A pressure-regulating-type sub-machine of soda machine is provided, comprising positioning seat, sub-machine upper housing, sub-machine main body, sub-machine bottom cover, conical ring, water bottle connecting port, gas nozzle rod, soda bottle; wherein the sub-machine upper housing includes upper-opening arc-shaped guide cavity and provided at the edge of the top, fixed shaft, arc-shaped rack, middle transmission wheel, driving gear; arc-shaped guide cavity has radial outer sidewall with guide groove having upper opening, radial inner side wall provided with through hole; the middle transmission wheel comprises upper and lower gear; the arc-shaped rack sliding fit the arc-shaped guide cavity, middle transmission wheel is rotatably fitted the fixed shaft, arc-shaped rack meshes with lower gear; driving gear is fixedly connected upper end of adjustment nut, driving gear meshes with upper gear, operating rod fitted the guide groove slidably; lower end of the positioning seat and guide groove form guide hole. The arc-shaped rack is rotated to drive the middle transmission wheel, middle transmission wheel drives adjustment nut, let soda have different concentrations by adjusting elasticity, really convenient.

A nonalcoholic beer-taste beverage wherein the content of glutamic acid is from 27 to 90 ppm, the content of succinic acid is 24 ppm or less, the content of alanine is 32 ppm or less, and the content of glycine is 24 ppm or less.

According to the present invention, a beer-taste beverage with a new taste having an excellently rich taste can be provided.

Provided is a composition for oral administration, the composition including: a dispersion medium including: an aqueous solution; and a dispersed phase including: a population of particles, each particle including: a core including: a first active ingredient; and an aqueous solution; a shell, substantially surrounding the core, the shell including: a lipophilic carrier; and a plurality of emulsifying agents; wherein the particle retards the release of the first active ingredient after consumption.

Provided is a composition including a first phase comprising a first filler; a second phase, the second phase comprising a second filler; and a third phase comprising a third filler; and a fourth phase comprising a fourth filler; and a first active ingredient, wherein the first active ingredient is selected from the group consisting of caffeine, Echinacea purpurea, Echinacea angustifolia, Echinacea pallida, Acmella oleracea, Helichrysum umbraculigerum, Radula marginata, kava, kanna, black truffle, Syzygium aromaticum, Rosmarinus oficinalis, basil, oregano, lavender, true cinnamon, malabathrum, cananga odorata, Riboflavin, theanine, Ginkgo Biloba, Bacopa, Rhodiola Rosea, and combinations thereof.

Provided is a composition for oral administration, the composition including: a dispersion medium including: an aqueous solution; and a dispersed phase including: a population of particles, each particle including: a core including: a first active ingredient; and an aqueous solution; a shell, substantially surrounding the core, the shell including: a lipophilic carrier; and a plurality of emulsifying agents; wherein the particle retards the release of the first active ingredient after consumption.

The present invention relates to the use of collagen hydrolysate for improving endurance performance by increasing mitochondrial activity. Further, the invention relates to the use of collagen hydrolysate for stimulating lipid catabolism, and in particular for reducing body weight, by increasing mitochondrial activity.

The present invention relates to the use of collagen hydrolysate for improving endurance performance by increasing mitochondrial activity. Further, the invention relates to the use of collagen hydrolysate for stimulating lipid catabolism, and in particular for reducing body weight, by increasing mitochondrial activity.

The invention relates to a fruit flavoring that produces a yellow taste sensation and that is obtained by (a) contacting and/or mixing at least one fruit flavoring producing a red taste sensation with (b) at least one fruit flavoring producing a green taste sensation.

Provided is a method of encapsulation, the method including: providing a first mixture; applying heat to the first mixture until the first mixture reaches a first temperature; providing a second mixture; applying heat to the second mixture until the second mixture reaches a second temperature; mixing the first mixture with the second mixture to obtain a third mixture; providing a fourth mixture; applying heat to the fourth mixture until the fourth mixture reaches a third temperature; mixing the third mixture with the fourth mixture to obtain a fifth mixture.

Disclosed is a method for preparing drinking water for livestock to create an environment for revitalizing intestinal effective microorganisms using treatment of components via ion exchange of natural minerals. The method includes S101: mixing 2.5 to 5.0 WT % of tourmaline and 2.5 to 5.0 WT % of illite as natural minerals in a powder particle form of 2 to 3 μm with 90 to 95 WT % of water to produce a mixed solution, and maintaining the mixed solution for 5 to 7 hours at room temperature, and removing the tourmaline powders and the illite powders to produce leachate; S102: mixing 15 to 25 WT % of detoxified sulfur in a powder particle form of 2 to 3 μm, 10 to 25 WT % of Rrhus verniciflua Stokes (RVS) extract, and 10 to 25 WT % of Momordicae Semen extract with 25 to 65 WT % of the leachate produced in the S101 to produce a liquid mixture, and maintaining the liquid mixture for 12 hours; and S103: mixing 150 to 250 ml of the liquid mixture produced in the S102 with 20 L of water and maintaining the mixture for 6 to 7 hours for amplification.