The current invention concerns a mesoporous silica with ultra-fast dissolution properties prepared by (i) forming a silica comprising an amphiphilic glycoside; and (ii) subsequently subjecting said silica comprising said amphiphilic glycoside to a heat-treatment above 400 C.

Camellia Sinensis wine composition and processes of preparation thereof are described. The present disclosure provides a blend of Camellia Sinensis (Tea) (dried Camellia Sinensis, which includes, black tea, green tea, white tea, oolong tea, matcha tea and other various grades and types) and dehydrated Vitis (grape) skins of all Vitis varietals, and the addition of natural and/or artificial flavors is a foundation of disclosed beverage. The blend of mixed dried tea leaves and dehydrated Vitis skins further includes multiple flavors including various herbs and spices in specific mixing ratios to obtain a composition that may be used in a beverage or a foodstuff. Tea antioxidant and Vitis skin resveratrol when mixed will offer a unique beverage high in natural polyphenol content with natural caffeine.

Systems and approaches for roasting coffee beans are described whereby a roasting apparatus is provided that includes a container and a heat source. The roasting apparatus is heated to a first temperature. Coffee beans are placed in the container, and at least one variable is measured while the coffee beans are in the container. Upon the at least one variable reaching at least one threshold value, a first quantity of a high-fat solution is added to the container, thereby coming into contact with the coffee beans. In some examples, the high-fat solution may be in the form of a clarified butter, and in particular, ghee butter. The coffee beans are then removed from the heat source to cool.

Systems and approaches for roasting coffee beans are described whereby a roasting apparatus is provided that includes a container and a heat source. The roasting apparatus is heated to a first temperature. Coffee beans are placed in the container, and at least one variable is measured while the coffee beans are in the container. Upon the at least one variable reaching at least one threshold value, a first quantity of a high-fat solution is added to the container, thereby coming into contact with the coffee beans. In some examples, the high-fat solution may be in the form of a clarified butter, and in particular, ghee butter. The coffee beans are then removed from the heat source to cool.

Coffee beans having an increased flavor component, a method for increasing a flavor component in coffee beans, and a method for evaluating coffee beans are provided. A fatty acid methyl ester content of coffee beans is increased.

The present invention provides an espresso cartridge for the preparation of an espresso beverage containing collagen peptides, the espresso cartridge contains a portion of a substance for the preparation of an espresso beverage and a portion of collagen powder. The present invention further provides a method for preparing an espresso cartridge for the preparation of an espresso beverage containing collagen peptides, the method comprises inserting into an espresso cartridge a portion of a substance for the preparation of an espresso beverage and a portion of collagen powder.

The present invention provides an espresso cartridge for the preparation of an espresso beverage containing collagen peptides, the espresso cartridge contains a portion of a substance for the preparation of an espresso beverage and a portion of collagen powder. The present invention further provides a method for preparing an espresso cartridge for the preparation of an espresso beverage containing collagen peptides, the method comprises inserting into an espresso cartridge a portion of a substance for the preparation of an espresso beverage and a portion of collagen powder.

The invention provides a method of extracting whole coffee fruit, an extract obtained from the method, and method of ameliorating age-related neurodegenerative diseases using said extract. The whole coffee fruit extract may be extracted by water, methanol, ethanol, or acetone and may comprise chlorogenic acid (CA) and procyanidine. The expression levels of p-CREB, BDNF, p-eIF2, BACE-1, A, NLRP3, caspase-1, IL-1 and COX-2 which may relate to age-related neurodegenerative diseases can be modulated.

The invention provides a method of extracting whole coffee fruit, an extract obtained from the method, and method of ameliorating age-related neurodegenerative diseases using said extract. The whole coffee fruit extract may be extracted by water, methanol, ethanol, or acetone and may comprise chlorogenic acid (CA) and procyanidine. The expression levels of p-CREB, BDNF, p-eIF2, BACE-1, A, NLRP3, caspase-1, IL-1 and COX-2 which may relate to age-related neurodegenerative diseases can be modulated.

An aerated creamer contains: a lipid selected from the group consisting of coconut oil, hydrogenated vegetable oil, hydrogenated palm oil, and a combination of saturated fat and liquid fat; a first emulsifier selected from the group consisting of diacetyl tartaric acid ester of mono-diglycerides (DATEM), mono-glycerides, di-glycerides, lecithin, and mixtures thereof; a second emulsifier selected from the group consisting of polyoxyethylene-20 sorbitan monooleate (Polysorbate 80), lactic acid esters of mono- and diglycerides (LACTEM), and mixtures thereof; and a stabilizer blend comprising cellulose and kappa-carrageenan. The aerated creamer has an overrun of 105-135%. A method of making a foamy beverage includes adding the aerated creamer to an iced or hot coffee. A packaged product includes a container; and the aerated creamer, sealed in the container. A method of making a foamy beverage includes opening the container of the packaged product; and adding the aerated creamer from the opened container to an iced or hot coffee.