The invention relates to methods of preparing vegetable juice comprising fermenting a vegetable substrate with a Pichia kluyveri. Fermented vegetable juice obtained according the method has better flavor profiles, in particular reduced earthy flavors. The invention also provides Pichia kluyveri strains useful for fermenting vegetable substrates, which can be further processed to obtain beverages or other consumer products.

The present invention relates to the use of a yeast extract including at least 10 wt % of nucleic acids, preferably at least 15 wt %, and more preferably 30 to 95 wt %, relative to the total weight of said extract, said nucleic acids being formed from fragments of ribonucleic acid (RNA), for clarifying musts and liquids, in particular wines and teas.

The present disclosure relates to methods and compositions for fining fermentable beverages, such as alcoholic fermentable beverages, for example, wine, beer, lager, ale, cider, perry, spirit and liqueur. The compositions herein comprise a pectin and carrageenan which are used to treat the beverage prior to fermentation.

The present disclosure relates to methods and compositions for fining fermentable beverages, such as alcoholic fermentable beverages, for example, wine, beer, lager, ale, cider, perry, spirit and liqueur. The compositions herein comprise a pectin and carrageenan which are used to treat the beverage prior to fermentation.

The present invention pertains to a fruit juice composition wherein the content of an aroma component is reduced but the content of a nutritional functional component and the content of a saccharide are not substantially reduced, a method for producing the composition, and a food or beverage containing the composition.

A composition containing one or more materials selected from the group consisting of fatty acids, proteins, peptides, amino acids, vitamins, minerals, alcohols, sweeteners, acidulants, antioxidants, thickening stabilizer, and surfactants, and a flavonoid-cyclodextrin inclusion compound, wherein the inclusion compound contains an inclusion compound obtained by treating a flavonoid having a rhamnoside structure with an enzyme having rhamnosidase activity in the presence of a cyclodextrin. According to the present invention, the bitterness and the changes in color tones originated from flavonoids can be inhibited, and foodstuff or the like having an unpleasant taste can be improved, so that the present invention can be suitably utilized in fields such as medicaments, foodstuff, health foods, foods for specified health use, and cosmetics.

A method of recovering pomace produced during the processing of whole fruits and vegetables is described. The method includes optionally enzymatically treating a cold mash during a blanching step to form a hot mash which is finished and then pasteurized and cooled to a temperature no greater than about 2 C. Thereafter, the pasteurized and cooled product is separated into juice and pomace, which has a temperature no greater than about 13 C. and which can be packaged for use.

Provided is an acidic beverage comprising (A) pyrroloquinoline quinone or a salt thereof, (B) ascorbic acid, and (C) cyclodextrin, wherein all the components are dissolved.

There is provided an acid milk-containing highly clear beverage including acid milk and soybean polysaccharides, in which a content of non-fat milk solids is 0.009 mass % or less with respect to a total amount of the acid milk-containing highly clear beverage, a content of the soybean polysaccharides is 0.5 mass % or less with respect to the total amount of the acid milk-containing highly clear beverage, a pH of the acid milk-containing highly clear beverage is equal to or more than 2.8 and less than 3.5, and absorbency of the acid milk-containing highly clear beverage in a wavelength of 650 nm is 0.02 or less.

There is provided an acid milk-containing highly clear beverage including acid milk and soybean polysaccharides, in which a content of non-fat milk solids is 0.009 mass % or less with respect to a total amount of the acid milk-containing highly clear beverage, a content of the soybean polysaccharides is 0.5 mass % or less with respect to the total amount of the acid milk-containing highly clear beverage, a pH of the acid milk-containing highly clear beverage is equal to or more than 2.8 and less than 3.5, and absorbency of the acid milk-containing highly clear beverage in a wavelength of 650 nm is 0.02 or less.