Methods and compositions to produce non-alcoholic beverages that mimic the oral chemesthetic sensations of alcoholic spirits and liqueurs are disclosed. Compositions and combinations are disclosed to produce a beverage that delivers a heating sensation or “burn” similar to alcoholic spirits and liqueurs as well as provide the perception of viscosity, cooling, and aftertaste. Variations of flavoring components for producing different beverages are disclosed in different embodiments.

The present invention aims at providing packed beverages in which the effect of rosmarinic acid for suppressing the fading of dyes is maintained and yet any undesirable flavor that is characteristic of rosemary extracts as exemplified by their undesirable smell or aftertaste is suppressed. To this end, the contents of cineole and camphor are reduced.

The present invention aims at providing packed beverages in which the effect of rosmarinic acid for suppressing the fading of dyes is maintained and yet any undesirable flavor that is characteristic of rosemary extracts as exemplified by their undesirable smell or aftertaste is suppressed. To this end, the contents of cineole and camphor are reduced.

In a method of making a beverage, a plurality of beverage containers is placed onto a conveyor. A first phase including a base salt is dispensed into each one of the plurality of beverage containers. An acidic phase is dispensed into each one of the plurality of beverage containers. At least one of the first phase and the acidic phase includes water. At a third location on the conveyor that is spaced apart from both the first location and the second location, each one of the plurality of beverage containers is sealed individually with a substantially airtight seal at a predetermined amount of time after both the first phase and the acidic phase have been dispensed therein so that the first phase reacts with the second phase to carbonate the beverage therein with a predetermined amount of carbonation.

In a method of making a beverage, a plurality of beverage containers is placed onto a conveyor. A first phase including a base salt is dispensed into each one of the plurality of beverage containers. An acidic phase is dispensed into each one of the plurality of beverage containers. At least one of the first phase and the acidic phase includes water. At a third location on the conveyor that is spaced apart from both the first location and the second location, each one of the plurality of beverage containers is sealed individually with a substantially airtight seal at a predetermined amount of time after both the first phase and the acidic phase have been dispensed therein so that the first phase reacts with the second phase to carbonate the beverage therein with a predetermined amount of carbonation.

Disclosed herein is a method for producing modified gum arabic, the method comprising: providing gum arabic; heating said gum arabic, resulting in heat-treated gum arabic; dissolving said heat-treated gum arabic in a solution; optionally, filtering said solution containing said dissolved gum arabic; and subjecting said solution containing said dissolved gum arabic to spray-drying. Further disclosed herein is a gum arabic from Acacia Senegal having (i) a weight average molecular weight (M.sub.w) of ≥3.8.Math.10.sup.6 Da, and/or (ii) a RMS-radius of gyration (R.sub.g) of ≥140 nm.

Compositions are disclosed herein that comprise a mixture of at least one Albizia extract and a Magnolia extract. In some embodiments, the composition comprises a mixture of at least one Albizia extract enriched for one or more macrocyclic alkaloids and at least one Magnolia extract enrich for one or more lignans.

The disclosed subject matter provides preservative-free liquid flavored beverage concentrate compositions, food package kits comprising such compositions, and methods of preparing such compositions and kits.

The disclosed subject matter provides preservative-free liquid flavored beverage concentrate compositions, food package kits comprising such compositions, and methods of preparing such compositions and kits.

The invention relates to the use of, and methods of use employing, certain glycolipid compounds as defined in detail below and having preservative or antimicrobial properties, novel compounds of the glycolipid class, and related invention embodiments. The compounds have the formula I ##STR00001##
wherein m is 3 to 5, n is 2 to 5, o is 0 or 1 and p is 3 to 17, with the proviso that the sum m+n+o+p is not less than 14; and
R is a carbohydrate moiety bound via one of its carbon atoms to the binding oxygen,
and/or a physiologically, especially pharmaceutically or nutraceutically or cosmetically, acceptable salt thereof, or an ester thereof,
as such or in the form of a composition,
where the compound may be present in open chain form and/or in the form of a lactone (FIG. 1).