Disclosed herein is a method for producing a microencapsulated non-starch polysaccharide substitute for flour. The method comprises: (i) dispersing a food-grade starch into a medium at a concentration from the range of about 2% to about 50% by weight to form a food-grade starch dispersion; (ii) mixing the food-grade starch dispersion with non-starch polysaccharide particles such that the food-grade starch microencapsulates the non-starch polysaccharide particles to form microencapsulated non-starch polysaccharide particles; and (iii) drying the microencapsulated non-starch polysaccharide particles. The microencapsulated non-starch polysaccharide particles may be used as a replacement (or a partial replacement) for flour to increase the fiber content while reducing the caloric availability of baked foodstuffs, pastas, and the like.

Disclosed herein is a method for producing a microencapsulated non-starch polysaccharide substitute for flour. The method comprises: (i) dispersing a food-grade starch into a medium at a concentration from the range of about 2% to about 50% by weight to form a food-grade starch dispersion; (ii) mixing the food-grade starch dispersion with non-starch polysaccharide particles such that the food-grade starch microencapsulates the non-starch polysaccharide particles to form microencapsulated non-starch polysaccharide particles; and (iii) drying the microencapsulated non-starch polysaccharide particles. The microencapsulated non-starch polysaccharide particles may be used as a replacement (or a partial replacement) for flour to increase the fiber content while reducing the caloric availability of baked foodstuffs, pastas, and the like.

The present application relates to a microcapsule comprising a core comprising one or more hydrophobic agents dispersed in a gel matrix; a proteolytically-cleavable outer polymer shell surrounding said core; and an enzymatically-cleavable lipid layer between said core and said shell. Also described are methods of making and using the microcapsules.

The present application relates to a microcapsule comprising a core comprising one or more hydrophobic agents dispersed in a gel matrix; a proteolytically-cleavable outer polymer shell surrounding said core; and an enzymatically-cleavable lipid layer between said core and said shell. Also described are methods of making and using the microcapsules.

The present invention discloses a glucan-based shell-core structure carrier material and preparation and application thereof, and belongs to the technical field of modern food processing. Spherical hyperbranched water-soluble amylum grains are used as the raw material, and an enzymatic grafting and chain extending process is adopted for treatment to modify the surfaces of water-soluble glucan molecules into a firm shell structure with densely cumulated crystal structures, and form the glucan-based carrying material with the shell-core structure of which an inner core cavity has an amorphous state and an outer shell layer has a crystalline state. The adopted spherical hyperbranched water-soluble amylum grains have wide sources of raw materials and are not limited by producing areas and seasons; the preparation has simple and convenient steps, easy operation, controllable reaction conditions, relatively low cost and basically no pollution to the environment; and the prepared product can effectively protect, deliver and release functional nutritional components, can be applied to multiple fields of food, medicine, chemicals for daily use and the like, and has great market prospects and broad economic benefits.

The present invention relates to compositions and methods for masking the taste of an agent. In certain aspects, the invention comprises a microsphere and at least one sweetener therein. In another aspect, the invention comprises an edible material comprising at least one microsphere comprising an agent and at least one microsphere comprising a sweetener.

The present invention relates to compositions and methods for masking the taste of an agent. In certain aspects, the invention comprises a microsphere and at least one sweetener therein. In another aspect, the invention comprises an edible material comprising at least one microsphere comprising an agent and at least one microsphere comprising a sweetener.

The present invention relates to means for protecting bioactive materials in mammalian food or feed formulations used to enhance the health status of mammals.

The present invention relates to means for protecting bioactive materials in mammalian food or feed formulations used to enhance the health status of mammals.

Cold desserts incorporating gelatin-based (gummy) components are provided in this paper. In particular, stick-mounted cold desserts, edible-cone cold desserts, and container-served desserts with gelatin-based components are described. The gelatin-based components of these desserts are made from gelatin-based candy material that is specially-formulated for consumption at cold temperatures. The gelatin-based components may be used with other components of a cold dessert such as with flavored water ice, ice cream, sherbet, sorbet, and the like as described throughout this paper.