Methods and compositions utilizing 2-aminoindan derivatives collectively represented by Formula I as described and defined in the specification for regulating binge behavior, particularly binge drinking, are disclosed.

Materials and methods for producing Moscato wine replicas from individual components are provided herein.

The present invention discloses a fruit wine product beneficial to the health of a cardiovascular system and a preparation method thereof, and belongs to the technical field of traditional food functionalization. The present invention uses the fruit wine as a base material; by leaching black garlic and baked onion and/or adding tomato clear juice powder and concentrated onion juice, taking advantage of the synergistic effect of alcohol with promoted Amadori compounds, flavonoids and/or proanthocyanidins extraction from the black garlic, baked onion, tomato clear juice powder and concentrated onion juice, to prepare fruit wine product containing 5-15 g/100 mL alcohol, 20-100 mg/100 mL Amadori Compound, 30-50 mg/100 mL total flavonoids and/or 100-250 mg/100 mL proanthocyanidins, and such fruit wine product can more effectively reduce the blood viscosity of consumers and achieve an beneficial effect on cardiovascular health.

The present invention relates to particles which include at least one gelled network of at least one gelling polysaccharide in which are embedded at least: one caviar-based food; one agent for reinforcing the gelled network of the gelling polysaccharide and which is resistant to alcohol; and water, preferably purified water. The present invention also relates to an alcoholic beverage (for example vodka) containing said particles, as well as a container filled with said alcoholic beverage.

Disclosed herein is a process for the conditioning of wood barrels, in particular, a process for the rapid conditioning of wood barrels. The disclosed process may comprise one or more steps comprising: subjecting a wood barrel to heat to increase the temperature of the wood; contacting the heated internal surface of the wood barrel with a fluid additive; and then optionally: subjecting the interior of the wood barrel to a pressurised environment; and/or subjecting the wood barrel to further heating; repeating one or more steps; and allowing the wood barrel to cool, or cooling the wood barrel, to provide a conditioned wood barrel. Also disclosed is another process comprising the step of providing a bladder and a liquid additive within the interior of a wood barrel for a predetermined time to facilitate absorbing the additive into the wood, wherein the bladder reduces the interior volume of the wood barrel such that the liquid additive is in contact with the internal surface of the barrel. Also disclosed herein are conditioned wood barrels and uses thereof.

The embodiments disclose a method including bottling alcoholic beverages with selected ingredients including alcohol neutral spirits, alcohol and whisky, beer, wine, ingredients to add flavors and nutritional additive ingredients to benefit the health of an alcoholic beverage drinker, wherein a selection of alcohols includes vodka, tequila, gin, rum, brandy and other alcoholic spirits, wherein a selection of ingredients to add flavors includes flavorings including fruit flavorings, an artificial sweetener, and natural sweetener, wherein a selection of nutritional additive ingredients includes vitamins, minerals, fulvic acid, humic acid, ulmic acid and a purified and sanitized black water with humic acid and fulvic acid molecules in a mixed solution, and wherein bottling includes a bottling electronic monitoring, at least one control network, at least one bottling quality control process and a bottling labeling and packaging process and devices.

Methods and compositions for the production of non-meat consumable products are described herein. A meat substitute is described which is constructed from a muscle analog, a fat analog, and a connective tissue analog.

Methods and compositions for the production of non-meat consumable products are described herein. A meat substitute is described which is constructed from a muscle analog, a fat analog, and a connective tissue analog.

Provided is a dietary fiber characterized in that bitterness and unpleasant aftertaste are restrained. The dietary fiber has terminal sugars and is characterized in that the ratio of aldoses relative to the total of the terminal sugars is 10% or less. Such a dietary fiber may be, for example, indigestible dextrin, polydextrose or the like. The dietary fiber may be used as a food additive (for example, a beverage additive).

A flavour composition comprising a compound of formula (I) ##STR00001## and edible salts thereof, 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.