The present invention relates to a method for making products of reconstituted plant material using extrusion and/or molding processes, wherein the reconstituted plant material comprises a fibrous plant product and a plant extract applied thereto. Further, the invention relates to the products obtained by these methods. The plants used may be all plants comprising one or more substances of interest for an edible product.

The present invention relates to a single use tubular straw for conditioning of a liquid passing through including; a cylindrical body for passing of the liquid; a bottom opening for inflow of the liquid in the cylindrical body; a top opening for outflow of the liquid from the cylindrical body; at least one conditioning agent for the conditioning of the liquid passing through the cylindrical body; and a seal for closing the top opening and the bottom opening of the cylindrical body. The conditioning agent is disposed on the inner surface of the cylindrical body and get dissolved in the liquid on passing of the liquid through the cylindrical body providing the conditioned liquid at the top opening of the cylindrical body.

Edible sheets for use in the preparation of food products and/or direct consumption by consumers are disclosed. The edible sheets include at least one flexible or semi-rigid membrane or layer of a base material having particles of one or more functional materials, such as lubricants or flavoring additives, dispersed therein. The edible sheets are configured to undergo a transformation and release the functional materials onto a cooking surface or surface of a food item, or into a mouth of a consumer, upon satisfaction of one or more predetermined conditions, allowing for consistent and controlled delivery of the functional materials. The edible sheets may be effective to flavor a food item before, during, or after cooking, may be effective to lubricate a food item or cooking surface, and/or may be effective to deliver a gustatory sensation to a consumer.

The disclosure provides a composition including a filler, a lipid having a melting point of about 29° C. or above, water, and a flavoring agent or an active ingredient or both a flavoring agent and an active ingredient, which is optionally substantially free of isomalt and substantially free of tobacco material, excluding any nicotine component present, based on the total weight of the composition. The disclosure also provides compositions including a filler, a lipid having a melting point of about 29° C. or above, water in an amount of at least about 15% by weight, based on total weight of the composition, and a flavoring agent or an active ingredient or both a flavoring agent and an active ingredient.

Edible sheets for use in the preparation of food products are disclosed. The edible sheets include at least one flexible or semi-rigid membrane or layer of a base material having particles of one or more functional materials, such as lubricants or flavoring additives, dispersed therein. The edible sheets are configured to undergo a transformation and release the functional materials onto a cooking surface or surface of a food item upon satisfaction of one or more predetermined conditions, allowing for consistent and controlled delivery of the functional materials. The edible sheets may be effective to flavor a food item before, during, or after cooking, and/or may be effective to lubricate a food item or cooking surface.

The invention is in the field of devices for producing particles, in particular large agglomerate particles.

The invention describes a non-staining composition comprising high content of curcuminoids in granular form, which is substantially free of excipients and is comprised of at least about 94% of curcuminoids. The non-staining composition may be comprised of 0 to 5% by weight of excipients, which are used as processing aids. The non-staining curcuminoid composition does not cause staining and dusting of the equipment and the contact surfaces, while formulating into finished dosage forms. The invention also relates to solvent-free process for preparation of non-staining granular composition; wherein the curcuminoids may be subjected to granulation process at specific temperature conditions. The granular composition is free flowing and retains original yellowish orange colour of the curcuminoids along with its crystalline nature. The solvent-free process for non-staining granular curcuminoid composition is simple, economical and environment friendly, thus making it industrially useful and applicable for formulating finished dosage forms.

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.

Rapidly dissolving flavoring composition concentrates are provided. The flavoring composition concentrates have a flavor, a solvent system, a flavor carrier system, and a densifier. The densifier is an acid modifier present in an amount such that it optimizes the rate of dispersion of the concentrate in water.

A flavor delivery system including comminuted seeds, comminuted nuts, or mixtures thereof and a liquid flavor. A method for protecting a liquid flavor from oxidation by combining the liquid flavor with comminuted seeds, comminuted nuts, or mixtures thereof. A method for making a food product including adding a flavor delivery system including comminuted seeds, comminuted nuts, or mixtures thereof and a liquid flavor to an edible base. A food product including a flavor delivery system including comminuted seeds, comminuted nuts, or mixtures thereof, and a liquid flavor, and an edible base.