A process and system to produce a fruit or vegetable juice concentrate having clean flavor, color, and aroma with a Brix value between about 30 to about 70 The process includes crushing raw fruit or vegetable to form a juice puree that is enzymatically treated to improve overall yield of juice concentrate. The enzymatically treated juice puree is directed to a separator to separate the liquid juice from the solids. The liquid juice is pasteurized, clarified, and then treated to remove or reduce off-flavor and/or off-flavor precursor compounds to produce the fruit or vegetable juice concentrate.

A process and system to produce a fruit or vegetable juice concentrate having clean flavor, color, and aroma with a Brix value between about 30 to about 70 The process includes crushing raw fruit or vegetable to form a juice puree that is enzymatically treated to improve overall yield of juice concentrate. The enzymatically treated juice puree is directed to a separator to separate the liquid juice from the solids. The liquid juice is pasteurized, clarified, and then treated to remove or reduce off-flavor and/or off-flavor precursor compounds to produce the fruit or vegetable juice concentrate.

A composition and method for supplementing food, nutrition, and diet systems with omega-6 to omega-3 balanced oils comprising a synergistic blend of at least two oils. The composition further comprises a synergistic blend of long-chain omega-3 fatty acids as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition, and retards the rate of oxidation thereof.

A composition and method for supplementing food, nutrition, and diet systems with omega-6 to omega-3 balanced oils comprising a synergistic blend of at least two oils. The composition further comprises a synergistic blend of long-chain omega-3 fatty acids as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition, and retards the rate of oxidation thereof.

The present disclosure relates to a novel hydrogel, and to method of making and using the novel hydrogel. The novel hydrogel is a reaction product of a water soluble laccase cross-linked arabinoxylan and an acid, and has a pH value of 1.5-2.5.

The present disclosure relates to a novel hydrogel, and to method of making and using the novel hydrogel. The novel hydrogel is a reaction product of a water soluble laccase cross-linked arabinoxylan and an acid, and has a pH value of 1.5-2.5.

Drinking water, which specifically refers to proton-attached small-molecule drinking water, a preparation method therefor and an application occasion thereof. Small-molecule cluster water thereof is formed by distributing two to six water molecules around one H+. The small-molecule cluster water is atomized by running ordinary water through an atomizing device (30); the water is passed through an atomized water channel (60), sent to a hydrogen ion generating region (50), and is then mixed in a hydrogen ion and water vapor mixing region (150) of a mixing device (40). The advantages are: the small-molecule drinking water has a stable structure, and may be stored for a long time; the preparation method may be large-scale and has a wide range of practical application value; and drinking the small-molecule drinking water has a good effect on improving human health.

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.

The embodiments disclose a method including processing and treating at least one water source supply for mixing with humic acid and fulvic acid, chopping and pulverizing at least one humate source, mixing the chopped and pulverized at least one humate source with the processed and treated at least one water source supply, processing the chopped and pulverized at least one humate source and the processed and treated at least one water source supply for separating, segregating, and suspending fulvic acid and humic acid molecules from the at least one humate source, storing the fulvic acid and humic acid molecules in a fresh quantity of the treated water source supply, adjusting the pH level of the stored fulvic acid and humic acid, and creating at least one or more beverage product for human consumption using the fulvic acid and humic acid molecule ingredients and other ingredients including vitamins, flavorings and additives.

The embodiments disclose a method including processing and treating at least one water source supply for mixing with humic acid and fulvic acid, chopping and pulverizing at least one humate source, mixing the chopped and pulverized at least one humate source with the processed and treated at least one water source supply, processing the chopped and pulverized at least one humate source and the processed and treated at least one water source supply for separating, segregating, and suspending fulvic acid and humic acid molecules from the at least one humate source, storing the fulvic acid and humic acid molecules in a fresh quantity of the treated water source supply, adjusting the pH level of the stored fulvic acid and humic acid, and creating at least one or more beverage product for human consumption using the fulvic acid and humic acid molecule ingredients and other ingredients including vitamins, flavorings and additives.