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.

Provided herein is a liquid concentrate composition comprising steviol glycosides, a stabiliser comprising xanthan and/or iota-carrageenan, and water. The steviol glycosides include rebaudioside M in an amount of about 800 ppm or more by total weight of the liquid concentrate composition. The pH of the liquid concentrate composition is less than about 7. Also provided herein is a method of providing a food product, a food product obtainable from the method, and a method of providing a liquid concentrate composition.

Provided herein is a liquid concentrate composition comprising steviol glycosides, a stabiliser comprising xanthan and/or iota-carrageenan, and water. The steviol glycosides include rebaudioside M in an amount of about 800 ppm or more by total weight of the liquid concentrate composition. The pH of the liquid concentrate composition is less than about 7. Also provided herein is a method of providing a food product, a food product obtainable from the method, and a method of providing a liquid concentrate composition.

The invention comprises a method and apparatus for amending a food product, comprising the steps of: (1) forming a nootropic emulsion comprising a nootropic, an emulsifier, and water, the nootropic including at least one of: Psilocybe, Cubensis; and Panaeolus (Copelandia); (2) subjecting the nootropic emulsion to shear forces exceeding 50,000 sec.sup.−1 in a high pressure emulsifier; and (3) amending the food product with the nootropic emulsion to form a nootropic amended food product with the optional step of receiving the food product from a first state of the United States of America where at least one nootropic component and/or tetrahydrocannabinol (THC) in the nootropic emulsion is illegal in food, the step of amending adding the nootropic and/or the THC to the food product being legal in a second state where the at least one nootropic component and/or the THC is added to the food product.

The invention comprises a method and apparatus for amending a food product, comprising the steps of: (1) forming a nootropic emulsion comprising a nootropic, an emulsifier, and water, the nootropic including at least one of: Psilocybe, Cubensis; and Panaeolus (Copelandia); (2) subjecting the nootropic emulsion to shear forces exceeding 50,000 sec.sup.−1 in a high pressure emulsifier; and (3) amending the food product with the nootropic emulsion to form a nootropic amended food product with the optional step of receiving the food product from a first state of the United States of America where at least one nootropic component and/or tetrahydrocannabinol (THC) in the nootropic emulsion is illegal in food, the step of amending adding the nootropic and/or the THC to the food product being legal in a second state where the at least one nootropic component and/or the THC is added to the food product.

The present invention relates primarily to a method for obtaining a volatile fraction from a juice and/or an alcohol-containing beverage, comprising or consisting of the following steps: (a) distilling a mixture of substances from the juice and/or the alcohol-containing beverage, wherein the distillation is performed by a spinning cone column; (b) contacting the mixture of substances from step (a) with a sorbent to obtain a loaded sorbent; and (c) contacting the loaded sorbent from step (b) with a liquid desorbent to obtain the volatile fraction, wherein desired ingredients of the volatile fraction are concentrated as compared to the juice and/or alcohol-containing beverage such that an addition of 0.1% by mass or less of the volatile fraction to any food preparation produces a perceptible odor impression and/or taste impression in a test subject.

The present invention relates primarily to a method for obtaining a volatile fraction from a juice and/or an alcohol-containing beverage, comprising or consisting of the following steps: (a) distilling a mixture of substances from the juice and/or the alcohol-containing beverage, wherein the distillation is performed by a spinning cone column; (b) contacting the mixture of substances from step (a) with a sorbent to obtain a loaded sorbent; and (c) contacting the loaded sorbent from step (b) with a liquid desorbent to obtain the volatile fraction, wherein desired ingredients of the volatile fraction are concentrated as compared to the juice and/or alcohol-containing beverage such that an addition of 0.1% by mass or less of the volatile fraction to any food preparation produces a perceptible odor impression and/or taste impression in a test subject.

The invention relates to alcohol-containing food products, in particular to ice-cream-type products and other soft or semi-soft solid food products containing high levels of alcohol, and improved processes for their preparation. More specifically, embodiments of the invention provide improved processes for providing alcoholic food products that retain a creamy texture and favorable homogeneity, stability and viscosity over a wide range of temperatures commonly used during storage and serving. The invention further provides alcohol-containing food products characterized by particularly advantageous physical properties, nutritional values and palatability.

A method for preparing a clear plant extract emulsion is provided. Sugar is mixed with water. A bitter blocker is added to the mixed sugar and water to form an aqueous phase. The aqueous phase is combined with an oil phase including a plant extract and sucrose ester. The combined aqueous phase and oil phase are mixed under heat. A two-part homogenization of the combined aqueous and oil phases is performed resulting in a clear emulsion concentrate with a low turbidity.

A method for preparing a clear plant extract emulsion is provided. Sugar is mixed with water. A bitter blocker is added to the mixed sugar and water to form an aqueous phase. The aqueous phase is combined with an oil phase including a plant extract and sucrose ester. The combined aqueous phase and oil phase are mixed under heat. A two-part homogenization of the combined aqueous and oil phases is performed resulting in a clear emulsion concentrate with a low turbidity.