This disclosure relates to flavour modification and to compounds of formula (I) ##STR00001## wherein R.sup.1 is selected from C.sub.2-C.sub.20 alkyl, and C.sub.6-C.sub.25 alkenyl, and a) R.sup.2 and R.sup.3 together are C(O)CH.sub.2CH.sub.2; or b) R.sup.3 is hydrogen and R.sup.2 is CH.sub.2CH.sub.2C(O)NHCH.sub.2CH.sub.3,
useful in modifying flavours.

A capsaicin flavored non-alcoholic carbonated beverage product and to a process for producing such beverages is disclosed. The beverage comprises, an extract of capasicum-containing pepper, in addition to other ingredients. The extract is obtained by subjecting capasicum-containing peppers to a water extraction process at a sub-boiling point temperature.

A soluble tea extract tablet that consists of homogenous mixture of dried tea extract and sugar and a method of manufacturing this soluble tea extract tablet that use the following equipment and materials and the following steps: providing tea leaves, sugar, water and a container. Pouring the water into the container and putting the tea leaves and the sugar inside the container. Heating the container and evaporating the water. Removing the tea leaves and continuing the heating until obtaining a homogenous viscous mixture of tea extract and sugar. Creating pieces from the viscous mixture and drying them for forming the soluble tea extract tablets.

A soluble tea extract tablet that consists of homogenous mixture of dried tea extract and sugar and a method of manufacturing this soluble tea extract tablet that use the following equipment and materials and the following steps: providing tea leaves, sugar, water and a container. Pouring the water into the container and putting the tea leaves and the sugar inside the container. Heating the container and evaporating the water. Removing the tea leaves and continuing the heating until obtaining a homogenous viscous mixture of tea extract and sugar. Creating pieces from the viscous mixture and drying them for forming the soluble tea extract tablets.

A method for producing powderized cannabis oil, and the resulting powderized cannabis oil, in which concentrated cannabis oil is mixed with and absorbed by a modified starch powder, preferably maltodextrin, in a ratio of at least three grams of starch powder for every one-eighth of a gram of cannabis oil is disclosed. Further disclosed are beverages, baked goods and single-serve beverage brewing cartridges utilizing or incorporating the powderized cannabis oil to create human-consumable products that contain an emulsified, tasteless, and odorless dose of cannabis oil.

This is an invention of a process and combination of ingredients to bring a novel tea that is ready to drink. This tea is ginseng, goji berry, don quai, and red date based, not tea leaf based. There are currently no other products on the United States market that is similar to this one hence the novelty. The process of making a drinkable product that is shelf stable include brewing the ingredients, and adding additional flavoring agents and or compounds.

Brewing the ingredient requires a long process of initially high heat (up to 210 degrees Fahrenheit), then rapidly cooling the vessel to allow a slow brewing process of down to 50 degrees Fahrenheit for at least 3 hours. This tea has a lot of solid material left over from the brewing process and is not easy to drink with the remaining particles, hence the filtration process is integral to allow for a ready to drink product with the proper texture. Without the filtration process, this product is not viable.

Included in the present invention are a method for preparing tealeaf extracts having different tastes, and a beverage prepared using extracts made by the method. The method involves adding tealeaves to an extraction column, performing continuous extraction using water at 5 C.-140 C. at a flow rate of 20-200 mL/min, collecting liquid extracts in sections, and drawing a relative taste intensity curve; and according to a taste variation shown in the relative taste intensity curve, recombining collected liquid extracts of different sections. The method of the present invention can produce tealeaf extracts having high grade taste and high concentration without the need for a concentration step, the extraction yield is high, and the sensory attributes of the tealeaf extracts can be rebalanced in a very flexible manner, so as to obtain beverages of different tastes.

Included in the present invention are a method for preparing tealeaf extracts having different tastes, and a beverage prepared using extracts made by the method. The method involves adding tealeaves to an extraction column, performing continuous extraction using water at 5 C.-140 C. at a flow rate of 20-200 mL/min, collecting liquid extracts in sections, and drawing a relative taste intensity curve; and according to a taste variation shown in the relative taste intensity curve, recombining collected liquid extracts of different sections. The method of the present invention can produce tealeaf extracts having high grade taste and high concentration without the need for a concentration step, the extraction yield is high, and the sensory attributes of the tealeaf extracts can be rebalanced in a very flexible manner, so as to obtain beverages of different tastes.

Aspects described herein relate to food and beverage compositions infused with lipophilic active agents and methods of use for the treatment of a variety of disorders. More particularly, aspects described herein relate to food and beverage compositions infused with lipophilic active agents such as cannabinoids, nicotine, nonsteroidal anti-inflammatories (NSAIDs), and vitamins, that provide enhanced bioavailability of the lipophilic active agents in a subject, and that mask unpleasant tastes of lipophilic active agents.

A method for producing powderized Cannabis oil, and the resulting powderized Cannabis oil, in which concentrated Cannabis oil is mixed with and absorbed by a modified starch powder, preferably maltodextrin, in a ratio of at least three grams of starch powder for every one-eighth of a gram of Cannabis oil is disclosed. Further disclosed are beverages, baked goods and single-serve beverage brewing cartridges utilizing or incorporating the powderized Cannabis oil to create human-consumable products that contain an emulsified, tasteless, and odorless dose of Cannabis oil.