Provided is a solubilization enhancer for pyrroloquinoline quinone or a salt thereof in an aqueous solvent, comprising resistant dextrin as an active ingredient.

The present invention relates to a phytocomplex or natural concentrate, rich in polyphenol compounds, such as hydroxytyrosol and Oleuropein-aglycone di-aldehyde (3,4-DHPA-EDA), derived from the pressing waters of oil olives and/or from pomace from the olive grinding process, for use in the protection and/or regeneration of body tissues, in particular epithelial tissues. The present invention further relates to a composition comprising said concentrate and to the concentrate and/or composition formulated for oral use for example as a drink, pills or the like, or as a support for topical applications, and the use thereof in the protection and/or regeneration of body tissues, in particular of epithelial tissues.

A nonalcoholic beer-taste beverage wherein the content of succinic acid is from 5 to 24 ppm. According to the present invention, a beer-taste beverage with a new taste having an excellent stimulating taste can be provided.

A nonalcoholic beer-taste beverage wherein the content of succinic acid is from 5 to 24 ppm. According to the present invention, a beer-taste beverage with a new taste having an excellent stimulating taste can be provided.

A product tank for receiving a liquid product, and a device for filling containers with a filling product, for example in a beverage filling plant, wherein the product tank includes: an outlet for discharge of the product from the product tank along a discharge direction; and a flow guide device which is arranged in the interior of the product tank and is configured to create a cross-flow oriented towards the discharge direction.

A refined oil comprising at least one polyunsaturated fatty acid (PUFA), wherein the oil has a fatty acid ester of monochloropropanediol, epoxypropanol, and mixtures thereof in an amount of 10 ppm or less, and processes for producing the oil. The oil is preferably a microbial or marine oil.

A refined oil comprising at least one polyunsaturated fatty acid (PUFA), wherein the oil has a fatty acid ester of monochloropropanediol, epoxypropanol, and mixtures thereof in an amount of 10 ppm or less, and processes for producing the oil. The oil is preferably a microbial or marine oil.

The invention relates to a bread-based beverage comprising probiotics selected from Lactobacilli, Bifidobacteria, Saccharomyces yeast, or a combination thereof, wherein the probiotics has a live probiotic cell count of >5.0 log CFU/mL. There is also provided a method of preparing the bread-based beverage thereof, comprising mixing bread with water to form a mixture; adding probiotics to the mixture to form an inoculated mixture and fermenting the inoculated mixture to form the beverage.

A beer-taste beverage containing (A) γ-octanolactone, (B) 5-hydroxymethylfurfural (5-HMF), (C) trans-oaklactone, and (D) 4-ethylguaiacol, wherein the components satisfy the following (1) and (2): (1) a concentration ratio of the component A to the component B, A/B (ppb/ppb), is 0.009 or more; and (2) a concentration ratio of the component C to the component D, C/D (ppb/ppb), is 0.1 or more. In the beer-taste beverage of the present invention, rich sweetness and a smoky feel are given in an excellent balance, and off-flavors distinctively owned by the beer-taste beverages or a degradation odor generated with the change over time is masked (reduced), so that a new taste can be provided as a luxury product.

A beer-taste beverage containing (A) γ-octanolactone, (B) 5-hydroxymethylfurfural (5-HMF), (C) trans-oaklactone, and (D) 4-ethylguaiacol, wherein the components satisfy the following (1) and (2): (1) a concentration ratio of the component A to the component B, A/B (ppb/ppb), is 0.009 or more; and (2) a concentration ratio of the component C to the component D, C/D (ppb/ppb), is 0.1 or more. In the beer-taste beverage of the present invention, rich sweetness and a smoky feel are given in an excellent balance, and off-flavors distinctively owned by the beer-taste beverages or a degradation odor generated with the change over time is masked (reduced), so that a new taste can be provided as a luxury product.