An object of the present invention is to provide a method for producing a saccharide polycondensate which is inexpensive and is applicable to a food or beverage product. Disclosed is a method for producing a saccharide polycondensate, which comprises carrying out a saccharide polycondensation reaction in the presence of activated carbon.

The present invention describes methods and devices in which concentrated beverage products, each packaged in a pressurized container, can be combined with liquids and/or other ingredients to produce one or more servings of a beverage. These products provide users with a convenient way to prepare both alcoholic and non-alcoholic beverages (including carbonated beverages) in various serving sizes and quantities by combining the pressurized beverage concentrate with (possibly carbonated) liquids and other ingredients.

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.

A beverage is a drinkable liquid. Described here is a beverage containing a cooling agent that will exert cooling sensations in the upper center of the chest and make a subject feel comfortable. The cooling agent is an agent that targets TRPM8 receptors on nerve cell membranes. The beverage can be imbibed without unpleasant taste and the goal is to make the whole body feel cooler for about 20 min or more after drinking. By choosing the right molecule and right concentration, cooling intensity, location, and duration in the chest is controlled. Surprisingly, the cooling agent was also effective when consumed with warm or hot beverages. The beverage contains selected 1-diisopropyl-phosphinoyl-alkanes and taste-modulating agents selected from sweeteners, extracts from hops, ginger, or cinchona. Various uses of this cooling beverage are proposed.

The present disclosure provides soluble dietary fibers, food and beverage products including them, and methods for making and using them. In one aspect, the disclosure provides soluble dietary fiber having a fiber content of at least 97% as measured by AOAC 2001.03 and a DP1+DP2 content of no more than 3 wt % (e.g., no more than 2 wt %) on a dry solids basis. The soluble dietary fiber can be useful in variety of food and beverage applications including fermented foods and beverages like beer and sake, as well as foods and beverages useful in keto diets.

The invention relates to a method for the production of hulupones, in particular for the production of hulupones products, suitable for beer bittering, essentially free of compounds, typically formed as side-products during the lupulones oxidation, that can cause negative impact in terms of aroma, taste or haze upon brewing application. The invention also relates to hulupones products, suitable for beer bittering and obtainable by the method of the invention, essentially free of compounds with negative aroma, taste or haze impact upon addition of the hulupones products during the brewing process. The invention also relates to beer bittering with hulupones products, obtainable by the method of the invention, not causing an undesirable or unacceptable aroma, taste or haze impact in the bittered beer.

A glycated protein is disclosed having a glycated side chain amino group of lysine, the glycated protein having a glycated side chain amino group of at least one of lysine at position 160 or lysine at position 189 of an amino acid sequence represented by SEQ ID NO: 1 of:

(a1) a protein having the amino acid sequence represented by SEQ ID NO: 1;
(a2) a protein having an amino acid sequence wherein 1 to 9 amino acids are deleted, substituted, inserted, and/or added in a region other than at least one of lysine at position 160 or lysine at position 189; and
(a3) a protein having an amino acid sequence having at least 98% identity with the amino acid sequence represented by SEQ ID NO: 1, in which at least one of an amino acid at position 160 or an amino acid at position 189 is lysine.

A flavour composition comprising a compound according to the formula (I) or edible salts thereof, ##STR00001##
wherein
R.sub.1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R.sub.1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and NR.sub.2R.sub.3, in which R.sub.3 is H or together with R.sub.2 and the N-atom to which they are attached, a 5-membered ring, is a residue of an amino acid, in particular a proteinogenic amino acid, ornithine, gamma-aminobutyric acid or beta alanine, or a 1-amino cycloalkyl carboxylic acid.

Provided is a method for producing a yeast cell wall-derived decomposition product-containing composition, the method including enzymatically treating a cell wall of yeast with exoglucanase.

An emulsion for adding flavor to a beverage and a method of creating the emulsion. The emulsion includes an oil component and a stabilizing component. The stabilizing component includes a whey protein isolate solution including whey protein isolate. The whey protein isolate solution has a total solids concentration of 0.2% to 8% and a pH of 2.0 to 6.0. The emulsion is a stable solution that prevents undesirable oil layer formation and adds both the intended taste and rich mouthfeel in the beverage that cannot be obtained from extracts or other flavorings.