A method for making cannabis infused ice cream including the steps of weighting liquid raw products, pouring and mixing the weighted liquid raw products to a pasteurizer at a first heating temperature level. Sweeteners are added to the mixture. The mixture is heated to a second temperature level. Adding and mixing the mixture with food stabilizer and with milk powder. Adding and mixing cannabinoids substances associated with medicinal cannabis. The mixture is heated to a fourth temperature level. Afterwards the mixture is immediately cooled to the fifth temperature level. The mixture afterwards is left in a refrigerator for a few hours for the mixture to become more solid. Adding food flavors to the more solid mixture. Mixing and grinding the more solid mixture and creating emulsion. The grinded mixture is added to a barrel freezer of an ice cream machine for making an infused cannabis ice cream.

A method for making cannabis infused ice cream including the steps of weighting liquid raw products, pouring and mixing the weighted liquid raw products to a pasteurizer at a first heating temperature level. Sweeteners are added to the mixture. The mixture is heated to a second temperature level. Adding and mixing the mixture with food stabilizer and with milk powder. Adding and mixing cannabinoids substances associated with medicinal cannabis. The mixture is heated to a fourth temperature level. Afterwards the mixture is immediately cooled to the fifth temperature level. The mixture afterwards is left in a refrigerator for a few hours for the mixture to become more solid. Adding food flavors to the more solid mixture. Mixing and grinding the more solid mixture and creating emulsion. The grinded mixture is added to a barrel freezer of an ice cream machine for making an infused cannabis ice cream.

The present disclosure provides an improvement of existing L-arginine containing supplements by providing both hydrogen crystals (H.sub.2) and co-enzyme Q10 (Co-Q10) to produce a nutrient formulation, including compositions containing said formulation and methods of administering such formulation.

The present disclosure provides an improvement of existing L-arginine containing supplements by providing both hydrogen crystals (H.sub.2) and co-enzyme Q10 (Co-Q10) to produce a nutrient formulation, including compositions containing said formulation and methods of administering such formulation.

This is an invention of a process and combination of ingredients in producing an novel herbal energy tea that is ready to drink. This tea is composed of elderberry dandelion, rose petals and rose hips, Mexican honeysuckle, yohimbe and agave nectar. This tea is yohimbe, elderberry, and Mexican honeysuckle based. The tea is not tea leaf based. There are currently no other products on the market in the United States that are similar to this product. It is the first, a novelty. The process of making an organic drinkable herbal energy tea product also includes the distinct process of using distilled water and or spring water. This also makes the process distinct and novel, because it is the first process that does not use municipal filtered water (which may contain cross contaminants) in the production of energy tea drinks. In addition yohimbe (tree bark) is the stimulant of choice as opposed to caffeine and other market stimulants. The sum of ingredients included in the process and production work synergistically to support vital organ function.

Brewing the ingredients require a short process of initial high heat of up to 212 degrees Fahrenheit, then simmering for 1 and a half hours at a temperature of 75 degrees. After simmering, the tea goes through a double micro filtration process extracting solid waste by-products. Thereafter, sweeteners and extracts are mixed and added to the warm cooling brew arriving the product to final settle and cool ready for storage or distribution.

This is an invention of a process and combination of ingredients in producing an novel herbal energy tea that is ready to drink. This tea is composed of elderberry dandelion, rose petals and rose hips, Mexican honeysuckle, yohimbe and agave nectar. This tea is yohimbe, elderberry, and Mexican honeysuckle based. The tea is not tea leaf based. There are currently no other products on the market in the United States that are similar to this product. It is the first, a novelty. The process of making an organic drinkable herbal energy tea product also includes the distinct process of using distilled water and or spring water. This also makes the process distinct and novel, because it is the first process that does not use municipal filtered water (which may contain cross contaminants) in the production of energy tea drinks. In addition yohimbe (tree bark) is the stimulant of choice as opposed to caffeine and other market stimulants. The sum of ingredients included in the process and production work synergistically to support vital organ function.

Brewing the ingredients require a short process of initial high heat of up to 212 degrees Fahrenheit, then simmering for 1 and a half hours at a temperature of 75 degrees. After simmering, the tea goes through a double micro filtration process extracting solid waste by-products. Thereafter, sweeteners and extracts are mixed and added to the warm cooling brew arriving the product to final settle and cool ready for storage or distribution.

This invention relates to compositions for use in the promotion of the development and/or of the growth of the surface area of the small intestine and in the associated improvement of the digestive capacity in an infant or in a young child.

This invention relates to compositions for use in the promotion of the development and/or of the growth of the surface area of the small intestine and in the associated improvement of the digestive capacity in an infant or in a young child.

A lactase bulk powder and a lactase preparation both have improved storage stability. The stability of a lactase bulk powder is improved by regulating the acceptable amount of glucose and/or galactose, generated during manufacturing the lactase bulk powder, within a preset range. The lactase bulk powder includes lactase, galactose and/or glucose. The total amount of galactose and glucose is more than 0 μmol and not more than 50 μmol per 100,000 U of lactase. The lactase preparation has the lactase bulk powder as an active ingredient.

A lactase bulk powder and a lactase preparation both have improved storage stability. The stability of a lactase bulk powder is improved by regulating the acceptable amount of glucose and/or galactose, generated during manufacturing the lactase bulk powder, within a preset range. The lactase bulk powder includes lactase, galactose and/or glucose. The total amount of galactose and glucose is more than 0 μmol and not more than 50 μmol per 100,000 U of lactase. The lactase preparation has the lactase bulk powder as an active ingredient.