An object of the present invention is to provide a particulate composition for an easy-to-take solid preparation, which has excellent moldability (hardness) and slipperiness.

The present invention relates to a particulate composition for an easy-to-take solid preparation, comprising sugar alcohol and a gelling agent that will show slipperiness when it is brought into contact with water, wherein a part or whole of the surface of the particulate composition is coated with the gelling agent, to an easy-to-take solid preparation comprising the particulate composition, and to a method for the production of the easy-to-take solid preparation.

Disclosed herein is a cannabis composition with a spherical design. The composition comprises an acid and base for facilitating the transmucosal absorption of a cannabinoid into the body. In some embodiments, the compositions comprise various combinations of cannabinoids and/or terpenes.

Disclosed is a method for reducing the oil content of fried potato chips. According to the method, potatoes are used as raw materials, which are washed, peeled and cut into chips and are subjected to an ion blanching. The potato chips are then coated with a mixed solution of guar gum and sorbitol, and the potato chips are fried after coating. Calcium ions in blanching liquid can chemically react with low-methoxyl pectin contained in the potato chips to form a bridged structure. The calcium ions may also interact with guar gum to facilitate the escape of moisture and reduce the entry of oil during the frying process. Addition of sorbitol can further improve the structure of the coating membrane of guar gum to effectively reduce the oil content without significant influence on the moisture content and other qualities of the final products.

This disclosure is directed to a moisture-resistant edible food coating composition that comprises a polymer and an organic solvent, and a method for applying the same. The claimed edible coating has a reduced viscosity which enables more efficient application of the coating to a bakery product, reduces surface blemishes or textural defects on a frozen bakery product, and permits the frozen bakery product to show a fresh, ready-to-eat appearance upon thawing that will extend the shelf life and enhance the commercial value of the bakery product.

A film coating composition comprising a cellulosic polymer, an opacifying agent, and a fatty acid is disclosed herein. Also disclosed is a film coating composition comprising a cellulosic polymer, an opacifying agent, a plasticizing agent, and a polyol. The disclosed film coating compositions may be mixed with a solvent to produce a film coating suspension. The film coating suspension can be applied to a substrate, such as a nutritional supplement, pharmaceutical, tablet, capsule, softgel, granule, particle, food confectionary form, agricultural seed, and the like to form a film coating on the substrate. Methods of coating a substrate with the film coating suspensions are also provided.

A preparation method for a diet-reducing capsule containing multi-nutrient microspheres and a resulting product, relating to the field of food biotechnology, are provided. The diet-reducing capsule includes a porous capsule shell, multi-nutrient microspheres and a matrix gel containing the multi-nutrient microspheres. The porous capsule shell is prepared by using a laser punching technology. The multi-nutrient microsphere is a miniature container which is formed by taking probiotics as a core material and taking a freeze-drying protective agent, a natural polymer material embedded with vitamins, minerals and prebiotics and an enteric coating material as a wall material. The matrix gel for the microspheres is biomimetic cellulose superabsorbent gel.

A frozen food product is described to include frozen foodstuffs combined with a polysaccharide, protein, or other water absorber, individually or in combination, separated from the food stuff through one or more mechanisms including but not limited to, suspension of the polysaccharide, protein, or other water absorber in oil, encapsulation of the polysaccharide, protein, or other water absorber, or a dry mixture of the polysaccharide, protein, or other water absorber and seasoning applied to frozen foodstuffs. As the frozen foodstuffs are cooked, water expressed from the foodstuffs activates or hydrates the polysaccharide, protein, or other water absorber.

The application relates to a composition comprising separately by weight: a) from about 25% to about 50% by weight of a native rice flour; b) from about 5% to about 15% by weight of a rice flour which has been heat-moisture treated; c) from about 10% to about 20% of a flour which has been thermally inhibited; and d) from about 15% to about 35% of a reduced protein pulse flour selected from the group consisting of pea flour, faba bean flour, lentil flour, chickpea flour, and mixtures thereof.

An object of the present invention is to provide an -glucan mixture in a preferable molecular weight range, which can be made into a transparent film with advantageous strength and water solubility when an edible film is made by using the -glucan mixture without adding any plasticizer.

The above object is solved by providing an -glucan mixture, which is obtainable by a process comprising the steps of gelatinizing waxy starch and liquefying the resulting gelatinized waxy starch by allowing an amylase to act on it, having the following characteristics (1) and (2): (1) having the weight average molecular weight (Mw) in a range of 150 kDa to 3,000 kDa; and (2) having the value of dividing weight average molecular weight (Mw) with number average molecular weight (Mn), Mw/Mn, of 35.1 or lower.

An edible composition comprising starch and cellulose ether particles, wherein the cellulose ether particles have a ratio M.sub.3.0/M.sub.2.0 of not more than 200 micrometers, wherein M.sub.3.0 is the number volume mean and M.sub.2.0 is the number surface area mean of the cellulose ether particles, and/or wherein the cellulose ether particles have a volume fraction of fibrous particles of no more than 40%, is useful for preparing a batter by mixing the edible composition with water. The batter is contacted with a food to prepare a battered food. The battered foods have a reduced oil and/or fat uptake when fried, as compared to fried non-battered food.