The present invention relates to an all-purpose seasoning soy sauce composition, an all-purpose seasoning soy sauce manufactured using the same, and a method of manufacturing the same. The present invention also relates to an all-purpose seasoning soy sauce which has an inherently deep soy sauce flavor, imparts a sweet and sour taste, removes the fatty smell or fishy smell generated from fish or meat, is suitable for any dishes, improves the flavor of dishes, and is usable as a cham sauce.

The present invention relates to an all-purpose seasoning soy sauce composition, an all-purpose seasoning soy sauce manufactured using the same, and a method of manufacturing the same. The present invention also relates to an all-purpose seasoning soy sauce which has an inherently deep soy sauce flavor, imparts a sweet and sour taste, removes the fatty smell or fishy smell generated from fish or meat, is suitable for any dishes, improves the flavor of dishes, and is usable as a cham sauce.

A composition for human consumption includes a base composition having a pH of about 2 to about 5 and encapsulated caffeine dispersed throughout at least a portion of the base composition. The encapsulated caffeine can be a caffeine complex. The base composition can include a liquid or a food. An oral pouch product includes a porous pouch wrapper, an inner botanical filling material contained within the pouch wrapper, and encapsulated caffeine dispersed throughout at least a portion of the oral pouch product. The encapsulated caffeine is included in the composition and/or the oral pouch product an amount sufficient to release about 50 mg to about 200 mg of caffeine. The composition can provide immediate release of caffeine and/or release of caffeine over an extended period of time.

A composition for human consumption includes a base composition having a pH of about 2 to about 5 and encapsulated caffeine dispersed throughout at least a portion of the base composition. The encapsulated caffeine can be a caffeine complex. The base composition can include a liquid or a food. An oral pouch product includes a porous pouch wrapper, an inner botanical filling material contained within the pouch wrapper, and encapsulated caffeine dispersed throughout at least a portion of the oral pouch product. The encapsulated caffeine is included in the composition and/or the oral pouch product an amount sufficient to release about 50 mg to about 200 mg of caffeine. The composition can provide immediate release of caffeine and/or release of caffeine over an extended period of time.

Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and a compound of formula (1),

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wherein R.sup.1 is selected from the group consisting of OH and OCH.sub.3, and R.sup.2 is selected from the group consisting of H and OH, R.sup.1 and R.sup.2 comprise at least one OH group, and when R.sup.1 is OH then R.sup.2 is H (trilobatin), and when R.sup.1 is OCH.sub.3 then R.sup.2 is OH (HDG), 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.

Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and a compound of formula (1),

##STR00001##

wherein R.sup.1 is selected from the group consisting of OH and OCH.sub.3, and R.sup.2 is selected from the group consisting of H and OH, R.sup.1 and R.sup.2 comprise at least one OH group, and when R.sup.1 is OH then R.sup.2 is H (trilobatin), and when R.sup.1 is OCH.sub.3 then R.sup.2 is OH (HDG), 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 invention relates to a method for producing a clear beverage comprising the steps of: (i) providing an oil-in-water (O/W) emulsion comprising an n-alkenyl succinate starch and an essential oil, wherein the n-alkenyl succinate starch is in excess of said essential oil; (ii) producing a turbid beverage by diluting said O/W emulsion to reach a desired beverage concentration; and (iii) storing said turbid beverage at a temperature of above 30 C. for a time sufficient to obtain a clear beverage.

The invention relates to a method for producing a clear beverage comprising the steps of: (i) providing an oil-in-water (O/W) emulsion comprising an n-alkenyl succinate starch and an essential oil, wherein the n-alkenyl succinate starch is in excess of said essential oil; (ii) producing a turbid beverage by diluting said O/W emulsion to reach a desired beverage concentration; and (iii) storing said turbid beverage at a temperature of above 30 C. for a time sufficient to obtain a clear beverage.

The invention provides an improved method for lyophilising lactic bacteria of the coccus type, and freeze-dried bacterial compositions resulting from the method.

The invention provides an improved method for lyophilising lactic bacteria of the coccus type, and freeze-dried bacterial compositions resulting from the method.