GEODATE DELIVERY VEHICLES

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. 148-. (canceled)49. A geodate delivery vehicle for a cargo moiety comprising:a lipid monolayer comprising an anionic phospholipid, disposed about a hydrophobic domain; anda lipid strata comprising alternating divalent metal cations and anionic phospholipids, wherein the lipid strata is disposed about the lipid monolayer; anda cargo moiety associated with the hydrophobic domain.50. The geodate delivery vehicle of claim 49 , wherein the geodate delivery vehicle is suspended in an aqueous environment.51. The geodate delivery vehicle of claim 50 , wherein the geodate delivery vehicle is suspended in an emulsion.52. The geodate delivery vehicle of claim 49 , wherein the geodate delivery vehicle is in powder form.53. The geodate delivery vehicle of claim 49 , wherein the hydrophobic domain is the cargo moiety.54. The geodate delivery vehicle of claim 49 , wherein the hydrophobic domain comprises a cargo moiety associated with an oil or fat.55. The geodate delivery vehicle of claim 49 , wherein the lipid strata comprises at least about 50% negatively charged lipid.56. The geodate delivery vehicle of claim 49 , wherein the lipid strata comprises at least about 75% negatively charged lipid.57. The geodate delivery vehicle of claim 49 , wherein the cargo moiety is at least one member selected from the group consisting of a vitamin claim 49 , a mineral claim 49 , a nutrient claim 49 ...

PLANT-DERIVED POWDER FOR FOOD AND PLANT PROTECTION, AND METHODS FOR PREPARATION

The present invention is referred to a method of production of plant powder for use in food and plant protection, preferentially obtained from plant crops of the Brassicaceae family (Crucifers). Also, the present invention is referred to a plant powder obtained by the procedure of the invention and the use of the plant-derived powder in food and plant protection as herbicide and insecticide. Moreover, this invention is referred to a foodstuff that incorporates the plant powder of the invention in edible forms either in solids, beverages, food supplements or additives, as well as a plant pest control product (herbicide and insecticide) that incorporates the plant powder of the invention. 1. Process for obtaining a vegetable powder comprising:a. Introducing a washed vegetal in a drying tunnel of between 15 and 50 meters long, at a temperature of between 100 and 50° C. over a period of between 10 and 5 hours, andb. Grinding of the product resulting from step (a).2. Process according to wherein the drying tunnel has a length between 25 and 35 meters.3. Process according to claim 1 , wherein the inlet temperature in the tunnel is between 75 and 80° C.4. Process according to claim 1 , wherein the outlet temperature is between 60 and 65° C.5. Process according to claim 1 , wherein the time of permanence in the tunnel is between 7 and 8 hours.6. Process according to claim 1 , wherein the vegetal used comprises the whole plant or parts thereof that can be selected from the list comprising: seeds claim 1 , sprouts claim 1 , leaves claim 1 , stems claim 1 , roots claim 1 , immature flowers or any combination thereof.7. Process according to claim 6 , wherein the whole plant or parts thereof comprises at least a concentration expressed on a dry weight basis of 0.5% of glucosinolates claim 6 , at least 1.5% of phenolic compounds claim 6 , and a mineral content of at least a 2% of Calcium claim 6 , a 2.7% of potassium claim 6 , a 0.7% of sodium claim 6 , a 0.4% of magnesium claim ...

FLOW AGENT METHODS AND PRODUCTS

The present specification provides a non-sticky, free-flowing solid comestible, which is typically sticky, by coating it with a flow agent. Methods of preparing the flow agent and a food body substantially coated with the flow agent are also described. 1. A product , the product comprising:a food body substantially coated with a flow agent comprising particles that are on average less than one millimeter in size, wherein the flow agent has a moisture content of about or less than 10%, and wherein the flow agent accounts for about 0.1% to about 2% of the total food body by weight.25-. (canceled)6. The product of claim 1 , wherein the food body is a fruit body.7. (canceled)8. The product of claim 1 , wherein the flow agent is produced from a fruit.9. The product of claim 1 , wherein the flow agent is produced from a vegetable.1011-. (canceled)12. The product of claim 1 , wherein the food body is a cranberry.1314-. (canceled)15. The product of claim 1 , wherein the flow agent is produced from a cranberry.16. The product of claim 1 , wherein the flow agent is cranberry presscake powder.17. A method of providing a food body substantially coated with a flow agent claim 1 , the method comprising:providing a food body; andapplying a flow agent to substantially coat the food body, wherein the flow agent comprises particles that are on average less than one millimeter in size, wherein the flow agent has a moisture content of about or less than 10%, and wherein the flow agent accounts for about 0.1% to about 2% of the total food body by weight.1821-. (canceled)22. The method of claim 17 , wherein the food body is a fruit body.23. (canceled)24. The method of claim 17 , wherein the flow agent is produced from a fruit.25. The method of claim 17 , wherein the flow agent is produced from a vegetable.2627-. (canceled)28. The method of claim 17 , wherein the food body is a cranberry.29. (canceled)30. The method of claim 17 , wherein the flow agent is produced from a cranberry.31. The ...

Method and system for entrapping pressurized gas in powdered food or beverage products

Methods and systems for continuously producing foaming compositions from powders, granules, and/or particulate are provided and/or powders, granules, and/or particulates that contains high pressure gas. The methods and systems are configured to reduce energy costs and overall processing time and, thus, provide advantages over the prior batch processes that have lengthy temperature ramp-up and cool-down times due to the shortcomings of using a large pressure vessel.

NUTRITIONAL SUPPLEMENT FOR GROWTH ENHANCEMENT

Provided are nutritional supplements designed for enhancing the growth, particularly the linear growth, of pre-pubertal children with a stature measure short compared to the norm. The nutritional composition includes an energy source, arginine and a combination of micronutrients. 1. A nutritional supplement in a powder form having per 100 g powder a total caloric content of from about 300 kcal to about 500 kcal comprising per 100 g powder arginine in an amount of from about 250 mg to about 1000 mg and a micronutrient combination comprising calcium in an amount of from about 250 mg to about 750 mg; vitamin C in an amount of from about 15 mg to about 350 mg; zinc in an amount of from about 2.0 mg to about 15 mg; iron in an amount of from about 2.0 mg to about 10 mg; vitamin A in an amount of from about 50 μg to about 350 μg; and vitamin D in an amount of from about 2 μg to about 10 μg.2. The nutritional supplement of claim 1 , wherein 40% to 70% of the total caloric content is carbohydrates.3. The nutritional supplement of claim 1 , wherein 10% to 40% of the total caloric content is lipids.4. The nutritional supplement of claim 1 , wherein 10% to 40% of the total caloric content is proteins.5. The nutritional supplement of claim 1 , said supplement comprises per 100 g powder arginine in an amount of from about 500 mg to about 1000 mg; calcium in an amount of from about 300 mg to about 400 mg; vitamin C in an amount of from about 15 mg to about 50 mg; zinc in an amount of from about 2.0 mg to about 5.0 mg; iron in an amount of from about 3.0 mg to about 5.0 mg; vitamin A in an amount of from about 50 μg to about 150 μg; and vitamin D in an amount of from about 2 μg to about 3.5 μg.6. The nutritional supplement of claim 1 , said composition having per 100 g powder a total caloric content of about 420 kcal; arginine in an amount of about 826-992 mg; calcium in an amount of about 413 mg; vitamin C in an amount of about 24-28 mg; zinc in an amount of from about 4 mg; iron ...

SOLID LIPID NANOPARTICLES (II)

The present invention relates to new (foodgrade) solid lipid nanoparticles, as well as the production of such solid lipid nanoparticles and the use of them. 2. Solid lipid nanoparticles according to claim 1 , wherein the emulsifier system has a crystallization point which is lower than the crystallization point of the core.3. Solid lipid nanoparticles according to wherein the lipid phase is at least one oil chosen from the groups consisting of triglycerides claim 1 , partial glycerides claim 1 , fatty acids claim 1 , steroids and waxes.4. Solid lipid nanoparticles according to wherein the lipophilic and/or amphiphilic active ingredient is chosen from the group consisting of antimicrobials claim 1 , antioxidants claim 1 , polyphenols claim 1 , vitamins claim 1 , PUFAs and dyestuffs.5. Solid lipid nanoparticles according to wherein the citric acid ester is a citric acid ester of mono and diglycerides of fatty acids (E472c).6. Solid lipid nanoparticles according to wherein the emulsifier system comprises at least one co-emulsifier.7. Solid lipid nanoparticles according to wherein the co-emulsifier is chosen from the group consisting of polysorbates claim 6 , phospholipids and stearoyl-2-lactylat.8. Solid lipid nanoparticles according to wherein the concentration of the at least one citric acid ester is 0.1-30 wt-% based on the total weight of the SLN claim 1 , preferably 0.5-20 wt-%.9. Solid lipid nanoparticles according to wherein the concentration of the at least co-emulsifier is 0.1-30 wt-% based on the total weight of the SLN claim 1 , preferably 0.5-20 wt-%.10. Solid lipid nanoparticles according to wherein the concentration of the lipophilic and/or amphiphilic active ingredient can be up to 60 wt-% claim 1 , based on the total amount of the SLN.11. Use of solid lipid nanoparticles as claimed in in the production of food products claim 1 , feed products or personal care products.12. Food products claim 1 , feed products and personal care products comprising solid ...

LUTEIN COMPOSITION SUITABLE FOR INFANT FOOD FORMULATIONS

The present invention is related to a powderous composition which comprises lutein and which is used in infant food formulations or premixes for infant food formulations. 1. Powderous composition comprising particles having(a) an inner phase, which comprises lutein, and characterized in that', '(i) the inner phase has an average size D [3,2] of less than 30 μm, and', '(ii) the particle has an average size D [3,2] of 10 μm-150 μm, and', 'wherein the inner phase is always smaller than the particle., '(b) a matrix, which comprises at least one hydrocolloid,'}2. Composition according to claim 1 , wherein the inner phase has an average size D [3 claim 1 ,2] of 0.1 μm to 30 μm.3. Composition according to claim 1 , wherein the inner phase has an average size D [3 claim 1 ,2] of 0.2 μm to 20 μm.4. Composition according to claim 1 , wherein the hydrocolloid is chosen from the group consisting of polysaccharides claim 1 , modified polysaccharides claim 1 , maltodextrin claim 1 , glucose syrup and gums.6acacia. Composition according to claim 1 , wherein the gum is gum Arabic (=gum ).7. Composition according to comprising(a) 0.01-30 wt-%, based on the total weight of the composition, of lutein, and(b) 70-99.99 wt-%, based on the total weight of the composition, of at least one hydrocolloid, and(c) optionally up to 25 wt-%, based on the total weight of the composition, of at least one auxiliary agent.8. Composition according to comprising(a) 0.1-15 wt-% based on the total weight of the composition, of lutein and(b) 70-90 wt-%, based on the total weight of the composition, of at least one hydrocolloid and(c) 15-25 wt-%, based on the total weight of the composition, of at least one auxiliary agent.9. Composition according to comprising(a) 0.2-10 wt-% based on the total weight of the composition, of lutein and(b) 75-90 wt-%, based on the total weight of the composition, of at least one hydrocolloid and(c) 15-25 wt-%, based on the total weight of the composition, of at least one ...

Methods and compositions for increasing the anaerobic working capacity in tissues

Provided are compositions comprising beta-alanylhistidine peptides and/or beta-alanines, and methods for administering these peptides and amino acids. In one aspect, the compositions and methods cause an increase in the blood plasma concentrations of beta-alanine and/or creatine.

HIGHLY SOLUBLE STEVIA SWEETENER

A method for making highly soluble sweetener compositions is described. The resulting sweetener compositions readily provide high concentration solutions, and also possess superior taste qualities. The compositions can be used as sweeteners, sweetness enhancers, and flavor enhancers in foods, beverages, cosmetics and pharmaceuticals. 1Stevia. A method for producing a high solubility sweetener comprising the steps of:{'i': 'Stevia', 'A) providing a first sweetener;'}{'i': Stevia', 'Stevia, 'B) providing a second sweetener that is different from the first sweetener;'}C) providing water;{'i': 'Stevia', 'D) mixing the water and first and second sweeteners to make a mixture;'}E) increasing the temperature of the mixture by a gradient method to make a solution;F) holding the solution at an elevated temperature;{'i': 'Stevia', 'G) decreasing the temperature of the solution by a gradient method to obtain a high stability and high concentration sweetener solution; and'}{'i': Stevia', 'Stevia, 'H) spray drying the high stability and high concentration sweetener solution, to provide the high solubility sweetener.'}2Stevia. The method of wherein the first sweetener is selected from the group consisting of: Stevioside claim 1 , Rebaudioside A claim 1 , Rebaudioside B claim 1 , Rebaudioside C claim 1 , Rebaudioside D claim 1 , Rebaudioside E claim 1 , Rebaudioside F claim 1 , Steviolbioside claim 1 , Dulcoside A claim 1 , Rubusoside claim 1 , or other glycoside of steviol claim 1 , and a mixture thereof.3Stevia. The method of wherein the second sweetener is selected from the group consisting of: Stevioside claim 1 , Rebaudioside A claim 1 , Rebaudioside B claim 1 , Rebaudioside C claim 1 , Rebaudioside D claim 1 , Rebaudioside E claim 1 , Rebaudioside F claim 1 , Steviolbioside claim 1 , Dulcoside A claim 1 , Rubusoside claim 1 , or other glycoside of steviol claim 1 , and a mixture thereof.4Stevia. The method of wherein a ratio of the first and second sweeteners is about 99:1 to ...

Actively released food additives

The present disclosure provides systems and methods for actively releasing food additives to deliver aromatic compounds to consumers during food or drink consumption. The food additives may be contained within an encapsulation layer. The encapsulation layer may be configured to release the food additives in response to being exposed to energy provided by an activation source proximate to the food additives. The activation source may be incorporated into, or connected with, an eating utensil or an oral implant. The activation source can be manually controlled by a consumer, can be controlled based on conditions near the food additives, or can be programmed with a release schedule that defines how and when food additives are to be released.

Flowable Food Composition with Water-Holding and Lubricating Agents

A flowable food composition product utilizing a novel blend of ingredients and a method for creating the same is provided. The flowable food composition includes a food product having a liquid component, such as a condiment like sauerkraut, that is combined with a water-holding agent and a lubricating agent to allow the food composition to flow from a flexible squeeze-type bottle. The method for creating this food product comprises adding a water-holding agent and a lubricating agent to a raw food material which, in some cases, has been strained and chopped, enabling the mixture to become flowable from a flexible package, such as a plastic squeeze bottle. 1. A flowable food composition comprising:a base food product, wherein the base food product includes base food product solids and the base food product solids have been chopped to a size of less than or equal to approximately one-half inch;a water-holding agent, wherein the amount of water-holding agent is within the range of 0.05% to 3.0% by weight, wherein the percentage by weight is based upon the total weight of the base food product solids; anda lubricating agent, wherein the amount of lubricating agent is within the range of 0.01% to 0.3% by weight, wherein the percentage by weight is based upon the total weight of the base food product solids.2. The flowable food composition of claim 1 , wherein the base food product is selected from the group consisting of horseradish claim 1 , sauerkraut claim 1 , peppers claim 1 , tomatoes claim 1 , basil claim 1 , pickles claim 1 , onions claim 1 , ketchup claim 1 , mustard claim 1 , relish claim 1 , herbs claim 1 , fruits claim 1 , vegetables claim 1 , meat claim 1 , legumes and tubers.3. The flowable food composition of claim 1 , wherein the water-holding agent is a fiber.4. The flowable food composition of claim 3 , wherein the fiber is an insoluble fiber.5. The flowable food composition of claim 4 , wherein the insoluble fiber contains at least 20% by weight of ...

Powderous vitamin e formulation

The present invention relates a powderous formulation comprising vitamin E, which can be produced easily and which can be used in many fields of application, but mainly in beverages.

PROCESS FOR PREPARING INFANT FORMULA

The present invention relates to a process for preparing a spray-dried lipid and protein component-containing composition comprising large lipid globules, preferably coated with polar lipids, and to the compositions obtained thereby. The obtained compositions are preferably for feeding infants and young children. 1. A process for preparing a spray-dried lipid and protein component-containing composition , which is a spray-dried infant or follow-on formula or growing up milk and comprises lipid globules , wherein a lipid and protein component-containing composition comprising lipid globules is spray-dried with an atomization system employing a two-fluid nozzle so as to obtain a spray-dried lipid and protein component-containing composition comprising lipid globules having a volume-weighted mode diameter of at least 1.0 μm.2. The process according to claim 1 , wherein a pressure used for spray-drying is at most 10 bar.3. The process according to claim 1 , wherein an inlet temperature for the drying gas used for spray-drying is at least 180° C.4. The process according to claim 1 , wherein the lipid and protein component-containing composition used for spray-drying is prepared by a process claim 1 , comprising the steps of:a) providing an aqueous phase with a dry matter content of 10% to 60 wt. % (based on total weight of the aqueous phase), the aqueous phase including at least one protein component;b) providing a liquid lipid phase, having at least one lipid; andc) mixing the lipid phase with the aqueous phase in a ratio of 5% to 50% (w/w) using an inline mixer with at least one mixing head so as to obtain a lipid and protein component-containing composition comprising lipid globules.5. The process according to claim 4 , wherein the liquid lipid phase provided in step b) is fed into the aqueous phase provided in step a) prior to or during mixing step c).6. The process according to claim 5 , wherein the inline mixer with at least one mixing head exerts a low shear force ...

AROMA RELEASE CAPSULES

The present invention relates to a process for producing capsules comprising a composition comprising coffee oil. The invention also relates to capsules obtainable by such process. In addition the invention relates to compositions, food ingredients and food products comprising such capsules. 1. A process for producing capsules comprising an encapsulated composition , the process comprisinga) providinga first aqueous composition comprising a component selected from the group consisting of proteins, peptides, polysaccharides and/or polyphenols; anda second composition comprising coffee oil;b) mixing the first composition and the second composition at a pH below 7, providing an emulsion;c) raising the pH to 7 or above; andd) providing the capsule comprising an encapsulated composition.2. The process according to claim 1 , wherein the mixing step b) provides an oil-in-water emulsion.3. The process according to claim 1 , wherein the mixing step b) results in a mixture comprising a total dry matter content by weight (w/w) of the component in the range 1-5% and coffee oil in the range 10-60% (w/w).4. The process according to claim 1 , wherein step b) is performed at a pH in the range 4.0-6.5.5. The process according to claim 1 , wherein the first and/or second composition is substantially free or free of citrate and/or acetic compounds.6. The process according to claim 1 , wherein the first composition comprises whey protein isolate (WPI) claim 1 , caseinate claim 1 , gelatine claim 1 , chlorogenic acid claim 1 , hydrolized proteinaceaous components claim 1 , polysaccharides and/or coffee extract.7. The process according to claim 1 , wherein the second composition provided in step c) b) comprises at least 5% coffee oil by weight (w/w).8. The process according to wherein the pH during step c) is raised to 7 or above by mixing the emulsion with a third composition claim 1 , the third composition comprises skimmed milk and/or concentrated coffee extract.9. A capsule ...

PRE-SPRAY EMULSIONS AND POWDERS CONTAINING NON-POLAR COMPOUNDS

Provided are compositions and methods for producing water-soluble powders that contain additives such as essential fatty acids, including omega-3 fatty acids, omega-6 fatty acids, conjugated fatty acids, and other fatty acids; phytochemicals, including phytosterols; other oils; and coenzymes, including coenzyme Q10, and other oil-based additives. 1. A water-soluble powder , comprising:a polyethylene glycol (PEG) derivative of vitamin E present in an amount of from between 0.1% and 25%, by weight of the powder; the total amount of sugar fatty acid ester and binder is between 5% and 60%, by weight of the powder; and', 'the mixture of sugar fatty acid ester and binder contains at least 5% sugar fatty acid ester;, 'a mixture of sugar fatty acid ester and a binder, whereina non-polar ingredient, other than the PEG derivative of vitamin E, present in an amount of from between 15% and 60%, by weight of the powder; andthe non-polar ingredient is a non-polar compound or contains a mixture of non-polar compounds.2. The powder of claim 1 , wherein the amount of the mixture of sugar fatty acid ester and binder is between 15% and 60% claim 1 , by weight of the powder.3. The powder of claim 1 , wherein the PEG derivative of vitamin E contains a PEG moiety having a molecular weight from between or between about 100 Da and 20 claim 1 ,000 Da.4. The powder of claim 1 , wherein the PEG derivative of vitamin E is selected from among tocopheryl polyethylene glycol succinate claim 1 , tocopheryl polyethylene glycol sebacate claim 1 , tocopheryl polyethylene glycol dodecanodioate claim 1 , tocopheryl polyethylene glycol suberate claim 1 , tocopheryl polyethylene glycol azelaate claim 1 , tocopheryl polyethylene glycol citraconate claim 1 , tocopheryl polyethylene glycol methylcitraconate claim 1 , tocopheryl polyethylene glycol itaconate claim 1 , tocopheryl polyethylene glycol maleate claim 1 , tocopheryl polyethylene glycol glutarate claim 1 , tocopheryl polyethylene glycol glutaconate ...

EDIBLE COATING AND COATED FOOD PRODUCT

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. 2. The coating according to wherein the first edible oil comprises palm oil claim 1 , coconut oil sunflower claim 1 , oil claim 1 , olive oil claim 1 , peanut oil claim 1 , soybean oil claim 1 , or a mixture thereof.3. The coating according to claim 1 , wherein the first layer comprises the first edible oil in amount from 5 to 80% by weight of the first layer.4. The coating according to wherein the first layer has a thickness from 50 microns to 5 mm.5. The coating according to wherein the hydrophobic edible particle has a diameter from 50 nm to 200 microns.6. The coating according to wherein the second layer has a thickness from 20 microns to 2 mm.7. The coating according to wherein the hydrophobic edible particle is obtainable form coating an core edible particle with a fatty acid claim 1 , a fatty ester claim 1 , a second edible oil or a mixture thereof.8. The coating according to wherein the hydrophobic edible particle is obtainable from coating an core edible particle with oleic acid claim 7 , stearic acid claim 7 , palm oil claim 7 , coconut oil claim 7 , sunflower oil claim 7 , olive oil peanut oil claim 7 , soybean oil claim 7 , or a mixture thereof.9. The coating according to wherein the edible core particle is selected from inorganic particle claim 7 , starch claim 7 , wax claim 7 , or a mixture thereof.10. The coating according to wherein the edible core particle is inorganic particle.11. The coating according to wherein the edible core particle comprises calcium carbonate claim 10 , calcium chloride claim 10 , barium sulphate claim 10 , silica claim 10 , titanium ...

COFFEE OIL CAPSULES

The present invention relates to a process for producing capsules comprising a composition comprising coffee oil. The invention also relates to capsules obtainable by such process. In addition the invention relates to compositions, food ingredients and food products comprising such capsules. 1. A process for producing a capsule comprising coffee oil comprising:a) providingone or more aqueous compositions comprising coffee extract, anda composition comprising coffee oil;b) mixing a first aqueous composition comprising coffee extract with the composition comprising coffee oil at a pH below 7, providing an oil-in-water emulsion;c) raising the pH to 7 or above; andd) providing the capsule comprising a composition comprising coffee oil.2. The process according to claim 1 , wherein step b) is performed at a pH in the range 4.0-6.5.3. The process according to claim 1 , wherein the pH during step c) is raised to pH 7 or above by the addition of a second aqueous composition comprising coffee extract.4. The process according to claim 1 , wherein the aqueous composition comprising coffee extract provided in step b) claim 1 , has a dry matter content by weight (w/w) of coffee extract in the range 0.1-50%.5. The process according to claim 1 , wherein the composition comprising coffee oil comprises at least 5% coffee oil by weight (w/w).6. The process according to claim 1 , wherein the coffee oil is a fraction of whole coffee oil.7. The process according to claim 1 , wherein 50-100% (w/w) of the dry matter content of the capsule is derived from coffee beans.8. A capsule comprising coffee oil obtainable by a process according to .9. A capsule comprising coffee oil comprisinga core of a composition comprising coffee oil; anda membrane surrounding the core, wherein the membrane comprises coffee oil constituents and aqueous coffee extract constituents.10. The capsule comprising coffee oil according to claim 9 , having a diameter in the range 1 μm to 1 mm.11. A composition comprising ...

NEW PARTICLE STABILIZED EMULSIONS AND FOAMS

The present invention relates to a particle stabilized emulsion or foam comprising at least two phases and solid particles, wherein said solid particles are starch granules and said starch granules or a portion thereof are situated at the interface between the two phases providing the particle stabilized emulsion or foam. The invention further relates to the use of said particle stabilized emulsion or foam for encapsulation of substances chosen from biopharmaceuticals, proteins, probiotics, living cells, enzymes and antibodies, sensitive food ingredients, vitamins, and lipids in food products, cosmetic products, skin creams, and pharmaceutical formulations. 1. A particle stabilized emulsion or foam comprising at least two phases and solid particles , wherein said solid particles are starch granules and said starch granules or a portion thereof are situated at the interface between the two phases providing the particle stabilized emulsion or foam.2. A particle stabilized emulsion or foam according to claim 1 , wherein the starch granules have been subjected to physical modification and/or chemical modification to increase the hydrophobicity of the starch granules.3. A particle stabilized emulsion or foam according to claim 2 , wherein the physical modification is performed by dry heating or by other means that partially denature surface proteins.4. A particle stabilized emulsion or foam according to claim 2 , wherein the chemical modification is performed by alkenyl succinyl anhydride treatment or by grafting with other chemicals with a hydrophobic side chain.5. A particle stabilized emulsion or foam according to claim 1 , wherein the starch granules have a small granular size in the range of approximately 0.2-20.6. A particle stabilized emulsion or foam according to claim 1 , wherein the starch granules are obtained from any botanical source.7. A particle stabilized emulsion or foam according to claim 6 , wherein the starch granules are obtained from quinoa claim 6 ...

STABLE OIL SUSPENSIONS WITH ENHANCED BIOAVAILABILITY AND COMPOSITIONS THEREOF

Stable oil suspensions are described that have enhanced bioavailability and contain lipophilic nutrients uniformly dispersed in a solid hydrophilic carrier and suspended in an oil medium. A process for preparation of stable oil suspensions of lipophilic nutrients and compositions of these suspensions such as soft gelatin capsules are also described. The oil suspensions include soluble granules of lipophilic nutrients suspended in oil. Soluble granules include lipophilic nutrients dispersed uniformly in a solid hydrophilic carrier with one or more food grade excipient. Stable oil suspensions of the invention include at least 1% to about 50% lipophilic nutrient. These oil suspensions are resistant to oxidation and exhibit enhanced stability and bioavailability as compared to soluble granules and to marketed comparative products. Oil suspensions herein can be encapsulated in soft gel capsules or filled in sachets to administer conveniently to patients. 1. Stable oil suspension with enhanced bioavailability comprising ,at least one lipophilic nutrient,effective amount of at least one solid hydrophilic carrier and one or more food grade excipients;wherein the said lipophilic nutrient is uniformly dispersed in solid hydrophilic carrier to form soluble granules and then suspended in an oil, which suspension can be formulated into compositions such as soft gel capsules, sachets and the like.2. Stable oil suspension of claim 1 , wherein the lipophilic nutrient is at least one selected from carotenoids claim 1 , vitamins claim 1 , omega fatty acids claim 1 , glycerides claim 1 , capsaicin claim 1 , curcumin claim 1 , extracts of Salacia claim 1 , Terminalia claim 1 , Co-Enzyme Q-10 claim 1 , Ubiquinol and mixtures thereof.3. Stable oil suspension of claim 2 , wherein the lipophilic carotenoid nutrient is at least one selected from the group consisting of lutein claim 2 , lutein esters claim 2 , alpha carotene claim 2 , beta-carotene claim 2 , zeaxanthin claim 2 , ...

METHOD FOR NANOCAPSULATION OF HYDROPHOBIC COMPOUNDS AND COMPOSITIONS THEREOF

Nanoencapsulation of hydrophobic compounds using native casein micelles by means of PH changes and ultrasonication. 1. A method for nanoencapsulation of hydrophilic compounds comprising:preparing a first dispersion containing therein a plurality of hydrophilic compositions;preparing a second dispersion containing therein a plurality of casein micelles;adjusting the pH of said second dispersion from a first pH to a second pH;admixing said first dispersion and the adjusted second dispersion, forming an admixture thereof; andsonicating said admixture,whereby the sonicated admixture contains a plurality of casein micelles with said hydrophilic compositions encapsulated therein.2. The method according to claim 1 , wherein said plurality of hydrophilic compositions comprise at least two types of said hydrophilic compositions.3. The method according to claim 1 , wherein said plurality of hydrophilic compositions are selected from the group consisting of a drug claim 1 , a nutraceutical claim 1 , a vitamin claim 1 , a cosmetic compound claim 1 , and combinations thereof.4. The method according to claim 1 , wherein said plurality of hydrophilic compositions comprise a nutraceutical claim 1 , where said nutraceutical is selected from the group consisting of ω-3 fatty acids.5. The method according to claim 1 , wherein said step of adjusting said second dispersion comprises increasing the pH toward alkalinity.6. The method according to claim 5 , wherein said second pH is in the range of about 7.5 to about 11.7. The method according to claim 6 , wherein said second pH is in the range of about 7.5 to about 8.8. The method according to claim 1 , further comprising:after said sonicating, modifying the pH of the sonicated admixture.9. The method according to claim 8 , wherein said step of modifying said sonicated admixture comprises decreasing the pH toward neutrality to a third pH.10. The method according to claim 9 , wherein said third pH is in the range of about 6.5 to about 7.11 ...

Method for the production of a porous powder product containing a probiotic or other microorganisms

The invention proposes a method for the production of a porous powder product containing a microorganism, from a liquid concentrate comprising at least one liquid microorganism culture and a carrier composition, the carrier composition comprising at least one carbohydrate and at least one protein, the method comprising the steps of: i) preparing the liquid concentrate to have both a temperature of between and 40° C. and a viscosity greater than 150 mPa·s; ii) injecting a food grade gas into the prepared concentrate at a pressure greater than 0.3 MPa to intimately incorporate the gas into the liquid concentrate and form a stable foam with a density of between about 0.6 to about 1.2 kg/l; iii) conveying the foam to an atomizing device wherein the pressure of the foam is reduced from 0.3 MPa to atmospheric pressure to provide a partially dried product; and iv) exposing the partially dried product to a drying media to reduce both the moisture content to less than 5% moisture and the water activity to less than 0.25 A w , when measured at 20° C., and to provide the porous powder product, wherein the temperature of the porous powder product in step (iv) does not exceed 50° C.

IMPROVED POWDEROUS FORMULATIONS OF ORGANIC ACID AMIDES HAVING AN AROMATIC RING SYSTEM

The present invention relates to improved powderous formulations comprising organic acid amides having an aromatic ring system as well as to the production of such formulations. 2. Powderous formulations according to claim 1 , wherein{'sup': '1', 'sub': 3', '2', '3', '2', '2', '3', '2', '3', '3, 'Rin the definition of formula (I) is H, CH, CHCH, (CH)CHand (CH)CH, and'}{'sup': '2', 'sub': 3', '2', '3', '2', '2', '3', '2', '3', '3, 'Rin the definition of formula (I) is H, CH, CHCH, (CH)CHand (CH)CH, and X is N.'}3. Powderous formulations according to claim 1 , wherein{'sub': 2', '3, 'Ris H or CH, and'}{'sub': 1', '3., 'Ris H or CH'}6. Powderous formulations according to claim 1 , wherein the auxiliary compound has an average particle size (d 0.5) of 10 μm-100 μm.7. Powderous formulations according to claim 1 , having MIE values of 10-100 mJ (determined by the method of EN 13821:2002).8. Powderous formulations according to claim 1 , wherein 0-5 wt-% claim 1 , based on the total weight of the formulation claim 1 , of water is present.9. Powderous formulations according to claim 1 , optionally comprising a carrier material chosen from the group consisting of synthetically produced precipitated silica or formiate (such as calcium formiate) claim 1 , proteins claim 1 , starches claim 1 , lignosulfonates and gums.10. Powderous formulations according to claim 1 , comprising(ii) 5-35 wt-%, (preferably 10-30 wt-%), based on the total weight of the formulation, of at least one compound selected from the group consisting of ammonium dihydrogen phosphate, (purified) diatomaceous earth, potassium hydrogen carbonate, potassium sulphate, potassium carbonate, sodium chloride and sodium hydrogen carbonate.12. Use of at least one formulation according to in food products claim 1 , feed products and personal care products.13. Food products claim 1 , feed products and personal care products comprising at least one formulation according to . The present invention relates to improved ...

Improved powderous formulations of organic acids or esters having an aromatic ring system

The present invention relates to improved powderous formulations comprising a high amount of at least one organic acids or esters having an aromatic ring system, as well as to the production of such formulations.

MULTICOMPARTMENTALIZED MATERIAL FOR THE THERMOSTIMULATED DELIVERY OF SUBSTANCES OF INTEREST, PREPARATION PROCESS AND APPLICATIONS

The present invention relates to a material in the form of solid particles with a diameter varying from 1 μm to 1 cm which are composed of a continuous shell Ecomprising at least one silicon oxide, said shell Eimprisoning at least one fatty phase, said material being characterized in that said fatty phase is solid at the storage temperature of said material and predominantly comprises a crystallizable oil having a melting point (T) of less than 100° C. and in that said fatty phase includes at least one lipophilic substance of interest Sand at least one inclusion comprising a continuous shell Ecomprising at least one silicon oxide, said shell Eimprisoning an aqueous phase comprising at least one hydrophilic substance of interest S. 1. Material in the form of solid particles with a diameter varying from 1 μm to 1 cm which are composed of a continuous shell Ecomprising:{'sub': Ext', 'M', 'L', 'Int', 'Int', 'H, 'at least one silicon oxide, said shell Eimprisoning at least one fatty phase, wherein in said material said fatty phase is solid at the storage temperature of said material and comprises from 50% to 99.9% by weight, with respect to the weight of said fatty phase, of a crystallizable oil having a melting point (T) of less than 100° C. and in that said fatty phase includes at least one lipophilic substance of interest Sand at least one inclusion comprising a continuous shell Ecomprising at least one silicon oxide, said shell Eimprisoning an aqueous phase comprising at least one hydrophilic substance of interest S.'}2. Material according to claim 1 , wherein the crystallizable oil is chosen from fatty substances and mixtures of fatty substances claim 1 , of natural or synthetic origin claim 1 , the melting point of which is greater than 15° C.3. (canceled)4. Material according to claim 1 , wherein the crystallizable oil is chosen from paraffin waxes claim 1 , triglycerides claim 1 , fatty acids claim 1 , rosins claim 1 , waxes claim 1 , hydrogenated vegetable oils ...

COMPOSITIONS CONTAINING NON-POLAR COMPOUNDS

Provided are compositions and methods for clear and stable beverages that contain additives such as essential fatty acids, including omega-3 fatty acids, omega-6 fatty acids, conjugated fatty acids, and other fatty acids; phytochemicals, including phytosterols; other oils; and coenzymes, including Coenzyme Q10, and other oil-based additives. 1. A liquid nanoemulsion concentrate , comprising:a) one sucrose fatty acid ester or a mixture of sucrose fatty acid esters, wherein:the total amount of sucrose fatty acid esters is between about 16% and about 30%, by weight, of the concentrate; andb) a polar solvent in an amount between about 60% and about 79%, by weight, of the concentrate, wherein the polar solvent is selected from among water, glycerin, propylene glycol, ethylene glycol, tetraethylene glycol, triethylene glycol and trimethylene glycol; andc) a non-polar active ingredient selected from among any one or more of polyunsaturated fatty acids, omega-3 fatty acids, omega-6 fatty acids, conjugated fatty acids, Coenzyme Q10 compounds, vitamin D3 and phytosterols in an amount between about 5% and about 10%, by weight, of the concentrate.2. The liquid nanoemulsion concentrate of claim 1 , wherein the concentrate contains between about 17% and about 29% claim 1 , by weight claim 1 , sucrose fatty acid ester or mixture thereof.3. The liquid nanoemulsion concentrate of claim 1 , wherein the sucrose fatty acid ester or mixture thereof in the composition has an HLB value of between about 14 and about 20.4. The liquid nanoemulsion concentrate of claim 1 , wherein the sucrose fatty acid ester or mixture thereof comprises a sucrose fatty acid monoester.5. The liquid nanoemulsion concentrate of claim 1 , wherein the sucrose fatty acid ester or mixture thereof contains sucrose stearate claim 1 , sucrose laurate claim 1 , sucrose palmitate claim 1 , sucrose oleate claim 1 , sucrose caprylate claim 1 , sucrose decanoate claim 1 , sucrose myristate claim 1 , sucrose pelargonate ...

Phylum arthropoda based nutritional supplement

An arthropod based nutritional supplement may comprise one species within the arthropod phylum or two or more species within the arthropoda phylum combined together. These arthropods are powderized and its nutritional profile analyzed. Based on the nutritional profile of the powderized arthropods, additional powderized arthropoda or additional nutritional components may be added in order to develop a nutritional profile that can satisfy a particular need for a body builder, a man, a woman or provide generic meal replacement.

Method of Preparing Edible Composition

A method of preparing a free-flowing, edible composition, comprising first and second edible materials, having first and second function-release profiles respectively, comprising: combining the first and second edible materials in dry particulate form; and heating said combination to a forming temperature, which is at least equal to the glass transition temperature of the first edible material, with concurrent mixing, so as to coat particles of the first edible material with a plurality of particles of the second edible material, thereby forming composite particles of said composition. Each of the first and second edible materials may be mixed with other edible materials prior to their combination. Also a free-flowing edible composition comprising a plurality of composite particles, each composite particle comprising a core of the first edible material provided with a discontinuous surface coating formed from a plurality of particles of the second edible material. 1. A method of preparing a free-flowing , edible composition comprising a first edible material , having a first function-release profile , and a second edible material , having a second function-release profile , said method comprising:(a) combining the first edible material, provided in dry particulate form, with the second edible material, provided in dry particulate form; and{'sub': f', 'g, '(b) heating said combination to a forming temperature (T), which is at least equal to the glass transition temperature (T) of the first edible material, with concurrent mixing thereof, so as to coat particles of the first edible material with a plurality of particles of the second edible material, thereby forming composite particles of said composition.'}2. A method as claimed in wherein a third edible material claim 1 , having a third function-release profile claim 1 , is admixed with the first edible material prior to step (a) to form a mixed edible core material in dry particulate form claim 1 , which is ...

Internal mix atomizing spray nozzle assembly, process and product

An internal mix atomizing spray nozzle assembly for preparing a spray-dried lipid and protein component-containing composition includes a fluid nozzle with a liquid flow passage having a liquid discharge opening directed into a mixing chamber, a spray tip comprising the mixing chamber and having at least one discharge orifice at a free end, an air supply system comprising an annular air flow passage arranged at least essentially coaxial to the liquid flow passage and having an annular air discharge opening directed into the mixing chamber. The annular air flow passage may be cylindrical with a constant cross section.

IMPROVED PROCESS FOR PREPARING INFANT FORMULA USING A ROTARY ATOMIZER

The present invention relates to a process for preparing a spray-dried lipid and protein component-containing composition using a rotary atomizer, which composition comprises large lipid globules, preferably coated with polar lipids, and to the compositions obtained thereby. The obtained compositions are preferably for feeding infants and young children. 119-. (canceled)20. A process for preparing a spray-dried lipid and protein component-containing composition , selected from a group consisting of a spray-dried infant , a follow-on formula , and a growing up milk , the spray-dried lipid and protein component-containing composition having liquid globules , the process comprising:spray-drying a lipid and protein component-containing composition having lipid globules with an atomization system employing a rotary atomizer so as to obtain a spray-dried lipid and protein component-containing composition having lipid globules with a volume-weighted mode diameter of at least 1.0 μm, and/or lipid globules wherein at least 45% of said lipid globules have a diameter from 2 to 12 μm (% based on vol.-%).21. The process according to claim 20 , wherein the rotary atomizer is operated with a tip speed of 50 to 120 m/s.22. The process according to claim 20 , wherein an inlet temperature for a drying gas used for spray-drying is at least 180° C.23. The process according to claim 20 , wherein the lipid and protein component-containing composition used for spray-drying is prepared by a process claim 20 , comprising:a) providing an aqueous phase with a dry matter content of 10 to 60 wt. % (based on total weight of the aqueous phase), which includes at least one protein component;b) providing a liquid lipid phase, which includes at least one lipid; andc) mixing the lipid phase with the aqueous phase in a ratio of 5 to 50% (w/w) using a static mixer or an inline mixer with at least one mixing head so as to obtain a lipid and protein component-containing composition comprising lipid ...

Internal mix atomizing spray nozzle assembly, process and product

An internal mix atomizing spray nozzle assembly for preparing a spray-dried lipid and protein component-containing composition includes a fluid nozzle with a liquid flow passage having a liquid discharge opening directed into a mixing chamber, a spray tip comprising the mixing chamber and having at least one discharge orifice at a free end, an air supply system comprising an annular air flow passage arranged at least essentially coaxial to the liquid flow passage and having an annular air discharge opening directed into the mixing chamber. The annular air flow passage may be cylindrical with a constant cross section.

PLANT PHENOLS AND THEIR USE IN THE TREATMENT OR PREVENTION OF EOSINOPHILIC ESOPHAGITIS

The present invention relates to the use of plant phenols, in particular, plant phenolic acids, like rosemarinic acid, ellagic acid, and chlorogenic acid in the treatment or prevention of eosinophilic esophagitis. 1. A method for the prevention or treatment of eosinophilic esophagitis comprising administering a composition comprising plant phenols to an individual in need of same.2. Method according to wherein the phenols are selected from the group consisting of rosemarinic acid claim 1 , ellagic acid claim 1 , cholorgenic acid claim 1 , and mixtures thereof.3. Method according to wherein the plant phenol is a polyphenol.4. Method according to wherein the plant phenols are plant extracts.5. Method according to wherein the plant extracts are selected from the group consisting of extracts from thyme claim 4 , pomegranate claim 4 , green coffee claim 4 , and mixtures thereof.6. Method according to wherein the composition is administered orally.7. Method according to wherein the composition is administered topical-orally.8. Method according to wherein the composition is administered in the form of a spray.9. Method according to wherein the individual is a human being or a pet animal.10. Method according to wherein the individual is selected from the group consisting of a young child between the age of 1 month and six years claim 1 , an older child between the age of 6 to 18 years claim 1 , and an adult person.11. Method according to wherein the composition is a nutritional composition claim 1 , an oral nutritional supplement and a pharmaceutical product.12. Method according to wherein the nutritional composition is selected from the group consisting of an infant feeding composition claim 11 , an amino acid based beverage or formula claim 11 , a follow-up formula claim 11 , a growing-up milk claim 11 , an infant cereal claim 11 , and a baby nutritional composition.13. Method according to wherein the nutritional composition is selected from the group consisting of a ...

POWDERY SEASONING AND METHOD FOR MANUFACTURING SAME

The present invention relates to a powdery seasoning produced by drying and powdering a seasoning liquid obtained by enzymatically decomposing a protein-containing raw material derived from at least one of wheat and a soybean in the presence of salt, which has an inorganic material concentration of 50000 ppm or less, and a method for producing the same. 1. A powdery seasoning produced by drying and powdering a seasoning liquid obtained by enzymatically decomposing a protein-containing raw material derived from at least one of wheat and a soybean in the presence of salt , which has an inorganic material concentration of 50000 ppm or less.2. The powdery seasoning according to claim 1 , wherein the seasoning liquid is soy sauce.3. A method for producing a powdery seasoning having an inorganic material concentration of 50000 ppm or less claim 1 , which contains the following processes (1) to (3):(1) a process for obtaining a seasoning liquid by enzymatically decomposing a protein-containing raw material derived from at least one of wheat and a soybean in the presence of salt,(2) a process for obtaining a desalinated product by subjecting the seasoning liquid obtained in the process (1) to electrodialysis, and(3) a process for obtaining a powdery seasoning by drying and powdering the desalinated product obtained in the process (2).4. The method for producing a powdery seasoning according to claim 3 , wherein the seasoning liquid is soy sauce. The present invention relates to a powdery seasoning and a production method thereof and specifically relates to a powdery seasoning which has excellent powdering property and improved hygroscopic stability and which is less likely to cake during storage, powdery soy sauce in particular and a production method thereof.A powdery seasoning produced by drying and powdering a seasoning liquid obtained by enzymatically decomposing a protein-containing raw material generally has a problem in which the powdery seasoning is likely to cake ...

NUTRITIONAL SUPPLEMENT CONTAINING IRON

A nutritional supplement containing fungal biomass having at least 100 mg/kg iron and processes for producing the nutritional supplement using filamentous fungi are described. 1. A nutritional supplement suitable for human consumption containing iron comprising:{'i': Aspergillus oryzae', 'Aspergillus niger, 'fungal biomass from filamentous fungi selected from or cultured on an agricultural by-product or a food processing by-product and inorganic iron salts or iron compounds to accumulate iron in the filamentous fungi, wherein the nutritional supplement having at least 2000 mg/kg iron.'}2. The nutritional supplement according to wherein the inorganic iron salts or iron compounds are selected from the group consisting of ferric sulfate claim 1 , ferrous sulfate claim 1 , ferric ammonium citrate claim 1 , and ferrous citrate.3. The nutritional supplement according to having from 2000 to 40000 mg/kg iron.4. The nutritional supplement according to having 2000 claim 3 , 2100 claim 3 , 2200 claim 3 , 2300 claim 3 , 2400 claim 3 , 2500 claim 3 , 2600 claim 3 , 2700 claim 3 , 2800 claim 3 , 2900 claim 3 , 3000 claim 3 , 3500 claim 3 , 4000 claim 3 , 4500 claim 3 , 5000 claim 3 , 5500 claim 3 , 6000 claim 3 , 6500 claim 3 , 7000 claim 3 , 7500 claim 3 , 8000 claim 3 , 8500 claim 3 , 9000 claim 3 , 9500 claim 3 , 10000 claim 3 , 11000 claim 3 , 12000 claim 3 , 13000 claim 3 , 14000 claim 3 , 15000 claim 3 , 16000 claim 3 , 17000 claim 3 , 18000 claim 3 , 19000 claim 3 , 20000 claim 3 , 21000 claim 3 , 22000 claim 3 , 23000 claim 3 , 24000 claim 3 , 25000 claim 3 , 26000 claim 3 , 27000 claim 3 , 28000 claim 3 , 29000 claim 3 , 30000 claim 3 , 31000 claim 3 , 32000 claim 3 , 33000 claim 3 , 34000 claim 3 , 35000 claim 3 , 36000 claim 3 , 37000 claim 3 , 38000 claim 3 , 39000 claim 3 , or 40000 mg/kg iron.5. The nutritional supplement according to containing ferrous sulfate claim 1 , ferrous fumarate claim 1 , ferrous citrate claim 1 , ferrous gluconate claim 1 , ferric ...

Method of Preparing an Oat Protein and Fiber Product

A method of preparing an oat protein and fiber product. A base composition is prepared that includes an oat material. The base composition and water are mixed to form a slurry. At least one enzyme is mixed into the slurry. The at least one enzyme facilitates sugar formation and thinning of the slurry. The slurry is cooked to convert the slurry into a first intermediate product having a dextrose equivalent (DE) of between about 20 and 90. The first intermediate product is diluted with water to form a second intermediate product. A decanting centrifuge solids slurry is recovered from the second intermediate product by passing the second intermediate product through a decanting centrifuge. The decanting centrifuge solids slurry is heated. A clarifying centrifuge solids slurry is recovered from the heated decanting centrifuge solids using a clarifying centrifuge. The clarifying centrifuge solids slurry is dried to form a dried product. The dried product has a protein concentration of between about 30 weight percent and about 90 weight percent and a total dietary fiber concentration of less than about 5 weight percent. 1. A method of preparing an oat protein and fiber product comprising:preparing a base composition comprising an oat material;mixing the base composition and water to form a slurry;mixing at least one enzyme into the slurry, wherein the at least one enzyme facilitates sugar formation and thinning of the slurry;cooking the slurry to convert the slurry into a first intermediate product having a dextrose equivalent (DE) of between about 20 and 90;diluting the first intermediate product with water to form a second intermediate product;recovering a decanting centrifuge solids slurry from the second intermediate product by passing the second intermediate product through a decanting centrifuge;heating the decanting centrifuge solids slurry;recovering a clarifying centrifuge solids slurry from the heated decanting centrifuge solids using a clarifying centrifuge; ...

ENCAPSULATED BITTER PEPTIDES, METHODS OF ENCAPSULATING BITTER PEPTIDES, AND NUTRITIONAL COMPOSITIONS INCLUDING ENCAPSULATED BITTER PEPTIDES

Encapsulated bitter peptides, methods of encapsulating bitter peptides, and nutritional compositions including encapsulated bitter peptides are provided. The bitter peptides can be encapsulated in a hydrophobic matrix, such as an organogel, a solid lipid nanoparticle, a liposome or combinations thereof. The encapsulated bitter peptides can be bioavailable, can be selectively encapsulated such that peptides needed for emulsion stabilization are not encapsulated and can maintain encapsulation during further processing such as heat treatment and homogenization. 1. A nutritional composition comprising bitter peptides encapsulated in a structure selected from the group consisting of organogels , liposomes , solid lipid nanoparticles and combinations thereof.2. The nutritional composition of claim 1 , wherein the structure is an organogel comprising an oil or melted fat and a gelator selected from the group consisting of phospholipids claim 1 , lecithin claim 1 , monoglyceride claim 1 , amphiphilic peptides claim 1 , sorbitan monostearate claim 1 , mono- claim 1 , di- and/or triacyglycerols claim 1 , fatty acids claim 1 , fatty alcohol claim 1 , wax claim 1 , phytosterol claim 1 , and/or combinations thereof.3. The nutritional composition of claim 1 , wherein the structure is a liposome comprising phospholipids extracted from at least one of egg claim 1 , milk or soya.4. The nutritional composition of claim 1 , wherein the structure is a solid lipid nanoparticle.5. A method of encapsulating bitter peptides comprising the steps of:forming an emulsion comprising a water phase containing protein hydrolysate and an oil phase comprising at least one of an oil or a melted fat; andadding a gelator to the emulsion to form an organogel after the bitter peptides from the protein hydrolysate migrate into oil droplets in the oil phase, the addition of the gelator entrapping the bitter peptides in the organogel.6. The method of comprising hydrolysis of a protein to form a solution ...

HOMOGENOUS CANNABIS COMPOSITIONS AND METHODS OF MAKING THE SAME

Disclosed herein are new compositions. In one embodiment, these new compositions are beverages, such as tea. In one embodiment, these new compositions are dehydrated beverages, such as powders or crystalline forms, which can be mixed with other components, like tea, and added to water. 1. A composition comprising:a cannabinoid,a surfactant, anda carrier oil.2. The composition of claim 1 , comprising a sugar alcohol.3. The composition of claim 1 , comprising a gelling agent.4. The composition of claim 1 , comprising less than 10 mass % water.5. The composition of claim 1 , comprising more than 95 mass % water.6. The composition of claim 1 , comprising about 0.1 mg to about 10 mg of the cannabinoid.7. The composition of claim 6 , comprising about 0.5 mg to about 5 mg of the cannabinoid.8. The composition of claim 1 , wherein the composition is homogeneous.9. The composition of claim 1 , comprising a flavoring agent.10. The composition of claim 1 , comprising a coloring agent.11. The composition of claim 1 , comprising tea.12. The composition of claim 11 , wherein the tea is loose leaf tea.13. The composition of claim 1 , wherein the cannabinoid is chosen from THC and CBD.14. The composition of claim 1 , wherein the cannabinoid is THC.15cannabis. The composition of claim 1 , comprising oil.16. The composition of claim 1 , comprising at least two surfactants.17. The composition of claim 16 , comprising glycerol monostearate and polysorbate 80.18. The composition of claim 1 , comprising coconut oil.19. The composition of claim 1 , comprising less than 4 grams of caloric material.20. The composition of claim 19 , comprising less than about 2 grams of caloric material.21. The composition of claim 7 , wherein the 0.5 to 5 mg of the cannabinoid is present in a consistent amount claim 7 , having less than 0.2 mg of deviation across sample portions of the composition.22. The composition of claim 1 , comprising:{'i': 'cannabis', 'oil having 1.5 to 3.5 mg of THC;'}glycerine, ...

RECONSTITUTABLE AND WATER SOLUBLE CHIA PRODUCT AND RELATED METHOD OF MANUFACTURE

A method provides a reconstitutable and water soluble free flowing powder product that includes non-mucilaginous, non-oily free flowing chia grains having a size of between approximately 80 and 90 microns, a pH range of between 6.5 and 7.5, 3% average moisture, and a centipoise value of between approximately 1,000 and 1,500 cp which revert to a sub-micron size when suspended within an aqueous solution. 1. A method of preparing a water soluble chia composition , said method comprising:providing chia grains;combining the chia grains with an aqueous carrier to create a mixture;agitating the mixture for a first period of time;processing the mixture through a first high shear device to reduce a particle size of the grains within the mixture to approximately 140 microns, and to remove a mucilaginous property of the grains; andprocessing the mixture through a second high shear device to further reduce the particle size of the grains within the mixture to a first sub-micron size.2. The method of claim 1 , further comprising:pasteurizing the mixture.3. The method of claim 2 , further comprising:packaging the pasteurized mixture.4. The method of claim 2 , further comprising:drying the pasteurized mixture to create dry flakes having a moisture level of between approximately 2% and 3%.5. The method of claim 4 , further comprising:milling the flakes to create dry grains having a size of between approximately 80-90 microns.6. The method of claim 5 , wherein the dry grains revert to the first sub-micron size when suspended within an aqueous carrier.7. The method of claim 6 , wherein the first sub-micron size is between approximately 0.5 and 0.9 microns.8. The method of claim 5 , further comprising:processing the mixture through a third high shear device to reduce the particle size of the grains within the mixture to a second sub-micron size,wherein said second sub-micron size is smaller than the first sub-micron size, andsaid processing the mixture through a third high shear ...

METHODS FOR EXTRUDING POWERED NUTRITIONAL PRODUCTS USING A HIGH SHEAR ELEMENT

A method of producing an emulsion and an extrudate for a powdered nutritional product is provided. The method includes utilizing an extruder () that contains a high shear element () positioned within the barrel of the extruder (). The use of a high shear element () positioned within the barrel of the extruder () allows both emulsification and extrusion of the ingredients to occur within the barrel of the extruder (). A first portion of ingredients comprising a slurry is processed by the high shear element () to form an emulsion. The emulsion is then combined with a second portion of ingredients and extruded to form an extrudate for the desired powdered nutritional product. In some embodiments, the high shear element () may comprise a shearing disc or a pair of shearing discs. The extruder () may comprise a single screw extruder, a twin screw extruder, or any other suitable type of extruder. 1. A method of producing an emulsion for a powdered nutritional product within an extruder comprising the steps of: i) a barrel, and', 'ii) a high shear element positioned within the barrel;, 'a) providing an extruder comprising'}b) delivering a first portion of ingredients to the high shear element; andc) emulsifying the first portion of ingredients by processing the first portion of ingredients through the high shear element to produce an emulsion, wherein, prior to emulsification, the first portion of ingredients comprises a slurry.2. The method of claim 1 , wherein the high shear element emulsifies the slurry by subjecting at least a portion of the slurry to a shear rate between about 30 secand about 2 claim 1 ,500 sec.3. The method of claim 2 , wherein the high shear element emulsifies the slurry by subjecting at least a portion of the slurry to a shear rate of at least 100 sec.4. The method of claim 1 , wherein the first portion of ingredients comprises a protein content that is less than a total amount of protein required to produce the powdered nutritional product claim 1 ...

Powdered nutritional composition with large lipid globules

The invention pertains to powdered nutritional compositions comprising large lipid globules and micronized carbohydrate or carbohydrate microcrystals. Preferably the nutritional composition is an infant or follow on formula or a growing up milk. The invention also pertains to the use of micronized carbohydrate or carbohydrate microcrystals for improving flow and reducing cohesiveness of a powdered nutritional composition with large lipid globules.

METHOD FOR PREPARING NANOLIPIDS WITH ENCAPSULATED ALCOHOL

A method for preparing ethanol-containing nanolipid particles, which can be used in food products, frozen desserts, or beverages. The method comprises nanolipidic vehicles in which ethanol-containing substances are encapsulated, said ethanol-containing nanolipidic vehicles can be combined with food products, desserts or beverage ingredients including those that are subsequently frozen. The food product, dessert or beverage can remain in a frozen state during consumption by an individual. A composition comprising ethanol-containing nanolipid particles, which can be used in food products, frozen desserts, or beverages. 1. A method for making nanolipidic particle (NLP) carriers having ethanol passenger loaded within said nanolipidic particles , comprising the steps of:(a) providing a precursor solution, said precursor solution prepared by solubilizing phospholipids in a first quantity of ethanol solvent, adding a quantity of water to form a turbid suspension then adding a second quantity of ethanol solvent to produce an optically-clear shelf-stable precursor solution;(b) diluting said precursor solution with an ethanol solvent to produce a solvent-diluted precursor solution;(c) forming, through said diluting of said precursor, an unloaded nanolipidic particle (NLP) as a lipid-based vesicle that varies in size as it becomes loaded with a passenger solution;(d) dissolving an ethanol-containing substance having an ethanol content of 0.2%-50.0% by volume into an aqueous solvent to produce an aqueous-ethanol monophase which is a passenger solution; and(e) mixing said nanolipidic particle (NLP) formed in step (c) from the solvent-diluted precursor solution in step (b) with said aqueous-ethanol monophase passenger solution produced in step (d), wherein said nanolipidic particles (NLP) become loaded with the ethanol-containing substance from said aqueous-ethanol monophase passenger solution as a passenger loaded within the nanolipidic particle (NLP) yielding ethanol-loaded ...

Nutritional compositions comprising neuroprotective dietary oligosaccharides

A nutritional composition for use in providing a neuroprotective effect to an individual in need thereof which nutritional composition comprises at least one human milk oligosaccharide selected from lacto-N-neotetraose and 2′-fucosyllactose.

EDIBLE COMPOSITION COMPRISING AN EXTRACT OF INULA RACEMOSA AND NARINGIN

The present invention provides relates to an edible composition for anti-diabetic benefit. Diabetes is one of the major and commonly occurring health problems in today's world. Pharmaceuticals companies are very active in this field to develop new medicines for preventing and controlling diabetes. There are several medicines available in the market for the treatment of type 2 diabetes. There are prior arts which describes composition and/or therapies for the prevention of glucose intolerance and/or diabetes. We have found that, though prior art discloses compositions and therapies for treating diabetes, there is not disclose any food composition which is effectively controls GLP-1 activity thereby control diabetes. The present inventors while working extensively for providing an edible composition for preventing diabetes have surprisingly found that a particular combination of and naringin is effective for controlling and/or preventive diabetes thereby satisfying one or more of the aforesaid objects. 1. An edible composition comprising:{'i': 'Inula racemosa', 'a. 0.01 to 10% by weight of extract of ; and'}b. 0.01 to 10% by weight of naringin.2Inula racemosa. A composition as claimed in wherein the ratio of to naringin is in the range of 1:0.01 to 1:10.3Inula racemosaInula racemosa. A composition as claimed in any one of the preceding or wherein the extract is an extract of root or parts thereof.4Inula racemosa. A composition as claimed in wherein the extract is a water extract.5. A composition as claimed in any one of the preceding claims wherein the source of naringin is a fruit.6. A composition as claimed in wherein the fruit is a citrus fruit.7. A composition as claimed in any one of the preceding claims in the form of a liquid such as a soup or a beverage claim 4 , a spread claim 4 , a dressing claim 4 , a dessert or bread.8. A composition as claimed is wherein the beverage is a tea based beverage.9. A composition as claimed in any one of claims in the form of a ...

BIOMASS-BASED DIETARY SUPPLEMENT

A biomass-derived dietary supplement comprising an acetate salt, a hemicellulose-derived sweetener, and cellulose is provided. The formulation may originate from treatment of biomass, by converting acetic acid (from biomass) to an acetate salt and combining it with a hemicellulose-based sweetener such as xylitol and inert, non-digestive cellulose. This is formed into a powder, crystal, pill or capsule to be delivered orally as a dietary supplement. Supplemental minerals and vitamins may be added. A process for producing a biomass-derived dietary supplement is also disclosed. 1. A biomass-derived dietary composition comprising an acetate salt , a hemicellulose-derived sweetener , and cellulose.2. The biomass-derived dietary composition of claim 1 , wherein said acetate salt is selected from the group consisting of sodium acetate claim 1 , potassium acetate claim 1 , magnesium acetate claim 1 , calcium acetate claim 1 , ammonium acetate claim 1 , and combinations thereof.3. The biomass-derived dietary composition of claim 1 , wherein said hemicellulose-derived sweetener comprises xylitol.4. The biomass-derived dietary composition of claim 1 , wherein said hemicellulose-derived sweetener consists essentially of xylitol.5. The biomass-derived dietary composition of claim 1 , wherein said cellulose is in the form of purified microcellulose.6. The biomass-derived dietary composition of claim 1 , wherein said cellulose is in the form of purified nanocellulose.7. The biomass-derived dietary composition of claim 1 , wherein said composition further comprises other naturally occurring materials from biomass.8. The biomass-derived dietary supplement of claim 1 , wherein said composition further comprises minerals and/or vitamins.9. The biomass-derived dietary composition of claim 1 , wherein said composition is in the form of a paste claim 1 , powder claim 1 , crystal claim 1 , pill claim 1 , or capsule.10. The biomass-derived dietary composition of claim 1 , wherein said ...

STABILISATION OF NATURAL DYES BY AN ACEROLA POWDER

The invention concerns a powder consisting of 0.5 to 8% by weight of water and a dry material consisting of 88 to 95% by weight of an acerola fruit dry extract and 5 to 12% by weight of magnesium, calcium, zinc, sodium or potassium hydroxide or carbonate, the method of preparing same and the applications thereof for stabilising a natural dye. 1. A powder consisting of 0.5% to 8% by weight of water and a dry material consisting of 88% to 95% by weight of an acerola fruit dry extract and 5% to 12% by weight of magnesium , calcium , zinc , sodium or potassium hydroxide or carbonate.2. The powder according to claim 1 , containing a natural vitamin C content of 30% to 40% by weight relative to the total weight of the powder.3. The powder according to claim 2 , containing a natural vitamin C content of 34%±3%.4. The powder according to claim 1 , having a pH varying from 4 to 8.5. The powder according to claim 1 , comprising less than 5% by weight of water.6. A method for the preparation of the powder according to claim 1 , comprising the following steps:(i) mixing acerola fruit juice; magnesium, calcium, zinc, sodium or potassium hydroxide or carbonate; and water,(ii) drying to a water content of less than 8% by weight, and(iii) screening.7. The method according to wherein drying is carried out by spraying.8. A food additive or ingredient comprising the powder according to .9. The food additive or ingredient according to further comprising a natural dye comprising one or more natural pigments.10. The food additive or ingredient according to comprising as natural dye a red beet juice concentrate or a red beet powder.11. A food or food composition comprising the food additive or ingredient according to .12. The food or food composition according to comprising a heat-treated processed meat product claim 11 , a milk-based beverage claim 11 , an instant beverage claim 11 , an acidic dairy beverage claim 11 , a sweet claim 11 , a yogurt claim 11 , a cake claim 11 , a biscuit ...

All-natural enteric soft capsules comprising active ingredients

Described herein are soft capsules and enteric soft capsules comprising cationic Type A gelatin and acid insoluble enteric polymers. In particular, the compositions and methods for manufacturing all-natural enteric soft capsules comprising Type A gelatin and matrix fills are described. In one embodiment, the enteric soft capsules comprise active ingredients such as non-steroidal anti-inflammatory drugs (NSAIDs). In another embodiment, the enteric soft capsule comprises matrix fills of omega-3 fatty acids.

Preparation of an enteric release system

Hydrophobic liquids are microencapsulated by an enteric matrix in an environment substantially free of organic solvents. The process includes forming an emulsion of the enteric material and hydrophobic liquid in water, titrating the emulsion with an acid to form a particulate precipitate and optionally coating the particulate with a combination of enteric material and plasticizer.

Manufacturing Method for Power of Red Ginseng or Ginseng Extract

The present invention relates to a manufacturing method of red ginseng extract powder or ginseng extract powder. The manufacturing method of red ginseng extract powder or ginseng extract powder comprises the following steps: concentrating a red ginseng extract or a ginseng extract to manufacture a red ginseng concentrate or a ginseng concentrate; vacuum drying the red ginseng concentrate or the ginseng concentrate to manufacture powder; and coasely grinding the powder and granulating or grinding the same. According to the present invention, the manufacturing method of red ginseng extract powder or ginseng extract powder uses a vacuum drying process, and thus can solve the problem of degeneration, browning, carbonization, etc. occurring during a pulverization process Furthermore, the manufacturing method can provide red ginseng extract powder or ginseng extract powder in which changes and losses in index components are remarkably reduced before and after the pulverization process.

Method of preparing soybean mixed powder, method of preparing a solidified soybean food, and a method of preparing a packaged raw material for preparing a solidified soybean food

A method of preparing soybean mixed powder comprising a soybean powder having properties wherein formation of agglomerate is small when the powder is added to water and then heated with stirring to dissolve the powder.

Microencapsulation of bioactive substances and methods of making the same

The present invention relates to microparticles and methods of making such microparticles that protect a bioactive substance from heat, humidity and oxidation. A microparticle comprising a bioactive substance, an agglomerating agent, an emulsifier and solid fats is disclosed. A method to produce a microparticle comprising an agglomerated bioactive substance enrobed in a double layer of solid fats and emulsifier is also disclosed.

Method for preparing nanolipids with encapsulated alcohol

A method for preparing ethanol-containing nanolipid particles, which can be used in food products, frozen desserts, or beverages. The method comprises nanolipidic vehicles in which ethanol-containing substances are encapsulated, said ethanol-containing nanolipidic vehicles can be combined with food products, desserts or beverage ingredients including those that are subsequently frozen. The food product, dessert or beverage can remain in a frozen state during consumption by an individual. A composition comprising ethanol-containing nanolipid particles, which can be used in food products, frozen desserts, or beverages.

Method for producing undiluted liquid of orostachys japonicus

The present invention relates to a method for preparing an undiluted liquid of orostachys japonicus. More particularly, the method is characterized by comprising the following steps: collecting and washing orostachys japonicus; pulverizing the washed orostachys japonicus; ripening the pulverized orostachys japonicus at 5-20C for 20-30 hours to allow sludge of orostachys japonicus to float to an upper portion of the undiluted liquid; separating the sludge in the upper portion from the ripened orostachys japonicus to obain only the undiluted liquid; and compressing the separated sludge to obtain a residual undiluted liquid. According to the present invention, it is advantageous in that an undiluted liquid can be separated from orostachys japonicus as it is, thereby not only maintaining the functionality thereof but also increasing the storage period thereof. Furthermore, it is also advantageous in that price slump due to mass supply of orostachys japonicus is prevented and thus farmers income can be stably maintained.

Sweet particulate fat-containing powder, its preparation and its use

The present invention relates to powders comprising, based on dry weight: (a) 25-75 wt. % carbohydrates, including at least 50% sucrose by weight of said carbohydrates; (b) 10-70 wt. % fat; and (c) 0.4-20 wt % protein; wherein the powder comprise an amorphous matrix of fat, protein and carbohydrates as well as sucrose crystallites embedded therein; and wherein at least 40% of the sucrose is present in crystalline form. Processes of preparing the powders are also provided, comprising: (a) providing a dispersion comprising fat, carbohydrate, protein and water, and having a dry solids content of 50-75 wt. %; (b) providing a finely divided particulate sucrose; and (c) spray drying the dispersion into a spray drier while continuously introducing the finely divided particulate sucrose into the spray drier in an amount of at least between 40 and 80 wt. % based on the total weight of carbohydrates in the final spray dried product.

Creatine oral supplementation using creatine hydrochloride salt

The present invention is directed to a third generation form of creatine, specifically a creatine hydrochloride salt, that drives significant improvements in muscle development and recovery due to its enhanced bio-availability, while causing fewer negative side effects compared to previous forms of creatine.

Method for manufacturing sticky-barley flour for producing rice cake and method for manufacturing steamed rice cake containing barley using the same

The present invention relates to a method for preparing glutinous barley flour for preparing rice cake and a method for preparing steamed rice cake containing barley using the glutinous barley flour. The method for preparing glutinous barley flour for preparing rice cake comprises the following steps: soaking glutinous barley in water for 20-60 minutes, and fishing out the same from water; adding salt in an amount of 0.8-1.2% by weight with respect to the weight combining the glutinous barley and rice to the rice having a weight corresponding to 50-150% by weight with respect to the weight of the glutinous barely, and pulverizing the rice in which salt is added; mixing the soaked glutinous barley with the pulverized rice and pulverizing the same for several times by reducing the particle size thereof whenever pulverizing the same; aging the pulverized result in a frozen state for 1-7 days; and defrosting the aged result, and then untangling the lumps. According to the present invention, the method for preparing glutinous barley flour facilitates powderization even with stickiness of beta-glucan contained in the glutinous barley, thereby facilitating preparation of rice cake using the glutinous barley; provides components such as beta-glucan which is good for adult disease or diet, thereby providing excellent effects as sugarless health food; and providing useful nutrients such as protein, etc., which is insufficient in steamed rice cake containing barley by using green flesh black beans and kidney beans, thereby being able to provide highly nutritious rice cake containing barley.

Particulate frozen food product

Manufacturing method of drink using Functional powder containing vegetable omega-3

TECHNICAL FIELD The present invention relates to a functional fine powder containing vegetable omega-3 and a method for producing a beverage using the same, and more particularly, to a functional fine powder containing vegetable omega-3 having enhanced storage stability and bioavailability by using a supercritical solvent and a microcore And a method of manufacturing beverage using the same. The vegetable omega-3-containing micropowder of the present invention is characterized in that the microcore in which the perilla oil is fixed is agitated at a high speed in a supercritical solvent to effect microparticulation and then hardened. The method for producing a beverage using omega-3-containing micropowder according to the present invention comprises: a first step of preparing a porous microcore; A second step of immersing the porous microcore of the first step in an emulsion containing perilla oil to prepare a microcore immobilized thereon; A third step of adding an alginate solution and sodium carbonate to the immobilized microcore of the second step, followed by crosslinking to prepare a mixed solution; A fourth step in which the mixed solution of the third step is agitated at a high speed in a supercritical solvent to prepare fine particles; A fifth step of curing the gel particles of the fourth step and lyophilization to produce a fine powder; And diluting the fine powder with water.

미생물 및 천연효소를 이용한 발효황금 천마 복합 추출 분말의 제조방법

본 발명은 미생물 및 천연효소를 이용하여 황금을 발효시킨 후 숙성 및 건조과정을 거쳐 발효황금을 제조한 다음, 발효황금에 천마, 진피, 갈근 및 인삼 등을 배합하여 용매로 추출, 농축, 분무 건조하여 제조한 발효황금 천마복합 분말에 관한 것이다. 본 발명의 발효황금 및 발효황금 천마 복합 추출 분말은 유효 성분의 함량이 크게 증가하였으며, 또한, 활성산소에 대한 항산화 활성도 증강되어 고지혈증, 동맥경화, 뇌혈관 질환, 기억력 개선, 뇌신경질환의 예방 및 개선에 우수한 효능을 나타낼 수 있다.

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Powdered nutritional composition with large lipid globules

The invention pertains to powdered nutritional compositions comprising large lipid globules and micronized carbohydrate or carbohydrate microcrystals. Preferably the nutritional composition is an infant or follow on formula or a growing up milk. The invention also pertains to the use of micronized carbohydrate or carbohydrate microcrystals for improving flow and reducing cohesiveness of a powdered nutritional composition with large lipid globules.

Reconstitutable and water soluble Chia product and related method of manufacture

A method provides a reconstitutable and water soluble free flowing powder product that includes non-mucilaginous, non-oily free flowing chia grains having a size of between approximately 80 and 90 microns, a pH range of between 6.5 and 7.5, 3% average moisture, and a centipoise value of between approximately 1,000 and 1,500 cp which revert to a sub-micron size when suspended within an aqueous solution.

Salt product

A method of preparing a salt product comprises the steps of: (i) providing a mixture which comprises salt dissolved in a solvent, said mixture further containing an organic material that is solid under ambient temperature conditions; and (ii) atomizing said mixture and evaporating said solvent to produce a salt product comprised of particles of salt incorporating said organic material. The organic material may be a polymer such as a carbohydrate (e.g. maltodextrin or Gum Arabic). Novel salt products are disclosed which comprise hollow particles having a shell formed for individual crystallites of salt. The salt product is useful as a seasoning for food and may be used in lower amounts than conventional salt to provide the same taste. Particular advantages are obtained in the baking of bread.

Infant nutrition for improving fatty acid composition of brain membranes

The present invention relates to infant nutrition, in particular to infant nutrition comprising special lipid globules for improvement of the fatty acid composition in brain membranes.

Composite particles which contain both cellulose and inorganic compound

Provided are composite particles which exhibit excellent fluidity and high liquid retentivity and which exhibit high fluidity even in a liquid-holding state. Also provided are composite particles which permit direct compressing in an open feed manner and which suffer from little compressing trouble and exhibit high shapability. When shaped together with an active ingredient, the composite particles provide shaped bodies which have uniform weight, uniform active ingredient content, and high hardness and which suffer from less galling.

Method and system for entrapping pressurized gas in powdered food or beverage products

Methods and systems for continuously producing foaming compositions from powders, granules, and/or particulate are provided and/or powders, granules, and/or particulates that contains high pressure gas. The methods and systems are configured to reduce energy costs and overall processing time and, thus, provide advantages over the prior batch processes that have lengthy temperature ramp-up and cool-down times due to the shortcomings of using a large pressure vessel.