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.

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.

The present disclosure relates to compositions comprising an oil phase and an aqueous phase comprising sugar beet pectin and at least one pectin selected from a different plant, to a method of preparation of such compositions, to compositions obtainable by said method, to food and beverage products comprising such compositions, and to the use of such compositions for obtaining cloudy beverages.

The present disclosure relates to compositions comprising an oil phase and an aqueous phase comprising sugar beet pectin and at least one pectin selected from a different plant, to a method of preparation of such compositions, to compositions obtainable by said method, to food and beverage products comprising such compositions, and to the use of such compositions for obtaining cloudy beverages.

The present invention relates to novel synergistic compositions comprising known “clean-label” antimicrobial substances as well as processes for stabilizing food substances against typical food borne spoilage microorganisms and/or pathogens. It is a further object of the invention to provide novel combinations of “clean label” antimicrobials which may be employed in such a process.

The present invention relates to novel synergistic compositions comprising known “clean-label” antimicrobial substances as well as processes for stabilizing food substances against typical food borne spoilage microorganisms and/or pathogens. It is a further object of the invention to provide novel combinations of “clean label” antimicrobials which may be employed in such a process.

A beverage comprising water, phycocyanin and having a heavy metals content below a threshold amount, the beverage having a pH within a certain range and a minimum acceptable shelf life, by optimizing the steps in the production of the beverage, but without adding many chemical substances and without carrying out harsh chemical treatment on the natural substances. By the combined use of a phycocyanin obtained, for example, by ultrafiltration or by treatment under pressure, with sterile demineralized water, and mixing the other components separately from the bacteria and other contaminants, in an aseptic environment, it is possible to provide a beverage that has nutraceutical effects, with low heavy metals content, at a suitable pH, and with an extended shelf life.

A beverage comprising water, phycocyanin and having a heavy metals content below a threshold amount, the beverage having a pH within a certain range and a minimum acceptable shelf life, by optimizing the steps in the production of the beverage, but without adding many chemical substances and without carrying out harsh chemical treatment on the natural substances. By the combined use of a phycocyanin obtained, for example, by ultrafiltration or by treatment under pressure, with sterile demineralized water, and mixing the other components separately from the bacteria and other contaminants, in an aseptic environment, it is possible to provide a beverage that has nutraceutical effects, with low heavy metals content, at a suitable pH, and with an extended shelf life.