Subject of the invention is a composition for oral administration comprising a beverage and beads distributed in the beverage, wherein the beads have an average diameter between 2 to 10 mm, comprise more than 50% (w/w) dietary fibres, and wherein the amount of beads in the composition is between 1 and 20 wt. %. The invention also relates to devices and uses of the composition for reducing the weight of an individual and/or preventing weight gain.

Heat-processed health food is provided, as well as a process for making it, the food being particularly probiotic pastry which comprises a probiotic component capable of resisting baking heat, and so it beneficially affects the consumer's intestinal microbial balance.

Heat-processed health food is provided, as well as a process for making it, the food being particularly probiotic pastry which comprises a probiotic component capable of resisting baking heat, and so it beneficially affects the consumer's intestinal microbial balance.

The invention provides a gelated mono-nuclear microencapsulate comprising a lipid emulsion core encapsulated within a gastro-resistant, ileal sensitive, polymerized chitosan membrane shell, wherein the lipid emulsion core comprises denatured or hydrolysed protein and carbohydrate. In one embodiment of the invention, the emulsion is a micro-emulsion, and typically comprises a surfactant and a co-surfactant or at least two carbohydrates, for example sucrose and a maltodextrin. In one embodiment of the invention, the lipid is a marine derived lipid such as fish oil, krill oil, or nutraceutical fatty acids. In other embodiment, the lipid is a fatty acid such as DHA or ARA, or a lipid derived from seeds, nuts or eggs.

The present invention relates to a preparation method of an edible and biodegradable environmental-friendly tableware, and the present invention provides a preparation method of a natural macromolecule-based edible and degradable tableware, where the principles of endogenous diffusion and polymer crosslinking to prepare an edible tableware such as a straw, a cup and a bowl from a microscopic state. The tableware material of the present invention may degrade rapidly under natural conditions and requires no composting. The tableware prepared by the method of the present invention has an excellent water stability performance. In terms of material acquisition, carrageenan, sodium alginate and other raw materials are widely available and stable, and may constitute a good substitute for grain starch, wood, etc., and the material cost is low.

Dried powder solid particles are disclosed containing a probiotic microorganism and a carrier phase wherein the probiotic microorganism is encapsulated, and wherein the carrier phase further comprises at least a nutritious source. The dried powder solid particles have a particle size distribution between n and (n+400) m, wherein n is comprised between 100 and 10,000 m, preferably between 300 and 5000 m, more preferably between 400 and 1000 m.

Dried powder solid particles are disclosed containing a probiotic microorganism and a carrier phase wherein the probiotic microorganism is encapsulated, and wherein the carrier phase further comprises at least a nutritious source. The dried powder solid particles have a particle size distribution between n and (n+400) m, wherein n is comprised between 100 and 10,000 m, preferably between 300 and 5000 m, more preferably between 400 and 1000 m.

A method of providing a comestible plant material taken orally by coating a micronized plant material with a first layer of polysaccharides or proteins, then a second layer of polysaccharides or proteins is disclosed. A bi-encapsulated plant material produced by this process is also disclosed.

A method of providing a comestible plant material taken orally by coating a micronized plant material with a first layer of polysaccharides or proteins, then a second layer of polysaccharides or proteins is disclosed. A bi-encapsulated plant material produced by this process is also disclosed.

An emulsion for adding flavor to a beverage and a method of creating the emulsion. The emulsion includes an oil component and a stabilizing component. The stabilizing component includes a whey protein isolate solution including whey protein isolate. The whey protein isolate solution has a total solids concentration of 0.2% to 8% and a pH of 2.0 to 6.0. The emulsion is a stable solution that prevents undesirable oil layer formation and adds both the intended taste and rich mouthfeel in the beverage that cannot be obtained from extracts or other flavorings.