A method of preparing a lysolecithin composition. The method includes the steps of (a) providing a lecithin mixture including a lecithin, water, and ethanol, (b) adding phospholipase A1 or A2 to the lecithin mixture; and (c) allowing an enzymatic reaction to occur so that at least 70% of the phospholipids in the lecithin are converted to lysophospholipids to obtain the lysolecithin composition. Also disclosed are a lysolecithin composition thus prepared, a flavor emulsion prepared from the lysolecithin composition, and a liquid beverage or liquid beverage concentrate containing the lysolecithin composition.

A method of preparing a lysolecithin composition. The method includes the steps of (a) providing a lecithin mixture including a lecithin, water, and ethanol, (b) adding phospholipase A1 or A2 to the lecithin mixture; and (c) allowing an enzymatic reaction to occur so that at least 70% of the phospholipids in the lecithin are converted to lysophospholipids to obtain the lysolecithin composition. Also disclosed are a lysolecithin composition thus prepared, a flavor emulsion prepared from the lysolecithin composition, and a liquid beverage or liquid beverage concentrate containing the lysolecithin composition.

A multilayered, flexible, and generally flat pouch for transporting and dispensing fruit juice concentrate, including a first elongated, generally rectangular multilayered portion sealed to a second elongated, generally rectangular portion to yield a deformable, generally rectangular, fluid-tight sachet defining an internal volume and separating the internal volume from an external environment, wherein the sachet further defines a top end, and oppositely disposed bottom end, and first and second sides extending therebetween. Fruit juice concentrate is contained within the internal volume. A tear notch is formed through at least one side. The fruit juice concentrate has a water activity of less than 0.60.

Some embodiments are directed to a container for dispensing a flowable solid (e.g., powder) that comprises an interior volume and a partition separating the interior volume into a storage volume and a passage. The passage may include a dosing chamber and a passage. The storage volume may be in direct communication with the dosing chamber. The storage volume may include a floor positioned above the dosing chamber. The outlet passage may extend from the dosing chamber to an outlet. The partition may extend below the floor of the storage volume such that the partition restricts the flow of the flowable solid from the storage volume when the container is at least partially inverted to dispense a dose of flowable solid each time the container is at least partially inverted. The container may consistently dispense equal doses of flowable solid regardless the amount of flowable solid remaining in the storage volume.

A process for preparing a beverage or beverage component can have the following steps. Providing brewer's spent grain occurs. Then, performing a saccharification by enzymatic treatment of the brewer's spent grain and a fermentation of the saccharified brewer's spent grain with lactic acid bacteria and/or acetic acid bacteria and/or probiotics obtains a fermented broth. Filtering the fermented broth and collecting the permeate obtains the beverage or beverage component. Homogenizing the fermented broth is performed to obtain the beverage or beverage component.

A process for preparing a beverage or beverage component can have the following steps. Providing brewer's spent grain occurs. Then, performing a saccharification by enzymatic treatment of the brewer's spent grain and a fermentation of the saccharified brewer's spent grain with lactic acid bacteria and/or acetic acid bacteria and/or probiotics obtains a fermented broth. Filtering the fermented broth and collecting the permeate obtains the beverage or beverage component. Homogenizing the fermented broth is performed to obtain the beverage or beverage component.

Described herein is a delivery system including a non-aqueous solvent, a stabilizing agent selected from the group consisting of ester gum, sucrose acetate isobutyrate, Neobee oil, sugar alcohol, fructose and mixtures thereof, a surfactant selected from the group consisting of sucrose monoester, lecithin, modified starch, and mixtures thereof, at least one of an acid, acid salt or sweetener, and an active ingredient, where the delivery system includes 15% by weight or less of water. Also described herein is a process for preparing the delivery system and a method of delivering and protecting an active ingredient.

Described herein is a delivery system including a non-aqueous solvent, a stabilizing agent selected from the group consisting of ester gum, sucrose acetate isobutyrate, Neobee oil, sugar alcohol, fructose and mixtures thereof, a surfactant selected from the group consisting of sucrose monoester, lecithin, modified starch, and mixtures thereof, at least one of an acid, acid salt or sweetener, and an active ingredient, where the delivery system includes 15% by weight or less of water. Also described herein is a process for preparing the delivery system and a method of delivering and protecting an active ingredient.

The present invention relates to an effervescent beverage in which the quality of taste resulting from sugars and sweeteners is improved, and a method for producing the effervescent beverage.

The present invention relates to an effervescent beverage in which the quality of taste resulting from sugars and sweeteners is improved, and a method for producing the effervescent beverage.