Abstract: A pet food in the form of a coated kibble wherein the coated kibble has an improved animal preference. The coated kibble can be made of a core and a coating. The pet food can have an animal preference enhancing amount of the analytes 2-Piperidione, 2,3 pentanedione, 2-ethyl-3,5-dimethypyrazine, Furfural, Sulfurol, Indole, and mixtures and combinations of these.

Abstract: A pet food is provided, comprising a sorbent food body and a fluid carrier comprising a functional ingredient absorbed into the body. The body preferably is relatively moist, having a moisture content for example of from 35% to 60% by weight and firm structure that is resilient under initial biting by a pet animal. Protein content is preferably at least 20% by weight. The sorptivity of the body is increased by depleting the body of a first liquid, for example by causing drying by exposure to a source of dry heat, such as in roasting, grilling, frying and baking. Methods of manufacture are disclosed including providing a sorptive food body, causing the body to take up a carrier fluid containing a functional ingredient and packing the body in suitable packaging. The invention further provides delivery means for delivering a functional ingredient to a pet animal, the delivery means comprising a sorbent food body with the functional ingredient absorbed therein.

Abstract: A composition comprises a fat phase wherein the fat phase comprises: more than 10 wt. % DHA and/or EPA or derivatives thereof; or more than 5 wt. % GLA or a derivative thereof; or more than 10 wt. % of GLA, EPA and/or DHA in total or derivatives thereof; and secoisolariciresinol (SECO) or a derivative thereof, with the proviso that when the composition comprises GLA, the composition is substantially free of isoflavones. The composition and mixtures or blends comprising the composition may be used for the treatment of PMS and prostate conditions.

Abstract: The invention relates to beverage capsules, kits comprising beverage capsules and methods for making the same. The beverage capsule comprises a beverage base which is enclosed within an edible shell. In some embodiments the beverage capsule comprises a liquid beverage base having a water activity of no more than 0.7 at 25° C. In other embodiments the beverage capsule is shelf stable and preservative free. In further embodiments the beverage capsule comprises a beverage base enclosed within an edible shell, wherein the beverage capsule comprises a thickening composition as a separate component from the beverage base. In yet further embodiments the beverage capsule comprises a beverage base that comprises glucose and/or glycerine.

Abstract: The incorporation of polymeric excipients into an injectable hydrogel matrix, for example, methyl cellulose in the case of a hydrogel matrix comprising hyaluronan and methylcellulose (HAMC) has been found to increase the solubility of sparingly soluble hydrophobic drugs and tune their rate of release. The hydrogel matrix may also include other sparingly soluble hydrophobic food or cosmetic agents.

Abstract: Poppable granules each including a heat-expandable core encapsulated by a solid coating layer including a polymer. For at least 90 wt% of the granules: a) the core includes at least 50 wt% starch, exclusive of moisture, and has a spherical or oval shape having an aspect ratio not exceeding 3.0:1; b) all components of the granules are food-safe; c) the core includes moisture in a range from 1 wt% to 15 wt%; d) the weight of the coating layer is in a range from 2% to 50% of the weight of the core; and e) the smallest dimension of the core is in a range from 1 mm to 10 mm. A foodstuff may be prepared by popping a multiplicity of the poppable granules.

Abstract: A process for producing a composition comprising at least 3% by weight of total tocopherols and tocotrienols comprises: providing a product obtained from palm oil comprising tocopherols and tocotrienols, together with free fatty acids and monoglycerides and diglycerides of fatty acids; hydrolysing at least part of the monoglycerides and diglycerides with a lipase to form the corresponding free fatty acids; removing at least part of the free fatty acids after hydrolysis; and recovering a composition comprising a higher level of tocopherols and tocotrienols than are present in the product obtained from palm oil.

Abstract: Described is a new cooling agent represented by Structure I and compositions with known coolers having cooling properties and the application of Structure I in foodstuffs and chewing gum:

Abstract: A complex coacervate delivery system is provided which encapsulates water-insoluble flavorants. The complex coacervate delivery system provides a stable dispersion of water-insoluble flavorant in an aqueous system, and also protects the flavorant from degradation, e.g., by oxidation or hydrolysis. The complex coacervate delivery system upon ingestion is operative to release at least a substantial portion of the flavorant in the mouth in a pH-controlled manner. The complex coacervate delivery system may be included in a food or beverage product having a pH value within the range of about 1.5 to about 5.0.

Abstract: A method of preparing a han-burger includes the steps of: providing a dough of the han-burger; shaping a first portion of the dough to form a burger shell having a filling compartment and a top opening, and a second portion of the dough to form a burger cover having a size and shape geographically matching the top opening of the burger shell; applying heat to the burger shell and the burger cover to retain the shapes thereof; preparing a filling with predetermined ingredients and nutrition, wherein the filling is disposed in the filling compartment of the burger shell; and covering the burger cover at the top opening of the burger shell to enclose the filling within the filling compartment.

Abstract: The invention relates to novel powderous, water-soluble compositions of fat-soluble substances and aqueous solutions or emulsions thereof, wherein the fat-soluble substance(s) are encapsulated as inner (discontinuous phase within an outer (continuous) phase of a matrix substance.

Abstract: A preparation preferably containing zinc and sustained release copper. Additional nutrients can be included in the preparation.

Abstract: A stabilized emulsion is employed to produce shelf stable, controlled release, discrete, solid particles or pellets which contain an encapsulated and/or embedded component, such as a readily oxidizable component, such as omega-3 fatty acids. An oil encapsulant component which contains an active, sensitive encapsulant, dissolved and/or dispersed in an oil is admixed with an aqueous component and a film-forming component, such as a protein, to form an emulsion. The emulsion is admixed with a matrix material for obtaining a formable mixture or dough. An acidic antioxidant for prevention of oxidation of the active, sensitive encapsulant, and a plasticizer which solubilizes the acidic antioxidant are included in the matrix material which encapsulates film-coated oil droplets containing the readily oxidizable component. The plasticizer, such as glycerol, provides mobility for the acidic antioxidant within the matrix material of the pellets for reaction with any ambient oxygen and malodorous amines.

Abstract: A stabilized emulsion is mixed with plasticizable matrix material to produce shelf stable, controlled release, discrete, solid particles or pellets which contain an encapsulated and/or embedded component, such as a readily oxidizable component, such as omega-3 fatty acids. An oil encapsulant component which contains an active, sensitive encapsulant, dissolved and/or dispersed in an oil is admixed with an aqueous component and a film-forming component, such as a protein, to form an emulsion. The emulsion is admixed with a matrix material for obtaining a formable mixture or dough. An acidic antioxidant for prevention of oxidation of the active, sensitive encapsulant, and a plasticizer which solubilizes the acidic antioxidant are included in the matrix material which encapsulates film-coated oil droplets containing the readily oxidizable component.

Abstract: The invention outlines the use of polydimethylsiloxane (PDMS) copolymer and/or a siloxane derived chemical compounds in the suppression of mold, heating and spoilage in animal feedstuffs and forage products. The PDMS compound and derivatives thereof are also found to suppress the damage resulting from oxidation within the feedstuff mass. When applied, PDMS coats the feedstuff and is included in the moisture portion of the feed or forage mass. This helps preserve the feed quality and slows the damaging effects of spoilage organisms and oxidation.

Abstract: A multi-compartment capsule, comprising, a first receiving chamber comprising at least one ingredient having a first physical state, wherein said ingredient is selected from the group consisting of a nutraceutical, a vitamin, a dietary supplement and a mineral; and a second receiving chamber comprising at least one ingredient having a second physical state, wherein said ingredient is selected from the group consisting of a nutraceutical, a vitamin, a dietary supplement and a mineral; wherein said first physical state of said ingredient of said first receiving chamber being different from said second physical state of said ingredient of said second receiving chamber; and said ingredient of said first receiving chamber being different from said ingredient of said second receiving chamber.

Abstract: A method is provided for the production of hard capsules having a low moisture content and low hygroscopicity, as well as a method for reducing the moisture content and hygroscopicity of hard capsules produced by a gel cooling process using, as principal components, a water-soluble cellulose compound and a gelling agent. The hard capsules have a water-soluble cellulose compound, gelling agent, and, if necessary, a gelling aid that has loss on drying, after 10 days of storage at 25° C. and a relative humidity of 53%, of less than 6% by weight. Such a hard capsule can be produced by heating a gelled capsule film to 50-150° C. before, after, or simultaneously with a drying step after a gelling step in a gel-cooling process for producing a hard capsule having a water-soluble cellulose compound and a gelling agent as principal components.

Abstract: The present invention relates to a coffee tablet which is obtainable by molding and freeze-drying a solution of coffee solids into a desired shape and which has improved dissolution properties and an appealing smooth and/or shiny surface appearance. The coffee tablet also has a closed surface pore structure and an internal pore structure wherein a majority of the pores in the pore structure are interconnected and have a size of between 5 and 50 micrometers. The coffee tablet can also include a coating of a coffee, a flavorant, a colorant or an aroma. The coffee tablet is packaged in an environment of an aroma to form a product that exhibits fresh and strong flavor and aroma characteristics when a beverage is prepared from the tablet even after long term storage of the tablet.

Abstract: Composite food products comprising a first soft plastic nonfrangible major portion having a water activity of 0.5 or less and about 1% to 15% % of a second food portion of small direct expanded puffed particulates fabricated from a cooked cereal dough. The puffed pieces are formed by direct puffing or expansion into individual pieces rather than by grinding or size reducing larger cereal pieces. The puffed cereal particulates thus have a continuous unbroken skin or surface surrounding the particulates as a result of the direct expansion formation. The particulates have a size ranging from about 0.5 to 2 mm, a moisture content of less than 6%, and, a bulk density ranging from about 0.15 to 0.25 g/cc. The cooked cereal dough from which the particulates are fabricated comprises at least 45% rice flour. The products exhibit a crispy texture notwithstanding the softer texture of the major phase.

Abstract: Tablets and other objects are film coated by including in the tablet a film-forming polymer that is activated upon contact with an activating amount of liquid. The film-forming polymer, e.g., a cellulosic ether, is homogeneously mixed with the other ingredients of the tablet, shaped into any desirable form, loaded into a conventional coating apparatus, and sprayed or foamed with an activating amount of fluid, e.g., water, alcohol, etc., and dried. This coating process eliminates potential problems such as spray nozzle clogging, inappropriate coating fluid viscosity, and the inability to properly atomize the coating fluid. This coating process does not impart any appreciable weight or thickness gain to the tablet.

Abstract: A composition comprising triglycerides may be used as a coating fat. The triglyceride content of the composition comprises: SSS in an amount of from 10 to 20%; SUS in an amount of from 45 to 65%; SSU in an amount of from 10 to 18%; SU2 in an amount of less than 15%; and S2U in an amount of greater than 70%; wherein: the weight ratio of SUS:SSU is from 3:1 to 6:1; S is a saturated fatty acid residue having from 12 to 24 carbon atoms; U is an unsaturated fatty acid residue having from 12 to 24 carbon atoms; and all percentages are by weight based on the total triglycerides present in the composition.

Abstract: The invention proposes a system for dosing a food product onto an object comprising a dosing device (1) for co-extrusion of at least 2 food materials at the same time to form a multi-component food product (30), said dosing device (1) comprising a core element (2) housing at least a first and a second supply (5a, 5b), said first supply (5a) having at least one orifice (6) connected to an extrusion channel (7) which is positioned coaxially to an extrusion channel (8) of the second supply (5b), and a cylindrical tube element (3) relatively rotatable to and enclosing the core element (2), having at least one aperture (3a), wherein said aperture (3a) is designed to be selectively brought into a coaxial position to the extrusion channels (8,7) of the first and second supplies (5a, 5b) by rotating the cylindrical tube element (3), allowing a co-extrusion of the food materials introduced into the supplies (5a, 5b) of the core element.

Abstract: The invention relates to sensory pigments for use in foods, packagings, pharmaceutical products, paper and electronic products. Said pigments are characterised by the fact that a chemically reactive polymer layer that is 5 to 500 nm thick is applied to metallic particles, metal particles or particles containing at least one metal-oxygen compound, said particles being preferably platelet or fibre-shaped, and a layer of chromophore particles that are between 1 and 100 nm in size is applied to the polymer layer, said particles having a colour that is visible to the human eye and that changes after contact with an analyte.

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: Coated confectionery products and methods of making the coated confectionery products are provided. In a general embodiment, the present disclosure provides a confectionery product comprising a confectionery center, and a coating comprising erythritol and an anti-crystallizing agent surrounding the confectionery center. For example, the weight ratio of the erythritol to the anti-crystallizing agent in the coating can be between about 20:80 and about 80:20.

Abstract: The invention relates to micelles and emulsion preconcentrates comprising i) one or more active ingredients and ii) wood resin, optionally in combination with gum arabic, and iii) optionally additional adjuvants; products containing said micelles and/or emulsion preconcentrates, method for the production of micelles, emulsion preconcentrates, and products.

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 fish feed comprising a plurality of pellets or particles, each pellet or particle having, as its principal component, a fresh cultured polychete product, together with at least one other naturally-occurring or organic material, so as to provide a composite diet comprising a balance of various nutrients as required by the aquatic creature for whom the feed is intended.

Abstract: A solid delivery system for an oily active ingredient, comprises an extrudate of a melt-emulsion wherein the continuous phase of the emulsion comprises a matrix material and the dispersed phase comprises an oily active material and an effective amount of a viscosity modifying ingredient such as ethyl cellulose.

Abstract: A fat continuous coating which is suitable for coating nutrition bars and other products, especially foods products, which include less saturated fat. The coating includes a lipid base having a phytosterol and/or phytostanol structurant, and up to 28 wt % or less saturated fatty acid moieties. The phytosterol or phytostanol serves to provide sufficient structure to the coating to obviate the need for the higher levels of saturated fats which such ingredients tend ordinarily to contain. The coating will advantageously include numerous other ingredients typically found in coatings, such as cocoa, strawberry powder, yoghurt powder, etc. The lipid base will typically comprise from 20-50 wt % of the coating, especially from 25-40 wt %. The lipid base of the coatings will typically include at least 5 wt % phytosterols and/or phytostanols, especially at least 10 wt % phytosterols and/or phytostanols, more preferably at least 15 wt % phytosterols and/or phytostanols.

Abstract: Activated fatty acids, nutraceutical compositions including activated fatty acids, methods for using activated fatty acids to treat a variety of diseases, and methods for preparing activated fatty acids are provided herein.

Abstract: An encapsulate comprising an outer shell and an inner core formed using sol/gel technology. Preferably the encapsulates are incorporated into foods such as weigh management foods, preferably nutrition bars, ready-to-drink beverages, powdered beverages or soups. In a preferred embodiment, the encapsulate is made using an acid catalyst and releases its contents sufficiently in the human ileum to result in enhanced satiety.

Abstract: A gelatin based substrate containing a milk based product and gelatin substrate mixture is poured into the mold and chilled until set forming a first gelatin and milk based substrate layer which is paintable with oil based or water based edible paint. A second layer is prepared comprising a selected second gelatin or gelatin containing flavored ingredients such as fruit or berries or combinations thereof which is spooned over the first gel and milk based substrate layer to form a bi-layer or multi-layer low calorie dessert product. The multi-layered product is chilled in the mold until set and then inverted in order to remove the mold leaving the first gel and milk based substrate as the top layer of the finished dessert product which may be painted with oil or water based edible coloring agent including an edible paint, edible dye, edible water soluble ink, and combinations thereof. The oil or water based edible paint does not bleed or dissolve in the water based gelatin and milk based substrate.

Abstract: The invention relates to a particulate food constituent comprising a filling and a coating, characterised in that the filling is a food preparation which is free-flowing at room temperature and selected from the group consisting of fruit preparations, other preparations and mixtures thereof, and in that the coating consists of a layer consisting of a constituent selected from the group of suitable cocoa products, chocolate products, and hydrophobic food ingredients, especially optionally aromatised and/or dyed fats or fatty materials that have a minimum fat content of 80%, or mixtures thereof. The average particle diameter of the food constituent is between 6 and 18 mm, preferably between 8 and 11 nm.

Abstract: The present invention relates to an apparatus for making a food product (2), said product having a solid outer shell (3) with top (4), bottom (5) and side (6) walls, and optionally an inner core (7) filled with liquid, semi-solid and/or solid filling, characterized in that said apparatus comprises: (i) a support frame (8) holding at least one matrix (9) that goes through said support frame (8) and has opposed openings, (ii) two punches (11a, 11b) disposed respectively each side of said matrix (9) and facing said openings, said punches having a cross section that corresponds to the cross section of said openings, and being movable along a common axis that corresponds to the longitudinal axis of said matrix, said matrix and said pair of punches defining respectively the side and the end walls of a mould (12), (iii) filling means for filling the mould (12), with a predetermined quantity of food product in a liquid or semi-solid form, (iv) actuating means for moving said punches (11a, 11b) and exerting a longitud

Abstract: The present invention is directed to an energy bar having a mean hedonic score for consumer acceptability of at least about 5.2. Preferably, the energy bar is either a grain based energy bar or a chewy energy bar.

Abstract: An extrusion process incorporates a forming manifold where a tubular flow of a second material is intermittently interrupted while a core flow of a first material is discharged substantially continuously. Subsequently, the core flow is severed to form individual food items or treats for humans, animals, and the like, where the tubular flow results in an outer component surrounding an inner component which protrudes from one or both ends of the outer component. Material of the core flow is bone-like, while material of the tubular flow is meat like. Material of the tubular flow may include material from the core flow subjected to mixing in a static mixer to achieve a marbled texture of the outer material.

Abstract: The invention provides a number of centrefilled confectionery compositions, in which the centrefill comprises at least 1% by weight dietary fibre, and the confectionery shell (which may be jelly candy, chewy candy, or hard boiled candy) is substantially free of dietary fibre. In the case of a shell of jelly candy or chewy candy, the shell should additionally comprise gelatin. In addition, the invention provides a centrefilled confectionery composition comprising at least 20% by weight of centrefill, wherein the centrefill comprises at least 1% by weight of dietary fibre.

Abstract: Nanoparticles with entrapped, nonpolar compounds are disclosed, and a method for their synthesis. The nanoparticles are readily dissolved or dispersed in water. For example, the entrapped nonpolar compounds may include pharmaceutically-active compounds, or natural colorants. The nanoparticles have a nonpolar compound core, an intermediate surfactant layer, and an outer crosslinked polymeric protective layer. In a prototype example, alginic acid nanoparticles were prepared with beta-carotene entrapped in the core, with lecithin as the intermediate surfactant layer. In an alternative embodiment, a layer-by-layer assembly technique may be used to entrap the colorant within nanoparticles.

Abstract: Gelled particles having a largest dimension of more than 0.1 ?m which are coated with hydrophobin are provided. Aerated and aeratable compositions comprising the particles are also provided.

Abstract: The present invention relates to the formulation and process for preparation of a fried egg product which may be frozen for future heating within a microwave or other oven for consumption by an individual. Various ingredients are added and mixed to each of the liquid egg white and liquid yolk portions. The liquid egg white portion is preheated and then deposited within a mold for slow cooking under controlled temperature and humidity conditions. The liquid yolk portion is preheated and then is added to the mold for placement on the egg white portion. Following a short period of cooking the mold containing the formulated fried eggs is transported to a freezer unit for freezing, packaging, and storage. At a future time the frozen formulated fried egg product may be retrieved for thawing and cooking for consumption by an individual.

Abstract: A pizza pie and its associated method of making the pizza pie wherein the pizza pie includes a cheese topping in the form of a cheese disc which has a generally uniform predetermined thickness and size, is placed on the pizza pie. The cheese disc is dimensioned so as to as to be located within an inside boundary of a formed perimeter crust of the pizza pie.

Abstract: The invention relates to a coacervated capsule comprising from 10 to 95% by weight of the capsule of a core comprising essentially a hydrophobic material, and from 90 to 5% by weight of the capsule of a coating layer comprising essentially a protein, and optionally a non-protein polymer, wherein the core further comprises from 0.01% to 30% by weight of the capsule of a cellulose ether derivative having an alkoxyl content from 35 to 60% and a degree of substitution of alkoxyl groups per anhydroglucose unit of from 2 to 3 and the viscosity of the core, measured at ambient temperature, is from about 100 mPa·s to 30000 mPa·s.

Abstract: An apparatus includes a crimping device for producing individual, pillow-shaped, preferably filled, hollow bodies from plastically deformable tubes separated transversely to their longitudinal direction and delimited at opposite ends by crimped edges. The crimping device has at least one elongate crimping unit assigned to the longitudinal direction of the tubes, on which a row of crimping tools is disposed one behind the other in the longitudinal direction. Each crimping tool has a stationary crimping jaw fixed in the frame and a movable crimping jaw lying opposite to the fixed jaw in the transverse direction and disposed on a carriage movable back and forth in the transverse direction in the frame. All of the movable crimping jaws may be fastened on the carriage to actuate all of the crimping tools simultaneously and thereby separate a tube into a number of hollow bodies.

Abstract: A process for firm joining of two or more pieces of natural casing together using transglutaminase at a low temperature to form desired dimensions, such as length, design and calibre.

Abstract: The present invention relates to a fresh food product in a 3-D form comprising a temperature-dependent jellified coating with a dairy product inside and to the process of manufacturing that food product. In particular the invention provides a fresh food product comprising a temperature-dependent external jellified coating and an internal filling comprising a dairy product which is completely enclosed in the external jellified coating, and the process for the manufacture of this product.

Abstract: The invention relates to an aqueous composition for preparing an edible coating on a microwavable food, which composition comprises at least one prolamin and at least one hydrocolloid or gelling agent. The invention further relates to a microwavable food comprising an edible coating, which coating comprises at least one prolamin and at least one hydrocolloid or gelling agent.

Abstract: The beverage brick includes a brick body and a soluble beverage ingredient. The brick body has a core portion and a shell portion enclosing the core portion. The soluble beverage ingredient includes a flavor ingredient is formed at the core portion and an essential ingredient is formed at the shell portion, wherein the flavor and essential portion are pre-set in a predetermined proportion, so that the beverage brick is dissolved into water to form a beverage product. Therefore, all essential ingredient and flavor ingredient are formed in a single solid brick unit for enhancing the preparation of the beverage product by simply dissolving the solid brick unit into water.

Abstract: A food additive or feed ration for an animal contains an active agent including at least one capsaicinoid. The additive or ration is prepared by a method which includes the step of cold-state atomizing of granulating a liquid mixture containing an encapsulation fat, the active agent including at least one capsaicinoid. Solid particles of the mixture are thus produced. The cold-state atomization or the granulation act on the nature of the encapsulating fat, on the particle size, and on the temperature of the atomization step in order to control the capsaicinoid release kinetics in the digestive tract of animals.

Abstract: A capsule (1) containing ingredients for producing a beverage, wherein the ingredients are housed in a compartment (3), wherein the capsule (1) comprises a contoured opening plate (5) designed for opening a face of the compartment (3) when the pressure inside the ingredient compartment (3) presses the face against the opening plate (5) of the capsule (1), or an insert and wherein the opening plate (5) or insert is provided with one or several capillary through holes (100, 101, 102, 103) connecting two opposing sides of the opening plate (5) or insert.