Abstract: Hop extract in, e.g., hexane, pre-isomerized, optionally pre-reduced, is extracted with aqueous KOH to give potassium isohumulate of 80%+ and preferably 90%+ purity. The hexane phase containing the remainder of the isohumulones is stripped of solvent and is suitable for kettle addition. In order to prevent foaming during subsequent concentration, the aqueous extract containing about 6% solids is acidified to a pH less than the pK.sub.a of isohumulone and is concentrated under reduced pressure. After concentration, the material is treated with KOH to form the water soluble isohumulone salt which is added to beer post-kettle. At a critical optimum pH range, dependent upon the ratio of water to hexane phase used in the initial extraction, from 0.1 to 0.75 of the isohumulones may be extracted in the highly purified form. A generalized technique for establishing conditions that will give such desired fractions and residues is disclosed.

Abstract: A process of preparing a nutritious orange juice concentrate by adding whey protein to a liquid admixture of water and orange juice concentrate, the liquid admixture being at a temperature between 65.degree. and about 130.degree.F., and then adding an imitation orange flavoring. The invention further includes another process of preparing the nutritious orange drink concentrate. The process involves adding whey protein to water or acidified water, the water being at a temperature between about 65.degree. and about 130.degree.F., and then adding imitation orange flavoring and orange juice concentrate. When acidified water is used, it is preferably acidified with citric acid.