A flavor composition of a mixture of a) a first powder that includes a liquid flavor having a log P of up to about 3.5 loaded onto a first solid matrix material; and b) a second powder that includes a solvent loaded onto a second solid matrix material. The second solid matrix material is different than first solid matrix material and the flavor composition is in the form of a free-flowing powder. Also, methods of making a plated flavor powder and food compositions that include the powder.

The present invention is in the field of the flavouring of foods. In particular, the present invention is directed to a process for the encapsulation of flavours and/or aromas. The particles are then later incorporated into the end preparation (the food), such as, for example, instant coffee. The focus is in particular firstly to obtain particles with high aroma loading in order to ensure a long-lasting aroma protection during storage, and secondly to control the particle properties in such a way that an optimum miscibility of the particles with foods is made possible. Decisive aspects in this connection are primarily shape, size and particle density. These aspects together are intended to bring about an improved taste experience for the end consumer when consuming the particles.

An oil-in-water type composition which can provide a chewy texture both in a non-cooked state and a heated state and does not show water/oil separation, including: an alkyl cellulose, a 1% by mass aqueous solution of which has a viscosity at 20° C. of from 4,000 to 11,000 mPa.Math.s when measured with a Brookfield type viscometer and a 1.5% by mass aqueous solution of which has a storage modulus G′ (65° C.) at 65° C. of from 2,500 to 4,500 Pa; an edible oil or fat; and water. Also provided is a food using the alkyl cellulose.

Pressurized non-dairy compositions that can be expelled from a pressurized container, typically through an actuator, into a beverage are described. Upon combining the non-dairy composition with the beverage, a portion of the non-dairy composition provides a stable foam on top of the beverage (“foaming”) and a portion of the non-dairy composition is mixed into and remains in the beverage (“creaming”).

This disclosure provides fragrance and/or flavor oil-loaded biodegradable microcapsules for use in food, beverage, cosmetical, personal care and household products. The disclosure also provides methods of making fragrance and/or flavor oil-loaded biodegradable microcapsules.

The present invention relates to a composition in the form of an oil-in-water emulsion, containing wheat flour and physically modified starch. The invention also relates to a method for preparation of the composition.

The invention further relates to the use of a wheat flour and physically modified starch to reduce syneresis in an oil-in-water emulsion.

A food composition in the form of an emulsion comprising a continuous water phase which comprises a water-in-oil emulsion which is emulsified in the continuous water phase, and oil droplets without an internal water phase emulsified in the continuous water phase, polyglycerol polyricinoleate, and an oil-in-water emulsifier.

A process for isolating a taste-modifier component useful for food, beverage, nutraceutical, or pharmaceutical applications is disclosed. A pulverized fruit- or vegetable-based feedstock is combined with a natural, edible solvent to produce a heterogeneous mixture. A liquid phase isolated from this mixture is contacted with an acidic ion-exchange resin to sequester a basic taste-modifier component. The resin is then treated with a dilute aqueous solution of an alkali metal hydroxide to elute the taste-modifier component. The taste-modifier component, which is further activated by mild heating, is combined with vitamins, flavors, and other food additives and is incorporated into aqueous, oil-based, or powder-based taste-modifier compositions that have improved efficacy compared with previously known taste-modifiers.

Provided are edible emulsions that can be used as smoothies, creamers, syrups or other products to be used in food or consumed directly. The emulsions contain relatively high amounts, such as 10%-50% by weight of a protein composition, such as one or more of nut butters, whey, and, optionally, collagen, and very low amounts of a surfactant, typically less than 2%, such as less than 1.5%. The resulting emulsions are stable and have large particles in the range of about 3 μm, 4 μm or 5 μm to 10 μm or 15 μm. As a result, the emulsions have a creamy consistency.

A terpene composition, adapted at least for olfactory use, has one or more terpene materials. Furthermore, the terpene composition has one or more emulsifiers. The terpene composition also has a humectant. Finally, the terpene composition has a solvent. The one or more terpene materials are in a range of five to fifty percent of the terpene composition.