A composition for coating an edible substrate including about 85.0 wt % to about 95.0 wt % of a cellulose film former (e.g., hydroxypropyl methyl cellulose), about 5.0 wt % to about 15.0 wt % of a plasticizer (e.g., glycerin), and about 1.0 wt % to about 4.0 wt % of a lubricant selected from sunflower oil, vegetable oil, hydrogenated vegetable oil, mineral oil, a fatty acid, or a combination thereof, relative to the total weight of non-water components of the composition. The composition may be applied to a nutritional supplement, a pharmaceutical, a tablet, a capsule, a softgel, a granule, a microparticle, a nanoparticle, a seed, a sugar sphere, gum chew base, chewable gel, or a gummy substrate.

The invention is directed to compositions of vitamin D having enhanced bioavailability and enhanced stability. Methods of making and using the compositions of the invention are contemplated and disclosed.

The invention is directed to compositions of vitamin D having enhanced bioavailability and enhanced stability. Methods of making and using the compositions of the invention are contemplated and disclosed.

The present disclosure relates to a microbial oil and/or derivative thereof, wherein the oil is produced by an oleaginous yeast. The disclosure also relates to blended fat compositions comprising a vegetable oil and an edible microbial oil. The disclosure further relates edible microbial oils and derivatives, and to food products comprising an edible microbial oil and/or a derivative thereof, and/or a blended fat composition, and methods of producing such food products. The microbial oil may serve as vegetable oil alternatives and be processed and/or derivatized by any number of means known in the art.

The present disclosure relates to a microbial oil and/or derivative thereof, wherein the oil is produced by an oleaginous yeast. The disclosure also relates to blended fat compositions comprising a vegetable oil and an edible microbial oil. The disclosure further relates edible microbial oils and derivatives, and to food products comprising an edible microbial oil and/or a derivative thereof, and/or a blended fat composition, and methods of producing such food products. The microbial oil may serve as vegetable oil alternatives and be processed and/or derivatized by any number of means known in the art.

Use of a compound having the formula (1), (2), (3), or (4) or combinations thereof, for providing a source of butyrate with improved organoleptic properties wherein R.sup.1, R.sup.2, R.sup.3, R.sup.4, R.sup.5 and R.sup.6 are independently a long chain fatty acid having between 16 and 20 carbons.

##STR00001##

Use of a compound having the formula (1), (2), (3), or (4) or combinations thereof, for providing a source of butyrate with improved organoleptic properties wherein R.sup.1, R.sup.2, R.sup.3, R.sup.4, R.sup.5 and R.sup.6 are independently a long chain fatty acid having between 16 and 20 carbons.

##STR00001##

A process for producing cannabidiol from hemp and cannabis plants is disclosed. The steps of the process include the steps of: plant conditioning and size reduction, infusing with an extraction agent, separating a solid biomass and a liquid phase, treating the liquid phase with a removal agent, decarboxylation, removal of impurities; and color removal. The resulting cannabidiol conversion efficiency is over 90% and a TCH content within the legal limits for commercial cannabidiol.

A process for producing cannabidiol from hemp and cannabis plants is disclosed. The steps of the process include the steps of: plant conditioning and size reduction, infusing with an extraction agent, separating a solid biomass and a liquid phase, treating the liquid phase with a removal agent, decarboxylation, removal of impurities; and color removal. The resulting cannabidiol conversion efficiency is over 90% and a TCH content within the legal limits for commercial cannabidiol.

The invention relates to olive processing, and includes methods for producing olives, as well as the olives produced thereby. In one aspect, the invention provides compositions directed towards packaged olive preparations having novel and beneficial characteristics, for example, olive preparations that are free of packing liquids such as brine solutions. In other aspects, the packaged olive preparations of the invention can have other beneficial properties, such as extended shelf life and flavored stuffings or flavor infusions. In other aspects, the invention provides methods for producing such olives. The invention relates particularly, but not exclusively, to black-ripe olives.