Dough compositions that can be baked to provide baked articles (e.g., cinnamon rolls) having an extended shelf life of about 7 days or greater (e.g., about 14 days, about 21 days, or about 28 days or greater). The dough composition may be a developed dough compositions or an under-developed dough compositions. The dough compositions may include one or more shelf life enhancing agents.

Dough compositions that can be baked to provide baked articles (e.g., cinnamon rolls) having an extended shelf life of about 7 days or greater (e.g., about 14 days, about 21 days, or about 28 days or greater). The dough composition may be a developed dough compositions or an under-developed dough compositions. The dough compositions may include one or more shelf life enhancing agents.

Microencapsulated probiotic bacteria protected from degradation by acidic aqueous solutions, high bile salt concentrations, elevated temperatures, and prolonged storage and having an increased anti-bacterial activity as compared to their non-microencapsulated counterparts. The microencapsulated probiotic bacteria comprise probiotic bacteria encapsulated in microcapsules. The probiotic bacteria comprise live Lactobacillus plantarum cells. Each of the microcapsules comprises a matrix of a gelled alginate. The matrix wholly envelops the probiotic bacteria within the matrix. An outer surface of the matrix has a coating consisting essentially of one vegetable oil selected from the group consisting of olive oil and canola oil, or an outer surface of the matrix is treated with sodium chloride. The microencapsulated probiotic bacteria have an average particle size of less than 1000 microns (μm) in diameter.

Microencapsulated probiotic bacteria protected from degradation by acidic aqueous solutions, high bile salt concentrations, elevated temperatures, and prolonged storage and having an increased anti-bacterial activity as compared to their non-microencapsulated counterparts. The microencapsulated probiotic bacteria comprise probiotic bacteria encapsulated in microcapsules. The probiotic bacteria comprise live Lactobacillus plantarum cells. Each of the microcapsules comprises a matrix of a gelled alginate. The matrix wholly envelops the probiotic bacteria within the matrix. An outer surface of the matrix has a coating consisting essentially of one vegetable oil selected from the group consisting of olive oil and canola oil, or an outer surface of the matrix is treated with sodium chloride. The microencapsulated probiotic bacteria have an average particle size of less than 1000 microns (μm) in diameter.

A method for making a new food, feed or pharmaceutical product comprising addition of a composition comprising cross-linked, via intermolecular covalent isopeptide bonds, casein glycomacropeptide (CGMP) oligomers (CGMP oligomers) to the product.

A method for making a new food, feed or pharmaceutical product comprising addition of a composition comprising cross-linked, via intermolecular covalent isopeptide bonds, casein glycomacropeptide (CGMP) oligomers (CGMP oligomers) to the product.

A cold-gelated mono-nuclear microencapsulate comprises a unitary liquid core encapsulated within a gastro-resistant, ileal-sensitive, polymerized denatured protein membrane shell, wherein the liquid core comprises a GLP-1 release stimulating agent in a substantially solubilised form. The GLP-1 release stimulating agent is a native protein selected from native dairy protein, native vegetable protein or native egg protein.

A cold-gelated mono-nuclear microencapsulate comprises a unitary liquid core encapsulated within a gastro-resistant, ileal-sensitive, polymerized denatured protein membrane shell, wherein the liquid core comprises a GLP-1 release stimulating agent in a substantially solubilised form. The GLP-1 release stimulating agent is a native protein selected from native dairy protein, native vegetable protein or native egg protein.

The present invention relates to methods for encapsulating a bioactive agent such as a microorganism, methods for making a modified food, feed, cosmetic, plant health, seed health or pharmaceutical product comprising heteropolymer particles encapsulating a bioactive agent such as a microorganism, compositions and modified products comprising heteropolymer particles of a phenolic compound and a protein, and a bioactive agent encapsulated therein obtainable by such methods. Also provided is a method for delivering a bioactive agent to a subject, comprising administering to said subject the modified food, feed, cosmetic, plant health, seed health or pharmaceutical product described herein.

A stabilized composition of fat soluble nutrient(s) includes a water soluble polymer and at least one nutraceutically acceptable excipient. The composition can be in the form of significantly amorphous aqueous microparticulate mixtures or as a solid beadlet product. A process for preparation of a stabilized composition includes a fat soluble nutrient solubilized in an organic solvent embedded in an aqueous polymer phase by evaporation, so as to obtain an aqueous microparticulate mixture. This mixture is stable, soluble and can be formulated for end use or can be layered on inert core for example to obtain stable beadlet(s) for use in solid dosage forms. Such stabilized aqueous microparticulate and solid beadlet compositions exhibit good solubility and dispersibility. Stabilized compositions of fat soluble nutrients can be prepared using industrially convenient equipment and can be formulated as per requirement for use in health applications.