Abstract:
The present invention relates to a method for the production of instant beverage products which, upon reconstitution with liquid, form a foamy upper surface. The method makes use of a porous base powder to which the present invention also relates.
Abstract:
La présente invention concerne des pastilles permettant la préparation de boissons chaudes par lixiviation, et spécialement de café. Elle concerne également le procédé de préparation permettant de fabriquer les dites pastilles.
Abstract:
An emulsion comprising a continuous liquid phase, an emulsifier, and a discontinuous liquid phase comprising a blend including a polyunsaturated fatty acid source and a dispersing agent. The polyunsaturated fatty acid source comprises at least one polyunsaturated fatty acid and the weight ratio of the fatty acid source to the dispersing agent in the blend ranges from about between 9:1 and 1 :10. A method for making an emulsion. The stability of the emulsion can be protected by antioxidants such as tea polyphenols.
Abstract:
The invention relates to caffeinated tablets that can be administered orally, that are characterized by an improved taste and that are at least substantially devoid of undesired harmful effects. The caffeinated tablets according to the invention contain, in addition to pulverized caffeine, isomalt and xylitol in approximately equal percentages and constituting the major portion, a flavor or a flavor mixture and a binder.
Abstract:
A novel encapsulated product is provided and includes: at least one pharmaceutical; at least one compressible material; and at least one tableting material; wherein the encapsulated product is in the form of a caplet having a diameter of from about 1 millimeter to about 7 millimeters and a length from about 1 millimeter to about 7 millimeters. A method for preparing the encapsulated product is also provided.
Abstract:
A novel encapsulated product is provided and includes: at least one active ingredient; at least one compressible material; and at least one tableting material; wherein the encapsulated product is in the form of a caplet having a diameter of from about 1 millimeter to about 7 millimeters and a length from about 1 millimeter to about 7 millimeters. A method for preparing the encapsulated product is also provided. The encapsulated product may be incorporated into a food item, a soft confectionery product, a hard confectionery product, a jelly gum confectionery product, and a dry beverage or chewing gum product.
Abstract:
A solid beverage composition has disintegration properties such that the composition is readily soluble or dispersible in hot water or hot milk to produce a beverage. This is achieved by compressing a powdered extract of an edible material and controlling the compression force, in conjunction with the use of an edible oil as the sole binder. In addition, the particle sizes of the powdered extract can be controlled to optimize the flow properties of the powder in order to aid the compression process.
Abstract:
The present invention relates to a process for the production of a food composition, and to obtain a better flow-ability and the avoidance of caking in such composition comprising an amorphous ingredient and a fiber.
Abstract:
This invention provides for an agglomerated beverage ingredient powder comprising a median particle size (D50) of between 200and 1000 microns and a density of between 250 and 950g/l.
Abstract:
An agglomerate product comprises a significant percentage of whole grain materials. A whole grain dry component comprising its native starch form is agglomerated with other dry components to provide agglomerates that are highly dispersible agglomerates, which comprise a dry blend substantially comprising whole grains. The agglomerates can be added to modify beverages such as milk products to produce a ready-to-drink beverage that provides a minimum of about ½ to 1 serving of whole grains per 8-ounce serving.