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Matches 701 - 750 out of 12,927

Document Document Title
WO/2009/057756A1
It is intended to provide tea leaves (in particular, green tea) containing chafuloside (a flavone C glycoside), which has been known as having an antioxidant effect, an antiallergic effect, an anti-inflammatory effect and a carcinostatic...  
WO/2009/049860A1
Within the process for roasting alimentary grains, in a flow of cooling fluid of the alimentary grains is injected a liquid agent with low saturated vapour pressure, intended to absorb from the flow of cooling fluid at least the latent h...  
WO/2009/051753A8
The present invention describes beverage compositions comprising lactic acid- producing bacteria.  
WO/2009/051753A1
The present invention describes beverage compositions comprising lactic acid- producing bacteria.  
WO/2009/050905A1
It is intended to provide a taste-improving composition by which the taste of a food or a drink can be effectively improved; a food and a drink containing the same; and methods of producing them. Namely, a taste-improving composition whi...  
WO/2009/047322A1
The invention relates to a method for compacting powdery compositions, in which the composition is compacted down to a reduced volume and the composition is maintained at a constant volume until a solid, compact product is obtained.  
WO/2009/047639A2
The present application describes a method of eliminating gallated catechins, especially epigallocatechin gallate (EGCG), epicatechin gallate (ECG), as well as parathion, from green tea extraction by using at least one out of ethyl aceta...  
WO/2009/047639A3
The present application describes a method of eliminating gallated catechins, especially epigallocatechin gallate (EGCG), epicatechin gallate (ECG), as well as parathion, from green tea extraction by using at least one out of ethyl aceta...  
WO/2009/043124A1
A holder to dispense and prepare ice coffee, consisting of a first compartment containing liquid coffee extract, a second compartment containing a propellant, a nozzle with a valve, and whereby at least one additive, such as sugars, swee...  
WO/2009/044709A1
A cereal tea drink which contains starch. More specifically, a cereal tea drink containing 0.009% by weight or more of starch and having an improved flavor, to which ultra-finely ground tea leaves having an average grain size of 1 μm ar...  
WO/2009/044559A1
The object is to produce a processed tea from which an unpolymerized catechin can be eluted with water at a high concentration, and which is reduced in bitter taste and astringent taste and therefore has good flavor. Disclosed is a metho...  
WO/2009/041555A1
It is intended to provide a tea extract, which contains flavor and full body taste components at a high concentration and has a reduced content of bitter and astringent components, and a method of producing the same. It is also intended ...  
WO/2009/040194A1
Disclosed is a process for extraction of theaflavins from tea comprising the steps of contacting tea with water and ethyl acetate simultaneously or sequentially to form a dispersion where the weight ratio of water to tea is in the range ...  
WO/2009/040249A1
The present invention relates to an instant drink powder, preferably an instant coffee powder, which upon reconstitution provides improved foaming. The powder comprises particles having a porosity of at least 55%. The present invention a...  
WO/2009/037494A1
The present invention relates to a coffee composition, in particular, an instant coffee composition which can provide a three-layered coffee drink in one step. The coffee composition comprises coffee, a foaming agent, a protein source an...  
WO/2009/037048A1
The present invention provides a beverage precursor comprising black leaf tea characterised in that the precursor comprises theanine in an amount of at least 4% by dry weight of the precursor. The invention also provides a process for ma...  
WO/2009/031306A1
The taste of a purified tea extract is improved by reducing the content of gallate-type catechins in nonpolymerized catechins. A method for producing a purified tea extract of the invention is characterized by hydrolyzing a tea extract, ...  
WO/2009/030666A1
The present invention relates to a method of producing a system for delivering active ingredients, comprising at least one complex constituted of a carrier composed of dried whole plants, or dried parts of plants, and of a powder compris...  
WO/2009/031563A1
A container-packed coffee beverage which exhibits the original coffee flavor while ensuring a high storage stability is produced by mixing a liquid coffee extract obtained by extracting with hot water at 30 to 65oC with a dry coffee extr...  
WO/2009/028211A1
The bitterness and astringency of an instant powder drink containing a high content of non-polymer catechins are reduced to improve the flavor, and further the flavor and appearance stability after the powder drink is reconstituted to a ...  
WO/2009/024200A1
The invention relates to a composition, in particular for preparing a coffee-containing instant hot drink, preferably in the manner of a cappuccino drink, wherein the composition comprises a dry mixture which comprises (A) at least one p...  
WO/2009/023381A1
Described are caffeine-based delivery vehicles. A first delivery vehicle is a malleable strip that dissolves in an oral cavity. Buccal absorption provides a prompt mental and physical stimulation for the user. The strips are formulated w...  
WO/2009/018648A1
The invention provides a herbal product comprising cinnamon extract (Cinnamomi cassiae, Cinnamonum verum) and coffee. Each of the ingredients is known to lower blood glucose, cholesterol and triglyceride levels but the combination of the...  
WO/2009/019876A1
Disclosed is a method for producing a tea extract, which is characterized by: subjecting a first tea extract produced from a tea to the solid/liquid separation so that the turbidity of an aqueous solution containing a non-polymeric catec...  
WO/2009/020902A1
A beverage composition includes water, milk solids, a tea material, and a pH buffer that itself includes a lactate salt and a carbonate salt. The pH buffer reduces or eliminates precipitation of milk protein when dissolved milk solids ar...  
WO/2009/016018A1
The present invention provides a composition comprising polyphenol and polymer comprising amine groups, wherein at least 0.1% polyphenol by weight of the composition is present as part of a complex with the polymer, and wherein the compl...  
WO/2009/018380A3
Methods are provided for making a polylactic acid article. The methods may include the steps of providing an article comprising polylactic acid; supporting the article using a carrier support system; and curing the article with heat. The...  
WO/2009/014758A1
This invention Provides various products and processes such as a process of making a theaflavins enriched extract of tea having a low content of high molecular weight thearubigins which comprises extracting theaflavins from tea using eth...  
WO/2009/012051A1
Non-alcoholic carbonated beverage compositions have been formulated to incorporate polyphenolic compounds, such as oligomeric polyphenolic compounds or bioflavonoids. Carbonated beverage compositions including polyphenolic compounds were...  
WO/2009/009837A1
There is an confectionery food item which includes by weight a crystalline sweetener or a substitute therefor in a range of about 10% to 80%, a vegetable fat in a range of about 10% to 50%, roasted and ground coffee beans in a range of a...  
WO/2009/007246A2
A process for recovering odorous compounds from a gas originating from a process for treating a food product, comprising the step of adsorbing the odorous compounds on at least one solid food matrix by direct contact of the solid matrix ...  
WO/2009/007360A1
Stable and consumable compositions are described. The stable and consumable compositions can be green tea beverages that have added acidic stabilizer, like gallic acid, to stabilize elevated levels of antioxidants such as catechins formu...  
WO/2009/007246A3
A process for recovering odorous compounds from a gas originating from a process for treating a food product, comprising the step of adsorbing the odorous compounds on at least one solid food matrix by direct contact of the solid matrix ...  
WO/2009/006379A3
A hot beverage brewing apparatus. A pressurized hot liquid delivery system provides liquid under pressure within a range of acceptable brewing temperatures without any mechanical pump. Water is apportioned into sealable tank volumes, one...  
WO/2009/006374A3
A sealed capsule for use in apparatus including a capsule receiving station and a water delivery system for brewing a hot beverage in which a hot liquid under pressure infuses a material. A capsule base has a concave bottom floor with an...  
WO/2009/006374A2
A sealed capsule for use in apparatus including a capsule receiving station and a water delivery system for brewing a hot beverage in which a hot liquid under pressure infuses a material. A capsule base has a concave bottom floor with an...  
WO/2009/006379A2
A hot beverage brewing apparatus. A pressurized hot liquid delivery system provides liquid under pressure within a range of acceptable brewing temperatures without any mechanical pump. Water is apportioned into sealable tank volumes, one...  
WO/2009/000652A1
Process for producing microbially stabilized drinks having a pH greater than 4.2, characterized in that a) to a drink having a pH less than or equal to 4.2, b) at least one dialkyl dicarbonate is added and c) the pH of the resultant drin...  
WO/2009/001495A1
It is intended to provide a method for producing a composition-coated tea with which a synergistic effect of a drying-treated plant or a powdered plant and a plurality of components contained in a composition coated on the surface of any...  
WO/2008/157189A1
A portable brewing device is provided for brewing a hot beverage such as espresso that includes a compressed gas container communicating with a pressure regulator that is configured to control the pressure of gas released from the compre...  
WO2008125390A8
The present invention provides a process for extraction of theaflavins from tea including the step of contacting tea with an aqueous solution of urea, wherein R and R' are independently selected from H and G, and wherein G is derived fro...  
WO/2008/146479A1
It is intended to improve the bitterness and aftertaste of a purified green tea extract. A purified green tea extract characterized in that: (1) the ratio of the sum of the contents of (A) myricetin, (B) quercetin and (C) kaempferol to t...  
WO/2008/146176A2
A method of providing a comestible plant material taken orally by coating a micronized plant material (201 ) with a first layer of polysaccharides or proteins, then a second layer of polysaccharides or proteins is disclosed. A bi-encapsu...  
WO/2008/146176A3
A method of providing a comestible plant material taken orally by coating a micronized plant material (201 ) with a first layer of polysaccharides or proteins, then a second layer of polysaccharides or proteins is disclosed. A bi-encapsu...  
WO/2008/138706A1
The present invention provides a process for purifying theanine from an aqueous solution having a dominant cation and comprising impurities. The process comprises the steps of: introducing the aqueous solution into a column in an amount ...  
WO/2008/139650A1
It is intended to provide a method of quickly sprouting fresh coffee beans whereby the sprouting period until the sprouting of fresh coffee beans can be shortened as far as possible, a coffee drink and a sprouting system for fresh coffee...  
WO/2008/138109A1
Using site-directed mutagenesis to mutate the Xanthomonas campestris pectate lyase gene, variants of Xanthomonas campestris pectate lyase with improved thermostability and/or enzymatic activity have been expressed in Escherichia coli, an...  
WO/2008/133223A1
It is intended to provide a method of constructing a GCA hybrid having a low caffeine content and taste and flavor favorable as a drink, which can be hardly obtained hitherto, by using a method of constructing a GCA hybrid comprising: th...  
WO/2008/129035A2
The present invention relates to powders, preferably milk- based powders, in particular instant drink powders which have improved cold water solubility. It further relates to capsules comprising said powders and to a method of preparing ...  
WO/2008/129956A1
It is intended to provide an agent for imparting a fresh-brewed flavor to coffee containing a specific furane derivative or thiol compound as the active ingredient by which a fresh-brewed flavor of coffee can be kept and sustained even i...  

Matches 701 - 750 out of 12,927