A highly caffeinated cocoa-based composition, comprising, a cocoa component comprising cocoa powder; a caffeinated component comprising caffeine, wherein the highly caffeinated cocoa-based composition comprises at least about 1% caffeine by weight; a fat component; a sweetening component, and a complexing component, wherein the complexing component is configured to reduce the bitterness of the caffeinated component, the cocoa component, or both.

Provided is an acidic beverage comprising (A) pyrroloquinoline quinone or a salt thereof, (B) ascorbic acid, and (C) cyclodextrin, wherein all the components are dissolved.

The present invention relates to low-calorie hot sauces, and more particularly, to hot sauces containing hot spices, acid-resistant thickeners and low-calorie or calorie-free saccharides.

To provide a novel technique whereby a lingering sticky feeling in the aftertaste of a beverage containing a high sweetness sweetener can be reduced. A beverage containing a high sweetness sweetener and a sugar alcohol, wherein the content of the sugar alcohol is 0.1-2.0 mass % relative to the beverage and the penetrance of the sugar alcohol contained in the beverage is less than 99.

Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and at least one sweetness enhancer in a concentration near its sweetness detection threshold. The sweeteners include sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, saccharine, or combinations thereof. The sweetness enhancer is selected from naringin dihydrochalcone, mogroside V, swingle extract, rubusoside, rubus extract, rebaudioside, and stevioside.

A composition of oily, pungent and odoriferous substances and a process for preparation thereof are described, in particular an extended and sustained release of a stable, free flowing, solid composition of one or more of substances such as capsicum, black pepper, ginger, mustard, cinnamon, garlic, onion, paprika, turmeric and the like, extracts thereof, and/or components thereof, and a process for preparation thereof are described. For example, compositions comprise a substance such as capsicum containing capsaicinoid components, which include for example capsaicin, dihydro-capsaicin, and/or nor-dihydro-capsaicin. The composition can eliminate the discomfort by facilitating intestinal absorption of the active ingredient and thereby minimizing/eliminating the discomfort caused by the residual unabsorbed active ingredient, and can be particularly suitable for formulating into consumable dry syrups, tablets, capsules, liquid syrups, health drinks, diet drinks, fruit juices, and/or soft drinks, which can be useful in reduction of body weight.

The present invention relates to a food composition, a process for the production of the food composition, a food composition producible by the method according to the invention, the use of the food composition and products comprising the food composition according to the invention.

The invention relates to a powder premixture for oral administration of cannabinoids, comprising a cannabinoid powder composition comprising one or more isolated cannabinoids in an amount of at least 2% by weight of the powder premixture; a lipid composition comprising one or more triglycerides in an amount of at least 1.0% by weight of the powder premixture; and a sweetener powder composition comprising one or more sweeteners, wherein the weight ratio between the one or more triglycerides and the one or more sweeteners is in the range of 1:50 to 1:4.

The present invention relates to an edible composition comprising plant sterol ester and/or plant stanol ester and triglyceride fat usable for lowering serum LDL cholesterol. The composition further comprises oligosaccharides and sugars. The composition can preferably be used in dietary supplements, fillings and toppings.

The present invention provides a method for producing a solid roux which has excellent shape retention properties even in summer, does not undergo seepage of liquid oily components to the surface or whitening of the surface, melts well in the mouth and has a reduced content of trans fatty acids and saturated fatty acids. A solid roux base, which contains specified quantities of table sugar and one or more types of sugar selected from among maltose, trehalose, fructose, palatinose, reduced palatinose, maltitol, erythritol, lactitol and sorbitol, is solidified by means of heat treatment at 100-160 C. In addition, solid oils and fats having a relatively low content of trans fatty acids and saturated fatty acids and having melting points of 40 C. or lower are used as the oils and fats for the solid roux.