A method for making a taste modifying ingredient is provided. The method includes a) heating millet grain at from about 100° C. to about 300° C. for about 2 minutes to about 30 minutes to; b) treating the millet grain with a solvent to obtain an extract, and c) recovering the extract, for use as a taste modifying ingredient.

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.

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.

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.

A method for preparing a liquid dietary supplement includes extracting kavalactones from a Kava plant, heating water to approximately 160° Fahrenheit, and mixing kavalactones with sugar in a 1:2 ration creating a Kava/sugar mixture. The method also includes pouring Kava/sugar and heated water into a mixer, mixing, for approximately twenty (20) minutes, and pumping mixed Kava/sugar through a filter bag generating a slurry. Further the method includes adding the slurry to water heated to 55° Fahrenheit and agitating the slurry and the water heated to 55° with a mixer.

A method for preparing a liquid dietary supplement includes extracting kavalactones from a Kava plant, heating water to approximately 160° Fahrenheit, and mixing kavalactones with sugar in a 1:2 ration creating a Kava/sugar mixture. The method also includes pouring Kava/sugar and heated water into a mixer, mixing, for approximately twenty (20) minutes, and pumping mixed Kava/sugar through a filter bag generating a slurry. Further the method includes adding the slurry to water heated to 55° Fahrenheit and agitating the slurry and the water heated to 55° with a mixer.

An object is to provide a solid composition which is excellent in capability of retaining linalool and geraniol. A solid composition containing linalool d geraniol has dextrin having a molecular weight of 50,000 or more incorporated therein.

A seasoning packet having an opening, a pocket made from a first flexible material and being adapted to receive and contain a seasoning, the seasoning pocket being formed by two chambers that communicate with each other via a connecting seasoning pocket portion and further with the opening, two opposed flexible layer extensions made from a second flexible material and extending from an outer edge of the seasoning pocket to the connecting seasoning pocket portion and two opposing rim gaps formed by the flexible layer extensions and a plurality of pocket gap walls and extending from the outer edge of the seasoning pocket to the connecting seasoning pocket portion, the seasoning packet being thus adapted to season a beverageware's or serveware's rim, by allowing folding of the seasoning packet along the two opposing rim gaps and around the rim and squeezing of the seasoning pocket while circling the rim.

A seasoning packet having an opening, a pocket made from a first flexible material and being adapted to receive and contain a seasoning, the seasoning pocket being formed by two chambers that communicate with each other via a connecting seasoning pocket portion and further with the opening, two opposed flexible layer extensions made from a second flexible material and extending from an outer edge of the seasoning pocket to the connecting seasoning pocket portion and two opposing rim gaps formed by the flexible layer extensions and a plurality of pocket gap walls and extending from the outer edge of the seasoning pocket to the connecting seasoning pocket portion, the seasoning packet being thus adapted to season a beverageware's or serveware's rim, by allowing folding of the seasoning packet along the two opposing rim gaps and around the rim and squeezing of the seasoning pocket while circling the rim.