Abstract: Systems, methods and cartridges for carbonating or otherwise dissolving gas and an aroma component in a precursor liquid, such as water, to make a beverage. A gas source and aroma component can be provided in a cartridge which is used to generate gas that is dissolved into the precursor liquid. The gas source can be a charged zeolite material having adsorbed gas, and the aroma component can include encapsulated particles of aroma materials.

Abstract: Molecular sieve beads, such as zeolite, used to adsorb and release gas for carbonating a beverage are coated with fumed and/or precipitated silica. Such coating may reduce dust otherwise produced by the beads without inhibiting the beads' ability to adsorb and release gas.

Abstract: Flavor encapsulation is generally performed by mixing flavor with a prolamin solution and drying the mixture into powdered forms of encapsulated flavor. In one embodiment, flavor and zein are separately dispersed in an alcohol-water mixture of appropriate ratio prior to mixing. In another embodiment, an aqueous food comprising bioactive components is mixed with the prolamin solution, thereby initiating precipitation of the prolamin and concentration of the bioactive components in said aqueous food. Resulting powdered forms of encapsulated flavor comprise the bioactive components from the aqueous food. In another embodiment, a two-phase drying process may be employed comprising removal of alcohol for evaporation-induced-self-assembly of zein microstructures, followed by removal of remaining water to produce said powdered form.

Abstract: Methods are disclosed for fortifying a beverage with one or more citrus phytochemicals while concealing the bitter taste of these compounds in the beverage. These methods comprise microencapsulating the citrus phytochemicals and adding the microencapsulated citrus phytochemicals to beverages. Also disclosed are beverages fortified with one or more microencapsulated citrus phytochemicals but which do not have the bitter taste characteristics of these compounds.

Abstract: Flavor encapsulation is generally performed by mixing flavor with a prolamin solution and drying the mixture into powdered forms of encapsulated flavor. In one embodiment, flavor and zein are separately dispersed in an alcohol-water mixture of appropriate ratio prior to mixing. In another embodiment, an aqueous food comprising bioactive components is mixed with the prolamin solution, thereby initiating precipitation of the prolamin and concentration of the bioactive components in said aqueous food. Resulting powdered forms of encapsulated flavor comprise the bioactive components from the aqueous food. In another embodiment, a two-phase drying process may be employed comprising removal of alcohol for evaporation-induced-self-assembly of zein microstructures, followed by removal of remaining water to produce said powdered form.

Abstract: Food grade aerogels are used for the impregnation of flavor with the help of supercritical carbon dioxide technology. One or more food grade materials are used for the formation of a food grade aerogel. Supercritical carbon dioxide technology is used both for formation of the aerogel and for impregnating of the formed aerogel with a flavor. Resulting food grade aerogels possess a high flavor loading capacity of up to about 70%, which is well above the average loading capacity of the most common flavor encapsulation technology via spray drying (which are about 20% capacity loading), while maintain the integrity of flavors, particularly top notes.

Abstract: The present invention discloses microcapsules that are stable in acidic aqueous systems. The microcapsules may be utilized to protect a hydrophobic substance. The microcapsules may be utilized in acidic food products. The microcapsule include at least one hydrophobic substance and a layer around the at least one hydrophobic substance. The layer includes polysaccharide glycated protein. Methods for producing the microcapsules are also disclosed here.

Abstract: The present invention discloses microcapsules that are stable in acidic aqueous systems. The microcapsules may be utilized to protect a hydrophobic substance. The microcapsules may be utilized in acidic food products. The microcapsule includes at least one hydrophobic substance and a layer around the at least one hydrophobic substance. The layer includes protein aggregates and a negatively charged polymer having blockwise charges, such as pectin. Methods for producing the microcapsules are also disclosed here.

Abstract: Edible precipitate is disclosed binding one or more minerals that are stable in acidic aqueous systems. The precipitate may be utilized in acidic food products. The precipitate comprises at least one mineral and a layer around the at least one mineral wherein the layer comprises protein precipitate. Methods of producing the precipitate are also disclosed.

Abstract: Gelatin capsules encapsulating an aroma material including at least one aroma compound may be applied to product packaging, such as food packaging etc., with a secondary protective coating, e.g., at the interface of a container and its closure device. The gelatin capsules can be ruptured or broken when the container is opened, thereby releasing the aroma compound and causing a favorable aroma for the consumer. The secondary protective coating can reduce or prevent degradation of the gelatin capsules during product packaging, transport, and storage, thereby enhancing their performance.

Abstract: A method for suspending microparticulated water insoluble bioactive compound in a beverage by incorporating solubilized or dispersed microparticulated compound and at least one dispersion stabilizer into a beverage. A composition comprising solubilized or dispersed microparticulated water insoluble bioactive compound and a dispersion stabilizer agent.

Abstract: Flavor encapsulation is generally performed by mixing flavor with a prolamin solution and drying the mixture into powdered forms of encapsulated flavor. In one embodiment, flavor and zein are separately dispersed in an alcohol-water mixture of appropriate ratio prior to mixing. In another embodiment, an aqueous food comprising bioactive components is mixed with the prolamin solution, thereby initiating precipitation of the prolamin and concentration of the bioactive components in said aqueous food. Resulting powdered forms of encapsulated flavor comprise the bioactive components from the aqueous food. In another embodiment, a two-phase drying process may be employed comprising removal of alcohol for evaporation-induced-self-assembly of zein microstructures, followed by removal of remaining water to produce said powdered form.

Abstract: Methods are disclosed for fortifying a beverage with one or more citrus phytochemicals while concealing the bitter taste of these compounds in the beverage. These methods comprise microencapsulating the citrus phytochemicals and adding the microencapsulated citrus phytochemicals to beverages. Also disclosed are beverages fortified with one or more microencapsulated citrus phytochemicals but which do not have the bitter taste characteristics of these compounds.

Abstract: Methods are disclosed for fortifying a beverage with one or more citrus phytochemicals while concealing the bitter taste of these compounds in the beverage. These methods comprise microencapsulating the citrus phytochemicals and adding the microencapsulated citrus phytochemicals to beverages. Also disclosed are beverages fortified with one or more microencapsulated citrus phytochemicals but which do not have the bitter taste characteristics of these compounds.

Abstract: Methods are disclosed for fortifying a sports drink with one or more citrus phytochemicals while concealing the bitter taste of these compounds in the beverage. These methods comprise microencapsulating the citrus phytochemicals and adding the microencapsulated citrus phytochemicals to the beverage. Also disclosed are sports drinks fortified with one or more microencapsulated citrus phytochemicals but which do not have the bitter taste characteristics of these compounds.

Abstract: Methods are disclosed for fortifying a sports drink with one or more citrus phytochemicals while concealing the bitter taste of these compounds in the beverage. These methods comprise microencapsulating the citrus phytochemicals and adding the microencapsulated citrus phytochemicals to the beverage. Also disclosed are sports drinks fortified with one or more microencapsulated citrus phytochemicals but which do not have the bitter taste characteristics of these compounds.

Abstract: A food product is provided which includes at least one fruit juice, at least one omega-3 fatty acid and a supplemental amount of at least one fruit flavor. The fruit juice includes a not-from-concentrate (NFC) fruit juice. The at least one omega-3 fatty acid may be encapsulated and may include docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). The supplemental amount of at least one fruit flavor includes an orange flavor. The one or more omega-3 fatty acids and/or one or more fruit flavors can be added to the food product in a desired amount and blended sufficiently by mixing.

Abstract: A food product is provided which includes at least one fruit juice, at least one omega-3 fatty acid and a supplemental amount of at least one fruit flavor. The at least one omega-3 fatty acid may be encapsulated and may include docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). The supplemental amount of at least one fruit flavor includes an orange flavor. The one or more omega-3 fatty acids and/or one or more fruit flavors can be added to the food product in a desired amount and blended sufficiently by mixing.

Abstract: Fat mixtures enriched with triglycerides having long, saturated, preferably C.sub.16 to C.sub.22, fatty acid residues and short, preferably C.sub.2 to C.sub.4, acid residues are employed in edible compositions as low calorie fats. The preferred embodiments comprise mixtures of at least two triglycerides bearing long residues (e.g. stearyl) and short residues (e.g. acetyl or propyl). In one preferred embodiment, each triglyceride contains short chain residues which are different from those in the other triglyceride. In another preferred embodiment, at least a portion of the triglycerides have two different short residues. Methods of using the low calorie fats and food products incorporating them, particularly in coating, shortening and margarine products, are disclosed.

Abstract: Fat mixtures enriched with triglycerides having long, saturated, preferably C.sub.16 to C.sub.22, fatty acid residues and short, preferably C.sub.2 to C.sub.4, acid residues are employed in edible compositions as low calorie fats. The preferred embodiments comprise mixtures of at least two triglycerides bearing long residues (e.g. stearyl) and short residues (e.g. acetyl or propyl). In one preferred embodiment, each triglyceride contains short chain residues which are different from those in the other triglyceride. In another preferred embodiment, at least a portion of the triglycerides have two different short residues. Methods of using the low calorie fats and food products incorporating them, particularly in coating, shortening and margarine products, are disclosed.