摘要:
An apparatus and method of preparing solid flakes of fats and emulsifiers is provided utilizing a generally flat, cold plate to solidify the fat or emulsifier.
摘要:
A process for dry coating a food particle having a size in the range from about 0.5 mm to about 20.0 mm is disclosed. The resulting coated food particle has a moisture level that is substantially the same as the moisture level of the uncoated food particle. A process for encapsulating a frozen liquid particle having a size in the range from 5 micrometers to 5 millimeters with a liquid coating material is also disclosed. Also disclosed are coated food particles and encapsulate frozen liquid particles made by one of the processes of the invention.
摘要:
Functionalized cubic gel precursors, functionalized cubic liquid crystalline gels, dispersions of functionalized cubic gel particles and functionalized cubic gel particles are disclosed. Methods for preparing and using the precursors, gels, dispersions, and particles are also disclosed. The precursors, gels, dispersions, and particles are used to deliver active ingredients to substrates.
摘要:
Novel encapsulated substances which remain largely encapsulated in aqueous medium during a heat-treatment and only dissolve during a subsequent cooling phase can be prepared by processes for the preparation of spherical cores and subsequent coating with one or more hydrophobic shells and a shell of modified cellulose.
摘要:
Suspensions, emulsions or dispersions of therapeutically active agents which are water insoluble or water intolerant such as nutritional supplements, herbal products, drugs, bacteria, yeast, vitamins and minerals are prepared as suspensions in edible vegetable oils such as orange, lemon, soybean, cotton seed, peanut, canola corn oil, sunflower, safflower, palm kernel, palm and coconut. The active therapeutic agent may be in crystalline or amorphous form, it may be a liquid as for example an oil such as vitamin E or beta carotene, or a preparation of a comminuted plant structure such as flower, parts, leaf, stem, root or tree bark, or an extract of a dried plant structure, or a freeze dried preparation of a vital bacteria or yeast. The suspension is formed by active mixing of the active agent and oil. To the suspension of the active agent in vegetable oil is added the silica dioxide while actively mixing at 2000-4000 rpm to provide a stable gel, the active agent being uniformly distributed throughout the gel Two to 60 minutes of stirring is more than adequate for all systems. The compositions can be administered orally, sublingually, buccally and topically. For topical administration the preparation of the invention may be formulated as a cream or ointment.
摘要:
The present invention relates to a food ingredient composition having anti-mycotic and anti-caking functionality, and a process for producing the same. The food ingredient composition contains a particulate anti-caking material at least partially encapsulated with an encapsulating agent, and a direct action anti-mycotic material coated on particles of the encapsulated anti-caking material. The present invention is also directed to food material compositions including the food ingredient composition.
摘要:
Substantially dry, rehydratable, water-dispersible, gel-forming, porous hydrocolloid micro-particulates containing internally or internally and externally at least one water-soluble, non-gelling, hydration enhancing hydrocolloid, processes and intermediates for their preparation, and their uses.
摘要:
Particle for use especially as a fat substitute, characterized in that it includes an insoluble hydrophile matrix, surrounded by a hydrophobic layer of fatty acids bound to the matrix by covalent bonds and capable of interacting with lipidic or amphiphilic compounds. The invention also concerns a composition for use as a fat substitute and a process for the preparation of such particles.
摘要:
Seasoning composition is produced with a method, which comprises coating fine particles of sparingly water-soluble 5'-ribonucleotides having a total water content of 12 to 20 weight % and a particle diameter not exceeding about 150 .mu.m with an oil/fat and/or a wax melting at a between about 55.degree. C. to about 90.degree. C. The thus obtained seasoning composition causes very little cracks or gaps on the surface of coated particles even after storage for a long time. Accordingly this composition is applicable with advantage to foods because of good protection from degradation of 5'-ribonucleotides due to phosphatase.