Coatings for individual ion exchange resin particles comprised of (a) ethylcellulose and (b) corn oil or acetylated monoglycerides.

Fisons Corporation

Coating barriers comprising ethyl cellulose

The fish food composition includes pea meal, corn meal, soy bean meal, corn oil, and fish meal. The fish food composition can include less than 17% by weight fish meal and between about 2.0% and 4.0% by weight pea meal. The fish food composition can also include carboxymethyl cellulose and a vitamin and mineral mix.

KING SAUD UNIVERSITY

Fish food composition

The present invention is directed to a marshmallow product having melt resistant properties when heated. The marshmallow confection contains corn syrup, sugar, dextrose, water, starch, gelatin, microcrystalline cellulose and a phosphate salt. The marshmallow confection product has a predetermined ratio of corn starch to microcrystalline cellulose to provide the melt resistant properties of the marshmallow confection.

Favorite Brands International, Inc.

Melt restricted marshmallow

A liquid dual coated dosage formulation sustained release pharmaceutic having substantial shelf life prior to ingestion is disclosed. A dual coating is applied over controlled release cores to form dosage forms and the coatings comprise fats melting at less than approximately 101.degree. F. overcoated with cellulose acetate phthalate or zein. The dual coated dosage forms are dispersed in a sugar based acidic liquid carrier such as high fructose corn syrup and display a shelf life of up to approximately at least 45 days while still retaining their release profiles following ingestion. Cellulose acetate phthalate coated dosage form cores can in addition be dispersed in aqueous liquids of pH &lt;5.

Battelle Development Corporation

Controlled release liquid dosage formulation

A method of making soy milk from dehulled soy beans in which the beans are first cooked in a microwave oven for a long enough period of time to destroy the trypsin inhibitor present in such beans, but not long enough to roast the beans, and then mashing the microwave-cooked beans in a colloid mill with water at about 50.degree.C to form a slurry. Suitable enzymes are incorporated in the slurry in sufficient quantities to either dissolve or substantially reduce in size particles of certain carbohydrate, proteinaceous and cellulose constituents of the slurry which would otherwise form sediment in the final product. The resulting slurry mixture is allowed to stand for half an hour, and then corn oil, sugar, flavoring agents, lecithin, sodium alginate and salt are added, in suitable amounts, to the slurry, which is then further processed in the colloid mill until it is converted into a relatively stable liquid suspension of emulsified oil and colloidal soy bean particles. This liquid suspension is then diluted with boiling water to the consistency of homogenized natural milk, and brought to a brisk boil. The boiled mixture is homogenized to produce a product having the appearance, taste and mouthfeel of homogenized cow's milk.

cellulose/jagung

Coating barriers comprising ethyl cellulose

Fish food composition

Melt restricted marshmallow

Controlled release liquid dosage formulation

Method of making soy milk

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