Bioluminescent novelty foods anddrinks

Author: Bryan B.J.
Type of Patent: European Patent Application  0 879 383  En:enPriority data: (US) (6.2.96 and 25.11.96)   Filing date: 3.2.97 See publishedpatent document for Designated Contracting States.
Patent Number:  WO 97/29319 (14.8.97)   (saan: 487624)

Abstract: The inventionrelates to processes and equipment for generating bioluminescence, and to their use in theproduction of novelty goods.  Products of interest to the food industry can beproduced, such as bioluminescent gelatins, icings and frostings, beverages including beer,wine, champagne and soft drinks, and glowing ices, etc.

Fermented milk drinks

Author: OtsukaPharmaceutical Co. Ltd (Toba M., Masaki K., Kumemura M., Shimizu S.)
Type of Patent: PCT Patent Application
Patent Number: WO 98/57555  En:en   Priority data: (Japan)(18.6.97)   Filing date: 12.6.98   See published patent document forDesignated Contracting States.   (saan: 488313)

Abstract: This patentapplication concerns fermentation products for the prevention of infection by Salmonella. They are prepared using Lactobacillus plantarum, optionally together with a teaextract.  The products are provided as fermented milk products, lactic acid drinks,etc.

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Instant cappuccino

Author: Societe desProduits Nestle SA  (Furrer M., Munz-Schaerer D.D., Wehrspann O., Wyss H.)
Type of Patent: European Patent Application  0 888 066  En:en  Priority data: (European Patent Office) (12.3.96)   Filing date:5.3.97   See published patent document for Designated Contracting States.
Patent Number: WO 97/33482 (18.9.97)   (saan: 488703)

Abstract: Coffee beverages of the instantcappuccino type are usually made by adding hot water to a soluble powder containing coffeepowder and whitener powder.  Frequent problems occurring with such beverage powdersinclude the formation of brownish foam, flocculation of dairy proteins and the formationof lumps. An improved powder is disclosed, which forms cappuccino-type beverages with astable white foam on the surface.  This is achieved by using a coffee powder withdelayed solubility in water, which delays acidification of the beverage. The stabilizersand added lactose commonly used in the whitener component can thus be eliminated orreduced, enabling the whitener to be made from pure milk.  The coffee particles ofthe coffee powder are coated to delay solubility.  Various coating options aredisclosed.

Superior green tea extracts

Author: Procter and GambleCo.  (Ekanayake A., Bunger J.R., Mohlenkamp M.J.)
Type of Patent: European Patent Application  0 884 953  En:en  Priority data: (US) (26.2.96)   Filing date: 21.2.97   Seepublished patent document for Designated Contracting States.
Patent Number: WO 97/30597 (28.8.97)  (saan: 488854)

Abstract: Green teaextracts initially contain high levels of unoxidized flavanols, especially monomericcatechins such as epicatechin and epigallocatechin, which impart a desired astringency tothe tea beverage.  Unfortunately, these catechins can be oxidized tohigher-molecular-weight polyphenols such as theaflavins and thearubigins, in the presenceof other components present in the tea extract, such as metal ions, quinones and dissolvedoxygen.  The catechins are oxidized to oxidized polyphenols, which impart a lessdesirable lingering astringency to green tea beverages.  The oxidized polyphenols caninteract with other materials in the green tea extract, such as caffeine, protein, pectinsand metal ions, to form larger, heavier complexes that eventually precipitate out andresult in a cloudy, turbid beverage with an unappealing brown colour.  This inventionrelates to a treatment for green tea extracts aimed at preventing this from occurring. The extract is treated with a food-grade cation-exchange resin to remove metalcations from the extract, and then filtered using a nanofiltration membrane at atemperature between 100 and 140 F.  The green tea extracts can be used in a number ofbeverages and are particularly useful for suppressing the aftertaste of aspartame in dietdrinks.

Tonyu production (alcoholic soymilk)

Author: Co. Lim Marushou (Hoshino M., Yamasaki M., Ohshima N.)
Type of Patent: United States Patent
Patent Number: 5 853 789  En:en  Priority data: (Japan)(31.5.96)   Filing date: 18.3.97   (saan: 486805)

Abstract: A process isdescribed for preparing a tonyu (soya-milk) product containing alcohol.  The alcoholis added to soya beans, the beans soaked in water, or the liquid produced at intermediatestages of tonyu processing.  The solution of tonyu contains 3-25% of alcohol byweight.  It may be concentrated by distillation under reduced pressure.  Thisgives a product with a high solids content, without bubble formation or microbialcontamination.

Dealcoholization using perstraction

Author: Palassa Pty. Ltd (Michaels A.S., Canning R.P., Hogan P.)
Type of Patent: United States Patent
Patent Number: 5 817 359  En:en   Priority data:(Australia) (30.4.92 and 5.6.92)   Filing date: 11.10.96   (saan:487889)

Abstract: A method andapparatus are described for the removal of alcohol from fermented beverages such as beer,ale and cider, without altering the concentrations of other essential components thatcontribute to the flavour, aroma, colour and ageing characteristics. A novelcontrolled-strip evaporative perstraction process is applied after clarification to removebiomass. Stripping solutions and/or dealcoholized beverage are recycled. Additives can beadded to the stripping solutions to further limit the loss of volatile components duringperstraction.

Soft-frozen drinks and cocktails

Author: Mancuso J.J.
Type of Patent: United States Patent
Patent Number: 5 866 191  En:en   Filing date: 28.10.96  (saan: 488999)

Abstracts: This patentdescribes a frozen beverage composition that is in a liquid, soft form. It containslow-molecular-weight alcohols and glycols, e.g. glycerol and propylene glycol, thatinhibit the formation of ice crystals. It can contain fruit juice and glycol or be analcoholic cocktail. It can be poured or spooned into a glass, bowl, etc., straight fromthe freezer to give a product with a sherbet-type consistency.

Keeping the fizz

Author: Coca-Cola Co.(Rule M.)
Type of Patent: United States Patent
Patent Number: 5 855 942 En:en   Filing date: 16.10.97  (saan: 486217)

Abstracts: A method forimproving the carbon dioxide retention of beverages in plastic bottles is described. Thedrink is blended with a carbonic acid ester. This is hydrolysed slowly and releases carbondioxide into the beverage at approximately the same rate at which carbon dioxide from thebeverage is lost to the atmosphere through the walls of the container.

Pop-out spout can

Author: Coca-Cola Co. (Plester G.)
Type of Patent: United States Patent
Patent Number: 5 816 428  En:en   Filing date: 10.6.96  (saan: 487869)

Abstract: A beverage canlid is described, which has a foldable pop-out spout. This is easily reclosable andeasy-open, and can be used to provide possible hidden-gift promotions. A folded, plasticspout is secured on the underside of a metal can lid, which is conventionally roll-seamedonto the can body. When the can is opened, the spout is released and either unfoldsautomatically as a result of the pressure of the beverage, or can be pulled out by theuser. The spout is provided with either a screw closure or a twist-off, flick-openclosure.