The present invention relates to a solid formulation comprising a carotenoid producing source bioorganism, which is storage stable, as well as the process of production of this formulation.

The present invention relates to a solid formulation comprising a carotenoid producing source bioorganism, which is storage stable, as well as the process of production of this formulation.

The present invention describes methods and compositions to add natural color and nutrients to food and beverage products, using the seed pulp (aril) of Momordica cochinchinensis Spreng (Gac, redmelon, gacmelon). The fruit contains high concentrations of carotenoids and antioxidants. Other nutrients are vitamin C, vitamin E and essential fatty acids. Due to high concentrations of carotenoids, the aril has an intense color, ranging from deep orange to red depending on dosage. The novelty of this invention is simultaneously enhancing color and nutrient values to food and beverage products without changing original flavor. This invention makes food and beverage products safer and more nutritious to consumers by replacing artificial colorant and adding carotenoids and antioxidants.

The present invention describes methods and compositions to add natural color and nutrients to food and beverage products, using the seed pulp (aril) of Momordica cochinchinensis Spreng (Gac, redmelon, gacmelon). The fruit contains high concentrations of carotenoids and antioxidants. Other nutrients are vitamin C, vitamin E and essential fatty acids. Due to high concentrations of carotenoids, the aril has an intense color, ranging from deep orange to red depending on dosage. The novelty of this invention is simultaneously enhancing color and nutrient values to food and beverage products without changing original flavor. This invention makes food and beverage products safer and more nutritious to consumers by replacing artificial colorant and adding carotenoids and antioxidants.

A beverage containing a natural colorant and one or more components of an Indian gooseberry extract and having sufficient color photostability is described. The active component in the Indian gooseberry extract is at least one of tannic acid, chebulinic acid, chebulagic acid, and phyllemblin. The natural colorant is a carotenoid and/or an anthocyanin. When the natural colorant is beta-carotene, it is preferably provided in a form of microemulsion. The beverage further contains a preservative, such as benzoic acid, sorbic acid, and a salt thereof. A method of formulating the beverage is also described.

A beverage containing a natural colorant and one or more components of an Indian gooseberry extract and having sufficient color photostability is described. The active component in the Indian gooseberry extract is at least one of tannic acid, chebulinic acid, chebulagic acid, and phyllemblin. The natural colorant is a carotenoid and/or an anthocyanin. When the natural colorant is beta-carotene, it is preferably provided in a form of microemulsion. The beverage further contains a preservative, such as benzoic acid, sorbic acid, and a salt thereof. A method of formulating the beverage is also described.

The present application relates to a microcapsule comprising a core comprising one or more hydrophobic agents dispersed in a gel matrix; a proteolytically-cleavable outer polymer shell surrounding said core; and an enzymatically-cleavable lipid layer between said core and said shell. Also described are methods of making and using the microcapsules.

The present application relates to a microcapsule comprising a core comprising one or more hydrophobic agents dispersed in a gel matrix; a proteolytically-cleavable outer polymer shell surrounding said core; and an enzymatically-cleavable lipid layer between said core and said shell. Also described are methods of making and using the microcapsules.

According to embodiments, dry powdered compositions which may be reconstituted to provide a cheese product include at least one cheese component and a color blend. In some embodiments, the color blend includes from about 49.7% to about 87.1% curcumin compounds by weight based on a total amount of a color portion of the color blend; from about 2.1% to about 42.8% annatto carotenoids by weight based on the total amount of the color portion of the color blend; and from about 7.5% to about 10.8% paprika carotenoids by weight based on the total amount of the color portion of the color blend. In embodiments, the powdered composition includes from about 38.5 ppm to about 733.9 ppm curcumin compounds by weight based on the powdered composition; from about 3.6 ppm to about 165.7 ppm annatto carotenoids by weight based on the powdered composition; and from about 5.8 ppm to about 90.7 ppm paprika carotenoids by weight based on the powdered composition.

According to embodiments, dry powdered compositions which may be reconstituted to provide a cheese product include at least one cheese component and a color blend. In some embodiments, the color blend includes from about 49.7% to about 87.1% curcumin compounds by weight based on a total amount of a color portion of the color blend; from about 2.1% to about 42.8% annatto carotenoids by weight based on the total amount of the color portion of the color blend; and from about 7.5% to about 10.8% paprika carotenoids by weight based on the total amount of the color portion of the color blend. In embodiments, the powdered composition includes from about 38.5 ppm to about 733.9 ppm curcumin compounds by weight based on the powdered composition; from about 3.6 ppm to about 165.7 ppm annatto carotenoids by weight based on the powdered composition; and from about 5.8 ppm to about 90.7 ppm paprika carotenoids by weight based on the powdered composition.