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Matches 251 - 300 out of 13,019

Document Document Title
WO/2014/102316A1
The invention concerns a method for processing a compacted product, comprising the following steps: - Humidifying the compacted product, then - Drying the humidified compacted product, the humidifying and drying steps being carried out b...  
WO/2014/103805A1
The present invention provides a process for producing a tea extract which contains non-polymeric catechins having enhanced solubility in high-concentration organic solvents. This process for producing a tea extract includes a step in wh...  
WO/2014/102231A1
The present invention relates to a foaming aid and the processes of preparing the same from a coffee extract. The present invention further relates to the use of the foaming aid in the preparation of a beverage including a coffee product...  
WO/2014/104070A1
The present invention provides a method for producing roasted coffee beans that are rich in flavor, have reduced unfavorable taste, and are useful as a starting material for a coffee beverage with a reduced amount of hydroxyhydroquinone....  
WO/2014/102182A1
The present invention relates to a stabiliser system to be used in the manufacture of frozen confectionery products, which comprises at least one coffee extracts rich in macromolecules and coffee particles. It also relates to a frozen co...  
WO/2014/102229A1
The present invention relates to a process of making a foaming aid comprising the steps of: (i) providing a composition comprising at least two 4-vinylcatechol monomers, (ii) inducing polymerization of the 4-vinylcatechol monomers of ste...  
WO/2014/103348A1
A sugar-containing coffee beverage having a novel design whereby: replacing the sugar in said coffee beverage with non-sucrose starch sugar does not adversely affect the pH stability of the coffee beverage; flavor diversification is poss...  
WO/2014/102181A1
The present invention relates to a stabiliser system for foam. The stabilizer system comprises at least one coffee bean extract preferably selected from roasted coffee extract, green coffee extract and mixtures thereof. Furthermore, the ...  
WO/2014/102232A1
The present invention relates to processes of preparing a coffee product such as a soluble coffee product. In particular the present invention relates to processes of preparing a coffee product, such as a soluble coffee product, that gen...  
WO/2014/096947A1
A method of dispensing a beverage comprising: a) inserting a beverage ingredient tablet (20) into a beverage preparation machine (30); b) measuring a characteristic associated with the thickness of at least a portion of the beverage ingr...  
WO/2014/095323A1
The invention relates to a ready-to-drink tea beverage comprising water, tea solids, protein and primary cell wall material. The primary cell wall material is derived from plant parenchymal tissue and has been treated to contain at least...  
WO/2014/095324A1
The invention relates to a tea-based beverage composition comprising, calculated by weight of dry matter: 0.3-10% of dry tea components; 10-80% saccharide selected from sucrose, glucose, fructose and combinations thereof; 2-35% oil; 0.5-...  
WO/2014/096949A1
The present invention provides a method of dispensing a beverage comprising: a) inserting a beverage ingredient tablet (20) into a beverage preparation machine (30); b) measuring a surface finish of at least a portion of the beverage ing...  
WO/2014/097750A1
Provided is a carbonated coffee beverage, which has both characteristic properties of coffee beverages and characteristic properties of carbonated beverages, and which does not undergo the bubbling of the beverage over a container in whi...  
WO/2014/085879A1
An improvement is described for the method of wet extraction of coffee juice that is rich in chlorogenic acids or 5-caffeoylquinic acid, comprising steps for the addition of sodium or potassium metabisulfite, and/or isoascorbic acid to b...  
WO/2014/082976A1
The invention relates to a single serve capsule for producing a coffee beverage. The single serve capsule has a capsule base body, in which a textile fabric and a beverage substance are arranged, said beverage substance being provided in...  
WO/2014/083146A1
The present invention relates to a method of producing an aromatised food or beverage product, wherein an aroma fraction is obtained from a plant extract, said aroma fraction is being contacted with an oil to remove undesired aroma compo...  
WO/2014/082975A1
The invention relates to a single serve capsule for producing a coffee beverage. The single serve capsule has a capsule base body, in which a textile fabric and a beverage substance are arranged, said beverage substance being provided in...  
WO/2014/083172A1
The present invention relates generally to the field of flavan-3-ols. In particular, the present invention provides a way to increase the bioavailability of flavan-3-ols. Embodiments of the present invention relate to the use of at least...  
WO/2014/083161A1
The present invention relates generally to the field of flavan-3-ols. In particular, the present invention provides a way to increase the bioavailability of flavan-3-ols. Embodiments of the present invention relate to theuse of at least ...  
WO/2014/083422A2
The present invention provides a method for treating soluble coffee, the method comprising: providing a soluble coffee powder; providing a coffee oil in an amount of from 0.5 to 4wt% relative to the soluble coffee powder; providing water...  
WO/2014/083422A3
The present invention provides a method for treating soluble coffee, the method comprising: providing a soluble coffee powder; providing a coffee oil in an amount of from 0.5 to 4wt% relative to the soluble coffee powder; providing water...  
WO/2014/082224A1
A processing method and a processing system for a coffee raw material. The method comprises: sterilization step: performing sterilization processing on a coffee raw material to obtain an aseptic coffee raw material; koji-making and ferme...  
WO/2014/077486A1
A froth beverage composition and a preparation method therefor are disclosed. The disclosed froth beverage composition contains a flavoring agent containing a milk element and/or an excipient, and a cellulose ether based compound, wherei...  
WO/2014/075157A1
The present invention describes a composition and formulation thereof based on coffee oil, for topical use, with high skin wound healing capacity. The composition can keep ideal moisture conditions in the wound area and keep the peripher...  
WO/2014/072282A1
The present invention relates toa process for recovering caffeine and bioactive compounds from coffee by contacting a coffee extract with an adsorbent to adsorb caffeine and bioactive compounds and subsequently recovering adsorbed compou...  
WO/2014/065369A1
The purpose of the present invention is to provide a tea leaf extract rich in high-stability anthocyanin and exceptional palatability. Specifically, the present invention provides a tea leaf extract containing, with respect to the dry we...  
WO/2014/063916A1
The present invention relates to a process of producing a leaf black tea product. There is prior art which discloses economical production of a tea juice product and a leaf tea product from the same tea leaf. The leaf tea product obtaine...  
WO/2014/064623A3
A method of making a tablet for hot espresso beverage extraction, comprising the steps of a) grinding a brewable product to obtain a powder having a substantially uniform particle size, b) dosing a predetermined amount of the ground prod...  
WO/2014/059569A1
An extraction method of tea water with pressurized water vapor is disclosed, which comprises baking tea leaves and extracting tea water with pressurized water vapor. The tea water is obtained by increasing pressure to adjust the temperat...  
WO/2014/054603A1
There has been demand for a bottled/canned green tea beverage making it possible to sense a deep aroma which passes through the nasal cavity when drinking the beverage cold, and especially if time has passed since opening and the beverag...  
WO/2014/054604A1
There has been demand for a bottled/canned green tea beverage which exhibits a good swallowing feel and lingering flavor, when drinking the beverage cold, and especially if time has passed since opening and the beverage temperature has i...  
WO/2014/054639A1
A ground green tea-containing beverage having good flavor is provided. The present invention is a tea beverage having a haze value (H) of 50 to 100%. The beverage contains gallate-type catechins (A) and free catechins (B), the total [(A)...  
WO/2014/048888A1
The present invention relates to a composition comprising a compound of the formula I for use as a medicament, wherein R1 is methyl or hydrogen, and wherein R2 is methyl or hydrogen. The invention furthermore relates to food ingredients ...  
WO/2014/047107A1
Spray-dried compositions are capable of retaining volatile compounds and methods relating to the same. A stable spray-dried flavor composition produced by spray drying a flavor that that contains volatile compounds in a spray dryer havin...  
WO/2014/043652A1
Example embodiments of systems and methods for brewing coffee can include providing an integrated beverage system that can include a grinding system, a roasting system, and a brewing system. The integrated beverage system can be used wit...  
WO/2014/042235A1
The present invention relates to a flavouring composition for infusion beverages (in particular, tea provided in tea bags) and to a process for preparing the composition. The composition of the present invention is in the form of particl...  
WO/2014/037837A1
The present invention relates to the instant coffee or coffee substitute with reduced acrylamide and hydroxymethyl furfural (HMF) content and production method thereof (100) which comprises the steps of roasting the input material (101),...  
WO/2014/026953A1
The present invention relates to a method of producing a coffee beverage precursor suitable for preparation of a coffee beverage by dissolution in an aqueous liquid. The coffee beverage is prepared from an oil-in-water emulsion comprisin...  
WO/2014/027004A1
The present invention relates to a process for the manufacture of an infusible beverage ingredient, the process comprising the steps of: (a)providing unsweetened fruit pieces; (b)treating the fruit pieces so as to reduce their total suga...  
WO/2014/026313A1
A method of producing a coffee beverage precursor, the method comprising: l)preparing a liquid oil-in-water emulsion comprising coffee extract; and 2)dissolving or suspending a protein ingredient in the emulsion prepared in step l);where...  
WO/2014/027482A1
The purpose of the present invention is to provide a technique for suppressing the bitterness of coffee beverages. The present invention provides a coffee beverage that includes niacin and caffeine and in which the content of caffeine pe...  
WO/2014/024470A1
In order to address the problem of providing a coffee substitute endowed with the characteristic flavor and taste of coffee while also having a reduced amount of components such as caffeine, which is included as a main component of coffe...  
WO/2014/016243A1
The powdery substance (1) according to the invention is composed substantially of ground and roasted coffee and comprises a fine fraction having a particle size less than 100 ┬Ám. The proportion of fine fraction is less than 11%, prefera...  
WO/2014/012755A1
The present invention relates to an edible product for enhancing immunity. Some efforts have been made to make food/medicament composition from natural sources. Still there is a need for an edible product or food supplement which provide...  
WO/2014/009078A1
The present invention provides a process for producing a black leaf tea product, the process comprising the steps of comminuting fresh tea leaf thereby producing dhool; and then fermenting the dhool whilst exposing it to radiation having...  
WO/2014/007388A1
The object of the present invention is to provide a method for improving flavor of food and beverage, wherein causative materials of undesirable aroma and bitterness produced in heating and processing a food and beverage is specified and...  
WO/2014/007760A1
The present invention relates to a seven-star tea without excipient. The seven-star tea comprises the following: Coicis Semen, Oryzae Fructus Germinatus, Triticum Aestivum, Herba Lophatheri, Fructus Crataegi, Ramulus Uncariae Cum Uncis, ...  
WO/2014/008176A2
A pearl sugar particle includes granulated sugar and at least one additive, wherein the at least one additive is distributed homogeneously throughout the pearl sugar particle. A composition including a plurality of pearl sugar particles ...  
WO/2014/003566A1
Disclosed is a method of aromatizing coffee beans. The beans can be green or roasted, including ground beans, and are allowed to stand together with an aroma generating substance for an effective standing time before removing said substa...  

Matches 251 - 300 out of 13,019