It is an object of the present invention to provide a capsule comprising a functional substance and having good shape stability and a good feeling of use. A method for producing a capsule, comprising steps of mixing gelatin and a functional substance; adding a carbodiimide crosslinking agent to crosslink the gelatin with the carbodiimide crosslinking agent; solidifying the crosslinked gelatin; and grinding the solidified gelatin.

The present invention relates to a composition comprising collagen hydrolysate and amorphous gelatin, said composition being non-agglomerated. The invention is particularly useful in the production of various food products, more particularly healthy food products in need of texture. Also the invention is useful in the production of pet food, cosmetic or pharmaceutical products.

A food product bar (10) includes a first layer (20) comprising a conglomerate of edible particles (22a, 22b, 22c), the first layer (20) having a protein concentration of at least 20% by weight, and a second layer (30) covering the first layer (20) and comprising a nougat (32), the second layer (30) having a protein concentration of at least 34% by weight, whereby a total protein concentration of the food product bar (10) is at least 25% by weight.

A food product bar (10) includes a first layer (20) comprising a conglomerate of edible particles (22a, 22b, 22c), the first layer (20) having a protein concentration of at least 20% by weight, and a second layer (30) covering the first layer (20) and comprising a nougat (32), the second layer (30) having a protein concentration of at least 34% by weight, whereby a total protein concentration of the food product bar (10) is at least 25% by weight.

A gummy composition including: 10 to 45 percent by weight of the composition of a protein, wherein a portion of the protein is hydrolyzed; Maltitol syrup; sugar; a structurant; and Water. A method of manufacture of a gummy composition including: Forming a mixture comprising 10 to 45 percent by weight of the composition of a protein, maltitol syrup, sugar, a structurant and water, wherein a portion of the protein is hydrolyzed; and cooking the mixture at a temperature of 85° C. or less.

A meat analogue may include a set protein emulsion, the protein emulsion having a protein and at least one insoluble particle. In some embodiments, at least a portion of the particle can include at least one mineral material selected from the group consisting of silicium, and calcium, such as one or more of rhombohedral calcite, scalenohedral calcite, silicon dioxide, and magnesium oxide; at least one organic material selected from the group consisting of a bone meal, a cartilage meal, a ground crustacean shell, a ground sea fish shell, and a ground egg shell; and/or a gelled vegetable gum, a gelled hydrocolloid, a polymerized vegetable gum, a polymerized hydrocolloid, or a mixture thereof. The meat analogue can be made by extruding the protein emulsion and cooling the extruded emulsion. The meat analogue can be cut into chunks and/or added to another comestible composition such as a gravy or broth.

A meat analogue may include a set protein emulsion, the protein emulsion having a protein and at least one insoluble particle. In some embodiments, at least a portion of the particle can include at least one mineral material selected from the group consisting of silicium, and calcium, such as one or more of rhombohedral calcite, scalenohedral calcite, silicon dioxide, and magnesium oxide; at least one organic material selected from the group consisting of a bone meal, a cartilage meal, a ground crustacean shell, a ground sea fish shell, and a ground egg shell; and/or a gelled vegetable gum, a gelled hydrocolloid, a polymerized vegetable gum, a polymerized hydrocolloid, or a mixture thereof. The meat analogue can be made by extruding the protein emulsion and cooling the extruded emulsion. The meat analogue can be cut into chunks and/or added to another comestible composition such as a gravy or broth.

A compound composition for improving bone health and preparation and application thereof are provided. The compound composition is prepared by combining a traditional Chinese medicine extract with chicken cartilage collagen, magnesium, vitamin K2 and vitamin D3. The compound composition overcomes the food safety risk of the existing osteoporosis preventive drugs by adding the traditional Chinese medicine extract for improving osteoporosis and promoting bone health. And the compound composition disclosed can be used as a dietary supplement or health food raw material for preventing or treating osteoporosis. Therefore, the compound composition disclosed is suitable for promotion and application.

A mutant transglutaminase (mutant TG) having high thermostability and/or high pH stability is provided. A mutant TG having a mutation at amino acid residue(s) such as D1, Y24, R48, S101, G102, N139, D142, L147, K152, G157, R167, N176, K181, E182, H188, D189, R208, T245, S246, G250, G275, S284, H289, G301, and K327 and/or a mutation of introducing a disulfide bond.

A nutraceutical dietary supplement formulation for the treatment of joint pain and discomfort may include astaxanthin powder; boswellia serrate gum resin extract; hyaluronic acid; undenatured type II (UC-II) collagen; eggshell membrane collagen powder; turmeric root extract; white willow bark extract; cayenne pepper extract; and Cat's Claw bark powder. The formulation may be formed into capsules for delivery to a user, wherein a therapeutically effective dosage of the formulation may be included in each capsule.