Lipton, Division of Conopco, Inc.

Thomas J. Lipton Co., Division of Conopco, Inc.

Conopco, Inc.

Unilever Bestfoods, North America Division of Conopco, Inc.

Other

Unilever Bestfoods, North America, a Division of Conopco, Inc.

Thomas J. Lipton, Division of Conopco, Inc.

Michael Charles Cirigliano

Raymond Thomas McKenna

Paul John Rothenberg

Mauro Dominick Mordini

Francis John Farrell

Andreas Markus Keller

Podutoori Ravinder Reddy

Thomas John Wajda, Jr

Michele Alice Buchanan

Bernard Charles Sekula

Lucian H Lyall, Iii

Christopher Milner Enright

William Conrad Franke

Joseph Vaitkus

Monika Maria Tobolewska

Meghan Mary Kemly

An improved brewing basket, and receptacles for receiving the basket, collectively forming an improved brewing apparatus. A siphon is received within the receptacle aperture and is covered by a shroud depending from the floor of the basket. The basket is elevated with respect to the receptacle, preferably supported predominantly by the siphon. The apparatus of the invention is quite flexible, and by permitting use of a single basket for loose and filter pack teas, the complexity of manufacturing and sales is reduced. Other advantageous features include a stainless steel insert to assist in containing the siphon within the shroud, retaining tabs within the shroud to help secure the siphon, and one or more, preferably three or more, protrusions extending upwardly from the floor of the basket to assist in keeping any infusion bags from lying flat on the floor of the basket, and thereby to promote infusion. Preferably, the shroud is integral with the basket floor and extends both above and below the floor.

Brewing apparatus

Consumer products comprising a natural preservative system are described. The preservative system has a mixture of aliphatic and aromatic isothiocyanates and is suitable for use in a variety of consumer products.

Consumer product comprising a natural preservative system and a method for making the same

This invention is directed to an apparatus for brewing a beverage. The apparatus has a brew funnel, a key and an elevation device so that only one brand of beverage can be brewed to thereby prevent harm and confusion to consumers.

Method for preventing passing off of a brewed beverage

This invention is directed to an apparatus for brewing a beverage. The apparatus has a brew funnel with an elevation device that enables the end user to brew beverage, hot or cold, with a filter and loose beverage precursor and with beverage precursor packaged within a filter pack.

Apparatus for brewing a beverage

Apparatus for preventing passing off of a brewed beverage

A heterogeneous edible spread having a water-in-oil composition and a varigate composition is disclosed. The water-in-oil composition and the varigate composition have humectant concentrations that result in each of the compositions having substantially the same water activity, resulting in a spread having superior appearance, taste and texture.

Water-in-oil spread with water base fruit composition

A foodstuff is disclosed which also contains a sufficient amount of Natamycin in combination with reduced levels of selected chemical preservatives to prevent the outgrowth of yeast, mold and/or bacteria making the foodstuff significantly more organoleptically acceptable.

Natamycin and chemical preservatives in foods and method of making

A natural microbiocidal and/or microbiostatic composition wherein the sole antibiotic antimicrobiocidal agent is Natamycin which inhibits or destroys yeast and mold in selected foodstuffs.

Foodstuff preservation

A foodstuff having selected flavorant/antimicrobial compounds in an amount sufficient to result in a microbiologically stable foodstuff.

Flavoring materials used in foodstuffs

A method for preparing, handling, storing and dispensing tea at relatively mild temperatures is provided to eliminate or substantially reduce microbial outgrowth. A balance between the tea solids concentration and the storage temperature is achieved whereby the delicate flavor of the tea is not compromised.

Method for the hygienic preparation, storage, handling and dispensing of

An aqueous based tea solids containing beverage is taught which also contains a sufficient amount of cinnamic acid its salts and esters as a flavoring/antimicrobial compound and employs a hurdle approach with selected levels of water hardness, polyphosphate, sequestrants, pH adjustment, benzoic acid and sorbic acid to prevent microbiological outgrowth while simultaneously contributing to the pleasant flavor of the beverage thus making the beverage acceptable both organoleptically and microbiologically.

Cinnamic acid for use in tea containing beverages

An aqueous based tea solids containing beverage is taught which also contains a sufficient amount of a selected substituted phenyl flavoring/antimicrobial compound to prevent microbial outgrowth while simultaneously contributing to the pleasant flavor of the beverage thus making the beverage acceptable both organoleptically and microbiologically. Optionally selected 'hurdles' or stepwise antimicrobial controls are also employed.

Flavoring materials for use in tea containing beverages

A natural microbiocidal and/or microbiostatic combination of Natamycin and Nisin is disclosed which synergistically inhibits or destroys bacteria, yeast and mold in foodstuffs.

Growing community of inventors

Cresskill, NJ, United States of America

Michael Charles Cirigliano