A method for coating a powder compact, in particular for producing a capsule containing powdered beverages, comprises the following steps: i) Providing a powder compact of a powder containing at least one polysaccharide, ii) Providing a container having a container wall of a perforated material enclosing a cavity, the container having an inlet opening for introducing coating liquid into the cavity, iii) placing the powder compact in the cavity of the container, the powder compact being smaller than the volume of the cavity, (iv) introducing a coating liquid containing a coating material into the cavity via the inlet port, v) immersing the container filled with the powder compact and the coating material in a hardener liquid containing a hardener compound, the viscosity of the hardener liquid being lower than the viscosity of the coating liquid, and vi) Removal of the container from the hardener liquid and removal of the coated powder compact from the container.

A seasoning composition suitable for application topically to a snack food, and in particular an uncooked snack food, the seasoning composition comprising a plurality of seasoning-containing granules.

The present disclosure relates to an article in the form of an edible sheet. The edible sheet of the present disclosure can be processed into a thin form such as a sheet, has excellent adhesiveness to the mucous membrane in the oral cavity, has excellent durability, and is decomposed at an appropriate rate by moisture in the oral cavity, and can be used for various purposes.

The present invention concerns a composition based on a mucous secretion of gastropods, preferably snail slime. In addition, this invention concerns a film or edible film obtained/obtainable with this composition and its use in the food industry, preferably to conserve, preserve or store food.

A confectionery item for applying an edible temporary tattoo to a person's tongue, including a release medium and an edible substrate configured to be insertable into the person's mouth, the release medium being securable to the substrate and coated with a layer of edible hardener onto which a transfer is printed, wherein the transfer is a representation formed of edible ink printed onto the layer of edible hardener and configured to be transferred to the person's tongue during contact therewith.

A method of preserving one or more chemical and/or biological species in a polymer matrix comprising pullulan and trehalose is described. The method includes combining the one or more chemical and/or biological species, an aqueous pullulan and a trehalose solution and drying the resultant mixture to provide a solid polymeric matrix in the form of a powder and/or with a water content of less than 10 wt %. The polymeric matrix comprising the one or more chemical and/or biological species and its use, for example, in biological preparations and medicaments is also described.

A method of producing an aqueous solution of zein suitable for forming edible coatings includes combining zein with an alcohol-free, non-corrosive amphipathic carrier solvent (e.g., [1,3]-propanediol), and adding a surfactant (e.g., surfactin) thereto, forming a Phase I solution. The surfactant may be non-ionic or anionic as determined by the type of zein being used. The Phase I solution is combined with a Phase II aqueous solution including primarily water without alcohol to provide an aqueous coating solution of zein. A plasticizer (e.g., polyethylene glycol) or fatty acid (e.g., lauric acid) may be added to the Phase II solution to enhance the zein coating. The resulting coating solution may then be applied on food, and dried, to form an edible coating.

Starch-based edible coating compositions for preserving food products are disclosed. The starch-based coatings comprise both a polymerized starch, comprising intertwined amylopectin chains and/or amylose chains, and native (unmodified) and/or modified starch granules dispersed in a liquid carrier. When the starch granules are heated to a temperature to induce swelling, the swollen starch granules become embedded in the intertwined amylopectin and/or amylose chains, improving physical properties of the coating needed to extend shelf-life of food products. Also disclosed are coatings made from the coating compositions, methods of making the coatings, and methods of applying the coatings to food products.

The present invention addresses the problem of developing a fat-processed starch which is excellent in terms of all of three properties, i.e., “workability during the preparation of a coating material for fries,” “function required of coating materials for fries (adhesion to ingredients)” and “moderate slurry viscosity.” The fat-processed starch of the present invention is produced by a process comprising the steps: adding a fat with which an emulsifying agent has been mixed to a starch having a water content adjusted to 25 to 45 mass %, in an amount of 0.02 to 0.4 mass % in terms of the weight of the fat excluding the emulsifying agent relative to the weight of dry matter of the starch, and mixing the fat and the starch; adjusting the water content of the mixture is 0.2 to 0.5 time that of the starch before the addition of the fat; and aging the starch having the adjusted water content.

There is described an confectionery composition comprising edible particulate material comprising from 80% to 100% by weight based on total weight of the material of a processable, microbially released, flavour acceptable bran-like material, characterized by the following parameters: (i) mean particle size by volume (Vol. MPS) of from 5 to 100 microns; (ii) volume particle size distribution (Vol. PSD) characterized by the parameters: D90.3 less than or equal to 350 microns, and D50.3 less than or equal to 50 microns, and optionally D10.3 less than or equal to 15 microns, (iii) mean particle sphericity as measured by a Smean of greater than or equal to 0.75; (iv) where processable means has oil holding capacity (OHC) of from 0.7 to 1.5; (v) where microbially released means material has common microbes below given limits (preferably free of common microbes) (vi) where flavour acceptable denotes a lipase activity (LA) and a peroxidase activity (PA) both less than or equal to 2 U/g and optionally a low degree of roasted flavour notes as defined herein. The bran-like material used in the confectionery compositions may added as a bulk ingredient to replace sugar and/or to provide confectionery fillings and/or coatings having improved hiding ability when used as layers in multilayer confectionery products.