An oil-in-water emulsion is disclosed. The oil-in-water emulsion contains an oil phase, an aqueous phase, and an emulsifier system. The emulsifier system can include modified starches such as octenyl succinic anhydride (OSA)-modified starch. The disclosed oil-in-water emulsions can include acidulants and can have a pH less than 5.0. Also disclosed are consumer products and methods of preparing the oil-in-water emulsion.

An oil-in-water emulsion is disclosed. The oil-in-water emulsion contains an oil phase, an aqueous phase, and an emulsifier system. The emulsifier system can include modified starches such as octenyl succinic anhydride (OSA)-modified starch. The disclosed oil-in-water emulsions can include acidulants and can have a pH less than 5.0. Also disclosed are consumer products and methods of preparing the oil-in-water emulsion.

The present disclosure provides a protein beverage composition for a sports drink that refreshing and hydrating whilst also providing the nutrients required to assist with muscle recovery and growth after exercise in the form of a whey protein isolate, as well as containing a nutrient mix specifically designed to combat the adverse effects of alcohol consumption on recovery. The nutrient mix contains iron in a from such as ferrous citrate, biotin vitamin B7, and a mix of electrolytes for keeping the drinker hydrated and nourished when used as a mixer or chaser for an alcoholic beverage. The composition can be provided in any number of flavours.

The present disclosure provides a protein beverage composition for a sports drink that refreshing and hydrating whilst also providing the nutrients required to assist with muscle recovery and growth after exercise in the form of a whey protein isolate, as well as containing a nutrient mix specifically designed to combat the adverse effects of alcohol consumption on recovery. The nutrient mix contains iron in a from such as ferrous citrate, biotin vitamin B7, and a mix of electrolytes for keeping the drinker hydrated and nourished when used as a mixer or chaser for an alcoholic beverage. The composition can be provided in any number of flavours.

Disclosed is a curcumin nanoparticle, including curcumin as core material and a wall material, where a weight ratio of the curcumin to the wall material is (5.5-7.5):100, and the wall material includes gum arabic and zein in a weight ratio of (1-5):5. The disclosure further provides a method of making the curcumin nanoparticle and a curcumin beverage containing the curcumin nanoparticle.

Rapidly dissolving flavoring composition concentrates are provided. The flavoring composition concentrates have a flavor, a solvent system, a flavor carrier system, and a densifier. The densifier is an acid modifier present in an amount such that it optimizes the rate of dispersion of the concentrate in water.

Rapidly dissolving flavoring composition concentrates are provided. The flavoring composition concentrates have a flavor, a solvent system, a flavor carrier system, and a densifier. The densifier is an acid modifier present in an amount such that it optimizes the rate of dispersion of the concentrate in water.

A beverage powder comprising crystalline tastant particles characterized in that the crystalline tastant particles are at least partially coated with a hydrophobic coating, and wherein the at least partially coated crystalline tastant particles have an average density greater than 1 g/cm.sup.3, preferably greater than 1.5 g/cm.sup.3. A method of coating crystalline tastant particles for use in a powdered food product, preferably a beverage powder, is also provided.

A beverage powder comprising crystalline tastant particles characterized in that the crystalline tastant particles are at least partially coated with a hydrophobic coating, and wherein the at least partially coated crystalline tastant particles have an average density greater than 1 g/cm.sup.3, preferably greater than 1.5 g/cm.sup.3. A method of coating crystalline tastant particles for use in a powdered food product, preferably a beverage powder, is also provided.

The present invention relates to a method for preparing a comestible product, in particular a fermented beverage containing stevia extract. A further aspect of the invention is a comestible product obtainable by the method of the invention.