Abstract: An encapsulated flavor, comprising a core material, flavor material and a coating material, the core material comprising a finely-divided native starch, xanthan gum and konjac, the combined weight proportion of the xanthan gum and konjac present in the encapsulated flavour being from about 4% to about 16%, and the relative weight proportions of xanthan gum to konjac being from about 20:80 to about 80:20. The encapsulated flavors may be completely gelatin-free, while retaining the desirable qualities of gelatin.

Abstract: An encapsulated flavor, comprising a core material, flavor material and a coating material, the core material comprising a finely-divided native starch, xanthan gum and konjac, the combined weight proportion of the xanthan gum and konjac present in the encapsulated flavour being from about 4% to about 16%, and the relative weight proportions of xanthan gum to konjac being from about 20:80 to about 80:20. The encapsulated flavors may be completely gelatin-free, while retaining the desirable qualities of gelatin.

Abstract: A seasoning composition suitable for application topically to a snack food, and in particular an uncooked snack food, the seasoning composition comprising a plurality of seasoning-containing granules.

Abstract: A topical flavouring product of a solid flavouring dispersed in a non-aqueous continuous medium containing oleic acid and sodium oleate in the relative weight proportions of from 80:20-54:46. A method of applying to the surface of a comestible product a solid flavouring, comprising dispersion of the solid flavouring in a non-aqueous continuous medium in the presence of oleic acid and sodium oleate and its topical application to the product, the oleic acid and sodium oleate being present in the relative weight proportions of from 80:20-54:46.

Abstract: An encapsulated flavor, comprising a core material, flavor material and a coating material, the core material comprising a finely-divided native starch, xanthan gum and konjac, the combined weight proportion of the xanthan gum and konjac present in the encapsulated flavour being from about 4% to about 16%, and the relative weight proportions of xanthan gum to konjac being from about 20:80 to about 80:20. The encapsulated flavors may be completely gelatin-free, while retaining the desirable qualities of gelatin.

Abstract: An encapsulated flavor, comprising a core material, flavor material and a coating material, the core material comprising a finely-divided native starch, xanthan gum and konjac, the combined weight proportion of the xanthan gum and konjac present in the encapsulated flavour being from about 4% to about 16%, and the relative weight proportions of xanthan gum to konjac being from about 20:80 to about 80:20. The encapsulated flavors may be completely gelatin-free, while retaining the desirable qualities of gelatin.

Abstract: An encapsulated flavour, comprising a core material, flavour material and a coating material, the core material comprising a finely-divided native starch, xanthan gum and konjac. The encapsulated flavours may be completely gelatin-free, while retaining the desirable qualities of gelatin.

Abstract: A fat delivery system includes particles of at least one emulsified fat at least partially encapsulated in gelled material. A food product includes a plant-based protein base and a plurality of fat delivery particles dispersed within the plant-based protein base. The food product may be a plant-based meat analogue that approximates the appearance, flavor and texture of certain meat products. Methods for making the fat delivery particles and the food product are also disclosed.

Abstract: A solid flavour composition includes a plurality of individual components at least one of which is a flavour-providing substance and at least one of which is an auxiliary ingredient, in which all amorphous components are present as particulate aggregates. The flavour composition is particularly storage-stable.

Abstract: A fat delivery system includes particles of at least one emulsified fat at least partially encapsulated in gelled material. A food product includes a plant-based protein base and a plurality of fat delivery particles dispersed within the plant-based protein base. The food product may be a plant-based meat analogue that approximates the appearance, flavor and texture of certain meat products. Methods for making the fat delivery particles and the food product are also disclosed.

Abstract: Disclosed is a plant material having at least one exogenous vitamin and/or at least one exogenous mineral added to the plant material and at least partially contained within the plant material. The at least one exogenous vitamin and/or at least one exogenous mineral may be at least partially encapsulated within one or more pores of the plant material. The at least one exogenous vitamin and/or at least one exogenous mineral may be at least partially located within one or more fractures in the plant material. Also provided are methods for at least partially containing at least one exogenous vitamin and/or at least one exogenous mineral within a plant material. The present disclosure also relates to methods of using plant material having at least one exogenous vitamin and/or at least one exogenous mineral at least partially contained therein to make a consumable.

Abstract: A topical flavouring product of a solid flavouring dispersed in a non-aqueous continuous medium containing oleic acid and sodium oleate in the relative weight proportions of from 80:20-54:46. A method of applying to the surface of a comestible product a solid flavouring, comprising dispersion of the solid flavouring in a non-aqueous continuous medium in the presence of oleic acid and sodium oleate and its topical application to the product, the oleic acid and sodium oleate being present in the relative weight proportions of from 80:20-54:46.

Abstract: A method of applying to the surface of a comestible product a solid flavouring, comprising dispersion of the solid flavouring in a non-aqueous continuous medium in the presence of oleic acid and sodium oleate and its topical application to the product, the oleic acid and sodium oleate being present in the relative weight proportions of from 80:20-54:46. The method results in a very even flavouring distribution over the surface of the product.

Abstract: A method of forming flavor particles comprising spraying an emulsion of a flavor material in an aqueous coating material with a core material in a heated environment at a drying temperature, the core material being a finely-divided native starch having a gelatinization temperature higher than that of the drying temperature. The process allows much quicker and more efficient processing.

Abstract: An encapsulated flavor particle, comprising a vegetable matter particulate core and a flavor coating comprising a sprayed emulsion of flavor and thermoreversible potato starch, the thermoreversible potato starch comprising at least 80% by weight of amylopectin modified with amylomaltase enzyme. The particles provide good flavor release characteristics in consumable compositions, such as chewing gums, beverages, foodstuffs, toothpastes, mouthwashes and the like, while avoiding the use of gelatin.

Abstract: A seasoning composition suitable for application topically to a snack food, and in particular an uncooked snack food, the seasoning composition comprising a plurality of seasoning-containing granules.

Abstract: A method of making a coffee flavor soluble granule, including the combining of spray-dried coffee flavor with Maillard process flavor and caramel sugar to form a fine powder, suspending this powder in a fluidized bed and spraying it with a aqueous saccharide binder solution. The product provides both the flavor and appearance of coffee, at considerably lower cost, and it can be used in any application in which coffee flavor is desired.

Abstract: A method of applying to the surface of a comestible product a solid flavouring, comprising dispersion of the solid flavouring in a non-aqueous continuous medium in the presence of oleic acid and sodium oleate and its topical application to the product, the oleic acid and sodium oleate being present in the relative weight proportions of from 80:20-54:46. The method results in a very even flavouring distribution over the surface of the product.

Abstract: A storage-stable, flavour composition, wherein said composition comprises a plurality of particles dispersed in a non-aqueous dispersing medium, said particles consisting of a first particle population of encapsulated flavour oil, and a second particle population of micronized acidulant particles.

Abstract: An encapsulated flavour, comprising a core material, flavour material and a coating material, the core material comprising a finely-divided native starch, xanthan gum and konjac. The encapsulated flavours may be completely gelatin-free, while retaining the desirable qualities of gelatin.