The present disclosure relates to extracts and sweetening compositions that may be wholly derived from fruits of the Cucurbitaceae family containing mogroside V and other terpene glycosides. The extracts have a low mogroside V content. The extracts also have a low monosaccharide content, and can be spray-dried to form a spray-dried product. The extracts may be suitable for use as a bulking agent, and can be combined with a terpene glycoside powder. The extracts and sweetening compositions can be used in a food, beverage, and dietary supplement products. Provided are also methods for preparing such extracts and sweetening compositions.

The present disclosure relates to extracts and sweetening compositions that may be wholly derived from fruits of the Cucurbitaceae family containing mogroside V and other terpene glycosides. The extracts have a low mogroside V content. The extracts also have a low monosaccharide content, and can be spray-dried to form a spray-dried product. The extracts may be suitable for use as a bulking agent, and can be combined with a terpene glycoside powder. The extracts and sweetening compositions can be used in a food, beverage, and dietary supplement products. Provided are also methods for preparing such extracts and sweetening compositions.

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.

Provided is a granular composition, including the following components (A), (B), (C), and (D): (A) 20 mass % to 70 mass % of a plant extract; (B) starch; (C) 5 mass % or more of a sugar alcohol; and (D) a cellulose derivative.

Provided is a granular composition, including the following components (A), (B), (C), and (D): (A) 20 mass % to 70 mass % of a plant extract; (B) starch; (C) 5 mass % or more of a sugar alcohol; and (D) a cellulose derivative.

A concentrated orange carrot permeate, wherein a) the amount of fructose is 2.5 to 30.0 wt. % on a dry matter basis, b) the amount of glucose is 3.0 to 20.0 wt. % on a dry matter basis, c) the amount of sucrose is 0.5 to 60.0 wt. % on a dry matter basis, and d) the dry matter is 55 to 85 wt. %, wherein the amounts of fructose and glucose are determined according to ASU L 31.00-12, wherein the amount of sucrose is determined according to ASU L 31.00-13, and wherein the dry matter is determined according to ASU L 26.11.03-1a. A caramelized concentrated orange carrot permeate, a mix of the concentrated orange carrot permeate and the caramelized concentrated orange carrot permeate, to the use of said products in food applications and to food products containing concentrated orange carrot permeate and/or caramelized concentrated orange carrot permeate.

This disclosure relates to a product, a beverage product, and an infusion formulation that each include at least two rare sugars, for example allulose and tagatose. The combination of allulose and tagatose synergistically sweeten the product, beverage product, and infusion formulation. The product includes a food body having a food component and an infusion component. The infusion component includes at least two rare sugars. The beverage product includes a consumable liquid and at least two rare sugars. This disclosure further relates to methods for preparing a food product and beverage product.

This disclosure relates to a product, a beverage product, and an infusion formulation that each include at least two rare sugars, for example allulose and tagatose. The combination of allulose and tagatose synergistically sweeten the product, beverage product, and infusion formulation. The product includes a food body having a food component and an infusion component. The infusion component includes at least two rare sugars. The beverage product includes a consumable liquid and at least two rare sugars. This disclosure further relates to methods for preparing a food product and beverage product.

The invention provides a method for treating root—or tuber juice, comprising a) a pretreatment of the root—or tuber juice to remove root—or tuber lipids to a level below 28 g/kg dry weight; b) cooling the root—or tuber juice to a temperature of −0.3° C. to −16° C. to form ice crystals; and c) separating the ice crystals from the root—or tuber juice to obtain, as a first root—or tuber juice product, a concentrated root—or tuber juice. In addition, the invention provides methods to obtain protein depleted root—or tuber juice products, as well as products comprising root—or tuber free amino acids, and uses thereof.

This invention relates, inter alia, to various plant-based electrolyte compositions, methods of preparing them and methods of using them. One embodiment concerns a plant-based electrolyte composition comprising a plant-derived electrolyte content high in potassium relative to sodium, and a plant-derived carbohydrate content less than about 6% weight/volume. Another embodiment concerns a method for re-hydrating an individual or preventing dehydration or over-hydration of an individual or or preventing or treating potassium deficiency in an individual, by administering to the individual a plant-based electrolyte composition. The electrolyte compositions can be prepared from sugarcane juice, sugar beet juice, sweet sorghum juice, palm syrup, maple sap, vegetable juice or fruit juice.