The present invention comprises a novel natural yellow colorant system to enhance the appearance of pickled and/or fermented vegetable products. Individually all-natural yellow pigments failed light stability investigations in pickled and/or fermented vegetable products—either the yellow hue of the brine solution faded, or the pulp/skin of the vegetable turned white, or both. Surprisingly combinations of these same individual natural yellow pigments not only created brine hues and vegetable coloring comparable to FD&C Yellow #5 products but remained stable in accelerated light stability investigations designed to mimic the real-time shelf-life of the products.

A method for preparing a liquid dietary supplement includes extracting kavalactones from a Kava plant, heating water to approximately 160° Fahrenheit, and mixing kavalactones with sugar in a 1:2 ration creating a Kava/sugar mixture. The method also includes pouring Kava/sugar and heated water into a mixer, mixing, for approximately twenty (20) minutes, and pumping mixed Kava/sugar through a filter bag generating a slurry. Further the method includes adding the slurry to water heated to 55° Fahrenheit and agitating the slurry and the water heated to 55° with a mixer.

A method for preparing a liquid dietary supplement includes extracting kavalactones from a Kava plant, heating water to approximately 160° Fahrenheit, and mixing kavalactones with sugar in a 1:2 ration creating a Kava/sugar mixture. The method also includes pouring Kava/sugar and heated water into a mixer, mixing, for approximately twenty (20) minutes, and pumping mixed Kava/sugar through a filter bag generating a slurry. Further the method includes adding the slurry to water heated to 55° Fahrenheit and agitating the slurry and the water heated to 55° with a mixer.

The present invention comprises a novel natural yellow colorant system to enhance the appearance of pickled and/or fermented vegetable products. Individually all-natural yellow pigments failed light stability investigations in pickled and/or fermented vegetable products—either the yellow hue of the brine solution faded, or the pulp/skin of the vegetable turned white, or both. Surprisingly combinations of these same individual natural yellow pigments not only created brine hues and vegetable coloring comparable to FD&C Yellow #5 products but remained stable in accelerated light stability investigations designed to mimic the real-time shelf-life of the products.

The present invention comprises a novel natural yellow colorant system to enhance the appearance of pickled and/or fermented vegetable products. Individually all-natural yellow pigments failed light stability investigations in pickled and/or fermented vegetable products—either the yellow hue of the brine solution faded, or the pulp/skin of the vegetable turned white, or both. Surprisingly combinations of these same individual natural yellow pigments not only created brine hues and vegetable coloring comparable to FD&C Yellow #5 products but remained stable in accelerated light stability investigations designed to mimic the real-time shelf-life of the products.

Preparation method and application of astaxanthin H1-, or H2- or J-aggregate water dispersion system are provided. The three kind of color-different astaxanthin multimer nano-dispersion systems utilize a special molecular structure of natural biomacromolecule chitosan and fish sperm DNA as well as physical interaction between macromolecules to induce formation and stability of astaxanthin multimers under solvent and salt ion-effects. Low-toxicity ethanol is selected as a good solvent for astaxanthin. The organic solvent can be completely removed in the later stage of the preparation process, and can be further enriched and recycled, which is beneficial to clean production and low cost. By adjusting process parameters, the H1-, or H2- or J-type astaxanthin aggregate water dispersion system can be obtained, so as to control a coloration range of astaxanthin water-based products to be yellow, orange and pink. Furthermore, during concentration, dehydration and reconstitution, astaxanthin aggregation patterns and coloring effects are maintained.

Methods and industrial scale set-ups for manufacturing spray-dried powders are provided. During the process, a solvent is used. The process is done batchwise such that the emulsification mass ratio is low when removal of the solvent is started. Preferred solvents are isopropyl acetate and ethyl acetate.

Methods and industrial scale set-ups for manufacturing spray-dried powders are provided. During the process, a solvent is used. The process is done batchwise such that the emulsification mass ratio is low when removal of the solvent is started. Preferred solvents are isopropyl acetate and ethyl acetate.

A process for preparing a total extract which is a mixture of a fresh plant matter with a fatty matter includes a. contacting the fresh plant matter which comprises at least 10% of water by weight relative to its total weight before or after desiccation loss, with the fatty matter chosen from hydrogenated oil or fat at a temperature between 50° C. and 180° C.; b. grinding the plant matter-fatty matter mixture at said temperature between 50° C. to 180° C.; and c. recovering a total extract that is solid or liquid at ambient temperature with a concentration of less than or equal to 4% of water by weight relative to the total weight of the total extract. Extracts recovered from such process and treatments using the extracts are also disclosed.

The present invention relates to a process for the production of discrete solid extruded particles comprising dispersion droplets, to such particles as well as to the use of such particles in food, feed, pharmaceutical and personal care applications.