Disclosed are compositions suitable for making edible films or coatings, wherein the composition contains at least one biopolymer (e.g., chitosan), at least one active compound (e.g., essential oils, antioxidants, flavorings, antimicrobials), at least one bio emulsifier (e.g., bio-fiber gum), and at least one organic acid solution (e.g., acetic acid, lactic acid, levulinic acid). Disclosed are processes for making an edible film or edible coating on food, involving mixing at least one biopolymer, at least one active compound, at least one bio emulsifier, and at least one organic acid solution to form an emulsion, subjecting the emulsion to high pressure homogenization (e.g., at >15,000 psi) to form a micro-emulsion, and (1) pouring the micro-emulsion into a mold and allowing the micro-emulsion to harden into an edible film, and placing the edible film onto food, or (2) dipping the food into the micro-emulsion to form an edible coating on the food.

The present invention provides processes that promote the solvation of calcium ions in macromolecular matrices. Processes in which the relationship, concentration, physicochemical conditions at each stage and preparation methods allow to obtain a stabilized soluble product, based on calcium salts and polymers. The present invention does not result in the deposition of crystals of the salts used, and exceeds the commercial calcium formulations so they are of great utility for their application in the food, pharmaceutical and/or cosmetic industry.

The invention provides a gelated mono-nuclear microencapsulate comprising a lipid emulsion core encapsulated within a gastro-resistant, ileal sensitive, polymerized chitosan membrane shell, wherein the lipid emulsion core comprises denatured or hydrolysed protein and carbohydrate. In one embodiment of the invention, the emulsion is a micro-emulsion, and typically comprises a surfactant and a co-surfactant or at least two carbohydrates, for example sucrose and a maltodextrin. In one embodiment of the invention, the lipid is a marine derived lipid such as fish oil, krill oil, or nutraceutical fatty acids. In other embodiment, the lipid is a fatty acid such as DHA or ARA, or a lipid derived from seeds, nuts or eggs.

The invention provides a gelated mono-nuclear microencapsulate comprising a lipid emulsion core encapsulated within a gastro-resistant, ileal sensitive, polymerized chitosan membrane shell, wherein the lipid emulsion core comprises denatured or hydrolysed protein and carbohydrate. In one embodiment of the invention, the emulsion is a micro-emulsion, and typically comprises a surfactant and a co-surfactant or at least two carbohydrates, for example sucrose and a maltodextrin. In one embodiment of the invention, the lipid is a marine derived lipid such as fish oil, krill oil, or nutraceutical fatty acids. In other embodiment, the lipid is a fatty acid such as DHA or ARA, or a lipid derived from seeds, nuts or eggs.

The present invention provides a protein composition comprising a milk basic protein fraction; and at least one stabilizer selected from the group consisting of soybean polysaccharides, xanthan gum, pectin, gum arabic, gum ghatti, carrageenan, locust bean gum, sodium caseinate, lecithin, and carboxymethylcellulose. The protein composition significantly improves the heat resistance of the milk basic protein fraction. The present invention achieves heat treatment of a protein composition and food, beverage, feed, and pharmaceutical comprising such a protein composition at a temperature exceeding 90 C. without deactivation of the milk basic protein fraction.

The present invention provides a protein composition comprising a milk basic protein fraction; and at least one stabilizer selected from the group consisting of soybean polysaccharides, xanthan gum, pectin, gum arabic, gum ghatti, carrageenan, locust bean gum, sodium caseinate, lecithin, and carboxymethylcellulose. The protein composition significantly improves the heat resistance of the milk basic protein fraction. The present invention achieves heat treatment of a protein composition and food, beverage, feed, and pharmaceutical comprising such a protein composition at a temperature exceeding 90 C. without deactivation of the milk basic protein fraction.

Micronized compositions, methods of producing said micronized compositions, and kits comprising said compositions for improving healthy diets, immune systems, and/or joint health of one or more subjects are disclosed herein. The micronized compositions and kits comprise at least one micronized ingredient blend comprising micronized particles and selected from the group comprising a transfer factor blend, a mushroom blend, an enzymes and probiotics blend, a super foods blend and at least one micronized individual ingredient, wherein the at least one micronized ingredient blend is present at a concentration ranging from about 0.1 wt. % to about 30.0 wt. % and the micronized particles have average particle diameters that are either microscale- or nanoscale-sized.

Micronized compositions, methods of producing said micronized compositions, and kits comprising said compositions for improving healthy diets, immune systems, and/or joint health of one or more subjects are disclosed herein. The micronized compositions and kits comprise at least one micronized ingredient blend comprising micronized particles and selected from the group comprising a transfer factor blend, a mushroom blend, an enzymes and probiotics blend, a super foods blend and at least one micronized individual ingredient, wherein the at least one micronized ingredient blend is present at a concentration ranging from about 0.1 wt. % to about 30.0 wt. % and the micronized particles have average particle diameters that are either microscale- or nanoscale-sized.

Disclosed herein are compositions and articles made therefrom, the compositions and articles comprising at least one hydrocolloid, at least one plasticizer, at least one filler and/or humectant and water. Typically, the components are derived from biological sources, such as seaweed, plants, or animals. Typically, the components are made from food quality ingredients, making the compositions and articles edible and/or biodegradable. The compositions are used to form articles, such as straws, and the articles have desirable flexibility and moisture barrier properties, such as swelling resistance, as well as biodegradability and/or compostability properties.

There is provided a system for creating a fibre, the system comprising, a first tube having a first tube outlet for dispensing a first liquid composition at a first dispensing rate; a second tube having a second tube outlet for dispensing a second liquid composition at a second dispensing rate; and a rotatable collector for applying a drawing force to draw and collect the fibre, said rotatable collector being configured to rotate about its longitudinal axis that is aligned substantially parallel to a horizontal plane; wherein the first tube is positioned in proximity with respect to the second tube to allow the first liquid composition from the first tube outlet and the second liquid composition from the second tube outlet to form an interfacial polyelectrolyte complex where a fibre is to be drawn therefrom.