The present invention provides a preparation method for a carotenoid preparation having high bioavailability and high stability, comprising the following steps: a) dissolving part of a water-soluble colloid and a filling substance in water to form an aqueous phase; b) adding a carotenoid crystal to the aqueous phase and stirring for dispersion so as to form a dispersion liquid; c) loading the dispersion liquid into a first-stage grinding machine for first grinding to form a first-stage grinding liquid; d) adding the remaining water-soluble colloid and filling substance to the first-stage grinding liquid, loading same into a second grinding machine for secondary grinding to obtain a second-stage grinding liquid; and e) drying the moisture in the second-stage grinding liquid to obtain carotenoid dry powder or particles.

The present invention relates to a method for the preparation of microparticles and solid microcapsules comprising the following steps: a) the addition, with stirring, of composition C′2 in a composition C3, the compositions C′2 and C3 not being miscible with each other, the composition C′2 being either a monophasic composition C2 or an emulsion (E1) comprising drops of a composition C1, comprising at least one active ingredient, dispersed in a polymeric composition C2, the compositions C1 and C2 not being miscible in each other, the viscosity of composition C3 being greater than 10,000 mPa.Math.s at 25° C. at a shear rate of s.sup.−1 and being less than 10,000 mPa.Math.s at 25° C. at a shear rate of between 100 s.sup.−1 and 100,000 s.sup.−1, wherein an emulsion (E2) is obtained b) applying shear to the emulsion (E2), the applied shear rate being less than 1000 s.sup.−1, wherein an emulsion (E3) is obtained; and c) the polymerization of the composition C′2.

A flavor delivery system including comminuted seeds, comminuted nuts, or mixtures thereof and a liquid flavor. A method for protecting a liquid flavor from oxidation by combining the liquid flavor with comminuted seeds, comminuted nuts, or mixtures thereof. A method for making a food product including adding a flavor delivery system including comminuted seeds, comminuted nuts, or mixtures thereof and a liquid flavor to an edible base. A food product including a flavor delivery system including comminuted seeds, comminuted nuts, or mixtures thereof, and a liquid flavor, and an edible base.

The present disclosure is directed to edible organogel compositions that comprise an organogelator and a flavor component, and processes for preparing the organogel compositions. The organogel compositions may be included as the flavor component in confectionery products, such as chewing gums.

A shelf stable, edible sphere containing alcohol and methods for preparing the same. The edible sphere comprises a liquid and/or gel inner core comprising ethyl alcohol and an outer membrane comprising alginate, wherein the outer membrane coats and encapsulates the liquid and/or gel inner core and wherein the edible sphere is shelf stable for at least one month. The process for preparing the shelf stable, edible sphere comprises combining an alcoholic beverage, a calcium salt, and optionally one or more further components to form a cocktail solution, deaerating and either freezing the cocktail solution to form a frozen cocktail solution or adding a thickening compound to the de-aerated cocktail solution to form a viscous cocktail solution, immersing the frozen cocktail solution or viscous cocktail solution in a sodium alginate bath at ambient temperature for a period of time to form an edible sphere containing alcohol, and removing the edible sphere containing alcohol from the alginate bath and rinsing it with water to form a shelf stable edible sphere.

An encapsulated flavorant or artificial sweetener for use with smokeless tobacco and related products. The encapsulated flavorant or artificial sweetener comprises a core encapsulated with a lipid-based coating that provides stability when in contact with tobacco, yet releases flavor over time when the product is used. The core comprises a carrier, such as silica, tobacco, beet fiber, citrus fiber, artificial sweetener, or the like, coated or loaded with a flavorant. Flavor loading may be in the range of approximately 10% to 60%, by weight. Flavorants include, but are not limited to, methyl salicylate (oil of wintergreen), cinnamon (e.g., cinnamon oil), peppermint (e.g., peppermint oil), and spearmint (oil of spearmint).

The present invention relates to a new process for the preparation of powdered microcapsules encapsulating active volatile active ingredients, in particular a perfume or a flavour, said process being performed at room temperature. Powdered microcapsules obtainable by said process are also an object of the invention. Perfuming and flavouring compositions as well as consumer products comprising said capsules are also part of the invention.

Use of human milk oligosaccharide LNT, for increasing serpin protein production in Bifidobacterium longum subsp. longum.

Described herein is a flavored food product including a coacervate core-shell capsule including a flavor ingredient. Also described herein are methods of making and using the same.

Disclosed is a method for production of honey powder that includes the process steps of mixture of at least an auxiliary encapsulation agent selected from a group consisting of water soluble gum, maltodextrin, starch, gelatine, sodium caseinate pectin or mixture of them, measuring viscosity of mixture, adding distilled water to mixture until a viscosity value of 15-20 mPa.s is achieved, applying a homogenization process, bringing a temperature of mixture to 45° C., and obtaining honey powder by drying at a spray drier.