Disclosed is a plant material having at least one exogenous vitamin and/or at least one exogenous mineral added to the plant material and at least partially contained within the plant material. The at least one exogenous vitamin and/or at least one exogenous mineral may be at least partially encapsulated within one or more pores of the plant material. The at least one exogenous vitamin and/or at least one exogenous mineral may be at least partially located within one or more fractures in the plant material. Also provided are methods for at least partially containing at least one exogenous vitamin and/or at least one exogenous mineral within a plant material. The present disclosure also relates to methods of using plant material having at least one exogenous vitamin and/or at least one exogenous mineral at least partially contained therein to make a consumable.

Aspects described herein relate to lipophilic active agent infused tobacco leaves and/or tobacco materials and methods of use thereof. More particularly, aspects described herein relate to tobacco leaves and/or tobacco materials infused with lipophilic active agents that provide enhanced bioavailability of the lipophilic active agents in a subject, and that mask unpleasant tastes.

In order to provide people with healthier options for beverages, coca leaf without alkaloid is provided. The extract from the coca leaf without alkaloid can be used for natural coca tea-based beverages, which include liquor.

In order to provide people with healthier options for beverages, coca leaf without alkaloid is provided. The extract from the coca leaf without alkaloid can be used for natural coca tea-based beverages, which include liquor.

The present invention discloses a method for the production of a room-temperature acidic beverage containing sporic Bacillus coagulans, which comprises the following steps: an acidic beverage is prepared and sterilized under sterilization conditions corresponding to 750 C to 110 C. for 23 to 33 s; sporic Bacillus coagulans is then dispersed into sterile water, and the Bacillus coagulans solution thus obtained is pasteurized under pasteurization conditions corresponding to 70 to 90 C. for 23 to 33 s; the acidic beverage obtained following sterilization and the sporic Bacillus coagulans solution obtained following pasteurization are placed in canned packaging to obtain a room-temperature acidic beverage containing sporic Bacillus coagulans. By employing a two-step sterilization process, said method ensures that the concentration of active sporic Bacillus coagulans conforms to relevant standards while maintaining the stability of the acidic beverage, and significantly extends the shelf-life of the acidic beverage.

The present invention discloses a method for the production of a room-temperature acidic beverage containing sporic Bacillus coagulans, which comprises the following steps: an acidic beverage is prepared and sterilized under sterilization conditions corresponding to 750 C to 110 C. for 23 to 33 s; sporic Bacillus coagulans is then dispersed into sterile water, and the Bacillus coagulans solution thus obtained is pasteurized under pasteurization conditions corresponding to 70 to 90 C. for 23 to 33 s; the acidic beverage obtained following sterilization and the sporic Bacillus coagulans solution obtained following pasteurization are placed in canned packaging to obtain a room-temperature acidic beverage containing sporic Bacillus coagulans. By employing a two-step sterilization process, said method ensures that the concentration of active sporic Bacillus coagulans conforms to relevant standards while maintaining the stability of the acidic beverage, and significantly extends the shelf-life of the acidic beverage.

The present invention provides a method for preparing double-layered bursting beads with milk tea flavor comprising: preparing inner and/or outer shell forming solutions for inner and/or outer shells of the bursting beads; preparing inner and/or outer core material solutions for inner and/or outer core materials of the bursting beads; preparing inner and/or outer shell curing solutions for inner and/or outer shells of the bursting beads; adding the inner core material solution into the inner shell forming solution, incubating, curing in the inner shell curing solution, and filtering to obtain inner bursting beads; and adding the inner bursting beads and the outer core material solution into the outer shell forming solution, and curing in the outer shell curing solution to obtain the double-layered bursting beads. The present invention improves bursting ability, densification, product instability due to complex browning and precipitation between tea polyphenol and protein during storage, and mechanical properties thereof.

The present invention provides a method for preparing double-layered bursting beads with milk tea flavor comprising: preparing inner and/or outer shell forming solutions for inner and/or outer shells of the bursting beads; preparing inner and/or outer core material solutions for inner and/or outer core materials of the bursting beads; preparing inner and/or outer shell curing solutions for inner and/or outer shells of the bursting beads; adding the inner core material solution into the inner shell forming solution, incubating, curing in the inner shell curing solution, and filtering to obtain inner bursting beads; and adding the inner bursting beads and the outer core material solution into the outer shell forming solution, and curing in the outer shell curing solution to obtain the double-layered bursting beads. The present invention improves bursting ability, densification, product instability due to complex browning and precipitation between tea polyphenol and protein during storage, and mechanical properties thereof.

The present invention relates to beverage products, in particular a liquid non-dairy creamer composition comprising high oleic oils; micellar casein; emulsifiers comprising a mixture of mono- and di-glycerides and diacetyl tartaric acid esters of mono- and di-glycerides; and hydrocolloids comprising a mixture of carrageenan, microcrystalline cellulose and carboxymethyl cellulose.

The present invention relates to beverage products, in particular a liquid non-dairy creamer composition comprising high oleic oils; micellar casein; emulsifiers comprising a mixture of mono- and di-glycerides and diacetyl tartaric acid esters of mono- and di-glycerides; and hydrocolloids comprising a mixture of carrageenan, microcrystalline cellulose and carboxymethyl cellulose.