Abstract: The invention relates to a new method for the formulation of oily substances, and to powders and solid dosage forms obtainable thereof. The process comprises a step of spray-drying of an oil-in-water emulsion comprising an octenyl succinate starch and a maltodextrin.

Abstract: Disclosed is an electrostatic spray drying process for encapsulating a core material, such as a volatile flavor oil, within a carrier or wall material. The process is achieved by atomizing a liquid emulsion comprising the core material and the wall material, applying an electrostatic charge at the site of atomization, and drying the atomized emulsion into an encapsulated, free-flowing powder. Applying an electrostatic charge at the site of atomization allows the spray drying to be accomplished at significantly reduced temperatures, in particular, inlet temperatures in the range of 25° C. to 110° C., and outlet temperatures in the range of 25° C. to 80° C. The low drying temperatures impart improvements in the resulting encapsulated powdered product, including better retention of volatile flavor components, a flavor profile comparable to that of the starting liquid formulation, and better hydration and dissolution in water-based applications.

Abstract: Films and packaging materials including biodegradable and edible components and pods created using these materials are described herein.

Abstract: A process to obtain a semi-solid solution to be used as a food coating, obtained from extracts of rosemary and other antioxidant components is disclosed. This process shows various advantages, namely, the obtention of the rosemary extract, which main components are rosmarinic and carnosic acid, and carnosol, are obtained easily without the use of polluting solvents, and showing a good yield and a strong antioxidant capacity. The coating solution has few ingredients and all of them are harmless to human health, beyond being cheap and easy to obtain, allowing the preservation of food in a natural way, without needing additional processing or plastics, in line with many studies that refer this tendency in consumers.

Abstract: Compositions and methods are disclosed for providing a pet food feeding system or packaged product containing multiple formulations meeting a number of parameters in order to offer diversified ingredients and varied flavors to a pet with minimized digestive stress due to dietary changes.

Abstract: The invention is directed to compositions and methods for preparing dissolvable compositions. The dissolvable compositions include a plurality of dissolvable layers, where the dissolvable layers convey a message when associated with a solvent.

Abstract: A method is for generation of capsules containing hydrophobic substances, in particular oily substances, such as essential oils. The capsules are coated with a film of calcium alginate by preparing an aqueous solution of non-calcium alginate and pumping the hydrophobic substance to be encapsulated and the aqueous solution through concentric tubes to produce drops that are introduced into an aqueous solution containing calcium solutions.

Abstract: Capsules are coated with a calcium alginate film, which contain two mutually immiscible or partly miscible phases, such as an aqueous phase and a hydrophobic phase or a liquid phase and a solid phase, for example. The two phases can be encapsulated and kept stable within the formed capsule.

Abstract: The invention relates to a method for the production of carrier pellets for pharmaceutical active substances. Likewise, the invention relates to such carrier pellets and also to pharmaceutical formulations containing these. The carrier pellets according to the invention are used for transporting and releasing pharmaceutical active substances, in particular in the human body.

Abstract: Disclosed herein are biopolymer-based coatings and products incorporating such coatings. Related methods and use are also provided.

Abstract: The present invention relates to an edible composition having a lipid continuous phase and self-assembled structures, the composition comprising oil, phospholipids, caffeine and water. Further aspects of the invention are the use of a composition to provide controlled release of caffeine, a composition for use in the treatment or prevention of drowsiness, the non-therapeutic use of a composition to increase mental alertness, and an edible capsule.

Abstract: A method for treating a substrate with a volatile liquid, crop-preservative formulation includes transporting a predetermined quantity of the formulation from a reservoir to an injection device and applying the predetermined quantity to the substrate. The substrate may thereafter be in proximity to a crop to be treated by the vapor from the formulation. The substrate is most conveniently a portion of a container in which the crop is stored or shipped.

Abstract: A sheet-shaped food product is a sheet-shaped food product molded by containing a raw food material and a binding agent, in which the sheet-shaped food product is provided with a surface layer at both sides and an inner side layer, which is present between the surface layers and has lower density than each surface layer, and mass ratio (WA/WB) of dry mass of the raw food material (WA) to dry mass of the binding agent 3 (WB) is 4.9 to 7.3.

Abstract: The current invention relates to animal food kibbles having a primarily disc shape and including botanicals such as curcumin. The current invention also relates to methods to reduce oral inflammation in an animal by feeding the animal with the food kibbles. The disc-shaped food kibbles induce a reduction of oral inflammation in the animal compared to control food kibbles having a different shape.

Abstract: A fat composition comprises: greater than 75% by weight palmitic acid and stearic acids; from 1 to 25% by weight oleic acid; and greater than 20% by weight of combined P2St and PSt2 triglycerides, wherein P is palmitic acid and St is stearic acid; wherein the fat composition has a weight ratio of P2St:PPP triglycerides of greater than 0.5.

Abstract: Cheese products with improved flavor, texture and melting properties are disclosed. Topical application of a dairy powder, and in particular a cream cheese powder, to a cheese product improves not only dairy flavor when consumed cold, but unexpectedly also melted appearance, texture and taste.

Abstract: To provide sugar preserved vegetable foods containing sugar alcohol characterized in displaying a quality similar to that of conventional candied foods while being sugar free or with low sugar (reduced sugar). Sugar preserved vegetable foods, immersion syrup used therefor and method for manufacturing said vegetable foods, wherein 50% or more of the saccharides contained in the sugar preserved vegetable foods consists of sugar alcohol, this sugar alcohol comprising 50% to less than 99.5% maltitol, 0.5% to less than 50% sorbitol, and 5% or less of sugar alcohol with a degree of polymerization of 3.

Abstract: Methods and compositions for obscuring medicines formed as tablets, capsules, pills, and so forth may be presented in clean packaging, with built-in work space on a substrate, film layer. A flexible paste, gum, putty, or malleable and formable treat material may be folded without touching the actual treat composition on its outermost surface. A medicament set onto a location on a surface of the composition may then be folded inside by folding, molding, or otherwise manipulating the composition, thus forming a sealed morsel, leaving no residue (e.g., powder, scent, taste, etc.) of the medicament on the outer surface of the composition when administered to a pet.

Abstract: Disclosed herein are biopolymer-based coatings and products incorporating such coatings. Related methods and use are also provided.

Abstract: Methods for preparing alginate-based compositions, as well as related compositions, food products, and articles, are disclosed.

Abstract: The present invention relates to a coated confection in which the wear resistance and shape retention property in high temperature of the center thereof are improved by coating a sufficient amount of shellac on a center with a complex shape. More particularly, the present invention relates to a coated confection composed of a center composed of an oil-based confection and shellac coating the center, wherein a coating rate of shellac is 0.1 to 10%.

Abstract: A method for making an alcohol-containing food product comprises combining: (a) a first aqueous solution that includes a multivalent salt, one or more liquid alcohol additives and a thickening agent; with (b) a second aqueous solution that includes an alginate bath. The combination uses extrusion machinery to mass produce spherical beads, less than about 20 mm in typical diameter, with a liquid alcohol center encapsulated in a gelled outer shell. The resulting end product should be collected and stored in a third aqueous solution that maintains similar properties to the first aqueous solution and one or more liquid alcohol additives.

Abstract: Disclosed are edible formulations, for example, edible films and gummi confectioneries, that mask the taste of semen. The films and confectioneries include a composition that upon activation in the oral cavity provides a lasting taste masking effect that endures for up to 20 minutes. The composition includes a film former or gelling agent, an effective amount of a protein masker, and an effective amount of a bitter masker. The composition may also include a flavoring agent, sweetening agents, and sensates.

Abstract: This invention relates to encapsulated flavor and/or fragrance preparations and a method for producing same from a spray solution consisting of an aqueous solution of polymeric carriers and emulsified flavors and/or fragrances. The granules have an adjustable particle size of between 0.2 and 2 mm, present even size distribution and a globular shape and are further characterized by a high concentration and high retention of volatile flavors.

Abstract: A portioned moist tobacco product with a super-hydrated membrane coating and method of manufacturing is disclosed. The super-hydrated membrane coating is formed by ionic cross-linking using two polymers. The soluble component of the super-hydrated membrane coating dissolves upon placement in the mouth, while the insoluble component maintains the tobacco within the coating for the duration of the use of the product. The moist tobacco product is soft and flexible so as to fit comfortably in an oral cavity when placed therein.

Abstract: A bottled drink includes a cap and a bottle where a granular supplement containing multiple constituents in a stable manner is stored in the cap and a solution suitable for dispersing the granules is filled in the bottle. Granules which contains mutually incompatible multiple chemical agents or nutritional constituents and whose surface is coated with polyglyceryl fatty acid ester are stored in the cap of the bottle and the bottle is filled with a solution whose viscosity at a shear deformation speed of 0.01 s?1 is 10 to 300 Pa·s.

Abstract: Cold and ready to eat beverage cakes, and with a variety of ingredient combinations are suitable for healthy consumption. The beverage cakes are soft in texture and high in nutrition. People can save the time and energy of preparing and cooking of the food. Serving size can be a single serving, and a six pack of servings. Beverage cakes are also created as beverage egg cakes, beverage plus salt source cakes, beverage seafood cakes, beverage meat cakes, beverage bubbles, beverage balls, beverage patties, and beverage sausages. They can be served as cold and hot food for breakfast, lunch, snack, and dinner. They can also be used as animal food, baby food, for children with less teeth, for elderly people, and for sick people. Cold and ready to eat beverage cakes with ingredients offer the consumers an easy and convenient way to obtain an affordable, nutritious, and delicious meal.

Abstract: Correctly formulated enterically coated nutrient pellets are able to significantly to lower the blood sugar level of type two diabetics when administered with a normal meal. The inventive composition is effective at dosage levels of 10 g or less. Effective doses of the composition contribute 42 kcal or fewer to the patient's diet. A preferred form of the composition contains lauric acid coated for release in the distal bowel. When taken with an ordinary meal, the effective dosage does not induce the ileal brake and is more than 50 times (often more than 100 times) as effective on per kilocalorie basis as an ordinary meal at eliciting increases in PYY and GLP-1. Thus, ordinary nutrients—as opposed to drugs—can be used to reduce blood sugar levels when administered at dosage levels that are not significant promoters of weight gain.

Abstract: An alcohol-containing food product made by combining: (a) a first aqueous solution that includes a multivalent salt, one or more liquid alcohol additives and a thickening agent; with (b) a second aqueous solution that includes an alginate bath. The combination forms spherical beads, less than about 20 mm in typical diameter, with a liquid alcohol center encapsulated in a gelled outer shell. The resulting end product should be collected and stored in a third aqueous solution that maintains similar properties to the first aqueous solution and one or more liquid alcohol additives.

Abstract: The invention relates to a process for preparing a hybrid coacervate capsule by mixing a first polymer with particles to form particle/polymer complexes; interacting a second polymer with the particle/polymer complexes to form a mixture comprising hybrid complex coacervates which contain particulate inclusions; and adding a core material to the mixture so that the hybrid complex coacervates deposit as a coating layer around the core material. The capsules form another embodiment of the invention.

Abstract: A food product is defined by a moist, fruit-paste matrix, having a water activity level in a range of 0.55 to 0.70, within which protein particulates are intermixed. The protein particulates include protein bits having a bulk density of about 0.4 g/cc and provided with a natural syrup coating. With the added protein bits, the protein level of the food product is at least 10 grams per serving or 10 grams/50-55 grams of the food product. The food product can be provided in the form of a snack product, such as a bite-sized snack product or a snack bar. The invention also sets forth a method of making the food product wherein provisions are taken to assure that the protein bits are properly coated, separated, sized and added to the fruit-paste matrix under time and other condition constraints to assure the integrity of the protein bits.

Abstract: The invention relates to the encapsulation of oxidizable lipids. In particular, the invention provides an oil-in-water emulsion comprising droplets of a core lipid coated with nanoemulsion droplets, wherein the nanoemulsion droplets comprise a surface lipid coated with protein. The emulsions of the invention provide an oxidatively stable form of the lipid, which can be added to foods and cosmetics requiring a long shelf-life.

Abstract: The present invention relates to a receptacle which comprises a generally elongate tubular body, a plurality of pellets of a predetermined size and shape containing a predetermined measure of active ingredient and filtration means disposed at or adjacent each end of the tubular body to retain the pellets substantially within the body. The receptacle is sized to allow a carrier liquid to be drawn through it. The passage of the carrier liquid through the receptacle causes the pellets to progressively dissolve, thereby releasing the active ingredient into the beverage upon consumption.

Abstract: A process for making a frozen confectionery product by providing a mold with closed and opened ends in a refrigerated environment, filling the mold with a liquid mix to form a shell, removing non-solidified liquid mix from the mold, pressure-filling the shell in the mold with a frozen confection, inserting a stick in the frozen confection, removing the product from the mold and packing the resulting product. In such process, inclusions may be homogeneously distributed in the liquid mix or in the frozen confection or can be accumulated on the top of the frozen confection after filling the mold. The resulting product, a molded ice confectionery stick bar, is also an embodiment of the invention.

Abstract: A foaming composition is provided comprising a particulate ingredient having a plurality of internal voids containing entrapped supercritical fluid having a critical temperature of at least about 10° C. Additionally, a method is provided for preparing such a foaming composition. A supercritical fluid having a critical temperature of at least about 10° C. is contacted with a particulate ingredient having a glass transition temperature above ambient temperature at a temperature above the glass transition temperature of the particulate ingredient, wherein the particulate ingredient comprises a plurality of internal voids. The particulate ingredient is held at the temperature above the glass transition temperature of the particulate ingredient for a period of time effective to allow transfer of the supercritical fluid into the plurality of internal voids of the particulate ingredient.

Abstract: The present disclosure is directed to cellulose ether compositions for film-forming coating applications. A coating composition is provided which contains an aqueous solution of either a very low viscosity cellulose ether or a low-hydroxypropyl cellulose ether, the coating composition having low color. The low viscosity of the cellulose ether component enables the coating composition to contain a high concentration of cellulose ether. Provision of these high concentration cellulose ether coating solutions improves production efficiency by reducing the time required to coat a substrate.

Abstract: New Lactococcus lactis strains, NRRL B-50571 and NRRL B-50572, and a bacterial preparation containing the same, have the ability to produce bioactive peptides that reduce blood pressure, lower LDL-cholesterol (bad cholesterol) and present antioxidant properties for better cardiovascular health. These biologically active peptides may be produced within the food for the production of a food product, such as a functional food, or they may be produced from protein sources and subsequently added to a food as part of the formulation or as part of a food supplement or a pharmaceutical preparation.

Abstract: A fish feed comprises carvacrol and/or salvia extract (provided that where the fish feed comprises carvacrol and not salvia extract the lipid content of the fish feed is at least 15 wt %). The salvia extract may be selected from extract of Salvia officinalis and extract of Salvia lavandulifolia. The carvacrol may be synthetic or may be extracted from Origanum vulgare.

Abstract: A dispersion including a plurality of bodies dispersed in a continuous phase. Each dispersed body including an internal drop formed with an internal phase miscible with the continuous phase, the internal drop (16) receiving an active product. Each dispersed body including, around the internal drop, a membrane formed with an intermediate phase immiscible with the continuous phase and totally surrounding the internal drop. The ratio R1 of the average thickness (e) of the membrane over the average transverse dimension (Dc) of the active volume delimited by the internal drop and the membrane is greater than 0.05, and is advantageously less than 0.5. The ratio R2 of the partition coefficient of the active product between the intermediate phase forming the membrane and the internal phase forming the internal drop over the viscosity of the membrane is less than 1 s?1·Pa?1.

Abstract: Provided are oral products that provide engaging and flavorful experiences to a user. The oral product includes a plurality of capsules, a powdered component, a viscous component and a binder that create a matrix that is molded into a shape. In a preferred embodiment, the capsules provide functional and flavorful ingredients. In an embodiment, the matrix is enclosed in a porous material that forms a pouch.

Abstract: A method and composition are provided for coating a component to achieve colon-targeted delivery. A component is coated with a fructose-based non-digestible carbohydrate such as a inulin, fructo-oligosaccharide or neosugar. The coated component is orally administered to a monogastric animal. The non-digestible coating causes the composition to pass through the stomach and small intestine without being degraded, and delivers the component to the colon where the coating is digested by microbial fermentation and the component is released.

Abstract: The invention relates to a method for producing a baked article which is assembled in the manner of a sandwich and has two baked product parts which are of substantially plate-like design and have in each case an inner face and an outer face, and a filling layer arranged between the two baked product parts. Furthermore, the invention relates to a baked article, comprising two baked product parts which are of substantially plate-like design and have in each case an inner face and an outer face, and a filling layer arranged between the two baked product parts.

Abstract: Pharmaceutical or dietary composition containing, as active ingredients, at least one short-chain fatty acid or salt, ester and/or amide thereof, in combination with a complex sugar and/or dietary fibre. The complex sugar and/or dietary fibre is selected from inulin, pectin, dextrin, maltodextrin or derivatives thereof and with one or more pharmacologically acceptable excipients. The composition has (a) a matrix consisting of lipophilic compounds with a melting point lower than 90° C. and optionally amphiphilic compounds in which the active ingredient are at least partially incorporated, (b) an amphiphilic matrix; and (c) an outer hydrophilic matrix in which the lipophilic matrix and the amphiphilic matrix are dispersed.

Abstract: In a pet food for a senior cat, and the like, for which strict adjustment of the content of the mineral component is required, to provide a pet food excellent in terms of palatability at the same time while stabilizing the quality by the strict adjustment of the mineral component. the content ratio of free amino acid present on the surface of pet food pellets is 5.0% or more relative to total free amino acid of the pet food, and a fluctuation range as defined by the maximum to the minimum value of total mineral content among ten lots of product is 1.0% or less.

Abstract: Cheese products with improved flavor, texture and melting properties are disclosed. Topical application of a dairy powder, and in particular a cream cheese powder, to a cheese product improves not only dairy flavor when consumed cold, but unexpectedly also melted appearance, texture and taste.

Abstract: The present invention relates to a food product with a colorless coating on a surface, said coating comprising caffeic acid or an ester thereof. A further embodiment of the invention relates to a method for coloring a surface of a food product when heated, particularly when heated in a microwave oven.

Abstract: Single-core and multi-core microcapsules are provided, having multiple shells, at least one of which is formed of a complex coacervate of two components of shell materials. The complex coacervate may be the same or different for each shell. Also provided are methods for making the microcapsules.

Abstract: The present invention relates to a process for preparing an aqueous polymer dispersion by free-radical emulsion polymerization of a monomer mixture which comprises N,N-diethylaminoethyl methacrylate, to the polymer dispersion obtainable by this process, and to the use thereof.

Abstract: A subject of the present invention is the use of a maltodextrin and/or a glucose syrup obtained, by acid or enzymatic hydrolysis, from a leguminous starch having an amylose content comprised between 25% and 50%, expressed as dry weight relative to the dry weight of starch, for the encapsulation of organic compounds.

Abstract: Tablets are prepared with friability reducing agents to yield tablets that are more resistant to breakage or crumbling, but with satisfactory hardness. The friability reducing agents include low molecular weight polyethylene glycol as well as similar agents exhibiting at least three percent (3%) hydroxide moieties and a water solubility of at least eighty percent (80%) (w/w %) in room temperature water. The tablets may comprise an active agent and excipient of almost any type, and about 0.1-about 0.5% by weight friability reducing agent. They exhibit a hardness of at least eighty percent (80%) of the same tablet prepared without the friability reducing agent.