A process for the preparation of shelf stable dry particles that include flavours or fragrances, in which an emulsion of the flavour or fragrance, an emulsifier of a natural extract containing saponins, water and a carbohydrate carrier system is spray-dried. Also provided are shelf stable dry particles and products containing them.

A composition having an oil-in-water dispersion with enhanced stability is provided. The oil-in-water dispersion has particles of a hydrophobic agent with an average particle size between about 100 to about 999 nm, where the distribution of particle sizes are a monodispersity about the average particle size, and the negative charge on the particles generates a force of repulsion that exceeds the force of coalescence among the particles of the hydrophobic agent in the oil-in-water dispersion. A method for applying the composition to a food and/or beverage is also provided. The submicron average particle size, dispersity, and force of repulsion of the particles in the dispersion increase the extent of penetration and accelerate diffusion of the particles of the hydrophobic agent throughout a water phase of a food or beverage, to enhance the physical, chemical, nutritional and/or sensory properties of the food or beverage, and to prevent freezer burn.

2-(phenylalkyloxyalkyl)pyridine derivative or a 2-(phenylalkylthioalkyl)pyridine derivative imparts, when added to food and drink or cosmetics as an active ingredient, a flavor of natural impression thereto; and in particular, when added to food and drink, the compound imparts an umami imparting or enhancing, a saltiness enhancing a sweetness enhancing, and in particular, when added to a milk or dairy product, a food or drink product containing a milk or dairy product, or a dairy replacement product, the compound provides a milk richness enhancing.

An encapsulated flavor, comprising a core material, flavor material and a coating material, the core material comprising a finely-divided native starch, xanthan gum and konjac, the combined weight proportion of the xanthan gum and konjac present in the encapsulated flavour being from about 4% to about 16%, and the relative weight proportions of xanthan gum to konjac being from about 20:80 to about 80:20. The encapsulated flavors may be completely gelatin-free, while retaining the desirable qualities of gelatin.

An objective of the disclosure is to provide compositions containing vegetable oils and an anti-oxidant system to prevent oxidation of the triglycerides in the vegetable oil in food products, in particular in products which are often stored for a long time. The antioxidant system should not give an undesired colour, and neither an undesired taste, to a food composition. Additionally, it should be a natural compound and/or common food ingredient, and fitting to the food composition with regard to taste and colour. This has been achieved by providing a food composition containing vegetable oil and apple cider vinegar, wherein the weight ratio of citric acid and malic acid to total organic acids in the apple cider vinegar is more than 2%.

In general, the subject matter described herein relates to dry cannabinoid emulsions (DCEs), dried cannabinoid complexes, and related systems and methods. An example method of forming a DCE includes: obtaining a water phase; obtaining an oil phase including a cannabinoid; forming an oil-in-water emulsion in which the oil phase is suspended as particles in the water phase; and drying the emulsion in a refractance window dryer. An example method of forming a dried cannabinoid-cyclodextrin complex includes: obtaining an aqueous solution including cyclodextrin; adding a mixture of ethanol and a cannabinoid to the aqueous solution to form a cannabinoid-cyclodextrin complex; and drying the cannabinoid-cyclodextrin complex in a refractance window dryer.

The disclosure provides methods and processes for the preparation of oil-in-water emulsions by mechanical means and injection of the emulsions into meat and poultry to improve eating qualities associated with flavour, juiciness, tenderness and fat content. The disclosure also provides a meat or poultry product prepared by the methods described herein.

A process of hydrolyzing a pectin. The process involves hydrolyzing a pectin in a reaction mixture containing a pectinase to obtain a hydrolyzed pectin. Also disclosed are flavor compositions and consumer products having the hydrolyzed pectin.

A method for providing an encapsulated flavorant or chemesthetic agent in a smoking article includes forming an emulsion including: (i) a first aqueous solution, comprising one or more cross-linkable polysaccharides; and (ii) a hydrophobic additive comprising one or more flavorants or chemesthetic agents. The method also includes extruding the emulsion into a second aqueous solution in the form of an elongated structure, cross-linking at least a portion of the one or more cross-linkable polysaccharides, removing the cross-linked elongated structure from the second aqueous solution, introducing the cross-linked elongated structure into a filter, or into a rod including a smoking composition, or both; and forming the filter or the rod of the smoking composition into a smoking article. The method can include a drying step.

Provided herein is a process for preparing a solid particle comprising: preparing an emulsion comprising: from 0.01 to 0.24%, by weight, of the final weight of the solid particle, of a saponin; from 5 to 55%, by weight, of the total weight of the emulsion, a water soluble biopolymer having a molecular weight below 100 KDa; from 5 to 60%, by weight, of the final weight of the solid particle, a flavor or fragrance comprising from about 50% to about 95% of limonene; from about 5% to about 50%, by weight, of the final weight of the solid particle an alcohol; and from about 15% up to about 80% of water; the percentages being defined by weight; 1. spray-drying the emulsion obtained in step 1) so as to obtain solid capsules; 2. the solid capsule in which the droplet size measured by Diffusion Light Scattering is characterized by a characteristic diameter D.sub.90 (90% of the population) equal or below 14 micrometers; 3. and in which the alcohol is aliphatic saturated or unsaturated (from C.sub.6 to C.sub.12) pure or in mixture with log P ranging from 1.8 to 4.8 as calculated by the Suzuki method; or cyclic (i.e. phenol, vanillin . . . ); in the flavor or fragrance that will be used as a co-surfactant in conjunction with the natural extract comprising saponins when the concentration of the solid extract of saponin is equal or lower than 0.06% w/w to guaranty a droplet size below the limit according to 3) even under reduced quantity of surfactant. e) An value as calculated by the model that is between 2,500 and 10,250 cm.sup.2/g.