A beverage containing a natural colorant and one or more components of an Indian gooseberry extract and having sufficient color photostability is described. The active component in the Indian gooseberry extract is at least one of tannic acid, chebulinic acid, chebulagic acid, and phyllemblin. The natural colorant is a carotenoid and/or an anthocyanin. When the natural colorant is beta-carotene, it is preferably provided in a form of microemulsion. The beverage further contains a preservative, such as benzoic acid, sorbic acid, and a salt thereof. A method of formulating the beverage is also described.

A beverage containing a natural colorant and one or more components of an Indian gooseberry extract and having sufficient color photostability is described. The active component in the Indian gooseberry extract is at least one of tannic acid, chebulinic acid, chebulagic acid, and phyllemblin. The natural colorant is a carotenoid and/or an anthocyanin. When the natural colorant is beta-carotene, it is preferably provided in a form of microemulsion. The beverage further contains a preservative, such as benzoic acid, sorbic acid, and a salt thereof. A method of formulating the beverage is also described.

A method for preparing an extract containing gallic acid includes performing an extraction treatment on plants or plant constituents containing tannins by means of water or an aqueous system in the presence of the enzyme tannase to obtain a product mixture containing gallic acid. Further disclosed is a method for preparing an extract containing gallic acid, comprising performing an extraction treatment on plants or plant constituents containing tannins by means of a mixture containing a polar organic solvent and water to obtain a product mixture containing polyphenols, separating the plants or plant constituents from the product mixture to obtain a liquid extract, removing the polar organic solvent from the liquid extract, and treating the aqueous extract with the enzyme tannase to obtain an aqueous system containing gallic acid. In addition, the disclosure includes an aqueous concentrate containing gallic acid and a foodstuff or food supplement comprising the aqueous concentrate.

A beverage product containing a first azo-component and a second azo-component in a weight about 1:999 to about 999:1; an electrolyte; and a solvent, wherein the first azo-component and the second-component remain in solution for at least thirty days.

A beverage product containing a first azo-component and a second azo-component in a weight about 1:999 to about 999:1; an electrolyte; and a solvent, wherein the first azo-component and the second-component remain in solution for at least thirty days.

A food with an extended shelf-life and a method of extending shelf-life of food is provided herein. The extended shelf-life is provided by treating the food with at least one shelf-life extender selected from a group consisting of an isothiocyanate, a non-aromatic cyclic ketone, a boronic acid, a ligand and their precursors.

The invention discloses a method for the manufacture of a naturally preserved beverage that is substantially free from—, or substantially reduced in supplementary (added) sulphur compounds—, or containing combined levels of supplementary sulphur— and/or other preservation compounds, which includes the steps of providing a suitable beverage substrate to suitable processing vessel; of undertaking suitable treatment of the substrate within the processing vessel; of adding suitable plant material to the substrate prior to—and/or during and/or post suitable treatment to render a naturally preserved beverage that is substantially free from—, or substantially reduced in supplementary (added) sulphur compounds—, or containing combined levels of supplementary sulphur—and/or other preservation compounds. The beverage substrate is of fruit and/or vegetable and/or grain origin.

The invention discloses a method for the manufacture of a naturally preserved beverage that is substantially free from—, or substantially reduced in supplementary (added) sulphur compounds—, or containing combined levels of supplementary sulphur— and/or other preservation compounds, which includes the steps of providing a suitable beverage substrate to suitable processing vessel; of undertaking suitable treatment of the substrate within the processing vessel; of adding suitable plant material to the substrate prior to—and/or during and/or post suitable treatment to render a naturally preserved beverage that is substantially free from—, or substantially reduced in supplementary (added) sulphur compounds—, or containing combined levels of supplementary sulphur—and/or other preservation compounds. The beverage substrate is of fruit and/or vegetable and/or grain origin.

The present invention provides a beer-flavored beverage in which the methanol concentration is 8.0 to 600 mg/L, the total amount of nitrogen is 0.3 mg/100 mL or more, and the apparent extract concentration is 0.25 to 3.8% by mass.

The present invention provides a beer-flavored beverage in which the methanol concentration is 8.0 to 600 mg/L, the total amount of nitrogen is 0.3 mg/100 mL or more, and the apparent extract concentration is 0.25 to 3.8% by mass.