A flavor-enhanced beverage includes an added amount of pyroglutamic acid or a salt thereof. The pyroglutamic acid may be in the form of L-pyroglutamic acid, D-pyroglutamic acid, monosodium L-pyroglutamate, monosodium D-pyroglutamate, or a mixture thereof. Both ready-to-drink beverages (such as fruit juices, vegetable juices, coffee, tea, carbonated soft drinks, energy drinks, sports drinks, dairy, and low calorie drinks) as well as concentrated beverages used for the preparation of ready-to-drink beverages benefit from the addition of the pyroglutamic acid. The addition to a beverage product may be in an amount of up to about 3,000 ppm of pyroglutamic acid or a salt thereof, in concentrates, or up to about 300 ppm in ready-to-drink beverages.

A flavor-enhanced beverage includes an added amount of pyroglutamic acid or a salt thereof. The pyroglutamic acid may be in the form of L-pyroglutamic acid, D-pyroglutamic acid, monosodium L-pyroglutamate, monosodium D-pyroglutamate, or a mixture thereof. Both ready-to-drink beverages (such as fruit juices, vegetable juices, coffee, tea, carbonated soft drinks, energy drinks, sports drinks, dairy, and low calorie drinks) as well as concentrated beverages used for the preparation of ready-to-drink beverages benefit from the addition of the pyroglutamic acid. The addition to a beverage product may be in an amount of up to about 3,000 ppm of pyroglutamic acid or a salt thereof, in concentrates, or up to about 300 ppm in ready-to-drink beverages.

The present invention relates to products from porous materials, generated by foaming with gas hydrates or gas hydrate slurries dosed into matrices of biological, organic or inorganic materials in their liquid to paste-like state. A method of producing a water phase continuous slurry comprising gas hydrates, a method of producing a porous powder or foam as well as the use of gas hydrates for producing a porous powder or foam or for gasifying viscous liquid are also claimed. The porous powder or viscous foam, wherein the powder or foam has a closed porosity of 15% to 100%, or 20% to 50%, or 25% to 35%, or 30 to 35%, or about 30%.

The present invention relates to products from porous materials, generated by foaming with gas hydrates or gas hydrate slurries dosed into matrices of biological, organic or inorganic materials in their liquid to paste-like state. A method of producing a water phase continuous slurry comprising gas hydrates, a method of producing a porous powder or foam as well as the use of gas hydrates for producing a porous powder or foam or for gasifying viscous liquid are also claimed. The porous powder or viscous foam, wherein the powder or foam has a closed porosity of 15% to 100%, or 20% to 50%, or 25% to 35%, or 30 to 35%, or about 30%.

Aromatic farnesyl compound and application of a pharmaceutical salt thereof as an inhibitor of α-glucosidase, dipeptidyl peptidase-4, aldose reductase, protein tyrosine phosphatase-1B or HMG-CoA reductase, or use thereof in preparing medicine and functional healthcare products having a liver protective function and/or for treating and/or preventing type II diabetes, diabetic retinopathy, diabetic foot disease, and hyperlipidemia.

An effervescent beverage containing a grain degradation product which contains creamy and tasty foam having a refreshing texture and a new texture of a prolonged creamy-foam retention is formed on the effervescent beverage upon drinking, a method for dispensing and a dispenser of such effervescent beverage are disclosed. According to the present invention, there is provided a method for dispensing the effervescent beverage containing a grain degradation product by cooling the effervescent beverage and pouring it into a vessel to serve, wherein foam having a snow-like refreshing texture and a new texture of a prolonged creamy-foam retention is formed on the effervescent beverage, said method comprising: forming a slurry containing the extract-frozen microparticles by cooling and stirring the effervescent beverage, preparing the frozen foam of the effervescent beverage containing the extract-frozen microparticles and fine bubbles by cooling and stirring the slurry and incorporating the outside gas into the slurry, and supplying the prepared frozen foam of the effervescent beverage to the effervescent beverage poured into a vessel as a foam component.

An effervescent beverage containing a grain degradation product which contains creamy and tasty foam having a refreshing texture and a new texture of a prolonged creamy-foam retention is formed on the effervescent beverage upon drinking, a method for dispensing and a dispenser of such effervescent beverage are disclosed. According to the present invention, there is provided a method for dispensing the effervescent beverage containing a grain degradation product by cooling the effervescent beverage and pouring it into a vessel to serve, wherein foam having a snow-like refreshing texture and a new texture of a prolonged creamy-foam retention is formed on the effervescent beverage, said method comprising: forming a slurry containing the extract-frozen microparticles by cooling and stirring the effervescent beverage, preparing the frozen foam of the effervescent beverage containing the extract-frozen microparticles and fine bubbles by cooling and stirring the slurry and incorporating the outside gas into the slurry, and supplying the prepared frozen foam of the effervescent beverage to the effervescent beverage poured into a vessel as a foam component.

An embodiment of the present invention provides a carbonated beverage comprising a stevia extract in which foaming is suppressed and a method for producing the same. A carbonated beverage comprising RebA and RebD and/or RebM, wherein a content of RebA is 500 ppm or less; a content of RebD and/or RebM is 486 ppm or less; ((RebD and/or RebM)/RebA) is 0.45 or more in a mass ratio; and a total content of RebA and RebD and/or RebM is 0.5 to 13.5 in Brix in terms of sucrose.

The process serves for preparing sodium ion-free X carbonate or hydrogencarbonate effervescent powder, such granules or such tablets. The active substances X, at least calcium carbonate, moistened with a small amount of alcohol and water, are mixed as powder with a small amount of lactobionic acid in a partial vacuum in a vacuum tank with continual pumping. As a result, the calcium salt (CaCO.sub.3) of the calcium in the surface layer of the powder particles reacts with the lactobionic acid, effervesces and releases a small amount of CO.sub.2. Consequently, the pressure in the vacuum tank rises and after the end of the effervescent reaction the internal pressure in the vacuum tank drops back to the starting value through the continual pumping. In so doing, the powder dries. After removal from the vacuum chamber an acid, preferably citric acid, as an effervescing agent is added, and subsequently the powder is electively pressed into tablets. The thus produced sodium ion-free calcium carbonate effervescent tablet hence contains at least calcium carbonate as well as citric acid as an effervescing agent, with the pressed particles having been initially effervesced in their surface layer by means of lactobionic acid.

The process serves for preparing sodium ion-free X carbonate or hydrogencarbonate effervescent powder, such granules or such tablets. The active substances X, at least calcium carbonate, moistened with a small amount of alcohol and water, are mixed as powder with a small amount of lactobionic acid in a partial vacuum in a vacuum tank with continual pumping. As a result, the calcium salt (CaCO.sub.3) of the calcium in the surface layer of the powder particles reacts with the lactobionic acid, effervesces and releases a small amount of CO.sub.2. Consequently, the pressure in the vacuum tank rises and after the end of the effervescent reaction the internal pressure in the vacuum tank drops back to the starting value through the continual pumping. In so doing, the powder dries. After removal from the vacuum chamber an acid, preferably citric acid, as an effervescing agent is added, and subsequently the powder is electively pressed into tablets. The thus produced sodium ion-free calcium carbonate effervescent tablet hence contains at least calcium carbonate as well as citric acid as an effervescing agent, with the pressed particles having been initially effervesced in their surface layer by means of lactobionic acid.