Abstract: An apparatus for a continuous encapsulation process is provided. The apparatus is a vibrating tubing used alone, in series, or in combination with an encapsulation apparatus, which is used alone or in series. The vibrating tubing is a flat coil, a standing spiral, or a flume. The encapsulation apparatus includes a winding having coils disposed in an aqueous gelling solution. The winding is rotatable about its longitudinal center axis. The winding has adjacently spaced coils forming a plurality of chambers. Objects to be encapsulated are added to the apparatus such that when the winding is rotated, the chambers transport a volume of objects through the length winding in the aqueous gelling solution in a predetermined time.

Abstract: Co-precipitated carrageenan/xanthan gum compositions and a process for preparation are provided. The compositions are simple to prepare and provide functional performance in a broad range of food, specialty and industrial applications.

Abstract: An apparatus for a continuous encapsulation process is provided. The apparatus is a vibrating tubing used alone, in series, or in combination with an encapsulation apparatus, which is used alone or in series. The vibrating tubing is a flat coil, a standing spiral, or a flume. The encapsulation apparatus includes a winding having coils disposed in an aqueous gelling solution. The winding is rotatable about its longitudinal center axis. The winding has adjacently spaced coils forming a plurality of chambers. Objects to be encapsulated are added to the apparatus such that when the winding is rotated, the chambers transport a volume of objects through the length winding in the aqueous gelling solution in a predetermined time.

Abstract: Co-precipitated carrageenan/xanthan gum compositions and a process for preparation are provided. The compositions are simple to prepare and provide functional performance in a broad range of food, specialty and industrial applications.

Abstract: Co-precipitated carrageenan/xanthan gum compositions and a process for preparation are provided. The compositions are simple to prepare and provide functional performance in a broad range of food, specialty and industrial applications.

Abstract: An apparatus for a continuous encapsulation process is provided. The apparatus is a vibrating tubing used alone, in series, or in combination with an encapsulation apparatus, which is used alone or in series. The vibrating tubing is a flat coil, a standing spiral, or a flume. The encapsulation apparatus includes a winding having coils disposed in an aqueous gelling solution. The winding is rotatable about its longitudinal center axis. The winding has adjacently spaced coils forming a plurality of chambers. Objects to be encapsulated are added to the apparatus such that when the winding is rotated, the chambers transport a volume of objects through the length winding in the aqueous gelling solution in a predetermined time.

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: An apparatus for a continuous encapsulation process is provided. The apparatus is a vibrating tubing used alone, in series, or in combination with an encapsulation apparatus, which is used alone or in series. The vibrating tubing is a flat coil, a standing spiral, or a flume. The encapsulation apparatus includes a winding having coils disposed in an aqueous gelling solution. The winding is rotatable about its longitudinal center axis. The winding has adjacently spaced coils forming a plurality of chambers. Objects to be encapsulated are added to the apparatus such that when the winding is rotated, the chambers transport a volume of objects through the length winding in the aqueous gelling solution in a predetermined time.

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: The methods of the present invention prepare carrageenan products from processed seaweed material having a solids content of less than 25% by weight solids, using shear stress treatment. The carrageenan products comprise at least about 60% by weight of carrageenan and at least about 2% by weight of acid insoluble material. The carrageenan products of the present invention are useful as components in food products, such as, dairy products, meats, and dessert gels as well as non-food products, such as, toothpaste formulations, cosmetics, paints, films and delivery capsules.

Abstract: An apparatus for a continuous encapsulation process is provided. The apparatus is a vibrating tubing used alone, in series, or in combination with an encapsulation apparatus, which is used alone or in series. The vibrating tubing is a flat coil, a standing spiral, or a flume. The encapsulation apparatus includes a winding having coils disposed in an aqueous gelling solution. The winding is rotatable about its longitudinal center axis. The winding has adjacently spaced coils forming a plurality of chambers. Objects to be encapsulated are added to the apparatus such that when the winding is rotated, the chambers transport a volume of objects through the length winding in the aqueous gelling solution in a predetermined time.

Abstract: Co-precipitated carrageenan/xanthan gum compositions and a process for preparation are provided. The compositions are simple to prepare and provide functional performance in a broad range of food, specialty and industrial applications.

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: An apparatus for a continuous encapsulation process is provided. The apparatus is a vibrating tubing used alone, in series, or in combination with an encapsulation apparatus, which is used alone or in series. The vibrating tubing is a flat coil, a standing spiral, or a flume. The encapsulation apparatus includes a winding having coils disposed in an aqueous gelling solution. The winding is rotatable about its longitudinal center axis. The winding has adjacently spaced coils forming a plurality of chambers. Objects to be encapsulated are added to the apparatus such that when the winding is rotated, the chambers transport a volume of objects through the length winding in the aqueous gelling solution in a predetermined time.

Abstract: The methods of the present invention prepare carrageenan products from processed seaweed material having a solids content of less than 25% by weight solids, using shear stress treatment. The carrageenan products comprise at least about 60% by weight of carrageenan and at least about 2% by weight of acid insoluble material. The carrageenan products of the present invention are useful as components in food products, such as, dairy products, meats, and dessert gels as well as non-food products, such as, toothpaste formulations, cosmetics, paints, films and delivery capsules.

Abstract: The methods of the present invention prepare carrageenan products from processed seaweed material having a solids content of less than 25% by weight solids, using shear stress treatment. The carrageenan products comprise at least about 60% by weight of carrageenan and at least about 2% by weight of acid insoluble material. The carrageenan products of the present invention are useful as components in food products, such as, dairy products, meats, and dessert gels as well as non-food products, such as, toothpaste formulations, cosmetics, paints, films and delivery capsules.

Abstract: The Methods of the present invention prepare carrageenan products from processed seaweed material using shear stress treatment are disclosed. The carrageenan products comprise at least about 65% by weight of carrageenan and at least about 2% by weight of acid insoluble material. The carrageenan products of the present invention preferably have an onset of hydration below about 40° C. and a color of greater than about 74 *L units. The carrageenan products of the present invention are useful as components in food products, such as, dairy products, meats, and dessert gels as well as non-food products, such as, toothpaste formulations, cosmetics, and paints.

Abstract: Microcrystalline cellulose is produced by subjecting to a high shear treatment, at elevated temperature and pressure, a reaction mixture of a cellulose material, an active oxygen compound and water, for a time effective to depolymerize the cellulose material. The mixture may be further depolymerized after the high shear treatment by holding it without cooling. A suitable active oxygen compound is hydrogen peroxide. An extruder is a typical high shear device.

Abstract: The methods of the present invention prepare carrageenan products from processed seaweed material having a solids content of less than 25% by weight solids, using shear stress treatment. The carrageenan products comprise at least about 60% by weight of carrageenan and at least about 2% by weight of acid insoluble material. The carrageenan products of the present invention are useful as components in food products, such as, dairy products, meats, and dessert gels as well as non-food products, such as, toothpaste formulations, cosmetics, paints, films and delivery capsules.

Abstract: The Methods of the present invention prepare carrageenan products from processed seaweed material using shear stress treatment are disclosed. The carrageenan products comprise at least about 65% by weight of carrageenan and at least about 2% by weight of acid insoluble material. The carrageenan products of the present invention preferably have an onset of hydration below about 40*C. and a color of greater than about 74 *L units. The carrageenan products of the present invention are useful as components in food products, such as, dairy products, meats, and dessert gels as well as non-food products, such as, toothpaste formulations, cosmetics, and paints.