An edible and 3D printable ink composition is disclosed herein, which includes a chocolate-based material including a chocolate syrup, a chocolate paste, or a combination thereof, and cocoa powder present in an amount ranging from 5 to 25 w/w %, wherein the edible and 3D printable ink composition is both printable and remains in a single phase at a temperature ranging from 20 C. to 30 C. A method of 3D printing the edible and 3D printable ink composition, and a system operable for printing the edible and 3D printable ink composition, are also disclosed herein.

The disclosure provides compositions comprising cannabinoids and active ingredients and/or excipients and methods of producing the compositions.

Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and a compound of formula (1), ##STR00001##
wherein R.sup.1 is selected from the group consisting of OH and OCH.sub.3, and R.sup.2 is selected from the group consisting of H and OH, R.sup.1 and R.sup.2 comprise at least one OH group, and when R.sup.1 is OH then R.sup.2 is H (trilobatin), and when R.sup.1 is OCH.sub.3 then R.sup.2 is OH (HDG), in a concentration near its sweetness detection threshold. The sweeteners include sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, saccharine, or combinations thereof.

Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and a compound of formula (1), ##STR00001##
wherein R.sup.1 is selected from the group consisting of OH and OCH.sub.3, and R.sup.2 is selected from the group consisting of H and OH, R.sup.1 and R.sup.2 comprise at least one OH group, and when R.sup.1 is OH then R.sup.2 is H (trilobatin), and when R.sup.1 is OCH.sub.3 then R.sup.2 is OH (HDG), in a concentration near its sweetness detection threshold. The sweeteners include sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, saccharine, or combinations thereof.

Novel compounds for use in flavor, fragrance, or topical compositions are provided. Specifically, the compounds of the presently disclosed subject matter provide effective and unexpected warming sensations. The composition can be incorporated into various consumer end products, including flavors, fragrances, and topical applications.

Novel compounds for use in flavor, fragrance, or topical compositions are provided. Specifically, the compounds of the presently disclosed subject matter provide effective and unexpected warming sensations. The composition can be incorporated into various consumer end products, including flavors, fragrances, and topical applications.

The invention patent relates to improvements in the formulation of a product based on carob bean which can take various forms (solid tablets, bars, candies), yielding an alternative chocolate product with special nutritional characteristics to meet the requirements of consumers with food restrictions due to health problems or through their lifestyles or convictions, providing characteristic colour, odour and taste attributes, without using soy, milk (lactose-free and milk protein-free), caffeine, theobromine, with or without added sugar, gluten-free, with or without fibres, with low glycemic index sugars and without any allergenic ingredients.

The invention patent relates to improvements in the formulation of a product based on carob bean which can take various forms (solid tablets, bars, candies), yielding an alternative chocolate product with special nutritional characteristics to meet the requirements of consumers with food restrictions due to health problems or through their lifestyles or convictions, providing characteristic colour, odour and taste attributes, without using soy, milk (lactose-free and milk protein-free), caffeine, theobromine, with or without added sugar, gluten-free, with or without fibres, with low glycemic index sugars and without any allergenic ingredients.

Provided is a method for producing, a method for improving an appearance and taste, and a composition of a plant-containing solid fat comprising a finely ground plant material in a solid fat. The method may comprise subjecting plant particles to a fine grinding in the presence of a solid fat liquefied with heating until an average particle diameter of the plant particles reaches 25 m or less, and then hardening the solid fat by cooling.

A flavoring mixture, comprising (i) one or more sweet-tasting substances, selected from the group of naturally occurring sweet-tasting substances and the physiologically compatible salts thereof without phyllodulcin and the physiologically compatible salts thereof, and (ii) phyllodulcin and/or one or more of the physiologically compatible salts thereof,
wherein the ratio of the sucrose equivalence of the concentration of the substance or substances of group (i) to the sucrose equivalence of the concentration of the substance or substances of group (i) is 2.