A Stevia extract made from leaves of the Stevia rebaudiana plant is described. The extract has desired levels of steviol glycosides and is useful in food, beverage, and other consumable products.

A vending machine having integrated orange juice squeezing, filling, bottling and media, including a box, an opening-closing door, an adjustable supporting base, a rotary material basket, a transportation guide apparatus, a juicer, an electric control valve, a filling container, a waste residue guide apparatus, a waste residue collection bucket, a high-pressure air pump, an air storage tank, a bottle, a bottle container, a bottle transportation mechanism, a bottle guide apparatus, a bottling transportation production-line, a rotary product-output apparatus, a spray water pump, a spray control electromagnetic valve, a finished product aisle, a spray water storage tank, a waste-liquid recovery water tank, a refrigeration-insulation system, a stable voltage power supply, a system control apparatus, an LED light and an ultraviolet germicidal light.

A vending machine having integrated orange juice squeezing, filling, bottling and media, including a box, an opening-closing door, an adjustable supporting base, a rotary material basket, a transportation guide apparatus, a juicer, an electric control valve, a filling container, a waste residue guide apparatus, a waste residue collection bucket, a high-pressure air pump, an air storage tank, a bottle, a bottle container, a bottle transportation mechanism, a bottle guide apparatus, a bottling transportation production-line, a rotary product-output apparatus, a spray water pump, a spray control electromagnetic valve, a finished product aisle, a spray water storage tank, a waste-liquid recovery water tank, a refrigeration-insulation system, a stable voltage power supply, a system control apparatus, an LED light and an ultraviolet germicidal light.

A Stevia extract made from leaves of the Stevia rebaudiana plant is described. The extract has desired levels of steviol glycosides and is useful in food, beverage, and other consumable products.

There is a method of producing a hydrolysed egg yolk plasma product from egg yolk elements. The egg yolk elements include phospholipids and proteins. The method comprises introducing a hydrolysing agent into the egg yolk elements to hydrolyse at least a portion of the proteins in the egg yolk elements to form the hydrolysed egg yolk plasma product. There also is a composition formed using the method above. There is also an egg yolk composition formed from egg yolk, comprising at least 15% phospholipids solids by dry mass, at least 20% protein by dry mass, the protein being at least partially hydrolysed into peptides and at least 40% lipids other than phospholipids by dry mass.

A method of producing reduced-sugar fruit juice (with or without pulp) and reduced-sugar fruit must. The reduced-sugar fruit juice has similar nutrition, but with less sugar and calories than 100% fruit juice. Reduced-sugar grape must has similar nutrition and flavor profile, but with less sugars and calories than 100% grape must.

A method of producing reduced-sugar fruit juice (with or without pulp) and reduced-sugar fruit must. The reduced-sugar fruit juice has similar nutrition, but with less sugar and calories than 100% fruit juice. Reduced-sugar grape must has similar nutrition and flavor profile, but with less sugars and calories than 100% grape must.

The purpose of the present invention is to provide a simple method in which, when distilling a mixture of ethanol, water, and biological raw materials, more aromatic components can be obtained and undesirable odors can be prevented from transferring to the distillate. To achieve this, ethanol and water are added during distillation.

A fortified beverage composition and process of preparing thereof is disclosed. a plurality of the micronutrient nanoparticles encapsulated within one or more phospholipid layers, wherein the micronutrient nanoparticles being selected from a group consisting vitamin C, lysine, and proline, wherein the micronutrient nanoparticles comprise 0.5% wt of vitamin C, 0.25% wt of lysine, 0.05% wt of proline and a fruit juice comprising at least one of mango pulp, sugar, stevia, citric acid, flavoring agent, and water. 7.A process for preparing a fortified beverage composition comprises mixing and homogenizing the phospholipid blended water and the plurality of micronutrient dissolved water to form micronutrient encapsulated phospholipid layers, adding of citric acid to the homogenized solution and the mixed solution is passed through a sonicator. Next blending of the sonicated solution along with a fruit juice and passing of final product through homogenizer, ultra-heat treatment and to a filling machine for packing.

A fortified beverage composition and process of preparing thereof is disclosed. a plurality of the micronutrient nanoparticles encapsulated within one or more phospholipid layers, wherein the micronutrient nanoparticles being selected from a group consisting vitamin C, lysine, and proline, wherein the micronutrient nanoparticles comprise 0.5% wt of vitamin C, 0.25% wt of lysine, 0.05% wt of proline and a fruit juice comprising at least one of mango pulp, sugar, stevia, citric acid, flavoring agent, and water. 7.A process for preparing a fortified beverage composition comprises mixing and homogenizing the phospholipid blended water and the plurality of micronutrient dissolved water to form micronutrient encapsulated phospholipid layers, adding of citric acid to the homogenized solution and the mixed solution is passed through a sonicator. Next blending of the sonicated solution along with a fruit juice and passing of final product through homogenizer, ultra-heat treatment and to a filling machine for packing.