Abstract: The present invention relates to a method for preparing modified gum arabic comprising treating gum arabic with an enzyme selected from the group of glycosidases at a concentration of 1 to 1000 units of enzyme per gram of gum arabic, a modified gum arabic obtainable by said method, an emulsion comprising the modified gum arabic and a beverage concentrate and ready-to-drink beverage comprising the emulsion.

Abstract: The present invention relates to a multi-layered drink in which the adjacent layers have a difference in density of 0.4 to 10 kg/m3 and each layer contains at least one hydrocolloid.

Abstract: Disclosed are food compositions, comprising aqueous extracts of Melissa officinalis (Lemon balm) and/or its active principle rosmarinic acid. Methods of preparing a food composition, and of making a medicament, both methods comprising rosmarinic acid and/or aqueous extracts of Melissa officinalis, are also disclosed.

Abstract: This invention relates to a process of preparing a concentrated liquid foodstuff comprising treating a sugar solution or a concentrate or an extract having a Brix of more than 20°, with carbohydrate oxidase and catalase without adjusting the pH before or during the treatment by addition of buffering substances or basic substances, to obtain a concentrated liquid foodstuff, wherein the final pH is lower than 3.

Abstract: The present invention relates to an aqueous gellan dispersion comprising 0.8 to 8 wt-% gellan, 1 to 20 wt-% of at least one salt from a divalent cation, and 0.3 to 3 wt-% of at least one acid, a beverage concentrate comprising said dispersion, a ready-to-drink beverage comprising the beverage concentrate and a method for the preparation of said ready-to-drink beverage.

Abstract: The present invention relates to a composition comprising at least one extract from sweet blackberry leaves and at least one extract or isolate comprising an isoprenoid; a food or beverage product comprising the composition and the use of the composition as a flavor enhancer, sweetness enhancer or masking agent.

Abstract: The disclosure relates to a multilayer film bag (1) for storing food products, in particular beverage concentrates, with a bag wall (7) including at least one external wall (10), one barrier layer (9), for example for oxygen and/or light, and one internal wall (8). The multilayer film bag includes a predetermined breaking point (2) in the film bag wall which tears open under pressure, for example at pressures above 100 kPa, 150 kPa, 200 kPa, 400 kPa or 500 kPa without any parts of the film bag tearing off.

Abstract: The present invention relates to a composition comprising: (a) at least a colouring, (b) at least a first emulsifying agent selected from the group of the polysorbates, and (c) at least a second emulsifying agent, selected from the group of the esters of mono- and diglycerides of edible fatty acids, whereby the weight ratio (b):(c) amounts to 5:1 to 40:1.

Abstract: The present invention is directed to a sweetening composition comprising a steviol glycoside and a natural masking agent, said natural masking agent being obtainable from carob and a citrus fruit. The invention is also directed to the use of the sweetening composition for the preparation of foodstuff.

Abstract: Disclosed are food compositions, comprising aqueous extracts of Melissa officinalis (Lemon balm) and/or its active principle rosmarinic acid. Methods of preparing a food composition, and of making a medicament, both methods comprising rosmarinic acid and/or aqueous extracts of Melissa officinalis, are also disclosed.

Abstract: The present invention relates to a multi-layered drink in which the adjacent layers have a difference in density of 0.4 to 10 kg/m3 and each layer contains at least one hydrocolloid.

Abstract: A method for the assessment of the product shelf life in a package, and a device for accelerating the permeation of a test gas into a package. To significantly reduce the test time and to accelerate the permeation of a test gas, and in order to supply realistic results of the time-dependent permeations into the charged product in a simple manner, a closed package filled with charged product is placed in an overpressure chamber, and stored in the overpressure chamber over a specified time period under overpressure and at a specified temperature in a test gas atmosphere, wherein a defined amount of test gas permeates into the package. The package is stored over a certain time period under the influence of heat and/or light and then the charged product is subjected to analytical and/or sensory examination.

Abstract: A sweetening agent having an improved sucrose-like flavor, which comprises a) from 0.3 to 10% by weight of at least one synthetic sweetener selected from the group consisting of aspartame, acesulfame K, sodium cyclamate and saccharin, and b) from 40.0 to 98.0% by weight of at least one dearomatized and concentrated fruit preparation with a dry solids content of 60.degree. to 80.degree. Brix and a dry product made therefrom.