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公开(公告)号：US20240016172A1
公开(公告)日：2024-01-18
申请号：US18240578
申请日：2023-08-31
申请人： Bidio, LLC
发明人： Steven Greenfield
IPC分类号： A23F5/14 , A23F5/08 , B65D85/804 , A23F5/26
CPC分类号： A23F5/14 , A23F5/08 , B65D85/8043 , A23F5/26
摘要： Provided herein are methods of making cannabinoid, including cannabidiol, infused beverages, including coffee.
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公开(公告)号：US11382338B2
公开(公告)日：2022-07-12
申请号：US15026321
申请日：2014-10-03
发明人： Koichi Nakahara , Keiko Iwasa
摘要： The present invention provides a novel organic acid glycoside existing in coffee beans and a use thereof. wherein, each of R1 to R7 is independently selected from a group consisting of H, OH, NH2, OCH3, OC(O)CH3, and NHCOCH3; A is selected from C1 to C6 alkyl or C1 to C6 alkenyl, and the C1 to C6 alkyl or C1 to C6 alkenyl may be substituted by methyl or ethyl.
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公开(公告)号：US11266159B2
公开(公告)日：2022-03-08
申请号：US17038340
申请日：2020-09-30
摘要： The present disclosure is directed to cannabinoids infused coffee beans, roasted nuts, and roasted seeds consumables and methods of producing the cannabinoid infused consumables. The consumables are infused in an overall two-step process, in which cannabinoids from a Cannabis species are first infused into coconut oil, which in turn is used to infuse a food or beverage of choice with cannabinoids to generate the cannabinoids infused consumables.
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84.发明授权公开(公告)号：US11185085B2
公开(公告)日：2021-11-30
申请号：US16349900
申请日：2017-11-13
摘要： A process for preparing a particulate dairy composition is provided, which comprises (a) combining condensed skimmed milk, sucrose, milk cream and milk powder to prepare a pre-emulsion containing 46-66 wt. % dry matter; (b) homogenizing the pre-emulsion; (c) spray drying the emulsion to produce a semi-dried powder having a water content of at least 5 wt. % water; and (d) agglomerating and further drying the semi-dried powder to produce agglomerates having a water content of less than 5 wt. % water. The process yields a particulate dairy composition that is particularly suitable for use in creamer capsules. Particulate dairy compositions are also disclosed, comprising (A) 77.5-100 wt. % of agglomerates containing, calculated by dry weight of the agglomerates: (i) 15-29 wt. % of milk protein; (ii) 8-33 wt. % of milk fat; (iii) 18-47 wt. % of lactose; and (iv) 7-18 wt. % of sucrose; and (B) 0-22.5 wt. % of sucrose particles, wherein the composition has a poured bulk density of 380-550 g/l.
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公开(公告)号：US20210235716A1
公开(公告)日：2021-08-05
申请号：US17239973
申请日：2021-04-26
申请人： POVIVA CORP.
摘要： Aspects described herein relate to improved beverage compositions with lipophilic active agents and related methods. More particularly, aspects described herein relate to stable ready-to-drink beverage compositions comprising lipophilic active agents, methods of making such compositions, and methods of use.
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公开(公告)号：US20200367521A1
公开(公告)日：2020-11-26
申请号：US16768773
申请日：2018-11-27
发明人： Jean-Baptiste Bezelgues , Winnie Octavia , Richard Nelson , Xiaoping Fu , Jun-Tse Ray Fu , Alexander A. Sher
IPC分类号： A23C11/08 , A23L29/262 , A23L29/00 , A23F5/14 , A23F3/14
摘要： The present invention relates to beverage products, in particular a liquid non-dairy creamer composition comprising high oleic oils; micellar casein; emulsifiers comprising a mixture of mono- and di-glycerides and diacetyl tartaric acid esters of mono- and di-glycerides; and hydrocolloids comprising a mixture of carrageenan, microcrystalline cellulose and carboxymethyl cellulose.
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公开(公告)号：US20200337326A1
公开(公告)日：2020-10-29
申请号：US16761152
申请日：2018-11-01
摘要： The present invention relates to clean label beverage products. In particular, the invention is concerned with combination of a protein system induced by controlled aggregation of milk proteins and only one hydrocolloid, high acyl gellan gum, which imparts outstanding sensory attributes on beverage product, in particular when containing reduced fat/sugar. A method of producing such beverage and the products obtainable from the method are also part of the present invention. The present invention also relates to a RTD coffee beverage.
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88.发明申请公开(公告)号：US20200229458A1
公开(公告)日：2020-07-23
申请号：US15774476
申请日：2016-11-25
发明人： Rui Miguel NABEIRO
IPC分类号： A23F5/14 , A23F5/12 , A23F5/38 , B65D65/46 , C09D105/00 , C09D105/06
摘要： The present invention discloses an edible component (1) that is derived from coffee and adapted for being part of edible products (2) presenting a portion of edible substance (3), whereby said edible component (1) is further adapted for providing at least one of a passive and active function to said portion of edible substance (2) and that includes at least one compound selected from the group that includes polysaccharides and chlorogenic acids extractable from coffee or a coffee derivate.The present invention further discloses a system of edible products (2) presenting said edible component (1), as well as a use of said system of edible products (2).
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89.发明申请公开(公告)号：US20190159474A1
公开(公告)日：2019-05-30
申请号：US16203772
申请日：2018-11-29
摘要： The invention provides a method of extracting whole coffee fruit, an extract obtained from the method, and method of ameliorating age-related neurodegenerative diseases using said extract. The whole coffee fruit extract may be extracted by water, methanol, ethanol, or acetone and may comprise chlorogenic acid (CA) and procyanidine. The expression levels of p-CREB, BDNF, p-eIF2α, BACE-1, Aβ, NLRP3, caspase-1, IL-1β and COX-2 which may relate to age-related neurodegenerative diseases can be modulated.
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公开(公告)号：US20190110492A1
公开(公告)日：2019-04-18
申请号：US16218839
申请日：2018-12-13
摘要： A method for preserving the aroma of coffee in chocolate products, comprising the steps of roasting and grounding the coffee beans, blending cocoa butter with the coffee beans and milling the coffee beans under inert atmosphere using a mill mesh between 16 and 30 microns resulting in a powdered product, homogenizing the resulting suspension of cocoa butter with the powdered product. Then lowering of the temperature of the resulting composite mass to a temperature between 28 and 29 degrees Celsius and holding it for a period of time not less than 5 minutes and no more than 10 minutes, molding the composite mass to predetermined shapes, and then lowering temperature, resulting in a solid product.
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