[go: up one dir, main page]

WO2002028195A2 - Boissons et produits alimentaires nouveaux, conçus pour la congelation - Google Patents

Boissons et produits alimentaires nouveaux, conçus pour la congelation Download PDF

Info

Publication number
WO2002028195A2
WO2002028195A2 PCT/US2001/030376 US0130376W WO0228195A2 WO 2002028195 A2 WO2002028195 A2 WO 2002028195A2 US 0130376 W US0130376 W US 0130376W WO 0228195 A2 WO0228195 A2 WO 0228195A2
Authority
WO
WIPO (PCT)
Prior art keywords
beverage
freezer
consumption
human consumption
glycerol
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/US2001/030376
Other languages
English (en)
Other versions
WO2002028195A3 (fr
Inventor
Roland F. Stefandl
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to AU2001294846A priority Critical patent/AU2001294846A1/en
Publication of WO2002028195A2 publication Critical patent/WO2002028195A2/fr
Publication of WO2002028195A3 publication Critical patent/WO2002028195A3/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/80—Freezing; Subsequent thawing; Cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/80—Freezing; Subsequent thawing; Cooling
    • A23B2/82—Thawing subsequent to freezing
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/80—Freezing; Subsequent thawing; Cooling
    • A23B2/85—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B70/00—Preservation of non-alcoholic beverages
    • A23B70/10—Preservation of non-alcoholic beverages by addition of preservatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/04—Production of frozen sweets, e.g. ice-cream
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/105—Aliphatic or alicyclic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/163—Sugars; Polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K30/00—Processes specially adapted for preservation of materials in order to produce animal feeding-stuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • This invention is generally related to the field of food and beverages for human as well as animal consumption and nutrition, and more particularly, to food and beverages which are intended for storage and/or shipment under refrigeration, especially in a frozen condition, followed by defrosting prior to consumption.
  • the process of the invention and products prepared in accordance therewith are non-alcoholic, water-based beverages especially made for convenient and/or necessary freezing prior to use, followed by their removal from freezing temperature conditions and defrosting to a flowable consistency in reduced periods of time and thus made promptly available for appropriate use.
  • U.S. 3,826,829 describes a slush-type beverage which has as an essential ingredient pectin, in combination with other gums, as a stabilizer in a fluid containing carbohydrates such as sugars, other edible materials such as buffering agents, food acids, preservatives, flavors and colors and freezing point depressant materials such as polypropylene glycol, sorbitol. glycerol and the like.
  • U.S. 4,479,974 describes the inclusion of certain 1-amino acids in a fruit-flavored dry beverage mix to enhance flavor and improve mouthfell character of the constituted beverage.
  • U.S. 5,069,924 describes a low calorie semi-frozen beverage containing propylene glycol- (or glycerol-) wetted Xanthan gum and natural and artificial sweeteners which uses microcrystalline cellulose in sufficient quantity to lower the freezing point of said beverage and cause the formation of said small ice crystals upon freezing.
  • U.S. 5,114,723 describes a hypotonic beverage composition
  • a hypotonic beverage composition comprising an aqueous solution, either carbonated or non-carbonated, electrolytes, carbohydrates, low-caloric sweetener, and edible acid components.
  • U.S. 5,853,785 describes a dry mix for preparing a slush beverage containing at least 70% disaccharides, and higher saccharides, and less than 20% of monosaccharides (e.g., dextrose, fructose) and/or alcohols (e.g., mannitol, sorbitol, xylitol, glycerol, ethanol and the like). Control of the ice crystal size within the slush is enhanced by the presence of a water-soluble, low-viscosity, hydrocolloid, such as a hydrolyzed gum, in the dry mix formulation.
  • monosaccharides e.g., dextrose, fructose
  • alcohols e.g., mannitol, sorbitol, xylitol, glycerol, ethanol and the like.
  • U.S. 6,066,345 describes a beverage composition containing erythritol. It is an objective of this invention to utilize certain food ingredients and/or food grade additives, all of which are known and are appropriate and safe for human and animal consumption, in proper and novel combinations, concentrations and proportions to prepare a food, or beverage, which will allow, and permit the food, or beverage containing same to be placed in a refrigerator-freezer under conditions for freezing water, but not cause the food, or beverage completely to freeze into a solid mass and which, when thus prepared can be rapidly defrosted into a flowable consistency allowing the food, or beverage to be consumed in a normal manner at a later time, though much more quickly than normal ice-containing compositions, while remaining cool, or cold.
  • This invention is directed to a composition suitable for use as an freeze-altering additive for food, or beverage products and to the resulting food, or beverage products made therefrom.
  • the composition was especially developed and tested in order that a consumer thereof who packs and/or stores a refrigerated food, or beverage (preferably a frozen, non-alcoholic (non-ethanolic) beverage) for future consumption, can do so without destroying in any way the original qualities and characteristics of the product.
  • the food, or beverage can be held at a temperature, the same as, or similar to that of the refrigerator.
  • non-alcoholic means that the composition (beverage) is substantially free of ethanol, e.g., less than 1% by weight, preferably less than 0.5% by weight and most preferably completely free thereof.
  • the resulting composition thereafter produces a food, or beverage product which either does not thereafter completely freeze into a unitary solid mass at all, or freezes and thereafter defrosts into a liquid in significantly less time than does a similar or identical food, or beverage not containing these ingredients or additives.
  • Foods and beverages which constitute products of this invention possess certain characteristic and unusual, as well as unexpected, properties which permit them to be stored under conditions suitable for freezing water, i.e., under freezing conditions, and can be so-maintained for a period of time and thereafter can be defrosted rapidly into an appropriate fluidity or consistency, i.e., into a slush state, or into a cold liquid, suitable for consumption as a liquid, i.e. sufficiently fluid such that it can be consumed through a straw.
  • these foods and beverages can properly and similarly be consumed as they could have been originally before being frozen.
  • the food, or beverage products prepared according to the process and methods of this invention thus possess unique properties which permit them to be highly useful in modern society for both human and animal consumption.
  • a beverage of the present invention can be packed, as for example in a child's lunch, in the frozen state and thereafter transported to school, college, business meetings, travel, sports events, construction sites, and picnic trips, as well as, for animal travel and for many other occasions as they may be needed for practical and convenient use in the modern world society.
  • the frozen beverage thereafter defrosts in a short period of time to a consistency suitable for consumption as a liquid, yet retains a low temperature making it desirable for consumption.
  • foods and beverages appropriate and well adapted for frozen and defrosted products of this invention contain various kinds and forms of carbohydrates. These carbohydrates function similar to conventional and well-known anti-freeze agents which tend to interrupt the ice formation.
  • a carbohydrate component such as glucose
  • a glycerol or glycol component, such as glycerine, or propylene glycol
  • a sugar alcohol component such as sorbitol.
  • the compositions of the present invention are exclusively directed to food and beverage products. As a result, it is necessary that all ingredients used in these compositions be fit for consumption, i.e., edible. That being the case, implicit in the identification of any and all materials for possible use in connection with the present invention, whether or not expressly stated, is that only edible ingredients are embraced by the specification and claims.
  • glucose is likely to be one of the more widely used ingredients for the carbohydrate component
  • other possible ingredients include materials such as lactose, fructose, sucrose, dextrose, albose, altrose, mannose, gulose, galactose, ribose, arabinose, xylose, lyxos, erythrose, threose and maltodextose, carbohydrates having various degrees of polymerization such as polydextrose, invert sugar and vegetable sugars and syrups made from sugar cane, corn (e.g., high fructose corn syrup), beets, potatoes, magava, grains, honey and tapioca.
  • corn e.g., high fructose corn syrup
  • compositions of the present invention may have an amount of the carbohydrate component, for example glucose, in the range of from about 3% to 85% by weight. It has been found by actual studies and tests and from the data (and results) obtained thereby that, based on only the proportions of the three basic ingredients, the carbohydrate component, for example glucose, may appropriately be used in the composition from about 35%o to 85% by weight of the three component composition, and usually in the amount of about 50 to 80%.
  • Aqueous compositions containing the freeze-altering composition of the invention, depending on the particular product will typically have about 3% to 60% carbohydrate component, more preferably about 3% to 25% by weight, and is preferably present in at least about 8 percent by weight of an aqueous beverage composition.
  • the second component is preferably glycerine (glycerol), though propylene glycol also can be used alone, or in combination therewith.
  • Compositions of the present invention may have an amount of the glycerol, or propylene glycol ingredient component in the range of from about 0.5% to 45% by weight.
  • the glycerol, or propylene glycol ingredient may broadly be employed in an amount of from 3% by weight up to about 45% by weight of the three component composition, usually in the amount of 4% to 35% and preferably is present in an amount of at least about 4% by weight of the composition.
  • Aqueous compositions containing the freeze-altering composition of the invention will typically have about 0.5% to 20% of the glycerol, or propylene glycol ingredient component and more preferably about 1% to 10% by weight of an aqueous beverage composition.
  • the third component of the freeze-altering composition of the present invention is a sugar alcohol.
  • Sorbitol is a preferred constituent for this component, but other possible ingredients include xylitol, erythritol, arabitol, threitol, mannitol, iditol, inositols, heptitol, octitol and alditols.
  • Compositions of the present invention may have an amount of the third ingredient, the sugar alcohol, such as sorbitol, in the range of from about 0.25% to 45% by weight.
  • the sugar alcohol ingredient may broadly be employed in an amount of from 5% by weight up to about 35 > by weight of the three component composition, usually in the amount of 6% to 30% and preferably is present in an amount of at least about 7% by weight of the composition.
  • Aqueous compositions containing the freeze-altering composition of the invention, depending on the particular product, will typically have about 0.25%o to 20% of the sugar alcohol ingredient and more preferably about 0.5%> to 15% by weight of an aqueous beverage composition, while in preferred practice the sugar alcohol is present in the aqueous beverage products of the invention in at least about 1% by weight.
  • the preferred beverage products of the invention thus are ready-to-drink compositions which are flavored using one or more natural, or artificial flavors, such as citric acid, tea, orange, lemon, lemon-lime, cherry, strawberry, apple, raspberry, cola, peppermint, aniseed, liquorice, caramel, honey, cream soda, and combinations of these and other flavors.
  • natural, or artificial flavors such as citric acid, tea, orange, lemon, lemon-lime, cherry, strawberry, apple, raspberry, cola, peppermint, aniseed, liquorice, caramel, honey, cream soda, and combinations of these and other flavors.
  • Such beverages may also contain other conventional additives and supplemental ingredients or adjutants such as caffeine, vanilla and other flavoring agents, stabilizers, surfactants, preservatives, including sodium benzoate, potassium sorbate and TBHQ; other sweeteners, including intense artificial sweeteners such as aspartame, saccharin, and acesulphame K; flow conditioners and vitamins, such as ascorbic acid and other nutrients and added food colors.
  • supplemental ingredients or adjutants such as caffeine, vanilla and other flavoring agents, stabilizers, surfactants, preservatives, including sodium benzoate, potassium sorbate and TBHQ
  • other sweeteners including intense artificial sweeteners such as aspartame, saccharin, and acesulphame K
  • flow conditioners and vitamins such as ascorbic acid and other nutrients and added food colors.
  • ingredients as well as other optional additives described and claimed herein, the amounts of each required to achieve desired results depend somewhat on the concentrations of each of the other ingredients which are present in any particular product. Suitable combinations of ingredients within the broad teachings of the present application can be selected following routine experimentation. More particularly, one specific additional group of food grade additives which can be included in compositions of the present invention are amino acids and mixtures thereof. A specific example of a useful amino acid is 1-arginine. A specific example of a mixture of amino acids is naturally occurring whey. Another group of food grade additives found useful for inclusion in the beverage of this invention is portable salts such as sodium, potassium, calcium and magnesium citrates as examples. Both of these types of food grade additives have been found to reduce further the defrost time required for a beverage made in accordance with the present invention.
  • ingredients glucose (carbohydrate), glycerine and sorbitol (sugar alcohol), as well as certain amino acids and portable salts which may furnish or enhance the advantages for the products, may each, or all be present at any time, or period during formulation and steps for the manufacture of products according to the invention.
  • these ingredients may be added either separately and individually or simultaneous by and in combination as a single additive and in any order prior to the point at which the product is frozen.
  • Complete and effective mixing of the added ingredients of this invention into the beverage products is very important and must be done in every instance before the food, or beverage product is frozen in order to obtain the advantages of the present invention.
  • Food products such as cottage cheese, yogurt, milk, cream, buttermilk, chocolate milk, and the like may also benefit from the use of this combination of ingredients as additives in order to produce a food product which can be frozen and defrosted prior to consumption.
  • the apparatus employed in carrying out the examples set forth below comprised individual square clear plastic container bottles (16 ounce capacity), plastic cups for the container bottles and as commonly used a storage freezer for foods and beverages, used for testing the conditions and procedure for freezing and thawing the products.
  • Comparison Example 1 In order to evaluate the products of the invention, it was important to establish a standard for comparison and to be able to actually demonstrate the outstanding advantages of beverages made in accordance with the invention.
  • phase change from solid to liquid was indicated by a gradual reduction in the size of a solid cube which resulted from the freezing of the liquid within the plastic container.
  • the solid phase became increasingly smaller and the volume of the liquid phase gradually increased in size and becomes larger.
  • Samples A and B were found to still be solid, while Sample C had become somewhat slushy.
  • Sample D had turned completely slush and contained a considerably greater percentage of liquid. The consistency of Sample D was such that it was then available to be consumed as a liquid.
  • Sample B After remaining at room temperature for an additional 30 minutes, Sample B remained a solid block of ice. Sample D had become mostly liquid with some floating slush. Samples A and C were both slushy, though Sample C had much more liquid than
  • Sample D had become entirely liquid, while Samples A and C still remained as a combination of liquid and slush. Sample B had become mostly water and a smaller cube of solid ice.
  • Sample D which was made from a combination of all three ingredients, was capable of becoming a slushy and/or liquid beverage suitable for consumption as a liquid in a much shorter period of time than the other formulations.
  • Sample D thus has a greater advantage for use as a beverage liquid to be stored in the freezer before removal for use.
  • Example 3 Using the same apparatus and experimental procedures as thus described in Example 3 and Comparison Examples 1 and 2, the following additional four samples were prepared and studied.
  • Sample E 50 grams of glucose, 5 grams of sorbitol and 15 ml of glycerine dissolved into 14 fluid ounces of water;
  • Sample F 50 grams of glucose and 15 ml of glycerine dissolved into 14 fluid ounces of water;
  • Sample G 50 grams of glucose and 5 grams of sorbitol dissolved into
  • Samples 1 , 2, and 3 each have only one of the three basic additives described in the present invention, that is glucose, sorbitol and glycerine.
  • Sample 4 has no additives and is a water-only control.
  • Sample 5 has all three of the additive ingredients described in the present invention and additionally contains a protein additive, whey.
  • Samples 6, 7 and 8 each have only the three additive ingredients of the present invention (and no additional ones), the differences between the samples being the various amounts present.
  • Sample 9 has as an additional additive to the three basic components, an amino acid, 1-arginine.
  • Sample 10 has as additional additives the salts, calcium citrate and magnesium citrate, as well as the protein additive, whey.
  • Examples 5 through 10 are examples of the various preferred three component combinations of the additives of the present invention.
  • the defrost times for samples 5 to 10 vary but in general are less than those of the samples having only one of the three additive ingredients (glucose, sorbitol, or glycerine).

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Animal Husbandry (AREA)
  • Inorganic Chemistry (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)

Abstract

L'invention concerne des boissons nouvelles et très utiles, spécialement conçues pour la congélation, destinées à la consommation humaine et animale, pouvant être stockées en fonction des besoins et/ou des désirs, dans des conditions de congélation commerciale ou domestique, et se décongelant rapidement pour être consommées à des conditions de température ambiante.
PCT/US2001/030376 2000-10-02 2001-10-01 Boissons et produits alimentaires nouveaux, conçus pour la congelation Ceased WO2002028195A2 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU2001294846A AU2001294846A1 (en) 2000-10-02 2001-10-01 Freezer-adapted beverages and food products

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US23672300P 2000-10-02 2000-10-02
US60/236,723 2000-10-02

Publications (2)

Publication Number Publication Date
WO2002028195A2 true WO2002028195A2 (fr) 2002-04-11
WO2002028195A3 WO2002028195A3 (fr) 2002-07-25

Family

ID=22890677

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US2001/030376 Ceased WO2002028195A2 (fr) 2000-10-02 2001-10-01 Boissons et produits alimentaires nouveaux, conçus pour la congelation

Country Status (3)

Country Link
US (1) US20020136803A1 (fr)
AU (1) AU2001294846A1 (fr)
WO (1) WO2002028195A2 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1380630A3 (fr) * 2002-07-11 2004-01-28 Herbal Apothecary Limited Agent mouillant et de séparation pour hydrocarbures
WO2005025338A1 (fr) * 2003-09-17 2005-03-24 Eduards Kravecs Procede de fabrication et de stockage des produits a base de fruits et/ou de baies

Families Citing this family (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8465786B2 (en) * 2001-04-20 2013-06-18 The Coca-Cola Company Non caloric frozen carbonated beverage
US20060068072A9 (en) * 2001-04-27 2006-03-30 Pepsico, Inc. Use of erythritol and D-tagatose in diet or reduced-calorie beverages
US7815956B2 (en) * 2001-04-27 2010-10-19 Pepsico Use of erythritol and D-tagatose in diet or reduced-calorie beverages and food products
WO2002087358A1 (fr) * 2001-05-01 2002-11-07 Pepsico, Inc. Utilisation d'erythritol et de d-tagatose dans des boissons et produits alimentaires a zero calorie ou a basses calories
TW200735790A (en) * 2005-12-02 2007-10-01 Coca Cola Co Reduced calorie frozen beverage
US8512682B2 (en) 2009-05-08 2013-08-20 R & B Tooth Armour, Llc Food product to prevent tooth decay
US8357621B2 (en) * 2009-06-29 2013-01-22 E.I. Du Pont De Nemours And Company Soil resist method
US7901589B2 (en) * 2009-06-29 2011-03-08 E.I. Du Pont De Nemours And Company Propanediol soil resist compositions
US20110300264A1 (en) * 2010-06-06 2011-12-08 Neta Edith Ramos Da Conceicao Frozen instant beverage product
US20130224365A1 (en) * 2012-02-28 2013-08-29 Orly AVIDANILOVITCH Frozen beverage portions

Family Cites Families (21)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2955043A (en) * 1958-11-07 1960-10-04 Morey L Rosenthal Method of packaging frozen meats
US3598609A (en) * 1968-01-22 1971-08-10 Cpc International Inc Soft drink concentrate
US3619205A (en) * 1968-11-20 1971-11-09 Gen Foods Corp Process of preparing a slush ice beverage concentrate
US3987211A (en) * 1969-04-28 1976-10-19 Dunn Lyman D Method for making slush products
GB1331518A (en) * 1970-01-09 1973-09-26 Gen Foods Corp Preparation os slush beverages
US3647472A (en) * 1970-05-08 1972-03-07 Gen Mills Inc Beverage mix
US3826829A (en) * 1970-11-17 1974-07-30 Gen Foods Corp Slush beverages containing fine-grained ice crystals
GB1508437A (en) * 1975-03-27 1978-04-26 Unilever Ltd Ice cream
IT1094951B (it) * 1978-03-13 1985-08-10 Perfetti Spa Gomma da masticare con riempimento liquido aromatizzato
US4235936A (en) * 1979-03-26 1980-11-25 Rich Products Corporation Soft intermediate-moisture frozen beverage concentrates
JPS56144047A (en) * 1980-04-10 1981-11-10 Daiei Yakuhin Kogyo Kk Loosening agent for frozen fish
JPS6036274B2 (ja) * 1982-08-31 1985-08-19 昭美 山根 氷結点調節乾燥食品の製造法
US4479974A (en) * 1982-10-19 1984-10-30 General Foods Corporation Amino acids as dry beverage mix ingredients
JPS59210841A (ja) * 1983-05-16 1984-11-29 味の素ゼネラルフ−ヅ株式会社 冷凍時に冷動性あるケ−キ用スラリ−
US4508744A (en) * 1983-06-15 1985-04-02 The Coca Cola Company Beverage clouding agent based on carnauba wax
FR2629683B1 (fr) * 1988-04-08 1991-10-31 Roquette Freres Adjuvant de congelation pour aliments a base de chair hachee
US4938971A (en) * 1988-06-29 1990-07-03 Wm. Wrigley Jr. Company Fluid fruit juice and edible plasticizer composition having low moisture content
US4988529A (en) * 1989-03-24 1991-01-29 Nissei Kabushiki Kaisha Milk shake and manufacturing method thereof
GB8927434D0 (en) * 1989-12-05 1990-02-07 Unilever Plc Treating fruit material
JPH05252891A (ja) * 1991-12-27 1993-10-05 Aron World:Kk 不凍性野菜の製造方法
GB9811606D0 (en) * 1998-05-30 1998-07-29 Cerestar Holding Bv Liquid products containing erythritol

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1380630A3 (fr) * 2002-07-11 2004-01-28 Herbal Apothecary Limited Agent mouillant et de séparation pour hydrocarbures
WO2005025338A1 (fr) * 2003-09-17 2005-03-24 Eduards Kravecs Procede de fabrication et de stockage des produits a base de fruits et/ou de baies

Also Published As

Publication number Publication date
US20020136803A1 (en) 2002-09-26
AU2001294846A1 (en) 2002-04-15
WO2002028195A3 (fr) 2002-07-25

Similar Documents

Publication Publication Date Title
US3647472A (en) Beverage mix
US9232811B2 (en) Particles of aerated ice confection products for frozen ice drinks
US3922361A (en) Soft frozen all-natural fruit juice
US20110300264A1 (en) Frozen instant beverage product
US20010046545A1 (en) Frozen slushy in a squeezable pouch
KR101205817B1 (ko) 신규 주류
US20020136803A1 (en) Novel freezer-adapted beverages and food products
EP2276351B1 (fr) Particules contenant de la glace pour une utilisation dans la fabrication de boissons glacées congelées
EP2046139B1 (fr) Produit de confiserie de type crème glacée et procédé de préparation pour celui-ci
EP0941668A1 (fr) Sorbets et leurs procedes de fabrication
JP4072178B2 (ja) シャーベット状飲料用組成物
EP0127686A1 (fr) Boisson a moitie gelee et son procede de preparation
JPH01262779A (ja) 冷凉飲料用氷
JP3930532B1 (ja) シャーベット状飲料用組成物
JPS59198942A (ja) 半凍結飲料およびその製造法
JP5436312B2 (ja) 酒類
JPS61100160A (ja) シヤ−ベツト用組成物

Legal Events

Date Code Title Description
AK Designated states

Kind code of ref document: A2

Designated state(s): AE AG AL AM AT AU AZ BA BB BG BR BY BZ CA CH CN CO CR CU CZ DE DK DM DZ EC EE ES FI GB GD GE GH GM HR HU ID IL IN IS JP KE KG KP KR KZ LC LK LR LS LT LU LV MA MD MG MK MN MW MX MZ NO NZ PH PL PT RO RU SD SE SG SI SK SL TJ TM TR TT TZ UA UG UZ VN YU ZA ZW

AL Designated countries for regional patents

Kind code of ref document: A2

Designated state(s): GH GM KE LS MW MZ SD SL SZ TZ UG ZW AM AZ BY KG KZ MD RU TJ TM AT BE CH CY DE DK ES FI FR GB GR IE IT LU MC NL PT SE TR BF BJ CF CG CI CM GA GN GQ GW ML MR NE SN TD TG

121 Ep: the epo has been informed by wipo that ep was designated in this application
DFPE Request for preliminary examination filed prior to expiration of 19th month from priority date (pct application filed before 20040101)
REG Reference to national code

Ref country code: DE

Ref legal event code: 8642

32PN Ep: public notification in the ep bulletin as address of the adressee cannot be established

Free format text: NOTING OF LOSS OF RIGHTSPURSUANT TO RULE 69(1) EPC.(EPO LETTER FORM 1205A HAS BEEN SENT ON 08/08/2003)

122 Ep: pct application non-entry in european phase
NENP Non-entry into the national phase

Ref country code: JP