Organic Sparkling Drinking Vinegars & Club Soda Single & 4 Packs

Total Page：16

File Type：pdf, Size：1020Kb

Organic Sparkling Drinking Vinegars & Club Soda Single & 4 Packs Product Specifications Product Name: Club Soda Unit UPC: 859632007044 UPC Number: 00859632007075 Most club sodas on the market today contain preservatives and artificial ingredients. So we decided to make our own clean and pure club soda. Made with the only the best ingredient, Hawaiian Sea Salt, our Club Soda is crisp, clean & refreshing. Have it with a squeeze of your favorite citrus or pair with your favorite spirit. Club soda the way it was meant to taste. Ingredients: Filtered water & Hawaiian Sea Salt Product Name: Strawberry Sparkling Drinking Vinegar Unit UPC: 859632007020 4-pack UPC Number: 859632007037 Give your day a boost with our Sparkling Drinking Vinegars. Made with 100% non-filtered organic apple cider vinegar, you get your daily vinegar fix in each bottle. It tastes like strawberry fields in a bottle. A refreshing drink that is not too sweet. Ingredients: Carbonated Water, Organic Agave Nectar, Organic Strawberry Juice Concentrate, Organic Apple Cider Vinegar, Organic Flavor (Strawberry), Organic Fruit and Vegetable Juice for Product Specifications Product Name: Blackberry Sparkling Drinking Vinegar Unit UPC Number: 859632007006 4-pack UPC Number: 859632007013 Give your day a boost with our Sparkling Drinking Vinegars. Made with 100% non-filtered organic apple cider vinegar, you get your daily vinegar fix in each bottle. This refreshing, natural soda has all the flavor of Blackberry with a hint of vinegar. Ingredients: Carbonated Water, Organic Agave Nectar, Organic Apple Cider Vinegar, Organic Blackberry Juice Concentrate, Organic Flavor (Blackberry), Organic Fruit and Vegetable Juice for Color Product Name: Ginger Sparkling Drinking Vinegar Unit UPC: 859632007044 4-pack UPC Number: 859632007051 Give your day a boost with our Sparkling Drinking Vinegars. Made with 100% non-filtered organic apple cider vinegar, you get your daily vinegar fix in each bottle. Ginger Sparkling Drinking Vinegar includes fresh ginger for a refreshing, healthy boost. Ingredients: Carbonated Water, Organic Agave Nectar, Organic Apple Cider Vinegar, Organic Apple Juice Concentrate, Organic Ginger Flavor Extract SODAS A natural evolution from our mixology roots, Organic Sparkling Drinking Vinegars and Club Soda extend our passion for great taste through quality, clean ingredients. As with all our products, we only use 100% agave with no sugar, NFCS or preservatives of any kind. Organic, All Natural, Gluten-Free, 100% Agave Organic Apple Cider Vinegar/Agave/Fruit No preservatives 18 month Shelf stable Available in individual 12 oz. bottles or four packs Club Soda With Hawaiian Sea Salt Organic Blackberry Sparkling Drinking Vinegar Organic Ginger Sparkling Drinking Vinegar Organic Strawberry Sparkling Drinking Vinegar.

Copy Link

Recommended publications

Carbonated Drink with Improved Carbonation
(19) *EP003289887B1* (11) EP 3 289 887 B1 (12) EUROPEAN PATENT SPECIFICATION (45) Date of publication and mention (51) Int Cl.: of the grant of the patent: A23L 2/40 (2006.01) A23L 2/54 (2006.01) (2006.01) 23.06.2021 Bulletin 2021/25 A23L 2/58 (21) Application number: 16786390.1 (86) International application number: PCT/JP2016/062583 (22) Date of filing: 21.04.2016 (87) International publication number: WO 2016/175113 (03.11.2016 Gazette 2016/44) (54) CARBONATED DRINK WITH IMPROVED CARBONATION SENSATION KOHLENSÄUREHALTIGES GETRÄNK MIT VERBESSERTER KOHLENSÄUREEMPFINDUNG BOISSON GAZEUSE CONFÉRANT UNE MEILLEURE SENSATION GAZEUSE (84) Designated Contracting States: • ANONYMOUS: "Pepsi Refresh Shot - RENEWAL", AL AT BE BG CH CY CZ DE DK EE ES FI FR GB INTERNET CITATION, 25 March 2014 GR HR HU IE IS IT LI LT LU LV MC MK MT NL NO (2014-03-25), pages 1-2, XP009507472, Retrieved PL PT RO RS SE SI SK SM TR from the Internet: URL:https://www.suntory.co.jp/softdrink/ne (30) Priority: 27.04.2015 JP 2015090884 ws/pr/d/sbf0120.html [retrieved on 2018-07-23] • DIET COLA: ’MINTEL’, [Online] 01 January 2013, (43) Date of publication of application: pages 1 - 2, XP055494481 Retrieved from the 07.03.2018 Bulletin 2018/10 Internet: <URL:http://www.gnpd.com/sinatra/record (73) Proprietor: Suntory Holdings Limited page/1971145/from_search/GHj59dJCK1/?page Kita-ku, Osaka-shi =1 > Osaka 530-8203 (JP) • ’Pepsi Refresh Shot’ RENEWAL, NEWS RELEASE, [Online] 25 March 2014, pages 1 - 2, (72) Inventor: TAKAHASHI, Mizuho XP009507472 Retrieved from the Internet: Kawasaki-shi
[Show full text]
Factors Associated with the Retention of Carbon Dioxide in Carbonated Beverages John Minert Sharf Iowa State College
Iowa State University Capstones, Theses and Retrospective Theses and Dissertations Dissertations 1937 Factors associated with the retention of carbon dioxide in carbonated beverages John Minert Sharf Iowa State College Follow this and additional works at: https://lib.dr.iastate.edu/rtd Part of the Agriculture Commons, Chemical Engineering Commons, and the Food Science Commons Recommended Citation Sharf, John Minert, "Factors associated with the retention of carbon dioxide in carbonated beverages " (1937). Retrospective Theses and Dissertations. 13333. https://lib.dr.iastate.edu/rtd/13333 This Dissertation is brought to you for free and open access by the Iowa State University Capstones, Theses and Dissertations at Iowa State University Digital Repository. It has been accepted for inclusion in Retrospective Theses and Dissertations by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. INFORMATION TO USERS This manuscript has been reproduced from the microfilm master. UMI films the text directly from the original or copy submitted. Thus, some thesis and dissertation copies are in typewriter face, while others may be from any type of computer printer. The quality of this reproduction is dependent upon the quality of the copy submitted. Broken or indistinct print, colored or poor quality illustrations and photographs, print bleedthrough, substandard margins, and improper alignment can adversely affect reproduction. In the unlikely event that the author did not send UMI a complete manuscript and there are missing pages, these will be noted. Also, if unauthorized copyright material had to be removed, a note will indicate the deletion. Oversize materials (e.g., maps, drawings, charts) are reproduced by sectioning the original, beginning at the upper left-hand corner and continuing from left to right in equal sections with small overlaps.
[Show full text]
Seltzers - Here to Last, Or Just the Next 20-Year Repeating “Fruity-Flavored-Cyclic” Fad? and Will (Craft) Brewers Learn a Lesson from Them This Time Around?
Seltzers - Here to last, or just the next 20-year repeating “fruity-flavored-cyclic” fad? And will (craft) brewers learn a lesson from them this time around? Gary Spedding - for BDAS, LLC Are beer styles taking second place for pure sugar consumption rather than grain brewers these days, or are seltzers just that causes the pain and bloating typically another fad? Several marketing magazine- associated with wheat and grain (gluten articles and on-line beverage dialogue diets) needs to be better understood. Those sites have covered the topic and this very moving to seltzers thinking they are safe from question within the last year or so (see indigestion concerns compared to drinking references). I also know our lab has been beer may need to think again. So, then we inundated with product examples lately, move to the impact of new flavors or the lack either those already on the market or headed of beer flavor profiles as to a reason for the that way following final testing and label growing choice of the young consumer of approval. They are certainly keeping us busy these new refreshing carbonated beverages during this otherwise quiet time for alcohol - another repeating generational trend as we beverage testing laboratories. We have, will see. in fact, researched and implemented the best methods to derive the nutritional data One also wonders if the almighty oppressive now being requested of all current seltzer regime of “it’s gotta be an even more hoppy producers. IPA or the highway” destroyed beer for the millennial consumer appetite. For a The seltzer movement seems to have started while most brewers made the hoppiest its main phase to launch and acceptance in beers that they could, while pushing the 2019.
[Show full text]
Arxiv:1810.04733V1 [Physics.Flu-Dyn] 5 Oct 2018
The fluid mechanics of bubbly drinks Roberto Zenit1, a) and Javier Rodr´ıguez-Rodr´ıguez2, b) 1)Instituto de Investigaciones en Materiales, Universidad Nacional Autónomade México, Ciudad de México, 04510, México 2)Fluid Mechanics Group, Universidad Carlos III de Madrid, Leganés,28911, Spain (Dated: 12 October 2018) Bubbly drinks are surprisingly attractive. There is something about the nature of the these beverages that make them preferable among other choices. In this article we explore the physics involved in this particular kind of two-phase, mass-transfer-driven flows. arXiv:1810.04733v1 [physics.flu-dyn] 5 Oct 2018 a)Electronic mail: [email protected] b)Electronic mail: [email protected] 1 Tiny bubbles In the wine Make me feel happy Ah, they make me feel fine ... Don Ho, American musician, 1966. I. WHY BUBBLY? Most people find bubbly drinks to be attractive and refreshing. In most cases, these bubbles result from the carbonation of the water that serves as main ingredient to the drink. When water is exposed to carbon dioxide, CO2, the latter dissolves into the liquid in an amount that is proportional to the pressure, with a proportionality constant such that the amount of CO2 dissolved is large at typical bottling pressures. If the pressure is then suddenly reduced, as happens when a bottle is opened, the gas comes out of solution rapidly, forming many bubbles that rise to the surface. These surface bubbles either burst after a brief instant or are able to remain floating and aggregate to form a foam head.
[Show full text]
Carbonated Soft and Alcoholic Drink Mix (Chuhai)
BEVERAGE APPLICATION NOTE 2.04.03 IN-LINE BLENDING OF CARBONATED ALCOHOLIC DRINKS www.kpatents.com CARBONATED SOFT AND ALCOHOLIC DRINK MIX (CHUHAI) Typical end products whiskey, vodka or shōchū (a Japanese distilled Soft drink mix with whiskey, vodka or other alcoholic beverage, beverage). water and juice (grapefruit, lime, apple, orange, pineapple, grape, kiwi, peach, strawberry cream, cream soda), Chuhai. Quality assurance using in-line process refractometer Chemical curve: R.I. per BRIX at Ref. Temp. of 2-6˚C for fast and reliable product identification and set- point detection is important. Combining refractometer with automatic controls can minimize transmix of products, reduce waste, reduce the filling times, decrease safety risks, reduce sampling and minimize operator errors. A highly automated process is essential for achieving precise in-line alcoholic soft drink mix. Application Water, juice and alcoholic beverage, such as whiskey, enter the system via balance tanks. The Introduction ratio of the three streams is controlled by flow meters and a process controller. Immediately after this, final Alcoholic and soft drink mix, e.g. Chuhai (an blending to a pre-set Brix value is achieved by alcoholic drink originating from Japan) is prepared by adding a small amount of water by way of a separate mixing carbonated water flavored for example with line. Then, the juice is passed through a circulation grapefruit juice, and alcoholic beverage, such as line, located just prior to the K-Patents Sanitary Process Refractometer PR-43-AC. BEVERAGE APPLICATION NOTE 2.04.03 IN-LINE BLENDING OF CARBONATED ALCOHOLIC DRINKS www.kpatents.com After the first batch is run through a pipeline to Refractometer PR-43-AC is installed in the packaging, the pipes are flushed with CIP cleaning circulation line.
[Show full text]
The Effects of Carbonated Beverages on Arterial Oxygen Saturation, Serum Hemoglobin Concentration and Maximal Oxygen Consumption
AN ABSTRACT OF THE THESIS OF Max Waibler for the degree of Master of Science in Human Performance presented on August 21. 1991. Title : The Effects of Carbonated Beverages on Arterial Oxygen Saturation.Serum Hemoglobin Concentration and Maximal Oxygen Consumption Abstract approved :_Redacted for Privacy Dr. AWthony R. Wilcox Elite milers, Sir Roger Bannister and Joseph Falcon, have stated that the consumption of carbonated beverages hinders the performance of aerobic events. Oxygen transport is purportedly impaired by the consumption of carbonated beverages. The research on carbonated beverages has been limited to the effects on the digestive system, gastric emptying, and thermal heat stress in animals. The purpose of this study was to investigate the effects of consuming 28 ounces of carbonated beverages per day, for three weeks,on arterial oxygen saturation (Sa02), serum hemoglobin concentrations (Hb), and maximal oxygen consumption (VO2max) in experienced cyclists. Nine competitive cyclists and triathletes (aged 19-24 years, M= 21.67 years), with average weights and percent body fat of 76.51 kg and 11.4 percent respectively, were randomly assigned to a three week period of consuming 28 ounces of carbonated water or a three week period of no carbonated beverages. At the end of each three week period, a 5 c.c. blood sample was taken for Hb determination and the subjects performed a test of maximal oxygen consumption on a cycle ergometer while Sa02 was being monitored. The groups then crossed-over with respect to their treatment, and after another three week period, the same variables were measured. The Student's tstatistic was used to compare Sa02, Hb, and VO2max.
[Show full text]
Hot Milkshakes Hot Soda Caffeinated Concoctions Hot Chocolate Baked
hot chocolate European Drinking Chocolate hot soda A true delicacy in Europe for centuries, fine chocolate is melted and sipped from dainty porcelain cups. Served with a homemade marshmallow. $6 Hot sodas drinks actually differ considerably from cold soda, although to the public they appear of very similar character. Wilbur’s American Cocoa The latter is made from cold, carbonated water; the former from American "hot chocolate" is actually Dutch process cocoa hot milkshakes hot, plain (uncharged) water. powder, steamed milk, sugar and a dash of salt. (The Standard Manual of Soda and Other Beverages, 1897) Served in a tall mug with homemade whipped cream. $6 Your cozy host lays honest and legitimate claim to inventing Lambrakis Hot Lunch the HOT MILKSHAKE whilst dreaming up warm ways Hot Chocolate Float to serve cold ice cream to its customers during the wintry A shaken mixture of cream, Coca-Cola syrup, Wilbur’s Dark variety hot chocolate with a scoop of your favorite season. A Franklin Fountain original since '06. chocolate, malted milk and hot water. Franklin Ice Cream. This drink can be made with an egg, if requested. $7 {from the Dispenser's Formulary, 1915} The Paul Goddard Peach Praline Pie Shake $5 Add one HOT slice of scrumptious peach pie to our Butter Pecan ice cream with milk and Mulled Apple Cider shake. Created right here by the legend himself and “by Goddard it’s good!” An Old-fashioned American recipe of local apple cider, $9.50 piping hot and spiced with nutmeg, cinnamon and cloved oranges. baked goods $4.50 Toasted Marshmallow Malted Fresh Fruit Pies $5 slice.
[Show full text]
Is Sparkling Water Good Or Bad for You?
Is Sparkling Water Good or Bad For You? We all know the importance of drinking enough water to stay hydrated—especially if you have an active lifestyle. For some people, though, downing large amounts of plain H2O seems boring when there are so many other beverages to choose from. Sparkling water is a popular alternative, and it's healthier than soda or alcohol. Even so, you may wonder: is sparkling water actually good for you? "Carbonated water can be a wonderful way to remain hydrated without intaking a ton of unnecessary sugar," says Gabrielle Tafur, RD, a registered dietitian in Orlando, Florida. Even so, she adds, it's important to know the ingredients to make sure it "doesn't also have added sugar and other ingredients." Different types of sparkling water First off, not all bubbly waters are the same. Here are the differences between sparkling water, mineral water, club soda, and seltzer. Sparkling water Sparkling water typically comes in various forms and contains alternative sweeteners to give it a sweet flavor without the calories, Tafur says. These are usually inexpensive and marketed as being low-calorie and sugar-free. Sparkling water is water infused with carbonation, says Soma Mandal, MD, a board-certified internist at Summit Medical Group in Berkeley Heights, New Jersey. It's usually naturally occurring and often flavored with natural or artificial sweeteners. Mineral water Unlike seltzer water and sparkling water, mineral water has minerals (electrolytes) such as potassium or calcium. Mineral water can be carbonated or still, and it often costs more due to the ingredients.
[Show full text]
Handmade Fountain Drinks Floats Blue Bell Ice Cream Try the Doc
Handmade Fountain Drinks Old-Fashioned Favorites Our old-fashioned, handmade, soda fountain drinks are sweet, Soda fountain treats made the old-fashioned way. All Old- smooth, and not too bubbly. A true taste of history. Fashioned Favorites come in a small 12 oz. cup. Small (12 oz.) $1.25 Egg Cream $2.00 Milk, carbonated water, and your choice of soda or chocolate syrup. Medium (16 oz.) $1.75 Large (20 oz.) $2.00 Ice Cream Soda $2.50 Your choice of ice cream, milk, carbonated water, and your choice of XL (32 oz.) $3.00 soda or chocolate syrup. Dr Pepper Diet Dr Pepper IBC Root Beer Sundaes RC Cola Big Red Sunkist 7UP The classic combination of Blue Bell Ice Cream and toppings. Add a little extra with our flavored syrups! Only $.25 each Kids $2.25 Single $2.75 Double $3.75 Dr Pepper Sundae Vanilla ice cream, Dr Pepper syrup, whipped cream and a cherry. Floats Your choice of Blue Bell Ice Cream topped with your favor- Cookie Sundae ite handmade drink. A classic treat. Vanilla ice cream, chocolate syrup, crushed Oreo, and whipped cream. Small (12 oz.) $2.50 Medium (16 oz.) $3.25 Turtle Sundae Vanilla ice cream, chocolate syrup, caramel syrup, and walnuts. Large (20 oz.) $4.25 Souvenir (16 oz.) $4.00 Dirt N’ Worms Sundae Vanilla ice cream, sour gummy worms, crushed Oreo, and whipped XL (32 oz.) $6.50 cream. Black and Tan Sundae Vanilla ice cream, chocolate syrup, caramel syrup, and whipped Blue Bell Ice Cream cream. It doens’t get any better than Blue Bell.
[Show full text]
Beverage Subject to California Refund Value (CRV)
Beverages subject to California Refund Value (CRV) Beverage Container Recycling and Litter Reduction Act: PRC Section 14504 The following products packaged in aluminum, glass, plastic or bimetal beverage containers: Beer and malt beverages... for example: Budweiser, Coors, Corona, Heineken, Mike’s Pomegranate Martini, Smirnoff Ice, Bartles & Jaymes Strawberry Daiquiri Wine coolers and distilled spirit coolers... for example: Arbor Mist White Zinfandel Exotic Fruits, Woodchuck Hard Cider, Wyder’s Pear Cider Carbonated fruit drinks... for example: Martinelli’s Sparkling Cider, Ocean Spray Sparkling Juice Drink, Welch’s Sparkling Juice Cocktail Noncarbonated fruit drinks that contain any percentage of fruit juice... for example: Snapple Juice Drink, Hawaiian Punch Fruit Juicy Red, Minute Maid Orange Juice Carbonated water, including soda and carbonated mineral water... for example: S. Pellegrino Sparkling Natural Mineral Water, Crystal Geyser Sparkling Mineral Water, Perrier Sparkling Natural Mineral Water Coffee and tea beverages... for example: Starbucks Frappuccino Coffee Drink, Lipton Iced Tea, Arizona Green Tea . Noncarbonated water, including noncarbonated mineral water... for example: Evian Natural Spring Water, Dasani Purified Water, Fiji Natural Artesian Water Carbonated soft drinks... for example: 7Up, Coca-Cola, Mountain Dew, Pepsi, Sprite Noncarbonated Soft Drink... for example: SoBe Lifewater, Country Time Lemonade, Glaceau Vitaminwater, Visvita Aloe Vera Drink, Don Jose Horchata. Vegetable Juice (16 oz and under only)... for example: V8 100% Vegetable Juice, Odwalla Carrot Juice, Campbell’s Tomato Juice “Sport” drinks... for example: Powerade, Gatorade *The products listed in this document are intended to provide a range of examples and should not be construed as an endorsement of any products by the Department of Resources Recycling and Recovery (CalRecycle).
[Show full text]
Bubble Dynamics in Various Commercial Sparkling Bottled Waters
Journal of Food Engineering 163 (2015) 60–70 Contents lists available at ScienceDirect Journal of Food Engineering journal homepage: www.elsevier.com/locate/jfoodeng Bubble dynamics in various commercial sparkling bottled waters ⇑ Gérard Liger-Belair a, , Florine Sternenberg b, Stéphane Brunner b, Bertrand Robillard c, Clara Cilindre a a Equipe Effervescence, Champagne et Applications (GSMA), UMR CNRS 7331, Université de Reims Champagne-Ardenne, BP 1039, 51687 Reims Cedex 2, France b Danone Research, Centre de Recherche Daniel Carasso, RD 128, 91767 Palaiseau, France c Institut Œnologique de Champagne (IOC), ZI de Mardeuil, Route de Cumières, BP 25, 51201 Epernay Cedex, France article info abstract Article history: Observations were made relevant to common situations involving the service of various sparkling waters. Received 3 February 2015 Bubble dynamics and progressive losses of dissolved CO2 were closely examined in three various batches Received in revised form 31 March 2015 of carbonated waters holding different levels of CO2. During the turbulences of the pouring process, a Accepted 19 April 2015 cloud of bubbles appears in the water bulk. Under the action of buoyancy, bubbles progressively reach Available online 24 April 2015 the free surface, and the cloud of bubbles ﬁnally vanishes. Bubbles also nucleate on the glass wall, where they grow by diffusion until buoyancy forces them to detach and rise to the free surface to release their Keywords: CO . The three batches of sparkling waters were clearly differentiated with regard to their bubbles CO 2 2 dynamics and losses of dissolved CO . Our observations were systematically rationalized and discussed Sparkling waters 2 Bubble dynamics on the basis of mass transfer considerations including molecular diffusion, basic concepts of gas solution Molecular diffusion thermodynamic equilibrium, and bubble dynamics.
[Show full text]
The Rise of Seltzer Rigo: Sure, but First We Start in Germany
Michal: Hello and welcome to Distillations, I am Michal Meyer a historian of science and editor in Chief for Distillations magazine here at the Chemical Heritage Foundation. Bob: And I am Bob Kenworthy, CHF’s in-house chemist Michal: We are joined by our associate producer Rigoberto Hernandez. Welcome, Rigo. Rigo: Happy to be here. Michal: We all know hydration is very important. Bob: Yes it is. Michal: But water is kind of boring. Bob: Well not to me as a chemist, but I think I see where you’re going. Michal: Yes, but its sort of plain and taste boring, so you could drink juice or coke but those aren’t very healthy. Or you could make that water less boring. Bob: A-ha. Like adding carbon dioxide and then you’d have Rigo’s favorite drink. Rigo: Seltzer. Bob: Right. The champagne of water. Seltzer, or fizzy water, sparkling water, soda water, club soda —they’re all basically carbonated water—and it’s been around for centuries. But it’s been having quite the comeback in the past several years. Michal: And it has a rich history. But before we get into the bubbles and the Jewish immigrants on the Lower East Side of New York and the eccentric chemist, Rigo, tell us why you started drinking seltzer and why Americans have been gulping so much of it recently. ACT 1: The rise of seltzer Rigo: Sure, but first we start in Germany. Rigo >>Dialing up a foreign country… -- phone rings and Moe Picks up. Moe >>Hey. Rigo >>Hey is this Moe? Moe >>Yes Rigo >>Hey Moe, how’s it going? Moe >>It’s nice to talk to you.
[Show full text]