Beverages having an improvement in continuity of aftertaste caused by Rebaudioside D (RebD) and Rebaudioside M (RebM) and methods of production thereof. A content (A) of catechin compound(s) in beverages is adjusted to within a certain range, a total content (B) of RebM and/or RebD in beverages is adjusted to within a certain range, and B/A is adjusted to within a certain range.

Aspects described herein relate to improved beverage compositions with lipophilic active agents and related methods. More particularly, aspects described herein relate to stable ready-to-drink beverage compositions comprising lipophilic active agents, methods of making such compositions, and methods of use.

This disclosure provides beverage compositions comprising a pectin, a first xanthan gum, optionally a second xanthan gum, and a non-nutritive sweetener, such as steviol glycosides and blends thereof. These beverage compositions have improved mouthfeel properties.

Provided is a production method for a composition containing non-polymer catechins, including the following step (A): (A) a step of bringing tea leaves into contact with an aqueous solution having a Brix of from 0.2% to 1.0% at from 80° C. to 100° C.

A method of manufacturing a liquid beverage concentrate mixture includes, in one embodiment, mixing honey or some other suitable liquid sweetener with powdered tea or tea extract. The liquid beverage concentrate mixture may then be packaged to include individual servings that may be added to water, milk, or any other desired beverage. In one embodiment, the liquid beverage concentrate mixture may be injected or otherwise contained in a dissolvable capsule, such as a gelatin capsule, that may be dropped into a liquid so that the capsule dissolves and mixes the liquid beverage concentrate mixture therein.

Low water liquid beverage concentrates and methods for making the concentrates are provided herein. The concentrates include a high coffee and/or tea solids content and total solids content. The amounts of water, total solids, and coffee and/or tea solids are effective to provide a low water beverage concentrate having a pH between about 3.0 to about 6.0. In some approaches, the pH of the low water beverage concentrate changes fewer than about 0.5 pH units after at least three months storage at 70 F. in a closed container. The low water beverage concentrates provide a desired flavor profile with little or no flavor degradation after storage at 70 F. in a closed container for at least about three months. Methods for making the low water beverage concentrates are also provided.

The invention relates to citrus fibers in dry form having a storage modulus (G) of at least 50 Pa, said G being measured on an aqueous medium containing an amount of 2 wt % citrus fibers dispersed therein under a low-shear stirring of less than 10000 rpm.

The invention relates to citrus fibers in dry form having a storage modulus (G)of at least 50 Pa, said G being measured on an aqueous medium containing an amount of 2 wt % citrus fibers dispersed therein under a low-shear stirring of less than 1000 rpm.

Provided is a composition comprising a plant extract. The plant extract includes a citrus extract and a green tea extract. The extract combination can effectively increase expression of GLUT4 gene.

The present disclosure provides a method for regulating expression of PDGFC, FGF2, IGF1R, PTGIS, NOS3, EDN1, PLAT, PROC, VWF, F3, SERPINE1, IL-8, ICAM1, VCAM1, and CASP8 genes, including administering to a subject in need thereof a composition including an effective amount of a plant extract, wherein the plant extract includes at least one combination selected from the group consisting of a grape seed extract and a Four seasons spring tea extract, a black tea extract and a spinach extract, the grape seed extract and the spinach extract, the grape seed extract and a green coffee bean extract, a red wine extract and a Pu-erh tea extract, and the grape seed extract and the Pu-erh tea extract.