Patent application number | Description | Published |
20080254169 | Pad For Preparing a Beverage - A pad for preparing a beverage comprising: an upper part comprising a rigid or semi-rigid upper element containing one or more apertures forming an inlet of the pad; a flexible lower element depending from the upper part and formed at least partially from filtering material, the filtering material forming an outlet of the pad; the upper part and lower element together defining a storage volume containing a water-soluble composition or a combination or mixture of water-soluble compositions for forming a beverage, wherein the upper part comprises a flexible water-impermeable layer joined to the rigid or semi-rigid upper element. | 10-16-2008 |
20080260928 | Flexible Pad for Preparing a Beverage - A flexible pad for preparing a beverage comprising: a filter bag defining a storage volume; the storage volume containing a water-soluble composition or a combination or mixture of water-soluble compositions for forming a beverage; wherein the storage volume further contains a plurality of non-soluble absorbent particles having a particle size, before use, of 25 microns to 10 mm. | 10-23-2008 |
20090004335 | Pod for Preparing a Beverage - The present invention provides a pod for preparing a beverage comprising: a lower compartment ( | 01-01-2009 |
20090232944 | FLEXIBLE PAD FOR PREPARING A BEVERAGE - The present invention provides a flexible pad ( | 09-17-2009 |
20090311384 | POD FOR PREPARING A BEVERAGE - A pod for preparing a beverage comprising: a rigid or semi-rigid sidewall; a rigid or semi-rigid upper surface containing one more apertures forming an inlet of the pod; a lower surface formed at least partially from filtering material, the filtering material forming an outlet of the pod; the sidewall, upper surface and lower surface together defining a storage volume extending from the inlet to the outlet and containing a water-soluble composition, or a combination or mixture of water-soluble compositions for forming a beverage; wherein the rigid or semi-rigid sidewall maintains a physical separation of the filtering material and the upper surface during use. | 12-17-2009 |
20100178391 | FLEXIBLE PAD FOR PREPARING A BEVERAGE - The present invention provides a flexible pad for preparing a beverage comprising: a filter bag defining a storage volume; the storage volume containing a water-soluble composition or a combination or mixture of water-soluble compositions for forming a beverage; wherein the storage volume further contains one or more absorbent elements. | 07-15-2010 |
20130337123 | INSTANT COFFEE - An instant coffee composition is provided having soluble coffee particles. The particles have internal pores, and at least some of the internal pores contain a pressurized gas. Further, the soluble coffee particles are provided with finely-ground insoluble coffee material on an outer surface of the soluble coffee particles. A method of forming the instant coffee composition, a container for the composition, and a beverage dispensing system are also provided. | 12-19-2013 |
Patent application number | Description | Published |
20080213441 | Reduction of Astringency in Polyphenol Compositions - Microencapsulated polyphenol compositions suitable for use in food and beverage products are provided. Microencapsulation significantly reduces the astringency and/or bitterness of the polyphenol compositions and protects the polyphenol compositions from oxidation, ingredient interactions, enzymatic degradation, and the like while maintaining gastrointestinal bioavailability within the digestive system. | 09-04-2008 |
20090208629 | NON-PROTEIN FOAMING COMPOSTITIONS AND METHODS OF MAKING THE SAME - A soluble foaming composition is provided which contains carbohydrate particles having a plurality of voids containing entrapped pressurized gas and less than two percent protein. The composition may include a surfactant and may be contained in a food product such as a beverage mix or an instant food. In addition, a method is provided for manufacturing the foaming composition in which the particles are heated and an external pressure exceeding atmospheric pressure is applied to the soluble foaming particles. The soluble foaming particles are cooled and the external gas pressure is released resulting in pressurized gas remaining in internal voids of the particles of the foaming composition. | 08-20-2009 |
20090252850 | Coffee-Derived Surfactants - Coffee-derived surfactants are provided by transesterification reactions of sugars and coffee oil. The coffee-derived surfactants are especially useful in the production of coffee oil emulsions for use with, or incorporation into, coffee products. | 10-08-2009 |
20100104717 | Gas-Effusing Compositions and Methods of Making and Using Same - Gas-effusing compositions, particularly, particulate compositions having pressurized gas held within open internal voids thereof, are provided as well as methods of making and using such compositions. | 04-29-2010 |
20100209583 | FOAMING SOLUBLE COFFEE POWDER CONTAINING PRESSURIZED GAS - An instant coffee powder comprises dried soluble coffee in the form of particles or granules having internal voids filled with entrapped pressurized gas. Advantageously, when the coffee powder is dissolved in a beverage, the instant coffee powder produces a foam on the top surface of the beverage. | 08-19-2010 |
20110212242 | NON-CARBOHYDRATE FOAMING COMPOSITIONS AND METHODS OF MAKING THE SAME - A foaming composition includes a powdered carbohydrate-free soluble composition which includes protein particles having a plurality of internal voids containing entrapped pressurized gas. In one form, the foaming composition is produced by subjecting the particles to an external gas pressure exceeding atmospheric pressure prior to or while heating the particles to a temperature of at least the glass transition temperature and then cooling the particles to a temperature below the glass transition temperature prior to or while releasing the external pressure in a manner effective to trap the pressurized gas within the internal voids. | 09-01-2011 |
20130040036 | Shelf Stable, Low Water Liquid Beverage Concentrates And Methods Of Making The Same - Liquid beverage concentrates providing enhanced stability to flavor, artificial sweeteners, vitamins, and/or color ingredients are described herein. More particularly, liquid beverage concentrates described herein provide enhanced flavor stability despite a high acidulant content (i.e., at least about 5 percent by weight acidulant). In one aspect, the liquid beverage concentrates have a low water content (i.e., less than about 30 percent water) and, in another aspect, are substantially free of water. In some approaches, the liquid beverage concentrates disclosed herein remain shelf stable for at least about three months and can be diluted to prepare flavored beverages with a desired flavor profile and with little or no flavor degradation. | 02-14-2013 |
20130064956 | Shelf Stable, Brewed Beverage Concentrates And Methods Of Making The Same - Liquid brewed beverage concentrates and methods of making the concentrates are provided herein. The concentrates are liquid and flowable at room temperature and can be diluted in an aqueous liquid to provide a beverage having the general appearance, flavor, and aroma of a freshly brewed beverage. The concentrates include a low water content, high non-aqueous liquid content, particularly non-volatile non-aqueous liquid content, and high flavor solids content, the amounts of which are balanced to provide concentrates with a desired flavor profile with little or no flavor degradation after storage at room temperature in a sealed container for at least about three months. | 03-14-2013 |
20130122175 | Non Carbohydrate Foaming Compositions and Methods of Making the Same - A foaming composition includes a powdered carbohydrate-free soluble composition which includes protein particles having a plurality of internal voids containing entrapped pressurized gas. In one form, the foaming composition is produced by subjecting the particles to an external gas pressure exceeding atmospheric pressure prior to or while heating the particles to a temperature of at least the glass transition temperature and then cooling the particles to a temperature below the glass transition temperature prior to or while releasing the external pressure in a manner effective to trap the pressurized gas within the internal voids. | 05-16-2013 |
20130295259 | Food And Beverage Products Containing 1,3-Propanediol And Methods Of Modifying Flavor Release Using 1,3-Propanediol - Food or beverages prepared using 1,3-propanediol have shown to have modified flavor profiles, including modified flavor release, relative to an otherwise identical food product or beverage that does not include 1,3-propanediol. Inclusion of 1,3-propanediol uniquely modifies the flavor profile of these products or food ingredients in these products even when 1,3-propanediol is included in such low amounts that it does not itself contribute flavor to the product. 1,3-propanediol may be included in the food or beverage products to effect this modified flavor release, such as about 0.1 to about 2 weight percent, or in specific ratios relative to one or more flavor compounds in the product. | 11-07-2013 |
20140065282 | Coffee-Derived Surfactants - Coffee-derived surfactants are provided by transesterification reactions of sugars and coffee oil. The coffee-derived surfactants are especially useful in the production of coffee oil emulsions for use with, or incorporation into, coffee products. | 03-06-2014 |
20150017298 | METHOD AND SYSTEM FOR ENTRAPPING PRESSURIZED GAS IN POWDERED FOOD OR BEVERAGE PRODUCTS - Methods and systems for continuously producing foaming compositions from powders, granules, and/or particulate are provided and/or powders, granules, and/or particulates that contains high pressure gas. The methods and systems are configured to reduce energy costs and overall processing time and, thus, provide advantages over the prior batch processes that have lengthy temperature ramp-up and cool-down times due to the shortcomings of using a large pressure vessel. | 01-15-2015 |