Abstract: The present invention relates to animal feed compositions which are useful for balancing body weight in companion animals and which after ingestions results in reduced calorie intake at a subsequent meal. It has been found surprisingly that the calorie intake of a pet can be reduced without negative effects towards the begging behavior of the unsatisfied pet which often results in a over-feeding by the owner when the daily feed intake of the diet (preferably a calorie-restricted diet) is combined with the intake of a mixture of triglyceride oils having a solid fat content at ambient to body temperature and an emulsifier, a mixture hereinafter abbreviated by “oil-composition”.

Abstract: The invention provides an encapsulate comprising a protein-based encapsulation matrix that envelops one or more oil droplets containing at least 3 wt. % of polyunsaturated fatty acids (PUFAs) by weight of oil; said encapsulate having a mass weighted average diameter in the range of 0.5-5000 ?m, wherein the protein-based encapsulation matrix contains at least 10 wt. % of a protein that has been cross-linked by means disulfide cross-links, said protein-based matrix further being characterized in that: i. less than 75 wt. %, preferably less than 40 wt. % of the protein contained in the protein-based matrix can be dissolved when 75 mg of the encapsulate is dispersed in 50 ml distilled water having a temperature of 5° C. at any pH within the range of 3.0-7.0; ii. the weight percentage of the protein that can be dissolved is at least a factor 1.3 higher when in the procedure under i) the distilled water is replaced by an aqueous solution of 2 wt. % dithiothreitol (DTT).

Abstract: The invention relates to a soluble antioxidant dietary fiber obtained from pineapple and a method of processing pineapple pulp to provide a soluble antioxidant fiber.

Abstract: The present invention relates to a homogeneous solid matrix composition containing vegetable proteins, lecithin and at least one ingestible bioactive compound which is at least partially insoluble in an aqueous medium.

Abstract: Described is a capsule comprising a plurality of compacted food articles comprising a dehydrated food powder mixed in a fat-based binding system. A method for the production of the capsule is further described.

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

Abstract: A flavored vegetable starch capsule and the method of manufacture of the flavored capsule is provided. The capsule may comprise (a) from about 95% to about 100% parts by weight of cellulose, such as hydroxymethylcellulose; (b) from about 0.5% to about 5.5% by weight of a suitable hydrogenated saccharide, such as sorbitol; (c) from about 0.2 to about 2.5% of a lubricant, such as silicon dioxide; (d) up to about 10% purified water; to which is added about 1/10 parts by weight of liquid flavoring.

Abstract: (Finely divided) pulverous formulation of one or more fat-soluble active ingredients comprising modified food starch and one or more components chosen from the group consisting of polyglycerol esters and food composition, especially a beverage, containing said formulation.

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: 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 fat-containing powder according to the present invention comprises up to 50% fat, whereby the fat surface of the powder particles is associated with a particulate flowing agent

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: Fat-containing compositions comprise a fat component having less than 40% by weight of trans fat and a cyclodextrin, wherein at least about 25% of the cyclodextrin in the composition is bound to the fat. The fat compositions as provided herein can be substantially more viscous or harder than a like fat composition that does not contain cyclodextrin that is bound to the fat. Food products and methods of use of food products are described. Methods of making these compositions are also provided.

Abstract: The present invention relates to a process for the preparation of powdered oils and more particularly to oil encapsulated in a protein containing matrix. In addition, the present invention relates to the powdered oils obtainable by such a process, and the use of these products in the preparation of food compositions, and preferably animal food compositions, such as ruminant food compositions.

Abstract: An active ingredient delivery system and a method of making or using the same, wherein the delivery system includes an active ingredient and a carrier component of an amorphous metal salt, with the active ingredient at least partly fixed to and partly encapsulated by the carrier component. The active ingredient may be a bitter tasting polyphenol such as a flavonoid.

Abstract: A powder composition of a functional oil material is obtained by drying an emulsion composition comprising at least one functional oil component and (i) at least one water-soluble encapsulating agent selected from saccharide containing at least two sugar units including a fructose unit or (ii) at least one water-soluble encapsulating agent selected from saccharides containing at least one galactose unit and one fructose unit. Food compositions, cosmetic compositions and pharmaceutical compositions are provided which contain the powder composition described above.

Abstract: This invention provides a control release formulation or rumen-bypass dietary supplement in compacted form. The formulation or supplement has the capability to transport fatty acid calcium salt and between about 1-75 percent of one or more rumen-protected undegraded biologically active agents to the post-ruminal digestive system of a ruminant. A feedstock containing the formulation or supplement for ruminants beneficially improves feed efficiency and body growth. The feedstock also is adapted to improve the lactational performance of dairy cattle.

Abstract: Food products can include dried microorganisms as a biocontrol agent. The dried cultures resist inactivation during pasteurization of the food product. The microorganisms are selected to be nontoxic and to inhibit growth of pathogenic microorganisms. For example, the biocontrol microorganisms can produce acid to lower the pH of the product thereby inhibiting the growth of pathogens.

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

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: Coatings for fruit, particularly respiring fruit, such as bananas or melons, are disclosed. The coatings comprise food grade materials selected from polysaccharides, proteins, lipids, waxes, and mixtures of those materials. Preferred coating include xanthan and/or acylated glycerides.

Abstract: An article of manufacture useful for adding creamer base to hot beverages such as coffee or tea-based beverages comprises (a) a center core comprising a creamer base (for example, the creamer base preferably comprising a high-intensity sweetener and a humectant), and (b) an outer coating at least partially encapsulating the center core, the outer coating comprising chocolate. In a preferred embodiment the chocolate comprises not more than 10 percent by weight of cocoa butter and at least 20 percent by weight of vegetable oil, and with the chocolate coating preferably having a softening point of at least about 100° F. In a preferred embodiment, the article further comprises (c) an elongate stirring member having a distal end portion, with the distal end portion connected to the outer coating.

Abstract: The present invention relates to a composite edible product comprising a plurality of discrete filled capsules embedded in a biopolymer matrix, wherein: the filled capsules comprise a shell holding 0.4-50 ?l of a liquid or liquefiable core, the shell contains at least 5 wt. % of gelling biopolymer and has a thickness in the range of 10-200 ?m; the liquid or liquefiable core contains at least 50 wt. % of glyceride oil; and the composition of the biopolymer matrix is different from the composition of the shell of the filled capsules. The composite edible product of the present invention can contain high levels of glyceride oil without imparting a fatty mouthfeel and furthermore produces a very special sensation during chewing.

Abstract: Disclosed is a process for stabilizing an omega-3 fatty acid containing powder onto a food product. The food product is coated with a coating oil and then the powder containing at least one powdered omega-3 fatty acid comprising at least one of docosahexaenoic fatty acid, eicosapentaenoic fatty acid, or a mixture thereof is applied onto the food product. The coated food product is then packaged and is stable for at least 12 weeks of storage at 70° F. 50% relative humidity as defined by the absence of development of a fishy aroma or taste. The process is widely applicable to a variety of food products including ready to eat cereals, quick cooking oatmeal, cereal bars, granola bars, potato chips, nacho chips, corn chips, cookies, crackers, pretzels, baked cheese curls, fried cheese curls and other food products.

Abstract: The present invention relates to a composition for use in animal nutrition comprising a controlled release matrix and to a method for preparing said composition. Moreover, the present invention relates to a method for the treatment of monogastric animals in which said composition is used as addition of active substances such as for instance organic acids and/or inorganic acids for preserving and acidifying food for monogastric animals, including swine, sheep, rabbits, birds, horses, pets and humans.

Abstract: A process and device is provided for coating a formed rod or pellet of shortening with a layer of shortening having a higher melting point to prevent agglomeration of the shortening pellets during storage and transportation.

Abstract: Food components including a triacylglycerol component and a bulking agent are provided. The triacylglycerol component typically has a melting point of about 100 to 120° F. and constitutes about 20 to 35 wt. % of the food components. The food component can be formed by heating a composition which includes the triacylglycerol component and bulking agent under conditions sufficient to form an outer layer having certain desired physical characteristics. Food products incorporating the food components are also provided.

Abstract: A microencapsulated composition containing lipophilic compounds is prepared by reducing the particle size of the lipophilic compound in the presence of a surface active agent to form a first solution; preparing a solution of alkali metal alginate to form a second solution; combining the first and second solutions to form a third solution; adding the third solution dropwise to a fourth solution containing calcium ion, obtaining beadlets, and removing the formed beadlets from the fourth solution; rinsing the beadlets with an acidic solution and drying the beadlets; and coating the beadlets to obtain microcapsules.

Abstract: The present invention relates to coated particles comprising a coating and a core particle comprising an active, wherein the coating comprises a gas phase component. The invention also relates to processes for the manufacture of such coated particles comprising (a) providing a coating material comprising a gas phase component and applying the gas containing coating material to a core particle or (b) providing a coating material comprising a gas generating component, applying the coating material to a core particle and treating the coated particles so as to generate a gas from the gas generating component. Furthermore, it also relates to the use of such coated particles in a number of applications.

Abstract: A coated chewing gum comprising a core of chewing gum and a coating comprising a coating material and one or more active substances in solid form. The use of an active substance in solid form in the coating of a coated chewing gum provides a fast onset of the effect, a better stability of the active substance, and an increased effect thereof in al chewing phases.

Abstract: The invention relates to compositions containing a fat soluble substance in a glassy carbohydrate matrix having maltose or a mixture of low-molecular weight carbohydrates, and, optionally, a high-molecular weight carbohydrate. The compositions can be used for multivitamin tablets, hard gelatin capsules, dry food and feed compositions and for enriching sugar.

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 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: The present invention provides methods and compositions for providing controlled protection for hygroscopic ingredients that will be exposed to moist or humid environments for significant periods of time by encapsulating the hygroscopic ingredients with a controlled-protection lipid coating. The methods and compositions are particularly useful for stabilizing a hygroscopic bioactive substance, such as choline chloride or lysine hydrochloride, in an animal feed composition and also providing adequate rumen protection in ruminant feeds.

Abstract: The present invention describes aromatized particles containing aromatized vegetable oil contained within a shell of a water soluble encapsulant such that upon dissolution with hot water a burst of aroma will be released. The process to produce the aromatized particles is also set forth.

Abstract: A food product comprising a substantially solid mass based on chocolate or the like in contact with a wet medium in non-frozen state, with a local free moisture content ranging between 45 and 88%, said substantially solid mass having a low water intake in suitable conditions of preservation. The substantially solid mass of chocolate or chocolate-like product comprises in weight percentages: between 43 and 50% fat; defatted dry cocoa <18%; skimmed milk powder <17%; sugars >13%; the weight ratio defatted dry cocoa/(sugars and optionally skimmed milk powder) being less that 0.45 and the solid mass being such that for the aqueous medium, the value (&tgr;) is less than 3, where &tgr;=(−[water]+0.37)×F+(5.25×[water]−1.67)×(S+SMP)+(26.6×[water]−9.6)×C+(61×[water]−14.5)×(S+SMP)×C.

Abstract: A man-made caviar alternative, including granules having a gelled center in a syrup exhibiting the same organoleptic properties as caviar from sturgeon. The granules are made from a mixture of encapsulation material, salt, coloring agents and flavoring agents, and granules are formed having a size of between about 2 to 4 millimeters. The thus formed granules may be treated with firming agents, crisping agents, and antioxidants. The caviar syrup in which the granules reside is a mixture including flavoring agents, salt, and stabilizing agents.

Abstract: Drops of Honey is a capsule that is filled with honey. This capsule filled with honey is a food product in which the capsule dissolves in boiling water. This allows for the honey to escape into the beverage of choice, preferably tea. It is a food product that will be mainly used with tea and other hot beverages. A method of the product is to sweeten tea. Another method for Drops of Honey is to be used as a dietary supplement. The objective of Drops of Honey is to make it more convenient for the consumer to consume honey within tea or other hot beverages.

Abstract: A food product comprising a substantially solid mass based on chocolate or a chocolate-like product in contact with an aqueous phase in unfrozen state, with a local free moisture content ranging between 30% and 45%, preferably between 35% and 45%, said substantially solid mass having a low water intake in suitable conditions of preservation. The substantially solid mass comprises in weight percentage: 43 to 68% of fat; <25% of defatted dry cocoa; <17% of skim milk powder; appropriate amounts of sugar >13%, the solid mass being such that for an aqueous phase having a local free moisture content ranging between 30% and 45%, preferably 35 and 45%, the quantity &tgr; is less than 3, where &tgr;=(−16.6×[water]+2.9)×F+(22.5×[water]−3.5)×(S+SMP)+(66.9×[water]−11.8)×C.

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: Food products can include dried microorganisms as a biocontrol agent. The dried cultures resist inactivation during pasteurization of the food product. The microorganisms are selected to be nontoxic and to inhibit growth of pathogenic microorganisms. For example, the biocontrol microorganisms can produce acid to lower the pH of the product thereby inhibiting the growth of pathogens.

Abstract: Relatively large-sized hollow confectionery containing an expanded chocolate and having a very light texture. Namely, a hollow confectionery having a space volume of up to 100 ml. The hollow confectionery containing an expanded chocolate, which are composed of a gas-entrapped chocolate mass comprising a diglycerin fatty acid ester or a mixed oil containing an edible fat and tri-saturated fatty acid glycerides containing behenic acid, BOB seeding material or crystalline powdered BOB, and hollow confectionery filled with the gas-entrapped chocolate mass, can be obtained by expanding the expanded chocolate mass in the hollow confectionery under reduced pressure and then cooling to give gas-entrapped chocolate having an apparent specific gravity of 0.14 to 0.30.

Abstract: Carbohydrate-based glassy matrices which are stable in the glassy state at ambient temperatures may be prepared by the use of aqueous plasticizers with melt extrusion. Such glassy matrices are useful for the encapsulation of encapsulates, in particular, flavoring agents.

Abstract: A composition for coating a pet treat or a particulate pet food includes: (a) from about 25 to about 100 weight % of edible hydrogenated animal fat and/or hydrogenated vegetable oil having a melting point between about 100 and about 160 degrees Fahrenheit. The coating composition preferably further includes: (b) from about 2 to about 75 weight % of an edible, natural and/or artificial flavorant; (c) from about 20 to about 75 weight % of an edible, inert filler component, such as maltodextrin, wheat or rice flour, corn syrup or sugar; (d) from about 0.05 to about 15 weight % of a nutritional additive, such as vitamins, minerals, plant extracts, digestive aids, or odor control ingredients; and (e) from about 0.01 to about 5% weight of an edible, artificial and/or natural colorant. Also included is a process for making a coated pet treat coating that does not involve baking on the coating.

Abstract: An apparatus and method of preparing solid flakes of fats and emulsifiers is provided utilizing a generally flat, cold plate to solidify the fat or emulsifier.

Abstract: The invention concerns a dry emulsion characterised in that it is obtained by drying a dispersion of at least a weakly soluble edible substance also called active substance (MA) in a continuous phase comprising: at least an emulsifier (E) containing at least a partially hydrolysed vegetable protein (protein lysate) whereof the degree of hydrolysis ranges between 0 (excluded) and less than 5%; and at least a water soluble or water dispersible interstitial filler (ARI) containing at least a partially hydrolysed vegetable protein (protein lysate) whereof the degree of hydrolysis ranges between 5 and 40%. The invention also concerns a method for preparing said emulsions, comprising the following steps: (i) a first step consists in preparing a dispersion in water or in an aqueous phase comprising at least a hydrophobic active substance (MA), at least an emulsifier (E), and at least a filler (ARI); (ii) the second step consists in drying said dispersion until a dry emulsion is formed.

Abstract: An edible microcapsule comprising a core and a capsule wall, wherein the core is an edible hydrophobic substance, the capsule wall is formed by salting-out of a combination of a protein and an edible salt, and transglutaminase is used as a crosslinking agent for hardening (solidifying) the capsule wall, and a food containing the edible microcapsule.

Abstract: The present invention relates to the Schizochytrium genus SR21 strain and a microorganism belonging to the same species as does said SR21 strain or having substantially the same fungological properties as does said SR21 strain, the said SR21 strain and microorganism having the ability to produce the (n-3) series of docosahexaenoic acid (DHA) and the (n-6) series of docosapentaenoic acid (DPA), and the invention also relates to a process for preparing the (n-3) series of DHA and the (n-6) series of DPA utilizing said microorganisms. The microorganisms according to the present invention are superior in their proliferation character and their propensity to produce fat, and have the ability to produce the (n-3) series of DHA and the (n-6) series of DPA very well. Accordingly, it is possible to effectively produce the (n-3) series of DHA and/or the (n-6) series of DPA, which are useful in the fields of foods and pharmaceuticals, using the microorganisms according to the present invention.

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.