The present disclosure generally relates to a process for preparing a beverage enriched with healthy antioxidant and natural caffeine comprises blending combination of selected ingredients with purified water and vegetable glycerin upon stirring the mixture uniformly; performing cold maceration of the mixture at a low temperature for a period of time prior to the start of fermentation; centrifuging the cold macerated mixture for removing tea/coffee residue from the mixture; concentrating liquid extract of tea/coffee thereby performing secondary clarification for removing left out tea/coffee residue; and concentrating clarified tea/coffee followed by homogenizing the concentrated tea/coffee thereafter filling ready to drink tea/coffee into a jar/packet.

This invention concerns an enhanced green tea based product for oral use whereby the nutritional and health benefits of green tea, and additives which shall include some combination of flavoring, preservatives, caffeine, humectants, and water, can be ingested and absorbed by the user.

A bitter taste inhibitor according to the present disclosure contains isobutyl angelate as an active and a given solvent or a given excipient.

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 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.

Described herein are beverages composed of components derived from fruits and/or vegetables by way of percolation and/or maceration with alcoholic beverages. The inventive beverages include additional additives such as one or more sweeteners, glycerol, sugar alcohols, herbs, spices, vitamins, antioxidants, flavoring agents, acids, or any combination thereof. The methods described herein maximize the isolation of bioactive nutrients present in fruits and vegetables and form unique complexes with chemosensory flavor elements. Also disclosed herein are fruit and vegetable composites by way of percolation and/or maceration of the fruit or vegetable with alcoholic beverages, wherein the composites can be used to supplement a beverage.

An object of the present invention is to provide a solid composition that provides excellent floral aroma when added to a medium such as water.

In the solid composition, linalool and 1-penten-3-one are incorporated, and a weight ratio of linalool content to 1-penten-3-one content is adjusted to not less than 30.

An object of the present invention is to provide a solid composition that provides excellent floral aroma when added to a medium such as water.

In the solid composition, linalool and 1-penten-3-one are incorporated, and a weight ratio of linalool content to 1-penten-3-one content is adjusted to not less than 30.

A dissolving flavor candy for use in a hot drink includes a candy portion and a handle portion. The candy portion is designed or formed into a singular solid substance for easy packaging and transportation. The candy portion may include one or more additives either mixed or layered within itself to alter any of the taste, health, and pleasurability of the hot drink. The additives may be used to provide options for various flavor profiles as the candy portion is dissolved into the hot drink. The handle portion is coupled to the candy portion to aid in handling of the candy portion and manipulation thereof.