The present patent application relates to novel red-orange coated particles, which are mainly used in (dry) formulations for instant beverages. The advantage of these coated particles is that they are red to orange as such (also in the formulations for instant beverages, wherein they can be identified by the naked eye as individual discrete colored particles), but upon dissolution of the instant beverage powder, the particles will dissolve as well and will not interfere with or change the intended color of the ready-to drink instant beverages made from the instant beverage dry powders.

An ultrasonic preparation method of protein peptide-polysaccharide nanoparticles loaded with bioactive components is conducted as follows: Chitosan solution containing 1% glacial acetic acid is added gently to the casein phosphopeptide solution containing quercetin stock solution in an equal volume under constant magnetic stirring; pH is adjusted accordingly before subjecting the mixture solution to ultrasonic treatment; after ultrasonication, the quercetin-loaded casein phosphopeptide-chitosan nanoparticles are obtained by freeze-drying. In the process of using the electrostatic interaction between the casein phosphopeptide and the chitosan to embed the quercetin, the present disclosure employed the multi-mode ultrasonic processing technology to facilitate the cross-linking of the polypeptide and the polysaccharide through the physical force of ultrasound. This enabled the complex encapsulation to incorporate additional bioactive components. The quercetin product exhibited excellent encapsulation efficiency, good water solubility, good light and thermal stability, and strong antioxidant properties, which significantly expanded the bioavailability of quercetin in the gastrointestinal tract.

The embodiment relates to the convenient amateur creation of a beverage where the extraction of flavor into a solvent is obtained using ultrasound. Where the solvent and solute are held in a removable carafe which has an ultrasound transducer. A control system will trigger ultrasound into the solvent for specific durations in order to quickly create the desired outcome. The use of one or more computers that will be able to implement a recipe, control the machine, and interact with the user ensure that the end user is able to operate the machine easily.

A device having a first electrode and a second electrode arranged at a distance therefrom along the surface of the workpiece. At least the first electrode is arranged at a distance from the workpiece, which is preferably a foodstuff, and the distance is filled and bridged by a conductive liquid. The conductive liquid projects over the first electrode and the second electrode and establishes electrical contact of each electrode with the workpiece. The conductive liquid has the advantage, e.g. compared to a rigid contact surface, that an electrical contact is established independently of the surface shape of the workpiece, without the electrode itself having to be in contact with the workpiece.

A device having a first electrode and a second electrode arranged at a distance therefrom along the surface of the workpiece. At least the first electrode is arranged at a distance from the workpiece, which is preferably a foodstuff, and the distance is filled and bridged by a conductive liquid. The conductive liquid projects over the first electrode and the second electrode and establishes electrical contact of each electrode with the workpiece. The conductive liquid has the advantage, e.g. compared to a rigid contact surface, that an electrical contact is established independently of the surface shape of the workpiece, without the electrode itself having to be in contact with the workpiece.

A method of producing a denatured pea protein solution comprises the steps of mixing pea protein with an alkali solvent to provide a 1-10% pea protein solution (w/v) having a pH of at least 10, resting the pea protein solution for at least 15 minutes, heating the pea protein solution under conditions sufficient to heat-denature the pea protein without causing gelation of the pea protein solution, and rapidly cooling the denatured pea protein solution to prevent gelation, wherein at least 90% of the pea protein in the denatured pea protein solution is soluble. Also described is a method of producing microparticles having a denatured pea protein matrix, the method comprising the steps of providing a denatured pea protein solution according to the invention, treating the denatured pea protein solution to form microdroplets; and cross-linking and chelating the droplets to form microparticles.

A solid product composition includes at least one salt of a cation derived from lysine with an anion derived from a polyunsaturated omega-3 fatty acid. The solid product composition is formed by (i) providing a starting composition containing at least one polyunsaturated omega-3 fatty acid component; (ii) providing a lysine composition; and (iii) admixing an aqueous, an aqueous-alcoholic or an alcoholic solution of starting composition and lysine composition, and subjecting resulting admixture to spray drying conditions subsequently, thus forming the solid product composition containing at least one salt of a cation derived from lysine with an anion derived from a polyunsaturated omega-3 fatty acid.

A solid product composition includes at least one salt of a cation derived from lysine with an anion derived from a polyunsaturated omega-3 fatty acid. The solid product composition is formed by (i) providing a starting composition containing at least one polyunsaturated omega-3 fatty acid component; (ii) providing a lysine composition; and (iii) admixing an aqueous, an aqueous-alcoholic or an alcoholic solution of starting composition and lysine composition, and subjecting resulting admixture to spray drying conditions subsequently, thus forming the solid product composition containing at least one salt of a cation derived from lysine with an anion derived from a polyunsaturated omega-3 fatty acid.

A process of forming a reaction flavour solid composition, the process comprises the step of heating an aqueous slurry containing reaction flavour precursor compounds to form a reaction flavour, and concomitantly drying the slurry using microwave radiation to form a reaction flavour solid composition.

In a method for producing tablets for extraction of a liquid food product, a plurality of dosed amounts of a moistened powder ingredient are loaded into respective forming cavities of a multi-cavity forming device, the multi-cavity forming device is then introduced into a multimode cavity of a microwave oven, and thereafter the multi-cavity forming device is removed from the multimode cavity. The multimode cavity is prearranged in such a way that an irradiation of the microwaves thereinto causes heating of all dosed amounts of the ingredient in the respective forming cavities of the multi-cavity forming device, to form simultaneously a plurality of tablets each having a self-supporting structure.