The present invention relates to the use of cocoa polyphenols, in particular, procyanidin(s) in the treatment or prevention of eosinophilic esophagitis.

Some embodiments include a chocolate and tocotrienol composition. In some embodiments, a chocolate and tocotrienol composition may be prepared by a process comprising: mixing melted cocoa butter with about 200 mg of tocotrienol at a temperature of about 57 C.; mixing the mixed melted cocoa butter and tocotrienol mixture with a cocoa mass to create a chocolate and tocotrienol composition; and conching the chocolate and tocotrienol composition. Various other embodiments are also disclosed.

Some embodiments include a chocolate and tocotrienol composition. In some embodiments, a chocolate and tocotrienol composition may be prepared by a process comprising: mixing melted cocoa butter with about 200 mg of tocotrienol at a temperature of about 57 C.; mixing the mixed melted cocoa butter and tocotrienol mixture with a cocoa mass to create a chocolate and tocotrienol composition; and conching the chocolate and tocotrienol composition. Various other embodiments are also disclosed.

Novel compounds for use in flavor, fragrance, or topical compositions are provided. Specifically, the compounds of the presently disclosed subject matter provide effective and unexpected warming sensations. The composition can be incorporated into various consumer end products, including flavors, fragrances, and topical applications.

A dietary supplement composition having a dispersion including a plurality of liposomal vesicles, includes an active ingredient, phospholipid contained in the liposomal vesicles, and a coating material. The active ingredient is incorporated within the liposomal vesicles having a barrier coating of the coating material including one of a biopolymer, polyethylene glycol, chitosan and a combination thereof. The coating material is free flowing in the dispersion such that the liposomal vesicles are surrounded by the coating material without being attached to the liposomal vesicles and without forming part of the liposomal vesicles and without affecting weight of the liposomal vesicles. The dispersion is filtered using a tangential flow technique, which washes out outer periphery of liposomal vesicles for removing inactive ingredients contained outside the liposomal vesicles without washing out the coating material surrounding the liposomal vesicles. The dietary supplement composition may be incorporated in gummies, chocolates, atomizers or powders.

A dietary supplement composition having a dispersion including a plurality of liposomal vesicles, includes an active ingredient, phospholipid contained in the liposomal vesicles, and a coating material. The active ingredient is incorporated within the liposomal vesicles having a barrier coating of the coating material including one of a biopolymer, polyethylene glycol, chitosan and a combination thereof. The coating material is free flowing in the dispersion such that the liposomal vesicles are surrounded by the coating material without being attached to the liposomal vesicles and without forming part of the liposomal vesicles and without affecting weight of the liposomal vesicles. The dispersion is filtered using a tangential flow technique, which washes out outer periphery of liposomal vesicles for removing inactive ingredients contained outside the liposomal vesicles without washing out the coating material surrounding the liposomal vesicles. The dietary supplement composition may be incorporated in gummies, chocolates, atomizers or powders.

A method of making dietary supplement compositions includes generating an aqueous phase (A1) having one or more dietary supplement nutrients (DSN1), generating an oil phase (O1), performing a first homogenizing step by mixing A1 and O1 thereby forming A1/O1 composition, performing a second homogenizing step by mixing the A1/O1 composition and the further added DSN2, performing a third homogenizing step by mixing the A1/O1/DSN2 composition and a first flavor (F1), performing a fourth homogenizing step by mixing the A1/O1/DSN2/F1 composition and a gum dispersed with glycerin (GG), and performing a fifth homogenizing step by mixing the A1/O1/DSN2/F1/GG composition and the second flavor (F2) thereby forming dietary composition A1/O1/DSN2/F1/GG/F2. The A1/O1/DSN2/F1/GG/F2 composition is dispersion in which actives are incorporated in liposomal vesicles which may have a barrier coating of a polymer. A method of making gummies includes surrounding A1/O1/DSN2/F1/GG/F2 composition (inner portion) with an outer portion formed of shell syrup.

A method of making dietary supplement compositions includes generating an aqueous phase (A1) having one or more dietary supplement nutrients (DSN1), generating an oil phase (O1), performing a first homogenizing step by mixing A1 and O1 thereby forming A1/O1 composition, performing a second homogenizing step by mixing the A1/O1 composition and the further added DSN2, performing a third homogenizing step by mixing the A1/O1/DSN2 composition and a first flavor (F1), performing a fourth homogenizing step by mixing the A1/O1/DSN2/F1 composition and a gum dispersed with glycerin (GG), and performing a fifth homogenizing step by mixing the A1/O1/DSN2/F1/GG composition and the second flavor (F2) thereby forming dietary composition A1/O1/DSN2/F1/GG/F2. The A1/O1/DSN2/F1/GG/F2 composition is dispersion in which actives are incorporated in liposomal vesicles which may have a barrier coating of a polymer. A method of making gummies includes surrounding A1/O1/DSN2/F1/GG/F2 composition (inner portion) with an outer portion formed of shell syrup.

Provided is an oral composition, including the following components (A), (B), and (C): (A) non-polymer catechins; (B) rutin; and (C) astragalin, wherein a content of the component (A) in solids is from 2 mass % to 50 mass %, wherein a mass ratio between the component (A) and the component (B), [(B)/(A)], is from 0.05?10.sup.?2 to 50?10.sup.?2, and wherein a mass ratio between the component (A) and the component (C), [(C)/(A)], is from 1.0?10.sup.?3 to 50?10.sup.?3.

The present subject matter relates to palatable beverages and compositions such as non-chocolate flavored water soluble dry powder compositions comprising a cocoa extract which comprises cocoa polyphenols, and an edible acid. The present subject matter further relates to processes for formulating said beverages and compositions.