Caffeine-adsorbing materials, caffeine-adsorbing systems, and decaffeination system suitable for removing caffeine from a solution; methods for removing caffeine from a solution; and methods of making the caffeine-adsorbing materials are described.

Caffeine-adsorbing materials, caffeine-adsorbing systems, and decaffeination system suitable for removing caffeine from a solution; methods for removing caffeine from a solution; and methods of making the caffeine-adsorbing materials are described.

Methods for concentrating phenolics in a solution and compositions related to the concentrated phenolics.

Methods for concentrating phenolics in a solution and compositions related to the concentrated phenolics.

A method of preparing a particulate material comprising the steps of adding silicic acid solution, optionally doped with aluminum, optionally added to a slurry of pre-existing nanoparticles at a neutral to slightly acidic pH of no more than seven, and at a temperature of about 20 to 30 C. This yields a polysilicate particulate dispersion. Then, the pH of the dispersion is raised to greater than seven, to stabilize/reinforce particles of the particulate dispersion. Optionally, the particles may be dried, and have increased porosity and surface area.

A method of preparing a particulate material comprising the steps of adding silicic acid solution, optionally doped with aluminum, optionally added to a slurry of pre-existing nanoparticles at a neutral to slightly acidic pH of no more than seven, and at a temperature of about 20 to 30 C. This yields a polysilicate particulate dispersion. Then, the pH of the dispersion is raised to greater than seven, to stabilize/reinforce particles of the particulate dispersion. Optionally, the particles may be dried, and have increased porosity and surface area.

The use of a material in the production of a beverage, wherein the material particles are added in the course of the production process to a starting material or an intermediate product of the beverage and are then separated off again prior to finishing of the beverage, wherein the particles of the material are characterized in that they at least partially comprise a silicate, wherein the silicate particles with respect to the total weight of the particles have a proportion of at least one metal ion in the range of between 1.5 and 30% by weight, wherein the at least one metal ion is selected from a metal ion of the elements La, Ce, Cu, Ag, Zn, Sn, Ca, Mg, Fe and Mn.

The use of a material in the production of a beverage, wherein the material particles are added in the course of the production process to a starting material or an intermediate product of the beverage and are then separated off again prior to finishing of the beverage, wherein the particles of the material are characterized in that they at least partially comprise a silicate, wherein the silicate particles with respect to the total weight of the particles have a proportion of at least one metal ion in the range of between 1.5 and 30% by weight, wherein the at least one metal ion is selected from a metal ion of the elements La, Ce, Cu, Ag, Zn, Sn, Ca, Mg, Fe and Mn.

Methods for producing fruit juice compositions and/or beverage products where the content of an aroma component is reduced but the content of a nutritional functional component and the content of a saccharide are not substantially reduced.

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.