The present invention aims to provide a beverage with increased fullness. In particular, the present invention aims to provide a non-alcoholic beer-taste beverage with increased fullness. The present invention relates to a non-alcoholic beer-taste beverage containing 2′-deoxyadenosine at a concentration of 1 ppm or more.

A method of making a magnesium salt of an alpha keto acid of the amino acid comprising valine, leucine, and/or isoleucine: 1) combining ingredients comprising: a calcium salt of an amino acid valine, leucine, or isoleucine; water; hydrochloric acid; and methyl tert-butyl ether; 2) stirring for about thirty minutes; 3) allowing the composition to settle into two layers, and collecting the top organic layer, and adding water and magnesium carbonate to the top organic layer; 4) heating the composition for one hour to 60-65° Celsius; 5) removing the solvent, cooling, and adding methyl-tert-butyl ether; 6) stirring the composition for one hour at 25-30° Celsius; 7) filtering, washing, drying under vacuum, and storing the composition as a powder; and 8) wherein the powder is a safe consumable low nitrogen product orally administered within a food, a beverage, or a tablet to treat kidney disease.

A method for preparing drinking water for livestock includes mixing 2.5 to 5.0 WT % of tourmaline and 2.5 to 5.0 WT % of illite as natural minerals in powder 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 illite powders to produce leachate; mixing 15 to 25 WT % of detoxified sulfur in powder form of 2 to 3 μm, 10 to 25 WT % of Rrhus verniciflua Stokes extract, and 10 to 25 WT % of Momordicae Semen extract with 25 to 65 WT % of the leachate to produce a liquid mixture, and maintaining the liquid mixture for 12 hours; and mixing 150 to 250 ml of the liquid mixture with 20 l of water and maintaining the liquid mixture for 6 to 7 hours for amplification.

A method for preparing drinking water for livestock includes mixing 2.5 to 5.0 WT % of tourmaline and 2.5 to 5.0 WT % of illite as natural minerals in powder 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 illite powders to produce leachate; mixing 15 to 25 WT % of detoxified sulfur in powder form of 2 to 3 μm, 10 to 25 WT % of Rrhus verniciflua Stokes extract, and 10 to 25 WT % of Momordicae Semen extract with 25 to 65 WT % of the leachate to produce a liquid mixture, and maintaining the liquid mixture for 12 hours; and mixing 150 to 250 ml of the liquid mixture with 20 l of water and maintaining the liquid mixture for 6 to 7 hours for amplification.

Provided are a method of producing a beverage and a method of improving a flavor of a beverage by each of which the imparting of an undesirable aroma is suppressed. The method of producing a beverage according to one embodiment of the present invention is a method of producing a beverage using a raw material liquid, including adding hops that have been subjected to acid treatment to the raw material liquid. The method of improving a flavor of a beverage according to one embodiment of the present invention is a method of improving a flavor of a beverage to be produced using a raw material liquid, including adding hops that have been subjected to acid treatment to the raw material liquid, to thereby improve the flavor of the beverage.

Provided are a method of producing a beverage and a method of improving a flavor of a beverage by each of which the imparting of an undesirable aroma is suppressed. The method of producing a beverage according to one embodiment of the present invention is a method of producing a beverage using a raw material liquid, including adding hops that have been subjected to acid treatment to the raw material liquid. The method of improving a flavor of a beverage according to one embodiment of the present invention is a method of improving a flavor of a beverage to be produced using a raw material liquid, including adding hops that have been subjected to acid treatment to the raw material liquid, to thereby improve the flavor of the beverage.

A hydrocarbon oil intended to be used as a drug including a content by weight of isoparaffins ranging from 90 to 100%, a content by weight of normal paraffins ranging from 0 to 10% and having a content of carbon of biological origin greater than or equal to 90% relative to the total weight of the hydrocarbon oil.

Compositions including histidine betaine, and salts and derivatives thereof, and methods for treatment or prophylaxis of conditions related to the quality of aging are provided, including compositions and methods for treating conditions that negatively impact longevity and the quality of aging, including anemia, insulin resistance, lung disease, lung response to infections, fibrotic diseases, inflammation such as chronic inflammation, atherosclerosis, restenosis, rheumatoid arthritis, organ transplantation, psoriasis, immunosenescence, hyperglycemia, dyslipidemia, hyperinsulinemia, liver disease, iron overload, impaired skin integrity, wound healing, scarring, pain, allergies, sleep disorders and problems, and gastrointestinal disorders and problems.

High quality, portable, convenient, nutritious, packaged food products are provided, as well as processes for preparing packaged food products. Packaged food products comprise wet food systems of hydrated high β-glucan cereal acidified with acid or acid solutions having a pKa in a range of 1.9-2.2. This product can include non-citrus fruit, vegetable, and/or hydrated mucilaginous seeds mixed with hydrated, acidified high β-glucan cereal. Also, packaged food products comprise wet food systems of vegetable, or vegetable and non-citrus fruit acidified with acid or acid solutions having a pKa in a range of 1.9-2.2. This product can be packed in 100% juice or with other ingredients including sweeteners, flavors, and non-dairy milk, amongst others. High β-glucan cereal, non-citrus fruit, and/or vegetables formulated with packaged food products retain texture, flavor, color, and visual appearance after commercial processing and during storage.

In various embodiments a compound comprising the enantiomerically enriched S-isomer S-BHB-S-1,3-butanediol is provided along with methods of use thereof.