Method of preparing a full hopflavored beverage of low bitterness.
Patent Number: 5 783 235

Author: Ting P.L., WilkinsonH.A., Ryder D.S., Tripp M.L., Rader S., Goldstein H.
Language: English

Abstract: A method ofpreparing a light-stable, fermented beverage, which has a full hop flavour but is lessbitter than a similar beverage made from whole hops, is described. The beverage is madeusing the solid hop residue that is a by-product remaining after the extraction of wholehops with carbon dioxide. The hop residue and wort are boiled, the solids are removed fromthe fermented mixture, and the remaining liquid is fermented to obtain the beverage.
© Leatherhead Food RA 1998


Infusion packet and itsmanufacture.

Patent Number: 0 865 391
Author: Drury T., Ghirlandi D.
Language: English

Abstract: An infusion bag forbeverages such as tea or coffee is described. The bag is provided with a drawstring, whichpasses through the infusion bag and has a pull region at each of its ends. When the baghas been used to make a drink, the pull portions can be drawn apart to contract thepackage and thus squeeze out any residual liquid left in the package.
© Leatherhead Food RA 1998


Twist-off can end.

Patent Number: 0 865 390
Author: Credle W.S.
Language: English

Abstract: The patentdescribes a resealable twist-on/twist-off can end assembly for an existing can end, suchas the type used in the beverage industry. The can end has been developed to overcomeexisting problems with known can ends, such as difficulty in opening ring-pull orpress-down tabs on cans, and the lack of resealability. The twist-off can end is appliedto conventional beverage cans having a rolled flange extending around the exterior surfaceof the can body at its open end, and a sloped shoulder portion joining the open ends withthe side walls. The twist-off can end consists of a collar surrounding the exteriorsurface of the can, and a closure with a lid portion and depending peripheral skirt. Thecan end may also include a pilfer-proof ring detachably secured to the bottom part of theskirt, and a pull-tab in the lid portion.
© Leatherhead Food RA 1998


Multi-compartmented dispensingcontainers.

Patent Number: 0 865 383
Author: Meyer R.C.
Language: English

Abstract: The inventionprovides a family-sized container for carbonated beverages, which is divided intocompartments. Each compartment can be accessed individually, whilst access is blocked tothe other compartments, thus maintaining the required pressure in them. Inside thecontainer neck is a fitment with holes leading to the various compartments. The fitmenthas a cover with a rotatable opening, which aligns with the hole of the compartment beingaccessed.
© Leatherhead Food RA 1998


Beverage container with anintegral pop-up straw.

Patent Number: 5 788 106
Author: Hotinski S.
Language: English

Abstract: The inventionrelates to a cylindrical beverage container incorporating an integral pop-up straw. Achannel guide is attached to the base of the container, in line with the pull-tab openingin the top of the container, and is maintained in position by a bracket attached to theside wall of the container. The end of a bendable straw is inserted in the channel guide,such that, when the container is opened, the straw pops up through the opening.
© Leatherhead Food RA 1998


Process for reducing the patulinconcentration in fruit juices.

Patent Number: WO 98/43500
Author: Miller C.J., Lyndon R.M.
Language: English

Abstract: Patulin is amycotoxin produced by Penicillium expansum and other fungi that may be found on rottingfruit. It has been detected in apple juices, and levels are usually higher in cloudyjuices than in clear juices. A method is described for treating fruit juice to reduce thepatulin concentration. The juice is passed through a resin material with micropores thatare capable of retaining patulin on the pore surface by chemisorption (van der Waals andLondon dispersion interactions). Regeneration is achieved by conversion of the adsorbedpatulin to an easily removed derivative, using ammonia or a volatile base preferablygenerated in situ. The process of patulin reduction is performed after pasteurization,partial flocculation, and ultrafiltration.
© Leatherhead Food RA 1998


Kombucha products and processesfor the preparation thereof.

Patent Number: WO 98/43489
Author: Kien H.
Language: English

Abstract: Kombucha is asymbiotic colony of bacteria and yeasts that produces metabolites said to have beneficialand therapeutic effects. It is traditionally grown on a substrate of black tea withsucrose under aerobic conditions. The fermented tea can have an alcohol content of up to1.5%. A non-fermenting food product containing Kombucha is described. The fermentation isterminated by filtration (for production of beverages) or by increasing the sugar contentabove 60% (for syrups and confectionery products). The products contain less acetic acidthan traditional Kombucha, and have lower total acidity and improved taste and odourproperties. The Kombucha beverage may be used to preserve fruits, olives, and mushrooms,and the syrup may be used as an ingredient in low-calorie fruit products. Alternatively,the beverage may be carbonated.
© Leatherhead Food RA 1998


Liquid plastic film pouch withinner straw and machine and method of making.

Patent Number: WO 98/38110
Author: Larson R.L., Savoury R., Edwards J.
Language: English

Abstract: A flexible plasticpouch is described for a liquid, particularly a beverage that is consumed through a rigiddrinking straw. The straw floats freely in the liquid product. The liquid occupies 60-90%of the volume of the interior of the pouch. The remaining air is partially evacuated toallow the side walls to be collapsed against each other when the pouch is held by theuser. The straw is grasped and manipulated to puncture the pouch. The pouch is made from amultilayer resin film with an inner sealant layer formed from a linear low-densityethylene/octene copolymer or very-low-density ethylene copolymer. When the straw puncturesthe film, the inner sealant layer forms a membrane around the straw. This exhibitsself-sealing behaviour, preventing leakage of contents through the puncture hole.
© Leatherhead Food RA 1998


By Judy Davis
Editor of Leatherhead Food RA'sPatent Bulletin