A beverage containing a flavorant and green tea solids or flavanols is disclosed. The beverage can contain sweeteners. Caffeine can also be present in the beverage in ratio of caffeine to flavanols of from about 1:1 to about 1:30. The beverage can be carbonated or non-carbonated, i.e. a still beverage such as fruit juice or coffee. The preferred green tea solids are catechin and epicatechin and their derivatives. When caffeine is present, this beverage retains the alertness benefit of caffeine along with the relaxing effects attributed to the green tea solids.
This invention relates to a storage-stable carbonated beverage that will provide fluoride and polyphenols of tea to the population to strengthen the acid resistancy of teeth. The beverage contains of water, carbon dioxide, tea and sweetener.
The present invention relates to substantially alcohol free beverages having a sweetener system which ensures the full perception of the flavour system within the beverage while at the same time containing flavanols as a sweetness cutting material which reduces the sweetness impression of the sweetener system. In particular the present invention relates to beverages which are considered most appealing to an adult taste, having a full flavour impression while being considered less sweet than conventional beverages usually designed for children,
There is disclosed an appetite suppressant composition for oral administration. The composition includes a heating and a cooling carminative substance, and may also include an amino acid and an anxiolytic substance. Also disclosed are methods for decreasing appetite by oral administration of the appetite suppressant composition, and for manufacture of the appetite suppressant composition.
A process for the production of a soluble tea product with champagne-like properties capable of being reconstituted in hot, warm, or cold water, wherein a dilute tea extract obtained from the combination of Manchurian mushroom, green or black tea leaf, and sugar is concentrated and reconstituted in water. The processing steps according to this invention are generally applicable to the preparation of both hot and cold water soluble tea beverages from any tea leaf.
Foodstuffs, especially sea food, may be preserved by means of a preserving agent comprising an extract of tea leaves. In accordance with the invention, the extract is employed in admixture with a polyhydroxy compound and an organic acid. Alternatively, the extract may be extracted from the tea leaves using an acidic aqueous extracting solution comprising said polyhydroxy compound and said organic acid.
