Green tea formulations and methods for the preparation thereof are disclosed and described. Generally speaking, the method of preparation includes the mixing of fresh tea leaves in an amount of cold water, followed by pulverization of the leaves to release their intracellular material from the cells of the green tea leaves into the water and form an aqueous extract component. The remaining cellular material forms a leaf residue component which is removed from the mixture. Once the leaf residue is removed, the aqueous extract component is collected and may be dried or further processed to produce a final tea extract that has good natural color, robust natural flavor, and pleasant organoleptic properties, which also is high in polyphenol content, and may be used for various purposes such as the creation of a green tea beverage.

Green tea formulations and methods of preparation

Appealing traditional nutritious snacks and mixes from which consumers can prepare appealing traditional nutritious snacks are disclosed. These snacks and mixes offer an alternative to appealing but unhealthy snacks. The nutritious snacks of the present invention are traditional in form, provide a balanced mix of an amino acid source, fat, and carbohydrates and typically have an appeal similar to that of unhealthy snacks of similar form. Thus, the snacks and snack mixes of the present invention resolve the dilemma that consumers are currently faced with—healthy eating or enjoying what you eat. Processes for making and methods of using appealing traditional nutritious snacks and mixes from which consumers can prepare appealing traditional nutritious snacks are also disclosed.

Nutritionally balanced traditional snack foods

Natural beverage products and methods for making the same are disclosed. The natural beverage products comprise an acidulant comprising lactic acid and at least one of tartaric and citric acids, optionally other natural carboxylic acids and no phosphoric acid.

Natural beverage products

The present invention relates to a composition for suppressing or ameliorating a symptom accompanying diminished homeostasis, comprising theanine; and a mineral composition comprising theanine and a mineral According to the present invention, there can be provided a composition for suppressing or ameliorating the above symptoms; and a mineral composition having a reduced peculiar metal taste, of which administration is made easily

Composition comprising theanine

The present invention relates to the preparation of novel polyphenol fractions of Camellia sinensis (tea), the use thereof and formulations containing them. The invention relates specifically to the preparation of extracts deprived of caffeine but containing the polyphenols deriving from epigallocatechin in a natural ratio. These extracts can be used alone or combined with lipophilic antioxidants, sulfurated amino acids and oligoelements of biochemical and nutritional importance. The use of these novel extracts, alone or in combination with other active principles, is of interest to the food, pharmaceutical and cosmetic fields.

Polyphenol fractions of tea, the use thereof and formulations containing them

Green tea extracts having improved clarity and color. These extracts are obtained by treating the green tea extract with an amount of a food grade cation exchange resin effective to remove metal cations present in the extract. The treated extract is then contacted with a nanofiltration membrane while the treated extract is at a temperature of from about 100° to about 140 °F (from about 37.8° to about 60 °C) to provide a filtered green tea extract as the permeate. These green tea extracts can be included in a variety of beverages and are especially useful in suppressing the characteristic aftertaste of aspartame in diet beverages.

Green tea extract subjected to cation exchange treatment and nanofiltration to improve clarity and color

The present invention relates to products, including preservative systems and compositions (e.g., foods, beverages, health care products, personal care products, herbicidal products, and containment devices). The products comprise a constituent comprising an isothiocyanate compound. The products may further comprise a preservative selected from sorbate preservatives, benzoate preservatives, and mixtures thereof. The present invention further relates to methods of preserving products comprising incorporating the foregoing preservative systems into such products.

Products comprising an isothiocyanate preservative system and methods of their use

Antimicrobial combinations containing a sorbate preservative, natamycin and a dialkyl dicarbonate at levels below the taste threshold for each of these antimicrobials but such that combination is effective against food spoilage microorganisms. These antimicrobial combinations are useful in treating beverages, especially dilute juice beverages, calcium fortified beverages, beverages containing tea solids, and beverages containing milk solids and proteins, as well as other acidified, high water activity food and beverage products such as cheese, sausage, ready-to-spread frostings, salad dressings, mayonnaise, and the like, that are susceptible to food spoilage microorganisms, including yeasts such as Zygosaccharomyces bailii.

Antimicrobial combinations of a sorbate preservative, natamycin and a dialkyl dicarbonate useful in treating beverages and other food products and process of making

Antimicrobial combinations comprising a sorbate preservative, natamycin and a dialkyl dicarbonate at levels below the taste threshold for each of these antimicrobials but such that combination is effective against food spoilage microorganisms. These antimicrobial combinations are useful in treating beverages, especially dilute juice beverages, calcium fortified beverages, beverages containing tea solids, and beverages containing milk solids and proteins, as well as other acidified, high water activity food and beverage products such as cheese, sausage, ready-to-spread frostings, salad dressings, mayonnaise, and the like, that are susceptible to food spoilage microorganisms, including yeasts such as Zygosaccharomyces bailii.

Antimicrobial composition for food and beverage products

PROBLEM TO BE SOLVED: To obtain an extract of green tea having improved transparency and color with passage of time of the extract of green tea by minimizing, reducing or removing a component to cause oxidized polyphenol and other complex components. SOLUTION: A material of green tea is extracted, the extract is treated with a cation exchange resin of food grade effective for removing metal cations contained in the extract and the treated extract is brought into contact with a microfiltration membrane while being maintained at 100 deg.F to 140 deg.F (about 37.8 deg.C to 60 deg.C) to give the extract of green tea as a filtrate.

Extract of green tea subjected to cation exchange treatment and microfiltration so as to improve transparency and color

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