The invention relates to an emulsion comprising an aqueous phase and an oil phase having a liposoluble colorant and comprising an emulsifier composition for emulsification of the liposoluble colorant in a foodstuff. In order to further develop the emulsion in such a manner that it has a very high transparency and a stable colouration, and in order to provide an emulsifier composition for a colorant emulsion which also has a high acidic stability in very acidic drinks in the range of pH 3.5, the invention proposes that an emulsifier in the aqueous phase is a quillaia extract and the aqueous phase comprises at least one polyol and/or at least one sugar alcohol and preferably comprises lecithin in the oil phase.

The invention relates to an emulsion comprising an aqueous phase and an oil phase having a liposoluble colorant and comprising an emulsifier composition for emulsification of the liposoluble colorant in a foodstuff. In order to further develop the emulsion in such a manner that it has a very high transparency and a stable colouration, and in order to provide an emulsifier composition for a colorant emulsion which also has a high acidic stability in very acidic drinks in the range of pH 3.5, the invention proposes that an emulsifier in the aqueous phase is a quillaia extract and the aqueous phase comprises at least one polyol and/or at least one sugar alcohol and preferably comprises lecithin in the oil phase.

The present invention provides a method of making a dough or batter and grain product, the method including the making of a dough or batter and including the step of soaking one or more whole grains in a dye of colour and or multiple collections of grains in respective dyes of different colours, until the whole grains absorb the dye or respective ones of the dyes. Also provided is a dough or batter and grain product and a cooked product, being either baked, fried or boiled.

The present invention provides a method of making a dough or batter and grain product, the method including the making of a dough or batter and including the step of soaking one or more whole grains in a dye of colour and or multiple collections of grains in respective dyes of different colours, until the whole grains absorb the dye or respective ones of the dyes. Also provided is a dough or batter and grain product and a cooked product, being either baked, fried or boiled.

Described herein are various embodiments of methods for binding together textured substrates using mycelium-producing fungi. The method can generally include providing a textured substrate, such as a textured protein substrate, that may or may not be subjected to various pre-processing steps used to help promote mycelium growth inside, outside or inside and outside of the textured substrate, inoculating the textured substrate with mycelium-producing fungi, and growing mycelium inside, outside, or inside and outside of the textured substrate to bind the textured substrate. The bound textured substrate can be used as a high protein food, such as meat substitutes, meat analogues, or seafood analogues. In some embodiments, the mycelium-producing fungi is used to bind together multiple textured substrates to form larger composite food products.

Described herein are various embodiments of methods for binding together textured substrates using mycelium-producing fungi. The method can generally include providing a textured substrate, such as a textured protein substrate, that may or may not be subjected to various pre-processing steps used to help promote mycelium growth inside, outside or inside and outside of the textured substrate, inoculating the textured substrate with mycelium-producing fungi, and growing mycelium inside, outside, or inside and outside of the textured substrate to bind the textured substrate. The bound textured substrate can be used as a high protein food, such as meat substitutes, meat analogues, or seafood analogues. In some embodiments, the mycelium-producing fungi is used to bind together multiple textured substrates to form larger composite food products.

Inks for direct food contact with wide colour gamut and good physical resistance properties, and methods for identifying such inks, for printing such inks, and for packaging foodstuffs with materials printed with such inks.

Inks for direct food contact with wide colour gamut and good physical resistance properties, and methods for identifying such inks, for printing such inks, and for packaging foodstuffs with materials printed with such inks.

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.