A method of manufacturing a flavoring and sweetening gelatin drop for a beverage gradually sweetens and flavors a hot beverage. The method includes a first quantity of water, a quantity of gelatin, a second quantity of water, a quantity of base sweetening mixture, a quantity of emulsification mixture, a quantity of high-intensity flavoring mixture, and a first quantity of grain-based starch. The method begins by heating and mixing the quantity of gelatin into the first quantity of water. The quantity of base sweetening mixture and the second quantity form a slurry solution. The quantity of emulsification mixture is mixed into the slurry solution. The gelatin solution and the slurry solution form the final solution. The quantity of high-intensity flavoring mixture is mixed into the final solution. The final solution is deposited into the quantity of grain-based starch, and the final solution is cured for a specified time period.

A cooked rice producing method is configured to include carrying out rice boiling after adding a liquid seasoning which has a solid content of saccharides of from 0 to 32% by mass, a degree of sweet taste of from 30 to 85, and an acetic acid conversion acidity of from 2.5 to 5.7. Cooked rice, produced by carrying out rice boiling after adding a liquid seasoning, includes a solid content of saccharides of from 0 to 32% by mass, a degree of sweet taste of from 30 to 85, and an acetic acid conversion acidity of from 2.5 to 5.7. A liquid seasoning includes a solid content of saccharides of from 0 to 32% by mass, a degree of sweet taste of from 30 to 85, and an acetic acid conversion acidity of from 2.5 to 5.7, to be used by being added before rice boiling. A method for suppressing the occurrence of undercooked portion formations in cooked rice, includes carrying out rice boiling after adding a liquid seasoning which comprises a solid content of saccharides of from 0 to 32% by mass, a degree of sweet taste of from 30 to 85, and an acetic acid conversion acidity of from 2.5 to 5.7.

The disclosure provides a composition including a filler, a lipid having a melting point of about 29° C. or above, water, and a flavoring agent or an active ingredient or both a flavoring agent and an active ingredient, which is optionally substantially free of isomalt and substantially free of tobacco material, excluding any nicotine component present, based on the total weight of the composition. The disclosure also provides compositions including a filler, a lipid having a melting point of about 29° C. or above, water in an amount of at least about 15% by weight, based on total weight of the composition, and a flavoring agent or an active ingredient or both a flavoring agent and an active ingredient.

The functional compound sweetener disclosed herein comprises a composition comprising: a high sweetness sweetener and a sweetener buffer in a weight ratio of 1:4 to 1:80,000, and 0.07 g/L to 0.15 g/L of an acid buffer for maintaining pH at 2.5 to 5.5 when the composition is dissolved in water. The functional compound sweetener imparts flavor temporal profile characteristics close to sucrose, and removes bitter taste, astringency and medicinal taste of the high sweetness sweetener, and adjusts time delay of sweet tastes to obtain taste closer to sucrose, such that food supplemented with the functional compound sweetener reduces caloric intake and risk of diabetes while satisfying a sweetness taste.

The nutrition product may contain protein, at least one sweetener and/or a sugar, a dietary fiber, and a potassium compound. Advantageously, the nutrition product of the present disclosure may have an improved taste through the use of compounds that are not conventionally used as sweeteners, such as potassium compounds and the dietary fiber.

The disclosure relates to an edible energy composition that provides physical and mental benefits when ingested.

An enhanced sweetener made from granules of a carrier, such as sucrose, embedded with molecules of a high potency sweetener, such as stevia extract. The process for making the enhanced sweetener involves dissolving the high potency sweetener in warmed water and mixing the resulting solution with the heated carrier. The resulting slurry is then dried, optionally under reduced pressure. The apparatus for producing the enhanced sweetener includes one or more heated agitators connected to a heated, airtight blender, which can be evacuated with a vacuum pump. The result is an enhanced sweetener with a homogenous distribution of high potency ingredients that retains the functionalities of sugar necessary for food preparation, improves the spreading of the sweetness throughout the food, and reduces aftertastes. Other high potency ingredients and carriers may also be used in the process.

The present invention relates to a formulation in the form of an aqueous suspension comprising calcium citrate. Said formulation exhibits excellent stability and compliance and finds use in calcium supplementation in subjects in need of such supplementation.

A method for making a highly soluble Stevia sweetener is described. The resulting sweetener readily provides solutions with up to or greater than 30% concentration which are stable for more than 24 hours.

A micro-nutrient composition for a human subject suffering from a glaucomatous disease, wherein the micro-nutrient composition comprises a formulation for reversing mitochondrial dysfunction in glaucomatous disease. Formulations for improving outcomes based on resolving conditions at the cellular response level in certain individuals suffering from particular diseases. More particularly, the invention relates to compositions affecting the eye, such as glaucoma.