The present invention relates to a beverage powder comprising porous particles and partially aggregated proteins, the porous particles having an amorphous continuous phase comprising a sweetener, a soluble filler and a optionally a surfactant, wherein the porous particles have a closed porosity of between 10 and 80%. A further aspect of the invention is a process for manufacturing a beverage powder.

A water soluble shell or binder is used to encapsulate nutrients, flavoring, other food grade ingredients or combinations thereof together as a single serving or unit. The unit or single serving may be distributed to people to provide nutrition to people in mass casualty situations. In this manner, more nutrients may be delivered since water which has a significant amount of weight and volume need not be transported to the people. Moreover, in normal situations, the water soluble shell or binder dissolves sufficiently quick so that the user can quickly consume nutrients.

The present invention provides a novel sparkling beverage having foam retention and a method for improving foam retention. According to the present invention, provided is a sparkling beverage containing Reb. D and Reb. M, wherein a content of Reb. D is 60 to 600 ppm, a content of Reb. M is 50 to 600 ppm, a total content of Reb. D and Reb. M is 110 ppm to 700 ppm, and (Reb. D content)/(Reb. M content) is 2.50 or less, and pH is 2.5 to 6.0.

A method of producing a canned hydrogen infused beverage having the steps of: providing a can; introducing a solid that includes Magnesium metal into the can; filling the can with a carbonated liquid having water; generating molecular hydrogen from the reaction of the solid and the water; generating Magnesium Bicarbonate from the reaction of the solid and the carbonated liquid and sealing the can. A beverage in a can formed through disclosed processes is likewise disclosed.

A method of making a pressurized packaged liquid beverage including filling a container including a one-way valve with a liquid mixture including a base liquid and a gum; sealing the container; introducing a volume of gas through the one-way valve after sealing the container; and agitating the container. When the container is opened, the liquid mixture increases in volume and separates into a liquid phase and a drinkable foam phase, which may persist for an extended period of time. The base liquid includes milk, coffee, fruit juice, or mixtures thereof.

A method of making a pressurized packaged liquid beverage including filling a container including a one-way valve with a liquid mixture including a base liquid and a gum; sealing the container; introducing a volume of gas through the one-way valve after sealing the container; and agitating the container. When the container is opened, the liquid mixture increases in volume and separates into a liquid phase and a drinkable foam phase, which may persist for an extended period of time. The base liquid includes milk, coffee, fruit juice, or mixtures thereof.

The present invention relates to a new type of beverage which provides foam with improved quality. More specifically, the present invention relates to an effervescent beverage that comprises oxidation products of hops and provides foam with improved quality.

The present invention relates to a new type of beverage which provides foam with improved quality. More specifically, the present invention relates to an effervescent beverage that comprises oxidation products of hops and provides foam with improved quality.

The purpose of the present invention is to provide: a sparkling beverage having effervescence retainability; and a method for improving effervescence retainability of a sparkling beverage. The present invention provides a sparkling beverage which has a content of Reb. B of 6-45 ppm, while having a gas pressure of from 2.2 kgf/cm.sup.2 to 4.0 kgf/cm.sup.2.

The purpose of the present invention is to provide: a sparkling beverage having effervescence retainability; and a method for improving effervescence retainability of a sparkling beverage. The present invention provides a sparkling beverage which has a content of Reb. B of 6-45 ppm, while having a gas pressure of from 2.2 kgf/cm.sup.2 to 4.0 kgf/cm.sup.2.