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.

An automatic smoothie machine having three vertical heating plates arranged in a sequential parallel manner creating a pair of food cartridge cavities. The two outer heating plates are movable and the middle heating plate is stationary. The two outer heating plates configured to provide cyclic pressure to the pair of food cartridge. Each of the pair of food cartridges are maintained within each of the pair of food cartridge cavities in a manner to allow the pre-cut dispensing end to be arranged along a bottom portion of each of the pair of food cartridge cavities in order to allow the volume of food matter to be ejected downwards. At least one sensor configured to detect dispensing of the volume of food matter and terminate the operation of the automatic smoothie machine.

This disclosure provides a process for preparing transparent emulsions, in particular emulsions that are free of solvents such as propylene glycol, for use in producing clear beverages.

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.

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.

The present disclosure relates generally to sports drinks with improved ability to rehydrate individuals especially after intense physical activities. Compositions for preparing the drinks are also provided. The sports drinks can also reduce muscle soreness or fatigue, improve muscle performance, and minimize muscle cramping.

A composition for, and method of making, a functional electrolyte beverage providing total cation fluid concentration of about 585.5-2342 mg/l is described. The method comprises: combining edible sodium, potassium, calcium and magnesium salts to obtain a first mixture; combining edible organic acids to obtain a second mixture; combining water, emulsifier, sweetener, flavor, pasteurized fruit or vegetable juice concentrate, vitamins, minerals and other added nutrients to obtain a third mixture; combining the first three mixtures to obtain a fourth mixture in the form of an emulsion concentrate; and diluting the fourth mixture with water to obtain the final beverage composition.

A composition for, and method of making, a functional electrolyte beverage providing total cation fluid concentration of about 585.5-2342 mg/l is described. The method comprises: combining edible sodium, potassium, calcium and magnesium salts to obtain a first mixture; combining edible organic acids to obtain a second mixture; combining water, emulsifier, sweetener, flavor, pasteurized fruit or vegetable juice concentrate, vitamins, minerals and other added nutrients to obtain a third mixture; combining the first three mixtures to obtain a fourth mixture in the form of an emulsion concentrate; and diluting the fourth mixture with water to obtain the final beverage composition.

A container is provided for dispensing a liquid concentrate utilizing one or more desirable properties including a generally consistent discharge across a range of squeeze forces, a generally consistent discharge with the same force without significant dependence on the amount of liquid concentrate in the container, a substantially dripless or leak proof outlet opening, a jet that minimizes splashing when the liquid concentrate impacts a target liquid, and a jet that maximizes mixing between the liquid concentrate and the target liquid to produce a generally homogenous mixture without the use of extraneous utensils or shaking.

A container is provided for dispensing a liquid concentrate utilizing one or more desirable properties including a generally consistent discharge across a range of squeeze forces, a generally consistent discharge with the same force without significant dependence on the amount of liquid concentrate in the container, a substantially dripless or leak proof outlet opening, a jet that minimizes splashing when the liquid concentrate impacts a target liquid, and a jet that maximizes mixing between the liquid concentrate and the target liquid to produce a generally homogenous mixture without the use of extraneous utensils or shaking.