The present invention relates to a glycerin- and protein-based candy product comprising probiotic bacteria, said product having a moisture content less than 9% and a water activity (aw) of less than 0.5 and comprising a) glycerin in an amount of at least 5% (w/w), b) at least one saccharide or at least one polyol which is not glycerin, or a mixture thereof, c) at least one protein which is not gelatin, and d) at least one species of a probiotic bacterium, and optionally e) at least one hydrocolloid. In a presently preferred embodiment the protein is a hydrolyzed protein. Further, the invention relates to processes for producing a glycerin- and protein-based candy product comprising probiotic bacteria.

The present invention relates to a glycerin- and protein-based candy product comprising probiotic bacteria, said product having a moisture content less than 9% and a water activity (aw) of less than 0.5 and comprising a) glycerin in an amount of at least 5% (w/w), b) at least one saccharide or at least one polyol which is not glycerin, or a mixture thereof, c) at least one protein which is not gelatin, and d) at least one species of a probiotic bacterium, and optionally e) at least one hydrocolloid. In a presently preferred embodiment the protein is a hydrolyzed protein. Further, the invention relates to processes for producing a glycerin- and protein-based candy product comprising probiotic bacteria.

The present invention relates to the field of the food industry, which describes invented formulas for food products made from a particularly high amount of lyophilized powder and a technology for their production. Foods produced of freeze-dried powder, vegetable butter and protein isolates (with or without the addition of natural spices) have a natural character, particularly high biological activity and a long shelf life. These foods can be consumed as candy, snacks, or individual meal pack. Unique manufacturing technology does not require additional lyophilization after formulation, thus it is fast and efficient.

The present invention relates to the field of the food industry, which describes invented formulas for food products made from a particularly high amount of lyophilized powder and a technology for their production. Foods produced of freeze-dried powder, vegetable butter and protein isolates (with or without the addition of natural spices) have a natural character, particularly high biological activity and a long shelf life. These foods can be consumed as candy, snacks, or individual meal pack. Unique manufacturing technology does not require additional lyophilization after formulation, thus it is fast and efficient.

A method for making candies comprises steps of: a) providing oil, sugar, syrup, emulsifier, protein powder and hydrated colloid; b) evenly stirring the materials in a deoxygenated environment with a pressure of 10˜50 mmHg and a temperature of 115˜125° C. to form a stuffing; c) cooling the stuffing to 24˜26° C. under a relative humidity of 10˜15% and a pressure of 10˜50 mmHg; d) increasing the pressure of the stuffing to 370˜390 mmHg, adding dormant probiotic powder into the stuffing, and evenly mixing the stuffing to form a sugar core; e) increasing to atmospheric pressure for the sugar core; f) in the absence of air, encapsulating the sugar core with a encapsulating sugar mass at a temperature of 50˜60° C. to form a probiotic sugar bar; and g) stretching the probiotic sugar bar, and then cooling down the temperature to 18-22° C. within 5 seconds and cutting the probiotic sugar bar to form candies.

A method for making candies comprises steps of: a) providing oil, sugar, syrup, emulsifier, protein powder and hydrated colloid; b) evenly stirring the materials in a deoxygenated environment with a pressure of 10˜50 mmHg and a temperature of 115˜125° C. to form a stuffing; c) cooling the stuffing to 24˜26° C. under a relative humidity of 10˜15% and a pressure of 10˜50 mmHg; d) increasing the pressure of the stuffing to 370˜390 mmHg, adding dormant probiotic powder into the stuffing, and evenly mixing the stuffing to form a sugar core; e) increasing to atmospheric pressure for the sugar core; f) in the absence of air, encapsulating the sugar core with a encapsulating sugar mass at a temperature of 50˜60° C. to form a probiotic sugar bar; and g) stretching the probiotic sugar bar, and then cooling down the temperature to 18-22° C. within 5 seconds and cutting the probiotic sugar bar to form candies.

Disclosed herein is a nutritional supplement containing creatine, including compositions, formulations, and combinations of ingredients in the creatine nutritional supplement, as well as processes for manufacturing these supplements. The disclosed nutritional supplement can include creatine, a gelling agent such as pectin or gelatin, an oligosaccharide, a disaccharide, and water.

Disclosed herein is a nutritional supplement containing creatine, including compositions, formulations, and combinations of ingredients in the creatine nutritional supplement, as well as processes for manufacturing these supplements. The disclosed nutritional supplement can include creatine, a gelling agent such as pectin or gelatin, an oligosaccharide, a disaccharide, and water.

Jelly confectionery products and methods of producing the jelly confectionery products are provided. In a general embodiment, the present disclosure provides a jelly confectionery product having 1) an ingredient including fruit juice, fruit puree or a combination thereof, and 2) a jelly blend including a stabilizer and a fiber. The jelly confectionery product can be free of added sugar or corn syrup.

Disclosed herein is a nutritional supplement containing apple cider vinegar (ACV). including compositions, formulations, and combinations of ingredients in the ACV nutritional supplement, as well as processes for manufacturing these supplements. The disclosed nutritional supplement can include ACV, a gelling agent such as pectin or gelatin, an oligosaccharide, a disaccharide, and water.