Abstract: The present invention describes a syrup of tagatose and galactose as main components together with other secondary products such as glycerol, oligosaccharides and other sugars in a minority amount.

Abstract: Products configured for oral use and methods for preparing such products are provided. In some embodiments, oral products described herein may comprise at least one active ingredient in an amount of 10 weight percent or less, a sugar alcohol, and a gum, such that the product is in the form of a pastille. In some embodiments, oral products described herein may include at least one active ingredient in an amount of about 10 weight percent or less, a sugar substitute, and a sugar alcohol syrup, such that the product is in the form of a lozenge.

Abstract: The disclosure relates to a drinking device that comprises two separate compartments, a first compartment for holding a flavored beverage or a flavoring agent for reconstituting the flavored beverage and a second compartment for holding an unflavored or weakly favored beverage, and a switching mechanism that allows for the sequential consumption of beverage from the first and the second compartment such that a subject ingests, in the course of each drinking event, first a volume of the flavored beverage and thereafter a volume of the unflavored or weakly favored beverage. Drinking from the device conveys to the subject a sensory experience that is similar to that produced by a typical uniformly flavored beverage even though it only consumed a fraction of the amount of flavoring agent that it would have consumed from drinking an equivalent volume of the uniformly flavored beverage.

Abstract: Provided is a powdered green tea extract composition, including the following components (A) to (C): (A) non-polymer catechins; (B) quinic acid; and (C) a polysaccharide, wherein the powdered green tea extract composition has a volatile content of 5.6 mass % or less, wherein a mass ratio between the component (A) and the component (B), [(B)/(A)], is less than 0.2, wherein amass ratio between the component (A) and the component (C), [(C)/(A)], is 1.2 or more, wherein, when an absolute value (?a*) of a difference between an a* value in an L*a*b* color system of the powdered green tea extract composition after storage under an atmosphere of 37° C.

Abstract: Stevia extracts with selected major steviol glycosides (Reb A, stevioside, Reb D, Reb C) and minor steviol glycosides and glycosylated diterpene derivative plant molecules, derived from Stevia rebaudiana plant are found to improve the perception of flavor and taste perception, which includes the sweet, savory and salty perception in a wide range of food and beverage applications.

Abstract: The present invention is on the field of antimicrobial active substances. In addition to novel uses of distinct antimicrobial mixtures according to the invention, the present invention also relates to preparations containing such mixtures, particularly preparations serving for nutrition or pleasure or pharmaceutical preparations, as well as methods for preparing such preparations and methods for antimicrobial treatment of preparations serving for nutrition or pleasure or pharmaceutical preparations.

Abstract: Provided is a beverage composition, including: non-polymer catechins; and caffeine, the beverage composition satisfying the following requirements (A), (B), and (C): (A) a mass ratio of caffeine/non-polymer catechins is 0.180 or less; (B) particles contained in the beverage composition have an average particle size of 3 ?m or less; and (C) a turbidity is 30 NTU or more.

Abstract: The present invention relates to a browning-inhibiting composition containing a compound represented by the following formula (1): wherein R21, R22, R23, R24, R26 and R27 each independently represent a hydrogen atom or a substituent, and at least one of R21 or R23 is a hydrogen atom; when R23 represents a hydrogen atom, at least one of R22 or R24 represents a substituent; R25 represents a hydrogen atom, an oxygen atom, or a substituent; R22 and R23, or R23 and R24 may be bonded together to form a ring with an oxygen atom and a carbon atom to which these Rs are bonded; R25 and R26, or R26 and R27 may be bonded together to form a ring structure with carbon atoms to which these Rs are bonded; X represents an oxygen atom or —CH2—; and a dashed line may represent a double bond.

Abstract: The present invention relates to a process for aroma recovery from tea leaf including the steps of: incubating fresh tea leaf at a temperature in the range 4 to 80° C. under anaerobic conditions for a period of 4 to 72 hours; subjecting the incubated leaf to comminution to produce dhool; fermenting the comminuted dhool; and recovering aroma from the dhool while partially drying the dhool in a low-convection dryer.

Abstract: The present disclosure shows a particulate processed product of tea with quick dispersibility in water and a method for manufacturing a particulate processed product of tea. The processed product of tea comprises 20% by weight or less of fine powders having a particle diameter of 75 ?m or less based on the total weight of the tea particles. The manufacturing method comprises the step of manufacturing tea particles using a fluid-bed rotor granulator having a rotor disc. The processed product of tea has quick wettability and dispersibility in water and thus is easy to drink. Also, the processed product of tea has a low angle of repose and thus has excellent flowability, so that it is easy to pack and use.

Abstract: The present invention relates to novel green tea water soluble film composition comprising a) green tea extract, b) water soluble polymer mixture consisting of sodium carboxymethyl cellulose and sodium alginate, and c) additives. Green tea is conveniently prepared by dissolving the novel water soluble green tea film of the said invention in hot water.

Abstract: The present invention abstract describes the steps of a process for the preparation of green tea and the respective end product, wherein, in the initial step of the proposed process, the young leaves (buds) of yerba mate are subjected to steam at between 90 and 100° for a certain time, the moisture is removed from the steaming step, and, after passing through the steam (steaming step) and twisting, the leaves are cooled (cooling step), rolled (1st rolling), dried for the first time (1st drying), rolled for the second time (2nd rolling), dried for the second time (2nd drying) and separated (segregation step).

Abstract: A device for flavoring beverages is disclosed herein. The device includes a spoon having a handle end and a shovel end. Located on the shovel end is a dissolvable composition including a flavor. Printed on the shovel end is indicia, preferably inspirational indicia. In use, a user may place the shovel end of the spoon into a beverage and stir to dissolve the flavor into the beverage. The shovel end may additionally come in variety of shapes and sizes and not limited to a spoon shape. Once the composition is dissolved, the indicia is revealed. Furthermore, the device for flavoring beverages includes inspirational indicia thereon to motivate users of all walks of life. Additionally, the device includes a QR code that may be scanned by a user's mobile device in order to share and create more motivational indicia.

Abstract: Provided is a beverage composition, including: non-polymer catechins; and caffeine, the beverage composition satisfying the following requirements (A), (B), and (C): (A) a mass ratio of caffeine/non-polymer catechins is 0.180 or less; (B) particles contained in the beverage composition have an average particle size of 3 ?m or less; and (C) a turbidity is 30 NTU or more.

Abstract: A granular composition containing dietary fibers derived from green tea and a method for preparing the same are provided. The granular composition may be prepared into granules, which has a suitable size and a shape to eat, using dietary fiber-containing processed green tea, an oligosaccharide and a sugar alcohol as raw materials. The granular composition may also be useful in solving the problems such as dust scattering, choking, and the like due to the good flowability of the granules, and manufacturing goods because the granular composition is easy to quantify due to the good filling properties.

Abstract: The present invention abstract describes the steps of a process for the preparation of black tea and the respective end product, wherein, in the initial step of the proposed process for producing black tea, the young yerba mate leaves (buds) are subjected to withering for a certain time. Next, the already withered leaves are rolled; next, the fermentation is carried out, and after such fermentation, drying and segregation are performed.

Abstract: The present invention provides solid formulations of hyaluronic acid (HA) that are resistant to degradation into low molecular weight species of HA and yet can be readily dissolved in water. The compositions comprise sodium hyaluronate, cyclo-dextrin, sodium benzoate, and potassium sorbate, wherein said composition is in powder form.

Abstract: The objective of the present invention is to provide a safe muscle-enhancing agent by which a muscle mass and muscular strength can be effectively increased or maintained and by which a decrease of a muscle mass and muscular strength can be suppressed, a muscle-enhancing composition containing the muscle-enhancing agent, and a method for enhancing muscle by using the muscle-enhancing agent or muscle-enhancing composition. The muscle-enhancing agent according to the present invention is characterized in comprising an extract derived from lemon myrtle as an active ingredient.

Abstract: A method of producing tea syrup comprises contacting a plant material and/or plant extract with hot water to produce a tea. The method comprises filtering the tea to produce a tea filtrate, adding sugar to the tea filtrate, and then reducing the pH of either the tea or the tea filtrate, and thereby producing a tea syrup.

Abstract: The invention relates to a tea-based beverage composition comprising, calculated by weight of dry matter: 0.3-10% of dry tea components; 10-80% saccharide selected from sucrose, glucose, fructose and combinations thereof; 2-35% oil; 0.5-20% gelatinized starch; and 0.1-10% plant protein selected from leguminous protein, cereal protein and combinations thereof; wherein the composition contains less than 10% by weight of dry matter of particles of plant material comprising the plant protein wherein said particles having a diameter of more than 10 ?m and wherein the gelatinized starch and the plant protein are contained in the beverage composition in a weight ratio of 1:1 to 20:1. The benefits of the invention can be realized in ready-to-drink beverages as well as in reconstitutable powders. The invention also provides a process for the preparation of the aforementioned tea-based beverage composition, the process comprising addition of a flour selected from leguminous flour, cereal flour and combinations thereof.

Abstract: Provided is a green tea extract composition, including the following components (A), (B), (C), (D), and (E): (A) non-polymer catechins; (B) a sugar; (C) iron; (D) caffeine; and (E) gallic acid, in which a content of the non-polymer catechins (A) is from 25 mass % to 45 mass %; a content of the sugar (B) is from 4 mass % to 13 mass %; a mass ratio between the sugar (B) and the caffeine (D), [(D)/(B)], is from 0.2 to 0.8; a mass ratio between the gallic acid (E) and the iron (C), [(E)/(C)], is from 55 to 2,500; and (F) a water content is 10 mass % or less.

Abstract: Nobel Stevia Sweetening components are provided. Through the analysis of the components of the nobel Steviol Glycoside included in the stevia extract and/or crystals, not only the quality control of sweeteners, but judgment on the correctness of indication of origin or infringement of right are facilitated since the raw material of the sweetener can be identified.

Abstract: Disclosed is a tea beverage and production method therefor. The tea beverage comprises tea, reverse-osmosis water which is deoxidized and deionized, and a food antioxidant, and the oxygen content in the freshly packaged tea beverage is ?1 mg/L.

Abstract: A method for alleviating at least one of the disturbance of bile acid metabolism, the disturbance of amino acid metabolism, and the disturbance of gut microbiota metabolism in a subject, comprising administering to the subject a composition or a health food comprising an active component selected from the group consisting of gallic acid, a pharmaceutically acceptable salt of gallic acid, a pharmaceutically acceptable ester of gallic acid, and combinations thereof.

Abstract: The present invention discloses a composition for suppressing the aging of skin, which contains tea water derived from fresh tea leaves having inactivated enzymes. The composition containing tea water according to the present disclosure may inhibit the activities of matrix metalloproteinase (MMP) and elastase, stimulate the production of collagen by increasing its expression, suppress the formation of skin wrinkles, and reduce the formed skin wrinkles. Furthermore, it has an excellent effect of suppressing skin aging.

Abstract: An object of the present invention is to provide a beverage packed in a sealed container, which can suppress occurrence of precipitation for a long period and retain high flavor. The above-described problem can be overcome by containing (1) theanine ranging from 100 mg to 1000 mg and (2) quinic acid ranging from 30 mg to 300 mg per 500 ml beverage.

Abstract: The present invention relates to topical compositions containing fermented extracts of Traditional Chinese Medicinal (TCM) ingredients for improving the appearance and skin condition of the user. The topical compositions of the present invention are tailored for different users of different skin compositions according to TCM principles. The fermented TCM extracts are characterized by reduced odor and/or color in comparison with unfermented TCM extracts and are therefore more suitable for use in cosmetic products.

Abstract: A method for producing a polyphenol composition including a step of subjecting (A) a hardly water-soluble polyphenol and (B) one or more selected from cathechins, chlorogenic acids and methylated compounds of hardly water-soluble polyphenols to a heat treatment at from 100 to 180° C. in the presence of an aqueous medium.

Abstract: A liquid beverage enhancer product including a shelf-stable highly concentrated liquid flavor and color solution including at least 10% non-water solvents with humectant properties including propylene glycol, glycerol, ethanol and other alcohols. The liquid beverage enhancer product in combination with beverages or non-beverage food products. A method of enhancing a beverage by adding a liquid beverage enhancer product including a shelf-stable highly concentrated liquid flavor and color solution having at least 10% non-water solvents with humectant properties to a beverage, and enhancing the flavor and color of the beverage. A method of enhancing milk, milk substitute beverages, and protein containing products, by adding the liquid beverage enhancer product having a pH of greater than 4.6 to milk, milk substitute beverages, or protein containing products, and enhancing the flavor and color of the milk, milk substitute beverages, or protein containing products without curdling.

Abstract: The present invention relates to methods for controlling pest infestation using double stranded RNA molecules. The invention provides methods for making transgenic plants that express the double stranded RNA molecules, as well as pesticidal agents and commodity products produced by the inventive plants.

Abstract: An aerated composition having a pH of less than 5.5 is provided, which composition comprises hydrophobin.

Abstract: The present invention relates to a creamer composition, e.g. for use for addition into a coffee beverage, having good physical stability without the need for low molecular emulsifiers. The creamer comprises protein and hydroxypropyl starch. The invention further relates to a method of producing the creamer, a beverage composition comprising the creamer, and a method of producing a beverage composition.

Abstract: Shown is a process for manufacturing a fabricated leaf tea product. The process includes the steps of: (i) providing a concentrated liquid tea composition; (ii) providing a base leaf tea; (iii) combining the concentrated liquid tea composition with the base leaf tea to form a tea mixture having a total soluble solids content of at least 50% by dry weight of the mixture; and (iv) drying the tea mixture. At least 20% by weight of the base leaf tea has a particle size of +16 mesh and/or the tea mixture is sorted according to particle size to yield a fraction wherein at least 20% by weight of the fraction has a particle size of +16 mesh; and the time between forming the tea mixture (step iii) and drying (step iv) is at least 5 minutes.

Abstract: A beverage whitening composition for whitening coffee, tea or hot chocolate, is described. The composition replaces a selected fluid, such as partially skimmed milk or half-and-half cream, in a reduced volume while providing the same or a very similar whitening ability and taste as the selected fluid to be replaced, so as to be indiscernible to the consumer. The target volume for reduction is 45% to 95%. The composition is useful for replacing skim, 1%, 2%, whole milk, light cream, half-and-half cream or coffee cream in dispensers containing bags, to reduce frequency of bag replacement. The composition may be steamed and used to whiten a steamed milk beverage, such as a latte.

Abstract: A soursop drink and methods of producing a soursop drink are described. The method involves (a) providing soursop leaves; (b) treating the soursop leaves with heated, moist air or heated water to produce heat treated soursop leaves; (c) pressing the heat treated soursop leaves through one or more filters to produce a soursop leaf solution and (d) combining the soursop leaf solution with one or more additional ingredients such as ginger and/or cinnamon to produce a soursop leaf drink. The soursop leaf drink may also contain honey or other suitable sweetener.

Abstract: Tooth stain resulting from exposure to coloring agents contained in food and beverages, generally termed foodstuffs, is reduced, prevented and/or reversed by the addition of consumable anti-staining materials to the foodstuff anytime prior to ingestion. The anti-staining materials may be introduced into the foodstuff during the manufacturing process or added by the consumer at the time of preparation or use. A number of materials which interact with tooth stains and/or staining agents to counteract their effect and/or reduce their coloration as well as substances which interact with teeth to block the interaction of staining agents with teeth are disclosed.

Abstract: The present invention relates to a creamer composition, e.g. for use for addition into a coffee beverage, having good physical stability and mouthfeel even at low fat levels or as a fat free creamer composition. The creamer comprises protein, low molecular weight emulsifier and hydroxypropyl starch. The invention further relates to a method of producing the creamer, a beverage composition comprising the creamer, and a method of producing a beverage composition.

Abstract: The present invention provides a preparation method of tea water comprising the following steps of: inactivating enzymes of raw tea leaves and juicing the tea leaves to obtain a tea juice; and removing ions of the tea juice obtained from the previous step to obtain tea water. In addition, the present invention provides tea water obtained by removing ions from a tea juice of raw tea leaves of which enzymes are inactivated. Skin-stimulating components are reduced in the tea water.

Abstract: Stable and consumable compositions are described. The stable and consumable compositions can be green tea beverages that have added acidic stabilizer, like gallic acid, to stabilize elevated levels of antioxidants such as catechins formulated in the beverage.

Abstract: Sweetened compositions comprising at least one sweetener and rebaudioside X are provided herein. Rebaudioside X is present in the sweetened compositions in a concentration at or below the sweetness recognition threshold, while the at least one sweetener is present in a concentration above its sweetness recognition threshold. Rebaudioside X acts to enhance the sweetness of the sweetened compositions, e.g. beverages and concentrate compositions, thereby allowing for preparation of sweetened compositions with reduced calorie content. Methods of enhancing the sweetness of a sweetened composition with rebaudioside X are also provided herein.

Abstract: Rebaudioside M compositions with improved aqueous solubility and methods for preparing the same are provided herein. The rebaudioside M compositions include (i) disordered crystalline compositions comprising rebaudioside M and rebaudioside D, (ii) spray-dried compositions comprising rebaudioside M, rebaudioside D and steviol glycoside mixtures and/or rebaudioside B and/or NSF-02, (iii) spray-dried compositions comprising rebaudioside M, rebaudioside D and at least one surfactant, polymer, saponin, carbohydrate, polyol, preservative or a combination thereof. Sweetened compositions, such a beverages, containing the rebaudioside M compositions with improved water solubility are also provided herein.

Abstract: Provided is a production method for a purified tea extract having improved solubility of the non-polymer catechins in a solvent. The production method for a purified tea extract according to the present invention comprises bringing a tea extract into contact with a magnesium-type or lithium-type cation exchange resin.

Abstract: The present invention relates to methods for controlling pest infestation using double stranded RNA molecules. The invention provides methods for making transgenic plants that express the double stranded RNA molecules, as well as pesticidal agents and commodity products produced by the inventive plants.

Abstract: A blend of extracts of green tea and black tea improves exercise performance and recovery.

Abstract: A beverage brewer having a water flow control system for controlling the flow water through the system during a brewing cycle. The water flow control system is related to the spray head used in the brewer. The system can be calibrated based on the spray head used with the system and the calibration information can be used during the brewing process. An information device may be provided on the spray head to communication information to the brewer to control the brewing process. The brewer may be provided with a reader to read the information from the spray head. A system which can be used with a brewer, including all of the aforementioned information associated with the spray head for use in controlling the water flow during a brewing cycle. The system can be provided with the brewer or retrofitted with an existing brewer.

Abstract: The present invention relates to an infusion product for making a beverage, more specifically to a plant-based composition for making a beverage, and to a herbal and/or vegetable composition or bouquet garni. The plants are fruits, herbs, medicinal plants, tea, vegetables and/or spices. The invention further relates to a method for producing said compositions or infusion product, its use for making a (tea) beverage, and a (tea) beverage so obtained. Further, the present invention relates to a fiber-web, preferably a tea bag, made from said fruits, herbs, medicinal plants, tea, vegetable and/or spices.

Abstract: The present invention provides an agent for improving taste of tea drinks, comprising at least one glyceroglycolipid, preferably monogalactosyl diacylglycerol or digalactosyl diacylglycerol, as an active ingredient. The agent of the present invention is for use to enhance kokumi, to mask astringent taste, and to prevent precipitates. The agent of the present invention is effective especially in improving tea drinks containing ground tea leaves. The present invention also provides a method for producing tea drinks containing ground tea leaves and at least 1.0 ?g/ml of glyceroglycolipids and having an absorbency of 0.25 or below at 680 nm, and tea drinks containing glyceroglycolipid, which method comprises grinding tea leaves into an average particle size of 1-100 ?m (preferably 1-50 ?m, more preferably 1-20 ?m), and mixing the resulting ground tea leaves with neutral (pH 5-7, preferably 5.5-7, especially preferably 6-7) water to elute the glyceroglycolipids into the water.

Abstract: The present invention provides an agent for improving taste of tea drinks, comprising at least one glyceroglycolipid, preferably monogalactosyl diacylglycerol or digalactosyl diacylglycerol, as an active ingredient. The agent of the present invention is for use to enhance kokumi, to mask astringent taste, and to prevent precipitates. The agent of the present invention is effective especially in improving tea drinks containing ground tea leaves. The present invention also provides a method for producing tea drinks containing ground tea leaves and at least 1.0 ?g/ml of glyceroglycolipids and having an absorbency of 0.25 or below at 680 nm, and tea drinks containing glyceroglycolipid, which method comprises grinding tea leaves into an average particle size of 1-100 ?m (preferably 1-50 ?m, more preferably 1-20 ?m), and mixing the resulting ground tea leaves with neutral (pH 5-7, preferably 5.5-7, especially preferably 6-7) water to elute the glyceroglycolipids into the water.

Abstract: Beverages comprising rare sugars and sweetness enhancers are provided herein, wherein the sweetness enhancers are present at or below the sweetness recognition threshold concentration. Also provided are methods for improving the sweetness of a beverage comprising rare sugars by adding a sweetness enhancer in a concentration at or below its sweetness recognition threshold. Beverages comprising natural high potency sweeteners and rare sugars with sugar-like characteristics are also provided, wherein the natural high potency sweetener and rare sugars are present in particular weight ratios.

Abstract: The present invention provides novel methods of making a non-corrosive base solution for use as an alkalinity increasing agent and/or antioxidant. The compositions and methods described herein are useful for optimizing health and performance; preventing illness; decreasing recovery times from exertion, illness, and injury; increasing energy levels; improving exercise performance; improving hydration; preventing muscle damage after exercise; and increasing stamina during exercise. The present invention further provides novel compositions and methods which can be used to provide relief from disorders related to or complicated by acidosis or excessive free radical or other reactive oxygen species production.