A fermented sparkling vinegar beverage includes a fermented solution formed of 0 vol % of to 15 vol % of raw vinegar, 3 vol % of to 15 vol % of sugar, 0 vol % of to 5 vol % of honey, 0 vol % of to 0.3 vol % of salt, 0 vol % of to 40 vol % of plant extracts, 1 vol % of to 5 vol % of yeast liquid, and water. Composition of yeast liquid varies according to different product flavors; yeast strains are selected from Saccharomyces cerevisiae, Hanseniaspora osmophila, Hanseniaspora valbyensis, Torulaspora delbrueckii, and Dekkera bruxellensis in different ratios, and the yeast strains generate metabolite and produce bubbles in the fermented solution. Therefore, the present invention brews the fermented solution by yeast liquid formed of various yeasts, applying the metabolites and bubbles generated through fermentation of the yeast strains to alleviate sour content of the raw vinegar, so as to improve the drinking taste of the fermented solution.

A fermented sparkling vinegar beverage includes a fermented solution formed of 0 vol % of to 15 vol % of raw vinegar, 3 vol % of to 15 vol % of sugar, 0 vol % of to 5 vol % of honey, 0 vol % of to 0.3 vol % of salt, 0 vol % of to 40 vol % of plant extracts, 1 vol % of to 5 vol % of yeast liquid, and water. Composition of yeast liquid varies according to different product flavors; yeast strains are selected from Saccharomyces cerevisiae, Hanseniaspora osmophila, Hanseniaspora valbyensis, Torulaspora delbrueckii, and Dekkera bruxellensis in different ratios, and the yeast strains generate metabolite and produce bubbles in the fermented solution. Therefore, the present invention brews the fermented solution by yeast liquid formed of various yeasts, applying the metabolites and bubbles generated through fermentation of the yeast strains to alleviate sour content of the raw vinegar, so as to improve the drinking taste of the fermented solution.

In some embodiments, the present disclosure relates to an avian-free egg white composition comprising 45-63% Ovalbumin, 9-15% Ovotransferrin, 0-15% Ovomucoid, 3-5% Ovoglobulin G2, 3-5% Ovoglobulin G3, 2.5-5% Ovomucin, 3-5% Lysozyme, 1-2% Ovoinhibitor, 0.8-1.5% Ovoglycoprotein, 0.6-1.0% Flavoprotein, 0.3-0.8% Ovomacroglobulin, 0.02-0.1% Avidin, and 0.02-0.1% Cystatin. In some embodiments, the composition comprises an edible yeast and one or more of the preceding proteins. In some embodiments, the avian-free egg white further comprises one or more of: flavor enhancers, calcium supplements, added vitamins, and a gelling agent. In some embodiments, the present disclosure pertains to a non-allergenic egg-white composition for human consumption. In some embodiments, the present disclosure pertains to methods of making the avian-free egg-white composition.

In some embodiments, the present disclosure relates to an avian-free egg white composition comprising 45-63% Ovalbumin, 9-15% Ovotransferrin, 0-15% Ovomucoid, 3-5% Ovoglobulin G2, 3-5% Ovoglobulin G3, 2.5-5% Ovomucin, 3-5% Lysozyme, 1-2% Ovoinhibitor, 0.8-1.5% Ovoglycoprotein, 0.6-1.0% Flavoprotein, 0.3-0.8% Ovomacroglobulin, 0.02-0.1% Avidin, and 0.02-0.1% Cystatin. In some embodiments, the composition comprises an edible yeast and one or more of the preceding proteins. In some embodiments, the avian-free egg white further comprises one or more of: flavor enhancers, calcium supplements, added vitamins, and a gelling agent. In some embodiments, the present disclosure pertains to a non-allergenic egg-white composition for human consumption. In some embodiments, the present disclosure pertains to methods of making the avian-free egg-white composition.

The present invention relates to a method for producing yeast. It relates in particular to a method for producing biological yeast, comprising the use of substrates of biological origin, in particular a biological substrate which makes it possible to supplement the nutritional requirements in the yeast in terms of phosphorus. The method of the present invention makes it possible to obtain biological yeast and biological yeast extracts in accordance with European Union Regulation (EC) 834/2007. According to the invention, the phosphorus-rich biological composition is obtained by hydrolysis and solubilization of at least one plant substrate of biological origin comprising from 2 to 18 g of phosphorus per kg of product, 60% to 80% of which is in the form of phytic acid. The preferred substrate according to the invention is wheat bran.

The present invention relates to a method for producing yeast. It relates in particular to a method for producing biological yeast, comprising the use of substrates of biological origin, in particular a biological substrate which makes it possible to supplement the nutritional requirements in the yeast in terms of phosphorus. The method of the present invention makes it possible to obtain biological yeast and biological yeast extracts in accordance with European Union Regulation (EC) 834/2007. According to the invention, the phosphorus-rich biological composition is obtained by hydrolysis and solubilization of at least one plant substrate of biological origin comprising from 2 to 18 g of phosphorus per kg of product, 60% to 80% of which is in the form of phytic acid. The preferred substrate according to the invention is wheat bran.

The invention relates to a hydrophobic gastro-protected formulation of at least one active principle, characterized in that it is in the form of solid particles with a size of between 5 μm and 3500 μm, the solid particles of the formulation comprising: at least one waxy excipient forming a waxy matrix; and said at least one active principle chosen from the group formed from active principles for agrifood use, active principles for veterinary use, active principles for probiotic use and active principles for pharmaceutical use;
the solid particles being strictly hydrophobic, non-hygroscopic, non-injectable, free of water, free of surfactants, free of emulsifiers, free of solvent, and free of shear-thinning polymer;
the solid particles having a melting point of between 15° C. and 60° C.;
said at least one active principle being uniformly distributed in the waxy matrix in a mass proportion of between 0.2% and 85%;
said solid particles being suitable for protecting and stabilizing said at least one active principle in a gastric medium and being dispersible in an intestinal medium.

The invention relates to a hydrophobic gastro-protected formulation of at least one active principle, characterized in that it is in the form of solid particles with a size of between 5 μm and 3500 μm, the solid particles of the formulation comprising: at least one waxy excipient forming a waxy matrix; and said at least one active principle chosen from the group formed from active principles for agrifood use, active principles for veterinary use, active principles for probiotic use and active principles for pharmaceutical use;
the solid particles being strictly hydrophobic, non-hygroscopic, non-injectable, free of water, free of surfactants, free of emulsifiers, free of solvent, and free of shear-thinning polymer;
the solid particles having a melting point of between 15° C. and 60° C.;
said at least one active principle being uniformly distributed in the waxy matrix in a mass proportion of between 0.2% and 85%;
said solid particles being suitable for protecting and stabilizing said at least one active principle in a gastric medium and being dispersible in an intestinal medium.

The subject invention provides microbe-based compositions comprising biologically pure yeasts, and/or one or more microbial growth by-products, such as enzymes. In certain embodiments, the enzymes are phytases. Methods of using these compositions to liberate phosphates from phytic acid-containing organic matter are also provided.

The subject invention provides microbe-based compositions comprising biologically pure yeasts, and/or one or more microbial growth by-products, such as enzymes. In certain embodiments, the enzymes are phytases. Methods of using these compositions to liberate phosphates from phytic acid-containing organic matter are also provided.