Abstract: A liquid encapsulant component which contains an active, sensitive encapsulant, such as a live microorganism or an enzyme dissolved or dispersed in a liquid plasticizer is admixed with a plasticizable matrix material. The matrix material is plasticizable by the liquid plasticizer and the encapsulation of the active encapsulant is accomplished at a low temperature and under low shear conditions. The active component is encapsulated and/or embedded in the plasticizable matrix component or material in a continuous process to produce discrete, solid particles. The liquid content of the liquid encapsulant component provides substantially all or completely all of the liquid plasticizer needed to plasticize the matrix component to obtain a formable, extrudable, cuttable, mixture or dough. Removal of liquid plasticizer prior to extrusion is not needed to adjust the viscosity of the mixture for formability.

Abstract: A stabilized emulsion is mixed with plasticizable matrix material to produce shelf stable, controlled release, discrete, solid particles or pellets which contain an encapsulated and/or embedded component, such as a readily oxidizable component, such as omega-3 fatty acids. An oil encapsulant component which contains an active, sensitive encapsulant, dissolved and/or dispersed in an oil is admixed with an aqueous component and a film-forming component, such as a protein, to form an emulsion. The emulsion is admixed with a matrix material for obtaining a formable mixture or dough. An acidic antioxidant for prevention of oxidation of the active, sensitive encapsulant, and a plasticizer which solubilizes the acidic antioxidant are included in the matrix material which encapsulates film-coated oil droplets containing the readily oxidizable component.

Abstract: A stabilized emulsion is mixed with plasticizable matrix material to produce shelf stable, controlled release, discrete, solid particles or pellets which contain an encapsulated and/or embedded component, such as a readily oxidizable component, such as omega-3 fatty acids. An oil encapsulant component which contains an active, sensitive encapsulant, dissolved and/or dispersed in an oil is admixed with an aqueous component and a film-forming component, such as a protein, to form an emulsion. The emulsion is admixed with a matrix material for obtaining a formable mixture or dough. An acidic antioxidant for prevention of oxidation of the active, sensitive encapsulant, and a plasticizer which solubilizes the acidic antioxidant are included in the matrix material which encapsulates film-coated oil droplets containing the readily oxidizable component.

Abstract: Encapsulated polyunsaturated fatty acids which can be incorporated into a baked good dough or batter without smearing or dissolution of the encapsulated product contains film-coated oil droplets encapsulated by a matrix material, a liquid plasticizer which plasticizes the matrix material, and an acidic antioxidant dispersed throughout the plasticized matrix material which helps to prevent oxidation of the polyunsaturated fatty acids; and the production of a fishy taint or malodors and mal-flavors. The matrix material includes a starch component which helps to avoid a rubbery consistency and texture and promotes extrudability, and a protein component, which hardens the encapsulated product and prevents substantial smearing and dissolution during dough or batter mixing and baking. The matrix material protein content is from about 25% to about 77.5% by weight of the matrix material. The protein content of the encapsulated product is from about 15% to about 65% by weight, of the encapsulated product.

Abstract: A stabilized emulsion is employed to produce shelf stable, controlled release, discrete, solid particles or pellets which contain an encapsulated and/or embedded component, such as a readily oxidizable component, such as omega-3 fatty acids. An oil encapsulant component which contains an active, sensitive encapsulant, dissolved and/or dispersed in an oil is admixed with an aqueous component and a film-forming component, such as a protein, to form an emulsion. The emulsion is admixed with a matrix material for obtaining a formable mixture or dough. An acidic antioxidant for prevention of oxidation of the active, sensitive encapsulant, and a plasticizer which solubilizes the acidic antioxidant are included in the matrix material which encapsulates film-coated oil droplets containing the readily oxidizable component. The plasticizer, such as glycerol, provides mobility for the acidic antioxidant within the matrix material of the pellets for reaction with any ambient oxygen and malodorous amines.

Abstract: A stabilized emulsion is mixed with plasticizable matrix material to produce shelf stable, controlled release, discrete, solid particles or pellets which contain an encapsulated and/or embedded component, such as a readily oxidizable component, such as omega-3 fatty acids. An oil encapsulant component which contains an active, sensitive encapsulant, dissolved and/or dispersed in an oil is admixed with an aqueous component and a film-forming component, such as a protein, to form an emulsion. The emulsion is admixed with a matrix material for obtaining a formable mixture or dough. An acidic antioxidant for prevention of oxidation of the active, sensitive encapsulant, and a plasticizer which solubilizes the acidic antioxidant are included in the matrix material which encapsulates film-coated oil droplets containing the readily oxidizable component.

Abstract: A fruit product containing a readily oxidizable polyunsaturated fatty acid, such as omega-3 fatty acids, may be prepared by cooking a fruit base composition to obtain a cooked fruit base composition, cooling the cooked fruit base composition, admixing the fruit base composition with an oil which contains at least one readily oxidizable polyunsaturated fatty acid. Additionally, an acidic antioxidant for preventing oxidation of the at least one polyunsaturated fatty acid; and at least one polyol for providing mobility for the acidic antioxidant is admixed with the cooked fruit base composition to obtain an at least substantially homogeneous mixture, which may be formed into pieces.

Abstract: A stabilized emulsion is employed to produce shelf stable, controlled release, discrete, solid particles or pellets which contain an encapsulated and/or embedded component, such as a readily oxidizable component, such as omega-3 fatty acids. An oil encapsulant component which contains an active, sensitive encapsulant, dissolved and/or dispersed in an oil is admixed with an aqueous component and a film-forming component to form an emulsion. An antioxidant for prevention of oxidation of the active, sensitive encapsulant, and a film-softening component or plasticizer for the film-forming component may be included in the emulsion. The emulsion is stabilized by subjecting it to homogenization. The pellets are produced by first reducing the water content of the stabilized emulsion so that the film-forming component forms a film around the oil droplets and encapsulates the encapsulant. In embodiments of the invention, the water content of the homogenized emulsion may be reduced by spray-drying to produce a powder.

Abstract: A liquid encapsulant component which contains an active, sensitive encapsulant, such as a live microorganism or an enzyme dissolved or dispersed in a liquid plasticizer is admixed with a plasticizable matrix material. The matrix material is plasticizable by the liquid plasticizer and the encapsulation of the active encapsulant is accomplished at a low temperature and under low shear conditions. The active component is encapsulated and/or embedded in the plasticizable matrix component or material in a continuous process to produce discrete, solid particles. The liquid content of the liquid encapsulant component provides substantially all or completely all of the liquid plasticizer needed to plasticize the matrix component to obtain a formable, extrudable, cuttable, mixture or dough. Removal of liquid plasticizer prior to extrusion is not needed to adjust the viscosity of the mixture for formability.

Abstract: Nutrient clusters for food products, such as for addition to Ready-To-Eat cereals, are made in the form of aggregates or clusters comprising a first particulate component; a nutrient powder blend, and sufficient binder to adhere the powder to the particulates. The nutrient clusters are in the form of pieces each weighing from about 0.3 to 5 g. and having a moisture content of about 2% to 10%. Such nutrient clusters are prepared by applying a liquid binder to the particulates to form sticky particulates, adding a powdered nutrient blend, and curing the mixtures to form hardened dried nutrient clusters. The nutrient cluster can contain 100% US recommended daily allowance of essential vitamins and minerals and can contain added macronutrients such as soy proteins, soluble fiber, and/or calcium in nutritionally dense form in as little as 5 to 15 g of nutrient clusters.

Abstract: An efficient method for producing high quality beta glucan enriched soluble dietary fiber products is described. An aqueous extraction slurry of beta glucan-containing grain material is homogenized, acidified and enzymatically digested to reduce viscosity and optimize separation of insolubles from the aqueous extract solution. The resulting extract is heat processed to precipitate denatured protein components and subsequently dried or otherwise processed to provide the products for use as food additives or dietary supplements.

Abstract: A method of preparing aerated food products, especially marshmallows, having a nutritionally fortified ingredient is provided. In accordance with a preferred form of the invention, the method includes the steps of: providing a liquid sugar confection blend comprising: a saccharide component; about 1 to 30% moisture; and a foam structuring agent; adding a dry particulate including a nutritional fortifying ingredient to the liquid confection blend; aerating the liquid confection blend to form an aerated confection plastic foam; extruding the aerated foam at a heated temperature to form an aerated confection extrudate; cooling the extrudate to solidify the confection to form a set aerated confection extrudate; forming the set aerated confection extrudate into pieces; and drying the pieces. The invention also concerns preparing a liquid confection blend seeded with a sweetener and a nutritional fortifying ingredient that can be used in making the aerated food products.

Abstract: Aerated confections that dissolve quickly in water or in cold milk are disclosed. The aerated food products preferably include 50 to 98% of a saccharide component; about 0.5 to 30% of a structuring agent; about 1 to 6% moisture; and about 1% to 5% of a non-proteinaceous whipping agent. The aerated food products have a density of about 0.1 to 1.0 g/cc. The compositions can be formed into pieces ranging from about 0.1 to 5 g each. Preparation methods for the pieces are also disclosed. The confectionery food products find particular suitability for use as ingredients for children's RTE cereals.

Abstract: An edible matrix composition that has a chewable texture and that contains at least one encapsulated component is obtained by admixing at least one plasticizer, and a ground, free-flowing particulate mixture which comprises at least one fat, at least one starch, and at least one sugar which have been mixed and heated without substanitially gelatinizing the starch. A chewable texture is obtained rather than a hard, glassy matrix because the starch is substantially ungelatinized. However, a flavorful product is obtained without destroying a heat sensitive encapsulant because the starch is admixed with ingredients comprising fat or oil and sugar and the mixture is heated to develop flavor at high temperatures prior to admixing with the heat sensitive encapsulant. The encapsulated component may be at least one biologically active component, pharmaceutical component, nutraceutical component, or microorganism. In preferred embodiments, the free-flowing mixture is obtained by grinding cookies.

Abstract: A stabilized emulsion is employed to produce shelf stable, controlled release, discrete, solid particles or pellets which contain an encapsulated and/or embedded component, such as a readily oxidizable component, such as omega-3 fatty acids. An oil encapsulant component which contains an active, sensitive encapsulant, dissolved and/or dispersed in an oil is admixed with an aqueous component and a film-forming component to form an emulsion. An antioxidant for prevention of oxidation of the active, sensitive encapsulant, and a film-softening component or plasticizer for the film-forming component may be included in the emulsion. The emulsion is stabilized by subjecting it to homogenization. The pellets are produced by first reducing the water content of the stabilized emulsion so that the film-forming component forms a film around the oil droplets and encapsulates the encapsulant. In embodiments of the invention, the water content of the homogenized emulsion may be reduced by spray-drying to produce a powder.

Abstract: An efficient method for producing high quality beta glucan enriched soluble dietary fiber products is described. An aqueous extraction slurry of beta glucan-containing grain material is homogenized, acidified and enzymatically digested to reduce viscosity and optimize separation of insolubles from the aqueous extract solution. The resulting extract is heat processed to precipitate denatured protein components and subsequently dried or otherwise processed to provide the products for use as food additives or dietary supplements.

Abstract: Disclosed are aerated food products, especially marshmallows, having a nutritionally fortifying ingredient and improved methods for a method for preparation. The aerated food products comprise 50 to 98% of a saccharide component; about 0.5 to 30% of a structuring agent; about 1 to 30% moisture; about 0.01% to 15% of nutritional fortifying ingredient selected from the group consisting of biologically active components, fiber, micro-nutrients, minerals and mixtures thereof. The aerated food products have a density of about 0.1 to 1.0 g/cc.

Abstract: A solid active, sensitive encapsulant and/or a liquid encapsulant component which contains an active, sensitive encapsulant, is admixed with at least one plasticizable matrix material, a matrix component which is substantially non-plasticizable at temperatures lower than the decomposition temperature of the encapsulant and which increases the rate of release of the encapsulant from the matrix, and a liquid plasticizer to obtain a formable, extrudable, cuttable, mixture or dough. The matrix material is plasticized by the liquid plasticizer and the encapsulation of the active encapsulant, such as a live microorganism or an enzyme, is accomplished at a low temperature and under low shear conditions. The active component is encapsulated and/or embedded in the plasticizable matrix component or material in a continuous process to produce discrete, solid particles. The formable mixture may be obtained without or substantially no cooking or gelatinizing of the matrix ingredients.

Abstract: A mineral or vitamin fortification ingredient which does not deleteriously affect palatability and appearance of foods is obtained by encapsulation of the mineral or vitamin in a grindable, glassy matrix composition. The glassy matrix composition includes an oligosaccharide, such as &bgr;-2-1 fructofuranose materials, preferably fructooligosaccharides (FOS) and inulin, which not only forms a glassy matrix, but also beneficially increases the fiber content of the food. At least one edible oil is included in the encapsulating composition to prevent substantial adverse interaction between the mineral or vitamin encapsulant and the glass-forming oligosaccharide matrix material, and to achieve controlled release of the encapsulant from the glassy matrix.

Abstract: A mineral or vitamin fortification ingredient which does not deleteriously affect palatability and appearance of foods is obtained by encapsulation of the mineral or vitamin in a grindable, glassy matrix composition. At least one edible oil is included in the encapsulating composition to prevent substantial adverse interaction between the mineral or vitamin encapsulant and the glass-forming matrix material, and to achieve controlled release of the encapsulant from the glassy matrix. The oil also reduces or eliminates the use of added water as a plasticizer thereby avoiding the need for substantial evaporation or drying to achieve a non-rubbery, grindable encapsulated ingredient. The oil assists in plasticizing the matrix material for extrudability and the prevention of undesirable browning or discoloration of the encapsulating matrix composition.