A drinking straw having an internal coating for delivery of an active agent when the straw is used to consume a beverage is provided. The active agent includes sweetener, flavour, a nutrient and/or a pharmaceutical and optionally colour. The coating is prepared by mixing a modified cellulose with water to form a paste or gel. The coating is then used to coat the inside surface of a drinking straw to a thickness of up to 1 mm. The coating is dried to reduce the water content to less than 5% by weight. Liquid drawn through the straw breaks down the modified cellulose releasing the active agent into the liquid, for consumption.

It is an object of the present invention to provide a carbonated beverage containing caffeine that has improved carbonation feeling. A carbonated beverage comprising caffeine and potassium, the carbonated beverage comprising 10 mg to 40 mg of caffeine and 6 mg to 50 mg of potassium per 100 ml of the carbonated beverage.

An object of the present invention is to provide a technique of suppressing precipitation of an anthocyanin pigment in a range other than the highly acidic range.

The present invention provides an anthocyanin pigment preparation, comprising: an anthocyanin pigment; and an emulsifier, wherein the pH when the anthocyanin pigment preparation is diluted with water or dissolved in water so that a color value becomes 10 is more than 3.

An object of the present invention is to provide a technique of suppressing precipitation of an anthocyanin pigment in a range other than the highly acidic range.

The present invention provides an anthocyanin pigment preparation, comprising: an anthocyanin pigment; and an emulsifier, wherein the pH when the anthocyanin pigment preparation is diluted with water or dissolved in water so that a color value becomes 10 is more than 3.

Disclosed is a baked food which comprises a cereal flour, an oil or fat component, astaxanthin and optionally an emulsifying component, has such a structure that the oil or fat component containing the astaxanthin is held in voids in a structure formed by a starch of the cereal flour, and has a porosity of 10 to 70%. Specifically disclosed is a baked food produced from an astaxanthin-containing dough, which can stably hold astaxanthin therein for a long period.

Disclosed is a baked food which comprises a cereal flour, an oil or fat component, astaxanthin and optionally an emulsifying component, has such a structure that the oil or fat component containing the astaxanthin is held in voids in a structure formed by a starch of the cereal flour, and has a porosity of 10 to 70%. Specifically disclosed is a baked food produced from an astaxanthin-containing dough, which can stably hold astaxanthin therein for a long period.

Color indicating chewing gum compositions comprising one or more color compounds are provided. The compositions demonstrate a visual color or shade change from start of chewing to the end of chewing and provide oral health benefits. Methods of producing a color changing chewing gum are also provided.

A method for long-term storage of chlorophyll which is unstable in the surrounding environment, according to an embodiment of the disclosure, includes dissolving a chlorophyll in oil having an unsaturated lipid structure to allow the chlorophyll to be included in the oil. A stabilizer employing oils having long-chain unsaturated lipid structures is used to stabilize chlorophyll.

A method for long-term storage of chlorophyll which is unstable in the surrounding environment, according to an embodiment of the disclosure, includes dissolving a chlorophyll in oil having an unsaturated lipid structure to allow the chlorophyll to be included in the oil. A stabilizer employing oils having long-chain unsaturated lipid structures is used to stabilize chlorophyll.

The present disclosure relates to a free-flowing composition having controllable properties of bulk density, particle morphology, flowability and shakeability suitable, for example, for use on or in a foodstuff or a beverage. The composition includes a blend of: (i) a plurality of substantially discrete composite particles, each composite particle comprising a core of a first edible material provided with a discontinuous surface coating formed from a first plurality of non-uniformly sized particles of a second edible material; and (ii) a second plurality of non-uniformly sized particles of said second edible material. A foodstuff comprising the composition is claimed and so are methods of employing it. The application also claims a method of preparing thee composition, said method comprising the steps of: (a) combining the first edible material, provided in dry particulate form, with the second edible material, provided in dry particulate form; and (b) heating said combination to a forming temperature (T.sub.f), which is at least equal to the glass transition temperature or softening temperature of the first edible material, with concurrent mixing thereof, so as to coat particles of the first edible material with a first plurality of non-uniformly sized particles of the second edible material, thereby forming composite particles of said composition, and leaving a second plurality of non-uniformly sized particles of the second edible material remaining which are intermingled with said composite particles.