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: 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 process for providing a cocoa replacer based on a material selected from roasted wheat, roasted and/or malted barley, including the steps of (a) addition of the roasted wheat, roasted and/or malted barley to water at an initial temperature of at least 65° C. in an evaporation vessel; (b) maintaining the initial temperature for at least 30 minutes; (c) adding cold water; and (d) immediately spray-drying the solution to give the cocoa replacer; wherein the quantity of water in step (a) is such that the weight of the roasted wheat, roasted and/or malted barley material comprises from 12-22% of the total weight of the material and water, and the quantity of water in step (c) comprises from 25-40% of the total quantity of water used in the process. The resulting powder is dark in colour and can be used to replace a proportion of cocoa without a loss of flavour and with no undesirable after-taste.

Abstract: A method of providing a cocoa replacer based on a material selected from roasted wheat, roasted and/or malted barley, comprising the steps of (a) addition of the roasted wheat, roasted and/or malted barley to water at an initial temperature of at least 65° C. in an evaporation vessel; (b) maintaining the initial temperature for at least 30 minutes; (c) adding cold water; and (d) immediately spray-drying the solution to give the cocoa replacer; the water in step (a) comprising from 12-22% of the total weight of roasted wheat, roasted and/or malted barley and water, and the water in step (c) comprising from 25-40% of the water in step (a). The resulting powder is dark in colour and can be used to replace a proportion of cocoa without a loss of flavour and with no undesirable after-taste.

Abstract: The invention relates to a moisture and oxygen stable composition comprising inert core particles and a partial or complete coating thereon of at least one active compound encapsulated in a carbohydrate matrix, which matrix is characterized by: 5 to 95 wt. % high molecular weight film forming carbohydratre; 5 to 30 wt. % mono, di and trisaccharides; and 0 to 30 wt. % maltodextrin, based on the total weight of the carbohydrate matrix. The active compound to be encapsulated in the carbohydrate matrix can be selected from the group consisting of flavorants, fragrances, pharmaceuticals and wash-active components.

Abstract: The invention relates to a moisture and oxygen stable composition comprising inert core particles and a partial or complete coating thereon of at least one active compound encapsulated in a carbohydrate matrix, which matrix is characterized by: 5 to 95 wt. % high molecular weight film forming carbohydratre; 5 to 30 wt. % mono, di and trisaccharides; and 0 to 30 wt. % maltodextrin, based on the total weight of the carbohydrate matrix. The active compound to be encapsulated in the carbohydrate matrix can be selected from the group consisting of flavorants, fragrances, pharmaceuticals and wash-active components.