A beverage powder comprising crystalline tastant particles characterized in that the crystalline tastant particles are at least partially coated with a hydrophobic coating, and wherein the at least partially coated crystalline tastant particles have an average density greater than 1 g/cm.sup.3, preferably greater than 1.5 g/cm.sup.3. A method of coating crystalline tastant particles for use in a powdered food product, preferably a beverage powder, is also provided.

A beverage powder comprising crystalline tastant particles characterized in that the crystalline tastant particles are at least partially coated with a hydrophobic coating, and wherein the at least partially coated crystalline tastant particles have an average density greater than 1 g/cm.sup.3, preferably greater than 1.5 g/cm.sup.3. A method of coating crystalline tastant particles for use in a powdered food product, preferably a beverage powder, is also provided.

A method and composition for increasing muscle protein synthesis in mammals is disclosed. In one embodiment, the mammals are administered a protein building composition comprising at an amino acid component including L-carnitine and a nitrogenous organic acid including creatine. In a particular embodiment, the creatine is in a solution with L-carnitine. The ratio of L-carnitine to creatine can be from about 10:1 to about 1:1. The protein building z composition can be administered in a monolithic enteric capsule.

A composition containing a plurality of particles containing a core having a lipid matrix including an active ingredient dispersed therein is disclosed. The active ingredient can include a fat-soluble active ingredient. The particles can be contained in a capsule. Also provided are methods for producing a pharmaceutical composition containing a plurality of particles containing a core having a lipid matrix including an active ingredient dispersed therein.

A composition containing a plurality of particles containing a core having a lipid matrix including an active ingredient dispersed therein is disclosed. The active ingredient can include a fat-soluble active ingredient. The particles can be contained in a capsule. Also provided are methods for producing a pharmaceutical composition containing a plurality of particles containing a core having a lipid matrix including an active ingredient dispersed therein.

A method of producing coated microcapsules comprises the steps of producing microcapsules by cold gelation having a denatured or hydrolysed protein matrix and an active agent contained within the matrix, and drying the microcapsules. A meltable coating composition comprising wax and oil and configured to have a melting point of about 70° C. to about 100° C. is heated to a temperature above the melting point of the meltable coating composition to melt the meltable coating composition, and the microcapsules are coated with the melted meltable coating composition

A method of producing coated microcapsules comprises the steps of producing microcapsules by cold gelation having a denatured or hydrolysed protein matrix and an active agent contained within the matrix, and drying the microcapsules. A meltable coating composition comprising wax and oil and configured to have a melting point of about 70° C. to about 100° C. is heated to a temperature above the melting point of the meltable coating composition to melt the meltable coating composition, and the microcapsules are coated with the melted meltable coating composition

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%.

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%.

Stable food-grade microcapsule designed to deliver a composition comprising at least one active substance to a food product; use of such microcapsules in the food industry; food products, food supplements, food articles and raw materials comprising such microcapsules are provided.