Abstract: Beverage products including a non-sweetening amount of a potent natural sweetener are provided. Beverage concentrate compositions including a non-sweetening amount of a potent natural sweetener are also provided.

Abstract: A frozen confection is provided, having a pH of from 4 to 6 and comprising (by weight of the confection) 2-12% of fructo-oligosaccharides and 0.6-4% of a buffer. A process for making the frozen confection is also provided.

Abstract: A nutritional supplement dispensing system containing a disposable liquid container with a base matrix made of consumable vitamin and mineral supplements. A user of the system may add water or another liquid to the base matrix in the container to create a drink mixture for consumption of nutritional vitamins and minerals.

Abstract: An apparatus and method are provided for formulating and aseptically filling liquid products. A first liquid source includes at least one first liquid component; a second liquid source includes at least one second liquid component; and a container includes a body defining an empty, sterile storage chamber therein that is sealed with respect to ambient atmosphere. The container is introduced into a sterile filling chamber. A first filling member coupled in fluid communication with the first liquid source is placed in fluid communication with the storage chamber of the container located in the sterile filling chamber, and the first liquid component is aseptically introduced through the first filling member and into the storage chamber.

Abstract: The present invention provides a dietary supplement, and method for making the same, comprising a glucosamine-based beverage that has the physical appearance of water, or that otherwise appears substantially transparent in its final form. The method for making the glucosamine-based beverage includes passing an aqueous glucosamine-containing solution through a multiple-step filtration process at a predetermined pH level. The first filtration step is performed with a porous volumetric fiber matrix, which is a Nominal rated filter with a cut off in the range of 0.5-1.2 microns, and preferably 0.5 microns, and at a cross-filter pressure less than or equal to 10 psi. The second filtration step is performed with a membrane filter, which is an Absolute rated filter with a cut off in the range 0.3-0.6 microns, and preferably 0.45 microns, and at a cross-filter pressure less than or equal to 10 psi.

Abstract: A capping method and its cap for hydrogen-reduced water or hydrogen-reduced food production are characterized by fine carbon particles absorbing hydrogen being attached to the cap. After filling and capping the container, the hydrogen will be dissolved into the food. In addition, the fine carbon particles, flavorings, processed and unprocessed food are attached to the cap, and during the heating and sterilizing process, the extraction or cooking can be finished, omitting conventional extraction and heating steps when cooking. This result can be used in all food production fields.

Abstract: An ice confection is provided comprising from 11 to 30% (by weight of the confection) of glucose syrup solids having a dextrose equivalent (DE) of less than 20, and from 3 to 16 wt % low molecular weight sweeteners. A process for producing the ice confection is also provided.

Abstract: The water formulation is a composition of water for brewing such beverages as coffee and tea, for preparing beverages from syrup or concentrate mixed with water, for enhancing carbonated water, and that forms a potable mineral water. The water formulation provides water having Total Dissolved Solids (TDS) of about 150 parts per million (ppm) and about grains of hardness. The TDS include about 6.10 ppm sodium ion (Na+); about 13.00 ppm potassium ion (K+); about 34.00 ppm calcium ion (Ca+2); about 36.54 ppm bicarbonate ion (HCO3?); and about 60.34 ppm chloride ion (Cl?). The water formulation enhances the extraction of components beneficial to, and inhibits the extraction of components detrimental to, the body, acidity, aroma, and taste of brewed beverages and soft drinks while reducing scaling, corrosion, and damage to equipment.

Abstract: The disclosure herein has applicability to a highly concentrated alkali buffers+minerals supplement solution is formed by combining potassium hydroxide (KOH) with sodium hydroxide (NaOH) with magnesium carbonate hydroxide (MgCO3)4, Mg(OH)2.5H2O and zinc (Zn) so that an alkali buffer of minerals blended into a supplement for adding to drinking water and other non-carbonated consumable drinks may be formulated. One part of concentrated alkali buffer+minerals supplements as the active ingredients for the additive solution of this invention is diluted with several parts of USP water into a one and one quarter ounce non-reactive bottle. The additive is further characterized by combining the active ingredients of potassium hydroxide with sodium hydroxide with magnesium carbonate hydroxide and zinc in a range of 7.6% potassium hydroxide and 1.9% sodium hydroxide and 0.3% magnesium carbonate hydroxide and 0.2% zinc as the active ingredients to 90% USP water (dilute with USP water) to fill a one and one quarter (1.

Abstract: An automated apparatus that sterilizes and refills beverage containers with filtered water and any number of additives or ingredients such as nutrients, health supplements, caffeine, flavorings, vitamins, sweeteners, coloring agents, medicines, etc.

Abstract: Beverage products are provided which include rebaudioside A, erythritol, and an acid component. The beverage product has a titratable acidity in the range of about 8.75 to about 10.25, and a pH in the range of about 2.8 to about 3.3. Beverage products disclosed herein achieve a proper sweet/tart ratio to increase sweetness and to reduce tartness and bitterness of beverages made with natural sweeteners.

Abstract: A reformed biscuit product suitable for forming composite frozen compositions includes a solid mixture of a particulate cooked biscuit material and a cocoa butter equivalent of a confectionery fat is described. A process for manufacturing the product includes coating the particles with the fat, compacting the mixture of particulate biscuit and fat in an agglomerate of the shape of a receptacle or coating and maintaining the shape of the compacted mixture by solidification of the fat. Also described is a process for manufacturing a composite frozen confection comprising a reformed biscuit product formed into a cone containing an ice confection such as ice cream.

Abstract: Healthy Gulp is applying for a patent to protect the uniqueness of its formula. Healthy Gulp is the only bottled water on the market for human or animal consumption that contains fiber. Healthy Gulp is the only bottled water on the market for human or animal consumption that contains stabilized chlorine dioxide.

Abstract: The present invention relates to production of non-alcoholic beverage enriched with 1H216O in comparison with typical non-alcoholic beverage composition. This is provided by addition to alcoholic beverage highly pure light water comprising 1H216O from about 99.76% to about 99.99% by weight of water, while the content of 1H216O in typical water is no more than 99.575 by weight of water. According to the present invention non-alcoholic beverage enriched with 1H216O in an amount no less than 99.76% by weight of water, includes drinking water, table drinking water, mineralized water, mineral water, mineral table water, treatment-prophylactic mineral water, mineral-medicinal water; blended beverage which is table beverage, beverage for special purposes, refreshing beverage, cool beverage, tonic, lemonade, non-alcoholic cocktail; and beverage which is juice, nectar, kissel, mors, tea, kvass, non-alcoholic beer.

Abstract: A method for enhancing the bone health of a consumer comprising the step of providing the consumer at least about 8 fluid ounces of a nutritional beverage wherein said nutritional beverage comprises at least one beverage base and: a) about 10 to about 60% D.V calcium; b) about 10 to about 60% D.V vitamin D; c) about 10 to about 60% D.V vitamin K; d) about 10 to about 85% D.V. phosphorous; e) about 10 to about 60% D.V magnesium; f) about 10 to about 60% D.V. potassium; g) about 150 to about 600 milligrams food-grade strontium; and h) about 1 to about 10 milligrams food-grade boron. A regimen for enhancing the bone health of a consumer by consuming at least about 8 fl. ozs. of the nutritional beverage of the present invention at least about two times per day to provide and improve availability of minerals in the body, prevent bone loss, and promote bone growth.

Abstract: The present invention relates generally to functional sweetener compositions comprising non-caloric or low-caloric natural and/or synthetic high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different functional sweetener compositions comprising at least one non-caloric or low-caloric natural and/or synthetic high potency sweetener, at least one sweet taste improving composition, and at least one functional ingredient, such as rubisco protein, rubiscolin, rubiscolin derivatives, ACE inhibitory peptide, and combinations thereof. The present invention also relates to functional sweetener compositions and methods that can improve the tastes of non-caloric or low-caloric high-potency sweeteners by imparting a more sugar-like taste or characteristic. In particular, the functional sweetener compositions and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and/or a more sugar-like flavor profile.

Abstract: The present invention relates generally to sweetener compositions comprising non-caloric or low-caloric high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different sweetener compositions comprising at least one non-caloric or low-caloric natural and/or synthetic high-potency sweetener, at least one sweet taste improving composition, and at least one preservative. The present invention also relates to sweetener compositions and methods that can improve the tastes of non-caloric or low-caloric natural and/or synthetic, high-potency sweeteners by imparting a more sugar-like taste or characteristic. In particular, the sweetener compositions and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and/or a more sugar-like flavor profile.

Abstract: The present invention relates generally to functional sweetener compositions comprising non-caloric or low-caloric natural and/or synthetic, high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different functional sweetener compositions comprising at least one non-caloric or low-caloric natural and/or synthetic, high-potency sweetener, at least one sweet taste improving composition, and at least one functional ingredient, such as phytoestrogens. The present invention also relates to functional sweetener compositions and methods that can improve the tastes of non-caloric or low-caloric high-potency sweeteners by imparting a more sugar-like taste or characteristic. In particular, the functional sweetener compositions and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and/or a more sugar-like flavor profile.

Abstract: An improved method of serving a slushy drink is provided wherein a manufactured slush is filled into a container (I) to occupy at least 70% of the volume of the container and then hardened to produce a frozen product in the container. The frozen product is then transported through a cold chain to a retail outlet. Following warming to a temperature of between ?14 and ?5° C., the frozen product is transformed into the slushy drink, preferably by deforming the container.

Abstract: A method which comprises using a treatment apparatus comprising (1) a treatment tank, (2) a vibrating stirrer disposed inside the treatment tank, (3) a photocatalyst layer or a layer comprising a photocatalyst and a bactericidal metal, disposed on any surface inside the treatment tank, and (4) a light irradiator; placing water or a water-containing fluid to be treated in the treatment tank; carrying out the steps of (i) transmitting vibration between 10 and 200 Hz to a vibration vane by a vibration generator to causing the vibration vane to vibrate at an amplitude of 0.01 to 15 mm, and (ii) irradiating the photocatalyst or the layer comprising a photocatalyst and a bactericidal metal with light.

Abstract: A frozen confection is provided, comprising (by weight of the confection) less than 9 wt % total sugars; maltitol, xylitol or mixtures thereof in a total amount of from 2 to 15 wt %; from 5 to 25 wt % digestible complex saccharides; from 1 to 15 wt % non-digestible complex saccharides; and intense sweeteners in a total amount CT given by the following condition: CT<X/R, wherein X is 2.0 wt % and R is the sweetness of the intense sweeteners relative to sucrose expressed on a weight basis.

Abstract: A mineral-fortification system that has a bottle cap, a pouch and a pouch opener. A powder is contained within the pouch, and the powder contains at least one mineral and a redox modulating compound. When the cap is secured onto the opening of a bottle containing a liquid and when the pouch opener is activated, the powder is released from the pouch and mixes with the liquid to form a mineral fortified liquid composition that is fortified with at least one mineral and has a pH between about 2.5 and 9.5. Moreover, the mineral fortified liquid composition has a redox potential that satisfies the following equation: 0?RP?(A?B*pH). In this equation RP is the redox potential in millivolts of the mineral-containing liquid composition, pH is the pH of the mineral-containing liquid composition, A is 400 and B is 20. The mineral is preferably selected from calcium, iron, zinc, copper, manganese, iodine, magnesium, and mixtures of these.

Abstract: The present invention relates to enhanced structured water containing mineral ions that are released by water-insoluble minerals and integrated into water clusters in the structured water. Specifically, the present invention provides compositions containing structured water selected from the group consisting of I water, S water, and a combination thereof. The structured water includes at least one charged cluster of water molecules having at least one mineral ion bound therewith to form a cluster complex. The mineral ions in the cluster complex exhibit enhanced biological activities, in comparison with mineral ions in un-structured waters. Further, by incorporating at least one bridging agent, and at least one capping agent into the cluster complex, the compositions of the present invention exhibit bright and intense colors with surprising and unexpected color stability.

Abstract: A composition comprising (a) from 0.005% to 0.5% by weight of a cooling compound; (b) from 0.1% to 10% by weight of an emulsifiable substance; (c) from 0.15% to 15% by weight of a surfactant; (d) optionally up to 5% by weight, preferably from 0.05% to 5% by weight of a cosurfactant.

Abstract: Tea-based beverages prepared from functional water are described. The functional water comprises less than 200 ppm total dissolved solids and, when used to make a tea-based beverage, results in a beverage having superior flavor and appearance characteristics, even when up to 6% by weight of tea solids are present within the beverage.

Abstract: The invention relates to a method for continuously deaerating a liquid. The method comprises the step that the liquid is led into a closed container (1) so that a liquid surface (7) is formed within the container (1). The space above the liquid surface (7) is under vacuum. The method further includes the step that a gas is led into the liquid at a level below the liquid surface (7). The invention also relates to an apparatus which comprises a closed container (1). The container (1) has an inlet (5) for the liquid which is to be deaerated, as well as an outlet (6) for the liquid which has been deaerated, both placed in the lower region of the container (1). The container (1) further has a connection (13) to a vacuum pump (14) placed in the upper region of the container (1), as well as an inlet (15) for a gas placed in the lower region of the container (1).

Abstract: A water composition that is fortified with at least one mineral and has a pH between about 2.5 and 9.5. The water composition has a redox potential that satisfies the following equation: 0?RP?(A?B*pH) wherein RP is the redox potential in millivolts of the mineral-containing water composition, pH is the pH of the mineral-containing water composition, A is 400 and B is 20. The mineral is preferably selected from calcium, iron, zinc, copper, manganese, iodine, magnesium, and mixtures of these. Moreover, the mineral-fortified water composition is preferably substantially free of flavor or sweetener compounds. Even more preferably, the water composition has no metallic taste or after-taste, a Hunter colorimetric “b” reading of less than 5.0, and an NTU turbidity value of less than 5.0.

Abstract: The present invention provides compositions comprising an essential oil, methods for preparing the compositions, and methods of disinfecting potable liquid with the compositions.

Abstract: The inventive method and apparatus for treating water and water systems. The apparatus and method also assures the retention of calcium in drinking water provided to an animal by suppling water to a water feed line which is connected to a drinking device, oxidizing the water to retain calcium in the water in solution, ionizing the water using copper/zinc electrodes, the ionization sanitizing the water and providing residual copper and zinc ions which act as an algicide and a biocide, and providing the ionized oxidized drinking water which retains calcium in solution to the animal for drinking.

Abstract: A process for producing a drink by desalting seawater to separate it into water and a concentrate sufficiently containing essential minerals such as magnesium, calcium and iron and vitamins, etc., and adding to the water either one of the concentrate itself or essential mineral components such as water-soluble magnesium, calcium, iron, etc. separately obtained from a seawater concentrate; and health-promoting drinks obtained by the method.

Abstract: The present invention realized the production of a water product having excellent physiological activity such as health promoting activity and the utilization of the water, in which ultrafine gold particles having a diameter as small as 1-2 figures in micron order, much smaller than any ordinary fine gold particles, are dissolved. According to the present invention, an aqueous ultrafine gold particle solution is produced using an apparatus comprising a pressure-resistant vessel equipped with a high-pressure water tank, a jet nozzle, an ignition device, and a combustion chamber, in which a gas mixture comprising hydrogen and oxygen is combusted in highly pressurized water, in which gold leaf fragments are suspended, and then the gold leaf fragments are heated and melted by the resulting combustion gas.

Abstract: A method and an apparatus for producing healthy drinking water containing fullerenes, which is excellent as healthy water, are provided. In high-pressure water, by burning a mixed gas of oxygen and hydrogen and burning carbon using the combustion gas generated, water containing fullerenes, which include water molecules and are floating in water, is produced. The water containing fullerenes obtained is useful as healthy drinking water.

Abstract: The invention provides a method of packaging an aqueous liquid whereby a charge of the liquid is charged through a closable opening into acontainer. A source of inorganic ions which are soluble in the liquid is also inserted into the container. The opening is then closed to retain the liquid and the source in the container. There is also provided a liquid pack comprising a container having a closable opening and an aqueous liquid in the container. A source of inorganic ions in the container contacts the liquid, the ions being soluble in the liquid and the source comprising a carrier for said ions of solid material insoluble in the liquid and having said ions sorbed thereto. The invention also provides a device comprising said source and a receptacle in which it is held captive.

Abstract: The use of newly developed amino acid phosphate and amino acid citrate has been made in combination with carbonate salts of calcium and zinc to make it possible to obtain crisp, clear solutions in water. These waters, after further treatment with flavoring and/or sweetening additives, can be used as nutritional sources of calcium, phosphorus and zinc.

Abstract: Ready to drink beverage compositions containing a nutritionally significant amount of calcium and a process for making the same. Calcium sulfate is used as the sole source of calcium.

Abstract: Water used for extracting coffee ingredient from roasted coffee beans in the form of electrolyzed alkaline water of pH 8 to pH 11.

Abstract: A method of preparing bioenergetic nourishing water has steps of filtrating water from a water source to form a filtrated water, adjusting a hardness of the filtrated water, filtrating the filtrated water with ceramics to remove an original memory structure of the filtrated water, adding main herb liquid into the filtrated water to form a mixture, magnetizing the mixture to remove the main herb liquid from the mixture and to input and to arrange a new memory structure of the mixture, staying the mixture in a mineral-containing container still to release trace mineral elements into the mixture, and killing bacteria in the mixture to form a product.

Abstract: Embodiments of the present invention relate to a system for treating drinking water to enhance it with consumable additives such as vitamins and flavor. The system may be connectable to a source of drinking water such as home faucet, and operable to selectably introduce additives into the drinking water.

Abstract: Water used for extracting coffee ingredient from roasted coffee beans in the form of electrolyzed alkaline water of pH 8 to pH 11.

Abstract: A device for treating potable water contains a mixed buffer of a cation exchange resin in the hydrogen ion form and an anion exchange resin, a chelating agent and a sparingly soluble calcium salt, all contained in a porous, flow-through bag.

Abstract: The invention provides sports beverages which supply a readily metabolizable, natural carbohydrate, trehalose. The use of trehalose provides twice the concentration of glucose molecules for immediate energy compared to monosaccharide solutions of the same osmolarity.

Abstract: A process for producing improved alkaline water includes filtering potable source water to remove selected particles and then purifying the filtered water. Selected alkaline minerals are added to the purified water, with the resulting mineralized water being then electrolyzed to produce streams of acidic water and alkaline water, the alkaline water having a pH within the range of 9-10, a TDS range of 22-240 ppm (parts per million) and alkalinity in the range of 12-216 ppm.

Abstract: A mineral water specifically formulated for pets particularly domestic pets such as dogs cats and birds is described. The mineral water comprises a purified water having less than 200 ppm dissolved minerals and being essentially free of chlorine and containing a small amount of an artificial flavor of a food which is enjoyed by the pet, the flavored mineral water being essentially free of glycerine. As the flavor and older of the mineral water mimics a food enjoyed by the pet, they freely drink the mineral water.

Abstract: An antimicrobial and antiviral composition in powder form or in the form of a two part liquid concentrate for washing and sanitizing foods, food surfaces, food ware, process waters, animal quarters, and animal carcasses is described. The composition may also be used to reduce the microbial and viral population on animals; reducing human pathogenic microbes, reducing opportunistic pathogenic microbes on eggs, and treating skin diseases. The composition includes three reactive species which in solution form an oxidizing species, and optionally a food grade acid source. The reactive species include a natural source of a quaternary or protonizable nitrogen compound which is acceptable on foods, an oxidant and a halide source.

Abstract: A drinking water composition fortified with minerals and/or vitamins, including iron and zinc, having clarity, color and flavor improvements. The drinking water contains at least 5 ppm of a bioavailable iron compound which is stable to oxidation in the drinking water composition, without the need for excessive amounts of reducing agents or for fruit and/or botanical flavors and colorants to mask the metal taste or after-taste of the iron. Vitamins such as the B vitamins, vitamin A, vitamin C, and vitamin E can optionally be added to the drinking water. A method is disclosed for fortifying the drinking water with certain bioavailable zinc and iron compounds without producing undesirable clarity, color or metal taste or after-taste.

Abstract: A cap for a water bottle or other liquid container. The cap has a liquid-dissolvable disk in it that dissolves in the water when the bottle is shaken. The preferred cap also has an annular cavity between inner and outer walls in the sidewall of the cap into which the liquid can flow through fluid passageways once the disk is at least partially dissolved.

Abstract: Beverages and powdered beverage mixes fortified with ferric EDTA as an iron source are provided. The beverages and beverage mixes fortified with ferric EDTA according to this invention have superior iron bioavailability and excellent storage stability. The present invention also is directed to a method of using such ferric EDTA-fortified beverages to prevent or treat iron-deficiency anemia in individuals by administering the iron fortified beverage of the invention in an effective amount to an individual in need thereof.

Abstract: An enclosed tank with a water inlet, a water outlet, an air inlet, and an air outlet. A flavor additive cartridge is attached in-line with the air inlet. It evaporates flavoring or other additives into the air inlet. Water is forced to flow turbulently through the tank. Simultaneously air is pumped through the tank via the additive cartridge. Turbulence induced in the water encourages pollutant gases dissolved in the water to transfer to the pumped air and thence to exit the air outlet. It also encourages flavoring and/or homeopathic medicine in the additive cartridge to dissolve from the pumped air into the water. Water pressure is provided externally to the invention, such as by a water utility or house water pump. The water level in the tank is stabilized by controlling the air pressure in the tank, via various alternative means.

Abstract: Apparatus and method are disclosed for production of ice and maintenance of an ice conveyance free of microbial contamination. Ozone is incorporated into water from which the ice is made, so that significant ozone content is present in the ice. This ice may be recovered for human consumption. The ice manufactured in the ice maker is conveyed through a conveyance system to one or more locations remote from the ice maker, where the ice is to be used. Ozone gas is evolved as the ice melts, sublimes or is abraded. The evolved ozone evolved penetrates into all areas of the system and kills substantially all microbial materials which are within the system. Cleanliness is thereafter maintained since passage of more ice and water though the system causes the evolution of additional ozone, which in turn kills any microbial contamination which may subsequently get into the system.

Abstract: The invention provides sports beverages which supply a readily metabolizable, natural carbohydrate, trehalose. The use of trehalose provides twice the concentration of glucose molecules for immediate energy compared to monosaccharide solutions of the same osmolarity.