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US 9,427,015 B2Granted
Palate cleansing beverage and method of making and using the same
AssigneeSantasti, Inc.
InventorsAndrew Macaluso, Nicole Amy Chamberlain
Life of this patent
Estimating the term…
Abstract
A beverage specifically designed for cleansing the palate, hereafter a palate cleansing beverage (“PCB”), is a carbonated beverage made of water, citric acid, pectin, sucrose, carboxymethyl cellulose sodium, and carbon dioxide to cleanse the palate.
Claims4
A method of manufacturing a palate cleansing beverage, using ingredients comprises:
- dissolving citric acid in water to form a citric acid and water mix;
- dissolving a pectin and sucrose dry mix into the citric acid and water mix;
- dissolving a carboxymethyl cellulose sodium and sucrose dry mix into the pectin, sucrose, citric acid, and water mix;
- and carbonating the pectin, sucrose, citric acid, carboxymethyl cellulose sodium, and water mix to form the palate cleansing beverage, wherein quantities of the ingredients are based on an approximate ratio of being approximately 1000 g of water, 0.5 g/L of the citric acid, 5.0 g/L of the sucrose, 1.0 g/L of the pectin, and 0.5 g/L of the carboxymethyl cellulose sodium.
1 more element
A palate cleansing beverage with ingredients comprising:
- water;
- citric acid to lower pH as well as increase saliva production;
- sucrose to balance the acid and other flavors from food additives;
- one or more tannin removal additives to form complexes with one or more tannin compounds;
- and
- carbon dioxide to produce carbonation, provide tactile scrubbing on the tongue and mouth, and produce carbonic acid, wherein quantities of the ingredients are based on approximate ratio of 1000 g of the water, 0.5 g/L of the citric acid, 5.0 g/L of the sucrose, and 1.5 g/L of the tannin removal additives.
3 more elements
A palate cleansing beverage with ingredients comprising:
- water;
- citric acid to lower pH as well as increase saliva production;
- pectin to form complexes with tannin compounds;
- sucrose to balance the acid and other flavors from food additives;
- carboxymethyl cellulose sodium to form complexes with tannin compounds;
- and carbon dioxide to produce carbonation, provide tactile scrubbing on the tongue and mouth, and produce carbonic acid, wherein quantities of the ingredients are based on an approximate ratio of 1000 g of the water, 0.5 g/L of the citric acid, 5.0 g/L of the sucrose, 1.0 g/L of the pectin, and 0.5 g/L of the carboxymethyl cellulose sodium.
3 more elements
Dependencies are inferred from the claim text.