Methods and industrial scale set-ups for manufacturing spray-dried powders are provided. During the process, a solvent is used. The process is done batchwise such that the emulsification mass ratio is low when removal of the solvent is started. Preferred solvents are isopropyl acetate and ethyl acetate.

The present invention relates to a composition comprising gelatin and collagen hydrolysate. The composition of the present invention has enhanced properties of ease of use in various applications, especially in food applications, in a wide range of temperatures and has enhanced setting time properties. The present invention further relates to an improved process for making said composition and to uses of said composition in food applications, in pharmaceutical applications, technical and in pet food applications. The present invention is particularly useful in the preparation of food applications such as confectionery products and various types of desserts.

The present invention relates to solid, at least three-phase active substance preparations, in which two separate phases are embedded multiparticulately into a coherent, active substance-free and antioxidant-free phase, where one of the embedded phases comprises at least one oxidation-sensitive active substance and the second comprises at least one antioxidant. The invention also relates to a method for producing these active substance preparations, and to the use thereof in food supplements, foods, feeds, body care products, and pharmaceuticals.

Generally, a composition and methods of making a composition and an edible article from the composition. Specifically, a composition containing a botanical drug substance and methods of making and using an edible article from the composition for delivery of a dose of the botanical drug substance.

The present invention relates to a meltable cheese and sauce combination product, comprising two slices of cheese with a specially formulated sauce layered between them. The sauce contains gelatin and methylcellulose, which allows it to remain stable when frozen but become loose and distributed throughout the cheese in a controlled manner when heated. This product is designed to provide a convenient way for consumers to add cheese and sauce to various foods, such as breads, English muffins, or cooked proteins.

The present disclosure provides delivery systems for functional ingredients, such as drugs, nutritional supplements, botanicals, and vitamins. The delivery systems comprise an ingestible matrix within which the functional ingredient(s) are substantially uniformly and completely dispersed. The matrix comprises foams derived by physical shear of egg white to achieve amplified available dose and improved release characteristics of functional ingredients at skin and mucosal surfaces for healthcare purposes. The disclosure also provides methods of preparing and using the delivery systems.

Methods for producing a meat substitute with plant-based fat contents are disclosed. The methods include the use of protein and/or polysaccharide polymer with fibrillar properties in combination with protein sources of essential amino acids such as plant-based protein. These polymers may be mixed together and then combined with an oil phase emulsion to produce a precursor emulsion. The precursor emulsion may then be processed into three-dimensional fiber structures that include muscle-like fibers with fat encapsulation of the proteins. A contemplated method for forming the fibers includes centrifugally spinning the precursor emulsion to form the fibers.

The object of the present invention is to provide a porous scaffold for cell culture which does not deteriorate even when subjected to sterilization treatment such as autoclaving, and is capable of culturing various cells; and a production method thereof.

The present invention is a porous scaffold for cell culture comprising a crosslinked aggregate of gelatin and xanthan gum or an analog thereof, wherein the shape of the porous scaffold for cell culture is not changed during heat sterilization; and a method of producing a porous scaffold for cell culture, comprising: a mixing and foaming step of mixing and foaming gelatin and xanthan gum or an analog thereof; and a crosslinking step of crosslinking gelatin and xanthan gum or an analog thereof in the obtained foam.

There is provided a base-cake for a nutrition bar, the base-cake having a water activity (aW) of 0.5 to 0.65, and comprising at least 50 wt % of protein, the protein comprising, based on the total weight of protein in the base-cake: 25-35% calcium caseinate; 20-30% whey protein; and 38-45% beef collagen.

The present invention relates to a formulation, which comprises a fat-soluble vitamin and which can be used for fortifying early life nutrition products.