The present invention relates to a beverage composition containing a ginseng powder. More specifically, the present invention provides a ginseng powder-containing beverage composition and a method for preparing the same, wherein the beverage composition is capable of improving powder precipitation and layer separation using a natural stabilizer and a natural emulsifier, containing particular compositions, without using a synthetic stabilizer and a synthetic emulsifier.

The present application relates to the process of using parecetic acid and/or performic acid with heating to create a sterilized product. Green tea polyphenols may be used to inhibit spore germination. Honey is one product that may benefit from this process. Other products that may benefit from this process include pickled foods, condiments, salad dressing, marinades, apple products, strawberry products, and raspberry products. Medications containing honey for stomach ulcers may benefit from this sterilization process. Cosmetics containing honey may also benefit from this process.

The present application relates to the process of using parecetic acid and/or performic acid with heating to create a sterilized product. Green tea polyphenols may be used to inhibit spore germination. Honey is one product that may benefit from this process. Other products that may benefit from this process include pickled foods, condiments, salad dressing, marinades, apple products, strawberry products, and raspberry products. Medications containing honey for stomach ulcers may benefit from this sterilization process. Cosmetics containing honey may also benefit from this process.

Embodiments herein relate to one or more methods comprising heating of a kava product; pressurizing the kava product; electrically pulsing the kava product; homogenizing the kava product; cooling the kava product; and packaging of the kava product; wherein the method is configured to stabilize the kava product against microbiological decomposition.

Embodiments herein relate to one or more methods comprising heating of a kava product; pressurizing the kava product; electrically pulsing the kava product; homogenizing the kava product; cooling the kava product; and packaging of the kava product; wherein the method is configured to stabilize the kava product against microbiological decomposition.

In cheese production bacterial cultures secrets lactic acid and lowers the pH for promoting the curdling. However, longer incubation will increase the acidic condition followed by off flavor. “An Organic Natural curdling Ingredient” is produced by microbial fermentation of glucose obtained from the non-edible grain starches. The “microbial source” used is a consortium of two Lactobacillus sp. strains modified by way of strain improvement for product yield enhancement. Addition of 0.5 to 1% of this product reduces the incubation time and the acidic conditions. The major ingredient in “An Organic Natural curdling Ingredient” is a combination of naturally produced organic acids with mineral nutrient like calcium. The product has taste and texture improving efficiency by reducing the acidic flavor. Calcium is a valuable addition to the final product with high nutritional benefit in bio-available form.

A flash boiling apparatus for a liquid food product that includes particles, the apparatus including a vacuum vessel provided with a product inlet and a product outlet for liquid food product, a pressure relief valve arranged upstream the product inlet for providing a pressure drop that results in flash boiling of the liquid food product, and an inlet section arranged between the pressure relief valve and the product inlet, for conveying the liquid food product from the pressure relief valve to the product inlet. The inlet section includes a through-flow area that increases in a direction from the pressure relief valve to the product inlet, such that a flow velocity of the liquid food product decreases when it passes the inlet section.

The present invention provides a method of heat treating undenatured collagen to reduce microbial load comprising the subjection of said collagen to a temperature of at least 40° C. for a time of at least 2 seconds in a manner sufficient to reduce microbial content without denaturing more than 20% of the collagen protein.

The present invention provides a method of heat treating undenatured collagen to reduce microbial load comprising the subjection of said collagen to a temperature of at least 40° C. for a time of at least 2 seconds in a manner sufficient to reduce microbial content without denaturing more than 20% of the collagen protein.

Embodiments herein relate to food products with stable green color and methods of making the same. In an embodiment, a method of making a food product with stable green color herein includes transferring chlorophyll from an aqueous phase to a lipid phase within the food product, forming an emulsion including the lipid phase, and heating the food product including the emulsion. In an embodiment, a sealed food product is included having a container and a food product composition within the container. The food product composition including a stabilized emulsion. The stabilized emulsion can include a lipid phase and chlorophyll, wherein at least 50 wt. percent of the chlorophyll is disposed within the lipid phase of the stabilized emulsion and wherein the food product composition is hermetically sealed within the container. Other embodiments are also included herein.