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Matches 701 - 750 out of 12,293

Document Document Title
WO2007053865A9
The present invention relates to the use of an extract of a plant selected from the group consisting of Psidium cattleianum, Psidium cattleianum ssp. Lucidum, Psidium guajava, Psidium guineense, Psidium littorale, Psidium molle and Psidi...  
WO/2007/074468A2
A caffeine control/management system, comprising caffeine products containing natural and/or pre-determined caffeine content, preparation thereof, labeling existing and/or predetermined contents, in absolute and/or relative caffeine cons...  
WO/2007/066744A1
It is intended to provide a food, a drink and a food/drink material having improved EGCg absorbability, and a method of producing the same by improving the absorbability of EGCg to be taken. The contents of caffeine and/or epigallocatech...  
WO/2007/059953A1
The present invention relates to formulations comprising isomaltulose and a polyphenol-containing composition, uses of the same and the use of isomaltulose to mask unwanted taste components, in particular bitter substances, in formulatio...  
WO/2007/057860A3
Articles of commerce comprising a container including a coffee product containing Robusta and Arabica coffee roasted to an overall Hunter L color of no darker than about 19L and a message communicating that the coffee is stomach friendly.  
WO/2007/057860A2
Articles of commerce comprising a container including a coffee product containing Robusta and Arabica coffee roasted to an overall Hunter L color of no darker than about 19L and a message communicating that the coffee is stomach friendly.  
WO/2007/057791A3
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/2007/059275A3
A hot beverage brewing apparatus 1 has a plurality of heated water delivery nozzles 19 that direct heated water under pressure simultaneously to a specified point 26 within a brew basket 17 that, regardless of the amount or type of groun...  
WO/2007/057791A2
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/2007/053865A1
The present invention relates to the use of an extract of a plant selected from the group consisting of Psidium cattleianum, Psidium cattleianum ssp. Lucidum, Psidium guajava, Psidium guineense, Psidium littorale, Psidium molle and Psidi...  
WO/2007/054479A1
A method for producing a beverage or liquid comestible from a capsule comprises the following steps: - providing a capsule, wherein the interior of the capsule is sub-divided into a plurality of compartments, at least two compartments co...  
WO/2007/049660A1
[PROBLEMS] To provide a method for production of a coffee extract which can still retains excellent aroma and flavor even after a sterilization process and also has excellent taste. [MEANS FOR SOLVING PROBLEMS] A method for production of...  
WO/2007/043873A1
The invention relates to a method for preparing a coffee concentrate, wherein the coffee is subjected to two extractions, while the second extraction is carried out at a higher temperature than the first extraction. The method is suitabl...  
WO2006023564A8
A protein-free solute foaming composition is provided which contains carbohydrate particles having a plurality of voids containing entrapped pressurized gas. The composition may include a surfactant and may be contained in a food product...  
WO/2007/039018A1
The present invention provides a process for manufacturing a leaf tea product. The process comprises the steps of providing fresh tea leaf, recovering aroma from the fresh tea leaf, and drying the fresh tea leaf to form the leaf tea prod...  
WO/2007/039049A1
A process for making black or green tea with the floral aroma of oolong tea is provided. The process utilises tumbling to physically wound the leaves to initiate the oolong aromas and does not involve a traditional solar wither step. The...  
WO/2007/022610A1
A method for treating coffee fruits with or without the pulp, comprising the step of contacting the coffee fruits with a solution of a composition selected from the group consisting of active chorine-releasing inorganic and organic compo...  
WO/2007/019685A1
A dietary supplement and method for increasing energy and mental alertness of an individual, e.g. a human or an animal, is provided comprising at least Caffeine Anhydrous, Taurine, an extract of American Ginseng Root and extract of Green...  
WO2006131025A8
The present invention provides for a blueberry tea beverage and its preparing process. It is consisted of following ingredients: blueberry leaf, fruit material suspending agent, and pure water. Its beneficial effects are those: 1. Bluebe...  
WO/2007/013617A1
Disclosed is a container-packed milk coffee beverage which has an excellent hypertension ameliorating effect and can be ingested in an ordinary manner. A container-packed milk coffee which has a pH falling within the range from 5 to 7 an...  
WO/2007/013616A1
Disclosed is a container-packed milk coffee beverage which has an excellent anti-hypertensive effect. A container-packed milk coffee satisfying the following requirements (A) to (C): (A) a chlorogenic acid: 0.01 to 1% by mass; (B) hydrox...  
WO/2007/013615A1
Disclosed is a container-packed black coffee beverage which has an excellent hypertension ameliorating effect and can be ingested in an ordinary manner. A container-packed black coffee satisfying the following requirements (A) to (C): (A...  
WO/2007/012847A1
The invention relates to the use of silicon in food.  
WO/2007/009600A1
A beverage precursor is provided in the form of a block weighing at least 0.2 g, and comprising plant extract (such as tea, coffee or cocoa solids) and one or more insoluble inclusions (such as a fruit or leaf). Also provided is a proces...  
WO/2007/011531A1
The invention relates to a coffee beverage composition being devoid of significant contents of oil and insoluble particulates, comprising (a) at least 15% based on the total weight of coffee solids of total mannose, wherein the free raan...  
WO/2007/006352A1
Stable tea concentrates are presented. In an embodiment, the tea concentrate comprises a solution having tea solids ranging from about 10% to about 35% by weight: a stabilizing agent ranging from about 30% to about 70% by weight; and wat...  
WO/2007/006432A1
Methods for generating an improved quality foam for a beverage are presented. In an embodiment, the method comprises providing at least one protein source; providing at least one multivalent ion source; providing a liquid source separate...  
WO/2007/007269A3
An agglutinant compound and agglutinated product for reconstituting powders of vegetal origin, that allow employing a lamination or similar process, being said agglutinated product comprised of agglutinant compound and a vegetal mass for...  
WO/2007/002112A3
Processes for isolating bitter compounds for use in food and beverage products entailing contacting a bitter compound composition with an adsorbent to adsorb bitter compounds from the bitter compound composition, desorbing the bitter com...  
WO/2007/002026A3
The present invention relates to the discovery that specific human taste receptors in the T2R taste receptor family respond to particular bitter compounds, i.e., chlorogenic lactone compounds that contribute at least partially to the bit...  
WO/2007/002062A1
A coffee cola beverage composition comprising soluble coffee solids in the range of 0.05% w/v to 0.50% w/v. The beverage may be full calorie, reduced calorie or no calorie, sweetened with natural sweeteners, artificial sweeteners, or com...  
WO/2007/002112A2
Processes for isolating bitter compounds for use in food and beverage products entailing contacting a bitter compound composition with an adsorbent to adsorb bitter compounds from the bitter compound composition, desorbing the bitter com...  
WO2006060818A3
A sports drink is presented, along with its method of composition and use. The sports drink of the present invention is produced primarily with natural and organic ingredients, yet provides a good-tasting beverage that ameliorates the ef...  
WO/2006/135864A2
An automated hot beverage dispensing machine and method for producing hot beverages is disclosed. The preferred apparatus includes a plurality of flavoring reservoirs connected through pumps and valves to a plenum that dispenses the flav...  
WO/2006/133483A1
A tea product adapted for rapid infusion is formed as one or more compressed tea blocks (10) with high surface area to mass ratio - such as a thin wafer (26) or pellets (24) having a surface area of at least 8cm2 per gram of tea - and a ...  
WO/2006/131025A1
The present invention provides for a blueberry tea beverage and its preparing process. It is consisted of following ingredients: blueberry leaf, fruit material suspending agent, and pure water. Its beneficial effects are those: 1. Bluebe...  
WO/2006/126053A2
A bush tea product is provided in which a bush tea prepared in substantially conventional manner by chopping harvested tea; subjecting the tea to wetting, fermenting and drying, optionally removing oversized particles and so-called dust ...  
WO/2006/126053A3
A bush tea product is provided in which a bush tea prepared in substantially conventional manner by chopping harvested tea; subjecting the tea to wetting, fermenting and drying, optionally removing oversized particles and so-called dust ...  
WO/2006/126587A1
It is intended to provide a method of treating fresh coffee beans whereby contamination with acetic acid-producing bacteria can be prevented during the fermentation of fresh coffee beans with a microorganism and a new and favorable flavo...  
WO/2006/125505A1
A coffee product derived from roast and ground coffee beans has reduced levels of chlorogenic acid lactones relative to the levels of chlorogenic acids. The product can be prepared by treating a coffee extract with an enzyme so as to hyd...  
WO/2006/126588A1
It is intended to provide a method of treating coffee fruits whereby the keeping quality of the coffee fruits after harvesting can be improved. Namely, a method of treating coffee fruits involving the refining step of separating fresh co...  
WO2006098733A3
The present invention relates to a method and kit for testing the fermentation rate, fermentation byproducts and fermentation completion of coffee mucilage. The method comprises testing the fermentation rate of coffee by testing a sample...  
WO/2006/115396A1
The invention relates to a device for enriching a drink, comprising a container in which is received an additive for addition to a drink, wherein the container is at least partly formed from a disintegrable layer, wherein the container i...  
WO/2006/112366A1
[PROBLEMS] To provide a lipopexia inhibitor being effective for the inhibition of fat accumulation. [MEANS FOR SOLVING PROBLEMS] There is provided a lipopexia inhibitor comprising an effective amount of any of methylated catechins of the...  
WO/2006/108481A1
The invention relates to an improved method for extracting and then recovering ingredients from biological material, particularly sugar beets.  
WO/2006/108578A1
A coffee product comprises (i) a first portion consisting of unroasted coffee, in an amount of from 1 to 90% by weight based on the total weight of the ground coffee composition, and (ii) a second portion consisting of ground coffee whic...  
WO/2006/108592A1
The invention relates to molded instant pieces which are suitable for producing instant food or an instant medicament, especially an instant beverage made from an instant composition. Also disclosed are methods for producing said molded ...  
WO/2006/108292A1
A batch method for decaffeinating a liquid is provided comprising the steps of: inserting into the liquid an electrochemical apparatus comprising at least one working electrode and at least one counter electrode that are suitable to caus...  
WO/2006/106964A1
A method capable of manufacturing, by using a ball mill apparatus, tea dust having the same quality as that manufactured by using a millstone. By using the ball mill apparatus having synthetic resin pots, a tea dust material and syntheti...  
WO/2006/104308A1
The present invention relates to a functional corn silk tea and the method to make it. In detail, the manufacturing process is comprised of steaming corn silk at 140˜160°C for 30-45 seconds, drying at 20˜40°C for 1 hour, freeze-dryin...  

Matches 701 - 750 out of 12,293