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.

Consumables comprising cyclamate and a steviol glycoside sweetener or mogroside sweetener are provided herein, wherein cyclamate, when present in an amount at or below its sweetness recognition threshold concentration, enhances the sweetness of and, optionally, improves the sweetness profile the sweetener, thereby providing a consumable that tastes more like a sucrose-sweetened consumable. Methods of enhancing the sweetness of a consumable, methods of making a consumable taste more like a sucrose-sweetened consumable and methods of preparing consumables are also detailed herein.

Consumables comprising cyclamate and a steviol glycoside sweetener or mogroside sweetener are provided herein, wherein cyclamate, when present in an amount at or below its sweetness recognition threshold concentration, enhances the sweetness of and, optionally, improves the sweetness profile the sweetener, thereby providing a consumable that tastes more like a sucrose-sweetened consumable. Methods of enhancing the sweetness of a consumable, methods of making a consumable taste more like a sucrose-sweetened consumable and methods of preparing consumables are also detailed herein.

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.

Various embodiments disclosed relate to stabilized steviol glycoside malonic acid esters and methods of making the same. A composition includes one or more steviol glycoside malonic acid esters (SGMAs) or salts thereof. The composition also includes a stabilizer including one or more caffeoyl-substituted quinic acids or salts thereof. The composition can be a beverage or beverage concentrate having a pH of 1.7 to 4, and/or the composition can have a mass ratio of the one or more SGMAs, salts thereof, or combination thereof to the stabilizer of 1:5 to 3:1.

Various embodiments disclosed relate to stabilized steviol glycoside malonic acid esters and methods of making the same. A composition includes one or more steviol glycoside malonic acid esters (SGMAs) or salts thereof. The composition also includes a stabilizer including one or more caffeoyl-substituted quinic acids or salts thereof. The composition can be a beverage or beverage concentrate having a pH of 1.7 to 4, and/or the composition can have a mass ratio of the one or more SGMAs, salts thereof, or combination thereof to the stabilizer of 1:5 to 3:1.

Rapidly dissolving flavoring composition concentrates are provided. The flavoring composition concentrates have a flavor, a solvent system, a flavor carrier system, and a densifier. The densifier is an acid modifier present in an amount such that it optimizes the rate of dispersion of the concentrate in water.

Rapidly dissolving flavoring composition concentrates are provided. The flavoring composition concentrates have a flavor, a solvent system, a flavor carrier system, and a densifier. The densifier is an acid modifier present in an amount such that it optimizes the rate of dispersion of the concentrate in water.

There is provided an acidic vegetable protein beverage containing a legumes-derived water-soluble polysaccharide, a divalent cation, and a vegetable protein. There is also provided a protein dispersion stabilizer for an acidic vegetable protein beverage, containing a legumes-derived water-soluble polysaccharide and a divalent cation. There is further provided a production method of an acidic vegetable protein beverage, including adding a legumes-derived water-soluble polysaccharide and a divalent cation.