The present invention provides starch film-forming compositions and methods of their use for preparing capsule shells. The starch film-forming composition includes a gellan gum and at least one starch, wherein the total acyl content of the gellan gum ranges from 14 to 34%. The starch film-forming composition of the present invention has the advantages of desired film-forming strength and toughness, which can be applied in soft capsules to obtain soft capsules with a desired adhesive property upon formation and encapsulation property and which is free of animal-derived ingredients. The soft capsules thus are suitable for all ethnic populations in the world and can be applied globally.

The present invention provides starch film-forming compositions and methods of their use for preparing capsule shells. The starch film-forming composition includes a gellan gum and at least one starch, wherein the total acyl content of the gellan gum ranges from 14 to 34%. The starch film-forming composition of the present invention has the advantages of desired film-forming strength and toughness, which can be applied in soft capsules to obtain soft capsules with a desired adhesive property upon formation and encapsulation property and which is free of animal-derived ingredients. The soft capsules thus are suitable for all ethnic populations in the world and can be applied globally.

A method of producing microparticles by spray drying comprises the steps of providing a spray-drying feedstock solution comprising water, a volatile divalent metal salt, weak acid, 5-15% dairy or vegetable protein (w/v) and 1-20% active agent (w/v). The feedstock solution is adjusted to have a pH at which the volatile divalent metal salt is substantially insoluble. The feedstock solution is then spray-dried at an elevated temperature to provide atomised droplets, whereby the volatile divalent metal salt disassociates at the elevated temperature to release divalent metal ions which crosslink and aggregate the protein in the atomised droplets to produce microparticles having a crosslinked aggregated protein matrix and active agent dispersed throughout the matrix.

A method of producing microparticles by spray drying comprises the steps of providing a spray-drying feedstock solution comprising water, a volatile divalent metal salt, weak acid, 5-15% dairy or vegetable protein (w/v) and 1-20% active agent (w/v). The feedstock solution is adjusted to have a pH at which the volatile divalent metal salt is substantially insoluble. The feedstock solution is then spray-dried at an elevated temperature to provide atomised droplets, whereby the volatile divalent metal salt disassociates at the elevated temperature to release divalent metal ions which crosslink and aggregate the protein in the atomised droplets to produce microparticles having a crosslinked aggregated protein matrix and active agent dispersed throughout the matrix.

A stabilizer composition for food and beverage products comprises (a) from 15 to 85 weight percent of a methylcellulose, (b) from 10 to 80 weight percent of a carboxymethyl cellulose, and (c) from 5 to 20 weight percent of a carrageenan, all percentages being based on the total weight of (a), (b) and (c).

Food and beverage products which comprise this stabilizer composition have a good overrun and good organoleptic properties.

A stabilizer composition for food and beverage products comprises (a) from 15 to 85 weight percent of a methylcellulose, (b) from 10 to 80 weight percent of a carboxymethyl cellulose, and (c) from 5 to 20 weight percent of a carrageenan, all percentages being based on the total weight of (a), (b) and (c).

Food and beverage products which comprise this stabilizer composition have a good overrun and good organoleptic properties.

The present invention relates to a sugar confectionery composition comprising an alcohol-containing phase and a sweet-containing phase, wherein the composition, when set, is in the form of a single-phase amorphous mass. The invention also relates to a method of manufacturing a sugar confectionery composition, comprising steps of: preparing an alcohol-containing phase at a first temperature; preparing a sweet-containing phase at a second temperature; incorporating one of the two phases into another to form a mixture; setting the mixture to form the composition; wherein, when set, the composition is in the form of a single-phase amorphous mass.

The present invention relates to a dry composition to produce a plant-based food product. The composition comprises a mixture of ingredients including carrageenan, cellulose ether, glucomannan, at least one plant-based protein, starch and Potassium chloride, to achieve desirable texture of the food product at uncooked, hot and cold conditions for optimal bite and juiciness. In addition, the invention also relates to the plant-based food product containing the composition and the process of producing the same.

The present invention relates to a dry composition to produce a plant-based food product. The composition comprises a mixture of ingredients including carrageenan, cellulose ether, glucomannan, at least one plant-based protein, starch and Potassium chloride, to achieve desirable texture of the food product at uncooked, hot and cold conditions for optimal bite and juiciness. In addition, the invention also relates to the plant-based food product containing the composition and the process of producing the same.

A vegetable substance-made synthetic egg includes a vegetable substance-made synthetic egg powder that is in a dry form and packed in an enclosed form. To use, water of a predetermined ratio is uniformly mixed with the egg powder made of vegetable substance to make an egg liquid that is heatable and cookable to make egg cuisines of scrambled egg and fried egg, and as such, mimicking of an actual egg can be realized as being made close to the actual egg in respect of taste and quality and containing zero cholesterol and allowing for easy carrying, storing, and cooking. A composition of the egg powder made up of vegetable substances includes at least 50.00% of rice protein, 5.00% of gellan gum, 1.50% of sodium alginate, 0.50% of calcium lactate, 0.10% of lutein, 3.00% of yeast powder, 5.00% of xanthan gum and 31.90% of corn flour, and 3.00% of edible salt.