Methods for extracting solute from a source material are shown and described. The methods each include: depositing the source material in a canister, introducing a solvent, exposing the source material to the solvent to create an extract mixture, communicating the extract mixture to one or more extract containers, separating the solute from the extract mixture by heating the extract containers, collecting the recycled solvent in a solvent collection container, and cooling the recycled solvent within the solvent collection container. In some examples, the one or more extract containers are first and second extract containers that are each selectively coupleable to the canister and are selectively removable for storage of the extract mixture. In some other examples, cooling the recycled solvent within the solvent collection container is carried out via a cooling mechanism coupled to the solvent storage container.

The present invention relates to a process for preparing of a food concentrate in which an aqueous starting solution from a foodstuff is concentrated by osmosis with a semi-permeable biomimetic membrane. In addition, the present invention relates to a food concentrate which can be produced by the process according to the invention, a food concentrate which is free of disturbing aroma components with an OAV (odour activity value) 1 and which does not contain any solvent additives. Furthermore, the present invention relates to the use of the food concentrates and products comprising the food concentrate according to the invention.

According to embodiments, a hop tincture includes from about 20.0% to about 95.0% alcohol solution by weight based on the hop tincture and from about 5.0% to about 50.0% at least one hop extract solution by weight based on the hop tincture. Also described are carbonated beverages including carbonated water, sweetener, an acidulant, and the hop tincture and methods for making the hop tincture.

This invention relates to compositions, methods and systems having utility in numerous applications, and in particular, uses for compositions containing the compound cis-1,1,1,4,4,4-hexafluoro-2-butene (Z-HFO-1336mzzm), which has the following structure:

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The present invention relates to a process for producing an ethanol-free vanilla extract, and an ethanol-free vanilla extract obtainable by the process according to the invention. In particular, the present invention relates to an ethanol-free vanilla extract comprising at most 100 mg/kg ethanol, the use of this ethanol-free vanilla extract and products comprising the ethanol-free vanilla extract. The focus of the present invention is in particular to provide an ethanol-free vanilla extract which contains only traces of ethanol naturally contained in fermented vanilla beans and is produced without the use of ethanol.

The present disclosure generally relates to certain fatty acid amide compounds, such as hydroxy--sanshools, hydroxy--sanshools, and hydroxy--sanshools, and the use of such compounds to impart or enhance sweetness, as well as mask bitterness, enhance mouthfeel, or mask astringency. In certain embodiments, such compounds are used in combination with other sweeteners or sweetness enhancers, such as flavonoids or dihydrochalcones. In certain aspects, the disclosure provides ingestible compositions that include such fatty acid amides. In some related aspects, the ingestible compositions are, or are included within, various flavored products, such as food products, beverage products, pharmaceutical products, or oral care products.

Provided is a method capable of industrially advantageously producing a Lamiaceae plant extract containing rosmarinic acid at a high concentration. A method for producing a hot-water extract of a Lamiaceae plant including the following steps (A) and (B): (A) subjecting a Lamiaceae plant to a blanching treatment at 85 C. or higher, then drying; and (B) extracting a dried product obtained in the step (A) with hot water.

The invention provides to blend to eat food composition for a quick serving, which comprises a first component selected from pre-cooked and oil free vegetable(s), pulse(s) and fungi or pre-cooked meat(s) or mixtures thereof; optionally a second component selected from pre-cooked plant derived base or animal derived base; and a third component containing at least one spice/herb/fruit extract derived from spices and/or herbs and/or fruits or mixtures thereof; further containing optionally desired amount of edible oil and salt; for obtaining at least one functional benefit selected from improving flavor including taste and aroma, reducing oil content, optionally reducing salt content, promoting healthy weight loss, reducing number of cooking steps, reducing preparation time, eliminating tempering step, crafting the dish to personalized taste, selecting and optimizing required levels of nutrients such as carbohydrates, proteins, fats, fiber, macro and micro nutrients, individually; The present invention further provides the process for preparation of such food compositions and methods of obtaining such functional benefits and methods of obtaining health benefits.

Described are liquid compositions that contain a desired (e.g., extracted) plant material such as cannabinoid, terpene, terpenoid, or the like, contained, e.g., dissolved, suspended, or emulsified, in the liquid, which contains surfactant; methods of preparing these types of liquid compositions; and methods of processing this type of liquid composition to collect, isolate, concentrate, or purify a desired target material contained in the liquid composition.

The present invention recognizes that there is a long felt need for the ability to produce extracts of natural products, such as but not limited to wood, in order to provide flavoring or other extracts to foods and beverages. A first aspect of the present invention generally relates to a method of making a flavored extract of at least one natural product. A second aspect of the present invention generally relates to a product produced ty the method of the first aspect. A third aspect of the present invention generally relates to a method of making a food or beverage including a product of the first aspect. A fourth aspect of the present invention generally relates to a food or beverage produced by a method of the third aspect. A fifth aspect of the present invention generally relates to aspects of the present invention particularly adapted for beer. A sixth aspect of the present invention relates to aspects of the present invention particularly adapted for cannabis.