Described herein is a system, methods, processes and nutrient-rich products-by-process, which are generated by the conversion of winery derivatives into nutrient-rich products in an ecological manner. Integration of this system into a winery assists the winery to manage its previously-considered waste nutrient-rich products in an ecological manner, which can also optionally provide them with a novel revenue stream. The system, methods, and processes are used to convert winemaking derivatives into bioactive nutrient-rich products comprising antioxidants and other bioactive molecules that reside within the marc and lees. These nutrient-rich products can be used as natural flavour, texture and color enhancers, in addition to nutritional ingredients to fortify processed foods and consumer recipes. They can also be used as health supplements and in the cosmetic industry.

The present invention relates to the field of flavoring. The present invention relates to a flavor particle comprising a flavor, allulose and a carrier, a flavored article comprising the same as well as processes of preparing the same and uses thereof.

The present invention relates to the field of flavoring. The present invention relates to a flavor particle comprising a flavor, allulose and a carrier, a flavored article comprising the same as well as processes of preparing the same and uses thereof.

Provided is a lemon juice-containing beverage which gives a fresh sensation typical of lemon regardless of its low fruit juice content. One ppb or more of at least one phenylpropene selected from the group consisting of safrole, methyleugenol, and myristicin is incorporated in a lemon juice-containing beverage having a fruit juice content of not less than 1% and not more than 30% and comprising at least one aroma component selected from the group consisting of linalool, nonanal, and decanal.

A hydrated lecithin carrier vesicle composition includes a lecithin-derived membrane-forming lipid vesicle in conditioned water for incorporation of an active ingredient to form a dispersed composition. A method of making the hydrated lecithin carrier vesicle includes using lecithin having not more than about 80% w/w phosphatidylcholine in the presence of conditioned water.

A hydrated lecithin carrier vesicle composition includes a lecithin-derived membrane-forming lipid vesicle in conditioned water for incorporation of an active ingredient to form a dispersed composition. A method of making the hydrated lecithin carrier vesicle includes using lecithin having not more than about 80% w/w phosphatidylcholine in the presence of conditioned water.

A citrus-flavoured beverage comprising a beverage base, citrus flavour and a citrus flavour-enhancing proportion of a mega-fatty complex. The addition of mega-fatty complex gives a juicier, more natural flavour to the beverage.

A citrus-flavoured beverage comprising a beverage base, citrus flavour and a citrus flavour-enhancing proportion of a mega-fatty complex. The addition of mega-fatty complex gives a juicier, more natural flavour to the beverage.

Stable spray-dried particles are provided. The stable spray-dried particles include a water-soluble matrix including from about 5% to about 30% emulsifier; from about 20% to about 75% filler; and from 20% to about 50% mono, di and trisaccharides, based on the total weight of the matrix; and at least one active component encapsulated in the matrix. The emulsifier is dextrin and the filler is potato maltodextrin.

The embodiments herein relate to a composition of real fruit drink concentrate, a method of making the real fruit drink concentrate and a method of making hot as well as cold real fruit drinks. The real fruit drink concentrate comprises a plurality of fruits, spices, herbs, flowers, lemon juice, sugar and water. The method of preparing a real fruit drink concentrate comprises preparing a mixture. The mixture is prepared by mixing fresh or frozen fruit pieces, spices, sugar, lemon juice and a quantity sufficient water in a container. The mixture is cooked in a pre-heated oven at 420° F. till the caramelization of fruits and sugar occurs. A boiling water is added to the mixture and cooked again. The total cooking time is 45 minutes and the boiling water is added after at least ⅔.sup.rd of the total cooking time. The mixture is canned. The canning is done by using a boiling water bath for 5-10 minutes. The mixture is stored in sealed jars in a cool dark place.