The present invention relates to novel green tea water soluble film composition comprising a) green tea extract, b) water soluble polymer mixture consisting of sodium carboxymethyl cellulose and sodium alginate, and c) additives. Green tea is conveniently prepared by dissolving the novel water soluble green tea film of the said invention in hot water.

The present invention relates to novel green tea water soluble film composition comprising a) green tea extract, b) water soluble polymer mixture consisting of sodium carboxymethyl cellulose and sodium alginate, and c) additives. Green tea is conveniently prepared by dissolving the novel water soluble green tea film of the said invention in hot water.

Emulsions and concentrates are provided. The concentrates include oat oil, at least one polyol and/or native or modified carbohydrate, and at least one benefit agent. The oat oil includes 8 wt % or more of ceramides and glycolipids.

Emulsions and concentrates are provided. The concentrates include oat oil, at least one polyol and/or native or modified carbohydrate, and at least one benefit agent. The oat oil includes 8 wt % or more of ceramides and glycolipids.

A carbonated beverage maker includes a water reservoir, a carbon dioxide creation chamber, and a carbonation chamber. The water reservoir holds ice water and has a first impeller and a shroud surrounding the first impeller. The carbon dioxide creation chamber contains chemical elements and receives warm water. The chemical elements react with each other to create carbon dioxide when the warm water is introduced to the carbon dioxide creation chamber. The carbonation chamber is connected to the water reservoir and the carbon dioxide creation chamber. The carbonation chamber has a second impeller that includes a stem portion and blades. The stem portion and the blades define conduits therein. The blades create a low pressure region in a lower portion of the carbonation chamber such that carbon dioxide from the carbon dioxide creation chamber flows through the conduits to the low pressure region.

A carbonated beverage maker includes a water reservoir, a carbon dioxide creation chamber, and a carbonation chamber. The water reservoir holds ice water and has a first impeller and a shroud surrounding the first impeller. The carbon dioxide creation chamber contains chemical elements and receives warm water. The chemical elements react with each other to create carbon dioxide when the warm water is introduced to the carbon dioxide creation chamber. The carbonation chamber is connected to the water reservoir and the carbon dioxide creation chamber. The carbonation chamber has a second impeller that includes a stem portion and blades. The stem portion and the blades define conduits therein. The blades create a low pressure region in a lower portion of the carbonation chamber such that carbon dioxide from the carbon dioxide creation chamber flows through the conduits to the low pressure region.

The present invention relates to a liquid food product comprising a liquid fraction of a brewer's spent grain and a method of preparing said liquid food product. In particular the liquid food product is prepared from brewer's spent grain where a vegetable or animal material has been added and the mixture subjected to an extraction step to provide an improved taste and mouthfeel.

The present invention relates to a liquid food product comprising a liquid fraction of a brewer's spent grain and a method of preparing said liquid food product. In particular the liquid food product is prepared from brewer's spent grain where a vegetable or animal material has been added and the mixture subjected to an extraction step to provide an improved taste and mouthfeel.

A sparkling beverage having effervescence retainability; and a method for improving effervescence retainability of a sparkling beverage. The sparkling beverage has a content of Reb. B of 6-45 ppm and a content of Reb. M of 600 ppm or less.

A sparkling beverage having effervescence retainability; and a method for improving effervescence retainability of a sparkling beverage. The sparkling beverage has a content of Reb. B of 6-45 ppm and a content of Reb. M of 600 ppm or less.