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.

The present invention provides a method and system apparatus for mass production of vegetable substitute milk by combining nutritional components and health functional components of cereals including quinoa, amaranth, or soybean in order to solve side effects occurring since a human beings consumes cow's milk used for the rapid growth of calves.

More specially, the present invention provides a method and system apparatus wherein, in order to solve the problem in which a chemical emulsifying agent has to be added for the emulsification between purified water and an oil component of a material, including quinoa, amaranth, or soybean when the material is prepared into a milk form of liquid, the material is diffused and then finely pulverized by a nano-pulverizing unit, thereby mass-producing pure vegetable milk substitute, which is as soft as milk, through the molecular binding between nanoparticles of the material and water molecules of the purified water without adding any chemical agent.

In addition, the present invention provides a technology of manufacturing a pure vegetable substitute milk, in which nutritional components and functional components of cereals including quinoa, amaranth, or soybeans, are combined to design and mass-produce pure vegetable substitute milk, which contains nutritional components and functional components and is most ideal for human health through molecular binding between nanoparticles of each material and water molecules of purified water, thereby solving the side effects due to existing cow's milk and contributing to the promotion of human health.

The present technology provides a method for preparing an acid-reducing filter that includes depositing a mineral blend layer to a filter substrate, where the mineral blend layer comprises calcium carbonate and magnesium carbonate at a weight ratio of about 1:10 to about 10:1, the mineral blend is free of soluble halide or hydroxide salts of alkali or alkaline earth metals, and the mineral blend layer is insoluble in water.

Sweetener and flavor compositions with improved taste profiles are disclosed. Also disclosed are methods of making and methods of using such sweetener and flavor compositions.

Provided is an oral composition comprising (a) a high-intensity sweetener in an amount corresponding to a sweetness intensity X1, (b) an intrinsic phospholipid, and (c) a foreign phospholipid in an amount less than a taste recognition threshold, wherein the oral composition has a sweetness of a sweetness intensity X2 exhibited by the components (a) and (b), and a sweetness of a sweetness intensity X3 exhibited by the components (a) to (c), respectively, and 0.1<X2<X3 is satisfied.

Sweetener and flavor compositions with improved taste profiles are disclosed. Also disclosed are methods of making and methods of using such sweetener and flavor compositions.

The present invention relates to a method for preparing aroma-infused coffee beans. Further aspects of the invention are roasted aromatic alcoholic beverage-infused coffee beans having low levels of ethyl carbamate, as well as the use of reduced-alcohol aromatic alcoholic beverage to infuse coffee beans.

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 flavor-enhanced beverage includes an added amount of pyroglutamic acid or a salt thereof. The pyroglutamic acid may be in the form of L-pyroglutamic acid, D-pyroglutamic acid, monosodium L-pyroglutamate, monosodium D-pyroglutamate, or a mixture thereof. Both ready-to-drink beverages (such as fruit juices, vegetable juices, coffee, tea, carbonated soft drinks, energy drinks, sports drinks, dairy, and low calorie drinks) as well as concentrated beverages used for the preparation of ready-to-drink beverages benefit from the addition of the pyroglutamic acid. The addition to a beverage product may be in an amount of up to about 3,000 ppm of pyroglutamic acid or a salt thereof, in concentrates, or up to about 300 ppm in ready-to-drink beverages.

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.