A composition for coating an edible substrate including about 85.0 wt % to about 95.0 wt % of a cellulose film former (e.g., hydroxypropyl methyl cellulose), about 5.0 wt % to about 15.0 wt % of a plasticizer (e.g., glycerin), and about 1.0 wt % to about 4.0 wt % of a lubricant selected from sunflower oil, vegetable oil, hydrogenated vegetable oil, mineral oil, a fatty acid, or a combination thereof, relative to the total weight of non-water components of the composition. The composition may be applied to a nutritional supplement, a pharmaceutical, a tablet, a capsule, a softgel, a granule, a microparticle, a nanoparticle, a seed, a sugar sphere, gum chew base, chewable gel, or a gummy substrate.

A composition for coating an edible substrate including about 85.0 wt % to about 95.0 wt % of a cellulose film former (e.g., hydroxypropyl methyl cellulose), about 5.0 wt % to about 15.0 wt % of a plasticizer (e.g., glycerin), and about 1.0 wt % to about 4.0 wt % of a lubricant selected from sunflower oil, vegetable oil, hydrogenated vegetable oil, mineral oil, a fatty acid, or a combination thereof, relative to the total weight of non-water components of the composition. The composition may be applied to a nutritional supplement, a pharmaceutical, a tablet, a capsule, a softgel, a granule, a microparticle, a nanoparticle, a seed, a sugar sphere, gum chew base, chewable gel, or a gummy substrate.

Glycerol may be placed into liquid form and consumed as a pre-workout or pump product to increase hydration during exercise. Liquid-based glycerol products may embrace the hygroscopic properties associated with glycerol by delivering glycerol in a liquid form that is more compatible and complementary to these physical properties. A liquid suspension of a glycerol-based product may overcome the hygroscopic disadvantages experienced with glycerol when provided in a powder form, chiefly poor mixing, instability during storage, shipping or packaging, as well as dosing limitations.

Glycerol may be placed into liquid form and consumed as a pre-workout or pump product to increase hydration during exercise. Liquid-based glycerol products may embrace the hygroscopic properties associated with glycerol by delivering glycerol in a liquid form that is more compatible and complementary to these physical properties. A liquid suspension of a glycerol-based product may overcome the hygroscopic disadvantages experienced with glycerol when provided in a powder form, chiefly poor mixing, instability during storage, shipping or packaging, as well as dosing limitations.

The present invention relates to a serum LDL cholesterol lowering edible product containing plant sterol ester and/or plant stanol ester, and especially to a dietary supplement product.

The present invention relates to a serum LDL cholesterol lowering edible product containing plant sterol ester and/or plant stanol ester, and especially to a dietary supplement product.

A triglyceride oil-in-glycerin emulsion with triglyceride oil in an amount equal to between forty and seventy percent of the emulsion on a weight basis, glycerin in an amount equal to between twenty and sixty percent of the emulsion on a weight basis, and lecithin in an amount equal to between one and ten percent of the emulsion on a weight basis. The lecithin has a hydrophilic lipophilic balance value in the range of four to seven and contains at least ten percent phosphatidylcholine on a weight basis. The free fatty acids in the emulsion have an acid value of less than two. The emulsion does not contain any preservatives.

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 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.

The invention is a mechanism, sized for insertion into a commercially-available water bottle, for instantaneously producing a water-based beverage without spillage that comprises a concentrate fully encompassed by an instantaneously dissolvable water-soluble film with water-soluble access members about the film that have a faster water-dissolution rate than the film. The film is thick enough to retain the concentrate when at room temperature and not in contact with water, but thin enough to dissolve very quickly, e.g. within five seconds, when contacted with water.