A liquid foodstuff comprising a. a spirulina-extract comprising phycocyanin, b. at least one multi-sulphated carageenan and/or pectin c. a chelating agent d. a solvent, wherein the amount of multi-sulphated carrageenan and/or pectin is between 0.003 and 0.6 wt %, wherein the weight ratio between multi-sulphated carrageenan and/or pectin and phycocyanin ranges between 1:1 and 100:1, wherein the chelating agent is present between 1-2000 ppm, wherein the solvent consists of water and optionally ethanol, wherein the amount of solvent ranges between 60-99 wt %, wherein the wt % are relative to the total weight of the liquid foodstuff.

Beverages are provided which include a beverage liquid and granules mixed with the beverage liquid The granules include: (i) a milled carotenoid consisting of lutein and/or zeaxanthin, wherein the milled carotenoid has the following particle size distribution: D [3,2] in the range of from 0.6 to 1.5 μm, and D [v, 0.5] in the range of from 1.1 to 3.5 μm, (ii) a matrix material which encapsulates the milled carotenoid and comprises at least one modified food starch, a glucose syrup and sucrose, and (iii) a water-soluble antioxidant, wherein the granules have the following particle size distribution: D [3,2] in the range of from 200 to 300 μm, and D [v, 0.5] in the range of from 220 to 320 μm, and wherein all D values are as measured by laser diffraction according to the Fraunhofer scattering model, and wherein the granules do not include an oil or a gelatin.

Beverages are provided which include a beverage liquid and granules mixed with the beverage liquid The granules include: (i) a milled carotenoid consisting of lutein and/or zeaxanthin, wherein the milled carotenoid has the following particle size distribution: D [3,2] in the range of from 0.6 to 1.5 μm, and D [v, 0.5] in the range of from 1.1 to 3.5 μm, (ii) a matrix material which encapsulates the milled carotenoid and comprises at least one modified food starch, a glucose syrup and sucrose, and (iii) a water-soluble antioxidant, wherein the granules have the following particle size distribution: D [3,2] in the range of from 200 to 300 μm, and D [v, 0.5] in the range of from 220 to 320 μm, and wherein all D values are as measured by laser diffraction according to the Fraunhofer scattering model, and wherein the granules do not include an oil or a gelatin.

Provided is a green tea-containing beverage including: (A) green tea; (B) at least one selected from the group consisting of phytic acid, tartaric acid, and gluconic acid; and (C) at least one selected from the group consisting of ascorbic acid, a salt of ascorbic acid, erythorbic acid, and a salt of erythorbic acid, wherein the green tea-containing beverage has a copper content of 0.3 mg/L or more. Preferably, the concentration of the constituent (B) is 0.05-2.5 g/L. Preferably, the concentration of the constituent (C) is 0.2-5 g/L. Preferably the green tea-containing beverage further includes alcohol. Also provided is a method for preventing discoloration of a green tea-containing beverage, the method including: incorporating the constituents (B) and (C) in the green tea-containing beverage; and further incorporating copper so as to give the copper content of 0.3 mg/L or more.

Sweetener and flavor compositions with improved taste profiles are disclosed. Also disclosed are methods of making and methods of using such sweetener and flavor compositions.

A liquid foodstuff comprising a. a spirulina-extract comprising phycocyanin, b. at least one multi-sulphated carrageenan and c. a solvent, wherein the amount of multi-sulphated carrageenan is between 0.005 and 0.6 wt %, wherein the weight ratio between multi-sulphated carrageenan and phycocyanin ranges between 1.5:1 and 200:1, wherein the liquid foodstuff has a pH between 2.0-4.6, preferably 2.2-4.0, more preferably 2.3-3.6, most preferably 2.4-3.3, wherein the solvent consists of water and optionally ethanol, wherein the amount of solvent ranges between 75-99 wt %, wherein the wt % are relative to the total weight of the liquid foodstuff.

A liquid foodstuff comprising a. a spirulina-extract comprising phycocyanin, b. at least one multi-sulphated carrageenan and c. a solvent, wherein the amount of multi-sulphated carrageenan is between 0.005 and 0.6 wt %, wherein the weight ratio between multi-sulphated carrageenan and phycocyanin ranges between 1.5:1 and 200:1, wherein the liquid foodstuff has a pH between 2.0-4.6, preferably 2.2-4.0, more preferably 2.3-3.6, most preferably 2.4-3.3, wherein the solvent consists of water and optionally ethanol, wherein the amount of solvent ranges between 75-99 wt %, wherein the wt % are relative to the total weight of the liquid foodstuff.

A foodstuff, including a. a spirulina-extract having phycocyanin, b. at least one multi-sulphated carrageenan and c. water, wherein the amount of multi-sulphated carrageenan is between 0.006 and 0.6 wt. %, wherein the amount of phycocyanin ranges between 0.003 and 0.5 wt. %, wherein the amount of water ranges between 15 and 80 wt. %, and wherein d. when the foodstuff contains at least 45 and at most 80 wt. % water, the weight ratio between multi-sulphated carrageenan and phycocyanin ranges between 2:1 and 150:1, and the pH of the foodstuff ranges between 2.0-3.7 or e. when the foodstuff contains at least 15 and less than 45 wt. % water, i. the weight ratio between multi-sulphated carrageenan and phycocyanin ranges between 1.5:1 and 100:1 at a pH of at least 2 and less than 2.5, ii. the weight ratio between multi-sulphated carrageenan and phycocyanin ranges between 0.7:1 and 75:1 at a pH of at least 2.5 and less than 2.9, and iii. the weight ratio between multi-sulphated carrageenan and phycocyanin ranges between 0.4:1 and 50:1 at a pH of at least 2.9 and less than 5, and wherein the wt. % are relative to the total weight of the foodstuff.

A foodstuff, including a. a spirulina-extract having phycocyanin, b. at least one multi-sulphated carrageenan and c. water, wherein the amount of multi-sulphated carrageenan is between 0.006 and 0.6 wt. %, wherein the amount of phycocyanin ranges between 0.003 and 0.5 wt. %, wherein the amount of water ranges between 15 and 80 wt. %, and wherein d. when the foodstuff contains at least 45 and at most 80 wt. % water, the weight ratio between multi-sulphated carrageenan and phycocyanin ranges between 2:1 and 150:1, and the pH of the foodstuff ranges between 2.0-3.7 or e. when the foodstuff contains at least 15 and less than 45 wt. % water, i. the weight ratio between multi-sulphated carrageenan and phycocyanin ranges between 1.5:1 and 100:1 at a pH of at least 2 and less than 2.5, ii. the weight ratio between multi-sulphated carrageenan and phycocyanin ranges between 0.7:1 and 75:1 at a pH of at least 2.5 and less than 2.9, and iii. the weight ratio between multi-sulphated carrageenan and phycocyanin ranges between 0.4:1 and 50:1 at a pH of at least 2.9 and less than 5, and wherein the wt. % are relative to the total weight of the foodstuff.

Protein-containing beverages are described. The beverages may include water and 2 wt. % to 8 wt. % protein (based on the total weight of the beverage). The protein in the beverage may include whey protein. The whey protein has at least 12 wt. % of the branched-chain amino acid leucine (based on the total weight of the whey protein). The beverage may also include casein protein. Methods of making protein-containing beverage products are also described. The methods may include providing a protein-containing aqueous mixture, homogenizing and pasteurizing the protein-containing aqueous mixture, and bottling the homogenized and pasteurized protein-containing aqueous mixture to form the protein-containing beverage product. The protein-containing aqueous mixture may include casein protein, and whey protein having at least 12 wt. % leucine (based on the total weight of the whey protein).