The invention relates to a method for preparing food products by means of co-extrusion, wherein at least two casing material components are mixed to make a viscous gelling solution. This viscous gelling solution is subsequently co-extruded whereby the gelling solution is forming the external layer of an extruded strand of food dough. The invention also relates to a viscous gelling solution obtainable by such method as well as a system for co-extrusion of food products.

The disclosure provides a bi-layer, pressed particles, adhering troche, comprising, (a) a first layer of pressed particles comprising an ingredient to be released; (b) a second, adhesive layer of pressed particles comprising a mixture of at least 80% by weight gelatin particles and 1-15% by weight compression binder particles so that the gelatin particles have a greater tensile strength from one to another than if the gelatin particles had been pressed without the binder; wherein the troche has a first non-adhesive side and a second adhesive side; wherein the troche is at least 5 mm in two dimensions; and wherein the troche adhered in a mouth dissolves without smearing or breaking apart.

The present disclosure concerns process for making chewable product using, as the main ingredient, a substantially dehydrated and/or a supplemented complex carbohydrate. The present disclosure provides the chewable products obtained as well as their use in confectionary or as delivery system for active ingredients.

A casting compound for the production of gelatin products comprises a homogenous aqueous solution having: 4% to 16% by weight of gelatin having a molecular weight determined by gel chromatography of at least 130 kDa, where the proportion of the gelatin having a molecular weight exceeding 130 kDa is at least 35% by weight, 6% to 76% by weight of one or more sugar alcohols; 0% to 50% by weight of glucose syrup having a viscosity of less than 800 mPas, measured at a dry matter content of 80% by weight and a temperature of 50? C.; and 0% to 50% by weight of sucrose, where the glucose syrup and the sugar alcohol(s) together make up 25% to 76% by weight of the aqueous solution, and where the aqueous solution has a dry matter content of at least 78% by weight and/or a water activity (aw value) of less than 0.75.

The invention relates to a process for preparing a hybrid coacervate capsule by mixing a first polymer with particles to form particle/polymer complexes; interacting a second polymer with the particle/polymer complexes to form a mixture comprising hybrid complex coacervates which contain particulate inclusions; and adding a core material to the mixture so that the hybrid complex coacervates deposit as a coating layer around the core material. The capsules form another embodiment of the invention.

Described herein are soft capsules and enteric soft capsules comprising cationic Type A gelatin and acid insoluble enteric polymers. In particular, the compositions and methods for manufacturing all-natural enteric soft capsules comprising Type A gelatin and matrix fills are described. In one embodiment, the enteric soft capsules comprise active ingredients such as non-steroidal anti-inflammatory drugs (NSAIDs). In another embodiment, the enteric soft capsule comprises matrix fills of omega-3 fatty acids.

Provided is a polypeptide, a production method therefor and a use thereof. The polypeptide includes 63 to 1496 continuous amino acid residues of SEQ ID NO: 9, and includes a sequence represented by (A).sub.m or is composed of the sequence represented by (A).sub.m, wherein each A is an amino acid sequence selected from any one of those represented by SEQ ID NO: 1, SEQ ID NO: 2 and SEQ ID NO: 3, or a modified amino acid sequence or a sequence variant thereof; m is an integer between 1 and 10; and each A is the same or different and two adjacent As are directly connected by peptide bonds or connected by at least one amino acid residue, wherein the polypeptide has a cell adhesion activity, and a method of producing said polypeptide and use of said polypeptide.

A beverage drinking straw having a pre-salted tip/end for use with alcoholic and non-alcoholic beverages provides a plastic beverage drinking straw having a tip/end and a solid substance attached to the tip/end by a food grade adhesive. A method for producing the beverage straw with precoated tip/end is also provided.

A gelatin mass delivery system for soft gelatin capsule manufacturing includes a gelatin tank holding a gelatin mass and a spreader box for forming a gelatin ribbon over a cooling drum. The tank has a plunger inside which applies pressure on top of the gelatin mass surface and pushes it out of the tank under pressurized air. With the tube insert and plunger, the tank outlet is at the bottom center, which reduces gelatin mass waste. The spreader box spread the gelatin mass via an opening slot over the cooling drum to form the gelatin ribbon, and uses a mechanism to adjust the height of the entire spreader box to precisely and reliably control the gelatin ribbon thickness. A gelatin mass flow control device is provided on the gelatin transfer tube between the tank and the spreader box, employing a pinching mechanism to control the gelatin mass flow rate.

Provided is a polypeptide, a production method therefor and a use thereof. The polypeptide includes 63 to 1496 continuous amino acid residues of SEQ ID NO: 9, and includes a sequence represented by (A).sub.m or is composed of the sequence represented by (A).sub.m, wherein each A is an amino acid sequence selected from any one of those represented by SEQ ID NO: 1, SEQ ID NO: 2 and SEQ ID NO: 3, or a modified amino acid sequence or a sequence variant thereof; m is an integer between 1 and 10; and each A is the same or different and two adjacent As are directly connected by peptide bonds or connected by at least one amino acid residue, wherein the polypeptide has a cell adhesion activity, and a method of producing said polypeptide and use of said polypeptide.