Abstract: In one aspect, the disclosure relates to sweetener compositions, methods of making same, and products comprising same. In various aspects, the disclosed sweetener compositions comprise a sweetening agent and a taste modulator component. The taste modulator component improves key properties associated with many sweetening agents, including maximal sweetness response; mitigates flavor profile issues such as bitter and/or licorice-like off-tastes; improves sweetness onset rate and lingering sweet aftertaste properties; improves desensitization/adaptation profile issues; and improves body/mouthfeel characteristics. This abstract is intended as a scanning tool for purposes of searching in the particular art and is not intended to be limiting of the present disclosure.

Abstract: A nutritional supplement powder and method of supplementing the nutritional value of a food or beverage is provided. The nutritional supplement powder includes a protein system, vitamins, minerals, and fiber. The protein system has a water solubility of at least about 70% at room temperature. The nutritional supplement powder is essentially free of divalent ions of copper, iron, and zinc, and is also essentially free of vitamin C. When added to a food or beverage, the nutritional supplement powder does not substantially change the organoleptic properties of the food or beverage.

Abstract: The present application discloses a solid drink for regulating qi-depression constitution. The solid drink comprises the following components of raw materials in parts by weight: citron 20-44 parts, perilla 17-45 parts, finger citron 10-38 parts, citrus aurantium L. 9-35 parts, sword bean 10-33 parts, mint 20-50 parts, spina data seeds 18-50 parts, malt 24-43 parts, dried orange peel 11-32 parts, Chinese olive 17-45 parts, sterculia lychnophora 8-23 parts, dextrin 25-55 parts, maltodextrin 15-45 parts, soluble starch 15-45 parts, and aspartame 0.1-0.3 parts. The solid drink of the present invention is easy to manufacture, and all the raw materials used are medicine materials of medicinal and edible dual purposes, and all the excipients used also satisfy national standard GB2760-2011 (National Food Safety Standard for Uses of Food Additives). It is safe to eat (drink) and has good taste, with certain effects in improving the qi-depression constitution.

Abstract: The present disclosure relates to a method for cultivating coffee bean with improved growth and contents of nutritional ingredients, including: (a) a step of preparing diluted deep sea water by mixing undiluted deep sea water with water; and (b) a step of irrigating coffee tree with the diluted deep sea water prepared in the step (a), coffee bean with improved growth and contents of nutritional ingredients, cultivated by the method, and a processed food using the coffee bean.

Abstract: The present invention is directed to non-dairy almond based formulae for the preparation of infant or toddler formula or other types of supplemental or functional food.

Abstract: Process for the treatment of a sweet whey material (SWM) containing cGMP (caseinoGlycoMacroPeptide), comprising the following steps: Decationising the SWM material so as to obtain a sweet whey SW having a pH value of 1 to 4.5; Treating said SW in a fluidized bed reactor comprising a volume of an anionic resin, at 10 to 18° C., wherein said SW contacts said resin so that the resin absorbs between 0% and 100% of the cGMP present in the SW; and Recovering a protein material; Wherein the treating is such that the resin absorbs 30 to 45 g/L of the cGMP present in the sweet whey.

Abstract: The present invention relates to a product comprising: a container (1) having a volume Vc, sealed by a sealing (6), and a dairy composition (2), having a volume Vd, which is comprised in the sealed container, characterized in that the dairy composition comprises caseinomacropeptide (CMP) and 0.60<Vd/Vc<0.72. The dairy composition is preferably a fermented dairy composition. Preferably the dairy composition or fermented dairy composition comprises CMP at a concentration of at least 0.3%. Further claimed is a fermented dairy composition comprising CMP as well as the use of CMP as a foaming agent in fermented dairy compositions.

Abstract: The present invention relates to novel compositions and their use for anti-sprouting treatment of potatoes.

Abstract: A method and composition which is a unique source of cobalt for enhanced production of Vitamin B12 in the rumen. It has the advantage of a slow release source of cobalt combined with a fast release source of cobalt. The fast cobalt ion release source which is a soluble source of cobalt is turned over faster in the rumen than the insoluble cobalt sources are turned over.

Abstract: Compositions and methods are described that promote health and increase a shelf-life of foods. The compositions may feature mixtures of fatty acids, vegetable gums, and oligosaccharides. When introduced into a food article, the compositions can act as a protective barrier for micronutrients, phytochemicals, and nutraceuticals such as may be found in food products, for example food additives, as the food products are stored and as the food products are being digested. The compositions can stabilize food products during prolonged storage and as ingested food products move through the digestive tract so that nutrients are available for absorption in a consumer's intestines. Methods for producing food additives using the compositions are also described.

Abstract: The present invention relates to a cellulose composite that makes separation and aggregation less likely to occur, and, more specifically, relates to a cellulose composite comprising cellulose and one or more types of water-soluble carboxymethyl cellulose wherein tan ? of an aqueous dispersion obtained by dispersing 1 mass % of the cellulose composite in ion-exchanged water is 0.6 or lower.

Abstract: A method for producing a fruit or vegetable product, wherein the method consists essentially of (a) infusing a whole or sliced fruit or vegetable with an infusible molecule to between 10 and 55° Brix; (b) pre-drying the whole or sliced fruit or vegetable at a temperature between 80° C. and 120° C. to produce a pre-dried fruit or vegetable; (c) exposing the pre-dried fruit or vegetable to freezing temperatures and to vacuum to a temperature between ?1° C. and ?40° C. and a pressure between 7.5 mmHg and 0.53 mmHg, thereby partially subliming the fruit or vegetable; (d) puffing the fruit or vegetable under vacuum between 0.1 mmHg and 600 mmHg at a temperature between 40° C. and 110° C.; (e) cooling the fruit or vegetable under vacuum to a temperature between 0° C. and 40° C., to thereby produce the fruit or vegetable product.

Abstract: Various embodiments relate to devices and methods for treating a mixture of expansion gas and filling product foam in a beverage filling plant, comprising the steps of introducing the mixture of expansion gas and filling product foam into a closed separation container and extracting the expansion gas out of the closed separation container via suction.

Abstract: An energy composition includes a methylated xanthine, a choline derivative, and at least one flavorant in a sufficient amount to render the energy composition palatable. The energy composition may also include vitamins, amino acids, preservatives, and the like.

Abstract: Disclosed is a water based method for extracting caffeine from alkaloid containing substances, in particular tea leaves. The method can be performed without the use of artificial substances. The method allows the other soluble, non-caffeine components of alkaloid containing substances to be part of the decaffeinated product, in particular, components such as catechins and antioxidants. Advantageously, the caffeine extracted from the alkaloid containing substances is reversibly adsorbed to an adsorbent and high percentile of the caffeine can be recovered from the adsorbent.

Abstract: A fat composition comprises: greater than 75% by weight palmitic acid and stearic acids; from 1 to 25% by weight oleic acid; and greater than 20% by weight of combined P2St and PSt2 triglycerides, wherein P is palmitic acid and St is stearic acid; wherein the fat composition has a weight ratio of P2St:PPP triglycerides of greater than 0.5.

Abstract: A method for producing a beer or a beer-like beverage with a pure and mild hop aroma having a slight raw hop odor, which includes maintaining a hop-mixed liquid in a tank, which liquid contains a hop and a solvent, at a temperature less than the boiling point of the solvent, wherein at least a part of the hop-mixed liquid is withdrawn from the tank, and the liquid is supplied to an empty portion of the tank, again, to circulate the hop-mixed liquid through the tank. Also disclosed is an apparatus for producing the beer or beer-like beverage.

Abstract: An all-natural fruit juice and alcohol composition, including a mixture of all-natural fruit juice and alcohol having a pH of less than or equal to 4.6, wherein the mixture has an alcohol content of 2-20% by volume, and wherein the mixture has been subjected to a high-pressure processing such that the mixture has been subjected to a pressure range of 70,000-95,000 psi for a time period of 1 to 5 minutes.

Abstract: High-moisture TPP and its preparation by crushing and mixing low-temperature defatted peanut protein powder and extrusion texturizing at 60° C. to 80° C. in the feeding zone, 90° C. to 100° C. in the mixing zone, 120° C. to 160° C. in the melting zone, 90° C. to 150° C. at the cooling die, and 50° C. to 100° C. in the molding zone. Water is added online during extrusion to adjust the moisture content to 45% to 60%. The cooled product is high-moisture TPP that has a moisture content of 55% or more, bright white color, fragrant taste, abundant fibrous structure, is immediately edible, and can be used as a substitute for meat in the manufacture of chicken dices, pulled meat, vegetarian sausage and the like. The method fully utilizes raw materials, has almost no waste, is continuous, has a high process integration, and low energy consumption, and it can enhance the value of peanut protein powder.

Abstract: The present invention provides a method for producing electrolyzed water composition for use in cleaning and disinfecting of an object. The method comprises preparing an electrolyte solution comprising water, at least one carbonate salt selected from: alkali metal carbonate salts, and at least one chloride salt selected from: alkali metal chloride salts and/or alkali earth metal chloride salts. The method further comprises introducing the aqueous electrolyte solution into an electrolytic cell comprising a plurality of boron-doped diamond electrodes. The method further comprises operating a power supply to apply a predetermined voltage to the electrolyte solution to produce an electrolyzed water composition comprising a plurality of active molecular and ionic species with antimicrobial activity.