A method of promoting increased cellular hydration in a multicellular organism that is capable of intracellular water permeation includes the step of causing the multicellular organism to ingest an aqueous solution that contains an amount of a carbohydrate clathrate component. There is also a step of enhancing the intracellular permeation. The multicellular organism contains aquaporins, and the causing step involves interaction of the composition with the aquaporins. The cellular hydration promoted and caused by the method is corroborated by a test that uses human-aquaporin-expressed frog oocytes. The test uses single cell Xenopus laevis frog oocytes having expressed human aquaporin AGP1 water channels. There is also a beverage composition that increases lifespan in the multicellular organism, and a beverage composition that promotes cellular hydration when ingested by a multicellular organism.

A method of promoting increased cellular hydration in a multicellular organism that is capable of intracellular water permeation includes the step of causing the multicellular organism to ingest an aqueous solution that contains an amount of a carbohydrate clathrate component. There is also a step of enhancing the intracellular permeation. The multicellular organism contains aquaporins, and the causing step involves interaction of the composition with the aquaporins. The cellular hydration promoted and caused by the method is corroborated by a test that uses human-aquaporin-expressed frog oocytes. The test uses single cell Xenopus laevis frog oocytes having expressed human aquaporin AGP1 water channels. There is also a beverage composition that increases lifespan in the multicellular organism, and a beverage composition that promotes cellular hydration when ingested by a multicellular organism.

Methods and formulations for bottled or packaged or canned drinks in which the aqueous phase and capsules including hydrophobic ingredients that coexist with each other without emulsification or dispersion. The aqueous phase may include any consumable liquid including, but not limited to, alkaline water or mineral water or carbonated water or spring water or juice or flavoured drink or any other consumable liquids. The hydrophobic ingredient(s), including oils, liquids and chewables, are encapsulated in capsules, of varying sizes and shapes, made of edible material(s).

Described herein is a method for preparing a flavor composition, typically a dehydrated and de-alcoholized flavor composition, by decreasing or removing water and ethanol from a strong alcoholic flavor composition. The method includes the steps of treating the strong alcoholic flavor composition by a dehydration process and dealcoholization process. Also described herein are flavor compositions obtainable by this method, flavored consumer products including the same and methods and uses thereof.

Described herein is a method for preparing a flavor composition, typically a dehydrated and de-alcoholized flavor composition, by decreasing or removing water and ethanol from a strong alcoholic flavor composition. The method includes the steps of treating the strong alcoholic flavor composition by a dehydration process and dealcoholization process. Also described herein are flavor compositions obtainable by this method, flavored consumer products including the same and methods and uses thereof.

The present invention relates to a composition comprising a surfactant system comprising lysolecithin and lecithin, or lysolecithin and sugar ester, a non-polar phase comprising a flavor oil, and a polar phase comprising at least one polar non-aqueous solvent, wherein the flavor oil is present in an amount of at least 10 wt. %, based on the total amount of the composition, and wherein lysolecithin is present in an amount of at least 10 wt. %, based on the total amount of the composition. The invention further relates to a method for the preparation of the inventive composition, as well as to the use of the inventive composition for the preparation of a flavored beverage or personal care product. Moreover, the invention concerns a beverage or personal care product comprising the inventive composition.

The present invention relates to a composition comprising a surfactant system comprising lysolecithin and lecithin, or lysolecithin and sugar ester, a non-polar phase comprising a flavor oil, and a polar phase comprising at least one polar non-aqueous solvent, wherein the flavor oil is present in an amount of at least 10 wt. %, based on the total amount of the composition, and wherein lysolecithin is present in an amount of at least 10 wt. %, based on the total amount of the composition. The invention further relates to a method for the preparation of the inventive composition, as well as to the use of the inventive composition for the preparation of a flavored beverage or personal care product. Moreover, the invention concerns a beverage or personal care product comprising the inventive composition.

The present invention relates to a sweetening composition comprising neohesperidin dihydrochalcone (NHDC) and gamma-cyclodextrin, to the use of the sweetening composition for sweetening ingestible products, namely, food products and pharmaceuticals, and to an ingestible product comprising the sweetening composition. Furthermore, the present invention also relates to the use of a composition comprising neohesperidin dihydrochalcone and a cyclodextrin selected from beta-cyclodextrin and gamma-cyclodextrin as taste-masking agent, to a process for masking unpleasant tastes in ingestible products, namely in food products and pharmaceuticals, and to ingestible products which comprise unpleasantly tasting substances and the taste-masking composition.

The present invention relates to a sweetening composition comprising neohesperidin dihydrochalcone (NHDC) and gamma-cyclodextrin, to the use of the sweetening composition for sweetening ingestible products, namely, food products and pharmaceuticals, and to an ingestible product comprising the sweetening composition. Furthermore, the present invention also relates to the use of a composition comprising neohesperidin dihydrochalcone and a cyclodextrin selected from beta-cyclodextrin and gamma-cyclodextrin as taste-masking agent, to a process for masking unpleasant tastes in ingestible products, namely in food products and pharmaceuticals, and to ingestible products which comprise unpleasantly tasting substances and the taste-masking composition.

The present disclosure generally relates to the use of certain compounds, such as anthocyanins, saponins, or combinations thereof, at low concentrations to improve the aqueous solubility of flavonoid compounds. Thus, in certain aspects, the disclosure provides aqueous compositions including flavonoid compounds, such as naringenin or phloretin, and one or more compounds selected rom anthocyanin compounds, saponins, and combinations thereof. In related aspects, the disclosure provides methods and uses of certain compounds, such as anthocyanins, saponins, or combinations thereof, to enhance the aqueous solubility of flavonoid compounds. In related aspects, the disclosure provides methods to maintain the stability of a supersaturated aqueous solution of flavonoid compounds, for example, by increasing the kinetic stability of such supersaturated aqueous solutions. In some further embodiments of the foregoing aspects, the aqueous compositions are used to make flavored articles, such as beverage or dairy products, that contain concentration of surfactants, co-solvents, hydrotropes, or complexing agents below the typical taste-affecting thresholds in humans.