The color life of modified atmosphere packaged fresh red meat is extended by contacting the fresh red meat with an extract of a Labiatae herb prior to packaging the meat.

The color life of modified atmosphere packaged fresh red meat is extended by contacting the fresh red meat with an extract of a Labiatae herb prior to packaging the meat.

The present invention relates to a pressurized spray device containing: a propellant gas, and—a fermented dairy product comprising an emulsifier and a stabilizer and having: • a fat content comprised between 1 and 6%, and • a total protein content of at least 3%, capable of spraying out the fermented dairy product to form a fermented dairy product foam, as well as a method to produce such a device and a method for obtaining a fermented dairy product foam.

The present invention relates to a pressurized spray device containing: a propellant gas, and—a fermented dairy product comprising an emulsifier and a stabilizer and having: • a fat content comprised between 1 and 6%, and • a total protein content of at least 3%, capable of spraying out the fermented dairy product to form a fermented dairy product foam, as well as a method to produce such a device and a method for obtaining a fermented dairy product foam.

This invention aims to decrease the microbial load in liquid food and, at the same time, to reduce the enzyme content in said liquid, in addition to being conducted under temperatures ranging from 6° C. to 50° C. The process works in the following way: The process starts with gasifying the liquid food with pure nitrogen or a nitrogen-carbon dioxide mixture, compressing the gasified liquid to pressure between 250 bar to 500 bar, holding the pressure for at least 300 seconds, then giving an instantaneous decompression. Nitrogen with a carbon content between 1% and 10% may be used to lower the liquids' enzyme content.

This invention aims to decrease the microbial load in liquid food and, at the same time, to reduce the enzyme content in said liquid, in addition to being conducted under temperatures ranging from 6° C. to 50° C. The process works in the following way: The process starts with gasifying the liquid food with pure nitrogen or a nitrogen-carbon dioxide mixture, compressing the gasified liquid to pressure between 250 bar to 500 bar, holding the pressure for at least 300 seconds, then giving an instantaneous decompression. Nitrogen with a carbon content between 1% and 10% may be used to lower the liquids' enzyme content.

Methods of preparing steviol glycosides, including Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are provided herein. Sweetener and sweetened consumables containing Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are also provided herein.

Methods of preparing steviol glycosides, including Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are provided herein. Sweetener and sweetened consumables containing Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are also provided herein.

A carbonated, oral rehydration beverage that includes about 25-75 mEq/L of sodium, about 15-40 mEq/L of potassium, about 20-55 mEq/L of chloride, dextrose, and at least about 2.0 volumes of CO.sub.2. A method of treating or preventing dehydration is also provided.

A carbonated, oral rehydration beverage that includes about 25-75 mEq/L of sodium, about 15-40 mEq/L of potassium, about 20-55 mEq/L of chloride, dextrose, and at least about 2.0 volumes of CO.sub.2. A method of treating or preventing dehydration is also provided.