Lipton, Division of Conopco, Inc.

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

Thomas J. Lipton, Division of Conopco, Inc.

Paul John Rothenberg

Michael Charles Cirigliano

Raymond Thomas McKenna

Francis John Farrell

Mauro Dominick Mordini

William Conrad Franke

Meghan Mary Kemly

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

An aqueous based tea solids containing beverage 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 and/or mold, making the beverage significantly more organoleptically acceptable.

Method of preserving tea containing beverages

An aqueous based tea solids containing beverage and a method for its preparation is disclosed. The beverage contains sufficient Natamycin to prevent the outgrowth of yeast and/or mold.

Tea beverage preservation and method of making

An aqueous based beverage is disclosed which also contains sufficient Natamycin and DMDC to prevent spoilage and the outgrowth of pathogenic microbes.

Growing community of inventors

West Milford, NJ, United States of America

Paul John Rothenberg