An herbal supplement and a method for formulating the same is described herein. The method includes forming a first mixture by combining one of apple cider vinegar or onion juice and one of ginger or ginseng, extracting a first juice from the first mixture, extracting a second juice from one of a citrus fruit or an onion, forming a second mixture by combining the second juice and one or more garlic cloves, extracting a third juice from the second mixture, forming a third mixture by combining the first juice, the third juice, and one of cinnamon, saffron, cardamom, anis seed, a lime peel, or a lemon peel, incubating the third mixture to form an incubated third mixture, and forming a fourth mixture by combining the incubated third mixture and honey.

An herbal supplement and a method for formulating the same is described herein. The method includes forming a first mixture by combining one of apple cider vinegar or onion juice and one of ginger or ginseng, extracting a first juice from the first mixture, extracting a second juice from one of a citrus fruit or an onion, forming a second mixture by combining the second juice and one or more garlic cloves, extracting a third juice from the second mixture, forming a third mixture by combining the first juice, the third juice, and one of cinnamon, saffron, cardamom, anis seed, a lime peel, or a lemon peel, incubating the third mixture to form an incubated third mixture, and forming a fourth mixture by combining the incubated third mixture and honey.

The acetic acid-containing composition contains acetic acid and one or more components selected from (A) 2-octenal, (B) (+)-rose oxide, and (C) 1,8-cineole. The acetic acid odor of an acetic acid-containing composition, such as a food or beverage product or a cleaner containing acetic acid is suppressed. A method for producing an acetic acid-containing composition includes a step of adding one or more components selected from (A) 2-octenal, (B) (+)-rose oxide, and (C) 1,8-cineole to an acetic acid-containing composition. A method for suppressing the acetic acid odor of an acetic acid-containing composition is also provided.

The present invention is directed to a process for making a concentrated vinegar product by simple evaporation, which concentrated vinegar product can also be used as intermediate in the production of products that can be listed on food labels as vinegar.

The present invention is directed to a process for making a concentrated vinegar product by simple evaporation, which concentrated vinegar product can also be used as intermediate in the production of products that can be listed on food labels as vinegar.

The present invention is directed to a process for making a concentrated vinegar product by simple evaporation, which concentrated vinegar product can also be used as intermediate in the production of products that can be listed on food labels as vinegar.

The present invention is directed to a process for making a concentrated vinegar product by simple evaporation, which concentrated vinegar product can also be used as intermediate in the production of products that can be listed on food labels as vinegar.

The present invention is directed to a method for decreasing the lag time in a fermentation of a culture medium to prepare a target substance, wherein the target substance is not yogurt and wherein the fermentation results in formation of acid or ethanol, which method comprises the steps of providing, to a suitable culture medium, a fermentation starter culture comprising a microorganism which liberates acid or ethanol, adding a potato protein protease inhibitor to the culture medium, culturing the microorganism, and obtaining the target substance.

It has been found that addition of potato protein protease inhibitor to a fermentation feed significantly reduces the lag time of the fermentation. The required amount of potato protein is low enough not to affect the taste of the target substance adversely, and the lag time reduction occurs both in batch- and in semi-continuous processes. The invention further pertains to a fermented food product which is not yogurt, comprising potato protein protease inhibitor.

The present invention is directed to a method for decreasing the lag time in a fermentation of a culture medium to prepare a target substance, wherein the target substance is not yogurt and wherein the fermentation results in formation of acid or ethanol, which method comprises the steps of providing, to a suitable culture medium, a fermentation starter culture comprising a microorganism which liberates acid or ethanol, adding a potato protein protease inhibitor to the culture medium, culturing the microorganism, and obtaining the target substance.

It has been found that addition of potato protein protease inhibitor to a fermentation feed significantly reduces the lag time of the fermentation. The required amount of potato protein is low enough not to affect the taste of the target substance adversely, and the lag time reduction occurs both in batch- and in semi-continuous processes. The invention further pertains to a fermented food product which is not yogurt, comprising potato protein protease inhibitor.

Compositions and methods for stabilizing moisture in muscle foods using natural, phosphate-free ingredients are described.