The present invention relates to spray-dried compositions capable of retaining volatile compounds and methods relating to the same. The present invention also relates to the powders produced by such methods.

Provided herein are compositions with enhanced sweetness or reduced caloric content per weight when compared to the sweetener carbohydrate or sweetener polyol component thereof, and methods for the preparation thereof.

A rebaudioside D containing sweetening composition exhibiting taste like sugar containing a carrier and rebaudioside D is disclosed. A method of making the rebaudioside D containing sweetening composition; and a method of using the rebaudioside D containing sweetening composition are also disclosed.

A humidity control system includes a two-way humidity control material, a plant extract, and a package housing the two-way humidity control material and the plant extract. A method of flavoring a product and controlling the humidity of an environment in a container includes inserting a humidity control system in the container and enclosing the product in the container. The humidity control system includes a two-way humidity control material, a plant extract, and a package housing the two-way humidity control material and the plant extract.

A food kit may include a food item, a shaped food seasoning product, and a container. In some examples, the shaped food seasoning product defines a three-dimensional shape and includes a binder material binding the shaped food seasoning product together to define the three-dimensional shape and seasoning. The seasoning may form greater than 20 weight percent of the shaped food seasoning product. The container may enclose the food item and the shaped food seasoning product so that the food item and the shaped food seasoning product are contained inside the container. During use, a consumer may transfer the contents of the food kit to a cooking container and add liquid to the container, causing the shaped food seasoning product to dissolve and release the seasoning bound in the seasoning product.

The present disclosure provides a first sweetening composition comprising a) a natural sweet-tasting carbohydrate, b) a stevia compound, c) rubusoside, a rubusoside derivative, neohesperidin, thaumatine, phloretin, trilobatin, monatin, hesperetin, an enzyme-treated steviol glycoside or any combination thereof, and d) tannin, wherein component d) is present in an amount in the range from 1 mg/l to 400 mg/l, or wherein, based on the total weight of components b), c) and d), component b) is present in an amount in the range from 45 to 75 wt-%, component c) in an amount in the range from 2 to 40 wt-%, and component d) in an amount in the range from 2 to 40 wt-%. Furthermore, the present disclosure provides a second sweetening composition comprising a) a natural sweet-tasting carbohydrate, b) a stevia compound, c) rubusoside or a rubusoside derivative, d) tannin and e) oak extract or pomegranate extract. And, the present disclosure provides a third sweetening composition comprising a) acesulfam or aspartame, b) sucralose, a stevia compound, saccharin or cyclamate, c) neohesperidin, thaumatine, rubusoside, a rubusoside derivative, phloretin, trilobatin, monatin and/or hesperetin, and d) tannin in an amount in the range from 1 mg/l to 400 mg/l or wherein, based on the total weight of components a), b), c) and d), the component a) is present in an amount in the range from 10 to 50 wt-%, component b) in an amount in the range from 15 to 65 wt-%, component c) in an amount in the range from 0.1 to 4 wt-%, and component d) in an amount in the range from 5 to 50 wt-%. The present disclosure also provides a fourth sweetening composition comprising a) 0.1 to 50 g/l of a natural sweet-tasting carbohydrate, b) 40 to 120 g/l of a natural sweet-tasting carbohydrate different from a), and c) 30 to 300 mg/l of rubusoside or a rubusoside derivative. Moreover, the present disclosure is about the use of said sweetening compositions for sweetening and preparing beverages as well as for preparing syrups as precursors and for the preparation of such beverages. The disclosure is also about a beverage comprising said sweetening compositions as well as about a process for preparing such beverage.

The present disclosure provides a first sweetening composition comprising a) a natural sweet-tasting carbohydrate, b) a Stevia compound, c) rubusoside, a rubusoside derivative, neohesperidin, thaumatine, phloretin, trilobatin, monatin, hesperetin, an enzyme-treated steviol glycoside or any combination thereof, and d) tannin, wherein component d) is present in an amount in the range from 1 mg/l to 400 mg/l, or wherein, based on the total weight of components b), c) and d), component b) is present in an amount in the range from 45 to 75 wt-%, component c) in an amount in the range from 2 to 40 wt-%, and component d) in an amount in the range from 2 to 40 wt-%. Furthermore, the present disclosure provides a second sweetening composition comprising a) a natural sweet-tasting carbohydrate, b) a Stevia compound, c) rubusoside or a rubusoside derivative, d) tannin and e) oak extract or pomegranate extract. And, the present disclosure provides a third sweetening composition comprising a) acesulfam or aspartame, b) sucralose, a Stevia compound, saccharin or cyclamate, c) neohesperidin, thaumatine, rubusoside, a rubusoside derivative, phloretin, trilobatin, monatin and/or hesperetin, and d) tannin in an amount in the range from 1 mg/l to 400 mg/l or wherein, based on the total weight of components a), b), c) and d), the component a) is present in an amount in the range from 10 to 50 wt-%, component b) in an amount in the range from 15 to 65 wt-%, component c) in an amount in the range from 0.1 to 4 wt-%, and component d) in an amount in the range from 5 to 50 wt-%. The present disclosure also provides a fourth sweetening composition comprising a) 0.1 to 50 g/l of a natural sweet-tasting carbohydrate, b) 40 to 120 g/l of a natural sweet-tasting carbohydrate different from a), and c) 30 to 300 mg/l of rubusoside or a rubusoside derivative. Moreover, the present disclosure is about the use of said sweetening compositions for sweetening and preparing beverages as well as for preparing syrups as precursors and for the preparation of such beverages. The disclosure is also about a beverage comprising said sweetening compositions as well as about a process for preparing such beverage.

Provided herein is a rice husk particles wherein at least 90%, by weight, of the total weight of the particles, has a diameter less than 25 μm.

Rapidly dissolving flavoring composition concentrates are provided. The flavoring composition concentrates have a flavor, a solvent system, a flavor carrier system, and a densifier. The densifier is an acid modifier present in an amount such that it optimizes the rate of dispersion of the concentrate in water.

The invention relates to an adsorption system (10) for accumulating flavoring substances, comprising at least one working chamber (12) in which at least one sorption agent is provided as a stationary phase and can be subjected to a flavoring substance-containing fluid which can be conducted through the working chamber as a mobile phase for attaching flavoring substances, wherein the flavoring substance-containing fluid is a food item from the group of beer-containing staple and/or luxury food items, beer wort, hops, hop extract, malt water, malt beer, malt wort and brewery-specific ingredients and products and/or is obtained by means of a dealcoholizing device from an ethanol-containing food item from the group of beer-containing staple and/or luxury food items, wherein a ratio of an average cross-sectional thickness to the total length of the at least one working chamber (12) is at most 0.3. The invention also relates to a method for operating such an adsorption system (10), a flavoring substance concentrate and a deflavored permeate which can be and/or are obtained by means of such an adsorption system (10) and/or by means of such a method from a flavoring substance-containing fluid, as well as to a beer which can be or is obtained by mixing an at least partially dealcoholized and/or fermentation-halted beer having such a flavoring substance concentrate.