Process of producingcalcium-supplemented milk drinks
Author: Meiji MilkProducts Co. Ltd, Davisco Foods International Inc. (Komatsu Y., Nakatsubo T., OhtomoH., Kuwata T., Davis M.M., Davis M.E.)
Patent Type: United States Patent 5 912 032 En:en Priority data: (Japan) (11.5.95) Filing date: 7.5.96 (saan:498839)
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Abstract: Lack of calciumin the diet can lead to problems, e.g. osteoporosis. Calcium chloride can be added tomilk, but this can adversely affect the taste and texture of the milk, which is caused bythe precipitation of the calcium salts. Calcium phosphate may be used, but as it isblended with fat it is not suitable for low-fat products. This patent describes a methodfor fortifying milk drinks with calcium that overcomes these problems. Whey mineral isproduced by removing lactose and protein from the whey formed in cheese production andthen concentrating the product by microfiltration, centrifugation, etc. This productcontains soluble and insoluble calcium salts as well as other minerals. It can be added tomilk drinks without affecting the flavour. The calcium does not precipitate from the milk.The milk drink can be sterilized using a UHT process to give a long-life product.
Manufacture of cheese wheyfermented beverage
Author: Norin SuisansyoChikusan Shikenjo (Suzuki I., Nomura S., Kimoto H., Someya Y.)
Patent Type: Japanese Patent Application 10-295270 Ja:enFiling date: 24.4.97 (saan: 499550)
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Abstract: This cheese wheyfermented beverage leaves no unpleasant mouthfeel (a sensation of a coating film insidethe mouth). It has a smooth mouthfeel. Fat is separated from the cheese whey.Calcium chloride and calcium hydroxide are then added prior to heating to 85-95 C. On cooling, lactic fermentation using yoghurt lactic acid bacteria is performed. Solids are removed by solid-liquid separation to obtain the beverage.
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By GlobalDataEffervescent preparation containinga plant extract
Author: Gergely G.,Gergely I., Gergely T., Gergely S.
Patent Type: European Patent Application 0 919 227 De:de Filing date: 1.12.97 See published patent document for DesignatedContracting States. (saan: 499979)
Abstract: An effervescentpreparation containing a plant extract is described. The effervescent mixtures areprepared as tablets, which may be dissolved or suspended in water. The plant extractmay be mixed with a water-soluble product such as sugar (maltodextrin, lactose). ThepH of the solution should lie between 4.1 and 5.1, and carbon dioxide may be added toadjust the value if necessary. The effervescent preparation may be used for plantextracts such as Silymarin, Cimicifuga, Echinacea, Efeu or Agnus Casti. Echinaceamay be prepared as a water-soluble zinc salt. The use of foaming agents is alsodiscussed.
Method of removing proteins frombeverages using crosslinked tannin/inorganic oxide composites
Author: WR Grace andCo.-Conn. (Michos D.)
Patent Type: United States Patent 5 912 037 En:en Filing date: 2.2.98 (saan: 498844)
Abstract: Proteins cancause chill haze in beverages, e.g. beer. Tannins can be used to chill-proof, i.e., treatthe beverage, by removing some of the proteins, but it can be difficult to remove theresulting precipitate, which may have a deleterious effect on the flavour of the beverage.This patent describes a cross-linked tannin compound that is effective at removingproteins but does not have the filtration problems associated with conventional tannins.The method for forming a particulate that contains epoxy-polymerized tannin on aninorganic oxide, which preferably includes silica, is described. This particulate can thenbe used to chill-proof beverages, in particular beer.
Sparkling beverage filled incontainer
Author: U C C UeshimaCoffee KK (Takahashi A., Yamagata K., Sasaki H.)
Patent Type: Japanese Patent Application 10-295339 Ja:en Filing date: 21.4.97 (saan: 499563)
Abstract: This sparklingbeverage produces foam when the can is shaken before opening. The foam has goodstability and remains until all of the beverage has been consumed. This is achievedby the addition of sorbitan monosaturated fatty acid ester and/or propylene glycol fattyacid ester and at least one of the following – glyceryl dibasic fatty acid ester andmonoglyceryl citrate, polyglyceryl fatty acid ester and sucrose saturated fatty acidester.
An emulsion concentrate for softdrinks
Author: QuestInternational BV (Sloot E.A., Burger J.J., van de Kamp E., Schmedding D.J.M.)
Patent Type: European Patent Application 0 925 727 En:en Priority data: (European Patent Office) (24.12.97) Filing date:17.12.98 See published patent document for Designated Contracting States. (saan: 500271)
Abstract: A process isdescribed for preparing an emulsion concentrate for flavoured soft drinks, particularlycitrus-based beverages based on essential oils rather than juices. A flavour mixturecomprising an essential oil from citrus peel and a flavour-neutral oil is emulsified in anaqueous extract of crushed defatted citrus seeds. The aqueous phase of theconcentrate is adjusted to a pH in the range 2.5-6.0 by addition of citric acid. Otheradditives such as ester gum, damar resin, and sucrose diacetyl hexaisobutyrate may beincluded. The emulsion concentrate is diluted to give a ready-to-drink beverage. Theconcentrate gives a desirable cloudy appearance and colour to the beverage; has goodstorage stability; does not separate into layers; and is free from flocculation orcoalescence.
