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| Number | Title | Issue Date |
| 7350457 | Apparatus for preparing a foamed beverage suitable for consumption The apparatus for preparing a beverage with a foam layer suitable for consumption is provided with a mixing chamber, supply means for supplying a liquid, such as water or steam, to the mixing chamber and first dosing means for dosed supply of a concentrate to be mix... | 04/01/2008 |
| 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 |
| 7186428 | Method of oxygenating yeast slurry using hydrophobic polymer membranes Disclosed is a an economical method of efficiently oxygenating yeast slurry without bubble formation. The method employs a membrane oxygenator comprising at least one hydrophobic, microporous membrane having a gas side and a liquid side. The yeast slurry flows over ... | 03/06/2007 |
| 7098246 | Natural compounds and their derivatives for the prevention and treatment of cardiovascular, hepatic and renal diseases and for cosmetic applications The present invention refers to the use of phenolic compounds and their derivatives represented by formula I wherein R1 and R2 are selected from among: OH, OCOalkyl, or OCOalkenyl, and R3 is either H, OH, OCOalkyl or OCOalkenyl, wher... | 08/29/2006 |
| 7083821 | Low carb mousse Low carbohydrate edible dessert type compositions having net/effective carbohydrates of less than approximately 5 carbs per approximately an 8 ounce serving. The edible compositions can include mousse, chocolate toppings and frostings, and hot chocolate type beverag... | 08/01/2006 |
| 7001612 | Composition for the relief of heat stress A composition for the relief of heat stress, particularly for restoration of electrolyte balance due to passive exposure to heat resulting in excessive transpiration/perspiration, without strenuous physical activity, contains predetermined levels of selected electro... | 02/21/2006 |
| 6964789 | Soluble powder for espresso type beverage The present invention relates to a soluble coffee beverage powder, which, upon the addition of water, forms a coffee beverage having a foamed upper surface such that substantially all of the foam is made up of bubbles having a diameter in the range of 0.05 to 0.5 mm... | 11/15/2005 |
| 6953592 | Water soluble powders and tablets The invention relates to water soluble or water dispersible powders, tablets, or precursors therefor based on a carbohydrate matrix with improved dissolution properties in water. These components are subjected to treatment with a gas so that gas is entrapped therein... | 10/11/2005 |
| 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 |
| 6749879 | Low-calorie, carbonated frozen beverage concentrate A beverage concentrate is prepared for mixing with carbonated water and whipping to an overrun of about 100%. The beverage concentrate compositions of the invention enable the preparation of low-calorie beverages of less than 100 calories per 12 ounce serving. In a ... | 06/15/2004 |
| 6730348 | Slurried confection preparation and flavor-injected blending system and method Preparing a flavored confection includes using a disposable container of a neutral-flavored mix, which is transferred to a tempering freezer. The container is removed from the tempering freezer, and a selected syrup is pumped from a carton into the container for ble... | 05/04/2004 |
| 6726950 | Method for producing a coffee beverage A method for producing a coffee beverage with mildness and robustness without ruining lustrous color and aroma of brewed coffee. The method includes a coffee liquid preparation step of brewing coffee or preparing a coffee liquid using cold or hot water and at least ... | 04/27/2004 |
| 6689410 | Product blender and dispenser A command module, draw switch, blending and dispensing assembly, and multiple ingredient storage and delivery modules are added to a conventional milk shake freezer and dispensing machine. A selector panel is provided to enable the operator to dispense a ... | 02/10/2004 |
| 6669973 | Assembly comprising a container and a ready-to-drink beverage The present invention relates to an assembly that includes a ready-to-drink, long lasting, milk based beverage inside of a container. The beverage is under pressure and contains between about 0.5 and 5 g/l of nitrous oxide or carbon dioxide. The container... | 12/30/2003 |
| 6669976 | Self-foaming soluble beverage powder The invention relates to a soluble coffee beverage powder, which, upon the addition of water, is capable of forming a coffee beverage having a foamed upper surface. The soluble coffee beverage powder includes a soluble gas containing matrix comprising sol... | 12/30/2003 |
| 6511693 | Frozen slushy in a squeezable pouch A frozen slushy drink product in a flexible pouch and a method for producing and packaging the same is provided. A calcium component, a stabilizer component, and a distinctively flavored component are combined and pasteurized at a temperature over about 1... | 01/28/2003 |
| 6485767 | Use of cellulose microfibrils in dry form in food formulations The invention concerns the use, in dry form, of a combination of substantially amorphous microfibrils with a crystallinity index not more than 50%, with at least a polyhydroxylated compound, as additive for food formulations, the content of this combinati... | 11/26/2002 |
| 6458402 | Process for making milkshake beverage compositions having improved consistency, flavor and physical stability The invention is directed to a process of making milkshake beverage compositions having improved consistency, flavor and physical stability, which process involves eliminating or modifying the pasteurization step used or reversing the sequence of pasteuri... | 10/01/2002 |
| 6458403 | Coffee foaming sweetener The present invention relates to a coffee foaming sweetener that produces a foaming effect in coffee, milk, cafe late or cappuccino that does not require application of chemicals or gaseous elements other than the chemicals found in a ground coffee elemen... | 10/01/2002 |
| 6296890 | Heavily foaming coffee fraction and process for its manufacture A heavily foaming coffee fraction characterized by the following bands in the FT-IR spectrum: 3400 cm-1, 2900 cm-1, 1655 cm -1, 1524 cm-1 1000-1150 cm-1, 894 cm-1 and 876 cm-1 and a ... | 10/02/2001 |
| 6277429 | Self-whitening coffee and method of manufacture thereof A self-whitening spray dried instant coffee is prepared by spray drying a caseinate-free aqueous emulsion having a pH of 5.5 to 9.0 and consisting essentially of 30-80% water and 20-70% solids, wherein the solids contain, on a dry weight basis, 10-70% sol... | 08/21/2001 |
| 6207216 | Quickly dissolving aerated confection and method of preparation Aerated confections that dissolve quickly in water or in a dairy beverage are disclosed. The aerated food products preferably include 50 to 98% of a saccharide component; about 0.5 to 30% of a structuring agent; about 1 to 6% moisture; and about 1% to 5% ... | 03/27/2001 |
| 6183800 | Method for preparing frothed milk or cafe creme According to the method for preparing frothed milk or cafe creme, milk concentrate or coffee concentrate is mixed with water, using a venturi chamber. The venturi chamber comprises a water inlet, a concentrate inlet and an outlet. Further, a whirl chamber... | 02/06/2001 |
| 6174557 | Instant particulate dry mix composition for producing a cappuccino beverage having a marbled foam An instant particulate dry mix composition produces a cappuccino beverage having surface foam with a marbled appearance upon reconstitution in water. The dry mix composition is made by freeze drying the coffee extract to produce granules having an outer s... | 01/16/2001 |
| 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 |
| 6126983 | Method of preparing a multi-flavored shake A flavored shake drink is prepared from a prepackaged neutral flavored mix stored within a serving cup. A flavored syrup is selected and dispensed through a dedicated nozzle carried by a housing. Each of a plurality of nozzles is in fluid communication wi... | 10/03/2000 |
| 6068875 | Method for preparing a slurried confection A method for preparing a flavored slurried confection includes the use of a disposable serving container holding an individual serving of a neutral flavored mix which has a freezing point temperature lower than normally found for that of water. A large su... | 05/30/2000 |
| 6048567 | Higher density foamable instant coffee products for preparing cappuccino like beverages A foamable instant coffee product having a density of at least about 0.4 g/cc and comprising, instant coffee, a densified non-foaming creamer, an acid and a carbonate or bicarbonate salt to generate carbon dioxide, a foaming creamer, a proteinaceous foam ... | 04/11/2000 |
| 5997936 | Beverage topping The invention relates to a method for preparing a hot beverage having foamed milk-based topping. A frozen concentrated and aerated milk is combined with a liquid to form the beverage. The invention also relates to a product comprising a flavored beverage ... | 12/07/1999 |
| 5980969 | Powdered tea concentrate, method for foaming tea concentrate and delivery system for preparing same A powdered tea concentrate, method for foaming the concentrate dispersed in water and a delivery system are provided to obtain a resultant foamed tea product. The powdered tea concentrate includes tea solids, sweetening agent and creaming agent. Delivery ... | 11/09/1999 |
| 5962060 | Method for making frozen drinks The present invention is a method for making frozen drinks from a frozen substance which has been frozen into a cup. According to the method of the present invention, a cup containing a frozen substance is positioned in a cup support located in a frozen d... | 10/05/1999 |
| 5955136 | Low fat, shelf-stable, ready-to-drink milk shake beverages having the mouth feel of high fat milk shake beverages This invention relates to low fat, shelf-stable, ready-to-drink milk shake beverages having the mouth feel of high fat milk shake beverages. A unique combination of three carrageenans along with the other claimed ingredients give these low fat milk shake ... | 09/21/1999 |
| 5948461 | Method and apparatus for preparing a flavored shake A flavored shake drink is prepared from a prepackaged neutral flavored mix stored within a container. A flavored syrup is selected and dispensed through a bar gun styled dispenser in fluid communication with bag-in-box stored packages containing a variety... | 09/07/1999 |
| 5939122 | Method for frothing liquids A method which permits the frothing of a liquid, such as milk, without the need for the traditional steam and/or electricity. In one embodiment of the invention, the apparatus has a container for holding the liquid, a cylindrical element, such as a rod, w... | 08/17/1999 |
| 5894031 | Chocolate beverage and process for the preparation thereof A beverage mix comprising at least about 40% by weight based on the total weight of the beverage mix of chocolate or compound confectionery pieces whose thickness is from about 0.25 to 0.75 mm together with a powdered cocoa mix or powdered creamer.... | 04/13/1999 |
| 5882716 | Soluble coffee beverage product A soluble coffee beverage powder which, upon the addition of water, is capable of forming a coffee beverage having a foamed upper surface. The soluble beverage powder is made up of a soluble whitener powder containing gas and a soluble coffee powder of de... | 03/16/1999 |
| 5820905 | Antifoaming agent and canned drink using the same An antifoaming agent which comprises, as the main component, one or more polyglycerol fatty acid esters having a specific degree of polymerization of polyglycerol, specific fatty acid types and a specific saponification value, as well as a canned drink co... | 10/13/1998 |
| 5780087 | Apparatus and method for frothing liquids An improved method for using the same is disclosed which permits the frothing of a liquid, such as milk, without the need for the traditional steam and/or electricity. In one embodiment of the invention, the apparatus has a container for holding the liqui... | 07/14/1998 |
| 5780092 | Foaming coffee creamer and instant hot cappuccino A particulate dry mix foaming creamer comprises a conventional particulate creamer for coffee beverages and the like together with a foam generating component comprising a food grade acidulant and an alkali metal carbonate or bicarbonate. A dry mix instan... | 07/14/1998 |
