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Matches 701 - 750 out of 12,856

Document Document Title
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...  
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 ...  

Matches 701 - 750 out of 12,856