Abstract: The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to soluble coffee and methods of making soluble coffee with improvements in such qualities as taste and aroma.

Abstract: With regard to compositions derived from active ingredients and other additives in medical, food and industrial fields, there have been problems that the active ingredients cannot be uniformly mixed, and that the active ingredients become segregated and lose uniformity as the active ingredients undergo transport, input, and filling processes. There is provided a cellulose powder which improves the uniformity of compositions containing active ingredients or other additives to prevent segregation of the active ingredients, wherein the cellulose powder contains cellulose I type crystals, has an average particle diameter of less than 30 ?m, a powder density of 0.1 to 0.45 g/cm3, a tapping density of 0.1 to 0.5 g/cm3, a repose angle of 35 to 50°, a specific surface of more than or equal to 0.1 m2/g and less than 20 m2/g, an internal friction angle of 36 to 42°, and is a cellulose powder including a secondary flocculation structure in which primary particles are flocculated.

Abstract: A particulate fiber composition containing at least one first dietary fiber, coated by an insoluble dietary fiber or a dietary fiber with low solubility, serving to prevent dissolution of the fiber composition in the oral cavity and during passage through the esophagus. The fiber composition has one or several inserted additional layers of at least one second dietary fiber between the at least one first dietary fiber and the coating of the insoluble dietary fiber/dietary fiber of low solubility. The different properties of solubility and fermentability of the fibers are utilized for the production of multilayer particles. The dietary fiber composition can be used as a supplement applied in pharmaceuticals and food products where high fiber content and small calorie content is given a high priority. Furthermore, the dietary fiber supplement can be applied for replacement of part of the sugar in sugar coatings of generally known cereals.

Abstract: The present invention relates to a process for preparing an aqueous polymer dispersion by free-radical emulsion polymerization of a monomer mixture which comprises N,N-diethylaminoethyl methacrylate, to the polymer dispersion obtainable by this process, and to the use thereof.

Abstract: Agglomerates of cereals are held together by a binding matrix, rather than sugars, and are formed by providing a dry mix of cereals in particular form, such as flakes, and starch-based matrix—forming material, optionally along with other components. These are then mixed with water to hydrate the binding matrix and allow it to swell to form a paste and to bind the bulk materials together. The resulting blend is extruded to an outlet using a relatively open or no die so that any back pressure and heat generated is sufficient to permit the matrix material to set and bind the particular cereal without excess heat. The agglomerate extruded from the extruder are cut into pieces of the desired size and dried to final desired moisture content.

Abstract: The present invention relates to a homogeneous solid matrix composition containing vegetable proteins, lecithin and at least one ingestible bioactive compound which is at least partially insoluble in an aqueous medium.

Abstract: A formulation containing an active substance encapsulated within an exine shell of a naturally occurring spore, together with a protective additive which is also encapsulated within the exine shell.

Abstract: Coated fertilizer wherein the fertilizer and animal feed comprises particles coated with a biomass composition comprising 5-35 wt. % solid biomass particles with a D50 between 0 and 250 ?m and a D90 of less than 400 ?m and 95-65 wt. % oil, a biomass composition wherein the biomass composition comprises solid biomass particles with a D50 between 0 and 250 ?m and a D30 of less than 400 ?m and a process for the production of a biomass composition wherein a biomass composition comprising solid particles having a D50 between 100 and 1000 ?m is filtrated and the residue is grinded until the solid particles have a D50 between =0 and 250 ?m and a D90 of less than 400 ?m.

Abstract: A process for preparing an orally-enjoyable film of encapsulated plant material includes combining particles of finely divided plant material, a first coating material, and a second coating material, then inducing gelation to form a gel matrix of the particles coated with the first coating material embedded in the second coating material, followed by forming a film from the gel matrix. Also disclosed is a film of coated particles of finely-divided plant material, made of a gel matrix of plant material at least partially surrounded by a first coating material and embedded in a second coating material.

Abstract: A pet food in the form of a coated kibble wherein the coated kibble is made of a core and a coating. The core can be extruded and can have a moisture, or water, content less than 12%. The core can contain a coating. The coating can have a protein component at from 50% to 95% of the coating and a binder component at from 5% to 50% of the pet coating.

Abstract: A pet food is provided, comprising a sorbent food body and a fluid carrier comprising a functional ingredient absorbed into the body. The body preferably is relatively moist, having a moisture content for example of from 35% to 60% by weight and firm structure that is resilient under initial biting by a pet animal. Protein content is preferably at least 20% by weight. The sorptivity of the body is increased by depleting the body of a first liquid, for example by causing drying by exposure to a source of dry heat, such as in roasting, grilling, frying and baking. Methods of manufacture are disclosed including providing a sorptive food body, causing the body to take up a carrier fluid containing a functional ingredient and packing the body in suitable packaging. The invention further provides delivery means for delivering a functional ingredient to a pet animal, the delivery means comprising a sorbent food body with the functional ingredient absorbed therein.

Abstract: It is intended to disclose a fresh tea leaf powder which is obtainable by collecting a fresh leaf and/or a stem of tea plant (scientific name Camellia sinensis), followed by freeze-drying and subsequent milling the same; a processed and treated tea leaf, a treated vegetable, a treated fruit or a treated flower obtained by treating a tea leave, a vegetable, a fruit or a flower with the above-described fresh tea leaf powder; a tea extract, a vegetable extract, a fruit extract (fruit juice) or a flower extract (oil) prepared from the above-described processed and treated tea leaf, treated vegetable, treated fruit or treated flower; and tea aroma, vegetable aroma, fruit aroma or flower aroma obtained from the above-described tea extract, vegetable extract, fruit extract or flower extract by the process of collecting aroma compounds.

Abstract: The present invention is directed to a kappa-2 carrageenan composition comprising: (i) kappa-2 carrageenan, (ii) at least 70% sodium by weight of all cations in the composition; and (iii) free salt present in an amount of 0-25% by weight of the composition; wherein the composition has a viscosity of 20 cps to 40 cps. The present invention is also directed to products made from such kappa-2 carrageenan composition, as well as to processes of manufacture and use thereof.

Abstract: Sugar premix containing crystal sugar particles comprising a sugar core which is coated with a mixture of one or more polysaccharides and/or one or more oligosaccharides said coating further containing one or more nutrients, processes for their manufacture and uses.

Abstract: An edible mix includes granulated lemon juice solids, granulated citric acid or granulated malic acid, and encapsulated natural lemon oil. In one embodiment, the edible mix also includes granulated maltodextrin, granulated ascorbic acid, and granulated lactose. In one embodiment, the components of the edible mix are mechanically mixed together to form a substantially homogeneous composition. In one embodiment, several of the components are blended by an agglomeration method.

Abstract: A nutrient or medicinal composition for administration to ruminants, which includes a core of one or more biologically active substances coated with a film of polyurethane, overcoated with an “intermediate” wax is disclosed. This polyurethane/wax coating is resistant to rumen conditions, but will release the biologically active substance(s) in the abomasum and subsequent digestive tract of the ruminant animal.

Abstract: Kibble-type animal feeds and pet foods including a vegetable protein-based core matrix and a coating of a fat and at least one additive are described. The coating may include a probiotic enriched coating. Methods of forming the kibble-type animal feeds and pet foods are also described. Probiotic coating for a kibble showing acceptable stability and bioactivity are disclosed and methods for assessing the bioactivity of a probiotic in a food composition are also described.

Abstract: Embodiments of the invention provide a composition of a particulate coformulation which includes particles containing an active substance and an additive, wherein each particle contains a relative additive concentration increasing radially outwards from a particle center to a particle surface along a finite gradient. In one example, the particle surface is an additive-rich surface without a distinct physical boundary between the particle center and the particle surface. The relative additive concentration may have a continuous rate of change across the finite gradient. In some examples, an active substance:additive ratio of the particle surface is sufficiently low to form a protective surface layer around the active substance. Generally, the particle surface is free of the active substance.

Abstract: The present invention is directed to a kappa-2 carrageenan composition comprising: (i) kappa-2 carrageenan, (ii) at least 70% sodium by weight of all cations in the composition; and (iii) free salt present in an amount of 0-25% by weight of the composition; wherein the composition has a viscosity of 20 cps to 40 cps. The present invention is also directed to products made from such kappa-2 carrageenan composition, as well as to processes of manufacture and use thereof.

Abstract: A subject of the present invention is the use of a maltodextrin and/or a glucose syrup obtained, by acid or enzymatic hydrolysis, from a leguminous starch having an amylose content comprised between 25% and 50%, expressed as dry weight relative to the dry weight of starch, for the encapsulation of organic compounds.

Abstract: The invention relates to the use of at least one viscous compound, the viscosity of which is greater than 5 Pa·s?1, to substantially prevent the degradation of a substance sensitive to temperatures of 20° C. to 100° C. and/or pressures of 106 to 107 Pa and/or a relative humidity of 60% to 100%, contained in a powder composition, the powder composition containing particles including: a core containing the sensitive substance and at least one viscous compound as impregnating agent for the sensitive substance and a coating for the core, which contains at least one viscous compound as sticking agent.

Abstract: Center-filled confectionery products and methods of making center-filled confectionery products are provided. In an embodiment, the present invention provides a confectionery product comprising a hard confectionery shell surrounding a filling. The confectionery shell comprises a plurality of segments having different colors. The filling is selected from the group consisting of a liquid, a paste, a powder, a hard confectionery and combinations thereof.

Abstract: A frozen food that is suitable for heating to form a food and sauce combination is provided. The food includes frozen food pieces and a powdered sauce composition individually applied to outer surfaces of each frozen food piece so that a fluid sauce of a desired consistency is produced upon heating the food.

Abstract: The present invention is directed to an energy bar having a mean hedonic score for consumer acceptability of at least about 5.2. Preferably, the energy bar is either a grain based energy bar or a chewy energy bar.

Abstract: The present invention relates to a starch composition comprising starch, a polymer that is substantially compatible with starch and has a weight-average molecular weight of at least 500,000 such that the polymer forms effective entanglements or associations with neighboring starch molecules, and preferably at least one additive to improve melt flow and melt processability. The additive may be a hydroxyl plasticizer, a hydroxyl-free plasticizer, a diluent, or mixtures thereof. The composition is melt processable on conventional thermoplastic equipment. The composition is especially suitable for uniaxial and biaxial extensional processes to make fibers, films, foams and like products.

Abstract: The present invention relates to the field of modification of dissolution kinetics of particulate materials. In particular, the present invention relates to the adaptation of the dissolution kinetics of powders, e.g., food powders to a particular purpose. One embodiment of the present invention relates to a Composite Particle to be dissolved comprising at least two solid soluble sub-particles, at least one of which has a negative heat of dissolution in the liquid the Composite Particle is to be dissolved in.

Abstract: An instant sugar-coated powdered beverage includes a water-soluble dehydrated beverage substance and an enclosure. The enclosure is a hollow case made of sugar for sealing the dehydrated beverage substance therein. The enclosure includes an upper half cover and a lower half cover, which are bonded together by coating a layer of syrup over a joint therebetween. When the syrup is set, a complete enclosure is formed. The dehydrated beverage substance is positioned in the lower half cover before the upper half cover is bonded to the lower half cover. After the complete enclosure is formed, the dehydrated beverage substance is sealed in the enclosure.

Abstract: A compound coating has a very high level of dietary fiber from about 35% to about 75% by weight, and a particle size of about 35 microns or less. The compound coating is formed by mixing a fat portion and the dietary fiber, and then micro-grinding the compound coating to the fine particle size. The compound coating can include soluble fiber, insoluble fiber, or combinations thereof, such as polydextrose and short chain fructo-oligosaccharides. The compound coating can be applied to a wide variety of food forms including wafers, cereals, crackers, and other foods. The compound coating can be applied by spraying the coating onto the food form or pumping the coating through depositing spindles and onto the food form.

Abstract: A process for producing a baked bread crumbs product includes the first step of baking bread crumbs with added sugar, mixing vegetable fat with the bread crumbs-sugar baked mixture to form an intermediate product, and then roasting the intermediate product. A baked bread crumbs product includes a mixture of bread crumbs and sugar baked together forming a baked mixture, and a mixture of vegetable fat and the baked mixture forming an intermediate product, the intermediate product being roasted and having a reddish-brown coloration characteristic of frying.

Abstract: An edible article comprises a food product and a film that encloses the food product. In one embodiment, the film comprises a major amount of pullulan on a dry solids basis, and a minor amount of at least two of glycerol, propylene glycol, sorbitol, and polyethylene glycol. In another embodiment, the film comprises a major amount of pullulan on a dry solids basis, gelatin, and at least two of glycerol, propylene glycol, sorbitol, and polyethylene glycol, and can also comprise salt. In another embodiment, the film comprises a first layer comprising a major amount of at least one food grade wax, a second layer comprising a major amount of pullulan and further comprising at least one plasticizer, and a third layer comprising at least one surfactant that is substantially immiscible with aqueous pullulan compositions but which adheres to pullulan surfaces, wherein the at least one surfactant is at least partially crystalline.

Abstract: Disclosed are sweetener compositions that comprise rebaudioside A and have a taste profile, mouthfeel, texture, and other physical properties comparable to that of caloric sweeteners.

Abstract: An active ingredient delivery system and a method of making or using the same, wherein the delivery system includes an active ingredient and a carrier component of an amorphous metal salt, with the active ingredient at least partly fixed to and partly encapsulated by the carrier component. The active ingredient may be a bitter tasting polyphenol such as a flavonoid.

Abstract: The beverage brick includes a brick body and a soluble beverage ingredient. The brick body has a core portion and a shell portion enclosing the core portion. The soluble beverage ingredient includes a flavor ingredient is formed at the core portion and an essential ingredient is formed at the shell portion, wherein the flavor and essential portion are pre-set in a predetermined proportion, so that the beverage brick is dissolved into water to form a beverage product. Therefore, all essential ingredient and flavor ingredient are formed in a single solid brick unit for enhancing the preparation of the beverage product by simply dissolving the solid brick unit into water.

Abstract: The present invention relates to a starch composition comprising starch, a polymer that is substantially compatible with starch and has a weight-average molecular weight of at least 500,000 such that the polymer forms effective entanglements or associations with neighboring starch molecules, and preferably at least one additive to improve melt flow and melt processability. The additive may be a hydroxyl plasticizer, a hydroxyl-free plasticizer, a diluent, or mixtures thereof. The composition is melt processable on conventional thermoplastic equipment. The composition is especially suitable for uniaxial and biaxial extensional processes to make fibers, films, foams and like products.

Abstract: A method for manufacturing melt bodies for food articles such as bread rolls is disclosed. The method includes mixing one cheese component that is a flowable cheese with another food component such as a particulate bacon to form a homogeneous mixture. The mixture may also include another cheese component including shredded cheese which helps to give form and structure to the mixture. The mixture is then used to form melt bodies of reproducible size and shape in the form of disks that can be applied to a bread roll to be cooked. Each melt body could be in the form of a disk that can conveniently be applied to the bread roll to form a cheese and bacon roll. The melt body is mounted on an upper surface of a partially baked roll and then cooked together with the roll in a baking oven. The melt body melts but stays bound together on the roll. This helps to reduce wastage and also helps to facilitate portion control. It also enhances the aesthetics by providing a neat and consistent appearance.

Abstract: The present invention relates to a composition for reducing the sodium chloride content in food products, to processes for the preparation thereof and to uses.

Abstract: A delivery system for inclusion in an edible composition is formulated to have at least one active component encapsulated within an encapsulating material, whereby the delivery system has a tensile strength suitable for delivering the active component at a desired release rate.

Abstract: A food product is provided that is formed from dehydrated fruit to form a crust for pies, wraps, and the like in which the dehydrated fruit has a water activity level in the range of 0.4 to 0.9 Aw. The dehydrated fruit can be ground into particles that are extruded, compressed, rolled, or stamped into a sheet that is cut into top and bottom crusts. Dehydrated fruit particles having a water activity level of 0.1 to 0.2 Aw can be used to form a cracker-like crust. The fruit-based crust can be used to form an all-fruit pie or similar-type pastry.

Abstract: A ready-to-eat cereal that is capable of changing color upon immersion into an aqueous medium such as milk. The cereal base has a non-dispersible first color. The cereal base has a coating comprising cornstarch, powdered sugar, and optionally food coloring. The coating is of a second color different from the first color and is in a quantity sufficient to obscure the first color. Preferably, glycerine is used to adhere the coating to the cereal base. Two methods of making the ready-to-eat cereal of the invention are also provided.

Abstract: The invention relates to a dietary composition containing at least polyphenols and cartenoids. It is advantageously obtained from a mixture of vegetal species containing at least red and/or white grapes (Vitis vinfera), blueberries (Vaccinium myrtillus), tomatoes (Solanum lycopersicum), carrots (Daucus carrota), and green tea (Camelia sinensis). The invention also relates to a method for preparing the composition and the use of the composition as a food complement and/or for enriching food products in order to reduce the global cholesterol level, in particular the level of cholesterol related to low density proteins (LDL), and/or the atherogenic index, and/or for increasing the antioxidant capacity of blood plasma and/or for reducing the amount of free radicals in the organism. It is advantageously delivered following a dosage of between 10 to 25 mg, preferably of about 21.5 mg of dietary composition per kilogram of body mass per day.

Abstract: It is an objective of the present invention to provide a means for producing rapidly soluble granules with the use of any powdery raw material that is poorly sedimented in water and thus is dispersed or dissolved with difficulty in water. According to the present invention, a method for producing rapidly soluble granules, comprising mixing granules having poor sedimentation property in water and granules having good sedimentation property in water while adding an emulsifier thereto to thereby obtain mixed granules coated with the emulsifier.

Abstract: A method is disclosed for producing a vegetable containing half product and final product. The vegetable containing food products have a high content of non-potato vegetable puree and can be made to resemble French fries. The vegetable containing food product and half product can be easily inserted into the supply chain of a quick service restaurant for efficient delivery to the consumer.

Abstract: The present invention relates to the field of flavoured particulate food and/or beverage compositions. More in particular it relates to such compositions incorporating flavour encapsulate particles, which have been adapted in such a way that they appear to be similar to the particles contained in said food or beverage compositions as used without additional flavouring. These and further objects have been realized by the present invention by providing flavour encapsulate particles comprising a core particle coated with an inner coating layer comprising one or more flavourings contained in a carrier matrix and an outer coating layer comprising a substantial amount of an extract a plant material. Said outer coating contains substantial amounts of colouring substances naturally present in the plant material.

Abstract: A low-calorie whole grain cereal bars is provided that includes whole grain and binder in amounts effective for providing a cereal bar with at least about 15 weight % or more whole grain, at least about 5 weight % or more protein, about 5 weight % or more fiber, and at least 120 or less calories per 28 gram bar. The cereal bars are low in calories but still provide a good source of whole grain and fiber while maintaining an acceptable taste and organoleptic properties.

Abstract: The invention provides a sweetener composition comprising a core nano particle in association with a sweetener carbohydrate.

Abstract: Improved high fiber shredded whole wheat cereal biscuits and their methods of preparation are provided. The methods include adding finely milled bran to tempered cooked whole wheat berries to form a blend. Masa (corn) bran is preferred. The methods include thereafter shredding the bran fiber fortified cooked whole wheat berries to form shredded mats and then forming the shredded mats into desired shaped and sized finished breakfast cereal pieces such as bite sized biscuits or nuggets. By adding the finely milled bran immediately prior to shredding, high levels of fiber fortification can be obtained while avoiding minimizing bran-speckled finished products.

Abstract: Disclosed are food articles comprising delivery devices. Methods of preparing such food articles are also disclosed.

Abstract: Heat-triggered colorants for altering the color of a food, methods for changing the color of a food using heat-triggered colorants, and methods for making heat-triggered colorants for food. The heat-triggered colorants may comprise a mixture comprising a carrier having a melting point and a GRAS (Generally Recognized as Safe) first food colorant having a color, and a coating encapsulating the mixture and masking the color of the first food colorant. When the heat-triggered colorant is exposed to a temperature greater than the melting point of the carrier, the carrier melts and releases the first food colorant, thereby unmasking the color of the first food colorant.

Abstract: A device for use in the mouth of a user has an edible object capable of deformation in the mouth of the user. A beneficial gas is contained in the edible object. The edible object is deformed in the mouth of the user during use of the device and the beneficial gas is released from the deformed edible object into the mouth of the user. The user can inhale the beneficial gas and receive its benefits.

Abstract: This invention provides methods to allow the production of high fiber ready-to-eat breakfast cereals, cereal bars, fried snacks and cookies by coating these items with fiber, thereby increasing, their fiber content from 0 to about 50%, without adversely affecting flavor and texture of the items.