Provided are a packaged beverage containing koji extract in which the generation of old stink is suppressed and the enzyme activity is maintained, and a method for preserving the koji extract. The packaged beverage contains koji extract and has a carbon dioxide gas internal pressure at 20° C. of 0.03 MPa or more.

Provided are a packaged beverage containing koji extract in which the generation of old stink is suppressed and the enzyme activity is maintained, and a method for preserving the koji extract. The packaged beverage contains koji extract and has a carbon dioxide gas internal pressure at 20° C. of 0.03 MPa or more.

An AMP-activated protein kinase (AMPK) activating agent comprises 1,2-di-O-galloyl-4,6-O—(S)-hexahydroxydiphenoyl-b-D-glucose (“GHG”) as an active ingredient. The AMPK activating agent can be a GHG-containing composition wherein the GHG is an active ingredient of the composition. The GHG-containing composition can be derived from Kenyan purple tea, whose scientific name is Camellia sinensis, variety name: TRFK306. An effective amount of the GHG can be administered to a cell to activate the AMPK. Drinks, foods, and cosmetics can have the GHG as an active ingredient.

Liquid beverage compositions having L-glutamine in an amount of about 0.01 to about 1.0 percent by weight of the composition. The compositions may also include L-citrulline, or tea concentrate. The beverages are ingested to promote body toning, induce metabolization, and increase blood levels of growth hormone.

Liquid beverage compositions having L-glutamine in an amount of about 0.01 to about 1.0 percent by weight of the composition. The compositions may also include L-citrulline, or tea concentrate. The beverages are ingested to promote body toning, induce metabolization, and increase blood levels of growth hormone.

This disclosure provides beverage compositions comprising a pectin, a first xanthan gum, optionally a second xanthan gum, and a non-nutritive sweetener, such as steviol glycosides and blends thereof. These beverage compositions have improved mouthfeel properties.

A method of manufacturing a liquid beverage concentrate mixture includes, in one embodiment, mixing honey or some other suitable liquid sweetener with powdered tea or tea extract. The liquid beverage concentrate mixture may then be packaged to include individual servings that may be added to water, milk, or any other desired beverage. In one embodiment, the liquid beverage concentrate mixture may be injected or otherwise contained in a dissolvable capsule, such as a gelatin capsule, that may be dropped into a liquid so that the capsule dissolves and mixes the liquid beverage concentrate mixture therein.

Low water liquid beverage concentrates and methods for making the concentrates are provided herein. The concentrates include a high coffee and/or tea solids content and total solids content. The amounts of water, total solids, and coffee and/or tea solids are effective to provide a low water beverage concentrate having a pH between about 3.0 to about 6.0. In some approaches, the pH of the low water beverage concentrate changes fewer than about 0.5 pH units after at least three months storage at 70 F. in a closed container. The low water beverage concentrates provide a desired flavor profile with little or no flavor degradation after storage at 70 F. in a closed container for at least about three months. Methods for making the low water beverage concentrates are also provided.

The use of a granulated xanthan gum comprising, relative to 100% by mass of the granulated xanthan gum: xanthan gum granules having a degree of hardness of 2 N or higher and lower than 8 N in an amount of 5% by mass or higher; and xanthan gum granules having a degree of hardness of 8 N or higher in an amount of 20% by mass or lower makes it possible to provide a granulated xanthan gum and a thickening composition comprising the granulated xanthan gum which undergo suppressed formation of unmixed lumps in a wide variety of water-containing foods such as water, teas, refreshing beverages, dairy beverages, soups, and thick liquid foods, even when the xanthan gum concentration is 50% by mass or higher.

The use of a granulated xanthan gum comprising, relative to 100% by mass of the granulated xanthan gum: xanthan gum granules having a degree of hardness of 2 N or higher and lower than 8 N in an amount of 5% by mass or higher; and xanthan gum granules having a degree of hardness of 8 N or higher in an amount of 20% by mass or lower makes it possible to provide a granulated xanthan gum and a thickening composition comprising the granulated xanthan gum which undergo suppressed formation of unmixed lumps in a wide variety of water-containing foods such as water, teas, refreshing beverages, dairy beverages, soups, and thick liquid foods, even when the xanthan gum concentration is 50% by mass or higher.