The present invention relates to a method for preparing a comestible product, in particular a fermented beverage containing stevia extract. A further aspect of the invention is a comestible product obtainable by the method of the invention.

An acetic acid-containing food or drink comprising 0.02 w/v % or more of acetic acid and at least one aromatic component selected from the group consisting of isobutanal (component A), butanal (component B), 2-methylbutanal (component C), pentanal (component D), isobutyl acetate (component E), and butyl acetate (component F), the total content of the aromatic component being 0.1 ppb or more.

An acetic acid-containing food or drink comprising 0.02 w/v % or more of acetic acid and at least one aromatic component selected from the group consisting of isobutanal (component A), butanal (component B), 2-methylbutanal (component C), pentanal (component D), isobutyl acetate (component E), and butyl acetate (component F), the total content of the aromatic component being 0.1 ppb or more.

Emulsions and concentrates are provided. The concentrates include oat oil, at least one polyol and/or native or modified carbohydrate, and at least one benefit agent. The oat oil includes 8 wt % or more of ceramides and glycolipids.

Emulsions and concentrates are provided. The concentrates include oat oil, at least one polyol and/or native or modified carbohydrate, and at least one benefit agent. The oat oil includes 8 wt % or more of ceramides and glycolipids.

The present disclosure relates to colloids comprising caffeine-tannic acid complexes which slow the release of the caffeine. Also described are methods of preparing the colloids and beverages comprising colloids comprising caffeine-tannic acid complexes.

The present disclosure relates to colloids comprising caffeine-tannic acid complexes which slow the release of the caffeine. Also described are methods of preparing the colloids and beverages comprising colloids comprising caffeine-tannic acid complexes.

The present invention relates to a composition comprising a surfactant system comprising lysolecithin and lecithin, or lysolecithin and sugar ester, a non-polar phase comprising a flavor oil, and a polar phase comprising at least one polar non-aqueous solvent, wherein the flavor oil is present in an amount of at least 10 wt. %, based on the total amount of the composition, and wherein lysolecithin is present in an amount of at least 10 wt. %, based on the total amount of the composition. The invention further relates to a method for the preparation of the inventive composition, as well as to the use of the inventive composition for the preparation of a flavored beverage or personal care product. Moreover, the invention concerns a beverage or personal care product comprising the inventive composition.

A process and system to produce a fruit or vegetable juice concentrate having clean flavor, color, and aroma with a Brix value between about 30 to about 70 The process includes crushing raw fruit or vegetable to form a juice puree that is enzymatically treated to improve overall yield of juice concentrate. The enzymatically treated juice puree is directed to a separator to separate the liquid juice from the solids. The liquid juice is pasteurized, clarified, and then treated to remove or reduce off-flavor and/or off-flavor precursor compounds to produce the fruit or vegetable juice concentrate.

A process and system to produce a fruit or vegetable juice concentrate having clean flavor, color, and aroma with a Brix value between about 30 to about 70 The process includes crushing raw fruit or vegetable to form a juice puree that is enzymatically treated to improve overall yield of juice concentrate. The enzymatically treated juice puree is directed to a separator to separate the liquid juice from the solids. The liquid juice is pasteurized, clarified, and then treated to remove or reduce off-flavor and/or off-flavor precursor compounds to produce the fruit or vegetable juice concentrate.