An oil from seeds of at least one umbelliferous plant, coriander, in ingestible form for preventing or slowing the appearance of dysesthetic sensations on sensitive human skin.

Compositions and methods for nutraceutical compositions and methods for dietary alleviation of polycystic ovary syndrome (PCOS). Compositions may include at least one anti-hyperandrogenism ingredient. Compositions may include at least one insulin-sensitivity modulating ingredient. The anti-hyperandrogenism ingredient may include inositol. The anti-hyperandrogenism ingredient may include monacolin K (red yeast). The insulin-sensitivity modulating ingredient may include inositol. The insulin-sensitivity modulating ingredient may include curcumin. The methods may include oral administration of the compositions. The methods may include physician monitoring of symptoms during use of the compositions. Case studies demonstrate positive benefits of application of the compositions and methods in alleviation of PCOS. Demonstrated benefits include conception after lengthy infertility prior to application of the compositions and methods. The methods may include formulation into a single over-the-counter composition for use in a supplement that a patient may self-administer in the treatment of PCOS, improvement of menstrual cyclicity and reversal of infertility.

The disclosure relates to comestible capsules, methods of making the comestible capsules, and methods of using the comestible capsules food products (e.g., beverages) such as, for example, coffees, teas, refreshers, and waters. This abstract is intended as a scanning tool for purposes of searching in the particular art and is not intended to be limiting of the present invention.

Legume plant-based proteins, especially pea protein, are used as a primary source for twin-screw extrusion to manufacture an intermediate moisture, texturized protein piece that can be further processed by controlled hydration and coated with a batter, breading, or coating to produce a comestible product. Protein is the predominate ingredient (70-95%) in the extruded piece. In the preferred embodiment, the protein is pea powder and flavor is provided by addition of yeast extract to impart beef, chicken, or pork flavor. Additional components in the form of hydrophilic polymers and alkalai are also added prior to extrusion to insure desired texture and handling properties. The hydrophilic polymers impart functional properties such as water-binding, thereby aiding in foaming, emulsifying, texturizing, and gelation, important to manufacturing an intermediate moisture texturized plant-protein product by extrusion.

An edible chew is formulated for oral consumption by a human child and includes an expanded pre-gelatinized cereal flour matrix. A method of (i) providing teething support to a human child who is teething and/or (ii) soothing, calming and/or delivering an active ingredient to a human child can include administering the edible chew to the human child. Methods of making the edible chew are provided, for example by modified extrusion; and also a system including the edible chew and further including a holder configured to attach to the edible chew; a product including a packaging and further including the edible chew; and a product including a container housing a plurality of the edible chews, and the plurality of edible chews are individually packaged.

The present application relates to a flavor enhancer for enhancing the flavor of meat, and a method for preparing same. A composition for producing a flavor enhancer of the present application comprises meat hydrolysates comprising amino acids and sugars, and a processed mushroom product.

A hydrolysis method for obtaining a hydrolysed dry food product in powder form by adding an acid solution to a material having a vegetable or animal origin for obtaining an acidified paste having a pH of less than 2.0; leaving the acidified paste to rest for the hydrolysis to take place; adding to the acidified paste obtained in the previous step a ground flour having a vegetable or animal origin having a granulometry such that, at least, 50% thereof has a size of less than 1 mm; adding an adsorbent excipient to the mix of acidified paste and ground vegetable/animal flour obtained in the previous step; and leaving the mix of acidified paste, ground vegetal/animal flour and adsorbent excipient to rest until the hydrolyzed dry food product in powder form is obtained.

A flavor system for a non-animal derived protein consumable is provided. The flavor system includes an aqueous component; a protein binder including a mixture of at least one terpene and at least one carbonyl compound; one or more off-note blocking compounds; and a flavorant.

A method is described for producing a dosage form. Also described, are granules and tablets obtained by the method. The use of a surface-reacted calcium carbonate in such a method, a dosage form comprising the granules, the use of the granules, or the tablets and/or capsules, or the dosage form in a pharmaceutical product, a nutraceutical product, an agricultural product, a cosmetic product, a home product, a food product, a packaging product and a personal care product as well as pharmaceutical product, a nutraceutical product, an agricultural product, a cosmetic product, a home product, a food product, a packaging product and a personal care product including such granules, or the tablets and/or capsules, or the dosage form are also described.

Rapid hydrolysis methods for producing oat-based beverage compositions, and compositions produced thereby. Continuous flow process to yield a hydrolyzed oat-based beverage in only a few hours, comprising a sequential treatment of an oat flour slurry with glucoamylase and then alpha-amylase enzyme with respective hydrolysis times of less than about 1.5 hours to yield a final hydrolyzed oat slurry, and finishing the composition with one or more flavorings or additional ingredients yield the oat-based beverage composition.