A liquid foodstuff including a. a spirulina-extract having phycocyanin, b. at least one multi-sulphated carrageenan and/or pectin c. a chelating agent d. a solvent, wherein the amount of multi-sulphated carrageenan and/or pectin is between 0.003 and 0.6 wt %, wherein the weight ratio between multi-sulphated carrageenan and/or pectin and phycocyanin ranges between 1:1 and 100:1, wherein the chelating agent is present between 1-2000 ppm, wherein the solvent is water and optionally ethanol, wherein the amount of solvent ranges between 60-99 wt %, wherein the wt % are relative to the total weight of the liquid foodstuff.

A liquid foodstuff comprising a. a spirulina-extract comprising phycocyanin, b. at least one multi-sulphated carageenan and/or pectin c. a chelating agent d. a solvent, wherein the amount of multi-sulphated carrageenan and/or pectin is between 0.003 and 0.6 wt %, wherein the weight ratio between multi-sulphated carrageenan and/or pectin and phycocyanin ranges between 1:1 and 100:1, wherein the chelating agent is present between 1-2000 ppm, wherein the solvent consists of water and optionally ethanol, wherein the amount of solvent ranges between 60-99 wt %, wherein the wt % are relative to the total weight of the liquid foodstuff.

A liquid foodstuff comprising a. a spirulina-extract comprising phycocyanin, b. at least one multi-sulphated carageenan and/or pectin c. a chelating agent d. a solvent, wherein the amount of multi-sulphated carrageenan and/or pectin is between 0.003 and 0.6 wt %, wherein the weight ratio between multi-sulphated carrageenan and/or pectin and phycocyanin ranges between 1:1 and 100:1, wherein the chelating agent is present between 1-2000 ppm, wherein the solvent consists of water and optionally ethanol, wherein the amount of solvent ranges between 60-99 wt %, wherein the wt % are relative to the total weight of the liquid foodstuff.

The invention relates to beverages including an active emulsion and a blank emulsion, wherein the blank emulsion is used as a sacrificial agent to retain the active emulsion's potency within an infused beverage.

The invention relates to beverages including an active emulsion and a blank emulsion, wherein the blank emulsion is used as a sacrificial agent to retain the active emulsion's potency within an infused beverage.

A method for determining whether a syrup contains a preservative at a needed level is provided. The method includes measuring a conductivity of the syrup, determining whether the measured conductivity is below a predetermined conductivity value determined based on a target syrup according to a syrup recipe, and determining whether the preservative is below the needed level in response to the measured conductivity being below the predetermined conductivity value.

A method for determining whether a syrup contains a preservative at a needed level is provided. The method includes measuring a conductivity of the syrup, determining whether the measured conductivity is below a predetermined conductivity value determined based on a target syrup according to a syrup recipe, and determining whether the preservative is below the needed level in response to the measured conductivity being below the predetermined conductivity value.

A beverage comprising water, phycocyanin and having a heavy metals content below a threshold amount, the beverage having a pH within a certain range and a minimum acceptable shelf life, by optimizing the steps in the production of the beverage, but without adding many chemical substances and without carrying out harsh chemical treatment on the natural substances. By the combined use of a phycocyanin obtained, for example, by ultrafiltration or by treatment under pressure, with sterile demineralized water, and mixing the other components separately from the bacteria and other contaminants, in an aseptic environment, it is possible to provide a beverage that has nutraceutical effects, with low heavy metals content, at a suitable pH, and with an extended shelf life.

A beverage comprising water, phycocyanin and having a heavy metals content below a threshold amount, the beverage having a pH within a certain range and a minimum acceptable shelf life, by optimizing the steps in the production of the beverage, but without adding many chemical substances and without carrying out harsh chemical treatment on the natural substances. By the combined use of a phycocyanin obtained, for example, by ultrafiltration or by treatment under pressure, with sterile demineralized water, and mixing the other components separately from the bacteria and other contaminants, in an aseptic environment, it is possible to provide a beverage that has nutraceutical effects, with low heavy metals content, at a suitable pH, and with an extended shelf life.

Preferred embodiments of the present invention comprise the optional application of concentrations of an aqueous permanganate solution, such as an approximately 0.01% to approximately 50% liquid permanganate solution and preferably comprising approximately 20% sodium permanganate dosed at approximately 1 ppm to approximately 100 ppm to harvested sugar crops, such as sugarcane, sugar beets, and sweet sorghum, at one or more of the sugar processing steps for the crops. The steps where the liquid sodium permanganate may optionally be applied include at a sugar crop cutting step, a sugar crop conveying step, a sugar juice extraction step, a sugar juice clarifying step, and a clarifier muds filtration step. The application of liquid sodium permanganate in the processing of sugar from sugar crops results in reduced equipment fouling, reduced loss in juice purity, reduced scale formation, decreased turbidity in clarified juices, increased sugarcane processing rates, reduced sugar crop production costs, increased sugar product yield, and increased production capacity.