Methods of manufacturing inositol-stabilized arginine-silicate (“ASI”) complexes with reduced or eliminated clumping and with increased solubility.

A beverage composition promotes cellular hydration when ingested by a multicellular organism, and includes a carbohydrate clathrate component that includes cyclodextrin, in a concentration of 0.01-5% w/w. A complex-forming compound is also included in a concentration that is less than the clathrate component, and there is an aqueous liquid component, such as still and carbonated aqueous liquids. An inclusion complex is formed with at least some of the clathrate component and at least some of the complex-forming compound and the composition promotes cellular hydration of the multicellular organism when the multicellular organism ingests it. There is also a beverage composition that increases lifespan in the multicellular organism, and methods of promoting cellular hydration and increasing lifespan of the multicellular organism according to a mechanism of action.

A beverage composition promotes cellular hydration when ingested by a multicellular organism, and includes a carbohydrate clathrate component that includes cyclodextrin, in a concentration of 0.01-5% w/w. A complex-forming compound is also included in a concentration that is less than the clathrate component, and there is an aqueous liquid component, such as still and carbonated aqueous liquids. An inclusion complex is formed with at least some of the clathrate component and at least some of the complex-forming compound and the composition promotes cellular hydration of the multicellular organism when the multicellular organism ingests it. There is also a beverage composition that increases lifespan in the multicellular organism, and methods of promoting cellular hydration and increasing lifespan of the multicellular organism according to a mechanism of action.

A beverage comprising water, phycocyanin and having a heavy metals content below a threshold amount, the beverage having a pH within a certain range and a minimum acceptable shelf life, by optimizing the steps in the production of the beverage, but without adding many chemical substances and without carrying out harsh chemical treatment on the natural substances. By the combined use of a phycocyanin obtained, for example, by ultrafiltration or by treatment under pressure, with sterile demineralized water, and mixing the other components separately from the bacteria and other contaminants, in an aseptic environment, it is possible to provide a beverage that has nutraceutical effects, with low heavy metals content, at a suitable pH, and with an extended shelf life.

A low osmolality oral rehydration slush composition is provided. The oral rehydration slush composition includes: water; a source of carbohydrate; a source of electrolytes; and a source of citrate. The oral rehydration slush composition has an osmolality of 70 mOsm/kg H.sub.2O to 350 mOsm/kg H2O. The oral rehydration slush composition can be used to treat individuals suffering from dehydration.

A low osmolality oral rehydration slush composition is provided. The oral rehydration slush composition includes: water; a source of carbohydrate; a source of electrolytes; and a source of citrate. The oral rehydration slush composition has an osmolality of 70 mOsm/kg H.sub.2O to 350 mOsm/kg H2O. The oral rehydration slush composition can be used to treat individuals suffering from dehydration.

Provided herein are pongamia oil compositions suitable for animal consumption, in particular human consumption, as well as methods of producing such compositions. The compositions are edible and non-bitter tasting, and have certain attributes that make such compositions suitable for use as and/or in various food and beverage products. Provided herein are also methods of analyzing pongamia oil.

Methods are described that provide controlled release of beneficial bacteria to the oral cavity. Such bacteria can subsequently colonize the oral cavity and displace or suppress the growth of pathogenic microorganisms. Described devices include a stabilized preparation of such beneficial bacteria and provide a consumable liquid, wet foam, or gel that includes such bacteria when used.

Methods are described that provide controlled release of beneficial bacteria to the oral cavity. Such bacteria can subsequently colonize the oral cavity and displace or suppress the growth of pathogenic microorganisms. Described devices include a stabilized preparation of such beneficial bacteria and provide a consumable liquid, wet foam, or gel that includes such bacteria when used.

A process for the production of a Ready-To-Drink beverage product containing an ingestible fluid containing solid pieces selected from at least one of (a) fruit, (b) crystal boba, and/or (c) tea leaves and subjected to High Pressure Processing (HPP).