The disclosure provides an effervescent composition adapted for oral use, the composition including an effervescent material; one or more fillers in a total amount of at least about 30% by weight, the one or more fillers including at least one sugar alcohol; at least one active ingredient; and optionally, a lipid in an amount of at least about 20% by weight. Melting effervescent compositions are also provided, which include the lipid.

A dry food mix described includes a powder mix and particulates. A powder mix contains at least 70% by weight sugars, and includes 40-70% by weight crystalline sucrose, 25-50% by weight crystalline glucose, and a releasing agent. A method described includes making a food by heating, then cooling, a dry food mix to produce the food.

The present disclosure encompasses a non-caking, free-flowing composition comprising choline chloride.

In order to provide a hydroxyapatite that can be used without reservation in the food industry, a hydroxyapatite powder is provided composed of primary particles. The median size of the primary particles from which the powder is made is >0.10 μm and the aspect ratio of the primary particles is <5. The specific surface area of the hydroxyapatite powder is ≤10 m.sup.2/g, and the bulk density is >550 g/l. Also disclosed is a method with which such a hydroxyapatite powder can be obtained.

The present invention relates to a savoury, particulate composition having a water content of not more than 15 wt. % and comprising:

a) 5-99 wt. %, by weight of the composition, tomato powder, wherein at least 70 wt. % of said tomato powder has a mesh size of less than 850 μm,
b) 0.5-5 wt. %, by weight of the tomato powder, calcium carbonate powder, said calcium carbonate powder having a volume median grain diameter (D50) of 0.1-50 μm.

The present invention provides a hydrocolloid-based thickener composition for the management of dysphagia with improved dispersibility in water or aqueous liquids to allow for ready hydration and solubilisation, and a process for preparing the same. More specifically, the present invention provides a process for preparing a readily dispersible hydrocolloid composition, the process comprising (a) providing a dry blend of xanthan gum, carboxymethyl cellulose and maltodextrin in the form of a powder; (b) contacting the dry blend of step (a) with a solution of a calcium salt to provide a first agglomerate; (c) contacting the first agglomerate of step (b) with a solution of maltodextrin to provide a second agglomerate; and (d) recovering the second agglomerate, and the composition obtained thereby.

The invention provides a composition comprising a seaweed extract in an amount of 50-90% by weight, a water-soluble cellulose derivative in an amount of 10-40% by weight and water in an amount of 1-20% by weight, of the total weight of the composition. The invention also provides products, including packaging material, formed from the composition, a method of dissolving, composting and biodegrading the composition or the products, a method of producing the composition and the products, and a method of re-working the composition.

The present invention addresses the subject of providing non-fried Chinese noodles with deterioration over time suppressed. The subject is solved by adding calcium monohydrogen phosphate hydrate to non-fried Chinese noodles to which sodium carbonate and/or potassium carbonate (kansui) has been added. The addition amount of the calcium monohydrogen phosphate hydrate relative to the addition amount of the sodium carbonate and/or potassium carbonate is preferably in the range of the following expression 1: 0.8X-2≤Y≤2X . . . (Expression 1) where X represents the addition amount (g) of the sodium carbonate and/or potassium carbonate based on 1 kg of a main raw material powder, and Y represents the addition amount (g) of the calcium monohydrogen phosphate hydrate based on 1 kg of the main raw material powder.

A production method of edible biodegradable tableware uses a powder mixture to manufacture an edible biodegradable product by a manufacturing process, and the powder mixture includes a dry powder and a maltose, and the maltose is prepared according to the total weight of the dry powder in a ratio of 1:10˜100, and the production method has the effects of improving product stability, simplifying production process, increasing yield and efficiency, avoiding pollutions during production, and decomposing the used product in various environments.

The present invention provides intestinal flora-improving health food which improves intestinal flora by containing bittern derived from deep-ocean water to increase and activate Equol-producing bacteria. The intestinal flora-improving health food comprises 0.8 wt % to 1.5 wt % of bittern relative to the total weight of the health food, wherein the bittern per 100 g comprises 2500 mg to 6000 mg of magnesium content and 500 mg to 2000 mg of calcium content; wherein the proportion of magnesium content to calcium content in the bittern is 2 to 7, and wherein the hardness of the bittern is at 144000 mg/L to 383000 mg/L.