A device for preparing a gelatin-based product may comprise a mix tank, a mix pod that is fluidly coupled to the mix tank via a pod spike, and a hot water tank, where the hot water tank is coupled to the mix pod via the pod spike. In at least one example, the pod spike may comprise an outer tube and an inner tube. In one or more examples, the pod spike of the device may comprise a hub, where a first end of the outer tube is coupled to the hub. Further, in some examples, a first end of the inner tube may also be coupled to the hub.

The invention relates to a protein hydrolysate and a process for making such protein hydrolysate. In particular the invention relates to a collagen hydrolysate and a process for making such collagen hydrolysate. Further the invention relates to a food, pet food, cosmetic, pharmaceutical or technical application comprising the protein hydrolysate of the present invention and further food, pet food, cosmetic, pharmaceutical or technical constituents.

A mayonnaise powder composition and a method of making a food product such as a sauce using the mayonnaise powder is disclosed. The mayonnaise powder composition comprises a predetermined quantity of a stabilizer, a sugar, a citric acid, a salt, and a spice. The proposed invention also discloses the composition of the stabilizer with a predetermined quantity. The method of preparing the sauce by the said mayonnaise powder composition comprises the step of introducing and mixing one or more ingredients in the mayonnaise powder with predetermined quantity. The mayonnaise powder composition facilitates the simple and inexpensive process of producing mayonnaise at home, and reduces the cost of production in large scale industries. The mayonnaise powder according to the present invention, is made of natural ingredients, and contains no chemical/artificial preservatives.

A device for preparing a gelatin-based product having a mix tank, a mix pod that is fluidly coupled to the mix tank via a pod spike, and a hot water tank, where the hot water tank is coupled to the mix pod via the pod spike. In at least one example, the pod spike has an outer tube and an inner tube. In one or more examples, the pod spike of the device has a hub, where a first end of the outer tube is coupled to the hub. Further, in some examples, a first end of the inner tube may also be coupled to the hub.

Provided herein is a protein food product, such as a gummy composition, containing protein that optionally includes collagen protein, peptides and/or one or more amino acids or derivatives thereof, one or more gelling agents and optionally one or more flavouring agents, and/or one or more sweetening agents, in which the total protein content of the food product is at least about 8% by weight and the total lipid content is less than about 60% by weight. Methods of making and using said protein food product are also provided.

Provided herein are compositions, for example: oral rehydration compositions, beverages, food items, methods and uses, which utilise resistant starch to prevent or treat dehydration, including dehydration which is caused by diarrhoea. Beverages, food items and oral rehydration solutions including a resistant starch, which are suitable for aiding in the maintenance and restoration of hydration levels in individuals undertaking physical activities, including sports, are also disclosed.

The present invention is to inhibit the cracks of the protective layer when producing the three-layered capsules and to solve the problems of cracks when producing and storing in the cooled condition to provide a three-layered capsule and a production thereof without suck generation of cracks.

The present invention provides a three-layered capsule which comprises: a content comprising a main agent dispersed or solubilized in oil material, a protective layer, formed on the content, comprising edible refined and processed oil, and a shell, formed on an outside the protective layer, comprising natural polymer, the three layers being present concentrically, and a producing method of the capsule.

A production method of an edible sustained-release functional material that has a high effect of preventing oozing of oil at the time of production, and that can inexpensively perform production, even by using fat and oil other than fish oil and continuously performing pulverization at ordinary temperature; and the edible sustained-release functional material. An edible sustained-release functional material is produced by: preparing an emulsified raw material by emulsifying fat and oil containing a hydrophobic functional ingredient; stirring and mixing the emulsified raw material, gelatin, transglutaminase, and dextrin having a DE value of 8 to 21; then forming a gel by leaving the mixture to rest; and after freeze-drying the gel, performing pulverization for powderization. An emulsifier or ammonium salt may be further added at the time of stirring and mixing.

A method for drying moist jellyfish matter is provided. Jellyfish matter undergoes a controlled drying process until the jellyfish matter comprises a dried flake or mass.

A method for continuously producing a conversion product, in particular starch glue, fried starch, dissolved gelatin or protein glue, wherein a starch-containing and/or protein-containing, preferably powdery starting material, in particular flour, starch powder, cereal grains, coarse cereal meal, gelatin powder or gluten powder, is fed to a mixing chamber (2) and the starting material, preferably powder, descending in the mixing chamber (2) is subjected to a liquid heated to a processing temperature (T.sub.U) of at least 50 C. for converting the starting material into the conversion product, in particular to at least a gelatinization temperature of the starch-containing starting material, a protein-dissolving and/or denaturing temperature of the protein-containing starting material or a frying temperature, in the form of a pressure jet (7) and is thereby conveyed against a baffle (10) preferably formed by an inner wall of the mixing chamber or by an installation in the mixing chamber.