Methods for converting mixtures of anthocyanins occurring in fruit or vegetable juice or extract into particular anthocyanin molecules having desirable colorant properties are provided herein. The method of the present disclosure can be employed to increase the amount of particular anthocyanin molecules, while lowering the total number of anthocyanin molecules present in the natural juice and/or extract. The disclosure is also directed to anthocyanin molecules prepared by the methods of present disclosure and to enzymes capable of catalyzing reactions that provide such effects.

This disclosure provides novel silk fibroin protein based additives for foods or beverage products, and foodstuffs mixed or coated with pure silk fibroin-based proteins or protein fragments, and methods of making thereof.

This disclosure provides novel silk fibroin protein based additives for foods or beverage products, and foodstuffs mixed or coated with pure silk fibroin-based proteins or protein fragments, and methods of making thereof.

The present invention relates to ingredients, particularly sweetening ingredients, for example ingredients for use in reduced sugar, low-sugar, or zero-sugar beverage or food products. More specifically, the present invention relates to ingredients derived from plant infusions, in particular fermented infusions of stevia.

The present application relates to a Lactobacillus paracasei or progeny thereof. Specifically, the present application relates to Lactobacillus paracasei 207-27 and a composition, culture, food product or dietary supplement containing the same. The present application also relates to the use of Lactobacillus paracasei 207-27 and the composition, culture, food product or dietary supplement containing the same in medicine.

A mineral-containing composition is added to water or drink to improve the flavor thereof. Provided is a mineral-containing composition containing potassium ions the concentration of which is the highest of the metal ions present in the mineral-containing composition.

A mineral-containing composition is added to water or drink to improve the flavor thereof. Provided is a mineral-containing composition containing potassium ions the concentration of which is the highest of the metal ions present in the mineral-containing composition.

One aspect of the present disclosure is a stabilizer composition for stabilizing a liquid composition containing a collagen peptide having a tripeptide composed of Gly-Pro-Hyp, and a food having the same, and in stabilizer composition for stabilizing a liquid composition containing a collagen peptide according to one aspect of the present disclosure, the stabilizer composition contains glucono-delta-lactone as an active ingredient, a pH is 3.0 to 4.0, the GPH, an indicator ingredient of the collagen peptide, is stabilized, and there is an excellent effect of being able to easily manufacture and distribute as a food with a longer shelf life and a very high preference for the decrease in GPH content as the storage period is prolonged.

One aspect of the present disclosure is a stabilizer composition for stabilizing a liquid composition containing a collagen peptide having a tripeptide composed of Gly-Pro-Hyp, and a food having the same, and in stabilizer composition for stabilizing a liquid composition containing a collagen peptide according to one aspect of the present disclosure, the stabilizer composition contains glucono-delta-lactone as an active ingredient, a pH is 3.0 to 4.0, the GPH, an indicator ingredient of the collagen peptide, is stabilized, and there is an excellent effect of being able to easily manufacture and distribute as a food with a longer shelf life and a very high preference for the decrease in GPH content as the storage period is prolonged.

The present disclosure generally relates to infusible beverage compositions and methods of use thereof. In some embodiments, infusible beverage compositions disclosed herein can contain one or more natural food products packaged in a porous material. In some embodiments, infusible beverage compositions disclosed herein can be used to prepare non-alcoholic cocktails and/or alcoholic cocktails.