Methods are provided for defoaming water used in processing of various products such as cellulose or wood-based products or in food processing which is formed by reacting a fatty acid with a compound selected from the group consisting of ammonia, sodium, potassium and combinations thereof so as to form a water soluble soap, dispersing the water soluble soap in water, and homogenizing the dispersed water soluble soap with hydrophobic oil or hydrocarbon oil to produce the emulsion. Methods for preparing an emulsion used in this process are also provided. The emulsion is advantageous in that it can improve water resistance and/or reduce the use of water resistant additives during processing of cellulose or wood-based products or food-grade products.

The purpose of the present invention is to provide, as a sugar solution which has a high amount of extract components, and a low amount of soluble components other than sugar components among the extract components, in comparison to conventional sugar solutions, a reaction product of rice and amylase, or a substance which can be easily obtained from said reaction product. Provided is a sugar solution comprising water, and a reaction product of rice and α amylase provided in said water, wherein the amount of soluble protein in the sugar solution is 200 μg/ml or lower, and the amount of extract components in the sugar solution is at least 43 wt % of the whole sugar solution, with the caveat that: the reaction by which the reaction product of the rice and the α amylase is obtained is a reaction in which water vapour is blown into a liquefied solution or an emulsified solution obtained from rice, α amylase, and water, and is carried out at a temperature of 90-150° C. for a time of 1-3.5 minutes; the liquefication time when obtaining the liquefied solution or the emulsified solution from the rice, the α amylase, and the water is in the range of 15 seconds to 30 minutes; and the liquefication temperature is in the range of 55-80° C.

An emulsion is provided for defoaming water used in processing of various products such as cellulose or wood-based products or in food processing which is formed by reacting a fatty acid with a compound selected from the group consisting of ammonia, sodium, potassium and combinations thereof so as to form a water soluble soap, dispersing the water soluble soap in water and homogenizing the dispersed water soluble soap with hydrophobic oil or hydrocarbon oil to produce the emulsion. Methods for preparing the emulsion and using the emulsion are also provided. The emulsion is advantageous in that it can improve water resistance and/or reduce the use of water resistant additives during processing of cellulose or wood-based products or food-grade products.

Disclosed is a method for generating capsules with a matrix shell encasing an oil core. The method includes: providing in a first chamber a core-forming emulsion of an aqueous dispersed phase in an oil phase including water and a dissolved gelation-inducing agent, and a first surfactant; providing in a second chamber a second aqueous solution including water and a second surfactant; wherein the first chamber and the second chamber are fluidically connected by one or more channels; guiding the core-forming emulsion from the first chamber through the channel(s) into the second chamber to form a dispersion of the core-forming emulsion in the aqueous solution; mixing the dispersion with an aqueous shell-forming solution including water and a water soluble matrix-forming agent; and reacting the gelation-inducing agent and the matrix-forming agent in the formed dispersion to form capsules of a water insoluble matrix shell encasing an oil core.

The present invention relates to a composition comprising a surfactant system comprising lecithin and a diterpene glycoside and/or a glucosylated diterpene glycoside, a non-polar phase comprising a flavor oil, and a polar phase. The invention further relates to a method for the preparation of the inventive composition, as well as to the use of the inventive composition for the preparation of a flavored beverage or personal care product. Moreover, the invention concerns a beverage or personal care product comprising the inventive composition.

The present disclosure relates beverage nanoemulsions and methods for making such beverage nanoemulsions. More particularly, the present disclosure relates to methods for making beverage nanoemulsions using high shear processing.

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.

Provided is a method for producing an alkyl cellulose having a high viscosity and not having an excessively high gel strength. More specifically, there is provided a method for producing an alkyl cellulose comprising the steps of: mixing a cellulose pulp with a first alkali metal hydroxide solution with stirring to obtain alkali cellulose; reacting the alkali cellulose with an alkylating agent to obtain a first reaction mixture; blending a second alkali metal hydroxide solution with the first reaction mixture with stirring, without further blending of the alkylating agent, to obtain a second reaction mixture; and purifying the second reaction mixture to obtain an alkyl cellulose. There is also provided an alkyl cellulose being produced by the above method and having a degree of substitution of alkyl group of 27 to 33% by weight.

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 oil in water (o/w) micro-emulsion comprising: a. water; b. from about 3% up to about 30% oil; c. from about 0.1% up to about 10% lecithin; d. sucrose monoester as an emulsifier wherein the ratio of the combined amount of a lecithin and sucrose monoester to oil is less than 1; e. propylene glycol wherein the propylene glycol to water ratio by weight is greater than 1; and f. from about 14% up to about 40%, by weight, a sugar selected from the group consisting of fructose, glucose, and sucrose, and combinations thereof; wherein the mean droplet size of the o/w micro-emulsion is about 10 to about 80 nm.