429 results about "Carbonated drink" patented technology

A drink supply canister for a beverage dispensing apparatus. The drink supply canister includes a removable valve assembly member having a drink supply outlet valve and a gas inlet valve. The beverage dispensing apparatus pressurizes the drink supply canister by supplying gas to the gas inlet valve. The beverage dispensing apparatus includes a drink supply canister holder for holding a plurality of such drink supply canisters. The beverage dispensing apparatus directs a supply of water and gas to the drink supply canister holder for producing carbonated and non-carbonated beverages.

This invention relates to a dispenser, for preferably Frozen Carbonate Beverage (FCB) product, having valves that can be manually or electrically operated in response to electronic controls. The valve has a jam dispensing position, and can be used with an additive, such as flavors, injector. A power failure back up is provided to close the valve, along with sanitation and optional purging cycles. Product dispense is provided only when sensed to have a desired consistency and / or in a condition to prevent splashing. Additive dispense is provided only when product is present. The dispenser can have a monitor and suitable controller to dispense strips or layers of different additives or flavors into the product.

Dairy or non-diary based fortified carbonated beverage solutions that supply essential nutrients in the human diet. The solution contains per 354 ml, calcium, magnesium and potassium ions in the form of salts and optionally vitamins A, D, C, lutein, zeaxanthin and folic acid in specified amounts to provide dietary supplementation. Sweeteners, stabilizers, flavors and carbonation can also be added to enhance flavor, taste, mouth-feel, ingredient solubilization and product appearance. A method of making the beverages is also described. A method of using carbonation to reduce bacterial counts and reduce degradation of essential nutrients in milk-based beverages with or without pasteurization is also disclosed.

A beverage system for providing a beverage, methods of making the beverage and the resulting beverage are disclosed herein. The system includes a beverage-forming concentrate and an aroma or aroma-providing component separated from the concentrate; wherein the concentrate and aroma are combinable upon reconstitution for providing the beverage. One method includes delivering a fresh beverage taste to an on-premise beverage at a point of dispensation, by delivering at least one aroma or aroma-providing component in an amount sufficient to enhance the organoleptic properties of a beverage separately from a beverage concentrate prior to when the beverage is dispensed, and mixing the aroma or aroma-providing compound with a liquid and the beverage concentrate or with a mixture of a beverage concentrate and a liquid when the beverage is being dispensed. The resulting beverage may be coffee, tea, carbonation, a juice, milk, or a non-dairy creamer-based component; or a combination thereof, while the aroma or aroma-providing component is coffee aroma, tea aroma, chocolate or cocoa aroma, malt, Maillard reaction flavor, or a combination thereof.

It is intended to provide a carbonated beverage excelling in function as thirst-quenching beverage and taste through strengthening or sustaining of carbonated feel peculiar to carbonated beverage (brisk intense stimulation and sensation at pass through the throat, brought about by carbon dioxide gas, and sensation of coolness (refreshing sensation) produced by a combination of carbon dioxide gas and flavor) which after opening, rapidly drops depending upon a combination of employed raw materials, such as fruit juice, sweetener, color additives and flavoring, and upon evaporation of carbon dioxide gas. The drop of carbonated feel brought about depending upon a combination of raw materials, such as fruit juice and sweetener, can be relieved by adding to a carbonated beverage an additive for carbonated beverage comprising spilanthol or a spilanthol-containing plant extract or plant essential oil as an active ingredient. Further, the addition would help inhibit drop of carbonated feel brought about depending upon evaporation of carbon dioxide gas after opening and would help retain the taste and function as function as thirst-quenching beverage inherently to be had by carbonated beverage even after opening.

Dairy or non-diary based fortified carbonated beverage solutions that supply essential nutrients in the human diet. The solution contains per 354 ml, calcium, magnesium and potassium ions in the form of salts and optionally vitamins A, D, C, lutein, zeaxanthin and folic acid in specified amounts to provide dietary supplementation. Sweeteners, stabilizers, flavors and carbonation can also be added to enhance flavor, taste, mouth-feel, ingredient solubilization and product appearance. A method of making the beverages is also described. A method of using carbonation to reduce bacterial counts and reduce degradation of essential nutrients in milk-based beverages with or without pasteurization is also disclosed.

A carbonated drink having both the rich taste of a plant-derived component(s) such as fruit juice(s) and the stimulating and refreshing feel of carbonic acids is provided. The carbonated drink contains 10 to 80% by weight of the plant-derived component(s) and 2% by volume or, more of carbon dioxide, has a soluble solids content of not more than 8 degree as indicated by a refractive saccharometer, contains high intensity sweetener(s), the sweetness due to which is not less than 25% by weight (on the sucrose equivalent basis), and has an entire sweetness equivalent to the sweetness of a sucrose content of 8 to 14% by weight. Furthermore, it contains sucralose as at least one high intensity sweetener, with the sweetness due to sucralose accounting for not less than 50% of the sweetness due to all high intensity sweetener(s) on the sucrose equivalent basis.

A double tank refrigerated carbonated beverage dispensing apparatus for blending fresh water and carbon dioxide to produce a carbonated liquid delivered to a faucet bank for dispensing mixed soft drinks at a temperature at or below the freezing point of water, includes a double tank carbonator having in inner tank contained within an outer tank, insulated by a void between the two tank, the void having refrigeration coils connected to a refrigeration circulation system. The apparatus includes a soda water circulating system, a heat exchange unit for pre-cooling water and beverage syrup lines, syrup coils adapted to the double tank carbonator for chilling some beverage syrup lines, temperature sensors for regulating temperature of the carbonated water and fluid level probes to regulate the amount of water delivered to the double tank carbonator.

A beverage dispensing apparatus includes a mixing chamber for mixing hot water, a beverage concentrate and cold water, as well as one or more additives. The hot water and cold water are supplied at a predetermined flow rate at a predetermined proportion, regardless of the pressure of the water supply. A water heater supplies the hot water within a specified pressure range and without significant entrapped air.

A beverage dispensing apparatus includes a mixing chamber for mixing hot water, a beverage concentrate and cold water, as well as one or more additives. The hot water and cold water are supplied at a predetermined flow rate at a predetermined proportion, regardless of the pressure of the water supply. A water heater supplies the hot water within a specified pressure range and without significant entrapped air.

A beverage dispensing apparatus includes a dispensing device, at least one valve that distributes a diluent, a concentrate pump that distributes concentrate, a support structure that supports the foregoing components and exterior cladding attached to the support structure. The exterior cladding provides the appearance of a real leaf tea brewer. The diluent valve and concentrate pump distribute the diluent and concentrate into the dispensing device to form a mixture to be dispensed therefrom. The diluent can be hot water and the apparatus further includes an air ejector device for eliminating air bubbles from the hot water prior to mixing. In addition, an improved sensor can accurately determine when the supply of concentrate is depleted.

A closure and container package for pressurized products, such as carbonated beverages, includes a closure comprising a closure cap having a top wall portion, and an annular skirt portion depending from the top wall portion. Features of the closure construction, and selection of the polymer from which the closure is formed, permits the closure to meet sealing, impact resistance, and other performance criteria, with desirably reduced use of polymeric material. Significant cost savings can thus be achieved.

A machine and method for blow molding a polyester bottle for carbonated beverages with an internal web structure positioned between two hand-grip depressions. The machine and method uses an injection-molded preform having a web feature and maintains the web of the preform in a precise position during heat-treatment and eventual blow molding into the bottle. Heat-treatment involves an oven capable of heating and cooling selected regions of the preform by using a combination of shields, heat energy reflective surfaces, and cooling airflows. Bottle blow molding involves precise placement of the preform relative to hand-grip surfaces in a blow mold cavity and cooling airflow of the internal web structure before bottle removal.

A composition useful as a hydrating beverage comprising at least one complex carbohydrate, at least one chelated electrolyte, betaine, and piperine. The composition, which may be carbonated or non-carbonated beverage compositions and beverage concentrates adapted for all administration of water, physiologically essential electrolytes and other ingredients to a subject specifically adapted for enhancing hydration; preferably with enhanced absorption after ingestion while at the same time attenuating muscle fatigue and, preferably destroying harmful free radicals.

The invention relates to a method for delivering a flavored and / or nutritionally enhanced non-carbonated beverage on premise. The method comprises a step of providing at least one packaged source of a liquid premix base comprising at least one microbiologically, physically, enzymatically and / or chemically sensitive beverage component which is not solely carbohydrate, a water activity lowering component. The liquid premix based is formulated with a water activity and / or solid content effective to render it shelf stable at room temperature. The method comprises a step of separately providing a plurality of flowable additive packaged sources adapted to tailor the flavor, aroma, body and / or nutritional value of the beverage. The method comprises a step in which liquid premix base is mixed to hot or cold non-carbonated water to provide a beverage base which is dispensed to the cup and wherein at least one additive is delivered and mixed with the beverage base into the cup.

The present invention relates to a self supporting closed beverage container (1) of a paper based material (2) composed of a carton for comprising a low-carbonate beverage, wherein said beverage container comprises: —at least one inner liquid sealant polymeric layer (4) welded to the paper based material; and / or —an inner bag (11) for holding a beverage and which inner bag (11) has a deformable wall part which is compressible, for dispensing beverages from the container upon deformation of the flexible wall part caused by gas pressure produced by pressure means (12); and the beverage container (1) comprises: —at least one beverage delivering tube (5) having at least one flexible section, —at least one beverage outlet opening (6) through which a lower part (7) of said beverage delivering tube (5) extends to the bottom (8) of the inner beverage container (1) and the upper part of the tube extends outwards (9), —at least one gas pressure inlet opening (10); wherein said self supporting closed beverage container (1) can in an empty stage be folded by hand and beverage can be delivered through the beverage delivering tube (5) due to gas pressure fed into the beverage container (1), the tube (5) being connected with the beverage container (1) in a gas and liquid tight manner, so that beverage cannot leak from the beverage outlet opening (6) of the beverage container (1).

A metal cap 3 for a container, the metal cap having a knurl part formed on the outer perimeter thereof so as to release outside the inner pressure of the container generated from the content such as carbonated drinks etc., wherein the knurl part comprises plural of knurls 6 having short width slits 6a and plural of knurls 7 having long width slits 7a, and knurls 7 is formed in the mixture with knurls 6.

This invention relates to the containment of effervescence in carbonated beverages through the use of a containment cap designed to expel only carbonated liquid and contain the gas within the bottle. The present invention uses an aerosol valve assembly similar to those used to dispense whipped cream from cans.

The invention relates to a drink, in particular to a chrysanthemum health drink strengthening immunity of organisms and suitable to be drunk by various groups, and a preparation method thereof. The honeysuckle health drink is prepared from the following raw materials in portion by weight: chrysanthemum, Chinese wolfberry, honey, citric acid and water of which the ratio is 10-30:5-15:25-45:0.1-1.0:200-400. The chrysanthemum health drink has scientific formula, simple preparation process, good color, aroma and taste, and rich nutrient and is suitable to be drunk by various groups for a long time; the chrysanthemum is adopted as a main raw material, can make people have clear head and bright eyes, and particularly has good treatment effect on excitable computer group with dry eyes caused by eye strain; and the chrysanthemum health drink also has the effects of improving liver function, clearing heat and releasing toxicity, resisting bacteria and diminishing inflammation, strengthening theimmunity and the like, and makes up for the deficiency that carbonated beverage, water, tea, milk and juice beverage only exist in the market but dietetic beverage is absent.

A pressurized gas container associates with and supplies gas to a pressurized gas port of an appliance, such as for supplying carbon dioxide for the preparation of a carbonated drink. The container has a plug at its opening that has a barrier element that seals the container and is configured to be non-reversibly ruptured by a shaft of a gas-channeling member. The plug also has one or more sealing elements that are distinct from the barrier element and are configured for forming a gas-tight association with the shaft of the gas-channeling member. A plurality of such pressurized containers may be carried by a holder rack in a multipack. An appliance adapted for preparing or dispensing carbonated drink includes an adapter for associating with such a pressurized carbon dioxide-containing canister and for receiving the pressurized carbon dioxide therefrom.

To provide a beverage dispenser capable of appropriately and smoothly supplying a carbonated beverage as a supercooled beverage. According to the present invention, there is disclosed a beverage dispenser including a carbonator 51 for manufacturing carbonated water; a beverage supply circuit 7 for supplying a carbonated beverage manufactured by the carbonator 51 to the outside; a heat exchanger 16 for supercooling; and a primary cooling device 13, the carbonator 51 mixes a carbonic acid gas supplied from a gas regulator 54 which supplies a pressurized carbonic acid gas, syrup and diluting water to manufacture the carbonated beverage, and the heat exchanger 16 for supercooling cools the carbonated beverage flowing through the beverage supply circuit 7 into a supercooled state at a temperature of a solidifying point or less to release the supercooled state in the outside.

A composition useful as a hydrating beverage comprising at least one complex carbohydrate, at least one chelated electrolyte, betaine, and piperine. The composition, which may be carbonated or non-carbonated beverage compositions and beverage concentrates adapted for all administration of water, physiologically essential electrolytes and other ingredients to a subject specifically adapted for enhancing hydration; preferably with enhanced absorption after ingestion while at the same time attenuating muscle fatigue and, preferably destroying harmful free radicals.

An object is to provide a carbonated beverage having new quality characteristics, such as improved retention of carbon dioxide and palatable feeling of fine bubbles in drinking, and a method for producing the same.The present invention provides a method for producing a carbonated beverage, the method comprising feeding carbon dioxide into liquid for beverage use by means for generating fine bubbles of carbon dioxide in a pressure vessel, and carbonated beverages produced by the method.

The invention relates to formulated compositions which can be easily formed into bottle caps, without the need for a liner, while still maintaining pressure requirements, such as for carbonated beverages. The compositions may include an ethylene polymer having a density in the range of from about 0.947 to 0.962 g / cm3, a melt index of from about 1 to about 10 g / 10 min., and another ethylene polymer having a density in the range of from about 0.912 to 0.932 g / cm3, a melt index of from about 0.25 to about 6 g / 10 min., wherein the two ethylene polymers have a density difference of equal to or greater than 0.03 g / cm3. In other cases, the composition may include a single component resin with a density in the 0.935-0.955 g / cm3 range with a melt index in the range of 0.3-1.2 g / 10 minutes, and wherein the resin comprises a polyethylene polymer.

The present invention relates to a carbonated beverage comprising polyunsaturated fatty acids (PUFA) or derivatives thereof in an oil-in-water emulsion and the preparation thereof

The invention relates to formulated compositions which can be easily formed into bottle caps, without the need for a liner, while still maintaining pressure requirements, such as for carbonated beverages. The compositions may include an ethylene polymer having a density in the range of from about 0.947 to 0.962 g / cm3, a melt index of from about 1 to about 10 g / 10 min., and another ethylene polymer having a density in the range of from about 0.912 to 0.932 g / cm3, a melt index of from about 0.25 to about 6 g / 10 min., wherein the two ethylene polymers have a density difference of equal to or greater than 0.03 g / cm3. In other cases, the composition may include a single component resin with a density in the 0.935-0.955 g / cm3 range with a melt index in the range of 0.3-1.2 g / 10 minutes, and wherein the resin comprises a polyethylene polymer.