Aspects described herein relate to food and beverage compositions infused with lipophilic active agents and methods of use for the treatment of a variety of disorders. More particularly, aspects described herein relate to food and beverage compositions infused with lipophilic active agents such as cannabinoids, nicotine, nonsteroidal anti-inflammatories (NSAIDs), and vitamins, that provide enhanced bioavailability of the lipophilic active agents in a subject, and that mask unpleasant tastes of lipophilic active agents.

Disclosed herein is a process for production of an instant coffee product in a high yield, comprising the steps of extracting roast and ground coffee beans with water having a temperature of 80 C. or less, to produce a first extract and spent coffee grounds, adding water to the spent coffee grounds to produce an aqueous suspension, hydrolysing the aqueous suspension using a hydrolysing enzyme to produce a second extract and spent remains, adding the first extract to the second extract, optionally after concentration and/or drying of the second extract, to obtain a combined extract, and drying the combined extract to obtain an instant coffee product. The high yield is obtained due to the reduction of enzyme inhibiting substances.

Disclosed herein is a process for production of an instant coffee product in a high yield, comprising the steps of extracting roast and ground coffee beans with water having a temperature of 80 C. or less, to produce a first extract and spent coffee grounds, adding water to the spent coffee grounds to produce an aqueous suspension, hydrolysing the aqueous suspension using a hydrolysing enzyme to produce a second extract and spent remains, adding the first extract to the second extract, optionally after concentration and/or drying of the second extract, to obtain a combined extract, and drying the combined extract to obtain an instant coffee product. The high yield is obtained due to the reduction of enzyme inhibiting substances.

The present invention pertains to a coffee beverage having improved taste quality exhibited by a sugar, a sweetener, and amount of sodium and a method for producing the coffee beverage.

The present invention pertains to a coffee beverage having improved taste quality exhibited by a sugar, a sweetener, and amount of sodium and a method for producing the coffee beverage.

Provided herein is a method for extraction of crude coffee oil (CCO) from spent coffee ground (SCG) using Mechanical Hydraulic Press Machine. The extraction includes a preliminary step of reducing moisture content of the raw material followed by mechanical extraction of the spent coffee ground to obtain crude coffee oil. Also provided herein is a chemical-free method for purification of crude coffee oil to obtain pure coffee oil.

The present disclosure is generally related to systems and methods for producing liquid extracts from a solid raw material, as well as related equipment. Certain aspects are related to the production of multiple liquid extract products using a single system by adjusting one or more displaceable fluidic pathway segments within the system to switch between first and second (or more) extraction configurations. In certain embodiments, a first liquid extract can be produced when the displaceable fluidic pathway segment is in a first configuration, and a second liquid extract (different from the first liquid extract) can be produced when the displaceable fluidic pathway segment in in a second configuration (different from the first configuration).

Aspects described herein relate to food and beverage compositions infused with lipophilic active agents and methods of use for the treatment of a variety of disorders. More particularly, aspects described herein relate to food and beverage compositions infused with lipophilic active agents such as cannabinoids, nicotine, nonsteroidal anti-inflammatories (NSAIDs), and vitamins, that provide enhanced bioavailability of the lipophilic active agents in a subject, and that mask unpleasant tastes of lipophilic active agents.

The present invention is directed to a technique of producing an ultra-concentrated liquid coffee that is shelf-stable at ambient temperature without the need for refrigeration or freezing. This invention further relates to a process for manufacturing ultra-concentrated stabilized liquid coffee with enhanced freshness, aroma and flavor retention without acidity or bitterness.

The present invention is directed to a technique of producing an ultra-concentrated liquid coffee that is shelf-stable at ambient temperature without the need for refrigeration or freezing. This invention further relates to a process for manufacturing ultra-concentrated stabilized liquid coffee with enhanced freshness, aroma and flavor retention without acidity or bitterness.