A gelatin based substrate containing a milk based product and gelatin substrate mixture is chilled forming a first gelatin and milk based substrate layer which is paintable with oil and natural vegetable gum based edible paint or colorant. Additional layers can be prepared comprising a selected gelatin or gelatin containing flavored ingredients such as fruit or berries or combinations thereof forming a bi-layer or multi-layer low calorie dessert product. The multi-layered product is inverted leaving the first gel and milk based substrate as the top layer of the finished dessert product which may be painted with oil based edible coloring agent including an edible paint, edible dye, edible soluble ink, and combinations thereof. The gelatin and milk based substrate can also be used to prevent bleeding or migration of colors between different colored gelatin layers.

A product having an internal substance protected by a rugged exterior shell is disclosed. The internal substance is reactive with the exterior shell but is separated therefrom by a coating on an interior surface of the external shell so that the product can be stored for a long period of time without the internal substance reacting with the exterior shell. The coating is meltable so that, when desired, the product may be heated (e.g. immersed in hot water or exposed to heat) in order to melt the coating so that the internal substance can react with the external shell so that the internal substance can excrete out of the exterior shell.

A system for processing foodstuff includes a drum and a conveyor for conveying foodstuff to the drum; the drum having a peripheral wall and at least one opening into which, in use, foodstuff enters the drum; the drum having a proximal extremity and a distal extremity; the drum being rotatable about at least one axis of rotation; whereby foodstuff may be tumbled for flavouring and/or seasoning the foodstuff; and the drum being removable; wherein the peripheral wall includes titanium or a titanium alloy.

The present invention relates to a combustible and edible composition comprising medium-chain triacylglycerols and silica, wherein the composition is in one embodiment a solid shaped body. The invention further relates to the use of a composition or of a solid shaped body as an item of equipment for outdoor activities, camping, sports activities, and/or in a diet.

The present invention relates to a combustible and edible composition comprising medium-chain triacylglycerols and silica, wherein the composition is in one embodiment a solid shaped body. The invention further relates to the use of a composition or of a solid shaped body as an item of equipment for outdoor activities, camping, sports activities, and/or in a diet.

The present invention provides a process for the preparation of essential oil modified nanocellulose and applications thereof. The invention further provides a process wherein the essential oil is covalently bonded with the nanocellulose such that the essential oil does not leach out. The edible coatings comprising the developed essential oil modified nanocellulose thus exhibit a prolonged antimicrobial effect.

The present invention provides a high-moisture-content gummi candy as a novel fruity confection, including a gummi candy body having a moisture value of not lower than 20% by weight, a pH of not higher than 4.0, and a water activity value of not higher than 0.86 and a collagen casing coating and encapsulating the gummi candy body. Even with a high moisture content, namely, even with a moisture value of the gummi candy body as high as not lower than 20% by weight, the high-moisture-content gummi candy is remarkably reduced in syneresis, surface melting, stickiness, and the like, has an excellent shape retention ability, has a fresh flavor and an elastic texture, and is suitable for distribution at normal temperature.

The present invention provides a high-moisture-content gummi candy as a novel fruity confection, including a gummi candy body having a moisture value of not lower than 20% by weight, a pH of not higher than 4.0, and a water activity value of not higher than 0.86 and a collagen casing coating and encapsulating the gummi candy body. Even with a high moisture content, namely, even with a moisture value of the gummi candy body as high as not lower than 20% by weight, the high-moisture-content gummi candy is remarkably reduced in syneresis, surface melting, stickiness, and the like, has an excellent shape retention ability, has a fresh flavor and an elastic texture, and is suitable for distribution at normal temperature.

A fortified salt mixture includes sodium chloride salt grains and a multi-supplement food-additive admixed with the sodium chloride salt grains. The multi-supplement food additive includes particles, and each particle includes a core having a first supplement and a binder, a coating on the core, and a second supplement in the core and/or in the coating. A method for fortifying salt ncludes combining a first supplement, a second supplement, a binder and a coating to yield a multi-supplement food-additive; and admixing the multi-supplement food-additive with sodium chloride salt grains.

A fortified salt mixture includes sodium chloride salt grains and a multi-supplement food-additive admixed with the sodium chloride salt grains. The multi-supplement food additive includes particles, and each particle includes a core having a first supplement and a binder, a coating on the core, and a second supplement in the core and/or in the coating. A method for fortifying salt ncludes combining a first supplement, a second supplement, a binder and a coating to yield a multi-supplement food-additive; and admixing the multi-supplement food-additive with sodium chloride salt grains.