Disclosed herein is one or more food compositions comprising at least one edible ingredient and a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy potato starch. Also disclosed herein is a process for making said food compositions, the method comprising adding a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy potato starch to the composition, wherein an effective amount of the texturizing agent is added to thicken the food composition. The texturizing agent can be used to replace protein and/or fat in said one or more food compositions.

Disclosed herein is one or more food compositions comprising at least one edible ingredient and a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy potato starch. Also disclosed herein is a process for making said food compositions, the method comprising adding a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy potato starch to the composition, wherein an effective amount of the texturizing agent is added to thicken the food composition. The texturizing agent can be used to replace protein and/or fat in said one or more food compositions.

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. These preparations demonstrates the viability of sublingual, buccal, or oral delivery using an aqueous-based encapsulation method, including as a beverage or drink.

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.

The present invention relates to microbial safety of meat products. In particular new additives are provided for effective reduction of pathogenic bacteria, such as Shiga toxin producing Escherichia coli (STEC), on or in meat products. The present inventors found that a combination of a nonionic surfactant and organic acid is particularly effective in the reduction of these and other pathogenic bacteria in meat products. The addition of a thickening agent was found to further enhance the effectiveness of the compositions in eliminating these pathogenic bacteria. The present invention provides these meat preservation compositions, the methods of treating meat with these compositions, the related uses of these compositions, as well as the meat products accordingly obtained.

The disclosed invention provides a food and water thickener and a method for preparing the food and water thickener. The food thickener may comprise pretreated mineral water, xanthan, food preservative, and a chelating agent. The invention can be suitable for providing nutrition to patients with dysphagia.

The disclosed invention provides a food and water thickener and a method for preparing the food and water thickener. The food thickener may comprise pretreated mineral water, xanthan, food preservative, and a chelating agent. The invention can be suitable for providing nutrition to patients with dysphagia.

An emulsion composition has excellent emulsion stability. The emulsion composition has excellent emulsion stability contains water, an oily component, gum ghatti, and saponin, in which a content of the saponin is 0.05 to 30 parts by mass based on 100 parts by mass of the gum ghatti.

An emulsion composition has excellent emulsion stability. The emulsion composition has excellent emulsion stability contains water, an oily component, gum ghatti, and saponin, in which a content of the saponin is 0.05 to 30 parts by mass based on 100 parts by mass of the gum ghatti.

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.