Controlled-release core/shell composite materials and methods of use are described. A composite material can include a hierarchical structured zeolite core having at least a bimodal pore structure with a first active agent loaded into pores of the core, and (b) a porous polymeric outer shell that substantially encompasses the zeolite core. The composite materials can be configured to controllably release the first active agent from the zeolite core and the porous polymeric shell in response to at least one stimulus.

An optically clear, solid water-soluble formulation of odorants and flavorings comprising at least one synthetically prepared odorant and flavoring, in which the odorants and flavorings are embedded homogeneously in a polymer matrix based on polyvinyllactams.

Particulate formulations containing one or more micronutrients such as iron supplements such as ferrous sulfate, fat or oil soluble vitamins such as vitamin A, D, and E, water soluble vitamins such as B vitamin family, and other micronutrients have been developed. These formulations resist oxidation and loss of bioactivity during processing, storage and cooking. The particles include one or more enteric polymers such as pH-sensitive polymers. To prevent oxidation, the iron supplements are encapsulated by a polymer such as hyaluronic acid (HA), preferably in a ratio of iron:HA of between 1:4 and 1:10), or mixed with a compound such as vitamin C. The resulting mixture is then dispersed in a solution of a enteric polymer, and manufactured using techniques such as spray drying or spinning disc atomization into particles into particles.

Provided herein is a process for increasing the dissolution rate of a sparingly water soluble flavor or taste modifying compound in water comprising: a. mixing the compound and a highly water soluble second compound in a water based solution to form a solution or dispersion of the compound; and b. drying the solution or dispersion to form a solution or solid dispersion of the compound wherein the compound has an increased dissolution rate in water as compared to the compound when dissolved in water alone.

Long-lasting sweetener formulations which comprise at least one encapsulated sweetener compound and are suitable for use in confectionery products are disclosed. In certain, non-limiting embodiments of the disclosed formulations, the sweetener compound is stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside M, steviobioside, rubusoside and dulcoside A. In certain embodiments, the disclosed formulations provide enhanced sweetness duration for chewing gum.

Encapsulated sweeteners and a method for producing same. The invention relates to a composition of encapsulated sweeteners containing 1-40 wt. % of sweetening agents and 60-99 wt. % of vinyl acetate vinyl laurate copolymers, as well as a method for producing same and the use of same in confectionary, medicines or chewing gum.

Disclosed embodiments provide a substrate that can be used to apply an oil-based seasoning mixture on to a cooking surface in order to season food and to prevent the food from burning at a variety of cooking temperatures. The substrate includes a felt that is constructed with a matted fabric. The felt allows for absorption of liquid solutions into the matted fabric and for the transfer of these liquid solutions from the matted fabric onto a cooking surface. The substrate further includes an oil-based seasoning mixture that is infused into the matted fabric of the felt. The oil-based seasoning mixture includes an oil that is selected based on its smoke point. Further, the oil-based seasoning mixture includes seasonings that are infused into the oil.

A flavor pouch includes a porous covering that encloses a carrier having a flavorant. The carrier may be solid or particulate. Flavorants may be one or more of tea, coffee, rose hips, honey, royal jelly, fruit extracts, mint, sweeteners, ginger, pepper extract, exotic flavors, ethnic flavors and the like. Where the carrier comprises a plurality of beads, the beads may have randomly dissolvable encapsulation to extend the time duration of flavor release. To use the flavor pouch, it is placed in the mouth and masticated or exposed to saliva to thereby release the flavorant.

A method for preparing at least a first component of a comestible composition includes providing particles of an encapsulating ingredient having an average longest dimension of less than 1000 microns to a mixer. Particles of an active ingredient having an average longest dimension of less than 1000 microns are also provided to said mixer. A composition of said encapsulating ingredient and said active ingredient is formed.