The present disclosure relates to a composition that exhibits an antioxidant action. The present disclosure also relates to an emulsion or a foodstuff comprising the composition and to the use of the composition for preventing and/or inhibiting oxidation of an emulsion or a foodstuff. Moreover, the present disclosure relates to a process for preventing and/or inhibiting oxidation of an emulsion or a foodstuff comprising contacting a foodstuff or an emulsion with the composition. The present disclosure also relates to a composition that can impart flavour, and to the use of the composition for imparting flavour to an emulsion or a foodstuff.

The present disclosure relates to a composition that exhibits an antioxidant action. The present disclosure also relates to an emulsion or a foodstuff comprising the composition and to the use of the composition for preventing and/or inhibiting oxidation of an emulsion or a foodstuff. Moreover, the present disclosure relates to a process for preventing and/or inhibiting oxidation of an emulsion or a foodstuff comprising contacting a foodstuff or an emulsion with the composition. The present disclosure also relates to a composition that can impart flavour, and to the use of the composition for imparting flavour to an emulsion or a foodstuff.

The present invention addresses the problem of creating an effective means for preventing the coagulation of a plant milk under high temperature conditions. To solve this problem, a plant milk is treated with a protein deamidase to thereby prevent the coagulation of the plant milk in the case of adding to a hot liquid beverage, a hot liquid food, etc.

A product having an internal substance protected by a rugged exterior shell is disclosed. The internal substance is reactive with the exterior shell but is separated therefrom by a coating on an interior surface of the external shell so that the product can be stored for a long period of time without the internal substance reacting with the exterior shell. The coating is meltable so that, when desired, the product may be heated (e.g. immersed in hot water or exposed to heat) in order to melt the coating so that the internal substance can react with the external shell so that the internal substance can excrete out of the exterior shell.

A product having an internal substance protected by a rugged exterior shell is disclosed. The internal substance is reactive with the exterior shell but is separated therefrom by a coating on an interior surface of the external shell so that the product can be stored for a long period of time without the internal substance reacting with the exterior shell. The coating is meltable so that, when desired, the product may be heated (e.g. immersed in hot water or exposed to heat) in order to melt the coating so that the internal substance can react with the external shell so that the internal substance can excrete out of the exterior shell.

The present invention relates to a tea beverage that contains (a) an amount of a natural sugar corresponding to a sweetness intensity X1, (b) an amount of a high-sweetness sweetener corresponding to a sweetness intensity X2, (c) less than 50 mg of sodium per 100 ml of said tea beverage, and (d) 0.1-32 mg of potassium per 100 ml and/or 0.1-32 mg of calcium per 100 ml of said tea beverage. The high-sweetness sweetener includes at least one high-sweetness sweetener b1 selected from the group consisting of rebaudioside M, rebaudioside D, rebaudioside N, rebaudioside O, rebaudioside E, a Siraitia grosvenorii extract, mogroside V, and thaumatin. The tea beverage satisfies 0.1<(X1+X2)≤20.

An upward flow extraction method, apparatus, and extract are disclosed. The upward flow extraction method can comprise loading extraction material into an extraction cell having a bottom portion and a top portion; introducing a first aliquot of extraction medium through the bottom portion of the extraction cell; expelling gas from the extraction cell through the top portion of the extraction cell; closing the top portion of the extraction cell and increasing the pressure in the extraction cell as extraction medium flows into the bottom portion of the extraction cell; stopping the flow of extraction medium into the extraction cell; steeping the extraction material in the extraction medium under pressure to produce an extract; and introducing a second aliquot of extraction medium through the bottom portion of the extraction cell to push extract through top portion of the extraction cell.

An upward flow extraction method, apparatus, and extract are disclosed. The upward flow extraction method can comprise loading extraction material into an extraction cell having a bottom portion and a top portion; introducing a first aliquot of extraction medium through the bottom portion of the extraction cell; expelling gas from the extraction cell through the top portion of the extraction cell; closing the top portion of the extraction cell and increasing the pressure in the extraction cell as extraction medium flows into the bottom portion of the extraction cell; stopping the flow of extraction medium into the extraction cell; steeping the extraction material in the extraction medium under pressure to produce an extract; and introducing a second aliquot of extraction medium through the bottom portion of the extraction cell to push extract through top portion of the extraction cell.

The present disclosure relates to making a new kind of honey by adding well-dried acacia flowers to acacia honey and packaging the obtained product in single-serving stick-type individual packs to allow acacia honey flower tea to be consumed. Also, the present disclosure relates to mixing fine powder obtained by crushing well-dried flowers well with honey in an appropriate combination and packaging the obtained product in single-serving individual packs or containers. Also, the present disclosure relates to mixing honey and well-dried fruit powder well in an appropriate ratio and additionally adding dried fruit slices or whole small dried fruit. In addition, the present disclosure relates to pickling fresh flowers in honey so that, due to physical and chemical changes to the honey, more beneficial ingredients can be consumed as compared to when the honey is consumed alone.

An upward flow extraction method, apparatus, and extract are disclosed. The upward flow extraction method can comprise loading extraction material into an extraction cell having a bottom portion and a top portion; introducing a first aliquot of extraction medium through the bottom portion of the extraction cell; expelling gas from the extraction cell through the top portion of the extraction cell; closing the top portion of the extraction cell and increasing the pressure in the extraction cell as extraction medium flows into the bottom portion of the extraction cell; stopping the flow of extraction medium into the extraction cell; steeping the extraction material in the extraction medium under pressure to produce an extract; and introducing a second aliquot of extraction medium through the bottom portion of the extraction cell to push extract through top portion of the extraction cell.