The invention related to a body with a shell forming a hollow body and filling a material surrounding said shell, characterized in that the shell comprises sucrose, glucose syrup and fruit fibers.

The present invention relates to an infusion product for making tea beverages, more specifically to a plant-based composition for making a tea beverage for food applications. The plants are fruits, herbs, tea and/or spices. The invention further relates to a method for producing said infusion product and its use for making a tea beverage as generated by a single-serve brewer, within a 1-minute timeframe. The invention enables users to prepare more complex tea beverages conveniently.

The present invention relates to a tea beverage. The beverage may have a plurality of flavor profiles in differing embodiments including, but not limited to, lemon, peach, raspberry, cherry, and mango. Each embodiment is preferably comprised of a tea base, lemon juice, lime juice, and sugar. The cherry and mango embodiments are additionally comprised of grenadine or mango syrup.

The present invention relates to a modified MNEI protein comprising an amino acid sequence that has two or more amino acids deletions, insertions, replacements, or any combination thereof, from a reference MNEI protein, wherein the modified MNEI protein has at least one improved food-related property compared to the reference MNEI protein; and to uses thereof in the food industry.

Camellia Sinensis wine composition and processes of preparation thereof are described. The present disclosure provides a blend of Camellia Sinensis (Tea) (dried Camellia Sinensis, which includes, black tea, green tea, white tea, oolong tea, matcha tea and other various grades and types) and dehydrated Vitis (grape) skins of all Vitis varietals, and the addition of natural and/or artificial flavors is a foundation of disclosed beverage. The blend of mixed dried tea leaves and dehydrated Vitis skins further includes multiple flavors including various herbs and spices in specific mixing ratios to obtain a composition that may be used in a beverage or a foodstuff. Tea antioxidant and Vitis skin resveratrol when mixed will offer a unique beverage high in natural polyphenol content with natural caffeine.

A process for preparing a liquid food product comprising obtaining an oat flour by milling peeled oat grain; mixing the oat flour with water to obtain mixture B; adding at least one glycosidase and heating to a maximum of 80 C., obtaining mixture C comprising a liquid portion containing particles in suspension and a precipitating portion; lowering the temperature of mixture C to a maximum of 30 C. and adding a combination of at least a protease, a deamidase and a transglutaminase to obtain mixture D; incubating mixture D; and separation of the liquid portion and the precipitating portion of mixture D; or separation of the liquid portion and the precipitating portion of mixture C; lowering the temperature of the liquid portion to a maximum of 2 C. and adding at least a protease, a deamidase and a transglutaminase to obtain liquid portion D; and incubating liquid portion D.

A process for preparing a liquid food product comprising obtaining an oat flour by milling peeled oat grain; mixing the oat flour with water to obtain mixture B; adding at least one glycosidase and heating to a maximum of 80 C., obtaining mixture C comprising a liquid portion containing particles in suspension and a precipitating portion; lowering the temperature of mixture C to a maximum of 30 C. and adding a combination of at least a protease, a deamidase and a transglutaminase to obtain mixture D; incubating mixture D; and separation of the liquid portion and the precipitating portion of mixture D; or separation of the liquid portion and the precipitating portion of mixture C; lowering the temperature of the liquid portion to a maximum of 2 C. and adding at least a protease, a deamidase and a transglutaminase to obtain liquid portion D; and incubating liquid portion D.

Suggested are preparations, comprising or consisting of (a) dehydroabietic acid, a salt of dehydroabietic acid and/or an extract containing dehydroabietic acid, and (b1) at least one sweetener that is different from saccharose and/or (b2) at least one flavonoid and/or (b3) at least one inorganic salt or mineral substance used in foods and/or (b4) at least one alkaloid present in foods and/or (b5) at least one terpene present in foods.

The invention provides porous tea granules comprising leaf tea particles and binder, wherein at least 50% by weight of the leaf tea particles have a particle size of 100 m to 300 m; the binder is a tea-based binder comprising tea solids; the tea granules comprise binder in an amount of 1 to 40% by dry weight; and the porous tea granules have a D[4,3] of more than 350 m.

The invention provides porous tea granules comprising leaf tea particles and binder, wherein at least 50% by weight of the leaf tea particles have a particle size of 100 m to 300 m; the binder is a tea-based binder comprising tea solids; the tea granules comprise binder in an amount of 1 to 40% by dry weight; and the porous tea granules have a D[4,3] of more than 350 m.