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公开(公告)号：US20130251879A1
公开(公告)日：2013-09-26
申请号：US13992173
申请日：2011-12-07
申请人： Deepak Sahai , Alexander A. Sher
发明人： Deepak Sahai , Alexander A. Sher
IPC分类号： A23L2/02
摘要： The present invention relates to a simple foaming juice composition with a viscosity, clarity or color of the original juice. In one aspect, the invention relates to a foaming juice composition of a juice product and a food grade ester alginate in an amount sufficient to generate or produce a layer of foam thereon without the addition of other foaming agents when the juice product is subjected to agitation without also producing a significant change in viscosity, clarity or color of the juice product. In some embodiments, the ester alginate is a food grade ester alginate, such as propylene glycol alginate ester. In some embodiments, the ester alginate is present in an amount of from about 0.01% to about 0.25%, and preferably from about 0.05% to about 0.1% of the foaming juice composition. The present invention also relates to a method of making a foaming juice composition by combining a juice product with an alginate ester.
摘要翻译： 本发明涉及一种具有原始果汁的粘度，透明度或颜色的简单发泡汁液组合物。 一方面，本发明涉及一种果汁产品和海藻酸食品级的发泡汁组合物，其量足以在果汁产物受到搅动时在不加入其它发泡剂的情况下产生或产生一层泡沫 而不会产生果汁产品的粘度，透明度或颜色的显着变化。 在一些实施方案中，藻酸酯是食品级藻酸酯，例如丙二醇藻酸酯。 在一些实施方案中，藻酸酯的存在量为发泡汁组合物的约0.01％至约0.25％，优选约0.05％至约0.1％。 本发明还涉及通过将果汁产品与藻酸酯组合来制备发泡汁组合物的方法。
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公开(公告)号：US20130122152A1
公开(公告)日：2013-05-16
申请号：US13518293
申请日：2010-12-08
IPC分类号： A23G1/56
CPC分类号： A23G1/56 , A23V2002/00 , A23G2200/06 , A23V2250/50362 , A23V2250/50364 , A23V2250/51082 , A23V2250/51084
摘要： Ready to drink beverages are provided. In a general embodiment, the present disclosure provides a ready to drink beverage including water, a cocoa component, and a stabilizing system. The stabilizing system has a cellulose component including a blend of microcrystalline cellulose and carboxymethylcellulose in an amount ranging from about 0.03% to about 1% by weight, a gum, and an emulsifier ranging from about 0.09% to about 10% by weight. The beverage can also be fortified with one or more vitamins and minerals.
摘要翻译： 提供准备饮料的饮料。 在一般实施方案中，本公开提供了一种可饮用饮料，包括水，可可组分和稳定体系。 稳定体系具有包含微晶纤维素和羧甲基纤维素的共混物的纤维素组分，其量为约0.03重量％至约1重量％，胶体和约0.09重量％至约10重量％的乳化剂。 饮料还可以用一种或多种维生素和矿物质进行加强。
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公开(公告)号：US20130101705A1
公开(公告)日：2013-04-25
申请号：US13642248
申请日：2011-04-14
申请人： Alexander A. Sher , Deepak Sahai , Paul Lietke
发明人： Alexander A. Sher , Deepak Sahai , Paul Lietke
IPC分类号： A23F5/42
摘要： The present invention relates to a coffee extract with improved foaming properties, which comprises a multivalent ion ant to methods of producing a coffee extract of the invention and uses thereof.
摘要翻译： 本发明涉及具有改善的发泡性能的咖啡提取物，其包含本发明的咖啡提取物的制备方法及其用途的多价离子蚂蚁。
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公开(公告)号：US20100323078A1
公开(公告)日：2010-12-23
申请号：US12745388
申请日：2008-11-26
IPC分类号： A23L1/277
CPC分类号： A23F3/163 , A23C11/045 , A23C11/08 , A23L2/52 , A23L3/16 , A23L9/20 , A23L29/10 , A23L29/256 , A23L29/262 , A23L29/27 , A23V2002/00 , A23V2250/628 , A23V2250/50362 , A23V2250/50364 , A23V2250/51084 , A23V2250/51082 , A23V2250/1634 , A23V2250/54246 , A23V2250/194 , A23V2250/5086 , A23V2200/046 , A23V2250/502 , A23V2200/222
摘要： A shelf-stable, liquid whitening composition having a whitening agent and a stabilizing system are disclosed. The stabilizing system includes a gum component, preferably of a mixture of two different gum, present in an amount sufficient to suspend the whitening agent in the liquid whitening composition and in an aqueous media to which the liquid whitening composition is added, an emulsifier in an amount sufficient to maintain emulsion stability in the liquid whitening composition and in the aqueous media, and a cellulose component, preferably of a blend of a microcrystalline cellulose and carboxymethylcellulose blend, in an amount sufficient to help maintain suspension and emulsion stability of the liquid whitening composition alone and in the aqueous media. The stabilizing system maintains the liquid whitener in a homogeneous state for at least about 9 months at ambient temperatures, and further maintains the whitening composition in suspension when added to the aqueous media.
摘要翻译： 公开了一种具有增白剂和稳定体系的稳定的液体增白组合物。 稳定体系包括优选由两种不同胶的混合物组成的口香糖组分，其量足以将增白剂悬浮在液体增白组合物中以及加入液体增白组合物的水性介质中， 足以在液体增白组合物和水性介质中维持乳液稳定性的量，以及纤维素组分，优选微晶纤维素和羧甲基纤维素混合物的共混物，其量足以帮助保持液体增白组合物的悬浮液和乳液稳定性 单独和在含水介质中。 稳定系统将液体增白剂在环境温度下维持在均匀状态至少约9个月，并且当加入到水性介质中时，将增白组合物进一步维持在悬浮液中。
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5.发明授权Method and system for in-cup dispensing, mixing and foaming hot and cold beverages from liquid concentrates 失效用于液体浓缩物的杯内分配，混合和发泡冷热饮料的方法和系统公开(公告)号：US07661352B2
公开(公告)日：2010-02-16
申请号：US10930663
申请日：2004-08-31
申请人： Alexander A. Sher , Derrick Abilay Bautista , Simon J. Livings , Larry Bartoletti , Randall C. Chrisman
发明人： Alexander A. Sher , Derrick Abilay Bautista , Simon J. Livings , Larry Bartoletti , Randall C. Chrisman
CPC分类号： B67D1/0053 , B67D1/0021 , B67D1/0051
摘要： Liquid food dispensing device (1) for dispensing hot or cold beverages or other liquid foods without using any mixing or whipping chambers comprising at least one liquid component source (30, 31) and a diluent source (18), a delivery device and at least one diluent nozzle and one food component nozzle wherein the delivery device and diluent and food component nozzles are configured for ejecting at least one stream (6a, 6b) of diluent at a predetermined spatial configuration inside a container (10) and within a velocity range effective to create turbulence and mix the food component so to produce the food product such as the hot or cold beverage.
摘要翻译： 液体食品分配装置（1），用于分配热或冷饮料或其它液体食品，而不使用包括至少一种液体成分源（30,31）和稀释剂源（18）的任何混合或搅打室，至少 一个稀释剂喷嘴和一个食品部件喷嘴，其中所述输送装置和稀释剂和食品部件喷嘴被配置为在容器（10）内以预定的空间结构排出至少一个稀释剂流（6a，6b）并且在有效的速度范围内 以产生湍流并混合食物组分以产生诸如热饮或冷饮料的食品。
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6.发明申请公开(公告)号：US20090142469A1
公开(公告)日：2009-06-04
申请号：US11947532
申请日：2007-11-29
申请人： Alexander A. SHER , Winnie OCTAVIA , Edsel N. PALAG , James TUOT
发明人： Alexander A. SHER , Winnie OCTAVIA , Edsel N. PALAG , James TUOT
IPC分类号： A23L1/03
CPC分类号： A23L2/52 , A23C11/10 , A23F3/163 , A23L3/16 , A23L9/20 , A23L29/256 , A23L29/262 , A23L29/27 , A23V2002/00 , A23V2250/5036 , A23V2250/51082
摘要： Protein-free creamer compositions and stabilizing systems contained therein. The creamer composition includes an emulsifying component of at least two low molecular weight emulsifiers in relative amounts sufficient to provide a stabilized emulsion, a cellulose component including a blend of microcrystalline cellulose and carboxymethylcellulose in an amount sufficient to maintain homogeneity of the composition; and a carageenan gum component present in an amount sufficient to maintain homogeneity of the composition. The creamer composition can be in the form of a shelf stable aseptic liquid creamer that is stable for at least about 9 months, an extended-shelf life (ESL) liquid creamer that is stable for at least about four months at refrigeration, or a powder that is stable for at least 24 months at ambient conditions. The creamer composition provides sufficient whitening capacity and a pleasant mouth feel without discernable feathering and without discernable fat separation when added to liquid beverages.
摘要翻译： 其中含有无蛋白的奶精组合物和稳定体系。 该奶精组合物包含至少两种低分子量乳化剂的乳化组分，其量足以提供稳定的乳液，纤维素组分包括微晶纤维素和羧甲基纤维素的混合物，其量足以保持组合物的均匀性; 和角叉菜胶组分以足以保持组合物均匀性的量存在。 奶油组合物可以是稳定的至少约9个月的保存稳定的无菌液体奶精的形式，在冷藏时稳定至少约四个月的延长保质期（ESL）液体奶精，或粉末 在环境条件下稳定至少24个月。 奶油组合物提供足够的增白能力和令人愉快的口感，没有可辨别的羽化，并且当添加到液体饮料中时没有可辨别的脂肪分离。
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7.发明申请Method and System for in-Cup Dispensing, Mixing and Foaming Hot and Cold Beverages From Liquid Concentrate 审中-公开杯内分配，混合和发泡冷热饮料从液体浓缩物的方法和系统公开(公告)号：US20080093382A1
公开(公告)日：2008-04-24
申请号：US11574292
申请日：2005-08-19
申请人： Alexander A. Sher , Derrick A. Bautista , Simon Livings , Larry Bartoletti , Randall C. Chrisman
发明人： Alexander A. Sher , Derrick A. Bautista , Simon Livings , Larry Bartoletti , Randall C. Chrisman
IPC分类号： B67D5/56
CPC分类号： B67D1/0053 , B67D1/0021 , B67D1/0051
摘要： Liquid food dispensing device (1) for dispensing hot or cold beverages or other liquid foods without using any mixing or whipping chambers comprising at least one liquid component source (30, 31) and a diluent source (18), a delivery device and at least one diluent nozzle and one food component nozzle wherein the delivery device and diluent and food component nozzles are configured for ejecting at least one stream (6a, 6b) of diluent at a predetermined spatial configuration inside a container (10) and within a velocity range effective to create turbulence and mix the food component so to produce the food product such as the hot or cold beverage.
摘要翻译： 液体食品分配装置（1），用于分配热或冷饮料或其它液体食品，而不使用包括至少一种液体成分源（30,31）和稀释剂源（18）的任何混合或搅打室，至少 一个稀释剂喷嘴和一个食品部件喷嘴，其中输送装置和稀释剂和食品部件喷嘴被配置为在容器（10）内以预定的空间结构排出至少一个稀释剂流（6a，6b） 有效地产生湍流并混合食物组分以产生食品，例如热饮或冷饮料。
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8.发明授权Method and system for dispensing hot and cold beverages from liquid concentrates 有权从液体浓缩物中分配冷热饮料的方法和系统公开(公告)号：US07147131B2
公开(公告)日：2006-12-12
申请号：US10727532
申请日：2003-12-05
申请人： Alexander A. Sher , Carla D. Nuchi , Derrick Abilay Bautista , Simon Livings , Elaine R. Wedral
发明人： Alexander A. Sher , Carla D. Nuchi , Derrick Abilay Bautista , Simon Livings , Elaine R. Wedral
CPC分类号： A47J31/41 , B67D1/0022
摘要： The invention concerns a device for dispensing a beverage comprising a mixture of liquid, e.g. water, and at least one liquid concentrate, comprising at least two liquid nozzles connected respectively to at least one liquid source for producing a first jet of liquid in air along first path and a second jet of liquid in air along a second path, at least one concentrate nozzle connected to at least one liquid concentrate source for delivering a stream of liquid concentrate in air along a third path, wherein the liquid nozzles and the concentrate nozzle are oriented with respect to each other so that the first, second and third paths intersect above a container at a common intersection point, whereby the mixture is formed by collision of the respective jets and the stream(s).
摘要翻译： 本发明涉及一种用于分配饮料的装置，包括液体的混合物，例如， 水和至少一种液体浓缩物，其包括至少两个液体喷嘴，其分别连接到至少一个液体源，用于沿第一路径在空气中产生第一射流，并且沿着第二路径在空气中产生第二液体射流，至少 一个浓缩喷嘴连接到至少一个液体浓缩源，用于沿着第三路径输送空气中的液体浓缩物流，其中液体喷嘴和浓缩物喷嘴相对于彼此定向，使得第一，第二和第三路径相交 在公共交叉点的容器上方，由此通过相应喷嘴和流的碰撞形成混合物。
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9.发明授权公开(公告)号：US07144513B2
公开(公告)日：2006-12-05
申请号：US10839132
申请日：2004-05-06
IPC分类号： C02F5/08
CPC分类号： C02F5/145 , C02F5/04 , C02F2201/006
摘要： The invention relates to a method that reduces limestone scale deposit on surfaces and in heating elements, especially, for drinking water in foodservice vending and dispensing machines without affecting the water quality. The method includes passing the water through metal particulate and polyphosphates to remove minerals therefrom and thus reduce scale deposits upon water contacted portions of such machines.
摘要翻译： 本发明涉及一种在不影响水质的情况下减少表面和加热元件上的石灰石垢沉积物的方法，特别是用于饮食设备自动售货机中的饮用水。 该方法包括使水通过金属颗粒和多磷酸盐以从其中除去矿物质，从而减少在这些机器的水接触部分上的垢沉积物。
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公开(公告)号：US08658230B2
公开(公告)日：2014-02-25
申请号：US13126393
申请日：2009-10-26
申请人： James Tuot , Winnie Octavia , Alexander A. Sher
发明人： James Tuot , Winnie Octavia , Alexander A. Sher
IPC分类号： A23L3/34
CPC分类号： A23L2/62 , A23C11/10 , A23L2/58 , A23L29/262 , A23V2002/00 , A23V2200/216 , A23V2250/50362 , A23V2250/50364 , A23V2250/51084 , A23V2250/51082 , A23V2250/628 , A23V2250/1634
摘要： An oil-free, non-dairy, shelf-stable liquid whitening composition having a whitening agent and a stabilizing system is disclosed. The stabilizing system includes a hydrocolloid component, preferably of a blend of microcrystalline cellulose (MCC), carboxymethylcellulose (CMC) and carrageenans, in an amount sufficient to suspend the whitening agent both in the liquid whitening composition and in an aqueous media to which the liquid whitening composition is added; and a buffer to ensure sensory quality. The stabilizing system maintains the liquid whitening composition in a homogeneous state in the composition for at least about 9 months at ambient temperatures, and further maintains the whitening composition in suspension when added to the aqueous media.
摘要翻译： 公开了一种具有增白剂和稳定体系的无油，非乳制品，稳定的液体增白组合物。 稳定体系包括水解胶体组分，优选由微晶纤维素（MCC），羧甲基纤维素（CMC）和角叉菜胶的混合物组成，其量足以将增白剂悬浮在液体增白组合物和水性介质中，液体 加入美白组合物; 和缓冲区以确保感官质量。 稳定体系将液体增白组合物在组合物中在均匀状态下保持在环境温度下至少约9个月，并且当加入到水性介质中时，将美白组合物进一步维持在悬浮液中。
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