Abstract:
An over-cap device for use with containers having caps. The over-cap device includes an outer wall, a cap engagement wall, and a spacing wall. The cap engagement wall may nonreleasably engage an outer surface of the cap and the spacing wall may engage a top surface of the cap. The cap may releasably engage a container.
Abstract:
Provided herein are polymer (e.g., PET) compositions comprising exfoliated hexagonal boron nitride (h-BN), methods of preparing and methods of using thereof. The methods for preparing the polymer (e.g., PET) compositions include providing a reactant mixture comprising exfoliated hexagonal boron nitride (h-BN) and a first monomeric or oligomeric reactant, and polymerizing the first monomeric or oligomeric reactant. Also provided are containers (e.g., bottles) prepared using the polymer (e.g., PET) compositions comprising exfoliated h-BN.
Abstract:
This disclosure describes a biotechnological method for producing rebaudioside M (Reb M), using recombinantly produced glucosyltransferases, which can be carried out in a single reaction vessel using two glucosyltransferases and a uridine diphosphate glucose (UDPG) regenerating system. The method can be used to produce the commercially desirable Reb M from rubusoside, stevioside, or rebaudioside A (Reb A), which are all naturally more abundant steviol glycosides but with commercially less desirable properties.
Abstract:
Food grade aerogels are used for the impregnation of flavor with the help of supercritical carbon dioxide technology. One or more food grade materials are used for the formation of a food grade aerogel. Supercritical carbon dioxide technology is used both for formation of the aerogel and for impregnating of the formed aerogel with a flavor. Resulting food grade aerogels possess a high flavor loading capacity of up to about 70%, which is well above the average loading capacity of the most common flavor encapsulation technology via spray drying (which are about 20% capacity loading), while maintain the integrity of flavors, particularly top notes.
Abstract:
D-Psicose is included in a zero- or low-calorie frozen beverage to achieve a Brix and mouthfeel substantially similar to that of a full-calorie frozen beverage. It was further discovered that compositions containing D-Psicose provided improved performance in frozen beverage machines. Aspects and embodiments of the present invention are therefore directed to the use of D-Psicose in frozen beverages.
Abstract:
Sweetener compositions suitable for use in beverage products and other food products are disclosed, as well as food products sweetened with the novel sweetener compositions. Disclosed food products include dry foods and beverage products, such as carbonated or un-carbonated ready-to-drink beverages as well as syrups for dilution to make ready-to-drink beverages, such as diet or other reduced calorie beverages. The sweetener composition comprises at least a sweetening amount of rebaudioside M together with at least one other one other edible ingredient or food ingredient. The disclosed food products comprise rebaudioside M sweetener with at least one other one other edible ingredient or food ingredient.
Abstract:
D-psicose/erythritol compositions comprise, in combination, D-psicose and erythritol as sweeteners together with one or more other edible ingredients. Comestibles are provided, including beverage products and other food products, comprising the novel D-psicose/erythritol compositions. D-psicose and erythritol may each be present in a comestible in a concentration sufficient independently of the other to perceptibly sweeten the composition. An additional sweetener component and other ingredients may be included in the formulation.
Abstract:
An assembly for aseptic connecting of a beverage ingredient container to a beverage dispensing apparatus, having a collapsible sheath of pliable material connecting the container to the dispenser at a distance away from the container. The sheath passes through a conduit of the apparatus to provide an aseptic passageway for fluid from the container to the beverage apparatus. A protective cover houses the collapsible sheath when in a collapsed configuration, and the sheath is brought to a second configuration of an extended length to provide an inner passageway of the fluid to a distal end of the sheath positioned a distance away from the container.
Abstract:
Co-products from juice extraction, in particular for use in beverage and food products to enhance nutrition and sensory attributes of the products, are provided. The co-product has a number average particle size of between 1 and 2000 microns, a total polyphenol content of at least 2500 parts per million, a moisture content of between 70% and 85% by weight, and a combined peel and seed content between 0.01% and 20% by weight.
Abstract:
A cartridge is provided that comprises a housing. The housing is configured to maintain a pouch within the housing. The cartridge comprises a top and a bottom. The cartridge comprises at least one top mating member at the top of the cartridge and at least one bottom mating member at the bottom of the cartridge. The at least one top mating member is asymmetric with the at least one bottom mating member. Each mating member is configured to match with a corresponding mating member of a cartridge frame or rack.