Abstract: Glucosyl stevia compositions are prepared from steviol glycosides of Stevia rebaudiana Bertoni. The glucosylation was performed by cyclodextrin glucanotransferase using the starch as source of glucose residues. The short-chain glucosyl stevia compositions were purified to >95% content of total steviol glycosides. The compositions can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.

Abstract: The invention relates to the food-processing industry, particularly, to a method for manufacture and storage of honey-containing fruit and/or berry products. According to the invention, a fruit and/or berry juice and honey are mixed in the following proportions (weight percent): fruit and/or berry juice 75-93; honey 25-7, and the obtained product is stored at a temperature between ?10° C. to ?18° C. Upon unpacking, the product can be stored in a home refrigerator during 120 to 240 hours (dependent on the kind of the fruit and/or berry juice).

Abstract: Provided are compositions and methods for producing stable foods and beverages that contain high concentrations of additives such as essential fatty acids, including omega-3 fatty acids, omega-6 fatty acids, conjugated fatty acids, and other fatty acids; phytochemicals, including phytosterols and carotenoids; oil soluble vitamins; alpha lipoic acid; other oils; and coenzymes, including Coenzyme Q10, and other oil-based additives.

Abstract: The present invention relates to a method of preparing a processed blend from two or more fresh plant materials, including a first fresh plant material containing lipophilic vitamin and a second fresh plant material containing hydrophilic vitamin; said process comprising: A. a first pre-treatment regime comprising: •providing pieces of the first fresh plant material; •cooking said pieces; comminuting the cooked pieces to produce a lipophilic vitamin containing puree; and said first pre-treatment regime additionally comprising the addition of oil; B. a second pre-treatment regime comprising: •providing pieces of the second fresh plant material; and •blanching said pieces to produce a hydrophilic vitamin containing mass; C. combining the lipophilic vitamin containing puree and the hydrophilic vitamin containing mass; wherein the lipophilic vitamin containing puree is homogenised at a high pressure before or after being combined with the hydrophilic vitamin containing mass.

Abstract: A beverage using coconut juice as a sole fluid base supplying water, fortified with one or more nutrients such as vitamins and minerals. The nutrient may be of a type which is insoluble in water, and has been artificially solubilized for compatibility with the fluid base. The beverage may be provided in concentrate form by removing some or all of the water present in natural coconut juice. The concentrate may be reconstituted by adding water obtained from a source other than the original coconut juice. The beverage or the concentrate may include non-nutritive components such as carbonation, sweeteners, preservatives, coloring agents, artificial flavors and fragrances.

Abstract: Citrus juice beverage products and their method of production are formulated to reduce the sugar content of the beverage while the beverage products have sensory, taste, mouth feel and texture characteristics that mimic those of whole citrus juice. Orange juice beverage products are especially preferred. The beverage products have a relatively low Brix, on the order of between about 7 and about 8 Brix. Also included in the beverage products is a sweetener which does not add a significant caloric load to the beverage product. A sinking pulp added to the beverage product in an amount to achieve texture and other sensory characteristics of a whole juice.

Abstract: The present invention provides a composition that contains a beverage component, pectin and an oil at least one long chain polyunsaturated fatty acid and a method for making the same.

Abstract: An alkaline sports drink that utilizes phosphate buffer to achieve a pH of 7.4 (+/?0.3) for the purpose of preventing dental caries, improving physical performance, and benefiting overall health, is disclosed. This beverage product is stable at an alkaline pH, which is beneficial for oral health and the use of phosphate buffer increases physical performance by increasing muscle oxygen availability. The product is beneficial to overall health by buffering harmful acidic metabolites and aiding in their excretion from the body.

Abstract: The present invention relates to a powder of acerola cherry fruit and a manufacturing method therefore. Said powder comprises at least 51-60 mass percent of acerola cherry-juice solids and 40-49 mass percent of oxidized starch. The manufacturing method comprises: preparing a concentrate of acerola cherry-juice, adding oxidized starch to the concentrate and spray-drying.

Abstract: Stevia compositions are prepared from steviol glycosides of Stevia Rebaudiana Bertoni. The compositions are able to provide a superior taste profile and can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.

Abstract: Food products prepared from whole grain oat flour having soluble components. The soluble whole oat flour maintains its standard of identity as whole grain and thus has the characteristics of whole grain oats. Aspects of the present invention relate to the use of the soluble oat flour in liquid food products such as beverages, semi-solid food products such as yogurt, and solid food products such as bakery items in order to provide enhanced health benefits.

Abstract: An apparatus for preparing a melon juice concentrate, such as watermelon juice concentrate, includes a finisher with brushes for separating melon flesh from melon rind including leaving at least 1/16 inch flesh on the rind and screens for separating juice from flesh. The apparatus also includes a steamer to reduce bacteria count on whole melon, a chopper for chopping melons into pieces less than about 16 inches square, an extractor for extracting juice from the flesh, and an evaporator for concentrating melon juice to form melon juice concentrate. The steamer includes a cylinder frame, steam jets directing steam through apertures in the cylinder frame at whole melon therein, and a motivator to move the whole melon along the cylinder frame. The apparatus can also process cantaloupe, honeydew melon, and other melon.

Abstract: An edible mix includes granulated lemon juice solids, granulated citric acid or granulated malic acid, and encapsulated natural lemon oil. In one embodiment, the edible mix also includes granulated maltodextrin, granulated ascorbic acid, and granulated lactose. In one embodiment, the components of the edible mix are mechanically mixed together to form a substantially homogeneous composition. In one embodiment, several of the components are blended by an agglomeration method.

Abstract: A method for preparing a single serving frozen beverage in a single serving disposable drink container, the method comprising: dispensing a predetermined quantity of ice into the single serving disposable drink container, dispensing a predetermined quantity of flavorings into the single serving disposable drink container, blending the ice and the flavorings by a blender in the single serving disposable drink container, and securing the single serving disposable drink container during the blending step, the single serving disposable drink container being received by a retainer recess, the retainer recess receiving and supporting only a lower portion of the single serving disposable drink container.

Abstract: Disclosed is a food supplement including at least the amino acids leucine, isoleucine, valine, threonine and lysine and Chromium. Also disclosed are food compositions including the food supplement as well as uses of both.

Abstract: An encapsulated material containing an oxidation-sensitive core is covered by at least a dried phospholipid layer, and contains at least one phytosterol in the core, the phospholipid layer or in a further layer or layers. By using microencapsulation, oxidatively unstable materials may be provided with a synthetic protective barrier and rendered less susceptible to oxidative degradation.

Abstract: The present invention discloses an enzyme beverage of natural garden stuff and a method for preparing the same. The enzyme beverage is prepared from a fresh juice extracted from fresh garden stuffs and added with marine fish-skin collagen peptide, as a fermentation substrate, by dilution, blending and sterilization followed by stepwise fermentation with lactobacillus and yeast in sequence. With stepwise fermentation of the garden stuff juice from two or more fresh garden stuffs with lactobacillus and yeast, and the addition of marine fish-skin collagen peptide for accelerating growth and metabolism of fermenting strains, said beverage contains more abundant metabolites from the nutritional ingredients of the natural garden stuffs, and will bring more beneficial and nutritional effects on health.

Abstract: Disclosed is a new fruit-juice-containing black tea beverage that, without performing enzyme treatment such as tannase treatment, and moreover even if a large quantity of fruit juice is added, can suppress time degradation. The fruit-juice-containing black tea beverage packed in a container containing 10-90 mass % of fruit juice is characterized by containing 10-24 ppm of theogallin, and by the ratio (theogallin/K) of contained theogallin to contained potassium being 0.015-0.100.

Abstract: Black currant anthocyanin-containing compositions for foods comprising 1 to 25% by weight of black currant anthocyanin on the basis of solid matters; a process for producing a black currant anthocyanin-containing composition for foods characterized by purifying and concentrating black currant juice employed as a starting material by using a charged reverse osmosis membrane; functional foods and drinks characterized by containing the above compositions for foods; and the above-described compositions for foods and the above-described functional foods and drinks having an effect of improving visual function, a function of improving blood fluidity, and/or a function of lowering blood pressure. The conventional black currant anthocyanin compositions have a low black currant anthocyanin content, strong acidity and poor stability, which makes them unsuitable as additives for foods and drinks.

Abstract: The present invention is directed to the use of rebaudioside C, or a stereoisomer thereof, for enhancing the sweet taste of carbohydrate sweeteners, such as sucrose and fructose. The present invention is also directed to consumables comprising a combination of a carbohydrate sweetener and rebaudioside C, or a stereoisomer thereof.

Abstract: A nutritional composition comprising a carbohydrate fraction comprising glucose and fructose in a ratio from about 3:1 to about 1:1, wherein: the powder nutritional composition is designed to be dissolved in water, a serving size of the nutritional composition is from about 1 to about 20 g, the carbohydrate fraction comprises at least 30% glucose and fructose, the carbohydrate fraction provides at least 50% of the energy of the nutritional composition; and the nutritional composition comprises an energy density from about 800 kJ/100 g to about 2200 kJ/100 g. The performance may be, for example, athletic, academic, or other performances requiring physical stamina and/or mental alertness.

Abstract: A coffee cherry is harvested, preferably in a sub-ripe state, and quick-dried to provide a basis for numerous nutritional products. Such coffee cherries and portions thereof may be particularly characterized by their extremely low concentration of mycotoxins, including various aflatoxins, fumonisins, ochratoxins, and/or vomitoxin (DON, deoxynivalenol).

Abstract: A thickened juice beverage contains juice and homogenized pulp and/or homogenized finisher-derived solids. The beverage has a measured viscosity between about 50 and about 125 cps at the time of manufacture and the pulp or solids do not significantly change the smoothness or taste profile of the juice. The homogenized pulp and homogenized finisher-derived solids have an average particle size of less than 1000 microns and 1500 microns, respectively. Optionally, the juice beverage meets the standard of identity of a 100% juice, such as an orange juice.

Abstract: A nutritional composition is provided herein for optimizing fats, carbohydrates, and protein caloric ratios as it relates to balanced nutrition, general health, and muscle performance during exercise and for enhancing muscle cell repair and recovery following the cessation of exercise, comprising: a) about 18% to about 23% by weight, e.g. about 19% to about 21%, of whey protein, e.g. whey protein isolate; b) about 65% to about 70% by weight, e.g. about 67% to about 69%, of a “Superfruit and Vegetable Blend”, a concentrated fruit juice and a sweetener, such as honey; and c) about 10% to about 15% by weight, such as about 11% to about 13%, of a vegetable oil, e.g., olive oil, such as extra virgin olive oil, virgin olive oil, cold pressed olive oil.

Abstract: There is provided a process for the improvement of the organoleptic properties of must, non-fermented and fermented beverages. The vines are treated before harvesting grapes with a yeast composition to balance sugar and phenolic maturity in the grapes. The grapes are harvested and processed to produce must, non-fermented and fermented beverages having improved organoleptic properties. There is also provided must, non-fermented and fermented beverages having improved organoleptic properties obtained by the process described above.

Abstract: The present disclosure relates to methods of producing a sweet juice composition from monk fruit and other fruit of the Cucurbitaceae family containing mogroside V and other terpene glycosides. The methods employ a cation exchange resin and an anion exchange resin to obtain a sweet juice composition with a clean flavor. The sweet juice composition can be used in a food, beverage, pharmaceutical or dietary supplement product.

Abstract: A taste and flavor profile enhancing composition includes glucosylated steviol glycosides which can enhance the intensity of a taste and/or a flavor in a food or beverage product. A method of increasing the taste and flavor intensity of a food or beverage product, includes the step of adding a taste and flavor enhancing composition to the food or beverage product, wherein the taste and flavor enhancing composition includes glucosylated steviol glycosides. A method of improving the organoleptic properties of a food or beverage product including a high fructose syrup, including the step of adding the taste and flavor enhancing composition to the food or beverage product. Adding the taste and flavor enhancing composition may cause the high fructose syrup, such as high fructose corn syrup, to taste more like sugar.

Abstract: The present invention relates to a process for preparing a whole grain cereal based extract having improved suspension properties. The process comprises the steps of: (i) providing a whole grain cereal; (ii) subjecting the whole grain cereal to a first grinding; (iii) subjecting the ground whole grain cereal to an hydrolysis of the macromolecular elements providing a modified whole grain cereal; (iv) separating a soluble fraction of the modified whole grain cereal from an insoluble fraction of the modified whole grain cereal; and (v) subjecting the insoluble fraction of the modified whole grain cereal to a second grinding and/or enzymatic modification obtaining a cereal based fraction having improved suspension properties, and comprising particles having a particle size of at the most 100 ?m, such as at the most 50 ?m, e.g.

Abstract: A pearl sugar particle includes granulated sugar and at least one additive, wherein the at least one additive is distributed homogeneously throughout the pearl sugar particle. A composition including a plurality of pearl sugar particles and a process for preparing a pearl sugar are also disclosed.

Abstract: A taste and flavor profile enhancing composition is described. The composition includes glucosylated steviol glycosides which can enhance the intensity of a taste and/or a flavor in a food or beverage product.

Abstract: The present invention provides a method of manufacturing a mixed beverage that offers an excellent flavor and superior preservation stability, and that contains vegetable juice etc. and soybean protein, and a mixed beverage that can be obtained by the manufacturing method. The method of the present invention for manufacturing a mixed beverage includes the following steps. (1) A first step for treating vegetable juice and/or fruit juice with pectin lyase, and then deactivating the pectin lyase. (2) A second step for pH adjusting the pectin lyase treated liquid obtained in the first step so that the final pH of the mixed beverage becomes 3.0 to 4.5. (3) A third step for adding low phytate soybean protein to the pH-adjusted liquid obtained in the second step.

Abstract: Methods are provided for making a citrus plant that is capable of producing fruit with increased levels of anthocyanins in the fruit when compared to a citrus fruit from a wild-type or control plant. Such methods involve increasing the expression of Ruby, an R2R3 Myb transcription factor, in a citrus plant, particularly in the fruit of a citrus plant. Further provided are citrus plants, citrus fruit, and citrus plant cells made by such methods, nucleic acid molecules and expression cassettes comprising nucleotide sequences that encode Ruby, and the Ruby proteins encoded thereby.

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: An object of the present invention is to provide a method for producing a saccharide polycondensate which is inexpensive and is applicable to a food or beverage product. Disclosed is a method for producing a saccharide polycondensate, which comprises carrying out a saccharide polycondensation reaction in the presence of activated carbon.

Abstract: The present invention is directed to a new process for supplementation of beverages with soluble and bio available iron in the form of ferric pyrophosphate. This process allows iron supplementation of beverages at low cost, without affecting either the original taste or the colour of the beverages. It is also directed to a concentrate ferric pyrophosphate-citrate solution and its use in the preparation of an iron enriched beverage. The invention also relates to a beverage obtainable by this process.

Abstract: A taste and flavor profile modifying composition is described. The composition includes glucosylated steviol glycosides which can modify the intensity of a taste and/or a flavor in a food or beverage product.

Abstract: A method for preparing a purple sweet potato concentrate that is free from starch, rich in anthocyanins, phenolic compounds, minerals, and soluble dietary fiber with low viscosity, attractive color, and with natural sweetness is presented. The method first prepares and liquefies the purple sweet potatoes and fixes the colorization by adjusting the pH value. Next, amylase and an enzyme complex of hemicellulase, pectinase, cellulose, glucoamylase and protease are added in sequence under conditions effective to produce the juice with the above mentioned properties. The juice is then centrifuged and membrane-filtered to produce a purified purple sweet potato juice which is vacuum-concentrated to yield a purple sweet potato concentrate. Purple sweet potato powder can be obtained by vacuum drying the sediment and concentrate mixture.

Abstract: A problem of the present invention is to provide a skin collagen production-promoting agent without safety problems. Another problem of the present invention is to provide a skin collagen production-promoting food or drink product and a skin collagen production-promoting cosmetic product containing such a substance. TGF-? and/or a TGF-? degradation product, which is acquired by degrading TGF-? with a protease such as pepsin, pancreatin, etc., are used as a skin collagen production-promoting agent or the active ingredient of a skin collagen production-promoting food or drink product and a skin collagen production-promoting cosmetic product. The aforementioned TGF-? and/or TGF-? degradation product have an effect of increasing the collagen content of the skin.

Abstract: A composition which permits protein fortification of citrus juices, particularly orange juice, or beverages containing citrus juices, to be carried out without separation of the juice or beverage and the rapid development of a clear or nearly clear liquid layer on top of the juice or beverage, comprises a soy protein product having a protein content of at least about 60 wt % (N×6.25), preferably at least about 90 wt %, and preferably at least about 100 wt %, which is completely soluble in water at an acid pH value of less than about 4.4 and which is heat stable in aqueous solution, and at least one of at least one calcium salt and at least one organic acid.

Abstract: The invention provides methods of purifying Rebaudioside D from the Stevia rebaudiana Bertoni plant extract along with Rebaudioside A. The methods are useful for producing high purity Rebaudioside D and Rebaudioside A. The invention further provides a low-calorie fruit juice containing the purified Rebaudioside D and a process for making the low-calorie fruit juice containing the purified Rebaudioside D.

Abstract: A method for processing non-pasteurized grape juices to prepare soft wines, characterized in that said method comprises a step of processing said grape juices by high frequency radio waves to microbically deactivate said grape juices in absence of any thermal effects.

Abstract: The present invention provides methods for producing a liquid comprising: (a) providing a first liquid comprising an extract of plant material; (b) filtering the first liquid with a filter having a pore size between 4000 and 100 Dalton to generate a second liquid comprising more components having a size larger than the pore size of the filter, including at least 18% of the saccharides, and a third liquid comprising more components having a size smaller than the pore size of the filter; (c) incubating the second liquid with microorganisms under conditions allowing a fermentation until the saccharide content of the second liquid is reduced by at least 20% due to microbial fermentation; (e) removing at least 80% of the alcohol or 80% of other fermentation products from the fermented liquid to obtain a fourth liquid; (f) combining at least a part of the fourth liquid with at least a part of the third liquid.

Abstract: A method for influencing the pulp content of a fruit or citrus juice. The method steps include: continuously purifying the juice of a pulp phase in a centrifugal field of a separator, the pulp being discharged from a drum of the separator through a pulp discharge line; measuring a density of the discharged pulp phase by a density flow-through measuring device; and, controlling a controllable device in accordance with a density measurement by the density flow-through measuring device thereby influencing the density of the pulp phase.

Abstract: The present invention relates to a simple foaming juice composition with a viscosity, clarity or color of the original juice. In one aspect, the invention relates to a foaming juice composition of a juice product and a food grade ester alginate in an amount sufficient to generate or produce a layer of foam thereon without the addition of other foaming agents when the juice product is subjected to gas incorporation without also producing a significant change in viscosity, clarity or color of the juice product. In some embodiments, the ester alginate is a food grade ester alginate, such as propylene glycol alginate ester. In some embodiments, the ester alginate is present in an amount of from about 0.01% to about 0.25%, and preferably from about 0.05% to about 0.1% of the foaming juice composition. The present invention also relates to a method of making a foaming juice composition by combining a juice product with an alginate ester.

Abstract: The present invention relates to a frozen solid state heat relieving thirst quencher, mainly configured to comprise a container or bag of soft or hard materials for convenient hand-carry applications. The container is filled with the heat relieving thirst quencher which can be presented in its solid state through a freezing process, thereby allowing convenient portability and readiness to serve anytime by direct consumption so as to achieve the heat relieving and thirst quenching effects such as stamina supplementation, electrolyte replenishment and body temperature reduction and the like. Meanwhile, in case of sport injuries or insect stings, it can be used for ice covering and swelling subsiding purposes. When the internal heat relieving thirst quencher is totally molten, it can be frozen once again to return to its solid state thus enabling practical usage advantages for various objectives and convenient portability.

Abstract: Nutritional compositions and formulations that optimize nutritional contents are provided. Dietary compositions and methods for tailoring such compositions to optimize levels of nutrients that have beneficial effects within specific ranges are provided. Dietary plans, and formulations comprising dietary products that comprise optimized levels of nutrients derived from phytochemicals, antioxidants, vitamins, minerals, lipids, proteins, carbohydrates, probiotics, prebiotics, microorganisms and fiber. Diet plans and modular nutritional packages comprising food and drink items tailored according to consumer patterns typed by diet, age, size, gender, medical conditions, family history, climate and the like are provided.

Abstract: A potassium-fortified beverage comprising a first potassium component and a second potassium component, the first potassium component comprising monopotassium phosphate, and the second potassium component selected from the group consisting of dipotassium phosphate and potassium citrate and any combinations thereof. The potassium-fortified beverage can be made using a potassium-fortifying composition comprising a blend of the first potassium component and the second potassium component. Methods for making the potassium-fortified beverage and the potassium-fortifying composition are also provided.

Abstract: Citrus juice beverage products and their method of production are formulated to reduce the sugar content of the beverage while the beverage products have sensory, taste, mouth feel and texture characteristics that mimic those of whole citrus juice. Orange juice beverage products are especially preferred. The beverage products have a relatively low Brix, on the order of between about 7 and about 8 Brix. Also included in the beverage products is a sweetener which does not add a significant caloric load to the beverage product. A sinking pulp added to the beverage product in an amount to achieve texture and other sensory characteristics of a whole juice.

Abstract: A substance capable of imparting a kokumi having CaSR agonist activity is described. This substance is able to impart kokumi in a superior manner, in particular, at the initial taste, and is also highly stable and can easily be produced at a low cost. The present invention thus provides a kokumi-imparting composition which includes such a substance as well as a complex kokumi-imparting composition which includes the substance and other substances possessing the CaSR agonist activities in combination. More particularly, the present invention herein provides a kokumi-imparting composition including ?-Glu-Nva (L-?-glutamyl-L-norvaline), and a complex kokumi-imparting composition including the foregoing substance and another substance having a CaSR agonist activity, in combination.

Abstract: A device and method for creating fruit juice utilizing a flexible bag having an upper fruit receiving portion for receiving a piece of fruit therein and a lower juice receiving portion, such portions separated by a mesh screen. There is a resealable closure member at the top of the fruit receiving portion. The flexible bag with fruit therein is then frozen and later thawed. The fruit receiving portion with fruit therein is squeezed to release juice from the fruit which passes through the mesh screen into the juice receiving portion which is accessible through a channel defined in the fruit receiving portion and mesh screen through which a straw can be passed into the juice receiving portion for drinking the juice.