Compositions for forming protective coatings on, e.g., agricultural products, can form a lamellar structure on the surface of the agricultural product that forms a barrier to, e.g., water and gas.

Starch-based edible coating compositions for preserving food products are disclosed. The starch-based coatings comprise both a polymerized starch, comprising intertwined amylopectin chains and/or amylose chains, and native (unmodified) and/or modified starch granules dispersed in a liquid carrier. When the starch granules are heated to a temperature to induce swelling, the swollen starch granules become embedded in the intertwined amylopectin and/or amylose chains, improving physical properties of the coating needed to extend shelf-life of food products. Also disclosed are coatings made from the coating compositions, methods of making the coatings, and methods of applying the coatings to food products.

Starch-based edible coating compositions for preserving food products are disclosed. The starch-based coatings comprise both a polymerized starch, comprising intertwined amylopectin chains and/or amylose chains, and native (unmodified) and/or modified starch granules dispersed in a liquid carrier. When the starch granules are heated to a temperature to induce swelling, the swollen starch granules become embedded in the intertwined amylopectin and/or amylose chains, improving physical properties of the coating needed to extend shelf-life of food products. Also disclosed are coatings made from the coating compositions, methods of making the coatings, and methods of applying the coatings to food products.

A cooking system that utilizes vibration to improve the convenience of preparing food and the quality of the finished product. The system uses a vibrating device coupled to a cooking vessel with a pad and/or isolation blocks disposed between the vibrator and the vessel. The cooking system can be adapted to prepare specific foods in specific quantities, such as popcorn in pre-packaged containers.

A multi phase soft gelatin dosage form comprising at least one preformed solid dosage form and at least one liquid fill phase. The multi phase soft gelatin dosage forms of the present invention are especially useful to combine at least one solid dosage form and at least one liquid phase for single ingestion. Method and apparatus for manufacturing the multiphase soft gelatin dosage forms are also described. The solid phase, liquid phase or coatings may comprise active pharmaceutical ingredients, nutraceuticals, nutritional supplements, therapeutic substances, functional excipients or combinations thereof.

A multi phase soft gelatin dosage form comprising at least one preformed solid dosage form and at least one liquid fill phase. The multi phase soft gelatin dosage forms of the present invention are especially useful to combine at least one solid dosage form and at least one liquid phase for single ingestion. Method and apparatus for manufacturing the multiphase soft gelatin dosage forms are also described. The solid phase, liquid phase or coatings may comprise active pharmaceutical ingredients, nutraceuticals, nutritional supplements, therapeutic substances, functional excipients or combinations thereof.

The present invention addresses the problem of developing a fat-processed starch which is excellent in terms of all of three properties, i.e., “workability during the preparation of a coating material for fries,” “function required of coating materials for fries (adhesion to ingredients)” and “moderate slurry viscosity.” The fat-processed starch of the present invention is produced by a process comprising the steps: adding a fat with which an emulsifying agent has been mixed to a starch having a water content adjusted to 25 to 45 mass %, in an amount of 0.02 to 0.4 mass % in terms of the weight of the fat excluding the emulsifying agent relative to the weight of dry matter of the starch, and mixing the fat and the starch; adjusting the water content of the mixture is 0.2 to 0.5 time that of the starch before the addition of the fat; and aging the starch having the adjusted water content.

Multi-phase release compositions, methods of using the compositions, and methods for manufacturing the compositions are provided. Multi-phase release compositions include ingredients useful in sports nutrition including ingredients useful in muscle building, energy output and weight loss. Sports nutrition ingredients are designed for immediate and extended release dependent on the particular sport nutrition motivated use. One sports nutrition ingredient that can be utilized in either or both the immediate release phase or the extended release phase is phosphatidic acid.

Embodiments of the invention relate to edible ink formulations comprising a fluorophore (e.g. riboflavin phosphate), articles of manufacture (e.g. an ink-jet cartridge containing any edible ink formulation(s) disclosed herein), methods for printing on a edible substrates (e.g. food or beverage) using any edible ink formulation(s) disclosed herein. Methods for manufacturing the edible ink formulation are also provided.

There is described an confectionery composition comprising edible particulate material comprising from 80% to 100% by weight based on total weight of the material of a processable, microbially released, flavour acceptable bran-like material, characterized by the following parameters: (i) mean particle size by volume (Vol. MPS) of from 5 to 100 microns; (ii) volume particle size distribution (Vol. PSD) characterized by the parameters: D90.3 less than or equal to 350 microns, and D50.3 less than or equal to 50 microns, and optionally D10.3 less than or equal to 15 microns, (iii) mean particle sphericity as measured by a Smean of greater than or equal to 0.75; (iv) where processable means has oil holding capacity (OHC) of from 0.7 to 1.5; (v) where microbially released means material has common microbes below given limits (preferably free of common microbes) (vi) where flavour acceptable denotes a lipase activity (LA) and a peroxidase activity (PA) both less than or equal to 2 U/g and optionally a low degree of roasted flavour notes as defined herein. The bran-like material used in the confectionery compositions may added as a bulk ingredient to replace sugar and/or to provide confectionery fillings and/or coatings having improved hiding ability when used as layers in multilayer confectionery products.