PepsiCo, Inc. Patent applications |
Patent application number | Title | Published |
20150260635 | Method And Apparatus For Assessment of Adhesion of Labels - An apparatus and method for assessing adhesion of labels applied to a bottle. A label adhered to the outer surface of the bottle is split vertically to form a leading end and trailing end of the label. The bottle may be secured to a support structure and the trailing end of the bottle may be secured to a weighted structure. The bottle is suspended in a heated chamber via the support structure until the adhesive fails, causing the weighted clamp to fall within the chamber. An elapsed time to failure is determined for the bottle and compared to a benchmark time and/or metric as an indicator of how the adhesive is likely to perform during shipping and/or storing the bottle. | 09-17-2015 |
20150210522 | DISPENSING SYSTEM WITH A COMMON DELIVERY PIPE - The disclosure concerns apparatus comprising a first source of a first component, the first component one component for a finished free flowing food product and comprising a highly concentrated micro component. The apparatus comprises a second source of a second component, the second component being another component for the finished free flowing food product. The apparatus comprises a flow combiner configured to combine the first and second components to form a first mixture. The apparatus further comprises a common delivery pipe configured to receive the first mixture from the flow combiner. The apparatus comprises a dispenser configured to receive diluent flow from a third source, receive the first mixture from the common delivery pipe, combine the diluent flow with the first mixture to form a second mixture, and dispense the second mixture through a dispensing nozzle, the second mixture comprising the finished free flowing food product. | 07-30-2015 |
20150114012 | Ice Making and Harvesting - An ice making and harvesting apparatus comprises a mold, and bottom and top plates. The mold comprises a plurality of cells. Each cell comprises side walls and defines bottom and top openings. The bottom plate is configured to move relative to a bottom surface of the mold. An upper surface of the bottom plate comprises a first sealing component. A bottom side of the mold comprises a second sealing component. The second sealing component is configured to form a seal with the first sealing component of the bottom plate. The bottom plate comprises an inlet and a plurality of channels. Each channel is configured to supply water from the bottom plate to a corresponding cell of the mold. The top plate comprises a plurality of pushing rods, each rod configured to move relative to the top opening of a corresponding cell. | 04-30-2015 |
20140342044 | Compositions and Comestibles - D-psicose/erythritol compositions comprise, in combination, D-psicose and erythritol as sweeteners together with one or more other edible ingredients. Comestibles are provided, including beverage products and other food products, comprising the novel D-psicose/erythritol compositions. D-psicose and erythritol may each be present in a comestible in a concentration sufficient independently of the other to perceptibly sweeten the composition. An additional sweetener component and other ingredients may be included in the formulation. | 11-20-2014 |
20140342043 | Rebaudioside Sweetener Compositions and Food Products Sweetened with Same - Sweetener compositions suitable for use in beverage products and other food products are disclosed, as well as food products sweetened with the novel sweetener compositions. Disclosed food products include dry foods and beverage products, such as carbonated or un-carbonated ready-to-drink beverages as well as syrups for dilution to make ready-to-drink beverages, such as diet or other reduced calorie beverages. The sweetener composition comprises at least a sweetening amount of rebaudioside M together with at least one other one other edible ingredient or food ingredient. The disclosed food products comprise rebaudioside M sweetener with at least one other one other edible ingredient or food ingredient. | 11-20-2014 |
20140326750 | Post-Mix Beverage System - A beverage dispensing system comprises a container, an attachment mechanism, and a cartridge. The container may hold a mixing solution or liquid, such as water, to be mixed with the contents of the cartridge. The attachment mechanism is generally located within the container. The attachment mechanism may comprise an engagement assembly, a piercing portion, and a valve assembly. The engagement assembly may generally receive the cartridge within the attachment mechanism. The piercing portion may generally pierce the cartridge, thereby releasing the contents of the cartridge into the container. The valve assembly may generally open upon engagement of the cartridge with the attachment mechanism. The cartridge generally engages with the attachment mechanism to open the cartridge to be dispensed into the container, thereby combining the contents of the cartridge with the liquid within the container to create a drinkable beverage. | 11-06-2014 |
20140272009 | Chewy Granola Bar With Carbonated Candy - A chewy granola product and a method of cold form sheeting such chewy granola product from a combination of dry granola, binder, and a carbonated candy. | 09-18-2014 |
20140251444 | Aseptic Tubing Connection for a Container - An assembly for aseptic connecting of a beverage ingredient container to a beverage dispensing apparatus, having a collapsible sheath of pliable material connecting the container to the dispenser at a distance away from the container. The sheath passes through a conduit of the apparatus to provide an aseptic passageway for fluid from the container to the beverage apparatus. A protective cover houses the collapsible sheath when in a collapsed configuration, and the sheath is brought to a second configuration of an extended length to provide an inner passageway of the fluid to a distal end of the sheath positioned a distance away from the container. | 09-11-2014 |
20140234476 | Preparation and Incorporation of Co-Products into Beverages to Achieve Metabolic and Gut Health Benefits - Co-products from juice extraction, in particular for use in beverage and food products to enhance the metabolic and gut health benefits, including an enhanced feeling of satiety, a reduction of postprandial glucose response, reduction of postprandial insulin response, an increased fermentability by colonic microlfora, an increase short-chain fatty acid production in the colon provided to the consumer are provided. The co-product has a number average particle size of between 1 and 2000 microns, a total polyphenol content of at least 2500 parts per million, a moisture content of between 70% and 85% by weight, and a combined peel and seed content between 0.01% and 20% by weight. | 08-21-2014 |
20140231455 | Multi-Tower Modular Dispensing System - The disclosure concerns a system including a multi-tower modular dispensing system comprising at least a first dispensing head and a second dispensing head at a counter, a transfer unit located remotely from the counter, piping extending from the transfer unit to the counter, the transfer unit comprising a centralized ingredient system having a plurality of beverage ingredient sources, the centralized ingredient system configured to supply beverage ingredients to the piping for the dispensing of a first beverage at the counter, the piping comprising a main micro bundle, the main micro bundle comprising at least two separate beverage ingredient lines. | 08-21-2014 |
20140220184 | Cartridge for a Dispensing System - A cartridge is provided that comprises a housing. The housing is configured to maintain a pouch within the housing. The cartridge comprises a top and a bottom. The cartridge comprises at least one top mating member at the top of the cartridge and at least one bottom mating member at the bottom of the cartridge. The at least one top mating member is asymmetric with the at least one bottom mating member. Each mating member is configured to match with a corresponding mating member of a cartridge frame or rack. | 08-07-2014 |
20140212564 | Stabilizing Sorbic Acid In Syrup And Finished Beverage - Sorbic acid or benzoic acid is stabilized in syrup and finished beverages by solubilizing potassium sorbate or sodium benzoate and then adding the solubilized potassium sorbate or sodium or potassium benzoate into a stabilizer solution at pH 2-4. | 07-31-2014 |
20140117592 | Control of Bubble Size in a Carbonated Liquid - Cans, bottles and/or other containers used to hold a carbonated beverage can include internal features to promote and/or control bubble formation. | 05-01-2014 |
20140102047 | Post Fill Carbonation with Container Overpressure Limitation - In at least some embodiments, a carbonated beverage is formed by filling a container with a beverage liquid, adding solid carbon dioxide, sealing the container, and then limiting the development of overpressure within the container. In some embodiments, overpressure within a container may be limited by an adsorber material element. In some embodiments, overpressure within a container may be limited through agitation of a sealed container. | 04-17-2014 |
20140093616 | Preservative System For Acidic Beverages Based On Sequestrants - The present invention provides beverage preservative systems for use in high acid beverage products, and beverage products comprising the beverage preservative systems. The beverage preservative system prevents spoilage by microorganisms in a beverage within a sealed container for a period of at least 16 weeks. The present invention reduces or eliminates the use of conventional preservatives that pose health and/or environmental concerns. The components that make up the beverage preservative system of invention work together in a synergistic manner to reduce the amount of preservative required and so improve the inventive beverage's sensory impact over beverages having conventional preservatives. | 04-03-2014 |
20140090744 | Use of Adsorber Material to Relieve Vacuum in Sealed Container Caused by Cooling of Heated Contents - An adsorber material element is used relieve a vacuum that results from cooling of heated contents in a sealed container. An interior volume of that container may be filled or partially filled with a heated material. After the at least partially filled container is sealed, one or more gases may be released from an adsorber material and into the interior volume of the sealed container. As the contents of the container cool, the release of gas(es) from the adsorber material relieves vacuum that would otherwise develop. | 04-03-2014 |
20130323379 | NATURAL CLOUDING SYSTEM FOR BEVERAGE APPLICATIONS - A natural clouding system is provided, which includes a natural oil, a natural emulsifier, a natural acid, a natural aqueous component, and a natural preservative including ethanol, glycerin, or combinations thereof. The natural clouding system contains only natural components. A beverage product, such as a beverage or beverage concentrate or other product, is also provided, which includes at least one beverage component and a natural clouding system. The beverage product optionally contains only natural components. In addition, a method is provided for preparing a natural clouding system. | 12-05-2013 |
20130304265 | Beverage Dispensing Device - Systems and methods for dispensing compositions, such as beverages, are provided. Beverage dispensers may be configured to receive one or more physiological parameters regarding a user, and in response, formulate at least one beverage recipe for dispensing. A beverage dispenser may wirelessly receive data from a biosensor. Environmental or biological data from the biosensor may be used to alter the recipe to another existing beverage or a custom beverage. Non-physiological data may also be considered. Exertion data may be calculated. The calculation of exertion data may receive inputs regarding at least one physiological parameter and/or non-physiological parameters to derive a second physiological parameter not being measured. | 11-14-2013 |
20130264731 | Formation Of Conjugated Protein By Electrospinning - A method of preparing a polysaccharide-protein fiber by preparing an aqueous solution comprising a polysaccharide and a protein, applying a high voltage to the solution, collecting the fiber on a collecting plate. | 10-10-2013 |
20130251881 | Method For Enhancing Rebaudioside D Solubility In Water - A clear Reb D solution is prepared by adding Reb D powder to water and heating to completely dissolve the Reb D powder, or by extracting Reb D from stevia plant using hot/boiling water or water/ethanol, wherein the temperature of the clear Reb D solution is above 70° C. Ideally, the clear Reb D solution is mixed with a solubilizing enhancer, wherein the temperature of the enhanced Reb D solution is maintained above 70° C., and wherein the solubilizing enhancer is a hydroxyl-containing sweetener. A stabilizer is then added to the Reb D solution to produce a stabilized Reb D solution; wherein the stabilizer comprises a thickener or anti-agglomeration agent. The stabilized Reb D solution is spray dried to form a powder. The solubility of Rebaudioside D is enhanced in water-based fluids, in particular in beverage concentrates and syrups | 09-26-2013 |
20130251855 | AQUEOUS PRODUCT COMPRISING OIL-CONTAINING MICROCAPSULES AND METHOD FOR THE MANUFACTURE THEREOF - The present invention discloses microcapsules that are stable in acidic aqueous systems. The microcapsules may be utilized to protect a hydrophobic substance. The microcapsules may be utilized in acidic food products. The microcapsule include at least one hydrophobic substance and a layer around the at least one hydrophobic substance. The layer includes polysaccharide glycated protein. Methods for producing the microcapsules are also disclosed here. | 09-26-2013 |
20130230629 | METHOD OF MANUFACTURING PROTEIN BEVERAGES AND DENATURIZING LOOP APPARATUS AND SYSTEM - A method and system for forming a beverage mixture comprising protein is disclosed. The method comprises heating the beverage in a heat exchanger, transferring the beverage to a hold loop located outside of the heat exchanger, and denaturizing the protein within the hold loop for a residence time, after the beverage is heated in the heat exchanger such that the denaturizing occurs outside of the heat exchanger to prevent fouling of the heat exchanger. The system comprises a beverage forming tank, a heat exchanger for heating the beverage, and a first hold loop separate from the heat exchanger, which is configured to hold the beverage for a residence time to denaturize a protein in the beverage. | 09-05-2013 |
20130224335 | Stabilized Edible Emulsions, Acidification Methods of Preparation, and Beverages - Stable, edible delivery systems for water miscible or water soluble materials, and aqueous food products such as beverages incorporating such delivery systems are provided. The disclosed delivery systems may be used to isolate a substance otherwise having an unacceptable taste in the food product or to protect a sensitive material in the food, e.g., an ingredient prone to degradation. Methods for producing the delivery systems and aqueous dispersions are also disclosed, wherein an acidification agent lowers the pH of the emulsion particles core during and/or after emulsification. | 08-29-2013 |
20130216753 | Polyester Composition And Method For Preparing Articles By Extrusion Blow Molding - Polyester compositions described herein have properties which are particularly suitable for extrusion blow molding (EBM). These properties relate primarily to the rate of crystallization and melt strength or melt viscosity. Articles prepared from the polyester compositions exhibit good clarity, aesthetics, and other physical properties. The polyester compositions also exhibit broad molecular weight distribution (MWD), resulting in improved processability and melt strength. The crystallization rate allows for good drying characteristics while also enabling the use of regrind. In addition, the compositions exhibit improved recyclability, such as in existing PET recycling streams. In one aspect, articles are prepared in an extrusion blow molding method by combining a dry first polyester copolymer component, a dry second polyester component, and a chain extender to form a feed material suitable for extrusion blow molding. In another aspect, a single component co-polyester and a chain extender are combined to form a feed material. | 08-22-2013 |
20130202740 | Acidic Aqueous Product Comprising Oil-Containing Microcapsules and Method for the Manufacture Thereof - The present invention discloses microcapsules that are stable in acidic aqueous systems. The microcapsules may be utilized to protect a hydrophobic substance. The microcapsules may be utilized in acidic food products. The microcapsule includes at least one hydrophobic substance and a layer around the at least one hydrophobic substance. The layer includes protein aggregates and a negatively charged polymer having blockwise charges, such as pectin. Methods for producing the microcapsules are also disclosed here. | 08-08-2013 |
20130186113 | Method and Apparatus for Ice Harvesting - A mold defines a first volume for an ice cube, the mold comprising a bottom face having an inner perimeter and side faces. Each side face has an inner perimeter, top edge, and bottom edge. The top edge of each side face may be longer than the bottom edge. Each side face may extend inward from the top edge to the bottom edge. The mold may comprise a three-dimensional shape within the first volume, the three-dimensional shape comprising a second volume. The second volume may be defined by a top outer perimeter, a bottom outer perimeter, and at least a bulge of the three-dimensional shape. The bulge may extend upwardly and taper between the bottom outer perimeter and the top outer perimeter. The mold may further define a third volume between the first and second volumes, with the mold configured to receive water within the third volume. | 07-25-2013 |
20130171397 | 2,5-FURAN DICARBOXYLIC ACID-BASED POLYESTERS PREPARED FROM BIOMASS - Polyesters described herein are prepared in whole or in part from biomass. In one aspect, a copolyester is formed from monomers of 2,5-furan dicarboxylic acid, or a lower alkyl ester thereof, at least one aliphatic or cycloaliphatic C | 07-04-2013 |
20130156893 | Processing of Whole or Portions of Genus Musa and Related Species - A method is provided for making a banana or plantain product comprising providing at least one unpeeled banana or plantain comprising banana or plantain peel and banana or plantain pulp, subjecting the at least one unpeeled banana or plantain to a heat treatment at a temperature and for a time sufficient to gelatinize starch present in the at least one unpeeled banana or plantain to form at least one heat treated unpeeled banana or plantain, and comminuting the at least one heat treated unpeeled banana or plantain to form a banana or plantain puree. A functional food ingredient is also provided comprising a banana or plantain puree including banana or plantain pulp and optionally banana or plantain peel. Foods containing banana or plantain puree or powder are provided, including crackers, snack bars, cereals, smoothies, and cookies. | 06-20-2013 |
20130142891 | FATIGUE-RELIEVING HERBAL EXTRACTS AND BEVERAGES COMPRISING THE SAME - Herbal extracts are described. The extracts are prepared from combinations of herb parts. The extracts, and beverage products containing the extracts, provide the consumer with a perception of increased energy. | 06-06-2013 |
20130140324 | BEVERAGE DISPENSING DEVICE - Systems and methods for dispensing beverages are provided. Aspects relate to obtaining measurements regarding dispensing an ingredient (including the dispensing conditions of the ingredient) and determining whether to adjust dispensing conditions of at least one other ingredient. In one embodiment, at least one ingredient of a recipe is not dispensed based upon a dispensing measurement. The adjustment of one or more ingredients may comprise the use of adjustable orifices, which do not require separate measurements of ingredients before dispensing, but rather may measure ingredients' parameters (including dispensing conditions) as they are dispensed. Certain embodiments relate to devices and methods that may determine if an ingredient is a non-Newtonian fluid, and if so, may be configured to conduct measurements on such fluids, including, for example, the strain stress and strain rate as the fluid passes within a conduit. | 06-06-2013 |
20130129868 | Protein Precipitate Comprising Minerals and Method for the Manufacture Thereof - Edible precipitate is disclosed binding one or more minerals that are stable in acidic aqueous systems. The precipitate may be utilized in acidic food products. The precipitate comprises at least one mineral and a layer around the at least one mineral wherein the layer comprises protein precipitate. Methods of producing the precipitate are also disclosed. | 05-23-2013 |
20130126555 | Beverage Dispensing System with a Head Capable of Dispensing Plural Different Beverages - A beverage dispensing system includes a base to which a dispensing head is removably attached without additional fasteners. Beverage-forming liquids are supplied through a plurality of separate conduits in the base. Each base conduit has a normally closed valve that normally blocks fluid flow. The dispensing head has at least one passageway that receives liquid from an associated one of the base conduits. A projection associated with each dispensing head passageway opens the associated conduit valve to allow fluid flow from the base to the head. Dispensing valves in the dispensing head regulate the dispensing of the beverage. By selectively opening the dispensing valves, a plurality of beverages are formed from combinations of one or more liquids. A dispensing head includes an inlet opening and an outlet opening at each end of a passage extending through a body, the inlet opening having a smaller cross-sectional area than the outlet opening. | 05-23-2013 |
20130126539 | Dimpled Surface for Pressurized Container - A container configured to be pressurized is described. The container may include a top surface, a bottom surface, and one or more sidewalls extending between the top surface and the bottom surface. One or more surfaces of the container, such as the bottom surface, may include a plurality of dimples. The dimples may be configured to extend inwardly into the container when the container is not under pressure and extend outwardly from one of the surfaces of the container when the container is under pressure. The container may include components configured to dispense liquid from the container and a pressure control device to pressurize the container. | 05-23-2013 |
20130108748 | Dispensing Nozzle with an Ultrasound Activator | 05-02-2013 |
20130106690 | Dispensing System and User Interface | 05-02-2013 |
20130105015 | Aseptic Connector for a Free-Flowing Food | 05-02-2013 |
20130104743 | Dispensing Machine Sanitization Using Electrochemically Activated Liquid | 05-02-2013 |
20130104742 | Cold Plasma Sanitation for a Dispensing Machine | 05-02-2013 |
20130096715 | Beverage Dispensing System with Social Media Capabilities - A method is provided comprising receiving instructions at a first device. The instructions may correspond to an item transaction. The item may be a food product. The item transaction may comprise an item gift. The method may comprise generating a code based on the instructions received at the first device for the item transaction. The method may comprise generating a message at the first device. The method may comprise transmitting the code and the message from the first device to a second device. | 04-18-2013 |
20130095211 | Emulsions and Food Products Comprising Same and Methods for the Manufacture Thereof - Sensitive substance-in-wax solutions are disclosed that may be used to protect fish oil and other sensitive edible substances. Sensitive substance wax-in-water emulsions also are disclosed that are stable in food products, e.g., aqueous systems such as acidic beverages, and that may be used to protect sensitive edible substances. The Sensitive substance wax-in-water emulsions can be produced by combining the sensitive substance-in-wax solutions with anionic polymer. Food products comprising the sensitive substance-in-wax solutions and/or the sensitive substance wax-in-water emulsions and methods for producing the sensitive substance-in-wax solutions and the sensitive substance wax-in-water emulsions are also disclosed. | 04-18-2013 |
20130095210 | Complex Coacervates and Aqueous Dispersions of Complex Coacervates and Methods of Making Same - Edible complex coacervates and aqueous dispersions of complex coacervates are disclosed, that may be utilized to protect a sensitive substance, e.g., fish oil or omega-3 fatty acids or other hydrophobic substances or sensitive hydrophilic substances. The complex coacervates and aqueous dispersions may be utilized in food products. Methods for producing the complex coacervates and aqueous dispersions are also disclosed. | 04-18-2013 |
20130084371 | Silver and Germanium Electrodes In Ohmic And PEF Heating - A method of heating a liquid comprises heating the liquid with an ohmic or PEF heater comprising at least one silver or silver alloy electrode or germanium or germanium alloy electrode. Silver or germanium ions are leached from the at least one silver electrode in an amount to provide the antimicrobial effect in the liquid. The liquid may contain particulates. The electrodes provide product stability and longer shelf life. | 04-04-2013 |
20130078336 | Stabilized Edible Emulsions, Methods of Preparation, and Beverages - Stable, edible delivery systems for water miscible or water soluble materials, and aqueous food products such as beverages incorporating such delivery systems are provided. The disclosed delivery systems may be used to isolate a substance otherwise having an unacceptable taste in the food product or to protect a sensitive material in the food, e.g., an ingredient prone to degradation. Methods for producing the delivery systems and aqueous dispersions are also disclosed. | 03-28-2013 |
20130071527 | In-Package Non-Ionizing Electromagnetic Radiation Sterilization - A method for reducing microorganisms (sterilization) in a free-flowing product in a container. The product in the container is radiated with non-ionizing electromagnetic radiation at an energy density sufficient to achieve commercially sterile temperature and is manipulated in a manner to distribute heat and ensure that the product and the container reach a temperature sufficient to commercially sterilize the product and the interior surfaces of the container. | 03-21-2013 |
20130071521 | REBAUDIOSIDE D SWEETENERS AND FOOD PRODUCTS SWEETENED WITH REBAUDIOSIDE D - Beverage products are provided, e.g., a ready to drink cola beverage or a cola beverage concentrate or syrup, including water or carbonated water, acidulant comprising at least one acid, rebaudioside D present in a sweetening amount, and flavoring comprising cola flavoring. Rebaudioside D may be the only sweetener, or alternatively the beverage product further contains one or more additional sweeteners, for example rebaudioside A and/or other high intensity sweetener(s). Rebaudioside D optionally provides at least 10% of the total sweetening of the beverage product according to certain embodiments. Also, a natural carbonated cola beverage product and a beverage product are each provided containing a sweetening amount of rebaudioside D. The rebaudioside D ingredient used in certain methods of making the beverage products disclosed here optionally has a purity, i.e., a rebaudioside D concentration, of 93% or greater, such as 95% or greater, by weight. | 03-21-2013 |
20130069268 | Non-Uniform Color Infusion Distribution In Plastic Containers - One or more colorants are infused into thermoplastic materials in a randomized pattern to create a unique visual effect in a plastic preform or container. The visual effect may be similar to that of a drop of dye diffusing in water and forming a ribbon pattern. In some embodiments, a desired infusion effect may be achieved by generating inconsistent loading of a colorant-containing intermediate layer to achieve ribbons or swirls of color throughout the preform or a portion thereof. | 03-21-2013 |
20130069267 | Method And Apparatus For Forming Color Swirls In Plastic Containers - Single or multiple colorants are infused into a thermoplastic material during melt processing to form preforms and plastic containers exhibiting a marbleized or swirl-type pattern. A base resin and colorant may be fed into an extruder having an extrusion screw and/or barrel modified in a manner to cause incomplete and non-uniform mixing. The modifications may include notches in some of the flights along the extrusion screw, a reduction in the depth or omission of some of the flights, a reduction in diameter of the extrusion screw, or the provision of a marbleizing torpedo near the discharge nozzle. Other techniques include introducing the colorant into vents present along the barrel, using a barrier screw to keep the components separate along the length of the barrel, using a high pressure pump for introducing the colorant near the discharge nozzle, or using multi-material co-injection techniques for co-injecting the base resin and colorant. | 03-21-2013 |
20130064946 | ENCAPSULATION OF EXTRACT IN POROUS PARTICLES - A process in which the extract of an extraction process, such as a supercritical fluid extraction process, such as a fugitive extract and particularly an ingestible extract, is recovered by depositing the extract within the pores of a porous particle that is suitable for direct use as a food additive, or as a nutraceutical. | 03-14-2013 |
20130060006 | Natural Flavour Enhancers and Methods for Making Same - The present invention pertains to the use of certain flavour enhancing compounds obtainable from an | 03-07-2013 |
20130056551 | RELEASABLY ENCAPSULATED AROMA - Gelatin capsules encapsulating an aroma material including at least one aroma compound may be applied to product packaging, such as food packaging etc., with a secondary protective coating, e.g., at the interface of a container and its closure device. The gelatin capsules can be ruptured or broken when the container is opened, thereby releasing the aroma compound and causing a favorable aroma for the consumer. The secondary protective coating can reduce or prevent degradation of the gelatin capsules during product packaging, transport, and storage, thereby enhancing their performance. | 03-07-2013 |
20130052313 | PROCESSING OF WHOLE OR PORTIONS OF GENUS MUSA AND RELATED SPECIES - A method is provided for making a banana product comprising providing at least one unpeeled banana comprising banana peel and banana pulp, subjecting the at least one unpeeled banana to a heat treatment at a temperature and for a time sufficient to gelatinize starch present in the at least one unpeeled banana to form at least one heat treated unpeeled banana, and comminuting the at least one heat treated unpeeled banana to form a banana puree. A functional food ingredient is also provided comprising a banana puree including banana pulp and optionally banana peel. According to certain aspects the banana puree is dried and thereby provided in the form of a dried banana powder or flake. The functional food ingredient optionally performs as one or more of various ingredient types, for instance as a gluten substitute, a dip or whip base, a binder, an emulsifying agent, and the like. | 02-28-2013 |
20130017300 | Method of Preparing an Oat-Containing Dairy Beverage - A process for preparing an oat and milk beverage includes processing taking place under chilled conditions. Moreover, the oat product used in accordance with aspects of this invention is hydrolyzed oat flour. | 01-17-2013 |
20130008920 | Beverage Dispensing System with a Head Capable of Dispensing Plural Different Beverages - A beverage dispensing system includes a base to which a dispensing head is removably attached without additional fasteners. Beverage-forming liquids are supplied through a plurality of separate conduits in the base. Each base conduit has a normally closed valve that normally blocks fluid flow. The dispensing head has at least one passageway that receives liquid from an associated one of the base conduits. A projection associated with each dispensing head passageway opens the associated conduit valve to allow fluid flow from the base to the head. Dispensing valves in the dispensing head regulate the dispensing of the beverage. By selectively opening the dispensing valves, a plurality of beverages are formed from combinations of one or more liquids. A dispensing head includes an inlet opening and an outlet opening at each end of a passage extending through a body, the inlet opening having a smaller cross-sectional area than the outlet opening. | 01-10-2013 |
20130004640 | COMPLEX COACERVATES, METHODS AND FOOD PRODUCTS - Complex coacervates incorporating one or more hydrophobic substances are provided, that are stable in certain aqueous systems and food products. The coacervates may be used as an ingredient in food products, e.g., in beverages, dry foods, and semi-moist foods. Methods for producing the complex coacervates and food products are also disclosed herein. | 01-03-2013 |
20130004617 | COACERVATE COMPLEXES, METHODS AND FOOD PRODUCTS - Complex coacervates incorporating one or more hydrophobic substances are provided, that are stable in certain aqueous systems and food products. The coacervates may be used as an ingredient in food products, e.g., in beverages, dry foods, and semi-moist foods. Methods for producing the complex coacervates and food products are also disclosed herein. | 01-03-2013 |
20130002099 | Modular Refrigerated Merchandise Display System - A merchandise display system including one or more display units. The merchandise display system may include a base unit having a refrigeration unit that cools one or more display units. The refrigeration unit may be removable from the base unit. The one or more display units may attach to another display unit or a base unit. The display units may be stackable on top of one another or may abut the back side of another display unit. The display units may also be configured to attach to the base unit. The one or more display units may include a plurality of shelves and one or more doors, which allow access to display units. | 01-03-2013 |
20130002098 | Modular Refrigerated Merchandise Display System - A method of transporting and assembling components of a merchandise display system having one or more display units. The components of the merchandise display system may be shipped to and received at a merchandising location and may lay flat and stack on top of each other during transportation. The components of the merchandise display system may be assembled at the merchandising location. One or more of the components may be pre-assembled and shipped to and received at the merchandising location to be assembled with the remaining components of the merchandising display system. The merchandise display system may include a base unit having a refrigeration unit that cools one or more display units. The refrigeration unit may be removable from the base unit. The display units may be stackable on top of one another and be configured to attach to the base unit. | 01-03-2013 |
20130000343 | Refrigerated Merchandise Display System - A refrigerated merchandise display system for storing and dispensing merchandise. The merchandise display system includes an outer housing, an inner support, a transparent front door, a refrigeration unit, a front door assembly, and a plurality of windows. The merchandise display system further includes a plurality of shelves for supporting merchandise within the display system. The refrigeration unit may be positioned at the top of the merchandise display system and may be removable. The outer housing of the refrigeration unit may be manufactured in a variety of colors. Each of the colors may be indicative a type of merchandise stored within the merchandise display system. | 01-03-2013 |
20120298693 | Multi-Tower Modular Dispensing System - The disclosure concerns a system including a multi-tower modular dispensing system comprising at least a first dispensing head and a second dispensing head at a counter, a transfer unit located remotely from the counter, piping extending from the transfer unit to the counter, the transfer unit comprising a centralized ingredient system having a plurality of beverage ingredient sources, the centralized ingredient system configured to supply beverage ingredients to the piping for the dispensing of a first beverage at the counter, the piping comprising a main micro bundle, the main micro bundle comprising at least two separate beverage ingredient lines. | 11-29-2012 |
20120298692 | Modular Dispensing System - The disclosure concerns a system including a modular dispensing system, at least one dispensing head at a counter, a transfer unit located remotely from the counter, and piping extending from the transfer unit to the counter. In one aspect, the transfer unit comprises a centralized flavor ingredient system having a plurality of beverage flavor ingredient sources, and the piping comprises a main micro bundle. | 11-29-2012 |
20120263826 | ENCAPSULATION SYSTEM FOR PROTECTION OF PROBIOTICS DURING PROCESSING - Comestible products, for example beverage products, are disclosed containing encapsulated probiotic bacteria having resistance to subjection to at least thermal and acidic conditions. Beverage products include at least one aqueous liquid and capsules comprising a gelled mixture of alginate and denatured protein, and probiotic bacteria entrapped within the gelled mixture. The average particle size of the capsules is optionally less than 1000 microns (μm) in diameter, such as less than 500 μm in diameter. Methods are provided for making such encapsulated probiotics by providing a mixture comprising sodium alginate, denatured protein and active probiotic cells, and combining the mixture with a divalent cation to initiate cold gelation of the sodium alginate and denatured protein to form a second mixture. The second mixture is passed through an opening having a diameter of less than 1000 μm to form capsules. The weight ratio of protein to alginate is from 1:1 to 9:1. | 10-18-2012 |
20120244249 | Method for Preparing High Acid RTD Whole Grain Beverages - A method for preparing a low viscosity whole grain flour slurry including hydrating whole grain flour in water heated at a temperature of 87 to 99° C., cooling the mixture, adding an enzyme to reduce the viscosity, and acidifying the flour-water mixture to reduce the pH to obtain a reduced viscosity whole grain flour slurry. | 09-27-2012 |
20120219681 | REDUCTION OF SORBIC ACID PRECIPITATION IN BEVERAGES - A method for producing a stable beverage preserved with sorbic acid. A beverage syrup is diluted and sorbate is simultaneously introduced into the diluted syrup to form the beverage. | 08-30-2012 |
20120219680 | REDUCTION OF SORBIC ACID PRECIPITATION BY VOLUME CONTROL - A method for reducing sorbic acid precipitation in a volume of stable preserved syrup. A sorbate is dissolved in fluid having a temperature between about 150° F. and about 200° F. and is added to an agitated volume of bulk fluid having a temperature between about 150° F. and about 200° F. to form a sorbate-containing volume of fluid having a volume of at least 90 volume percent of the syrup volume. Acid is dissolved in fluid at a temperature of between about 150° F. to about 200° F. and added to the sorbate-containing volume to form the volume of stable preserved syrup. | 08-30-2012 |
20120219679 | REDUCTION OF SORBIC ACID PRECIPITATION - A method for reducing sorbic acid precipitation during manufacture and storage of stable preserved syrup. A sorbic acid compound and polysorbate are dissolved in water. Syrup ingredients are added to a bulk quantity of liquid, and a sorbic acid compound-containing fluid is added to the liquid. | 08-30-2012 |
20120219678 | REDUCTION OF SORBIC ACID PRECIPITATION - A method for reducing sorbic acid precipitation during manufacture and storage of stable preserved syrup. A sorbic acid compound is dissolved in an oil-based ingredient of the syrup. Syrup ingredients are added to a bulk quantity of liquid, and a sorbic acid compound-containing oil-based ingredient is added to the liquid. | 08-30-2012 |
20120219677 | REDUCTION OF SORBIC ACID PRECIPITATION BY FORMING MICROEMULSION - A method for reducing sorbic acid precipitation during manufacture and storage of stable preserved syrup. A microemulsion of a sorbic acid compound, a non-aqueous solvent, and a surfactant is made in water. Syrup ingredients are added to a bulk quantity of liquid, and the microemulsion is added to the liquid. | 08-30-2012 |
20120201921 | Extrusion Blow Molding Apparatus For Preparing Polyester Articles - An extrusion blowmolding apparatus has an extrusion die having an upstream portion for receiving the thermoplastic polyester material and a downstream portion having a die head through which molten thermoplastic polyester material is flowed to form a parison suitable for extrusion blowmolding. The extrusion die has extending therethrough a generally cylindrical barrel and an extrusion screw disposed within the barrel having spiral flights along its length. In some aspects, the flight depths are lengthened so to provide a good melt at a suitable throughput. By also selecting an appropriate extrusion temperature profile, it is possible to eliminate or minimize unmelts, which can contribute to processing difficulties as well as defects in the resulting article. In other aspects, a closed-loop drying system is provided for achieving very low moisture levels in the polyester material to improve processing. | 08-09-2012 |
20120189747 | Method And Apparatus For Making Beverages - A process for making stable and uniformly dispersed oil-in-water beverage emulsions is provided. The process comprises combining an oil mixture and an aqueous mixture to form a beverage pre-emulsion; in-line mixing of the beverage pre-emulsion; and homogenizing of the beverage pre-emulsion to form a stable and uniformly dispersed beverage emulsion. | 07-26-2012 |
20120183657 | POST-MIX BEVERAGE SYSTEM - A beverage dispensing system comprises a container, an attachment mechanism, and a cartridge. The container may hold a mixing solution or liquid, such as water, to be mixed with the contents of the cartridge. The attachment mechanism is generally located within the container. The attachment mechanism may comprise an engagement assembly, a piercing portion, and a valve assembly. The engagement assembly may generally receive the cartridge within the attachment mechanism. The piercing portion may generally pierce the cartridge, thereby releasing the contents of the cartridge into the container. The valve assembly may generally open upon engagement of the cartridge with the attachment mechanism. The cartridge generally engages with the attachment mechanism to open the cartridge to be dispensed into the container, thereby combining the contents of the cartridge with the liquid within the container to create a drinkable beverage. | 07-19-2012 |
20120138632 | HOT AND COLD BEVERAGE DISPENSER - An apparatus and method may be configured for detecting selection between a hot version and a cold version of a beverage, causing opening of a first of a plurality of valves and closing of a second of the plurality of valves for providing water to a first of a plurality of mixing chambers based on the selection, causing delivery of beverage concentrate to the first mixing chamber, controlling a flow rate of the water and a flow rate of the beverage concentrate into the mixing chamber for mixing of the water with the beverage concentrate in a controlled ratio to create the beverage, and dispensing the beverage from the mixing chamber. | 06-07-2012 |
20120132670 | DISPENSING MECHANISM USING LONG TUBES TO VARY PRESSURE DROP - A fountain-style carbonated soft drink dispenser includes a housing adapted to attach to a beverage container, an actuator for selectively opening a fluid conduit, and one or more long tubes that vary a pressure drop across the dispensing assembly and convey fluid. The resistance through the tube(s) is decreased as the pressure within the container decreases so as to maintain a substantially constant flow rate throughout dispensing. | 05-31-2012 |
20120128852 | Use Of Erythritol, D-Tagatose And A Bulking Agent In Low Calorie Frozen Beverages - A reduced calorie frozen beverage comprising: (a) at least one non-nutritive sweetener, (b) erythritol, (c) D-tagatose, (d) maltodextrin, and (e) a nutritive sweetener. | 05-24-2012 |
20120118912 | BEVERAGE DISPENSING SYSTEM WITH A HEAD CAPABLE OF DISPENSING PLURAL DIFFERENT BEVERAGES - A beverage dispensing system includes a base to which a dispensing head is removably attached without additional fasteners. Beverage-forming liquids are supplied through a plurality of separate conduits in the base. Each base conduit has a normally closed valve that normally blocks fluid flow. The dispensing head has at least one passageway that receives liquid from an associated one of the base conduits. A projection associated with each dispensing head passageway opens the associated conduit valve to allow fluid flow from the base to the head. Dispensing valves in the dispensing head regulate the dispensing of the beverage. By selectively opening the dispensing valves, a plurality of beverages are formed from combinations of one or more liquids. A dispensing head includes an inlet opening and an outlet opening at each end of a passage extending through a body, the inlet opening having a smaller cross-sectional area than the outlet opening. | 05-17-2012 |
20120118394 | BEVERAGE DISPENSING SYSTEM WITH A HEAD CAPABLE OF DISPENSING PLURAL DIFFERENT BEVERAGES - A beverage dispensing system includes a base to which a dispensing head is removably attached without additional fasteners. Beverage-forming liquids are supplied through a plurality of separate conduits in the base. Each base conduit has a normally closed valve that normally blocks fluid flow. The dispensing head has at least one passageway that receives liquid from an associated one of the base conduits. A projection associated with each dispensing head passageway opens the associated conduit valve to allow fluid flow from the base to the head. Dispensing valves in the dispensing head regulate the dispensing of the beverage. By selectively opening the dispensing valves, a plurality of beverages are formed from combinations of one or more liquids. A dispensing head includes an inlet opening and an outlet opening at each end of a passage extending through a body, the inlet opening having a smaller cross-sectional area than the outlet opening. | 05-17-2012 |
20120100266 | CONTROL OF BUBBLE SIZE IN A CARBONATED LIQUID - Cans, bottles and/or other containers used to hold a carbonated beverage can include internal features to promote and/or control bubble formation. | 04-26-2012 |
20120093980 | Stabilizer System For Protein Beverages - A stabilized protein beverage has a protein source which is whey protein concentrate or isolate, milk protein concentrate or isolate, soy protein, caseinate, or a combination thereof. The beverage has a stabilizer system which includes a blend of carboxymethylcellulose and gellan gum. | 04-19-2012 |
20120070475 | Zero Calorie Polyphenol Aqueous Dispersions - A method for stably dispersing microparticulated water insoluble bioactive polyphenol in a beverage by combining the bioactive polyphenol dissolved in an alkaline solution with an aqueous solution of at least one dispersion stabilizer. A composition comprising dispersed microparticulated water insoluble bioactive polyphenol(s) and a dispersion stabilizer. | 03-22-2012 |
20120064221 | INCREASING THE CONCENTRATION OF TERPENE COMPOUNDS IN LIQUIDS - A method for increasing the concentration of terpene compounds in liquids. | 03-15-2012 |
20120060445 | PREVENTION OF AGGLOMERATION OF PARTICLES DURING STERILIZATION PROCESSES - A method and an apparatus for hot-fill or cold fill sterilization of a container containing both a liquid and solid inclusions. The method and apparatus each prevent the inclusions from agglomerating in any area of the container, such as the container closure, thus allowing the liquid to contact the interior surfaces of the container for a time sufficient to achieve sterilization of the entire container. The filled container is subjected to an inversion sequence typically including alternating between inverting the container to an angle of about 60 degrees from vertical and an angle of about 140 degrees from vertical, over a time period of at least 30 seconds. The apparatus includes a means for conveying containers, configured to subject the containers to a series of angles as the containers are conveyed, as well as an enclosure for preventing the containers from falling off of the conveying means. | 03-15-2012 |
20120046785 | Bag-in-Box Pump System - Systems and methods for packaging beverage components and dispensing beverages are provided. Bag-in-box packages include connectors that contain rotary pumps. Each rotary pump includes a resiliently deformable housing and a rotor that form a plurality of chambers. The bag-in-box package may be incorporated into a dispenser system that includes a touch screen that allows users to input beverage selections. | 02-23-2012 |
20120034351 | CARBONATED JELLY BEVERAGE WITH INCLUSIONS - A carbonated gelatinous beverage containing inclusions and methods for making same. | 02-09-2012 |
20120006909 | RELEASABLE ENTRAPMENT OF AROMA USING A POLYMERIC MATRIX - An aroma delivery system comprising aroma compound entrapped in a polymeric matrix. | 01-12-2012 |
20110301768 | System and Method for Rapid Reconfiguration of Post-Mix Beverage Dispenser - A beverage dispenser receives a fluid container at an installation position and includes a data reader configured to scan product indicia on an installed container. Based on data from that scan data, a controller operates a pump and a valve to mix beverage concentrate from the installed container with a diluent that corresponds to the desired beverage. The controller mixes the concentrate and diluent at a ratio that is based on the scan data. The controller may also select the correct diluent based on the scan data. | 12-08-2011 |
20110301749 | NETWORKED VENDOR FOR WORKPLACE OR CONTROLLED ENVIRONMENT - Aspects of the invention described herein provide an apparatus and method for networked vending. According to embodiments described herein, a vending machine is provided that may be installed and managed by the venue in which it is installed. Consumers may purchase vending products from the vending machine using cashless accounts managed by an external device in communication with the vendor. The venue may manage the inventory for the vending machine by placing orders for single product inserts to be loaded in the vending machine. | 12-08-2011 |
20110297272 | Frozen Beverage Dispensing Manifold - A frozen beverage dispensing unit includes a first replaceable frozen beverage module, a second replaceable frozen beverage module, a plumbing module, and a dispensing module. The dispensing module includes a programmable dispensing manifold for preparing frozen beverages in accordance with dispensing profiles. In an embodiment, a rotating turn table turns a beverage container in accordance with a dispensing profile. The dispensing profile includes instructions for layering of contents of different frozen beverage modules being placed in a beverage container. Moreover, the contents of different food add-in modules may also be added to the beverage container based on the selected dispensing profile. | 12-08-2011 |
20110275128 | Use Of Whey For The Manufacture Of Erythritol - Erythritol is prepared from whey. Whey is treated to form lactose, the lactose is treated to form glucose and galactose, the glucose and galactose are separated, and then the glucose is treated to form erythritol. | 11-10-2011 |
20110251381 | METHOD TO MAKE STEVIOL GLYCOSIDE ISOMERS - Steviol glycoside isomers are provided having the formula: | 10-13-2011 |
20110250338 | Adsorption Purification Of Caramel - A process of purifying a caramel color solution comprising introducing the caramel color solution into an adsorbent wherein the adsorbent adsorbs 4-MeI to form a purified caramel color solution, and adding an acid to the purified caramel color solution to lower the pH to less than 5. | 10-13-2011 |
20110244102 | Removal Of Reaction Byproducts And Impurities From Caramel Color And A Shelf Stable Caramel Color Concentrate - Caramel color concentrates are prepared by subjecting a solution of caramel color to ultrafiltration through a semi-permeable membrane having a Molecular Weight Cut Off (MWCA) of no greater than 3000 Daltons to retain caramel solids, but remove 4 MeI and other salts. After ultrafiltration, the retentate is subjected to an acidifying step to convert remaining impurities into salts which are then removed. A shelf stable concentrate is obtained having color bodies with a wide range of molecular weight. | 10-06-2011 |
20110223297 | Anti-Caking Agent for Flavored Products - The present invention generally relates to the use of porous particles to control the release of a liquid, such as the release of a flavor in a food product. Liquid components, such as flavorants, are loaded into porous particles to form a composition. The pore diameter, pore tortuosity and loading parameters determine the characteristics of the composition and the release profile of the liquid. | 09-15-2011 |
20110192495 | BEVERAGE DISPENSING DEVICE HAVING AUDIO AND VIDEO FEEDBACK - Systems and methods for dispensing beverages are provided. Aspects relate to providing audio and/or visual feedback to users during the dispensing of a selected beverage. Audio and video files are stored electronically within the dispenser. In response to the selection of a beverage, audio and video files corresponding to the beverage are selected and presented to a user during the dispensing of the beverage. The sound file may correspond to the type of beverage being dispensed and the video may show a fill state of a beverage container. | 08-11-2011 |
20110189360 | Method to Increase Solubility Limit of Rebaudioside D in an Aqueous Solution - Low pH beverage products which include rebaudioside D are provided. Methods of making low pH beverage products which include rebaudioside D are provided. Methods of making syrups which include rebaudioside D are provided. Methods of making supersaturated solutions of rebaudioside D are provided. | 08-04-2011 |
20110181792 | VIDEO DISPLAY FOR PRODUCT MERCHANDISERS - According to certain aspects of the disclosure, embodiments of a product merchandiser incorporating a video display is described. The product merchandiser described herein contemplates the use of a rear projector video system for display of video on a reflective film that is adhered to a glass or other transparent exposed surface on the merchandiser. Aspects of the merchandiser provided herein provide a cost-effective, durable, flexible/adaptable to different merchandiser sizes, and non-static means of displaying advertising or other promotions via video directly on an exposed surface of a product merchandiser. | 07-28-2011 |
20110177176 | Gel-Based Compositions and Methods of Making Same - A gel-based comestible and method of preparing same. In one embodiment of the invention, the gel-based comestible is consumed in one bite without the need for a spoon or other utensil, and supplies the consumer with about 200 mg/serving caffeine, 1000 mg/serving taurine, and 100% of the recommended daily allowances of vitamins B | 07-21-2011 |
20110174814 | COLLAPSIBLE CONTAINER - A collapsible container includes an outer cup, an inner cup located inside the outer cup, and a seal covering the container. The inner cup includes a base and a plurality of concentric sections that are configured to collapse toward an opening in the container, when a force is exerted toward the opening on the base. The plurality of concentric sections may include three concentric sections: a base section, a middle section, and a top section, wherein the base section perimeter is smaller than the middle section perimeter, and the middle section perimeter is smaller than the top section perimeter. | 07-21-2011 |
20110168736 | Dispensing Mechanism Using Long Tubes to Vary Pressure Drop - A fountain-style carbonated soft drink dispenser includes a housing adapted to attach to a beverage container, an actuator for selectively opening a fluid conduit, and one or more long tubes that vary a pressure drop across the dispensing assembly and convey fluid. The resistance through the tube(s) is decreased as the pressure within the container decreases so as to maintain a substantially constant flow rate throughout dispensing. | 07-14-2011 |
20110166910 | POST-MIX BEVERAGE SYSTEM - A beverage dispensing system comprises a container, an attachment mechanism, and a cartridge. The container may hold a mixing solution or liquid, such as water, to be mixed with the contents of the cartridge. The attachment mechanism is generally located within the container. The cartridge generally engages with the attachment mechanism to open the cartridge to be dispensed into the container, thereby combining the contents of the cartridge with the liquid within the container to create a drinkable beverage. The cartridge may include a unique identifier to track a set of beverage characteristics associated with the contents of the cartridge and the beverage. The container may capture the unique identifier of the cartridge associated with the set of beverage characteristics and transfer the set of beverage characteristics over a wireless network to a computing device or network. | 07-07-2011 |
20110132921 | VENDING MACHINE IMPROVEMENT - A vending machine system includes a control module for controlling a cooling system. The cooling system, which includes an evaporator, may omit a heating element for defrosting the evaporator. In operation, the control module cycles an evaporator fan in conjunction with a compressor based on a required set temperature to help keep products within a specified range. In an embodiment, the evaporator fan is turned on and off at substantially the same time as the compressor is turned on and off. In another embodiment, there is a predetermined delay after the compressor is turned on and off before the evaporator is respectively turned on and off. Other variations are contemplated. | 06-09-2011 |
20110125334 | BEVERAGE DISPENSING DEVICE - Systems and methods for dispensing beverages are provided. Aspects relate to obtaining measurements regarding dispensing an ingredient (including the dispensing conditions of the ingredient) and determining whether to adjust dispensing conditions of at least one other ingredient. In one embodiment, at least one ingredient of a recipe is not dispensed based upon a dispensing measurement. The adjustment of one or more ingredients may comprise the use of adjustable orifices, which do not require separate measurements of ingredients before dispensing, but rather may measure ingredients' parameters (including dispensing conditions) as they are dispensed. Certain embodiments relate to devices and methods that may determine if an ingredient is a non-Newtonian fluid, and if so, may be configured to conduct measurements on such fluids, including, for example, the strain stress and strain rate as the fluid passes within a conduit. | 05-26-2011 |
20110123688 | AUTOMATED BEVERAGE FORMULATION - Systems and methods for dispensing beverages are provided. In accordance with various embodiments, beverage vendors may maintain the quality associated with a branded beverage while permitting consumers to enjoy the personalized beverages. In one embodiment, a user input may select a beverage formulation. The beverage formulation may be a commercially available branded beverage. A second user input may be received that is configured to modify a concentration of an ingredient of the selected beverage formulation. The ingredient may be a sweetener, such as a sugar. In response to the adjusting the ingredient, a concentration of at least one second ingredient may be automatically adjusted to form a recipe of a modified beverage formulation. In one embodiment, the user input adjusts a natural sugar and, in response, the carbon dioxide concentration is automatically adjusted. In another embodiment, carbon dioxide and another acid may be adjusted. | 05-26-2011 |
20110123677 | HIGH ACID BEVERAGE PRODUCTS AND METHODS TO EXTEND PROBIOTIC STABILITY - Beverage products are disclosed comprising at least one fruit juice, at least one sweetener, probiotic bacteria, and beta-glucan, where the beverage product has a pH of at most 4.5 and an acid level of 0.5%-1.0%. In certain exemplary and non-limiting embodiments, the beverage product has the characteristic that if tested after 45 days of storage in hermetically sealed individually sized 12 fl. oz. PET vessels stored in the dark or in otherwise UV shielded conditions at a refrigeration temperature of 35° F. the beverage product has an increased shelf life when compared to the same beverage product without beta glucan. Methods are provided for making such beverage products with extended probiotic stability. | 05-26-2011 |
20110121032 | BEVERAGE DISPENSING DEVICE - Novel systems and methods for dispensing compositions, such as beverages, are provided. Novel beverage dispensers may be configured to receive one or more physiological parameters regarding a user, and in response, formulate at least one beverage recipe for dispensing. A beverage dispenser may wirelessly receive data from a biosensor. In certain embodiments, data from the biosensor may be used to alter the recipe to another existing beverage or a custom beverage. Non-physiological data may also be considered. In one embodiment, environmental and/or biographical data may be utilized. In another embodiment, exertion data may be calculated. The calculation of exertion data may receive inputs regarding at least one physiological parameter and/or non-physiological parameters to derive a second physiological parameter not being measured. Novel systems and methods may reduce costs associated with extra sensors and/or allow more accurate assessment of the user's exertion level. | 05-26-2011 |
20110104353 | METHOD TO IMPROVE WATER SOLUBILITY OF REBAUDIOSIDE D - Thermally stable anhydrous Rebaudioside D can be provided by methods disclosed here and has been found to be more soluble in aqueous solutions than the previously known non-anhydrous Rebaudioside D. This physical property makes the anhydrous Reb D amenable to food and beverage manufacturing applications for which the non-anhydrous form is not suitable. Anhydrous Rebaudioside D is useful in sweeteners, and can be included in food and beverage products, which are also disclosed | 05-05-2011 |
20110086158 | Beverage Manufacture Using a Static Mixer - Mouthfeel can be improved by processing a beverage product having an insoluble food component with a static mixer. The beverage product can be a soy beverage containing insoluble protein components. The static mixer serves to reduce the average particulate size of the insoluble food component. | 04-14-2011 |
20110068118 | BREWED ICED TEA OR NON-CARBONATED DRINK DISPENSER - A beverage dispensing apparatus includes a mixing chamber for mixing hot water, a beverage concentrate and cold water, as well as one or more additives. The hot water and cold water are supplied at a predetermined flow rate at a predetermined proportion, regardless of the pressure of the water supply. A water heater supplies the hot water within a specified pressure range and without significant entrapped air. | 03-24-2011 |
20110031147 | Protective Contact Strips for Beverage Trays - A method and an apparatus for protecting the surfaces and labels of beverage containers are disclosed. The invention includes a beverage tray having a floor and walls extending from the floor. The beverage tray includes a plurality of dividing sections that divide the beverage tray into beverage sections. Each beverage section may hold a single beverage container. The beverage tray may include a plurality of contact strips positioned within the beverage tray and configured to contact the surface of the beverage container. The contact strips may be placed on the walls of the beverage tray or on the dividing sections of the beverage tray. The contact strips may be applied to existing beverage trays to protect the surfaces and labels of beverage bottles from being damaged by the surface of the beverage trays. | 02-10-2011 |
20110024455 | BEVERAGE DISPENSING SYSTEM WITH A HEAD CAPABLE OF DISPENSING PLURAL DIFFERENT BEVERAGES - A dispensing head is removably attached to a beverage dispensing system base without additional fasteners, wherein beverage forming liquids are supplied through a plurality of separate conduits in the base. Each base conduit has a normally closed valve that normally blocks fluid flow. The dispensing head has at least one passageway that receives liquid from an associated one of the base conduits. A projection associated with each dispensing head passageway opens the associated conduit valve to allow fluid flow from the base to the head. Dispensing valves in the dispensing head are independently accountable to regulate the dispensing of the beverage. In one version of the invention, four liquids are supplied to the dispensing head through the conduits, namely two liquid concentrates; carbonated water; and noncarbonated water. By selective opening of the dispensing valves, a plurality of beverages are formed from combinations of one or more of the liquids. | 02-03-2011 |
20110020523 | Method for Preparing a Low Viscosity Whole Grain Flour Slurry Via Mechanical Treatment - A method for preparing a low viscosity whole grain flour slurry including hydrating whole grain flour in water and subjecting the flour-water mixture to mechanical treatment to obtain a low viscosity whole grain flour slurry. | 01-27-2011 |
20100323065 | Beverage Preservative System Containing Pimaricin-Cyclodextrin Complex - The present invention provides a beverage preservative system comprising a pimaricin-cyclodextrin complex for use in beverages products. The present invention is further directed to beverage products comprising the beverage preservative systems. The beverage preservative system prevents spoilage by microorganisms in a beverage within a sealed container for a period of at least 16 weeks. | 12-23-2010 |
20100320222 | Bottle Display and Dispenser Device and Method - A dispenser for storing and dispensing containers having one or more passageways that provides a pathway for the containers. The dispenser includes an outlet for dispensing the containers and an inlet or opening for loading containers into the dispenser. The dispenser may include a plurality of shelves stackable on top of each other. The dispenser may include a housing and a moveable door. The dispenser may further include a stopper mechanism for blocking the movement of the containers within the passageway. | 12-23-2010 |
20100310722 | Beverage Preservative System Containing Pimaricin-Povidone Complex - The present invention provides a beverage preservative system comprising a Pimaricin-providone complex for use in beverages products. The present invention is further directed to beverage products comprising the beverage preservative systems. The beverage preservative system prevents spoilage by microorganisms in a beverage within a sealed container for a period of at least 16 weeks. | 12-09-2010 |
20100272859 | DELIVERY AND CONTROLLED RELEASE OF ENCAPSULATED WATER-INSOLUBLE FLAVORANTS - A complex coacervate delivery system is provided which encapsulates water-insoluble flavorants. The complex coacervate delivery system provides a stable dispersion of water-insoluble flavorant in an aqueous system, and also protects the flavorant from degradation, e.g., by oxidation or hydrolysis. The complex coacervate delivery system upon ingestion is operative to release at least a substantial portion of the flavorant in the mouth in a pH-controlled manner. The complex coacervate delivery system may be included in a food or beverage product having a pH value within the range of about 1.5 to about 5.0. | 10-28-2010 |
20100247732 | Stabilizer for Dairy Products - A food stabilizer formed from natural components used in food products. The natural components include microcrystalline cellulose/alginate, native starch, or carrageenan. Effective amounts of the natural components are provided to the food product to maintain physical stability during its shelf life while imparting good mouthfeel. The food stabilizer can be incorporated in dairy-based beverages, such as milkshakes. | 09-30-2010 |
20100200110 | Beverage Dispense Valve Controlled by Wireless Technology - Methods and systems directed to dispensing fluids, such as beverages, using wireless technology are provided. Aspects relate to a container, such as a beverage cup, having a wireless transceiver configured to transmit and/or receive wireless signals to a second wireless transceiver associated with a dispenser. The wireless transceiver may be configured to transmit electronic signals indicative that the container is validated to receive a beverage and whether it is properly located to receive the beverage from a valve of the dispenser. Further aspects of the invention relate to a beverage dispensing system having a wireless transceiver. In one embodiment, the dispenser is configured to receive a return signal from a container indicative that the container is validated to receive a beverage and whether the container is properly located to receive a beverage from a valve of the dispenser. | 08-12-2010 |
20100178400 | Method of Preparing a Whole Grain Beverage - A method for preparing a whole grain beverage via steam injection is described. More particularly, the method includes the steps of dispersing whole grain flour in a product batch to form a product mixture and subjecting the product mixture to steam injection to obtain a whole grain beverage. The whole grain beverage produced by this method has overall enhanced stability. | 07-15-2010 |
20100167892 | Collapsible Bag for Dispensing Liquids, Method of Manufacturing, and Method of Use Thereof - A collapsible container having at least two opposed flexible walls, an opening through which liquid can be removed, and a flange around the opening. The inner surface of each of the two sidewalls and the internal surface of the spout flange preferably have depressions and raised areas between the depressions. Typically, the depressions are not continuous and the raised areas are continuous. The depressions of one wall or flange cooperate with the depressions on the opposed wall to form liquid flow pathways when the wall or flange contacts the opposed wall. The liquid flow pathways allow liquid to pass therethrough instead of being blocked by the contact between a wall or flange and the opposed wall. A method of use and a method of making the bag are also disclosed. | 07-01-2010 |
20100166937 | SHELF-STABLE, NON-ALCOHOLIC, HAZE-FREE MALT BEVERAGE AND METHODS - A method of making a haze-free nonalcoholic malt beverage is disclosed. The method includes forming a malt solution containing a coagulant and water, adjusting the pH of the malt solution so that the pH of the malt solution is less than about 4.0 and coagulating the protein from the malt extract in the malt solution. The coagulated protein from the malt solution is removed to form a refreshing haze-free malt beverage. A method of making a shelf-stable beverage is also disclosed. The method includes carbonating a solution with more than about 1.5 volumes of carbon dioxide per volume of finished beverage; adding an acidulant to the solution so that the finished beverage has a pH of from about 2.5 to about 4.0; and adding to the solution a chemical preservative. Also, a haze-free and shelf-stable nonalcoholic malt beverage is disclosed. | 07-01-2010 |
20100166917 | Preservative System For Acidic Beverages Based On Sequestrants - The present invention provides beverage preservative systems for use in high acid beverage products, and beverage products comprising the beverage preservative systems. The beverage preservative system prevents spoilage by microorganisms in a beverage within a sealed container for a period of at least 16 weeks. The present invention reduces or eliminates the use of conventional preservatives that pose health and/or environmental concerns. The components that make up the beverage preservative system of invention work together in a synergistic manner to reduce the amount of preservative required and so improve the inventive beverage's sensory impact over beverages having conventional preservatives. | 07-01-2010 |
20100151104 | Preservative System For Beverages Based On Combinations Of Trans-Cinnamic Acid, Lauric Arginate, And Dimethyl Dicarbonate - The present invention provides beverage preservative systems for use in beverages products, in particular high acid beverage products having a pH of 4.6 or less, and beverage products comprising the beverage preservative systems. The beverage preservative system prevents spoilage by microorganisms in a beverage within a sealed container for a period of at least 16 weeks. The present invention reduces or eliminates the use of conventional preservatives that pose health and/or environmental concerns. The components that make up the beverage preservative system of invention work together in an additive or synergistic manner to reduce the amount of preservative required and so improve the inventive beverage's sensory impact over beverages having conventional preservatives. | 06-17-2010 |
20100151084 | UNSATURATED ACIDS FOR FADING PROTECTION OF COLORS DERIVED FROM NATURAL SOURCES USED IN BEVERAGE PRODUCTS - A beverage product that includes water, a color derived from natural sources, and a compound in an effective amount to inhibit fading of the color derived from natural sources. The compound is an unsaturated acid, and may be selected from the group consisting of maleic acid, maleic anhydride, aconitic acid, mesaconic acid, itaconic acid, and/or fumaric acid. The incorporation of the compound can be particularly useful for inhibiting color fading of the beverage product under thermal stress. The colors derived from natural sources may be an anthocyanin, cyclohexene dione dimers and/or a color derived from the reaction of an iridoid and amino acids. For example, the colors may include purple sweet potato, black carrot, purple carrot, black currant, blueberry, | 06-17-2010 |
20100147874 | Dispensing Mechanism Using Long Tubes to Vary Pressure Drop - A fountain-style carbonated soft drink dispenser includes a housing adapted to attach to a beverage container, an actuator for selectively opening a fluid conduit, and one or more long tubes that vary a pressure drop across the dispensing assembly and convey fluid. The resistance through the tube(s) is decreased as the pressure within the container decreases so as to maintain a substantially constant flow rate throughout dispensing. | 06-17-2010 |
20100112151 | HIGH-VOLTAGE PULSED ELECTRICAL FIELD FOR ANTIMICROBIAL TREATMENT - Aspects of the invention relate to a device and method for non-contact inactivation of undesirable and/or harmful microorganisms in products using high-voltage nanosecond pulsed electrical field. In certain embodiments, a product may be packaged into a container which is made from a dielectric material and placed between electrodes to be processed by a pulsed electrical field. In certain embodiments, the electrodes, together with the container, may be placed into a treatment assembly filled with a high dielectric permeability media that allows the formation of a quasi-uniform electrical field inside the product and prevents the electrical breakdown of the dielectric material of the container. The electrodes may be connected to a high voltage generator, which forms nanosecond pulses that allow an electrical field of high intensity to penetrate the dielectric material of container walls and gaps between the electrodes and the container's walls to the product without significant energy losses. | 05-06-2010 |
20100102080 | Collapsible Bag for Dispensing Liquids, Method of Manufacturing, and Method of Use Thereof - A collapsible container having at least two opposed flexible walls, an opening through which liquid can be removed, and a flange around the opening. The inner surface of each of the two sidewalls and the internal surface of the spout flange preferably have depressions and raised areas between the depressions. Typically, the depressions are not continuous and the raised areas are continuous. The depressions of one wall or flange cooperate with the depressions on the opposed wall to form liquid flow pathways when the wall or flange contacts the opposed wall. The liquid flow pathways allow liquid to pass therethrough instead of being blocked by the contact between a wall or flange and the opposed wall. A method of use and a method of making the bag are also disclosed. | 04-29-2010 |
20100098597 | Resonant Frequency Bottle Sanitation - A system and method of cleaning an enclosure of a container defined by inner walls, including providing a container, orienting the container so that the opening is lowermost and opens downwardly and generating resonant vibration in the container at a predetermined frequency and at an energy level sufficient to dislodge any loose solid particles from the inner walls of said container but not being of an energy level to impact the structural integrity of the container and maintaining the resonant vibration within the container enclosure for a sufficient time to dislodge all loose solid particles from the inner walls of said container. The system may include a resonant chamber in the form of a shroud and means to effectuate the method steps and may also include a sanitizing step in which the containers are further sanitized to render inactive any organic contaminants. | 04-22-2010 |
20100075005 | Beverage composition and method of reducing degradation of monatin - A beverage comprising a first ingredient which comprises a C | 03-25-2010 |
20100055282 | EXTRUSION DIE AND PROCESS FOR FORMING CEREAL FLAKES - An extrusion die for extruding cooked dough includes at least one slot having an inlet, an outlet and a land. The land has a length and a depth, with the depth extending between the inlet and the outlet and the length extending between a first side and a second side of the land. The depth of the land varies along at least a portion of the length. A process for forming cereal flakes using the extrusion die includes the steps of extruding and cutting. | 03-04-2010 |
20100055252 | Post-Mix Beverage System - A beverage dispensing system comprises a container, an attachment mechanism, and a cartridge. The container may hold a mixing solution or liquid, such as water, to be mixed with the contents of the cartridge. The attachment mechanism is generally located within the container. The attachment mechanism may comprise an engagement assembly, a piercing portion, and a valve assembly. The engagement assembly may generally receive the cartridge within the attachment mechanism. The piercing portion may generally pierce the cartridge, thereby releasing the contents of the cartridge into the container. The valve assembly may generally open upon engagement of the cartridge with the attachment mechanism. The cartridge generally engages with the attachment mechanism to open the cartridge to be dispensed into the container, thereby combining the contents of the cartridge with the liquid within the container to create a drinkable beverage. | 03-04-2010 |
20100055245 | Modifying Flavor Experience Via Aroma Delivery - A method for modifying flavor experience via aroma delivery including applying at least one aroma on a comestible's packaging, the aroma causing the consumer to perceive a modified flavor of the comestible upon ingestion of the comestible. The comestible may be a beverage, such as a carbonated soft drink, fruit juice, water or grain-based beverage. | 03-04-2010 |
20100044325 | Merchandise Display System - A display cradle for storing and dispensing containers such as beverage cans and bottles. Containers are loaded from the rear of the display cradle onto shelves sloping downward from the back of the display cradle to the front of the display cradle. The bottom shelf of the display cradle includes an exit port at the front of the assembly, allowing containers to be removed from the display cradle. The display cradle includes an exit channel between a front wall and the front end of the shelves where the containers from each shelf drop through towards the exit port. A gate at the front end of each shelf pivots under the weight of the containers, allowing the front-most container on each shelf to enter the exit channel while preventing subsequent containers from entering the exit channel. When the containers have exited the exit channel, the biased gate tilts back allowing the next container on each shelf to repeat the sequence. The biased gates on each shelf may operate in unison with each other. | 02-25-2010 |
20100040818 | Insulating Label - The invention is an insulated label for maintaining the temperature of the contents of a package, formed from a polymeric thermoplastic closed cell foam having from about 5,000 to about 250,000 closed cells per cubic inch. | 02-18-2010 |
20100040738 | Extension Of Beverage Shelf-Stability By Solute-Ligand Complexes - The present invention provides beverage preservative systems and beverage products comprising the beverage preservative systems. The beverage preservative system prevents spoilage by microorganisms in a beverage within a sealed container for a period of at least 16 weeks. The present invention reduces or eliminates the use of conventional preservatives that pose health and/or environmental concerns. In particular, the present invention is directed to a beverage product which comprises a cyclodextrin-antimicrobial complex. | 02-18-2010 |
20100021588 | Granulation Method And Additives With Narrow Particle Size Distribution Produced From Granulation Method - A grain-based food product is provided which is formed from a premix compacted granules having a narrow particle size distribution. The premix flows easily, does not clump, and reduces dust. | 01-28-2010 |
20100018233 | COOLER MERCHANDISER WITH CUSTOMIZABLE GRAPHICS - A display unit may be a cooler merchandiser for displaying products, such as food and beverages. The cooler merchandiser may have a housing that contains a display portion for displaying one or more products and a cooling portion that may be configured to cool the products in the display portion. A frame may be attached to the housing and may extend along at least a portion of the perimeter of a surface of the housing. A removable insert may slide into the frame so that it is positioned adjacent to a surface of the housing. The removable insert may include a cardboard material and the housing may include a rigid styrene material. The removable insert may display a graphics that may be customized. An opening may be provided in the housing to provide access to the display portion and a thermo-protective barrier may be provided to cover the opening. | 01-28-2010 |
20100015306 | Method for Preparing a Low Viscosity Whole Grain Flour Slurry - A method for preparing a low viscosity whole grain flour slurry including hydrating whole grain flour in water heated at a temperature of about 190° F. to about 210° F. and reducing the pH of the flour-water mixture by acidifying the flour-water mixture under agitation to obtain a reduced viscosity whole grain flour slurry. | 01-21-2010 |
20090324788 | COUMALIC ACID TO INHIBIT NON-ENZYMATIC BROWNING IN TEAS - A tea beverage product that includes at least one tea component as well as coumalic acid or its salt to inhibit non-enzymatic browning of the tea beverage product. The tea component may be a green tea component, red tea component, black tea component, white tea component or a blend of tea components. The coumalic acid may be present in an amount less than 100 ppm. Alternatively, a coumalate may be employed, which will undergo hydrolysis within the tea beverage or concentrate product to form coumalic acid. In addition, a method for inhibiting non-enzymatic browning, by adding at least one of coumalic acid, a coumalic acid salt or a coumalate to a tea beverage composition. | 12-31-2009 |
20090294487 | Dispenser Having a Conical Valve Assembly - A dispenser includes a dispenser body which defines a flow passage, a valve assembly, and an actuator. The valve assembly is disposed in the flow passage and includes a first valve member and a second valve member. An actuator is coupled to the valve assembly. When the actuator is manipulated through a first range of motion, only the first of the two valve members is displaced, and when the actuator is manipulated through a second range of motion, both the first and second valve members are displaced in unison. | 12-03-2009 |
20090280232 | Use Of Erythritol And D-Tagatose In Zero- Or Low-Calorie Beverages - A combination of one or more non-nutritive sweeteners, a sugar alcohol and D-tagatose are included in a zero- or low-calorie beverage or food product to achieve a taste substantially similar to that of a full-calorie beverage or food product. The combination is suitable for use in zero- or low-calorie frozen carbonated beverages. | 11-12-2009 |
20090264545 | Polyester Composition And Method For Preparing Articles By Extrusion Blow Molding - Polyester compositions described herein have properties which are particularly suitable for extrusion blow molding (EBM). These properties relate primarily to the rate of crystallization and melt strength or melt viscosity. Articles prepared from the polyester compositions exhibit good clarity, aesthetics, and other physical properties. The polyester compositions also exhibit broad molecular weight distribution (MWD), resulting in improved processability and melt strength. The crystallization rate allows for good drying characteristics while also enabling the use of regrind. In addition, the compositions exhibit improved recyclability, such as in existing PET recycling streams. In one aspect, articles are prepared in an extrusion blow molding method by combining a dry first polyester copolymer component, a dry second polyester component, and a chain extender to form a feed material suitable for extrusion blow molding. In another aspect, a single component co-polyester and a chain extender are combined to form a feed material. | 10-22-2009 |
20090263558 | LEMON/LIME FLAVORED BEVERAGES HAVING IMPROVED STABILITY - A combination of an acidulant system and a buffer salt system is included in lemon/lime flavored beverages to achieve improved stability. The acidulant system includes citric acid and/or phosphoric acid and an additional organic acid having a smaller dissociation constant than both phosphoric acid and citric acid; the buffer salt system includes a citrate salt and a phosphate salt. | 10-22-2009 |
20090166377 | Multi-Flavor Valve - A multi-flavor valve capable of dispensing at least three flavors of beverages is provided. The valve includes a single-piece injection-molded valve body having at least three syrup flow paths and a water flow path. The valve also includes at least three syrup flow path solenoids for respectively opening and closing the at least three syrup flow paths, and one water flow path solenoid for opening and closing the water flow path. The three syrup flow path solenoids are positioned in the corresponding syrup flow paths, and the water flow path solenoid is positioned in the water flow path, within the valve body. The valve also has at least three beverage flavor switches for selecting any one of the three beverage flavors for dispensation. The valve further includes an electronics module electrically connected to the solenoids and to the beverage flavor switches, the electronics module causing one of the syrup flow path solenoids to open the corresponding syrup flow path of the syrup corresponding to a selected flavor switch, and causing the water flow path solenoid to open the water flow path, thereby causing the multi-flavor valve to dispense the selected beverage flavor. | 07-02-2009 |
20090152287 | Vending Machine Improvement - A vending machine system includes a control module for controlling a cooling system. The cooling system, which includes an evaporator, may omit a heating element for defrosting the evaporator. In operation, the control module cycles an evaporator fan in conjunction with a compressor based on a required set temperature to help keep products within a specified range. In an embodiment, the evaporator fan is turned on and off at substantially the same time as the compressor is turned on and off. In another embodiment, there is a predetermined delay after the compressor is turned on and off before the evaporator is respectively turned on and off. Other variations are contemplated. | 06-18-2009 |
20090145550 | Thermosetting Hot-Melt Polyurethane Adhesive For Labeling A Structure - A process for affixing an insulating label to a container involves applying a thermoplastic hot-melt adhesive to a first edge of the label and applying a thermoplastic hot-melt adhesive and a thermosetting adhesive to a second edge of the label. The insulating label is applied to a container, and provides improved heat resistance, thereby reducing occurrences of delamination during subsequent heating of the container. | 06-11-2009 |
20090078668 | Lightweight Finish for Hot-fill Container - A lightweight finish for a hot-fill container uses less material compared to existing hot-fill container finishes. The lightweight finish yields a cost savings while still providing adequate dimensional stability to allow the container to maintain its shape during the hot-fill process. | 03-26-2009 |
20090074935 | STEVIOL GLYCOSIDE ISOMERS - Steviol glycoside isomers are provided having the formula: | 03-19-2009 |
20090074927 | Cinnamic Acid To Inhibit Heat- And Light-Induced Benzene Formation In Benzoate-Preserved Carbonated And Non-Carbonated Beverages And Foods While Maintaining Or Improving Product Microbial Stability - A beverage product contains a preservative system comprising 20-250 mg/L benzoic acid or salt thereof, 20-250 mg/L sorbic acid or salt thereof, and 10-100 mg/L cinnamic acid or salt thereof where the benzoic acid or salt thereof to sorbic acid or salt thereof mass ratio is greater than 1:1 while the mass ratio of benzoic acid or salt thereof to the total sorbic and cinnamic acids or salts thereof is approximately 1 or less. In particular the preservative blend comprises potassium benzoate, potassium sorbate, and potassium cinnamate. | 03-19-2009 |
20090061048 | DELIVERY AND CONTROLLED RELEASE OF ENCAPSULATED LIPOPHILIC NUTRIENTS - A complex coacervate delivery system is provided which encapsulates lipophilic nutrients such as, for example, fish oils high in omega-3 fatty acids. The complex coacervate delivery system protects the lipophilic nutrient from degradation, e.g., oxidation and hydrolysis, and also reduces or eliminates the unpleasant taste and odor of the lipophilic nutrient. The complex coacervate delivery system upon ingestion is operative to substantially release the lipophilic nutrient in the lower gastrointestinal tract in a pH-controlled manner. The complex coacervate delivery system may be included in a food or beverage product having a pH value within the range of about 1.5 to about 5.0. | 03-05-2009 |
20090057343 | BEVERAGE DISPENSING SYSTEM WITH A HEAD CAPABLE OF DISPENSING PLURAL DIFFERENT BEVERAGES - A beverage dispensing system includes a base to which a dispensing head is removably attached without additional fasteners. Beverage-forming liquids are supplied through a plurality of separate conduits in the base. Each base conduit has a normally closed valve that normally blocks fluid flow. The dispensing head has at least one passageway that receives liquid from an associated one of the base conduits. A projection associated with each dispensing head passageway opens the associated conduit valve to allow fluid flow from the base to the head. Dispensing valves in the dispensing head regulate the dispensing of the beverage. By selectively opening the dispensing valves, a plurality of beverages are formed from combinations of one or more liquids. A dispensing head includes an inlet opening and an outlet opening at each end of a passage extending through a body, the inlet opening having a smaller cross-sectional area than the outlet opening. | 03-05-2009 |
20090057342 | BEVERAGE DISPENSING SYSTEM WITH A HEAD CAPABLE OF DISPENSING PLURAL DIFFERENT BEVERAGES - A beverage dispensing system includes a base to which a dispensing head is removably attached without additional fasteners. Beverage-forming liquids are supplied through a plurality of separate conduits in the base. Each base conduit has a normally closed valve that normally blocks fluid flow. The dispensing head has at least one passageway that receives liquid from an associated one of the base conduits. A projection associated with each dispensing head passageway opens the associated conduit valve to allow fluid flow from the base to the head. Dispensing valves in the dispensing head regulate the dispensing of the beverage. By selectively opening the dispensing valves, a plurality of beverages are formed from combinations of one or more liquids. A dispensing head includes an inlet opening and an outlet opening at each end of a passage extending through a body, the inlet opening having a smaller cross-sectional area than the outlet opening. | 03-05-2009 |
20090057336 | BEVERAGE DISPENSING SYSTEM WITH A HEAD CAPABLE OF DISPENSING PLURAL DIFFERENT BEVERAGES - A beverage dispensing system includes a base to which a dispensing head is removably attached without additional fasteners. Beverage-forming liquids are supplied through a plurality of separate conduits in the base. Each base conduit has a normally closed valve that normally blocks fluid flow. The dispensing head has at least one passageway that receives liquid from an associated one of the base conduits. A projection associated with each dispensing head passageway opens the associated conduit valve to allow fluid flow from the base to the head. Dispensing valves in the dispensing head regulate the dispensing of the beverage. By selectively opening the dispensing valves, a plurality of beverages are formed from combinations of one or more liquids. A dispensing head includes an inlet opening and an outlet opening at each end of a passage extending through a body, the inlet opening having a smaller cross-sectional area than the outlet opening. | 03-05-2009 |
20090056813 | BEVERAGE DISPENSING SYSTEM WITH A HEAD CAPABLE OF DISPENSING PLURAL DIFFERENT BEVERAGES - A beverage dispensing system includes a base to which a dispensing head is removably attached without additional fasteners. Beverage-forming liquids are supplied through a plurality of separate conduits in the base. Each base conduit has a normally closed valve that normally blocks fluid flow. The dispensing head has at least one passageway that receives liquid from an associated one of the base conduits. A projection associated with each dispensing head passageway opens the associated conduit valve to allow fluid flow from the base to the head. Dispensing valves in the dispensing head regulate the dispensing of the beverage. By selectively opening the dispensing valves, a plurality of beverages are formed from combinations of one or more liquids. A dispensing head includes an inlet opening and an outlet opening at each end of a passage extending through a body, the inlet opening having a smaller cross-sectional area than the outlet opening. | 03-05-2009 |
20090041959 | Insulating Label Having Paper Core And Cellulose Acetate Outer Layers - An insulating label has a low-density core layer disposed between a plurality of polymeric layers of cellulose acetate. The polymeric layers can be laminated to the core layer using techniques such as extrusion, adhesive lamination, or a combination thereof. Indicia can be applied to one or more of the polymeric layers and/or the core layer. | 02-12-2009 |
20090022851 | METHOD OF USING OLIGOMERIC POLYPHENOL COMPOUNDS AND BIOFLAVONOIDS TO ALTER BUBBLE SIZE OF SOFT DRINKS - Non-alcoholic carbonated beverage compositions have been formulated to incorporate polyphenolic compounds, such as oligomeric polyphenolic compounds or bioflavonoids. Carbonated beverage compositions including polyphenolic compounds were discovered to exhibit the effervescence of small bubbles without the presence of carbonation produced via fermentation. Xanthan gum and juice are optionally included in the beverage compositions to provide a synergistic effect with the polyphenolic compound on the carbonation effervescence. | 01-22-2009 |
20080314926 | MODULAR BEVERAGE DISPENSING SYSTEM AND METHOD - A mobile beverage dispensing unit includes a replaceable syrup module, a replaceable liquid module, and a replaceable mixing module. The replaceable mixing module creates a beverage by mixing liquid that is dispensed from the replaceable liquid module and syrup that is contained in the replaceable syrup module to create a beverage. The mobile beverage dispensing unit may contain a replaceable dispensing module that dispenses the beverage that is formed in the replaceable mixing module. A plumbing module may connect the replaceable liquid module and the replaceable syrup module to the replaceable mixing module and may also connect the replaceable mixing module to the replaceable dispensing unit. A user may cause the beverage to be dispensed from the replaceable dispensing module by operating a dispensing mechanism that controls the flow of the beverage. | 12-25-2008 |
20080260908 | Stabilizer System For Food And Beverage Products - A stabilizer system comprising blends of cellulose, lambda-carrageenan, and guar gum. Food products and beverages, such as energy drinks, are prepared with the stabilizer blends. | 10-23-2008 |