Natural encapsulation flavor products. Substantially natural particulate extrusion encapsulated flavor products are described including a flavor encapsulate, encapsulated in a natural glassy matrix, where the amount of flavor encapsulate encapsulated in the natural glassy matrix is based upon polarity of the flavor encapsulate as measured by dielectric constant.

The present invention relates to a capsule with a core/shell structure, comprising a core which comprises at least one sparingly water-soluble or water-insoluble organic active ingredient, to a method for producing such capsules having a core/shell structure, to the use of the capsules having the core/shell structure and to preparations comprising the capsules having the core/shell structure.

The present invention relates to a capsule with a core/shell structure, comprising a core which comprises at least one sparingly water-soluble or water-insoluble organic active ingredient, to a method for producing such capsules having a core/shell structure, to the use of the capsules having the core/shell structure and to preparations comprising the capsules having the core/shell structure.

A granule comprising: sodium butyrate particles, a fatty material matrix comprising fatty acids encapsulating the sodium butyrate particles, the granule preserving its morphology following gastric and enteric digestion simulation in vitro tests, the granule featuring a gastric resistance conferring protection on the sodium butyrate particles in the stomach, and featuring a sustained release of the sodium butyrate particles in the intestinal tract.

The present invention relates to compositions and methods for masking the taste of an agent. In certain aspects, the invention comprises a microsphere and at least one sweetener therein. In another aspect, the invention comprises an edible material comprising at least one microsphere comprising an agent and at least one microsphere comprising a sweetener.

The present invention relates to compositions and methods for masking the taste of an agent. In certain aspects, the invention comprises a microsphere and at least one sweetener therein. In another aspect, the invention comprises an edible material comprising at least one microsphere comprising an agent and at least one microsphere comprising a sweetener.

Nanoparticles may be derived from whole fruit. The nanoparticles may have a particles size less than about 1000 nanometers. The compositions may be used in nutraceutical products, dietary supplements, added to food or drinks, and combinations thereof.

The present invention relates to methods for preparing a powdered food product and powdered food products obtainable by the methods. There are also disclosed methods for preparing a food stock and food stocks obtainable by the methods, as well as methods for preparing a food broth, food broths obtainable by the methods, and a device for preparing such food broths. The methods and products obtainable by the methods find utility in the culinary field of preparing stocks and broths.

Compositions-of-matter containing a plurality of edible microstructures (e.g., microparticles) made of a plant protein extract, composites containing such compositions-of-matter and cells adhered to the microstructures, and processes of preparing same, are provided. Also provided are food products containing these composites and methods of preparing same.

The present invention provides a seamless capsule that does not soften even in a high-temperature and high-humidity environment, maintains hardness in a tropical zone, etc., and can perceive the breakage of the capsule provided by applying a force to the capsule. The present invention relates to a seamless capsule including a capsule content and a shell layer that coats the capsule content, and a method for producing the same. The shell layer comprises at least deacylated gellan gum and modified starch. The capsule content comprises an oily component.