Encapsulated active components for delivering a desired amount of the active component includes at least one active component encapsulated within a delivery vehicle obtained by cryogenically treating plant material. The active may be a desired flavor that is added to a consumable base to prepare a consumable product, such as food or beverage product, or to prepare an oral care product. Methods for making the delivery systems containing the active component and products containing the encapsulated active component delivery systems are also disclosed.

Disclosed in the present invention are a starch-embedded aroma substance microcapsule and a preparation method therefor. The method comprises: performing degreasing treatment on starch, gelatinizing the starch at high temperature, sequentially adding aroma substances having different molecular sizes into the starch paste, and compounding at high temperature; and finally, cooling, centrifuging, washing, and drying to obtain an aroma substance microcapsule. The total embedding rate of the aroma substances in the obtained microcapsule can reach 46.64%. The present invention is simple and convenient in process, and easy in condition control, does not need large special equipment, and has low cost and high efficiency.

The invention relates to (dried) capsules with a high active-ingredient or active-substance content, to the use of the capsules in cosmetic and/or pharmaceutical compositions and to the production of the capsules.

The present invention relates to a new process for the preparation of microcapsules. Microcapsules obtainable by said process are also an object of the invention. Perfuming compositions and consumer products comprising said capsules, in particular perfumed consumer products in the form of home care or personal care products, are also part of the invention.

A sweetener composition including allulose and a salt and having improved taste, and a method of improving taste of allulose are disclosed.

The principles of the present invention provide compositions and methods for making dual-texture bubble bits that are shelf-stable in ready-to-drink beverages, and provide a bursting and chewy mouth-feel sensation. The method may include combining an outer layer of high “G” alginate with high “M” alginate or pectin, and an inner layer including fruit puree/juice with gum and insoluble calcium salt to simulate the organoleptic properties of fresh bubble tea starch balls.

Disclosed is a composition including controlled release particles, wherein each of the controlled release particles includes: (a) a core including at least one hydrophobic active ingredient; and (b) a wall at least partially surrounding the core and including the reaction products of: (i) an organofunctional silane; (ii) an epoxy; (iii) an amine; (iv) an isocyanate; (v) an epoxide curing agent; wherein the controlled release particles are effective to retain the at least one hydrophobic active ingredient upon exposure to water and effective to release the at least one hydrophobic active ingredient in response to friction. A method for preparing the composition is also disclosed.

The present invention relates to polyamide microcapsules. A process for the preparation of polyamide microcapsules is also an object of the invention. Perfuming compositions and consumer products comprising said microcapsules, in particular perfumed consumer products in the form of home care or personal care products, are also part of the invention.

Described herein is a flavored delivery system including different particles. Also described herein are consumer products including said flavored delivery system.

The present disclosure relates to an oil and fat composition, use thereof and a food comprising the oil and fat composition. The oil and fat composition of the disclosure comprises 50-99.5 wt % triglyceride and 0.5-50 wt % wax by the total weight of the composition, the triglyceride is represented by the following formula (1), and the definitions of the groups in formula (1) are as recorded in the description. The oil and fat composition is suitable for preparation of a food. ##STR00001##