Abstract: A novel salt composition and a corresponding method of manufacture are described herein. The salt composition is formed from a plurality of salt crystals with a surface area of at least 0.19-0.23 m2/g and a Hall density of less than 0.8 g/cm3. In some embodiments, at least a portion of the salt composition has a hopper cube morphology.

Abstract: The invention provides a sweetener composition comprising a core nano particle in association with a sweetener carbohydrate.

Abstract: There is provided a process for extracting Carnallite from an aqueous solution, the process comprising steps of pre-heating the solution comprising said Carnallite in a series of at least two heat exchangers, thereby obtaining a pre-heated solution; and concentrating said pre-heated solution in a series of at least two evaporation units, whereby forming a concentrated solution and hot vapors; wherein at least one of said evaporation units employs steam for indirect heating, and wherein at least one of said heat exchanger units employs the heat of said hot vapors formed in said evaporation units.

Abstract: The present teachings provide an improved layered granule comprising a sandwich structure of a first and second moisture barrier layer encompassing a moisture hydrating layer. The sandwich granules can be used in a variety of contexts, including animal feed. Methods of making and using are also provided.

Abstract: Disclosed is an edible coating, a food product coated with the coating and the method for manufacturing the food product. The coating comprises a first layer comprising first edible oil and a second layer comprising a hydrophobic edible particle wherein the hydrophobic edible particle has a diameter from 20 nm to 500 microns. The food product having the coating is resistant to becoming soggy.

Abstract: A low sodium salt substitute composition is disclosed that includes (i) from about 3.0% by weight to about 9.0% by weight of sodium acid sulfate; (ii) from about 2% by weight to about 8% by weight of one or more umami ingredients; (iii) from about 12.0% by weight to about 19.0% by weight of sodium chloride; and (iv) from about 0% by weight to about 95% by weight of a filler, the composition delivering less than 140 mg of sodium while providing an appealing taste to users and complying with the current Food and Drug Administration definition of low sodium.

Abstract: The present invention is directed to methods for preparing a potassium chloride composition useful for reducing sodium content and flavoring low solid food products, including mixing potassium chloride, a taste modifier, and a fat, at a temperature above the melting point of the fat, and cooling the mixture below the melting point of the fat to form the salt composition. Embodiments further include the addition of other chloride compositions, including sodium chloride, to potassium chloride, a taste modifier and a fat.

Abstract: The invention provides a sweetener composition comprising a core nano particle in association with a sweetener carbohydrate.

Abstract: This invention relates to a coating composition for a fertilizer comprising at least 50 wt % of a cross-linked lipid; and less than 0.20 wt %, relative to the total weight of the lipid, of a catalyst for cross-linking an unsaturated lipid. The cross-linked lipid has a viscosity at 20 degree Celsius (° C.) in the range of 110 and 800 mPa·s.

Abstract: Carrier materials and salt delivery compositions that can be useful in the delivery of a salt solution are disclosed, together with methods for the preparation and use thereof.

Abstract: Edible capsules include a core surrounded by an encapsulating skin The core is liquid at 25° C. and includes an aqueous mixture of one or more carrageenans, one or more flavorants, and one or more food oils that in total constitute at least 0.5 wt % and at most 30 wt % of the core. The encapsulating skin includes an alginate crosslinked with one or more polyvalent cations, wherein the capsules are nonspherical and seamless.

Abstract: The present invention provides geodate delivery vehicles and methods of manufacture and administration. A vehicle including a lipid monolayer disposed about a hydrophobic domain is disclosed, that can be part of an emulsion or other mixture, or further disposed in a lipid strata. A vehicle including a lipid strata disposed about a hydrophobic domain is also disclosed. The vehicle can be incorporated into a variety of medicinal, food preparations, and personal care products to deliver or stabilize a cargo moiety. Packaged delivery vehicles for later addition of cargo moieties are also contemplated.

Abstract: A weatherized mineral mixture is produced by heating a digestible fat or fatty acid and spraying a mineral mixture with the heated digestible fatty acid to form a protective layer over the mineral mixture. The weatherized mineral mixture may be free of salts of fatty acids, namely soaps. The weatherized mineral mixture sheds water and is wind-resistant. Upon ingestion by livestock animals, the protective coating is digested and the minerals within the mineral mixture are absorbed by the livestock animal.

Abstract: Formulations for animal feed include granules comprising a mixed butyrate lactate salt; in which the mixed butyrate lactate salt is an at least bivalent metal, such as calcium, and the butyrate and lactate are present in a molar ratio between 3:1 and 1:3. The granules may be coated. The optionally coated granules have a particle size of 0.1 mm or more, preferably 0.2 mm or more, and about 2 mm or less, preferably about 1 mm or less. In addition, the butyrate lactate salt may be combined with another active ingredient that may be chosen from the group consisting of plant extracts, prebiotic compounds, probiotics, yeast extracts, medium chain fatty acids, unsaturated long chain fatty acids, fat-soluble vitamins, and toxin absorbing compounds.

Abstract: The invention relates to a particulate material for controlled release of active ingredients, the particulate material comprising a combination of one or more active ingredients, excluding nicotine, and an inorganic mineral filler, wherein the active ingredient is reversibly absorbed into and/or adsorbed onto the inorganic mineral filler, and wherein the BET specific surface area of the inorganic mineral filler is above 15 m2/g, the BET specific surface area measured in accordance with ISO 9277. The invention is particularly advantageous for controlled release of active ingredients.

Abstract: The present invention provides geodate delivery vehicles and methods of manufacture and administration. A vehicle including a lipid monolayer disposed about a hydrophobic domain is disclosed, that can be part of an emulsion or other mixture, or further disposed in a lipid strata. A vehicle including a lipid strata disposed about a hydrophobic domain is also disclosed. The vehicle can be incorporated into a variety of medicinal, food preparations, and personal care products to deliver or stabilize a cargo moiety. Packaged delivery vehicles for to later addition of cargo moieties are also contemplated.

Abstract: A composition for delivering edible salts into food products via microcapsules having a protein-polysaccharide shell matrix and an edible salt-containing active material. A method of treating osteoporosis is also disclosed.

Abstract: An oral composition comprising taste masked iron or copper.

Abstract: The invention allows for a reduction in the amount of salt topically applied to a food product with an oil layer on its outer surface, without adversely affecting the taste of the food product. Salt particles with a particle size greater than the thickness of the oil layer are topically applied to the food product. Because substantially all of the salt particles protrude from the oil layer, they provide a saltiness perception having no meaningful difference from the saltiness perception provided by a control salt applied at higher levels.

Abstract: Active compound formulations for animal nutrition of amino acids, vitamins, enzymes and pigments, which are suitable for providing the active compounds in protected form for the nutrition of stock animals, in particular ruminants, and a process for the preparation of these protected active compound formulations.

Abstract: The present invention relates to intensely coloured and light-stable effect pigments based on transparent, undoped SiO2 flakes, which are distinguished by the fact that they are covered with an iron-oxide layer having a thickness of 30-150 nm, and all SiO2 flakes have an identical thickness, and the thickness of the SiO2 flakes is 250-400 nm, and to the use thereof in pigment mixtures, in cosmetic formulations and for colouring foods and pharmaceutical products.

Abstract: [OBJECT] The object of the present invention is to provide a method for producing a food supplement in powder form to which hydrogen gas is adsorbed. [SOLUTION] Seashells have a layered structure containing CaCO3 as the principal component before calcination. Conchiolin, a protein characteristic to seashells, is sandwiched between layers to maintain a fixed shape. This protein is not removed under a usual condition. Therefore, it is inferred from analytical results described later as well that a protein-derived hydrogen gas is adsorbed and retained between layers.

Abstract: Food products are described. In one general aspect, a low-sodium alternative product to table salt is described that provides substantially equal salty flavor as compared with an equal volume of table salt. The low-sodium alternative product includes extremely small salt particles adhered to an edible carrier particle; the increased surface area-to-volume ratio of the product interacts with mouth physiology to provide increased salt flavor as compared to conventional table salt, while substantially reducing the amount of salt ingested by the consumer.

Abstract: The invention relates to an additive, particularly for promoting food intake and the growth of animals such as piglets. Said additive is in the form of granules, each including: a core that includes at least one compound selected from taste modifiers, taste enhancers, and flavors; and a coating that includes at least two flavors. The invention also relates to a method for preparing such an additive.

Abstract: Composition and methods including powder aggregates formed from tacking fine composition particles to agglomerates. The compositions provide powder aggregates where component segregation and dusting is reduced, and composition flow is improved. Embodiments can include a powder composition having an agglomeration greater than about 100 microns in diameter coated with a tacking agent; and a fine particle less than about 100 microns tacked to the agglomeration by the tacking agent. The agglomeration can be maltodextrin, flavorings, tea solids, and juice solids. The fine particles can be APM, Ace-k, sucralose, vitamins and minerals. The tacking agent can be acetylated monoglyceride, propylene glycol or a caprylic/capric triglyceride.

Abstract: A seasoning for reducing dietary sodium intake is disclosed. The portion of seasoning has a mean particle size of less than or equal to 20 microns. In one embodiment, the invention is a seasoning comprising a first seasoning component including a salt and a second seasoning component selected for at least one of complementing and reducing the amount of the first seasoning component required for flavoring a food product.

Abstract: Disclosed is a powdered composition including an emulsifier and at least one anti-caking additive selected from the group consisting of earth alkali oxides, earth alkali hydroxides or a mixture thereof. Further disclosed is a method for preventing caking of a powdered composition comprising emulsifiers.

Abstract: Provided herein are salts for use in food products having the formula: MgCl2.xKCl.yN—H4Cl.zH2O, wherein x+y is about 1, wherein x is greater than or equal to zero and less than 1, wherein y is greater than zero and less than or equal to 1, and wherein z is from about 4 to about 6.

Abstract: The present invention relates to a composition for reducing the sodium chloride content in food products, to processes for the preparation thereof and to uses.

Abstract: The invention provides a sweetener composition comprising a core nano particle in association with a sweetener carbohydrate.

Abstract: A heteromorphic granule comprising lysine free base and a lysine salt is disclosed. A fertilizer composition is set forth having cores containing an acid salt of a basic amino acid and effective amounts of first and second layer coatings coated sequentially to the surface of each core. A method for using the heteromorphic granule as a fertilizer and/or an animal feed is provided.

Abstract: A coated particle is disclosed comprising a core, a first innermost layer coating the core, a second middle layer coating the first innermost layer and a third outermost layer coating the second middle layer, wherein the core comprises at least a water-in-oil emulsion or a fat and/or oil, wherein the first innermost layer comprises at least one emulsifier and, wherein the second middle layer comprises either one or more polyanions or one or more polycations and the third outermost layer comprises one or more polyelectrolytes only of opposing charge to that of the polyanions or polycations of the second middle layer. The inventors have observed that the particle has improved stability, particularly when the particles are small as the forces between said small particles to aggregate is greater and simultaneously provides a delivery vehicle for included actives and/or flavours.

Abstract: A food flavoring encapsulate includes an encapsulated substrate, such as salt, wherein the substrate is encapsulated by a flavored oil. The flavored oil incorporates a Maillard reaction product and is preferably substantially free of water.

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: A seasoned food product, a seasoning, and a method for seasoning and/or preserving a food product is described in accordance with exemplary embodiments of the present invention. The charge of seasoning has a mean particle size of at least approximately less than 20 microns. In another embodiment, the present invention is 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. The first seasoning component and second seasoning component have a mean particle size of at least approximately less than 20 microns.

Abstract: The present invention is directed to the encapsulation of long chain alcohols, C20-C36, in various materials including polymers and waxes. Through the proper selection of the polymer the encapsulated long chain alcohol can be advantageously added to foods such as margarines, salad dressings and the like.

Abstract: The invention relates to a multifunctional encapsulated biologically active food component consisting of a core which comprises at least one dietary fiber, which core is surrounded by at least one biologically active substance, in which the core and the biologically active substance(s) is (are) surrounded by one or more shell-forming substance(s).

Abstract: The present invention is an encapsulated yeast composite comprising a core comprising yeast and a coating containing an emulsifiable lipid. The yeast includes Saccharomyces cerevisiae. The invention also relates to other encapsulated bioactive substance composites. The nature of the coating provides controlled release of the bioactive substance from the encapsulate. The encapsulated composites are useful in the production of food compositions, food products, and animal feed products.

Abstract: Filled dough products are provided having enhanced crispiness. In one aspect specific crispiness enhancing ingredients are added to either or both the dough composition and the filling composition to provide superior crust performance properties in the final filled dough product. In another aspect, a preferred extrusion die is provided that comprises a primary extrusion opening and a plurality of secondary extrusion openings and is positioned across an outlet of an extrusion passageway. The preferred die further includes at least one recessed region, which at least partially includes a portion of one or more secondary extrusion openings. The present invention is also directed to methods of forming filled food products.

Abstract: A coming layer agent is provided which can substantially avoid water from transferring from a food substrate to a “coatings”, such as a sheet and a coating, even when the food has been freeze-preserved, and which can prevent a decrease in crispness of the “coatings” after the food has been cooked by a microwave oven. A coating layer agent composition for frozen foods to be microwave-heated, each of the foods comprising a food substrate and a “coatings”, is featured in containing an emulsifier, preferably acetylated monoglycerides and/or protein, and/or oil and fat. The composition can be used in the form of powder mixed with and adhered to silicon dioxide. In this case, the composition can contain a coating layer agent preferably in the range of 100-250 weight % for silicon dioxide, and also can contain thermo-coagulating protein.

Abstract: The present invention provides a method for encapsulating a liquid within a semi-permeable membrane. In particular, the present invention provides a method for encapsulating free flowing liquids. The current invention also provides a method for treating the downhole region of a well using encapsulated well treatment chemicals. The method of treating the downhole region of a well is particularly useful in acid etching a fracture face.

Abstract: The invention relates to a process to make (com)pressed products of salt comprising iron ammonium hydroxypolycarboxylic acid complexes as anti-caking additive, as well as to the obtained pressed products and the use of these pressed products, for example as salt licks and/or water softener salt products.

Abstract: A mineral or vitamin fortification ingredient which does not deleteriously affect palatability and appearance of foods is obtained by encapsulation of the mineral or vitamin in a grindable, glassy matrix composition. The glassy matrix composition includes an oligosaccharide, such as &bgr;-2-1 fructofuranose materials, preferably fructooligosaccharides (FOS) and inulin, which not only forms a glassy matrix, but also beneficially increases the fiber content of the food. At least one edible oil is included in the encapsulating composition to prevent substantial adverse interaction between the mineral or vitamin encapsulant and the glass-forming oligosaccharide matrix material, and to achieve controlled release of the encapsulant from the glassy matrix.

Abstract: A substitute for edible oil and fat, which contains fine particles having an average particle size of 250 microns or less and a surface hydrophobic degree of 35 g or less as the oil absorption measured by the oil absorption assay method of JIS K6223, as well as a food containing the substitute for edible oil and fat. The substitute for edible oil and fat renders possible achievement of low oil content and low calorie of food mainly including bakery products.

Abstract: A mineral or vitamin fortification ingredient which does not deleteriously affect palatability and appearance of foods is obtained by encapsulation of the mineral or vitamin in a grindable, glassy matrix composition. At least one edible oil is included in the encapsulating composition to prevent substantial adverse interaction between the mineral or vitamin encapsulant and the glass-forming matrix material, and to achieve controlled release of the encapsulant from the glassy matrix. The oil also reduces or eliminates the use of added water as a plasticizer thereby avoiding the need for substantial evaporation or drying to achieve a non-rubbery, grindable encapsulated ingredient. The oil assists in plasticizing the matrix material for extrudability and the prevention of undesirable browning or discoloration of the encapsulating matrix composition.

Abstract: Soy-based, flaked food products are provided. In one form, the food product includes defatted soy flakes, an exogenous source of protein and isolated starch. The product may further include a cereal grain, wherein the defatted soy flakes are present in the product in greater amounts by weight than the cereal grain. The defatted soy flakes may be pre-toasted to reduce the bittery, beany off-flavors of the soybean. Methods of producing the soy-based, flaked food products are also provided.

Abstract: A method for preparing beads containing at least one active ingredient, such as a flavor, fragrance, vitamin, and/or coloring material, to food or tobacco products, where the active ingredient is released at a controlled rate. Discrete droplets of the active ingredient and an acid polysaccharide are formed in an aqueous medium, then the droplets are converted to water insoluble gel beads by introducing the droplets into a solution containing multivalent cations, thereby building a suspension of gel beads. The beads may then be added to the food or tobacco product in an effective amount to flavor, perfume, vitamize, and/or color the product. The beads are heat and mechanically stable.

Abstract: The present invention provides improved confectionery compositions which have a substantial reduction in the unpleasant organoleptic sensations associated with the release of functional ingredients from the confection in the oral cavity. The confectionery composition comprises a confectionery base, a functional ingredient which is a botanical or a mineral or a mineral salt having an unpleasant mouthfeel, and from about 0.5% to about 5.0% by weight of the composition of one or more fats, said amount being effective to suppress the unpleasant mouthfeel of the functional ingredient. For botanicals the confectionery composition is a hard boiled candy composition or a hard gum composition and the fat is one or more partially hydrogenated vegetable oils or saturated fats. For minerals or their salts the confection is a hard boiled candy composition and the fat is one or more partially hydrogenated vegetable oils.

Abstract: Process methods are described for combining compounds of mineral nutrients into chemically stable powder mixtures that notably preserve chromium in a soluble form conducive to both absorption and bioavailability. The methods include the compounds of minerals in preferred chemical forms, procedures for treatment of certain compounds to maintain solubility, appropriate sequences for combination of the compounds and other premix ingredients, and blending to provide an adequately homogeneous mixture. The methods provide premixes of minerals that support bioavailable chromium and that exhibit good stability, solubility, odor and color for addition to nutritional products.

Abstract: Disclosed is a powdered composition including an emulsifier and at least one anti-caking additive selected from the group consisting of earth alkali oxides, earth alkali hydroxides or a mixture thereof. Further disclosed is a method for preventing caking of a powdered composition comprising emulsifiers.