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Matches 251 - 300 out of 13,185

Document Document Title
WO/2014/144972A4
Compositions and methods are presented that substantially increase levels of BDNF in blood, and even more pronouncedly exosomal BDNF levels. Suitable compositions include whole coffee fruit extracts and powders or procyanidin-enriched pr...  
WO/2014/144044A1
A method of operating an automated beverage generating system. The method comprises receiving one or more electrical signals representative of an order for a specified beverage. The method further comprises translating the order into one...  
WO/2014/141649A1
[Problem] To provide a production method for a natural-extract beverage by which coffee or the like is subjected to extraction using electrolytically reduced water, wherein the oxidation-reduction potential of the extract is negative. [S...  
WO/2014/144972A1
Compositions and methods are presented that substantially increase levels of BDNF in blood, and even more pronouncedly exosomal BDNF levels. Suitable compositions include whole coffee fruit extracts and powders or procyanidin-enriched pr...  
WO/2014/143328A1
Food products having portions of coffee cherries are described, as well as components thereof and methods of forming. The food product may include a particulate composition and at least one flavoring agent. The particulate composition ma...  
WO/2014/141117A1
A liquid milk tea concentrate and the process for manufacturing it form part of this invention. The liquid milk tea concentrate comprises a tea extracted mixed with milk. This ready to consume product has increased shelf life due to the ...  
WO/2014/136797A1
Provided is a beverage which has a stable colour tone and flavour, even if stored in a heated state, or stored for a long period. The packaged green tea beverage contains ascorbic acid at a concentration of 100-800 ppm, and valine at a c...  
WO/2014/136630A1
A coffee drink which contains the following components (A), (B) and (C). (A) catechol and/or pyrogallol (B) 3,4-dicaffeoyl-1,5-quinolactone (C) chlorogenic acid or an analogue thereof The ratio of the total peak area of the component (A)...  
WO/2014/136774A1
Provided is a green tea drink which is to be packaged and subjected to heat sterilization and long-term preservation and which exhibits strong taste and flavor and reduced astringency. A green tea drink which contains a catechin in a con...  
WO/2014/134254A1
The present invention relates to an infusion product for making a beverage, more specifically to a plant-based composition for making a beverage, and to a herbal and/or vegetable composition or bouquet garni. The plants are fruits, herbs...  
WO/2014/128141A1
The invention relates to a device and method for transferring an aroma from an aroma-providing substance to a an aroma-adsorbing nutritional substance, preferably one suitable for preparing a beverage such as coffee, by a gas flow and wi...  
WO/2014/130539A1
The present invention provides methods for processing fruit seeds, such as cocoa beans or cupuacu beans without the need of microbial fermentation. Fruit seeds are treated by adding unfermented seeds to a solution of a defined concentrat...  
WO/2014/123412A1
The invention relates to a process for the production of a liquid coffee concentrate that has an improved storage stability at ambient temperature. The process comprises (a) extracting roast ground coffee, (b) separating the extract eith...  
WO/2014/117228A1
The invention relates to the food industry, to medicine and to agriculture, and specifically to a tea fermentation process for use in the processing of cultivated and wild plant raw material. The fermentation method includes subjecting t...  
WO/2014/119798A1
Provided is a beverage containing a processed edible-plant powder wherein either the dispersion stability of insoluble solid matter in said beverage is improved, reducing settling, or redispersability is improved, such that if settling d...  
WO/2014/116686A1
This disclosure is directed to a moisture-resistant edible food coating composition that comprises a polymer, a plasticizer, and an organic solvent, and a method for applying the same. The claimed edible coating has a reduced viscosity w...  
WO/2014/111436A1
Disclosed are pharmaceutical preparations containing bitter-masking active substances for reducing and/or inhibiting gastric acid secretions induced by food constituents.  
WO/2014/109662A1
´╗┐This invention relates to the tea industry, more specifically, to the production of tea, and refers to a tea beverage produced from fireweed (Chamaenerion angustifolium [L] Scop.) and intended for the preparation of hot or cold refres...  
WO/2014/102234A1
The present invention relates to a method for stabilizing the interface between at least two phases of a product, the method comprising the steps of (i) providing a composition comprising (a) at least one gas phase, (b) at least one aque...  
WO/2014/104244A1
This dicaffeoylquinic acid-containing drink contains the following components (A) and (B): (A) 0.02 to 0.18 mass% of a dicaffeoylquinic acid; and (B) 0.1 to 1.0 mass% of L-arginine, the mass ratio [(B)/(A)] between the amounts of compone...  
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...  

Matches 251 - 300 out of 13,185