Patent application number | Description | Published |
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 |
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 |
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 |
20110070336 | 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. | 03-24-2011 |
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 |
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 |
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 |
Patent application number | Description | Published |
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 |
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 |
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 |
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 |
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 |
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 |
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 |