A composition for coating an edible substrate including about 85.0 wt % to about 95.0 wt % of a cellulose film former (e.g., hydroxypropyl methyl cellulose), about 5.0 wt % to about 15.0 wt % of a plasticizer (e.g., glycerin), and about 1.0 wt % to about 4.0 wt % of a lubricant selected from sunflower oil, vegetable oil, hydrogenated vegetable oil, mineral oil, a fatty acid, or a combination thereof, relative to the total weight of non-water components of the composition. The composition may be applied to a nutritional supplement, a pharmaceutical, a tablet, a capsule, a softgel, a granule, a microparticle, a nanoparticle, a seed, a sugar sphere, gum chew base, chewable gel, or a gummy substrate.

Provided is a novel coating composition for oral solid preparations. The coating composition for oral solid preparations comprises a polyvinyl alcohol-based polymer (a), a fatty acid ester of a polyol having 3 or more hydroxy groups (b), and talc (c),

wherein the fatty acid ester of a polyol having 3 or more hydroxy groups (b) has a hydrophilic lipophilic balance (HLB) value of 4.0 or more;
wherein the fatty acid ester of a polyol having 3 or more hydroxy groups (b) has 12 to 22 carbon atoms per fatty acid ester unit; and
wherein the talc (c) is present at 50% by mass or less of the whole composition.

Provided is a novel coating composition for oral solid preparations. The coating composition for oral solid preparations comprises a polyvinyl alcohol-based polymer (a), a fatty acid ester of a polyol having 3 or more hydroxy groups (b), and talc (c),

wherein the fatty acid ester of a polyol having 3 or more hydroxy groups (b) has a hydrophilic lipophilic balance (HLB) value of 4.0 or more;
wherein the fatty acid ester of a polyol having 3 or more hydroxy groups (b) has 12 to 22 carbon atoms per fatty acid ester unit; and
wherein the talc (c) is present at 50% by mass or less of the whole composition.

A coated particle may include a food particle coated by a carbohydrate. The coated particle may have an average particle size from about 10 m to about 250 m. The food particle may include a relatively bitter component (e.g., cocoa) and a protein component (e.g., whey protein, soy protein, rice protein, fava bean protein, and/or milk protein). A weight ratio of bitter component to protein component may be about 3 or greater. The food particle may also include a starch, such as rice starch. Additionally, the coated particle may have a surface area fraction of the carbohydrate that is greater than an average weight fraction of the carbohydrate. For example, the surface area fraction of the carbohydrate may be from about 30% to about 80%. In addition, the coated particle may have a substantially non-spherical and irregular shape. The coated particle may be prepared via a spray drying process.

A coated particle may include a food particle coated by a carbohydrate. The coated particle may have an average particle size from about 10 m to about 250 m. The food particle may include a relatively bitter component (e.g., cocoa) and a protein component (e.g., whey protein, soy protein, rice protein, fava bean protein, and/or milk protein). A weight ratio of bitter component to protein component may be about 3 or greater. The food particle may also include a starch, such as rice starch. Additionally, the coated particle may have a surface area fraction of the carbohydrate that is greater than an average weight fraction of the carbohydrate. For example, the surface area fraction of the carbohydrate may be from about 30% to about 80%. In addition, the coated particle may have a substantially non-spherical and irregular shape. The coated particle may be prepared via a spray drying process.

The invention relates to olive processing, and includes methods for producing olives, as well as the olives produced thereby. In one aspect, the invention provides compositions directed towards packaged olive preparations having novel and beneficial characteristics, for example, olive preparations that are free of packing liquids such as brine solutions. In other aspects, the packaged olive preparations of the invention can have other beneficial properties, such as extended shelf life and flavored stuffings or flavor infusions. In other aspects, the invention provides methods for producing such olives. The invention relates particularly, but not exclusively, to black-ripe olives.

The invention relates to olive processing, and includes methods for producing olives, as well as the olives produced thereby. In one aspect, the invention provides compositions directed towards packaged olive preparations having novel and beneficial characteristics, for example, olive preparations that are free of packing liquids such as brine solutions. In other aspects, the packaged olive preparations of the invention can have other beneficial properties, such as extended shelf life and flavored stuffings or flavor infusions. In other aspects, the invention provides methods for producing such olives. The invention relates particularly, but not exclusively, to black-ripe olives.

Disclosed herein is a micro particle with a diameter of 10-100 microns, wherein the micro particle is coated with silver nanoparticles; and wherein the nanoparticles are coated with a polysaccharide; and wherein the polysaccharide coating is digestible by bacteria. Also, disclosed is a method of making silver nanoparticles using an ascorbic acid derivative or an alpha-hydroxyl carboxylic acid derivative as a reducing agent. The silver nanoparticles may be coated onto micro particles, embedded in hydrogel particles or coated with polysaccharide. The silver nanoparticles may be used in a wound dressing, a bandage, a fungal treatment product, a deodorant, a floss product, a toothpick, a dietary supplement, dental X-ray, a mouthwash, a toothpaste, acne or wound treatment product, skin scrub, and skin defoliate agent.

Disclosed herein is a micro particle with a diameter of 10-100 microns, wherein the micro particle is coated with silver nanoparticles; and wherein the nanoparticles are coated with a polysaccharide; and wherein the polysaccharide coating is digestible by bacteria. Also, disclosed is a method of making silver nanoparticles using an ascorbic acid derivative or an alpha-hydroxyl carboxylic acid derivative as a reducing agent. The silver nanoparticles may be coated onto micro particles, embedded in hydrogel particles or coated with polysaccharide. The silver nanoparticles may be used in a wound dressing, a bandage, a fungal treatment product, a deodorant, a floss product, a toothpick, a dietary supplement, dental X-ray, a mouthwash, a toothpaste, acne or wound treatment product, skin scrub, and skin defoliate agent.

The invention relates to olive processing, and includes methods for producing olives, as well as the olives produced thereby. In one aspect, the invention provides compositions directed towards packaged olive preparations having novel and beneficial characteristics, for example, olive preparations that are free of packing liquids such as brine solutions. In other aspects, the packaged olive preparations of the invention can have other beneficial properties, such as extended shelf life and flavored stuffings or flavor infusions. In other aspects, the invention provides methods for producing such olives. The invention relates particularly, but not exclusively, to black-ripe olives.