The present disclosure provides soluble dietary fibers, food and beverage products including them, and methods for using them. In one aspect, the disclosure provides soluble dietary fiber having a fiber content of at least 97% as measured by AOAC 2001.03 and a DP1+DP2 content of no more than 3 wt % (e.g., no more than 2 wt %) on a dry solids basis. The soluble dietary fiber can be useful in variety of food and beverage applications including fermented foods and beverages like beer and sake.

The present disclosure provides soluble dietary fibers, food and beverage products including them, and methods for using them. In one aspect, the disclosure provides soluble dietary fiber having a fiber content of at least 97% as measured by AOAC 2001.03 and a DP1+DP2 content of no more than 3 wt % (e.g., no more than 2 wt %) on a dry solids basis. The soluble dietary fiber can be useful in variety of food and beverage applications including fermented foods and beverages like beer and sake.

The present disclosure provides soluble dietary fibers, food and beverage products including them, and methods for making and using them. In one aspect, the disclosure provides soluble dietary fiber having a fiber content of at least 97% as measured by AOAC 2001.03 and a DP1+DP2 content of no more than 3 wt % (e.g., no more than 2 wt %) on a dry solids basis. The soluble dietary fiber can be useful in variety of food and beverage applications including fermented foods and beverages like beer and sake, as well as foods and beverages useful in keto diets.

The present disclosure provides soluble dietary fibers, food and beverage products including them, and methods for making and using them. In one aspect, the disclosure provides soluble dietary fiber having a fiber content of at least 97% as measured by AOAC 2001.03 and a DP1+DP2 content of no more than 3 wt % (e.g., no more than 2 wt %) on a dry solids basis. The soluble dietary fiber can be useful in variety of food and beverage applications including fermented foods and beverages like beer and sake, as well as foods and beverages useful in keto diets.

The invention relates to a method for the production of hulupones, in particular for the production of hulupones products, suitable for beer bittering, essentially free of compounds, typically formed as side-products during the lupulones oxidation, that can cause negative impact in terms of aroma, taste or haze upon brewing application. The invention also relates to hulupones products, suitable for beer bittering and obtainable by the method of the invention, essentially free of compounds with negative aroma, taste or haze impact upon addition of the hulupones products during the brewing process. The invention also relates to beer bittering with hulupones products, obtainable by the method of the invention, not causing an undesirable or unacceptable aroma, taste or haze impact in the bittered beer.

A glycated protein is disclosed having a glycated side chain amino group of lysine, the glycated protein having a glycated side chain amino group of at least one of lysine at position 160 or lysine at position 189 of an amino acid sequence represented by SEQ ID NO: 1 of:

(a1) a protein having the amino acid sequence represented by SEQ ID NO: 1;
(a2) a protein having an amino acid sequence wherein 1 to 9 amino acids are deleted, substituted, inserted, and/or added in a region other than at least one of lysine at position 160 or lysine at position 189; and
(a3) a protein having an amino acid sequence having at least 98% identity with the amino acid sequence represented by SEQ ID NO: 1, in which at least one of an amino acid at position 160 or an amino acid at position 189 is lysine.

A flavour composition comprising a compound according to the formula (I) or edible salts thereof, ##STR00001##
wherein
R.sub.1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R.sub.1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and NR.sub.2R.sub.3, in which R.sub.3 is H or together with R.sub.2 and the N-atom to which they are attached, a 5-membered ring, is a residue of an amino acid, in particular a proteinogenic amino acid, ornithine, gamma-aminobutyric acid or beta alanine, or a 1-amino cycloalkyl carboxylic acid.

Method for the production of a polyphenolic composition from barley malt, including the fundamental steps of: grinding of the malt grains and splitting into two portions, 20% and 80%; mixing each of the two portions with water to obtain an A mixture and a B mixture, the A mixture being prepared with the 20% portion to obtain a mixture of the malt in water at a final concentration between 9.5% and 20%, the B mixture being prepared with the 80% portion to obtain a mixture of the malt in water at a final concentration between 33% and 60%; thermal cycle; separation of the liquid component from the solid component; boiling of the liquid component and the addition of hops; rapid cooling of the wort; storage; in which said thermal cycle consists of a first phase and a second phase, in which the first phase applies to the 20% portion (Mixture A) and the second phase during which Mixture B is added to Mixture A. The relative polyphenolic composition obtained according to this method is characterized by the fact that it can be in liquid, powder, dry, and lyophilized form, its use and relative beverage or beer according to the present method not obtained with fermentation methods.

Method for the production of a polyphenolic composition from barley malt, including the fundamental steps of: grinding of the malt grains and splitting into two portions, 20% and 80%; mixing each of the two portions with water to obtain an A mixture and a B mixture, the A mixture being prepared with the 20% portion to obtain a mixture of the malt in water at a final concentration between 9.5% and 20%, the B mixture being prepared with the 80% portion to obtain a mixture of the malt in water at a final concentration between 33% and 60%; thermal cycle; separation of the liquid component from the solid component; boiling of the liquid component and the addition of hops; rapid cooling of the wort; storage; in which said thermal cycle consists of a first phase and a second phase, in which the first phase applies to the 20% portion (Mixture A) and the second phase during which Mixture B is added to Mixture A. The relative polyphenolic composition obtained according to this method is characterized by the fact that it can be in liquid, powder, dry, and lyophilized form, its use and relative beverage or beer according to the present method not obtained with fermentation methods.

The present invention relates to a method for producing a beverage, preferably a fermented beverage with improved oxidative and colloidal stability. The present invention further relates to a beverage produced by a method for producing a beverage. The present invention also relates to a beverage having increased stability, preferably increased oxidative flavor stability and colloidal stability. The present invention further relates to a use of a stabilizing agent for preparing a beverage having increased stability.