The invention relates to a process for the preparation of dry lyophilized powdered formulations of probiotic bacteria for monogastric animal (for example poultry birds) using a combination of different polymers through the process of encapsulation. The resulting lyophilized powders of probiotic bacteria are having increased viability during animal feed processing, storage and upon transfer to the monogastric animal's digestive system.

The invention relates to a process for the preparation of dry lyophilized powdered formulations of probiotic bacteria for monogastric animal (for example poultry birds) using a combination of different polymers through the process of encapsulation. The resulting lyophilized powders of probiotic bacteria are having increased viability during animal feed processing, storage and upon transfer to the monogastric animal's digestive system.

Encapsulated active components for delivering a desired amount of the active component includes at least one active component encapsulated within a delivery vehicle obtained by cryogenically treating plant material. The active may be a desired flavor that is added to a consumable base to prepare a consumable product, such as food or beverage product, or to prepare an oral care product. Methods for making the delivery systems containing the active component and products containing the encapsulated active component delivery systems are also disclosed.

Encapsulated active components for delivering a desired amount of the active component includes at least one active component encapsulated within a delivery vehicle obtained by cryogenically treating plant material. The active may be a desired flavor that is added to a consumable base to prepare a consumable product, such as food or beverage product, or to prepare an oral care product. Methods for making the delivery systems containing the active component and products containing the encapsulated active component delivery systems are also disclosed.

The present invention relates to a carrier for facilitating the oral ingestion of at least one active substance by animals, characterized in that it comprises: at least one bead comprising said at least one active substance, a gelled appetizing matrix surrounding said at least one bead, the pH of said matrix being less than 4,
wherein the Aw (residual water) of said matrix and of said at least one bead is identical and from 0.4 to 0.9. The present invention also relates to a method for preparing such a carrier, and also to the uses thereof. The present invention also relates to a non-therapeutic method for feeding animals, in particular dogs and cats, by means of this carrier.

The present invention relates to a carrier for facilitating the oral ingestion of at least one active substance by animals, characterized in that it comprises: at least one bead comprising said at least one active substance, a gelled appetizing matrix surrounding said at least one bead, the pH of said matrix being less than 4,
wherein the Aw (residual water) of said matrix and of said at least one bead is identical and from 0.4 to 0.9. The present invention also relates to a method for preparing such a carrier, and also to the uses thereof. The present invention also relates to a non-therapeutic method for feeding animals, in particular dogs and cats, by means of this carrier.

Stable food-grade microcapsule designed to deliver a composition comprising at least one active substance to a food product; use of such microcapsules in the food industry; food products, food supplements, food articles and raw materials comprising such microcapsules are provided.

Stable food-grade microcapsule designed to deliver a composition comprising at least one active substance to a food product; use of such microcapsules in the food industry; food products, food supplements, food articles and raw materials comprising such microcapsules are provided.

The principles of the present invention provide compositions and methods for making dual-texture bubble bits that are shelf-stable in ready-to-drink beverages, and provide a bursting and chewy mouth-feel sensation. The method may include combining an outer layer of high “G” alginate with high “M” alginate or pectin, and an inner layer including fruit puree/juice with gum and insoluble calcium salt to simulate the organoleptic properties of fresh bubble tea starch balls.

The principles of the present invention provide compositions and methods for making dual-texture bubble bits that are shelf-stable in ready-to-drink beverages, and provide a bursting and chewy mouth-feel sensation. The method may include combining an outer layer of high “G” alginate with high “M” alginate or pectin, and an inner layer including fruit puree/juice with gum and insoluble calcium salt to simulate the organoleptic properties of fresh bubble tea starch balls.