A container can include a container body with a neck, a lid, a marble positioned in the neck within one or more flexible flanges, a spring, and/or a flexible detent. The neck can include an opening for dispensing content stored within the container. In some embodiments, the container contains a liquid. In some embodiments, the container includes a non-dissolvable membrane that extends from the lower end of the flexible flange(s) below the marble. In some embodiments, at least a portion of the marble is dissolvable in the liquid stored in the container body. In some embodiments, upon the marble dissolving, the liquid content changes color, flavor and/or nutrients are released into the liquid content.

A container can include a container body with a neck, a lid, a marble positioned in the neck within one or more flexible flanges, a spring, and/or a flexible detent. The neck can include an opening for dispensing content stored within the container. In some embodiments, the container contains a liquid. In some embodiments, the container includes a non-dissolvable membrane that extends from the lower end of the flexible flange(s) below the marble. In some embodiments, at least a portion of the marble is dissolvable in the liquid stored in the container body. In some embodiments, upon the marble dissolving, the liquid content changes color, flavor and/or nutrients are released into the liquid content.

This disclosure provides CaCO.sub.3 and/or ZnO-loaded microcapsules for use as whitening agents in foods, beverages, supplements, pharmaceutic products, cosmetic products, and personal care products.

This disclosure provides CaCO.sub.3 and/or ZnO-loaded microcapsules for use as whitening agents in foods, beverages, supplements, pharmaceutic products, cosmetic products, and personal care products.

Sweetener compositions comprising a flavor/taste modifying agent; and a high intensity sweetner (HIS) are discosed. The flavor/taste modifying agent is present at an amount sufficient to enhance a flavor and/or taste profile of the HIS in the sweetener composition.

The present invention relates to a method of manufacturing spray-dried powders. 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 invention also relates to a set-up to run the inventive process at industrial scale.

The present invention relates to a method of manufacturing spray-dried powders. 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 invention also relates to a set-up to run the inventive process at industrial scale.

An encapsulation method is disclosed for the capture of natural flavors within a clean-label derived from a malt comprising at least partially germinated whole grain seed, pulses, legumes, false grains or flour derived therefrom.

Utilizing a sulfated polysaccharide to stabilize a foodstuff containing phycocyanin from Spirulina extract. Compositions and foodstuffs containing phycocyanin from Spirulina extract and a sulfated polysaccharide. The foodstuffs can be syrups, jams, jellies, beverages, confectionary, fruit preparations, condiments and sauces. In particular, the invention uses sulfated polysaccharides from macroalgae such as fucoidan.

Sweetener and flavor compositions with improved taste profiles are disclosed. Also disclosed are methods of making and methods of using such sweetener and flavor compositions.