The invention comprises a method and apparatus for amending a food product, comprising the steps of: (1) forming a nootropic emulsion comprising a nootropic, an emulsifier, and water, the nootropic including at least one of: Psilocybe, Cubensis; and Panaeolus (Copelandia); (2) subjecting the nootropic emulsion to shear forces exceeding 50,000 sec.sup.−1 in a high pressure emulsifier; and (3) amending the food product with the nootropic emulsion to form a nootropic amended food product with the optional step of receiving the food product from a first state of the United States of America where at least one nootropic component and/or tetrahydrocannabinol (THC) in the nootropic emulsion is illegal in food, the step of amending adding the nootropic and/or the THC to the food product being legal in a second state where the at least one nootropic component and/or the THC is added to the food product.

The invention comprises a method and apparatus for forming a Cannabis product, comprising the steps of: combining tetrahydrocannabinol and ethanol to form a THC-alcohol compound, the THC-alcohol compound comprising less than fifty percent water by mass and subjecting the THC-alcohol compound to a shear force in excess of 100 or 50,000 sec.sup.−1. Optionally and preferably, formation of the Cannabis product results after successive steps of reducing viscosity of the tetrahydrocannabinol compound, such as by 2000+ cP and 20+ cP, or after reversing a first viscosity reducing step of 2000+ cP with a subsequent viscosity increase of 2000+ cP, such as in the formation of a THC containing drink, edible, vape pen solution, or preroll.

The invention comprises a method and apparatus for holding a Cannabis product, such as a soda or a beverage, comprising: a container comprising a cavity at least partially enclosed within a base and at least one side extending upwards from the base; an emulsion in the cavity, the emulsion comprising at least: water and tetrahydrocannabinol; and a label on the at least one side, the label comprising a set of at least three graphical serving size indicators correspondingly positioned at at least three differing vertical locations from the base, where a mean particle size of the beverage is preferably less than one thousand nanometers in diameter.

The invention relates to vegan fermented pepperoni or salami analogue products, and methods of making thereof, said methods comprising preparing a pepperoni or salami analogue batter mixture; ripening the mixture; heating the mixture; and drying the mixture to form a vegan fermented pepperoni or salami analogue product.

The present invention relates to a multiple emulsion comprising or consisting of P1/O/W2, wherein P1 is an aqueous phase forming droplets or a gas phase forming bubbles, said droplets or bubbles being dispersed in O thereby forming P1/O, wherein O is an oily phase comprising crystals, wherein W2 is an aqueous phase comprising at least one hydrophilic surfactant, wherein P1/O globules are formed in W2, wherein said oily phase O comprises at least 90%, preferably at least 92%, and even preferably at least 95%, by mass of triglycerides with respect to the mass of the O phase. The present invention relates to a process for preparing such multiple emulsion and applications thereof. Food, cosmetic and pharmaceutical compositions as well as a packaging containing a composition are claimed.

The invention relates to method and a device for preparing a carbohydrate and/or protein product by subjecting a carbohydrate and/or protein to a heat treatment after a few ingredients have been added.

A method for producing a plant-based soup base includes mixing and then emulsifying a raw material containing flavored oil and fat and plant milk cream.

Systems and methods describe improvements in the automated production of meat analogues. Ingredients are provided, including oil, water, binding agent(s), and one or more forms of protein to be separately and continuously conveyed through a facility. Concurrently to the ingredients being conveyed through the facility, a number of actions occur. The system emulsifies the oil, water, and binding agent(s) within an emulsifying machine to form a final emulsion. A hydration process is separately applied to at least one of the forms of protein. The system mixes and conveys the protein(s) with the final emulsion in a final mixer to form a final dough.

A method including mixing a paste of oily seeds and water to produce a pre-mix; and microfluidizing at least the paste or premix at a pressure of at least 5,000 PSI. Examples of oily seeds include but are not limited to sesame seeds and olives. Products produced by the method constitute additional embodiments of the invention.

An emulsion comprising water, vegetable oil, and an emulsifying agent comprising at least 20 wt. % of soluble native rapeseed protein isolate comprising 40 to 65 wt. % cruciferins and 35 to 60 wt. % napins and having a solubility of at least 88% over a pH range from 3 to 10 at a temperature of 23±2° C.