A concrete container for a food liquid, particularly for making and aging wine and spirits, includes a container body which exhibits symmetry of revolution. The body includes an interior wall delimiting the storage volume of the container, an external peripheral wall, a first body part and a second body part, which parts are superposed and assembled to close the body, each body part includes an assembly surface for assembly with the other body part. The assembly surfaces include at least: first assembly surfaces placed on the side of the interior wall, the first surfaces exhibiting profiles that mate with one another to ensure continuous contact between the first surfaces, and the first assembly surfaces being extended in the direction toward the outside of the container by second assembly surfaces configured to define between them an interior space that may or may not open onto said the external peripheral wall.

The present disclosure relates to a cannabis-infused product comprising a cannabinoid profile including one or more cannabinoid, a first composition for controlling onset of the cannabinoid profile and a second composition for extending offset of the cannabinoid profile in a subject having used the cannabis-infused product, wherein the second composition has a delayed onset compared to that one of the first composition. The present disclosure also relates to methods of manufacture and of using same.

The present invention is a method and system for making smoke beverages and foods using multiple condensation stages.

A method of improving flavor of a combination of a composition for increasing circulating ketone levels is disclosed. A composition containing (D)-β-hydroxybutyric acid (D-BHB), (D)-β-hydroxyvaleric acid (D-BHV), and (D)-1,3 butanediol (D-1,3BD) is disclosed. Exemplary compositions may be incorporated into food, supplement, and beverage products.

A method of improving flavor of a combination of a composition for increasing circulating ketone levels is disclosed. A composition containing (D)-β-hydroxybutyric acid (D-BHB), (D)-β-hydroxyvaleric acid (D-BHV), and (D)-1,3 butanediol (D-1,3BD) is disclosed. Exemplary compositions may be incorporated into food, supplement, and beverage products.

A composition containing (D)-β-hydroxybutyric acid (D-BHB), (D)-β-hydroxyvaleric acid (D-BHV), and (D)-1,3 butanediol (D-1,3BD) is disclosed. Examples include a composition of between 85% and 25% D-BHB, with 15% to 75% D-1,3BD where the proportion of D-BHB to D-BHV acid may be between 1.0 to 0 and 0.7 to 0.3. Exemplary compositions may be incorporated into food, supplement, and beverage products.

A composition containing (D)-β-hydroxybutyric acid (D-BHB), (D)-β-hydroxyvaleric acid (D-BHV), and (D)-1,3 butanediol (D-1,3BD) is disclosed. Examples include a composition of between 85% and 25% D-BHB, with 15% to 75% D-1,3BD where the proportion of D-BHB to D-BHV acid may be between 1.0 to 0 and 0.7 to 0.3. Exemplary compositions may be incorporated into food, supplement, and beverage products.

A fermented beverage is described together with a method for its production from one or more component of a Cannabis plant. The beverage comprises carbohydrates derived from hydrolysis of cellulose and/or hemicellulose from Cannabis, as a fermentation substrate. The beverage may contain alcohol or may be non-alcoholic. Active phytocannabinoid compounds may be present, preferably in the non-alcoholic beverages. The method includes the steps of (a) obtaining a cellulose-rich pulp from the one or more components of the Cannabis plant, from which lignin and/or hemicellulose has been released (through any number of multiple prehydrolysis steps); (b) degrading the cellulose-rich pulp into carbohydrates (saccharification step) with enzymatic hydrolysis by one or more cellulose-degrading and/or hemicellulose-degrading enzymes, and/or with acid hydrolysis to form carbohydrates; (c) preparing a wort from the carbohydrates with (or if desired without) sufficient yeast nutritional requirements and flavoring from portions of the Cannabis plant; and (d) fermenting the wort to form the fermented beverage. (e) Optionally performing steps to finish the beer including but not limited to aging, alcohol removal, formulation and flavoring by addition of phytocannabinoids and/or terpenes, xylooligimers, and/or Cannabis extracts and/or Cannabis oils with or without accelerants (to accelerate the onset of the bioactive effect) and/or deccelerants (to shorten the duration of the bioactive effect) as desired. The optional removal of alcohol may be conducted by reverse osmosis or other process. Phytocannabinoids or flavorings may be introduced as desired.

Provided is a dietary fiber characterized in that bitterness and unpleasant aftertaste are restrained. The dietary fiber has terminal sugars and is characterized in that the ratio of aldoses relative to the total of the terminal sugars is 10% or less. Such a dietary fiber may be, for example, indigestible dextrin, polydextrose or the like. The dietary fiber may be used as a food additive (for example, a beverage additive).

Provided is a dietary fiber characterized in that bitterness and unpleasant aftertaste are restrained. The dietary fiber has terminal sugars and is characterized in that the ratio of aldoses relative to the total of the terminal sugars is 10% or less. Such a dietary fiber may be, for example, indigestible dextrin, polydextrose or the like. The dietary fiber may be used as a food additive (for example, a beverage additive).