Aqueous creatine solution and process of producing a stable, bioavailable aqueous creatine solution

Author: Bio-Botanica Inc.  (d'Amelio F., Mirhom Y.W.)
Patent Type: PCT Patent Application  WO 99/43312  En:en Priority data: (US) (26.2.98)   Filing date: 26.2.99   See published patent document for Designated Contracting States.  (saan: 509511)

Abstract: Muscle fatigue and lactic acid accumulation occur when the supply of creatine phosphate to the site is exhausted, and the adenosine diphosphate cannot be converted to adenosine triphosphate. Considerable research effort has been made to increase the creatine phosphate content of muscle in order to increase muscle power and allow longer periods of exercise and activity. This invention provides a method of supplying creatine in a stable, soluble form that can be utilized and absorbed. A method for the production of this creatine solution from creatine acid sulfate is described. The solution can be combined with a sweetener, electrolyte and carbohydrate source to produce a stable drink. An effective amount of glycerol can be added to enhance absorption of creatine through the intestinal wall into the bloodstream and the depleted skeletal muscles.
Cholesterol lowering drink mix compositions

Author: Procter and Gamble Co.  (Diehl S.L.)
Patent Type:United States Patent  5 942 550  En:en  Filing date: 26.4.96   (saan: 509638)

Abstract: Beverage mixtures are disclosed that are said to be effective in lowering cholesterol levels. The compositions contain a therapeutically effective dose of an anion-exchange resin with xanthan gum. The formulation is intended to avoid problems with unpalatable taste and mouthfeel of the cholesterol-lowering medications cholestyramine and colestipol hydrochloride, which are used in treating high blood cholesterol, and function as anion-exchange resins.
Method of and apparatus for packaging infusion packages

Author: Tetley GB Ltd  (Utz P., Wollmershauser P., Schubert G., Wilkinson D.J., Lobley S.J.R.)
Patent Type:PCT Patent Application  WO 99/37540  En:en   Priority data: (UK) (22.1.98)   Filing date: 22.1.99 See published patent document for Designated Contracting States. (saan: 507562)

Abstract: The density of infusion materials such as tea and coffee can vary from batch to batch, so that it is not possible to ensure that stacks of infusion bags, such as tea bags and coffee bags, will always have the same height. This means that cartons will often be deeper than the stack of tea bags they contain. A method and apparatus for inserting infusion bags into packs is disclosed.  It involves forming vertical stacks of infusion bags, vibrating the stacks to consolidate them, placing a predetermined number of the consolidated stacks into an open-topped, flat-bottomed flexible bag designed to surround the stack (or stacks) closely, and closing the top of the bag. The vibration step produces vertical stacks of infusion bags that resist vertical compression, and a relatively rigid, load-bearing structure is formed. Although this invention was developed for infusion bags, it is applicable to packaging other products that have low structural strength and dimensional stability. (See also PCT Patent Applications WO99/37541 A1 and WO99/37542 A1.)

Tea manufacture

Author: Unilever plc, Unilever NV, Hindustan Lever Ltd  (Goodsall C.W., Hodges R.C., Jones T.G., Mawson J.D., Stabler P.J.)
Patent Type: PCT Patent Application WO 99/40799 En:en  Priority data: (European Patent Office) (13.2.98) Filing date: 4.2.99  See published patent document for Designated Contracting States. (saan: 507594)

Abstract: A process is described for producing a black leaf tea that infuses like CTC-processed black tea.  CTC (cut-tear-curl) equipment produces a tea that has a fast infusion rate and strong colour. Whole tea leaves are subjected to heat shock for a time sufficient to initiate fermentation. The process separates cellular disruption from particle size reduction, to increase the theaflavin and thearubigin content of the tea. Tea manufactured by the proposed method is claimed to have the appearance and texture of conventionally processed tea with the liquor properties of fuller fermented CTC-type tea.

Sherbets and processes for the production thereof

Author: Nikken Chemicals Co. Ltd  (Hayashi K., Kohno H., Nakashima K., Uraji T.)
Patent Type: European Patent Application  0 941 668  En:en   Priority data: (Japan) (16.10.96 and 21.10.96)   Filing date: 16.10.97   See published patent document for Designated Contracting States. (saan: 509485)

Abstract: A sherbet product containing erythritol is described. The product has a soft mouthfeel, and the inventors claim to have overcome problems of hardness in erythritol-containing sherbets. A foam stabilizer (e.g. gelatin or pectin) is added to the sherbet mix, and the overrun is in the range 50-130%. The invention may be used for manufacturing an alcoholic soft sherbet that is served as an ice-like frozen alcoholic beverage. The sherbet has a low energy (calorie) content, and is easily scooped immediately after removal from the freezer. The alcohol-containing sherbet may be made in the freezing compartment of a domestic refrigerator.

Continuous dry parts metering and blending system

Author: Coca-Cola Co., Kloeckner KHS Inc. (Caldwell S.W., Cuthbert C.J., Derby J.D., Johnston T.)
Patent Type: PCT Patent Application  WO 99/41002  En:en  Priority data: (US) (13.2.98)   Filing date: 12.2.99  See published patent document for Designated Contracting States. (saan: 507606)

Abstract: Equipment is described for mixing dry ingredients for beverages. It is intended for continuous production of many types of beverage that are currently manufactured by batch processes. The system continuously adds one or more ingredients as powders to a liquid product stream. The addition process uses selectively variable feeder devices. Sensors maintain the desired concentrations of particulate solids in the liquid stream. A dry ingredient may be premixed with a liquid before being added to the main product stream. The system is claimed to give a high level of accuracy and uniformity, with reduction in time, costs and waste material when changing between products.

Method for ultra-high-pressure inactivation of microorganisms in juice products

Author: Flow International Corp. (Raghubeer E.V., Ting E.Y.)
Patent Type: PCT Patent Application  WO 99/38394 En:en  Priority data: (US) (30.1.98)  Filing date: 29.1.99  See published patent document for Designated Contracting States.  (saan: 507711)

Abstract: Methods for extending the shelf-life of juices without pasteurization are disclosed, which use ultra-high pressure (UHP) to inactivate microorganisms. This process produces safe juice products, whilst avoiding loss of the characteristics associated with fresh juices, such as taste, nutritional value, texture and colour. Processing apparatus is also disclosed.