dieTary SupplemenT CompoSiTionS wiTh enhanCed deliVery maTriX, gummieS, ChoCo - laTeS, aTomiZerS and powderS ConTaining PATENTS Same, and meThodS oF maKing Same. A dietary supplement composition having a dispersion including a plurality of liposomal vesicles, includes an active ingredient, phospholipid contained in the liposomal vesicles, and a coating material. The active ingredient is incorporated within TemperaTure ToleranT Spread or the liposomal vesicles having a barrier coating of the coating Filling and meThod oF preparaTion. Disclosed is material including one of a biopolymer, polyethylene glycol, a chocolate spread or chocolate filling composition compris - chitosan and a combination thereof. The coating material is ing one or more of the ingredients selected from paste, , cocoa mass, cocoa powder, , milk free-flowing in the dispersion such that the liposomal vesi - powder, vanilla and lecithin; 2 to 40 percent by weight of a cles are surrounded by the coating material without being fat composition; and 30 to 50 percent by weight of , attached to the liposomal vesicles and without forming part wherein the fat composition comprises at least 40 percent of the liposomal vesicles and without affecting weight of the by weight of interesterified shea olein having an oleic acid liposomal vesicles. The dispersion is filtered using a tangen - content of at least 50 percent by weight and a stearic acid tial flow technique, which washes out outer periphery of content of at least 25 percent by weight, based on the total liposomal vesicles for removing inactive ingredients con - C12 to C20 fatty acids present in the interesterified shea tained outside the liposomal vesicles without washing out olein, and wherein the interesterified shea olein has a solid the coating material surrounding the liposomal vesicles. The fat content of at least 10 percent at 10°C, at least 6 percent dietary supplement composition may be incorporated in at 20°C, and at least 3 percent at 30°C. The u.S. patent gummies, , atomizers or powders. publication application 20180279640 was published October 4, number wo 2018160295 was published September 7, 2018, and assigned to loders Croklaan B.V. 2018, and assigned to James John yiannios.

FormulaTion oF ChoColaTe wiTh CaroB and diSSolVing FlaVor Candy. A dissolving flavor candy low and ConTenT, no- for use in a hot drink includes a candy portion and a handle added-Sugar, dairy-Free, gluTen-Free, Soy- portion. The candy portion is designed or formed into a sin - Free, and wiTh or wiThouT FiBerS. The patent gular solid substance for easy packaging and transportation. invention relates to a chocolate formulation with carob, with The candy portion may include one or more additives either low caffeine and theobromine contents, animal milk-free, mixed or layered within itself to alter any of the taste, health with or without added , gluten-free, soy-free, with or and pleasurability of the hot drink. The additives may be without fiber, using cocoa and carob as the basis, alternative - used to provide options for various flavor profiles as the ly supplemented with coconut fat, rice derivatives, pow - candy portion is dissolved into the hot drink. The handle por - dered sweet potato and sugars having a low glycemic index, tion is coupled to the candy portion to aid in handling of the producing a food product with special nutritional features to candy portion and manipulation thereof. The u.S. patent meet the requirements of customers with dietary restrictions application 20180255808 was published September 13, due to health problems or life style (low fat or natural diets, 2018, and assigned to donna royston. bodybuilders, etc.) with color, odor and flavor attributes which are characteristic of products based on cocoa and parTially neuTraliZed polyCarBoXyliC aCidS carob. The u.S. patent application 20180242610 was For aCid-Sanding. A powder acid-sanding composition published August 30, 2018, and assigned to Carmine giunti for products having partially neutralized poly - de oliveira. carboxylic acid selected from malic acid, citric acid, fumaric acid, adipic acid, and mixtures thereof, and at least one of a hydrolyZed STarCh CompoSiTionS and Their sugar and sweetener. The partially neutralized polycarboxylic uSe in Food appliCaTionS. Provided herein are com - acid improves the stability in terms of acid migration into the mon starch-based and waxy starch-based hydrolyzed starch - candy and moisture uptake from the environment. Also, a es. The hydrolyzed starches described herein demonstrate method for acid-sanding of confectionery products using desirable properties over existing hydrolyzed starches for the powder acid-sanding composition, and the products food applications, including, but not limited to, dairy, ready- obtained thereby. The obtained acid-sanded confectionery to-eat cereal coatings, clean-label confectionery products, products have an improved shelf life and an immediately felt nutritional and cereal bars, crumb chocolate, infant and/or sour taste being of a constant strength at bringing it in the elderly nutrition. The u.S. patent application mouth and digesting it. The u.S. patent application 20180255817 was published September 13, 2018, and 20180249732 was published September 6, 2018, and assigned to Cargill, incorporated. assigned to purac Biochem.

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