The present disclosure relates to a cannabinoid based emulsification system for infusing an aqueous composition with a cannabinoid, the emulsification system comprising: a) a cannabinoid in a carrier oil; b) a plurality of emulsifiers having a targeted combined HLB value; and c) a targeted plurality of emulsifiers to oil ratio; wherein b) and c) operate to solubilize at least 1 mg of the cannabinoid in 1 mL of an aqueous composition. Methods of making and using such emulsification systems, and cannabinoid concentrate compositions and cannabis infused aqueous compositions comprising such emulsification systems to form beverages, human and pet edibles and confectionaries are also encompassed by the present disclosure.

Water-soluble formulations including cannabinoids or a cannabis-derived compound for use in beverages and foods, methods of preparing the formulations, and methods of preparing beverages and foods including the formulations are disclosed herein. In some embodiments, the water-soluble formulations comprise a cannabinoid or a cannabis-derived compound; an emulsifier comprising Quillaja saponins; a carrier oil, and a glycerin-based carrier surfactant.

The present invention relates to a low-calorie beverage having excellent sensory properties and sweetness, and more particularly, to a beverage containing allulose as a sweetener.

Proposed is a device for producing a beverage, more particularly a cold beverage, comprising a cartridge mount having a cartridge holder for holding a cartridge filled with a beverage substance, wherein: the cartridge holder has a receiving opening; the cartridge holder has a water supply for introducing water into the cartridge and a compressed air supply for introducing compressed air into the cartridge; the cartridge holder can be transferred between a loading position, in which the cartridge can be inserted into or removed from the receiving opening, and an operating position, in which a beverage can be produced in the cartridge and dispensed from a beverage outlet of the cartridge by the introduction of the water and the compressed air into the cartridge and by the interaction of the water with the beverage substance; the cartridge holder has a first holding element and a second holding element between which the receiving opening is formed; the first holding element is movable in relation to the second holding element in order to transfer the cartridge holder from the loading position to the operating position or from the operating position to the loading position.

Rapidly dissolving flavoring composition concentrates are provided. The flavoring composition concentrates have a flavor, a solvent system, a flavor carrier system, and a densifier. The densifier is an acid modifier present in an amount such that it optimizes the rate of dispersion of the concentrate in water.

Rapidly dissolving flavoring composition concentrates are provided. The flavoring composition concentrates have a flavor, a solvent system, a flavor carrier system, and a densifier. The densifier is an acid modifier present in an amount such that it optimizes the rate of dispersion of the concentrate in water.

Rapidly dissolving flavoring composition concentrates are provided. The flavoring composition concentrates have a flavor, a solvent system, a flavor carrier system, and a densifier. The densifier is an acid modifier present in an amount such that it optimizes the rate of dispersion of the concentrate in water.

Low water liquid beverage concentrates and methods for making the concentrates are provided herein. The concentrates include a high coffee and/or tea solids content and total solids content. The amounts of water, total solids, and coffee and/or tea solids are effective to provide a low water beverage concentrate having a pH between about 3.0 to about 6.0. In some approaches, the pH of the low water beverage concentrate changes fewer than about 0.5 pH units after at least three months storage at 70 F. in a closed container. The low water beverage concentrates provide a desired flavor profile with little or no flavor degradation after storage at 70 F. in a closed container for at least about three months. Methods for making the low water beverage concentrates are also provided.

Low water liquid beverage concentrates and methods for making the concentrates are provided herein. The concentrates include a high coffee and/or tea solids content and total solids content. The amounts of water, total solids, and coffee and/or tea solids are effective to provide a low water beverage concentrate having a pH between about 3.0 to about 6.0. In some approaches, the pH of the low water beverage concentrate changes fewer than about 0.5 pH units after at least three months storage at 70 F. in a closed container. The low water beverage concentrates provide a desired flavor profile with little or no flavor degradation after storage at 70 F. in a closed container for at least about three months. Methods for making the low water beverage concentrates are also provided.

Disclosed are stabilized emulsion-including concentrates for drinkable beverages. The emulsion concentrates are stable at pH as low as about 2.0 to about 2.5 and include quillaja, non-aqueous solvent, acidulant, lipid, and water. The emulsion-including concentrates may remain shelf-stable independently and as part of a drinkable beverage for about twelve months. Methods for making the emulsion-including concentrates are also provided.