Method (1) for preparing a milk-containing beverage containing speculoos (8), consisting of the following steps:—removal of the milk fat fraction (5) from the milk by centrifugation or churning,—grinding of speculoos (2) into speculoos powder (4) dispersion of fine speculoos powder (4) in the milk fat fraction (5) of the whole milk (3) by mixing the milk fat fraction and the speculoos powder at high speed in a dispersing mixer (10), a high-friction disperser (12) or in a. disintegrator/dissolver (21);—adding the resulting dispersion (6) to skimmed milk (7) or low-fat milk in a proportion that restores or approximates the original milk fat content in the whole milk (3); intensely mixing the dispersion (6) with the skimmed (7) or low-fat milk to a stable dispersion of the speculoos powder (4) in the milk.

The present invention discloses beverage compositions comprising probiotic Bacillus coagulans and water soluble prebiotic fibers that have been subjected to treatments under extreme stress, temperature and pressure conditions like brewing or aeration wherein the spore viability is maintained post said treatments.

The present invention discloses beverage compositions comprising probiotic Bacillus coagulans and water soluble prebiotic fibers that have been subjected to treatments under extreme stress, temperature and pressure conditions like brewing or aeration wherein the spore viability is maintained post said treatments.

The present invention is in the field of the flavouring of foods. In particular, the present invention is directed to a process for the encapsulation of flavours and/or aromas. The particles are then later incorporated into the end preparation (the food), such as, for example, instant coffee. The focus is in particular firstly to obtain particles with high aroma loading in order to ensure a long-lasting aroma protection during storage, and secondly to control the particle properties in such a way that an optimum miscibility of the particles with foods is made possible. Decisive aspects in this connection are primarily shape, size and particle density. These aspects together are intended to bring about an improved taste experience for the end consumer when consuming the particles.

The present invention is in the field of the flavouring of foods. In particular, the present invention is directed to a process for the encapsulation of flavours and/or aromas. The particles are then later incorporated into the end preparation (the food), such as, for example, instant coffee. The focus is in particular firstly to obtain particles with high aroma loading in order to ensure a long-lasting aroma protection during storage, and secondly to control the particle properties in such a way that an optimum miscibility of the particles with foods is made possible. Decisive aspects in this connection are primarily shape, size and particle density. These aspects together are intended to bring about an improved taste experience for the end consumer when consuming the particles.

An edible composition, comprising a caffeinated composition and a modulating composition, wherein the modulating composition comprises an adrenergic receptor antagonist, an adrenergic receptor agonist, a calcium channel blocker, an ACE inhibitor, an angiotensin II receptor antagonist, an aldosterone antagonist, a vasodilator, a centrally acting adrenergic compound, a PAF receptor inhibitor, or a combination thereof. In one embodiment, the edible composition comprises at least 1% caffeine by weight. In one embodiment, the modulating composition comprises powder, extract, isolate or derivative of a herb comprising danshen (Salvia miltiorrhiza), Pueraria lobata, danggui, guan-mu-tong (Aristolochia manshuriensis), Chinese Hawthorn (Crataegus pinnatifida), pima cotton (Gossypium barbadense), Hibiscus sabdariffa, Actinidia arguta radix (Tengligen), Peucedani radix (Qianhu), Spatholobi caulis (Jixueteng), Schisandra (Schisandra chinensis), Jiaogulan (Gynostemma pentaphyllum), Gotu Kola (Centella asiatica), Ginkgo biloba, or a combination thereof.

An edible composition, comprising a caffeinated composition and a modulating composition, wherein the modulating composition comprises an adrenergic receptor antagonist, an adrenergic receptor agonist, a calcium channel blocker, an ACE inhibitor, an angiotensin II receptor antagonist, an aldosterone antagonist, a vasodilator, a centrally acting adrenergic compound, a PAF receptor inhibitor, or a combination thereof. In one embodiment, the edible composition comprises at least 1% caffeine by weight. In one embodiment, the modulating composition comprises powder, extract, isolate or derivative of a herb comprising danshen (Salvia miltiorrhiza), Pueraria lobata, danggui, guan-mu-tong (Aristolochia manshuriensis), Chinese Hawthorn (Crataegus pinnatifida), pima cotton (Gossypium barbadense), Hibiscus sabdariffa, Actinidia arguta radix (Tengligen), Peucedani radix (Qianhu), Spatholobi caulis (Jixueteng), Schisandra (Schisandra chinensis), Jiaogulan (Gynostemma pentaphyllum), Gotu Kola (Centella asiatica), Ginkgo biloba, or a combination thereof.

A colloidal mixture and a method for creating the same is presented comprising combining a cannabinoid or an oleoresin, having purity in the range of 0.001% to 100%, an emulsifying or stabilizing agent in sufficient amounts to suspend the cannabinoid or oleoresin within the colloidal mixture to prevent phase separation wherein the cannabinoid or oleoresin remains suspended throughout the colloidal mixture, and an acidic aqueous solution of pH less than 7.0 sufficient to dissolve the emulsifying or stabilizing agent. The combination is agitated to create a colloidal mixture wherein the cannabinoid or oleoresin remains suspended throughout the colloidal mixture.

The present invention relates to an edible product, which comprises a fibrous plant product and a plant extract applied thereto. Further, the invention relates to a corresponding method for producing said edible product and its use in at least one of food, food supplement, medicinal, cosmetic, well-being, nutraceutical or phytotherapeutical applications. The plants used may be all plants comprising one or more substances of interest for an edible product.

The present invention relates to an edible product, which comprises a fibrous plant product and a plant extract applied thereto. Further, the invention relates to a corresponding method for producing said edible product and its use in at least one of food, food supplement, medicinal, cosmetic, well-being, nutraceutical or phytotherapeutical applications. The plants used may be all plants comprising one or more substances of interest for an edible product.