An apparatus for filling a vessel with a multicomponent filling product includes a filler having at least one filling unit set up to introduce the filling product into the vessel, and a filler tank set up for intermediate buffering of the filling product and in fluid connection with the filling unit via a product conduit to supply the filling unit with the filling product; and a mixer set up to blend the filling product from at least two filling product components, wherein the mixer has a circulation conduit; and the mixer has at least one dosage branch set up to introduce one filling product component into the circulation conduit, wherein the mixer has a heat exchanger set up to adjust the temperature of the filling product in the circulation conduit.

A beverage comprising water, phycocyanin and having a heavy metals content below a threshold amount, the beverage having a pH within a certain range and a minimum acceptable shelf life, by optimizing the steps in the production of the beverage, but without adding many chemical substances and without carrying out harsh chemical treatment on the natural substances. By the combined use of a phycocyanin obtained, for example, by ultrafiltration or by treatment under pressure, with sterile demineralized water, and mixing the other components separately from the bacteria and other contaminants, in an aseptic environment, it is possible to provide a beverage that has nutraceutical effects, with low heavy metals content, at a suitable pH, and with an extended shelf life.

A beverage comprising water, phycocyanin and having a heavy metals content below a threshold amount, the beverage having a pH within a certain range and a minimum acceptable shelf life, by optimizing the steps in the production of the beverage, but without adding many chemical substances and without carrying out harsh chemical treatment on the natural substances. By the combined use of a phycocyanin obtained, for example, by ultrafiltration or by treatment under pressure, with sterile demineralized water, and mixing the other components separately from the bacteria and other contaminants, in an aseptic environment, it is possible to provide a beverage that has nutraceutical effects, with low heavy metals content, at a suitable pH, and with an extended shelf life.

The invention relates to a process for the preparation of an allulose syrup containing allulose at a product concentration of more than 70 wt.-%, relative to the total weight of the allulose syrup, the process comprising the steps of (a) providing an aqueous solution containing allulose at an educt concentration of at most 70 wt.-%, relative to the total weight of the solution; and (b) evaporating water at a temperature of the solution of less than 60° C. and under reduced pressure thereby increasing the concentration of allulose in the aqueous solution starting from the educt concentration until the product concentration is reached.

Various embodiments disclosed relate to steviol glycoside malonic acid esters (SGMAs). The present invention provides one or more SGMAs or salts thereof, compositions including the one or more SGMAs or salts thereof, and methods of forming a composition that includes one or more steviol glycoside malonic acid esters (SGMAs) or salts thereof. A composition including one or more SGMAs or salts thereof can be a sweetener or a sweetened composition such as a beverage concentrate, a sweetened beverage, a carbonated soft drink, a solid food stuff, a pharmaceutical composition, a nutritional supplement, or a dental composition.

Various embodiments disclosed relate to steviol glycoside malonic acid esters (SGMAs). The present invention provides one or more SGMAs or salts thereof, compositions including the one or more SGMAs or salts thereof, and methods of forming a composition that includes one or more steviol glycoside malonic acid esters (SGMAs) or salts thereof. A composition including one or more SGMAs or salts thereof can be a sweetener or a sweetened composition such as a beverage concentrate, a sweetened beverage, a carbonated soft drink, a solid food stuff, a pharmaceutical composition, a nutritional supplement, or a dental composition.

Compositions comprising glycosylated small molecule weight steviol glycosides (G-SMW-SGs) and glycosylated small molecule weight steviol glycoside Maillard reaction products (G-SMW-SG-MRPs) are described. These compositions provide improved taste profiles and can be used as sweeteners or a flavorants in consumable products, including foods and beverages.

Compositions comprising glycosylated small molecule weight steviol glycosides (G-SMW-SGs) and glycosylated small molecule weight steviol glycoside Maillard reaction products (G-SMW-SG-MRPs) are described. These compositions provide improved taste profiles and can be used as sweeteners or a flavorants in consumable products, including foods and beverages.

This disclosure relates to a product, a beverage product, and an infusion formulation that each include at least two rare sugars, for example allulose and tagatose. The combination of allulose and tagatose synergistically sweeten the product, beverage product, and infusion formulation. The product includes a food body having a food component and an infusion component. The infusion component includes at least two rare sugars. The beverage product includes a consumable liquid and at least two rare sugars. This disclosure further relates to methods for preparing a food product and beverage product.

This disclosure relates to a product, a beverage product, and an infusion formulation that each include at least two rare sugars, for example allulose and tagatose. The combination of allulose and tagatose synergistically sweeten the product, beverage product, and infusion formulation. The product includes a food body having a food component and an infusion component. The infusion component includes at least two rare sugars. The beverage product includes a consumable liquid and at least two rare sugars. This disclosure further relates to methods for preparing a food product and beverage product.