An object is to provide a novel saccharide-reduced fruit beverage having an improved flavor and a method for producing the same. According to the present invention, provided is a fruit beverage in which a ratio (saccharide concentration-to-acidity ratio) of a saccharide concentration to an acidity is 0.92 or less with respect to a saccharide concentration-to-acidity ratio of a straight fruit juice, the fruit beverage including: one or more carbohydrate components selected from the group consisting of starch, a starch decomposition product, and trehalose, and a method for producing the fruit beverage of the present invention, the method including: adding the carbohydrate components to a saccharide-reduced fruit juice.

An object is to provide a novel saccharide-reduced fruit beverage having an improved flavor and a method for producing the same. According to the present invention, provided is a fruit beverage in which a ratio (saccharide concentration-to-acidity ratio) of a saccharide concentration to an acidity is 0.92 or less with respect to a saccharide concentration-to-acidity ratio of a straight fruit juice, the fruit beverage including: one or more carbohydrate components selected from the group consisting of starch, a starch decomposition product, and trehalose, and a method for producing the fruit beverage of the present invention, the method including: adding the carbohydrate components to a saccharide-reduced fruit juice.

The disclosure relates to a beverage additive that contains a complexing agent, a thickening agent, and a preservative and methods of using the beverage additive to prevent teeth staining.

A method for determining whether a syrup contains a preservative at a needed level is provided. The method includes measuring a conductivity of the syrup, determining whether the measured conductivity is below a predetermined conductivity value determined based on a target syrup according to a syrup recipe, and determining whether the preservative is below the needed level in response to the measured conductivity being below the predetermined conductivity value.

A method for determining whether a syrup contains a preservative at a needed level is provided. The method includes measuring a conductivity of the syrup, determining whether the measured conductivity is below a predetermined conductivity value determined based on a target syrup according to a syrup recipe, and determining whether the preservative is below the needed level in response to the measured conductivity being below the predetermined conductivity value.

Disclosed herein is a method for improving the health of animal or human microflora using aloe vera. A method of purifying decolorized dried aloe vera leaf juice is also disclosed. The method may include removing an aloe vera leaf from an aloe vera plant, washing and/or sanitizing the leaf, and grinding the leaf into a slurry and subsequently purifying with activated carbon. The method may remove pigmented substances including the undesirable phenolic compounds present in aloe vera latex, and in particular the anthrones aloin A and aloin B, aloesin (a chromone) and aloe-emodin (an anthraquinone). Following purification, the liquid juice may then be spray-dried to form a final dry juice powder.

The present disclosure generally relates to beverages, and to systems and methods for creating beverages. In certain aspects, a beverage precursor can be contained within a gel, such as a carboxylate agarose gel or other gel suitable for human consumption. The precursor can be mixed with water to form a beverage. In some cases, a composition comprising the beverage precursor may also contain ice, e.g., a gel may be frozen or embedded in the ice. The ice may be heated or mixed with water (or otherwise physically disrupted) to release the precursor, which mixes with the water to form the beverage. A variety of beverage precursors are possible, including alcoholic beverages (e.g., beer, wine, rum, cognac, cocktails, etc.), juices, etc. In addition, in certain embodiments, the precursors may also include gas-forming agents, and/or other ingredients suitable for drinks, such as sugar, artificial sweetener, food coloring, flavoring, etc. Other aspects include methods for making or using such compositions, kits including such compositions, or the like.

The present invention provides processes for producing food products, particularly juice beverages, with reduced sugar content enriched with dietary fibers and the food products produced. The processed food products are low in calories while preserving the palatable test of the starting material, and contain beneficial amount of dietary fibers. The processed food product further contains sorbitol and gluconic acid.

The present invention provides processes for producing food products, particularly juice beverages, with reduced sugar content enriched with dietary fibers and the food products produced. The processed food products are low in calories while preserving the palatable test of the starting material, and contain beneficial amount of dietary fibers. The processed food product further contains sorbitol and gluconic acid.

The present disclosure encompasses compositions prepared from grape skins, as well as chemical compounds prepared from these skins. Also encompassed are methods of preparing these compositions and compounds, and methods of using these compositions and compounds. Particularly encompassed are methods of using the grape skin compositions and compounds for preparing various beverages, including fermented beverages, such as beers.