Living cells such as animal cells which produce biologically active factors are encapsulated within a semipermeable, polymeric membrane such as polyacrylate by co-extruding an aqueous cell suspension and a polymeric solution through a common port having at least one concentric bores to form a tubular extrudate having a polymeric membrane which encapsulates the cell suspension. The cell suspension is extruded through an inner bore and the polymeric solution is extruded through an outer bore while a pressure differential is maintained between the cell suspension and the polymeric solution to impede solvent diffusion from the polymeric solution into the cell suspension. The polymeric solution coagulates to form an outer coating or membrane as the polymeric solution and the cell suspension are extruded through the extrusion port. As the outer membrane is formed, the ends of the tubular extrudate are sealed to form a cell capsule. In one embodiment, the tubular extrudate is sealed at intervals to define separate cell compartments connected by polymeric links. In another embodiment, a cell capsule connected to a tethering filament is formed. The polymeric membrane may contain additives such as a surfactant, an anti-inflammatory agent or an anti-oxidant and can be coated with a protective barrier. The cell suspension may contain nutrients and an anchorage substrate.

Cell culture-containing tubular capsule produced by co-extrusion

In accordance with the present invention, there is provided a chewable, edible soft gelatin capsule which comprises a shell comprising water, gelatin, plasticizer, and an amount of hydrogenated starch hydrolysate effective to render said shell dispersible and soluble in the mouth of the user; and a soft gelatin capsule fill material in which an active ingredient, preferably a biologically-active agent, is dispersed or dissolved.

Chewable, edible soft gelatin capsule

Methods and systems are disclosed for encapsulating viable cells which produce biologically-active factors. The cells are encapsulated within a semipermeable, polymeric membrane by co-extruding an aqueous cell suspension and a polymeric solution through a common port to form a tubular extrudate having a polymeric outer coating which encapsulates the cell suspension. For example, the cell suspension and the polymeric solution can be extruded through a common extrusion port having at least two concentric bores, such that the cell suspension is extruded through the inner bore and the polymeric solution is extruded through the outer bore. The polymeric solution coagulates to form an outer coating. As the outer coating is formed, the ends of the tubular extrudate can be sealed to form a cell capsule. In one embodiment, the tubular extrudate is sealed at intervals to define separate cell compartments connected by polymeric links.

Method and system for encapsulating cells in a tubular extrudate in separate cell compartments

Method of encapsulating cells in a tubular extrudate

The present invention relates to oral compositions and beverage products, which include taste potentiators to enhance the perception of active substances contained therein. More specifically, some embodiments provide potentiator compositions, which include at least one active substance, such as a sweetener, and at least one potentiator, such as a sweetness potentiator, which enhances the sweetness of the composition upon consumption.

Taste potentiator compositions and beverages containing same

The invention relates to a non-cariogenic hydrogenated starch for confectionery and process for preparing this hydrolysate. This hydrogenated starch hydrolysate comprises a content of polyols of DP higher than 20 which is sufficiently low for the cariogenic character of these polyols not to be troublesome and a content of low molecular weight products, which is sufficiently low for their presence not to interfere with the applicability of said hydrolysates in confectionery. The hydrogenated starch hydrolysate can be used in the manufacture of "hard candies" and chewing gums.

Non-cariogenic hydrogenated starch hydrolysate for confectionery and process for preparing this hydrolysate

This invention relates to a starch hydrolysate which can be optionally hydrogenated as well as the process for preparing said hydrolysate and uses thereof. Its glucidic spectrum corresponds to: a content of monosaccharides (DP=1) less than 14%, a content of disaccharides (DP=2) less than 35%, preferably less than 20%, a content of oligosaccharides of DP 4 to DP 10 ranging from 42% to 70%, preferably from 42 to 60%, the oligosaccharides of DP 5 to DP 7 representing by themselves a proportion preferably higher than 25% and more preferably higher than 30%, a content of polysaccharides of DP higher than 10, less than 32%, and preferably less than 25%. The hydrolysate is useful in the preparation notably of human foodstuff.

Hydrogenated starch hydrolysate

The invention relates to noncariogenic and sugarless chewing gum, and a process for manufacturing it. The chewing gum according to the invention is constituted by gum, by an aqueous softening agent and by one or several solid sweetening agents, of which notably mannitol, wherein the aqueous softening agent is at least partly constituted by a hydrogenated starch hydrolysate containing: less than 3% of polyols of DP higher than 20, less than 60% of maltitol (DP 2) and less than 19% of sorbitol (DP 1), the balance to 100 being constituted by a mixture of polyols of DP 3 to 20, the content of the final chewing gum in hydrolysate being from 5 to 35% in weight, preferably from 10 to 30% by weight, whereas its mannitol content decreases when the content of hydrolysate increases.

Sugarless-type chewing-gum

Wet-end cationic additive for the manufacture of paper, comprising a mixture of at least one cationic cereal starch and at least one cationic tuber starch.

Cationic additive for the manufacture of paper

L'invention a pour objet un procede de cationisation de l'amidon. Ce procede consiste a faire reagir de l'amidon granulaire avec un reactif cationique amino tertiaire, ammonium quaternaire, phosphonium quaternaire ou sulfonium tertiaire, la reaction etant mise en oeuvre a une temperature de 20 a 90 degres C en presence d'un agent alcalin. Ce procede permet d'obtenir des amidons non reticules et de tres haute viscosite

Huchette Michel

Papers

Non-cariogenic hydrogenated starch hydrolysate for confectionery and process for preparing this hydrolysate

Hydrogenated starch hydrolysate

Sugarless-type chewing-gum

Cationic additive for the manufacture of paper

Procede de cationisation de l'amidon, nouveaux amidons cationises ainsi obtenus et leurs applications