Abstract: A beverage carbonation system, container, carbonator and method for carbonating a beverage are provided. The beverage carbonation system has a container that is removably engageable with a carbonator. The container has a container outlet valve and a container inlet valve that are fluidly engageable with a carbonator outlet port and carbonator inlet port, respectively. At least one pump transfers liquid and carbon dioxide gas between a container chamber and a carbonation chamber when the container is engaged with the carbonator, thereby carbonating the liquid. When the container is disengaged from the carbonator, the container outlet valve and the container inlet valve are closed to fluidly seal the container containing the carbonated liquid.

Abstract: A system and a method for the production and provision of CO2 gas is disclosed. A sealable chamber is equipped with heating means and when sodium bicarbonate is placed in it and heated to its decomposition temperature CO2 gas is released. The released gas is conveyed into liquid within a container and when the pressure of the gas in the container raises more and more CO2 gas is dissolved. The heating may he done by conduction mechanism or by induction mechanism. The sodium bicarbonate or any other material including carbon dioxide may be disposed in powder or solid form. I may be disposed in thin envelope case.

Abstract: Apparatus for making a beverage is described. The apparatus comprises a carbonator and an inhibitor. The carbonator is for carbonating a liquid. The liquid is foamed to have bubbles. The inhibitor may be penetrated with the carbonator. The inhibitor is for inhibiting the foaming of the liquid.

Abstract: A method for the efficient solubilization of carbon dioxide in water through the use of high energy impacts is disclosed. The method can optionally includes mixing the carbon dioxide and water to form an annular dispersed flow, accelerating the carbon dioxide and water prior to the collision; providing a retention network to collect the carbonated water flow. Also disclosed are systems and apparatuses for practicing the disclosed methods.

Abstract: A beverage carbonation system, container, carbonator and method for carbonating a beverage are provided. The beverage carbonation system has a container that is removably engageable with a carbonator. The container has a first container outlet valve and a container inlet valve that are fluidly engageable with a first carbonator outlet port and carbonator inlet port, respectively. At least one pump transfers liquid and carbon dioxide gas between a container chamber and a carbonation chamber when the container is engaged with the carbonator, thereby carbonating the liquid. When the container is disengaged from the carbonator, the first container outlet valve and the container inlet valve are closed to fluidly seal the container containing the carbonated liquid.

Abstract: A beverage carbonation system, container, carbonator and method for carbonating a beverage are provided. The beverage carbonation system has a container that is removably engageable with a carbonator. The container has a container outlet valve and a container inlet valve that are fluidly engageable with a carbonator outlet port and carbonator inlet port, respectively. At least one pump transfers liquid and carbon dioxide gas between a container chamber and a carbonation chamber when the container is engaged with the carbonator, thereby carbonating the liquid. When the container is disengaged from the carbonator, the container outlet valve and the container inlet valve are closed to fluidly seal the container containing the carbonated liquid.

Abstract: The invention concerns a foamed tea beverage composed of: a mixture of liquid and bubbles, a foam head above the mixture of liquid and bubbles, characterized in that the beverage is deprived of any creamer, lipid or thickener agent, and in that the said beverage is generated from the combination of water, a powdered tea composition having a tea extract powder, and a food-grade acid.

Abstract: A method of enhancing the taste of a beer with a mineral additive. The mineral additive comprises soluble compounds of the following minerals to the following ranges of final concentrations of the respective element in the finished beer, to enhance taste characteristics of the diluted beer when compared to a dilution solely with water. Group A minerals: calcium from 5.9 mg/L to 236 mg/L, and magnesium from 1.3 to 52 mg/L. Group B minerals: phosphorus from 3.0 to 360 mg/L, potassium from 12 mg/L to 480 mg/L, silicon at 0.075 mg/L to 30 mg/L, sodium at 0.8 mg/L to 32 mg/L and chlorine at 0.9 mg/L to 36 mg/L. Group C minerals: boron from 0 to 76 ?g/L, chromium from 0 to 0.4 ?g/L, cobalt from 0 to 0.4 ?g/L, copper from 0 to 17.2 ?g/L, iodine from 0 to 5.2 ?g/L, lithium from 0 to 1.6 ?g/L, manganese from 0 to 1.6 ?g/L, molybdenum from 0 to 2.0 ?g/L, nickel from 0 to 2.0 ?g/L, selenium from 0 to 136 ?g/L, tin from 0 to 01.6 ?g/L, vanadium from 0 to 0.12 ?g/L and zinc from 0 to 104 ?g/L.

Abstract: A method for producing an edible composite of gas hydrate and ice is provided, the method comprising the steps of contacting an aqueous solution with carbon dioxide or nitrous oxide at a sufficiently high pressure to form a gas hydrate, but at a temperature preventing this; and then reducing the temperature of the solution to form the gas hydrate and ice; characterized in that the aqueous solution contains from 0.0001 to 2 wt % of an ice structuring protein. Frozen confections containing gas hydrates and methods for producing them are also provided.

Abstract: A carbonating device for carbonating an opened vessel including an inlet valve for receiving pressurized gas, an exit valve for expelling gas into a vessel to be carbonated, a trigger for opening the inlet valve, a trigger pressure regulator arranged to close the inlet valve, a discharge assembly, and a cap assembly, the discharge assembly coupled to and de-coupled from the cap and including a port for discharging gas to the cap, the discharge port being opened and closed by a valve and a pressure regulator arranged to automatically close the discharge valve in response to a pressure level.

Abstract: There is provided a method of producing a composition having a continuous phase and a disperse phase dispersed finely with low polydispersity in the continuous phase, with high production efficiency. The composition is produced by the production method including the steps of: (A) passing the swirling flow of the continuous phase liquid into a cylindrical body the circumferential surface of which is either in part or entirely formed by a porous membrane, (B1) supplying the disperse phase fluid to the swirling flow via the porous membrane to form the particles of the disperse phase on the porous membrane, and (B2) detaching the disperse phase particles formed on the porous membrane by the shear force of the swirling flow.

Abstract: Disclosed is an apparatus for dissolving gases in a beverage, the apparatus including a product conduit that is fluidly communicable with a product supply and a product dispenser, a gas conduit configured to transport gas from a gas supply to the product conduit, the gas conduit including at least one flow control mechanism; and at least one additional gas conduit configured to transport an additional gas from at least one additional gas supply to the product conduit, the gas conduit including an additional flow control mechanism.

Abstract: An inline carbonation apparatus includes a fluid tube having an inner diameter. A water flow control module is connected to a water source. At least one water orifice is linked to the water flow control module and is attached at one end of the fluid tube. The water orifice includes a plurality of holes atomizing water passing therethrough. A carbon dioxide source is connected to a carbon dioxide valve. The carbon dioxide solenoid valve is connected to a carbon dioxide regulator that is coupled to a carbon dioxide orifice and attached to the fluid tube in a spaced relationship from the water orifice. The atomized water has a pressure less than the carbon dioxide such that carbon dioxide is absorbed into the water forming carbonated water having a specified volume of carbonation. The water control module regulates a water flow rate into the inline carbonation apparatus.

Abstract: An effervescent beverage containing a grain degradation product which contains creamy and tasty foam having a refreshing texture and a new texture of a prolonged creamy-foam retention is formed on the effervescent beverage upon drinking, a method for dispensing and a dispenser of such effervescent beverage are disclosed.

Abstract: A carbonating device for carbonating an opened vessel including an inlet valve for receiving pressurised gas, an exit valve for expelling gas into a vessel to be carbonated, a trigger for opening the inlet valve, a trigger pressure regulator arranged to close the inlet valve, a discharge assembly, and a cap assembly, the discharge assembly coupled to and de-coupled from the cap and including a port for discharging gas to the cap, the discharge port being opened and closed by a valve and a pressure regulator arranged to automatically close the discharge valve in response to a pressure level.

Abstract: The invention relates to the field of food, in particular to nectar of malt soda and method and devices for preparation of the same. The nectar of malt soda comprises malt juice and soda water. The preparation method includes: preparing malt juice; preparing soda water; mixing and formulating the malt juice and the soda water; sterilizing and filtrating the mixed and formulated mixture of the malt juice and the soda water; packaging the sterilized and filtrated mixture solution of the malt juice and the soda water. The devices for preparation include: malt juice preparation device; soda water preparation device; mixing and formulating device; sterilizing and filtrating device; packaging device. The nectar of malt soda and preparation method and device of the invention can be used to prepare liquid malt beverage.

Abstract: A defoaming method capable of destroying foams generated when a container is filled with drink, or the like, efficiently at a high speed and destroying foams effectively even in the case of a container having a narrow mouth. Liquid surface (6) in a container (1) is irradiated with pulse-like light (2) and a pulse-like sound wave (8) is generated from an irradiated point (7) as a sound source. The pulse-like sound wave thus generated propagates from the sound source as a strong spherical wave to reach a bubble (9) and to destroy the bubble. It can also destroy a bubble located at a place remote from the optical path quickly, thus destroying bubbles efficiently at a high speed. Alternatively, pulse-like light is condensed at a gas portion above the liquid surface and the bubbles can be destroyed with a shock wave generated by breakdown phenomenon.

Abstract: A foaming composition includes a powdered carbohydrate-free soluble composition which includes protein particles having a plurality of internal voids containing entrapped pressurized gas. In one form, the foaming composition is produced by subjecting the particles to an external gas pressure exceeding atmospheric pressure prior to or while heating the particles to a temperature of at least the glass transition temperature and then cooling the particles to a temperature below the glass transition temperature prior to or while releasing the external pressure in a manner effective to trap the pressurized gas within the internal voids.

Abstract: An apparatus to make home carbonated aqueous solutions using commercial low cost screw capped disposable pressurizable beverage containers. The apparatus including screw capped bottles with barbed fittings and flexible tubing and a manifold connection to connect the reservoir bottles with the reactor bottle and the receiver bottle. Valves or pinch clamps, tubing connectors and a pressure relief valve are used. Yeast and a fermentable carbohydrate and water are mixed together in one disposable reactor bottle. The carbon dioxide emanating from the disposable reactor bottle is fed into two or more disposable reservoir bottles such that the carbon dioxide is separated from the yeast, sugar, water, and fermentation alcohols. A pressure relief valve is placed on tubing whose internal pressure is derived from the reactor bottle to prevent unsafe pressures from occurring within in the system. A pressure indicator shows when the system is properly pressurized.

Abstract: The present invention provides carbonated beverages that have new qualities of being less likely to release carbon dioxide dissolved therein, bringing the feeling of fine bubbles in drinking, and allowing a full control of their sparkling characteristic, and a method for producing the carbonated beverages. A liquid containing carbon dioxide gas is passed through an apparatus to generate cavitation under pressure conditions to generate cavitation in the liquid, thereby making finer the bubbles of the dissolved carbon dioxide gas.

Abstract: A method for preparing a beverage suitable for human consumption and having a fine-bubble form a layer including delivering the beverage under pressure with at least one nozzle which is in fluid communication with the beverage unit for supplying the beverage to the nozzle such that the nozzle can generate a jet of beverage. The method further using a receiving unit into which the jet is directed for obtaining the beverage with the fine-bubble foam layer, said receiving unit being provided with a chamber with at least one drain opening for delivering the beverage with the fine-bubble foam layer and a jet impact member accommodated in said chamber and having a top that lies free from an inner wall of said chamber. The nozzle and the jet impact member are mutually oriented such that the jet hits against a portion of the top of the jet impact member, so that the jet after hitting against the jet impact member forms a mist of the beverage.

Abstract: The present invention relates generally to method and a device to make a single or a multiple serving of a select flavored, carbonated beverage. The instant abstract is neither intended to define the invention disclosed in this specification nor intended to limit the scope of the invention in any way.

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.

Abstract: The invention concerns a foamed tea beverage composed of: a mixture of liquid and bubbles, a foam head above the mixture of liquid and bubbles, characterized in that the beverage is deprived of any creamer, lipid or thickener agent, and in that the said beverage is generated from the combination of water, a powdered tea composition comprising a tea extract powder, and a food-grade acid.

Abstract: The invention relates to a beverage mix that is mixed with carbon dioxide as well as a portion table vinegar containing acetic acid. The concentration of the acetic acid in the beverage mix is 0.1% by weight to 1.5% by weight acetic acid, preferably 0.4% by weight acetic acid. Furthermore, there is provided a method for the production of a beverage mix according to the invention.

Abstract: The method of supplying purified CO2 to beverage filling process, which includes compressing ambient air, feeding the compressed air and hydrocarbon fuel to a burner, for combustion to form CO2 and water, supplying flue gas containing CO2, N2, O2 and water to an extraction process wherein CO2 is extracted as a high purity gaseous stream, compressing, drying and liquefying the CO2 in the stream, for storage, and, in response to beverage filling needs for CO2, vaporizing liquid CO2 and delivering gaseous CO2 to a beverage filling operation, and, in this process or similar processes, re-using CO2 obtained from the beverage filling operation. Typically, such obtained CO2 is returned to the burner, via a blower, or may alternatively be supplied to burner output flue gas.

Abstract: A system for removing CO2 from air such as atmospheric air is described that uses a cooling tower, a pseudo-cooling tower, or a wind capture device to provide a large volume of atmospheric air. A CO2 capture apparatus is positioned to contact atmospheric air moving towards or within the cooling tower, pseudo-tower, or wind capture device, and includes wherein the CO2 capture apparatus includes a CO2 binding agent that binds to CO2 in atmospheric air. An associated reprocessing apparatus releases C02 from the binding agent, directs the released CO2 to a CO2 storage chamber, and returns the binding agent to the CO2 capture apparatus. A system for removing CO2 from flue gas is also described.

Abstract: The present invention is directed to a cocoa-derived material comprising a soluble cocoa powder and a cocoa extract, wherein said extract comprises more than 25 wt % based on the extract of polyphenols. The cocoa-derived material can be a syrup, a ready to use beverage or a powder composition. The invention also relates to uses of this cocoa-derived material for preparing carbonated beverages containing cocoa. The invention further relates to a carbonated beverage comprising said cocoa-derived material and to methods for preparing such cocoa-derived materials and beverages.

Abstract: Disclosed is an apparatus for dissolving gases in a beverage, the apparatus including a product conduit that is fluidly communicable with a product supply and a product dispenser, a gas conduit configured to transport gas from a gas supply to the product conduit, the gas conduit including at least one flow control mechanism; and at least one additional gas conduit configured to transport an additional gas from at least one additional gas supply to the product conduit, the gas conduit including an additional flow control mechanism.

Abstract: The present invention relates to an apparatus (1, 21) for the production of a sparkling beverage comprising a container (2) for containing the sparkling beverage having inlet and outlet openings (9, 13) respectively, detection means (3) of the level or of the weight of the sparkling beverage contained in the container (2), a displacement pump (4) located upstream of the container (2) for feeding a given liquid ingredient or mixture of liquid ingredients therein, means apt to permit the inflation of at least one given food-grade gas or mixture of food-grade gases in the container (2), at least one suction duct (7) in communication with the displacement pump (4), a delivery duct (8) extending between the displacement pump and the container (2), and injection means (6) for the injection of the liquid ingredient or of the mixture of liquid ingredients in the container (2).

Abstract: A defoaming method capable of destroying foams generated when a container is filled with drink, or the like, efficiently at a high speed and destroying foams effectively even in the case of a container having a narrow mouth. Liquid surface (6) in a container (1) is irradiated with pulse-like light (2) and a pulse-like sound wave (8) is generated from an irradiated point (7) as a sound source. The pulse-like sound wave thus generated propagates from the sound source as a strong spherical wave to reach a bubble (9) and to destroy the bubble. It can also destroy a bubble located at a place remote from the optical path quickly, thus destroying bubbles efficiently at a high speed. Alternatively, pulse-like light is condensed at a gas portion above the liquid surface and the bubbles can be destroyed with a shock wave generated by breakdown phenomenon.

Abstract: Methods are provided to prepare heat stable soy milk concentrates above 3.2× based on the level of protein that are thermally stable upon achieving an Fo of at least 5. One method removes soluble carbohydrates prior to concentration. Another method removes both soluble and insoluble carbohydrates prior to concentration. Yet other methods prepare soy milk concentrates using partially hydrolyzed soy protein isolate.

Abstract: A protein beverage composition and a method of making it relate to a beverage including a protein essentially free of caseinate and derived from an aqueous protein isolate collected from membrane-filtration isolation of the protein and without substantial drying, wherein the protein beverage composition exhibits a pH ranging from about 2.0 to about 4.6. Substantial solubility of the protein is maintained in the beverage composition, and the protein beverage is essentially free of active microbes known to be harmful to human health, both at the time of packaging of the protein beverage and for a time period of at least one year after packaging.

Abstract: A device for carbonating a liquid (L) in a container (10) with a pressurized gas (G) comprises a receiving flask (20) for the container (10) and a filling head (30) which has means (31) for adding gas into said liquid in the container (10). The receiving flask (20) and the filling head (30) are movable in relation to each other between an insertion position (I) and a carbonating position (C). In the insertion position (I) the filling head (30) is spaced from the receiving flask (20). In the carbonating position, the receiving flask (20) and the filling head (30) are in contact with each other such as to form a substantially closed cavity (19). An interlocking connection directly connects the receiving flask (20) to the filling head (30).

Abstract: The present disclosure is related to illustrative embodiments of an apparatus and method for maintaining carbonation of sparkling beverages, such as sparkling wines, cocktails, and non-alcoholic beverages such as sodas and coffee. A transparent, shatter-resistant, height-adjustable carbonation enclosure is used to contain an opened bottle of a sparkling beverage. An air-tight carbonation cap with a built-in one-way valve is used to re-carbonate the beverage inside the bottle using a pressurized gas source. The base of the carbonation enclosure includes a platform that may be used to adjust the effective height of the enclosure to fit the height of the bottle and provide an air-tight interface between an opening of the bottle and the carbonation cap. The carbonation enclosure further includes a number of openings to open air to prevent pressurization of the carbonation enclosure. Another illustrative embodiment includes a safety enclosure for multiple bottles pressurized directly by conical nozzles.

Abstract: A method and a device for carbonating a liquid medium, for example a beverage, by introducing CO2 under pressure into the liquid medium via at least one nozzle device (5, 5a, 5b, 21) which is arranged in a housing (3, 3a-c) through which the liquid medium flows.

Abstract: A method for brewing coffee, including the steps of transferring ground coffee to a brewing chamber, compressing the ground coffee, and forcing pressurized hot water through the ground coffee, thereby causing brewed coffee to emerge through a micro-filter, wherein the ratio of weight of ground coffee contained in the brewing chamber to volume of pressurized hot water forced through the ground coffee is 6 grams per fluid ounce or less.

Abstract: A system and method for carbonizing a liquid, such as tap water with CO2, are disclosed. The liquid is carbonized inside a pump housing, thereby obviating the need for a separate high-pressure carbonator tank and a separate feed pump. The pump housing has an inlet for receiving in combination the liquid and CO2 at a first pressure, and an outlet for transporting the liquid carbonized with CO2 from the pump housing into an outlet line at a second pressure higher than the first pressure. A constriction is disposed in the outlet line for producing said higher pressure with the pump. The system and method can be employed in closed-loop carbonizing systems in the beverage industry.

Abstract: An improved carbonated protein beverage/drink composition which provides a relatively high protein content, ranging from about 2% by weight to about 15% by weight, while simultaneously employing a carbonation concentration between about 0.1 volumes of carbonation (per volume of liquid drink solution or liquid drink suspension) to about 4 volumes of carbonation. Preferably the protein is whey protein. The carbonated protein beverage may contain an additive which provides energy generation enhancement. The carbonated protein beverage is heat treated to inactivate microbes in the presence of the carbonation. Typically, the treatment for microbe inactivation is carried out in the individual package used for storage and handling of the carbonated protein drink.

Abstract: The present invention relates to pure oxygen-containing soju and a manufacturing method thereof. The invention provides the pure oxygen-containing diluted soju, which has excellent economy and shows a greatly reduced degree of a hangover after drinking thereof, because the amount of lost oxygen is minimized by injecting the largest possible amount of oxygen while preventing the release of oxygen using a method of injecting oxygen, and the amount of dissolved oxygen in the soju is maximized by injecting fine oxygen bubbles at low temperature, as well as a manufacturing method thereof.

Abstract: An improved carbonated protein beverage/drink composition which provides a relatively bill protein content, ranging from about 2% by weight to about 15% by weight, while simultaneously employing a carbonation concentration between about 0.1 volumes of carbonation (per volume of liquid drink solution or liquid drink suspension) to about 4 volumes of carbonation. Preferably the protein is whey protein. The carbonated protein beverage has been heat treated to inactivate microbes in the presence of the carbonation which is used to provide taste and mouth feel for the drink. Typically, the treatment for microbe inactivation is carried out in the individual package used for storage and handling of the carbonated protein drink.

Abstract: A method for replenishing carbon dioxide gas in a carbonated beverage container where a carbon dioxide regulator releases carbon dioxide at a rate approximately equal to the rate of carbon dioxide loss from said container. Also shown is a packaging system for maintaining a consistent pressure of a carbonated beverage having a closure, a plastic container, and a carbon dioxide regulator. Also shown is a method for making a packaging system for maintaining a consistent pressure in a carbonated beverage having overmolding a preform around an assembly for a carbon dioxide regulator, or blending a carbon dioxide regulator into the plastic material used to form the body of a container for said carbonated beverage. Also shown is a carbon dioxide regulator composition for replenishing carbon dioxide gas in a carbonated beverage container having polymeric carbonates, organic carbonates, or materials that absorb and subsequently release carbon dioxide.

Abstract: A device for preparing a beverage suitable for human consumption and having a fine-bubble foam layer, includes a beverage unit for delivering the beverage under pressure and at least one nozzle which is in fluid communication with the beverage unit for supplying the beverage to the nozzle such that the nozzle can generate a jet of beverage. The device further includes a receiving unit into which the jet is directed for obtaining the beverage with the fine-bubble foam layer. The receiving unit is provided with a chamber with at least one drain opening for delivering the beverage with the fine-bubble foam layer and a jet impact member accommodated in the chamber and having a top that lies free from an inner wall of the chamber. The nozzle and the jet impact member are mutually oriented such that the jet hits against a portion of the top of the jet impact member, so that the jet after hitting against the jet impact member forms a mist of the beverage.

Abstract: What is disclosed is a system designed to extract water moisture from the atmosphere, highly purify and condition the extracted water, and provide optional carbonation of the extracted water for human consumption. In one embodiment, the device collects water-vapor condensation from filtered intake air, then subjects the condensate to a series of purification filters and to a sterilization process in order to produce drinking water, while also providing a means to combine the purified water with CO2 gas to facilitate dispensing carbonated water and/or carbonated drinks.

Abstract: A combination of one or more non-nutritive sweeteners, a sugar alcohol and D-tagatose are included in a reduced-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 reduced-calorie frozen carbonated beverages. Preferably, the one or more non-nutritive sweeteners include one or more steviosides, a Stevia glycoside, a derivative of a Stevia glycoside, a glycoside of steviol, or a Lo Han Guo extract.

Abstract: An object is to provide a carbonated beverage having new quality characteristics, such as improved retention of carbon dioxide and palatable feeling of fine bubbles in drinking, and a method for producing the same. The present invention provides a method for producing a carbonated beverage, the method comprising feeding carbon dioxide into liquid for beverage use by means for generating fine bubbles of carbon dioxide in a pressure vessel, and carbonated beverages produced by the method.

Abstract: An improved protein beverage which may provide a relatively high protein content, ranging from about 0.01% by weight to about 15% by weight, while optionally employing a carbonation concentration between about 0.1 volumes of carbonation (per volume of liquid drink) to about 6 volumes of carbonation. Preferably the protein is a protein, such preferably as whey protein, or others. The protein beverage may contain juice and/or an additive which provides energy generation enhancement. The protein beverage may be heat treated to inactivate pathogenic microbes in the presence of the carbonation which may be used to provide taste and mouth feel for the drink. Typically, the treatment for pathogenic microbe inactivation is carried out in the individual package used for storage and handling of the protein drink. The protein beverage may be prepared from a protein beverage concentrate, which may be in the form of a syrup concentrate or a powder concentrate.

Abstract: A long shelf-life, high moisture content cereal product is provided that can contain an acid-stable milk protein and at least about 45% total water content by total weight of the cereal product.

Abstract: The present invention relates to a carbonated beverage comprising polyunsaturated fatty acids (PUFA) or derivatives thereof in an oil-in-water emulsion and the preparation thereof