The present invention provides: a novel beverage having foam retentivity; and a method for improving foam retentivity. The present invention provides a beverage containing rebaudioside D and a compound represented by formula (1)(in the formula, R.sub.1 represents Xyl(1-2)Glc1-, and R.sub.2 represents Glc(1-2)[Glc(1-3)]Glc1-, Glc represents glucose, and Xyl represents xylose), wherein the sum of the content of rebaudioside D and the compound represented by formula (1) is 30-600 ppm, and the content of the compound represented by formula (1) in terms of mass is 0.5-95% of the aforementioned sum.

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The present invention provides: a novel beverage having foam retentivity; and a method for improving foam retentivity. The present invention provides a beverage containing rebaudioside D and a compound represented by formula (1)(in the formula, R.sub.1 represents Xyl(1-2)Glc1-, and R.sub.2 represents Glc(1-2)[Glc(1-3)]Glc1-, Glc represents glucose, and Xyl represents xylose), wherein the sum of the content of rebaudioside D and the compound represented by formula (1) is 30-600 ppm, and the content of the compound represented by formula (1) in terms of mass is 0.5-95% of the aforementioned sum.

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A composition for infusion in a cold liquid, a substitute for tonic, without gas or added sugars, including at least one sweetening compound in a percentage of less than three percent weight for weight of the dry composition, at least one flavoring compound in a percentage of less than fifty percent weight for weight of the dry composition and at least one effervescent compound in a percentage equal to or above fifty percent weight for weight of the dry composition.

A composition for infusion in a cold liquid, a substitute for tonic, without gas or added sugars, including at least one sweetening compound in a percentage of less than three percent weight for weight of the dry composition, at least one flavoring compound in a percentage of less than fifty percent weight for weight of the dry composition and at least one effervescent compound in a percentage equal to or above fifty percent weight for weight of the dry composition.

Disclosed in this specification are a protein-based foaming agent, its preparation method and application, and belong to the technical field of food additives. The foaming agent comprises raw materials of alpha-lactalbumin (α-La) and glycyrrhizic acid (GA), where a molar concentration ratio of α-La to GA in the protein-based foaming agent is 1 : (2.5-750); the foaming agent is prepared as follows: preparing α-La solution, adjusting pH, and then adding GA for reaction to obtain the protein-based foaming agent. In some embodiments of this specification, the α-La undergoes changes in terms secondary and tertiary structures by adjusting the pH of α-La solution, which promotes the development of protein molecules and increases the possibility of binding α-La with micromolecule surfactants; after α-La is bound with GA, the foaming ability and foam stability are greatly improved.

Disclosed in this specification are a protein-based foaming agent, its preparation method and application, and belong to the technical field of food additives. The foaming agent comprises raw materials of alpha-lactalbumin (α-La) and glycyrrhizic acid (GA), where a molar concentration ratio of α-La to GA in the protein-based foaming agent is 1 : (2.5-750); the foaming agent is prepared as follows: preparing α-La solution, adjusting pH, and then adding GA for reaction to obtain the protein-based foaming agent. In some embodiments of this specification, the α-La undergoes changes in terms secondary and tertiary structures by adjusting the pH of α-La solution, which promotes the development of protein molecules and increases the possibility of binding α-La with micromolecule surfactants; after α-La is bound with GA, the foaming ability and foam stability are greatly improved.

A method of making a pressurized packaged liquid beverage including filling a container including a one-way valve with a liquid mixture including a base liquid and a gum; sealing the container; introducing a volume of gas through the one-way valve after sealing the container; and agitating the container. When the container is opened, the liquid mixture increases in volume and separates into a liquid phase and a drinkable foam phase, which may persist for an extended period of time. The base liquid includes milk, coffee, fruit juice, or mixtures thereof.

A method of making a pressurized packaged liquid beverage including filling a container including a one-way valve with a liquid mixture including a base liquid and a gum; sealing the container; introducing a volume of gas through the one-way valve after sealing the container; and agitating the container. When the container is opened, the liquid mixture increases in volume and separates into a liquid phase and a drinkable foam phase, which may persist for an extended period of time. The base liquid includes milk, coffee, fruit juice, or mixtures thereof.

This disclosure relates generally to whippable food products and methods for making the whippable food products and for making whipped food products therefrom. In one embodiment, a whippable food product has less than 5% by weight fat and includes about 0.5% to about 30% by weight of a dietary fiber; about 50% to about 95% by weight of water; up to about 5% by weight of a protein; up to about 5% by weight of a food starch; up to about 5% by weight of an emulsifier; and up to about 5% by weight of a hydrocolloid. The total amount of the protein, food starch, emulsifier, and hydrocolloid is within the range of about 0.25% to about 20% by weight. In certain embodiments, the whippable food product is substantially free of emulsifier. Such a whippable food product can be capable of being aerated, for example, to a stable foam having an overrun in the range of 100%-700%.

This disclosure relates generally to whippable food products and methods for making the whippable food products and for making whipped food products therefrom. In one embodiment, a whippable food product has less than 5% by weight fat and includes about 0.5% to about 30% by weight of a dietary fiber; about 50% to about 95% by weight of water; up to about 5% by weight of a protein; up to about 5% by weight of a food starch; up to about 5% by weight of an emulsifier; and up to about 5% by weight of a hydrocolloid. The total amount of the protein, food starch, emulsifier, and hydrocolloid is within the range of about 0.25% to about 20% by weight. In certain embodiments, the whippable food product is substantially free of emulsifier. Such a whippable food product can be capable of being aerated, for example, to a stable foam having an overrun in the range of 100%-700%.