The present invention discloses an edible coating (1) adapted for providing at least one of a passive and active function, as well as edible products (2) presenting a portion of edible substance (3) and said edible coating (1) adapted for providing at least one of a passive and active function to said portion of edible substance (2). The present invention further discloses a system of edible products (2) presenting said edible coating (1), as well as use of said system of edible products (2).

The method includes forming encapsulated caffeine from a caffeine complex that includes caffeine and an organic acid in a 1:1 molar ratio, dispersing the encapsulated caffeine throughout at least a portion of a base composition, the encapsulated caffeine being included in an amount sufficient to release 50 mg to 200 mg of caffeine when consumed, and adding at least one pH adjusting agent to the base composition to maintain a pH of the base composition within a range between 2 and 5.

The method includes forming encapsulated caffeine from a caffeine complex that includes caffeine and an organic acid in a 1:1 molar ratio, dispersing the encapsulated caffeine throughout at least a portion of a base composition, the encapsulated caffeine being included in an amount sufficient to release 50 mg to 200 mg of caffeine when consumed, and adding at least one pH adjusting agent to the base composition to maintain a pH of the base composition within a range between 2 and 5.

The present invention relates to a composition, and methods of using the composition, for minimizing the harmful effects associated with alcohol consumption. The composition includes a plurality of ingredients, which when combined, have the unexpected effect of increasing one or more metabolic pathways in the individual. As the metabolic rate is increased, alcohol is burned off, or utilized as energy source, and occurs at a considerably much faster rate than under normal physiological means. It is believed that the composition may have an effect on the brain causing it to increase metabolic rates, By administering the composition to an inebriated individual, the rate at which a person sobers up, occurs at a faster rate than would occur under normal physiological time frames.

The present invention relates to a composition, and methods of using the composition, for minimizing the harmful effects associated with alcohol consumption. The composition includes a plurality of ingredients, which when combined, have the unexpected effect of increasing one or more metabolic pathways in the individual. As the metabolic rate is increased, alcohol is burned off, or utilized as energy source, and occurs at a considerably much faster rate than under normal physiological means. It is believed that the composition may have an effect on the brain causing it to increase metabolic rates, By administering the composition to an inebriated individual, the rate at which a person sobers up, occurs at a faster rate than would occur under normal physiological time frames.

The object of the present invention is a composition in powder form comprising the following polysaccharides alginic acid or sodium alginate,—pectin, chitosan, wherein the % by weight of the polysaccharides is at least 20% with respect to the total weight of the powder. The process for preparing said powder by an atomization process and its use in the treatment of cutaneous wounds and in the sector of food preservation are additional objects of the invention. Moreover, additional objects of the invention are the composition in the form of solution or liquid suspension that represents the starting material to obtain said powder and the process for preparing said liquid composition.

The object of the present invention is a composition in powder form comprising the following polysaccharides alginic acid or sodium alginate,—pectin, chitosan, wherein the % by weight of the polysaccharides is at least 20% with respect to the total weight of the powder. The process for preparing said powder by an atomization process and its use in the treatment of cutaneous wounds and in the sector of food preservation are additional objects of the invention. Moreover, additional objects of the invention are the composition in the form of solution or liquid suspension that represents the starting material to obtain said powder and the process for preparing said liquid composition.

A composition for human consumption includes a base composition having a pH of about 2 to about 5 and encapsulated caffeine dispersed throughout at least a portion of the base composition. The encapsulated caffeine can be a caffeine complex. The base composition can include a liquid or a food. An oral pouch product includes a porous pouch wrapper, an inner botanical filling material contained within the pouch wrapper, and encapsulated caffeine dispersed throughout at least a portion of the oral pouch product. The encapsulated caffeine is included in the composition and/or the oral pouch product an amount sufficient to release about 50 mg to about 200 mg of caffeine. The composition can provide immediate release of caffeine and/or release of caffeine over an extended period of time.

A composition for human consumption includes a base composition having a pH of about 2 to about 5 and encapsulated caffeine dispersed throughout at least a portion of the base composition. The encapsulated caffeine can be a caffeine complex. The base composition can include a liquid or a food. An oral pouch product includes a porous pouch wrapper, an inner botanical filling material contained within the pouch wrapper, and encapsulated caffeine dispersed throughout at least a portion of the oral pouch product. The encapsulated caffeine is included in the composition and/or the oral pouch product an amount sufficient to release about 50 mg to about 200 mg of caffeine. The composition can provide immediate release of caffeine and/or release of caffeine over an extended period of time.

The present invention concerns an innovative food product, made exclusively with ingredients of natural, non-animal origin to make a substitute for a traditional hard-boiled egg. In particular, the invention concerns a substitute product for a hard-boiled egg and the method for its production, a method which allows to accurately reproduce the appearance, consistency and flavor of a traditional hard-boiled egg.