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Matches 701 - 750 out of 12,738

Document Document Title
WO/2008/129035A3
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/2008/125390A1
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/2008/124903A1
The present invention patent discloses the production method of an Apple Puree with Chamomile, Cinnamon, Clove and Lemon through the mixing of chamomile, cinnamon, cloves and lemon with apple which has been cooked either directly or thro...  
WO/2008/124252A1
A method for making a direct expanded snack piece shaped like a peanut is disclosed. Ingredients comprising peanut flour, ground corn product, rice flour and oat flour are introduced into an extruder. The ingredients are hydrated and ext...  
WO/2008/123214A1
Disclosed is a blended tea beverage packed in a container, which has a dark color (particularly a dark brown color), has no bitter or astringent taste, has a refreshing taste, and produces a reduced amount of a precipitate during the sto...  
WO/2008/123775A1
A method for manufacturing a coffee tablet designed for preparing coffee therewith, wherein an amount of coffee starting material is compacted at a particular compressive pressure so that a coffee tablet with a particular hardness is obt...  
WO/2008/121489A1
A coffee pod with varying intensity. The coffee pod includes a substantially rigid sidewall, a substantially rigid base, and coffee grinds positioned therein. More than about seventy percent (70%) of the coffee grinds may include a parti...  
WO/2008/116780A2
The present invention relates to the field of modification of dissolution kinetics of particulate materials. In particular, the present invention relates to the adaptation of the dissolution kinetics of powders, e.g., food powders to a p...  
WO/2008/116780A3
The present invention relates to the field of modification of dissolution kinetics of particulate materials. In particular, the present invention relates to the adaptation of the dissolution kinetics of powders, e.g., food powders to a p...  
WO/2008/113778A1
Sintered beverage compositions in solid piece-form which disperse and dissolve rapidly upon contact with water. Method for producing solid piece, water soluble or water dispersible beverage compositions. Said composition comprise dry par...  
WO/2008/112846A1
Beverage products including at least a tea component, a natural nutritive sweetener present in an amount of at least 8% by weight and Lo Han Guo are provided. Beverage concentrates including at least a tea component, a natural nutritive ...  
WO/2008/112966A1
A reduced calorie beverage comprising rebaudioside A erythritol and D-tagatose as a sweetener; independent claims are directed to tea beverages, coffee beverages, juices, reduced calorie beverages, diet beverages, and near waters, and co...  
WO/2008/112979A1
Aspects of the invention relate to beverage compositions, including, for example, concentrated and ready-to-drink beverages, sweetened with at least one non-nutritive sweetener and further including at least one tea extract in an amount ...  
WO2008082953A9
The present invention provides a method for preparing a composition for preparing a beverage having improved aroma release characteristics and compositions for use therein. A method is provided for preparing a composition for preparing a...  
WO/2008/112854A1
Methods of inhibiting benzene formation in beverages and beverages produced thereby are provided. The beverages provided have lower amounts of preservatives than observed in the prior art, reduced rates of benzene formation, improved fla...  
WO/2008/107296A1
Disclosed is atea composition comprisingtea; and from0.1 to 4.0 weight % Bacopa monnieri, its extracts or derivatives thereof.The tea composition may be used to provide enhancedmental healthof an individual, improvedlearningability of an...  
WO/2008/107342A1
The present invention relates to tablets for preparing hot drinks by lixiviation, and especially coffee. It also relates to the preparation process for manufacturing said tablets.  
WO/2008/101404A1
Tea, food additive and healthy food made from immature myrica rubra and the methods for preparing them. The method for preparing the tea includes steps of: heating, roasting, squashing and parching. The methods for preparing the food add...  
WO/2008/102892A1
Disclosed is a milk coffee beverage packed in a container, which is sterilized by heating and satisfies the following requirements (A) to (D): (A) the concentration of a chlorogenic acid component is 0.14 to 0.5 mass%; (B) the [(chloroge...  
WO/2008/103157A2
A stirring stick has a logo on a handle portion and a solidified or compacted dried instant beverage mix attached to an opposite end of the stick. The beverage mix is dissolvable in hot or cold water or other consumable liquid. A sealed ...  
WO/2008/093892A1
Disclosed is a coffee beverage packed in a container, which is sterilized by heating and is characterized by the following properties (A) to (C); (A) the concentration of a chlorogenic acid component is 0.140 to 0.5 mass%, (B) the [(chlo...  
WO/2008/090474A3
The present invention provides plants and plant tissues of spearmint (Mentha spicata) with enhanced rosmarinic acid levels, and extracts derived there from. Methods and compositions for production and use of rosmarinic acid from spearmin...  
WO/2008/081583A1
Te object is to cause to exhibit the physiological effect of a catechin, to fortify with minerals which are necessary for a living body, and to improve the storage stability of a beverage by adding a nonpolymeric catechin at a high conce...  
WO/2008/082953A1
The present invention provides a method for preparing a composition for preparing a beverage having improved aroma release characteristics and compositions for use therein. A method is provided for preparing a composition for preparing a...  
WO/2008/082575A2
The present invention relates to a use of saccharides in extraction of tea or herbaceous plants. The addition of saccharides before or during the extraction procedure of tea or herbaceous plants can effectively improve the flavor of tea ...  
WO/2008/082575A3
The present invention relates to a use of saccharides in extraction of tea or herbaceous plants. The addition of saccharides before or during the extraction procedure of tea or herbaceous plants can effectively improve the flavor of tea ...  
WO/2008/082258A1
Disclosed is a tea composition with sodium silicate, and herein, sodium silicate is preferably included in the tea composition in an amount of 0.5 - 20 wt%, and more preferably of 1 - 4 wt%, with respect to the total weight of the tea co...  
WO/2008/081542A1
A tea extract which shows relieved bitterness, sourness and unpleasing taste and can be well blended with various drinks, and unpolymerized catechins contained in which remain highly stable when drinks, etc. containing the same are paste...  
WO/2008/082576A1
The present invention relates to a method for preventing, inhibiting or reducing the formation of tea opacification or precipitation in tea drinks during storage by addition of SHMP during tea drinks extraction or blending procedure. Sai...  
WO/2008/077755A3
Shelf stable and ready-to-drink tea beverages are described. The tea beverages have excellent color and flavor characteristics and are prepared from a tea extract that has been made with both cold brew and standard tea leaf. The tea beve...  
WO/2008/078360A1
A non-tea drink packed in a container which contains a purified green tea extract, characterized by: (A) containing from 0.01 to 1.0% by mass of unpolymerized catechins; (B) the ratio of unepimerized compounds in the unpolymerized catech...  
WO/2008/080005A1
The invention provides food products having additives useful for providing a desired effect, such a stimulating effect. In one embodiment, the invention is directed to a food product having an additive amount of caffeine incorporated the...  
WO/2008/078361A1
A black tea drink packed in a container characterized by: (A) containing from 0.02 to 0.5% by mass of unpolymerized catechins; (B) the ratio of unepimerized compounds in the unpolymerized catechins being from 5 to 25% by mass; (C) the ra...  
WO/2008/078359A1
A green tea drink packed in a container characterized by: (A) containing from 0.08 to 0.5% by mass of unpolymerized catechins; (B) the ratio of unepimerized compounds in the unpolymerized catechins being from 5 to 25% by mass; (C) the ra...  
WO/2008/078843A1
Disclosed is a processed and roasted coffee bean having a Hunter L value of 10 to 30 and a hydroxyhydroquinone content of 30 mg/kg or less, which is produced by contacting a roasted coffee bean starting material with an aqueous solvent o...  
WO/2008/077755A2
Shelf stable and ready-to-drink tea beverages are described. The tea beverages have excellent color and flavor characteristics and are prepared from a tea extract that has been made with both cold brew and standard tea leaf. The tea beve...  
WO/2008/075945A1
The present invention relates to the field of flavoured particulate food and/or beverage compositions. More in particular it relates to such compositions incorporating flavour encapsulate particles, which have been adapted in such a way ...  
WO/2008/072361A1
The invention is directed to a process for producing a tea drink comprising the steps of: extracting tea leaves and adjusting the obtained tea extract to a pH of from 5.0 to 6.0; mixing nitrogen with the tea extract and applying a negati...  
WO/2008/072359A1
It is intended to provide a process for producing a tea drink with an excellent aroma. The process for producing a tea drink comprising the steps of: preparing a tea leaf extract having a theanine content of 40 ppm to 210 ppm; exposing t...  
WO/2008/072360A1
It is intended to provide a catechin composition with less unpleasant bitterness although containing unpolymerized catechins at a high concentration. When the weight ratio of the content of (A) gallate type catechins to the content of (B...  
WO/2008/065675A1
The invention concerns a process for the preparation of instant tea which retains the flavour and aroma of freshly brewed tea comprising the steps of: (i) extraction of a mixture of tea leaves filled in a plurality of columns with water ...  
WO/2008/065007A2
Provided is a process for producing a product enriched in theaflavins. The process comprises contacting a first and a second material to form a reaction mixture with a specific weight ratio of catechins to theaflavins, fermenting the rea...  
WO/2008/065007A3
Provided is a process for producing a product enriched in theaflavins. The process comprises contacting a first and a second material to form a reaction mixture with a specific weight ratio of catechins to theaflavins, fermenting the rea...  
WO/2008/065006A1
Provided is a process for preparing a theaflavin-enhanced tea product including a step of subjecting a tea-source to enzymatic fermentation in the presence of added exogenous epicatechin.  
WO/2008/064573A1
A fermented tea, wherein it contains 19% or less of tea polyphenols on basis of dry weight of tealeaf, content of tea catechins ECG and EGCG is 5% or less, and content of TB is relatively lower. A method of manufacturing the fermented te...  
WO/2008/062886A1
A method of treating coffee cherries, comprising a refining step for separating and refining green coffee beans from coffee cherries, wherein the coffee cherries are steam treated, after which the green coffee beans are separated and ref...  
WO/2008/062886A8
A method of treating coffee cherries, comprising a refining step for separating and refining green coffee beans from coffee cherries, wherein the coffee cherries are steam treated, after which the green coffee beans are separated and ref...  
WO/2008/059609A1
The object is to reduce the bitterness of a beverage packed in a container which contains a non-polymeric catechin at a high concentration, without deteriorating the flavor of the beverage. Provided is a beverage packed in a container wh...  
WO/2008/056434A1
Disclosed is a method for producing a beverage, which is characterized by ejecting air bubbles each having a median size of 1 to 200 μm into a solution containing a tea extract material or a tea extract solution and removing a layer of ...  
WO/2008/057224A3
A liquid beverage concentrate having low viscosity, low water activity, and extended shelf life at ambient temperatures. The liquid beverage concentrate contains a sugar alcohol, a sweetener, a non-dairy creamer, a stabilizing gum, and w...  

Matches 701 - 750 out of 12,738