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Matches 701 - 750 out of 13,315

Document Document Title
WO/2010/000579A3
The present invention relates to the use of rooibos or rooibos extract for improving skin or hair health by preventing, allievating or treating skin or hair disorders or damages such as is effected by inflammatory reactions, environmenta...  
WO/2010/000580A2
The present invention relates to the use of rooibos or rooibos extract in combination with at least one prebiotic for improving skin or hair health by preventing, alleviating or treating skin or hair disorders or damages such as is effec...  
WO/2010/000580A3
The present invention relates to the use of rooibos or rooibos extract in combination with at least one prebiotic for improving skin or hair health by preventing, alleviating or treating skin or hair disorders or damages such as is effec...  
WO/2009/150025A1
An instant soluble coffee-based compositionsuitable for providing an instant beverage upon reconstitution in a liquid is disclosed.This composition comprises sweetener and co- extracted roasted-and-ground coffee and soya. A process for m...  
WO/2009/150008A1
A process is disclosed for preparation of a ready-to-drink tea beverage.The beverage comprises an aqueous acidulant constituent having pH less than 4 and an aqueous non-acidulant constituent having pH greater than 4, the aqueous non-acid...  
WO/2009/147416A1
The use of an additive is described, to reduce disproportionation in a gassed beverage so as to produce a) enhanced retention of the gas in the beverage and b) a desired foaming profile selected from a quick-breaking foam and a persisten...  
WO/2009/147743A1
Operation of a roasting machine is stabilized by controlling the flow rate or the temperature of cold air for cooling with high precision when roasted beans are cooled, and efficient roasting/cooling operation is attained at a low cost. ...  
WO/2009/145701A1
The present invention relates to a package for tea which package contains tea leaves that can be used for brewing tea, wherein said package comprises a substance which removes oxalic acid from the tea during brewing. The invention also r...  
WO/2009/145701A9
The present invention relates to a package for tea which package contains tea leaves that can be used for brewing tea, wherein said package comprises a substance which removes oxalic acid from the tea during brewing. The invention also r...  
WO/2009/140349A3
An improved modular flavor dispenser for dispensing a plurality of different flavors is shown and described. One disclosed modular flavor dispenser includes a controller that is linked to a coordinator or interface with a controller asso...  
WO/2009/136610A1
Disclosed is a processed tea product sustaining green coloration which is suitable for mass production and the safety of which is ensured. Also disclosed is a method of producing the same. A processed tea product obtained by mixing copp...  
WO/2009/135575A1
The invention relates to an instant drink composition, in particular for the preparation of a preferably reduced-calorie instant drink by way of combining with a drinkable fluid, in the form of a granulate, wherein the composition compri...  
WO/2009/132889A1
The present invention relates to uses of decarboxylated phenolic acid derived from chlorogenic acid of coffee as well as products comprising decarboxylated phenolic acid derived from chlorogenic acid of coffee, especially a coffee extrac...  
WO/2009/132888A1
The present invention relates to a method of producing a coffee extract with antioxidant and anti-inflammatory properties and uses of the extract of the invention. The coffee extract comprises caffeic acid and/or ferulic acid and can be ...  
WO/2009/132887A1
The invention relates to compositions for preparing a beverage, the compositions comprise a microorganism and/or an enzyme capable of hydrolysing chlorogenic acids of a coffee extract to phenolic acids. When a beverage prepared with the ...  
WO/2009/124305A1
The present invention is directed to protein-fortified tea beverages, having little or no sedimentation, and low carbohydrate load. Also provided are tea beverages having protein, fiber, low carbohydrate load, little to no sedimentation,...  
WO/2009/119109A1
Disclosed is a method whereby a fermented tea drink having a good aroma and sweetness with little bitterness and astringency is conveniently and economically produced. A fermented tea drink can be obtained by adding water to fresh tea le...  
WO/2009/119111A1
Disclosed is a method for cheaply and easily producing theaflavins. After adding a large quantity of water to raw tea leaves that have not undergone wilt treatment, the tea leaves are crushed in a blender and then let stand, shaken, or a...  
WO/2009/119112A1
Disclosed is a method of producing a fermented tea drink characterized by comprising: adding water to fresh tea leaves, grinding the resultant mixture, removing solid matters and then heating; or adding water to fresh tea leaves, shaking...  
WO/2009/119113A1
Disclosed are a fermented tea drink containing a large amount of methylated catechin and a method of producing the same. A fermented tea drink is obtained by adding water to fresh tea leaves of a black tea variety which contains methylat...  
WO/2009/117145A1
This invention provides various methods such as a method for enhancing athletic exercise performance of a subject by administering to the subject a composition comprising a physiologically acceptable carrier and an extract of tea, wherei...  
WO/2009/116538A1
Provided is a taste-improving agent for tea drinks which contains, as the active ingredient, at least one glyceroglycolipid, preferably monogalactosyldiglyceride or digalactosyldiglyceride. The agent as described above, which is used for...  
WO/2009/113514A1
Provided is a stabilized composition wherein the hydrolysis of a high-sweetness sweetener is regulated. This composition contains a high-sweetness sweetener, which is an aspartyl dipeptide ester derivative such as neotame or aspartame, a...  
WO/2009/114694A3
The present invention provides a foaming instant coffee composition comprising particles having a bulk density of from 0.16 to 0.45 g/cm3, said particles comprising a continuous phase comprising an instant coffee matrix and a non-continu...  
WO/2009/112890A1
Glycerol is used in the manufacture of tea extracts, tea concentrates or tea sap.  
WO/2009/113131A1
[PROBLEMS] To provide an instant green tea which sufficiently gives a good taste and smell in taking, has a vivid green color both as a powder and after dissolved in water, and scarcely shows sedimentation of the tea powder from the diss...  
WO/2009/114694A2
The present invention provides a foaming instant coffee composition comprising particles having a bulk density of from 0.16 to 0.45 g/cm3, said particles comprising a continuous phase comprising an instant coffee matrix and a non-continu...  
WO/2009/109443A1
Disclosed is a tea composition comprising from 85% to 99.99% by weight tea material, and from 0.01% to 0.5% by weight Vitiveria zizanioides or extract or oil derived therefrom.  
WO/2009/107262A1
It is intended to provide an anticancer composition which contains 3”-O-methylepigallocatechin gallate represented by the following formula (I).  
WO/2009/107179A1
Provided is a green tea extract usable as an additive or food product ingredient, having high catechin content and a favorable green color conveying freshness and high quality. The green tea extract has an X value of 7-30, a Y value of 8...  
WO/2009/108698A3
The subject invention provides methods for treating unroasted or green coffee beans to improve their quality of flavor to the palate, including reduced bitterness, better tasting, and improved aroma. In one embodiment, the invention pert...  
WO/2009/108698A2
The subject invention provides methods for treating unroasted or green coffee beans to improve their quality of flavor to the palate, including reduced bitterness, better tasting, and improved aroma. In one embodiment, the invention pert...  
WO/2009/105626A1
The present disclosure relates to a milk-based beverage comprising a milk component and a catechin-containing component. The milk component includes milk fat in an amount of at least about 0.2% by weight of the milk-based beverage. The c...  
WO/2009/102680A2
A coffee and brewed beverage making apparatus and method includes a coffee filter that is immersed in and removable from heated fluid in a brewing vessel. The filter has a bottom and side with mesh openings and is formed to facilitate ag...  
WO/2009/101632A1
An apparatus for reprocessing tealeaves comprising a Mixer; a motor or hopper to run the mixer; a funnel attached to the mixer for adding the tealeaves in the mixer; a fan blender; a conveyor belt; a motor to run the conveyor belt; an in...  
WO/2009/102680A3
A coffee and brewed beverage making apparatus and method includes a coffee filter that is immersed in and removable from heated fluid in a brewing vessel. The filter has a bottom and side with mesh openings and is formed to facilitate ag...  
WO/2009/098231A1
Disclosed is a process for manufacturing a tea product. The process comprises the step of combining tea juice expressed from a first supply of fresh tea leaves with leaf tea from a second supply of fresh tea leaves and/or with tea solids...  
WO/2009/095294A1
Disclosed is a water-soluble carrier comprising pullulan and maltodextrin having a dextrose equivalent in the range of 4 to 40. The weight ratio of maltodextrin to pullulan is greater than 3. The carrier is especially suited for use in b...  
WO/2009/093255A3
Disclosed herein are improved pharmaceutical, cosmetic, nutraceutical and dietary compositions affluent in γ-mangostin and other demethylated xanthones from Garcinia mangostana and the process for preparation thereof. These enriched fra...  
WO/2009/087014A1
Disclosed is a solid water soluble composition comprising instant black tea and water soluble chicory.  
WO/2009/086613A1
The infusion brewing device has a steeping area configured and adapted to receive a filter, particulate steeping material and hot liquid water for steeping the particulate steeping material into an infusion. A vacuum chamber is positione...  
WO/2009/083418A1
Disclosed is a process for recovering volatile aroma compounds from a tea material. The process comprises the steps of : incubating the tea material in an aqueous medium; subjecting the incubated tea material to evaporation to obtain aro...  
WO/2009/083420A1
Disclosed is a process for recovering volatile aroma compounds from a tea material. The process comprises the steps of: generating aroma-laden vapours at a pressure of from 0.5 to 1.4 bar absolute from the tea material contacted with wat...  
WO/2009/084215A1
A purified tea extract with suppressed bitterness and astringency is produced economically in high yield and high efficiency by dramatically accelerating an enzymatic reaction with a less addition amount of tannase. A process for produci...  
WO/2009/081299A1
A method for making ice coffee comprises the following steps: extracting coffee by using water at a temperature that is in a range of 35°C to 55°C, at a normal brewing pressure that is in a range of ambient pressure to 1.5 bar, and at ...  
WO/2009/081250A2
A tablet (10) of product, in particular in the form of a food product, especially an infusion product such as coffee, tea, cocoa, chocolate, dehydrated stock or other product, comprises a tablet body (12) and means (20) for conveying the...  
WO/2009/080596A2
The present invention relates to a method for the production of instant beverage granules which, upon reconstitution with water, form a foamy upper surface. The method makes use of a porous base powder to which the present invention also...  
WO/2009/081144A2
The invention relates to beverage capsules, kits comprising beverage capsules and methods for making the same. The beverage capsule comprises a beverage base which is enclosed within an edible shell. In some embodiments the beverage caps...  
WO/2009/081250A3
A tablet (10) of product, in particular in the form of a food product, especially an infusion product such as coffee, tea, cocoa, chocolate, dehydrated stock or other product, comprises a tablet body (12) and means (20) for conveying the...  
WO/2009/081937A1
A method of treating roasted coffee beans for elevating the extraction ratio of coffee components from the roasted coffee beans and increasing the content of body taste components of the roasted coffee beans while preventing the developm...  

Matches 701 - 750 out of 13,315