This specification discloses a saponin containing composition derived from flower seeds, or carnation flower seeds. The composition may comprise between 2% and 90%, saponin content by weight, and may be a powder or a liquid. Such compositions may also comprise other components of the carnation seed including protein, starch, and fiber. The disclosed compositions are useful as emulsifier and for use in food composition where a saponin containing composition may be used in amounts between 0.01% and 50% by weight of the composition.

This specification discloses a saponin containing composition derived from flower seeds, or carnation flower seeds. The composition may comprise between 2% and 90%, saponin content by weight, and may be a powder or a liquid. Such compositions may also comprise other components of the carnation seed including protein, starch, and fiber. The disclosed compositions are useful as emulsifier and for use in food composition where a saponin containing composition may be used in amounts between 0.01% and 50% by weight of the composition.

The disclosure discloses a preparation method of a starch-based double emulsion embedding fat-soluble functional factors, belonging to the technical field of preparation of emulsions. The preparation method of the disclosure includes the following steps: (1) adding a hydrophilic emulsifier into gelatinized starch milk, and uniformly mixing; adding an oil phase containing fat-soluble functional factors and a lipophilic emulsifier, and forming an O1/W starch-based single emulsion embedding fat-soluble functional factors by shearing, where a mass ratio of the hydrophilic emulsifier to the lipophilic emulsifier is 2-3:1-2; and (2) dropwise adding the O1/W starch-based single emulsion embedding fat-soluble functional factors into an oil phase and a lipophilic emulsifier, uniformly mixing, and then allowing the mixture to stand for retrogradation; and obtaining the O1/W/O2 starch-based double emulsion embedding fat-soluble functional factors. The method of the disclosure has the advantages of simple process and low cost, and is green and environmentally-friendly, and the prepared double emulsion has high storage stability, effectively reduces damage of external environment factors to the functional factors, and has a good slow release characteristic.

The disclosure discloses a preparation method of a starch-based double emulsion embedding fat-soluble functional factors, belonging to the technical field of preparation of emulsions. The preparation method of the disclosure includes the following steps: (1) adding a hydrophilic emulsifier into gelatinized starch milk, and uniformly mixing; adding an oil phase containing fat-soluble functional factors and a lipophilic emulsifier, and forming an O1/W starch-based single emulsion embedding fat-soluble functional factors by shearing, where a mass ratio of the hydrophilic emulsifier to the lipophilic emulsifier is 2-3:1-2; and (2) dropwise adding the O1/W starch-based single emulsion embedding fat-soluble functional factors into an oil phase and a lipophilic emulsifier, uniformly mixing, and then allowing the mixture to stand for retrogradation; and obtaining the O1/W/O2 starch-based double emulsion embedding fat-soluble functional factors. The method of the disclosure has the advantages of simple process and low cost, and is green and environmentally-friendly, and the prepared double emulsion has high storage stability, effectively reduces damage of external environment factors to the functional factors, and has a good slow release characteristic.

A plant-based chocolate comprising a sesame component and a cacao component. Other components added include a sweetening component, cacao powder and a flavor component to produce a plant-based chocolate at a desirable polymorphic state, a smooth mouth feel, and a melting point right below body temperature. The components are subject to a forming step that results in partial crystallization, followed by a tempering step to achieve the desired polymorphic state. Formulations provide for gourmet plant-based chocolate, closely resembling and improving the sensory and physical attributes of premium dairy-based milk and white chocolate, without the need to incorporate allergens like tree-nut milks or butters, soy or gluten.

A method for producing a medicinal food product includes the steps of homogenously mixing a first non-medicinal food base with at least one medicinal product to prepare a medicinal-infused food-based carrier, adding the carrier to a second food base to prepare a medicinal-infused food item, freezing, dehydrating and dividing the food item, placing the divided items in flexible containers, and vacuum sealing the containers for prolonged storage. Preferably, the medicinal product is a cannabinoids and/or psilocybin, such as cannabis, THC, CBD, CBN or CBG.

Provided herein are formulations of flavors and fragrances encapsulated in plasmolysed micro-organisms, as well as glass particles or beads comprising these encapsulated flavors and fragrances. Also provided herein are methods of making formulations of encapsulated flavors and fragrances.

Provided herein are formulations of flavors and fragrances encapsulated in plasmolysed micro-organisms, as well as glass particles or beads comprising these encapsulated flavors and fragrances. Also provided herein are methods of making formulations of encapsulated flavors and fragrances.

The present invention relates to a non-dairy cheese analogue composition comprising dietary fiber; plant protein, lipid and calcium, wherein the composition is devoid of additives. The composition of the invention is devoid of additives comprising modified starches, hydrocolloids, emulsifiers, whitening agents, plasticizers and anti-caking agents. The invention also relates to a method preparing such compositions and uses thereof.

The present invention relates to a non-dairy cheese analogue composition comprising dietary fiber; plant protein, lipid and calcium, wherein the composition is devoid of additives. The composition of the invention is devoid of additives comprising modified starches, hydrocolloids, emulsifiers, whitening agents, plasticizers and anti-caking agents. The invention also relates to a method preparing such compositions and uses thereof.