316 results about "Soft drink" patented technology

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.

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.

Systems and methods are provided to facilitate transactions. An indication associated with an item is received from a player, and a game event outcome associated with the player is determined. For example, a player may indicate that he or she is interested in receiving a free soft drink at a fast food restaurant, and a payout amount associated with the player's instant lottery ticket may be determined. It is then arranged for the player to receive the item based on information associated with the item and the game event outcome.

Disclosed are polyester shrink films comprising a voiding agent dispersed within a continuous polyester phase. The voiding agent comprises at least one first polymer and at least one second polymer, in which the polymer components have selected physical properties such as glass transition temperature, melting point, tensile modulus, surface tension, and melt viscosity. The resulting shrink films have high opacity, a low coefficient of friction, lower density, low shrink force, and good printability. The films are useful for sleeve label and other shrink film applications, and their lower density allows them to be readily separated from soft drink bottles, food containers and the like during recycling operations. Also disclosed is a process for separating a void-containing polyester from a mixture of polymers.

A label for a soft drink bottle or other container. The label is an elongated strip of flexible material having first and second ends, inner and outer surfaces and upper and lower edges. A first quantity of adhesive is applied to the inner surface of the strip adjacent to the first end, a second quantity of adhesive is applied to the inner surface of the strip adjacent to the second end, and a third quantity of adhesive is applied to the inner surface of the strip in a region spaced from the first and second ends. A tear line extends laterally across the strip between the upper and lower edges, the tear line being positioned adjacent to the third quantity of adhesive between the third quantity of adhesive and the second end of the strip, and defines an adhesive-free area on the inner surface between the tear line and the second quantity of adhesive. The material of the strip comprising a tamper-evident layer that provides clear indication of peeling of the second end of the strip and / or tearing along the tear line. The invention also relates to a container with such a label and apparatus for applying the label.

Disclosed are novel compositions for the preparation of void-containing articles comprising a polymer matrix and a voiding agent The voiding agent comprises at least one first polymer and at least one second polymer, which are selected on the basis of physical properties such as glass transition temperature, tensile modulus, melting point, surface tension, and melt viscosity. Shaped articles such as sheet, film, bottles, tubes, labels, and sleeves may prepared from these compositions. Also disclosed are polyester shrink films prepared using a voiding agent comprising a novel blend of cellulosic and olefinic polymers. The resulting shrink films have better opacity, lower density, reduced shrink force, and improved printability as compared with most standard voiding agents. The films are useful for sleeve label and other shrink film applications and their lower density allows them to be readily separated from soft drink bottles, food containers and the like during recycling operations.

This invention relates to articles made of polyester, preferably polyethylene terephthalate (PET), having coated directly to at least one of the surfaces thereof one or more layers of thermoplastic material with good gas-barrier characteristics, and novel methods of making such articles. Preferably the barrier-coated articles take the form of preforms coated by at least one layer of barrier material and the containers blow-molded therefrom. Such barrier-coated containers are preferably of the type to hold beverages such as soft drinks, beer or juice. The preferred barrier materials have a lower permeability to oxygen and carbon dioxide than PET as well as key physical properties similar to PET. The materials and methods provide that the barrier layers have good adherence to PET, even during and after the blow molding process to form containers from preforms. Preferred barrier coating materials include poly(hydroxyamino ethers). In one preferred method, preforms are injection molded then barrier-coated immediately thereafter.

The present invention relates to a method for the treatment and / or prevention of overweight in a monogastric mammal. More particularly, the invention is concerned with such a method comprising administering to the mammal a liquid edible composition with a pH of more than 5, a viscosity below 50 mPas at a shear rate of 100 s-1 and 20° C., and a viscosity of at least 125% of the aforementioned viscosity at a pH 3 and a temperature of 37° C.; and with a caloric density between 0 and 500 kcal per liter, the composition comprising: c. between 0.01 and 5 wt. % of one or more polysaccharides selected from the group consisting of pectin and alginate; and between 0.01 and 3 wt. % calcium

This invention is directed to methods, procedures and apparatus for controlling the portioning of flowable materials, particularly soft serve frozen confections, though also including other flowable products. Such other products may include soups, beverages such as milk shakes, soft drinks, and alcoholic beverages such as beers, and so forth.Typically a method for controlling the delivery of a portion of a flowable substance includes the steps of:i) Delivering the flowable substance in a stream; andii) Noting the time for the delivery of a portion of a targeted amount; andiii) Determining the weight of the portion, andiv) Using this information to influence the delivery of further substance to meet a pre-determined target value.A preferred method is characterized by both the weight of the flowable substance being delivered and the time for the delivery of same being repeatedly or continuously assessed to achieve delivery of a pre-determined target weight or volume.

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 liquid dispensing vending system that includes a closed, integrated system of bottles and dispensing machines. The bottles used with the instant dispensing system are designed to minimize the growth of mold, mildew, bacteria and other harmful micro organisms. The vending system may be used to dispense water, soft drinks, coffee, tea, water with nutrients, and / or antioxidants, into containers such as rugged bottles capable of being reused many times. The bottles are designed to be refilled by the dispensing machines, and therefore are tampered resistant. The bottles are made of an antimicrobial plastic and their contents are stored under pressure to discourage bacterial and organic growth inside the bottle.

A novel combination cup for carrying soft drinks and snacks within one cup structure is comprised of: 1) an upper cup body, 2) a lid cover for the upper cup body, 3) an insulating plate 4) a ring, and, 5) a lower cup body jointed together. The upper cup body lid cover may be used as cup holder to prevent the cup from falling over and spilling its contents. The lower cup body may be used to contain liquid drinks while the upper cup body may be used to contain solid snacks. The convenient combination of this invention enables a user to eat and drink using only one hand, and also to enjoy the cool or hot temperature of the drinks longer and safer.

The invention relates to a dispensing device for drinks or similar dosable liquid foodstuffs, especially coffee, milk, soft drinks or soups. Said dispensing device comprises an identification device for identifying a vertical height of a container for receiving the foodstuff and for emitting a height signal, a filling device which can be arranged in such a way that the height thereof can be adjusted in relation to the container, and a control device which sets the filling device to a pre-controllable filling level in relation to the container, on the basis of the height signal, before the foodstuff is introduced into the container. In this way, a container can be filled in an optimum manner without spilling.

An apparatus and method for producing and dispensing whipped soft drinks, hot chocolate and beverages which does not use mechanical whipping such as rotating blades, but rather accomplishes the whipping of the mixture of syrup and water by a whipper insert 28 that is mounted above the dispensing nozzle 24b of the apparatus.

A bottle is provided with a cap. The cap includes a container that may be externally opened while the cap seals material inside the bottle. Thus, a user may retrieve items from inside the cap (e.g., dietary supplements or candy such as mini M&Ms) before opening the bottle (by removing the cap) and using the material inside of the bottle (e.g., a water or a soft drink).

The present invention relates to a functional drink with Chinese chestnut bifidus-factors and a preparing method; the main and complementary materials of the functional drink are Chinese chestnut kernel, sticky rice or corn and mineral water or soft drink water, then are added with sweetening agent, seed fat, favor agent, emulsor, stabilizing agent, antioxidant and quality-improving agent, etc. The preparing method of the functional drink with Chinese chestnut bifidus-factors is that: the Chinese chestnut is taken as the main material to be selected, cleaned, dried, exuviated, blanched, polished, color-fixated, preboiled, cleaned with spraying water, primarily grinded and pulped, mashed, liquefied, saccharised to be glycosides and then filtered; and the finished products are obtained by the process procedures of the sticky rice or corn of: dipping, primarily grinding and pulping, liquefying, saccharising to be glycosides, filtering, blending, enzyme removing, decoloring, fine grinding, mixing, pH value adjusting, centrifugal filtering, degassing, screening, heating, homogeneous emulsifying, prompt high temperature sterilization, filling, secondary high temperature sterilization, rapid cooling, drying, observing and labeling. The active ingredient bifidus-factors added in the drink can improve the nutrition value of the drink.

Disclosed are novel compositions for the preparation of void-containing articles comprising a polymer matrix and a voiding agent The voiding agent comprises at least one first polymer and at least one second polymer, which are selected on the basis of physical properties such as glass transition temperature, tensile modulus, melting point, surface tension, and melt viscosity. Shaped articles such as sheet, film, bottles, tubes, labels, and sleeves may prepared from these compositions. Also disclosed are polyester shrink films prepared using a voiding agent comprising a novel blend of cellulosic and olefinic polymers. The resulting shrink films have better opacity, lower density, reduced shrink force, and improved printability as compared with most standard voiding agents. The films are useful for sleeve label and other shrink film applications and their lower density allows them to be readily separated from soft drink bottles, food containers and the like during recycling operations.

A beverage can for carbonated soft drinks, beer, and other pressurized uses includes a drawn and ironed can body, a highly necked portion, and an relatively small end that is attached to the can body by a double seam.

A beverage dispensing kiosk that contains empty beverage containers and fills them with water and other beverages. The beverage containers comply with applicable regulations and standards to be designated “compostable.” The kiosk uses municipal water as the base, purifies the water, and adds constituents to meet the taste of the ultimate consumer. The delivered beverage may be commonly known as bottled water or as a soft drink, such as a cola beverage.

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.

Disclosed herein is a single serving beverage vessel with a resealable lid. Most often this will be prefilled with beverage for retail sale. The vessel can be shaped in various designs similar to wine, beer, coffee, or soft drink glasses. It can be made from either recyclable plastic or glass. A tamper evident seal can be either non-obtrusive or act as a removable advertising skin. The twist on / off lid extends over the opening at the top of the vessel and down the sides of the walls, interlocking with beads, threads, other protrusions or indentations. The locking features, in securing a fluid tight seal, are located sufficiently below the rim of the glass to not interfere with the user's lips. Additionally, the leak proof lid reseals to minimize spills and for reuse of the product at a later time.

A straw-insertable, sealing and resealing device is disclosed, including a flexible disk-like body and a geometrically shaped body for a drinking container, especially a container used for beer, soft drink, punch, fruit juice, vegetable juice, drinking water, and other consumable liquids. The said sealing device comprises at least one or a combination of disk-like bodies and geometrically shaped bodies within a drinking container cap having one or plurality of lines of weakness located on the top surface of at least one said body within the container rim adapted for inserting, holding and adjusting the length a drinking straw through the said top surface and thus into the drinking container and resealable when placed back into the said container. Once the container has been opened, one or a plurality of disk-like-bodies or geometrically shaped bodies are removed from within the cap and utilized to hold a drinking straw in place above the rim of the said container while in use. The length of the straw above the container rim is adjusted within at least one said disk-like body or geometrically shaped body to suit the user. At least one flexible disk-like body or geometrically shaped body is also removable or extendable to hold a drinking straw both inside and outside of the drinking container. After use, the straw and disk-like body or geometrically shaped body is discarded or put back into the container cap for resealing. At least one extended disk-like body or geometrically shaped body will also be utilized by the manufacturer to install and store a straw within the container for the consumer's use.

The disclosed are a soft drink having both an excellent fruity aroma and a fruity afteraroma once swallowed, and a method for manufacturing the same. The further disclosed are a grape skin extract, rich in precursors of 3-mercaptohexan-1-ol having good aroma, for use in manufacturing the soft drink, and to a method of preparation of the same.

The invention particularly discloses a preparation method and the application of lycium barbarum fermented and concentrated juice. The method comprises the following steps: fermenting lycium barbarum with beneficial compound lactobacillus; performing natural placement and fermentation under the conditions of controlled temperature and controlled time; filtering and centrifuging fermented juice at high speed to obtain lycium barbarum fermented juice; performing film evaporation and concentration under the reduced pressure to obtain a lycium barbarum fermented and concentrated juice product. Lycium barbarum fermented powder can be prepared by performing spray drying or freeze drying, crushing and screening on the lycium barbarum fermented and concentrated juice product. According to the method, the previous section of the fermentation process is the fermentation process of the beneficial compound lactobacillus, and the subsequent section of the fermentation process is the process of temperature-control natural fermentation, namely the Maillard reaction; by the combination of probiotics and natural fermentation, the prepared product is good in taste and flavor, has rich nutritional ingredients, and can be applied to products of wine, soft drinks, solid drinks, seasonings, food and health food.