A method for production of red ginseng hydrolysis concentrate according to an embodiment of the present disclosure includes carrying out an enzyme reaction of red ginseng concentrate by adding an enzyme solution followed by addition of alcohol to prepare a mixture solution of red ginseng and alcohol, and centrifuging the prepared mixture solution of red ginseng and alcohol followed by concentration under reduced pressure of a supernatant separated by the centrifuge, and a red ginseng hydrolysis concentrate produced by the aforementioned process.

Described herein is a method for preparing a flavor composition, typically a dehydrated and de-alcoholized flavor composition, by decreasing or removing water and ethanol from a strong alcoholic flavor composition. The method includes the steps of treating the strong alcoholic flavor composition by a dehydration process and dealcoholization process. Also described herein are flavor compositions obtainable by this method, flavored consumer products including the same and methods and uses thereof.

Provided is a method of preparing kimchi powder. The method includes preparing kimchi, aging and storing the kimchi at low temperature, freeze-drying the kimchi, and grinding the kimchi into powder, wherein, in the aging and storing of the kimchi at low temperature, the kimchi is aged and stored at −2° C. for three months, and the freeze-drying of the kimchi is performed after the aging and storing of the kimchi at low temperature is performed.

A method of removing one or more antibiotics from a dairy product, the method involve passing the dairy product comprising an antibiotic in a first amount through a bulk comprising, relative to a total bulk weight, at least 75 wt. % of titanium oxide nanostructures, to provide the dairy product comprising the antibiotic in a second, lesser amount, wherein the nanostructures have lengths at least two-fold in excess of their width and height. Bulk materials useful in this or related methods or applications may have loosely tangled, noodle-like morphologies on sub-100 nm scale, and need not employ graphene and/or polymeric support networks in columns, generally having only titanium oxides without silicon or iron oxides.

A dietary supplement composition includes a shelf stable, supercritical CO.sub.2 fluid extracted, enhanced lipidosterolic extract of Serenoa repens (LSESr) having about an enrichment of lauric, myristic, oleic and linoleic free fatty acids to total free fatty acids greater than about 82.0% and a ratio of free fatty acids to total fatty acids greater than about 80.0%. A method of making the enhanced LSESr includes subjecting aged saw palmetto powder to supercritical CO.sub.2 extraction followed by first and second separations.

Disclosed is a method for the manufacture of a spray-dried powder consisting essentially of 3-fucosyllactose, the spray-dried powder, its use for the manufacture of nutritional compositions, and nutritional compositions containing the spray-dried powder.

A method for producing a clean-tasting, neutral-color, concentrated, liquid protein base including separating fibrous material from the protein base. The method further includes applying ultrasonication to the protein base at an ulirasonication unit according to ulirasonication settings. The ultrasonication settmgs are adapted to cause acoustic cavitation within the protein base. The method further includes filtering the protein base through one or more membrane filters after separating the fibrous material from the protein base. The method further includes processing the protein base to form a protein ingredient in certain cases, the method further includes processing the separated fibrous material to produce a dietary fiber. Processing the fibrous material includes converting gelatinized starch from the separated fibrous material into resistant starch.

A method for producing a clean-tasting, neutral-color, concentrated, liquid protein base including separating fibrous material from the protein base. The method further includes applying ultrasonication to the protein base at an ulirasonication unit according to ulirasonication settings. The ultrasonication settmgs are adapted to cause acoustic cavitation within the protein base. The method further includes filtering the protein base through one or more membrane filters after separating the fibrous material from the protein base. The method further includes processing the protein base to form a protein ingredient in certain cases, the method further includes processing the separated fibrous material to produce a dietary fiber. Processing the fibrous material includes converting gelatinized starch from the separated fibrous material into resistant starch.

The present invention relates to an agent for improving aftertaste of alcoholic beverages comprising allulose-containing saccharides, and a method for improving aftertaste of alcoholic beverages using allulose.

The present invention relates to an agent for improving aftertaste of alcoholic beverages comprising allulose-containing saccharides, and a method for improving aftertaste of alcoholic beverages using allulose.