24 results about "Carbonated drink" patented technology

This invention provides a novel technology that can enhance the carbonation sensation in carbonated beverages. [Solution] A carbonated beverage containing monomenthyl succinate and sclareolide.

This invention proposes a bioecological process for utilizing waste from sugary drinks by producing highly nutritious proteins from single-celled organisms, as well as other molecules of various interest, while significantly reducing the pollutant load of this waste. The process involves the upstream separation of the returned products, which are highly concentrated in sugars. The first step involves preparing the musts for fermentation by degassing and adjusting the sugars to 20 g / L and the pH to 5. An enrichment matrix is ​​used for musts made from carbonated beverage waste. The culture is carried out in batch or semi-continuous mode at a temperature of 30 ± 2°C with an agitation speed of approximately 150 rpm and oxygenation to promote oxidative metabolism. The incorporation of nectars and juices into the fermentation musts of carbonated beverages at a rate of ≥ 50% ensures a significant improvement in biomass yields. The process guarantees almost complete depletion of the sugars initially present in the musts (≥ 95%), producing biomass with a protein content exceeding 50% on a dry matter basis, which can be used in animal feed, aquaculture, or cosmetics.

A device for dispensing a beverage containing carbon dioxide, comprising a beverage container unit (7) into which a beverage supply line (8.1) opens for supplying a pre-cooled beverage exposed to propellant pressure, a dispensing unit (6) into which the beverage is supplied from the beverage container unit (7) via a beverage dispensing line (8.2), wherein the dispensing unit (6) has a dispensing outlet (6.1) provided with a dispensing valve (6.2) for dispensing the beverage, a contact surface (11) arranged below the dispensing outlet (6.1) for placing a beverage container (12), wherein the contact surface (11) or the dispensing outlet (6.1) is driven so that it is movable relative to the second respective part, in order to start the dispensing process when the dispensing outlet (6.1) is located near the bottom or on the bottom (12.1) of the beverage container (12), the beverage container unit (7) has a temperature sensor (7.9) for measuring the temperature of the beverage and a pressure sensor (7.10) for measuring the pressure of the beverage in the beverage container unit (7).Furthermore, a pressure compensation valve (8.4) is provided for adjusting the beverage to be fed into the dispensing unit (6), and a control unit (10) to which the measured values ​​of the temperature sensor (7.9) and the pressure sensor (7.10) are fed, and which is designed to control the pressure compensation valve (8.4) depending on the temperature of the beverage.

We offer a novel carbonated beverage that provides a cooling sensation in the throat when swallowed. [Solution] A carbonated beverage containing phenylacetic acid and tartaric acid, which may further contain citric acid, wherein the ratio of tartaric acid content to the total content of tartaric acid and citric acid is 18% or more.

Embodiments described herein provide a self-contained, above-the-counter beverage dispenser that allows for personalization of flavor intensity, temperature, and carbonation levels. The system can have a small form factor that allows it to sit on a countertop and below upper cabinetry. The dispenser can dispense carbonated beverages, still beverages, flavored beverages, hot beverages, cold beverages, and combinations thereof. Moreover, unlike existing systems, embodiments described herein may maintained by a user without special training, tools, or technical expertise. The dispenser can include consumable components, such as ingredient cartridges, a gas cylinder, and a filter. Each of these consumable components can be replaced easily without any tools or special training or expertise. Additionally, all consumables can be accessible behind a door on the front of the machine, making them readily accessible by only opening the front door.

To provide a technology that enhances the lemon juice flavor in bottled alcoholic carbonated beverages containing 5 w / v% or less of lemon juice. [Solution] A bottled alcoholic carbonated beverage containing 5 w / v% or less of lemon juice, which contains either (a1) or (b1) below. (a1) Terpinolene between 0.07 ppm and 7 ppm (b1) Citronellyl acetate, 0.007 ppm to 7 ppm

A blow-molded bottle for a carbonated beverage includes a threaded mouth, a cylindrical side wall, a bottom, and a standard fill capacity of 37.5 mL to 105 mL. The bottle is blow-molded from a laminated preform including an outer layer formed from polyethylene terephthalate, an intermediate gas barrier layer formed from a polyamide comprising a dicarboxylic acid component and a diamine component comprising m-xylylenediamine, and an inner layer comprising polyethylene terephthalate. The laminated preform may weigh from about 4 to 16 grams. The polyamide layer provides the bottle with excellent resistance to carbon dioxide, hydrogen, and nitrogen transmission and prevents the degradation of nutrients and flavors.

This invention discloses a carbon dioxide-filled, non-concentrated NFC (Not From Concentrate) fruit pulp semi-solid product and its preparation method, belonging to the field of food processing technology. The product uses NFC fruit juice as a base, adds fruit pulp particles, and is infused with carbon dioxide. This invention provides three industrial-scale preparation routes: Route 1 employs a synergistic technology system of vacuum degassing, low-temperature carbonation, and backpressure pasteurization, suitable for traditional canning companies; Route 2 uses ultra-high temperature instantaneous sterilization, avoiding the impact of heat treatment on the fruit pulp's texture throughout the process, suitable for modern beverage companies; Route 3 uses a two-stage filling method where the base material and carbonated base liquid are prepared separately, preventing mechanical damage to the fruit pulp during carbonation, suitable for carbonated beverage companies. The product of this invention combines the rich flavor of NFC fruit juice, the chewy elasticity of real fruit pulp, and the pungent sensation brought by CO₂, resulting in a triple taste experience. Upon opening the can, the gas release promotes the volatilization of natural fruit aromas, and the product has a shelf life of 6 to 12 months at room temperature.

The utility model discloses a movable sealing structure of thermos cup cover, the thermos cup cover includes the cup cover round board, the cup cover round board has the cup cover outer surface and the cup cover inner surface, is equipped with the drinking water mouth on the cup cover round board and passes through, the movable sealing structure includes: the rotary cover, the first magnet, the sealing cover, the second magnet, the limit structure, the silica gel sealing piece, the top block and the bottom groove on the cup cover inner surface, when sealing cover cooperation silica gel seal cover and silica gel sealing ring strip close drinking water mouth, silica gel sealing ring strip and the cup cover inner surface interference deformation and the cup cover inner surface close to when this time, the hot water in the thermos cup produces the hot gas or the carbon dioxide gas that carbonated beverage produces, and the pressure is produced in the thermos cup, and simultaneously because the opening is formed between silica gel sealing ring strip and silica gel seal cover outer surface, makes the air pressure that hot gas or carbon dioxide produces better to silica gel sealing ring strip extrusion, makes silica gel sealing ring strip and the cup cover inner surface adhere more tightly, and the sealing property is better.

The purpose of this disclosure is to provide a technology that can efficiently generate a sufficient amount of foam in a carbonated beverage in a container, and that can improve the convenience of the user of a foaming device. [Solution] The foaming device comprises a container mounting section having a mounting surface on which a container filled with a carbonated beverage is placed, and a vibration application section that vibrates the container mounting section with ultrasonic waves. Furthermore, the foaming device comprises a pad section formed of a resin with good adhesion. The pad section is installed so as to cover the mounting surface of the container mounting section and transmits the vibrations applied to the container mounting section by the vibration application section to the container.

The present invention relates to an aroma powder for imparting, modifying and / or enhancing a flavour in a beverage comprising a base composition, agglomerated aroma particles and a composition partially or completely surrounding the agglomerated aroma particles, a method for producing such an aroma powder, an aroma powder obtainable or obtained by such a method, a method for imparting / modifying and / or enhancing a flavour in a beverage, preferably a carbonated beverage and the use of such an aroma composition for imparting / modifying and / or enhancing a flavour in a beverage, preferably a carbonated beverage.

A carbonated beverage filling system (10) includes a beverage supply system pipe (65) that supplies a carbonated beverage, a beverage filler (20) that is connected to the beverage supply system pipe (65), and a control unit (60) that controls the beverage filling system. The beverage filler (20) includes a filling nozzle (72) and a beverage supply line (73), a shock gas line (74), and a vent line (78) that are each connected to the filling nozzle (72). The control unit (60) performs CIP processing on a first pipe system that includes the beverage supply line (73) and performs CIP processing on a second pipe system that includes the shock gas line (74).

A closure for a container. The closure includes a carbon dioxide emitter, and a release rate control layer that is configured to control release of carbon dioxide from the carbon dioxide emitter into the container when the closure is coupled to the container.

Selected features of a device for transporting and dispensing of chilled, carbonated beverages and its operation are described. A main body includes thermal insulation and is fitted with a multifunctional lid. The main body may be rotomolded. The lid provides a carbon dioxide canister coupled to a pressure regulator and a conduit from the regulator into the main body, with a quick-disconnect fitting to couple to a keg assembly inside the main body. The lid also provides a dispensing tower with a faucet and a beverage conduit with another quick-disconnect fitting for coupling to the keg assembly. The tower may be folded down to lie flat on the top of the lid, e.g., for ease of transportation. A drip tray grate and a drip tray reservoir may be set or fixed on the lid, to collect and dispose of beverage overflow.

The application discloses a new type of snus and a preparation method thereof. The snus raw material comprises the following components in percentage by weight: 0.2%-10% of tobacco matrix, 5%-10% of acid source particles coated by a first coating, 5%-16% of base source particles coated by a second coating, 40%-60% of fillers, and the rest of auxiliary agents; the reaction product of the acid source particles and the base source particles comprises gas; and the pore diameters of the first coating and the second coating are 5-30 mu m. The snus is added with safe and edible gas generating components. When a user uses the snus, the gas generating components continuously generate gas under the action of saliva, so that the flavoring substances are changed from passive diffusion into active and directional release, the level of aroma is enhanced, the impact force is improved, and a unique physical touch is created in the oral cavity, which is similar to the taste innovation of carbonated beverages and innovates the sensory dimension of the snus.

To obtain a sufficient inhibitory effect on microbial growth. [Solution] A non-carbonated fruit juice beverage containing 3.3 ppm or more of iso-alpha acid and with a pH of 4.0 or less.

This provides a novel technology that can add a cooling sensation to carbonated beverages and enhance the crispness of the aftertaste. [Solution] A carbonated beverage containing monomenthyl succinate and dihydroactinidiolide.

A system and method of alignment of nucleation points to carbonated beverage vessel features enables bubbles from a carbonated beverage to appear as if they are part of design or artwork on the beverage vessel itself. The system creates nucleation points that align with other features along the outside of a beverage vessel to create moving, or kinetic scenes. In order to accomplish this the system has a laser which creates the etching along the outside of the vessel and the nucleation points along the inside of the vessel. Further, the fixed mirrors direct the laser beam from the lasers onto the outer surface of the vessel and the inner surface of the vessel. Additionally, the translating carriage and the carriage track enables the nucleation point along the vessel to be adjusted along the length of the glass. Wherein, the rotating fixture enables the vessel to be rotated.

The invention relates to a carbonated beverage in which the ingredients are encapsulated within liposomes and which supports human health, strengthens the immune system, regulates energy metabolism, suppresses inflammation, reduces oxidative stress and has anti-aging effects, while also protecting skin, hair, nail, muscle and nerve health.

The utility model discloses a convenient bottle lid of adjusting opening size, relate to bottle lid technical field, include: bottle lid base, the inner wall sliding installation of bottle lid base has the lifting inner tube, the lifting inner tube top is provided with adjusting assembly, adjusting assembly includes: knob cylinder, the lifting inner tube top is provided with the rotation groove, knob cylinder rotation is installed in rotation groove wall, moves the column, and is slidingly installed in the inner wall of knob cylinder, spring, and is fixedly installed between one end of knob cylinder inner wall and one end of mobile column, sealing board, and is fixedly installed in the one end of mobile column away from spring, and the flow guide hole is set up in sealing board, in the technical scheme provided by the utility model, through setting up by knob cylinder, spring, mobile column, sealing board and flow guide hole constitute the pressure -relief adjusting assembly. The problem of liquid splashing in the moment of opening the bottle is solved completely, especially suitable for carbonated beverage, fermented liquid and other high pressure scene, improves the use safety and the cleanliness.

Provided is a packaged carbonated beverage that contains CDP-choline or a salt thereof, wherein the concentration of the CDP-choline or salt thereof is 5 mg / 100 mL or more, does not contain caffeine, and has a gas pressure of 0.25 MPa or less at 20°C.

The application discloses a low-temperature extraction and blending process of jasmine and lime-flavored stable soda water beverage, and belongs to the technical field of carbonated beverage processing. The application synergistically enhances a composite sweet system of high fructose syrup, acesulfame potassium, cyclamate and aspartame, combines a three-component pH buffer system of citric acid, sodium citrate and sodium bicarbonate, and a triple recombination flavor system of lime, jasmine and tea aroma, and cooperates with 2-8 DEG C low-temperature treatment and nitrogen deoxygenation filling in the whole process, so that the taste coordination and flavor stability of the product are significantly improved. The retention rate of flavor components of the obtained product is greater than or equal to 90%, and the quality is stable within a 12-month shelf life.