Beverages having an improvement in continuity of aftertaste caused by Rebaudioside D (RebD) and Rebaudioside M (RebM) and methods of production thereof. A content (A) of catechin compound(s) in beverages is adjusted to within a certain range, a total content (B) of RebM and/or RebD in beverages is adjusted to within a certain range, and B/A is adjusted to within a certain range.

Beverages having an improvement in continuity of aftertaste caused by Rebaudioside D (RebD) and Rebaudioside M (RebM) and methods of production thereof. A content (A) of catechin compound(s) in beverages is adjusted to within a certain range, a total content (B) of RebM and/or RebD in beverages is adjusted to within a certain range, and B/A is adjusted to within a certain range.

The present invention aims to provide a Thermo-Acidophilic Bacilli inhibitor, a method of preventing contamination by Thermo-Acidophilic Bacilli, and a beverage, which utilize as an active ingredient a substance having the effect of inhibiting the growth of Thermo-Acidophilic Bacilli. The present invention relates to a Thermo-Acidophilic Bacilli inhibitor containing xanthohumol as an active ingredient, a method of preventing contamination by Thermo-Acidophilic Bacilli using the same, and a beverage containing the same.

The present invention aims to provide a Thermo-Acidophilic Bacilli inhibitor, a method of preventing contamination by Thermo-Acidophilic Bacilli, and a beverage, which utilize as an active ingredient a substance having the effect of inhibiting the growth of Thermo-Acidophilic Bacilli. The present invention relates to a Thermo-Acidophilic Bacilli inhibitor containing xanthohumol as an active ingredient, a method of preventing contamination by Thermo-Acidophilic Bacilli using the same, and a beverage containing the same.

The present invention relates to the use of a yeast extract including at least 10 wt % of nucleic acids, preferably at least 15 wt %, and more preferably 30 to 95 wt %, relative to the total weight of said extract, said nucleic acids being formed from fragments of ribonucleic acid (RNA), for clarifying musts and liquids, in particular wines and teas.

Aspects described herein relate to improved beverage compositions with lipophilic active agents and related methods. More particularly, aspects described herein relate to stable ready-to-drink beverage compositions comprising lipophilic active agents, methods of making such compositions, and methods of use.

A gluten-free fermented beverage for human consumption includes a mixture including tea and alcohol. The alcohol is formed by a single culture yeast and fermentable sugar not derived from grain. A method for making the beverage includes steeping a form of tea leaves in water to form a tea, adding a form of yeast nutrient to the tea, adding a fermentable sugar not derived from grain to the tea, adding a single culture yeast to the tea, fermenting the tea mixture, adding citric acid before and/or after the step of fermenting, filtering the fermented tea, and carbonating the fermented tea.

Therapeutic tea remedy mixtures in the form of beverages and ointments. Methods for making the tea remedy mixtures are described along with the benefits it provides to combat various medical ailments that frequently impair the human body.

A dental product including foodstuff, wherein the dental product is presented in a form of tablet, wherein radius of face of tablet is greater than depth of tablet for increasing available surface area of tablet. The foodstuff includes green tea extracts that combined are present at concentration between 2% and 10% by weight, wherein one or more green tea extracts comprise combined concentration of 40% epigallocatechin gallate (eGCG), amorphous calcium phosphate (ACP), wherein the foodstuff comprises between 1% and 10% amorphous calcium phosphate by weight wherein the ACP is distributed on the tablet surface and wherein ACP comprise crystallite sizes up to 150 nm to enhance reactivity, xylitol, wherein foodstuff comprises between 50% and 95% of xylitol by weight, to induced bacterial inhibition of bacteria that causes tooth decay while preserving an active effect of eGCG, vitamin D source for developing innate immune system by increasing the levels of defensins and cathelicidins to inhibit bacteria and flavouring to enhance consumer palatability.

The present invention aims to provide a growth inhibitor for microorganisms, a method of preventing contamination by microorganisms, and, a beverage, each of which utilizes as an active ingredient a thermally stable substance having antibacterial action against various microorganisms. The present invention relates to a growth inhibitor for microorganisms containing isoxanthohumol as an active ingredient, a method of preventing contamination by microorganisms using the same, and a beverage containing the same.