Tropicana Products, Inc. Patent applications |
Patent application number | Title | Published |
20130251873 | Reduced Sugar Citrus Juice Beverage - Citrus juice beverage products and their method of production are formulated to reduce the sugar content of the beverage while the beverage products have sensory, taste, mouth feel and texture characteristics that mimic those of whole citrus juice. Orange juice beverage products are especially preferred. The beverage products have a relatively low Brix, on the order of between about 7 and about 8 Brix. Also included in the beverage products is a sweetener which does not add a significant caloric load to the beverage product. A sinking pulp added to the beverage product in an amount to achieve texture and other sensory characteristics of a whole juice. | 09-26-2013 |
20130160361 | Container, Soil Blend, and Method of Growing Plants - Containers having air pruning holes are have dimensions configured for germination and/or growth of citrus plants, including citrus rootstock, as well as other plants. One such container may have a width of about 1.0 to 1.25 inches and a depth of about 5.0 to 7.0 inches. Another such container may have a width of about 4.0 to 6.0 inches and a depth of about 12.0 inches to 14.0 inches. Soil blends containing various additives configured for use in germination and/or growth of citrus and other plants may be used in connection with the containers or independently of the containers. | 06-27-2013 |
20130022712 | FADING PROTECTION OF COLORS DERIVED FROM NATURAL SOURCES USED IN BEVERAGE PRODUCTS - A beverage product is disclosed that includes water, a color derived from natural sources or its synthetic equivalent, and a color fading inhibitor including a compound selected from the group consisting of enzymatically modified isoquercitrin (EMIQ), rutin and myricitrin, and optionally fumaric acid. The incorporation of EMIQ can be particularly useful for inhibiting color fading of the beverage product exposed to UV light radiation. The colors derived from natural sources may be beta-carotene, black carrot and/or natural apple extract. The EMIQ can be effective to prevent color fading even in the presence of ascorbic acid, which promotes the fading of colors derived from natural sources. In addition, a method is provided for inhibiting fading of colors derived from natural sources in a beverage composition. | 01-24-2013 |
20120135124 | JUICE BEVERAGES - A juice beverage including at least one liquid derived from one or more fruits and/or one or more vegetables, and solids derived from one or more fruits and/or one or more vegetables, where the solids and liquids are derived from distinct fruits or vegetables from each other. The taste of the beverage is identifiable as at least the fruits or vegetables from which the solids are derived, as determined by a sensory panel. In contrast, the appearance of the beverage may be identifiable as juice of at least the fruits or vegetables from which the liquid is derived. Alternatively, the taste is identifiable as at least the fruits or vegetables from which the liquid is derived while the appearance is identifiable as the juice of the fruits or vegetables from which the solids are derived. The juice beverage optionally has a brix of between about 3 and 16 degrees and may meet the standard of identity of a 100% juice. | 05-31-2012 |
20120135109 | FIBER OBTAINED FROM FRUIT OR VEGETABLE BYPRODUCTS - A fiber extracted from a fruit or vegetable byproduct is provided, the extracted fiber having a molecular weight of between about 5000 grams/mol (g/mol) and about 8000 g/mol, or a pectic oligosaccharide having a molecular weight of between about 300 g/mol and 2500 g/mol. The fiber may be extracted using physical methods or a combination of a physical method to break the fruit or vegetable byproduct cell walls and enzymatic hydrolysis. Also, a comestible containing the extracted fiber is provided. A method for producing a soluble fiber is further provided including reducing the particle size of a fruit or vegetable byproduct, subjecting the byproduct particles to a physical process to break cell walls of the particles, adding one or more enzymes, mixing or agitating the particles, and filtering the byproduct particles to provide a retentate and a permeate. The permeate contains the soluble fiber, which is optionally a prebiotic fiber. | 05-31-2012 |
20120088015 | Processing Of Whole Fruits And Vegetables, Processing Of Side-Stream Ingredients Of Fruits And Vegetables, And Use Of The Processed Fruits And Vegetables In Beverage And Food Products - Processing and use of whole fruits and vegetables or side-stream ingredients of juice extraction, paste, or ketchup process, or canning industry, in particular, the processing of the by-products, including pomace, and its use in beverage and food products. | 04-12-2012 |
20120058239 | Stabilizer System for a Ready-to-Drink Whole Grain Beverage - A stabilizer system for use in a whole grain beverage containing carboxymethylcellulose (CMC), xanthan gum and gellan gum. In one aspect of the present invention, the stabilizer system includes about 5 to 20% gellan gum, about 1 to 10% xanthan gum, and about 50 to 90% CMC. The stabilizer system may be used in milk-based or juice-based whole grain beverages. | 03-08-2012 |
20120015004 | ENCAPSULATED SALTS AND USE IN HIGH ACID BEVERAGES - Encapsulated nutrient salts including nutrient salt particles encapsulated with a water-insoluble chitosan-stearic acid complex are provided. A method for forming encapsulated nutrient salts is provided, including forming a water-in-oil micro-emulsion including an oil and an aqueous salt solution, adding chitosan and stearic acid to the water-in-oil micro-emulsion, where the chitosan and stearic acid form a complex, and collapsing the aqueous phase of the water-in-oil micro-emulsion to form the encapsulated salt particles. | 01-19-2012 |
20110129591 | THICK JUICE BEVERAGES - A thickened juice beverage contains juice and homogenized pulp and/or homogenized finisher-derived solids. The beverage has a measured viscosity between about 50 and about 125 cps at the time of manufacture and the pulp or solids do not significantly change the smoothness or taste profile of the juice. The homogenized pulp and homogenized finisher-derived solids have an average particle size of less than 1000 microns and 1500 microns, respectively. Optionally, the juice beverage meets the standard of identity of a 100% juice, such as an orange juice. | 06-02-2011 |
20110049085 | BOTTLE - A bottle includes a neck portion having an opening configured to permit filling and emptying of the bottle, a shoulder portion connected to a lower end of the neck portion, a sidewall connected to a lower end of the shoulder portion and extending vertically downward from the shoulder portion, and a base connected to a lower end of the sidewall and forming a bottom surface of the bottle. The sidewall has a plurality of annular ribs extending around a periphery of the sidewall. Each of the annular ribs includes a plurality of sequential enlarged portions interconnected by bridges, with each of the enlarged portions having a vertical width that is greater than a vertical width of each of the bridges. | 03-03-2011 |
20100196578 | Calcium-Fortified Beverages and Method of Making Thereof - A calcium-fortified beverage and method of making the beverage is provided. A calcium source is included that provides about 40% to about 65% of the calcium from calcium lactate and about 35% to about 60% of the calcium is provided from hydroxyapatite. A component may be included for at least substantially masking the aftertaste of the calcium source. | 08-05-2010 |
20100196577 | MICROENCAPSULATED CITRUS PHYTOCHEMICALS COMPRISING CITRUS LIMONOIDS AND APPLICATION TO SPORTS DRINKS - Methods are disclosed for fortifying a sports drink with one or more citrus phytochemicals while concealing the bitter taste of these compounds in the beverage. These methods comprise microencapsulating the citrus phytochemicals and adding the microencapsulated citrus phytochemicals to the beverage. Also disclosed are sports drinks fortified with one or more microencapsulated citrus phytochemicals but which do not have the bitter taste characteristics of these compounds. | 08-05-2010 |
20100196554 | MICROENCAPSULATED CITRUS PHYTOCHEMICALS COMPRISING CITRUS LIMONOIDS AND APPLICATION TO BEVERAGES - Methods are disclosed for fortifying a beverage with one or more citrus phytochemicals while concealing the bitter taste of these compounds in the beverage. These methods comprise microencapsulating the citrus phytochemicals and adding the microencapsulated citrus phytochemicals to beverages. Also disclosed are beverages fortified with one or more microencapsulated citrus phytochemicals but which do not have the bitter taste characteristics of these compounds. | 08-05-2010 |
20100196549 | MICROENCAPSULATED CITRUS PHYTOCHEMICALS AND APPLICATION TO SPORTS DRINKS - Methods are disclosed for fortifying a sports drink with one or more citrus phytochemicals while concealing the bitter taste of these compounds in the beverage. These methods comprise microencapsulating the citrus phytochemicals and adding the microencapsulated citrus phytochemicals to the beverage. Also disclosed are sports drinks fortified with one or more microencapsulated citrus phytochemicals but which do not have the bitter taste characteristics of these compounds. | 08-05-2010 |
20100196543 | MICROENCAPSULATED CITRUS PHYTOCHEMICALS AND APPLICATION TO BEVERAGES - Methods are disclosed for fortifying a beverage with one or more citrus phytochemicals while concealing the bitter taste of these compounds in the beverage. These methods comprise microencapsulating the citrus phytochemicals and adding the microencapsulated citrus phytochemicals to beverages. Also disclosed are beverages fortified with one or more microencapsulated citrus phytochemicals but which do not have the bitter taste characteristics of these compounds. | 08-05-2010 |
20100112172 | ALL-NATURAL FRUIT PRODUCT AND METHOD OF MAKING SAME - An all-natural fruit product and method of making the product is provided. The fruit product comprises fruit puree, an added natural sweetener and no non-natural sweeteners, about 0.05% to about 0.5% by total weight of the fruit product of a galactomannan, added pectin in an amount of from about 0.4% to about 2.0% by total weight of the fruit product. The fruit product has a pH of about 3.0 to about 4.2, is shelf stable and has a Brix of from about 20° to about 40°. | 05-06-2010 |
20100084359 | Plastic Container - A plastic container, especially suitable for long-term storage of beverages that are hot filled into the containers, having in one embodiment four relatively flat vacuum panels, having in another embodiment a seven layer polymeric material with a nylon interior layer, and having in another embodiment a combination of the other embodiments. | 04-08-2010 |
20100055269 | METHOD FOR PRODUCTION OF COCONUT WATER BEVERAGE AND BLENDED JUICE BEVERAGES WITH COCONUT WATER - A method for producing a coconut water beverage having a pH below 4.5 by adding a food grade acid to coconut water. The method coverts coconut water from a low-acid food to a high-acid food which allows the coconut water to be subjected to less severe commercial sterilization processing and preserves the natural taste and aroma of the coconut water. The present invention is also directed to a blended beverage comprising coconut water and fruit juice and having natural isotonic properties. | 03-04-2010 |
20100055250 | NATURALLY SWEETENED JUICE BEVERAGE PRODUCTS - Naturally sweetened reduced calorie, light, or low-calorie beverage products and methods for making the same are disclosed. The beverage products comprise at least one fruit juice, at least one natural non-nutritive sweetener, and homogenized pulp. | 03-04-2010 |
20100055249 | NATURALLY SWEETENED JUICE BEVERAGE PRODUCTS WITH BETA-GLUCAN - Naturally sweetened reduced calorie, light, or low-calorie beverage products which provide cardiovascular health benefits are disclosed, as well as methods for making the same. The beverage products comprise at least one fruit juice, at least one natural non-nutritive sweetener, homogenized pulp, and beta-glucan. | 03-04-2010 |
20100009002 | GUAVA TREE EXTRACT INSECT CONTROL - The invention relates to insect control compositions, and more particularly to repellent and attractant compositions that may be used to control insect populations from damaging citrus trees. It has been found that the Asian citrus psyllid, the vector that transmits citrus greening disease, or Huanglongbing (HLB), is attracted to certain compounds in guava tree extracts. The guava-based compounds may be used to attract psyllids to traps to monitor populations and disrupt breeding cycles. | 01-14-2010 |
20090214743 | METHOD FOR PRODUCING AND PACKAGING JUICE - Producing juice having increased nutritional and organoleptic value by extracting the juice under an atmosphere having an oxygen concentration of less than about 10 percent. | 08-27-2009 |
20090175995 | CONTROL OF FLAVOR CHARACTERISTICS OF AND INDICATOR OF FRESHNESS IN FRUIT JUICE - Control of flavor characteristics of and fresh taste in fruit juice, particularly citrus fruit juice, and especially orange juice. | 07-09-2009 |
20090162525 | FOOD PRODUCT INCLUDING ONE OR MORE ENCAPSULATED OMEGA-3 FATTY ACIDS AND ONE OR MORE FRUIT FLAVORS - A food product is provided which includes at least one fruit juice, at least one omega-3 fatty acid and a supplemental amount of at least one fruit flavor. The at least one omega-3 fatty acid may be encapsulated and may include docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). The supplemental amount of at least one fruit flavor includes an orange flavor. The one or more omega-3 fatty acids and/or one or more fruit flavors can be added to the food product in a desired amount and blended sufficiently by mixing. | 06-25-2009 |
20090162524 | FOOD PRODUCT INCLUDING ONE OR MORE OMEGA-3 FATTY ACIDS AND ONE OR MORE FRUIT FLAVORS - A food product is provided which includes at least one fruit juice, at least one omega-3 fatty acid and a supplemental amount of at least one fruit flavor. The fruit juice includes a not-from-concentrate (NFC) fruit juice. The at least one omega-3 fatty acid may be encapsulated and may include docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). The supplemental amount of at least one fruit flavor includes an orange flavor. The one or more omega-3 fatty acids and/or one or more fruit flavors can be added to the food product in a desired amount and blended sufficiently by mixing. | 06-25-2009 |
20090162490 | CALCIUM-FORTIFIED BEVERAGES AND METHOD OF MAKING THEREOF - A calcium-fortified beverage and method of making the beverage is provided. A calcium source is included that provides about 40% to about 65% of the calcium from calcium lactate and about 35% to about 60% of the calcium is provided from hydroxyapatite. A component may be included for at least substantially masking the aftertaste of the calcium source. | 06-25-2009 |
20090159518 | METHOD OF PRODUCING A REDUCED-CALORIE FOOD PRODUCT - Calories in a juice can be reduced by selectively removing more sucrose than primary sugars, for example, glucose and fructose. An acceptable flavor profile can be achieved since the primary sugars have a higher perceived sweetness than sucrose. The food product processing system for reducing calories can include multiple stages for filtering the juice to produce a clarified low-calorie juice having an acceptable flavor profile. | 06-25-2009 |
20090081339 | METHOD FOR PRODUCING JUICE HAVING PRE-SELECTED PROPERTIES AND CHARACTERISTICS - A method for producing vegetable or fruit juice having pre-selected characteristics based on classification and separation by non-destructive testing of the vegetables or fruit from which the juice is made. | 03-26-2009 |
20090011092 | REDUCED SUGAR CITRUS JUICE BEVERAGE - Citrus juice beverage products and their method of production are formulated to reduce the sugar content of the beverage while the beverage products have sensory, taste, mouth feel and texture characteristics that mimic those of whole citrus juice. Orange juice beverage products are especially preferred. The beverage products have a relatively low Brix, on the order of between about 7 and about 8 Brix. Also included in the beverage products is a sweetener which does not add a significant caloric load to the beverage product. A sinking pulp added to the beverage product in an amount to achieve texture and other sensory characteristics of a whole juice. | 01-08-2009 |