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.

Provided is a method for producing a rumen-bypassing preparation which is produced at a low cost and simultaneously achieves the objects of protecting an active ingredient from release and decomposition in the first stomach and increasing release behavior in a target internal organ. A granular agent obtained thereby is also described. The method includes a step of applying vibration to a die head containing a melt of a coating agent for the rumen-bypassing preparation and a nutrient to bypass a rumen and having at least one injection port or to the melt, thereby injecting the melt from the injection port.

Provided is a method for producing a rumen-bypassing preparation which is produced at a low cost and simultaneously achieves the objects of protecting an active ingredient from release and decomposition in the first stomach and increasing release behavior in a target internal organ. A granular agent obtained thereby is also described. The method includes a step of applying vibration to a die head containing a melt of a coating agent for the rumen-bypassing preparation and a nutrient to bypass a rumen and having at least one injection port or to the melt, thereby injecting the melt from the injection port.

Food coating compositions and their methods of making are disclosed herein. In one embodiment, the method includes mixing a porous coating composition with at least one flavor composition, wherein at least a portion of the at least one flavor composition is absorbed into pores of the porous coating composition; heating an oil feedstock to a temperature greater than the melting point of the oil feedstock to form a liquid oil; mixing the liquid oil with the at least one flavor composition prior to, contemporaneous with, or after the at least one flavor composition is mixed with the porous coating composition to provide an oil-flavor-porous coating mixture; and cooling the oil-flavor-porous coating mixture to 25 C. or less to form a food coating composition, wherein the liquid oil solidifies as an exterior coating for the porous coating composition and the flavor composition absorbed within the pores of the porous coating composition.

A multilayer microencapsulated lactic bacteria and bifidobacteria, preferably bacteria with probiotic activity, and the use thereof to prepare a food product, supplement product, medical device or pharmaceutical composition or water- and/or fruit-based beverage are described. A process for preparing multilayer microencapsulated lactic bacteria and bifidobacteria, preferably bacteria with probiotic activity is described. A food product is described selected from water, water- and/or fruit-based beverages, milk, fresh whole milk, partially skimmed milk, powdered milk, cheese, fresh cheese, aged cheese, grated cheese, butter, margarine, yogurt, cream, milk- and chocolate-based custards, custards for sweets, jams and oily suspensions having bacteria, preferably multilayer microencapsulated lactic bacteria and bifidobacteria with probiotic activity.

A multilayer microencapsulated lactic bacteria and bifidobacteria, preferably bacteria with probiotic activity, and the use thereof to prepare a food product, supplement product, medical device or pharmaceutical composition or water- and/or fruit-based beverage are described. A process for preparing multilayer microencapsulated lactic bacteria and bifidobacteria, preferably bacteria with probiotic activity is described. A food product is described selected from water, water- and/or fruit-based beverages, milk, fresh whole milk, partially skimmed milk, powdered milk, cheese, fresh cheese, aged cheese, grated cheese, butter, margarine, yogurt, cream, milk- and chocolate-based custards, custards for sweets, jams and oily suspensions having bacteria, preferably multilayer microencapsulated lactic bacteria and bifidobacteria with probiotic activity.

The subject matter of the invention is a sugar-free hard dragee consisting of a compressed core and a hard coating completely surrounding the compressed core, wherein the hard dragee is sugar-free. The compressed core contains a mixture of erythritol. D-sorbitol and steviol whereas the hard coating contains a mixture of D-maltitol, erythritol and stevia/steviol. The hard dragees according to the invention surprisingly have a good compatibility in spite off the combination of sugar replacement substances and non-sugar sweeteners. Moreover, the compressed cores of the hard dragees according to the invention have a very good compressibility.

A process to obtain a semi-solid solution to be used as a food coating, obtained from extracts of rosemary and other antioxidant components is disclosed. This process shows various advantages, namely, the obtention of the rosemary extract, which main components are rosmarinic and carnosic acid, and carnosol, are obtained easily without the use of polluting solvents, and showing a good yield and a strong antioxidant capacity. The coating solution has few ingredients and all of them are harmless to human health, beyond being cheap and easy to obtain, allowing the preservation of food in a natural way, without needing additional processing or plastics, in line with many studies that refer this tendency in consumers.

A process to obtain a semi-solid solution to be used as a food coating, obtained from extracts of rosemary and other antioxidant components is disclosed. This process shows various advantages, namely, the obtention of the rosemary extract, which main components are rosmarinic and carnosic acid, and carnosol, are obtained easily without the use of polluting solvents, and showing a good yield and a strong antioxidant capacity. The coating solution has few ingredients and all of them are harmless to human health, beyond being cheap and easy to obtain, allowing the preservation of food in a natural way, without needing additional processing or plastics, in line with many studies that refer this tendency in consumers.

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