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.

A composition for infusion in a cold liquid, a substitute for tonic, without gas or added sugars, including at least one sweetening compound in a percentage of less than three percent weight for weight of the dry composition, at least one flavoring compound in a percentage of less than fifty percent weight for weight of the dry composition and at least one effervescent compound in a percentage equal to or above fifty percent weight for weight of the dry composition.

Disclosed is a drink container delivery system, including methods of formation and use. The drink container delivery system provides a biodegradable and compostable drink container, ideal for small volume “energy shots” and other liquid compositions. The system is also used with granular solid and gel compositions. In addition to acting as a packaging vessel for the composition, micro droplets of the composition are dispersed throughout the substance of the container and are released by mechanical disruption, such as by chewing. The container is formed from wax or similar non-toxic material and can be safely chewed and eventually discarded responsibly by the user wherein the container material biodegrades naturally.

An oil-in-water emulsion comprising an excess of n-alkenyl succinic modified starch for use in producing clear citrus flavoured beverages without the need for additional emulsifiers, or the need for washing the citrus oil.

These delicious shakes or smoothies, has the active compound called allicin, which comes from the garlic. Allicin is the key ingredient for helping to lower our metabolic risk factors. This invention could possibly be a natural substitute for garlic supplements, and Statin drugs. This invention could aide in helping regulate high blood pressure, high low-density lipoprotein (LDL), heart disease, diabetes, and strokes. This invention will make it easier to consume garlic in the raw, while contributing to optimum health.

A method includes provides native starch and modified starch which are mixed to form a body. Then, the body and the cement are treated by a conventional manufacturing method to make ungelatinized starch pearl balls. The ungelatinized starch pearl balls are treated by a boiled process during 5-30 minutes and are then treated by a heat soaked boiled process during 30-150 minutes to form gelatinized starch pearl balls. Then, the gelatinized starch pearl balls and a soaking liquid are filled into a package to perform a vacuum filling and seal packed process, so that the gelatinized starch pearl balls are soaked in the soaking liquid during a few hours. Then, the gelatinized starch pearl balls perform a quick freezing process to prevent the starch pearl balls from becoming aged and hardened. Thus, the starch pearl balls keep a chewy taste and have different flavors.

A method includes provides native starch and modified starch which are mixed to form a body. Then, the body and the cement are treated by a conventional manufacturing method to make ungelatinized starch pearl balls. The ungelatinized starch pearl balls are treated by a boiled process during 5-30 minutes and are then treated by a heat soaked boiled process during 30-150 minutes to form gelatinized starch pearl balls. Then, the gelatinized starch pearl balls and a soaking liquid are filled into a package to perform a vacuum filling and seal packed process, so that the gelatinized starch pearl balls are soaked in the soaking liquid during a few hours. Then, the gelatinized starch pearl balls perform a quick freezing process to prevent the starch pearl balls from becoming aged and hardened. Thus, the starch pearl balls keep a chewy taste and have different flavors.

The present invention relates to the field of herbal compositions. In particular, the present invention is directed to an Improved Herbal Extract Composition comprising a Melissa species extract, an Avena species extract, a Tilia species extract and a unique blend of citrus components. The composition can further comprise at least one additional extract of a plant such as Citrus species, Crataegus species, Panax species, and Lavendula species. The herbal extract composition is useful in numerous ingestible forms including an extract concentrate for food and beverage preparation, additive or enhancer for existing foods and beverages and particularly in the form of a pleasant tasting and soothing beverage.

The present invention relates to the field of herbal compositions. In particular, the present invention is directed to an Improved Herbal Extract Composition comprising a Melissa species extract, an Avena species extract, a Tilia species extract and a unique blend of citrus components. The composition can further comprise at least one additional extract of a plant such as Citrus species, Crataegus species, Panax species, and Lavendula species. The herbal extract composition is useful in numerous ingestible forms including an extract concentrate for food and beverage preparation, additive or enhancer for existing foods and beverages and particularly in the form of a pleasant tasting and soothing beverage.

A method of making a clear beverage concentrate, which contains a nanoemulsion of a liquid flavour oil in an aqueous phase, including the emulsification of the flavour oil into water in the presence of an emulsifier, which emulsifier consists of at least 5% by weight Quillaja saponins, optionally containing at least one other emulsifier, characterised in that, prior to emulsification, the pH of the aqueous phase is adjusted to 4.0 maximum. The method allows the preparation of beverages that not only are crystal-clear, but which also have substantially more of the full flavour of the original flavour oil.