A method for producing powderized cannabis oil, and the resulting powderized cannabis oil, in which concentrated cannabis oil is mixed with and absorbed by a modified starch powder, preferably maltodextrin, in a ratio of at least three grams of starch powder for every one-eighth of a gram of cannabis oil is disclosed. Further disclosed are beverages, baked goods and single-serve beverage brewing cartridges utilizing or incorporating the powderized cannabis oil to create human-consumable products that contain an emulsified, tasteless, and odorless dose of cannabis oil.

A method for producing powderized cannabis oil, and the resulting powderized cannabis oil, in which concentrated cannabis oil is mixed with and absorbed by a modified starch powder, preferably maltodextrin, in a ratio of at least three grams of starch powder for every one-eighth of a gram of cannabis oil is disclosed. Further disclosed are beverages, baked goods and single-serve beverage brewing cartridges utilizing or incorporating the powderized cannabis oil to create human-consumable products that contain an emulsified, tasteless, and odorless dose of cannabis oil.

A method for producing powderized cannabis oil, and the resulting powderized cannabis oil, in which concentrated cannabis oil is mixed with and absorbed by a modified starch powder, preferably maltodextrin, in a ratio of at least three grams of starch powder for every one-eighth of a gram of cannabis oil is disclosed. Further disclosed are beverages, baked goods and single-serve beverage brewing cartridges utilizing or incorporating the powderized cannabis oil to create human-consumable products that contain an emulsified, tasteless, and odorless dose of cannabis oil.

This invention provides for an agglomerated beverage ingredient powder comprising a median particle size (D50) of between 200 and 1000 microns and a density of between 250 and 950 g/l.

This invention provides for an agglomerated beverage ingredient powder comprising a median particle size (D50) of between 200 and 1000 microns and a density of between 250 and 950 g/l.

This pulverized product of carboxymethylated pulp has a carboxymethyl substation degree of 0.50 or less and a cellulose-I crystallinity index of 50% or more. This additive contains the pulverized product. Preferably, the carboxymethylated pulp is produced by performing a mercerization reaction in a solvent mainly containing water, and then performing a carboxymethylation reaction in a mixed solvent containing water and an organic solvent, and is fibrillated by wet pulverization.

The nutrition product may contain protein, at least one sweetener and/or a sugar, a dietary fiber, and a potassium compound. Advantageously, the nutrition product of the present disclosure may have an improved taste through the use of compounds that are not conventionally used as sweeteners, such as potassium compounds and the dietary fiber.

The nutrition product may contain protein, at least one sweetener and/or a sugar, a dietary fiber, and a potassium compound. Advantageously, the nutrition product of the present disclosure may have an improved taste through the use of compounds that are not conventionally used as sweeteners, such as potassium compounds and the dietary fiber.

The present invention relates to a process for the production of a food composition, and to obtain a better flow-ability and the avoidance of caking in such composition comprising an amorphous ingredient and a fiber.

A composition for, and method of making, a functional electrolyte beverage providing total cation fluid concentration of about 585.5-2342 mg/l is described. The method comprises: combining edible sodium, potassium, calcium and magnesium salts to obtain a first mixture; combining edible organic acids to obtain a second mixture; combining water, emulsifier, sweetener, flavor, pasteurized fruit or vegetable juice concentrate, vitamins, minerals and other added nutrients to obtain a third mixture; combining the first three mixtures to obtain a fourth mixture in the form of an emulsion concentrate; and diluting the fourth mixture with water to obtain the final beverage composition.