The technology disclosed in this specification pertains to encapsulating mixtures, encapsulating compositions, encapsulated products, and methods of their manufacture. The compositions and products comprise an emulsifier and a sweet flour and are useful for encapsulating oil-based ingredients. Such compositions and products can be formulated to have good oil retention and good oxidation resistance without the use of maltodextrins. In some embodiments the sweet flour is a sweet corn flour.

A composite including coffee grounds and the method for preparing the same are disclosed. The method includes drying 2050 wt % of coffee grounds such that the water content of the coffee grounds is 0.1%3%, then stirring and mixing the dried coffee grounds with 4070 wt % of plastic, 525 wt % of calcium carbonate and 310 wt % of mix modifier, and then performing granulation to form granular composite.

A composite including coffee grounds and the method for preparing the same are disclosed. The method includes drying 2050 wt % of coffee grounds such that the water content of the coffee grounds is 0.1%3%, then stirring and mixing the dried coffee grounds with 4070 wt % of plastic, 525 wt % of calcium carbonate and 310 wt % of mix modifier, and then performing granulation to form granular composite.

Disclosed herein are compounds having structural Formula (I), or salts thereof. These compounds are useful as sweet tasting agents and/or sweetness enhancers. Also disclosed are compositions comprising the present compounds and methods of increasing the sweet taste of ingestible compositions. Furthermore, methods for preparing the compounds are also disclosed.

Disclosed herein are compounds having structural Formula (I), or salts thereof. These compounds are useful as sweet tasting agents and/or sweetness enhancers. Also disclosed are compositions comprising the present compounds and methods of increasing the sweet taste of ingestible compositions. Furthermore, methods for preparing the compounds are also disclosed.

Disclosed is a process for manufacturing a concentrate for making a premix for a frozen confection, wherein the concentrate is in the form of granules. The process comprises the steps of: (a) forming an oil-in-water emulsion wherein the fat droplets in the emulsion have an average particle size (D.sub.3,2) of less than 1 micron, the emulsion comprising fat in an amount of at least 65% by weight of the emulsion; (b) providing powder comprising saccharides, non-saccharide sweetener and/or protein; (c) combining, in a granulation step, the powder and the emulsion to form a mixture with a moisture content of less than 10% by weight of the mixture, wherein the emulsion binds the powder into granules; and (d) recovering the granules from step (c).

Disclosed is a process for manufacturing a concentrate for making a premix for a frozen confection, wherein the concentrate is in the form of granules. The process comprises the steps of: (a) forming an oil-in-water emulsion wherein the fat droplets in the emulsion have an average particle size (D.sub.3,2) of less than 1 micron, the emulsion comprising fat in an amount of at least 65% by weight of the emulsion; (b) providing powder comprising saccharides, non-saccharide sweetener and/or protein; (c) combining, in a granulation step, the powder and the emulsion to form a mixture with a moisture content of less than 10% by weight of the mixture, wherein the emulsion binds the powder into granules; and (d) recovering the granules from step (c).

Directly compressible compositions that include more than 30% by weight of allulose, and tablets obtainable thereof.

Directly compressible compositions that include more than 30% by weight of allulose, and tablets obtainable thereof.

A rice gel production system for producing rice gel in a form of a gel including: a cooking unit that cooks or steams raw-material rice to obtain cooked rice; a cooked rice conveyance unit that conveys the cooked rice; and a pulverizing unit that receives the cooked rice from the cooked rice conveyance unit and pulverizes the cooked rice to obtain rice gel. The pulverizing unit includes: a first pulverizing unit that pulverizes the cooked rice to obtain first pulverized rice; and a second pulverizing unit that pulverizes the first pulverized rice discharged from the first pulverizing unit, the pulverization by the second pulverizing unit being performed more finely as compared with the pulverization performed by the first pulverizing unit 100A to obtain the rice gel.