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Patent Searching and Data


Matches 701 - 750 out of 12,518

Document Document Title
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/2008/064573A1
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/2008/065007A3
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/2008/065007A2
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/2008/065006A1
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/2008/062886A1
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/2008/057224A2
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...  
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...  
WO/2008/052247A1
A method of making an individual serving of an aqueous tea concentrate comprises locating at a strainer a quantity of loose particulate tea material that is sufficient to produce the individual tea concentrate serving. The quantity of te...  
WO/2008/052952A1
The present invention relates to a composition comprising a mixture of a soluble foamer ingredient and a soluble beverage or foodstuffs ingredient having a retarded solubility. The soluble foamer ingredient upon addition of a liquid indu...  
WO/2008/051519A3
The invention provides, in one aspect, a method of making a cocoa-containing beverage product or ingredient by mixing a gel network into micro-particles to form a gel-in-water suspension. The continuous phase of the suspension is prefera...  
WO/2008/047347A2
The present invention provides a liquid coloring composition comprising of a coffee solution or coffee extract and an ink vehicle. The coloring composition is suitable for use as an ink in a non-impact printing device, including an ink j...  
WO2008014871A8
The invention relates to the use of isomaltulose or mixtures of isomaltulose for the manufacture of functional food products for improving the regeneration of individuals exposed to physical exertion.  
WO/2008/041369A1
It is intended to provide a coffee drink which suffer from neither precipitation nor fat separation even in a high-temperature pasteurization treatment during the production or prolonged-storage after the production, shows a refreshing t...  
WO/2008/040627A1
A palatable green leaf tea from Camellia sinensis var. assamica is disclosed. Infusion of 2 g of the leaf tea in 200 ml water for 1.5 minutes at 90°C produces a beverage comprising catechins in an amount of between 0.01 and 0.1% by weig...  
WO/2008/040627A8
A palatable green leaf tea from Camellia sinensis var. assamica is disclosed. Infusion of 2 g of the leaf tea in 200 ml water for 1.5 minutes at 90°C produces a beverage comprising catechins in an amount of between 0.01 and 0.1% by weig...  
WO/2008/037417A1
A green tea extract, especially for use as a functional food item, food supplement or corresponding ingredient has an increased theanine and theogallin content and is decaffeinated.  
WO/2008/036617A2
A non-fat or low-fat food and beverage product having low calories is provided. The product offers a flavor, body and fat's texture. The food and beverage product includes a fat-like texture substance containing inulin as a main ingredie...  
WO/2008/035686A1
Disclosed is an agent for improving the insulin resistance or a therapeutic agent for type-II diabetes, which is safe and highly effective. Specifically disclosed is an agent for improving the insulin resistance or a therapeutic agent fo...  
WO/2008/034426A3
Brief description of the problem: Depending on how much, how often, and based on which brewing method coffee or coffee beverages are consumed, pathogenic agents are also being consumed. These may have negative effects on the health, part...  
WO/2008/034426A2
Brief description of the problem: Depending on how much, how often, and based on which brewing method coffee or coffee beverages are consumed, pathogenic agents are also being consumed. These may have negative effects on the health, part...  
WO/2008/033657A2
A method of heating an amount of material positioned within a receptacle. The method may include heating a first volume of water to a predetermined temperature, pressurizing a first volume of steam to a predetermined pressure, releasing ...  
WO/2008/031660A2
The present application describes a creamer composition comprising a mixture of phospholipids. The use of such a creamer composition in a beverage composition delivers mouthfeel benefits during consumption.  
WO/2008/034082A3
The present patent discloses a method of processing food in a manner so that the processed food can be stored in freezer or other similar environment for an elongated period of time with reduced amount of freezer burns or undesirable ice...  
WO/2008/031660A3
The present application describes a creamer composition comprising a mixture of phospholipids. The use of such a creamer composition in a beverage composition delivers mouthfeel benefits during consumption.  
WO/2008/033657A3
A method of heating an amount of material positioned within a receptacle. The method may include heating a first volume of water to a predetermined temperature, pressurizing a first volume of steam to a predetermined pressure, releasing ...  
WO/2008/031848A1
The present invention provides a method for stabilising the aroma of aroma-rich foodstuffs and their products by reducing the amount of phenols derived from decomposition of polyphenols contained therein. The invention also describes aro...  
WO/2008/032452A1
It is intended to provide a coffee drink packed in a container which has improved taste and flavor, a coffee drink packed in a container which is suitable for prolonged storage since the deterioration in the taste and flavor thereof is i...  
WO/2008/031444A1
In respect of a first aspect, the present invention proposes to separate roasted coffee beans from the husks and to comminute the latter. In respect of the second aspect, the present invention proposes to separate the husks from the roas...  
WO/2008/029578A1
Disclosed is a germinated coffee having an excellent balance among nutrient components (particularly amino acid components), mild taste and good flavor, which can be used as a material for a beverage or a processed food. An ordinary fres...  
WO/2008/024328A1
Formulations of chocolate-based snack food and desserts, such as mousse, truffles and ice cream, comprising raw organic ingredients are provided. The method for making the snack food and dessert products of the present invention are also...  
WO/2008/020135A2
The present invention relates to a method for preparing a hot or cold drink by brewing in water a product such as tea leaves for example, comprising a step of heating the water to a given temperature, then a step of mixing the leaves wit...  
WO/2008/020135A3
The present invention relates to a method for preparing a hot or cold drink by brewing in water a product such as tea leaves for example, comprising a step of heating the water to a given temperature, then a step of mixing the leaves wit...  
WO/2008/022161A2
Method and device for producing beverages from coffee beans using ultrasound energy is disclosed. Ultrasonic energy is delivered to coffee beans to produce an improved coffee beverage. The use of ultrasound energy may have multiple effec...  
WO/2008/022161A3
Method and device for producing beverages from coffee beans using ultrasound energy is disclosed. Ultrasonic energy is delivered to coffee beans to produce an improved coffee beverage. The use of ultrasound energy may have multiple effec...  
WO/2008/017220A1
A chewable and soluble xylitol & coffee product, and method for preparing the same. Said product contains xylitol, coffee, milk powder, mint camphor, and polyvinyl pyrrolidone and/or hydroxypropyl methylcellulose. Said method comprises p...  
WO/2008/014637A1
A process for preparing raw syrup of tea flower and fruit comprises selecting tea flower and fruit, cleaning and drying, filtrating, setting the procedure of crushing and grinding between cleaning and filtrating. Another process is also ...  
WO/2008/014871A1
The invention relates to the use of isomaltulose or mixtures of isomaltulose for the manufacture of functional food products for improving the regeneration of individuals exposed to physical exertion.  
WO/2008/012203A1
Method for delivering a short coffee extract faster from a closed capsule containing ground coffee by injecting water under pressure within the capsule. The capsule is filled with ground coffee, has a delivery membrane and is extracted i...  
WO/2008/012280A2
The present invention provides a beverage precursor comprising tea material and food-grade additive, wherein the beverage precursor is present in an amount wherein contact of the beverage precursor with 250 ml water for 2 minutes at 90oC...  
WO/2008/012280A3
The present invention provides a beverage precursor comprising tea material and food-grade additive, wherein the beverage precursor is present in an amount wherein contact of the beverage precursor with 250 ml water for 2 minutes at 90oC...  
WO/2008/012147A1
The present invention provides a beverage having an energy content of less than 17 kJ per 100 g, wherein the beverage comprises catechins in amount (C) of from 0.04 to 0.4% by weight of the beverage, and non-nutritive sweetener in an amo...  
WO2007131333B1
A process for preparing a clarified maté extract, a maté beverage base formulation and a maté beverage are disclosed. A maté extract, which is rich in natural caffeine, theobromine, theophylline and antioxidant compounds is clarified...  
WO/2008/004339A1
Disclosed is a beverage packed in a foam container, which contains a catechin at a high concentration, has the compatibility between reduced bitterness and a proper degree of sweetness, and causes less reduction in the catechin content e...  
WO2007057791A8
A flavor pouch (20) includes a porous covering (22) that encloses a carrier (30) having a flavorant. The carrier (30) may be solid or particulate. Flavorants may be one or more of tea, coffee, rose hips, honey, royal jelly, fruit extract...  
WO/2008/003054A2
This invention relates to a cold infusion process for fortifying coffee beans with one or more vitamin, non-vitamin, mineral, non-mineral, botanical, hormone, herb, neutraceutical, lipid, carbohydrate, amino acid, acid, salt, prebiotic, ...  

Matches 701 - 750 out of 12,518