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.

The present invention was made in view of an object to produce a novel proteoglycan-containing material, and find a novel use and/or a superior effect of the proteoglycan-containing material. The present invention provides a proteoglycan-containing material obtained from fish cartilage, wherein the proteoglycan-containing material comprises an acidic saccharide component having a molecular weight of not less than 2000 kDa. The proteoglycan-containing material provides advantageous effects for skin-moisturizing and skin anti-aging, including a superior skin fibroblast proliferation effect, an effect of enhancing and improving the skin barrier function, an effect of enhancing and improving the skin's capability to produce collagen, a dermis-thickening inhibition effect, and the like.

A method for making a chitosan product from yeast cells is disclosed herein. Yeast cells are cultured to form a biomass of yeast cells. The yeast cells are induced to undergo meiosis causing the yeast cells to form asci containing ascospores wherein each ascospore contains a chitosan protective layer in the ascospore wall. Chitosan is extracted from the ascospores, purified to form purified chitosan, and precipitated and dried to form a chitosan product.

The present disclosure provides bioaerogels comprising a quantity of chitosan combined with a quantity of starch. Chitosan supplemented bioaerogels are shown to have less shrinkage, less density, greater microporosity, and greater oil structuring capacity than bioaerogels that do not include chitosan. Such bioaerogels are especially suited for forming oleogels for food formulations.

The present disclosure provides bioaerogels comprising a quantity of chitosan combined with a quantity of starch. Chitosan supplemented bioaerogels are shown to have less shrinkage, less density, greater microporosity, and greater oil structuring capacity than bioaerogels that do not include chitosan. Such bioaerogels are especially suited for forming oleogels for food formulations.

Dried powder solid particles are disclosed containing a probiotic microorganism and a carrier phase wherein the probiotic microorganism is encapsulated, and wherein the carrier phase further comprises at least a nutritious source. The dried powder solid particles have a particle size distribution between n and (n+400) m, wherein n is comprised between 100 and 10,000 m, preferably between 300 and 5000 m, more preferably between 400 and 1000 m.

An emulsion for adding flavor to a beverage and a method of creating the emulsion. The emulsion includes an oil component and a stabilizing component. The stabilizing component includes a whey protein isolate solution including whey protein isolate. The whey protein isolate solution has a total solids concentration of 0.2% to 8% and a pH of 2.0 to 6.0. The emulsion is a stable solution that prevents undesirable oil layer formation and adds both the intended taste and rich mouthfeel in the beverage that cannot be obtained from extracts or other flavorings.

An emulsion for adding flavor to a beverage and a method of creating the emulsion. The emulsion includes an oil component and a stabilizing component. The stabilizing component includes a whey protein isolate solution including whey protein isolate. The whey protein isolate solution has a total solids concentration of 0.2% to 8% and a pH of 2.0 to 6.0. The emulsion is a stable solution that prevents undesirable oil layer formation and adds both the intended taste and rich mouthfeel in the beverage that cannot be obtained from extracts or other flavorings.

A process for producing an animal meal including the steps of a) contacting an animal by-product comprising protein and fat with hydroxytyrosol; b) heating at a temperature from 50 C. to 250 C. until the fat contained in the animal by-product is melted; c) separating the melted fat from the animal by-product; and d) grinding the animal by-product thereby obtaining the animal meal. An animal meal or fat obtainable by this process of the invention; and food, pet food, or animal feed comprising said animal meal or fat.

Disclosed is preparation of dual cross-linked zein-carboxymethyl chitosan nanoparticles for improving the thermal stability of polyphenol. After covalently cross-linked zein, tannic acid is used to prepare tannic acid cross-linked zein-carboxymethyl chitosan nanoparticles loaded with quercetin, Ca.sup.2+ is then added to increase a degree of crosslinking between the tannic acid and the carboxymethyl chitosan, as well as between molecules of the carboxymethyl chitosan in the zein nanoparticles to make the structure tighter, such that structural stability of the nanoparticles can be maintained during the thermal processing after the nanoparticles are formed, the quercetin encapsulated inside is protected well, and a retention rate of quercetin during the thermal processing is improved. The method provided in the present disclosure is simple, green, pollution-free and low energy consumption, and the prepared nanoparticles can improve the thermal stability of quercetin, and can be used as a natural additive for thermal processing of food.