Water-soluble cannabinoid compositions are described herein. The composition may include a cannabinoid mixture, e.g., purified from a cannabis extract, and one or more water soluble agents, such as a complex carbohydrate. Methods of preparing such compositions may include blending the cannabinoid mixture with the water soluble agents(s) in water to form an emulsion. Some methods include drying the emulsion to form a film coating or particles, such as spray-dried and/or agglomerated particles, wherein the film coating or particles are at least partially soluble in cold water.

A method of making a tablet for hot espresso beverage extraction includes the steps of grinding a brewable product to obtain a powder having a substantially uniform particle size, dosing a predetermined amount of the ground product powder, moistening the powdered product dose, homogenizing the moistened mixture to obtain a powdered product with a substantially uniform moisture content, forming the powdered product dose to obtain a disk-shaped or prismatic tablet, and supplying an amount of energy to the tablet to obtain a substantially compact and integral item. The step of supplying energy is carried out by irradiating the tablet with an electromagnetic wave beam to overheat and partially bake and/or sinter the particles of the powdered product and impart a relatively compact and self-supporting construction to the finished tablet. The electromagnetic wave irradiation step is carried out at the end of the forming step while continuously compressing the dose.

Disclosed is pearl sugar, having a biggest dimension between 5.6 and 8.0 mm, and a dissolution time at 20 C. lying between 3 minutes and 8 minutes, or a biggest dimension of smaller than 5.6, and a dissolution time at 20 C. lying between 1 minute and 3 minutes and 30 seconds. The invention further relates to a process for the preparation of pearl sugar, using a sugar-containing raw material which is brought to a moisture content lying between 0.5 and 4.0 wt. %, an average size of between 0.40 and 1.20 mm, and whereby at most 2 wt. % of particles have a size of at most 0.20 mm.

Sweeteners made from the co-crystallization of 3-(4-amino-2,2-dioxide-1H-benzo[c][1,2,6]thiadiazin-5-yloxy)-2,2-dimethyl-N-propylpropanamide (Compound I) having the structure:

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or salt thereof, with sugar in various ratios. The sugar co-crystallized sweeteners are very soluble in water and have no dusting problems.

A method of making dried egg product utilizing cooked eggs includes a mixing step, a drying step, and at least one transporting step. In the mixing step, an amount of cooked eggs is mixed with an amount of liquid egg to create a mixture. In the drying step, at least one item selected from the group consisting of the mixture and a homogeneous mixture created from the mixture are dried to create the dried egg product. In the at least one transporting step, the mixture is transported from the mixing step to the drying step. The mixture is less viscous than the amount of cooked eggs to facilitate transporting from the mixing step to the drying step. The mixture is not processed through a filter or membrane for removing water.

A method of making dried egg product utilizing cooked eggs includes a mixing step, a drying step, and at least one transporting step. In the mixing step, an amount of cooked eggs is mixed with an amount of liquid egg to create a mixture. In the drying step, at least one item selected from the group consisting of the mixture and a homogeneous mixture created from the mixture are dried to create the dried egg product. In the at least one transporting step, the mixture is transported from the mixing step to the drying step. The mixture is less viscous than the amount of cooked eggs to facilitate transporting from the mixing step to the drying step. The mixture is not processed through a filter or membrane for removing water.

The present invention relates to amorphous porous particles comprising sugar,a bulking agent and surfactant, having a closed porosity of between 20 to 60%. Further aspects of the invention relate to a food product comprising the amorphous porous particles; a process of making the amorphous porous particles and a fat based confectionery product containing them; and the use of the amorphous porous particles as bulk sugar replacers in food products such as fat based confectionery products for example, chocolate.

The present invention relates to amorphous porous particles comprising sugar,a bulking agent and surfactant, having a closed porosity of between 20 to 60%. Further aspects of the invention relate to a food product comprising the amorphous porous particles; a process of making the amorphous porous particles and a fat based confectionery product containing them; and the use of the amorphous porous particles as bulk sugar replacers in food products such as fat based confectionery products for example, chocolate.

The present invention relates to beadlets comprising at least one carotenoid and matrix material, which comprise wax(es) and/or fat(s) with a drop point of between 30 to 85 C., as well as to the production of such beadlets and to the use of such beadlets in compositions.

The present invention relates to beadlets comprising at least one carotenoid and matrix material, which comprise wax(es) and/or fat(s) with a drop point of between 30 to 85 C., as well as to the production of such beadlets and to the use of such beadlets in compositions.