[Problem to be solved] To provide a beverage which contains a high concentration of glucosamine in a stable condition, contains a high concentration of calcium, forms few precipitates, and has a good taste.

[Solution] The beverage comprises glucosamine or a salt thereof, calcium, phosphoric acid, malic acid, and citric acid, wherein the content of glucosamine or the salt thereof is 1.0 mass % or more in terms of glucosamine, the content of calcium is 0.15 mass % or more, and pH of the beverage is 3.4 or less.

[Problem to be solved] To provide a beverage which contains a high concentration of glucosamine in a stable condition, contains a high concentration of calcium, forms few precipitates, and has a good taste.

[Solution] The beverage comprises glucosamine or a salt thereof, calcium, phosphoric acid, malic acid, and citric acid, wherein the content of glucosamine or the salt thereof is 1.0 mass % or more in terms of glucosamine, the content of calcium is 0.15 mass % or more, and pH of the beverage is 3.4 or less.

The disclosure discloses a processing and fresh-preserving method for a high-quality fresh noodle, and belongs to the field of flour product processing industry. The processing and fresh-preserving method provided by the disclosure prepares a fresh noodle by using a technology of adding more water, greatly reduces an initial bacterial content in the fresh noodle with the utilization of 33-40% of slightly acidic electrolytic water and in combination with a high-temperature and high-humidity dehydrating technology, guarantees that a product has a good textural property, and can effectively prolong a shelf life of the fresh noodle by preserving at a low temperature of 4-10 C. and make the preservation for 2-3 months at 4-10 C.

The disclosure discloses a processing and fresh-preserving method for a high-quality fresh noodle, and belongs to the field of flour product processing industry. The processing and fresh-preserving method provided by the disclosure prepares a fresh noodle by using a technology of adding more water, greatly reduces an initial bacterial content in the fresh noodle with the utilization of 33-40% of slightly acidic electrolytic water and in combination with a high-temperature and high-humidity dehydrating technology, guarantees that a product has a good textural property, and can effectively prolong a shelf life of the fresh noodle by preserving at a low temperature of 4-10 C. and make the preservation for 2-3 months at 4-10 C.

The non-alcoholic beverage described in this invention uses minimally flavored hops as the biter ingredient. Specifically the alpha acids or humulone (-lupulic acid) that is specifically extracted using an Isomerize CO2 Extract process, Isomerize is an extract of a treated extract, that keeps the bitterness of the hop while significantly reducing out the hop aroma (<0.1%). This has a significant improvement over prior art in that the flavor/aroma intensity of the hop, or source of the alpha acid, will not increase when a different bitter level is desired and the upper level is not restricted, meaning, higher IBU bitterness ratings are achievable (where 1 IBU equals 1 mg/l or 1 ppm of iso-alpha acids in solution in the beverage).

The present invention concerns methods of isolating milk proteins. Methods of the invention include charged ultrafiltration processes that use variations in pH to further separate protein species.

The present invention concerns methods of isolating milk proteins. Methods of the invention include charged ultrafiltration processes that use variations in pH to further separate protein species.

An ethyl glucoside-containing composition containing ethyl glucoside; and at least one of an acid or its salt selected from the group consisting of phosphoric acid, ascorbic acid, lactic acid, and their salts, wherein the composition has an ethyl glucoside content of 0.4 wt % or more.

Beverage additives and additive delivery systems including an additive with relatively low pH, specific gravity and/or viscosity can aid in mixing with a base liquid or other flow performance while producing a suitably tart or otherwise flavored beverage are disclosed. Methods of mixing and forming a beverage including water, an additive, an acidulant and a flavor system are disclosed.

Fish pot bait and related method comprising attractant and at least one additional material that serves to determine the release rate of attractant to the environment. The at least one additional material serving to determine the release rate of attractant can be hydrated lime (Ca(OH).sub.2) as well as a further additive selected from the group consisting of balls of expanded clay, salt, seaweed meal and any ratio combination of salt, expended clay and seaweed meal.