61
Klose Shari, Taylor Michael Anthony: Alcoholic, ready-to-freeze beverage cross-referenced to related applications. Brown Forman, July 24, 1996: GB2297093-A (5 worldwide citation)

A ready-to-freeze, packaged alcoholic beverage having a pH of about 3.0 - about 5.0 includes an alcohol, sugar, a flavouring, water, a stabilizer blend of a locust bean gum, guar gum and, optionally, pectin, and other ingredients. The beverage is shelf-stable and can be frozen in a freezer to produc ...


62
Matsuura Kazuo, Sato Masanori: Ultrasonic solution separator. Ultrasound Brewery, February 16, 2005: GB2404880-A (5 worldwide citation)

An ultrasonic solution separator comprises an ultrasonic atomisation chamber 104 supplied with a solution containing a target material, an ultrasonic oscillator 101 produces mist from the solution and a collection portion 105 for transporting the mist with a carrier gas and aggregating and collectin ...


63
Toshio Fujii, Akihiro Iwamatsu, Hiroyuki Yoshimoto, Toshitaka Minetoki, Takayuki Bogaki, Naoshi Nagasawa: Alcohol acetyltransferase genes and use thereof. Kirin Beer Kabushiki Kaisha, Foley & Lardner, March 17, 1998: US05728412 (5 worldwide citation)

This invention disclosed herein provides an alcohol acetyl transferase ("AATase"), an AATase encoding gene and a yeast having an improved ester producing ability due to transformation with the AATase encoding gene, This invention also provides a process for producing an alcoholic beverage having an ...


64
Van de Hoven Martinus Marinus, Teppema Pieter, Ermens Hermanus Wilhelmus Adri: A method of preparing a stable alcoholic beverage, on the basis of soured milk, having good keeping characteristics.. Dmv Campina, April 9, 1986: EP0177077-A1 (5 worldwide citation)

A method of preparing a stable alcoholic beverage on the basis of soured milk and having good keeping characteristics. Milk or milk enriched with fat, with a fat content of at least 4% is mixed and homogenized, then eventually heat treated, rehomogenized and pasteurized before being soured by fermen ...


65
Klose Shari, Taylor Michael Anthony: A container suitable for packaging foodstuffs such as a ready-to-freeze alcoholic beverage. Brown Foreman, October 30, 1996: GB2300146-A (5 worldwide citation)

A ready-to-freeze, alcoholic beverage is packaged in a multilayer container to provide adequate shelf-life and resistance to damage. In one embodiment the container comprises the following layers (a) polyester film (b) aluminium foil (c) polyester film (d) LLDPE film. In another embodiment the conta ...


66
Marcus LaDon Vickers Jr: Method and apparatus for production of an alcoholic beverage. Craig Weiss, Harry M Weiss, Weiss Moy & Harris PC, January 25, 2005: US06846503 (4 worldwide citation)

Disclosed is a method and apparatus for flavoring an ethanolic spirit. A corrosion-resistant container with electric heating elements is used in a distillation process to form an ethanolic spirit. One or more aging enhancers are added to at least a portion of the distillate. A precipitate is allowed ...


67
Joseph A Zimlich III, William T Effler: Oak aged alcoholic beverage extract and accelerated whisky maturation method. Brown Forman Corporation, McDermott Will & Emery, January 14, 2003: US06506430 (4 worldwide citation)

An extract of an oak aged alcoholic product is produced by a process using a food grade solvent or a process which does not use a food grade solvent. The process using a good grade solvent includes adding a food grade solvent, such as ethyl acetate, to the oak aged alcoholic product and mixing the t ...


68
Kimihiro Shimamura, Tadahiko Hozumi, Takashi Sasaki: Process for the production of carbonated alcoholic beverages using koji, malt, and various fermentation media. Hokkaido Wine, Oblon Spivak McClelland Maier & Neustadt P C, July 24, 2001: US06265000 (4 worldwide citation)

A process is provided for the production of a novel carbonated alcoholic beverage having a characteristic flavor. A mixture of malt and an amylaceous raw material is added with a koji which has been prepared using a mold selected from the group consisting of yellow Aspergillus and white Aspergillus. ...


69
Dewis Mark L, Conklin Garry, Pei Tao, Smith Catherine Marie, Janczuk Adam: Saturated and unsaturated n-alkamides exhibiting taste and flavor enhancement effect in flavor compositions. Int Flavors & Fragrances, April 5, 2006: EP1642886-A2 (4 worldwide citation)

The present invention is directed to novel compounds and a process for augmenting or imparting a flavor enhancement effect or modifying the perception of one or more of the five basic taste qualities sweet, sour, salt , bitter and umami, to a foodstuff, chewing gum, medicinal product, toothpaste, al ...


70
William A Mitchell, William C Seidel: Alcohol-containing dextrin powder. General Foods Corporation, Daniel J Donovan, Bruno P Struzzi, May 11, 1976: US03956511 (4 worldwide citation)

Flowable dextrin powders containing about 30 to 60% ethanol sorbed therein are prepared by sorption of an aqueous alcohol solution with particulates of expanded dextrin having a bulk density of from about 0.05 to about 0.30 grams/cubic centimeter, a dextrose equivalent of from about 5 to 15 and a mo ...



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