The disclosure provides edible hydration pods (EHPs) for hydrating animals and a method of manufacturing EHPs. In one example, an EHP directed to dogs is disclosed that includes: (1) a casing and (2) a liquid that is within the casing, wherein the liquid is water and the casing is an edible and digestible casing that is flavored for dogs and has a thickness corresponding to a bite force of dogs.

The disclosure provides edible hydration pods (EHPs) for hydrating animals and a method of manufacturing EHPs. In one example, an EHP directed to dogs is disclosed that includes: (1) a casing and (2) a liquid that is within the casing, wherein the liquid is water and the casing is an edible and digestible casing that is flavored for dogs and has a thickness corresponding to a bite force of dogs.

Delayed release softgel capsules comprise a fill material and a pH dependent shell composition, characterized in that the delayed release nature of the capsules may be achieved without a pH dependent coating or added conventional pH dependent polymers. The delayed release softgel capsules described herein are particularly suitable for initiating release of the active agent in a target location in the colon environment.

Delayed release softgel capsules comprise a fill material and a pH dependent shell composition, characterized in that the delayed release nature of the capsules may be achieved without a pH dependent coating or added conventional pH dependent polymers. The delayed release softgel capsules described herein are particularly suitable for initiating release of the active agent in a target location in the colon environment.

An imitation cheese composition is provided with improved melt functionality. The imitation cheese composition includes non-interesterified/non-hydrogenated vegetable oils, fractionated vegetable oils, specific corn-derived food starches, specific potato-derived food starches, gelatin, and hydrocolloids.

Low cariogenic and low-laxation chewy confections comprising a non-cariogenic sweetener comprising erythritol and a doctoring agent comprising at least one of sucromalt, linear inulin, branched inulin, brown rice syrup, indigestible dextrin, polydextrose, isomaltooligosaccharide, and soluble corn fiber are provided. Methods for preparing low cariogenic and low-laxation chewy confections are also provided.

Low cariogenic and low-laxation chewy confections comprising a non-cariogenic sweetener comprising erythritol and a doctoring agent comprising at least one of sucromalt, linear inulin, branched inulin, brown rice syrup, indigestible dextrin, polydextrose, isomaltooligosaccharide, and soluble corn fiber are provided. Methods for preparing low cariogenic and low-laxation chewy confections are also provided.

A gummy composition including a gelatin; a pectin; a food-grade organic acid; and water, wherein the gummy composition has a pH of 3.1 to 3.45 or a ° Brix range of 76 to 81, and wherein the gummy composition has a removal time of 30 minutes or less in a starchless mold. A method of manufacture of a gummy composition comprising at least one of a pH of 3.1 to 3.45 and a ° Brix range of 76 to 81, and having a removal time of 30 minutes or less in a starchless mold, the method including forming a flowable composition of a gelation, a pectin, a food-grade organic acid and water; and depositing the flowable composition into a starchless mold.

A gummy composition including a gelatin; a pectin; a food-grade organic acid; and water, wherein the gummy composition has a pH of 3.1 to 3.45 or a ° Brix range of 76 to 81, and wherein the gummy composition has a removal time of 30 minutes or less in a starchless mold. A method of manufacture of a gummy composition comprising at least one of a pH of 3.1 to 3.45 and a ° Brix range of 76 to 81, and having a removal time of 30 minutes or less in a starchless mold, the method including forming a flowable composition of a gelation, a pectin, a food-grade organic acid and water; and depositing the flowable composition into a starchless mold.

Disclosed is a method for preparing an emulsion gel-based fat substitute with adjustable phase change and use thereof, belonging to the field of oils and fats and food processing. The emulsion gel-based fat substitutes are prepared by using an oil-soluble polysaccharide, oil-soluble small molecule gelling agent, water-soluble large molecule gelling agent and vegetable oil as raw materials, dissolving the oil-soluble polysaccharide, small molecule gelling agent and water-soluble large molecule gelling agent in the heated oil and water phases, mixing and emulsifying the oil solution and aqueous solution to obtain an emulsion, and then gelling the emulsion upon stirring and cooling. An oil-soluble polysaccharide reduces the amount of oil-soluble small molecule gelling agent, an emulsion gel-based fat substitute containing trans-free low-saturated fatty acids is prepared, and the overall oil content of the emulsion gel is reduced by adding the water phase gelled with the water-soluble large molecule gelling agent.