A composition of an herbal-based food product and method of making said food product, is disclosed. The food product comprises, one or more herbal distillates, one or more sweetening agents, Salep and one or more natural additives of predetermined composition. Further, the method of preparing the food product, comprises the steps of: (a) introducing herbal distillate or combination of herbal distillates in a receptacle, (b) preparing a mixture of one or more sweetening agents in Salep to a predetermined amount, (c) adding said mixture to the herbal distillates and mixing to a predetermined time for dissolving the mixture in the herbal distillates, and (d) adding and mixing one or more optional natural additives at step (c), thereby providing the food product in any one of hot, cold or mild nature.

Compositions which are fragrant and contain at least a member set culled from a library of compositions, each being comprised of sub-combinations of selected terpenes. Fragrances that mimic that of various states of organic and synthetic aromatics including products, processes and those from non-combusted plant products, among other things, uniquitous products, processes, medicinals, and related moieties leverage databases of all known terpene groupings are offered for consideration, and have been provided, according to the instant teachings.

Compositions which are fragrant and contain at least a member set culled from a library of compositions, each being comprised of sub-combinations of selected terpenes. Fragrances that mimic that of various states of organic and synthetic aromatics including products, processes and those from non-combusted plant products, among other things, uniquitous products, processes, medicinals, and related moieties leverage databases of all known terpene groupings are offered for consideration, and have been provided, according to the instant teachings.

The invention for which the protection is requested consists of a procedure for extracting a flavoring without caloric value based on sugar cane concentrates of the intermediate honeys and molasses obtained from sugar extraction by the sugar mills, which is mixed with artificial high yield sweeteners, where said additive provides said high yield sweeteners with the flavor of sugar cane.

The invention relates to a method for obtaining etheric oils and/or constituents of etheric oils from the peel of citrus fruit and/or herbs that have a high residual moisture content comprising the steps a) extraction of the moist extraction material with an extraction agent mixture comprising at least one polar and at least one non-polar solvent for obtaining a miscella, wherein the extraction material is selected from citrus fruit peel and/or residues from the juice production from citrus fruits and/or herbs, wherein the extraction material has a residual moisture content of 5 to 95% by mass, measured on the total mass of the extraction material, wherein the extraction agent mixture contains at least one non-polar solvent in a proportion of 45 to 95% by volume, measured on the total volume of the extraction agent mixture, wherein the extraction agent mixture has a temperature above ambient temperature but below the boiling point of the lowest boiling-point solvent or of the lowest boiling-point azeotrope of the extraction agent mixture; b) separating the miscella from the extraction material; c) distillative separation of the miscella or distillative separation of the extraction agent mixture from the etheric oil and/or the constituents of the etheric oils.

Non-allergenic natural nut essential oil are derived from natural nut materials having 100 ppb or less protein such as nut butters by steam distillation or solvent extraction. The essential nut oils are preferably dissolved in a liquid edible carrier for use as nut flavor ingredients for food products. The food products flavored with such low protein essential nut oils are hypo allergenic. Methods of preparing the nut essential oils as well as methods of preparing nut flavored food products are disclosed.

The present invention relates to a method of producing an aromatized food or beverage product, wherein an aroma fraction is obtained from a plant extract, said aroma fraction is being contacted with an oil to remove undesired aroma compounds, and the aroma fraction from which undesired compounds have been removed are combined with a food or beverage composition to produce an aromatized food or beverage product.

Provided is a multi-functional apparatus that is able to isolate and collect organic compounds from plant material by way of steam distillation, organic solvent extraction, and oven purging and drying. The multi-functional apparatus is capable of being fitted with a variety of interchangeable condensers so as to accommodate the desired process. Among the organic compounds capable of being isolated and collected by way of the multi-functional apparatus are essential oils. Also provided is a botanical distillation and extraction apparatus which includes a main boiling chamber which is affixed with a selectively sealable cap. The selectively sealable cap is capable of being fitted with a variety of interchangeable condensers. The apparatus also includes a basket for holding plant matter that is attached to the boiling tank, a heating system, an optional vacuum system, and two distinctly unique condensers which may be interchangeably attached to the sealable cap according to the desired process.

Compositions which are fragrant and contain at least a member set culled from a library of compositions, each being comprised of sub-combinations of selected terpenes. Fragrances that mimic that of various states of organic and synthetic aromatics including products, processes and those from non-combusted plant products, among other things, uniquitous products, processes, medicinals, and related moieties leverage databases of all known terpene groupings are offered for consideration, and have been provided, according to the instant teachings.

Compositions which are fragrant and contain at least a member set culled from a library of compositions, each being comprised of sub-combinations of selected terpenes. Fragrances that mimic that of various states of organic and synthetic aromatics including products, processes and those from non-combusted plant products, among other things, uniquitous products, processes, medicinals, and related moieties leverage databases of all known terpene groupings are offered for consideration, and have been provided, according to the instant teachings.