A spray dried, low-sodium, salt composition comprising a plurality of microspheres is provided, wherein said microspheres are composed of sodium chloride; a salt modulator; and a matrix polymer, and wherein said microspheres have an average particle size of less than 30 microns and have the sodium chloride distributed on the surface thereof.

The present invention relates to a process for the production of an agglomerated particulate product containing one or more flavorant(s) and/or odorant(s). By spraying with certain binders, the storage stability of the particulate product is significantly improved, and the flavorant(s) and/or odorant(s) are protected, in particular, from oxidation. The present invention also relates to particulate products containing one or more flavorant(s) and/or odorant(s), preferably produced by a process according to the invention, and to the use of certain substances for improving the storage stability of particulate products containing one or more flavorant(s) and/or odorant(s).

The present invention relates to the field of flavoring. More particularly, the present invention relates to an encapsulated flavor particle that has a high flavor load, a flavored consumer product comprising the same. The present invention also relates to a process for preparing an encapsulated flavor particle having a high flavor load.

The invention relates to a process for the preparation of an allulose syrup containing allulose at a product concentration of more than 70 wt.-%, relative to the total weight of the allulose syrup, the process comprising the steps of (a) providing an aqueous solution containing allulose at an educt concentration of at most 70 wt.-%, relative to the total weight of the solution; and (b) evaporating water at a temperature of the solution of less than 60° C. and under reduced pressure thereby increasing the concentration of allulose in the aqueous solution starting from the educt concentration until the product concentration is reached.

Salt formulations, which are resistant to moisture and cooking conditions, are described herein. The formulations provide particles of micronutrients and vitamins encapsulated within heat resistant pH-sensitive water-insoluble polymers, which are packaged within a salt shell. The pH-sensitive, water-insoluble, thermally stable materials stabilize the micronutrients, particularly at high temperatures, such as during food preparation and cooking, and release the micronutrients at the desired locations such as the stomach, small intestine, etc. Preferred pH-sensitive polymers release at a low pH, less than the pH present in the stomach. The particles can be used to deliver daily-recommended doses of micronutrients simultaneously with salt, eliminating the need for vitamin pills. This is particularly important in populations suffering from severe malnutrition.

A method of manufacturing flavorant particles includes melting a food grade wax and a flavorant into a molten wax; solidifying the molten wax; and grinding the solidified molten wax into a plurality of flavorant particles. Another method of manufacturing flavorant particles includes melting a food grade wax and a flavorant into a molten wax, the molten wax having a melting temperature between about 50° C. to about 70° C.; and spray-chilling the molten wax into at least one solid flavorant particle, the solid flavorant particle having a diameter of between about 0.1 mm to about 2.0 mm.

Non-toxic, polymeric plush animal toys with incorporated natural food flavor compositions are shown and described. The flavor compositions are microencapsulated in a natural protein shell, and the microcapsules are incorporated in a mesh liner. Along with a plush outer layer, the mesh liner defines a fabric enclosure that encloses a compressible fill material. When an animal bites into the toy, the microcapsules rupture, and the food flavor composition diffuses through the mesh liner and plush outer layer.

A method of manufacturing flavorant particles includes melting a food grade wax and a flavorant into a molten wax; solidifying the molten wax; and grinding the solidified molten wax into a plurality of flavorant particles. Another method of manufacturing flavorant particles includes melting a food grade wax and a flavorant into a molten wax, the molten wax having a melting temperature between about 50° C. to about 70° C.; and spray-chilling the molten wax into at least one solid flavorant particle, the solid flavorant particle having a diameter of between about 0.1 mm to about 2.0 mm.

Functionalized particles comprising a shell and a core and a payload that is embedded or entrapped, wherein the shell matrix is obtained by interfacial polymerisation of vinyltriethoxy silane and at least one other ethylenically unsaturated monomer copolymerizable with vinyltriethoxy silane, said functionalized particles being capable to chemically bind to a substrate, are suitable as controlled release systems for textile applications to impart durable softness and excellent water retention even after multiple laundries.

The invention relates to a manufacturing process for the production of a bouillon tablet or bouillon cube. In particularly the invention relates to a process for the production of a bouillon tablet or bouillon cube wherein the hygroscopic amorphous ingredients are encapsulated with fat and wherein the encapsulated hygroscopic amorphous ingredients have a fat content of between 22 to 80%.