Disclosed herein are techniques and methods for dispersing a volume of gas in a beverage contained in an unpressurized container.

The use of bacteria-based binders to bind and strengthen 3D printed compositions; bio-plastic 3D printing materials comprised of combinations of particles of organic substrates such as coffee, pistachio shells and coconut shells, as well as sand (and combinations of one or more of the foregoing); processes for creating scent-free bio-plastic 3D printing material and products from such particles; the application of a copper finish, chrome finish and powder finish to bio-plastics made from such particles; and products and fixtures, such as sinks, toilets, faucets, coffee mug molds, lighting fixtures, and coffee cups, comprising non-flammable bio-plastic created by a process of 3D printing from such particles. Processes for imparting color or structure or surface texture to these and binding and strengthening them using enzyme-secreting bacteria.

The invention relates to a device (100) for providing liquid for a beverage machine (110), comprising a water tank (10) having at least one water inlet (11) which can be connected in a controllable manner to a water connection in order to fill the water tank (10), a control device (30) for controlling the water inlet (11) that can be connected in a controllable manner, and at least one filling level sensor (41, 42) for generating a signal which indicates at least whether or not a first filling level of liquid inside the water tank (10) has been reached or exceeded. In order to achieve easier cleaning, in particular descaling of the device (100), the at least one filling level sensor (41, 42) can be or is connected to the control device (30) to transmit the signal and the control device (30) is designed to control the water inlet (11) according to the signal of the at least one filling level sensor (41, 42) and according to at least one operating mode, wherein the operating mode is either a filling mode or an emptying mode. Furthermore, a controllable drainage device (44) for draining liquid from the water tank (10) is present.

A drink water treatment composition comprises a first edible, water-soluble salt that has a weight, e.g., between about 15% and about 25% by weight of the composition, and a second edible, water-soluble salt that has a weight, e.g., between about 65% and about 75% by weight of the composition and in admixture with the first edible, water-soluble salt. The composition can also include a third edible, water-soluble salt that has a weight, e.g., between about 5% and about 10% by weight of the composition and in admixture with the first and second edible, water-soluble salts. The mixture of edible, water-soluble salts is packaged in an effective amount to be mixed and dissolved in a reference amount of drinking water to re-mineralize the drinking water for human ingestion.

The invention relates to a process for the production of a liquid coffee concentrate that has an improved storage stability at ambient temperature. The process comprises treating a coffee concentrate to a heat treatment and a pH increasing step.

The present invention provides to a method of preparing a flavored coffee using reduced amount of flavorant, and a coffee composition used for preparing such flavored coffee. An amount of colorant is used to replace up to 20.1% by weight of the flavorant present in a flavored coffee beverage. The flavor perception of the coffee beverage containing reduced amount of flavorant is equivalent to that of the original coffee beverage containing regular amount of flavorant.

The present invention provides to a method of preparing a flavored coffee using reduced amount of flavorant, and a coffee composition used for preparing such flavored coffee. An amount of colorant is used to replace up to 20.1% by weight of the flavorant present in a flavored coffee beverage. The flavor perception of the coffee beverage containing reduced amount of flavorant is equivalent to that of the original coffee beverage containing regular amount of flavorant.

The present invention provides to a method of preparing a flavored coffee using reduced amount of flavorant, and a coffee composition used for preparing such flavored coffee. An amount of colorant is used to replace up to 20.1% by weight of the flavorant present in a flavored coffee beverage. The flavor perception of the coffee beverage containing reduced amount of flavorant is equivalent to that of the original coffee beverage containing regular amount of flavorant.

A method for producing powderized cannabis oil, and the resulting powderized cannabis oil, in which concentrated cannabis oil is mixed with and absorbed by a modified starch powder, preferably maltodextrin, in a ratio of at least three grams of starch powder for every one-eighth of a gram of cannabis oil is disclosed. Further disclosed are beverages, baked goods and single-serve beverage brewing cartridges utilizing or incorporating the powderized cannabis oil to create human-consumable products that contain an emulsified, tasteless, and odorless dose of cannabis oil.

A method for producing powderized cannabis oil, and the resulting powderized cannabis oil, in which concentrated cannabis oil is mixed with and absorbed by a modified starch powder, preferably maltodextrin, in a ratio of at least three grams of starch powder for every one-eighth of a gram of cannabis oil is disclosed. Further disclosed are beverages, baked goods and single-serve beverage brewing cartridges utilizing or incorporating the powderized cannabis oil to create human-consumable products that contain an emulsified, tasteless, and odorless dose of cannabis oil.