Abstract: Methods of encapsulating fully denatured or partially denatured protein (e.g., whey) involving milling the protein into a fine powder, pouring the powdered protein into a bowl containing an encapsulating agent (e.g., lipid), heating the combination until the encapsulating agent melts, and mixing the combination until the protein is completely covered/encapsulated. After the protein is covered/encapsulated, it is cooled so that it can be added as an ingredient to other foods.

Abstract: Dietary fibers have their properties modified by applying a shock wave to a dispersion of the fibers in a fluid carrier. Pressure from a piston, in either a single or a series of compressive strokes or pulses exerted on the dispersion applies the shock wave. Increasing the effect of cavitation caused by the shock wave can enhance the modified properties of the fibers. The resulting pressure treated dietary fiber exhibits reduced calories, higher insoluble fiber content, reduced moisture absorption properties, and greater uniformity from batch to batch.

Abstract: A method is described for the direct compression of particles comprising the steps of subjecting a suspension comprising particles of an active material and a compression excipient in a fluid medium to a pressure force to form a suspension of modified particles, removing said modified particles from said fluid medium to form a dried homogenate; and directly compressing said dried homogenate. The method prepares high active-loaded compression forms by direct compressing a mixture of active material with an excipient composition containing a non-ionic hydrophilic polymer, and a polysaccharide. Also described is a direct compression excipient composition comprising polysaccharide and a non-ionic hydrophilic polymer, which excipient may be combined with an aqueous suspension of the difficult-to-compress active, dried and compressed into a form acceptable for purposes including pharmaceutical applications.

Abstract: A microcapsule having a core, a shell and seeds fully or partially embedded in said shell. The core and seeds are active substances which preferably function as a leavening agent. The shell is composed of either a water soluble or meltable natural polymer, including vegetable waxes. When the shell is ruptured, the active substances will react with each other and the dough mixture thereby producing a leavening effect and/or dough conditioning effect in baked goods.