| PepsiCo, Inc. Patent applications |
| Patent application number | Title | Published |
|---|
| 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 |
