The present invention relates to an oral nutraceutical formulation for relieving the symptoms of menstruation and a process of preparation of the formulation. The formulation consists of the ingredients dark chocolate and plant supplements including Ashwagandha powder, Shatavari powder, Dried Ginger powder, Ashok Sal powder, Nagkesar flowers, Turmeric, Cinnamon and Haritaki fruit. The formulation further includes Flaxseed oil, Sea salt and a combination of nuts and seeds. The formulation aims at relieving the symptoms of menstruation, Premenstrual syndrome (PMS) and Poly cystic ovary syndrome (PCOS) including bloating, mood swings, food craving along with relief from pain and cramps.

Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and a compound of formula (1), ##STR00001##
wherein R.sup.1 is selected from the group consisting of OH and OCH.sub.3, and R.sup.2 is selected from the group consisting of H and OH, R.sup.1 and R.sup.2 comprise at least one OH group, and when R.sup.1 is OH then R.sup.2 is H (trilobatin), and when R.sup.1 is OCH.sub.3 then R.sup.2 is OH (HDG), in a concentration near its sweetness detection threshold. The sweeteners include sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, saccharine, or combinations thereof.

Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and a compound of formula (1), ##STR00001##
wherein R.sup.1 is selected from the group consisting of OH and OCH.sub.3, and R.sup.2 is selected from the group consisting of H and OH, R.sup.1 and R.sup.2 comprise at least one OH group, and when R.sup.1 is OH then R.sup.2 is H (trilobatin), and when R.sup.1 is OCH.sub.3 then R.sup.2 is OH (HDG), in a concentration near its sweetness detection threshold. The sweeteners include sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, saccharine, or combinations thereof.

tract: The present invention relates to the use of a compound of Formula (I) or a stereoisomer or salt thereof, wherein R1 is a saccharide consisting of 1 or 2 monosaccharide units as taste masker and to taste-masking compositions containing said compounds.

##STR00001##

tract: The present invention relates to the use of a compound of Formula (I) or a stereoisomer or salt thereof, wherein R1 is a saccharide consisting of 1 or 2 monosaccharide units as taste masker and to taste-masking compositions containing said compounds.

##STR00001##

In the present application, alkalization of cocoa natural products may be carried out by using a stable alkaline water (pH levels of up to 10.5 or more) with the aim to produce alkalized chocolate products with pleasant organoleptic, less sugar content, less acidity, high antioxidants contents, and addition of novel soluble ingredients to chocolate. This can be achieved by using the stable alkaline water produced by a Natralysis Process in alkalizing cocoa nibspre, during and post grinding, alkalizing the cocoa liquor and alkalizing the natural cocoa powder. The present application discloses a method or apparatus (3, 9, 15) in which a cocoa natural product and/or one or more of its derivatives is alkalized by using stable alkaline water.

In the present application, alkalization of cocoa natural products may be carried out by using a stable alkaline water (pH levels of up to 10.5 or more) with the aim to produce alkalized chocolate products with pleasant organoleptic, less sugar content, less acidity, high antioxidants contents, and addition of novel soluble ingredients to chocolate. This can be achieved by using the stable alkaline water produced by a Natralysis Process in alkalizing cocoa nibspre, during and post grinding, alkalizing the cocoa liquor and alkalizing the natural cocoa powder. The present application discloses a method or apparatus (3, 9, 15) in which a cocoa natural product and/or one or more of its derivatives is alkalized by using stable alkaline water.

The present invention provides a water-containing foam-containing chocolate containing 16 wt % or more and 55 wt % or less of water, the water-containing foam-containing chocolate having new texture that is smooth, fluffy, and soft even in a freezing temperature range and having processability at room temperature and an excellent shape retention property at room temperature and in the freezing temperature range.

The present invention provides lactic acid bacterium-containing chocolate containing a lactic acid bacterium in a living state, wherein the average particle size of the solid particles in the lactic acid bacterium-containing chocolate is larger than 1 m and less than 9 m, and a manufacturing method thereof.

Some embodiments include a chocolate and tocotrienol composition. In some embodiments, a chocolate and tocotrienol composition may be prepared by a process comprising: mixing melted cocoa butter with about 200 mg of tocotrienol at a temperature of about 57 C.; mixing the mixed melted cocoa butter and tocotrienol mixture with a cocoa mass to create a chocolate and tocotrienol composition; and conching the chocolate and tocotrienol composition. Various other embodiments are also disclosed.