The present invention relates to dust-free preparations dispersible in cold water. These preparations consist of particles comprising water-insoluble or only sparingly water-soluble active substance(s), said particles being coated with one or more layers, the outermost layer comprising as principal component one or more hydrophobic powdering agents on which at least one dispersant is absorbed. The invention also relates to a process for producing these particles and to the use thereof in food supplements, foodstuffs, animal feeds, personal-care products, and medicaments.

The present invention relates to dust-free preparations dispersible in cold water. These preparations consist of particles comprising water-insoluble or only sparingly water-soluble active substance(s), said particles being coated with one or more layers, the outermost layer comprising as principal component one or more hydrophobic powdering agents on which at least one dispersant is absorbed. The invention also relates to a process for producing these particles and to the use thereof in food supplements, foodstuffs, animal feeds, personal-care products, and medicaments.

A composition facilitates smooth and efficient intake of a food containing abundant insoluble dietary fibers, including non-edible part, through improvement in its texture and taste. The composition includes a fine particle composite having insoluble dietary fibers and fat/oil. The composition includes edible and inedible parts of a food material. A dry weight ratio of inedible part to edible and inedible part is 1% to 80%. The composition has 0.1 mass % or more of insoluble dietary fibers, a fine particle content of 2 to 98 mass %, a total fat/oil content of 10 to 98 mass %, and less than 20 mass % water. A modal diameter after ultrasonication is 0.3 to 200 m, a ratio of specific surface area per unit volume after ultrasonication to minimum particle size after ultrasonication is 0.1 or more, a ratio of specific surface area per unit volume before and after ultrasonication is 0.01 to 0.99.

A composition facilitates smooth and efficient intake of a food containing abundant insoluble dietary fibers, including non-edible part, through improvement in its texture and taste. The composition includes a fine particle composite having insoluble dietary fibers and fat/oil. The composition includes edible and inedible parts of a food material. A dry weight ratio of inedible part to edible and inedible part is 1% to 80%. The composition has 0.1 mass % or more of insoluble dietary fibers, a fine particle content of 2 to 98 mass %, a total fat/oil content of 10 to 98 mass %, and less than 20 mass % water. A modal diameter after ultrasonication is 0.3 to 200 m, a ratio of specific surface area per unit volume after ultrasonication to minimum particle size after ultrasonication is 0.1 or more, a ratio of specific surface area per unit volume before and after ultrasonication is 0.01 to 0.99.

The technology disclosed in this specification pertains to a powdered chickpea-protein based emulsifier comprising a soluble chickpea protein and a gelatinized but otherwise unmodified amylopectin. The soluble chickpea protein is not hydrolyzed, and the emulsifier is obtainable by drying the amylopectin and the chickpea protein together. The emulsifier is useful in high oil load and low oil load emulsions and provides emulsions stability against oil separation for at least several months.

The technology disclosed in this specification pertains to a powdered chickpea-protein based emulsifier comprising a soluble chickpea protein and a gelatinized but otherwise unmodified amylopectin. The soluble chickpea protein is not hydrolyzed, and the emulsifier is obtainable by drying the amylopectin and the chickpea protein together. The emulsifier is useful in high oil load and low oil load emulsions and provides emulsions stability against oil separation for at least several months.

A spray-dried composition is disclosed. The spray-dried composition contains (A), (B), and (C):(A) at least one selected from flavoring ingredients and food ingredients; (B) at least one selected from excipients and combinations of excipients with emulsifiers; and (C) a sodium salt(s).

A spray-dried composition is disclosed. The spray-dried composition contains (A), (B), and (C):(A) at least one selected from flavoring ingredients and food ingredients; (B) at least one selected from excipients and combinations of excipients with emulsifiers; and (C) a sodium salt(s).

The method of producing eggshell-derived nanoparticles may include steps of adding eggshell powder to methanol to form a solution; adding the solution dropwise to boiling water under ultrasonic conditions; incubating the resulting solution under continuous stirring at 200-800 rpm; and drying the resulting solution to obtain the eggshell-derived nanoparticles. The method produces nanoparticles of between 5 and 100 nm. Cytotoxicity testing shows that the nanoparticles exhibit anticancer activity against human breast cancer and lung cancer cell lines.

The method of producing eggshell-derived nanoparticles may include steps of adding eggshell powder to methanol to form a solution; adding the solution dropwise to boiling water under ultrasonic conditions; incubating the resulting solution under continuous stirring at 200-800 rpm; and drying the resulting solution to obtain the eggshell-derived nanoparticles. The method produces nanoparticles of between 5 and 100 nm. Cytotoxicity testing shows that the nanoparticles exhibit anticancer activity against human breast cancer and lung cancer cell lines.