A flavour composition is provided. The composition includes a characterizing citrus flavour and a taste modifying composition. The taste modifying composition includes at least two aliphatic amino acids; at least one additional amino acid selected from the group consisting of acidic, basic, aromatic, hydroxylic and mixtures thereof; at least one organic acid; at least one sugar and at least one mineral.

A flavour composition is provided. The composition includes a characterizing herb flavour and a taste modifying composition. The taste modifying composition includes at least two aliphatic amino acids; at least one additional amino acid selected from the group consisting of acidic, amidic, basic, aromatic, hydroxylic, sulfur-containing and mixtures and salts thereof; at least one organic acid; at least one sugar and at least one mineral.

The present disclosure provides a dairy-containing vinegar beverage which dairy specific off-taste and off-odor are reduced, the irritation of the throat and “choking” are suppressed, has a mild sour taste, milk protein is likely not to aggregate/precipitate even under a low pH, the appearance, tongue feel and down-the-throat feel are not compromised even during long-term storage, and has a well-balanced flavor. This dairy-containing vinegar beverage contains vinegar and diary, has the lactic acid content per 100 mL of the beverage in a range from 1 to 500 mg and the content mass ratio of free methionine to the total methionine of 0.34 or greater.

A method of producing vinegar in which acidity in terms of acetic acid is decreased is provided. A method of producing vinegar containing fermented cellulose and acetic acid includes conducting fermentation allowing an acetic acid bacterium to mainly produce fermented cellulose under fermentation condition (A), and conducting fermentation allowing the acetic acid bacterium to mainly produce acetic acid under fermentation condition (B). Fermentation condition (A) includes acidity X in terms of acetic acid and ethanol concentration Y in a medium at the start of fermentation satisfy formula (I): 0<X+Y<4.0 (I). In the formula, X represents acidity in terms of acetic acid (% (w/v)), and Y represents ethanol concentration (% (v/v)). Fermentation condition (B) includes ethanol concentration in fermentation liquid is controlled during fermentation to be more than 0% (v/v) and less than 4% (v/v).

The present disclosure relates to a non-dairy fermented water kefir base composition and methods of making and/or using the non-dairy fermented water kefir base composition to produce nutritional products, such as food and beverage products.

The present disclosure relates to a non-dairy fermented water kefir base composition and methods of making and/or using the non-dairy fermented water kefir base composition to produce nutritional products, such as food and beverage products.

A method for purifying rebaudioside M, which method comprises: (a) providing a solution comprising rebaudioside M at a concentration of at least about 10 g/L and at a purity of at least about 10% by weight on a dry basis; and (b) crystallizing from the solution a high purity composition comprising rebaudioside M, thereby to purify rebaudioside M.

A method for purifying rebaudioside M, which method comprises: (a) providing a solution comprising rebaudioside M at a concentration of at least about 10 g/L and at a purity of at least about 10% by weight on a dry basis; and (b) crystallizing from the solution a high purity composition comprising rebaudioside M, thereby to purify rebaudioside M.

Embodiments of the present invention provide improved buffered vinegar products having substantially reduced color, odor, and flavor, and methods to produce the same.

Embodiments of the present invention provide improved buffered vinegar products having substantially reduced color, odor, and flavor, and methods to produce the same.