Products made from poultry proteins are disclosed. These products may contain high levels of chicken proteins and may be in the form of a baked or extruded solid, or in a liquid form. Methods of making these products are also described.

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.

Consumables comprising cyclamate and a steviol glycoside sweetener or mogroside sweetener are provided herein, wherein cyclamate, when present in an amount at or below its sweetness recognition threshold concentration, enhances the sweetness of and, optionally, improves the sweetness profile the sweetener, thereby providing a consumable that tastes more like a sucrose-sweetened consumable. Methods of enhancing the sweetness of a consumable, methods of making a consumable taste more like a sucrose-sweetened consumable and methods of preparing consumables are also detailed herein.

Consumables comprising cyclamate and a steviol glycoside sweetener or mogroside sweetener are provided herein, wherein cyclamate, when present in an amount at or below its sweetness recognition threshold concentration, enhances the sweetness of and, optionally, improves the sweetness profile the sweetener, thereby providing a consumable that tastes more like a sucrose-sweetened consumable. Methods of enhancing the sweetness of a consumable, methods of making a consumable taste more like a sucrose-sweetened consumable and methods of preparing consumables are also detailed herein.

The present invention aims at providing packed beverages in which the effect of rosmarinic acid for suppressing the fading of dyes is maintained and yet any undesirable flavor that is characteristic of rosemary extracts as exemplified by their undesirable smell or aftertaste is suppressed. To this end, the contents of cineole and camphor are reduced.