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| Number | Title | Issue Date |
| 7815959 | Low-mycotoxin coffee cherry products A coffee cherry is harvested, preferably in a sub-ripe state, and quick-dried to provide a basis for numerous nutritional products. Such coffee cherries and portions thereof may be particularly characterized by their extremely low concentration of mycotoxins, includ... | 10/19/2010 |
| 7364764 | Soluble roasted chicory having high inulin content The soluble roasted natural chicory in powder form with a high content of inulin and fructo oligosaccharides (FOS) about from 50% to 60% by weight relative to the dry matter. Its color index as measured by the absorbance of a 1% solution at 500 nm lies in the range ... | 04/29/2008 |
| 7241955 | Method and apparatus for weighing divided portions An apparatus and method for automatically weighing portions of semi-solid matter using a weigh station having a rotating receptacle which receives the portion so that an accurate weight indication of the portion can be taken, and propels the portion from the weigh s... | 07/10/2007 |
| 7115297 | Nutritionally fortified liquid composition with added value delivery systems/elements/additives A shelf-stable, ready to use, water-like composition for humans/animals; as an adjunct to fiber-water, and/or safe drinking water, consumed directly, tube feedings, or in the preparation/reconstitution of food(s)/beverage(s). Fortified Fiber-Water is fiber-water, wi... | 10/03/2006 |
| 7087258 | Roasting of ground seeds for alimentary use A process for producing roasted coffee or a surrogate thereof in powder form from seeds obtained from the fruits of coffee plants, or seeds of barley, rye, oats, and wheat, wherein a powder obtained by grinding said seeds is dried to a moisture content of 5 to 10% a... | 08/08/2006 |
| 7029707 | Method of producing a processed kava product having an altered kavalactone distribution and processed kava products produced using the same A method of producing a processed kava product involves using an extraction solvent, such as liquid CO2, to preferentially extract different kavalactones from the source material at different rates. By controlling the extraction parameters and stopping th... | 04/18/2006 |
| 6858245 | Agglomerated starch-based product for food preparations An agglomerated starch-based product and a dry mixes based thereon are provided suitable for preparing instant food preparations. The agglomerated starch-based product is a homogeneous powder wherein each powder particle is an agglomeration of randomly distributed f... | 02/22/2005 |
| 6777014 | Agglomerated milk in coffee and tea A process for preparing a consumable beverage containing a natural dairy beverage additive in the form of agglomerated natural milk powder. The powder is combined with other ingredients, either prior to being placed in the vending machine or upon demand within the v... | 08/17/2004 |
| 6730336 | Fortified beverages with improved texture and flavor impact at lower dosage of solids A flavored instant or ready-to-drink beverage product that can deliver a rich, preferably frothy, foamy beverage with a clean, improved mouthfeel and thickness without sliminess, as well as a higher flavor impact at a lower dosage of solids is disclosed. These produ... | 05/04/2004 |
| 6613368 | Dog beverage In a preparation for a beverage for dogs in a liquid or a solid form for dissolution in water, there are included in the beverage at least flavor carriers, minerals and proteins and other constituents.... | 09/02/2003 |
| 6586034 | Composition and process for producing thickened coffee, tea or cocoa beverages An improved thickened instant coffee beverage mix, comprising a mix of from about 15-90%, preferably 27%, maltodextrin with the rest, to 100%, of an agglomerated starch, and also 0.05-2.0% of mono- and di-glycerides or other wetting agents such as propyle... | 07/01/2003 |
| 6500478 | Corn coffee The present invention is directed to a non-caffeine containing brewable coffee containing (a) white corn, (b) allspice pepper or cloves or mixture thereof and (c) cinnamon or vanilla or mixture thereof.... | 12/31/2002 |
| 6290997 | Beverages with improved texture and flavor impact at lower dosage of solids A flavored instant or ready-to-drink beverage product that can deliver a rich, preferably frothy, foamy beverage with a clean, improved mouthfeel and thickness without sliminess, as well as a higher flavor impact at a lower dosage of solids is disclosed. ... | 09/18/2001 |
| 6277428 | Beverage beans and methods for their manufacture and use The invention provides a way for people to enjoy the ritual of selecting beans and grinding the beans to make them available for brewing. In one exemplary embodiment, a pelletized food product is provided which comprises a beverage base which includes ind... | 08/21/2001 |
| 6238722 | Method for producing finely ground kava root A method for preparing Kava root involves a multi-stage grinding process to give a resulting very small particle size. Because Kava root is fibrous, and tends to catch fire when ground extremely small, an ambient nitrogen atmosphere is provided during one... | 05/29/2001 |
| 6235317 | Additive for stimulants An additive for stimulants, useful in particular to reduce the health-damaging effects of coffee beverages, contains one or several vitamins, dandelion root extract, and, if required, one or several mineral salts. The additive characterized in that it con... | 05/22/2001 |
| 6217931 | Composition for producing a thickened coffee beverage An improved thickened instant coffee beverage mix, containing a mix of from about 15-90%, preferably 27%, maltodextrin with the rest, to 100%, of an agglomerated starch, and also 0.2-0.3% of mono and diglycerides, together with coffee flavorants, which ca... | 04/17/2001 |
| 6171635 | Coffee substitute A coffee-type beverage base is prepared by light roast method under 200° C. and originated from grain and legume. This coffee substitute has a pleasant aroma, and can be used as a carrier of nutritional supplement or herb therapy as well as an additive o... | 01/09/2001 |
| 6168819 | Cappuccino creamer with improved foaming characteristics A particulate creamer comprising protein, lipid, and carrier, in which more than 50% by weight of the protein is partially denatured whey protein, the partially denatured whey protein being from 40 to 90% denatured. The creamer is particularly suitable fo... | 01/02/2001 |
| 6129943 | Foaming cappuccino creamer containing gasified carbohydrate A particulate, dry-mix foaming creamer composition comprising a particulate protein component in an amount of from 1 to 30%, a foam-generating amount of a particulate, gasified carbohydrate, preferably from 20 to 90%, said carbohydrate having a bulk densi... | 10/10/2000 |
| 6099876 | Temperature-stable liquid cells The invention provides a temperature-stable liquid droplet comprising a terature-stable hydrocolloid membrane. The hydrocolloid is chosen from low methoxy pectin, Konjac mannan, sodium alginate, or a mixture thereof. The membrane encapsulates a droplet o... | 08/08/2000 |
| 6090431 | Beverage beans and methods for their manufacture and use The invention provides a way for people to enjoy the ritual of selecting beans and grinding the beans to make them available for brewing. In one exemplary embodiment, a pelletized food product is provided which comprises a beverage base which includes ind... | 07/18/2000 |
| 5958497 | Chicory extract powder products and extract production processes and apparatus A water-soluble carmelized chicory product has a composition which includes, by weight, an inulin content between 40% and 65%, a reducing sugar content between 4% and 10% and a combination of fructose and glucose of less than 5% and which provides a depth... | 09/28/1999 |
| 5916622 | Method of producing a chicory-based product The method of the invention is charecterized by preparing a layer of a foodstuff, without prior moistening, which foodstuff is in the form of a soluble powder based either on chicory alone or on a mixture containing at least one-third by weight of chicory... | 06/29/1999 |
| 5863588 | Process of making a food product and product thereby A food product or cereal is formed by a mixture of the ingredients spelt, almonds and pumpkin seeds. The ingredients are separately washed, blanched, dry roasted, and then subjected to a grind between a coarse and a medium grind. Thereafter, the ingredien... | 01/26/1999 |
| 5501866 | Product and method for inhibiting caffeine stimulation with theanine The caffeine stimulation inhibitor that inhibits stimulation by combining the use of theanine extracted from tea leaves and/or a substance having theanine for its major active ingredient which is produced by extracting tea leaves with a solvent such as wa... | 03/26/1996 |
| 5496574 | Encapsulated sensory agents A process for encapsulating an aroma or flavour for a beverage. An oil-in-water emulsion is formed from a hydrolyzed vegetable oil, an aqueous medium, and a water-soluble, carbohydrate-based, film forming agent. A sufficient amount of the film forming age... | 03/05/1996 |
| 4722847 | Fruit juice beverages and juice concentrates nutritionally supplemented with calcium Fruit juice beverages and juice concentrates nutritionally supplemented with significant levels of solubilized calcium are disclosed. These beverages and concentrates are substantially free of added protein, and comprise at least about 45% fruit juice. Th... | 02/02/1988 |
| 4699798 | Natural coffee substitute A natural coffee substitute and process for preparing same are provided herein. It comprises dry roasted artichoke comprising 75% to 25% by weight Jerusalem artichoke (Heliauthus tuberosus N.O. composite) and correspondingly 25% to 75% by weight Chinese a... | 10/13/1987 |
| 4560571 | Process for the preparation of instant coffee or the like Roasted coffee beans, roasted beans or roasted cereals are extracted with a cyclic dextrin-containing liquid and/or this extract is dried to obtain an instant beverage. According to this process, valuable components of roasted coffee beans or the like are... | 12/24/1985 |
| 4497842 | Beverages obtained from alcoholic treatment of roasted citrus fruit peels A method of preparing roasted citrus fruit peel which comprises extracting the roasted peel with aqueous ethanol, removing the aqueous ethanol from the peel and roasting the thus treated peel. The aqueous ethanol may be recovered for use as an alcoholic b... | 02/05/1985 |
| 4474822 | Process for the preparation of instant tea Tea leaves are extracted with a cyclic dextrin-containing liquid and this extract is dried to obtain an instant beverage. According to this process, valuable components of tea leaves or the like are effectively extracted by the cyclic dextrin-containing l... | 10/02/1984 |
| 4389422 | Method for producing aromatized microporous substrates Microporous particles of vegetable material are obtained by spraying an aqueous solution of a vegetable material into an anhydrous solvent, such as ethanol or by boiling particles of spray dried vegetable material in these solvents.... | 06/21/1983 |
| 4374864 | Soluble coffee process A process for forming a vegetable extract in a system comprising a series of cells containing coffee and coffee substitute, by contacting progressively fresher vegetable materials countercurrently with an extraction liquid which enters an inlet cell and i... | 02/22/1983 |
| 4188409 | Beverage product and process A granular product to be used for brewing a high yield, coffee tasting beverage, formed of coffee flavored extract from pulverized roast and ground coffee impregnated into and coated onto edible nut shell particles, utilizing only a fraction of roast and ... | 02/12/1980 |
| 4187324 | Soybean beverage A coffee like beverage product prepared solely from soybeans. By the combination of conditions employed, the result is a ground and roast soybean product which can be substituted for coffee, and which tastes and appears remarkably like coffee. The process... | 02/05/1980 |
| 4183970 | Preparation of a flavor extender from whey A material useful as a flavor extender is produced by pressure-cooking whey solids, such as spray dried sweet cheese whey, in the presence of liquid water at a temperature in the range about 110°-200° C. for up to about 30-60 minutes, followed by coolin... | 01/15/1980 |
| 4142002 | Method for producing a brewable roasted coffee and wheat product Brewing problems associated with roasted and ground coffee and wheat compositions are eliminated by employing a roasting time for the wheat component of between 40 and 90 minutes. The roasted wheat is then combined with roasted coffee either before or aft... | 02/27/1979 |
| 4113891 | Flavoring agents The enhancement of foodstuffs is effected by the addition of a small but effective flavor-modifying amount of a compound from the compounds having the general formula ##STR1## Wherein R is hydrogen, an alkyl group having 1 or 2 carbon atoms, or an ... | 09/12/1978 |
| 4072765 | Method of making an extractable coffee substitute Coffee-like beverages are prepared by brewing a composition containing on a weight basis from 40 to 60% roasted coffee, 35 to 55% roasted and comminuted wheat and from 3 to 6% hydrolyzed starch material having a D.E. of from 5 to 19.... | 02/07/1978 |
