Provided is a green tea extract composition, comprising the following components (A), (B), (C), and (D): (A) non-polymer catechins; (B) a sugar; (C) iron; and (D) caffeine, the green tea extract composition having: a content of the non-polymer catechins (A) of from 25 to 45 mass %; a content of the sugar (B) of from 6 to 13 mass %; a mass ratio between the sugar (B) and the iron (C), [(C)/(B)], of from 0.000005 to 0.00016; a mass ratio between the sugar (B) and the caffeine (D), [(D)/(B)], of from 0.2 to 0.7; and a water content of 10 mass % or less.

Provided is a green tea extract composition, comprising the following components (A), (B), (C), and (D): (A) non-polymer catechins; (B) a sugar; (C) iron; and (D) caffeine, the green tea extract composition having: a content of the non-polymer catechins (A) of from 25 to 45 mass %; a content of the sugar (B) of from 6 to 13 mass %; a mass ratio between the sugar (B) and the iron (C), [(C)/(B)], of from 0.000005 to 0.00016; a mass ratio between the sugar (B) and the caffeine (D), [(D)/(B)], of from 0.2 to 0.7; and a water content of 10 mass % or less.

A composition of matter comprising a steepable organically based substance, such as a tea, as well as an apparatus and method of making the composition of matter is disclosed. In one embodiment, the composition of matter, apparatus and method are directed to a steepable organically based substance comprising an organic material, a lipid, and a powdered lipid. In certain embodiments, the organic material and lipids are mixed together, heated and agitated binding the lipid, such as an MCT oil, to the organic material and decarboxylating the compound. The decarboxylated compound is then cooled. The decarboxylated compound is then ground to a desired size (which in some embodiments may be as fine as a powder) which is then mixed with a powdered lipid, such as an MCT powder, to produce a steepable organic substance. In certain embodiments, the organic material comprises cannabis, and the steepable organic substance resulting from the disclosed process is a steepable cannabis tea.

A method for manufacturing a capsule with a coating, for preparing a beverage by introducing water. The method comprises the steps of: (i) providing a compact of a beverage powder or a mixture of beverage powders, the compact having a surface that is coated or uncoated; (ii) contacting at least a portion of the surface, preferably the entire surface, of the compact with at least one polysaccharide, at least one crosslinking agent, and at least one polyol to form a layer; (iii) drying of the layer.

The layer formed in ii) and iii) is adjusted with a degree of swelling between 20% and 900%, preferably 60% to 850% and most preferably between 100% and 800%; and/or the capsule is expanded on contact with water by 0.3% to 6%, preferably 0.5% to 5.5% and most preferably 1.0% to 4.0%.

A method for manufacturing a capsule with a coating, for preparing a beverage by introducing water. The method comprises the steps of: (i) providing a compact of a beverage powder or a mixture of beverage powders, the compact having a surface that is coated or uncoated; (ii) contacting at least a portion of the surface, preferably the entire surface, of the compact with at least one polysaccharide, at least one crosslinking agent, and at least one polyol to form a layer; (iii) drying of the layer.

The layer formed in ii) and iii) is adjusted with a degree of swelling between 20% and 900%, preferably 60% to 850% and most preferably between 100% and 800%; and/or the capsule is expanded on contact with water by 0.3% to 6%, preferably 0.5% to 5.5% and most preferably 1.0% to 4.0%.

Kombucha tea faces many challenges concerning its use for its health benefits, such as standardization, as well as the determination of a specific dosage form appropriate to the intended use. Kombucha tea, as a fermented, alcohol-containing beverage that relies on a complex combination of living yeast and bacteria for production, is especially difficult to administer. The present invention provides a consistent, standardized dosage form and novel combinations of a traditional medicinal drink that is otherwise unsuitable for widespread natural medicine. By providing kombucha as a soft, chewable and orally dissolvable and/or disintegrable compositions, such as a gummie, a gummie with probiotics, or a gummy made from tapioca syrup, a unique, desirable flavor and mouthfeel is obtained and which is also alcohol free. This expands the number of people who can enjoy the benefits of the traditional tea.

The present invention discloses an integrated, cost effective process for simultaneous isolation and purification of wax, chlorophyll, Catechin from fresh green tea (Camellia sinensis) leaves. Further, process for isolation and purification of caffeine from the residual tea leaves left after the extraction of above said products. Optimization of various process parameters has also been done. In addition to this the quality of products was also evaluated on the basis of TLC, FTIR, HPLC, GC-MS, method.

The present invention discloses an integrated, cost effective process for simultaneous isolation and purification of wax, chlorophyll, Catechin from fresh green tea (Camellia sinensis) leaves. Further, process for isolation and purification of caffeine from the residual tea leaves left after the extraction of above said products. Optimization of various process parameters has also been done. In addition to this the quality of products was also evaluated on the basis of TLC, FTIR, HPLC, GC-MS, method.

This disclosure relates to methods, systems and compositions for food coloring. Embodiments disclosed herein may include methods and systems for combining tea leaves and water to form a feed slurry; processing a feed slurry to at least partially remove a tea essence from the feed slurry, thereby obtaining a tea extract with a predetermined amount of one or more of an aroma or a flavor; and adjusting a color of the tea extract, thereby obtaining a coloring agent with a predetermined color-related feature, wherein the coloring agent is added in a predetermined amount to a food product to adjust a color of the food product. Embodiments may also including coloring compositions, which may include a dry tea extract, wherein an essence has been removed from the dry tea extract to a predetermined amount, and a color of the dry tea extract has been adjusted to have a predetermined color-related feature.

This disclosure relates to methods, systems and compositions for food coloring. Embodiments disclosed herein may include methods and systems for combining tea leaves and water to form a feed slurry; processing a feed slurry to at least partially remove a tea essence from the feed slurry, thereby obtaining a tea extract with a predetermined amount of one or more of an aroma or a flavor; and adjusting a color of the tea extract, thereby obtaining a coloring agent with a predetermined color-related feature, wherein the coloring agent is added in a predetermined amount to a food product to adjust a color of the food product. Embodiments may also including coloring compositions, which may include a dry tea extract, wherein an essence has been removed from the dry tea extract to a predetermined amount, and a color of the dry tea extract has been adjusted to have a predetermined color-related feature.