A composition of matter is used as an ingredient in consumable products (for humans and pets) comprising at least 0.005% by weight and preferably 1-30% by weight of highly refined cellulose fiber having at least 15% by total weight of the highly refined cellulose material of an oil-based flavoring or aroma-producing material, the composition of matter being provided as a free-flowing, dry-feel particulate material having a number average mean particle size of less than 2 mm.

A fat-binding composition contains an inclusion complex with a host molecule and a guest molecule. The guest molecule includes one or more amino acids, vitamins, flavorants or related compounds, rutin, betanin, derivatives thereof, and mixtures thereof. The fat-binding composition may be in the form of a tablet or powder, for example, and may be incorporated into a food or beverage product. If in the form of a powder or tablet, the composition may optionally contain a carbonation-forming component and may be dissolved in carbonated or non-carbonated water. The fat-binding composition may also be employed in a method for binding fat ingested by an animal which includes having the animal ingest the composition, or a food or beverage product containing the same.

The present invention concerns flavoring substance-included compounds comprising or consisting of a polymer part and certain included flavoring substances. These flavoring substance-included compounds may be present in the form of mixtures with accompanying substances and possibly water. The present invention also concerns a method for producing flavoring substance-included compounds, the use of flavoring substance-included compounds according to the invention as a means of flavoring preparations or semi-finished products for nourishment or pleasure and corresponding preparations and semi-finished products for nourishment or pleasure.

Methods of preparing a delivery system are described. Each method uses a first and second printing materials. The second printing material contains an active material such as a fragrance, flavor, malodor counteracting agent, and mixture thereof.

Methods of preparing a delivery system are described. Each method uses a first and second printing materials. The second printing material contains an active material such as a fragrance, flavor, malodor counteracting agent, and mixture thereof.

A composition of matter is used as an ingredient in consumable products (for humans and pets) comprising at least 0.005% by weight and preferably 1-30% by weight of highly refined cellulose fiber having at least 15% by total weight of the highly refined cellulose material of an oil-based flavoring or aroma-producing material, the composition of matter being provided as a free-flowing, dry-feel particulate material having a number average mean particle size of less than 2 mm.

Controlled-release core/shell composite materials and methods of use are described. A composite material can include a hierarchical structured zeolite core having at least a bimodal pore structure with a first active agent loaded into pores of the core, and (b) a porous polymeric outer shell that substantially encompasses the zeolite core. The composite materials can be configured to controllably release the first active agent from the zeolite core and the porous polymeric shell in response to at least one stimulus.

An adhesive flavor strip is provided. The adhesive flavor strip is configured to be adhered to a beverage container or an edible product. The adhesive flavor strip includes a length, a width, and a thickness; a consumer-facing surface extending along the length and the width of the flavor strip. The adhesive flavor strip has a flavor and is configured to be licked or to make contact with the mouth of the consumer while adhered to the beverage container or the edible product to provide the consumer a taste of the first flavor.

An adhesive flavor strip is provided. The adhesive flavor strip is configured to be adhered to a beverage container or an edible product. The adhesive flavor strip includes a length, a width, and a thickness; a consumer-facing surface extending along the length and the width of the flavor strip. The adhesive flavor strip has a flavor and is configured to be licked or to make contact with the mouth of the consumer while adhered to the beverage container or the edible product to provide the consumer a taste of the first flavor.

Methods of preparing a delivery system are described. Each method uses a first and second printing materials. The second printing material contains an active material such as a fragrance, flavor, malodor counteracting agent, and mixture thereof.