Abstract: Methods and systems for grouping, recovering, and processing ice obtained from an ice source, i.e., a glacier, ice sheet, ice cap, etc., are described herein. In particular, the ice obtained from the ice source is separated and grouped according to common unique properties and processed as a beverage for consumption having the same unique properties.

Abstract: Described is a new cooling agent represented by Structure I and compositions with known coolers having cooling properties and the application of Structure I in foodstuffs and chewing gum:

Abstract: A vegetable drink composition is provided. The vegetable drink composition is free of cooked odor attributable to heat sterilization treatment, is excellent in taste and also in the feeling as it passes down the throat when swallowed, and is possible to consume over a long period of time. The vegetable drink composition has been subjected to heat sterilization treatment and has a vegetable solid content of from 0.001 to 0.09% by weight and a pH of from 3 to 5. It contains the following ingredients (A) and (B): (A) from 0.1 to 15% by weight of one or more substances selected from the group consisting of water-soluble acidic polysaccharide dietary fiber, water-soluble neutral polysaccharide dietary fiber and indigestible oligosaccharide, and (B) 65% by weight or more of water.

Abstract: A mineral water producing method includes the steps of inputting basic data to obtain data about human mineral intake and data about average mineral intake from food; selecting a water supply area to obtain data about mineral intake from daily water intake; selecting an eating habit and a physical/mental condition; inputting personal body weight and calculating mineral intake; setting a daily water intake and calculating a daily mineral supplement; and outputting mineral water. A mineral water producing apparatus includes a water inlet and a water outlet; a first filter being connected at a first end to the water inlet and at a second end to the water outlet; at least one mineral substance container being located between and connected to the second end of the filter and the water outlet; and a controller for controlling the mineral substance container to supply a mineral substance.

Abstract: Disclosed herein are sweetener compositions comprising at least one sweetener and at least one sweetness enhancer chosen from terpenes (such as sesquiterpenes, diterpenes, and triterpenes), flavonoids, amino acids, proteins, polyols, other known natural sweeteners (such as cinnamaldehydes, selligueians, hematoxylins), secodammarane glycosides, and analogues thereof, wherein the at least one sweetness enhancer is present in the composition in an amount at or below the sweetness detection threshold level of the sweetness enhancer, and the at least one sweetener and the at least one sweetness enhancer are different.

Abstract: An object of the present invention is to provide hydrogen-reduced water which contains a relatively large amount of dissolved hydrogen as a reactive substance having a relatively high reaction rate with respect to active oxygen in human body, has a relatively high rate of temperature change, and therefore is able to efficiently remove active oxygen, and also provide a production method and a storage method of the hydrogen-reduced water. To achieve the object, the present invention provides hydrogen-reduced water, having under a predetermined temperature condition a rate of temperature change higher than that of a water not containing hydrogen therein.

Abstract: Fiber-water is a composition containing water and soluble fiber that tasted, looks smells and feels like pure water. The RDA of fiber is contained within the recommended 64 ounces of daily water intake. The water composition is supplemented with an acidulate that extends it's shelf life. Optionally, the composition also includes minerals. The RDA of minerals is contained in the recommended 64 ounces of fiber water.

Abstract: A method of manufacturing a frozen or partially-frozen product which method includes: a) providing a liquid material in a substantially sealed vessel; b) subjecting liquid material to a negative pressure; and c) subjecting the liquid material, whilst under the negative pressure, to a temperature substantially less than 0° C.

Abstract: Aspects of the invention relate to beverage compositions, including, for example, concentrated and ready-to-drink formulations sweetened with at least one non-nutritive sweetener and further comprising a bitterant in an amount sufficient to reduce the lingering sweet aftertaste of the non-nutritive sweetener(s). In certain illustrative embodiments, the bitterant comprises gentian. Another aspect of the invention relates to a method that combines a non-nutritive sweetener having a lingering sweet aftertaste with a bitterant to create a mixture such that when the mixture is contained in a beverage, the bitterant is present in an amount sufficient to reduce the lingering sweet aftertaste of the non-nutritive sweetener.

Abstract: Methods and systems for recovering, and processing ice obtained from an ice source, i.e., a glacier, ice sheet, ice cap, etc., are described herein. In particular, the ice obtained from the ice source holds unique properties and is processed as a beverage for consumption having unique properties. Further, the resulting product is produced with minimal human alteration and reduced energy input as compared to conventional methods for packaging water.

Abstract: A fortified liquid composition, comprising purified water, molecular oxygen at a level between 30 and 60 mg/l, and a combination of minerals in that purified water. The minerals include at least 0.002 mg/l boron, at least 0.0001 mg/I chromium, at least 0.045 mg/l cobalt, at least 0.019 mg/I copper, at least 0.086 mg/l iodine, at least 0.053 mg/l manganese, at least 0.36 mg/l potassium, at least 0.0003 mg/I selenium, at least 0.029 mg/l silica, at least 2.61 mg/l sodium, and at least 0.015 mg/l zinc.

Abstract: Methods for preparing a botanical extract and a flavor system comprising a botanical extract produced by the process for use in beverages are provided. Also provided is a flavor system comprising a botanical extract comprising at least one of thymol, eugenol, carvacrol, cinnamic aldehyde, and eucalyptol. Further provided is a flavor system having a minimum inhibitory concentration of less than about 3%.

Abstract: There is provided a process to extract drinking water from a plant, which comprises the steps of: a) filtrating collected plant sap to separate plant water content from concentrated plant extract; and b) disinfecting the separated plant water content to remove or inactivate microorganism to obtain plant drinking water. and the process may further comprise step c) bottling the plant drinking water. There is also provided plant drinking water prepared according to the process and a liquid beverage containing plant drinking water and nutriments and/or dietary minerals extracted from plants and optionally any flavoring ingredients.

Abstract: Fiber-water is a composition containing water and soluble fiber that tasted, looks smells and feels like pure water. The RDA of fiber is contained within the recommended 64 ounces of daily water intake. The water composition is supplemented with an acidulate that extends it's shelf life. Optionally, the composition also includes minerals. The RDA of minerals is contained in the recommended 64 ounces of fiber water.

Abstract: Provided is the novel sweetener and sweetness enhancer iso-mogroside V, compositions comprising the sweetener/sweetness enhancer for use in consumables (food products and products place in the oral cavity including mouth wash and other dental hygiene products), and sweetened or sweetness enhanced food products comprising the novel sweetener/sweetness enhancer.

Abstract: The present invention provides a method to solubilize and infuse calcium phosphate directly into water, water beverages and juices at very high concentration from which it is readily available for immediate and complete absorption. A premix of powdered ingredients including ground limestone, amino acetic acid phosphate, amino acetic acid citrate and optionally zinc carbonate, acidulants sweeteners and/or flavors can be mixed with the water, water beverages and juices. The water, water beverages and juices containing infused calcium phosphate do not require further processing and are readily consumable.

Abstract: The present invention relates to food products, in particular frozen desserts providing and enhanced refreshing sensation upon consumption and to a method for the manufacture thereof. Furthermore, the present invention relates to refreshing consumable compositions which can be used in the manufacture of said frozen desserts. The food products comprise at least one salivating agent and at least one cooling agent in a weight ratio of 1:0.06 to 1:0.

Abstract: The present invention relates to frozen food products, such as ice creams, comprising special emulsifying systems. The emulsifying system preferably contains mono esters of 5 propane-1,2-diol and fatty acids, such as 2-PGME, and it may furthermore contain additional emulsifiers such as 1-PGME and/or diglycerides. The frozen food products are characterised by improved organoleptic and sensory properties as well a reduced rate of melting. The invention furthermore relates to the emulsifying systems as such as well as methods of preparing the frozen food product.

Abstract: The present invention relates to frozen confectionery products having at least one ingredient which is dispersed in said frozen confectionery in a non-homogeneous fashion. The invention further relates to a method for manufacturing such frozen confectionery products.

Abstract: A solid composition in the form of a tablet that generates and releases a biocidal solution comprising at least chlorine dioxide with an enhanced weight percent yield is presented. The composition comprises reactants capable of in-situ generation of chlorine dioxide comprising a chlorite donor that is coated with a gel-forming material that slows the rate of dissolution of the high solubility chlorite donor, a free halogen donor, and an acid source, resulting in an unexpectedly high weight percent yield and providing a controlled release of biocidal solution. The compositions of the invention show improved environmental stability which can reduce the cost of packaging and significantly increase the utility of the composition. The controlled release allows the use in multi-tablet chemical dispensers which may otherwise induce potentially explosive conditions or allow rapid release of the biocidal solution thereby inducing a spike in chemical concentration rather than a controlled and sustained release.

Abstract: A complex coacervate delivery system is provided which encapsulates water-insoluble flavorants. The complex coacervate delivery system provides a stable dispersion of water-insoluble flavorant in an aqueous system, and also protects the flavorant from degradation, e.g., by oxidation or hydrolysis. The complex coacervate delivery system upon ingestion is operative to release at least a substantial portion of the flavorant in the mouth in a pH-controlled manner. The complex coacervate delivery system may be included in a food or beverage product having a pH value within the range of about 1.5 to about 5.0.

Abstract: The present invention relates to all-natural tingling compositions, to the use thereof in food products, in particular in frozen food or chilled dairy products and to a method for producing said tingling compositions.

Abstract: Mixing nozzle fitments and beverage devices containing the mixing nozzle fitments are provided. In an embodiment, the mixing nozzle fitment includes a first shaft defining an inlet passage, a second shaft defining a curved outlet passage and attached to the first shaft, and a coupling member attached to the second shaft. The coupling member defines a passage that leads into the curved outlet passage of the second shaft. The mixing nozzle fitment can be used in any suitable beverage dispensing device.

Abstract: A longevity drink and method for providing same requires the collection of waters from various global regions. Specifically, water portions without additives are collected from separate and distinct global regions, with the different regions being located more than one thousand nautical miles distant from each other. The various portions are then transported to a processing point where they are combined. In combination, each portion has a substantially same liquid volume. The combination of waters (elixir) is then packaged and distribution to consumers for consumption as a longevity drink.

Abstract: The manufactured mineral water of this invention is made from biologically acceptable soluble salts of four different groups which may be made separately. Group A elements consist of calcium at a final concentration of between 25 and 82 mg/L and magnesium at a final concentration of between 6 and 18 mg/L. Group B elements consist of phosphorus at a final concentration of between 15 and 80 mg/L, potassium at a final concentration of between 50 and 180 mg/L, silicon at a final concentration of between 0.45 to 1.5 mg/L, sodium at a final concentration of between 3 and 30 mg/L, chlorine at a final concentration of between 3 and 28 mg/L. Group C elements consist of boron at a final concentration of between 0 and 60 ?g/L, chromium at a final concentration of between 0 and 0.5 ?g/L, cobalt at a final concentration of between 0 and 0.5 ?g/L, copper at a final concentration of between 0 and 12 ?g/L, iodine at a final concentration of between 0 and 6 ?g/L, lithium at a final concentration of between 0 and 1.

Abstract: A method of keeping an alcoholic beverage in an open topped vessel cool, said beverage comprising a water content and a dissolved gas content, and said method comprising forming ice in the beverage in the open-topped vessel said ice having a cooling effect on the beverage, said ice being formed in the beverage from water of said water content.

Abstract: The present invention relates to a method for the preparation of a food grade colouring agent by drying one or more coloured vegetable materials selected from the group consisting of red cabbage, beetroot, lemon, black currant, red currant, strawberry, blackberry, blueberry, and saffron under conditions resulting in a predetermined colour. The food grade colouring agent thus obtained can be used for the preparation of coloured food, drinks, pharmaceutical, and cosmetic products.

Abstract: The invention disclosed herein provides improved beverages, such as energy drinks and enhanced water, which can help the human body function better and recover faster from exercise or stress while maintaining a pleasant taste. Some embodiments of the invention describe recovery blends that include one or more ingredients selected from D-glucuronolactone, milk thistle extract, prickly pear extract, acai extract, and zeolites. Preferred beverage formulations do not include taurine. Some embodiments are designed specifically to be mixed with alcohol.

Abstract: Compositions that provide health benefits and methods regarding same are presented. In an embodiment, the present invention provides a primary composition comprising at least one carotenoid-containing material, enriched in Z isomers of the carotenoid compound. For example, the carotenoid-containing material contains by weight a greater percentage of an isomer selected from the group consisting of 5-Z, 9-Z and combinations thereof than of 13-Z isomer.

Abstract: Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and a compound of formula (1), wherein R1 is selected from the group consisting of OH and OCH3, and R2 is selected from the group consisting of H and OH, R1 and R2 comprise at least one OH group, and when R1 is OH then R2 is H (trilobtain), and when R1 is OCH3 then R2 is OH (HDG), in a concentration near its sweetness detection threshold. The sweeteners include sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, saccharine, or combinations thereof.

Abstract: An apparatus for preparing and dispensing a flavored ice beverage and a method of using thereof. The apparatus includes at least one container for holding flavor ingredients, a blending unit including a blender container and a blending mechanism, an ice flakes supplying unit, a mechanism for transferring the flavor ingredients to the blender container and a computerized control unit for controlling one or more aspects of the process of producing the ice beverage. The flavor ingredients can be in grain form, powder form or in liquid form.

Abstract: A synchronized water is disclosed, in which all single water molecules at the same time are arranged in an identical way to a stable homogeneous microstructure, wherein said synchronized water in a distilled condition and at atmospheric pressure has a) a density of from 0.997855 to 0.998836 g/ml at 220 C. b) a water temperature at the freezing point of from ?6.7° C. to ?8.2° C., c) a melting point of from 0.10 C to 0.20 C, d) a surface tension of from 72.3 to 72.7 dyn/cm at 220 C, and e) a dielectric constant of from 82.4 to 82.6 F/m, as well as a method for preparation thereof and different uses thereof.

Abstract: The invention provides a method of making a frozen beverage by arranging a frozen confection in a container with the frozen confection having a three-dimensional shape with a surface area to volume ratio higher than the same volume of frozen confection which assumes the shape of the container and being arranged in the container to provide one or more open spaces or cavities including at least one extending through or around the frozen confection to the bottom of the container. The open spaces or cavities allow liquid to penetrate and enter into the frozen confection to facilitate mixing of the liquid and the frozen confection to form the frozen beverage upon demand.

Abstract: The invention refers to a herbal blend formulation with thermo regulating properties, consisting of adaptogenic herbal plants as well as bioactive principles that improve adaptative response to thermal stress and providing energy. The herbal blend is a specific formulation for the elaboration of flavored carbonated and non-carbonated beverages and juices.

Abstract: A sealed, double walled water packet has an inner packet filled with potable water that has a porous outer surface layer containing absorbed water and an outer packet that encloses the inner packet and is connected to the inner layer. The inner packet (which may contain as little as a swallow of water) is connected to the outer packet (both of which can be made as envelopes with tearable sections or peel off corners) along one side or by a string so that the inner packet can be twirled or waved to cause rapid evaporation of water in the porous outer surface layer (which can include hydrogel) to thereby cool the potable water contained inside the inner packet before it is opened.

Abstract: The invention relates to a process and a device for enriching water, in particular drinking water, with magnesium ions. In order to enable enrichment of water with magnesium ions in exchange for calcium ions and/or heavy metal ions during treatment of water, and in particular of drinking water, it is proposed according to the invention to pass the water through an ion exchanger which contains a weakly acidic ion exchange material, wherein at least a part of its ion exchange capacity is loaded with magnesium ions.

Abstract: The present invention relates to the use of peptides of lactic origin as ice-structuring agents, to their use in the manufacture of frozen products, and to the frozen products comprising them.

Abstract: The beverage with energizing effects without taurine contains extract of guarana and tribulus terrestris, favourably 50 to 1500 mg of guarana extract per 1000 ml of drinkable liquid and 50 to 400 mg of extract of tribulus terrestris per 1000 ml of drinkable liquid. Drinkable liquid is water, favourably mineral water. Used guarana extract contains 15% to 30% by weight, favourably 22% by weight of natural caffeine and used extract of tribulus terrestris contains 25% to 60% by weight, favourably 45% by weight of steroid saponin. The beverage can contain, additionally to its content and over the extent of guarana content, added caffeine, favourably natural caffeine in amount of 50 to 200 mg per 1000 of drinkable liquid. To improve the positive effects of the beverage it can contain the vitamin mixture of the class C and/or B. In typical example the beverage is pasteurised with no saturation by CO2.

Abstract: A method for modifying flavor experience via aroma delivery including applying at least one aroma on a comestible's packaging, the aroma causing the consumer to perceive a modified flavor of the comestible upon ingestion of the comestible. The comestible may be a beverage, such as a carbonated soft drink, fruit juice, water or grain-based beverage.

Abstract: A process is provided. The process composes a solution that includes water and organic maltodextrin such that the organic maltodextrin is soluble in the water. Further, the process adds an organic compliant color to the solution such that eight fluid ounces of the solution is less than or equal to two and one half calories, and at least ninety five percent of a dry weight of the solution is organic substances. The organic compliant color includes at least one antioxidant. Finally, the process pasteurizes the solution.

Abstract: A process is provided. The process composes a solution that includes water and organic maltodextrin such that the organic maltodextrin is soluble in the water. Further, the process adds an organic compliant color to the solution such, and at least seventy percent of a dry weight of the solution is organic substances. The organic compliant color includes at least one antioxidant. The organic compliant color includes at least one antioxidant. Finally, the process heat treats the solution.

Abstract: A method and formulation for drinking water with herbal hint, in particular for packaged drinking water with herbal hint, is provided. The formulation includes water, wherein the water satisfies the pre-specified standards of drinking water. Further, the formulation includes one or more herbal ingredients. Also, the formulation includes essential oil of Rosemary to stabilize the formulation and hence to increase its shelf life.

Abstract: A process for thickening liquid food and/or medications of people with swallowing problems which involves dilution of a concentrate thickener paste which has been thickened to several times its normally useful and cost-effective levels. The approach is beneficial in formulations intended for radiological evaluations of people with swallowing problems including those persons suffering from dysphagia.

Abstract: Described herein are beverages having a natural additive composed of one or more components derived from wine. In certain aspects, the beverages composed of one or more components derived from defortified wine have optional other additives. Components derived from defortified wine can be used to supplement an existing beverage or used to form a new beverage.

Abstract: Controlled release potability additive compositions for use in potable water systems include a core containing at least one potability additive component and a polymeric coating. Controlled release systems for releasing potability additive components into potable water systems are also provided. Methods of using such compositions and systems to benefit potability of water in potable water systems, for example, drinking water systems, are disclosed.

Abstract: The applicants have discovered that consuming milk-based protein, carbohydrate, Vitamin D, calcium, and CLA in combination and in the relative concentrations disclosed herein results in a beneficial synergistic impact on body composition. It is believed that each component is directly or indirectly utilized in metabolic pathways which alter body composition in beneficial ways that would not be realized if one or more of the components were delivered separately and/or in concentrations other than those disclosed herein. Conventional food and beverages do not deliver the combination of these components in concentrations that maximize the synergistic potential. In certain exemplary embodiments, the composition described herein delivers, per 8 ounce serving, about 5 to 20 grams of milk-protein, about 5 to 26 grams of carbohydrate, about 98 to 1000 IU of Vitamin D, about 350-600 mg of calcium, and about 0.5 to 5 grams of conjugated linoleic acid to a consumer.

Abstract: Disclosed herein are compositions comprising mannoheptulose. The compositions may be in the form of treats, kibbles, supplements, gravies, drinking waters, yoghurts, powders, suspensions and combinations thereof. The composition may be nutritionally balanced. The composition may be partially extruded.

Abstract: The present invention relates to beverage compositions prepared using a solution of ionic trace minerals whose presence, in combination with other ingredients, provides long-lasting energy, immediate nutritional health benefits, and improved athletic performance to humans or other mammals during strenuous exercise.

Abstract: A drinking water formulation, including: (a) water; (b) one or more homeopathic ingredients; and (c) at least one additive composition selected from among: (i) sodium benzoate; (ii) citric acid and potassium benzoate; (iii) citric acid and potassium sorbate; and (iv) effervescence agent(s). Potentization methods for manufacturing such formulations are also described. The drinking water formulations may be readily manufactured and bottled in beverage containers, e.g., containers in which homeopathic ingredients and/or additives are released to an aqueous medium at a point of consumption of the drinking water.

Abstract: The disclosed invention is an improved method for treating ethanol distillation still bottoms by recovering, through solids separation and pressurized membrane filtration, potable water from still bottoms for human consumption by bottling or for reuse, and concentrating the solids with beneficial properties recovered such as chemicals, nutrients and medicinals before anaerobic digestion. The invention is an improved process because it can reduce the volume of solids to manage, recovers the water from the fermentation still bottoms while pasteurized, maintains the chemical arid physical properties of solids for beneficial property recovery, improves ethanol and energy efficiency, and results in clean discharge to the environment including carbon dioxide recovery. A bioreactor produces a gas rich in methane fuel from the concentrate to power the pressurized tiltration process and an aqueous ammonia solution to recover or recycle.