A method for producing a cellulose composite containing cellulose and a polysaccharide, wherein a median size of colloidal cellulose composites contained in the cellulose composite as measured by a dynamic light scattering method is 0.85 m or more, the method including treating a mixture containing cellulose, a polysaccharide and an aqueous medium together in a wet process, wherein a solid content is controlled to be 35 mass % or more, and temperature is set at 80 C. or less.

Wine-making process comprising a first step of arranging Acacia Verek raw gum arabic and a second step of arranging a wine to be bottled, a step of dissolving the raw gum arabic in water in order to obtain raw gum arabic in solution with a concentration of gum arabic comprised between 5 and 50%, a step of filtering the raw gum arabic in solution by means of a tangential filter provided with synthetic membrane with nominal porosity comprised between 0.5 and 3 m in order to obtain filtered gum arabic in solution with a concentration of gum arabic comprised between 5 and 40%, a step of admixing the filtered gum arabic in solution in the wine to be bottled in order to obtain a wine to be bottled admixed with gum arabic, and finally a step of microfiltrating the wine to be bottled admixed with gum arabic.

Disclosed are stabilized emulsion-including concentrates for drinkable beverages. The emulsion concentrates are stable at pH as low as about 2.0 to about 2.5 and include Quillaja, non-aqueous solvent, acidulant, lipid, and water. The emulsion-including concentrates may remain shelf-stable independently and as part of a drinkable beverage for about twelve months. Methods for making the emulsion-including concentrates are also provided.

Disclosed are stabilized emulsion-including concentrates for drinkable beverages. The emulsion concentrates are stable at pH as low as about 2.0 to about 2.5 and include Quillaja, non-aqueous solvent, acidulant, lipid, and water. The emulsion-including concentrates may remain shelf-stable independently and as part of a drinkable beverage for about twelve months. Methods for making the emulsion-including concentrates are also provided.

An object of the present invention is to provide an emulsion composition having excellent emulsion stability.

The object is achieved by an emulsion composition comprising an oily component, gum arabic having a molecular weight of not less than 1 million, and a salt, the salt content being 90 parts by mass or less per 100 parts by mass of the gum arabic.

An object of the present invention is to provide an emulsion composition having excellent emulsion stability.

The object is achieved by an emulsion composition comprising an oily component, gum arabic having a molecular weight of not less than 1 million, and a salt, the salt content being 90 parts by mass or less per 100 parts by mass of the gum arabic.

Disclosed are stabilized emulsion-including concentrates for drinkable beverages. The emulsion concentrates are stable at pH as low as about 2.0 to about 2.5 and include Quillaja, non-aqueous solvent, acidulant, lipid, and water. The emulsion-including concentrates may remain shelf-stable independently and as part of a drinkable beverage for about twelve months. Methods for making the emulsion-including concentrates are also provided.

Disclosed are stabilized emulsion-including concentrates for drinkable beverages. The emulsion concentrates are stable at pH as low as about 2.0 to about 2.5 and include Quillaja, non-aqueous solvent, acidulant, lipid, and water. The emulsion-including concentrates may remain shelf-stable independently and as part of a drinkable beverage for about twelve months. Methods for making the emulsion-including concentrates are also provided.

Beverages with improved particle suspension properties are disclose, along with methods of making the same. The beverages include a low-acyl gellan gum and insoluble particles. The low-acyl gellan gum undergoes a gel transition that provides adequate gelation to maintain the particles in suspension. The low-acyl gellan gum undergoes the gel transition below a threshold above which the particles and/or a gelled portion of the gum would rise to the top of the beverage via bubbles moving upward through the beverage.

Provided is a beverage composition, including: non-polymer catechins; and caffeine, the beverage composition satisfying the following requirements (A), (B), and (C): (A) a mass ratio of caffeine/non-polymer catechins is 0.180 or less; (B) particles contained in the beverage composition have an average particle size of 3 m or less; and (C) a turbidity is 30 NTU or more.