Abstract: A yogurt smoothie kit for use in preparing yogurt smoothies, when combined with mixing liquid, is provided herein. The kit includes a container having an inner volume, an open top end, a closed bottom end, and a demarcation positioned between the top end and the bottom end, the inner volume divided by the demarcation into an upper volume above the demarcation and a lower volume below the demarcation. The kit further includes, inside the container, a plurality of frozen yogurt pellets, the frozen yogurt pellets each having at least milk proteins, milk fat, yogurt bacterial cultures, sugar, and a stabilizer mix.

Abstract: A sweetener composition comprising at least one high intensity sweetener, erythritol, and at least one or more hydrocolloid, and beverage or food compositions containing such a sweetener composition, are disclosed.

Abstract: A method for improving the mouthfeel or flavor of beverages by adding hydrocolloids having a particular instrinsic viscosity, and reduced-calorie beverages comprising said hydrocolloids.

Abstract: The present invention relates to methods for making an alcoholic beverage. In particular, the invention relates to methods for making an alcoholic beverage comprising distilling a first portion of an alcoholic mixture to provide a first distillate; distilling a second portion of the alcoholic mixture under conditions sufficient to provide a second distillate having a composition different from the first distillate; and admixing at least a portion of the first distillate and at least a portion of the second distillate to make a first blend. The first blend may optionally be aged, proof-adjusted, sparged with gas, and/or filtered to provide an alcoholic beverage. In one embodiment, the alcoholic beverage is tequila.