The Procter Gamble Company

The Folger Coffee Company

Other

The Proctor 'gamble Company

The Procter & Gamble

The Folgers Coffee Company

Pringles S.a.r.l.

Paul Ralph Bunke

Athula Ekanayake

Jianjun Justin Li

Robert Lawrence Prosise

Jeffrey John Kester

Phillip F Pflaumer

Gerhard Norbert Zehenbauer

John Robert Bunger

Alisa Anne Bolinger

Kenneth Thomas Smith

Michael Scott Bogdanski

Joseph A Milenkevich

Andrew Julian Wnuk

John Keeney Howie

Roger William Gutwein

Francisco Valentino Villagran

Richard Gerard Schafermeyer

Peter Yau Tak Lin

Jerry Douglas Young

David Vincent Zyzak

Herbert Thomas Young

Glenn James Dria

David Lee Montezinos

Matthew Joel Taylor

Gerhard Norbert Zehentbauer

Oliver Frank

Christopher W Widenhouse

Peter Yen-Chih Lin

Katherine Louise Moore

Katherine Louise Heinicke Moore

Gary James Dechert

Sharon Lee Schnur

Priscilla G Hammond

Simone Blumberg

Processes for controlling strength of an extracted beverage including providing a pseudo packed bed of an extractable beverage material and contacting at least one liquid extraction stream with the pseudo packed bed of beverage material at a selected depth to obtain at least one zone of minimum extraction and at least one zone of maximum extraction. As the depth at which the liquid extraction stream is introduced into the packed bed increases, the zone of minimum extraction increases and the zone of maximum extraction decreases.

Single-serve coffee pod

A composition for preserving solid food products comprising a moisture-sensitive isothiocyanate compound and a hygroscopic carrier, wherein the composition is substantially free of sorbic acid, benzoic acid, and salts thereof. Also disclosed is a solid food product containing the aforementioned preservative composition and a method for preserving solid food products including the steps of adding a moisture-sensitive isothiocyanate to the solid food product and storing the resulting product at a reduced temperature.

Isothiocyanate preservatives and methods of their use

A snack chip comprising from about 15% to about 60% of vegetable material; from about 40% to about 65% of starch material made from materials selected from the group consisting of tapioca, rice and mixtures thereof; from about 0.1% to about 3.0% water; and from about 1% to about 20% of optional ingredients. At least about 40% of the starch material is pre-gelatinized. The snack chip can be made by combining the vegetable material and dry ingredients with water to form a dough which is then sheeted, dried without the use of a heated extruder to form a half product, which is cooked to form the snack chip.

Nutritious fabricated snack products

Device for controlling the strength of an extractable beverage

Articles of manufacture and methods for absorbing gasses released by roaster coffee packed in hermetically sealed containers.

Articles of manufacture and methods for absorbing gasses released by roasted coffee packed in hermetically sealed containers

Processes for controlling strength of an extracted beverage including providing a pseudo packed bed of an extractable beverage material and contacting at least one liquid extraction stream with the pseudo packed bed of beverage material at a selected depth to obtain at least one zone of minimum extraction and at least one zone of maximum extraction. As the depth at which the liquid extraction stream is introduced into the pseudo packed bed increases, the zone of minimum extraction increases and the zone of maximum extraction decreases.

Processes for controlling the strength of an extractable beverage

Roasted coffee beans having reduced levels of acrylamide, coffee beans having reduced levels of asparagine, and an article of commerce. In one aspect, the invention provides a method for reducing the level of acrylamide in roasted coffee beans comprising reducing the level of asparagine in coffee beans. In another aspect, the invention provides a method for reducing the level of asparagine in coffee beans comprising adding an asparagine-reducing enzyme to coffee beans. In still another aspect, an article of commerce communicates to the consumer that the roasted coffee beans, coffee beans, product comprising roasted coffee beans or coffee beans, and/or article of commerce has reduced or low levels of asparagine and/or acrylamide.

Method for reduction of acrylamide in roasted coffee beans, roasted coffee beans having reduced levels of acrylamide, and article of commerce

The present disclosure relates to products, including preservative systems and compositions (e.g., foods, beverages, health care products, personal care products, herbicidal products, and containment devices). The products comprise a constituent comprising an isothiocyanate compound. The products may further comprise a preservative selected from sorbate preservatives, benzoate preservatives, and mixtures thereof. The present disclosure further relates to methods of preserving products comprising incorporating the foregoing preservative systems into such products.

Products comprising an isothiocyanate preservative system and methods of their use

Coffee compositions comprising processed coffee grounds

The present disclosure relates to products, including preservative systems and compositions (e.g., foods, beverages, health care products, personal care products, herbicidal products, and containment devices). The products contain a constituent comprising an isothiocyanate compound. The products may further contain a preservative selected from sorbate preservatives, benzoate preservatives, and mixtures thereof. The present disclosure further relates to methods of preserving products by incorporating the foregoing preservative systems into such products.

The present invention relates to products, including preservative systems and compositions (e.g., foods, beverages, health care products, personal care products, herbicidal products, and containment devices). The products comprise a constituent comprising an isothiocyanate compound. The products may further comprise a preservative selected from sorbate preservatives, benzoate preservatives, and mixtures thereof. The present invention further relates to methods of preserving products comprising incorporating the foregoing preservative systems into such products.

A cleansing preparation is provided in the form of an oil-in-water emulsion. The oil phase particles have a median particle diameter by volume of not more than 1 &mgr;m, and a preservative is present in at least the aqueous phase. A method is described of making this preparation, in which a coarse emulsion is formed, the coarse emulsion is homogenized, and the homogenized emulsion is diluted by an aqueous dilution liquid containing the preservative. Cleansing articles, for example baby wipes can be made in which a substrate carries the cleansing preparation.

Cleansing preparation and articles comprising a cleansing preparation

Growing community of inventors

Cincinnati, OH, United States of America

Paul Ralph Bunke