Abstract: Methods for measuring physico-chemical properties using a nuclear magnetic resonance spectrometer are disclosed, including methods to determine an initial amount of a substance, usually a liquid, contained inside a porous material and an initial amount of the substance, usually a liquid, present outside the porous material, methods to measure the release kinetics of a substance, such as a liquid, from a porous material, and methods for performing chemical reactions and other physico-chemical operations in situ inside a nuclear magnetic resonance probe after a sample is loaded into a nuclear magnetic resonance spectrometer. The apparatuses for performing these methods are also disclosed.

Abstract: Methods for measuring physico-chemical properties using a nuclear magnetic resonance spectrometer are disclosed, including methods to determine an initial amount of a substance, usually a liquid, contained inside a porous material and an initial amount of the substance, usually a liquid, present outside the porous material, methods to measure the release kinetics of a substance, such as a liquid, from a porous material, and methods for performing chemical reactions and other physico-chemical operations in situ inside a nuclear magnetic resonance probe after a sample is loaded into a nuclear magnetic resonance spectrometer. The apparatuses for performing these methods are also disclosed.

Abstract: Methods for measuring physico-chemical properties using a nuclear magnetic resonance spectrometer are disclosed, including methods to determine an initial amount of a substance, usually a liquid, contained inside a porous material and an initial amount of the substance, usually a liquid, present outside the porous material, methods to measure the release kinetics of a substance, such as a liquid, from a porous material, and methods for performing chemical reactions and other physico-chemical operations in situ inside a nuclear magnetic resonance probe after a sample is loaded into a nuclear magnetic resonance spectrometer. The apparatuses for performing these methods are also disclosed.

Abstract: A complex coacervate delivery system is provided which encapsulates lipophilic nutrients such as, for example, fish oils high in omega-3 fatty acids. The complex coacervate delivery system protects the lipophilic nutrient from degradation, e.g., oxidation and hydrolysis, and also reduces or eliminates the unpleasant taste and odor of the lipophilic nutrient. The complex coacervate delivery system upon ingestion is operative to substantially release the lipophilic nutrient in the lower gastrointestinal tract 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: A method of preparing a polysaccharide-protein fiber by preparing an aqueous solution comprising a polysaccharide and a protein, applying a high voltage to the solution, collecting the fiber on a collecting plate.

Abstract: A complex coacervate delivery system is provided which encapsulates lipophilic nutrients such as, for example, fish oils high in omega-3 fatty acids. The complex coacervate delivery system protects the lipophilic nutrient from degradation, e.g., oxidation and hydrolysis, and also reduces or eliminates the unpleasant taste and odor of the lipophilic nutrient. The complex coacervate delivery system upon ingestion is operative to substantially release the lipophilic nutrient in the lower gastrointestinal tract 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: Methods for measuring physico-chemical properties using a nuclear magnetic resonance spectrometer are disclosed, including methods to determine an initial amount of a substance, usually a liquid, contained inside a porous material and an initial amount of the substance, usually a liquid, present outside the porous material, methods to measure the release kinetics of a substance, such as a liquid, from a porous material, and methods for performing chemical reactions and other physico-chemical operations in situ inside a nuclear magnetic resonance probe after a sample is loaded into a nuclear magnetic resonance spectrometer. The apparatuses for performing these methods are also disclosed.

Abstract: A method for reducing sorbic acid precipitation during manufacture and storage of stable preserved syrup. A microemulsion of a sorbic acid compound, a non-aqueous solvent, and a surfactant is made in water. Syrup ingredients are added to a bulk quantity of liquid, and the microemulsion is added to the liquid.

Abstract: A method for reducing sorbic acid precipitation during manufacture and storage of stable preserved syrup. A sorbic acid compound is dissolved in an oil-based ingredient of the syrup. Syrup ingredients are added to a bulk quantity of liquid, and a sorbic acid compound-containing oil-based ingredient is added to the liquid.

Abstract: An aroma delivery system comprising aroma compound entrapped in a polymeric matrix.

Abstract: A method of preparing a polysaccharide-protein fiber by preparing an aqueous solution comprising a polysaccharide and a protein, applying a high voltage to the solution, collecting the fiber on a collecting plate.

Abstract: An aroma delivery system comprising aroma compound entrapped in a polymeric matrix.

Abstract: A method for increasing the concentration of solubilized terpene compounds in liquids is disclosed, as well as liquid, beverage or microemulsion compositions containing terpenes and more polar flavor compounds. The compositions include terpene compounds, which are useful flavoring agents, and the disclosed methods and compositions allow a suitable level of terpenes for flavoring purposes while providing haze- and cloud-free final beverages that do not form an undesirable separate oil phase.

Abstract: A method for producing a stable beverage preserved with sorbic acid. A beverage syrup is diluted and sorbate is simultaneously introduced into the diluted syrup to form the beverage.

Abstract: An anhydrous flavor delivery composition comprising a water-insoluble component, a surfactant and an alcohol is provided. In addition, a method of making the anhydrous flavor delivery composition and a method of flavoring a beverage are provided.

Abstract: A method for reducing sorbic acid precipitation during manufacture and storage of stable preserved syrup. A microemulsion of a sorbic acid compound, a non-aqueous solvent, and a surfactant is made in water. Syrup ingredients are added to a bulk quantity of liquid, and the microemulsion is added to the liquid.

Abstract: A method for producing a stable beverage preserved with sorbic acid. A beverage syrup is diluted and sorbate is simultaneously introduced into the diluted syrup to form the beverage.

Abstract: A method for reducing sorbic acid precipitation during manufacture and storage of stable preserved syrup. A sorbic acid compound is dissolved in an oil-based ingredient of the syrup. Syrup ingredients are added to a bulk quantity of liquid, and a sorbic acid compound-containing oil-based ingredient is added to the liquid.

Abstract: A combination of a sugar alcohol and D-tagatose is used to produce naturally sweetened, diet beverages or food products. The sugar alcohol and D-tagatose can also be used in combination with one or more nutritive sweeteners to lower the calories of a full-calorie beverage or food product while preserving the taste.

Abstract: A combination of one or more non-nutritive sweeteners, a sugar alcohol and D-tagatose are included in a zero- or low-calorie beverage or food product to achieve a taste substantially similar to that of a full-calorie beverage or food product. The combination is suitable for use in zero- or low-calorie frozen carbonated beverages.