The present invention is a device and method for making Cannabis infused edibles comprising: a flow chamber having an inlet and an outlet, and configured to open; a porous material placed inside said flow chamber to form a tortuous flow path; a Cannabis burning chamber to burn Cannabis and generate a Cannabis smoke and a circulation system to circulate the Cannabis smoke in and out of the flow chamber. In operation one or more porous material are placed inside the flow chamber and infused with Cannabis smoke. The smoke passes continuously through the porous of said porous material and the resin of the smoke remains in the porous of the porous material; thereby produces a porous material which is smoke-resin infused for the purpose of consumption by means other than in-hailing smoke which is more convenient for consumers and has all the beneficial effects of Cannabis compounds.

The present invention is a device and method for making Cannabis infused edibles comprising: a flow chamber having an inlet and an outlet, and configured to open; a porous material placed inside said flow chamber to form a tortuous flow path; a Cannabis burning chamber to burn Cannabis and generate a Cannabis smoke and a circulation system to circulate the Cannabis smoke in and out of the flow chamber. In operation one or more porous material are placed inside the flow chamber and infused with Cannabis smoke. The smoke passes continuously through the porous of said porous material and the resin of the smoke remains in the porous of the porous material; thereby produces a porous material which is smoke-resin infused for the purpose of consumption by means other than in-hailing smoke which is more convenient for consumers and has all the beneficial effects of Cannabis compounds.

The present disclosure provides a method for deodorizing a konjac tuber extract or konjac tuber powder containing glucosylceramide.

With steam treatment including bringing steam into contact with a konjac tuber extract or konjac tuber powder containing glucosylceramide under a temperature condition of 100° C. or lower, a unique odor can be eliminated.

The present disclosure provides a method for deodorizing a konjac tuber extract or konjac tuber powder containing glucosylceramide.

With steam treatment including bringing steam into contact with a konjac tuber extract or konjac tuber powder containing glucosylceramide under a temperature condition of 100° C. or lower, a unique odor can be eliminated.

The present disclosure relates to extracts and sweetening compositions that may be wholly derived from fruits of the Cucurbitaceae family containing mogroside V and other terpene glycosides. The extracts have a low mogroside V content. The extracts also have a low monosaccharide content, and can be spray-dried to form a spray-dried product. The extracts may be suitable for use as a bulking agent, and can be combined with a terpene glycoside powder. The extracts and sweetening compositions can be used in a food, beverage, and dietary supplement products. Provided are also methods for preparing such extracts and sweetening compositions.

The present invention provides nutritional compositions that are employed as oral supplementation to the human diet and methods for using such nutritional compositions. The compositions of the present invention provide for supplementation to the diet of the cancer patient, as well as preventative dietary supplementation aimed at supporting the human immune system for those not currently suffering from cancer. Methods are provided that utilize specific combinations of selected forms selenium. chromium, and molybdenum in combination with fish oil.

The present invention provides nutritional compositions that are employed as oral supplementation to the human diet and methods for using such nutritional compositions. The compositions of the present invention provide for supplementation to the diet of the cancer patient, as well as preventative dietary supplementation aimed at supporting the human immune system for those not currently suffering from cancer. Methods are provided that utilize specific combinations of selected forms selenium. chromium, and molybdenum in combination with fish oil.

The invention discloses taste masking formulations for bitter natural compounds, selected from the extracts, fraction and pure phytochemicals produced in combination with a synthetic polymer or a natural polymer. The invention also relates to the novel process of producing the taste masking formulations. The invention also relates to taste masking formulations of Bacopa extracts with no bitter taste or negligible bitter taste in combination with synthetic polymers such as Eudragit or natural polymers such as Shellac.

The invention discloses taste masking formulations for bitter natural compounds, selected from the extracts, fraction and pure phytochemicals produced in combination with a synthetic polymer or a natural polymer. The invention also relates to the novel process of producing the taste masking formulations. The invention also relates to taste masking formulations of Bacopa extracts with no bitter taste or negligible bitter taste in combination with synthetic polymers such as Eudragit or natural polymers such as Shellac.

Various aspects of the disclosure relate to compositions comprising 2-[(1R,6R)-6-isopropenyl-3-methylcyclohex-2-en-1-yl]-3-hydroxy-5-pentylphenolate and 2-[(1R,6R)-6-isopropenyl-3-methylcyclohex-2-en-1-yl]-5-pentylbenzene-1,3-diol.