Abstract: The present invention relates to a process for producing capsules comprising a composition comprising coffee oil. The invention also relates to capsules obtainable by such process. In addition the invention relates to compositions, food ingredients and food products comprising such capsules.

Abstract: The present invention relates to a process for producing capsules comprising a composition comprising coffee oil. The invention also relates to capsules obtainable by such process. In addition the invention relates to compositions, food ingredients and food products comprising such capsules.

Abstract: The present invention is directed to compositions, preferably nutritional compositions, preferably for infant, children, maternal, ageing care, elderly or health care nutrition. The present invention is further directed to pharmaceutical and/or nutraceutical compositions. The inventive compositions described herein preferably have a neutral or acidic pH, preferably a pH ranging from about 3 to about 7.5, said compositions being fortified with a high concentration of ferric saccharate and a high concentration of microencapsulated long chain-polyunsaturated fatty acids (LC-PUFA), preferably microencapsulated in a glassy matrix of dairy proteins and glucose. Preferably the inventive composition also comprises an antioxidant which is a radical scavenger, preferably along with a non-sensitive oil, said oil most preferably comprising medium chain triglycerides.

Abstract: The present invention relates to a process for producing capsules comprising a composition comprising coffee oil. The invention also relates to capsules obtainable by such process. In addition the invention relates to compositions, food ingredients and food products comprising such capsules.

Abstract: The present invention relates to a process for producing capsules comprising a composition comprising coffee oil. The invention also relates to capsules obtainable by such process. In addition the invention relates to compositions, food ingredients and food products comprising such capsules.

Abstract: Encapsulated bitter peptides, methods of encapsulating bitter peptides, and nutritional compositions including encapsulated bitter peptides are provided. The bitter peptides can be encapsulated in a hydrophobic matrix, such as an organogel, a solid lipid nanoparticle, a liposome or combinations thereof. The encapsulated bitter peptides can be bioavailable, can be selectively encapsulated such that peptides needed for emulsion stabilization are not encapsulated and can maintain encapsulation during further processing such as heat treatment and homogenization.