A device for flavoring and or heating a consumable substance is disclosed including a body extending between an upper body end and a lower body end. An input aperture is proximal to the upper body end for receiving the consumable substance. A housing defines a housing chamber below the input aperture for temporarily holding the consumable substance. A closure is pivotably coupled to the housing for dispensing the consumable substance from the housing. A flavor dispenser dispenses the edible substance below the closure and engages the consumable substance. An output aperture is proximal to the lower end for dispensing the consumable substance into the container.

The gloss of iced frozen baked goods once thawed, is enhanced by coating the baked goods with shellac prior to freezing.

The present disclosure relates to extruded protein products and methods for producing an extruded protein product. In particular, an extruded piece is disclosed having a high protein content and having a desirable texture and flavor. Methods for making an extruded piece include processing, under extrusion conditions, a combination of a powdered protein ingredient, a protein matrix disruptive ingredient, water, and an oil.

A potato starch can be used as a thickening material without premixing with water, and is suitable as a batter material for deep-fried foods. The potato starch may have an angle of difference in a range of from 8 to 35 degrees. A potato starch composition containing the potato starch in an amount of 50% by mass or more may have an angle of difference in a range of from 8 to 35 degrees.

The present invention provides a process for the preparation of essential oil modified nanocellulose and applications thereof. The invention further provides a process wherein the essential oil is covalently bonded with the nanocellulose such that the essential oil does not leach out. The edible coatings comprising the developed essential oil modified nanocellulose thus exhibit a prolonged antimicrobial effect.

A method for coating solid granules containing a carbohydrate, gum Arabic, or protein by combining the solid granules with at least one solid coating material, and applying acoustic energy to said combination is provided as are coated solid granules prepared by the method.

A method of preparing a composite foodstuff is provided and comprises providing a core, providing a barrier composition and applying the barrier composition to at least a portion of the core and providing a fat based coating having a lower fat content than the core. The fat based coating is applied to the barrier coated cores. The hardness of the fat based coating does not decrease over a period of storage.

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 present invention relates to a new delivery system for nutritional ingredients (nutraceuticals). These nutritional ingredients are useful for gut and metabolic health in monogastric animals, especially in humans.

A confectionery item for applying an edible temporary tattoo to a person's tongue, including a release medium and an edible substrate configured to be insertable into the person's mouth, the release medium being securable to the substrate and coated with a layer of edible hardener onto which a transfer is printed, wherein the transfer is a representation formed of edible ink printed onto the layer of edible hardener and configured to be transferred to the person's tongue during contact therewith.