Providing a hydrated food which contains theanine and in which theanine content can stably be maintained even when the hydrated food is preserved for a long period of time and the taste threshold of the food can be improved and the peculiar taste can be flavored. The problem can be overcome by a hydrated food containing theanine and pyroglutamic acid. In this case, it is preferable that pH ranges from about 2.8 to about 7.5. Furthermore, it is preferable that a content of pyroglutamic acid ranges from about 1% to about 20% relative to a content of theanine.

The present invention relates to bouillon tablets, in particular to a process for preparing a bouillon tablet. The process comprises a co-processed salt-fiber mass and mixing said co-processed salt-fiber mass with at least one further ingredient selected from the group consisting of salt, sugar, MSG, flavourings, fillers, oil, fat, or any combination thereof to result in a dry mass and pressing the dry mass into a tablet.

A particle containing at least one hydrophobic matrix material and at least one volatile substance, the particle contains 60% to 90% by weight of the at least one matrix material, whereby the at least one matrix material is selected from the group of fats, hydrogenated triglycerides and waxes that are solid or semi-solid at 20 C. and 1 atmosphere, that the particle contains 10% to 40% by weight of the at least one volatile substance, whereby the at least one volatile substance is selected from essential oils and/or plant extracts, that the at least one volatile substance is homogeneously distributed in the at least one matrix material, and that the particle has a sphericity from 0.800 to 0.999, as well as to a process for preparing said particle as well as to a food and/or feed additive containing said particle and optionally at least one further component.

A spray-dried composition is disclosed. The spray-dried composition contains (A), (B), and (C):(A) at least one selected from flavoring ingredients and food ingredients; (B) at least one selected from excipients and combinations of excipients with emulsifiers; and (C) a sodium salt(s).

A drinking straw having an internal coating for delivery of an active agent when the straw is used to consume a beverage is provided. The active agent includes sweetener, flavour, a nutrient and/or a pharmaceutical and optionally colour. The coating is prepared by mixing a modified cellulose with water to form a paste or gel. The coating is then used to coat the inside sur face of a drinking straw to a thickness of up to 1 mm. The coating is dried to reduce the water content to less than 5% by weight. Li quid drawn through the straw breaks down the modified cellulose releasing the active agent into the liquid, for consumption.

Provided herein are compositions with enhanced sweetness or reduced caloric content per weight when compared to the sweetener carbohydrate or sweetener polyol component thereof, and methods for the preparation thereof.

A process for producing a dried product, optionally in the form of a flake, the process comprising (a) combining an active ingredient with a carrier, and an optional stabilizer, to create a wet mixture, wherein the active ingredient and carrier are in a ratio of about 1:1 to about 1:250 in the wet mixture; (b) spreading the wet mixture on a belt of a thin film belt dryer with a belt temperature in the range of about 60 C.-92 C.; and (c) drying the mixture to produce a dried product with less than about 7% moisture, optionally about 2-5% moisture, and a water activity of about 0.15 and about 0.65; as well as a dried product that can be produced by the method, and related methods and compositions.

The present disclosure is directed to edible organogel compositions that comprise an organogelator and a flavor component, and processes for preparing the organogel compositions. The organogelator is ethyl cellulose or a combination of ethyl cellulose and an edible wax, preferably candelilla wax, rice bran wax, carnauba wax, paraffin, beeswax, polyethylene wax or combinations thereof. The ethyl cellulose preferably has an average ethoxyl content of from 45.0% to 47.0% by weight of the ethyl cellulose or from 48.0% to 49.5% by weight of the ethyl cellulose. The organogel compositions may be included as the flavor component in confectionery products, such as chewing gums.

Described herein are particles including flavors having an improved shelf life. Also described herein are methods to produce the particles. Additionally, described herein are beverages, sweet goods, and savory applications containing the particles.

The present invention provides dried edible mushrooms impregnated with at least one supplemental flavoring agent, products comprising them and processes for the preparation thereof.