Ethanol-containing nanolipid particles are disclosed which can be used in food products, frozen desserts, or beverages. The nanolipidic vehicles in which ethanol-containing substances are encapsulated can be combined with food products, desserts or beverage ingredients, including foods that are subsequently frozen. The frozen food product, dessert or beverage can remain in a frozen state during consumption by an individual. A composition comprising ethanol-containing nanolipid particles, which can be used in food products, frozen desserts, or beverages is disclosed.

Ethanol-containing nanolipid particles are disclosed which can be used in food products, frozen desserts, or beverages. The nanolipidic vehicles in which ethanol-containing substances are encapsulated can be combined with food products, desserts or beverage ingredients, including foods that are subsequently frozen. The frozen food product, dessert or beverage can remain in a frozen state during consumption by an individual. A composition comprising ethanol-containing nanolipid particles, which can be used in food products, frozen desserts, or beverages is disclosed.

The present disclosure relates to a method of preparing non-gelatin soft capsules filled with an edible semi-solid or liquid material, the method comprising the general step of thermoforming a gentled film (membrane) into capsule that will be filled with (primarily) food and/or beverages.

The present disclosure relates to a method of preparing non-gelatin soft capsules filled with an edible semi-solid or liquid material, the method comprising the general step of thermoforming a gentled film (membrane) into capsule that will be filled with (primarily) food and/or beverages.

The invention relates to a process for the preparation of a deuterated ethanol from ethanol, D.sub.2O, a ruthenium catalyst, and a co-solvent.

The present invention pertains to a method for reducing a sweet lingering produced by a high sweetness sweetener and a composition to be used in the method. According to the present invention, the sweet lingering of a high sweetness sweetener can be reduced. According to the present invention, moreover, a composition for reducing the sweet lingering of a high sweetness sweetener and a food or beverage in which the sweet lingering of a high sweetness sweetener is reduced are provided.

A system for producing kombucha-based alcoholic beverage includes a brew vessel for steeping tea to form a tea liquor, a primary fermentation vessel configured for anaerobic fermentation of a tea liquor into an alcoholic brew, a secondary fermentation vessel configured for further anaerobic fermentation of the alcoholic brew to an alcohol by volume (ABV) of at least 7%, an aerobic fermenter for fermenting tea liquor when mixed with sugar and inoculated with a symbiotic culture of bacteria and yeast (SCOBY) to form a fermented tea liquor, and a mixing tank dimensioned and configured to mix the alcoholic brew and the fermented tea liquor in desired ratios to produce a fermented alcoholic beverage having an ABV of approximately 3% to 7%. A method for producing kombucha-based alcoholic beverage is also disclosed.

The wort of the present invention is obtained by using unmilled or slightly milled grain as a starch source and saccharifying starch contained in the starch source with a saccharifying enzyme derived from malt.

The disclosure is directed at a method and apparatus for producing an alcoholic beverage. In the current disclosure, the method and apparatus include the use of a nanobubble solution, such as nanobubble water, in the production of the alcoholic beverage. A nanobubble solution is produced

The present invention relates to compositions comprising fermented seaweed and/or algae. The invention also relates to processes for providing such compositions, wherein the fermentation times are prolonged to increase bioavailability of the nutrients.