Abstract: Topical formulation containing an active substance which is chemically or physically bound to, or encapsulated within, an exine shell of a naturally occurring spore. The active substance can be released from the exine shell on application to a living or non-living surface. The invention may be used to provide gradual release of an active substance over a period of time subsequent to application of the formulation to the surface.

Abstract: A formulation containing an active substance encapsulated within an exine shell of a naturally occurring spore, together with a protective additive which is also encapsulated within the exine shell.

Abstract: The invention relates to an apparatus adapted to deliver a fat based confectionery product on demand, in a foodservice or household environment, which exhibits play value and enhanced decorative attributes. The apparatus of the invention comprises barrel means for receiving a predetermined amount of fat based confectionery material, a pressure engaging means for engaging under pressure the fat based confectionery material contained in the barrel means. The apparatus further comprises die means arranged for producing at least one elongated strand of the fat based confectionery product of a surface-area-to-mass ratio that is higher than 8.0 cm2 per gram unit, and control means for actuating the pressure engaging means with the barrel means upon the push of a button and for extruding the at least one strand of the fat based confectionery.

Abstract: A visually attractive, freshly prepared, fat based confectionery product formed of at least one elongated strand of extrudate of fat based confectionery material; the at least one strand being capable of being handled while exhibiting a temporary flexibility and the eat least one strand being formed to a surface area to-mass ratio that is higher than 8.0 CM2 per gram unit with the at least one strand having a continuous total length that is more than 30 mm. The product can be produced freshly on demand by cold extrusion at food service outlets and can be associated with food or beverages. The product exhibits enhanced melting properties, high volume occupancy and play value.

Abstract: A formulation containing an active substance encapsulated within an exine shell of a naturally occurring spore, together with a protective additive which is also encapsulated within the exine shell.

Abstract: This invention provides the use of an exine shell of a naturally occurring spore, or a fragment thereof, as an antioxidant, for instance in a composition or formulation containing an active substance. Also provided is a method for reducing rancidity, or other oxidative degradation, of a substance, composition, or formulation, by encapsulating the substance, composition, or formulation in, or chemically binding it to, or mixing it with, an exine shell of a naturally occurring spore or a fragment thereof.

Abstract: The invention relates to a method for lowering the viscosity of a fat based mixture comprising solids and fat that have been previously refined to a powdery mass characterized in that the powdery mass is submitted to elongational flow effective as such to provide breaking up of the agglomerates and intimate interactions of the solids with the fat thereby resulting in the production of a pasty mass with coating of the solids with the fat. The method enables to replace conching in a traditional conche or at least reduce conching time or increase the subsequent loading and throughput of the fat based mass in traditional conches.

Abstract: A process for manufacturing milk chocolate products containing a higher than normal water content by preparing a dark chocolate containing up to 30% by weight of water, adding a milk powder suspension optionally together with seed crystals of cocoa butter or cocoa butter equivalent, and mixing under low shear. The invention also relates to high water content milk chocolate products, methods of preparing a chocolate coated ice cream article with such products and to the resulting chocolate coated ice cream articles.

Abstract: A pharmaceutical or dietetic dosage form comprising of effective quantity of an active substance chemically or physically bound to a support comprising sporopollenin, or other similar exine coating of spores, of a plant or fungus, optionally with further excipients.

Abstract: An image enhancing agent of a form comprising an effective quantity of an image enhancing material chemically or physically bound to or encapsulated within a support comprising, preferentially, an exine coating of spores of various plants or fungi, optionally with further excipients.

Abstract: A process for manufacturing milk chocolate products containing a higher than normal water content by preparing a dark chocolate containing up to 30% by weight of water, adding a milk powder suspension optionally together with seed crystals of cocoa butter or cocoa butter equivalent, and mixing under low shear. The invention also relates to high water content milk chocolate products, methods of preparing a chocolate coated ice cream article with such products and to the resulting chocolate coated ice cream articles.

Abstract: This invention provides the use of an exine shell of a naturally occurring spore, or a fragment thereof, as an antioxidant, for instance in a composition or formulation containing an active substance. Also provided is a method for reducing rancidity, or other oxidative degradation, of a substance, composition, or formulation, by encapsulating the substance, composition, or formulation in, or chemically binding it to, or mixing it with, an exine shell of a naturally occurring spore or a fragment thereof.

Abstract: A process for manufacturing milk chocolate products containing a higher than normal water content by preparing a dark chocolate containing up to 30% by weight of water, adding a milk powder suspension optionally together with seed crystals of cocoa butter or cocoa butter equivalent, and mixing under low shear. The invention also relates to high water content milk chocolate products, methods of preparing a chocolate coated ice cream article with such products and to the resulting chocolate coated ice cream articles.

Abstract: A process for manufacturing milk chocolate products containing a higher than normal water content by preparing a dark chocolate containing up to 30% by weight of water, adding a milk powder suspension optionally together with seed crystals of cocoa butter or cocoa butter equivalent, and mixing under low shear. The invention also relates to high water content milk chocolate products, methods of preparing a chocolate coated ice cream article with such products and to the resulting chocolate coated ice cream articles.

Abstract: A process for preparing crystalline sugar by providing a solution of a solvent and sugar, exposing the solution to a magentic field having a strength which is sufficient to impart improvements in the processing of the sugar or the properties of the resulting crystalline sugar product, and providing conditions suitable for crystallization to obtain a substantially crystalline sugar product. The magnetic field strength is sufficient to influence at least one of morphology, size, nucleation rate or, crystallinity of the crystalline sugar product.

Abstract: A process for preparing crystalline sugar by providing a solution of a solvent and sugar, exposing the solution to a magentic field having a strength which is sufficient to impart improvements in the processing of the sugar or the properties of the resulting crystalline sugar product, and providing conditions suitable for crystallization to obtain a substantially crystalline sugar product. The magnetic field strength is sufficient to influence at least one of morphology, size, nucleation rate or, crystallinity of the crystalline sugar product.

Abstract: A process for preparing crystalline sugar by providing a solution of a solvent and sugar, exposing the solution to a magnetic field having a strength which is sufficient to impart improvements in the processing of the sugar or the properties of the resulting crystalline sugar product, and providing conditions suitable for crystallization to obtain a substantially crystalline sugar product. The magnetic field strength is sufficient to influence at least one of morphology, size, nucleation rate or, crystallinity of the crystalline sugar product.

Abstract: The invention relates to a process for controlling the solidification or crystallization of a fat or a fat-containing food, wherein the solidification or crystallization is carried out under the influence of a magnetic field. The process can be used particularly advantageously where the fat is polymorphic, for example, cocoa butter, and the magnetic field allows the fat to be produced in a particular crystalline form. Thus, a cocoa butter containing product in solid form can be produced, the cocoa butter having been formed directly from a liquid phase in crystal form VI without passing through another crystal form and without the addition of seed crystals.

Abstract: The invention relates to a process for controlling the solidification or crystallization of a fat or a fat-containing food, wherein the solidification or crystallization is carried out under the influence of a magnetic field. The process can be used particularly advantageously where the fat is polymorphic, for example, cocoa butter, and the magnetic field allows the fat to be produced in a particular crystalline form. Thus, a cocoa butter containing product in solid form can be produced, the cocoa butter having been formed directly from a liquid phase in crystal form VI without passing through another crystal form and without the addition of seed crystals.

Abstract: The amount of a fat ingredient employed to produce a chocolate product is reduced by preparing the chocolate product with limonene as an ingredient so that a reduced-fat product is obtained, particularly for preparing a product having a fat content of from, by weight based upon a total product weight, of from 16% to 25%. An oil containing the limonene, particularly a deodorized oil, may be employed for providing the limonene.