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| Application No. | Application Title | Issue Date |
| 20120107468 | METHOD FOR SUSPENDING PARTICLES IN ALCOHOLIC LIQUID COMPOSITION AND CORRESPONDING LIQUID COMPOSITION The present invention relates to a method for suspending particles in an alcoholic liquid composition. The method comprises providing an alcoholic liquid composition having a particular alcoholic content and employing low acyl gellan gum to suspend particles in the comp... | 05/03/2012 |
| 20120082771 | TOMATO-BASED ALCOHOL COMPOSITIONS AND METHODS OF PREPARATION The present invention relates to tomato-based concentrates and tomato-flavored alcoholic compositions, which include the concentrates. More specifically, in some embodiments, the present invention provides a concentrate including tomato solids and one or more flavoring ... | 04/05/2012 |
| 20120070534 | ALCOHOLIC BEVERAGE AND BEER-FLAVORED BEVERAGE EACH HAVING IMPROVED QUALITY OF TASTE AND METHOD OF PRODUCING THE SAME An object of the present invention is to provide an alcoholic beverage or a beer-flavored beverage, each of which is well balanced in terms of flavor such as mellowness and savor, body (robustness and richness), and sharpness, and the deterioration smell of which genera... | 03/22/2012 |
| 20120052158 | BEVERAGE MIXER FORMULATION Formulations for producing alcohol-containing beverages may be provided in single serving packages and combined with liquid at a point of use. An exemplary beverage mixer includes a flavoring agent, L-glutamine, ginger root, and at least two of the following items (i) t... | 03/01/2012 |
| 20120045542 | PROCESS TO PRODUCE A WINE OR FRUIT JUICE STABLISER The present invention relates to a process to produce a wine or fruit juice stabiliser comprising contacting a composition comprising proteinaceous material with a prolyl-specific protease, as well as to a wine or fruit juice stabiliser obtainable by said process. The i... | 02/23/2012 |
| 20120041075 | ETHANOL COMPOSITIONS In one embodiment, the present invention is to an ethanol composition comprising at least 85 wt. % ethanol and from 95 wppm to 850 wppm isopropanol.... | 02/16/2012 |
| 20120003690 | ENZYMATIC GENERATION OF FUNCTIONAL LIPIDS FROM CEREALS OR CEREAL BI-STREAMS The present invention relates to the modification of lipids in lipid-containing plant material, such as cereal bran for the generation of functional lipids. The present invention further relates to the preparation of compositions comprising such functional lipids as wel... | 01/05/2012 |
| 20110318468 | FRUCTOSE-BASED ANTI-DIABETIC ALCOHOLIC BEVERAGE AND METHOD OF MAKING SAME An alcoholic beverages made from topinambour bulbs that does not contain sugar syrups, glucose or vinegar acids. The topinambour bulb-based beverages utilize a specific acid-hydrolysis utilizing multiple organic acids which results in an extract that contains fructose p... | 12/29/2011 |
| 20110318469 | Barley with reduced lipoxygenase activity and beverage prepared therefrom According to the invention, there is provided barley with total loss of functional lipoxygenase (LOX)-1 and LOX-2 enzymes, and plant products produced thereof, such as malt manufactured by using barley kernels defective in the synthesis of the fatty acid-dioxygenating e... | 12/29/2011 |
| 20110311702 | PERCEPTIONAL CHARACTERISTICS OF BEVERAGES A method for improving the mouthfeel or flavor of beverages by adding hydrocolloids having a particular instrinsic viscosity, and reduced-calorie beverages comprising said hydrocolloids.... | 12/22/2011 |
| 20110296553 | ENGINEERING BROAD AND DURABLE RESISTANCE TO GRAPEVINE FANLEAF VIRUS IN PLANTS The present invention relates to nucleic acid molecules useful for conferring broad and durable resistance to grapevine fanleaf virus in plants. The invention also relates to methods of enhancing resistance to plant pathogens and plants or plant components (such as grap... | 12/01/2011 |
| 20110293779 | BARLEY AND MALT-DERIVED BEVERAGES WITH LOW DMS LEVEL According to the invention, there is provided barley-derived beverages characterized by notably reduced levels of both dimethyl sulfide (DMS) and/or its precursor S-methyl-L-methionine (SMM), or lacking said compounds. In addition, the invention relates to methods for p... | 12/01/2011 |
| 20110293778 | NOVEL YEAST STRAIN AND METHODS OF USE THEREOF The present disclosure relates to an isolated yeast strain deposited as NRRL Y-50184. The present disclosure also relates generally to methods of manufacturing of products, including a fermented beverage or a fermented food using yeast cell from the isolated yeast strai... | 12/01/2011 |
| 20110281732 | Crosslinked Polyvinylpyrrolidone Compositions Low-dusting, granular compositions are provided that comprise at least 15% by weight crosslinked polyvinylpyrrolidone.... | 11/17/2011 |
| 20110280968 | NATURAL EXTRACT CONTAINING XANTHOHUMOL, METHOD FOR THE PRODUCTION THEREOF AND PRODUCTS PRODUCED THEREFROM The invention relates to a method for producing an extract containing xanthohumol (XN), which is obtained from toasted cereal products, cereal malt, coffee or cocoa. The XN-content in said extract is in the region of 10 mg/kg-2 g/kg xanthohumol. The use of XN-toasted ex... | 11/17/2011 |
| 20110274783 | FOOD COMPLEX FOR BALANCING MASCULINE ENERGY AND FEMININE ENERGY AND FOR RECOVERING VITAL ENERGY Characterized in that the three kinds of food in the main patent are reduced to two: yin foods with vital energy for the woman and yang foods with vital energy for the man by altering the proportions of foods and adding substances of hot plants, that when drinking them,... | 11/10/2011 |
| 20110262615 | Apparatus for the Production of a Sparkling Beverage The present invention relates to an apparatus (1, 21) for the production of a sparkling beverage comprising a container (2) for containing the sparkling beverage having inlet and outlet openings (9, 13) respectively, detection means (3) of th... | 10/27/2011 |
| 20110262970 | Enzymatic Hydrolysis Of Pretreated Lignocellulose-Containing Material With Cationic Polysaccharides A method for producing a fermentation product from a lignocellulose-containing material comprises pre-treating the lignocellulose-containing material; introducing a cationic polysaccharide to the pre-treated lignocellulose-containing material; exposing the pre-treated l... | 10/27/2011 |
| 20110256298 | BEER AND BEER-BASED BEVERAGES AND METHOD OF MODIFICATION OF POLYPHENOLS AND SILICON CONTENT IN THESE BEVERAGES Beer and beer-based beverages in which the content of polyphenols and/or silicon is enhanced by the addition of polyphenols of Silybum marianum in a water-soluble form comprising their mixture with at least one basic amino acid or aminohexitol in the molar ratio of from... | 10/20/2011 |
| 20110250341 | SILICA CONTAINING PARTICLE A silica containing composition is disclosed. The silica composition comprising a compound having the following formula (SiO2)x(OH)yMzOaF: wherein M optionally exists and said M is at least one of the following meta... | 10/13/2011 |
| 20110229604 | Momordica Wine Plants in the genus Momordica are known for their medicinal values such as those used to treat cancer, HIV, diabetes and other maladies. There are many preparations from Momordica plants that are used for medicinal treatments but the major drawback is the ... | 09/22/2011 |
| 20110212245 | BEVERAGE COMPOSITION AND METHOD OF MAKING SAME A beverage composition that is a twist on the traditional Margarita includes tequila, triple sec liqueur, limeade concentrate and lime sherbert. To create the composition, ingredients of tequila, triple sec, frozen limeade concentrate and lime sherbert are added to a bl... | 09/01/2011 |
| 20110212246 | MOUTHFEEL OF BEVERAGES A method for improving the mouthfeel of beverages by adding hydrocolloids having a particular instrinsic viscosity, and reduced-calorie beverages comprising said hydrocolloids.... | 09/01/2011 |
| 20110195150 | COMPOSITION OF "RADOY" BEER AND ITS PRODUCTION METHOD A beer composition includes water, ground malt, yeast of bottom fermentation, hop extract and milk thistle solution in the following proportion: 100 l water; 10-50 kg ground malt; 1.0-3.0 l yeast of bottom fermentation; 10-30 g of alpha acid of hops extract; 5-30 g milk... | 08/11/2011 |
| 20110195151 | BARLEY FOR PRODUCTION OF FLAVOR-STABLE BEVERAGE According to the invention, there is provided null-LOX-1 barley and plant products produced thereof, such as malt manufactured by using barley kernels defective in synthesis of the fatty acid-converting enzyme lipoxygenase-1. Said enzyme accounts for the principal activ... | 08/11/2011 |
| 20110189340 | SPARKLING ALCOHOLIC BEVERAGE, AND METHOD FOR PRODUCTION THEREOF Provided is a method of manufacturing a sparkling alcoholic beverage excellent in properties such as flavor without using hops as part of raw materials. The method of manufacturing a sparkling alcoholic beverage includes: a pre-fermentation step (10) of preparing... | 08/04/2011 |
| 20110183052 | PROTEIN BEVERAGE AND METHOD OF MAKING THE SAME A protein beverage composition and a method of making it relate to a beverage including a protein essentially free of caseinate and derived from an aqueous protein isolate collected from membrane-filtration isolation of the protein and without substantial drying, wherei... | 07/28/2011 |
| 20110177225 | FRUIT JUICE-CONTAINING ALCOHOLIC BEVERAGE BASE AND BEVERAGE OBTAINED BY DILUTING THE SAME A fruit juice-containing alcoholic beverage base obtained by mixing a high concentration of fruit juice and a high concentration of alcohol or its dilution-type alcoholic beverage is provided. The fruit juice is contained at a specific ratio to the alcohol so that the i... | 07/21/2011 |
| 20110165308 | POROUS MEMBRANE, PROCESS FOR PRODUCING POROUS MEMBRANE, PROCESS FOR PRODUCING CLARIFIED LIQUID, AND POROUS-MEMBRANE MODULE A porous membrane with the membrane wall constructed of a hydrophobic polymer and a hydrophilic polymer, wherein when the membrane wall is divided into 3 sections in the film thickness direction to form region “a” containing one wall surface A of the membrane wall, ... | 07/07/2011 |
| 20110142987 | Use of proline specific endoproteases to hydrolyse peptides and proteins The present invention relates to a process for the proteolytic hydrolysis of a peptide or a polypeptide, said peptide or polypeptide comprising 4 to 40, preferably 5 to 35, amino acid residues and said peptide or polypeptide is not hydrolysable by subtilisin whereby sai... | 06/16/2011 |
| 20110143010 | STABILISED PARTICLES IN AN ALCOHOLIC BEVERAGE The invention relates to an alcoholic beverage containing between 15 and 150 g/l of a particulate nut material, wherein the nut material has a particle size, preferably bimodal, between 0.05 and 200 ?m and the beverage contains 5 between 0.2 and 1.0 wt. % of a stabilise... | 06/16/2011 |
| 20110135784 | BARLEY WITH LOW LEVELS OF HORDEINS The present invention relates to methods of producing a food or malt-base beverage suitable for consumption by a subject with Coeliac's disease. In particular, the present invention relates to methods of producing a food or malt-based beverage with low levels of hordein... | 06/09/2011 |
| 20110129589 | Recycling Resources Between Aging Vessels Systems and methods for accelerating the aging of distilled spirits are disclosed. The systems and methods may include increased reaction rates of ethanol with oxygen, acids, sugars, and/or other components within an ethanol mixture. The accelerated reactions may produc... | 06/02/2011 |
| 20110129566 | Functional Enhancement of Yeast to Minimize Production of Ethyl Carbamate Via Modified Transporter Expression The invention provides a Saccharomyces cerevisiae strain that is transformed to constitutively express DUR3, encoding a urea transporter protein, under the control of the phosphoglycerate kinase (PGK1) promoter and terminator sequences, resulting in reduced nitro... | 06/02/2011 |
| 20110117255 | Alcoholic Beverage Formulation and Method of Making the Same A method of preparing a blended alcoholic beverage and a blended alcoholic beverage formulation thus produced. The blended alcoholic beverage is made by a process including the steps of: a) combining a juiced fruit and optionally grinds of the juiced fruit with water an... | 05/19/2011 |
| 20110104331 | GLUCOSE-INDUCED INACTIVATION/DEGRADATION-RESISTANT TRANSPORTER GENE AND USE THEREOF The present invention relates to a glucose-induced inactivation/degradation-resistant transporter gene and use thereof, and more particularly, to a brewing yeast having excellent assimilation of oligosaccharides (maltose, maltotriose, etc.), an alcoholic beverage prepar... | 05/05/2011 |
| 20110097448 | Protein Hydrolysate Compositions Stable Under Acidic Conditions The present invention provides protein hydrolysate compositions, processes for making protein hydrolysate compositions, and food products comprising protein hydrolysate compositions. The protein hydrolysate compositions generally comprise a mixture of oligopeptides havi... | 04/28/2011 |
| 20110070330 | Increasing Ester Concentrations in Ethanol-Based Solutions Systems and methods for accelerating the aging of distilled spirits are disclosed. The systems and methods may include increased reaction rates of ethanol with oxygen, acids, sugars, and/or other components within an ethanol mixture. The accelerated reactions may produc... | 03/24/2011 |
| 20110059203 | Process for Manufacturing a Sport Beer The invention relates to a process for manufacturing a sport beer comprising addition of a malt enzyme before and/or after fermentation. This low-calorie sport beer is directed at physically active people, particularly as part of a body-conscious nutrition programme.... | 03/10/2011 |
| 20110046236 | ALCOHOLIC COMPOSITIONS HAVING A LOWERED RISK OF ACETALDEHYDEMIA The present invention provides beverages and pharmaceutical compositions containing a deuterated alcohol according to Formula 1, and provides methods for their manufacture and use. The compositions of the inv... | 02/24/2011 |
