying, and completing the beverage.

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Номер записи: 8
24-01-2013 дата публикации

Fading protection of colors derived from natural sources used in beverage products

Номер: US20130022712A1
Автор: Dalit Brand-Levine, Dorota GAWKOWSKI, Fari Talebi, Glenn Roy, Kristi-Ann BOLES
Принадлежит: Tropicana Products Inc

A beverage product is disclosed that includes water, a color derived from natural sources or its synthetic equivalent, and a color fading inhibitor including a compound selected from the group consisting of enzymatically modified isoquercitrin (EMIQ), rutin and myricitrin, and optionally fumaric acid. The incorporation of EMIQ can be particularly useful for inhibiting color fading of the beverage product exposed to UV light radiation. The colors derived from natural sources may be beta-carotene, black carrot and/or natural apple extract. The EMIQ can be effective to prevent color fading even in the presence of ascorbic acid, which promotes the fading of colors derived from natural sources. In addition, a method is provided for inhibiting fading of colors derived from natural sources in a beverage composition.

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Номер записи: 9
14-03-2013 дата публикации

COMPOSITIONS FOR MASKING THE FLAVOR OF NUTRIENTS AND METHODS FOR MAKING SAME

Номер: US20130065822A1
Автор: Bovetto Lionel Jean Rene, Kvamme Candis Diane, Miller Kevin Burke, Stellingwerff Trent
Принадлежит: NESTEC S.A.

Nutritional compositions and methods of making and using the nutritional compositions are provided. In a general embodiment, the present disclosure provides nutritional compositions having whey protein micelles and leucine. The nutritional compositions provide a sufficient amount of leucine to improve protein synthesis in humans, while also maintaining a low-viscosity fluid matrix and acceptable organoleptic properties. 1. A nutritional composition comprising: whey protein powder comprising whey protein micelles and leucine , wherein the total amount of leucine in the composition is between about 20% and about 40% by weight dry matter.2. The composition according to claim 1 , wherein the whey protein powder comprises at least about 20% to at least about 80% whey protein micelles.3. The composition according to claim 1 , wherein the whey protein powder comprises at least about 50% whey protein micelles.4. The composition according to claim 1 , wherein the whey protein powder has a water binding capacity of at least about 50% to about 100%.5. The composition according to claim 1 , wherein the whey protein micelles and leucine are present in a weight ratio of about 30:1 to about 1:100.6. The composition according to claim 1 , wherein the dry weight ratio of added leucine to whey protein micelles is from about 1:2 to about 1:3.7. The composition according to claim 1 , wherein the whey protein powder is obtained by a process selected from the group consisting of spray-drying and freeze-drying claim 1 , that is performed with the whey protein micelles and leucine.8. The composition according to comprising at least one ingredient selected from the group consisting of antioxidants claim 1 , vitamins claim 1 , minerals claim 1 , phytonutrients claim 1 , prebiotics claim 1 , and probiotics.9. The composition according to claim 1 , wherein the composition is a liquid and the total amount of leucine in the composition is less than about 2.5 g per 100 g of the liquid claim 1 , ...

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Номер записи: 10
09-05-2013 дата публикации

Preparation method of weakly basic, ionized, mineralization and healthy drinking water

Номер: US20130115335A1
Автор: TSAI CHEN-SHENG
Принадлежит:

Disclosed is a preparation method of weakly basic, ionized, mineralized and healthy drinking water including purifying the tap water by precipitation, filtration and other conventional methods to obtain clean water; and getting the said clean water through reverse osmosis (RO) membrane to obtain RO pure water; heating the said RO pure water to 35-100 degrees celsius by magnetic oscillation or by heating, and then making the RO pure water through weak alkaline, ionized, and mineralization composition, and then filtering the RO pure water by coconut carbon cartridge and PP cotton filter element in turn. The water prepared by the method of the present invention is beneficial to the health of human body and suitable for long-term consumption. 1. A preparation method of weakly basic , ionized , mineralized and healthy drinking water , comprising the steps of: purifying the tap water by precipitation , filtration and other conventional methods to obtain clean water; making the said clean water through reverse osmosis (RO) membrane to obtain RO pure water; heating the said RO pure water to 35-100 degrees celsius by magnetic oscillation or by heating; and making the RO pure water through weak alkaline , ionized , and mineralization composition , and then filtering the RO pure water using coconut carbon cartridge and PP cotton filter element in turn.2. The method of claim 1 , wherein the said weak alkaline claim 1 , ionized claim 1 , and mineralization composition is a mixture of polymer microspheres or mineral powder and inorganic microporous compound.3. The method of claim 2 , wherein the weight ratio of the said polymer microspheres and inorganic microporous compound is 90-20 wt % and 10-80 wt % claim 2 , respectively.4. The method of claim 3 , wherein the weight ratio of the said polymer microspheres and inorganic microporous compound is 80-30 wt %and 20-70 wt % claim 3 , respectively.6. The method of claim 5 , wherein the said tourmaline comprises at least one of the ...

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Номер записи: 11
23-05-2013 дата публикации

MULTIPHASE JELLIFIED BEVERAGE COMPOSITION

Номер: US20130129894A1
Автор: Bisson Jean-Pierre, Delort Jean-Marc, Marcout Anne
Принадлежит: NESTEC S.A.

The present invention is directed to a water, juice, and/or milk-based jellified ready-to-drink product characterized in that it comprises at least two separate homogeneous gel masses, wherein adjacent separate gel masses have different gel strengths. 1. A water , juice , and/or milk-based jellified ready-to-drink product comprising at least two separate homogeneous gel masses , wherein adjacent separate gel masses have different gel strengths.2. A product according to claim 1 , wherein the gel strengths of two adjacent separate gel masses differ by at least 10%.3. A product according to claim 1 , wherein each of the separate gel masses comprises a mix of carrageenan and galactomannan claim 1 , wherein:the concentration of carrageenan is not greater than 0.30% by weight of product, andthe concentration of galactomannan is between 0.01% and 0.1% by weight of product.4. A product according to claim 1 , wherein the milk base comprises an ingredient selected from the group consisting of fresh milk claim 1 , milk powder claim 1 , vegetable milk claim 1 , nut milk claim 1 , soja milk claim 1 , and combinations thereof.5. A product according to claim 1 , wherein the juice base contains fruit and/or vegetable juice.6. A product according to claim 1 , wherein the water base is a meat and/or fish-containing aqueous phase.7. A product according to claim 1 , wherein at least one of the gel masses comprises an ingredient selected from the group consisting of: coffee claim 1 , tea claim 1 , plant extracts claim 1 , cereal claim 1 , cocoa or chocolate claim 1 , nut claim 1 , and combinations thereof.8. A product according to claim 1 , wherein at least one of the gel masses comprises at least one sweetening ingredient selected from the group consisting of: natural sweeteners claim 1 , artificial sweeteners claim 1 , and sweet taste improving carbohydrates.9. A product according to claim 1 , wherein the gel strength of the gel masses at room temperature is between 10 and 400 g.10. A ...

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Номер записи: 12
30-05-2013 дата публикации

Vacuum Brewed Beverage Machine And Vacuum Brewing Method

Номер: US20130136833A1
Автор: Vastardis Dean J., Vastardis Lou
Принадлежит:

A liquid infusion and/or brewing process is described. The process includes the steps of placing a desired amount of an infusion material into a chamber at atmospheric pressure, placing a desired amount of liquid into said chamber, sealing said chamber from the surrounding atmosphere, and applying at least one reduced pressure cycle within said chamber, wherein said at least one cycle comprises reducing pressure within said chamber to form at least a partial vacuum within said chamber and subsequently returning said chamber to about atmospheric pressure. Methods for separating the brewing media from the liquid after completion of the brewing process are also described. 1. A liquid infusion process , comprising:placing a desired amount of an infusion material into a chamber at atmospheric pressure;placing a desired amount of liquid into said chamber;sealing said chamber from the surrounding atmosphere; andapplying at least one reduced pressure cycle within said chamber, wherein said at least one cycle comprises reducing pressure within said chamber to form at least a partial vacuum within said chamber and subsequently returning said chamber to about atmospheric pressure.2. The liquid infusion process of claim 1 , further comprising substantially separating said infused liquid from said infusion material.3. The liquid infusion process of claim 1 , wherein the at least partial vacuum within said chamber is maintained in the range of about −2 to −20 inches of mercury.4. The liquid infusion process of claim 1 , wherein the liquid is heated in the range of about 175° to about 212° F. when it is placed into said chamber.5. The liquid infusion process of claim 1 , wherein the liquid is heated to within a range of about 185° to about 212° F. after it is placed into said chamber.6. The liquid infusion process of claim 2 , wherein separating said infused liquid from said infusion material is accomplished via filtration.7. The liquid infusion process of claim 2 , further ...

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Номер записи: 13
06-06-2013 дата публикации

EMULSION

Номер: US20130142909A1
Автор: Klingenberg Andreas
Принадлежит: SENSIENT COLORS EUROPE GMBH

Provided is an emulsion with an aqueous phase and an oil phase including one or more liposoluble components as well as one or more emulsifiers in the aqueous phase, selected from the group of saponins, preferably quillaia extract, and one or more esters of a vegetable lipid with a food acid in the oil phase. The combination of ester(s) and saponin(s) has a particularly advantageous and unexpected effect for emulsions: thus stable emulsions, preferably stable microemulsions are obtained, which have a high acid stability so that the emulsion is in particular suitable for use in very acidic beverages in the range of pH≦3.5. Furthermore, the oxidative stability of the emulsion is improved. If a colorant is emulsified, a premature colorfading can be prevented. In addition, the light stability of the emulsion is increased. The amount of lecithin co-emulsifier in the emulsion can be reduced or this can be completely omitted. 1. An emulsion for use in a foodstuff , comprising an aqueous and an oil phase comprisingone or more liposoluble components to be emulsified;one or more emulsifiers in the aqueous phase selected from the group of saponins; andone or more esters of a vegetable lipid with a food acid in the oil phase.2. The emulsion according to claim 1 ,characterized in thatthe component to be emulsified is selected from the group consisting of liposoluble colorants, liposoluble vitamins, essential oils, liposoluble flavorings, extracts and/or concentrates of spices, extracts and/or concentrates of plants, and mixtures of these.3. The emulsion according to or claim 1 ,characterized in thatthe food acid is selected from the group consisting of hydroxycarboxylic acids suitable for consumption, preferably mono-, di-, tri-, tetra- or poly-hydroxycarboxylic acids, or acids suitable for consumption, particularly preferably ascorbic acid, citric acid, acetic acid, tartaric acid, lactic acid, malic acid, mandelic acid, especially preferably ascorbic and citric acid.4. The ...

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Номер записи: 14
11-07-2013 дата публикации

VITAMIN POWDER COMPOSITION AND METHOD OF MAKING

Номер: US20130177619A1
Автор: CHEN CHYI-CHENG, LEUENBERGER BRUNO
Принадлежит: DSM NUTRITIONAL PRODUCTS, INC.

A powder composition containing at least one fat-soluble vitamin dispersed in a matrix of a natural polysaccharide gum or a mixture of gums having an emulsifying capacity and/or a protein or a mixture of proteins having an emulsifying capacity. The fat-soluble vitamin in the powder compositions is in the form of droplets having an average diameter in the range of about 70 to about 200 nm. Tablets, beverages and beverage concentrates, foods, cosmetics and pharmaceuticals containing the powder composition can be made. 1. An emulsion for preparing a powder composition comprising fat-soluble vitamin droplets dispersed in a matrix component , wherein the droplets are about 70 to about 200 nm in diameter.2. A beverage comprising a liquid admixed with a powder composition comprising at least one fat-soluble vitamin , wherein a vitamin is dispersed in a matrix comprising an emulsion-forming composition selected from the group consisting of a natural polysaccharide gum , a mixture of polysaccharide gums , a protein , a mixture of proteins , and mixtures thereof , wherein the fat-soluble vitamin is present in the powder composition in the form of droplets having an average diameter of about 70 to about 200 nanometers (nm).3. A beverage according to claim 2 , wherein the beverage has an optical clarity of no more than 20 NTUs when the beverage contains up to 6 mg of the vitamin in 100 g of liquid.4. A skin care product comprising a powder composition having at least one fat-soluble vitamin claim 2 , wherein a vitamin is dispersed in a matrix comprising an emulsion-forming composition selected from the group consisting of a natural polysaccharide gum claim 2 , a mixture of polysaccharide gums claim 2 , a protein claim 2 , a mixture of proteins claim 2 , and mixtures thereof claim 2 , wherein the fat-soluble vitamin is present in the powder composition in the form of droplets having an average diameter of about 70 to about 200 nanometers (nm).5. A skin care product according to ...

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Номер записи: 15
18-07-2013 дата публикации

Method for Improving Physical Performance During Physical Exertion

Номер: US20130183399A1
Автор: Blow Andrew, Jutley Raj
Принадлежит: PRECISION HYDRATION LTD.

Beverages comprising sodium ion in an amount correlated to the sodium ion concentration of a subject's sweat used to prehydrate before exertion or to restore lost electrolyte and water resulting from physical exertion. Such use can avoid or substantially reduce losses in performance and, in cramp prone individuals, avoid or substantially reduce cramping brought on by physical exertion. 1. A method for improving a subject's physical performance during a period of physical exertion comprising consumption by the subject of an aqueous beverage containing dissolved sodium ion in an amount determined to optimize said performance , the sodium ion concentration of said aqueous beverage being correlated to a previously measured sweat sodium ion concentration of the subject under controlled conditions.2. A method according to wherein the beverage further contains an ion selected from the group consisting of potassium claim 1 , magnesium and calcium ions.3. A method according to wherein the ion comprises a salt claim 2 , the anion of which is selected from the group consisting of bicarbonate claim 2 , carbonate claim 2 , citrate claim 2 , chloride claim 2 , phosphate and sulphate anions.4. A method for determining the sodium ion concentration of an aqueous beverage to be consumed by a subject during a period of physical exertion comprising measuring the sweat volume and the sweat sodium ion concentration of the subject under controlled conditions and correlating the sweat sodium ion concentration to the sodium ion concentration of the aqueous beverage that provides substantial rehydration and sodium replenishment during physical exertion.5. A composition for the treatment of cramping occurring during physical exertion comprising an aqueous solution of sodium ion claim 2 , the sodium ion concentration of said aqueous beverage being correlated to the sweat sodium ion concentration of a subject under controlled conditions.6. A water soluble composition for the treatment of ...

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Номер записи: 16
01-08-2013 дата публикации

Method of processing mango juice

Номер: US20130196029A1
Автор: Kiyofumi Takata, Taku Saito
Принадлежит: Suntory Holdings Ltd

It is necessary to develop a method for obtaining mango juice having a rich flavor and maintaining its characteristic cloudy appearance and yet that is protected against precipitation during prolonged storage, irrespective of whether it is in the form of processed mango juice or a beverage that incorporates the same. There is provided a process for producing processed mango juice having a reduced pulp content comprising the steps of treating, with an enzymatic agent, mango juice that has a turbidity of at least 3,700 upon centrifugal separation with a centrifugal effect of 1,200 (×G) for 10 minutes, and depulping the enzymatically treated mango juice to yield processed mango juice having a pulp content of no more than 20% (v/v) and a turbidity of at least 1,400 NTU.

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Номер записи: 17
08-08-2013 дата публикации

Reduced fat food product

Номер: US20130202741A1
Автор: Joy Simpson
Принадлежит: Dean Foods Co

In one embodiment, a reduced fat food product includes a base system and a fat-mimicking system that imparts a characteristic associated with a higher fat content food product. The base system includes one or more ingredients selected from the group consisting of dairy ingredients, water, juices, oils, sweeteners, vitamins, minerals, nutrients, flavors, colorants, and preservatives. The fat-mimicking system includes microcrystalline cellulose, sodium carboxymethyl cellulose, and one or more buffering agents. The reduced fat food product is substantially free of an additional emulsifier.

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Номер записи: 18
08-08-2013 дата публикации

Method and Apparatus for Treating Vegetable Tissues in order to Extract therefrom a Vegetable Substance, in particular a Juice

Номер: US20130202751A1
Автор: Vidal Olivier Pierre, Vorobiev Eugene
Принадлежит: Maguin SAS

The apparatus for treating plant tissues using a pulsed electric field is intended for the extraction of plant substances from tissues, in particular a juice. It comprises a step of compacting () the plant tissues and at least one treatment chamber () comprising means for the generating a pulsed electric field in said chamber for treating the compacted tissues. 1. A method for treating vegetable tissues with a pulsed electric field in order to extract there from a vegetable substance , in particular a juice , characterized in that:the vegetable tissues are compacted in order to reduce the residual space between the vegetables,{'b': '4', 'the compacted vegetables are subjected to a pulsed electric field in at least one treatment chamber ().'}24. The method of claim 1 , characterized in that claim 1 , after the treatment of the vegetable tissues with a pulsed electric field claim 1 , a first juice is extracted from the treatment chamber ().3. The method of claim 2 , characterized in that claim 2 , after the extraction of the first juice claim 2 , the vegetable tissues are subjected to an additional juice extraction treatment claim 2 , in particular by diffusion or pressing.4. The method of claim 1 , characterized in that claim 1 , before the step of compacting the vegetable tissues claim 1 , cutting of the vegetables is carried out.5. The method of claim 4 , characterized in that the cutting is carried out by means of a root-cutting tool.6. The method of claim 1 , characterized in that it comprises a prior step of washing the vegetables claim 1 , and in that compressed air is injected into the treatment chamber before the treatment of the compacted tissues with a pulsed electric field.7. The method of claim 1 , characterized in that the step of treating the compacted vegetables is carried out by means of one or more treatment chambers arranged in series or in parallel.8. The method of claim 1 , characterized in that the parameters of the pulsed electric field are ...

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Номер записи: 19
15-08-2013 дата публикации

POWDERED BEVERAGE COMPRISING SUGAR AND FRUIT OR VEGETABLE PULP

Номер: US20130209652A1
Автор: Bai Hua, Du Si-Ze, Liao Yongcheng, Sun Zhong-wei
Принадлежит: NESTEC S.A.

The present invention relates generally to the field of food and beverages. In particular, the present invention relates to a powdered beverage comprising fruit or vegetable pulp. Embodiments of the present invention relate to compositions comprising dry fruit or vegetable pulp and sugar powder wherein the sugar is at least partially embedded in the pores of the pulp cell structure and wherein the size of the pulp particles is selected in a way that, e.g., segregation of low density pulp particles is avoided during transportation and storage time. 1. Composition comprising dry fruit or vegetable pulp and sugar powder , the sugar is at least partially embedded in the pores of the pulp cell structure and the pulp in a dehydrated state has more than 80% particles of a size between 0.5 mm to 20 mm.2. Composition in accordance with claim 1 , wherein at least 5% pulp weight of the sugar is embedded in the pores of the pulp cell structure.3. Composition in accordance with claim 1 , wherein at least 80 weight-% of the pulp particles in a dehydrated state have an average diameter between 0.5-20 mm.4. Composition in accordance with claim 1 , wherein the sugar powder is made from a sugar selected from the group consisting of sucrose claim 1 , dextrose claim 1 , lactose claim 1 , glucose claim 1 , fructose and combination thereof.5. Composition in accordance with claim 1 , wherein the pulp contains at least 10 weight-% of a water insoluble fruit fraction.6. Composition in accordance with claim 1 , wherein the pulp and the sugar powder are present in a weight ratio of 1:500 to 1:5.7. Composition in accordance with claim 1 , wherein the pulp particles have a shakedown density of 0.02 to 0.50 g/ml.8. Composition in accordance with claim 1 , wherein the sugar powder has a particle size distribution D(0.5) of less than 0.45 mm.9. Composition in accordance with claim 1 , wherein the sugar powder has a particle size distribution D(0.5) of less than 0.3 mm.10. Composition in accordance ...

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Номер записи: 20
12-09-2013 дата публикации

FOOD PRODUCT PROVIDING SUSTAINED BLOOD LEVELS OF EXOGENOUS SUBSTANCES

Номер: US20130236595A1
Автор: DECOMBAZ Jacques, MILON Hubert, WUERSCH Pierre
Принадлежит: NESTEC S.A.

The present invention relates to a food product comprising soluble fibre and at least one exogenous biologically active substance. It further relates to the uses of a mixture comprising at least soluble fibre and at least one exogenous substance in the preparation of a food product to avoid short-term peaks of the exogenous substance in serum, for example. Preferably the food product is a bar comprising caffeine. 1. A food product comprising an effective amount of soluble fibre and from about 200 to about 400 mg creatine , wherein the food product achieves a blood plasma level of creatine at 30 minutes after ingestion thereof that is less than one half of the blood plasma level of creatine at about 3 hours.2. The food product of claim 1 , wherein the soluble fibre is a viscous soluble fibre.3. The food product of comprising from about 2% to about 40% of soluble fibre by weight of the product.4. The food product of comprising at least one source of soluble fiber selected from the group consisting of barley flour and oat bran concentrate and if oat bran concentrate is present claim 1 , it comprises from about 20% to about 80% by weight raw ingredients.5. The food product of claim 1 , wherein the soluble fiber comprises from about 6% to about 10% β-glucan by weight.6. The food product of comprising from about 5% to about 20% of protein by weight of the product claim 1 , from about 1% to about 10% of fats and/or oils by weight of the product claim 1 , and from about 40% to about 70% of carbohydrates by weight of the product.7. A method for slowing down absorption rate of creatine in the gastro-intestinal tract comprising the step of administering a composition comprising an effective amount of soluble fiber and from about 200 to about 400 mg creatine claim 1 , wherein the composition achieves a blood plasma level of creatine at 30 minutes after ingestion thereof that is less than one half of the blood plasma level of creatine at about 3 hours.8. The method of claim 7 , ...

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Номер записи: 21
12-09-2013 дата публикации

PARTICULATE-SOLUBLE GLUCAN PREPARATION

Номер: US20130237497A1
Автор: Cox Donald J.
Принадлежит: Biothera, Inc.

Particulate β-glucan is solubilized at elevated pressure and temperature to form particulate-soluble β-glucan. The particulate-soluble β-glucan is capable of being dried to a powder form and subsequently re-solubilized. 111-. (canceled)12. A composition comprising a dried particulate-soluble β-glucan derived from yeast , having a polydispersed average molecular weight of over about 1 ,000 ,000 Da , and capable of being solubilized in a solution having a pH from weakly acidic to weakly basic13. The composition of wherein the weakly acidic pH is about 5.14. The composition of wherein the weakly basic pH is about 9.15. The composition of wherein the particulate-soluble β-glucan is instantized.16. The composition of and further comprising:a second dry-form soluble ingredient.17. The composition of wherein the particulate-soluble β-glucan is capable of being re-solubilized in a solution at a temperature of about room temperature or higher.18. The composition of further comprising a surfactant.19. A composition comprising a dried particulate-soluble β-glucan derived from yeast claim 12 , having a polydispersed average molecular weight of over about 1 claim 12 ,000 claim 12 ,000 Da claim 12 , and capable of being solubilized in a solution having a temperature of about 25° C. or more.20. The composition of wherein the particulate-soluble β-glucan is instantized.21. The composition of and further comprising:a second dry-form soluble ingredient.22. The composition of wherein the solution is weakly acidic to weakly basic.23. The composition of wherein the solution has a pH of about 5 or more.24. The composition of wherein the solution has a pH of about 9 or less.25. The composition of further comprising a surfactant. This application claims the benefit of U.S. Provisional Application No. 60/916,690, entitled SOLUBLE GLUCAN PREPARATION, filed May 8, 2007.The present invention relates to a particulate-soluble β-glucan. More particularly, the present invention relates to an ...

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Номер записи: 22
26-09-2013 дата публикации

Reduced Sugar Citrus Juice Beverage

Номер: US20130251873A1
Автор: Keith Seaman, Osvaldo Chu, Renee Mellican, Richard N. Mcardle, Therese Cetrulo
Принадлежит: Tropicana Products Inc

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.

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Номер записи: 23
26-09-2013 дата публикации

FOAMING JUICE COMPOSITIONS

Номер: US20130251879A1
Автор: Sahai Deepak, Sher Alexander A.
Принадлежит:

The present invention relates to a simple foaming juice composition with a viscosity, clarity or color of the original juice. In one aspect, the invention relates to a foaming juice composition of a juice product and a food grade ester alginate in an amount sufficient to generate or produce a layer of foam thereon without the addition of other foaming agents when the juice product is subjected to agitation without also producing a significant change in viscosity, clarity or color of the juice product. In some embodiments, the ester alginate is a food grade ester alginate, such as propylene glycol alginate ester. In some embodiments, the ester alginate is present in an amount of from about 0.01% to about 0.25%, and preferably from about 0.05% to about 0.1% of the foaming juice composition. The present invention also relates to a method of making a foaming juice composition by combining a juice product with an alginate ester. 1. A foaming juice composition comprising:a juice product; anda food grade ester alginate present in the juice product in an amount sufficient to generate or produce a layer of foam thereon without the addition of other foaming agents when the juice product is subjected to agitation without also producing a significant change in viscosity, clarity or color of the juice product.2. The foaming juice composition of claim 1 , wherein the ester alginate is a food grade ester alginate and the composition has a whippability index of at least 0.3 claim 1 , 0.4 claim 1 , 0.5 or greater.3. The foaming juice composition of claim 1 , wherein the ester alginate comprises from about 0.01% to about 0.25% of the foaming juice composition.4. The foaming juice composition of claim 1 , wherein the juice product includes a component selected from the group consisting of a juice extract claim 1 , concentrate claim 1 , granulate claim 1 , solid claim 1 , powder claim 1 , syrup claim 1 , liquid and combinations thereof.5. The foaming juice composition of comprising a ...

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Номер записи: 24
03-10-2013 дата публикации

READY-TO-DRINK BEVERAGES COMPRISING HYDROLYZED WHOLE GRAIN

Номер: US20130259973A1
Автор: Bezelgues Jean-Baptiste, Cheng Pu-Sheng, Roger Olivier, Ross Alastair, Schaffer-Lequart Christelle, Valdez Monica, Wavreille Anne-Sophie
Принадлежит: NESTEC S.A.

The present invention relates to ready-to-drink beverages comprising a flavor component, a hydrolyzed whole grain composition, an alpha-amylase or fragments thereof, which alpha-amylase or fragments thereof show no hydrolytic activity towards dietary fibers when in the active state, a sucrose content below 5% by weight of the beverage, and wherein the beverage has a viscosity in the range 1-300 mPa·s. 1. A ready-to-drink beverage comprising:a flavor component;a hydrolyzed whole grain composition;an alpha-amylase or fragments thereof, which alpha-amylase or fragments thereof show no hydrolytic activity towards dietary fibers when in the active state;a sucrose content below 15% by weight of the beverage; andthe beverage has a viscosity of 1-300 mPa·s.2. The ready-to-drink beverage according to claim 1 , comprising a protease or fragment thereof claim 1 , at a concentration of 0.001-5% by weight of the total whole grain content claim 1 , which protease or fragment thereof shows no hydrolytic activity towards dietary fibers when in the active state.3. The ready-to-drink beverage according to claim 1 , wherein the alpha-amylase or fragment thereof is a mixed sugar producing alpha-amylase claim 1 , including glucose producing activity claim 1 , when in the active state.4. The ready-to-drink beverage according to claim 1 , wherein the beverage has a maltose to glucose ratio below 144:1 by weight in the beverage.5. The ready-to-drink beverage according to claim 1 , wherein the beverage comprises at least one of an amyloglucosidase and a glucose isomerase or fragment thereof claim 1 , which amyloglucosidase and glucose isomerase or fragment thereof show no hydrolytic activity towards dietary fibers when in the active state.6. The ready-to-drink beverage according to claim 1 , wherein the hydrolyzed whole grain composition has a substantial intact beta-glucan structure relative to the starting material.7. The ready-to-drink beverage according to claim 1 , wherein the ...

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Номер записи: 25
17-10-2013 дата публикации

Process for the Preparation of the Treated Water Fortified with the Micro Nutrients

Номер: US20130273208A1
Автор: Bhattacharjee Shamik, Hidell Henry, Poddar Pradeep
Принадлежит: Tata Global Beverages Limited

A process for the preparation of the treated water fortified with the micro nutrients comprises pre-treating and sterilizing the water, resulting in a pure permeate. The said permeate is passed through ozonator for further sterilizing the water and thereafter it is de-ozonated to produce on line sterile water. The treated water is fortified with dosing at least one bio-available micro nutrient and/or sanitizing agent into the flowing water on line. The finished product must conform to the control drink preparation standards. 1. A process for the preparation of treated water fortified with micro-nutrients comprising:pre-treating and sterilizing the water, resulting in a pure permeate;ozonating said permeate for further sterilizing the water;de-ozonating the permeate to remove ozone, thereby producing on line sterile water; anddosing at least one bio-available micro-nutrient and/or sanitizing agent into the flowing water on line2. The process as claimed in claim 1 , further comprising monitoring of online parameters during run production against control drink preparation standards.3. The process as claimed in claim 1 , wherein before the step of ozonization claim 1 , the permeate is optionally passed through the RO membranes where it is stripped of all constituents claim 1 , including most ions.4. The process as claimed in claim 2 , wherein the step of monitoring of online parameters during run production against control drink preparation standards comprises setting up the line monitoring standard to run according to the control drink TDS (Total dissolved Solids).5. The process as claimed in claim 4 , wherein the control drink TDS is a characteristic of control drink which is measured by the following steps:preparing a batch of three control drinks each of volume up to 1 litre with de-ozonated permeate at the time of blending the concentrates, two of which must be from concentrate sampled from different sampling points of the blending vessel;diluting the blended ...

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Номер записи: 26
17-10-2013 дата публикации

BEER FLAVORED BEVERAGE CONTAINING NON-POLYMER CATECHINS

Номер: US20130273228A1
Автор: Hosoya Naoki, IWASAKI Masaki
Принадлежит: KAO CORPORATION

Provided is a beer flavored beverage containing the non-polymer catechins at a high concentration but having bitterness and refreshing finish suitable for the beverage to have a beer taste and suppressed astringency. The beer flavored beverage containing the non-polymer catechins according to the present invention comprises the following components (A), (B), (C), and (D): (A) from 0.03 to 0.4 mass % of the non-polymer catechins; (B) a malt extract; (C) from 0.0005 to 0.06 mass % of potassium; and (D) from 0 to 2.8 mass % of an alcohol, in which: a mass ratio ((C)/(A)) between the component (A) and the component (C) ranges from 0.003 to 1.2; and a quantitative ratio between the component (A) and the component (D) satisfies a relationship represented by the following expression (1):0≦(d)≦3−6.5×(a) (1) (in the expression (1), (a) and (d) represent a mass fraction (mass %) of the component (A) and a mass fraction (mass %) of the component (D), respectively). 112-. (canceled)13. A beer flavored beverage , comprising components (A) , (B) , (C) , and (D):(A) from 0.03 to 0.4 mass % of the non-polymer catechins;(B) a malt extract;(C) from 0.0005 to 0.06 mass % of potassium; and(D) from 0 to 2.8 mass % of an alcohol,wherein:a mass ratio ((C)/(A)) between component (A) and component (C) ranges from 0.003 to 1.2; and {'br': None, 'i': d', 'a, '0≦()≦3−6.5×() \u2003\u2003(1)'}, 'a quantitative ratio between component (A) and component (D) satisfies a relationship represented by expression (1)wherein (a) and (d) represent a mass fraction (mass %) of component (A) and a mass fraction (mass %) of component (D), respectively.14. The beverage according to claim 13 , wherein a content of component (A) ranges from 0.05 to 0.3 mass %.15. The beverage according to claim 13 , wherein a content of component (A) ranges from 0.06 to 0.25 mass %.16. The beverage according to claim 13 , wherein a content of component (C) ranges from 0.0006 to 0.052 mass %.17. The beverage according to claim 13 ...

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Номер записи: 27
24-10-2013 дата публикации

Electrolyte Fortifying Composition for Recharge, a Hydrating Supplement, and Process for Preparing the Same

Номер: US20130280383A1
Автор: Agro C.E., Collete Micheal, Hidell Henry, Poddar Pradeep
Принадлежит: Tata Global Beverages Limited

Nutrient fortifying composition for food products and electrolyte fortifying composition for recharge comprising calcium chloride, magnesium chloride, potassium bicarbonate, acidity regulator, copper sulphate; and class II preservative. A hydration supplement and a fortified water beverage to supplement the deficiencies of chromium and boron in humans. The hydrating supplement is such that the amount of the calcium chloride is 9.5% to 15.695% by weight, amount of Magnesium chloride is 2.2% to 10.31% by weight, amount of potassium bicarbonate is 10.2% to 15.99% by weight and amount of Copper sulfate is 32.14% to 55.7% by weight. The hydrating supplement is in liquid or semi I solid form, such as a beverage such as aerated drink or treated water. 2. The electrolyte fortifying composition for recharge as claimed in claim 1 , wherein acidity regulator is citric acid.3. The electrolyte fortifying composition as claimed in claim 1 , wherein the class II preservative (202) is potassium sorbate.5. The hydration supplement as claimed in claim 4 , wherein said supplement is liquid or semi solid selected from the group comprising of aerated drinks claim 4 , treated water claim 4 , juices claim 4 , etc.7. The water beverage as claimed in claim 6 , wherein said water beverage is neutral claim 6 , colourless claim 6 , odourless and requires no added flavor or sweeteners to mask ingredients.8. A process of preparing the water beverage fortified with tri-valent chromium and boron fortifying composition for health comprising the steps of:effective treatment and sterilization of source water;fortifying said treated water with the electrolyte fortifying composition for recharge.9. The hydration supplement of claim 4 , wherein the acidity regulator is citric acid.10. The hydration supplement of claim 4 , wherein the class II preservative (202) is potassium sorbate.11. The water beverage of claim 6 , wherein the acidity regulator is citric acid.12. The water beverage of claim 6 , ...

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Номер записи: 28
31-10-2013 дата публикации

Zinc and Copper Fortifying Composition, a Hydrating Supplement, and Process for Preparing the Same

Номер: US20130287897A1
Автор: Agro C.E., Collette Michael, Hidell Henry, Poddar Pradeep
Принадлежит:

Electrolyte fortifying composition for recharge, a hydrating supplement, and process for preparing the same The present invention provides nutrient fortifying composition for food products. More particularly the present invention provides Electrolyte fortifying composition for recharge comprising calcium chloride, magnesium chloride, potassium bicarbonate, acidity regulator (330), copper sulphate; and class ii preservative (202). The invention further provides a hydration supplement and a fortified water beverage to supplement the deficiencies of chromium and boron in humans. 2. The zinc and copper fortifying composition for fortifying zinc as claimed in claim 1 , wherein the ratio of the elemental zinc to the elemental copper is maintained at 3:1.3. The zinc and copper fortifying composition as claimed in claim 1 , wherein the zinc lactate gluconate is present in an amount of 34.37% or 16.5 mg per liter.4. The zinc and copper fortifying composition as claimed in claim 1 , wherein the copper ion source is present in an amount of 44.79% or 21.5 mg per liter.5. The zinc and copper fortifying composition as claimed in claim 1 , wherein the class II preservative (202) is present in an amount of 20.83% or 10 mg per liter.6. The zinc and copper fortifying composition as claimed in claim 1 , wherein the copper ion source is copper sulphate.7. The zinc and copper fortifying composition as claimed in claim 1 , wherein the class II preservative (202) is potassium sorbate.9. The hydration supplement as claimed in claim 8 , wherein said supplement is liquid or semi solid or solid selected from the group comprising of aerated drinks claim 8 , treated water claim 8 , juices claim 8 , etc.11. The water beverage as claimed in claim 10 , wherein said water beverage comprises elemental zinc in an amount of about 0.3 mg/100 ml.12. The water beverage as claimed in claim 10 , wherein said water beverage comprises elemental copper in an amount of about 0.1 mg/100 ml.13. The water ...

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Номер записи: 29
31-10-2013 дата публикации

Trivalent Chromium and Boron Fortifying Composition, a Hydration Supplement, and Process for Preparing the Same

Номер: US20130287898A1
Автор: Agro C.E., Collete Micheal, Hidell Henry, Poddar Pradeep
Принадлежит:

The present invention provides nutrient fortifying composition for food products. More particularly the present invention provides chromium and boron fortifying composition comprising boron source, trivalent chromium source, copper ion source, class II preservative (202), and acidity regulator (330). The invention further provides a hydration supplement and a fortified water beverage to supplement the deficiencies of chromium and boron in humans. 2. The trivalent chromium & boron fortifying health composition as claimed in claim 1 , wherein the ratio of the elemental chromium to the elemental Copper is maintained at 1:100.3. The trivalent chromium & boron fortifying health composition as claimed in claim 1 , wherein the ratio of the elemental Boron to the elemental Copper is 67.5:1.4. The trivalent chromium & boron fortifying health composition as claimed in claim 1 , wherein trivalent chromium source is Chromium 454.5. The trivalent chromium & boron fortifying health composition as claimed in claim 1 , wherein boron source is calcium fructoborate.6. The trivalent chromium & boron fortifying health composition as claimed in claim 1 , wherein the copper ion source is copper sulphate.7. The trivalent chromium & boron fortifying health composition as claimed in claim 1 , wherein the class II preservative (202) is potassium sorbate.8. The trivalent chromium & boron fortifying health composition as claimed in claim 1 , wherein the acidity regulator is citric acid.9. The trivalent chromium & boron fortifying health composition as claimed in claim 5 , wherein the calcium fructoborate is present in an amount of 44.64% or 27.5 mg per liter.10. The trivalent chromium & boron fortifying health composition as claimed in claim 4 , wherein the Chromium 454™ is present in an amount of 0.17% or 0.105 mg per liter.11. The trivalent chromium & boron fortifying health composition as claimed in claim 1 , wherein the Copper Ion Source is present in an amount of 34.9% or 21.5 mg per ...

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Номер записи: 30
31-10-2013 дата публикации

METHOD FOR PROCESSING NON-PASTEURIZED GRAPE JUICES TO PREPARE SOFT WINES AND THE PRODUCT OBTAINED THEREBY

Номер: US20130287907A1
Автор: Casonato Loris, Spagnolo Isabella
Принадлежит:

A method for processing non-pasteurized grape juices to prepare soft wines, characterized in that said method comprises a step of processing said grape juices by high frequency radio waves to microbically deactivate said grape juices in absence of any thermal effects. 1. A method for processing non-pasteurized grape juices to prepare soft wines , characterized in that said method comprises a step of processing said grape juices by high frequency radio waves to microbically deactivate said grape juices in absence of any thermal effects.2. A method according to claim 1 , characterized in that said high frequency radio wave processing step allows to sterilize an aromatized soft cocktail of wine products requiring said wine products to be bottled in aseptic bottles and in an aseptic environment.3. A method according to claim 1 , for preparing a sparkling soft beverage based on non-pasteurized wine products claim 1 , characterized in that said method comprises a bottling step claim 1 , using E242 and dimethyldicarbonate (DMCD) claim 1 , in a sterile bottle and a sterile product in a non sterile environment.4. A method for preparing a sprinkling soft beverage by processing non-pasteurized wine products claim 1 , characterized in that said method comprises a stripping or deoxygenating step to reduce an oxygen amount in contact with the product claim 1 , being performed in a storing line claim 1 , said stripping being performed by a gaseous washing by food compatible nitrogen claim 1 , consisting of transferring a gas (oxygen) dissolved in a liquid (must) from a liquid phase (must) to a gaseous phase (air) claim 1 , thereby a must oxygen reduction is carried out before a sprinkling step claim 1 , for greatly reducing a dissolved oxygen amount claim 1 , and product oxygenation effects and increasing the life thereof claim 1 , said stripping deoxygenating step being carried out to reduce the amount of oxygen contacting the product and being performed either in line or in a ...

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Номер записи: 31
07-11-2013 дата публикации

Probiotics in fruit beverages

Номер: US20130295226A1
Автор: Caroline Trebbien Gottlieb, Peter Sommer, Tina Hornbaek, Tina Malling Thorsen
Принадлежит: Chr Hansen AS

The present invention relates to a method of producing a probiotic fruit beverage comprising a high viable count of acid-adapted probiotic bacteria, such as strains of Lactobacillus paracasei subsp. paracasei , and to probiotic fruit beverage obtainable by such method.

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Номер записи: 32
07-11-2013 дата публикации

GRANULATED FOOD PRODUCT

Номер: US20130295249A1
Автор: Lian Rebecca Hwee Peng, Liu Chang, SHEN Dong, Ulmer Helge
Принадлежит: NESTEC S.A.

A granulated food product comprising plant material from one or more aromatic plants, a meaty base and an osmotic agent, and a method for preparing a granulated food product comprising milling plant material from one or more aromatic plants together with a meaty base, mixing the milled material with an osmotic agent to form a viscous mixture, granulating the viscous mixture, and drying the granules. 1. A granulated food product comprising plant material from one or more aromatic plants , a meaty base and an osmotic agent , the total content of the plant material and the meaty base in the product is from 0.2 to 48% by weight of dry matter , and the product is in a granulated form with the average size of granules is 0.5 mm to 5.0 mm.2. A product as claimed in claim 1 , wherein the total content of the plant material and the meaty base in the product is from 0.25 to 30% claim 1 , by weight of dry matter.3. A product as claimed in claim 1 , wherein the average size of the granules is 1.2 mm to 3.5 mm.4. A product as claimed in claim 1 , wherein the plant material and the meaty base are present in the product in a weight ratio of plant material to meaty base is 1:400 to 400:1.5. A product as claimed in claim 1 , wherein the plant material is selected from the group consisting of whole vegetables claim 1 , whole fruits claim 1 , pieces of vegetables claim 1 , pieces of fruits claim 1 , an extract of vegetables claim 1 , and an extract of fruits.6. A product as claimed in claim 5 , wherein the vegetables is selected from the group consisting of carrots claim 5 , broccoli claim 5 , cauliflower claim 5 , asparagus claim 5 , pumpkin claim 5 , corn claim 5 , leek claim 5 , red beet claim 5 , tomatoes claim 5 , celery claim 5 , ginger claim 5 , and mushrooms.7. A product as claimed in claim 5 , wherein the fruits is selected from the group consisting of mangoes claim 5 , oranges claim 5 , papaya claim 5 , bananas claim 5 , lemons claim 5 , limes claim 5 , pineapples claim 5 , ...

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Номер записи: 33
07-11-2013 дата публикации

STABILIZATION OF CITRUS FRUIT BEVERAGES

Номер: US20130295251A1
Автор: Medina Sarah, Schweizer Martin
Принадлежит:

A composition which permits protein fortification of citrus juices, particularly orange juice, or beverages containing citrus juices, to be carried out without separation of the juice or beverage and the rapid development of a clear or nearly clear liquid layer on top of the juice or beverage, comprises a soy protein product having a protein content of at least about 60 wt % (N×6.25), preferably at least about 90 wt %, and preferably at least about 100 wt %, which is completely soluble in water at an acid pH value of less than about 4.4 and which is heat stable in aqueous solution, and at least one of at least one calcium salt and at least one organic acid. 2. The composition of wherein said at least one calcium salt is selected from the group consisting of calcium chloride claim 1 , calcium lactate and calcium lactate gluconate.3. The composition of wherein the at least one organic acid is malic acid or citric acid.4. The composition of wherein the citrus fruit juice is orange juice.5. The composition of wherein the soy protein product has a protein content of at least about 90 wt % (N×6.25) d.b.6. The composition of wherein the soy protein product has a protein content of at least about 100 wt % (N×6.25) d.b.7. A protein-fortified citrus fruit juice or beverage containing citrus fruit juice having dissolved therein the composition of .8. The citrus fruit juice or beverage containing citrus fruit juice of which is protein-fortified orange juice.9. The citrus fruit juice or beverage containing citrus fruit juice of claim 5 , the composition of which comprises:about 0.1 to about 10% w/w of soy protein from soy protein product, and at least one of about 0 to about 1.7% w/w of at least one calcium salt, andabout 0 to about 1% w/w of at least one organic acid.10. The citrus fruit juice or beverage containing citrus fruit juice of wherein said at least one calcium salt is selected from the group consisting of calcium chloride claim 9 , calcium lactate and calcium lactate ...

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Номер записи: 34
21-11-2013 дата публикации

Method for producing purple sweet potato juice and dried powder

Номер: US20130309355A1
Автор: Brien Quirk, James Jianguo Chen, Jerry Wu, Wang-Chen Wong
Принадлежит: Darco Natural Products Inc

A method for preparing a purple sweet potato concentrate that is free from starch, rich in anthocyanins, phenolic compounds, minerals, and soluble dietary fiber with low viscosity, attractive color, and with natural sweetness is presented. The method first prepares and liquefies the purple sweet potatoes and fixes the colorization by adjusting the pH value. Next, amylase and an enzyme complex of hemicellulase, pectinase, cellulose, glucoamylase and protease are added in sequence under conditions effective to produce the juice with the above mentioned properties. The juice is then centrifuged and membrane-filtered to produce a purified purple sweet potato juice which is vacuum-concentrated to yield a purple sweet potato concentrate. Purple sweet potato powder can be obtained by vacuum drying the sediment and concentrate mixture.

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Номер записи: 35
21-11-2013 дата публикации

SKIN COLLAGEN PRODUCTION-PROMOTING AGENT

Номер: US20130310318A1
Автор: KATOH Ken, Morita Yoshikazu, Ono Aiko, UEDA Noriko, Ueno Hiroshi
Принадлежит: MEGMILK SNOW BRAND CO., LTD.

A problem of the present invention is to provide a skin collagen production-promoting agent without safety problems. Another problem of the present invention is to provide a skin collagen production-promoting food or drink product and a skin collagen production-promoting cosmetic product containing such a substance. TGF-β and/or a TGF-β degradation product, which is acquired by degrading TGF-β with a protease such as pepsin, pancreatin, etc., are used as a skin collagen production-promoting agent or the active ingredient of a skin collagen production-promoting food or drink product and a skin collagen production-promoting cosmetic product. The aforementioned TGF-β and/or TGF-β degradation product have an effect of increasing the collagen content of the skin. 1. A skin collagen production-promoting agent comprising TGF-β and/or a TGF-β degradation product as an active ingredient.2. The skin collagen production-promoting agent according to claim 1 , wherein the TGF-β degradation product is acquired by degrading TGF-β with a protease.3. The skin collagen production-promoting agent according to claim 2 , wherein the protease is one or more selected from trypsin claim 2 , pancreatin claim 2 , chymotrypsin claim 2 , pepsin claim 2 , papain claim 2 , kallikrein claim 2 , cathepsin claim 2 , thermolysin claim 2 , and V8 protease.4. The skin collagen production-promoting agent according to claim 1 , wherein the TGF-β degradation product has an average molecular weight of 500 or more and 8 claim 1 ,000 or less.5. A skin collagen production-promoting food or drink product comprising the TGF-β and/or the TGF-β degradation product according to .6. A skin collagen production-promoting cosmetic product containing the TGF-β and/or the TGF-β degradation product according to .7. A method of improving skin quality by oral ingestion of or application of TGF-β and/or a TGF-β degradation product.8. A method of improving skin quality by oral ingestion of 10 μg per day or more of TGF-β and ...

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Номер записи: 36
12-12-2013 дата публикации

Method of storing produce and producing a beverage

Номер: US20130330445A1
Автор: Adrian Spiers
Принадлежит: Individual

A method of storing harvesting produce in a storage solution and a packaged beverage produced utilizing the method are disclosed. The harvest produce may be whole fruit or diced root vegetables. The storage solution is characterized in that a neutral water potential is established when the harvested produce is immersed in the solution. The packaged beverage is characterised in that the container provides both first and second releasable seals that permit the solution to be drunk and the harvested produce to be eaten.

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Номер записи: 37
12-12-2013 дата публикации

PROCESS FOR IRON SUPPLEMENTATION OF BEVERAGES

Номер: US20130330459A1
Автор: Steiger Georg
Принадлежит: DSM IP ASSETS B.V.

The present invention is directed to a new process for supplementation of beverages with soluble and bio available iron in the form of ferric pyrophosphate. This process allows iron supplementation of beverages at low cost, without affecting either the original taste or the colour of the beverages. It is also directed to a concentrate ferric pyrophosphate-citrate solution and its use in the preparation of an iron enriched beverage. The invention also relates to a beverage obtainable by this process. 1. Process for the preparation of an aqueous soluble ferric pyrophosphate concentrate , wherein said process comprising the steps of:(a) adding 0.1 to 5 weight/volume % ferric pyrophosphate to water,(b) adding 0.15 to 50 weight/volume % citrate salt to the dispersion from (a),(c) heating the resulting solution from (b) until complete dissolution of ferric pyrophosphate2. The process according to claim 1 , wherein the concentration of ferric pyrophosphate is comprised between 0.4 and 2 weight/volume %.3. The process according to claim 1 , wherein the concentration of citrate and/or derivative thereof is comprised between 4 and 20 weight/volume %.4. The process according to claim 1 , wherein the weight ratio of ferric pyrophosphate to citrate and/or derivative thereof claim 1 , is comprised between 0.01 and 1.5. The process according to claim 1 , wherein the weight ratio of ferric pyrophosphate to citrate and/or derivative thereof claim 1 , is comprised between 0.05 and 0.5.6. The Process according to claim 1 , wherein the citrate salt is selected from mono sodium citrate claim 1 , and tri sodium citrate.7. The Process according to claim 1 , wherein the heating step of step (c) is performed by heating the solution at a temperature comprised between 80 to 120° C. for 10 to 120 minutes.8. An aqueous soluble ferric pyrophosphate concentrate obtainable by the process of and comprising 0.25 to 12.5 g Fe/l.9. Use of an aqueous concentrate according to for the production of a ...

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Номер записи: 38
26-12-2013 дата публикации

PROTEIN BEVERAGE AND METHOD OF MAKING SAME

Номер: US20130344201A1
Автор: Jenkins David A., Rittmanic Steven Anthony, Sherwood Shawn
Принадлежит: NEXT Proteins, Inc.

A protein beverage composition and a method of making it relate to a beverage including a protein essentially free of caseinate and derived from an aqueous protein isolate collected from membrane-filtration isolation of the protein and without substantial drying, wherein the protein beverage composition exhibits a pH ranging from about 2.0 to about 4.6. 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, both at the time of packaging of the protein beverage and for a time period of at least one year after packaging. 174-. (canceled)75. A method of preparing a protein beverage , comprising:admixing an aqueous protein isolate containing between about 20% to about 35% protein, collected from membrane-filtration isolation of the protein without substantial drying, and a balance of water to obtain a protein admixture having a protein concentration of between about 1% at about 24%, with a pH adjusting agent to provide a pH of between about 2 and about 4.6, thereby obtaining an acidified protein admixture;storing said acidified protein admixture, at room temperature for up to about 10 days or with refrigeration for up to about a month, until said acidified protein admixture is needed for preparing said protein beverage;admixing said acidified protein admixture with at least one additional ingredient selected from the group consisting of water, juice, alcohol, carbonation, a concentrated plant extract, an anti-foaming agent, a nutrient, calcium or a calcium derivative, an energy-generating additive, an herbal supplement, a flavoring agent, a sweetener, a preservative, dietary fiber, and a coloring agent, to obtain a protein beverage having a protein concentration of between about 0.1% by weight to about 15% by weight protein.76. A method in accordance with claim 75 , further comprising:transporting said acidified protein admixture, at room ...

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Номер записи: 39
02-01-2014 дата публикации

Device for storing and feeding of raw materials of fruit and/or vegetables

Номер: US20140001011A1
Автор: Shahram POURSHAKOUR
Принадлежит: Individual

Disclosed is a device for storing and feeding of raw materials during production of fruit- and/or vegetable-juice, which device includes a number of storage and feed units for fruit/vegetables and/or pieces of fruit/vegetables, and a bottom element. Disclosed features are that the storage and feed units are situated on a support disc, that each of the storage and feed units is allocated an outlet aperture in the support disc, that a feed disc is situated below the support disc, that the feed disc is rotatably supported by the bottom element and is provided with a feed aperture, and that the feed disc is rotatable relative to the support disc so that the feed aperture can be brought central to any desired outlet aperture, and a unit for conveying to a juice machine the fruit/vegetables and/or pieces of fruit/vegetables fed.

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Номер записи: 40
16-01-2014 дата публикации

AGENT FOR IMPROVING OR MAINTAINING QOL

Номер: US20140017217A1
Автор: KOUDA Noriyuki, Saito Takao, SHINKAI Shoji, TOBA Masamichi, TSUBOUCHI Mina
Принадлежит: OTSUKA PHARMACEUTICAL CO., LTD.

An object of the present invention is to provide a QOL improving or sustaining agent, a physical health improving or sustaining agent, a vitality improving or sustaining agent, a fatigue recovery or alleviating agent, or an anti-fatigue agent. 14.-. (canceled)5Lactobacillus. A QOL improving or sustaining method for an animal that requires improvement or sustainment of QOL , the method comprising a step of administering a QOL improving or sustaining agent containing ONRICb0240 (FERM BP-10065) to the animal.6. The method according to claim 5 , wherein the QOL improvement or sustainment is physical health improvement or sustainment.7. The method according to claim 5 , wherein the QOL improvement or sustainment is at least one physical health improvement or sustainment selected from the group consisting of vitality improvement claim 5 , vitality sustainment claim 5 , fatigue recovery claim 5 , fatigue alleviation claim 5 , and anti-fatigue.8Lactobacillus. The method according to claim 5 , wherein the QOL improving or sustaining agent contains not less than 10cells/mg of the ONRICb0240 (FERM BP-10065).9Lactobacillus. The method according to claim 5 , wherein the QOL improving or sustaining agent contains not less than 10cells of the ONRICb0240 (FERM BP-10065).10Lactobacillus. The method according to claim 5 , wherein ONRICb0240 (FERM BP-10065) is in a dead state.11Lactobacillus. The method according to claim 5 , wherein the method comprises a step of administering a food claim 5 , beverage claim 5 , or pharmaceutical preparation containing the QOL improving or sustaining agent containing ONRICb0240 (FERM BP-10065) to the animal.12Lactobacillus. The method according to claim 11 , wherein ONRICb0240 (FERM BP-10065) is in a dead state. The present invention relates to a Quality of Life (QOL) improving or sustaining agent.In the present day, great value is placed on Quality of Life (QOL) in all fields. QOL is a concept that takes into consideration affluence in the physical ...

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Номер записи: 41
16-01-2014 дата публикации

PROCESS TO OBTAIN BEVERAGE ENRICHED WITH FIBERS AND VITAMINS WITH ADDED FRUIT FLAVORS AND A BEVERAGE RESULTING FROM THIS PROCESS

Номер: US20140017377A1
Автор: Ruette Francisco
Принадлежит:

New process to obtain a beverage enriched with fibers and vitamins with added fruit flavors and a beverage from this process, in which is an innovative process having as result an innovative beverage that provides an improvement in the quality of life regarding the health of the intestinal tract, promoting the ingestion of soluble and non-soluble needed in the human organism preventing diseases, promoting hydration, moderating the blood glucose and the levels of lipid in the serum and contributing to appetite moderation, serving as a natural and diet food, being able to be used in normal and strict diets without side effects. Therefore being a functional beverage of a high aggregated value. 1- PROCESS TO OBTAIN A BEVERAGE ENRICHED WITH FIBERS AND VITAMINS WITH ADDED FRUIT FLAVORS AND A BEVERAGE FROM THIS PROCESS , process to obtain a beverage characterized by having essentially 17 steps from the beginning of the mixture to its distribution to the consumer , being the stages as follows: 1—Place 50 to 70% of water in the tank; 2—Place 200 to 300 l of water in the mixture tank; 3—Add the soluble fiber by the tri-blender; 4—Send to the preparation tank; 5—Repeat the operation until the end of the fiber; 6—Place 200 to 300 l of water in the mixture tank; 7—Add the preservatives; 8—Send to the preparation tank; 9—Place 200 to 300 l of water in the mixture tank; 10—Add the fruit concentrate and send it to preparation tank; 11—Add complementary water to adjust the final volume of water; 12—Send the sample to the lab and wait for the product's approval; 13—Pasteurize; 14—send to the storage tank; 15—Bottle and send to package final beverage; 16—Palleting and Storage; 17—Distribution of the final product.2- PROCESS TO OBTAIN A BEVERAGE ENRICHED WITH FIBERS AND VITAMINS WITH ADDED FRUIT FLAVORS AND A BEVERAGE FROM THIS PROCESS claim 1 , beverage obtained according to claim 1 , characterized by containing the following components and corresponding percentages claim 1 , being ...

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Номер записи: 42
06-02-2014 дата публикации

Beverage concentrate to facilitate hydration, absorption of nutritional components, efficient in vivo energy transfer, and concentrate homogeneity

Номер: US20140037823A1
Автор: Cooper Jonathon S., Kehoe Cecile, Kehoe Gary S., ROMAN Stephen B.
Принадлежит:

A system hydrates an individual prior to participation in a sporting event. The system comprises a container charged with a thirst inducing aqueous nutritional supplement gel composition and configured to dispense repeatedly a dose of said aqueous gel composition having a selected volume. The selected volume of the dose is in the range of 0.25 to 3.0 cc. The thirst inducing gel composition has a viscosity in the range of 3000 to 12,500; has a pH in the range of 2.0 to 2.8. The gel composition also includes 9% to 30% by weight of a flavoring; at least one acidulant selected from a group consisting of citric acid, ascorbic acid, malic acid, and tartaric acid; at least one sweetener; 0.03 to 0.09% by weight of piperines; and, 35% to 40% by weight water. 1. A system to hydrate an individual prior to participation in a sporting event , comprising a container charged with a thirst inducing aqueous nutritional supplement gel composition and configured to dispense repeatedly a dose of said aqueous gel composition having a selected volume , said selected volume being in the range of 0.25 to 3.0 cc , said thirst inducing gel composition(a) having a viscosity in the range of 3000 to 12,500(b) having a pH in the range of 2.0 to 2.8; (i) 9% to 30% by weight of a flavoring,', '(ii) at least one acidulant selected from a group consisting of citric acid, ascorbic acid, malic acid, and tartaric acid,', '(iii) at least one sweetener,', '(iv) 0.03 to 0.09% by weight of piperines, and', '(v) 35% to 40% by weight water., '(c) including'}2. A system to hydrate an individual prior to participation in a sporting event , comprising a container charged with a thirst inducing aqueous nutritional supplement gel composition and configured to dispense repeatedly a dose of said aqueous gel composition having a selected volume , said selected volume being in the range of 0.25 to 3.0 cc , said thirst inducing gel composition(a) having a viscosity in the range of 3000 to 12,500(b) having a pH in the ...

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Номер записи: 43
13-02-2014 дата публикации

METHODS FOR THE IMPROVEMENT OF ORGANOLEPTIC PROPERTIES OF MUST, NON-FERMENTED AND FERMENTED BEVERAGES

Номер: US20140044832A1
Автор: Heras Manso Jose Maria, SANCHEZ Bruno, Sanchez Jean-Marc, Suarez Martinez Carlos
Принадлежит:

There is provided a process for the improvement of the organoleptic properties of must, non-fermented and fermented beverages. The vines are treated before harvesting grapes with a yeast composition to balance sugar and phenolic maturity in the grapes. The grapes are harvested and processed to produce must, non-fermented and fermented beverages having improved organoleptic properties. There is also provided must, non-fermented and fermented beverages having improved organoleptic properties obtained by the process described above. 1. A process for improving organoleptic properties of must , non-fermented or fermented beverages comprising the steps of :treating vines before harvesting grapes with a yeast composition to balance sugar and phenolic maturation in the grapes;harvesting the grapes; andprocessing the grapes to produce must, non-fermented or fermented beverages.2. The process according to claim 1 , wherein the step of harvesting the grapes comprises harvesting the grapes ahead of a harvest time of grapes for the production of fermented beverages with low alcohol content compared to fermented beverages produced with grapes harvested at the harvest time.3. The process according to claim 1 , wherein the yeast composition comprises active yeasts claim 1 , inactivated yeasts claim 1 , yeast extracts claim 1 , yeast autolysates claim 1 , yeast cell walls claim 1 , yeast derivatives or combinations thereof.4SaccharomycesSaccharomyces. The process according to claim 3 , wherein the yeast composition includes a or a non-yeast.5SaccharomycesCandidaHanseniasporaHansenulaKluyveromycesMetschnikowiaPichiaStarmerellaTorulaspora. The process according to claim 4 , wherein the non-yeast is selected from the group consisting of sp claim 4 , sp claim 4 , sp claim 4 , sp claim 4 , sp claim 4 , sp claim 4 , sp and sp.6. The process according to claim 3 , wherein the yeast composition further comprises minerals claim 3 , vitamins or nutrients.7. The process according to claim 3 , ...

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Номер записи: 44
13-02-2014 дата публикации

METHODS OF PRODUCING SWEET JUICE COMPOSITIONS

Номер: US20140044843A1
Автор: LYNDON Rex Murray
Принадлежит:

The present disclosure relates to methods of producing a sweet juice composition from monk fruit and other fruit of the Cucurbitaceae family containing mogroside V and other terpene glycosides. The methods employ a cation exchange resin and an anion exchange resin to obtain a sweet juice composition with a clean flavor. The sweet juice composition can be used in a food, beverage, pharmaceutical or dietary supplement product. 1. A method for producing a sweet juice composition , comprising:a) providing fruit of the Cucurbitaceae family, wherein the fruit comprises terpene glycosides, and wherein at least one of the terpene glycosides is mogroside V;b) obtaining juice from the fruit, wherein the juice comprises terpene glycosides, and wherein at least one of the terpene glycosides is mogroside V;c) providing a cation exchange resin and an anion exchange resin, wherein the cation exchange resin is regenerated in acid form, and wherein the anion exchange resin is regenerated in alkali form; andd) contacting the juice with the cation exchange resin and the anion exchange resin to produce a sweet juice composition, wherein the sweet juice composition retains at least 60% of the mogroside V from the juice as determined by high-pressure liquid chromatography (HPLC).2. The method of claim 1 , wherein the sweet juice composition retains at least 60% of the terpene glycosides from the juice as determined by HPLC.3. The method of claim 1 , wherein the juice and the sweet juice composition each have sugars naturally occurring in the fruit.4. The method of claim 1 , wherein step (b) comprises:i) contacting the fruit with water to form an aqueous slurry;ii) processing the aqueous slurry at a temperature of at least 60° C.; andiii) obtaining juice from the aqueous slurry in step (ii).5. The method of claim 4 , further comprising clarifying the juice before contact with the cation exchange resin and an anion exchange resin.6. The method of claim 1 , wherein step (d) comprises: ...

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Номер записи: 45
27-02-2014 дата публикации

PROCESS OF OBTAINING A CHIA BASED ENERGY DRINK

Номер: US20140057038A1
Автор: Botelho Da Silva Suse, Da Silva Janice, Raimann Gabriela
Принадлежит:

Process of obtaining a chia based energy drink able to combine the stimulating properties of compounds such as taurine, caffeine and inositol with the anti-oxidizing benefits of the chia seed, retrieving a traditional beverage, “cool chia” in the form of an industrialized product, allowing for the effective use of the combination of raw materials used for the composition of the beverage benefiting health, in terms of neurologic functions, as it is a stimulant, as well as in terms of weight control, as it is an antioxidant and a low-calorie energy source for the body, controlling cholesterol and triglycerides and regulating the intestine. 1. (canceled)2. A process for preparing a chia based energy drink comprising:preparing a buffer solution comprising citric acid and sodium citrate,adjusting the buffer solution to a pH of about 3,heating the buffer solution to about 40 degrees Celsius,preparing an extraction solution by adding an amount of crushed chia seed with an amount of the buffer solution in a mass to volume ratio of about 5 to 100,mixing the extraction solution for about 15 minutes at a speed of about 150 revolutions per minute and a temperature of about 40 degrees Celsius,filtering the extraction solution under a vacuum and obtaining a clear filtrate,preparing a base solution by mixing a plurality of additives into the clear filtrate, wherein the plurality of additives comprises sucralose, taurine, caffeine, inositol, aroma and Complex B vitamins,homogenizing the base solution until the plurality of additives have substantially dissolved,pasteurizing the base solution at about 85 degrees Celsius for about 3 minutes to obtain the chia based energy drink,bottling the chia based energy drink, andstoring the bottled chia based energy drink under refrigeration at about 4 degrees Celsius in an area protected from light. 1. Field of the InventionThe following descriptive report for the present patent application concerns the development of a process of obtaining a ...

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Номер записи: 46
13-03-2014 дата публикации

AUTOMATED BEVERAGE PRODUCTION AND MONITORING SYSTEM

Номер: US20140072679A1
Автор: Balassanian Edward
Принадлежит: Be Labs, LLC

Methods and systems describing preparation of a beverage are described. One embodiment includes preparing a beverage taking into account properties of an ingredient, such as sugar content of apple juice, as well as an individual's health data such as the individual's insulin level. Other embodiments include preparing a beverage based on data such as an individual's goal to lose weight. Some embodiments include a recipe such as a beverage recipe to start preparing the beverage. In some embodiments, the ingredients, amount, and instructions in a recipe may remain the same or be changed depending on factors such as health data, properties of an ingredient, and others. In other embodiments, a beverage is prepared so that the beverage meets a set of predetermined threshold criteria such as a pH level, and the ingredients and the amounts of the ingredients may be adjusted to meet these criteria. 1. A method , comprising:receiving, at a computer-based system, a set of input data from a user;selecting, by the computer-based system, a plurality of ingredients for a beverage for the user, wherein the selecting is based on the set of input data, and wherein the selecting includes analyzing one or more ingredients by the computer-based system and determining the plurality of ingredients based on the analyzing;causing the beverage for the user to be prepared by the computer-based system using the selected plurality of ingredients.2. The method of claim 1 , wherein the analyzing includes testing to determine one or more properties of an ingredient.3. The method of claim 2 , wherein the one or more properties include one or more of the following properties: a physical property claim 2 , a chemical property.4. The method of claim 1 , wherein the selecting further includes:determining a preliminary plurality of ingredients based on the set of input data; and,analyzing one or more of the preliminary plurality of ingredients.5. The method of claim 4 , wherein the analyzing includes ...

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Номер записи: 47
27-03-2014 дата публикации

SYSTEM FOR CONCENTRATING INDUSTRIAL PRODUCTS AND BY-PRODUCTS

Номер: US20140083837A1
Автор: YAAKOBY Shaul
Принадлежит:

A system for the enrichment of at least one component in a source liquid containing at least two components intermixed. The system includes: a tower of superimposed subunits, the uppermost subunit being a vapor chamber; an intermediate subunit functioning as a heating chamber; and a lowest subunit functioning as a sedimentation chamber; a wall partially separating the vapor chamber from the heating chamber; at least one heating unit; at least one shutter at the bottom of the intermediate subunit disposed above the sedimentation chamber to facilitate release of sediments into the sedimentation chamber; an intermediate storage container for storing liquid at equilibrium pressure with the atmosphere; an inlet for refilling the intermediate subunit by pumping; and an outlet for releasing processed liquid from the uppermost vapor chamber to an external container. 1. A system for the enrichment of at least one component in a source liquid containing at least two components intermixed , the system comprising:a tower of superimposed subunits, the uppermost subunit being a vapor chamber adapted for functioning under vacuum;an intermediate subunit functioning as a heating chamber; and a lowest subunit functioning as a sedimentation chamber;a wall partially separating the vapor chamber from the heating chamber;at least one heating unit;at least one shutter at the bottom of the intermediate subunit disposed above the sedimentation chamber to facilitate release of sediments into the sedimentation chamber;an intermediate storage container for storing liquid at equilibrium pressure with the atmosphere;an inlet for refilling the intermediate subunit by pumping; andan outlet for releasing processed liquid from the uppermost vapor chamber to an external container.2. The system of claim 1 , wherein the source liquid is fruit juice and wherein a product of the enrichment is a concentrate.3. The system of claim 1 , wherein the pressure in the uppermost chamber and the intermediate ...

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Номер записи: 48
27-03-2014 дата публикации

Probiotic Enriched And Low Organic Acid Food Products

Номер: US20140087027A1
Автор: Beverini Marc, Francois Alan, Labbe Mickael, Lacorre Christelle
Принадлежит: Compagnie Gervais Danone

This invention relates to a fruit-based food product such as beverages or fruit purees, comprising a concentration of live and stable probiotics, which is preferably greater than 10CFU/ml, a high fruit content, which is preferably greater than 50%, and a low organic acid content, and wherein the production of off-tastes is reduced or diminished in relation to the initial fruit matrix, as well as method for preparing a food product such as this. 1. Method of preparing a food product comprising the following steps:a) depleting of organic acids from the fruit-based matrix,b) adding of probiotics to the matrix obtained at step a),c) packaging of the product obtained after step b).2. Method of claim 1 , wherein the food product comprises stable probiotics the organic acid content of which is reduced by 10 to 100% claim 1 , in relation to the initial organic acid content of the fruit matrix and wherein the production of off-tastes is reduced or eliminated in relation to the initial fruit matrix.3. Method according to claim 1 , wherein step a) for depleting organic acids from a fruit-based matrix is carried out by selecting a fruit matrix having low natural acidity.4. Method according to claim 3 , characterised in the selection of a fruit matrix having a low natural acidity is carried out via varietal selection of the fruits and/or by controlling the ripening of the fruit.5. Method according to claim 1 , characterised in that the step a) for depleting organic acids from a fruit-based matrix is carried out via de-acidification of the fruit matrix.6. Method according to claim 5 , characterised in that the reduction in titratable acidity of the fruit matrix is carried out via electrodialysis of the fruit matrix claim 5 , precipitation of the organic acids from the fruit matrix with calcium salts claim 5 , malolactic fermentation claim 5 , selective assimilation of the citric acid and/or passing the fruit matrix over an anion exchange resin.7. Method according to claim 1 , ...

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Номер записи: 49
27-03-2014 дата публикации

Drink

Номер: US20140087053A1
Автор: Alberto Ferrari
Принадлежит: ACETAIA GIUSEPPE CREMONINI Srl

The drink includes a mix of apple vinegar ( 1 ), balsamic vinegar ( 2 ) and concentrated grape must ( 3 ).

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Номер записи: 50
03-01-2019 дата публикации

Process for Preparing Non-Cariogenic, Sustained Energy Release Juice

Номер: US20190000116A1
Автор: IYAPPAN Saravanakumar, Kanumuru Rahul Raju, Pandey Banibrata, Sheikh Humaira Parveen, VENKATA NARAYANAN Karthikeyan
Принадлежит:

The present invention provides a process for preparing non-cariogenic, sustained energy release juice. The process comprises contacting juice with an enzyme immobilized on Duolite at 30-50° C. for 1-5 h; wherein the enzyme is capable of converting cariogenic sugar to non-cariogenic sugar; and separating juice from the enzyme complex. 1. A process for preparing non-cariogenic , sustained energy release juice comprising:a) contacting juice with an enzyme immobilized on DUOLITE™ at 30-50° C. for 1-5 h; wherein the enzyme is capable of converting cariogenic sugar to non-cariogenic sugar; andb) separating juice from the enzyme complex.2. The process as claimed in claim 1 , further comprises optionally claim 1 ,adjusting pH of the juice before and after contacting with the enzyme immobilized on DUOLITE™.3. The process as claimed in claim 1 , wherein the cariogenic sugar is one or more of a mono-saccharide or di-saccharide.4. The process as claimed in claim 3 , wherein the cariogenic sugar is one or more of sucrose claim 3 , glucose or fructose.5. The process as claimed in claim 1 , wherein the non-cariogenic sugar is selected from a group comprising isomaltulose claim 1 , trehalulose and allulose.6. The process as claimed in claim 1 , wherein the enzyme is selected from a group comprising isomaltulose synthase claim 1 , sucrose isomerase claim 1 , xylose isomerase claim 1 , and D-psicose epimerase claim 1 , and claim 1 , optionally claim 1 , along with the enzyme invertase.7. The process claimed in claim 1 , wherein the juice is selected from a group comprising sugar cane juice claim 1 , sweet sorghum juice claim 1 , sugar beet juice claim 1 , orange juice and grape juice.8. A juice produced by the process as claimed in . This application claims the benefit of Indian provisional application number 2416/CHE/2015, filed on Nov. 12, 2015 and Indian provisional application number 2417/CHE/2015, filed on Nov. 12, 2015; which hereby incorporated by reference.The present ...

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Номер записи: 51
07-01-2016 дата публикации

Preparation and Incorporation of Co-products into Beverages to Enhance Nutrition and Sensory Attributes

Номер: US20160000130A1
Автор: Bryan William Hitchcock, II William B. SMALL, Jeffrey David Mathews, Jin-E Shin, MongJan Hsieh, Rachel Lisa Jordan, Sundar Balasubramanian, Teodoro Rivera
Принадлежит: Pepsico Inc

Co-products from juice extraction, in particular for use in beverage and food products to enhance nutrition and sensory attributes of the products, 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.

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Номер записи: 52
07-01-2016 дата публикации

JUICING SYSTEMS AND METHODS

Номер: US20160000135A1
Автор: Evans Douglas, Kaltz Paul
Принадлежит: Juicero, Inc.

Embodiments related to juicing methods and apparatuses for extracting juice from food matter using juicer cartridges are described. In one embodiment, a juicer cartridge may include one or more separate internal compartments. Food matter loaded into the juicer cartridge may be compressed by a corresponding juicer and expelled through an outlet that may be sealed until activation. Food matter may be pre-sized according to various physical characteristics, and the juicer cartridge may be injected with a gas to enhance shelf life and reduce nutrient loss. The juicer may also be provided with “smart” functionality to provide safety features, track usage, and enhance the operator experience. Several embodiments of packing systems for preparing juicer cartridges are also described. 1. A juicer comprising:a region adapted to receive one or more compressible juicer cartridges including an outlet and food matter contained therein; anda pressing element adapted to apply pressure to the one or more juice cartridges, wherein the region and the pressing element are adapted and arranged to dispense fluid extracted from the one or more juicer cartridges without the extracted fluid or food matter directly contacting the region or pressing element.2. The juicer of claim 1 , further comprising a cutting element or piercing element adapted and arranged to open the outlet of each juicer cartridge of the one or more juicer cartridges.3. The juicer of claim 1 , further comprising a dispensing point associated with the region claim 1 , wherein the dispensing point is adapted and arranged to receive the outlet of each juicer cartridge of the one or more juicer cartridges.4. The juicer of claim 3 , wherein the region and pressing element are constructed so that the outlet of each juicer cartridge of the one or more juicer cartridges extends beyond the region and pressing element.5. The juicer of claim 1 , further comprising the one or more juicer cartridges.6. The juicer of claim 1 , ...

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Номер записи: 53
05-01-2017 дата публикации

A METHOD OF INDUCING RIPENESS IN FRUIT

Номер: US20170000143A1
Автор: TRAINER SHANE MARK
Принадлежит: Bayer CropScience AG

The present invention is directed to compounds and methods for inducing ripeness in fruit, increasing the organoleptic properties of fruit, and/or improving desirable characteristics in fruit. 2. The method as defined in claim 1 , optionally in combination with one or more of a carrier claim 1 , adjuvant claim 1 , auxiliary claim 1 , or extender for reducing the ripening time of a fruit claim 1 , wherein a plant from which the fruit grows claim 1 , the fruit claim 1 , roots of the plant claim 1 , leaves of the plant claim 1 , seed of the plant claim 1 , or soil or substrate in which the plant grows or is to be grown is exposed to the compound.3. The method as defined in claim 1 , optionally in combination with one or more of a carrier claim 1 , adjuvant claim 1 , auxiliary claim 1 , or extender for increasing the palatability of a fruit claim 1 , wherein a plant from which the fruit grows claim 1 , the fruit claim 1 , roots of the plant claim 1 , leaves of the plant seed of the plant claim 1 , or soil or substrate in which the plant grows or is to be grown is exposed to the compound.4. The method as defined in claim 1 , optionally in combination with one or more of a carrier claim 1 , adjuvant claim 1 , auxiliary claim 1 , or extender for improving desirable characteristics in a fruit claim 1 , wherein a plant from which the fruit grows claim 1 , the fruit claim 1 , roots of the plant claim 1 , leaves of the plant claim 1 , seed of the plant claim 1 , or soil or substrate in which the plant grows or is to be grown is exposed to the compound.5. The method as defined in claim 1 , optionally in combination with one or more of a carrier claim 1 , adjuvant claim 1 , auxiliary claim 1 , or extender for improving organoleptic properties of a fruit claim 1 , wherein a plant from which the fruit grows claim 1 , the fruit claim 1 , roots of the plant claim 1 , leaves of the plant claim 1 , seed of the plant claim 1 , or soil or substrate in which the plant grows or is to be ...

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Номер записи: 54
04-01-2018 дата публикации

METHODS OF PRODUCING SWEET JUICE COMPOSITIONS

Номер: US20180000140A1
Автор: LYNDON Rex Murray
Принадлежит: GUILIN GFS MONK FRUIT CORP.

The present disclosure relates to methods of producing a sweet juice composition from monk fruit and other fruit of the Cucurbitaceae family containing mogroside V and other terpene glycosides. The methods employ a cation exchange resin and an anion exchange resin to obtain a sweet juice composition with a clean flavor. The sweet juice composition can be used in a food, beverage, pharmaceutical or dietary supplement product. 119-. (canceled)20. A method for producing a sweet juice composition , comprising:a) providing fruit of the Cucurbitaceae family, wherein the fruit comprises terpene glycosides, and wherein at least one of the terpene glycosides is mogroside V;b) obtaining juice from the fruit, wherein the juice comprises terpene glycosides, and wherein at least one of the terpene glycosides is mogroside V;c) providing a cation exchange resin and an anion exchange resin, wherein the cation exchange resin is regenerated in acid form, and wherein the anion exchange resin is regenerated in alkali form;d) contacting the juice with the cation exchange resin to produce a partially processed juice; ande) contacting the partially processed juice with the anion exchange resin to produce a sweet juice composition.21. The method of claim 20 , wherein the sweet juice composition retains at least 60% of the mogroside V from the juice as determined by high-pressure liquid chromatography (HPLC).22. The method of claim 20 , wherein the sweet juice composition retains at least 60% of the terpene glycosides from the juice as determined by HPLC.23. The method of claim 20 , wherein the juice comprises sugars naturally occurring in the fruit.24. The method of claim 20 , wherein step (b) comprises:i) contacting the fruit with water to form an aqueous slurry;ii) processing the aqueous slurry at a temperature of at least 60° C.; andiii) obtaining juice from the aqueous slurry in step (ii).25. The method of claim 24 , further comprising clarifying the juice before contact with the ...

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Номер записи: 55
01-01-2015 дата публикации

BIOPRESERVATION METHODS FOR BEVERAGES AND OTHER FOODS

Номер: US20150004293A1
Автор: Bauman Michael A., Beckman Lisa L., Lonergan Dennis A., Moon Curtis R., Satterfield Mark B., Walker Marcia K.
Принадлежит:

Several embodiments of the present invention relate generally to the use of non-pathogenic microorganisms to prevent the growth and/or activity of pathogenic microorganisms in food products. More specifically, several embodiments relate to manipulation of the pH of low acid foods by non-pathogenic microorganisms to generate a local environment that is adverse to pathogenic microorganisms. 1. A method of controlling the growth of pathogenic microorganisms in a low acid content food product , comprisingproviding low acid content food product having a pH greater than 4.5;{'i': 'Lactobacillus casei', 'claim-text': {'sup': '7', 'wherein said inoculation results in a concentration of said microorganisms ranging from 10 to 10colony forming units (CFU)/gram of said food product,'}, 'inoculating said food product with a population of the microorganism to generate an inoculated food product,'}processing said inoculated juice using high pressure processing (HPP) to generate a stable food product,wherein at least a portion of said microorganisms remain viable after said HPP,wherein said stable food product is susceptible to a period of temperature abuse comprising elevation of the temperature of said stable food product to temperatures greater than 40° F.,wherein, in response to said temperature abuse, said inoculated microorganisms reduce the pH of said stable food product to less than 4.5,wherein said reduction in pH inhibits the viability and/or metabolic activity of pathogenic microorganisms, thereby controlling the growth of pathogenic microorganisms.2Lactobacillus caseiLactobacillus caseirhamnosus.. The method of claim 1 , wherein said comprises from the subspecies3Lactobacillus caseiLactobacillus caseirhamnosus. The method of claim 1 , wherein said comprises from subspecies 842.4Lactobacillus caseiLactobacillus caseiLactobacillus casei rhamnosus. The method of claim 1 , wherein said comprises having all the identifying characteristics of 842 NRRL-B-15972.5. The method of ...

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Номер записи: 56
12-01-2017 дата публикации

Method of manufacturing liquid food/beverage and liquid food/beverage manufactured using the method

Номер: US20170006891A1
Автор: Masami Sasame, Masataka Sakata, Tatsuya Konishi
Принадлежит: Ito En Ltd

A method of manufacturing a liquid food/beverage packed in a container obtained by diluting a raw material liquid with a diluting liquid having a lower viscosity than that of the raw material liquid includes: a diluting liquid heating step of heating the diluting liquid up to a higher temperature than that of the raw material liquid before being mixed with the raw material liquid; a primary heating/diluting step of swirling the diluting liquid in the raw material liquid to generate a swirl flow thereby to dilute the raw material liquid while heating the raw material liquid through heat convection of the swirl flow; and a secondary heating/sterilizing step of, after the primary heating/diluting step, heating and sterilizing a mixed liquid of the raw material liquid and the diluting liquid by conductive heat.

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Номер записи: 57
12-01-2017 дата публикации

STRATEGY FOR SUCROSE REDUCTION AND GENERATION OF INSOLUBLE FIBER IN JUICES

Номер: US20170006902A1
Автор: Garske Adam L.
Принадлежит: DANISCO US INC.

The present teachings provide a method of making a lower calorie, higher insoluble fiber beverage comprising; treating a sucrose-containing beverage with a glucosyltransferase to convert sucrose to alpha (1-3) glucan to make the lower calorie, higher insoluble fiber beverage. Additional methods, as well as compositions, are provided. 1. A method of making a lower calorie , higher insoluble fiber beverage comprising;treating a sucrose-containing beverage with a glucosyltransferase to convert sucrose to alpha (1-3) glucan to make the lower calorie, higher insoluble fiber beverage.2. The method of claim 1 ,further comprising, removing the alpha (1-3) glucan to make a lower calorie, clarified beverage.3. The method of claim 1 , wherein the lower calorie claim 1 , higher insoluble fiber beverage contains no less than 95% claim 1 , 96% claim 1 , 97% claim 1 , 98% claim 1 , 99% claim 1 , or 99.9% fructose.4. The method according to wherein the treating comprises treating with a glucosyltransferase comprising SEQ ID NO: 1.5. The method according to wherein the treating comprises treating with an enzyme 70% claim 1 , 75% claim 1 , 80% claim 1 , 85% claim 1 , 90% claim 1 , 95% claim 1 , 98% claim 1 , 99% claim 1 , or 99.9% identical to SEQ ID NO:1.6. The method according to wherein the treating comprises treating with an immobilized glucosyltransferase.7Streptococcus salivarius.. The method according to wherein the treating comprises treating with an immobilized glucosyltransferase from8. The method according to wherein the beverage comprises a fruit juice.9. The method according to wherein the beverage comprises apple juice or orange juice.10. The method according to wherein the beverage comprises a sucrose level reduced at least 30% claim 1 , at least 40% claim 1 , at least 50% claim 1 , at least 60% claim 1 , at least 70% claim 1 , at least 80% claim 1 , at least 85% claim 1 , or at least 90% compared to a control beverage lacking the treating.11. A beverage comprising at ...

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Номер записи: 58
14-01-2021 дата публикации

SOYBEAN BEVERAGE COMPOSITION

Номер: US20210007372A1
Автор: EOM DAVID
Принадлежит:

The present invention is a soybean beverage composition that includes a soybean processed food; water; at least one first juice selected from the group consisting of fruit juice; at least one second juice selected from the group consisting of vegetable juice; and a vinegar blend. 1. A soybean beverage composition , comprising:a soybean processed food;water;at least one first juice selected from the group consisting of fruit juice;at least one second juice selected from the group consisting of vegetable juice; anda vinegar blend.2. The soybean beverage composition according to claim 1 , wherein the at least one first juice comprises fruit juice.3. The soybean beverage composition according to claim 2 , wherein the fruit juice is comprised of at least one of apple juice claim 2 , banana juice claim 2 , blueberry juice claim 2 , cantaloupe juice claim 2 , cherry juice claim 2 , cranberry juice claim 2 , grape juice claim 2 , grapefruit juice claim 2 , kiwi fruit juice claim 2 , orange juice claim 2 , pear juice claim 2 , pineapple juice claim 2 , prune juice claim 2 , berry juice claim 2 , raspberry juice and strawberry juice.4. The soybean beverage composition according to claim 1 , wherein the at least one second juice comprises vegetable juice.5. The soybean beverage composition according to claim 4 , wherein the vegetable juice is comprised of at least one of carrot juice claim 4 , celery juice claim 4 , green barley juice claim 4 , green lettuce juice claim 4 , kale juice claim 4 , parsley juice claim 4 , spinach juice and tomato juice.6. The soybean beverage composition according to claim 1 , wherein the soybean processed food is comprised of at least one of soybean flour claim 1 , soybean protein claim 1 , soybean tofu claim 1 , soybean milk claim 1 , soybean sauce claim 1 , soybean oil claim 1 , black bean flour claim 1 , black bean protein claim 1 , black bean tofu claim 1 , black bean milk claim 1 , black bean sauce claim 1 , and black bean oil.7. The soybean ...

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Номер записи: 59
14-01-2021 дата публикации

PRODUCTION SYSTEM AND METHOD FOR IMPROVING YIELD OF BAYBERRY JUICE

Номер: US20210007373A1
Автор: CHENG Zhimin, HU Zhiqiang, Li Wen, Liu Dongmin, NING Jingheng, SUN Yaru, Wang Jianhui, Wang Yan, XIONG Shouyao, Zhang Yongsheng
Принадлежит:

A production system for improving yield of bayberry juice includes a steam generator, a main body, a feed hopper, an extraction device, a cooling liquid tank and a collection container. A method for improving yield of bayberry juice includes the following steps. Bayberries are selected, soaked, cleaned, squeezed, distilled and condensed. The bayberries are distilled and condensed after ordinary squeezing, which improves the yield of bayberry juice and avoiding the waste of nutrients in the bayberry. 1. A production system for improving yield of bayberry juice , comprising:a main body;a feed hopper;a steam generator;an extraction device;a cooling liquid tank; anda collection container;wherein the main body is provided with an electric apparatus chamber, a squeezing chamber and a distillation chamber which are sequentially arranged from top to bottom; an electric control valve assembly is arranged between the squeezing chamber and the distillation chamber;a first air cylinder is arranged in the electric apparatus chamber; the feed hopper is connected to the squeezing chamber; a squeezing plate is connected to an extendable end of the first air cylinder, and the first air cylinder is fixed on an inner surface of the electric apparatus chamber; and the squeezing chamber and the electric apparatus chamber are divided by the squeezing plate;a juice outlet pipe is arranged at a bottom of the squeezing chamber and is provided with a solenoid valve; a bottom of the distillation chamber is provided with a steam spray plate which is connected to an outlet of the steam generator via a pipe; a support net is mounted in the distillation chamber and located directly above the steam spray plate, and an end of the distillation chamber is connected with a steam outlet pipeline; an end of the steam outlet pipeline and an end of the juice outlet pipeline are arranged in the extraction device; andthe cooling liquid tank communicates with the extraction device, and a temperature in the ...

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Номер записи: 60
27-01-2022 дата публикации

PLANT PROTEIN-CONTAINING LIQUID COMPOSITION AND METHOD FOR PRODUCING THE SAME

Номер: US20220022495A1
Автор: Ohike Masaki
Принадлежит: MIZKAN HOLDINGS CO., LTD.

A plant protein-containing liquid composition that is not aggregated and/or solidified by an acid and that is satisfactory in terms of a feeling on the tongue, a feeling of food or drink going down the throat, and a flavor, even if such composition contains a plant protein at high concentration is provided. The plant protein-containing liquid composition has the protein content in the liquid composition of 6% to 17% by mass, the mass ratio of the protein content to the lipid content of 10:0.7 to 10:5.5, the Brix value of 10% or higher, and the dietary fiber content in the liquid composition of 3% by mass or lower. The viscosity of the plant protein-containing liquid composition measured with a B type viscometer is at least one of 4,600 mPa·s or lower at 20° C., 5,000 mPa·s or lower at 5° C., and 3,400 mPa·s or lower at 50° C. 1. A plant protein-containing liquid composition comprising bean-derived proteins and lipids that satisfies the requirements (a) to (e) below:(a) a protein content in the plant protein-containing liquid composition is 6% to 17% by mass;(b) a mass ratio of the protein content to a lipid content is 10:0.7 to 10:5.5;(c) a Brix value is 10% or higher;(d) a dietary fiber content in the plant protein-containing liquid composition is 3% by mass or lower; and(e) a viscosity measured with a B type viscometer satisfies at least one of the requirements (e1) to (e3) below:(e1) the viscosity at 20° C. is 4,600 mPa·s or lower;(e2) the viscosity at 5° C. is 5,000 mPa·s or lower; and(e3) the viscosity at 50° C. is 3,400 mPa·s or lower.2. The plant protein-containing liquid composition according to claim 1 , wherein a 50% cumulative particle diameter (D50) is 20 μm or smaller.3. The plant protein-containing liquid composition according to claim 1 , wherein the plant protein-containing liquid composition contains liquid milk made from beans subjected to at least one of enzyme treatment and homogenization treatment.4. The plant protein-containing liquid ...

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Номер записи: 61
09-01-2020 дата публикации

MARIJUANA BEVERAGE SPIKER AND METHOD

Номер: US20200008606A1
Автор: Dickie Adam Franklin
Принадлежит:

A mesh bag filled with non-decarboxylated marijuana, decarboxylated marijuana and/or marijuana concentrates designed to fit in virtually any beverage container. Once submerged the liquid beverage absorbs the cannabinoids (THC/CBDs) and thereby become psycho-active. The Marijuana Beverage spiker is a food grade mesh bag filled with non-decarboxylated marijuana, decarboxylated marijuana and/or marijuana concentrates. The mesh bag is designed to fit into virtually any pre-existing beverage container and be added to the container by the consumer after purchase. Once submerged in liquid, the marijuana and/or marijuana concentrates in the MBS absorbs into the liquid beverage. The liquid beverage will absorb the cannabinoids (THC/CBDs) and become psycho-active. 2. The marijuana beverage spiker system of claim 1 , wherein the mesh bag comprises a food-grade-mesh-bag.3. The marijuana beverage spiker system of claim 1 , wherein said cannabinoids comprise THC.4. The marijuana beverage spiker system of claim 1 , wherein said cannabinoids comprise CBDs.5. The marijuana beverage spiker system of claim 1 , wherein the volume of marijuana comprises one or more of: non-decarboxylated marijuana and decarboxylated-marijuana.6. The marijuana beverage spiker system of claim 1 , wherein the volume of marijuana comprises marijuana-concentrates.7. The marijuana beverage spiker system of claim 1 , wherein the beverage container is a bottle with a removable lid.8. The marijuana beverage spiker system of claim 1 , wherein the beverage container is a can.9. The marijuana beverage spiker system of claim 1 , wherein the volume of liquid beverage comprises water.10. The marijuana beverage spiker system of claim 1 , wherein the volume of liquid beverage comprises carbonated soda.11. The marijuana beverage spiker system of claim 1 , wherein the volume of liquid beverage comprises fruit juice.12. The marijuana beverage spiker system of claim 1 , wherein the volume of liquid beverage comprises ...

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Номер записи: 62
08-01-2015 дата публикации

Probiotic or symbiotic gelled products and method for the production thereof

Номер: US20150010674A1
Автор: Estefania Valero Cases, Maria Jose Frutos Fernandez
Принадлежит: Universidad Miguel Hernandez de Elche UMH

The invention relates to gelled products such as gelatins for food consumption or wine gums, comprising probiotic microorganisms and, in some of the variants thereof, prebiotic microorganisms, said products being developed from drinks of plant origin such as juices made from fruit, vegetables and cereals, which are subjected to a lactic fermentation process with at least one probiotic strain. The invention also relates to the method for producing such products, consisting of the following basic steps: a) production of a pasteurised or sterilised substrate; b) fermentation of the substrate; c) hydration of the gelatin and dissolution thereof in hot water; d) cooling of the hydrated gelatin; e) mixing of the fermented plant drink with the selected prebiotic and additives; h) homogenisation of the mixture; and g) packaging of the product.

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Номер записи: 63
21-01-2016 дата публикации

Nutritional Composition

Номер: US20160015072A1
Автор: Calderon Rosa M., Fant Byron
Принадлежит:

A nutritional composition comprises at least one organic vegetable, at least one organic fruit, and at least one organic root that are mixed, strained, and blended, and have no other ingredients. The composition may include an organic drink with specific health benefits and tasteful characteristics. Each ingredient comprises a unique vitamin or mineral. In one embodiment, the composition consists of celery, beets, red Swiss chard with the leaves, and Granny Smith apples. These ingredients may be finely blended, strained, and bottled for consumption. The composition, may be substantially free of sugar, preservatives, artificial coloring, and cooked odor attributable to heat sterilization treatment. A blending device blends the ingredients. A filtering device filters a liquid portion for a pulp portion. A container contains the liquid portion from a portion of the pulp portion. The composition is consumed from the container.

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Номер записи: 64
17-01-2019 дата публикации

METHOD OF PRODUCING EGG YOLK BASED FUNCTIONAL FOOD PRODUCT AND PRODUCTS OBTAINABLE THEREBY

Номер: US20190015367A1
Автор: BERENDSCHOT Toussaint Theresia Johannes Maria, NELISSEN Joseph Wilhelmus Petrus Maria, Plat Jogchum, THIELEN Wilhelmus Johannes Gertrudes
Принадлежит: Newtricious B.V.

The present invention relates to the field of food products, especially food products specifically designed for providing health benefits beyond the basic function of nutrition for a subject consuming the product on a regular basis, e.g. on a daily basis. According to the present invention eggs are produced, in particular chicken eggs, that are enriched in one or more pharmacologically active nutrients. The egg yolk obtained from the aforementioned eggs can suitably be used in high amounts as a component of a functional food product having all the characteristics that are normally required for such functional food products. A preferred example of a food product in accordance with the invention is a ready to drink shot containing approximately one whole egg yolk in a volume as small as 100 ml. 1. A method for treating age-related macular degeneration in a subject , the method comprising administering to a subject in need thereof a composition comprising:(a) a mixture of an aqueous buttermilk dispersion or an aqueous buttermilk fraction dispersion, and egg yolk;(b) at least 75 mg omega-3 fatty acids, and(c) at least 25 mg of polar dairy lipids.2. The method according to claim 1 , wherein the omega-3 fatty acid is docosahexaenoic acid.3. The method according to wherein the composition is provided in unit dosage form.4. The method according to claim 1 , wherein the unit dosage form is between 50 and 150 ml.5. The method according to claim 1 , wherein the aqueous dispersion further comprises a fruit juice claim 1 , a fruit puree claim 1 , a syrup claim 1 , a vegetable juice or a vegetable puree.6. The method according to claim 1 , wherein the egg yolk is a chicken egg yolk.7. The method according to claim 1 , wherein the composition is a beverage or a dessert.8. The method according to claim 7 , wherein the beverage is a flavoured drink or dairy type drink.9. The method according to claim 7 , wherein the dessert is a pudding claim 7 , custard or yoghurt.10. The method ...

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Номер записи: 65
21-01-2021 дата публикации

METHODS AND SYSTEMS FOR PRODUCING LOW SUGAR BEVERAGES

Номер: US20210015127A1
Автор: Barnea Zach, Mali Revital, Toubia Didier, Vitner Asher
Принадлежит:

Methods and systems are disclosed for selectively removing naturally-occurring sugars in beverages in an effective, affordable and scalable manner. 1. A method of lowering the sugar content of a fruit juice , the method comprising:(a) separating at least part of solid components from the juice; and(b) contacting a first adsorbent with the juice, the first adsorbent being active so as to have a higher relative selectivity for disaccharides than for monosaccharides and organic acids, wherein the first adsorbent comprises a zeolite, to treat the juice and obtain a treated juice having at least 30% less sugar than the untreated form of the juice and a ratio of disaccharides to total sugars below at least 30 percent.2. The method of claim 1 , further comprising the steps of:hydrolyzing the disaccharides bound to the first adsorbent into monosaccharides after the juice has contacted the first adsorbent; wherein the hydrolyzing is performed by heating the first absorbent;washing the first adsorbent with a solution to remove the hydrolyzed monosaccharides, wherein the solution comprises at least one of: water, water in a mixture with at least one of fructose, glucose and galactose, and a solution of at least one of fructose, glucose and galactose; andregulating the acidity of the treated juice to have a pH of at least about 4.3. The method of claim 1 , wherein a Brix/acidity ratio of the treated juice is decreased to be less than about 20% claim 1 , when compared to the untreated form of the juice.45.-. (canceled)6. The method of claim 1 , wherein the first adsorbent is in a column.78.-. (canceled)9. The method of claim 1 , wherein the zeolite is selected from zeolites having a Si/Al molar ratio of at least about 10:1 and up to about 30:1.10. The method of claim 1 , wherein the zeolite comprises at least one of: Y Zeolite H claim 1 , and Y Zeolite Ca.1114.-. (canceled)15. The method of claim 1 , wherein the first adsorbent is associated with a carrier claim 1 , wherein the ...

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Номер записи: 66
16-01-2020 дата публикации

FLUID MIXING SYSTEM FOR MIXING COMPONENTS FOR A FLUID PRODUCT

Номер: US20200016550A1
Автор: Engel Erwin
Принадлежит:

Fluid mixing system for mixing components for a fluid product comprising a mixing regulator for mixing the components and a feed comprising at least two separate conduits, where a base component can be supplied to the mixing regulator in a first conduit and a component to be admixed in a second conduit, where a first sensor for determining the concentration of a chemical compound in the component to be admixed and a Brix sensor for determining a Brix value of the component to be admixed are disposed upstream of the mixing regulator in the second conduit and where a control unit is provided which can control the mixing process of the components by the mixing regulator in dependence of the concentration measured and the Brix value measured. 1. A fluid mixing system for mixing components for a fluid product comprising a mixing regulator for mixing said components and a feed comprising at least two separate conduits , wherein a base component can be supplied to said mixing regulator in a first conduit and a component to be admixed in a second conduit , where a first sensor for determining the concentration of a chemical compound in said component to be admixed and a Brix sensor for determining a Brix value of said component to be admixed are disposed upstream of said mixing regulator in said second conduit , and where a control unit is provided which can control the mixing process of said components by said mixing regulator in dependence of the concentration measured and the Brix value measured.2. The fluid mixing system according to claim 1 , wherein said first sensor is a spectroscopic sensor or comprises a spectroscopic sensor.3. The fluid mixing system according to claim 2 , wherein said spectroscopic sensor is adapted to detect signals of chemical compounds in at least two wavelength ranges in the infrared range.4. The fluid mixing system according to claim 1 , wherein said second conduit leads from a buffer tank to said mixing regulator claim 1 , and said first ...

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Номер записи: 67
16-01-2020 дата публикации

BEVERAGE FLAVOR STRIP SYSTEM AND METHOD

Номер: US20200017265A1
Автор: JR. Johnny Darrel, Loftis
Принадлежит:

A beverage flavor strip (BFS) system/method allowing edible flavoring to be attached to the outside of a beverage container (BC) is disclosed. The system/method integrates an edible strip layer (ESL), edible flavoring layer (EFL), first edible adhesive layer (FEA), second edible adhesive layer (SEA), and release material layer (RML) into a unified BFS that may be attached to the outside of a BC. The ESL is formed with a first outward face (FOF) and a second inward face (SIF). The FOF and SIF are coated with the FEA/SEA respectively to form a first adhesive side (FAS) and a second adhesive side (SAS). The FAS is coated with the EFL and the SAS is coated with the RML. The RML may be removed from the SAS to allow the SEA to be attached to the BC and expose the EFL for beverage flavor enhancement by the beverage consumer. 1. A beverage flavor strip (BFS) system comprising:(a) edible flavoring layer (EFL);(b) first edible adhesive layer (FEA);(c) edible strip layer (ESL);(d) second edible adhesive layer (SEA); and(e) release material layer (RML);wherein:said ESL comprises a first outward face (FOF) and a second inward face (SIF);said FOF is coated with said FEA to form a first adhesive side (FAS);said SIF is coated with an SEA that form a second adhesive side (SAS);said FAS is coated with said EFL;said SAS is coated with said RML; andsaid RML is configured to be removed from said SEA to allow attachment of said SEA to a beverage container (BC) with said EFL exposed for access by a beverage consumer for flavor enhancement of a beverage in said BC by said beverage consumer.2. The beverage flavor strip system of wherein said FEA and said SEA comprise corn syrup and water.3. The beverage flavor strip system of wherein said EFL comprises an edible material selected from a group consisting of: salt; citrus flavoring; one or more spices; and one or more sugar flavors.4. The beverage flavor strip system of wherein said EFL comprises a spice flavoring selected from a group ...

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Номер записи: 68
21-01-2021 дата публикации

BEER-TASTE BEVERAGE AND PRODUCTION METHOD THEREOF

Номер: US20210017476A1
Автор: Inui Takako, Yonezawa Daisaku
Принадлежит: SUNTORY HOLDINGS LIMITED

A beer-taste beverage, containing a carbon dioxide-extracting product of a plant raw material containing fruit peels of a citrus plant. The present invention provides a beer-taste beverage which is capable of favorably providing an aroma component of a citrus plant and a method for producing the same, which can provide a new taste as luxury products. 1. A beer-taste beverage , comprising a carbon dioxide-extracting product of a plant raw material comprising fruit peels of a citrus plant.2Citrus sinensisCitrus junosMandarinCitrus unshiuCitrus aurantiumCitrus sphaerocarpaCitrus depressa. The beer-taste beverage according to claim 1 , wherein the plant raw material comprises one or more members selected from the group consisting of orange () peels claim 1 , grapefruit peels claim 1 , yuzu () peels claim 1 , lemon peels claim 1 , lime peels claim 1 , () peels claim 1 , daidai () peels claim 1 , kabosu () peels claim 1 , shequasar () peels claim 1 , and Japanese kinkan peels.3. The beer-taste beverage according to claim 1 , wherein the mass ratio of a content of linalool oxide to a content of linalool in the carbon dioxide-extracting product is 10% or less.4. The beer-taste beverage according to claim 1 , wherein the mass ratio of a content of linalool oxide to a content of linalool in the carbon dioxide-extracting product is 5% or less.5Citrus sinensis. The beer-taste beverage according to claim 1 , wherein the plant raw material comprises orange () peels.6. The beer-taste beverage according to claim 1 , wherein the mass ratio of a content of valencene to a content of linalool in the carbon dioxide-extracting product is 1000% or more.7. The beer-taste beverage according to claim 1 , wherein the mass ratio of a content of valencene to a content of linalool in the carbon dioxide-extracting product is 1500% or more.8. The beer-taste beverage according to claim 1 , wherein the mass ratio of a content of valencene to a content of nootkatone in the carbon dioxide-extracting ...

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Номер записи: 69
28-01-2016 дата публикации

FOOD GRADE ARABINOXYLAN PRODUCT FROM CORN FIBER

Номер: US20160021920A1
Автор: ARMENTROUT Richard, Hoffman Andrew Joseph, MATTHEW Susan, Medhekar Rohit A., SHEN Shiji
Принадлежит: Tate & Lyle Ingredients Americas LLC

A food grade water-soluble arabinoxylan product containing arabinoxylan oligosaccharides and retaining a high amount of bound ferulic acid and other phenolic substances is isolated from corn fiber using an aqueous extraction wherein the pH of the aqueous medium employed for the extraction is adjusted to a selected value after mixing with the corn fiber and prior to the initiation of extraction. 1. A method of isolating a food grade arabinoxylan product from corn fiber , wherein the method comprises in sequential order the steps of a) mixing a corn fiber with an aqueous medium to form an aqueous mixture of corn fiber , b) measuring the pH of the aqueous mixture of corn fiber , c) determining whether the measured pH of the aqueous mixture of corn fiber corresponds to a preselected initial pH value , d) if the measured pH does not correspond to the preselected initial pH value , adding an amount of acid or base to the aqueous mixture of corn fiber effective to bring the measured pH into correspondence with the preselected initial pH value , e) heating the aqueous mixture of corn fiber for a time and at a temperature effective to extract arabinoxylan oligosaccharide into the aqueous medium from the corn fiber such that at least 50% of the ferulic acid extracted into the aqueous medium is covalently bonded to the arabinoxylan oligosaccharide , and f) separating the aqueous medium containing extracted arabinoxylan oligosaccharide from the corn fiber.2. The method of claim 1 , wherein the method is carried out in a batch manner.3. The method of claim 1 , wherein the heating is conducted at a temperature of from about 130° C. to about 160° C.4. The method of claim 1 , wherein the corn fiber is destarched corn fiber.5. The method of claim 1 , wherein the heating step is carried out in a continuous manner.6. The method of claim 5 , wherein the heating is conducted at a temperature of from about 165° C. to about 200° C.7. The method of claim 1 , wherein the preselected initial ...

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Номер записи: 70
26-01-2017 дата публикации

Sweet Potato (ipomoea batatas) Liquid

Номер: US20170020168A1
Автор: ARELLANO CHRISTOPHER M.
Принадлежит:

What is disclosed is a method of maximizing the juice obtained from juicing a sweet potato by freezing and thawing the sweet potato. Sweet potatoes are considered a “super food” in today's culture due to the large number of vitamins found within sweet potatoes. At current, sweet potato juice by itself is not known to be disseminated in significant commercial quantities, which may be due to an inability to obtain commercially viable amounts of sweet potato juice with a reasonable economic expenditure. Accordingly, what is disclosed is a method of obtaining the juice economically with potential uses of the juice discussed. 1. A method of juicing a sweet potato , wherein said method comprises the step of freezing a sweet potato by placing said sweet potato in sub freezing temperatures until said sweet potato is completely frozen , the step of thawing said sweet potato after freezing said sweet potato , and the step of extracting the liquid from said sweet potato immediately after said sweet potato has frozen completely , wherein said liquid is extracted by utilizing a juicer to extract the sweet potato juice and leaving sweet potato pulp.2. The method of claim 1 , wherein said sweet potato is kept at a temperature of less than 40 degrees Fahrenheit throughout the method claim 1 , wherein said sweet potato liquid is kept at a temperature of less than 40 degrees Fahrenheit following said juicing process and at least until a step of bottling said sweet potato liquid.3. The method of claim 1 , wherein said method comprises the step of pasteurizing said sweet potato liquid.4. The method of claim 1 , wherein said method comprises juicing a plurality of sweet potatoes in batches claim 1 , wherein said step of thawing a batch of sweet potatoes comprises thawing said first batch of sweet potatoes in the presence of a second batch of sweet potatoes prior to said second batch having been frozen causing the higher temperature of said second batch to thaw said first batch and thus ...

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Номер записи: 71
25-01-2018 дата публикации

COMPOSITIONS AND METHODS FOR DUAL-TEXTURE BUBBLE BITS

Номер: US20180020698A1
Автор: GAO Fujun, GUO Elsie, LIAO Jianping, SHAO Shuyan, Wang David, ZHU Sheng Kui
Принадлежит:

The principles of the present invention provide compositions and methods for making dual-texture bubble bits that en.) are shelf-stable in ready-to-drink beverages, and provide a bursting and chewy mouth-feel sensation. The method may include combining an outer layer of high “G” alginate with high “M” alginate or pectin, and an inner layer including fruit puree/juice with gum and insoluble calcium salt to simulate the organoleptic properties of fresh bubble tea starch balls. 1. A dual-texture food composition comprising:an outer layer including high G-type alginate and high M-type alginate or pectin; andan inner layer including (i) fruit juice or puree, (ii) a gum, (iii) calcium irons, and (iv) an insoluble calcium salt.2. The composition of claim 1 , wherein the inner layer mixture further comprises xanthan gum to produce a liquid texture.3. The composition of claim 2 , wherein the inner layer mixture further comprises konjac and xanthan gum combined to produce a solid.4. The composition of claim 1 , wherein the fruit juice or puree is from a fruit selected from the group consisting of grapefruit claim 1 , cherry claim 1 , rhubarb claim 1 , banana claim 1 , passion fruit claim 1 , lychee claim 1 , grape claim 1 , apple claim 1 , orange claim 1 , mango claim 1 , plum claim 1 , prune claim 1 , cranberry claim 1 , pineapple claim 1 , peach claim 1 , pear claim 1 , apricot claim 1 , blueberry claim 1 , raspberry claim 1 , strawberry claim 1 , blackberry claim 1 , huckleberry claim 1 , boysenberry claim 1 , mulberry claim 1 , gooseberry claim 1 , prairie berry claim 1 , elderberry claim 1 , loganberry claim 1 , dewberry claim 1 , pomegranate claim 1 , papaya claim 1 , lemon claim 1 , line claim 1 , tangerine claim 1 , passion fruit claim 1 , kiwi claim 1 , persimmon claim 1 , currant claim 1 , quince claim 1 , and guava claim 1 , or combinations thereof.5. The composition of claim 1 , further comprising a non-nutritive sweetener.6Stevia rebaudiana. The composition of ...

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Номер записи: 72
25-01-2018 дата публикации

METHOD AND DEVICE FOR THE BIOTECHNOLOGICAL REDUCTION OF SUGARS IN FRUIT EDUCTS FOR THE PURPOSE OF OBTAINING REDUCED-SUGAR FRUIT PRODUCTS

Номер: US20180020702A1
Автор: JAEGER Astrid, LOETZBEYER Thomas, WESTERMEIER Rosina
Принадлежит: GUSTAV LERMER GMBH & CO KG

An inventive method and a device for the biotechnological reduction of sugar substances in fruit educts for the purpose of obtaining low-sugar fruit products characterized by enzymatic and/or fermentative reaction processes. Said method is characterized by a closed-loop control process, by means of which the pH value in the low-sugar fruit product is adjusted to a predetermined higher value, as compared to the pH value in the fruit educt, in such a way 2. Method claim 1 , as claimed in claim 1 , characterized in that in the case of fermentatively formed sugar alcohols claim 1 , the resulting low pH value correlates linearly to the % by weight fraction of the sugar alcohols in such a way that claim 1 , for example claim 1 ,at 1.0% by weight of fermentatively formed sugar alcohols, the pH value increase turns out to be less by 0.1 pH units, andat 2.0% by weight of fermentatively formed sugar alcohols, the pH value increase turns out to be less by 0.2 pH units, andat 3.0% by weight of fermentatively formed sugar alcohols, the pH value increase turns out to be less by 0.3 pH units.3. Method claim 1 , as claimed in claim 1 , characterized by anenzymatic conversion of sucrose into glucose and fructose by means of invertase; and/orenzymatic conversion of fructose into glucose by means of glucose isomerase.4. Method claim 1 , as claimed in claim 1 , characterized by an 'with simultaneous use of catalase to convert the resulting hydrogen peroxide into water and oxygen.', 'enzymatic degradation of glucose to form gluconic acid and hydrogen peroxide by means of glucose oxidase'}5. Method claim 4 , as claimed in claim 4 , characterized in that during the enzymatic reaction processes by means of glucose oxidase and catalase claim 4 , the required oxygen is supplied claim 4 , wherein the oxygen supply is adjusted preferably to saturations between 5% and 60% claim 4 , in particular claim 4 , between 10% and 40% claim 4 , even more preferably between 30% and less than 40%.6. Method ...

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Номер записи: 73
25-01-2018 дата публикации

STABLE ELECTROLYTE MATERIAL AND SOLVENT MATERIAL CONTAINING SAME

Номер: US20180020704A1
Автор: Carlson Lawrence
Принадлежит: TYGRUS, LLC

A composition of matter having the following chemical structure: 2. The composition of matter of wherein x is an integer between 3 and 11 and y is an integer between 1 and 10.3. The composition of matter of wherein the polyatomic ion has a charge of −2 or greater.4. The composition of matter of wherein Z is selected from the group consisting of sulfate claim 3 , carbonate claim 3 , phosphate claim 3 , oxalate claim 3 , chromate claim 3 , dichromate claim 3 , pyrophosphate and mixtures thereof.5. The composition of matter of composed of a stiochiometrically balanced chemical composition of at least one of the following: hydrogen (1+) claim 1 , triaqua-μ3-oxotri sulfate (1:1); hydrogen (1+) claim 1 , triaqua-μ3-oxotri carbonate (1:1) claim 1 , hydrogen (1+) claim 1 , triaqua-μ3-oxotri phosphate claim 1 , (1:1); hydrogen (1+) claim 1 , triaqua-μ3-oxotri oxalate (1:1); hydrogen (1+) claim 1 , triaqua-μ3-oxotri chromate (1:1) hydrogen (1+) claim 1 , triaqua-μ3-oxotri dichromate (1:1) claim 1 , hydrogen (1+) claim 1 , triaqua-μ3-oxotri pyrophosphate (1:1) claim 1 , and mixtures thereof.7. The composition of matter of wherein x is an integer between 3 and 11 and y is an integer between 1 and 10.8. The composition of matter of wherein the polyatomic ion has a charge of −2 or greater.9. The composition of matter of wherein Z is selected from the group consisting of sulfate claim 8 , carbonate claim 8 , phosphate claim 8 , oxalate claim 8 , chromate claim 8 , dichromate claim 8 , pyrophosphate and mixtures thereof.10. The composition of matter of composed of a stiochiometrically balanced chemical composition of at least one of the following: hydrogen (1+) claim 6 , triaqua-μ3-oxotri sulfate (1:1); hydrogen (1+) claim 6 , triaqua-μ3-oxotri carbonate (1:1) claim 6 , hydrogen (1+) claim 6 , triaqua-μ3-oxotri phosphate claim 6 , (1:1); hydrogen (1+) claim 6 , triaqua-μ3-oxotri oxalate (1:1); hydrogen (1+) claim 6 , triaqua-μ3-oxotri chromate (1:1) hydrogen (1+) claim 6 , triaqua ...

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Номер записи: 74
25-01-2018 дата публикации

REBAUDIOSIDE M BIOSYNTHETIC PRODUCTION AND RECOVERY METHODS

Номер: US20180020709A1
Автор: MARKOSYAN Avetik
Принадлежит:

Various recovery processes are provided for the complete recovery of low soluble steviol glycosides obtained in recombinant microorganisms. Soluble α-glycosyl steviol glycosides were fully recovered in downstream processing and then converted to steviol glycosides by hydrolases. The obtained steviol glycosides were purified and used as sweeteners, sweetness enhancers, flavor enhancers, and flavor modifiers in foods, beverages, cosmetics and pharmaceuticals. 1. A process for producing terpenoid glycoside comprising the steps of:a. producing α-glycosyl derivative of terpenoid glycoside having at least one α-glycosyl residue;b. hydrolyzing the produced α-glycosyl derivative of terpenoid glycoside to obtain the terpenoid glycoside.2. The process of further comprising the step of:c. purifying the obtained terpenoid glycoside.3. The process of wherein step (a) the terpenoid glycoside is synthesized by a recombinant microorganism.4. The process of wherein step (a) the terpenoid glycoside is synthesized by at least one biocatalyst.5. The process of wherein step (a) the terpenoid glycoside is synthesized by at least one enzyme.6. The process of wherein step (a) occurs in recombinant microorganism.7. The process of wherein step (a) occurs outside of recombinant microorganism.8. The process of wherein step (a) occurs on the surface of recombinant microorganism.9. The process of wherein step (b) occurs outside of recombinant microorganism.10. The process of wherein step (b) occurs by contacting α-glycosyl derivative of terpenoid glycoside with at least one biocatalyst.11. The process of wherein step (b) occurs by contacting α-glycosyl derivative of terpenoid glycoside with at least one enzyme.12Stevia rebaudiana. The process of wherein the terpenoid glycoside is selected from the group consisting of stevia extract claim 1 , steviol glycosides claim 1 , stevioside claim 1 , rebaudioside A claim 1 , rebaudioside B claim 1 , rebaudioside C claim 1 , rebaudioside D claim 1 , ...

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Номер записи: 75
25-01-2018 дата публикации

Method and apparatus for increased recovery of oil from lemons and other citrus fruit using desorption

Номер: US20180020714A1
Автор: Gallo Carlos Valentin, Onchi Navarro Victor Francisco, Sosa Santiago Manuel, Waters Roger
Принадлежит:

A two stage system for extraction of oil from whole citrus fruit is provided. The first stage is known in the art and includes a first plurality of toothed rollers which convey citrus as the teeth penetrate and rupture oil glands. The oil passes into a first water pan. A novel second stage uses a second plurality of toothed rollers to continue the penetration and rupturing of oil glands. The second plurality of rollers are positioned in an isolated second pan to partially submerge the citrus. A middle phase liquor with extremely low oil concentration is transferred into said second pan to initiate desorption of oil from the citrus. The desorption technique in one embodiment increases yield by 4% or more. This technique is expected to increase yield even more as the recovery by the first stage is reduced. 2. The method of wherein said middle phase liquor has an oil concentration less than 0.55% by weight.3. The method of wherein said middle phase liquor has an oil concentration less than 0.2% by weight.4. The method of wherein all of said middle phase liquor is introduced into said second pan claim 1 , and comprising the further steps:transferring said middle phase liquor with said desorbed oil into said first pan,combining said desorbed oil with said emulsion of oil and water in said first pan, andtransferring said emulsion and said desorbed oil to a centrifuge or other separator for removal of oil5. The method of wherein a portion of said middle phase liquor is transferred directly into said first pan.6. The method of wherein a portion of said middle phase liquor which passes through said second pan and includes desorbed oil is transferred to a centrifuge for removal of oil.7. The method of wherein said middle phase liquor flows through said second pan in a direction opposite from the direction of travel of said partially submerged citrus through said second pan.8. The method of wherein the residence time of citrus on said first and second pluralities of rollers is ...

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Номер записи: 76
10-02-2022 дата публикации

Reduced-sugar fruit juice and fruit must

Номер: US20220039430A1
Автор: Daniel J. Blase
Принадлежит: Innovative Strategic Design LLC

A method of producing reduced-sugar fruit juice (with or without pulp) and reduced-sugar fruit must. The reduced-sugar fruit juice has similar nutrition, but with less sugar and calories than 100% fruit juice. Reduced-sugar grape must has similar nutrition and flavor profile, but with less sugars and calories than 100% grape must.

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Номер записи: 77
17-04-2014 дата публикации

PROCESS FOR DEAERATING AND HEATING VEGETABLE PRODUCT AND PLANT THEREFOR

Номер: US20140106045A1
Автор: BERTOCCHI Alessandro
Принадлежит:

A plant () for de-aerating and heating a vegetable product () comprises an extraction section () in which a vegetable starting product () is treated, in order to obtain an extracted vegetable product (), in particular a puree, or a vegetable juice. The extracted vegetable product () is fed to a cold de-aeration section () obtaining an extracted vegetable product and de-aerated cold (). The plant () also comprises a heating section () in which the de-aerated vegetable product () is heated from the starting temperature T to a final temperature T with T>T obtaining a heated de-aerated product (). The plant () also comprises a storage reservoir () of the de-aerated vegetable product. According to the invention, the storage reservoir () is located downstream of the heating section (), proceeding along the conveying direction of the de-aerated vegetable product through the plant (). Therefore, the de-aerated vegetable product present in the storage reservoir () is a vegetable de-aerated and heated product (). The plant () also comprises a deviation means () located downstream of the storage reservoir () and arranged to feed selectively the heated de-aerated product () in an outlet duct (), for transferring the product out from the plant (), or in a recirculation duct (), for recirculating the product at a recirculation point () of the plant (). 11. A plant () for extracting , de-aerating and heating a vegetable product comprising:{'b': 80', '5', '100, 'an extraction section () for treating a vegetable starting product (), in order to obtain an extracted vegetable product (), in particular said extracted vegetable product consisting of a vegetable puree, or a juice;'}{'b': '30', 'a storage reservoir () of said extracted vegetable product;'}{'b': 10', '100', '105', '1, 'a cold de-aeration section (), for de-aerating said extracted vegetable product () obtaining a cold de-aerated extracted vegetable product (), said cold de-aeration step being carried out at a temperature T ...

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Номер записи: 78
24-01-2019 дата публикации

CRUSHING MACHINE FOR A FOOD PRODUCT THAT IS FROZEN IN BLOCKS, OR IN IQF FORM, AND PLANT COMPRISING SUCH A MACHINE FOR MAKING PUREE, OR JUICE, FROM A FOOD PRODUCT

Номер: US20190021388A1
Автор: BERTOCCHI Alessandro
Принадлежит:

A crushing machine for a vegetable food product frozen in blocks, or in IQF form, the machine having a box-like body defining a crushing chamber. The box-like body has an inlet port through which the frozen food product is put in the crushing chamber, and an outlet port through which a frozen crushed product is discharged from the crushing chamber. In the crushing chamber a crushing unit is mounted, having a plurality of crushing rollers, each of which is arranged to rotate about a rotation axis and has, peripherally, teeth arranged to cut the frozen product into blocks, or IQF form, for splitting it into the above described fragments of predetermined size. The rotation axes of the crushing rollers are parallel to each other. The outlet port is associated with a distribution valve arranged to adjust the amount of crushed product discharged from the machine through the outlet port. 111001. A machine () for crushing a vegetable food product () frozen in blocks , or in IQF form , to obtain a crushed product consisting of a plurality of fragments of predetermined size , said machine () comprising:{'b': 10', '15', '10, 'a box-like body () defining a crushing chamber (), said box-like body () having{'b': 11', '15', '12', '15, 'an inlet port (), through which said frozen food product is put in the crushing chamber () and an outlet port () through which a crushed product is discharged from said crushing chamber ();'}{'b': 14', '11', '14', '11', '100', '15', '14', '11, 'a cover () associated with said inlet port () and arranged to pass from an open position, in which said cover () allows the access to said inlet port () and then the introduction of said product () in said crushing chamber (), to a closed position, in which said cover () blocks said inlet port ();'}{'b': 18', '14', '13', '11', '18', '15', '14, 'sealing elements () located between said cover () and a boundary edge () of said inlet port (), said sealing elements () arranged to pneumatically insulate said ...

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Номер записи: 79
28-01-2016 дата публикации

METHODS FOR THE IMPROVEMENT OF ORGANOLEPTIC PROPERTIES OF MUST, NON-FERMENTED AND FERMENTED BEVERAGES

Номер: US20160024448A1
Автор: Heras Manso Jose Maria, SANCHEZ Bruno, Sanchez Jean-Marc, Suarez Martinez Carlos
Принадлежит:

There is provided a process for the improvement of the organoleptic properties of must, non-fermented and fermented beverages. The vines are treated before harvesting grapes with a yeast composition to balance sugar and phenolic maturity in the grapes. The grapes are harvested and processed to produce must, non-fermented and fermented beverages having improved organoleptic properties. There is also provided must, non-fermented and fermented beverages having improved organoleptic properties obtained by the process described above. 1. A process for improving organoleptic properties of must , non-fermented or fermented beverages comprising the steps of:treating vines before harvesting grapes with a yeast composition to balance sugar and phenolic maturation in the grapes;harvesting the grapes; andprocessing the grapes to produce must, non-fermented or fermented beverages.2. The process according to claim 1 , wherein the step of harvesting the grapes comprises harvesting the grapes ahead of a harvest time of grapes for the production of fermented beverages with low alcohol content compared to fermented beverages produced with grapes harvested at the harvest time.3. The process according to claim 1 , wherein the yeast composition comprises active yeasts claim 1 , inactivated yeasts claim 1 , yeast extracts claim 1 , yeast autolysates claim 1 , yeast cell walls claim 1 , yeast derivatives or combinations thereof.4SaccharomycesSaccharomyces. The process according to claim 3 , wherein the yeast composition includes a or a non-yeast.5SaccharomycesCandidaHanseniasporaHansenulaKluyveromycesMetschnikowiaPichiaStarmerellaTorulaspora. The process according to claim 4 , wherein the non-yeast is selected from the group consisting of sp claim 4 , sp claim 4 , sp claim 4 , sp claim 4 , sp claim 4 , sp claim 4 , sp and sp.6. The process according to claim 3 , wherein the yeast composition further comprises minerals claim 3 , vitamins or nutrients.7. The process according to claim 3 , ...

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Номер записи: 80
17-04-2014 дата публикации

METHODS FOR ADMINISTRATION OF COLCHICINE WITH GRAPEFRUIT JUICE

Номер: US20140107213A1
Автор: Davis Matthew W.
Принадлежит: TAKEDA PHARMACEUTICALS U.S.A., INC.

Methods for safe administration of colchicine together with consumption of grapefruit juice are disclosed. 1. A method of administering colchicine to a patient in need thereof , comprisingadministering a daily dosage amount of colchicine orally to a patient consuming a daily amount of grapefruit juice that does not exceed about 16 fluid ounces.2. The method of wherein the colchicine is administered to the patient to prevent gout flares.3. The method of claim 2 , wherein the daily dosage amount of colchicine is about 0.6 mg to about 1.2 mg.4. The method of wherein the colchicine is administered to the patient to treat an acute gout flare.5. The method of claim 4 , wherein the daily dosage amount of colchicine is about 1.2 mg followed by about 0.6 mg after about an hour.6. The method of claim 4 , wherein the daily dosage amount of colchicine is about 1.8 to about 4.8 mg.7. The method of wherein the colchicine is administered to the patient to treat familial Mediterranean fever.8. The method of claim 7 , wherein the daily dosage amount of colchicine for an adult patient is about 1 to about 3 mg.9. The method of claim 7 , wherein the daily dosage amount of colchicine for a child patient is about 0.25 mg to about 3 mg.10. The method of claim 1 , further comprisingmonitoring the patient for colchicine toxicity.11. The method of claim 1 , wherein after administration of a 0.6 mg colchicine oral dosage form to human subjects on the fourth day of twice daily consumption of 8 fluid ounces of grapefruit juice claim 1 , the logarithmic transformed area under the curve of colchicine plasma concentration measured as a function of time from time 0 to time t (AUC) is within about 80% to about 125% of 8807 hr*ng/ml;{'sub': '0-∞', 'the logarithmic transformed area under the curve of colchicine plasma concentration measured as a function of time from time 0 to time infinity (AUC) is within about 80% to about 125% of 10500 hr*ng/ml; or'}{'sub': 'max', 'the logarithmic transformed ...

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Номер записи: 81
29-01-2015 дата публикации

COMPOSITIONS COMPRISING EXTRACTS OR MATERIALS DERIVED FROM PALM OIL VEGETATION LIQUOR FOR INHIBITION OF VISION LOSS DUE TO ANGIOGENESIS AND METHOD OF PREPARATION THERE

Номер: US20150030710A1
Автор: HAYES Kenneth C., Manickam Kalyana Sundram P., MOGHADAM Ali Hafezi, Sambanthamurthi Ravigadevi, SOUSKA Zandi, Tan Yew Ai
Принадлежит:

The present invention relates generally to a composition comprising palm fruit juice for use in a method of preventing and inhibiting vision loss due to angiogenesis related diseases. The composition of the present invention aids to decrease in CNV size using confocal microscopy, in addition to reduction in macrophage infiltration using immune staining; decrease in VEGF-A-induced angiogenesis using established cornea pocket assay, inhibition of IKB-D phosphorylation in laser treated choroidal tissues and reduction in macrophage recruitment to CNV lesions. 1. A composition comprising an effective amount of an extract derived from palm oil vegetation liquor so as to prevent or inhibit vision loss due to angiogenesis associated disease.2. The composition as claimed in wherein the extract is a water soluble component derived from palm oil vegetation liquor.3. The composition as claimed in wherein the extract contains phenolics.4. The composition as claimed in wherein the extract is palm fruit juice.5. The composition according to claim 1 , wherein the angiogenesis associated disease is an ocular angiogenesis associated disease.6. The composition according to claim 1 , wherein the angiogenesis associated disease is macular degeneration.7. The composition according to claim 5 , wherein the ocular angiogenesis associated disease is age-related macular degeneration (AMD).8. The composition according to claim 7 , wherein an effective amount of the composition is used to reduce the size of choroidal neovascularization (CNV) lesions in AMD.9. The composition according to claim 7 , wherein an effective amount of the composition is used to reduce macrophage infiltration in AMD.10. The composition according to claim 1 , wherein an effective amount of the composition is used to suppress VEGF-A-induced angiogenesis.11. The composition according to claim 7 , wherein an effective amount of the composition is used to suppress pro-inflammatory signaling in AMD.12. The composition ...

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Номер записи: 82
01-02-2018 дата публикации

JUICE BEVERAGE FOR PREVENTION AND TREATMENT OF RENAL STONES

Номер: US20180028485A1
Автор: Seixas-Mikelus Stefanie A.
Принадлежит:

Described are edible citrate-rich compositions, including natural juice beverages fortified with natural occurring citrates and synthesized citrate sources that will aid in treatment and prevention of urolithiasis and other urinary tract disorders. Urolithiasis encompasses conditions in which stones are formed or reside in the urinary system and includes nephrolithiasis (stones in the kidneys), ureterolithiasis (stones in the ureter) and cystolithiasis (stones in the bladder) 1. A formulation for treating urinary tract disorders comprising ,at least one natural juice,water,a sweetener,citric acid,a citric blend; andflavoring.2. The soluble calcium , soluble potassium , soluble magnesium , soluble zinc , mineral supplements , vitamin supplements , soluble fiber , sugar or sugar alternative. The natural juice is selected from the group consisting of lemon , lime , orange , grapefruit , cranberry and raspberry.3. The formulation for treating urinary tract disorders according to claim 1 , wherein the citric blend is comprised of potassium citrate claim 1 , magnesium citrate and monosodium citrate.4. The formulation for treating urinary tract disorders according to claim 1 , wherein the citric blend is comprised of zinc citrate claim 1 , magnesium citrate anhydrous and monosodium citrate.5. The formulation for treating urinary tract disorders according to claim 1 , wherein the natural juice is a citrate-containing juice in the form of juice concentrates selected from the group consisting of orange juice claim 1 , lemon juice claim 1 , lemonade claim 1 , tangerine juice claim 1 , pineapple juice claim 1 , grape juice claim 1 , cranberry juice and grapefruit juice.6. The formulation for treating urinary tract disorders according to claim 1 , wherein citrate is present in a range of 2000 mg-6400 mg per 8 ounce serving and the source of citrate is at least one source selected from the group consisting of a citrate-containing juice claim 1 , potassium citrate claim 1 , sodium ...

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Номер записи: 83
17-02-2022 дата публикации

FORTIFIED BEVERAGE COMPOSITION AND PROCESS OF PREPARING THEREOF

Номер: US20220046958A1
Автор: SUDHAN M.HARIHARA
Принадлежит:

A fortified beverage composition and process of preparing thereof is disclosed. a plurality of the micronutrient nanoparticles encapsulated within one or more phospholipid layers, wherein the micronutrient nanoparticles being selected from a group consisting vitamin C, lysine, and proline, wherein the micronutrient nanoparticles comprise 0.5% wt of vitamin C, 0.25% wt of lysine, 0.05% wt of proline and a fruit juice comprising at least one of mango pulp, sugar, stevia, citric acid, flavoring agent, and water. 7.A process for preparing a fortified beverage composition comprises mixing and homogenizing the phospholipid blended water and the plurality of micronutrient dissolved water to form micronutrient encapsulated phospholipid layers, adding of citric acid to the homogenized solution and the mixed solution is passed through a sonicator. Next blending of the sonicated solution along with a fruit juice and passing of final product through homogenizer, ultra-heat treatment and to a filling machine for packing. 1. A fortified beverage composition , comprising:{'claim-text': ['wherein the micronutrient nanoparticles being selected from a group consisting vitamin C, lysine, and proline,', 'wherein the micronutrient nanoparticles comprise', '0.5% wt of vitamin C,', '0.25% wt of lysine,', '0.05% wt of proline; and'], '#text': 'a plurality of the micronutrient nanoparticles encapsulated within one or more phospholipid layers,'}a fruit juice comprising at least one of mango pulp, sugar, stevia, citric acid, flavoring agent, stabilizer and water.2. The composition as acclaimed in claim 1 , wherein the fruit juice comprises21.5% wt of mango pulp,9% wt of sugar,0.01% wt of citric acid,0.05% wt of flavouring agent, and67.14% wt of water.3. The composition as acclaimed in claim 1 , wherein the fruit juice comprises50% wt of mango pulp,0.02% wt of stevia,0.01% wt of citric acid,0.05% wt of flavouring agent, and47.62% wt of water.4. The composition as claimed in claim 1 , wherein ...

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Номер записи: 84
31-01-2019 дата публикации

CREAMER COMPOSITION

Номер: US20190029281A1
Автор: Fries Lennart, HEINE Manuel, LESER MARTIN, Loret Chrystel, PIPE Christopher James, Reh Christoph, STUDER Marianne, WAKSMAN Lucile
Принадлежит: NESTEC S.A.

There is provided a creamer composition, said composition comprising casein or a salt thereof and an oil, wherein the weight ratio of casein or salt thereof to oil is about 0.005:1 to about 0.035:1, preferably about 0.010:1 to about 0.030:1; preferably about 0.012:1 to about 0.028:1, more preferably about 0.015:1 to about 0.025:1. Also provided are uses of said creamer composition together with a process of preparing a creamer composition. 1. A creamer composition , the composition comprising casein or a salt thereof and an oil , wherein the weight ratio of casein or salt thereof to oil is about 0.005:1 to about 0.035:1.2. A creamer composition according to claim 1 , wherein the composition comprises about 0.20 wt. % to about 1.20 wt. % casein or salt thereof.3. A creamer composition according to claim 1 , wherein the composition is in the form of a powder.4. A creamer composition according to claim 1 , wherein the casein or salt thereof is selected from: micellar casein claim 1 , sodium caseinate claim 1 , potassium caseinate and calcium caseinate.5. A creamer composition according to claim 1 , wherein the oil is selected from the group consisting of: palm oil claim 1 , palm kernel oil or olein claim 1 , hydrogenated palm kernel oil or olein claim 1 , coconut oil claim 1 , algal oil claim 1 , canola oil claim 1 , soy bean oil claim 1 , sunflower oil claim 1 , safflower oil claim 1 , cotton seed oil claim 1 , milk fat claim 1 , and corn oil.6. A creamer composition according to claim 1 , wherein the composition comprises a sweetener.7. A creamer composition according to claim 1 , wherein the composition does not comprise a low molecular weight emulsifier and/or a buffer and stabilizing agent.8. A creamer composition according to claim 1 , wherein the composition comprises about 10 wt. % to about 80 wt. % oil.9. A creamer composition according to claim 1 , wherein the composition is in the form of a powder obtainable by a process comprising the steps of (i) adding a ...

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Номер записи: 85
31-01-2019 дата публикации

THICKENER FOR LIQUID COMPONENT

Номер: US20190029283A1
Автор: Arimoto Shin, Iwasawa Tetsuro, Kataoka Yutaro, Takeguchi Seiya, Uehara Hidetaka
Принадлежит: THE NISSHIN OILLIO GROUP, LTD.

Provided is means of thickening a liquid component, wherein 1. A thickener for a liquid component , whereinthe thickener contains an oil and/or fat composition,the oil and/or fat composition contains an oil and/or fat component containing one or more types of XXX-type triglycerides having fatty acid residues X, each with x carbon atoms, at positions 1 to 3 of glycerin,x, the number of carbon atoms, is an integer selected from 10 to 22, andthe XXX-type triglyceride is contained at 50% by mass or more relative to a content of the oil and/or fat component being 100% by mass.2. The thickener according to claim 1 , whereinthe thickener is a powder oil and/or fat composition,the oil and/or fat component contains a β-type oil and/or fat,a particle of the powder oil and/or fat composition has a plate shape, and{'sup': '3', 'a loose bulk density of the powder oil and/or fat composition is 0.05 to 0.6 g/cm.'}3. The thickener according to claim 1 , whereinthe liquid component has a viscosity of 1 to 300 mPa·s.4. The thickener according to claim 1 , whereinthe liquid component contains a hydrophobic substance.5. The thickener according to claim 1 , whereinthe liquid component is a solution of a hydrophobic substance.6. (canceled)7. The thickener according to claim 1 , whereinthe liquid component is an emulsion of a hydrophobic substance.8. (canceled)9. The thickener according to claim 4 , whereinthe hydrophobic substance is selected from the group consisting of flavors, dyes, vitamins, lipids, and mixtures thereof.10. The thickener according to claim 1 , whereinthe liquid component contains a hydrophilic substance.11. The thickener according to claim 1 , whereinthe liquid component is a solution of a hydrophilic substance.12. (canceled)13. The thickener according to claim 1 , whereinthe liquid component is an emulsion of a hydrophilic substance.14. (canceled)15. The thickener according to claim 10 , whereinthe hydrophilic substance is selected from the group consisting of ...

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Номер записи: 86
31-01-2019 дата публикации

CONTINUOUS HIGH PRESSURE PROCESSING OF FOOD AND BEVERAGE PRODUCTS

Номер: US20190029292A1
Автор: BAKR Shumi, GIRIBONI DE MELLO Indauê Ieda, HENDERSON Omari, LUENSE Roger, Mehta Anish, RAHMAN Mamunur, SCHUBERT Hubertus
Принадлежит:

Functionality is disclosed herein for a pascalization process for food and beverage products, and possibly other materials. The process includes inputting an unprocessed product, pressurizing the unprocessed product to a first pressure to create a pressurized product, holding the pressurized product at the first pressure for a predetermined hold time and depressurizing the pressurized product to a second pressure to create a processed product. The second pressure is less than the first pressure. The process also includes outputting the processed product. 1. A pascalization process , comprising:a. inputting an unprocessed product;b. pressurizing the unprocessed product to a first pressure to create a pressurized product;c. holding the pressurized product at the first pressure for a predetermined hold time;d. depressurizing the pressurized product to a second pressure to create a processed product, the second pressure being less than the first pressure; ande. outputting the processed product.2. The process of claim 1 , wherein the unprocessed product is a juice beverage or an extract of a fruit or vegetable or is a dairy product.3. The process of claim 1 , wherein the unprocessed product is a fluid having food-borne pathogens existing therein and the processed product includes a reduced number of food-borne pathogens as compared to the unprocessed product.4. The process of wherein the reduction is by at least 2 log units of active pathogen.5. The process of claim 1 , wherein holding the pressurized product comprises: retaining the pressurized product at the first pressure in one or more hold cells.6. The process of claim 1 , wherein the predetermined hold time is at least one minute.7. The process of claim 1 , wherein the first pressure is about forty-five thousand pounds per square inch.8. The process of claim 1 , wherein depressurizing the pressurized product comprises subjecting the pressurized product to one or more cavitation events.9. The process of claim 1 , ...

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Номер записи: 87
31-01-2019 дата публикации

REPLACING BOBAR (TAPIOCA) DRINK WITH CHIA SEED AS A INGREDENT

Номер: US20190029298A1
Автор: Lu Wenching Grace
Принадлежит:

Chia seeds instead of bobar (tapioca) when soaked in milk tea (traditional and popular Asia drink) 2 to 4 hours (depend upon volume) become jelly like and also chewy which is the main attraction for traditional bobar tapioca drink. 1. (canceled)2. (canceled)3. (canceled)4. A boba beverage replacing tapioca with soaked chia seeds as the main ingredient ,Said main ingredient comprising:a) chia seeds fully soaked with around 12 times said chia seeds' weight of liquid becoming jello like are then replacing tapioca balls added to traditionally prepared boba drinks;b) chia seeds being naturally soaked vs. tapioca balls being traditionally boiled substantially persevere all minerals;c) chia seeds as raw materials vs. tapioca balls as processed food thereby eliminating the possibility of being mass-produced with toxic chemicals as incidents happened with tapioca ball;d) said liquid soaking chia seeds is any nutritious ingredients like chocolate milk, coffee, mint tea, etc for flavoring. Tapioca (Bo bar) drink is very popular over Asia region. Tapioca is usually mixed with milk tea and tastes like jelly except chewy which is the main attraction for the drink. Tapioca need to be cooked separately and mixed with chilled milk tea later on. Since tapioca is a processed food, there were several incidents that tapiocas were mass produced with cheap and toxic raw materials which caused health issues. Tapioca as a processed food is not easy to be digested, and there were several cases that people got chocked because of the texture. Finding a healthier natural ingredient to replace the processed non-nutritious tapioca is beneficial for the society. Promoting this healthier ingredient through the current vast franchise system will be the goal for this product.Chia seeds when soaked in milk tea for 3 to 4 hours become jelly like and also chewy like traditional bobar (tapioca) drink. The beverage requiring no additional thickening agents is ready to be served after chilled. What is ...

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Номер записи: 88
04-02-2021 дата публикации

LOW-CALORIE HERBAL ENERGY DRINK

Номер: US20210030026A1
Автор: Beach Heather
Принадлежит: Physis Products LLC

The present disclosure is drawn to a low-calorie, low caffeine herbal energy drink for enhancing mood and well-being comprising an infusion of berries, coffee beans, fenugreek seed, Cardamom seed and supplemented with a natural sweetener, such as maple syrup. The energy drink does not contain any artificial flavors, sweeteners or preservatives. 1Schisandra. A composition for enhancing energy and mental stamina comprising an infusion of berries and caffeine-containing fruit.2. The composition of claims 1 , wherein the composition does not contain artificial flavors claims 1 , artificial sweeteners or artificial preservatives.3. The composition of claim 2 , wherein the composition self acidifies.4. The composition of claim 3 , wherein the composition self acidifies to a pH of about 3 to about 5.5. The composition of claim 3 , wherein the caffeine-containing fruit comprises coffee beans.6. The composition of claim 5 , wherein the coffee beans are roasted.7. The composition of claim 3 , further comprising an infusion of fenugreek seeds.8. The composition of claim 3 , further comprising an infusion of cardamom seed.9. The composition of claim 3 , further comprising an infusion of fenugreek and cardamom seed.10. The composition of claim 9 , further comprising about 6% (w/w) natural sweetener.11. The composition of claim 10 , wherein the natural sweetener comprises maple syrup.12. The composition of claim 3 , wherein an ounce of the composition comprises from about 0.1 to about 11 mg of caffeine.13. The composition of claim 3 , wherein an ounce of the composition comprises about 11 mg of caffeine.14. The composition of claim 3 , wherein an ounce of the composition comprises less than about 15 calories.15. The composition of claim 3 , wherein an ounce of the composition comprises about 2 grams of sugar.16Schisandra. A composition for enhancing energy and mental stamina consisting of an infusion of berries claim 3 , coffee beans claim 3 , fenugreek seed and cardamom seed ...

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Номер записи: 89
04-02-2021 дата публикации

AROMA-FREE PEAR JUICE

Номер: US20210030027A1
Автор: FUJIE Akiko, NISHIBORI Tomoyuki, TAKAYANAGI Keisuke, YOKOO Yoshiaki
Принадлежит: SUNTORY HOLDINGS LIMITED

The present invention pertains to a fruit juice composition wherein the content of an aroma component is reduced but the content of a nutritional functional component and the content of a saccharide are not substantially reduced, a method for producing the composition, and a food or beverage containing the composition. 1. A fruit juice composition reduced in content of a flavor component and not substantially decreased in two or more components of nutritional function components and one or more components of saccharides , as compared with a pear juice as a raw material.2. The composition according to claim 1 , wherein the nutritional function components are at least two selected from the group consisting of mineral claim 1 , organic acid claim 1 , vitamin claim 1 , polyphenol claim 1 , protein claim 1 , amino acid claim 1 , dietary fiber and glucide (except for saccharides).3. The composition according to claim 1 , wherein the nutritional function components are at least two selected from the group consisting of citric acid claim 1 , malic acid claim 1 , sorbitol claim 1 , and total sixteen amino acids except for asparagine claim 1 , cysteine claim 1 , glutamine and tryptophan among twenty amino acids constituting proteins.4. The composition according to claim 1 , wherein the saccharides correspond to at least one selected from the group consisting of fructose claim 1 , glucose and sucrose.5. The composition according to claim 1 , wherein the flavor component is one or more selected from the group consisting of flavor components of aldehydes claim 1 , flavor components of alcohols claim 1 , flavor components of esters claim 1 , flavor components of ketones and flavor components of amines.6. The composition according to claim 5 , wherein any one or more of a total content of the flavor components of aldehydes claim 5 , a total content of the flavor components of alcohols claim 5 , a total content of the flavor components of esters claim 5 , a total content of the ...

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Номер записи: 90
05-02-2015 дата публикации

Calcium-Fortified Beverages and Method of Making Thereof

Номер: US20150037465A1
Автор: DOUGLASS-MICKEY Jason, Rivera Teodoro, SHIELDS Nicholas
Принадлежит:

A calcium-fortified beverage and method of making the beverage is provided. A calcium source is included that provides about 40% to about 65% of the calcium from calcium lactate and about 35% to about 60% of the calcium is provided from hydroxyapatite. A component may be included for at least substantially masking the aftertaste of the calcium source. 1. A calcium-fortified not-from-concentrate orange juice beverage having a good taste comprising:orange juice;a calcium source that provides no less than 100 mg calcium per 240 ml serving, the calcium source comprising 40% to 65% calcium lactate and 35% to 60% hydroxyapatite; andfrom 0.001% to 0.004% by weight of an orange citrus flavor topnote.2. The orange juice beverage of claim 1 , further comprising vitamin D.3. The orange juice beverage of claim 2 , wherein the vitamin D is selected from the group consisting of vitamin D2 claim 2 , vitamin D3 and mixtures thereof.4. The orange juice beverage of claim 3 , wherein the beverage provides at least 80 I.U. of vitamin D per 240 ml serving.5. The orange juice beverage of claim 4 , wherein the beverage provides at least 180 mg of calcium per 240 ml serving.6. The orange juice beverage of claim 1 , wherein the beverage provides from 250 mg to 450 mg of calcium per 240 ml serving.7. The orange juice beverage of claim 1 , comprising orange juice that is 100% not-from-concentrate juice exclusive of the orange citrus flavor topnote and any added vitamins and minerals.8. The orange juice beverage of claim 1 , wherein the orange citrus flavor topnote is present in an amount sufficient to mask the aftertaste of the calcium source.9. The orange juice beverage of claim 1 , further comprising a nutraceutical.10. The orange juice beverage of claim 9 , wherein the nutraceutical is selected from nutraceutical vitamins claim 9 , omega-3-fatty acids claim 9 , aminosugars claim 9 , fiber and combinations thereof.11. The orange juice beverage of claim 9 , wherein the nutraceutical is ...

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Номер записи: 91
01-05-2014 дата публикации

Acid taste/acid smell-reducing agent

Номер: US20140120232A1
Автор: Kenji Haraguchi, Yoshiko Kurobayashi, Yui Masuda
Принадлежит: T Hasegawa Co Ltd

Provided is an acid taste and/or acid smell-reducing agent that can effectively reduce acid taste/acid smell without adding off-taste and off-smell. The acid taste and/or acid smell-reducing agent is composed of 4,7-tridecadienal and/or 2,4,7-tridecatrienal and is added to a food or drink having acid taste and/or acid smell.

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Номер записи: 92
09-02-2017 дата публикации

GLUCOSYL STEVIA COMPOSITION

Номер: US20170035086A1
Автор: MARKOSYAN Avetik
Принадлежит: PureCircle Sdn Bhd

Glucosyl compositions are prepared from steviol glycosides of Bertoni. The glucosylation was performed by cyclodextrin glucanotransferase using the starch as source of glucose residues. The compositions mainly comprise glucosyl derivatives with superior taste characteristics and can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals. 113-. (canceled)14SteviaStevia rebaudiana. The food claim 17 , beverage claim 17 , cosmetic or pharmaceutical product of claim 17 , further comprising an additional sweetening agent selected from the group consisting of: extract claim 17 , steviol glycosides claim 17 , stevioside claim 17 , rebaudioside A claim 17 , rebaudioside B claim 17 , rebaudioside C claim 17 , rebaudioside D claim 17 , rebaudioside E claim 17 , rebaudioside F claim 17 , dulcoside A claim 17 , steviolbioside claim 17 , rubusoside claim 17 , other steviol glycosides found in Bertoni plant and mixtures thereof claim 17 , Luo Han Guo extract claim 17 , mogrosides claim 17 , high-fructose corn syrup claim 17 , corn syrup claim 17 , invert sugar claim 17 , fructooligosaccharides claim 17 , inulin claim 17 , inulooligosaccharides claim 17 , coupling sugar claim 17 , maltooligosaccharides claim 17 , maltodextins claim 17 , corn syrup solids claim 17 , glucose claim 17 , maltose claim 17 , sucrose claim 17 , lactose claim 17 , aspartame claim 17 , saccharin claim 17 , sucralose claim 17 , sugar alcohols claim 17 , and a combination thereof.15. The food claim 17 , beverage claim 17 , cosmetic or pharmaceutical product of claim 17 , further comprising an additional flavoring agent selected from the group consisting of: lemon claim 17 , orange claim 17 , fruity claim 17 , banana claim 17 , grape claim 17 , pear claim 17 , pineapple claim 17 , mango claim 17 , bitter almond claim 17 , cola claim 17 , cinnamon claim 17 , sugar claim 17 , cotton candy claim 17 , vanilla claim 17 , and a combination thereof.16. The ...

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Номер записи: 93
11-02-2016 дата публикации

MINERAL FORTIFICATION SUBSTANCE FOR CLEAR BEVERAGES

Номер: US20160037820A1
Автор: Godber John, Hendricks Lewis, SHAHEED AMR
Принадлежит:

The present invention relates to compositions comprising minerals which are soluble in water and juice. The compositions of the present invention dissolve in a beverage without any cloudiness or sedimentation. Methods of making said compositions are also provided. Said compositions are also suitable for tableting. 1. A process for producing a composition which may be used to mineral fortify clear beverages , comprising the steps of:(a) providing a compound containing a mineral portion wherein the mineral portion of said compound is selected from the group consisting of calcium, zinc, and magnesium and mixtures thereof; and(b) providing a phosphoric acid as an edible acid; and(c) combining at a constant rate over a period of about 30 minutes to 2 hours said mineral portion containing compound (a). and said edible acid (b). at ambient temperatures to produce a free flowing solid composition which comprises MCP-1 (mono-calcium phosphate monohydrate); and(d) adding water to the composition wherein the proportion of said mineral portion containing compound (a) to said edible acid (b) in said composition is such that a 1 wt % solution of said water added composition has a turbidity of less than 10 NTU and a pH of between about 2.8 to about 3.2.2. The process of claim 1 , wherein the phosphoric acid is 85% phosphoric acid.3. A process for producing a composition which may be used to mineral fortify juices claim 1 , comprising the steps of:(a) providing a compound containing a mineral portion wherein the mineral portion of said compound is selected from the group consisting of calcium, zinc, and magnesium and mixtures thereof; and(b) providing a phosphoric acid as an edible acid; and(c) combining at a constant rate over a period of about 30 minutes to 2 hours said mineral portion containing compound (a). and said edible acid (b). at ambient temperatures to produce a free flowing solid composition which comprises MCP-1 (mono-calcium phosphate monohydrate); and(d) adding ...

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Номер записи: 94
24-02-2022 дата публикации

Method for producing refined product of pear juice

Номер: US20220054641A1
Автор: Eri OZEKI, Kohjiro Hashizume, Yoriko OOKI
Принадлежит: Kao Corp

Provided is an astringency reducing agent having a high astringency reducing effect. The astringency reducing agent has a cold ethanol precipitation product of pear juice as an active ingredient. A method for producing an astringency reducing agent includes placing a mixed liquid comprising pear juice and ethanol at a cold temperature to form a precipitate, and collecting the obtained precipitate.

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Номер записи: 95
07-02-2019 дата публикации

PROCESSS FOR MAKING A MULTIPHASE JELLIFIED BEVERAGE COMPOSITION

Номер: US20190037890A1
Автор: Bisson Jean-Pierre, Delort Jean-Marc, Marcout Anne
Принадлежит:

A process produces a water, juice, and/or milk-based ready-to-drink jellified product including at least two separate homogeneous gel masses, and adjacent separate gel masses have different gel strengths. The process includes the steps of, in order: separately preparing at least two liquefied gel compositions, each containing an aqueous and/or juicy and/or dairy base mixed with carrageenan and galactomannan; separately preheating each of the compositions; separately mixing each of the liquefied gel compositions; separately cooling down each of the liquefied gel compositions, while keeping a constant agitation of the mass of each of the liquefied gel compositions; and sequentially dosing each of the liquefied gel compositions into a container. 1. A process comprising the steps of , in order:separately preparing at least two liquefied gel compositions, each comprising a base comprising at least one of water, juice or dairy, each of the liquefied gel compositions comprising the base mixed with carrageenan and galactomannan;separately preheating each of the liquefied gel compositions to a temperature of at least 60° C. for at least 10 seconds;separately mixing each of the liquefied gel compositions at a temperature of at least 65° C. between 30 seconds and 5 minutes;separately cooling down each of the liquefied gel compositions at a temperature between 40° C. and 50° C.;separately cooling down each of the liquefied gel compositions at a temperature of between 30° C. and 38° C. with a constant agitation of each of the liquefied gel compositions; andsequentially dosing each of the liquefied gel compositions into a container to form a jellified product comprising at least two separate homogeneous gel masses configured for the weakest gel mass to at least partially break into particles upon shaking,wherein the carrageenan and the galactomannan are the only gelling agents in the jellified product; and the gel strengths of adjacent gel masses in the product, at room ...

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Номер записи: 96
12-02-2015 дата публикации

COCONUT OPENING DEVICE

Номер: US20150044354A1
Автор: Tran Viet
Принадлежит:

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. 1. An apparatus for providing access to a milk of a coconut , the apparatus comprising:a base sized and configured to receive the coconut so that the base is fixedly secured to the coconut;a neck extending upwardly from the base;a punch traverseable along the neck between an up position and an engaged position, the punch having a lower sharp leading edge for cutting through a skin of the coconut, the punch having a hollow center so that a person may drink the milk within the coconut after the punch has been traversed to the engaged position.2. The apparatus of wherein the punch is threadably engaged to the neck.3. The apparatus of wherein the neck has an external thread and the punch has an internal thread engaged to the external thread of the neck.4. The apparatus of further comprising a cap removably attachable to an upper end of the punch to cover the hollow interior of the punch prior to use of the apparatus.5. The apparatus of further comprising a removable sleeve between a footing and the punch to prevent premature engagement of the punch to the coconut.6. A drink comprising:a de-husked coconut with a top surface exposing a skin of the de-husked coconut; a base having a configuration matching the configuration of the top surface of the de-husked coconut fixedly securing the base to the coconut;', 'a neck extending upwardly from the base;', 'a punch traverseable along the neck between an up position and an engaged position, the punch having a lower sharp leading edge for cutting through the skin of the coconut, the ...

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Номер записи: 97
18-02-2021 дата публикации

COMPOSITION COMPRISING FISH OIL AND JUICE

Номер: US20210045415A1
Автор: MATHISEN Janne Sande
Принадлежит:

The present invention relates to a composition comprising fish oil and juice, to provide a stable oil-in-water emulsion. The fish oil used should have low level of oxidation and a content of omega-3 fatty acids above 16%. The content of fish oil in the composition should be between 0.5-15%. 1. A composition comprising a combination of fish oil and juice in an oil-in-water emulsion , wherein said fish oil is selected from fish oil having a totox value below 20 and omega-3 content above 16% by weight.2. The composition according to claim 1 , wherein the totox value is below 5.3. The composition according to claim 1 , wherein the omega-3 content is above 30% by weight.4. The composition according to claim 1 , wherein the content of fish oil is about 0.5 to about 15% by weight based on the total weight.5. The composition according to claim 1 , wherein said juice originates from fruit or berry having natural antioxidants.6. The composition according to claim 1 , wherein the content of juice is about 30-80% by weight based on the total weight.7. The composition according to claim 1 , wherein the juice is selected from the group consisting of pomegranate claim 1 , apricot claim 1 , grapefruit claim 1 , orange claim 1 , cranberry claim 1 , rosehips claim 1 , pineapple claim 1 , black chokeberries claim 1 , mulberry claim 1 , cloudberry claim 1 , acerola claim 1 , raspberries claim 1 , watermelon claim 1 , peaches claim 1 , grapes claim 1 , cherries claim 1 , jambolao claim 1 , gala apples claim 1 , mango claim 1 , kiwi claim 1 , and combinations thereof.8. The composition according to further comprising yogurt powder.9. The composition according to claim 1 , further comprising an emulsifier claim 1 , a sweetener claim 1 , a flavoring agent claim 1 , and a preservative.10. The composition according to claim 9 , wherein said emulsifier is milk solids.11. The composition according to claim 10 , wherein said milk solids is GRINDSTED FF 1125.12. The composition according to ...

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Номер записи: 98
18-02-2016 дата публикации

Juice Extractor

Номер: US20160044951A1
Автор: Bucklew William A., Shen Zhe
Принадлежит:

A juice extractor has a fruit receiving cavity having a center axis with first and second cavity portions movable along the center axis between an open position in which the first and second cavity portions are spaced away from each other a distance sufficient to allow a fruit to be inserted therein and a compressed position in which the first and second cavity portions are brought toward each other to compress the fruit. The first cavity portion has a press with a center recess. The second cavity portion has a bowl. The first and second cavity portions have cooperating geometry that allows the first and second cavity portions to be brought toward each other to the compressed position. The fruit receiving cavity has a blade support with cutting blades exposed therefrom. The cutting blades are positioned about the center axis and define planes parallel to the center axis. 1. A juice extractor comprising a fruit receiving cavity configured to receive a fruit for processing therein , the fruit receiving cavity having a center axis with first and second cavity portions movable along the center axis between an open position in which the first and second cavity portions are spaced away from each other a distance sufficient to allow a fruit to be inserted in the fruit receiving cavity and a compressed position in which the first and second cavity portions are brought toward each other to compress the fruit , the first cavity portion comprising a ram with a center recess , the second cavity portion comprising a bowl , the first and second cavity portions having cooperating geometry that allows the first and second cavity portions to be brought toward each other in the compressed position , the fruit receiving cavity having a blade support with cutting blade portions exposed therefrom , the cutting blade portions being positioned about the center axis and defining planes parallel to the center axis.2. The juice extractor of claim 1 , wherein the first cavity portion is moved ...

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Номер записи: 99
16-02-2017 дата публикации

System and method for processing liquid or semi-liquid food products with particles

Номер: US20170042199A1
Автор: Göran STJERNBERG
Принадлежит: Tetra Laval Holdings and Finance SA

It is provided a processing system for processing a liquid or semi-liquid food product. The food product is a composition of a first sub-composition having a low concentration of particles and a second sub-composition having a high concentration of particles. The high concentration is greater than said low concentration. The processing system comprises a first mixing tank for mixing said first sub-composition, a second mixing tank for mixing said second sub-composition, and a heat treatment apparatus arranged to receive said first sub-composition and said second sub-composition and to heat treat said first sub-composition and said second sub-composition.

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Номер записи: 100