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| Number | Title | Issue Date |
| 7276229 | Oral compositions comprising a viscosity modifier for reduction of tooth erosion The use of viscosity modifying polymer materials, commonly used as stabilisers, thickeners and emulsifiers, as tooth erosion inhibitors in acidic compositions for oral administration, especially in acidic beverages such as fruit drinks and oral healthcare products s... | 10/02/2007 |
| 7264837 | Resin deacidification of citrus juice and high acid maintenance The deacidification of citrus juice with ion exchange resin is described. Maintaining a high acid condition of the juice is achieved by passing the juice through regenerated resin that is preconditioned with an aqueous food-grade acid, preferably citric acid. Additi... | 09/04/2007 |
| 7264739 | Dendrimer fluid purification method A dendrimer complex comprising a dendrimer and an antimicrobial agent with the dendrimer complex placeable directly into a fluid to inhibit growth of microbes or rid the fluid of microbes. In a further embodiment of the invention the dendrimer complex is secured to ... | 09/04/2007 |
| 7230027 | Anti-first-pass effect compounds Compositions, methods, etc. for addressing the first-pass effect. ... | 06/12/2007 |
| 7074448 | Juice deacidification A system and process for making a low-acid, single strength juice such as a not from concentrate (NFC) citrus juice are provided in which an initial single strength juice flow can be cooled to a temperature of not greater than about 45° F. and maintained at that te... | 07/11/2006 |
| 7074447 | Antimicrobial composition comprising potassium sorbate and LAE The invention relates to a novel composition with antimicrobial activity. It is in the food industry a well-known method to use the product L-arginine, Na-lauroyl-ethylester monohydrochloride (LAE). This product is well tolerated and suitable for use in the preserva... | 07/11/2006 |
| 7048864 | Dendrimer fluid purification system and method A dendrimer complex comprising a dendrimer and an antimicrobial agent with the dendrimer complex placeable directly into a fluid to inhibit growth of microbes or rid the fluid of microbes. In a further embodiment of the invention the dendrimer complex is secured to ... | 05/23/2006 |
| 7022368 | Process for producing sugars and acids-rich juice and phytochemical-rich juice A method is described for processing fruit or vegetables, e.g., cranberries, into two different juices. One of the two juices has a relatively high level of phytochemicals and a relatively low level of sugars and acids. The other of the two juices has a relatively l... | 04/04/2006 |
| 6977092 | Process for producing acids-enriched juice and acids-reduced juice A method is described for processing fruit or vegetables, e.g., cranberries, into two different juices. One of the two juices has a relatively high level of acids. The other of the two juices has a relatively low level of acids. The method of the invention entails p... | 12/20/2005 |
| 6936173 | Carbohydrate purification using ultrafiltration, reverse osmosis and nanofiltration The invention provides methods for purifying carbohydrates, including oligosaccharides, nucleotide sugars, and related compounds, by use of ultrafiltration, nanofiltration and/or reverse osmosis. The carbohydrates are purified away from undesired contaminants such a... | 08/30/2005 |
| 6902753 | Acidic solution of sparingly-soluble group IIA complexes An acidic solution of sparingly-soluble Group IIA complexes (“AGIIS”), its preparation and its uses. The AGIIS can be prepared by mixing a mineral acid (such as sulfuric acid), and a Group IIA hydroxide (such as calcium hydroxide) or a Group IIA salt of a dibasi... | 06/07/2005 |
| 6749875 | Fruit and vegetable preservative Minimally processed fruits and vegetables are preserved by use of a flavonoid. Cut and peeled fruits or vegetables are sprayed or dipped in a solution containing a flavonoid and an anti-oxidant such as ascorbic acid, erythorbic acid or alpha lipoic acid. Juices are ... | 06/15/2004 |
| 6723365 | Method and apparatus for continuous flow reduction of microbial and/or enzymatic activity in a liquid product using carbon dioxide A continuous method using gaseous carbon dioxide or a pressurized flow of liquefied carbon dioxide is described to reduce microbial and/or enzymatic activity in a liquid product. The carbon dioxide is combined with a pressurized flow of the liquid product, or the mi... | 04/20/2004 |
| 6693216 | Calcium double salts The present invention relates to calcium double salts having good preservative properties. Said salts can be used in foods, feeds, pet food, cosmetics and pharmaceuticals, food-contact items, silage, brewers' spent grains, pomace, food wastes, brewers' ye... | 02/17/2004 |
| 6660766 | Anti-first-pass effect compounds Safe, effective first-pass inhibiting compounds and citrus-derived substances are provided. Formulations containing the compounds are also provided as are methods for inhibiting the first pass effect.... | 12/09/2003 |
| 6630186 | Drinks containing cochineal colorant and method of preventing discoloration thereof The present invention provides a cochineal pigment-containing beverage comprising nigerooligosaccharide and an anti-fading method for a cochineal pigment-containing beverage comprising adding thereto nigerooligosaccharide.... | 10/07/2003 |
| 6589581 | Method of making a commercial packaged watermelon juice drink A process for making a commercial packaged watermelon fruit juice drink in which juice extracted from the whole watermelon, except the seeds, is adjusted by adding water, Carrageenan, malic acid, sweetener and natural flavors and then rapidly heated and c... | 07/08/2003 |
| 6534107 | Quality fruit juice beverages having extended quality shelf-life and methods of making the same A method and system for enhancing the flavor of a fruit juice and a fruit juice made according to these methods. Additionally, the methods may be used to produce a shelf-stable fruit juice that is capable of being stored in non-refrigerated conditions for... | 03/18/2003 |
| 6528104 | Low water activity filling A flavored filling having a low water activity. The filling includes a flavoring agent, an edible oil, and humectant. The edible oil can include a high and a low melting temperature oil. The high melting point oil, when used, can act as a crystal seeding ... | 03/04/2003 |
| 6406730 | Process for producing low acid food products The present invention comprises a method and apparatus for treating a low acid food product. The low acid food product is first acidified to produce an acidified food product and then packaged as the acidified food product. The acidifying step comprises a... | 06/18/2002 |
| 6368654 | Method for making fruit and vegetable purees A method for making fruit and vegetables purees includes selecting raw produce of the type having meat with a cell structure that is not ruptured by cooking or macerating, and seeds and/or skins. The seeds and/or skins are separated from the meat at subst... | 04/09/2002 |
| 6340489 | Manufacturing process of carrot juice It is an object of the present invention to provide a manufacturing process of carrot juice capable of obtaining, with high yield, carrot juice having a high-quality and stable characteristic free from occurrence of cohesion with less fishiness. To this e... | 01/22/2002 |
| 6309687 | Anti-first-pass effect compounds Safe, effective first-pass inhibiting compounds and citrus-derived substances are provided. Formulations containing the compounds are also provided as are methods for inhibiting the first pass effect.... | 10/30/2001 |
| 6309679 | Method of improving processes using pectinase enzymes with noble gases A method is provided for improving an enzymatic process using at least one enzyme having pectinase activity which entails contacting the at least one enzyme during the process with a noble gas, mixture of noble gases or gas mixture containing at least one... | 10/30/2001 |
| 6294214 | Noncarbonated beverage products with improved microbial stability and processes for preparing The noncarbonated beverage products have a pH of between 2.5 and 4.5 and contain from about 300 ppm to about 3000 ppm of a polyphosphate; from about 100 ppm to about 1000 ppm of a preservative such as sorbic acid, benzoic acid, alkali metal salts thereof ... | 09/25/2001 |
| 6277328 | Methods of aseptically transporting bulk quantities of sterile products Methods of aseptically transporting a bulk quantity of a sterile product such as an edible food product comprise sterilizing a transporting container by flooding the container with a chemical sterilant, pressurizing the sterilized container with a positiv... | 08/21/2001 |
| 6274186 | Method for cleaning items in particular filters, used during foodstuff production The invention relates to a method for cleaning apparatus used during the production of foodstuffs, in particular the filtration thereof, wherein this apparatus is contacted after use with a cleaning system based on the combination of a cyclic nitroxyl com... | 08/14/2001 |
| 6268003 | Noncarbonated beverage products with improved microbial stability and processes for preparing The noncarbonated beverage products have a pH of between 2.5 and 4.5 and contain from about 300 ppm to about 3000 ppm of a polyphosphate; from about 100 ppm to about 1000 ppm of a preservative selected from sorbic acid, benzoic acid, alkali metal salts th... | 07/31/2001 |
| 6265008 | Preparation of noncarbonated beverage products having superior microbial stability Disclosed are noncarbonated beverage products with improved microbial stability, and processes for preparing them. The noncarbonated beverage products have a pH of between 2.5 and 4.5 and comprise from about 300 ppm to about 3000 ppm of a polyphosphate ha... | 07/24/2001 |
| 6261619 | Noncarbonated beverage products with improved microbial stability and processes for preparing The noncarbonated beverage products have a pH of between 2.5 and 4.5 and contain from about 300 ppm to about 3000 ppm of a polyphosphate; from about 100 ppm to about 1000 ppm of a preservative selected from sorbic acid, benzoic acid, alkali metal salts th... | 07/17/2001 |
| 6255337 | Anti-first-pass effect compounds and citrus extract First-pass effective substances derived from citrus.... | 07/03/2001 |
| 6232373 | Production and use of formulations consisting of cellulose, kalium caseinate and cross-linked vinylpyrrolidone homopolymers and/or vinylimidazol/vinylpyrrolidone copolymers The preparation and the use of pulverulent compositions consisting of (a) from 10 to 90% by weight of cellulose, (b) from 5 to 60% by weight of an alkali metal caseinate, and (c) from 5 to 85% by weight of a polymer c1) an N-vinyllactam polymer obtained by co... | 05/15/2001 |
| 6169044 | Container for the selective scavenging of citrus juice components A laminate structure for use as a container for liquids including a structural substrate such as a paperboard which facilitates a gable top container having incorporated on its inner surface a layer of a fibrous matrix which has encapsulated or incorporat... | 01/02/2001 |
| 6162479 | Anti-first-pass effect compounds Safe, effective first-pass inhibiting compounds and citrus-derived substances are provided. Formulations containing the compounds are also provided as are methods for inhibiting the first pass effect.... | 12/19/2000 |
| 6126980 | Noncarbonated beverage products having superior microbial stability and process for preparing same Disclosed are noncarbonated beverage products with improved microbial stability, and processes for preparing them. The noncarbonated beverage products have a pH of between 2.5 and 4.5 and comprise from about 300 ppm to about 3000 ppm of a polyphosphate ha... | 10/03/2000 |
| 6099889 | Fruit and vegetable juice beverage and process of making A beverage composed essentially of orange juice from concentrate and tomato juice from concentrate in approximately equal portions, 60 to 1200 milligrams of ascorbic acid added to the mixture together with a food additive preservative substance comprising... | 08/08/2000 |
| 6054168 | Citrus products incorporating pulp processing Citrus products are provided which incorporate components from pulp material separated from a citrus juice source. The invention is especially beneficial in connection with grapefruit sources. Naringin or other bitterant levels are reduced substantially i... | 04/25/2000 |
| 6020018 | Inhibition of enzymatic browning of raw fruit and/or vegetable juice The present invention is drawn to inhibiting browning of raw fruit juice and/or raw vegetable juice. The juice is treated with at least one sulfated polysaccharide in an amount sufficient to inhibit browning. A promoter may also be present, which promoter... | 02/01/2000 |
| 6004598 | Process for manufacturing recently extracted fruit pulp, packing method and the product obtained thereby The present invention embraces a fruit pulp extraction process that avoids the concentration or freezing of the pulp, together with the packaging method that allows the processor to offer fresh and natural tasting fruit pulps to be consumed at any moment ... | 12/21/1999 |
| 5993688 | Oxygen scavenging metal-loaded ion-exchange compositions An oxygen scavenging composition composed of a carrier material and a metal-loaded cationic exchange material having the metal in a zero valence state. The composition is contained within the interior cavity of a container to scavenge oxygen therein. The ... | 11/30/1999 |
