Disclosed is a curcumin nanoparticle, including curcumin as core material and a wall material, where a weight ratio of the curcumin to the wall material is (5.5-7.5):100, and the wall material includes gum arabic and zein in a weight ratio of (1-5):5. The disclosure further provides a method of making the curcumin nanoparticle and a curcumin beverage containing the curcumin nanoparticle.

This invention pertains to an herbal paste comprising a mixture comprising 15 to 25 parts by weight ginger root, 15 to 25 parts by weight turmeric root, 15 to 25 parts by weight garlic 15 to 25 parts by weight lime fruit, 15 to 25 parts by weight lemon fruit, 0.5 to 1.5 parts by weight bitter kola nut, 15 to 25 parts by weight natural honey and B. optionally up to 50 parts water per 100 parts of Mixture A. Also claimed is a drink from the herbal mixture and a method of using the herbal mixture for active inhalation.

Disclosed herein are compounds having structural Formula (I), or salts thereof. These compounds are useful as sweet tasting agents and/or sweetness enhancers. Also disclosed are compositions comprising the present compounds and methods of increasing the sweet taste of ingestible compositions. Furthermore, methods for preparing the compounds are also disclosed.

Disclosed herein are compounds having structural Formula (I), or salts thereof. These compounds are useful as sweet tasting agents and/or sweetness enhancers. Also disclosed are compositions comprising the present compounds and methods of increasing the sweet taste of ingestible compositions. Furthermore, methods for preparing the compounds are also disclosed.

Provided are compositions comprising super-oxide dismutase and a soluble fiber. The compositions may additionally comprise other antioxidants, vitamins and nutrients, The compositions can be used as dietary supplements and for improving health and well-being.

Provided are compositions comprising super-oxide dismutase and a soluble fiber. The compositions may additionally comprise other antioxidants, vitamins and nutrients, The compositions can be used as dietary supplements and for improving health and well-being.

Disclosed herein are steviol glycoside compositions containing steviol glycoside blends that synergistically increase the solubility of rebaudioside D and rebaudioside M. These new compositions have a clean taste and may be used as sweeteners or sweetness enhancers in reduced sugar foods and beverages. Also disclosed herein are methods for making and using these compositions.

An improved carbonated beverage comprises adding ethyl benzoate or a coca leaf extract to a diet soda, in particular, a diet cola soda. An improved diet cola beverage comprises an extract of the coca leaf. Such improved beverages can additionally comprise sugar, glucose or an artificial sweetener. The extract of coca leaf plant may be decocainized, and provided in either liquid or powder form. One ratio of diet cola beverage product and the extract of the coca leaf plant is a ratio by weight of approximately 22:1 to 44:1 of beverage:extract.

An improved carbonated beverage comprises adding ethyl benzoate or a coca leaf extract to a diet soda, in particular, a diet cola soda. An improved diet cola beverage comprises an extract of the coca leaf. Such improved beverages can additionally comprise sugar, glucose or an artificial sweetener. The extract of coca leaf plant may be decocainized, and provided in either liquid or powder form. One ratio of diet cola beverage product and the extract of the coca leaf plant is a ratio by weight of approximately 22:1 to 44:1 of beverage:extract.

A method of making a clear beverage concentrate, which comprises a nanoemulsion of a liquid flavour oil in an aqueous phase, comprising 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.