| WhiteWave Services, Inc. Patent applications |
| Patent application number | Title | Published |
|---|
| 20120128850 | FORTIFYING NON-FAT FOOD PRODUCTS WITH POLYUNSATURATED FATTY ACIDS - According to one embodiment, a food product comprises a non-fat base, one or more polyunsaturated fatty acids, and one or more stabilizing ingredients. The stabilizing ingredients are selected to reduce the rate at which the polyunsaturated fatty acids oxidize in the non-fat base. At least one of the one or more stabilizing ingredients comprises a protein, a lipid, or a protein-and-lipid combination. | 05-24-2012 |
| 20120040056 | NON-DAIRY, COCONUT-BASED BEVERAGE - In accordance with a particular embodiment of the present disclosure, a method comprises mixing an aqueous medium, a coconut base, and an emulsifier to yield an emulsion. The emulsion is blended with one or more other ingredients to yield a coconut-based beverage. The coconut-based beverage is substantially free of dairy-derived ingredients. | 02-16-2012 |
| 20110097455 | SYSTEM AND METHOD TO MIX, HOMOGENIZE, AND EMULSIFY A FLUID USING SONICATION - According to one embodiment, a method receives a fluid comprising one or more ingredients. The method selects sonication settings to apply to the fluid to yield a desired result. The sonication settings include a frequency, a power, and a duration. The method applies sonication to the fluid according to the selected sonication settings. | 04-28-2011 |
| 20110091615 | System and Method for Producing a Reduced-Fat Composition - A reduced fat beverage and a method of making the same is disclosed. A method for making a reduced-fat beverage includes destabilizing a base solution, the base solution comprising a fat component and non-fat components. The method also includes separating the fat component from the non-fat components and removing the fat component from the base solution. | 04-21-2011 |
| 20110076368 | Soy Beverage Substantially Free of Isoflavones and Method of Production - A method for removing isoflavones from a soy-based beverage is disclosed. The method includes processing a soy base by subjecting ground or milled soy beans to one or more of sonic vibration and ultrahigh pressure homogenization. The soy base is separated, using centrifugation, into a lipid phase substantially free from isoflavones and a serum phase containing isoflavones. One or more isoflavones are separated from the serum phase. The serum phase is mixed with the lipid phase. | 03-31-2011 |
| 20110070337 | Reduced Calorie Soy Beverage - In one embodiment, a method comprises selecting ingredients including a natural, high-intensity sweetener, a dairy milk or a non-dairy milk base, and one or more other ingredients selected from the group consisting of stabilizers, vitamins, minerals, flavors, functional ingredients, salts, antioxidants, sugar, and water. The selected ingredients are added to a mixing chamber and mixed to yield a formulation with the ingredients dispersed substantially evenly throughout. | 03-24-2011 |
| 20100303971 | PRODUCING FOAM AND DISPERSING CREAMER AND FLAVOR THROUGH PACKAGING - According to one embodiment, a pressurized package dispenses a formula comprising a foaming agent into a liquid. The internal pressure of the package generates turbulence that causes some of the formula to disperse throughout the liquid and some of the formula to form a foam on a surface of the liquid. | 12-02-2010 |
| 20100189855 | Method of Making a Beverage Comprising Fruit and Milk - A method of making a beverage is disclosed. The method comprises mixing water and pectin to form a pectin slurry. Milk is mixed with the pectin slurry. White grape juice concentrate is mixed to the milk and pectin slurry until a stable mixture is achieved. Phosphoric acid is added to reduce the pH level to between approximately 4.8 and approximately 5.2, and citric acid is added to reduce the pH level to between approximately 3.8 and approximately 4.1. | 07-29-2010 |
| 20090101646 | Storage and Dispensing System - According to one embodiment, a liquid storage and dispensing system includes a closure configured with a spout that is releasably coupled to a body. The body has a base integrally formed with a front region, a back region, and two side regions that form a cavity for storage of a substance. For placement of a product label, the front region is relatively flatter than the two side regions and the back region, and the front region slopes inwardly from the base such that the front region faces upwardly when the base is placed on a horizontal surface. Each of the two side regions includes an indentation proximate the opening and aligned with a longitudinal axis passing through the center of body. The indentations form a handle for grasping the body while dispensing the substance. The front region and the indentations form a volume in the upper portion of the body that is less than the lower portion of the body. | 04-23-2009 |
