Provided is a bead for use in food or a beverage, the bead comprising: a core comprising: a continuous phase comprising: a lipophilic carrier, and a wax; a dispersed phase comprising: one or more particles, wherein each particle comprises: a first active ingredient, and a first polymer, and a first shell at least substantially surrounding the core.

The present invention describes compositions and methods comprising lactic acid-producing bacteria in baked goods.

The present invention describes compositions and methods comprising lactic acid-producing bacteria in baked goods.

The invention relates to a shaped vegetarian casing-less smoked sausage comprising: a) 30-80 wt. % water; b) 5-35 wt. % oil; c) 2-25 wt. % protein selected from algal protein, bacterial protein, dairy protein, egg protein, fungal protein, plant protein, and combinations thereof; d) 0-40 wt. % of one or more particulate ingredients selected from herbs, spices, vegetables and combinations thereof;
wherein the vegetarian sausage comprises less than 5 vol. % air bodies having an equivalent spherical diameter or more than 30 microns, as determined by means of micro computed tomography.

The invention relates to a shaped vegetarian casing-less smoked sausage comprising: a) 30-80 wt. % water; b) 5-35 wt. % oil; c) 2-25 wt. % protein selected from algal protein, bacterial protein, dairy protein, egg protein, fungal protein, plant protein, and combinations thereof; d) 0-40 wt. % of one or more particulate ingredients selected from herbs, spices, vegetables and combinations thereof;
wherein the vegetarian sausage comprises less than 5 vol. % air bodies having an equivalent spherical diameter or more than 30 microns, as determined by means of micro computed tomography.

The present invention provides a method of forming a coated hydrogel bead, wherein the hydrogel bead is coated via microfluidics.

The present invention provides a method of forming a coated hydrogel bead, wherein the hydrogel bead is coated via microfluidics.

This invention provides a method for preparing electrospraying particles to improve stability of polyphenol including the following steps: preparing a pectin-silica composite; adding polyphenolic compounds into the pectin-silica composite to prepare a core solution; and coaxial electrospraying the core solution and a shell solution to prepare electrospraying particles loaded polyphenol. This method utilizes a pectin-silica composite as a polyphenol loading carrier, improves the encapsulating efficiency of polyphenols, reduces the contact probability of polyphenols with oxygen and water, and improves the stability of polyphenols; and an acidic aqueous solution is used as a shell solution to synergize with the pectin-silica composite to further improve the stability of polyphenols.

This invention provides a method for preparing electrospraying particles to improve stability of polyphenol including the following steps: preparing a pectin-silica composite; adding polyphenolic compounds into the pectin-silica composite to prepare a core solution; and coaxial electrospraying the core solution and a shell solution to prepare electrospraying particles loaded polyphenol. This method utilizes a pectin-silica composite as a polyphenol loading carrier, improves the encapsulating efficiency of polyphenols, reduces the contact probability of polyphenols with oxygen and water, and improves the stability of polyphenols; and an acidic aqueous solution is used as a shell solution to synergize with the pectin-silica composite to further improve the stability of polyphenols.

Described herein is a flavored delivery system including different particles. Also described herein are consumer products including said flavored delivery system.