A refrigerator appliance and extraction is provided herein. The extraction fluid assembly may include a fluid tank, an open container, a filter assembly, a dispenser housing, and a precision doser. The fluid tank may define an extraction chamber to receive a liquid solvent. The open container may be selectively disposed on the fluid tank to hold an additive within the extraction chamber. The filter assembly may be positioned beneath the fluid tank along a vertical direction in fluid communication with the extraction chamber. The dispenser housing may support the filter assembly. The dispenser housing may also define a dispensing chamber positioned beneath the filter assembly in fluid communication therewith. The precision doser may be in fluid communication with the dispensing chamber to direct an extraction fluid therefrom.

This invention concerns an enhanced green tea based product for oral use whereby the nutritional and health benefits of green tea, and additives which shall include some combination of flavoring, preservatives, caffeine, humectants, and water, can be ingested and absorbed by the user.

A improving agent for improving aftertaste having high-intensity sweeteners according to the present disclosure contains isobutyl angelate as an active ingredient. A method for improving a sweet taste according to the present disclosure includes adding 0.001 to 1 ppm of isobutyl angelate to an oral composition containing a high-intensity sweetener.

A taste and flavor profile modifying composition is described. The composition includes a blend of glucosylated steviol glycosides and residual steviol glycosides which can modify the intensity of a taste and/or flavor in a food or beverage product.

The present invention provides a method for producing a steviol glycoside and/or steviol, said method including a step in which a steviol glycoside having at least one unbranched 1,2-glycosidic bond is reacted with the glycosidase AOBGL1 and/or AOBGL3, or a variant thereof, so as to cleave the 1,2-glycosidic bond.

Stevia compositions are prepared from steviol glycosides of Stevia rebaudiana Bertoni. The compositions are able to provide a superior taste profile and can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.

A method for producing an active ingredient-containing medium from cultured plant cells, selected from the Hoodia genus, is provided. The method comprises the steps of: (i) incubating a mixture of cultured plant cells of the genus Hoodia and a liquid media in light; (ii) separating the incubated mixture into a first portion and a second portion; (iii) passing the first portion through a tangential flow filter to produce a filtrate containing only media and a retentate containing cultured plant cells; (iv) passing the filtrate through a nano-filter to obtain a nano-retentate having a high concentration of steroidal glycosides; (v) reintroducing some of the nano-retentate into the second portion; and (vi) repeating steps (i) to (v) using the second portion. The medium may be either plant cells or a plant extract.

Steviol glycoside compositions having improved sweetness and flavor profiles are described.

Glucosyl stevia compositions are prepared from steviol glycosides of Stevia rebaudiana Bertoni. The glucosylation was performed by cyclodextrin glucanotransferase using the starch as source of glucose residues. The compositions were purified to >95% content of total steviol glycosides. The compositions can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.

A method for preparing at least a first component of a comestible composition includes providing particles of an encapsulating ingredient having an average longest dimension of less than 1000 microns to a mixer. Particles of an active ingredient having an average longest dimension of less than 1000 microns are also provided to said mixer. A composition of said encapsulating ingredient and said active ingredient is formed.