The present disclosure relates to rheology modified, low foaming aqueous antimicrobial compositions. The compositions are phase stable under acidic conditions, and do not need to be rinsed from the surface to which they are applied. The present disclosure further relates to methods of use thereof.

The present invention relates to an animal feed and method for producing the same. The animal feed comprises a laminar dispersion of droplets of a viscous gel within a meat and/or fish emulsion, wherein the viscous gel is substantially free of gas bubbles.

The present invention relates to an animal feed and method for producing the same. The animal feed comprises a laminar dispersion of droplets of a viscous gel within a meat and/or fish emulsion, wherein the viscous gel is substantially free of gas bubbles.

An emulsion for adding flavor to a beverage and a method of creating the emulsion. The emulsion includes an oil component and a stabilizing component. The stabilizing component includes a whey protein isolate solution including whey protein isolate. The whey protein isolate solution has a total solids concentration of 0.2% to 8% and a pH of 2.0 to 6.0. The emulsion is a stable solution that prevents undesirable oil layer formation and adds both the intended taste and rich mouthfeel in the beverage that cannot be obtained from extracts or other flavorings.

A thickening powder promotes safe swallowing of a nutritional product by an individual with dysphagia and can be used in methods of treating dysphagia, promoting safe swallowing of a nutritional product, and mitigating a risk of aspiration during swallowing of a nutritional product. The powder contains beta-glucan and at least one carrier ingredient in an amount that is neutral toward or enhances the extensional properties of the nutritional product. The at least one carrier ingredient can be one or more of maltodextrin, isomaltulose, sucrose or lactose. The powder can be diluted in a diluent to form an aqueous solution that is at least a portion of a nutritional product and to improve the cohesiveness of the nutritional product. Preferably, the resultant nutritional product has a shear viscosity greater than 200 mPas and up to about 2,000 mPas, preferably greater than 200 mPas and up to about 500 mPas, more preferably 250 mPas to about 450 mPas, most preferably 250 mPas to about 400 mPas, when measured at a shear rate of 50 s.sup.1 at a temperature of 20 C.

A thickening powder promotes safe swallowing of a nutritional product by an individual with dysphagia and can be used in methods of treating dysphagia, promoting safe swallowing of a nutritional product, and mitigating a risk of aspiration during swallowing of a nutritional product. The powder contains beta-glucan and at least one carrier ingredient in an amount that is neutral toward or enhances the extensional properties of the nutritional product. The at least one carrier ingredient can be one or more of maltodextrin, isomaltulose, sucrose or lactose. The powder can be diluted in a diluent to form an aqueous solution that is at least a portion of a nutritional product and to improve the cohesiveness of the nutritional product. Preferably, the resultant nutritional product has a shear viscosity greater than 200 mPas and up to about 2,000 mPas, preferably greater than 200 mPas and up to about 500 mPas, more preferably 250 mPas to about 450 mPas, most preferably 250 mPas to about 400 mPas, when measured at a shear rate of 50 s.sup.1 at a temperature of 20 C.

Preparation of cannabinoid formulations containing: 9-tetrahydrocannabinol (9-THC), 8-tetrahydrocannabinol (8-THC), 9-tetrahydrocannabinolic acid (THCa), cannabidiol (CBD), cannabidiolic acid (CBDa), cannabigero (CBG), cannabichromene (CBC) and cannabinol (CBN), either alone or in combinations henceforth known as cannabis, have been created using an emulsification process to encapsulate cannabinoids. The aqueous-based method involves micellular encapsulation of cannabinoids, a method that has been used to increase the bioavailability of poorly permeable, lipophilic drugs. The present invention demonstrates the viability of transdermal delivery with gels and patches for consistent and sustained cannabinoid dosing.

A method of creating an emulsion for adding flavor to an alcoholic beverage includes preparing a gelled whey protein isolate solution by providing water, adjusting the pH of the water to between 3.0 and 3.5, and adding whey protein isolate while stirring to obtain a 20% gelled whey protein isolate solution. The method further includes adding the gelled whey protein isolate solution to water at approximately a 1:9 ratio and mixing, adding a flavor component at a 1:1 ratio to form a coarse emulsion, and subjecting the coarse emulsion to homogenization at 20,000 to 30,000 psi for multiple cycles to produce a primary emulsion.

Preparation of cannabinoid formulations containing: 9-tetrahydrocannabinol (9-THC), 8-tetrahydrocannabinol (8-THC), 9-tetrahydrocannabinolic acid (THCa), cannabidiol (CBD), cannabidiolic acid (CBDa), cannabigerol (CBG), cannabichromene (CBC) and cannabinol (CBN), either alone or in combinations henceforth known as cannabis, have been created using an emulsification process to encapsulate cannabinoids. The aqueous-based method involves micellular encapsulation of cannabinoids, a method that has been used to increase the bioavailability of poorly permeable, lipophilic drugs. The present invention demonstrates the viability of transdermal delivery with gels and patches for consistent and sustained cannabinoid dosing.