The invention comprises a method and apparatus for amending a food product, comprising the steps of: receiving into a tetrahydrocannabinol (THC) licensed facility the food product from a geographic area outside of the THC licensed facility; subjecting a THC emulsion to shear forces exceeding 250,000 sec.sup.−1 in a high pressure emulsifier positioned inside the THC licensed facility; and spraying, with a sprayer, the THC emulsion onto the food product to form a THC amended food product.

The present invention relates to a process for preparing a lipid and protein component-containing composition comprising large lipid globules, preferably coated with polar lipids, and to the compositions obtained thereby.

A solubilisate consisting of curcumin in a quantity of less than or equal to 10% by weight, preferably less than or equal to 7.5% by weight, particularly preferably 6% by weight, and at least one emulsifier having an HLB value in the range between 13 and 18, in particular polysorbate 80 or polysorbate 20 or a mixture of polysorbate 20 and polysorbate 80, wherein the average diameter of the micelles loaded with curcumin is between 5 nm and 40 nm, preferably between 6 nm and 20 nm, particularly preferably between 7 nm and 10 nm.

Food and beverage products including natural stabilizers, and particularly to replace EDTA, are provided. In particular, the food products comprise oil-in-water emulsions and the natural stabilizers include high molecular weight polymers which are effective to extend the shelf-life of the products.

The present invention provides a method for manufacturing a butter-like food derived from vegetable milk, the method including: separately heating a vegetable milk and a vegetable processed fat to a temperature equal to or higher than the melting point of the vegetable processed fat; adding the heated vegetable processed fat to the heated vegetable milk and performing emulsification; cooling a vegetable milk emulsion obtained by the emulsification; subjecting a creamy substance obtained by the cooling to churning or cavitation, and separating the creamy substance into an aqueous phase and an oil phase; and kneading and homogenizing an oil phase solid obtained by removing the aqueous phase.

Provided is a method of providing an active compound powder comprising electrostatic spray drying a formulation comprising at least one active compound, an encapsulating agent, and optionally an excipient at an inlet temperature of 150° C. or below and an exhaust temperature of 100° C. or below, wherein electrical charge is applied externally to droplets of active compound formulation feedstock liquid.

The technology disclosed in this specification pertains to an emulsion comprising (i) a continuous aqueous phase, (ii) an disperse oil phase comprising a cannabinoid, and (iii) an emulsifier which is gum arabic, wherein the weight ratio of gum arabic to said disperse oil phase is ≥1:1. The emulsion may have a relatively small particle size with a relatively high oil load in combination. The emulsion may also have a small particle size without requiring a polysorbate or any co-surfactant.

There are provided odorless shea based esters as an ingredient composition comprising: a) 81-97 wt % of at least one short chain alcohol alkyl ester, at least partially from a natural source, b) 3-19 wt % of triterpene esters where at least one is a cinnamic triterpene ester, and c) 1100 ppm or less of at least one short chain alcohol cinnamic ester. There is further provided a method of manufacturing the composition comprising a deodorization step. An advantage is that an odourless or an almost odourless composition can be provided.

The invention relates to vegan fermented pepperoni or salami analogue products, and methods of making thereof, said methods comprising preparing a pepperoni or salami analogue batter mixture; ripening the mixture; heating the mixture; and drying the mixture to form a vegan fermented pepperoni or salami analogue product.

A method of characterizing chemical and/or morphological features of a material, comprising acquiring energy relaxation data from 1H low field nuclear magnetic resonance (.sup.1H LF-NMR) measurements of said material, converting the relaxation signals into a multidimensional distribution of longitudinal and transverse relaxation times by solving an inverse problem under both L.sub.1 and L.sub.2 regularizations and further imposing a non-negativity constraint, and identifying one or more characteristics of said material with the aid of said multidimensional T1-T2 distribution. The method is useful, inter alia, in monitoring chemical processes, screening of additives and quality control.