A process for producing an aroma-laden gas (10) comprises the following steps: a) providing a liquid phase (5), which contains a solvent and one or several aromatic substances (1, 2, 3); b) guiding through a solid phase extraction column (3) of the liquid phase provided in step (a) by obtaining the solid phase (35) laden with one or several aromatic substances; separating one or several aromatic substances from the laden solid phase by means of at least one gas (2) in a liquid and/or supercritical state; and optionally d) collecting the gas (10), which is laden with one or several aromatic substances (1, 2, 3).

A process for producing an aroma-laden gas (10) comprises the following steps: a) providing a liquid phase (5), which contains a solvent and one or several aromatic substances (1, 2, 3); b) guiding through a solid phase extraction column (3) of the liquid phase provided in step (a) by obtaining the solid phase (35) laden with one or several aromatic substances; separating one or several aromatic substances from the laden solid phase by means of at least one gas (2) in a liquid and/or supercritical state; and optionally d) collecting the gas (10), which is laden with one or several aromatic substances (1, 2, 3).

Introduced here are treatment systems and associated processes for treating water using magnetic fields. A treatment system can comprise a hydromagnetic resonator that creates the magnetic fields through which water can be directed. A hydromagnetic resonator can include at least one expansion chamber that provides a tortuous path along which water is able to flow through a magnetic field created by an arrangement of permanent magnets and at least one convergent-divergent nozzle designed to accelerate the flow of waterpassing through a throat segment. Water directed through a hydromagnetic resonator will be magnetically treated while flowing through the magnetic field created by the arrangement of permanent magnets within each expansion chamber and then pressurized while flowing through the throat segment of each convergent-divergent nozzle.

Introduced here are treatment systems and associated processes for treating water using magnetic fields. A treatment system can comprise a hydromagnetic resonator that creates the magnetic fields through which water can be directed. A hydromagnetic resonator can include at least one expansion chamber that provides a tortuous path along which water is able to flow through a magnetic field created by an arrangement of permanent magnets and at least one convergent-divergent nozzle designed to accelerate the flow of waterpassing through a throat segment. Water directed through a hydromagnetic resonator will be magnetically treated while flowing through the magnetic field created by the arrangement of permanent magnets within each expansion chamber and then pressurized while flowing through the throat segment of each convergent-divergent nozzle.

Rapidly dissolving flavoring composition concentrates are provided. The flavoring composition concentrates have a flavor, a solvent system, a flavor carrier system, and a densifier. The densifier is an acid modifier present in an amount such that it optimizes the rate of dispersion of the concentrate in water.

Rapidly dissolving flavoring composition concentrates are provided. The flavoring composition concentrates have a flavor, a solvent system, a flavor carrier system, and a densifier. The densifier is an acid modifier present in an amount such that it optimizes the rate of dispersion of the concentrate in water.

The present invention relates to a method, apparatus and universal container for natural carbonation of beverages, which will be used in the food industry, in particular in the production of beer, sparkling wines and carbonated fruit drinks. The method of naturally occurring carbonation of beverages involves the operations of feeding with fermenting substrate, adding water, adding yeast, fermenting the resulting liquid mixture. The fermentation is carried out in a specialized container at an optimum temperature of 8° C. to 23° C., depending on the yeast species. The fermentation process lasts for 3 to 4 days and is accompanied by an increase in container pressure to 2 bar.

The present invention relates to a method, apparatus and universal container for natural carbonation of beverages, which will be used in the food industry, in particular in the production of beer, sparkling wines and carbonated fruit drinks. The method of naturally occurring carbonation of beverages involves the operations of feeding with fermenting substrate, adding water, adding yeast, fermenting the resulting liquid mixture. The fermentation is carried out in a specialized container at an optimum temperature of 8° C. to 23° C., depending on the yeast species. The fermentation process lasts for 3 to 4 days and is accompanied by an increase in container pressure to 2 bar.

The invention relates to a tank system for cooling, storing and removing a liquid, comprising a tank for cooling the liquid and storing the liquid in a volume along a stratification axis of the volume for thermal stratification along the stratification axis, wherein the tank can be filled through a filling device having a filling inlet in an inlet region along the stratification axis and can be emptied via an outlet in an outlet region opposite the inlet region along the stratification axis. For the purpose of flexible handling, in order to prevent mixing, the supplied liquid is conveyed into a flow, which extends completely or partly in a plane perpendicular to the stratification axis, and is supplied to the liquid stored in the tank, such that the flow runs tangentially to a circular arc that extends in a plane perpendicular to the stratification axis.

The invention relates to a tank system for cooling, storing and removing a liquid, comprising a tank for cooling the liquid and storing the liquid in a volume along a stratification axis of the volume for thermal stratification along the stratification axis, wherein the tank can be filled through a filling device having a filling inlet in an inlet region along the stratification axis and can be emptied via an outlet in an outlet region opposite the inlet region along the stratification axis. For the purpose of flexible handling, in order to prevent mixing, the supplied liquid is conveyed into a flow, which extends completely or partly in a plane perpendicular to the stratification axis, and is supplied to the liquid stored in the tank, such that the flow runs tangentially to a circular arc that extends in a plane perpendicular to the stratification axis.