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公开(公告)号：US11844366B2
公开(公告)日：2023-12-19
申请号：US15536444
申请日：2015-12-14
Applicant: LYCORED LTD.
Inventor： Tanya Sedlov , Tatyana Atlasman , Morris Zelkha
IPC: A23L5/44 , A23L2/52 , A23L2/58 , A23L33/105
CPC classification number: A23L5/44 , A23L2/52 , A23L2/58 , A23L33/105 , A23V2002/00
Abstract: The present invention provides a tomato-derived composition comprising lycopene crystals at a concentration of at least 70% (w/w) and methylene chloride-insoluble material at a concentration of 10% (w/w) or less, wherein the size of said lycopene crystals is less than 1 micron. The present invention also encompasses a process for preparing said composition from tomato pulp.
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公开(公告)号：US20230371566A1
公开(公告)日：2023-11-23
申请号：US18200097
申请日：2023-05-22
Applicant: Starbucks Corporation
Inventor： Jennica Mjelde
IPC: A23L27/00 , A23L29/30 , A23L29/256 , A23L29/00 , A23C11/10 , A23F5/24 , A23F3/16 , A23L19/00 , A23L2/385 , A23L2/58 , A23L2/60 , A23P20/17
CPC classification number: A23L27/72 , A23L29/30 , A23L29/256 , A23L29/015 , A23C11/103 , A23C11/10 , A23F5/243 , A23F3/163 , A23L19/05 , A23L2/385 , A23L2/58 , A23L2/60 , A23P20/17
Abstract: The disclosure relates to comestible capsules, methods of making the comestible capsules, and methods of using the comestible capsules food products (e.g., beverages) such as, for example, coffees, teas, refreshers, and waters. This abstract is intended as a scanning tool for purposes of searching in the particular art and is not intended to be limiting of the present invention.
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公开(公告)号：US20230189853A1
公开(公告)日：2023-06-22
申请号：US18108576
申请日：2023-02-10
Applicant: DSM IP Assets B.V.
Inventor： André HUNZIKER , Renè LANG , David SCHAFFNER , Thomas ZWICK
IPC: A23L5/44 , A23L29/00 , A23L29/10 , A23P10/35 , A23L29/212 , A23L29/281 , A23L2/58 , A23L3/46 , A61K8/02 , A61K8/31 , A61K8/65 , A61K8/67 , A61K8/73 , A61K8/92 , A61K9/00 , A61K9/16 , A61Q19/00 , B01D1/18 , B01D1/24 , B01F23/41 , B01F27/27 , B01F35/71
CPC classification number: A23L5/44 , A23L29/035 , A23L29/10 , A23P10/35 , A23L29/212 , A23L29/284 , A23L2/58 , A23L3/46 , A61K8/0233 , A61K8/31 , A61K8/65 , A61K8/671 , A61K8/678 , A61K8/732 , A61K8/922 , A61K9/0095 , A61K9/1617 , A61K9/1652 , A61K9/1658 , A61K9/1664 , A61K9/1694 , A61Q19/00 , B01D1/18 , B01D1/24 , B01F23/41 , B01F27/27 , B01F35/7176 , A23V2002/00 , A61K2800/10 , B01F2101/06
Abstract: Methods and industrial scale set-ups for manufacturing spray-dried powders are provided. During the process, a solvent is used. The process is done batchwise such that the emulsification mass ratio is low when removal of the solvent is started. Preferred solvents are isopropyl acetate and ethyl acetate.
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公开(公告)号：US20180206530A1
公开(公告)日：2018-07-26
申请号：US15744568
申请日：2016-09-14
Applicant: SAPPORO HOLDINGS LIMITED
Inventor： Takeo ISHIHARA , Tetsu HAMAGUCHI
CPC classification number: A23L2/382 , A23L2/56 , A23L2/58 , A23V2002/00 , A23V2200/044 , A23V2200/16 , C12C5/04 , C12G3/02
Abstract: Provided is a beer-taste beverage having sharp “nodogoshi”, a method for producing the beer-taste beverage, and a method for improving “nodogoshi” of the beer-taste beverage. The beer-taste beverage according to the present invention has an a* value in an L*a*b* color system of 1.0 or more, and a bitterness unit is 25 or more. The method for producing the beer-taste beverage according to the present invention includes producing the beverage so that the a* value in the L*a*b* color system is 1.0 or more and the bitterness unit is 25 or more. The method for improving “nodogoshi” of the beer-taste beverage according to the present invention is a method for improving “nodogoshi” of the beer-taste beverage wherein the beer-taste beverage is prepared so that the a* value in the L*a*b* color system is 1.0 or more and the bitterness unit is 25 or more.
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公开(公告)号：US20180192672A1
公开(公告)日：2018-07-12
申请号：US15403591
申请日：2017-01-11
Applicant: Scott Joseph
Inventor： Scott Joseph
CPC classification number: A23L2/52 , A23L2/02 , A23L2/58 , A23V2002/00
Abstract: The present embodiments relate to a product and method for creating dietary food drinks based upon the chimpanzee's diet, which consists of nearly 100% real, raw, and whole foods. The result closely portioned food drink that are comprised of approximately 60% fruits and berries, 25% vegetables, 10% nuts, and 5% seeds by caloric intake of the total products, not including water admixture, and consisting of highly absorbable nutrients. Entire foods are often utilized, including edible peels, seeds, stems, seeds, skin, rhines, pulp, and husks pureed and blended to an enjoyable consistency. The resulting products deliver super nutrient-rich, natural meals that are closely portioned to mimic the diet of chimpanzees.
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公开(公告)号：US20180125105A1
公开(公告)日：2018-05-10
申请号：US15571692
申请日：2016-05-12
Applicant: SAN-EI GEN F.F.I., INC.
Inventor： Mayu SUZUKI , Minoru INIWA , Masashi IMAI , Koji NISHIYAMA
CPC classification number: A23L5/43 , A23L2/58 , A23L5/41 , A23L29/10 , A23V2002/00 , A23V2200/044 , A23V2200/222 , A23V2250/054 , A23V2250/192 , A23V2250/2104 , A23V2250/5028 , A23V2250/5056 , A23V2250/5072 , A23V2250/5086 , A23V2250/51082 , A23V2300/31 , A23V2300/50 , C09B61/00 , A23V2200/06
Abstract: An object of the present invention is to provide a technique of suppressing precipitation of an anthocyanin pigment in a range other than the highly acidic range.The present invention provides an anthocyanin pigment preparation, comprising: an anthocyanin pigment; and an emulsifier, wherein the pH when the anthocyanin pigment preparation is diluted with water or dissolved in water so that a color value becomes 10 is more than 3.
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公开(公告)号：US20180098558A1
公开(公告)日：2018-04-12
申请号：US15837851
申请日：2017-12-11
Applicant: Young Kang , Joe Farinella , Kathryn Frothingham , Justin Kozlowski , Holly Lynch , John Higgs
Inventor： Young Kang , Joe Farinella , Kathryn Frothingham , Justin Kozlowski , Holly Lynch , John Higgs
CPC classification number: A23L2/56 , A23C9/156 , A23L2/52 , A23L2/58 , A23L5/42 , A23L27/00 , A23V2002/00 , A23V2200/04 , A23V2200/15
Abstract: A liquid beverage enhancer product for milk or coffee, including a shelf-stable and physically stable, highly concentrated liquid flavor and color solution including at least 10% non-water solvents with humectant properties including propylene glycol and optionally a non-water solvent chosen from the group consisting of glycerol, ethanol, isopropyl alcohol, propanediol, and combinations thereof, 5-90% flavors and colors, 0-70% water, 0-30% high intensity sweeteners, 0-40% sugars, and 0-40% acid, wherein the liquid beverage enhancer product has a pH greater than 4.6 and is free of preservatives sodium benzoate and potassium sorbate. A method of enhancing a beverage by adding a liquid beverage enhancer product including a shelf-stable highly concentrated liquid flavor and color solution having at least 10% non-water solvents with humectant properties including propylene glycol to a beverage, and enhancing the flavor and color of the beverage.
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公开(公告)号：US20170253744A1
公开(公告)日：2017-09-07
申请号：US15506587
申请日：2015-08-26
Applicant: SAN-EI GEN F.F.I., INC. , National Reseach And Development Agency National Agriculture And Food Research Organization
Inventor： Masahiko ISHIDA , Takayoshi OHARA , Nobuko FUKINO , Tomohiro KAKIZAKI , Tomomichi OHNO , Koji HAMASAKI , Takamasa YOKOYAMA , Masashi IMAI
CPC classification number: C09B61/00 , A23L2/58 , A23L5/43 , A23V2002/00 , A61K8/60 , A61K8/97 , A61K47/26 , A61K47/46
Abstract: An object of the present invention is to provide a high-quality anthocyanin pigment composition more efficiently and at a lower cost than red cabbage pigment, which has not been achieved by the prior art.This invention provides the following anthocyanin pigment composition derived from a plant other than red cabbage, the composition having the following features (A), (B), and (C):(A) an aqueous solution containing the anthocyanin pigment composition and adjusted to a pH of 3 with a citrate buffer (pH: 3.0) has a maximum absorption wavelength in the range of 500 to 550 nm in the visible light region; (B) when a pigment-composition-containing aqueous solution containing the anthocyanin pigment composition, 0.2 mass % citric acid, 20 mass % ethanol, and water is prepared so as to have a color value E10%1cm of 10, 1 mL of the aqueous solution is sealed in a 20-mL vial, and the vial is stored at 50° C. for 5 days and further maintained at 40° C. for 30 minutes, the total amount of methyl mercaptan, dimethyl disulfide, and dimethyl trisulfide in the gas in the sealed space of the vial is 100 pg/mL or less; and (C) the gas in the sealed space of the vial contains 5-methylthiopentanenitrile when the vial is maintained at 40° C. for 30 minutes in (B) above.
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公开(公告)号：US20170164642A1
公开(公告)日：2017-06-15
申请号：US15386416
申请日：2016-12-21
Applicant: PepsiCo, Inc.
Inventor： Richard T. SMITH
Abstract: The present invention provides beverage preservative systems for use in high acid beverage products, and beverage products comprising the beverage preservative systems. The beverage preservative system prevents spoilage by microorganisms in a beverage within a sealed container for a period of at least 16 weeks. The present invention reduces or eliminates the use of conventional preservatives that pose health and/or environmental concerns. The components that make up the beverage preservative system of invention work together in a synergistic manner to reduce the amount of preservative required and so improve the inventive beverage's sensory impact over beverages having conventional preservatives.
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公开(公告)号：US09604979B2
公开(公告)日：2017-03-28
申请号：US14349228
申请日：2012-09-24
Applicant: Mitsubishi Gas Chemical Company, Inc.
Inventor： Kazuto Ikemoto , Hitoshi Sakamoto
IPC: A61K38/43 , C07D471/04 , A61K8/49 , A61Q19/08 , A23L2/52 , A23L2/58 , A61K31/122 , A61Q1/06 , A61Q1/10 , A61Q5/02 , A61Q19/00 , A61K31/4745
CPC classification number: C07D471/04 , A23K20/137 , A23L2/52 , A23L2/58 , A23L5/47 , A23L33/10 , A23V2002/00 , A61K8/4926 , A61K31/122 , A61K31/4745 , A61K2800/42 , A61Q1/06 , A61Q1/10 , A61Q5/02 , A61Q19/007 , A61Q19/08 , A61K2300/00
Abstract: The present invention relates to a compound represented by the formula (A) or (B), or a salt thereof capable of improving a red color of pyrroloquinoline quinone (PQQ) and obtaining functions of original PQQ, and to a method of efficiently manufacturing the compound. wherein R is an alkyl group, a hydroxyalkyl group, a dihydroxyalkyl group, or an alkoxyalkyl group.
