Provided herein are compositions with enhanced protein content, compositions with functional proteins, protein combinations and methods for the preparation thereof.

An apparatus for accommodating a beverage includes an outer vessel defining a vessel cavity for receiving a cooling agent, a container having a lid and a beverage receptacle and a port. The lid is configured for engagement with the outer vessel to releasably mount the container to the outer vessel. The beverage receptacle defines a receptacle chamber for accommodating a liquid beverage for consumption by a user. The receptacle chamber is isolated from the vessel cavity. The beverage receptacle comprises a thermal conductive material and is at least partially disposed within the vessel cavity of the outer vessel when the container is mounted to the outer vessel whereby thermal energy is transferred from the cooling agent to the liquid beverage. The port defines a port opening in fluid communication with the receptacle chamber to permit distribution of the liquid beverage to the user. The outer vessel and mounted container may be positioned within a freezing apparatus to freeze the cooling agent, e.g., water about the beverage receptacle.

An apparatus for accommodating a beverage includes an outer vessel defining a vessel cavity for receiving a cooling agent, a container having a lid and a beverage receptacle and a port. The lid is configured for engagement with the outer vessel to releasably mount the container to the outer vessel. The beverage receptacle defines a receptacle chamber for accommodating a liquid beverage for consumption by a user. The receptacle chamber is isolated from the vessel cavity. The beverage receptacle comprises a thermal conductive material and is at least partially disposed within the vessel cavity of the outer vessel when the container is mounted to the outer vessel whereby thermal energy is transferred from the cooling agent to the liquid beverage. The port defines a port opening in fluid communication with the receptacle chamber to permit distribution of the liquid beverage to the user. The outer vessel and mounted container may be positioned within a freezing apparatus to freeze the cooling agent, e.g., water about the beverage receptacle.

This application is for a device and article of manufacture for the purpose of drinking, tasting, sampling, and nosing and evaluating alcohol beverages without alcohol nose burn and numbing; a procedure or method to manipulate said vapors for the same purpose; and a process to separate and dissipate ethanol vapors to accomplish the same purpose. The device is one embodiment of a vessel which collects vapors in a chamber with curved sides and large surface area to promote evaporation, which chamber's top opening orifice concentrates same vapors prior to passing into an expansion chamber releasing and dissipating fast moving ethanol prior to nosing, providing improved aroma detection and enhancing nosing, tasting, and sampling experiences for all spirits, wines and liqueurs, distilled, fermented, and fortified.

This application is for a device and article of manufacture for the purpose of drinking, tasting, sampling, and nosing and evaluating alcohol beverages without alcohol nose burn and numbing; a procedure or method to manipulate said vapors for the same purpose; and a process to separate and dissipate ethanol vapors to accomplish the same purpose. The device is one embodiment of a vessel which collects vapors in a chamber with curved sides and large surface area to promote evaporation, which chamber's top opening orifice concentrates same vapors prior to passing into an expansion chamber releasing and dissipating fast moving ethanol prior to nosing, providing improved aroma detection and enhancing nosing, tasting, and sampling experiences for all spirits, wines and liqueurs, distilled, fermented, and fortified.

The invention relates to a single use, or disposable cartridge, wherein the cartridge is provided with a capsule (2) in the form of a sealed reservoir. The reservoir is defined by a capsule body (5) that allows for use of muti-layer materials. Thus, the cartridge, more in particular the capsule body of the cartridge, can be provided with barrier properties that suit the ingredient held in the reservoir. As such, the cartridge is configured to provide a capsule, more in particular a sealed reservoir, for holding an ingredient, which capsule has barrier properties that fit the particular base ingredient to be held in the reservoir.

This method for producing a beer-tasting beverage is provided with: a step in which a starting-material juice is boiled; a step in which the juice, having been boiled, is cooled; a step in which a hop suspension, i.e. a mixture of hops and an aqueous solvent, is boiled, and a hop transpiration component is recovered; a step in which the hop suspension, having been boiled, is added to the juice during or after the boiling step; and a step in which the recovered hop transpiration component is added to the cooled juice.

Provided is a beer-taste beverage, comprising 0.40 to 1.5 (v/v) % of ethanol and 5.8 (w/w) % or less of maltose, and having a pH value of 2.6 or more and less than 4.3.

Provided is a beer-taste beverage, comprising 0.40 to 1.5 (v/v) % of ethanol and 5.8 (w/w) % or less of maltose, and having a pH value of 2.6 or more and less than 4.3.

A consumable comprising an ingredient or ingredients that cause an off-taste in the consumable, and a chlorogenic acid provided in a concentration sufficient to mask or modify the off-taste. The chlorogenic acid may be supplied as an extract from a botanical source obtained by extraction at 30-80° C. with water and/or a polar organic solvent. The method of making an off-taste by addition of a chlorogenic acid to a consumable is also claimed.