Abstract: The invention provides a process for producing a low calorie composite sweetener as a sugar alternative. The invention further provides a low calorie composite sweetener that can be used in many products. The low calorie composite sweetener is useful as non-caloric sweeteners in edible and chewable compositions such as any beverages, confectionaries, bakeries, cookies, chewing gums, and alike.

Abstract: The present invention provides a method of reducing chill haze in a protein containing liquid (especially beverages resulting from fermentation such as beer and wine) by contacting the liquid with silica microgels having an average microgel diameter of at least 18 nm, more preferably at least 45 nm, and most preferably at least 70 nm. It has now been discovered that microgels having an average microgel diameter of less than about 18 nm do not adequately reduce chill haze of a protein containing liquid. In particular, while microgels having an average microgel diameter of less than about 18 nm cause the coagulation of haze-forming components, these components remain suspended in liquid and continue to cause haze despite allowing the liquid to settle for long periods of time.

Abstract: The present invention provides compositions and methods for reducing H2S levels in fermented beverages.

Abstract: Method steps to manufacture non-alcoholic and alcoholic toddy drinks by use of only irradiation (gamma irradiation) or only filtering. The present invention will enable the shelf life of the toddy drink to be extended for several months and possibly years without change in the nature and taste of the toddy drink. One embodiment of the present invention can be used to preserve the toddy drink before fermentation starts to produce a sweet organic soft (non-alcoholic) drink. Another embodiment can be used to control fermentation of the toddy drink to produce a sweet organic hard (alcoholic) drink. Irradiation or filtration keeps the food material almost intact and at the same time destroys the microbes and parasites. Irradiation can be done after packing or bottling in small measures or in bulk quantities. Filtration is performed in bulk quantities.

Abstract: The present invention provides a new means for improving the foam quality, especially foam stability, of beer-taste beverages. Specifically, the amount of mugi-derived extract components in beer-taste beverages is adjusted to lie from 0.1 to 2 wt % inclusive.

Abstract: The present invention relates to a method for the modification of cereal bran, a method for the production of a modified cereal bran product as well as the use of such products in the production of food products.

Abstract: A method for encapsulating a liquid food essentially devoid of calcium ions, comprises the following steps: addition of a product containing calcium ions to a liquid food sample to be encapsulated; immersion of a quantity of the liquid food with calcium ions in a solution containing a non-calcium alginate, forming a capsule of calcium alginate around the liquid; and extraction of the capsule from the solution. The capsule is subsequently submerged in a container containing the liquid food. A food product made by the method comprises a closed container containing a liquid food which contains capsules which have a solid gelatinous wall of calcium alginate and are filled with the liquid food.

Abstract: A method to prepare a cocktail using a tablet that contains all the ingredients necessary so that it is capable, when added to a solvent that is comprised of water or a water/alcohol combination such that the alcohol portion is not more than 80% (v/v) (which is equivalent to 160 proof), of creating a flavored cocktail. A method of selling alcohol such that it is sold with a tablet just described. A Kit containing a bottle of alcohol and a tablet as described.

Abstract: A method for altering the flavor of a food product by impregnating a substance into a food product by exposing the food product to a pressure from 1000 to 6000 bar together with a solid compound containing the substance. The method further includes extracting the substance from the solid compound simultaneously with the step of impregnating.

Abstract: The invention relates to a preparation process of a co-crystal made of sugar and a natural sweetener and, eventually, another aggregate and with said product. The process is further related with co-crystallizing sucrose and a natural sweetener in a vacuum pan under controlled pressure and temperature conditions and separating the crystal from the sugar juice. At the end of the process, the co-crystallized sub-products are used for producing a low calorie content liquid sweetener such that in a high percentage all the stock material is used.

Abstract: The invention relates to the prevention of bacterial spoilage during fermentation. In particular it relates to the prevention of beer and wine spoilage, but also the spoilage of bioethanol or biogas. This is accomplished by modifying the fermentation yeast to produce an antimicrobial peptide known as a defensin. One such defensin is the human ?-defensin-3 (HBD-3) although many others can be used.

Abstract: The present invention relates to a process for extracting carbonylated compounds from a drink by liquid-solid extraction with a functionalized inert support containing nitrogenous nucleophilic functional groups. Advantageously, according to the present invention, the drink is wine or fruit juice. The process according to the present invention is advantageously applied to the reduction of the sulphur dioxide combination capacity of a drink such as wine.

Abstract: Provided are a sparkling beverage having effectively improved foam properties and a method of producing the same. The sparkling beverage has improved foam properties through an increase in content of a hydrophobic polypeptide or contains a hydrophobic polypeptide in an amount of 1.1 g/L or more. When the sparkling beverage is a sparkling alcoholic beverage, a method of producing the sparkling alcoholic beverage includes: a pre-fermentation step (10) of preparing a pre-fermentation solution using a raw material containing barley; and a fermentation step (20) of conducting alcoholic fermentation by adding a yeast to the pre-fermentation solution, in which foam properties of the sparkling alcoholic beverage are improved by treating the barley with a protease.

Abstract: A method of treating seeds includes placing a bulk quantity of seeds in a container, forming a mass in the container, the mass including the bulk quantity of seeds, liquid, and a live starter culture, fermenting the mass in the container, and separating the seeds from the fermented liquid. In some embodiments, the seeds are cocoa beans or coffee beans. A liquid includes fermentation products of a mixture including a multiplicity of seeds. The fermentation products include alcohols, pigments, and flavors derived from the seeds.

Abstract: The present invention provides improved products and methods for treating liquids and beverages with selenite, resulting in measurable and favorable chemical changes. Beverages include water, fermented and distilled alcoholic beverages such as wine, beer, spirits and liquors and non-alcoholic beverages such as coffee, tea, soft drinks, fruit juices, ciders, herbal teas and dairy drinks. Also provided are selenite products and methods for beneficial treatment of living organisms (which are mostly liquid), including people; animals and plants. Additional products and methods are provided for treating and improving foods derived from animals and plants.

Abstract: Methods for preparing alginate-based compositions, as well as related compositions, food products, and articles, are disclosed.

Abstract: Containers and methods are provided for dispensing a liquid concentrate utilizing one or more desirable properties including a generally consistent discharge across a range of squeeze forces, a generally consistent discharge with the same force without significant dependence on the amount of liquid concentrate in the container, a substantially dripless or leak proof outlet opening, a jet that minimizes splashing when the liquid concentrate impacts a target liquid, and a jet that maximizes mixing between the liquid concentrate and the target liquid to produce a generally homogenous mixture without the use of extraneous utensils or shaking. Also provided are liquid beverage concentrates that can be cold filled during packaging while maintaining shelf stability for at least about three months at ambient temperatures. Concentrates are provided having low pH, with or without alcohol, and with buffers to allow for increased acid content at a selected pH.

Abstract: The present invention relates to a process and a system for producing alcohol by distillation with energy optimization using split-feed technology. The process of the present invention comprises the steps of: a) splitting a stream of wine to feed two depuration columns , the depuration column generating a stream of phlegma and the depuration column generating a stream of phlegma and a stream of vinasse; b) feeding the stream of phlegma into at least one rectification column generating a top flow and a stream of hydrated alcohol; c) effecting the heat exchange between the top flow from at least one rectification column and the stream of vinasse from the depuration column in at least one heat exchanger; and d) feeding the stream of phlegma into a rectification column generating a stream of hydrated alcohol. The present invention further relates to hydrated alcohol produced by the process described above and to a process for producing anhydrous alcohol.

Abstract: The present invention relates to a stable alcoholic milk and/or soy protein-based drink with a pH ranging from 5.2-6.5 comprising at least one or more milk and/or soy proteins, alcohol and one or more stabilizers. The invention also relates to a method for preparing the drinks, comprising at least one or more milk and/or soy proteins, which method comprises: a) mixing at least a portion of the milk and/or soy proteins and at least a portion of the stabilizers in an aqueous medium to obtain a mixture; b) setting the pH of the mixture to 3.5-4.4; c) homogenizing the mixture obtained in step b) to obtain a homogenate; d) setting the pH of the homogenate to 5.2-6.5; and e) mixing in the alcohol and optionally a residual portion of the milk and/or soy proteins and of the stabilizers during or after one or more of steps a)-d).

Abstract: The invention provides a free-flowing particulate honey product comprising crystallized natural bee honey and a process for producing thereof. The free flowing particulate honey product comprises crystals of natural honey in admixture with glucose and is characterised by X-ray powder diffraction pattern having peaks in degrees 2? that are identified as characteristic peaks of crystalline glucose monohydrate, and diastase index not less than 90% of the diastase index of a crude honey used to prepare the product, calculated based upon the weight of the crude honey. The product retains all the healthy and biologically active properties of natural honey and can be used as a sugar substitute, or as a component of food mixtures, such as dry cereals, muesli, tea, coffee, drink mixtures, and also for preparing beverages, bakery, confectionary, as well as cosmetic and hygienic formulations.

Abstract: Mogrosides may be used as a flavor modifier in various foods, beverages, pharmaceutical compositions, and the like to block the perception of bitter and astringent flavors or other off flavors.

Abstract: The invention is directed to a process for producing consumable alcohols and components thereof, in particular for producing consumable alcohols and components thereof using high throughput rapid screening and production of combinatorial libraries of consumable alcohols and components. In particular, the consumable alcohol is wine, Scotch, cognac, ports, beer, gin, vodka, rum, sherry, champagne, tequila, and the like and components thereof. Most particularly, the consumable alcohol is wine, wine blends, and components thereof.

Abstract: Provided are liquors or spirits that compensate for the oily and grass-like smell of perillaldehyde, the primary aroma component of Perilla frutescens var. crispa (shiso), to ensure that the fresh and natural fragrance of shiso is developed in a balanced way. In the process of making distilled liquors or spirits, the temperature of the distillation feed charged into a distillation vessel is managed appropriately, whereby the aroma components of shiso used as part of the feed can be recovered in a balanced way to produce distilled liquors or spirits having the fresh and natural fragrance of shiso. According to the distillation method of the present invention, no extra equipment investment is required and distilled liquors or spirits of good quality can be obtained with a minimum production cost.

Abstract: The present invention provides a method for a consumer to enhance the quality of an average glass or carafe of wine by placing an additive into the glass or carafe and allowing its ingredients to mix with the wine. The mixture of food grade chemicals and natural sweeteners improves the wine drinking experience in the major physical and sensory aspects that make for an above average wine. These include: a smoky oak flavor, improved sweetness of the fruit, a toasty or roasted coffee aroma and aftertaste, the hint of spices and scents such as leather, tobacco, nutmeg, basil, rosemary, earthiness. Beyond enhancing the taste of the wine, certain hygroscopic constituents of the present invention improve mouth feel of the treated wine and increase the length of the finish of the wine, the length of time the flavors linger on the palate. The method of the present invention allows a wine consumer to improve their sensory experience while drinking the treated wine.

Abstract: Methods for improving organoleptic characteristics of wine and/or juice using molecularly imprinted polymers are described.

Abstract: The present invention relates to a method for the preparation of solid capsules that contain ethanol. The invention further relates to the solid capsules themselves, to products containing them and to a method for improving the storage stability of ethanol containing solid capsules.

Abstract: A base-syrup composition is described, wherein the base syrup is made up of one or more non-nutritive sweeteners, an invert sugar, and other optional additives 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 carbonated and non-carbonated beverages, wherein the products and the base fluids exhibit a Harzen color number (APHA) of ?60. 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, and/or a Lo Han Guo extract, including one or more mogrosides.

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 present invention is an energy drink that included both creatine and caffeine, which provides superior energy, concentration and performance over other energy beverages/liquids. The invention can include other vitamins and beneficial additives, but is intended to be unflavored and unsweetened.

Abstract: The present invention is directed to a novel aerated product having an alcohol content of above 5% (v/v). Said product is particularly suitable for preparing alcoholic hot beverages comprising a cream-like component. The product is stable for several months at refrigerator or at room temperature. Also provided is a method for preparing such alcoholic aerated product.

Abstract: A composition for making a deer antler wine is disclosed, which includes: a deer antler powder in an amount of 6-24 parts by weight; grapes in an amount of 15.5-62 parts by weight; tea in an amount of 4.5-18 parts by weight; and a ginseng in an amount of 6-24 parts by weight. A method for making a deer antler wine and a deer antler wine made thereby are also disclosed.

Abstract: A method and a system for aging wines and spirits is disclosed using finely pulverized wood of less than 1 mm size and in such quantity to achieve equivalent aging in one-tenth to one-hundredth of the time required for traditional barrel aging and for instant aging prior to drinking.

Abstract: The present invention relates to tomato-based concentrates and tomato-flavored alcoholic compositions, which include the concentrates. More specifically, in some embodiments, the present invention provides a concentrate including tomato solids and one or more flavoring agents. The present invention also provides methods of preparing ready-to-drink beverage compositions.

Abstract: The invention relates to a method for the prevention or reduction of haze in a beverage by the addition of an prolyl-specific endoprotease and to new beverages obtainable by the method according to the invention. It also relates to new endoproteases. Sequence information of a genomic DNA, cDNA as well as protein sequences.

Abstract: One example embodiment includes a method for infusing Cannabis. The method includes preparing the Cannabis. The method also includes placing the Cannabis in an infusible liquid. The infusible liquid is suitable for human consumption and configured to remove one or more chemical compounds from the infusible liquid.

Abstract: The present application relates to a method of preparing a beer or beer-like beverage by adding a Post Fermenting Optimizer (PFO) in form of an infusion of roasted malt or a distillate thereof after fermentation. This addition of PFO provides the beer or beer-like beverage with additional body, base flavour and/or top notes. The present invention relates also to the PFO infusion itself, its distillate, the methods for preparing them and their use for reducing staling during beer or beer-type product shelf-life.

Abstract: Containers and methods are provided for dispensing a liquid concentrate utilizing one or more desirable properties including a generally consistent discharge across a range of squeeze forces, a generally consistent discharge with the same force without significant dependence on the amount of liquid concentrate in the container, a substantially dripless or leak proof outlet opening, a jet that minimizes splashing when the liquid concentrate impacts a target liquid, and a jet that maximizes mixing between the liquid concentrate and the target liquid to produce a generally homogenous mixture without the use of extraneous utensils or shaking. Also provided are liquid beverage concentrates that can be cold filled during packaging while maintaining shelf stability for at least about three months at ambient temperatures. Concentrates are provided having low pH, with or without alcohol, and with buffers to allow for increased acid content at a selected pH.

Abstract: The present invention relates to a method for suspending particles in an alcoholic liquid composition. The method comprises providing an alcoholic liquid composition having a particular alcoholic content and employing low acyl gellan gum to suspend particles in the composition. The invention also relates to an alcoholic liquid composition having a plurality of particles suspended in an alcoholic beverage employing low acyl gellan gum.

Abstract: The present invention relates to beverage compositions and methods for producing beverage compositions with a quantity of omega-3 fatty acids (n-3 PUFAs). Specifically, the beverage compositions comprise a quantity of stearidonic acid (SDA) enriched soybean oil that imparts improved nutritional quality with a quantity of n-3 PUFAs, but retains the mouthfeel, flavor, odor, and other sensory characteristics associated with typical beverage compositions.

Abstract: The present invention provides a method of producing an alcohol-dipped material or a food or drink using the same which includes the following steps: (a) freezing one or more fruits and/or vegetables employed as a raw material; (b) micro grinding the frozen matter; and (c) dipping the micro ground matter in an alcohol having a concentration at which one or more components of the raw material can be extracted (preferably a 15% to 100% alcohol). The alcohol-dipped material thus obtained can be suitably usable as a starting alcohol drink for producing a low-alcohol drink. According to the method of the invention, the alcohol-dipped material or the food or the drink thus obtained can contain a sufficient amount of an efficacious and effective component contained in the vegetable(s) and/or fruit(s), for example, vitamin P.

Abstract: The present invention relates to tomato-based concentrates and tomato-flavored alcoholic compositions, which include the concentrates. More specifically, in some embodiments, the present invention provides a concentrate including tomato solids and one or more flavoring agents. The present invention also provides methods of preparing ready-to-drink beverage compositions.

Abstract: The present invention provides an alcoholic beverage with improved a foam stability. A processing method of an alcoholic beverage with improved foaming properties comprising a process for processing a pre-fermentation, wherein a pea protein which was extracted and was obtained from green peas is added to a pre-fermentation liquid. The alcoholic beverage with improved foaming properties can be applied to the processing method of the alcoholic beverage with improved foaming properties by fermenting the pre-fermentation liquid which created raw materials containing malts or by fermenting the pre-fermentation liquid created using a syrup containing sources of carbon, sources of nitrogen, hops, a coloring matter, an improving substance for a generating of foam and for the foam stability and water as raw materials with a brewers' yeast.

Abstract: A system for filtering spent grains from unfermented beer is disclosed. The system has a pot assembly having a stock pot wall, lid, drain tube and outlet valve. A louvered false bottom is positioned in the pot assembly and forms an opening between the false bottom and the stock pot wall. The louvered false bottom has a plurality of raised louvers spaced over the false bottom. Each of the louvers has a top surface, a bottom surface, a leg and a slot. The slot can be made larger or smaller according to the grain crush size.

Abstract: An object of the present invention is to provide an alcoholic beverage or a beer-flavored beverage, each of which is well balanced in terms of flavor such as mellowness and savor, body (robustness and richness), and sharpness, and the deterioration smell of which generated during storage is improved. The method of producing an alcoholic beverage or a beer-flavored beverage, comprising adding an auxiliary material containing rare sugar or rare sugar syrup made from HFCS in the production of an alcoholic beverage or a beer-flavored beverage. The auxiliary material containing a rare sugar is that contains at least D-psicose, D-allose, or both D-psicose and D-allose.

Abstract: Disclosed is a method for preventing a so-called “gushing” phenomenon of a fermented malt beverage such as beer, that is, simultaneous overfoaming of the beverage when opening bottled or canned beer or the like. Specifically disclosed is a method for producing a fermented malt beverage, wherein the method uses cereal treated with thiophanate-methyl or wheat treated with prothioconazole. It is preferable that the cereal treated with thiophanate-methyl is cereal which has been treated with thiophanate-methyl after flower formation stage and before harvesting, and preferred type of the cereal is barley.

Abstract: The present invention provides a transgenic rice event 17314 and plants, plant cells, seeds, plant parts, and commodity products derived from event 17314. The present invention also provides polynucleotides specific for event 17314 and plants, plant cells, seeds, plant parts, and commodity products comprising polynucleotides specific for event 17314. The invention also provides methods related to event 17314.

Abstract: Provided are a sparkling alcoholic beverage having improved drinkability and a method for producing the same. The method for producing a sparkling alcoholic beverage according to the present invention is a method for producing a sparkling alcoholic beverage, including: a pre-fermentation step (10) of preparing a pre-fermentation solution by using a raw material containing a nitrogen source and a carbon source and water; and a fermentation step (20) of conducting alcoholic fermentation by adding a yeast to the pre-fermentation solution, in which the raw material further contains laccase in the pre-fermentation step (10).

Abstract: Formulations for producing alcohol-containing beverages may be provided in single serving packages and combined with liquid at a point of use. An exemplary beverage mixer includes a flavoring agent, L-glutamine, ginger root, and at least two of the following items (i) to (v): (i) thiamine; (ii) pantothenic acid; (iii) pyridoxine, pyridoxal, or pyridoxamine; (iv) cobalmin; and (v) folic acid. Particulate-based and tablet-based solid forms and liquid forms are disclosed.

Abstract: The present invention relates to a process to produce a wine or fruit juice stabiliser comprising contacting a composition comprising proteinaceous material with a prolyl-specific protease, as well as to a wine or fruit juice stabiliser obtainable by said process. The invention also relates to a composition comprising peptides, said peptides having a molar fraction (%) of peptides carrying a carboxy terminal prolyl residue of at least 0.25%. Said wine or fruit juice stabiliser or composition may be used as a stabiliser against the crystallisation of KHT or other organic acids without causing protein haze.

Abstract: In one embodiment, the present invention is to an ethanol composition comprising at least 85 wt. % ethanol and from 95 wppm to 850 wppm isopropanol.