The present invention pertains to a flavored water including (a) a natural sugar in an amount equivalent to a sweetness intensity X1, (b) a highly sweet sweetener in an amount equivalent to a sweetness intensity X2, and (c) less than 40 mg/100 ml of sodium. The highly sweet sweetener includes at least one highly sweet sweetener b1 selected from the group consisting of Rebaudioside M, Rebaudioside D, Rebaudioside N, Rebaudioside O, Rebaudioside E, Siraitia grosvenorii fruit extract, Mogroside V, and thaumatin. 0.1<(X1+X2)≤20.

The present invention pertains to a flavored water including (a) a natural sugar in an amount equivalent to a sweetness intensity X1, (b) a highly sweet sweetener in an amount equivalent to a sweetness intensity X2, and (c) less than 40 mg/100 ml of sodium. The highly sweet sweetener includes at least one highly sweet sweetener b1 selected from the group consisting of Rebaudioside M, Rebaudioside D, Rebaudioside N, Rebaudioside O, Rebaudioside E, Siraitia grosvenorii fruit extract, Mogroside V, and thaumatin. 0.1<(X1+X2)≤20.

A fruit juice beverage that contains: (a) a high-intensity sweetener in an amount equivalent to a sweetness intensity of X1; and (b) an amino acid, a derivative thereof, or a salt thereof exhibiting taste perception below the taste perception threshold. A sweet taste of sweetness intensity X3 is produced as a result of containing components (a) and (b), and 0.1<X1<X3 is satisfied.

A fruit juice beverage that contains: (a) a high-intensity sweetener in an amount equivalent to a sweetness intensity of X1; and (b) an amino acid, a derivative thereof, or a salt thereof exhibiting taste perception below the taste perception threshold. A sweet taste of sweetness intensity X3 is produced as a result of containing components (a) and (b), and 0.1<X1<X3 is satisfied.

A semi-aqueous method for extracting a substance. The method involves combining a first liquid or solid substance containing an extract with a semi-aqueous solution containing a water-soluble or water-emulsifiable (WSWE) compound. Said WSWE compound selectively dissolves extract during a dense phase CO.sub.2 expansion and salting-out process, which is simultaneously co-extracted using said dense phase CO.sub.2, and desolvated to produce a CO.sub.2 salted-out solvent mixture containing extract. Said CO.sub.2 salted-out solvent mixture is treated using various secondary processes. The present invention is useful for producing extracts for use as additives in pharmaceuticals, nutraceuticals, cosmetics, beverages, or foods, and for quantitative analysis.

The present invention pertains to a fruit juice beverage that contains: (a) a natural sugar in an amount corresponding to sweetness intensity X1; (b) a high-sweetness-degree sweetener in an amount corresponding to sweetness intensity X2; (c) less than 70 mg/100 ml of sodium; and (d) less than 70 mg/100 ml of potassium and/or less than 70 mg/100 ml of calcium. The high-sweetness-degree sweetener includes at least one high-sweetness-degree sweetener b1 selected from the group consisting of rebaudioside M, rebaudioside D, rebaudioside N, rebaudioside O, rebaudioside E, Momordica grosvenori extract, mogroside V, and thaumatin, and the fruit juice beverage satisfies 0.1<(X1+X2)≤20.

The present invention pertains to a fruit juice beverage that contains: (a) a natural sugar in an amount corresponding to sweetness intensity X1; (b) a high-sweetness-degree sweetener in an amount corresponding to sweetness intensity X2; (c) less than 70 mg/100 ml of sodium; and (d) less than 70 mg/100 ml of potassium and/or less than 70 mg/100 ml of calcium. The high-sweetness-degree sweetener includes at least one high-sweetness-degree sweetener b1 selected from the group consisting of rebaudioside M, rebaudioside D, rebaudioside N, rebaudioside O, rebaudioside E, Momordica grosvenori extract, mogroside V, and thaumatin, and the fruit juice beverage satisfies 0.1<(X1+X2)≤20.

The invention relates to a coloring additive for food or feed, comprising a water extract of sweet chestnut wood comprising sweet chestnut tannins. The additive can be in granular or liquid form. The amount of tannins in the sweet chestnut wood extract is about 40 wt % or more, preferably 40 to 60 wt % expressed as total polyphenols, calculated on dry matter. The coloring additive is a.o. suitable as replacement of caramel color class IV in soft drinks.

The invention relates to a coloring additive for food or feed, comprising a water extract of sweet chestnut wood comprising sweet chestnut tannins. The additive can be in granular or liquid form. The amount of tannins in the sweet chestnut wood extract is about 40 wt % or more, preferably 40 to 60 wt % expressed as total polyphenols, calculated on dry matter. The coloring additive is a.o. suitable as replacement of caramel color class IV in soft drinks.

The present disclosure relates to a cannabinoid based dry or aqueous self-emulsification system for infusing a composition with a cannabinoid. The self-emulsification system comprises: a) at least one cannabinoid in a carrier oil; b) a plurality of self-emulsifiers having a targeted combined HLB value; and c) a targeted plurality of self-emulsifiers to oil ratio; wherein b) and c) operate to solubilize at least 1 mg of the cannabinoid in 1 mL of the composition. The dry self-emulsification system is in the form of a self-emulsifiable solid which spontaneously forms an emulsion after the addition of an aqueous medium, whereas the composition spontaneously forms an emulsion upon dilution of the aqueous self-emulsification system with water. Methods of making and using such self-emulsification systems, and cannabinoid concentrate compositions and cannabis infused compositions comprising such self-emulsification systems to form beverages, human and pet edibles and confectionaries are also encompassed by the present disclosure.