A refrigerator having a carbonated water production module integrally provided with a carbon dioxide gas cylinder having carbon dioxide gas stored therein and a carbonated water tank to mix purified water with the carbon dioxide gas to produce carbonated water. The carbonated water production module is mounted to the rear surface of the door, and thus it may be cooled by cool air in the refrigeration compartment and be easy to access, and thereby repair and replacement thereof is facilitated. The dispenser includes a carbonated water discharge channel into which carbonated water from the carbonated water tank is discharged, and a purified water discharge channel into which purified water from the water tank is discharged. Since the purified water discharge channel does not pass through the carbonated water tank, a user is allowed to selectively dispense purified water or carbonated water anytime.

A refrigerator having a carbonated water production module integrally provided with a carbon dioxide gas cylinder having carbon dioxide gas stored therein and a carbonated water tank to mix purified water with the carbon dioxide gas to produce carbonated water. The carbonated water production module is mounted to the rear surface of the door, and thus it may be cooled by cool air in the refrigeration compartment and be easy to access, and thereby repair and replacement thereof is facilitated. The dispenser includes a carbonated water discharge channel into which carbonated water from the carbonated water tank is discharged, and a purified water discharge channel into which purified water from the water tank is discharged. Since the purified water discharge channel does not pass through the carbonated water tank, a user is allowed to selectively dispense purified water or carbonated water anytime.

The invention describes products, uses thereof, compositions thereof, and methods to prepare products formed from Maillard reaction products from a sugar donor and/or sweet tea extracts, stevia extracts, swingle (mogroside) extracts, one or more sweet tea extract components, one or more steviol glycosides, one or more mogrosides, one or more glycosylated sweet tea glycosides, one or more glycosylated steviol glycosides or one or more glycosylated mogrosides and an amine donor/reactant.

The invention describes products, uses thereof, compositions thereof, and methods to prepare products formed from Maillard reaction products from a sugar donor and/or sweet tea extracts, stevia extracts, swingle (mogroside) extracts, one or more sweet tea extract components, one or more steviol glycosides, one or more mogrosides, one or more glycosylated sweet tea glycosides, one or more glycosylated steviol glycosides or one or more glycosylated mogrosides and an amine donor/reactant.

A coffee brewing system and method brew hot coffee at an elevated temperature by mixing coffee grounds with hot water, filtering the hot coffee to remove at least some of the coffee grounds from the hot coffee to form filtered hot coffee, and rapidly cooling the filtered hot coffee to reduce a temperature of the filtered hot coffee to form cooled coffee. The coffee optionally may be mixed with a gas, such as nitrogen, prior to serving the cooled coffee. The system and method can rapidly produce cold coffee in large amounts without diluting the coffee in water or ice, or waiting for the coffee to cool in a refrigerated environment.

A coffee brewing system and method brew hot coffee at an elevated temperature by mixing coffee grounds with hot water, filtering the hot coffee to remove at least some of the coffee grounds from the hot coffee to form filtered hot coffee, and rapidly cooling the filtered hot coffee to reduce a temperature of the filtered hot coffee to form cooled coffee. The coffee optionally may be mixed with a gas, such as nitrogen, prior to serving the cooled coffee. The system and method can rapidly produce cold coffee in large amounts without diluting the coffee in water or ice, or waiting for the coffee to cool in a refrigerated environment.

A Stevia extract made from leaves of the Stevia rebaudiana plant is described. The extract has desired levels of steviol glycosides and is useful in food, beverage, and other consumable products.

A capsule for use in a beverage preparation machine capable of making a beverage with a foam. The capsule comprising an ingredient chamber for containing an ingredient for preparing the beverage and at least one gas reservoir containing gas. The at least one gas reservoir having an opening within the capsule, the opening adjacent a flow path for liquid through the capsule such that the gas reservoir is in fluid communication with the flow path, the at least one gas reservoir arranged such that, in use, liquid flowing past the opening entrains gas from the gas reservoir to form a foam-like mixture of gas and liquid.

A capsule for use in a beverage preparation machine capable of making a beverage with a foam. The capsule comprising an ingredient chamber for containing an ingredient for preparing the beverage and at least one gas reservoir containing gas. The at least one gas reservoir having an opening within the capsule, the opening adjacent a flow path for liquid through the capsule such that the gas reservoir is in fluid communication with the flow path, the at least one gas reservoir arranged such that, in use, liquid flowing past the opening entrains gas from the gas reservoir to form a foam-like mixture of gas and liquid.

To provide a hydrogen-containing water product which maintains the oxidation-reduction potential at a low value even when a certain period of time elapses after manufacture.

A hydrogen-containing water product for beverage including: a packaging container with a straw having a sealing cap attached to an opening; hydrogen-containing water filled in the container under pressure; and a gas atmosphere that is generated in a space above the hydrogen-containing water in the container by a heat treatment conducted after the filling under pressure and is present even when at least 90 days elapse after generation, wherein the hydrogen-containing water has an oxidation-reduction potential of {[−59×(pH value of hydrogen-containing water in hydrogen-containing water product for beverage after elapse of 90 days)]−170} mV or less when being stored at normal temperature for at least 90 days after manufacture.