Abstract: A device for use in the mouth of a user has an edible object capable of deformation in the mouth of the user. A beneficial gas is contained in the edible object. The edible object is deformed in the mouth of the user during use of the device and the beneficial gas is released from the deformed edible object into the mouth of the user. The user can inhale the beneficial gas and receive its benefits.

Abstract: This invention provides methods to allow the production of high fiber ready-to-eat breakfast cereals, cereal bars, fried snacks and cookies by coating these items with fiber, thereby increasing, their fiber content from 0 to about 50%, without adversely affecting flavor and texture of the items.

Abstract: The present invention relates to a dry state process for coating a substrate, said process comprising the steps of: (A) forming a mixture comprising: (i) particles of a coating material; and (ii) particles of a substrate; wherein the substrate, or at least a portion thereof; and/or the coating material, or at least a portion thereof; is capable of undergoing a glass transition; and (B) sintering the mixture formed in step (A) at a temperature greater or equal to the glass transition temperature of the substrate, or portion thereof, or the coating material, or portion thereof, that is capable of undergoing a glass transition, so as to form a coated substrate.

Abstract: An article of aquatic animal feed is provided comprising a predetermined quantity of one or more aquatic animal foodstuffs enclosed within a water-soluble capsule. The capsule forms a barrier around said foodstuff during storage and dissolves when placed in water to allow dispersal of the foodstuff therefrom in use.

Abstract: The invention relates to the use of silicon in food.

Abstract: Comestible grain products are provided, e.g. cereal, oatmeal, snack bars, etc., including at least one grain constituent and a non-sweetening amount of at least one potent sweetener. The non-sweetening amount of potent sweetener may comprise a natural potent sweetener, an artificial potent sweetener, or a mixture of both. The non-sweetening amount of potent sweetener can modify the taste of the comestible grain product by decreasing or eliminating one or more undesirable taste characteristics, creating or increasing one or more desirable taste characteristics, or any combination of these.

Abstract: Grain products comprising at least one constituent of at least one grain, at least one potent natural sweetener and at least one bulking agent are provided, wherein the coating provides enhanced bowl life for the grain product. Methods of increasing bowl life of a grain product are also provided.

Abstract: An encapsulated alcohol bead, and methods for producing and using the same, comprising a droplet of alcohol coated by a water-insoluble, alginate-based gel. The alginate-based coating comprises a plurality of pores having a diameter sufficient to allow the alcohol contained within each encapsulated alcohol bead to leach therethrough when the encapsulated alcohol bead is placed within a solution. Various dry mix products may include the encapsulated alcohol beads, such that the resultant products produced therefrom do not require a user to independently add alcohol thereto, and contain a sufficient amount of alcohol and/or alcohol flavor.

Abstract: Particulate compositions comprising 10-90% wt of a matrix material and 10-90% wt of triglycerides of fatty acids, wherein of said triglycerides the amount of H3 (triglyceride of 3 saturated fatty acids of 16 or more carbon atoms) and H2U (triglyceride of 2 saturated fatty acids of 16 or more carbon atoms and 1 cis-unsaturated fatty acid) taken together is at least 55% wt based on the total amount of triglycerides, wherein the compositions are preferably low in triglycerides of transunsaturated fatty acids, for use as for example a creamer and/or whitener. The invention also relates to a process for preparing such particulates and food products containing such creamer.

Abstract: A process for making a coated frozen confection is provided, the process comprising: forming two sheets of coating material comprising particles and a binder, the binder comprising an aqueous solution of sweeteners of from 70 to 90° Brix; placing one or more frozen confection pieces onto the first sheet of coating material; then placing the second sheet of coating material on top of the frozen confection and first sheet; and shaping the second sheet around the frozen confection and pressing the second sheet onto the first sheet so that they are welded together to form a continuous coating. A coated frozen confection is also provided.

Abstract: A method of providing a cognitive performance snack food to a user includes producing a multitude of snack food pieces, placing the multitude of snack food pieces in a snack packaging adapted to be opened and closed with one hand, and providing a saleable performance snack food item to consumers for use during computer or video game activity. Each snack food piece including a snack food base and a mixture of cognitive performance additives. The snack pieces and snack packaging together define the saleable performance snack food item, which can be consumed with one hand and while operating computer or video gaming equipment.

Abstract: A laminated baked snack bar includes a layer of low moisture filling laminated between two thin layers of dough. The dough layers of the snack bar have a crunchy, cracker-like texture while the filling layer remains soft. The total thickness of the baked snack bar is preferably less than 7 millimeters. The snack bar is prepared by calibrating dough sheets to a thickness of less than 1 millimeter each, followed by depositing a filling composition having a high heat resistant stability on one of the calibrated dough sheets and placing a second calibrated dough sheet on top of the filling to form a laminate. The laminate is then calibrated, cut into bars and baked, using a mild baking profile. The snack bar may have a design molded on the top surface and/or a topping composition, preferably including oats, deposited on the laminate.

Abstract: The present invention relates to a starch composition comprising starch, a polymer that is substantially compatible with starch and has a weight-average molecular weight of at least 500,000 such that the polymer forms effective entanglements or associations with neighboring starch molecules, and preferably at least one additive to improve melt flow and melt processability. The additive may be a hydroxyl plasticizer, a hydroxyl-free plasticizer, a diluent, or mixtures thereof. The composition is melt processable on conventional thermoplastic equipment. The composition is especially suitable for uniaxial and biaxial extensional processes to make fibers, films, foams and like products.

Abstract: Some embodiments provide a composition including active region which includes an active such as sucralose and at least one coating layer contiguous with the active region.

Abstract: A ruminant feed composition, having a granulated core having at least one active substance and at least one layer of a coating material surrounding the core.

Abstract: The present invention provides crisp filled foods, intermediates, and processes for making them. Particularly, the present invention provides crisp crackers, pretzels, breadsticks, cookies and the like with creamy and lubricious filling. Efficient processes are also provided for making such crisp filled foods, wherein dough is baked, fried or similarly heated in the presence of a specially-formulated powder so as to ultimately result in a lubricious filling and a crisp exterior. Superior intermediates and end products are therefore also provided. The foods surprisingly retain their crisp exterior and lubricious interior for an extended time span when packaged and stored under commercial conditions.

Abstract: Methods for processing beta-glucan sources to obtain compositions comprising a high bulk density of beta-glucan are provided. High-bulk density compositions comprising particles of beta-glucan and products comprising the high bulk density beta-glucan compositions are also disclosed.

Abstract: The invention relates to a method for producing coated sterol powder, wherein a) a carbohydrate and/or a protein and/or a protein-containing auxiliary agent is dissolved or dispersed in water or in an aqueous suspension medium, b) said sterol and/or stanol particles are added to the solution/dispersion, c) the thus obtained solution is homogenised in a homogeniser or a colloid mill in the circuit, d) one part of the homogenate is extracted in a continuous manner from the circuit and directly e) introduced into a dry-spraying system by pulverisation and spraying. The coated sterol-containing particles produced according to said method are incorporated into food based due to their good wettability and without using complex equipment, and display, in particular, good organoleptic and sensory properties in drinks.

Abstract: Matrix compositions which contain a mixture of two different food polymers are useful for encapsulating encapsulates, such as flavoring agents.

Abstract: An oral pouch product includes an immobilized flavorant comprising one or more flavorants and an immobilizing matrix disposed around the flavorants and containing slightly water soluble ?-cyclodextrin, gum Arabic, and/or a starch. In addition, a method for preparing the oral pouch product is described, which includes (a) preparing an immobilized flavorant by mixing a flavorant and one or more matrix-forming materials comprising slightly water soluble ?-cyclodextrin, gum Arabic, and/or a starch in a solvent to form a mixture; optionally heating the mixture; and drying the mixture to form a dried immobilized flavorant; and (b) incorporating the dried immobilized flavorant into an oral pouch product.

Abstract: Powder compositions having particle average diameters of about 50 to 500 microns which comprise droplets containing a long chain polyunsaturated fatty acid (I.C-PUFA) embedded in a matrix of a modified polysaccharide and wherein the particles are characterized by a surface oil content of less than 0.5% (w/w), a process for their manufacture and their applications in the preparation of food with increased nutritional value.

Abstract: A agglomerated granular protein-rich nutritional supplement includes a mixture of one or more of: edible nutritional food proteins; edible carbohydrates; edible fats; edible dietary vitamins and minerals; edible amino acids; and edible plant extracts, where the nutritional supplement is agglomerated and granulated in an oral unit dosage form that is directly absorbable onto the tongue or rapidly dissolvable in an aqueous liquid. Specific formulations of the supplement are shown, for use by specific groups of individuals. Also shown are methods of supplementing the nutritional intake of various individuals engaged in various activities having various needs by orally administering a formulation of the protein-rich nutritional supplement. The nutritional supplement is in an oral unit dosage form of either agglomerated granules or a rapidly dissolvable wafer and may include a flavoring compound and an effervescing compound.

Abstract: A ready-to-eat cereal is provided. The ready-to-eat cereal product contains encapsulated flavor particles throughout the dough of the product that withstand a cooker/extruder and rupture upon human mastication. The encapsulated flavor particles provide a delayed and intense flavor to the consumer.

Abstract: A method for producing a dry food supplement with a flaky, powdery, or granular consistency from a selected moist source material includes a step of providing the moist source or starting material. This starting material to be dried is suspended or floated on a heat-transfer film on the surface of a body of heated but not boiling water to absorb heat from the water. The film prohibits moisture transfer from the body of heated water to the material to be dried. The heat transfer causes drying of the material. An apparatus for carrying out the method includes a reservoir of water, a film buoyantly supported on the water, and a heater for maintaining the temperature of the water at a predetermined level. In a preferred embodiment, the reservoir is in the form of an elongated trough and the film forms a conveyor belt that floats on the surface of the water.

Abstract: A re-hydration supplement composition particularly suitable to counteract dehydration stresses in mature bovine mammals in the form of a pelletized feed supplement is disclosed which includes relatively large fractions of carbohydrates including saccharides, cationic and anionic electrolytes and a minor amount of betaine osmolyte. A process for pelleting is also disclosed.

Abstract: A layering mass comprising protein and carbohydrate, where between 10% and 55% by weight of the layering mass is protein, is described together with methods of making the same. Also described are confectionery type bars and nutritional bars comprising the confectionery layering material of the present invention.

Abstract: Disclosed is an engrossing syrup for a pan coating process and a process that enables one to coat a food piece with a soft sugar coating that retains its softness over time. The process also allows the coating to occur at low coating temperatures. In addition, the process produces a thinner and softer coating to provide a novel taste and texture to the coated food piece. The engrossing syrup can be used to coat a wide variety of types of food pieces using a pan coating process.

Abstract: A system and method of coating a food product and the product coated by the method is disclosed. The method includes the steps of transporting a food product on a conveyor; applying a first coating to the top and bottom surfaces of the food product while the food product is on the conveyor; and subsequently applying a second coating while the food product is on the conveyor. The first coating can include a plurality of crumbs having a mean particle size of between about 2 mm and about 4 mm and provide a rough texture on the food product. The second coating can include a flour based flavoring and or seasoning.

Abstract: Embodiments of the present invention provide a flake having a high level of whole grains, such as oat groats, nuts and/or other particulate. An embodiment of the present invention provides a flake having a low degree of degradation giving the flake a granola appearance and texture, a relatively large thickness of the flake, which further contributes to the appearance and the crunchy texture, and/or uses a low degree of cook to the binding constituent that provides the high viscosity for binding and a resultant crunchy texture.

Abstract: A unique coated food substrate carrying adherent particulates including a food substrate and a heat set adherent coating on the substrate, the adherent coating including an alginate salt and a source of calcium ions, and particulates larger than 16 mesh and less than ½ inch in cross-section bound to the substrate by the adherent coating; and the method of making such unique coated food substitutes.

Abstract: Disclosed is a novel healthy and functional food having an obesity-suppressing activity. The healthy and functional food according to the present invention is manufactured by using an extract or a raw juice of purple-colored potato as a main/minor ingredient, or by adding the extract or a raw juice of purple-colored potato to various favorite foods. The extract of purple-colored potato according to the present invention has an obesity-suppressing activity by preventing an adipose cell from being differentiated and reducing leptin protein aiding to differentiate into adipose cells, and has an ability to reduce free fatty acid which is a hyperlipidemia-inducing factor and cholesterol in blood. Therefore, the healthy and functional food containing the extract of purple-colored potato according to the present invention can be useful to treat obesity patients including a wide age group of teenagers and adults and old persons.

Abstract: High solubility film product comprising a starch and/or a cellulose and at least one bacterium or enzyme chosen from those necessary for milk fermentation, coagulation or curdling.

Abstract: The present invention relates to a food composition for domestic carnivores which makes it possible to prevent or correct pigmentation abnormalities and/or to improve the quality of the fur of the said domestic carnivores, characterized in that it contains a source of free tyrosine representing at least 5% of the total tyrosine supplied. The invention also relates to a method for preventing or correcting pigmentation abnormalities of the fur of domestic carnivores that uses said food composition.

Abstract: The invention is directed to a process for the preparation of an encased snack comprising in this order the steps of (1) providing crumb material, (2) forming the crumb material under pressure to produce a shell, (3) introducing a filling into the shell, (4) forming a cover of crumb material on the filling in the shell under pressure, and (5) optionally baking the thus formed assembly. The invention is also directed to the encased snack obtainable by the process and to a mould comprising a lower die and first and second upper dies for use in the process.

Abstract: A time released nutritional food product and method of making it in is provided in which the product includes a plurality of grain or seed based constituents having plural digestion rates. In a preferred embodiment the product can be prepared by cooking the constituent parts together as a mixture at a substantially single length of cooking time. For example, the product while palatable, can be cooked by adding water, boiling for a given amount of time and eaten. In an embodiment the constituent parts include processed and unprocessed grains, at least one of which forms a gelatinous coating on the others when cooked.

Abstract: The present invention relates to confectionery compositions including cooked saccharide including isomalt, an elastomeric component, and multiple encapsulation component including at least sucralose.

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 invention pertains to a particulate composition comprising calcium lactate and calcium citrate microparticles having an average diameter from 0.1 ?m to 20 ?m, wherein the composition is in the form of particles with an average diameter from 25 ?m to 1 mm, wherein the ratio by weight of calcium lactate to calcium citrate, based on the dry weight, is 80:20 to 30:70, and wherein the calcium lactate is a non-polymeric agglomeration agent for the calcium citrate microparticles. The invention further relates to a process for producing the particulate composition wherein an aqueous solution of calcium lactate comprising calcium citrate microparticles is spray-dried to the particulate composition, to the use of the particulate composition as calcium-enhancer, and to alimentary products.

Abstract: Water-continuous composition comprising 10 to 90 wt % of liquid oil and 0.05-5 wt. % of a porous powderous vegetable matter made from nuts, seeds, beans kernels, pits and cellulose having a volume weighted mean particle diameter (d4,3) not exceeding 0.5 mm.

Abstract: Water-continuous composition comprising 75 to 90 wt % liquid oil, comprising 0.05 to 5 wt. % of a porous powderous vegetable matter made from nuts, seeds, beans kernels, pits and cellulose having a volume weighted mean particle diameter (d4,3) not exceeding 0.5 mm.

Abstract: The invention relates to a method for the preparation of a stable lactate metal salt in powder form, the product of said preparation, functional pre-mixes for foodstuff comprising said stable, lactate metal salt powder, and foodstuffs comprising said stable lactate metal salt powder. In the method according to the invention, a concentrate that contains lactate metal salt is processed, with cooling, in a mixer/extruder to form a powder of the lactate metal salt and subsequently the powder of the lactate metal salt is partially encapsulated by means of an encapsulating agent. According to the invention the alkali metal lactates in powder form are storage stable for at least one year.

Abstract: An encapsulated seasoning and method for seasoning for preserving, seasoning, enhancing, and potentiating flavor in a variety of foods and beverages is disclosed. The encapsulated seasoning may include shell and a core, the core comprising at least one seasoning particle having a particle size less than 25 microns and a non-aqueous composition. The encapsulated seasoning particle may include sodium chloride, as a seasoning, and a hydrophobic shell. Encapsulated small sodium chloride may be more effective in delivering taste impact than larger sized sodium chloride. Therefore, less sodium chloride may be required for the same taste effect resulting in less dietary sodium intake.

Abstract: Disclosed is a cold formed bar comprising an omega-3 fatty acid and a carrier oil having an oxidative stability of at least 30 hours and a solid fat content at 21° C. of at least 40. The bar is preferably enrobed in a compound coating and has a water activity of from 0.45 to 0.57. The combination of carrier oil, low temperature processing, low water activity and enrobing stabilizes the omega-3 fatty acids in the bar so that the bar is stable at 85° F. 50% relative humidity for at least 3 months without developing fishy aromas, fishy tastes, or other off tastes over the storage period.

Abstract: A seasoning having particles less than 20 microns in size is added to food to provide taste enhancement and flavor potentiation. In one embodiment, a microwave popcorn product comprising a charge of popcorn kernels, a charge of seasoning for flavoring the charge of kernels, and a bag for containing the charge of seasoning and charge of kernels is disclosed. In another embodiment, the present invention is directed to a seasoning comprising a first seasoning component including a salt and a second seasoning component selected for at least one of complementing the first seasoning component and reducing the amount of the first seasoning component required for flavoring a food product.

Abstract: The present invention is related to feed granules comprising a feed enzyme and a zinc salt of an organic acid.

Abstract: The present invention is related to feed granules comprising a feed enzyme and a copper ion donor.

Abstract: A rolled food product that rolls up a plurality of pieces of a wholly granular food material is described, without falling-off of the wholly granular food material after being bit or cut. The rolled food product is characterized in that the pieces of the wholly granular food material therein are fixed as a stick by an edible sheet.

Abstract: An animal feed that comprises a feedstuff and a coating, where the coating increases the amount of the feedstuff that passes through the rumen without being degraded by the rumen microflora, thereby delivering a larger portion of that feedstuff's associated preformed protein, and the essential amino acids comprising that protein, to the lower gastrointestinal tract. A process for making an animal feed, where the animal feed has enhanced rumen bypass nature of feed ingredients and their associated nutrients, particularly preformed protein and the amino acids that comprise the protein. Methods of increasing the rumen bypass of phosphatidylcholine, methods of increasing the vitamin E value of a feedstuff, methods for increasing rumen escape of the protein and amino acids in a ruminant animal.

Abstract: A flavored artificial sweetener is made of a carrier, such as dextrose and the like, that is milled together with a flavoring agent. The mixture is then commingled with a second bulking agent, such as maltodextrin and a sweet agent, such as aspartame. The resulting sweetener has excellent taste characteristics and flowability. It can be packaged in small envelopes, canisters or bulk containers.

Abstract: A process for stabilizing a sensitive substance; (a) plating a sensitive substance onto a solid carrier under a controlled atmosphere to reduce loss of the sensitive substance; (b) encapsulating the plated material under controlled atmosphere and airflow to reduce volatilization during the process and stabilize the sensitive substance.