LOW MELT ENCAPSULATION

The present invention is an encapsulated substrate, and in particular, a substrate encapsulated with a low melt vegetable oil. The use of a low melt vegetable oil has several advantages over conventional vegetable oil products, especially when used in food systems. In one embodiment, the low melt vegetable oil is a high laurate vegetable oil, and in particular, a canola high laurate vegetable oil. In another embodiment, a food grade acid is encapsulated with a low melt oil, and the encapsulated acid is used in the manufacture of low temperature meat products such as sausage. In another embodiment, a live culture of microorganisms is encapsulated using the low melt vegetable oil.

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.

DIRECT DISSOLUTION

... ²²²The present invention describes a method for the continuous dissolution of ²e.g. crystalline astaxanthin or canthaxanthin suspension in oil, by applying ²heat for a predetermined period using an in-line or optionally batch wise-²process, followed by cooling the heated solution with an oil phase or heat ²exchanger. The resulting oil solution may be used as such or added directly to ²feed components which are turned into feed compositions by extrusion, ²compaction or granulation. Alternatively the oil solution is spray coated or ²directly loaded to extruded or compacted pellets and granulates. The invention ²avoids using formulated carotenoids prepared by known multi-step production ²methods requiring solvents, solvent removal, cooling and emulsification with ²an aqueous phase or precipitation and recovery steps. Thus the present ²invention is a more economical, efficient and environmentally friendly method ²to add nutrients and colorants to feed compositions instead of using colloid ²dispersed ...

ЗАКЛЮЧЕННЫЕ В КАПСУЛУ С ПОКРЫТИЕМ ОМЕГА-3 ЖИРНЫЕ КИСЛОТЫ И/ИЛИ ОМЕГА-6 ЖИРНЫЕ КИСЛОТЫ И/ИЛИ ИХ ЭФИРЫ

Омега-3 жирные кислоты и/или омега-6 жирные кислоты и/или их эфиры, заключенные в капсулу с покрытием, содержащим изофлавоны, а также способ их изготовления посредством нанесения на инкапсулированные омега-3 жирные кислоты и/или омега-6 жирные кислоты и/или их эфиры покрытия, содержащего изофлавоны.

СИСТЕМА ДОСТАВКИ НИЗКОКАЛОРИЙНЫХ НАПОЛНИТЕЛЕЙ

Изобретение относится к инкапсулированному съедобному волокнистому продукту с регулируемым влагопоглощением, который содержит, по сути, неразбухшие частицы съедобного волокна, способные поглощать влагу, причем указанные частицы имеют внешнюю поверхность. Внешняя поверхность частиц съедобного волокна по сути покрыта внутренним слоем, содержащим съедобный жир или липид, а внутренний слой покрыт внешним слоем, который содержит съедобный белок. Внутренний и внешний слои обеспечивают эффективный влагобарьер, препятствующий значительному разбуханию частиц съедобного волокна вследствие влагопоглощения во время обработки, хранения и на начальных стадиях переваривания пищи человеком, причем влагобарьер разрушается на дальнейших стадиях переваривания, так что частицы съедобного волокна разбухают в результате влагопоглощения.

ГРАНУЛИРОВАННЫЙ КОМПОНЕНТ ПИЩЕВОГО ПРОДУКТА

Изобретение относится к гранулированному компоненту пищевого продукта, содержащему наполнитель и покрытие, который представлен по сути в стерилизованном виде. Наполнителем является пищевая заготовка-полуфабрикат, текучая при комнатной температуре, выбранная из группы, состоящей из фруктовых заготовок-полуфабрикатов, других заготовок-полуфабрикатов, выбранных из группы, состоящей из заготовок-полуфабрикатов из меда, орехов, какао, обезжиренного какао, шоколада, кофе и ванили и их смесей, причем покрытие содержит слой, состоящий из компонента, выбранного из группы, состоящей из пищевых какао- и шоколадных продуктов, а также пищевых добавок гидрофобного действия, при этом средний диаметр гранул компонента пищевого продукта составляет от 6 до , преимущественно, от 8 до . Изобретение относится также к пищевому продукту, содержащему гранулированный компонент и к способу получения гранулированного компонента пищевого продукта.

STRUCTURE UNI-OU MULTIVESCICULAIRE LOCKING UP A HYDROPHOBIC PHASE.

COMPLETE FEEDINGSTUFF OR NUTRITIONAL SUPPLEMENT HAS HIGH ENERGY VALUE, SONPROCEDE OF PREPARATION AND ITS USES

Probiotic cooked food product with cooked pastry, filling(s) and/or casing(s), comprises live or active yeast present in pastry, filling and/or casing

La présente invention est relative à des produits alimentaires cuits renfermant des levures vivantes, aux procédés de préparation de produits alimentaires cuits renfermant des levures vivantes, aux produits susceptibles d'être obtenus selon ces procédés, à une composition probiotique à base de corps gras renfermant des levures vivantes et au procédé de préparation de cette composition, ainsi qu'à son utilisation.

Particle useful like fat contents substitute, composition the container, and proceeded of preparation

La présente invention concerne une particule utile notamment comme succédané de matière grasse, caractérisée en ce qu'elle comporte une matrice hydrophile insoluble, entourée d'une couche hydrophobe d'acides gras liés à la matrice par des liaisons covalentes et pouvant interagir avec des composés lipidiques ou amphiphiles. Elle concerne également une composition utile comme succédané de matière grasse et un procédé de préparation de telles particules.

Production of a nutritional supplement useful for enhancing concentration from a combination of partially deoiled amazonia nut powder, papaya and tomato

L'invention conceme un complément alimentaire pour la détente, composé exclusivement de fruits et légumes choisis sur certains terroirs pour leurs teneurs élevées en certains nutriments tels que vitamines, minéraux, oligo-éléments, acides aminés et en autres substances non nutritives, déshydratés et associés entre eux selon un procédé permettant une protection contre l'oxygène par un micro-encapsulage des particules qui assure une bonne stabilité de la conservation des nutriments les plus fragiles. L'invention est caractérisée en ce que sa forme galénique est une poudre de fruits et légumes déshydratés, sans additif, dont la prise quotidienne à raison de 10 grammes garantit des apports en magnésium (76mg), sélénium (63µg), lycopène (160µg), cystéine (85mg), méthionine (159mg), tyrosine (82mg). L'invention est caractérisée en ce que ce complément alimentaire permet un apport en nutriments et autres substances non nutritives jouant un rôle comme agents de détente, avec l'efficacité et la ...

COOKED FOOD PRODUCTS CONTAINING OF ALIVE YEASTS AND THEIR PROCESS DEPREPARATION

GRANULATED DAIRY PRODUCTS

The invention concerns a granulated dairy product comprising particles of milk powder, characterized in that the granulated product comprises particles of milk powder and dry particles selected from dried emulsified fat particles, whey protein isolates, maltodextrines, starches and sucrose or lactose powders, the milk powder and dry particles being agglomerated together and at least partially coated with a binding medium comprising a carbohydrate to form coated agglomerate particles of mean particle diameter between 10 and 10000 μm.

INFANT NUTRITION FOR IMPROVING FATTY ACID COMPOSITION OF BRAIN MEMBRANES LATER IN LIFE

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 later in life.

METHOD FOR PREPARING FUNCTIONALIZED LIPID CAPSULES

The present invention relates to a liquid lipid core/solid lipid shell capsule surface-functionalized with at least one compound containing at least one amino function, characterized in that the lipid core/lipid shell architecture is on the nanometric scale and in that said compound is covalently bonded to said solid lipid shell via a transacylation reaction. It also relates to a method for preparing such capsules.

METHOD OF CONTROLLING THE RELEASE OF CARBOHYDRATES BY ENCAPSULATION AND COMPOSITION THEREFOR

A composition of carbohydrates having an edible coating is disclosed, whereby the coated carbohydrate, when orally ingested, causes a time delay release of the carbohydrate into the digestive system. The method of administering carbohydrates in this manner may be useful in the treatment of diseases such as diabetes and exercise programs calling for sustained effort.

Low calorie fat substitute

There is disclosed a low calorie fat substitute comprising an outer coating of a digestible fat surrounding an inner core of a low caloric or non-caloric material.

Layered foodstuff binding agent dispersible in hot water and milk and preparation thereof

Particles which provide a foodstuff binding agent which is dispersible in hot water and hot milk have a farinaceous or proteinaceous material core, an emulsifier coating layer about the core and a fat coating layer about the emulsifier layer, the emulsifier being, in particular, a phospholipid or a sucroglyceride and the fat being one which has a melting point of above 35° C. The particles are prepared by dissolving an emulsifier in an apolar lipid composition, including a liquid oil, and spraying the lipid composition containing the emulsifier onto farinaceous and/or protein particles to coat the particles and thereafter, (a) melting an edible fat and spraying the melted fat onto the coated particles to coat the emulsifier-coated particles with the fat or and then, cooling the twice-coated particles, or (b) combining a ground particulate fat with the coated particles and coating the coated particles with the fat in the solid state.

Dough composition

The present invention relates to a composition comprising i) an effective amount of one or more enzyme(s) encapsulated or coated by a lipid substance, wherein said lipid substance a) provides, at a temperature of less than 25° C., a barrier, which inhibits release of said enzyme(s) to the surrounding dough, and b) undergoes a phase transition in the temperature range from 25° C. to 60° C. to release said enzyme(s), and ii) flour and any additional, conventional dough ingredients, to methods for preparing said dough composition, to the use of one or more lipid-encapsulated or lipid-coated enzyme(s) in a dough composition, to a method for improving one or more properties of a dough, to a method for preparing a baked product, and to a dough and/or a baked product produced thereby.

LIQUID NUTRITIONAL SUPPLEMENT AND METHOD FOR PREPARING SAME

COMPOSITION COMPRISING A BACTERIOCIN AND AN EXTRACT FROM A PLANT OF THE LABIATAE FAMILY

ENCAPSULATED FUNCTIONAL BAKERY INGREDIENTS

GEODATE DELIVERY VEHICLES

ENCAPSULATED FUNCTIONAL BAKERY INGREDIENTS

The present invention is concerned with lipid-encapsulated or lipid-coated functional bakery ingredients. More particularly, the invention relates to a granule suitable for use in the preparation of a dough, comprising: a. a hydrophilic core with a diameter of at least 5 ~m, said core containing a functional bakery ingredient selected from the group of enzymes, oxidoreductants, acidulants, hydrocolloids, starches, yeast, sugars, water, flavours and combinations thereof; and b. a lipophilic substantially continuous layer encapsulating the core, which layer contains at least 50 wt.% triglyceride fat with a slip melting point of at least 30~C and at least 1 wt.% of a release agent selected from the group of monoglycerides, diglycerides, diacetyl tartaric acid ester of mono and/or diglyceride (datem), stearyl-lactylates and combinations thereof. Other aspects of the invention relate to methods for preparing the aforementioned encapsulated or coated ingredients and the use of these lipid-encapsulated ...

FOOD COMPOSITION CONTAINING A MONOGLYCERIDE

A food composition comprising at least one food ingredient in aqueous or instant powder form, comprising a monoglyceride, said monoglyceride being (a) a monoglycerol monoester comprising between 60 and 90% C18:1 monoolein, the remainder being C18:2 monolinolein or a saturated monoglycerol monoester; or b) a monoglycerol monoester comprising between 60 and 90% C18:2 monoolein, the remainder being C18:1 monoolein or a saturated monoglycerol monoester, said composition exhibiting in the aqueous phase a cubic or hexagonal structure encapsulating or associating said food ingredient.

ENCAPSULATED FUNCTIONAL BAKERY INGREDIENTS

The present invention is concerned with lipid-encapsulated or lipid-coated functional bakery ingredients. More particularly, the invention relates to a granule suitable for use in the preparation of a dough, comprising: a. a hydrophilic core with a diameter of at least 5 ~m, said core containing a functional bakery ingredient selected from the group of enzymes, oxidoreductants, acidulants, hydrocolloids, starches, yeast, sugars, water, flavours and combinations thereof; and b. a lipophilic substantially continuous layer encapsulating the core, which layer contains at least 50 wt.% triglyceride fat with a slip melting point of at least 30~C and at least 1 wt.% of a release agent selected from the group of monoglycerides, diglycerides, diacetyl tartaric acid ester of mono and/or diglyceride (datem), stearyl-lactylates and combinations thereof. Other aspects of the invention relate to methods for preparing the aforementioned encapsulated or coated ingredients and the use of these lipid-encapsulated ...

STABLE SUSPENSION OF A PARTICULATE COMPONENT

There is provided a composition comprising (a) an oil and/or an oil mimetic component; (b) a triglyceride fatty acid and/or a high melting point emulsifier component; (c) a particulate component; wherein the particulate component (c) is in a stable suspension within a crystal matrix formed by component (b); with the proviso that the particulate component (c) does not form a crystal matrix.

ГРАНУЛИРОВАННЫЙ МОЛОЧНЫЙ ПРОДУКТ

Изобретение относится к гранулированному молочному продукту, содержащему частицы эмульгированного жира, причем сухие частицы эмульгированного жира агломерированы вместе и по крайней мере частично покрыты первым слоем связующего вещества с содержанием от 10 до 50 % растворенного углерода и по крайней мере одного материала, выбранного среди белков, жиров, лецитина, витаминов, минералов, питательных микроэлементов, пробиотиков и солей, для образования покрытых агломерированных гранул со средним диаметром частицы между 10 мкм и 10000 мкм. Изобретение относится также к способу получения гранулированного молочного продукта.

УЛУЧШЕНИЕ РАСТВОРИМОСТИ ПОРОШКОВ В ХОЛОДНЫХ ЖИДКОСТЯХ

Изобретение касается порошка для растворимого напитка, содержащего частицы сахара и/или агент-наполнитель, по крайней мере, частично покрытые пищевым маслом, содержащим насыщенные триглицериды с С4-С12, преимущественно, С8-С12 цепочками насыщенных жирных кислот, причем количество масла составляет 0,1-5 масс. %, преимущественно, 0,2-0,5 масс. % общего количества порошка.

Encapsultated omega-3 fatty acids and/or omega-6 fatty acids and/or esters thereof with a coating

Encapsulated omega-3 fatty acids and/or omega-6 fatty acids and/or esters thereof with a coating comprising isoflavones, as well as a process to make such by coating encapsulated omega-3 fatty acids and/or omega-6 fatty acids and/or esters thereof with a coating comprising isoflavones.

PROCESS OF PROTECTION OF ACTIVE INGREDIENTS USING GLYCEROL

PROTECTION OF FOOD INGREDIENTS BY ENCAPSULATING BIOACTIVE

ENCAPSULATION OF COMPOSE HAS FOOD USE BY THE SURFACE-ACTIVE ONES

HYBRID NEO-MATERIAU OF SEQUESTRATION OF ACTIVE INGREDIENT HAS FOOD USE AND ITS MANUFACTORING PROCESS

La présente invention concerne un néo-matériau hybride de séquestration de principe actif dans une émulsion fluide concentrée comprenant : -un cœur hydrophobe comprenant au moins un principe actif doté d'au moins un cycle aromatique, -une couche de tensioactif anionique de type sels d'acides carboxyliques lipophiles, -une phase lipidique monodisperse dispersée dans une phase aqueuse continue, ladite phase lipidique comprenant au moins un tensioactif amphotère lipidique portant au moins deux chaînes d'acides gras, un groupement glycéryl et une tête ionisée, -une couche superficielle de tensioactif non-ionique, amphiphile portant un élément hydrophobe fonctionnalisé par un, deux ou trois groupes hydroxyles libres et un élément hydrophile mixte constitué par un groupement glycéryl et une chaîne polyéthylène glycol. Un procédé permettant d'obtenir un tel matériau, l'utilisation de ce matériau pour la réalisation de produits alimentaires ainsi que les produits alimentaires comprenant un tel ...

METHOD FOR COATING POWDERS

The invention concerns a method for coating powdery solid active substances characterized in that it comprises the following steps: a) providing (2; 3; 4) a mixture comprising at least one coating agent wherein is dissolved a supercritical or subcritical fluid in conditions of temperature and pressure enabling said fluid to be maintained in supercritical or subcritical conditions; b) providing (7) individualized moving particles of at least one powdery solid active substance; c) contacting (8) the mixture and the moving individualized particles of active substance in conditions of temperature and pressure ensuring simultaneously expansion of the supercritical or subcritical fluid and its restoration to gaseous state, the atomization of the coating agent and its solidification around the moving individualized particles of active substance; d) separating and recuperating the coated particles (9). The invention also concerns coated microparticles of active substance, each microparticle comprising ...

FOOD PRODUCTS

A method of preparing edible particulate materials such as farinaceous materials, breadcrumbs, expanded starch, potatoes, rice, etc, wherein the edible particulate material is mixed with edible oil or fat and heat treated in hot air in a temperature range 105°-300° for a period of 15 seconds to 25 minutes.

LIQUID NUTRITIONAL SUPPLEMENT AND METHOD FOR PREPARING SAME

A liquid nutritional supplement, characterised in that it consists of a composition comprising a Cu (copper) and Zn (zinc) combination in the form of fat-dispersible microcapsules in a vitamin E and C mixture. The present invention also relates to a method for preparing a liquid nutritional supplement including (i) preparing a Cu (copper) and Zn (zinc) combination in the form of fat-dispersible microcapsules and (ii) dispersing the resulting preparation in a vitamin E and C mixture. The nutritional supplement according to the invention, administered by enteral delivery, is useful in geriatrics and ophthalmology, in particular in the treatment of age-related maculopathy, of retinitis pigmentosa and eye ageing.

Oil-coated microparticulated gellan gum

The invention is oil-coated microparticulated gellan gum microparticles which are useful as a fat replacer, as an encapsulant and/or as a delivery system for food ingredients in low- or no-fat food matrix. The microparticles are substantially spherical and have particle sizes ranging between about 0.1-10 microns. Primarily, these microparticles have particle sizes ranging between 0.1-5.0 microns. The microparticles have a narrow size distribution, with about 70-80% ranging between the 0.1-5.0 micron size. The particles have a high degree of deformability and surface hydrophobicity.

Coated particles containing an active

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.

NUTRITION BAR OR OTHER FOOD PRODUCT AND PROCESS OF MAKING

ENCAPSULATED SWEETENER COMPOSITION, METHOD FOR THE PREPARATION THEREOF, AND CHEWING GUM COMPRISING SAME

INFANT NUTRITION FOR IMPROVING FATTY ACID COMPOSITION OF BRAIN MEMBRANES

Adsorbate containing additive

Die Erfindung betrifft ein Verfahren zur Herstellung von für die menschliche oder tierische Ernährung sowie kosmetische Anwendungen geeigneten Adsorbaten bei dem man eine zu adsorbierenden Komponente (A), auf einen Kieselsäureträger (C) unter Einsatz mindestens eines Stabilisators (B) ausgewählt aus Glyceriden, Emulgatoren, Polysacchariden und Chelatoren aufbringt, wobei die mittlere Partikelgröße des Trägers (C) mindestens 80 pm beträgt mit der Maßgabe, dass falls es sich bei der zu adsorbierenden Komponente (A) um Vitamin E handelt, die Mischung aus (A) und (B) einen HLB-Wert von unter 7 aufweist sowie mit der Maßgabe, dass falls es sich bei der zu adsorbierenden Komponenten (A) um ein öllösliches Vitamin handelt, und der Stabilisator (B) ein Glycerid ist, der Erstarrungspunkt der Mischung von (A) und (B) kleiner gleich 80 °C ist. Die Erfindung betrifft weiterhin die Verwendung der so erhältlichen Adsorbate.

SEASONED SNACK FOODS AND METHODS FOR PRODUCTION THEREOF

A low fat content, seasoned, cereal-based snack food having a low moisture content is produced. An adhesive for the seasoning is an at least partially amorphous form of a mixture of at least one monosaccharide, preferably glucose, and at least one polyhydric, aliphatic, saturated alcohol having 3 to 6 carbon atoms, preferably glycerol. The adhesive is applied to the snack food by direct spraying on the snack food or by encapsulating the adhesive in a fat and blending the encapsulated adhesive with the snack food.

Process for producing powdered food products

A process for producing a powdery, fat-containing food product. At least one crystalline food ingredient, such as salt, and a fat are mixed to provide a paste. The paste is then milled to reduce the size of the crystals of the crystalline food ingredient and to coat the crystals with the fat. The milling is continued until a flowable powder forms. If desired, the flowable powder may then be pressed into tablets.

安定な脂溶性活性成分粒子

Спооб получения пищевой композиции

LOW-FAT FOOD EMULSIONS HAVING CONTROLLED FLAVOUR RELEASE AND PROCESSES THEREFOR

Low-fat food emulsions comprise a continuous aqueous phase and a dispersed phase which comprises fat particles, gel particles and fat-soluble flavour molecules; substantially all of the fat particles are located within the gel particles, and at least 35w.% of the flavour molecules are located in a plurality of the gel particles. The rate of release of the flavour molecules from the emulsion is delayed and controlled following the gradual break down of the particles, thereby imparting the taste and mouthfeel of a full-fat emulsion.

COATED ORGANIC ACID PREPARATIONS FOR PRESERVING BAKERY PRODUCTS

Coated organic acid preparations for preserving bakery products (excluding those produced by yeast fermentation) wherein an organic acid is coated with a coating having a melting point of 64 to 98~C. By adding the coated organic acid preparations to dough, bakery products having excellent preservation properties can be obtained without affecting the volume, appearance, taste and smell of the baked products.

COATED CONDITIONERS FOR USE IN FOODS AND PHARMACEUTICALS

An edible composition comprising a coated conditioner that contains a hydrophobization agent and inorganic particles is provided. When incorporated into an edible composition (such as a powdered pharmaceutical or food product), the coated conditioners inhibit caking and promote the free flow of powder. Suitable hydrophobization agents include food-grade fatty acids, food- grade oils, food-grade waxes, and food-grade gums, while suitable inorganic particles are selected from the group consisting of silica, silicates, calcium carbonates, phosphates, and clays. The coated conditioner is particularly suitable for use in pharmaceutical preparations, such as acetaminophen.

Reduction of astringency in polyphenol compositions

Microencapsulated polyphenol compositions suitable for use in food and beverage products are provided. Microencapsulation significantly reduces the astringency and/or bitterness of the polyphenol compositions and protects the polyphenol compositions from oxidation, ingredient interactions, enzymatic degradation, and the like while maintaining gastrointestinal bioavailability within the digestive system.

Masking bitterness of dry rhubarb plant product useful e.g. for preparing medicament to treat/prevent chronic renal failure and in food, comprises coating of particles of the product by water soluble or water insoluble excipient

L'invention à pour objet un procédé pour masquer l'amertume d'un produit sec végétal, particulièrement d'un produit sous forme granulaire ou sous forme de poudre caractérisé en ce que l'on enrobe les particules dudit produit sec végétal par un excipient peu ou pas soluble dans l'eau. Le procédé selon l'invention est particulièrement bien adapté au masquage de l'amertume d'un produit sec de rhubarbe.

PROCEDE POUR AUGMENTER LA PROPORTION DE PROTEINES DANS LES PRODUITS ALIMENTAIRES TOUT EN CONSERVANT LEURS PROPRIETES ORGANOLEPTIQUES NOUVELLE MATIERE PREMIERE ALIMENTAIRE AINSI OBTENUE ET APPLICATIONS

MATIERE PREMIERE ALIMENTAIRE AROMATISEE A BASE DE PROTEINES, DE GLUCIDES ET DE LIPIDES, LES CONSTITUANTS PULVERULENTS ETANT BROYES A UNE GRANULOMETRIE TELLE QUE LES PARTICULES NE SOIENT PAS DISCERNABLES A LA DEGUSTATION, EN PARTICULIER INFERIEURE A 25MICRONS ENVIRON, LADITE MATIERE PREMIERE ETANT CARACTERISEE EN CE QU'ELLE COMPREND AU MOINS UN COMPOSANT GLUCIDIQUE SOUS FORME CRISTALLINE DONT LA FUSION EST FORTEMENT ENDOTHERMIQUE, LA QUANTITE DUDIT COMPOSANT PAR RAPPORT A CELLE DES PROTEINES ETANT TELLE QU'ELLE PROCURE UNE CAPACITE ENDOTHERMIQUE DE 20 A 30 CALORIES PAR GRAMME DE PROTEINES, ET AU MOINS UN AROME AYANT UN SUPPORT HYDROPHILE. LES PROTEINES SONT NOTAMMENT D'ORIGINE LAITIERE. LE COMPOSANT GLUCIDIQUE PEUT ETRE DU DEXTROSE MONOHYDRATE OU DU SORBITOL CRISTALLISE. APPLICATIONS A L'INDUSTRIE ALIMENTAIRE.

PROCESS Of POWDER COATING

La présente invention concerne un procédé d'enrobage de substances actives solides pulvérulentes caractérisé en ce qu'il comprend les étapes suivantes : a) fournir un mélange comprenant au moins un enrobant dans lequel est dissous jusqu'à saturation un fluide supercritique ou subcritique dans des conditions de température et de pression permettant le maintien dudit fluide dans des conditions supercritiques ou subcritiques ; b) fournir des particules individualisées en mouvement d'au moins une substance active solide pulvérulente ; c) mettre en contact le mélange et les particules individualisées en mouvement de substance active dans des conditions de température et de pression assurant simultanément : la détente du fluide supercritique ou subcritique et son retour à l'état gazeux, la pulvérisation de l'enrobant et sa solidification autour des particules individualisées en mouvement de substance active ; d) séparer et récupérer les particules enrobées. La présente invention concerne en outre ...

Adjuvant de congelation pour aliments a base de chair hachee et son procede de fabrication

Adjuvant de congelation pour aliments a base de chair hachee sous forme d'une poudre dont les particules constitutives comportent - un noyau a base de sucres et/ou de polyols et de 0 a 20 % en poids d'au moins un phosphate par rapport au poids de sucres et/ou de polyols, - un premier revetement a base d'un ou plusieurs emulsifiants et/ou des matieres grasses, et - un deuxieme revetement exterieur comprenant de 100 a 0 % de sucre ou polyol et de 0 a 100 % d'au moins un phosphate.

BEADLETS COMPRISING CAROTENOIDS

MICROCAPSULES, METHOD OF PRODUCING THE MICROCAPSULES AND FOOD AND DRINK CONTAINING THE MICROCAPSULES

A method of producing microcapsules which comprises an emulsification step of mixing a fat-soluble substance with an aqueous solution of sodium alginate to give an emulsion in which emulsified particles comprising the fat-soluble substance and having an average particle size of 800 nm or less are dispersed, and a spraying step of spraying the emulsion into a calcium ion-containing solution to give microcapsules in which the emulsified particles as described above are enclosed.

FLAVOUR DELIVERY

A taste delivery particle comprising a core and at least one coating layer, the core comprising at least one tastant, and at least, one coating layer comprising an enhancer for the tastant, the outermost of which coating layers is water-insoluble. The particles provide an effective way of delivering enhanced taste, and are capable of retaining the tastant even in prolonged harsh processing conditions.

ENCAPSULATING PLANT EXTRACTS ADSORBED AND/OR ABSORBED IN PRECIPITATED SILICA

The invention concerns a powdery product based on one or several plant extracts for animal feed or veterinary medicine. In said product, the plant extract(s) are in the form of hydrophobic liquid (1), adsorbed and/or absorbed in spheroid precipitated silica granules (2) of average size ranging between 90 μm and 500 μm approximately. The spheroid precipitated silica granules (2) containing the absorbed plant extract(s) (1) are coated with a layer of protective coating material (3). The coating is performed by a fluidized airbed process, enabled by the use of the spheroid precipitated silica granules (2).

ENCAPSULATED FUNCTIONAL BAKERY INGREDIENTS

The present invention is concerned with lipid-encapsulated or lipid-coated functional bakery ingredients. More particularly, the invention relates to a granule suitable for use in the preparation of a dough, comprising: a. a hydrophilic core with a diameter of at least 5 µm, said core containing a functional bakery ingredient selected from the group of enzymes, oxidoreductants, acidulants, hydrocolloids, starches, yeast, sugars, water, flavours and combinations thereof; and b. a lipophilic substantially continuous layer encapsulating the core, which layer contains at least 50 wt.% triglyceride fat with a slip melting point of at least 30°C and at least 1 wt.% of a release agent selected from the group of monoglycerides, diglycerides, diacetyl tartaric acid ester of mono and/or diglyceride (datem), stearyl-lactylates and combinations thereof. Other aspects of the invention relate to methods for preparing the aforementioned encapsulated or coated ingredients and the use of these lipid-encapsulated ...

STABILIZED EDIBLE EMULSIONS, ACIDIFI-CATION METHODS OF PREPARATION, AND BEVERAGES

Stable, edible delivery systems for water miscible or water soluble materials, and aqueous food products such as beverages incorporating such delivery systems are provided. The disclosed delivery systems may be used to isolate a substance otherwise having an unacceptable taste in the food product or to protect a sensitive material in the food, e.g., an ingredient prone to degradation. Methods for producing the delivery systems and aqueous dispersions are also disclosed, wherein an acidification agent lowers the pH of the emulsion particles core during and/or after emulsification.

COATED FLAKED FATS

An apparatus (10) and method of preparing solid flakes of fats and emulsifiers having a Solids Content index or a Solids Fat Index which is below the Agglomeration Boundary is provided utilizing a generally flat, cold plate (12) to solidify the fat or emulsifier and a method which allows the application of a coating to the flake to assist in avoiding loss of flake separation and to maintain pourability of the flaked product.

Coprocessed particulate bulking and formulating AIDS: their composition, production, and use

A composition that is a composite of cellulose and a surfactant. The composite is made by the process of coprocessing the cellulose with a surfactant. The composite can be used as a bulking agent in low-moisture or in oil phase compositions, and is especially useful in reduced-calorie foods.

Method of controlling the release of carbohydrates by encapsulation and composition therefor

A composition of carbohydrates having an edible coating is disclosed, whereby the coated carbohydrate, when orally ingested, causes a time delay release of the carbohydrate into the digestive system. The method of administering carbohydrates in this manner may be useful in the treatment of diseases such as diabetes and exercise programs calling for sustained effort.

PROTECTION OF BIOACTIVE FOOD INGREDIENTS BY MEANS OF ENCAPSULATION

STABLE SUSPENSION OF A PARTICULATE COMPONENT

Adsorbate containing additive

Overhead door responsive to impacts against obstacles

GEODATE DELIVERY VEHICLES

... ²²²The present invention provides geodate delivery vehicles and methods of ²manufacture and administration. A vehicle including a lipid monolayer disposed ²about a hydrophobic domain is disclosed, that can be part of an emulsion or ²other mixture, or further disposed in a lipid strata. A vehicle including a ²lipid strata disposed about a hydrophobic domain is also disclosed. The ²vehicle can be incorporated into a variety of medicinal, food preparations, ²and personal care products to deliver or stabilize a cargo moiety. Packaged ²delivery vehicles for later addition of cargo moieties are also contemplated.² ...

USE OF 'NANOFOOD' IN FOODSTUFF FINAL PRODUCTS FOR HUMANS AND ANIMALS

The invention relates to the use of a 'NanoFood' in foodstuff final products. Said 'NanoFood' contains, as a preparative composition, (a) a membrane-forming molecule, (b) a co-emulsifier, and (c) a lipophilic component. The inventively used 'NanoFoods' are easy to produce and are suitable for slightly water soluble or water insoluble nutrients or nutraceuticals in foodstuff final products such that the stability thereof is guaranteed.

HIGH ENERGY COMPLETE FOOD OR NUTRITIONAL SUPPLEMENT, METHOD FOR PREPARING SAME AND USES THEREOF

La présente invention se rapporte à un aliment complet ou supplément nutritionnel riche en lipides, destiné à être consommé tel quel, sans addition d'eau, contenant au plus 10%, de préférence au plus 5% et plus préférentiellement encore au plus 2% de son poids en eau, présentant une osmolalité inférieure à 100 m0sm/kg après immersion dans un volume d'eau quatre fois supérieur au sien, comprenant un mélange de produits de qualité alimentaire sous forme pulvérulente, granulaire ou particulaire, consistant en au moins un produit laitier, éventuellement au moins un produit apportant des glucides rapidement digestibles et un complément de vitamines et de sels minéraux, ledit mélange étant enrobé par au moins une substance riche en matière grasse végétale contenant un émulsifiant, de préférence de la lécithine de soja, mais qui ne contient ni la partie protéique, ni la partie glucidique non digestible, ni la partie minérale de graines d'oléagineux; elle porte également sur le procédé de préparation ...

DELIVERY SYSTEM FOR LOW CALORIE BULKING AGENTS

NUTRITIONAL COMPOSITION WITH UNSATURATED FATTY ACIDS AND TRACE ELEMENTS

The present invention relates to a powdered nutritional composition, which comprises at least long-chain polyunsaturated fatty acids and trace elements, such as iron, besides optional further constituents, such as macro- and micronutrients. Due to encapsulation of the iron source with or in a fat, wax or mixtures thereof, lipid-oxidation may be largely reduced and fishy off- flavour formation is prevented. Thus, a powdered composition with extended shelf-life may be obtained.

NEW COMPOSITION AND METHOD FOR THE TREATMENT OF DYSGLUCAEMIA

Dysglucaemia is treated and/or prevented by the administration of granulated starch, enzymatically degraded and releasing reducing sugars at a rate, adjusted to the metabolism of the patient, suffering from dysglucaemia. For example nocturnal hypoglycaemia in diabetic patients is prevented by administering to said patients a granulate or tablets comprising granulated cornstarch, and preferably also heat treated cornstarch and a low calorie sweetener. The inventive granulation minimises the available surface area and retards the enzymatic degradation of the cornstarch and ensures a controlled, e.g. a substantially linear release of reducing sugars, such as glucose, and a stable blood glucose level during several hours. The granulate or tablets are low in calories and contain no free sugar.

MICROCAPSULES AND EMULSIONS CONTAINING LOW BLOOM GELATIN AND METHODS OF MAKING AND USING THEREOF

Described herein are microcapsules and emulsions prepared from low Bloom gelatin and methods of making arid using thereof.

Coating particle and food binding agent and prep. thereof

METHOD OF PREPARATION OF LIPIDIC CAPSULES FONCTIONNALISEES.

FOOD COMPLEMENT FOR THE RELAXATION, EXCLUSIVELY COMPOSES OF FRUITS ETLEGUMES DEHYDRATE IN THEIR TOTALITY WHOSE NUTRIENTS ARE PROTECT BY UNMICRO-ENCAPSULAGE

FOOD COMPLEMENT FOR VITALITY, EXCLUSIVELY COMPOSES OF FRUITS ETLEGUMES DEHYDRATE IN THEIR TOTALITY WHOSE NUTRIENTS ARE PROTECT BY UNMICRO-ENCAPSULAGE

NOVEL PREPARATION OF AN ENTERIC RELEASE SYSTEM

IMPROVEMENT OF COLD WATER SOLUBILITY OF POWDERS

The present invention relates to powders, preferably milk- based powders, in particular instant drink powders which have improved cold water solubility. It further relates to capsules comprising said powders and to a method of preparing a cold instant drinks.

DELIVERY SYSTEM FOR LOW CALORIE BULKING AGENTS

The present invention generally relates to low calorie bulking agents (e.g., cellulose, starch, bran, glucans, hydrocolloids, and the like) coated with a lipid compound to form a base or inner layer and thereafter encapsulating the fiber/lipid complex within a protein compound as an outer layer. In effect, the present invention provides a delivery system for edible fibers wherein the moisture absorption by the edible fibers can be controlled. Using the encapsulated fiber of this invention, the absorption of water by the edible fiber (and thus the swelling of the edible fiber) can be effectively delayed until the encapsulated fiber reaches the stomach and normal digestive processes begin.

TASTELESS NUTRITIONAL SUPPLEMENT CONTAINING FREE AMINO ACIDS

The invention pertains to a nutritional composition consisting of proteinaceous material and micronutrients, wherein at least 90 wt% of said proteinaceous material and micronutrients is coated with a fat-containing layer containing at least 90 wt% of edible fat, based on the total weight of the layer, and having a SFC of more than 95 % at 30°C, wherein the proteinaceous material comprises at least 90 wt% free amino acids, based on its proteinaceous weight content, said micronutrients and proteinaceous material in the coated particulate material forming separate particles, and wherein said coated particulate material and the coating are free from phospholipids. It is preferred that the coating is made from hydrogenated palm oil.

ENCAPSULATED SALTS AND USE IN HIGH ACID BEVERAGES

Encapsulated nutrient salts including nutrient salt particles encapsulated with a water-insoluble chitosan-stearic acid complex are provided. A method for forming encapsulated nutrient salts is provided, including forming a water-in-oil micro-emulsion including an oil and an aqueous salt solution, adding chitosan and stearic acid to the water-in-oil micro-emulsion, where the chitosan and stearic acid form a complex, and collapsing the aqueous phase of the water-in-oil micro-emulsion to form the encapsulated salt particles.

METHOD FOR PRODUCING MICROCAPSULE USING SOLID FAT

It is intended to provide a production method capable of industrially efficiently producing a fine microcapsule having a high content of a hydrophilic bioactive substance encapsulated therein and applicable to wide use such as foods and pharmaceuticals. A method for producing an S/O type microcapsule comprising the steps of: (1) emulsifying and dispersing a mixture of a solid fat and an aqueous solution containing a hydrophilic bioactive substance at a temperature equal to or higher than the melting point of the solid fat thereby obtaining a W/O emulsion; (2) removing water in the W/O emulsion at a temperature equal to or higher than the melting point and lower than the boiling point of the solid fat thereby obtaining an S/O suspension; (3) adding the S/O suspension to an aqueous phase containing at least one member selected from a surfactant (B), a thickening agent, and a hydrophilic organic solvent to disperse liquid droplets at a temperature equal to or higher than the melting point ...

NUTRITIONAL FOOD AND FEED, COMPOSITION, PROCESSING AND METHOD OF USE

The present invention relates to means for protecting and incorporating bioactive compounds in food or feed formulations used to enhance the health status and growth performance of human and non-human organisms.

PROCESS FOR DISPERSING AMINO ACIDS

A coated proteinaceous material can be produced by contacting the proteinaceous material with de-oiled phospholipids or mixtures thereof containing less than 20% triglycerides. The coating has between 0.1 and 1.5% by weight of the total proteinaceous material, of de-oiled lecithin. The proteinaceous material is hydrophobic, especially amino acids having a hydrophobicity of higher than 1.0 kJ/mol. In particular, the amino acids are leucine, isoleucine, valine, phenylalanine, tryptophan and/or methionine. The coated amino acids can be incorporated into food product and medicaments.

ENCAPSULATION

Disclosed are encapsulating methods and encapsulated products. A payload material may be encapsulated within a wall material. The carrier material and payload material form a combination that is at least substantially solid at room temperature but that is sufficiently fluid at milling temperature to permit milling and subsequent encapsulation. The payload material may be, for instance, a bitter tasting material. In some embodiments, the microcapsules will serve a taste masking function. In other embodiments, the microcapsules may be used where a slow release of the payload material is desired.

COATED CONDITIONERS FOR USE IN FOODS AND PHARMACEUTICALS

An edible composition comprising a coated conditioner that contains a hydrophobization agent and inorganic particles is provided. When incorporated into an edible composition (such as a powdered pharmaceutical or food product), the coated conditioners inhibit caking and promote the free flow of powder. Suitable hydrophobization agents include food-grade fatty acids, foodgrade oils, food-grade waxes, and food-grade gums, while suitable inorganic particles are selected from the group consisting of silica, silicates, calcium carbonates, phosphates, and clays. The coated conditioner is particularly suitable for use in pharmaceutical preparations, such as acetaminophen.

Process to coat granular and powdered materials

A process to coat granular through powdered material for particular bulk products that is cost-effective for bulk products and in which the coated product is produced continuously and in a quality and throughput that meets requirements for bulk products is provided. This is attained by the coating material being applied to the granular through powdered material particles in the form of a coating matrix that does not completely envelope the material particles with coating material, with the matrix then being dried and solidified by the process air, the coating material is applied continuously to the bed of material in a continuously operated fluidized bed in at least two different zones. The coating material is applied to the material particles located in the fluidized bed in the form of solutions, suspensions or melts with a solids fraction of 0.5 to 100%, preferably 2 to 20%. The coating materials are preferably inorganic salts, fats, waxes, celluloses, stearates, metals or metal compounds ...

Aromatic granulated material

The present invention relates to a process for the preparation of spherical or substantially spherical, practically dust-free aromatic and odoriferous granulated material which is free-flowing, mechanically stable and has a narrow grain-size distribution.

PREPARATIONS BASED ON ARTEMISIA ANNUA, THE CONVERSION THEREOF INTO MICROPARTICLES AND NANOPARTICLES, AND USE OF SAME

COATED SOY PRODUCT AND METHOD FOR COATING

A process for coating a soy product or flour is described in which the moisture level of the coated soy product is substantially the same as the moisture level of the uncoated soy product. Coated soy products or coated flours made using the process of the invention are also disclosed.

Edible particulate material for coating foodstuffs

Способ получения коагулянта для сквашивания молока

HEAT STABLE FLAVOURING COMPOSITIONS

Stabilizing preparations rich in polyunsaturated fatty acids of series omega-3 or 6, useful as e.g. antioxidant in food, comprises micro coating of fatty substance-coating matrix on vegetable/animal oil rich in polyunsaturated fatty acids

La présente invention se rapporte aux nécessités de la vie, plus particulièrement à l'alimentation, à la nutrition et aux compléments alimentaires. L'invention à plus précisément pour objet un procédé de production d'une poudre pelliculée d'huile végétale ou animale riche en acides gras du type oméga-3 qui consiste en ce qu'on procède à un pelliculage de l'huile riche en acides gras du type oméga-3 préalablement atomisée et stabilisée par ajout de catéchines, rendues liposolubles par estérification avec un acide gras. Utilisation dans les domaines agro-alimentaire, nutritionnel, diététique, neuraceutique, cosmétique, pharmaceutique.

Food or nutritional supplement with low water content and osmolality

La présente invention se rapporte à un aliment complet ou supplément nutritionnel contenant au plus 10% en poids d'eau, de préférence au plus 5% d'eau, et plus préférentiellement encore au plus 2% d'eau, de basse osmolalité, stable vis-à-vis de l'oxydation, comprenant un mélange de produits de qualité alimentaire, ledit mélange étant enrobé par au moins une substance riche en lipides, issue de graines d'oléagineux.

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.

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 ...

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 ...

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.

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 ...

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 ...

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 ...

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 ...

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 ...

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.

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.

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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.