Disclosed is an apparatus for preserving beverages, having a measuring device for determining a flow rate of a liquid flowing through a beverage line, and having a pump device configured for conveying a preserving agent, in particular dialkyl dicarbonates, into the beverage line, and having at least one further measuring device which determines at least one further characteristic measured value, wherein the apparatus has a control device for controlling the pump device, the pump device can be controlled as a function of a flow rate determined by the measuring device and as a function of the further measured value, and a storage device which enables at least the further characteristic measured value to be stored repeatedly.

The present invention relates to a method of improving microbiological stability in a still water-based beverage with respect to undesirable growth of microbiological spoilage such as yeast and/or mould growth during their preparation and/or storage.

The present invention provides beverage preservative systems for use in high acid beverage products, and beverage products comprising the beverage preservative systems. The beverage preservative system prevents spoilage by microorganisms in a beverage within a sealed container for a period of at least 16 weeks. The present invention reduces or eliminates the use of conventional preservatives that pose health and/or environmental concerns. The components that make up the beverage preservative system of invention work together in a synergistic manner to reduce the amount of preservative required and so improve the inventive beverage's sensory impact over beverages having conventional preservatives.

The present disclosure generally relates to an antimicrobial composition that an encapsulated flavor, which is useful for treating water and rendering it safe for human consumption. In some embodiments, a colorant is also encapsulated with the flavor, which causes the color to change when the microcapsules containing flavor and colorant are introduced to water. This can provide an approximate indicator as to when the water is safe for human consumption.

Provided is a novel bacteriophage CJ19 (KCCM11361P). In addition, the present invention relates to an antibacterial composition including the bacteriophage CJ19 (KCCM11361P) as an active ingredient. Further, the present invention is a method of preventing and/or treating infectious diseases by enterotoxigenic Escherichia coli in animals except for humans using the bacteriophage CJ19 (KCCM11361P) or the antibacterial composition containing the bacteriophage CJ19 (KCCM11361P) as an active ingredient.

A hydrogen-containing composition for ingestion or topical use and method of producing the hydrogen-containing composition are provided. The composition includes a carrier liquid and molecular hydrogen. The concentration of molecular hydrogen in the carrier liquid is greater than 3 ppm.

Compositions are disclosed herein that comprise a mixture of at least one Albizia extract and a Magnolia extract. In some embodiments, the composition comprises a mixture of at least one Albizia extract enriched for one or more macrocyclic alkaloids and at least one Magnolia extract enrich for one or more lignans.

In each of its various embodiments, the present invention discloses microemulsions that carry antioxidants.

Provided herein is a liquid concentrate composition having steviol glycosides, a stabiliser including xanthan and/or iota-carrageenan, and water. The steviol glycosides include rebaudioside M in an amount of about 800 ppm or more by total weight of the liquid concentrate composition. The pH of the liquid concentrate composition is less than about 7. Also provided herein is a method of providing a food product, a food product obtainable from the method, and a method of providing a liquid concentrate composition.

In each of its various embodiments, the present invention discloses microemulsions that carry antioxidants.