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.

A method for producing powderized cannabis oil, powderized cannabis oil, and edible products and beverages comprising the powderized cannabis oil. Powderized cannabis oil contains cannabis oil and maltodextrin in a ratio of at least three grams of maltodextrin for every one-eighth of a gram of cannabis oil. Edible products and beverages incorporating the powderized cannabis oil are human-consumable products that contain an emulsified, tasteless, and odorless dose of cannabis oil providing CBD, THC and/or THCA.

A method for producing powderized cannabis oil, powderized cannabis oil, and edible products and beverages comprising the powderized cannabis oil. Powderized cannabis oil contains cannabis oil and maltodextrin in a ratio of at least three grams of maltodextrin for every one-eighth of a gram of cannabis oil. Edible products and beverages incorporating the powderized cannabis oil are human-consumable products that contain an emulsified, tasteless, and odorless dose of cannabis oil providing CBD, THC and/or THCA.

A method of providing improved mouthfeel in consumables having a fat content of about 20% or less is provided. The method includes the step of adding to a consumable composition base from about 0.02 parts per billion to about 25 parts per million based on the total weight of the consumable composition of an Amadori compound, without any subsequent heating. The Amadori compound is a reaction product of glucose with proline.

A method of providing improved mouthfeel in consumables having a fat content of about 20% or less is provided. The method includes the step of adding to a consumable composition base from about 0.02 parts per billion to about 25 parts per million based on the total weight of the consumable composition of an Amadori compound, without any subsequent heating. The Amadori compound is a reaction product of glucose with proline.

An apparatus and method are provided for storing and dispensing into a liquid a soluble substance, such as a flavoring, a body fuel, a nutritional supplement, a stimulant, a relaxant, an alcohol neutralizer, or a medical drug. A useful application of the subject invention includes a lime flavoring held by a gelatinous artificial lime wedge stored with a beer bottle or can, or attached to a 6-pack or 12-pack carton. The artificial lime wedge may be retrieved from a protective covering and acted upon so it mixes the lime flavoring into the beer when it is inserted into the beer bottle or can. Rather than needing to buy and store a perishable natural lime, and cut it up, an artificial lime wedge may be stored for an extended period of time with a beer vessel and placed in functional contact with the beer at time of consumption.

An apparatus and method are provided for storing and dispensing into a liquid a soluble substance, such as a flavoring, a body fuel, a nutritional supplement, a stimulant, a relaxant, an alcohol neutralizer, or a medical drug. A useful application of the subject invention includes a lime flavoring held by a gelatinous artificial lime wedge stored with a beer bottle or can, or attached to a 6-pack or 12-pack carton. The artificial lime wedge may be retrieved from a protective covering and acted upon so it mixes the lime flavoring into the beer when it is inserted into the beer bottle or can. Rather than needing to buy and store a perishable natural lime, and cut it up, an artificial lime wedge may be stored for an extended period of time with a beer vessel and placed in functional contact with the beer at time of consumption.

The present disclosure encompasses compositions prepared from grape skins, as well as chemical compounds prepared from these skins. Also encompassed are methods of preparing these compositions and compounds, and methods of using these compositions and compounds. Particularly encompassed are methods of using the grape skin compositions and compounds for preparing various beverages, including fermented beverages, such as beers.

The present disclosure encompasses compositions prepared from grape skins, as well as chemical compounds prepared from these skins. Also encompassed are methods of preparing these compositions and compounds, and methods of using these compositions and compounds. Particularly encompassed are methods of using the grape skin compositions and compounds for preparing various beverages, including fermented beverages, such as beers.