An automatic machine for dispensing beverages, in particular coffee-based beverages, comprising forced air means for regulating the temperature of at least one brewing unit.
BEVERAGE DISPENSING MACHINE WITH BREWING CHAMBER HEATER
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Acoustic Cavitation of Distilled Spirits and Other Beverages
A system and method for treating an alcoholic beverage product such as a distilled spirit are described. A process including acoustic (e.g., ultrasonic) processing and including acoustic cavitation and/or hydrodynamic cavitation are applied to the beverage product in a controlled fashion so as to achieve a desired transformation thereon.
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PROCESS FOR PRODUCING A COMPOSITION CONTAINING ACTIVE FOLLISTATIN
A process for producing a composition containing biologically active follistatin from a biological source, which composition is preserved and, especially pathogen free and is storage stable, preferably at room temperature. Further, the invention relates to the composition containing biologically active follistatin, which composition is available by the production process. The invention provides a process for producing a composition containing biologically active follistatin from avian eggs, or from raw animal blood serum.
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Substrate Structure Duct Treatment System and Method for Ingestible Product System and Method
A computationally implemented system and method that is designed to, but is not limited to: electronically directing control of at least partial treatment of the one or more portions of the one or more ingestible substrate structures according to the treatment instructional information regarding the one or more subsequent ingestible substrate structure duct operations including flowing one or more fluids through one or more ducts to treat at least in part the one or more portions of the one or more ingestible substrate structures to form at least in part the one or more selected ingestible products subsequent to and based at least in part upon the electronically receiving the user status information and the electronically receiving the selection information. In addition to the foregoing, other method aspects are described in the claims, drawings, and text forming a part of the present disclosure.
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Taste Modifiers
A method of modifying the taste of a consumable, comprising adding to a consumable base at least one compound of the formula I in which (a) A is selected from the moieties (b) n is from 0-7, such that X is absent or a linear alkylene group in which n is from 1-7; and(c) Z is absent and Y is a moiety selected from the groups —CHO, or —CH2OH; or(d) Z is present and is a C1-7 linear alkane, and Y is selected from —CHOH, —CO, or —COC(CH3)O. The result is a consumable with enhanced mouthfeel and/or creaminess.
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No-Calorie Sweetener Compositions
The invention provides no-calorie or low calorie sweetener compositions comprising a sugar alcohol, sucralose, and a carbohydrate carrier.
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PROCESS FOR IRON SUPPLEMENTATION OF BEVERAGES
The present invention is directed to a new process for supplementation of beverages with soluble and bio available iron in the form of ferric pyrophosphate. This process allows iron supplementation of beverages at low cost, without affecting either the original taste or the colour of the beverages. It is also directed to a concentrate ferric pyrophosphate-citrate solution and its use in the preparation of an iron enriched beverage. The invention also relates to a beverage obtainable by this process.
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HIGH SOLIDS CONCENTRATED DAIRY LIQUIDS
The methods and products disclosed herein relate to high solids concentrated dairy liquids that remain retort and shelf stable for an extended shelf life at ambient conditions with substantially no negative flavor notes typically found in the prior retorted dairy liquids. In one aspect, the stable concentrated dairy liquids have up to about 50 percent total solids, and in some approaches, between about 38 and about 50 percent total solids. In another aspect, the high solids concentrated dairy liquids may also include increased levels of sugar relative to the dairy solids and/or increased levels of sugar relative to the protein and fat to aid in achieving stability.
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COFFEE PRODUCT
The present invention relates to a method for producing a coffee product useful for preparing a coffee beverage, especially a Turkish coffee beverage, comprising steam treatment of a mixture of roast and ground coffee and emulsifier.
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Chlorellies algae pet treat
Chlorellies are pet treats made with the finest all-natural ingredients including our featured main ingredient, the super-algae Chlorella, a virtual storehouse of concentrated nutrients. The nutritional analysis is so impressive that it is purported to contain everything needed to support life on Earth. Another remarkable nutritional quality of this algae is the 50-60 percent protein content including all the amino acids and high lysine content for optimum health. As an all-vegetable source, Chlorella also provides impressive amounts of Beta Carotene, Vitamins C, E, K and the full range of B-Vitamins. The minerals in Chlorella include calcium, iron, phosphorus, potassium, magnesium and trace amounts of manganese, iodine and zinc.Our recipe is a special blend of human-consumption-grade ingredients as well as glucosamine and chondroitin to promote hip and joint health. Other ingredients include wheat flour, egg, whole chicken, carrots and the natural preservative potassium sorbate.
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HIGHLY SOLUBLE STEVIA SWEETENER
A method for making a highly soluble Stevia sweetener is described. The resulting sweetener readily provides solutions with up to or greater than 30% concentration which are stable for more than 24 hours.
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TEMPERATURE-STABLE BETA-PYRANOSIDASE
The invention relates to temperature-stable polypeptides with β-pyranosidase activity. The polypeptide substrates include β-glucopyranosides und β-xylopyranosides. Said polypeptides can be expressed alone or as fusion proteins for example in yeast or bacteria and subsequently purified. The polypeptides according to said invention can be used alone or in a mixture with other enzymes for the degradation of plant raw materials, among others for the enzymatic degradation of biomass containing lignocellulose, in particular hemicellulose and the hemicellulose component xylan. Said enzymes are suitable for use in textile processing, as an additive of detergents, or in the food or feed industry.
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PROCESS FOR THE MODIFICATION OF CURCUMA AROMATICA ESSENTIAL OIL
Curcuma aromatica essential oil is blue-black dark liquid with camphoraceous, woody, amber and spicy characteristic odour and is less valued in market, however the prepared value added products have very good shining color with the improved fragrance. The present invention relates to an efficient process for the modification of Curcuma aromatica essential oil to develop value added fragranced products, the process comprising the steps of mixing of essential oil with one solvent or a combination of more than one solvents, cooling the mixture over ice bath or at lower temperature at rotation of 1000 rpm or at simple magnetic stirrer at high speed, addition of reducing agent at different proportion at a certain time period for desired product, after completion of the reaction, addition of ice water to the reaction mixture to terminate the reaction, extracting the mixture using solvent for three to five times, washing the extractive with dilute acidic water and then with water, washed product was dried at lower temperature to obtain modified essential oils in order to develop fragranced products with recovery of 60 to 95% and use of the modified essential oil in the range between 0.05 to 100% in perfumery or allied industries.
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SOYBEAN VARIETY A1037425
The invention relates to the soybean variety designated A1037425. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1037425. Also provided by the invention are tissue cultures of the soybean variety A1037425 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1037425 with itself or another soybean variety and plants produced by such methods.
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SOYBEAN VARIETY A1036413
The invention relates to the soybean variety designated A1036413. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1036413. Also provided by the invention are tissue cultures of the soybean variety A1036413 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1036413 with itself or another soybean variety and plants produced by such methods.
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SOYBEAN VARIETY A1035398
The invention relates to the soybean variety designated A1035398. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1035398. Also provided by the invention are tissue cultures of the soybean variety A1035398 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1035398 with itself or another soybean variety and plants produced by such methods.
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PLANT-DERIVED POWDER FOR FOOD AND PLANT PROTECTION, AND METHODS FOR PREPARATION
The present invention is referred to a method of production of plant powder for use in food and plant protection, preferentially obtained from plant crops of the Brassicaceae family (Crucifers). Also, the present invention is referred to a plant powder obtained by the procedure of the invention and the use of the plant-derived powder in food and plant protection as herbicide and insecticide. Moreover, this invention is referred to a foodstuff that incorporates the plant powder of the invention in edible forms either in solids, beverages, food supplements or additives, as well as a plant pest control product (herbicide and insecticide) that incorporates the plant powder of the invention.
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CAPSULE, SYSTEM AND METHOD FOR PREPARING A PREDETERMINED QUANTITY OF BEVERAGE SUITABLE FOR CONSUMPTION
A capsule, system and method are usable for preparing a predetermined quantity of beverage using an extractable product. The system includes a capsule comprising a cup having a circumferential wall, a bottom at a first end, and a flange-like rim at a second end. The capsule further includes a lid, in use, connected to the flange-like rim. The wall, bottom and lid, in use, enclose an inner space comprising the extractable product. The cup further includes a plurality of substantially concentric circumferential ridges extending outwardly of the cup, wherein the ridges are made of the same material as the cup. The system further includes a beverage brewing device comprising an enclosing member for enclosing the capsule. In use, at least one of the ridges abuts against at least a portion of the enclosing member, such that a sealing engagement between the capsule and the enclosing member is formed.
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FLAVORANT ESTER SALTS OF POLYCARBOXYLIC ACIDS AND METHODS FOR IMMOBILIZING AND DELIVERING FLAVORANTS CONTAINING HYDROXYL GROUPS
Compositions are provided which contain immobilized flavorants for flavor delivery. In particular, smoking compositions are provided which contain flavorant ester salts of polycarboxylic acids.
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CAROTENOID-CONTAINING COMPOSITION AND METHOD FOR PRODUCING THE SAME
Provided are a carotenoid-containing composition containing at least one carotenoid; at least one selected from the group consisting of ascorbic acid, derivatives thereof and salts of the acid and the derivatives; and an emulsifier, the at least one selected from the group consisting of ascorbic acid, derivatives thereof and salts of the acid and the derivatives being contained in an amount, in terms of a number of moles of ascorbic acid, in a range of from 30 times to 190 times a total number of moles of the at least one carotenoid, and the composition having a pH in the range of from 6.5 to 9.0; and a method for preparing the composition.
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