Disclosed are high-porosity protein particles useful for carrying one or more agents of interest, methods for their manufacture and use, and products comprising them.

Disclosed are high-porosity protein particles useful for carrying one or more agents of interest, methods for their manufacture and use, and products comprising them.

A gummy chew product comprising at least one branched chain amino acid (BCAA), theanine, alpha-glycerophosphocholine (alpha-GPC), and at least one mineral. The gummy chew product is suitable for use in improving muscle function and recovery, providing cognitive enhancement, and/or replenishing lost electrolytes in individuals when consumed before, during, and/or after physical and/or mental activity. Servings of from 50 to 150 grams of the gummy chew product in a plurality of pieces may be contained in a package with the gummy chew product sealed therein.

A gummy chew product comprising at least one branched chain amino acid (BCAA), theanine, alpha-glycerophosphocholine (alpha-GPC), and at least one mineral. The gummy chew product is suitable for use in improving muscle function and recovery, providing cognitive enhancement, and/or replenishing lost electrolytes in individuals when consumed before, during, and/or after physical and/or mental activity. Servings of from 50 to 150 grams of the gummy chew product in a plurality of pieces may be contained in a package with the gummy chew product sealed therein.

A method for forming encapsulated sweetener granules (ESGs) may include heating a first mixture to form a molten mixture, the first mixture includes one or more polyols and one or more hydrocolloids; cooling the molten mixture to a first temperature to form a cooled molten mixture; adding one or more high-intensity sweeteners to the cooled molten mixture to form a second mixture; cooling the second mixture to a second temperature to form one or more sheets, the second temperature being different from the first temperature; and fragmenting the one or more sheets to form a plurality of encapsulated sweetener granules. The first temperature may be between about 120° C. and about 200° C. The second temperature may be below a glass transition temperature (T.sub.g) of the one or more polyols and the one or more hydrocolloids. For example, the second temperature may be between about 65° C. and about 200° C.

Disclosed are high-porosity protein particles useful for carrying one or more agents of interest, methods for their manufacture and use, and products comprising them.

Disclosed are high-porosity protein particles useful for carrying one or more agents of interest, methods for their manufacture and use, and products comprising them.

COMPOSITION FOR PRODUCING CHEWING GUM with relaxing properties, which, apart from chewing gum made with polyvinyl acetate, xanthan gum or Sapodilla tree sap, also contains at least tryptophan and optionally also melatonin and/or lemon balm and/or valerian in which the preferred embodiment includes the following ingredients in the indicated proportions:

TABLE-US-00001 Tryptophan 3.3333% Melatonin 0.0667% Lemon balm 1.6667% Valerian 6.6667% Spearmint aroma    2% Absorcyl   0.5% Magnesium stearate    2% Magnesium oxide  6.25% Powdered stevia 0.3333% Chewing gum 77.183%

COMPOSITION FOR PRODUCING CHEWING GUM with relaxing properties, which, apart from chewing gum made with polyvinyl acetate, xanthan gum or Sapodilla tree sap, also contains at least tryptophan and optionally also melatonin and/or lemon balm and/or valerian in which the preferred embodiment includes the following ingredients in the indicated proportions:

TABLE-US-00001 Tryptophan 3.3333% Melatonin 0.0667% Lemon balm 1.6667% Valerian 6.6667% Spearmint aroma    2% Absorcyl   0.5% Magnesium stearate    2% Magnesium oxide  6.25% Powdered stevia 0.3333% Chewing gum 77.183%

The present invention relates to a protein-rich confectionary product, such as a protein-rich food bar, respectively a confectionary mass for such a confectionary product wherein at least part of the protein is provided by a caseinate powder. Further, the invention relates to a method for preparing a confectionary mass or product according to the invention. In particular, the invention relates to a method for preparing a caseinate powder. More in particular, the invention relates to a caseinate powder obtainable in a method according to the invention. Such powder may be used in the preparation of a confectionary mass or product according to the invention.