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.

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.

The present disclosure generally relates to infusible beverage compositions and methods of use thereof. In some embodiments, infusible beverage compositions disclosed herein can contain one or more natural food products packaged in a porous material. In some embodiments, infusible beverage compositions disclosed herein can be used to prepare non-alcoholic cocktails and/or alcoholic cocktails.

A powdered composition for the preparation of a solution for oral administration, wherein the composition contains, per 100 g, 1 g to 85 g of at least one monosaccharide, 0.18 g to 0.70 g of at least one steviol glycoside, 1.5 g to 10 g of citric acid, 0.3 g to 3 g of vitamin C, at least two other vitamins, and an extract from green tea (Camellia sinensis).

A powdered composition for the preparation of a solution for oral administration, wherein the composition contains, per 100 g, 1 g to 85 g of at least one monosaccharide, 0.18 g to 0.70 g of at least one steviol glycoside, 1.5 g to 10 g of citric acid, 0.3 g to 3 g of vitamin C, at least two other vitamins, and an extract from green tea (Camellia sinensis).

An all-in-one beverage serving and a method of manufacturing the all-in-one beverage serving is described. The method includes: forming a mixture of a predetermined amount of panela, a predetermined amount of an active ingredient, optionally a predetermined amount of a functional component, and optionally a predetermined amount of a flavoring component. The method then includes placing the mixture into a mold and compressing the mixture to form a solid tablet (e.g., the all-in-one beverage serving). The solid tablet may then be placed into water or milk (or a similar beverage) to form an instant beverage for a user to enjoy.

An object of the present invention is to provide a solid composition that provides floral aroma when added to a medium such as water. The solid composition comprises linalool, geraniol, and 2-methylbutanal, and has a weight ratio of 2-methylbutanal content to total linalool and geraniol content which is adjusted to be in the range of from 0.015 to 0.215.

An object of the present invention is to provide a solid composition that provides floral aroma when added to a medium such as water. The solid composition comprises linalool, geraniol, and 2-methylbutanal, and has a weight ratio of 2-methylbutanal content to total linalool and geraniol content which is adjusted to be in the range of from 0.015 to 0.215.

A manufacturing method for a plant-based water-soluble dry powder, comprising the steps of; preparing a first mixture by mixing water with oats; comminuting solid components in the first mixture; heating the first mixture to a temperature range between 60° - 70° C.; adding α- and/or β-amylases and incubating for at least 40 min at 60° - 70° C.; filtering the first mixture; adding liquid fat or oil to the first mixture in a ratio of 65 wt. - % of the first mixture and 35 wt% liquid fat or oil; and spray drying the mixture of first mixture and fat or oil.

A manufacturing method for a plant-based water-soluble dry powder, comprising the steps of; preparing a first mixture by mixing water with oats; comminuting solid components in the first mixture; heating the first mixture to a temperature range between 60° - 70° C.; adding α- and/or β-amylases and incubating for at least 40 min at 60° - 70° C.; filtering the first mixture; adding liquid fat or oil to the first mixture in a ratio of 65 wt. - % of the first mixture and 35 wt% liquid fat or oil; and spray drying the mixture of first mixture and fat or oil.