A coated coffee particle and to various items made a coated coffee particle are provided. The coated coffee particle may be formed or molded in to structured coffee composition. The coated coffee particle is suitable for use in one or more of automatic drip coffee makers, single serving coffee makers, percolating coffee makers, moka pot coffee makers, French press coffee makers, vacuum coffee makers, expresso coffee makers, thermal coffee makers, or any combination of two or more thereof.

The present invention relates to a beverage composition comprising a beverage mix component and a milk powder, wherein at least part of the milk powder comprises caseins and whey proteins wherein the milk powder has a mean diameter value Dv50 of at least 1 pm as measured by laser diffraction. The invention also relates to a process for producing and dispensing such a beverage composition. A capsule holding such a composition is also taught.

A method of maintaining the liquidity of coconut oil (i.e. organic virgin) at room temperature (76 F.) and below, while reducing the coconut taste, and significantly increasing the fat burning/ketone producing property by combining coconut oil (i.e. organic virgin) with medium chain triglycerides (MCT) in predetermined specific ratios, that includes the step of heating the coconut oil to a prescribed temperature for approximately 24 hours (or until liquidity is achieved) and then mixing the liquefied coconut oil with a specified ratio of MCT oil. The resultant composition is a neutral tasting, fat burning/ketone producing oil that remains a liquid at room temperature 76 F. (and below) for use in cooking and foodstuffs such as a salad dressing. In an alternate embodiment, an additional amount of olive oil (i.e. organic extra-virgin) or an omega-3 based oil can be added to further reduce the coconut flavor and enhance the health benefits of the composition.

The present invention relates to a coffee drink composition comprising allulose, oligosaccharide and coffee extract, and a method of preparation thereof, and it provides a coffee drink composition having a high sugar content and a low calorie and can give more excellent sensory properties to coffee drinks such as Americano.

The present invention relates to a coffee drink composition comprising allulose, oligosaccharide and coffee extract, and a method of preparation thereof, and it provides a coffee drink composition having a high sugar content and a low calorie and can give more excellent sensory properties to coffee drinks such as Americano.

A liquid-permeable container includes an enclosure that includes a liquid-permeable membrane. The liquid-permeable membrane permits liquid to enter into and exit from the enclosure at least through the liquid-permeable membrane. The liquid-permeable container also includes one or more polymer matrices that include one or more cannabinoid compounds. A package includes the liquid-permeable container and a water-resistant package enveloping the liquid-permeable container. Methods for manufacturing the liquid-permeable container and methods for preparing a beverage containing cannabinoids using the liquid-permeable container are also described.

A liquid-permeable container includes an enclosure that includes a liquid-permeable membrane. The liquid-permeable membrane permits liquid to enter into and exit from the enclosure at least through the liquid-permeable membrane. The liquid-permeable container also includes one or more polymer matrices that include one or more cannabinoid compounds. A package includes the liquid-permeable container and a water-resistant package enveloping the liquid-permeable container. Methods for manufacturing the liquid-permeable container and methods for preparing a beverage containing cannabinoids using the liquid-permeable container are also described.

The present invention provides to a method of preparing a flavored coffee using reduced amount of flavorant, and a coffee composition used for preparing such flavored coffee. An amount of colorant is used to replace up to 20.3% by weight of the flavorant present in a flavored coffee brew. The flavor perception of the coffee brew containing reduced amount of flavorant is equivalent to that of the original coffee brew containing regular amount of flavorant.

The present invention provides to a method of preparing a flavored coffee using reduced amount of flavorant, and a coffee composition used for preparing such flavored coffee. An amount of colorant is used to replace up to 20.3% by weight of the flavorant present in a flavored coffee brew. The flavor perception of the coffee brew containing reduced amount of flavorant is equivalent to that of the original coffee brew containing regular amount of flavorant.

The present invention relates to a food grade powder comprising a dried hydrogel co-gel comprising a first biopolymer capable of forming a thermoreversible elastic gel upon cooling to 25 C. or above and a second biopolymer capable of forming a glassy matrix upon drying. The food grade powder may provide controlled release of aroma, the aroma being encapsulated in the hydrogel co-gel. Further aspects of the invention are a food product comprising the food grade powder, a method of making a food grade powder providing controlled release of an aroma and the use of a hydrogel co-gel to control the release of an aroma.