Disclosed herein is a plasma coating system, including a plasma treatment device configured to generate a plasma discharge to treat a product; a coating station that treats the product with a liquid coating; and a transport surface that transports a product from the plasma treatment device to the coating station.

The present disclosure includes methods and compositions using pregelatinized pea starch in fried batter coatings to provide viscosity, to prevent sedimentation by eliminating the need for other hydrocolloids such as xanthan or guar gum, and to improve crispness in fried foods.

The present invention relates to a “fat blocking” composition that contains pea protein, and optionally an antioxidant, for application to food, where the composition is capable of reducing the overall fat absorption by at least 20% when the composition is applied to the food prior to frying or cooking the food. Another aspect of the present invention relates to a process for preparing the pea protein composition to have a pH between about 4 to 6. Another aspect of the present invention relates to methods for reducing the overall fat absorption by coating an uncooked food with a composition that contains pea protein, and optionally an antioxidant, prior to frying, where the amount of oil and/or fat absorbed by the food during cooking is substantially reduced.

A method of producing coated microcapsules comprises the steps of producing microcapsules by cold gelation having a denatured or hydrolysed protein matrix and an active agent contained within the matrix, and drying the microcapsules. A meltable coating composition comprising wax and oil and configured to have a melting point of about 70° C. to about 100° C. is heated to a temperature above the melting point of the meltable coating composition to melt the meltable coating composition, and the microcapsules are coated with the melted meltable coating composition

The invention relates to a method for encapsulating a liquid product, the method comprising blending together a solution of alginate and a thickener and extruding through an appropriately shaped die to form a membrane, applying a calcium rich ion solution to crosslink the membrane and create a water insoluble membrane, filling the water insoluble membrane with the liquid product; and sealing the membrane around the liquid product, encapsulating the liquid product therein.

The invention relates to a method for encapsulating a liquid product, the method comprising blending together a solution of alginate and a thickener and extruding through an appropriately shaped die to form a membrane, applying a calcium rich ion solution to crosslink the membrane and create a water insoluble membrane, filling the water insoluble membrane with the liquid product; and sealing the membrane around the liquid product, encapsulating the liquid product therein.

The present invention relates to solid dosage forms comprising coatings based on natural ingredients, such as naturally-occuring esterified and non-esterified polyuronic acids, optionally in combination with stabilising lipophilic component(s) (e.g. surfactant(s)) and/or other stabilising components. The inventors have made the surprising discovery that polysaccharide-based coatings can be stabilised, and often imparted with gastric resistant properties, through the inclusion of particular additives and/or additional layers. In particular, polyuronic acid-containing coatings may be stabilised and rendered more robust through the inclusion of a lipophilic component (e.g. surfactant), an esterified polyuronic acid, and/or the deployment of an additional coating layer containing stabilising agents that affect the disintegration and/or dissolution of the polyuronic acid. The polyuronic acid-containing coatings of the invention can exhibit retarded disintegration at gastric pH whilst remaining readily disintegratable at higher pHs. As such, the coatings of the invention provide inter alia promising candidates for enteric coatings.

The present invention relates to a new delivery system for nutritional ingredients (nutraceuticals). These nutritional ingredients are useful for gut and metabolic health in monogastric animals, especially in humans.

A method for coating a powder compact, in particular for producing a capsule containing powdered beverages, comprises the following steps: i) Providing a powder compact of a powder containing at least one polysaccharide, ii) Providing a container having a container wall of a perforated material enclosing a cavity, the container having an inlet opening for introducing coating liquid into the cavity, iii) placing the powder compact in the cavity of the container, the powder compact being smaller than the volume of the cavity, (iv) introducing a coating liquid containing a coating material into the cavity via the inlet port, v) immersing the container filled with the powder compact and the coating material in a hardener liquid containing a hardener compound, the viscosity of the hardener liquid being lower than the viscosity of the coating liquid, and vi) Removal of the container from the hardener liquid and removal of the coated powder compact from the container.

Cooked and uncooked caramel slurries and products prepared using the cooked caramel slurries, and methods of preparing caramel slurries and coating a cooked caramel slurry onto a food piece.