The present disclosure relates generally to sports drinks with improved ability to rehydrate individuals especially after intense physical activities. Compositions for preparing the drinks are also provided. The sports drinks can also reduce muscle soreness or fatigue, improve muscle performance, and minimize muscle cramping.

The present disclosure relates generally to sports drinks with improved ability to rehydrate individuals especially after intense physical activities. Compositions for preparing the drinks are also provided. The sports drinks can also reduce muscle soreness or fatigue, improve muscle performance, and minimize muscle cramping.

Solid lipid nanoparticles (SLNs) and suspensions thereof in an aqueous phase are provided, in which the SLNs have high content of oil-soluble pigment and high stability. A food product, such as a beverage, comprising said SLNs is also provided.

Solid lipid nanoparticles (SLNs) and suspensions thereof in an aqueous phase are provided, in which the SLNs have high content of oil-soluble pigment and high stability. A food product, such as a beverage, comprising said SLNs is also provided.

The present invention relates to a method of producing compositions with enhanced color properties and to compositions obtainable by such a method, especially cocoa-based compositions with enhanced color properties. The method comprises the steps of providing an initial composition comprising a polyphenol, adding an aqueous base to the initial composition to produce an aqueous mixture, heating the aqueous mixture to a temperature of 50 to 100° C. during a time period of 120 to 300 minutes, cooling the aqueous mixture, and optionally adjusting the pH of the aqueous mixture to between 6 and 9. The method further comprises oxygenising the aqueous base and/or the aqueous mixture, wherein the produced food product comprises chromophores having an absorption maximum between 505 to 515 nm and/or 428 to 438 nm.

The present invention relates to a method of producing compositions with enhanced color properties and to compositions obtainable by such a method, especially cocoa-based compositions with enhanced color properties. The method comprises the steps of providing an initial composition comprising a polyphenol, adding an aqueous base to the initial composition to produce an aqueous mixture, heating the aqueous mixture to a temperature of 50 to 100° C. during a time period of 120 to 300 minutes, cooling the aqueous mixture, and optionally adjusting the pH of the aqueous mixture to between 6 and 9. The method further comprises oxygenising the aqueous base and/or the aqueous mixture, wherein the produced food product comprises chromophores having an absorption maximum between 505 to 515 nm and/or 428 to 438 nm.

A carrot concentrate having a. between 0.115 and 0.25 wt. % Carotenoid (relative to the total weight of the carrot concentrate); b. between 7-24 wt. % edible oil (relative to the total weight of the carrot concentrate); c. between 20 and 75 wt. % (DM) of sugars (relative to the dry matter of the carrot concentrate); wherein the dry matter content of the carrot concentrate ranges between 40 and 75 wt. % relative to the total of the concentrate, wherein the wt. % (DM) means the wt. % of the component relative to the dry matter content, wherein the ratio of edible oil to carotenoids ranges between 40 and 210, and wherein the carrot concentrate has a color diluted in yoghurt, at dosage equivalent to a carotenoid concentration of 0.3795 mg/100 g, wherein the color is defined in the CIELAB color space, and wherein the color is described by a L*-value ranging between 93 and 98, an a*-value ranging between −2.5 and +1.0, and a b*-value ranging between 21.5 and 30. A process for making the carrot concentrate and food products containing the carrot concentrate.

Provided in the present invention is a photodeterioration inhibitor of pyrroloquinoline quinone and/or a salt thereof, comprising, as active ingredient(s), one or more colorants selected from the group consisting of tar colorant, carthamus yellow colorant, cochineal colorant, purple sweet potato colorant, red radish colorant, green colorant, gardenia blue colorant and caramel colorant.

Provided in the present invention is a photodeterioration inhibitor of pyrroloquinoline quinone and/or a salt thereof, comprising, as active ingredient(s), one or more colorants selected from the group consisting of tar colorant, carthamus yellow colorant, cochineal colorant, purple sweet potato colorant, red radish colorant, green colorant, gardenia blue colorant and caramel colorant.

The present invention provides beverage compositions comprising rebaudioside M (Reb M) which have a surprising thirst-quenching effect. These compositions are particularly suitable for use in achieving and or maintaining thirst relief. For example, they may be particular beneficial in the area of sports drinks.