Product
Patsnap Eureka
For R&D, Patsnap Eureka makes reading and utilizing patents & technical documents easy.
Patsnap Eureka AIR
Designed for self-driven R&D workflows. Generate viable solutions, solve complex R&D challenges, empower your innovation with AI.
Patsnap Eureka Materials
Designed for material experts only. Revolutionize your material R&D, from search, analyze, to developing new materials.
Feature
TechResearch
Generate reliable direction feasibility study reports for your R&D in just a few steps.
TechSeek
Discover and master advanced knowledge NOW. Basics, ideas, possibilities, all at once.
TechMind
As an expert in R&D Theories, TechMind can generates customized viable solutions instantly.
TechRisk
Analyze your overall solution with one click, know your potential R&D risks in advance.
TechMonitor
Get weekly tech updates, stay abreast of the latest tech innovations and key insights.
Patents
Literature
Hiro is an intelligent assistant for R&D personnel, combined with Patent DNA, to facilitate innovative research.
26136results about "Alcoholic beverage preparation" patented technology
Efficacy Topic
Property
Owner
Technical Advancement
Application Domain
Technology Topic
Technology Field Word
Patent Country/Region
Patent Type
Patent Status
Application Year
Inventor
Ethanol distillation process
InactiveUS7297236B1Avoid insufficient heatingShorten the timeFermented solutions distillation/rectificationDistillation in boilers/stillsDistillationEvaporation
A process arrangement for distilling fuel grade ethanol includes a fermentation portion, a distillation portion, a condensation and dehydration portion, a separation and drying portion and an evaporation portion. The fermentation portion produces beer. The distillation portion, the condensation and dehydration portion and the separation and drying portion receives beer from the fermentation portion and produces hot ethanol vapor and thin stillage. In the evaporation portion, a set of first effect evaporators which are heated either by plant steam or hot ethanol vapor, concentrate thin stillage into mid stillage while producing first effect steam. The first effect steam from the first effect evaporators provides heat to a set of second effect evaporators which concentrate the mid stillage into a syrup for further drying. The second effect evaporators produce second effect steam which is used to heat the distillation portion of the process arrangement. The multiple evaporators of the first and second effects of the evaporation portion can be selectively taken off-line for maintenance while the evaporation portion and the remainder of the process arrangement continue to operate at full capacity.
Owner:ICM
Enzymes for starch processing
InactiveUS20050054071A1Increased acid alpha-amylase activityImprove enzyme stabilitySugar derivativesBacteriaBiotechnologyCarbohydrate-binding protein
The present invention relates to a hybrid enzyme comprising carbohydrate-binding module amino acid sequence and a fungal alpha-amylase amino acid sequence and to a variant of a fungal wild type enzyme comprising a carbohydrate-binding module and an alpha-amylase catalytic module. The invention also relates to the use of the hybrid enzyme or the variant in starch liquefaction.
Owner:NOVOZYMES AS +1
Ethanol distillation process
InactiveUS7572353B1Shorten the timeLess rapidlyFermented solutions distillation/rectificationOrganic compound preparationDistillationEvaporation
Owner:ICM
Multi-phase food & beverage
A method of making, combining, and using a balanced multi-phase food mixture and a multi-phase beverage made thereof is incorporated into carbonated herb beverage, aerated tea, fast fermented grain drink, amino acid flavored beverage, alcohol soaked cocktail drink, and aerated vegetable beverage. The liquid phase comprises total small molecular mineral and sugar up to 350 mOsm, pH 3.5-7.8, sweetener up to 7 wt %, alcohol up to 3 wt %, protein up to 30 wt %, fiber 20-37 gram per 2000 calories, at least 30% of calories are derived from complex carbohydrate, and up to 5% by volume gas, which will release a meaningful smell when being consumed. The solid phase includes at least 10% by weight plant mix, complex carbohydrate, protein, fat, and a combination thereof The beverage is natural and balanced referred to physiological body composition for normalizing body composition and fluid metabolism toward optimal body fitness with increased sensory experience and satiety.
Owner:ZHAO IRIS GINRON
Method and composition for washing poultry during processing
InactiveUS6514556B2Reduce Microbial ContaminationHigh degreeBiocideDough treatmentBiologyMicrobial contamination
The present invention relates to compositions including peroxyacetic acid and peroxyoctanoic acid and methods for reducing microbial contamination on poultry. The methods include the step of applying a mixed peroxycarboxylic acid composition to poultry.
Owner:ECOLAB USA INC
Beverage system, including bubble beverage, instant beverage, beverage with dissolved gas, and beverage with ingredient
InactiveUS20140234488A1Modest expenseTea substituesAlcoholic beverage preparationAdditive ingredientLoment
A beverage system is created having beverage, with at least one liquid. The beverage is created in a variety, including tea drink, coffee drink, milk drink, yogurt drink, malted drink, roasted cereal grain beverage, roasted nut and seed beverage, roasted bean beverage, distilled water, mineral water, sports drink, fruit juice, vegetable juice, fruit drink, vegetable drink, fruit skin drink, vegetable skin drink, plant drink, soft drink, alcoholic drink, and soup drink. The beverage is also created with or without addition of ingredient, including flavoring ingredient, nutritional ingredient, health ingredient, and other ingredient. The beverage can be served as hot drink, cold drink, cold drink with ice, and warm drink. The beverage can be caffeinated, or non caffeinated; and diet or non diet. The liquid includes water, oil, and alcohol. The beverage system is created in various form, including bubble beverage, instant beverage, and beverage with dissolved gas.
Owner:CHANG ALICE
Production of Soluble Protein Solutions from Soy ("S701")
ActiveUS20100098818A1Prevent oxidationMilk preparationProtein composition from vegetable seedsProtein solutionSports drink
A soy protein product, which may be an isolate, produces transparent heat-stable solutions at low pH values and is useful for the fortification of soft drinks and sports drinks without precipitation of protein. The soy protein product is obtained by extracting a soy protein source material with an aqueous calcium salt solution to form an aqueous soy protein solution, separating the aqueous soy protein solution from residual soy protein source, adjusting the pH of the aqueous soy protein solution to a pH of about 1.5 to about 4.4 to produce an acidified clear soy protein solution, which may be dried, following optional concentration and diafiltration, to provide the soy protein product.
Owner:BURCON NUTRASCI MB
New steviol glycoside
ActiveUS20110183056A1Excellent strong tasteStrong tasteSugar derivativesComponent separationQuality controlSweetness
Nobel Stevia Sweetening components are provided. Through the analysis of the components of the nobel Steviol Glycoside included in the stevia extract and / or crystals, not only the quality control of sweeteners, but judgment on the correctness of indication of origin or infringement of right are facilitated since the raw material of the sweetener can be identified.
Owner:MORITA KAGAKU KOGYO CO LTD
Ion binding polymers and uses thereof
The present invention provides methods and compositions for the treatment of ion imbalances. In particular, the invention provides compositions comprising potassium binding polymers and pharmaceutical compositions thereof. Methods of use of the polymeric and pharmaceutical compositions for therapeutic and / or prophylactic benefits are disclosed herein. Examples of these methods include the treatment of hyperkalemia, such as hyperkalemia caused by renal failure and / or the use of hyperkalemia causing drugs.
Owner:VIFOR INT AG
Remelted ingestible products
ActiveUS20130274296A1Reduce exposureHigh heating temperatureBiocideTobacco preparationSemi solidTemperature sensitive
A method of preparing an orally ingestible hard boiled product, comprising: i) heating a sugar material to a first temperature sufficient to liquefy the sugar material; ii) cooling the liquefied sugar material to provide a cooled sugar material having a solid or semi-solid form; iii) heating the cooled sugar material to a second temperature, which is lower than the first temperature; iv) combining the sugar material with one or more temperature sensitive ingredients before, during, or after said heating step iii), but after said cooling step ii), such that an intimate mixture of the second liquefied sugar material and the one or more temperature sensitive ingredients is provided; and v) cooling the intimate mixture to form an orally ingestible product. Orally ingestible hard boiled products prepared according to this method are also provided.
Owner:R J REYNOLDS TOBACCO COMPANY
Sucralose-containing composition and edible products containing the composition
Owner:SAN EI GEN F F I
Silicone hydrogel lenses with water-rich surfaces
ActiveUS8480227B2Meet actual needsPretreated surfacesAlcoholic beverage preparationHigh water contentHigh oxygen
The invention is related to a hydrated silicone hydrogel contact lens having a layered structural configuration: a lower water content silicone hydrogel core (or bulk material) completely covered with a layer of a higher water content hydrogel totally or substantially free of silicone. A hydrated silicone hydrogel contact lens of the invention possesses high oxygen permeability for maintaining the corneal health and a soft, water-rich, lubricious surface for wearing comfort.
Owner:ALCON INC
Protein beverage and method of making the same
An improved protein beverage / drink composition which may provide a relatively high protein content, ranging from about 0.01% by weight to about 15% by weight, while optionally employing a carbonation concentration between about 0.1 volumes of carbonation (per volume of liquid drink solution or liquid drink suspension) to about 6 volumes of carbonation. Preferably the protein is a protein, such preferably as whey protein, or others. The protein beverage may contain juice and / or an additive which provides energy generation enhancement. The protein beverage may be heat treated to inactivate pathogenic microbes in the presence of the carbonation which may be used to provide taste and mouth feel for the drink. Typically, the treatment for pathogenic microbe inactivation is carried out in the individual package used for storage and handling of the protein drink.
Owner:DAVINAS LLC
Lipid-Rich Microalgal Flour Food Compositions
InactiveUS20110256282A1Extended shelf lifeSimple compositionDough treatmentFrozen sweetsAlgaeBiology
Algal flour and algal biomass are disclosed. Food compositions comprising algal biomass or algal flour with a high lipid content are disclosed.
Owner:CORBION BIOTECH INC
Healthcare wine and its preparation method
The invention discloses a health wine and the process for preparation, wherein the wine is prepared by using pure natural plants and animals as raw material.
Owner:王林祥
Distillation method
A method for distilling ethanol from a mash includes feeding a fluid to a first distillation column. The fluid and a distillate of the first distillation column are delivered to a second distillation column. The fed fluid and / or distillate of the second distillation column is / are purified in a first and / or last step of the method by a membrane separation process.
Owner:WHITE FOX TECH LTD
Treatment of meat products
InactiveUS6113963AReduce microbial countPrevent browningBiocideDough treatmentCarboxylic acidNuclear chemistry
Described is a method of sanitizing meat product using aqueous streams having an antimicrobial composition added to the stream. Preferably, the antimicrobial composition includes a mixture of one or more carboxylic acids having up to 18 carbon atoms and one or more peroxycarboxylic acids having up to 12 carbon atoms, preferably a mixture of a C.sub.2-4 peroxycarboxylic acid and a C.sub.8-12 peroxycarboxylic acid.
Owner:ECOLAB USA INC
Processes and apparatus for extraction of active substances and enriched extracts from natural products
InactiveUS20040147767A1Reduce the temperatureAvoid expensive laggingBiocideOrganic chemistryNatural productChemistry
Processes for preparing extracts of natural products such as plant material, and for preparing purified extracts from crude extracts of natural products, by extraction with hot gas. Apparatus suitable for use in preparing extracts of natural products are also described.
Owner:GW PHARMA LTD
Instant beverage cartridges and methods
InactiveUS20120070542A1Improve convenienceReduce wasteMilk preparationAlcoholic beverage preparationEngineering
Present embodiments generally relate to a single-serve beverage cartridge for use with a single-serve coffee brewer. In some embodiments, the cartridge includes a cup, a lid, and a single serving of instant coffee or another instant beverage component. In some embodiments, the cartridge is configured to be pierced by one or more piercing members, which can provide an opening for liquid to flow into and / or out of the cartridge. In certain instances, the cartridge includes an insert configured to facilitate mixing of the instant beverage component with the liquid. In some embodiments, the instant beverage component is compressed. In certain embodiments, the cartridge does not include a filter or a barrier configured to retain non-liquid matter within the cartridge.
Owner:STARBUCKS
Fabric and yarn structures for improving signal integrity in fabric-based electrical circuits
InactiveUS7348285B2Reduce crosstalkImprove signal integrityAlcoholic beverage preparationPower cables with screens/conductive layersPower gridTwisted pair
Coaxial and twisted pair conductive yarn structures reduce signal crosstalk between adjacent lines in woven electrical networks. A coaxial conductive yarn structure includes an inner conductive yarn having a plurality of conductive strands twisted together. An outer conductive yarn is wrapped around the inner conductive yarn. An insulating layer separates the inner and outer yarns. A twisted pair conductive yarn structure includes first and second conductive yarns, each including a plurality of conductive strands being twisted together. The first and second conductive yarns are twisted together to form a helical structure. In a woven electrical network, at least one conductor of adjacent conductive yarn structures is connected to ground to reduce signal crosstalk. Coaxial and twisted pair yarn structures may also be formed simultaneously with weaving or knitting the threads that make up the structures into a fabric.
Owner:NORTH CAROLINA STATE UNIV
Natamycin dosage form, method for preparing same and use thereof
InactiveUS20050042341A1Sustained releaseReduce releaseDough treatmentEggs preservation by coatingFood productsDosage form
The present invention relates to a novel natamycin dosage form for the food industry, and more particularly to microcapsules where natamycin is encapsulated within a physiologically acceptable shell to provide a protected natamycin product. The present invention relates also to novel processes for preparing the capsules according to the invention, as well as to the use of the capsules of the present invention. The invention further relates to food products containing natamycin in encapsulated form.
Owner:AS DE DANSKE SUKKERFABRIKKER
Method for Removing Polycyclic Aromatic Hydrocarbons
InactiveUS20110159160A1Improve performanceReduce in quantityTobacco treatmentSolvent extractionPolycyclic aromatic hydrocarbonMolecularly imprinted polymer
A method for extracting a polycyclic aromatic hydrocarbon from a material such as tobacco or tobacco extracts or other materials comprises treating the material with a molecularly imprinted polymer selective for the hydrocarbon in the presence of a low polarity medium.
Owner:BRITISH AMERICAN TOBACCO (INVESTMENTS) LTD
Processes of improving the quality of oil and products produced therefrom
ActiveUS20070141222A1Decreasing anisidine valueExtended service lifeWort preparationFatty substance preservation using additivesProduction qualityFood products
Oil of improved quality is produced by treating the oil with an active substance capable of reducing the anisidine value of the oil. Food products comprising the oil of improved quality are also disclosed.
Owner:ARCHER DANIELS MIDLAND CO
Stevioside Polymorphic and Amorphous Forms, Methods for Their Formulation, and Uses
Exemplary embodiments of this invention encompass a method for purifying a substantially crude stevioside, methods for preparing polymorphic and amorphous forms of stevioside, and the polymorphic and amorphous forms prepared therefrom.
Owner:THE COCA-COLA CO
Flower fruit/vegetable honey wine and preparation method thereof
InactiveCN101649276AEnhance and exert medicinal valueHigh nutritional valueMicroorganism based processesAlcoholic beverage preparationFruit wineYeast
The invention discloses a flower fruit / vegetable honey wine and a preparation method thereof. The preparation method has the technique scheme that: taking advantages of nutritive characteristics and the like of a plurality of raw materials and auxiliary materials such as edible flowers, fruits (vegetables), black glutinous rice white glutinous rice and the like; using a pure saccharifying fermenting agent and an active dry yeast to carry out the compound fermentation with a plurality of raw materials and auxiliary materials; and using edible flower leaching liquor and cool fruit (vegetable) juice instead of brewing water so as to reduce the alcoholic strength of the yellow wine, increase the content of the dry extractive, increase the nutrients and the content of the yellow wine, enhance the health-care functions for beautifying and maintaining the face and improve the mouth feel. The honey wine tastes elegant, pure, sweet and thick, has peculiar flavor and has the characteristics of both yellow wines and fruit wines. The honey wine is a clear yellow wine having the advantages of elegant taste and health care, is suitable to drink in all seasons, and is especially suitable for women to drink.
Owner:刘名汉
Cherry and tomato composite beverage and preparation method thereof
InactiveCN104312859AComprehensive and balanced nutritionEvenly ruddy colorAlcoholic beverage preparationThirstNutrient solution
The invention discloses a cherry and tomato composite beverage and a preparation method thereof. The cherry and tomato composite beverage is prepared from the following raw materials, by weight, 30-45 parts of cherry, 15-20 parts of tomato, 10-15 parts of guava, 10-14 parts of pitaya peel, 10-15 parts of buckwheat, 14-18 parts of red glutinous rice, 1-3 parts of stevioside, 2-3 parts of very precious flower in Plateau Snow Mountain, 2-4 parts of ginseng fruit, 3-5 parts of grapefruit flower, 1-2 parts of flower of Intermediate peashrub, 1-2 parts of Japanese metaplexis, 12-18 parts of setose abelmoschus, a proper amount of rose wine, and 8-10 parts of a nutrient solution. The cherry and tomato composite beverage prepared in the invention maximally reserves nutritional components of cherry and tomato, has the characteristics of red and uniform color, aroma, sweet and delicious taste, smooth mouthfeel, abundant and balanced nutrition, and simple and feasible technology, has the efficacies of body fluid production promoting, thirst quenching, stomach strengthening, food digesting, pressure reducing, lipid lowering, heat clearing, detoxifying, toxin expelling and face nourishing through the synergistic effect with health care components of traditional Chinese medicines, and can promote digestion, enhance muscle power and improve the oxidation resistance of human bodies through long term drinking.
Owner:徐九山
Biopolymer structures and components
InactiveUS20050019545A1Keep shapeIncrease valueVehicle arrangementsAlcoholic beverage preparationBiopolymerEngineering
Structures can be formed from a composition, which can be referred to as a biopolymer, that includes fermentation solids and thermoactive material. Methods of making biopolymer products include for example extruding, injection molding, or compounding fermentation solid and thermoactive material. Structures formed from biopolymer can include lumber replacements, window components, door components, siding assemblies, and other structures.
Owner:POET RES INC
Chewable and/or Edible Product for Pets and Other Animals
The present invention refers to a chewable and / or edible product for pets and other animals, especially for companion animals, mainly composed of a fibrous collagenous matrix, formed into any shape or design. This product is natural and harmless, and its water content is such that it can be supplied to the animal as a dry, semi-wet or wet product with the desired texture, according to the specific habits and preferences of a wide range of animals. This product, as well as stimulating the chewing activity in the animal, also functions as a vehicle to administer water or nutritive, preventive or therapeutic substances to the animal. The invention also refers to the use of fibrous collagen to prepare this product, and a fibrous collagen matrix formed in any shape or three-dimensional design. Finally, the invention refers to a method to manufacture this product.
Owner:VISCOFAN
Who we serve
- R&D Engineer
- R&D Manager
- IP Professional
Why Patsnap Eureka
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com