Bibars with improved flavor and color features and methods of making and using the same

Abstract

The present disclosure relates to edible capsules, methods of making the same, and methods of using edible capsule food products (e.g., beverages), such as coffee, tea, refreshing beverages, and water. This abstract is intended as a scanning tool for search purposes in the particular art and is not intended to be limiting of the present invention.

Description

[0001] CROSS-REFERENCE TO RELATED APPLICATIONS

[0002] This application claims the benefit of U.S. Provisional Application No. 63 / 344,198, filed on May 20, 2022, the contents of which are incorporated herein by reference in their entirety. Background Art

[0003] Bubble tea (also known as pearl milk tea, bubble milk tea, tapioca milk tea or boba tea) is a tea-based beverage that contains translucent spheres made from tapioca (starch extracted from the cassava root). These tapioca balls or boba come in various forms, including original black balls, flavored balls, mini balls and transparent balls. Typically, boba lacks flavor and is added only to provide texture. However, recently, bursting boba has been produced, in which fruit juice is contained within the boba sphere. In this way, the flavor and mouthfeel are enhanced.

[0004] Bubble tea's popularity has grown steadily over the years. A 2020 market research report from Fortune Business Insights estimated that the global bubble tea market was only about $2 billion in 2019. It is expected to grow to about $3.4 billion by 2027.

[0005] Despite these successes, the variety of bobas remains limited by the limited flavors and colors that can be tolerated. Thus, there remains a need for bobas that contain flavoring base components other than juice, as well as bobas that have unique colors (e.g., marbled bobas) and / or mouthfeels. The present invention satisfies these needs and others. Summary of the invention

[0006] According to the purpose of the invention as embodied and broadly described herein, the present invention relates in one aspect to an edible capsule having a flavored base component (e.g., alternative dairy products, syrups, sauces, refreshments, coffee, tea) and an encapsulating surface, a method of preparing the edible capsule, and a method of using the edible capsule in a food product (e.g., beverage) such as coffee, tea, refreshments, and water. In various aspects, the disclosed edible capsule can have a marble pattern by, for example, combining a colored flavored base component and a colorant together or combining two different colorants together.

[0007] Thus, an edible capsule is disclosed comprising: (a) a core composition comprising at least one flavoring base component selected from the group consisting of alternative dairy products, syrups, sauces, coffee and tea; and (b) an encapsulating surface comprising a gelling polysaccharide, the encapsulating surface encapsulating the core composition.

[0008] Also disclosed is an edible capsule comprising: (a) a core composition comprising at least one flavoring base component and at least two colorants, wherein each colorant has a different color; and (b) an encapsulating surface comprising a gelling polysaccharide, the encapsulating surface encapsulating the core composition, wherein the capsule has a marbled color.

[0009] Also disclosed are compositions comprising a plurality of the disclosed edible capsules, wherein the composition is a food product.

[0010] Also disclosed is a method of preparing the disclosed edible capsule, the method comprising: (a) providing a core composition; and (b) dispensing the core composition dropwise into a bath, the bath comprising an encapsulating agent, thereby forming an encapsulating surface, provided that: if the core composition comprises a polysaccharide, the encapsulating agent is a calcium ion source, and if the core composition comprises a calcium ion source, the encapsulating agent is a polysaccharide.

[0011] Also disclosed is a method of preparing the disclosed edible capsule, the method comprising: (a) providing a core composition; (b) sequentially adding a first colorant and a second colorant dropwise to the core composition, wherein the second colorant has a different color than the first colorant, thereby forming a marbled core composition; and (c) dispensing the marbled core composition dropwise into a bath, thereby forming the encapsulating surface, provided that: if the core composition includes a polysaccharide, the encapsulating agent is a calcium ion source, and if the core composition includes a calcium ion source, the encapsulating agent is a polysaccharide.

[0012] Also disclosed are edible capsules prepared by the disclosed methods.

[0013] Additional advantages of the present invention will be described in part in the following description, and in part will be apparent from the description, or may be learned through practice of the present invention. The advantages of the present invention will be realized and obtained by means of the elements and combinations specifically pointed out in the appended claims. It should be understood that the foregoing general description and the following detailed description are only exemplary and explanatory, and do not limit the claimed invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0014] The accompanying drawings, which are incorporated in and constitute a part of this specification, illustrate several aspects and together with the description, serve to explain the principles of the invention.

[0015] Figure 1A -C shows representative images of exemplary edible capsules prepared using various flavor base components, the flavor base components comprising (from left to right) strawberry acai, kiwi, cherry, blueberry, almond milk, soy milk, coconut milk, mocha sauce ( Figure 1A ), Black Tea, Apple Juice, Oat Milk, Passionfruit Tea, Vanilla Syrup, Mango Dragon Fruit, Green Tea, Mango Dragon Fruit (Red), Mango Dragon Fruit (Yellow), Mango Dragon Fruit (Blue) ( Figure 1B ), Chai Tea, Chai Tea, and Chai Tea (all different variations are based on Chai Tea) ( Figure 1C ).

[0016] Figure 2 Representative images of cold brew black coffee containing multiple edible capsules prepared using alternative dairy products are shown.

[0017] Figure 3A -C shows the use of blue ( Figure 3A and Figure 3C , right) and green ( Figure 3B and Figure 3C , left) Representative images of an example row of marbled edible capsules.

[0018] Additional advantages of the present invention will be described in part in the following description, and in part will be apparent from the description, or may be learned through practice of the present invention. The advantages of the present invention will be realized and obtained by means of the elements and combinations specifically pointed out in the appended claims. It should be understood that the foregoing general description and the following detailed description are only exemplary and explanatory, and do not limit the claimed invention. DETAILED DESCRIPTION

[0019] The present invention may be understood more readily by reference to the following detailed description of the invention and the Examples included therein.

[0020] Before disclosing and describing the capsule of the present invention, composition and / or method, it should be understood that, unless otherwise indicated, the present disclosure is not limited to a specific method, or unless otherwise indicated, the present disclosure is not limited to a specific agent, because these may certainly change. It should also be understood that the terms used herein are only used to describe the purpose of specific aspects, and are not intended to be restrictive. Although any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present invention, example methods and materials are now described.

[0021] Components for preparing the capsules and compositions of the present invention and the capsules and compositions themselves used in the methods disclosed herein are disclosed. These and other materials are disclosed herein, and it should be understood that when combinations, subsets, interactions, groups, etc. of these materials are disclosed, although specific references to each of the various individual and collective combinations and arrangements of these capsules cannot be explicitly disclosed, each is specifically contemplated and described herein. For example, if a specific capsule is disclosed and discussed, and multiple modifications that may be made to multiple materials comprising the capsule are discussed, then unless specifically indicated to the contrary, each combination and arrangement of the capsule and possible modifications are specifically considered. Thus, if a class of materials A, B, and C and a class of materials D, E, and F are disclosed, and an example of a combination material AD is disclosed, then even if each combination is not described separately, each combination is considered individually and collectively, which means that combinations AE, AF, BD, BE, BF, CD, CE, and CF are considered to be disclosed. Similarly, any subset or combination of these is also disclosed. Thus, for example, it is considered that subgroups AE, BF, and CE are disclosed. This concept applies to all aspects of the application, including steps in the method of preparing and using the capsules and compositions of the present invention. Thus, if there are a variety of additional steps that can be performed it is understood that each of these additional steps can be performed with any specific embodiment or combination of embodiments of the methods of the invention.

[0022] Although aspects of the invention may be described and claimed in specific statutory categories (such as system statutory categories), this is for convenience only, and those skilled in the art will understand that each aspect of the invention may be described and claimed in any statutory category. Unless expressly stated otherwise, it is not intended that any method or aspect described herein be construed as requiring that its steps be performed in a particular order. Therefore, in the event that a method claim does not specifically state in the claim or specification that the steps are restricted to a particular order, in no way is it intended to infer an order. This applies to any possible non-express basis for interpretation, including matters regarding the logic of the arrangement of steps or operational flow, ordinary meaning derived from grammatical organization or punctuation, or the number or type of aspects described in the specification.

[0023] Throughout this application, various publications are cited. The disclosures of these publications are hereby incorporated by reference in their entirety into this application to more fully describe the present state of the art to which the present invention belongs. For the materials discussed in the sentences on which the documents are relied upon contained in the documents, the disclosed references are also individually and specifically incorporated herein by reference. Anything herein should not be deemed to admit that the present invention has no right to precede such publications due to existing inventions. Further, the publication date provided herein may be different from the actual publication date that may need to be independently confirmed.

[0024] A. Definition

[0025] As used in the specification and the appended claims, the singular forms "a", "an", and "the" include plural referents unless the context clearly dictates otherwise. Thus, for example, reference to "an edible capsule", "core composition", or "syrup" includes a mixture of two or more such edible capsules, core compositions, or syrups, etc.

[0026] Capsules or compositions referring to containing "an" ingredient are intended to contain other ingredients in addition to the specified ingredient, respectively.

[0027] “Comprising” or “containing” or “having” means that at least the specified components, elements, materials, method steps, etc. are present in the capsule, composition or method, but does not exclude the presence of other components, elements, materials, method steps, etc., even if other such components, elements, materials, method steps, etc. have the same function as specified, unless explicitly excluded in the claims.

[0028] In this article, ranges can be expressed as from "about" a specific value and / or to "about" another specific value. When expressing such a range, another aspect includes from a specific value and / or to another specific value. Similarly, when a value is expressed as an approximation by using the antecedent "about", it should be understood that the specific value forms another aspect. It should be further understood that the endpoints of each range are significant relative to the other endpoint and independently of the other endpoint. It should also be understood that many values ​​are disclosed herein, and each value is also disclosed herein as "about" for the specific value in addition to the value itself. For example, if the value "10" is disclosed, "about 10" is also disclosed. It should also be understood that each unit between two specific units is also disclosed. For example, if 10 and 15 are disclosed, 11, 12, 13 and 14 are also disclosed.

[0029] As used herein, the terms "optional" or "optionally" means that the subsequently described event or circumstance may or may not occur, and that the description includes instances where said event or circumstance occurs and instances where it does not.

[0030] As used herein, the term "edible capsule" refers to a kind of edible, biodegradable gelatin or gelatin-like structure, which is intended to be added to food products such as beverages. Similar to boba pearls, edible capsules disclosed herein can have a thin gelatinous crust, wherein containing a flavoring liquid (e.g., bursting boba pearls) that can burst when squeezed, or can have a thicker adventitia, and the whole adventitia has a gelatinous consistency (e.g., solid boba pearls). Edible capsules are quite small, so that it can be easily incorporated into meals or beverages. For example, edible capsules can be put into beverages or placed on desserts. Therefore, in various aspects, the maximum length of edible capsules is about 4mm to about 8mm, about 4mm to about 7mm, about 4mm to about 6mm, about 4mm to about 5mm, about 5mm to about 8mm, about 6mm to about 8mm, about 7mm to about 8mm or about 5mm to about 7mm. The maximum width of the edible capsule is about 4 mm to about 8 mm, about 4 mm to about 7 mm, about 4 mm to about 6 mm, about 4 mm to about 5 mm, about 5 mm to about 8 mm, about 6 mm to about 8 mm, about 7 mm to about 8 mm, or about 5 mm to about 7 mm. The edible capsule can have a variety of shapes, including but not limited to a circular shape, an oval shape, or a teardrop shape.

[0031] As used herein, the term "core composition" refers to the internal composition of an edible capsule. As further described herein, the consistency of the core composition may vary depending on the protocol and the selected materials used to prepare the capsule. Therefore, in various aspects, for example, when the edible capsule is prepared using a spheronization process, the core composition can be a liquid. In this particular aspect, the core composition can contain at least one flavoring base component, a gum, and a calcium ion source. In various other aspects, for example, when the edible capsule is prepared using a reverse spheronization process, the core composition can be a gel. In this particular aspect, the core composition can contain at least one flavoring base component and a gelling polysaccharide. Additional embodiments of the core composition are described elsewhere herein.

[0032] As used herein, the term "encapsulation surface" refers to the outer surface of an edible capsule that surrounds and contains a core composition completely or substantially completely. Similar to the core composition, the consistency of the encapsulation surface may also be different according to the scheme and selected material for preparing the capsule. Therefore, in various fields, the encapsulation surface can be the outer surface of a thin gelatinous film, and the film especially contains gelling alginate and its consistency is different from the core composition. For example, such encapsulation surfaces can be formed by using a spheroidization method. In various other aspects, the encapsulation surface can be the outer surface of a thicker film, and the film especially contains gelling alginate and a calcium ion source, and the thicker film is identical or substantially identical to the consistency of the core composition. For example, this type of encapsulation surface can be formed by using a reverse spheroidization method. The other embodiments of the encapsulation surface are described elsewhere herein.

[0033] As used herein, the term "food product" refers to a commodity or product intended for, e.g., human consumption. Examples of food products include, but are not limited to, syrups, sauces, extracts, alternative dairy products, beverages (e.g., coffee, such as instant coffee, cold brew coffee, hot brew coffee, traditional brew coffee and blended coffee, tea, juice, smoothies, water, such as still mineral water and sparkling water, wine, liqueurs, mixtures thereof), desserts (e.g., ice cream, tarts, cakes, custard, pies, yogurt, shaved ice, tarts), and dough-based food products (e.g., croissants, waffles, pancakes, bread).

[0034] As used herein, the term "alternative dairy product" refers to a food product that is not made from milk and does not contain milk. Instead, alternative dairy products can be used to replace products made from milk or otherwise containing milk. Examples of alternative dairy products include, but are not limited to, milk, creamers, and yogurts (e.g., vegetarian milk) made from soy, oats, rice, almonds, coconuts, and chia seeds. Therefore, in various aspects, the alternative dairy product is dairy milk or dairy creamer. In various other aspects, the dairy milk or dairy milk is selected from coconut milk, oat milk, soy milk, almond milk, and chia milk.

[0035] As used herein, the term "syrup" refers to a food product that is a thick, viscous liquid consisting primarily of a sugar solution. Exemplary syrups include, but are not limited to, syrups, agave, rose oil, barley malt, birch syrup, bludwine, brown rice, chashni, cheong, chocolate, cider, corn, date honey, sugar cane, dried sugar cane, falernum, fruit, flavored syrup, glucose, golden syrup, grape, pomegranate juice, honey, invert sugar, kuromitsu, maple syrup, mizuame, molasses, almond syrup, palm, pekmex, rose, pumpkin, beet, sweet sorghum, syrup, vanilla, and vincotto. In various aspects, the syrup can be flavored. Exemplary syrup flavoring agents include, but are not limited to, chocolate, vanilla, caramel, raspberry, brown sugar, coffee, cascara, cherry, peach, malt, hazelnut, coconut, almond, gingerbread, pumpkin, spices, mint, root beer, and marshmallow. In various aspects, the syrup is selected from chocolate syrup, vanilla syrup, caramel syrup, raspberry syrup, brown sugar syrup, and coffee cascara syrup.

[0036] As used herein, the term "sauce" refers to a food product that is a thick liquid that is typically used to add moisture and / or flavor to food. In various aspects, the sauce can be a beverage or dessert sauce, such as mocha sauce, caramel sauce, chocolate sauce, and coffee sauce. Without wishing to be bound by theory, the fluidity of sauces is often not as good as that of sauces. For this reason, syrups are typically selected for the flavoring of cold drinks (e.g., iced coffee), while sauces are typically selected for the flavoring of hot drinks (e.g., hot coffee).

[0037] As used herein, the term "coffee" refers to a food product that is roasted and / or ground from the seeds or beans of the coffee plant. For example, coffee can be made from one or more of Arabica beans, Robusta beans, Liberica beans, and Excelsa beans. Coffee can also be roasted, such as lightly roasted, medium roasted, deeply roasted, or extra deeply roasted. As used herein, coffee includes, but is not limited to, coffee extract, espresso, instant coffee, cold brew coffee, hot brew coffee, hand-brewed coffee, drip coffee, iced coffee, and blended coffee (e.g., cappuccino, latte, Americano, cortado, red eye coffee, mocha, macchiato, flat white, café au brûlée, Irish coffee, ).

[0038] As used herein, the term "tea" refers to a food product made by steeping the dried, crushed leaves of the tea plant (e.g., Camellia sinensis). As will be appreciated by one of ordinary skill in the art, tea can be produced by a variety of different harvesting and processing methods to impart desired properties to the tea. Exemplary teas include, but are not limited to, black tea, green tea, passionflower tea, white tea, Earl Grey tea, matcha, oolong tea, pu-erh tea, purple tea, and chai tea.

[0039] B. Edible capsules

[0040] In one aspect, an edible capsule is disclosed, comprising: (a) a core composition comprising at least one flavoring base component selected from the group consisting of alternative dairy products, syrups, sauces, coffee, and tea; and (b) an encapsulating surface comprising a gelling polysaccharide, the encapsulating surface encapsulating the core composition.

[0041] In one aspect, an edible capsule is disclosed, comprising: (a) a core composition comprising at least one flavoring base component and at least two colorants, wherein each colorant has a different color; and (b) an encapsulating surface comprising a gelling polysaccharide, the encapsulating surface encapsulating the core composition, wherein the capsule has a marbled color.

[0042] In one aspect, an edible capsule prepared by the disclosed method is also disclosed.

[0043] As further described herein, edible capsules refer to edible, biodegradable gelatin or gelatin-like structures intended to be added to food products such as beverages. The disclosed edible capsules beneficially allow for a variety of flavors, colors, and mouthfeels. For example, the disclosed edible capsules may incorporate a variety of flavor base components (e.g., alternative dairy products, syrups, sauces, coffee, tea) and / or mouthfeel components (e.g., purees, fruit pieces, fresh fruit) therein. The disclosed edible capsules may also have multiple colors in a single capsule so that each capsule is unique in color load and pattern. Thus, the disclosed edible capsules can be used in a wide range of food products, such as beverages (e.g., coffee, such as instant coffee, cold brew coffee, hot brew coffee, traditional brew coffee and blended coffee, tea, juice, smoothies, water, such as still mineral water and sparkling water, wine, liqueurs, mixtures thereof), desserts (e.g., ice cream, tarts, cakes, custard, pies, yogurt, shaved ice, tarts) and dough-based food products (e.g., croissants, waffles, pancakes, bread).

[0044] In various aspects, the edible capsule comprises: (a) a core composition comprising sugar, gum, calcium ion source and at least one flavoring base component selected from the group consisting of alternative dairy products, syrups, sauces, coffee and tea, wherein the core composition is a liquid; and (b) an encapsulation surface comprising a gelling alginate, the encapsulation surface encapsulating the core composition, wherein the edible capsule does not contain starch, juice or puree. In various other aspects, the core composition consists of sugar, gum, calcium ion source and at least one flavoring base component.

[0045] In various aspects, an edible capsule comprises: (a) a core composition comprising sugar, gelling alginate, and at least one flavoring base component selected from the group consisting of alternative dairy products, syrups, sauces, coffee, and tea, wherein the core composition is a gel; and (b) an encapsulating surface comprising gelling alginate and a calcium ion source, the encapsulating surface encapsulating the core composition, wherein the edible capsule does not contain starch, juice, or puree.

[0046] In various aspects, the edible capsule further comprises juice or puree. In other various aspects, the edible capsule does not contain juice or puree.

[0047] In various aspects, the edible capsule further comprises starch, such as tapioca starch or modified tapioca starch. In various other aspects, the edible capsule does not contain tapioca starch or modified tapioca starch. In various other aspects, the edible capsule does not contain starch.

[0048] In various aspects, the edible capsule further comprises a plurality of fruit pieces. In various further aspects, the edible capsule does not contain a plurality of fruit pieces.

[0049] In various aspects, the edible capsule further comprises an infusion, a flavoring, a fragrance, a vitamin, caffeine, a mineral, a herbal supplement, a coloring agent, or a combination thereof.

[0050] In various aspects, the edible capsule has a color, such as uniform color or marble pattern. As further described herein, the color can be achieved by selecting a flavoring base component with color or adding a colorant to the core composition or by a combination of these technologies. Therefore, in other aspects, the edible capsule has a uniform color. In still other aspects, the edible capsule has a marble pattern color.

[0051] In various fields, edible capsule has for example circular shape, oval shape or teardrop shape, but other shapes (for example, heart-shaped, clover-shaped, star-shaped, egg-shaped, pumpkin-shaped, Christmas tree-shaped) can also be envisioned. In each other aspect, the maximum length of edible capsule is about 4mm to about 8mm, about 4mm to about 7mm, about 4mm to about 6mm, about 4mm to about 5mm, about 5mm to about 8mm, about 6mm to about 8mm, about 7mm to about 8mm or about 5mm to about 7mm. The maximum width of edible capsule is about 4mm to about 8mm, about 4mm to about 7mm, about 4mm to about 6mm, about 4mm to about 5mm, about 5mm to about 8mm, about 6mm to about 8mm, about 7mm to about 8mm or about 5mm to about 7mm. In other aspect, the maximum length of edible capsule is about 5mm to about 7mm.

[0052] 1. Core composition

[0053] In various aspects, the disclosed edible capsules include a core composition. As disclosed herein, the core composition includes at least one flavoring base component. Examples of flavoring base components include, but are not limited to, alternative dairy products, syrups, sauces, coffee, tea, water, juices, and purees. In various other aspects, the core composition does not contain a milk-based dairy product. In various other aspects, the core composition does not contain juice.

[0054] In various aspects, the flavoring base component is selected from alternative dairy products, syrups, sauces, coffee and tea. In other aspects, the flavoring base component includes water. In still other aspects, the flavoring base component includes juice or puree.

[0055] In various aspects, the flavor base component includes an alternative dairy product, such as a dairy milk or dairy creamer. As described in detail herein, an alternative dairy product is a food product that can be used to replace a product made from milk or otherwise containing milk but does not contain milk itself. In other aspects, the flavor base component is a dairy milk selected from coconut milk, oak milk, soy milk, almond milk and chia milk.

[0056] In various aspects, the flavoring base component is a syrup. As described in detail herein, a syrup is a thick, viscous liquid consisting primarily of an aqueous sugar solution suitable for human consumption. In additional aspects, the syrup is selected from chocolate syrup, vanilla syrup, caramel syrup, raspberry syrup, brown sugar syrup, and coffee cascara syrup.

[0057] In various aspects, the flavoring base component is a sauce. As described in detail herein, a sauce is a viscous liquid that is typically used to add moisture and / or flavor to food suitable for human consumption. Examples of sauces include, but are not limited to, white chocolate sauce, chocolate sauce, mocha sauce, pumpkin spice sauce, and caramel sauce. In additional aspects, the sauce is mocha sauce.

[0058] In various aspects, the flavoring base component is coffee. As described in detail herein, coffee refers to a food product made by roasting and / or grinding the seeds or beans of the coffee plant. In other aspects, the coffee is selected from coffee extract, espresso, instant coffee, cold brew coffee, and hot brew coffee.

[0059] In various aspects, the flavoring base component is tea. As detailed herein, tea refers to a food product made by steeping the dried, crushed leaves of the Camellia sinensis plant. In additional aspects, the tea is selected from black tea, green tea, passionflower tea, white tea, Earl Grey tea, matcha tea, and chai tea.

[0060] In various aspects, the flavor base component has a color. In this way, the entire edible capsule can similarly have the same color. In aspects where there is more than one color, as further described below, the entire edible capsule can have a marbled color. For example, if the flavor base component has a first color and a colorant having a second color is added, wherein the first color and the second color are different, the edible capsule can have a marbled color.

[0061] In various aspects, the flavored base component is coffee extract and / or an alternative dairy product, and the core composition further comprises one or more of fresh fruit, juice, puree, and ice. In various additional aspects, the core composition comprises Refresher TM .

[0062] In various aspects, the core composition further includes a sugar. In other aspects, the core composition further includes more than one sugar. In still other aspects, the core composition further includes a single sugar. In yet other aspects, the sugar is the only sugar in the core composition. In still other aspects, the sugar is the only sugar in the edible capsule. Examples of sugars include but are not limited to granulated sugar, brown sugar, maple syrup, honey, coffee cascara sugar, and coconut sugar. In other aspects, the sugar is granulated sugar.

[0063] In various aspects, the core composition is a liquid. For example, such a consistency can be achieved by the conditions used to prepare the edible capsule, as further described herein.

[0064] In various fields, the liquid core composition further comprises one or more gums. The example of gum includes but is not limited to cassia gum, sesbania gum, tamarind gum, guar gum, xanthan gum, fenugreek gum, gelatin and gum arabic. In other aspects, the core composition further comprises a single gum. In still other aspects, the core composition comprises a mixture of gums. In yet other aspects, the core composition comprises a mixture of guar gum and xanthan gum.

[0065] In various aspects, the liquid core composition further comprises one or more calcium ion sources. In other aspects, the liquid core composition further comprises a single calcium ion source. In still other aspects, the liquid core composition further comprises more than one calcium ion source. In yet other aspects, the calcium ion source is calcium chloride.

[0066] In various aspects, the core composition is a gel. For example, such a consistency can be achieved by the conditions used to prepare the edible capsule, as further described herein.

[0067] In various aspects, the gel core composition further comprises a gelling polysaccharide. In further aspects, the gelling polysaccharide comprises a gelling alginate. In still further aspects, the gelling polysaccharide consists of a gelling alginate.

[0068] In various aspects, the core composition further comprises juice or puree. In various further aspects, the core composition is free of juice or puree.

[0069] In various aspects, the core composition further comprises starch, such as tapioca starch or modified tapioca starch. In various other aspects, the core composition does not contain tapioca starch or modified tapioca starch. In various other aspects, the core composition does not contain starch.

[0070] In various aspects, the core composition further comprises a plurality of fruit pieces. In various further aspects, the core composition is free of a plurality of fruit pieces.

[0071] In each other aspect, the core composition further includes one or more coloring agents. Without wishing to be bound by theory, it is possible to use the addition of one or more coloring agents to give capsule color. For example, if the seasoning base component is colorless or otherwise does not contain the color that is enough to affect the overall color of edible capsule, then adding a single coloring agent may cause the color of edible capsule to be identical with the color of coloring agent. Alternatively, if the seasoning base component has a first color, then adding a single coloring agent with a second color may cause the edible capsule to have a marbled color, wherein the first color and the second color are different. In various fields, it is also possible to realize the marbled color by adding two or more coloring agents in the core composition, wherein each coloring agent has different colors. For example, if the seasoning base component is colorless or otherwise does not contain the color that is enough to affect the overall color of edible capsule, then adding two or more coloring agents with different colors may cause the edible capsule to have a marbled color.

[0072] Therefore, in various aspects, the core composition further includes a single colorant. In other aspects, the core composition further includes more than one colorant. In still other aspects, the core composition further includes two colorants. In yet other aspects, each colorant is a different color.

[0073] In various aspects, the core composition further comprises an infusion, flavoring, fragrance, vitamin, caffeine, mineral, herbal supplement, coloring agent, or a combination thereof.

[0074] 2. Encapsulation surface

[0075] In other aspects, the disclosed compositions include an encapsulating surface. As disclosed herein, the encapsulating surface includes a gelling polysaccharide. As will be understood by one of ordinary skill in the art, the encapsulating surface encapsulates or otherwise contains the core composition.

[0076] In various aspects, the encapsulation surface can have the same or substantially the same consistency as the core composition (e.g., gel, gelling or gelatinous). In this regard, the encapsulation surface further includes one or more calcium ion sources. In other aspects, the encapsulation surface further includes a single calcium ion source. In still other aspects, the encapsulation surface further includes more than one calcium ion source. In yet other aspects, the calcium ion source is calcium sulfate. Alternatively, in each other aspect, the encapsulation surface can have a consistency different from the core composition (e.g., gelling or gelatinous relative to liquid). Without wishing to be bound by theory, the encapsulation surface relative to the consistency of the core composition can be controlled by, for example, the conditions for preparing edible capsules, as further described herein.

[0077] Therefore, in various aspects, the core composition is a liquid, and the encapsulation surface includes a gelling polysaccharide (e.g., gelling alginate). In various other aspects, the core composition is a gel, and the encapsulation surface includes a gelling polysaccharide (e.g., gelling alginate) and a calcium ion source (e.g., calcium sulfate).

[0078] In various aspects, the gelling polysaccharide comprises gelling alginate. In various further aspects, the gelling polysaccharide consists of gelling alginate.

[0079] 3. Optional components

[0080] In one aspect, the composition further comprises at least one additive.Thus, in various aspects, the disclosed edible capsules may optionally include other active and inactive ingredients commonly associated with food products, including but not limited to infusions, flavorings, spices, vitamins, caffeine, minerals, herbal supplements, and coloring agents.

[0081] In another aspect, based on the total wt% of the edible capsule, the additive is present in an amount of about 0.01wt% to about 5wt%. In another aspect, based on the total wt% of the edible capsule, the additive is present in an amount of about 0.1wt% to about 5wt%. In another aspect, based on the total wt% of the edible capsule, the additive is present in an amount of about 1wt% to about 5wt%. In another aspect, based on the total wt% of the edible capsule, the additive is present in an amount of about 1.5wt% to about 5wt%. In another aspect, based on the total wt% of the edible capsule, the additive is present in an amount of about 3wt% to about 5wt%. In another aspect, based on the total wt% of the edible capsule, the additive is present in an amount of about 0.01wt% to about 3wt%. In another aspect, based on the total wt% of the edible capsule, the additive is present in an amount of about 0.01wt% to about 1.5wt%. In another aspect, based on the total wt% of the edible capsule, the additive is present in an amount of about 0.01wt% to about 1wt%. In a further aspect, the additive is present in an amount of about 0.01 wt% to about 0.1 wt% based on the total wt% of the edible capsule. In a still further aspect, the additive is present in an amount of about 0.1 wt% to about 3 wt% based on the total wt% of the edible capsule. In yet another aspect, the additive is present in an amount of about 1 wt% to about 3 wt% based on the total wt% of the edible capsule.

[0082] In another aspect, based on the total wt% of the edible capsule, the additive is present in an amount of less than about 0.01wt%. In another aspect, based on the total wt% of the edible capsule, the additive is present in an amount of about 0.1wt%. In another aspect, based on the total wt% of the edible capsule, the additive is present in an amount of about 1.0wt%. In another aspect, based on the total wt% of the edible capsule, the additive is present in an amount of about 1.1wt%. In another aspect, based on the total wt% of the edible capsule, the additive is present in an amount of about 1.2wt%. In another aspect, based on the total wt% of the edible capsule, the additive is present in an amount of about 1.3wt%. In another aspect, based on the total wt% of the edible capsule, the additive is present in an amount of about 1.4wt%. In another aspect, based on the total wt% of the edible capsule, the additive is present in an amount of about 1.5wt%. In another aspect, based on the total wt% of the edible capsule, the additive is present in an amount of about 1.6wt%. In a further aspect, based on the total wt% of the edible capsule, the additive is present in an amount of about 1.7wt%. In a further aspect, based on the total wt% of the edible capsule, the additive is present in an amount of about 1.8wt%. In a further aspect, based on the total wt% of the edible capsule, the additive is present in an amount of about 1.9wt%. In a further aspect, based on the total wt% of the edible capsule, the additive is present in an amount of about 2.0wt%. In a further aspect, based on the total wt% of the edible capsule, the additive is present in an amount of about 3.0wt%. In a further aspect, based on the total wt% of the edible capsule, the additive is present in an amount of about 4.0wt%. In a further aspect, based on the total wt% of the edible capsule, the additive is present in an amount of about 5.0wt%.

[0083] In various aspects, the additive is a soaking agent. As used herein, the term "soaking agent" refers to an additive that binds water to the core composition and / or the encapsulation surface. Examples of soaking agents include, but are not limited to, sodium polyphosphate, soy protein, sodium acid pyrophosphate, and polyphosphates.

[0084] In various aspects, additive is flavoring. As used herein, term "flavoring" refers to an additive that can be used to provide additional taste or flavor. For example, flavoring can also be used to cover unpleasant taste. Examples of flavoring include but are not limited to almond, star anise, celery, cassia seed or cinnamon, clove, lemon, nutmeg, orange, rosemary, savory, basil, sweet marjoram, maple, molasses, passion fruit, lychee, mango, papaya, strawberry, raspberry, chocolate, coffee, red bean, mung bean, taro thyme and wintergreen.

[0085] In various aspects, the additive is a spice. As used herein, the term "spice" refers to an aromatic or pungent vegetable additive that can be used to provide additional flavor. Examples of spices include, but are not limited to, cardamom, cinnamon, allspice, cloves, nutmeg, pepper, turmeric, ginger, mace, saffron, vanilla, cumin, and dill seed.

[0086] In various aspects, the additive is a vitamin. As used herein, the term "vitamin" refers to an organic compound that is essential for normal growth and nutrition and is required in the human diet at least in some amounts. Examples of vitamins include, but are not limited to, vitamin A, vitamin C, vitamin D, vitamin E, vitamin K, choline, thiamine, riboflavin, niacin, pantothenic acid, biotin, vitamin B6, vitamin B12, and folate / folic acid.

[0087] In every aspect, the additive is caffeine.

[0088] In various aspects, the additive is a mineral. As used herein, the term "mineral" refers to an element found in a food product that is essential for normal growth and nutrition and does not contain carbon. Examples of minerals include, but are not limited to, calcium, phosphorus, potassium, sodium, chloride, magnesium, iron, zinc, iodine, chromium, copper, fluoride, molybdenum, manganese, and selenium.

[0089] In various aspects, the additive is an herbal supplement. As used herein, the term "herbal supplement" refers to an additive derived from a plant or plant component (e.g., oil, root, seed, berry, flower). Examples of herbal supplements include, but are not limited to, ginseng, sage, guarana, bacopa monnieri, mint, rosemary, rhodiola rosea, ashwagandha, gotu kola, maca, saw palmetto, black cohjosh, echinacea, garlic, ginkgo biloba, and St. John's wort.

[0090] In various aspects, the additive is a colorant. As used herein, the term "colorant" refers to a dye, pigment, or other substance that imparts color according to conventional standards and is edible to humans. Examples of colorants include, but are not limited to, natural colorants such as spirulina (blue), turmeric (yellow), and beet (red), or a combination thereof.

[0091] C. Method for preparing edible capsules

[0092] In one aspect, a method of preparing the disclosed edible capsule is disclosed, the method comprising: (a) providing a core composition; and (b) dispensing the core composition dropwise into a bath, the bath comprising an encapsulating agent, thereby forming an encapsulating surface, provided that: if the core composition comprises a polysaccharide, the encapsulating agent is a calcium ion source, and if the core composition comprises a calcium ion source, the encapsulating agent is a polysaccharide.

[0093] In one aspect, a method of preparing the disclosed edible capsule is disclosed, the method comprising: (a) providing a core composition; (b) sequentially adding a first colorant and a second colorant dropwise to the core composition, wherein the second colorant has a color different from the color of the first colorant, thereby forming a marbled core composition; and (c) dispensing the marbled core composition dropwise into a bath, thereby forming the encapsulating surface, provided that: if the core composition includes a polysaccharide, the encapsulating agent is a calcium ion source, and if the core composition includes a calcium ion source, the encapsulating agent is a polysaccharide.

[0094] In various aspects, an edible capsule comprises: (a) a core composition comprising at least one flavoring base component selected from the group consisting of alternative dairy products, syrups, sauces, coffee, and tea; and (b) an encapsulating surface comprising a gelling polysaccharide, the encapsulating surface encapsulating the core composition.

[0095] In various aspects, an edible capsule comprises: (a) a core composition comprising at least one flavoring base component and at least two colorants, wherein each colorant has a different color; and (b) an encapsulating surface comprising a gelling polysaccharide, the encapsulating surface encapsulating the core composition, wherein the capsule has a marbled color.

[0096] In various aspects, the core composition comprises at least one flavoring base component selected from the group consisting of alternative dairy products, syrups, sauces, coffee, and tea. In various additional aspects, the core composition is free of milk-based dairy products.

[0097] In various aspects, the core composition further includes sugar. Examples of sugar include, but are not limited to, granulated sugar, brown sugar, maple syrup, honey, coffee cascara sugar, and coconut sugar. In other aspects, the sugar is granulated sugar. In other aspects, the core composition further includes more than one sugar. In still other aspects, the core composition further includes a single sugar. In yet other aspects, the sugar is the only sugar in the core composition. In yet other aspects, the sugar is the only sugar in the edible capsule.

[0098] In various aspects, based on the total weight of the core composition, sugar is present in an amount of about 10wt% to about 30wt%. In other aspects, based on the total weight of the core composition, sugar is present in an amount of about 10wt% to about 25wt%. In still other aspects, based on the total weight of the core composition, sugar is present in an amount of about 10wt% to about 20wt%. In yet other aspects, based on the total weight of the core composition, sugar is present in an amount of about 10wt% to about 15wt%. In still other aspects, based on the total weight of the core composition, sugar is present in an amount of about 15wt% to about 30wt%. In still other aspects, based on the total weight of the core composition, sugar is present in an amount of about 20wt% to about 30wt%. In still other aspects, based on the total weight of the core composition, sugar is present in an amount of about 25wt% to about 30wt%. In still other aspects, based on the total weight of the core composition, sugar is present in an amount of about 15wt% to about 25wt%. In still other aspects, based on the total weight of the core composition, sugar is present in an amount of about 18wt%.

[0099] In various aspects, the core composition further includes one or more gums. The example of gum includes but is not limited to cassia gum, sesbania gum, tamarind gum, guar gum, xanthan gum, fenugreek gum, gelatin and gum arabic. In other aspects, the core composition further includes a single gum. In still other aspects, the core composition includes a mixture of gums. In yet other aspects, the core composition includes a mixture of guar gum and xanthan gum.

[0100] In various aspects, based on the total weight of the core composition, the gum is present in an amount of about 0.5wt% to about 1.0wt%. In other aspects, based on the total weight of the core composition, the gum is present in an amount of about 0.5wt% to about 0.9wt%. In still other aspects, based on the total weight of the core composition, the gum is present in an amount of about 0.5wt% to about 0.8wt%. In yet another aspect, based on the total weight of the core composition, the gum is present in an amount of about 0.5wt% to about 0.7wt%. In yet another aspect, based on the total weight of the core composition, the gum is present in an amount of about 0.5wt% to about 0.6wt%. In yet another aspect, based on the total weight of the core composition, the gum is present in an amount of about 0.6wt% to about 1.0wt%. In yet another aspect, based on the total weight of the core composition, the gum is present in an amount of about 0.7wt% to about 1.0wt%. In yet another aspect, based on the total weight of the core composition, the gum is present in an amount of about 0.8wt% to about 1.0wt%. In still other aspects, based on the gross weight of the core composition, the gum is present in an amount of about 0.9wt% to about 1.0wt%. In yet other aspects, based on the gross weight of the core composition, the gum is present in an amount of about 0.6wt% to about 0.9wt%. In yet other aspects, based on the gross weight of the core composition, the gum is present in an amount of about 0.7wt% to about 0.8wt%. In still other aspects, based on the gross weight of the core composition, the gum is present in an amount of about 0.7wt%.

[0101] In various aspects, the core composition includes a calcium ion source, and the encapsulating agent is a polysaccharide. Without wishing to be bound by theory, when the core composition includes a calcium ion source and the encapsulating agent is a polysaccharide, the resulting edible capsule can have a thin gelatinous skin (e.g., encapsulation surface), wherein containing a flavoring base component (e.g., bursting boba pearls) that can burst when extruded. Therefore, in various aspects, the calcium ion source is calcium chloride. In various other aspects, the polysaccharide is an alginate.

[0102] In various aspects, wherein the calcium ion source is present in an amount of about 0.1wt% to about 0.5wt% based on the gross weight of the core composition. In other aspects, wherein the calcium ion source is present in an amount of about 0.1wt% to about 0.4wt% based on the gross weight of the core composition. In still other aspects, wherein the calcium ion source is present in an amount of about 0.1wt% to about 0.3wt% based on the gross weight of the core composition. In yet other aspects, wherein the calcium ion source is present in an amount of about 0.1wt% to about 0.2wt% based on the gross weight of the core composition. In yet other aspects, wherein the calcium ion source is present in an amount of about 0.2wt% to about 0.5wt% based on the gross weight of the core composition. In still other aspects, wherein the calcium ion source is present in an amount of about 0.3wt% to about 0.5wt% based on the gross weight of the core composition. In yet other aspects, wherein the calcium ion source is present in an amount of about 0.4wt% to about 0.5wt% based on the gross weight of the core composition. In yet further aspects, the calcium ion source is present in an amount of about 0.2 wt% to about 0.4 wt% based on the total weight of the core composition. In still further aspects, the calcium ion source is present in an amount of about 0.2 wt% based on the total weight of the core composition.

[0103] In various aspects, the core composition includes a polysaccharide, and the encapsulating agent is a calcium ion source. Without wishing to be bound by theory, when the core composition includes a polysaccharide and the encapsulating agent is a calcium ion source, the resulting edible capsule can have a thicker outer membrane (e.g., encapsulation surface), wherein the entire outer membrane has a gel-like consistency (e.g., solid boba pearls). Therefore, in various aspects, the polysaccharide is an alginate. In various other aspects, the calcium ion source is calcium sulfate.

[0104] In various aspects, based on the total weight of the core composition, the polysaccharide is present in an amount of about 0.5wt% to about 5.0wt%. In other aspects, based on the total weight of the core composition, the polysaccharide is present in an amount of about 0.5wt% to about 4.0wt%. In still other aspects, based on the total weight of the core composition, the polysaccharide is present in an amount of about 0.5wt% to about 3.0wt%. In yet another aspect, based on the total weight of the core composition, the polysaccharide is present in an amount of about 0.5wt% to about 2.0wt%. In yet another aspect, based on the total weight of the core composition, the polysaccharide is present in an amount of about 0.5wt% to about 1.0wt%. In yet another aspect, based on the total weight of the core composition, the polysaccharide is present in an amount of about 1.0wt% to about 5.0wt%. In yet another aspect, based on the total weight of the core composition, the polysaccharide is present in an amount of about 2.0wt% to about 5.0wt%. In yet another aspect, based on the total weight of the core composition, the polysaccharide is present in an amount of about 3.0wt% to about 5.0wt%. In still other aspects, based on the gross weight of the core composition, the polysaccharide is present in an amount of about 4.0wt% to about 5.0wt%. In yet other aspects, based on the gross weight of the core composition, the polysaccharide is present in an amount of about 1.0wt% to about 4.0wt%. In yet other aspects, based on the gross weight of the core composition, the polysaccharide is present in an amount of about 2.0wt% to about 3.0wt%. In still other aspects, based on the gross weight of the core composition, the polysaccharide is present in an amount of about 1.5wt%.

[0105] In various aspects, at least one flavoring base component is present in an amount of about 70wt% to about 90wt% based on the total weight of the core composition. In other aspects, at least one flavoring base component is present in an amount of about 70wt% to about 85wt% based on the total weight of the core composition. In still other aspects, at least one flavoring base component is present in an amount of about 70wt% to about 80wt% based on the total weight of the core composition. In yet another aspect, at least one flavoring base component is present in an amount of about 70wt% to about 75wt% based on the total weight of the core composition. In yet another aspect, at least one flavoring base component is present in an amount of about 75wt% to about 90wt% based on the total weight of the core composition. In yet another aspect, at least one flavoring base component is present in an amount of about 80wt% to about 90wt% based on the total weight of the core composition. In yet another aspect, at least one flavoring base component is present in an amount of about 85wt% to about 90wt% based on the total weight of the core composition. In yet another aspect, at least one flavoring base component is present in an amount of about 75wt% to about 85wt% based on the total weight of the core composition. In yet another aspect, at least one flavoring base component is present in an amount of about 75wt% to about 85wt% based on the total weight of the core composition. In still further aspects, the at least one flavor base component is present in an amount of about 80 wt %, based on the total weight of the core composition.

[0106] In various aspects, the core composition comprises sugar, gum, calcium ion source and at least one flavoring base component, wherein the encapsulating agent is a polysaccharide, and wherein the core composition is liquid after the dispensing step. In other aspects, the sugar is granulated sugar, the gum is a combination of guar gum and xanthan gum, the salt is calcium chloride, and the polysaccharide is an alginate.

[0107] In various aspects, before mixing with at least one flavoring base component, sugar, gum and calcium ion source are premixed to form a dry blend. In other aspects, mixing is carried out by a mixer. In still other aspects, mixing is carried out at a medium and low speed. In yet another aspect, mixing is carried out at a speed of about 550rpm to about 850rpm. In yet another aspect, mixing is carried out at a speed of about 550rpm to about 800rpm. In still another aspect, mixing is carried out at a speed of about 550rpm to about 750rpm. In yet another aspect, mixing is carried out at a speed of about 550rpm to about 700rpm. In yet another aspect, mixing is carried out at a speed of about 550rpm to about 650rpm. In still another aspect, mixing is carried out at a speed of about 550rpm to about 600rpm. In yet another aspect, mixing is carried out at a speed of about 600rpm to about 850rpm. In yet another aspect, mixing is carried out at a speed of about 650rpm to about 850rpm. In still another aspect, mixing is carried out at a speed of about 700 rpm to about 850 rpm. In yet another aspect, mixing is carried out at a speed of about 750 rpm to about 850 rpm. In yet another aspect, mixing is carried out at a speed of about 750 rpm to about 850 rpm. In yet another aspect, mixing is carried out at a speed of about 750 rpm to about 850 rpm. In still another aspect, mixing is carried out at a speed of about 600 rpm to about 800 rpm. In yet another aspect, mixing is carried out at a speed of about 650 rpm to about 750 rpm.

[0108] In various aspects, the core composition comprises sugar, polysaccharide and at least one flavoring base component, wherein the encapsulating agent is a calcium ion source, and wherein the core composition is a gel after the dispensing step. In other aspects, the sugar is granulated sugar, the polysaccharide is alginate, and the calcium ion source is calcium sulfate.

[0109] In various aspects, before mixing with at least one flavoring base component, sugar and polysaccharide are premixed to form a dry blend. In other aspects, mixing is carried out by a mixer. In still other aspects, mixing is carried out at medium and low speeds. In yet other aspects, mixing is carried out at a speed of about 550rpm to about 850rpm. In still other aspects, mixing is carried out at a speed of about 550rpm to about 800rpm. In still other aspects, mixing is carried out at a speed of about 550rpm to about 750rpm. In still other aspects, mixing is carried out at a speed of about 550rpm to about 700rpm. In still other aspects, mixing is carried out at a speed of about 550rpm to about 650rpm. In still other aspects, mixing is carried out at a speed of about 550rpm to about 600rpm. In still other aspects, mixing is carried out at a speed of about 600rpm to about 850rpm. In still other aspects, mixing is carried out at a speed of about 650rpm to about 850rpm. In still another aspect, mixing is carried out at a speed of about 700 rpm to about 850 rpm. In yet another aspect, mixing is carried out at a speed of about 750 rpm to about 850 rpm. In yet another aspect, mixing is carried out at a speed of about 750 rpm to about 850 rpm. In yet another aspect, mixing is carried out at a speed of about 750 rpm to about 850 rpm. In still another aspect, mixing is carried out at a speed of about 600 rpm to about 800 rpm. In yet another aspect, mixing is carried out at a speed of about 650 rpm to about 750 rpm.

[0110] In various aspects, the depth of the bath is at least about 3.0 inches. Without wishing to be bound by theory, the depth of the bath may affect the formation of the capsule. For example, in order to produce a capsule in which the core composition is a liquid, the core composition must be dripped with sufficient force to form a bag around the flavoring base component. Therefore, the depth of the bath can help to achieve the required force. In other aspects, the depth of the bath is at least about 3.5 inches. In still other aspects, the depth of the bath is at least about 4.0 inches. In yet other aspects, the depth of the bath is at least about 4.5 inches. In yet other aspects, the depth of the bath is at least about 5.0 inches. In still other aspects, the depth of the bath is greater than about 5.0 inches.

[0111] In various aspects, the method further comprises preparing a bath by mixing the encapsulating agent and water. As described in detail herein, the bath can have a sufficiently large area to allow space between the capsules so that they do not touch or otherwise clump together. This can also be achieved by distributing droplets of the core composition so that each droplet is spaced apart.

[0112] In various aspects, the core composition is dispensed by a pipette. In various other aspects, the core composition is dispensed from a height of at least about 7 inches above the surface. Without wishing to be bound by theory, the distribution height of the core composition also can affect the formation of the capsule. As described in detail above, the capsule with the liquid core composition must be dripped with enough force to form a bag. Therefore, the distribution height of the core composition can also contribute to the required force. In other aspects, the core composition is dispensed from a height of at least about 7.5 inches above the surface. In still other aspects, the core composition is dispensed from a height of at least about 8 inches above the surface. In yet other aspects, the core composition is dispensed from a height of at least about 8.5 inches above the surface. In yet other aspects, the core composition is dispensed from a height of at least about 9 inches above the surface. In still other aspects, the core composition is dispensed from a height of at least about 9.5 inches above the surface. In yet other aspects, the core composition is dispensed from a height of at least about 10 inches above the surface.

[0113] In various fields, the core composition keeps at least about 40 minutes time period in the bath.Do not wish to be bound by theory, the core composition should keep enough time in the bath, to allow capsule gelation.In addition, the time period can change according to the expected consistency of the capsule.For example, for the capsule (for example, bursting boba pearl) with liquid core composition and gelatinous encapsulation surface, the time period of about 15 minutes to about 30 minutes, about 15 minutes to about 25 minutes, about 15 minutes to about 20 minutes, about 20 minutes to about 30 minutes, about 25 minutes to about 30 minutes or about 20 minutes to about 25 minutes can be selected.Therefore, in other aspects, the core composition keeps less than about 30 minutes time period in the bath.In still other aspects, the core composition keeps about 15 minutes to about 20 hours time period in the bath. Alternatively, for the entire capsule with a gel-like consistency (e.g., solid boba pearls), a time period of about 30 minutes to about 2.5 hours, about 30 minutes to about 2.0 hours, about 30 minutes to about 1.5 hours, about 30 minutes to about 1.0 hours, about 1.0 hours to about 2.5 hours, 1.5 hours to about 2.5 hours, about 2.0 hours to about 2.5 hours, or about 1.0 hours to about 2.0 hours can be selected. Therefore, in other aspects, the core composition is kept in a bath for a time period of at least about 40 minutes. In still other aspects, the core composition is kept in a bath for a time period of no more than about 2 hours.

[0114] In various aspects, the method further comprises filtering the capsule. In various further aspects, the method further comprises flushing the capsule.

[0115] In various aspects, the method comprises: (a) mixing granulated sugar, gum, and a calcium ion source, thereby forming a dry blend; (b) mixing the dry blend and at least one flavoring base component, thereby forming a core composition; (c) dispensing the core composition dropwise into a bath having a surface and a depth of at least about 5.0 inches, wherein the core composition is dispensed from a height of at least about 8.0 inches above the surface, and wherein the encapsulating agent is a polysaccharide, thereby forming an encapsulating surface; and (d) filtering the capsule, wherein the core composition is liquid after the dispensing step, and wherein the core composition remains in the bath for a period of less than about 30 minutes. In additional aspects, the method further comprises rinsing the capsule after the filtering step.

[0116] In various aspects, the method comprises: (a) mixing a sugar and a polysaccharide, thereby forming a dry blend; (b) mixing the dry blend and at least one flavoring base component, thereby forming a core composition; (c) dispensing the core composition dropwise into a bath, wherein the encapsulating agent is a calcium ion source, thereby forming an encapsulation surface; and (d) filtering the capsule, wherein the core composition is a gel after the dispensing step, and wherein the core composition is maintained in the bath for a period of about 40 minutes to about 2 hours. In additional aspects, the method further comprises rinsing the capsule after the filtering step.

[0117] In various fields, the method further includes adding the first colorant dropwise to the core composition before the dispensing step. As described in detail above, the capsule color can be given by adding one or more colorants. For example, if the seasoning base component is colorless or otherwise does not contain a color that is enough to affect the overall color of the edible capsule, adding a single colorant may cause the color of the edible capsule to be the same as the color of the colorant. Therefore, in various fields, the capsule has a uniform or substantially uniform color. Alternatively, if the seasoning base component has a first color, adding a single colorant with a second color may cause the edible capsule to have a marbled color, wherein the first color and the second color are different. Therefore, in various fields, the capsule has a marbled color.

[0118] In various aspects, the method further comprises adding a second colorant dropwise to the core composition prior to the dispensing step, wherein the second colorant has a color different from the color of the first colorant. As detailed above, if the flavoring base component is colorless or otherwise does not contain a color sufficient to affect the overall color of the edible capsule, then adding two or more colorants having different colors may result in the edible capsule having a marbled color. Thus, in various aspects, the capsule has a marbled color.

[0119] In various aspects, the method further comprises adding a plurality of fruit pieces to the core composition.

[0120] In various aspects, the method further comprises adding to the core composition one or more substances selected from the group consisting of infusions, flavorings, spices, vitamins, caffeine, minerals, herbal supplements, and coloring agents.

[0121] D. Food products

[0122] In one aspect, a composition comprising a plurality of disclosed edible capsules is disclosed, wherein the composition is a food product. Examples of food products include, but are not limited to, beverages (e.g., coffee, such as instant coffee, cold brew coffee, hot brew coffee, traditional brew coffee and blended coffee, tea, juice, smoothies, water such as still mineral water and sparkling water, wine, liqueurs, mixtures thereof), desserts (e.g., ice cream, tarts, cakes, custard, pies, yogurt, shaved ice, egg tarts), and dough-based food products (e.g., croissants, waffles, pancakes, bread). In another aspect, the food product is a beverage. In still another aspect, the beverage is coffee (e.g., instant coffee, cold brew coffee, hot brew coffee, traditional brew coffee, blended coffee), tea, juice, smoothies, or water (e.g., still mineral water, sparkling water).

[0123] In one aspect, a composition comprising a plurality of edible capsules is disclosed, wherein the composition is a food product, and wherein the edible capsules are prepared by the disclosed method.

[0124] In various aspects, an edible capsule comprises: (a) a core composition comprising at least one flavoring base component selected from the group consisting of alternative dairy products, syrups, sauces, coffee, and tea; and (b) an encapsulating surface comprising a gelling polysaccharide, the encapsulating surface encapsulating the core composition.

[0125] In various aspects, an edible capsule comprises: (a) a core composition comprising at least one flavoring base component and at least two colorants, wherein each colorant has a different color; and (b) an encapsulating surface comprising a gelling polysaccharide, the encapsulating surface encapsulating the core composition, wherein the capsule has a marbled color.

[0126] Without wishing to be bound by theory, the disclosed edible capsules can be used to add flavor to food products to change the mouthfeel of food products, and / or to change the visual appearance of food products. For example, the disclosed edible capsules can be used to add alternative dairy products or espresso to coffee or desserts. Alternatively, the disclosed edible capsules can be used to add flavor to sparkling water. The disclosed edible capsules can also be used to change the visual appearance of food products to reflect, for example, festivals (e.g., red and green marbled edible capsules), sports teams, or flavors (e.g., pink and green marbled edible capsules represent watermelon flavors). Combinations of these effects are also contemplated.

[0127] In various aspects, the food product is coffee. In various other aspects, the coffee can be made from one or more of Arabica beans, Robusta beans, Liberica beans, and Excelsa beans. In various other aspects, the coffee can be roasted (e.g., lightly roasted, medium roasted, darkly roasted, or extra darkly roasted). Examples of coffee include, but are not limited to, espresso, instant coffee, cold brew coffee, hot brew coffee, hand-brewed coffee, drip coffee, iced coffee, and blended coffee (e.g., cappuccino, latte, Americano, cortado, red eye coffee, mocha, macchiato, flat white coffee, café au gratin, Irish coffee, ).

[0128] In various aspects, the food product is tea. Examples of tea include, but are not limited to, black tea, green tea, passionflower tea, white tea, Earl Grey, matcha, oolong tea, puer tea, purple tea, and chai tea.

[0129] In various aspects, the food product is a juice. Examples of juices include, but are not limited to, apple juice, cranberry juice, grape juice, orange juice, grapefruit juice, blueberry juice, kiwi juice, star fruit juice, dragon fruit juice, mango juice, acai juice ( juice), lemonade, and combinations thereof. In various aspects, the juice further comprises additional components, such as alternative dairy products (e.g., coconut milk), coffee extract, ice, fresh fruit, and / or fruit puree. In various additional aspects, the juice is a Refresher TM .

[0130] In various aspects, the food product is a smoothie. Examples of smoothies include, but are not limited to, orange smoothie, blueberry smoothie, kiwi smoothie, star fruit smoothie, dragon fruit smoothie, mango smoothie, acai smoothie, lemonade, banana smoothie, and combinations thereof.

[0131] In various aspects, the food product is water, such as still mineral water or sparkling water.

[0132] E. Experiment

[0133] The following examples are presented to provide a person of ordinary skill in the art with a complete disclosure and description of how to prepare and evaluate the compounds, compositions, articles, devices and / or methods claimed herein, and are intended to be purely illustrative and not intended to limit the present disclosure. Although efforts have been made to ensure accuracy with respect to numbers (e.g., amounts, temperatures, etc.), some errors and deviations should still be considered. Unless otherwise indicated, parts are parts by weight, temperatures are in °C or equal to ambient temperature, and pressures are equal to or near atmospheric pressure.

[0134] 1. Preparation of Exploding Pearls

[0135] A summary of the ingredients used to prepare the bursting pearls is shown below in Tables 1A and 1B.

[0136] Table 1A.

[0137] Preparation No. Seasoning base component #1 Seasoning Base Component #2 1* Coconut milk - 2 Oat milk - 3 Soybean - 4 almond - 5 Chia (MDF) - 6 Big boobs - 7 Perfect puree - 8 With marble pattern - 9 forming - 10 Vanilla Sweet Cream - 11 Chai Tea Oat milk 12 Golden Espresso Oat milk 13 Matcha Latte (Oat Milk) - 14 Oat milk - 15 Soybean - 16 almond -

[0138] *Indicates marbled formulation.

[0139] Table 1B.

[0140]

[0141] With reference to the preparation of the above-mentioned No. 1-16 formulations, sugar, action gum 10000EC and calcium chloride are dry blended. The dry blend is then added to the flavoring base component using a mixer. The resulting mixture is mixed at a medium-low speed (600-800rpm) to minimize bubbles. Then, an alginate bath is prepared in a separate container by mixing TICA-alginic acid HG 400 in water. It may take an hour to fully incorporate. The alginate bath should be at least 5 inches deep. Next, the pearls of the liquid mixture (dry blend+flavoring base component) are dispensed into the alginate bath from about 10 inches above the bath surface by a pipette. When distributing, it should be noted that space is left between the pearls to prevent them from sticking together. After about 15 minutes in the bath, the pearls are filtered and rinsed under flowing water to remove excess alginate.

[0142] All of the above formulations were evaluated on a "pass / fail" rating scale based on their ability to form encapsulated pearls with a liquid center. If the formula was successful, a "pass" was obtained. If it did not gel to form an outer layer with a liquid center, a "fail" was obtained. Of the exemplary formulations No. 1-15, only formulation No. 9 failed. All other formulations received a "pass" rating.

[0143] 2. Preparation of solid pearls

[0144] A summary of the ingredients used to prepare the solid pearls is shown below in Tables 2A and 2B.

[0145] Table 2A.

[0146] Preparation No. Seasoning base components 17 Chai Tea 18 lemonade 19 Oat milk 20 Mango Dragon Fruit 21 Mango dragon fruit (squints) 22 black tea 23 Passionflower Tea 24 green tea 25 Almond milk 26 Caramel Syrup 27 Vanilla syrup 28 Strawberry Puree 29 Peach Juice 30 Apple Juice 31 lemonade 32 Chai Tea 33 Mocha 34 Blueberry Juice 35 cherry 36 Guava 37 Coconut milk 38 Soybean 39 Non-dairy 40 Strawberry Acai 41 kiwi 42 Mocha 43 caramel 44 Pineapple Ginger 45 Honey 46 <![CDATA[Contains kiwi Refresher TM >

[0147] Table 2B.

[0148]

[0149] a Due to the thickness, 85 g of water was added to the solution.

[0150] b Add 50 grams of water.

[0151] c Add 25 grams of water.

[0152] d Add 5g of crushed FD kiwi fruit slices. This requires the addition of additional liquid.

[0153] e The formulations were kept in the bath for up to 2 hours. The formulations listed as "--" did not gel all the way to the center to form solid pearls after 2 hours.

[0154] With reference to the preparation of formulation No. 17-46 above, sugar and TICA-alginate 400 powder are dry blended. The dry blend is then added to the flavoring base component using a mixer. The resulting mixture is mixed at a medium to low speed (600-800rpm) to minimize bubbles. A calcium bath is prepared in a separate container. Next, the pearls of the gum / flavoring base mixture (dry blend+flavoring base component) are dispensed into the calcium sulfate solution via a pipette. The pearls are allowed to gel in the solution for a specified time until the center is hard. Finally, the pearls are filtered and rinsed under running water to remove excess alginate.

[0155] All formulations above were evaluated according to the "pass / fail" rating scale as detailed above. Their corresponding ratings are shown in Table 3 below.

[0156] Table 3.

[0157]

[0158]

[0159] It will be apparent to those skilled in the art that various modifications and variations may be made to the present invention without departing from the scope or spirit of the present invention. Other embodiments of the present invention will be apparent to those skilled in the art in view of the specification and practice of the present invention disclosed herein. The specification and examples are intended to be considered as exemplary only, with the true scope and spirit of the present invention being indicated by the following claims.

Claims

1. An edible capsule comprising: (a) a core composition comprising at least one flavoring base component selected from the group consisting of alternative dairy products, syrups, sauces, coffee, and tea; as well as (b) an encapsulating surface, the encapsulating surface comprising a gelling polysaccharide, the encapsulating surface encapsulating the core composition.

2. The edible capsule according to claim 1, wherein the flavoring base component is an alternative dairy product.

3. The edible capsule according to claim 2, wherein the alternative dairy product is dairy milk or dairy creamer.

4. The edible capsule according to claim 3, wherein the dairy milk is selected from the group consisting of coconut milk, oak milk, soy milk, almond milk and chia milk.

5. The edible capsule according to any one of claims 1 to 4, wherein the flavoring base component is a syrup.

6. The edible capsule according to claim 5, wherein the syrup is selected from the group consisting of chocolate syrup, vanilla syrup, caramel syrup, raspberry syrup, brown sugar syrup and cascara syrup.

7. The edible capsule according to any one of claims 1 to 6, wherein the flavoring base component is a sauce.

8. The edible capsule according to claim 7, wherein the sauce is mocha sauce.

9. The edible capsule according to any one of claims 1 to 8, wherein the flavoring base component is coffee.

10. The edible capsule according to claim 9, wherein the coffee is selected from the group consisting of coffee extract, espresso, instant coffee, cold brew coffee and hot brew coffee.

11. An edible capsule according to any one of claims 1 to 10, wherein the flavouring base component is tea.

12. The edible capsule according to claim 11, wherein the tea is selected from the group consisting of black tea, green tea, passionflower tea, white tea, Earl Grey tea, matcha tea and chai tea.

13. The edible capsule according to any one of claims 1 to 12, wherein the core composition further comprises juice or puree.

14. The edible capsule according to any one of claims 1 to 12, wherein the core composition is free of juice or puree.

15. The edible capsule according to any one of claims 1 to 14, wherein the core composition further comprises a sugar.

16. The edible capsule of claim 15, wherein the sugar is the only sugar in the edible capsule.

17. An edible capsule according to claim 15 or claim 16, wherein the sugar is selected from granulated sugar, brown sugar, maple syrup, honey, cascara sugar and coconut sugar.

18. An edible capsule according to any one of claims 15 to 17, wherein the sugar is granulated sugar.

19. An edible capsule according to any one of claims 1 to 18, wherein the core composition is a liquid.

20. The edible capsule of claim 19, wherein the core composition further comprises a gum.

21. The edible capsule of claim 20, wherein the gum is cassia gum, sesbania gum, tamarind gum, guar gum, xanthan gum, fenugreek gum, gelatin, gum arabic, or a combination thereof.

22. An edible capsule according to claim 20 or claim 21 wherein the gum is a combination of guar gum and xanthan gum.

23. An edible capsule according to any one of claims 19 to 22, wherein the core composition further comprises a source of calcium ions.

24. The edible capsule of claim 23, wherein the calcium ion source is calcium chloride.

25. The edible capsule according to any one of claims 19 to 24, wherein the gelling polysaccharide comprises a gelling alginate.

26. An edible capsule according to any one of claims 19 to 24, wherein the gelling polysaccharide consists of gelling alginate.

27. An edible capsule according to any one of claims 1 to 18, wherein the core composition is a gel.

28. The edible capsule of claim 27, wherein the core composition further comprises the gelling polysaccharide.

29. The edible capsule of claim 28, wherein the gelling polysaccharide comprises a gelling alginate.

30. The edible capsule of claim 28, wherein the gelling polysaccharide consists of gelling alginate.

31. The edible capsule according to any one of claims 27 to 30, wherein the encapsulating surface further comprises a source of calcium ions.

32. The edible capsule of claim 31 , wherein the calcium ion source is calcium sulfate.

33. The edible capsule according to any one of claims 1 to 32, wherein the core composition is free of tapioca starch.

34. The edible capsule according to any one of claims 1 to 32, wherein the core composition is free of starch.

35. The edible capsule according to any one of claims 1 to 34, wherein the capsule does not contain tapioca starch or modified tapioca starch.

36. The edible capsule according to any one of claims 1 to 34, wherein the capsule is free of starch.

37. The edible capsule according to any one of claims 1 to 36, wherein the capsule does not contain juice or puree.

38. The edible capsule of claim 1, wherein the edible capsule comprises: (a) a core composition comprising sugar, gum, a calcium ion source and at least one flavoring base component selected from the group consisting of an alternative dairy product, a syrup, a sauce, coffee and tea, wherein the core composition is a liquid; and (b) an encapsulating surface, the encapsulating surface comprising gelled alginate, the encapsulating surface encapsulating the core composition, The edible capsule contains no starch, juice or fruit puree.

39. The edible capsule of claim 38, wherein the core composition consists of the sugar, the gum, the calcium ion source and the at least one flavoring base component.

40. The edible capsule of claim 1, wherein the edible capsule comprises: (a) a core composition comprising sugar, gelling alginate and at least one flavoring base component selected from the group consisting of alternative dairy products, syrups, sauces, coffee and tea, wherein the core composition is a gel; and (b) an encapsulating surface, the encapsulating surface comprising gelled alginate and a calcium ion source, the encapsulating surface encapsulating the core composition, The edible capsule contains no starch, juice or fruit puree.

41. The edible capsule according to any one of claims 1 to 40, wherein the core composition further comprises a colorant.

42. The edible capsule of claim 41, wherein the core composition comprises more than one colorant, wherein each colorant is a different color.

43. The edible capsule of claim 42, wherein the capsule has a marbled color.

44. The edible capsule according to any one of claims 1 to 43, wherein the core composition further comprises a plurality of fruit pieces.

45. The edible capsule of any one of claims 1 to 44, wherein the core composition further comprises an infusion, a flavoring agent, a fragrance, a vitamin, caffeine, a mineral, a herbal supplement, a colorant, or a combination thereof.

46. ​​The edible capsule according to any one of claims 1 to 45, wherein the maximum length of the edible capsule is from about 5 mm to about 7 mm.

47. The edible capsule according to any one of claims 1 to 46, wherein the edible capsule has a circular shape, an oval shape, or a teardrop shape.

48. A composition comprising a plurality of capsules according to any one of claims 1 to 47, wherein the composition is a food product.

49. The composition of claim 48, wherein the food product is a beverage.

50. The composition of claim 49, wherein the beverage is coffee, tea, juice, smoothie or water.

51. The composition of claim 50, wherein the water is still mineral water or sparkling water.

52. The composition of claim 50, wherein the coffee is a blended coffee beverage.

53. A method for preparing an edible capsule according to any one of claims 1 to 52, the method comprising: (a) providing the core composition; as well as (b) dispensing the core composition dropwise into a bath comprising an encapsulating agent, thereby forming an encapsulating surface, The conditions are: If the core composition comprises a polysaccharide, the encapsulating agent is a source of calcium ions, and If the core composition includes a source of calcium ions, the encapsulating agent is a polysaccharide.

54. The method of claim 53, wherein the core composition further comprises a sugar.

55. The method of claim 54, wherein the sugar is present in an amount of about 10 wt% to about 30 wt%, based on the total weight of the core composition.

56. The method of claim 54 or claim 55, wherein the sugar is present in an amount of about 15 wt% to about 25 wt%, based on the total weight of the core composition.

57. The method of any one of claims 54 to 56, wherein the sugar is present in an amount of about 18 wt% based on the total weight of the core composition.

58. The method of any one of claims 54 to 57, wherein the sugar is granulated sugar.

59. A method according to any one of claims 53 to 58, wherein the core composition further comprises a gum.

60. The method of claim 59, wherein the gum is present in an amount of about 0.5 wt% to about 1.0 wt%, based on the total weight of the core composition.

61. A method according to claim 59 or claim 60 wherein the gum is present in an amount of about 0.7 wt% based on the total weight of the core composition.

62. The method of any one of claims 59 to 61, wherein the gum is a combination of guar gum and xanthan gum.

63. The method of any one of claims 53 to 62, wherein the core composition comprises the calcium ion source and the encapsulating agent is the polysaccharide.

64. The method of claim 63, wherein the calcium ion source is present in an amount of about 0.1 wt% to about 0.5 wt%, based on the total weight of the core composition.

65. The method of claim 63 or claim 64, wherein the calcium ion source is present in an amount of about 0.2 wt% based on the total weight of the core composition.

66. The method of any one of claims 63 to 65, wherein the source of calcium ions is calcium chloride.

67. The method of any one of claims 63 to 66, wherein the polysaccharide is alginate.

68. The method of any one of claims 53 to 62, wherein the core composition comprises the polysaccharide and the encapsulating agent is the calcium ion source.

69. The method of claim 68, wherein the polysaccharide is present in an amount of about 0.5 wt% to about 5.0 wt%, based on the total weight of the core composition.

70. The method of claim 68 or claim 69, wherein the polysaccharide is present in an amount of about 1.5 wt% based on the total weight of the core composition.

71. The method of any one of claims 68 to 70, wherein the polysaccharide is alginate.

72. The method of any one of claims 68 to 71, wherein the calcium ion source is calcium sulfate.

73. The method of any one of claims 53 to 72, wherein the at least one flavoring base component is present in an amount of about 70 wt% to about 90 wt%, based on the total weight of the core composition.

74. The method of any one of claims 53 to 73, wherein the at least one flavoring base component is present in an amount of about 80 wt%, based on the total weight of the core composition.

75. The method of claim 53, wherein said core composition comprises sugar, gum, said calcium ion source, and said at least one flavoring base component, wherein said encapsulating agent is said polysaccharide, and wherein said core composition is a liquid after said dispensing step.

76. The method of claim 75, wherein the sugar is granulated sugar, the gum is a combination of guar gum and xanthan gum, the salt is calcium chloride, and the polysaccharide is an alginate.

77. A method according to claim 75 or claim 76 wherein the sugar, the gum and the calcium ion source are premixed to form a dry blend prior to mixing with the at least one flavouring base component.

78. The method of claim 77, wherein mixing is performed by a mixer.

79. The method of claim 78, wherein mixing is performed at a medium to low speed.

80. The method of claim 78 or claim 79, wherein mixing is performed at a speed of about 550 rpm to about 850 rpm.

81. The method of any one of claims 78 to 80, wherein mixing is performed at a speed of about 600 rpm to about 800 rpm.

82. The method of claim 53, wherein the core composition comprises sugar, the polysaccharide, and the at least one flavor base component, wherein the encapsulating agent is the calcium ion source, and wherein the core composition is a gel after the dispensing step.

83. The method of claim 82, wherein the sugar is granulated sugar, the polysaccharide is alginate, and the calcium ion source is calcium sulfate.

84. A method according to claim 82 or claim 83, wherein the sugar and the polysaccharide are premixed to form a dry blend prior to mixing with the at least one flavouring base component.

85. The method of claim 84, wherein mixing is performed by a mixer.

86. A method according to claim 84 or claim 85 wherein mixing is carried out at a medium to low speed.

87. The method of any one of claims 84 to 86, wherein mixing is performed at a speed of about 550 rpm to about 850 rpm.

88. The method of any one of claims 84 to 87, wherein mixing is performed at a speed of about 600 rpm to about 800 rpm.

89. The method of any one of claims 53 to 88, wherein the depth of the bath is at least about 4.0 inches.

90. The method of any one of claims 53 to 89, wherein the depth of the bath is at least about 5.0 inches.

91. The method of any one of claims 53 to 90, further comprising preparing the bath by mixing the encapsulating agent and water.

92. The method of any one of claims 53 to 91, wherein the core composition is dispensed by pipette.

93. The method of any one of claims 53 to 92, wherein the core composition is dispensed from a height of at least about 8 inches above a surface.

94. The method of any one of claims 53 to 92, wherein the core composition is dispensed from a height of about 10 inches above the surface.

95. The method of any one of claims 53 to 94, wherein the core composition remains in the bath for a period of at least about 40 minutes.

96. The method of any one of claims 53 to 94, wherein the core composition remains in the bath for a period of time not exceeding about 2 hours.

97. The method of any one of claims 53 to 94, wherein the core composition remains in the bath for a period of less than about 30 minutes.

98. The method of any one of claims 53 to 94, wherein the core composition remains in the bath for a period of about 15 minutes to about 20 minutes.

99. The method of any one of claims 53 to 98, further comprising filtering the capsules.

100. The method of claim 99, further comprising flushing the capsule.

101. The method of claim 53, comprising: (a) mixing granulated sugar, gum and said calcium ion source, thereby forming a dry blend; (b) mixing the dry blend and the at least one flavor base component, thereby forming the core composition; (c) dispensing the core composition dropwise into a bath having a surface and a depth of at least about 5.0 inches, wherein said core composition being dispensed from a height of at least about 8.0 inches above said surface, and wherein said encapsulating agent is said polysaccharide, thereby forming said encapsulating surface; and (d) filtering the capsule, wherein said core composition is liquid after said dispensing step, and wherein said core composition remains in said bath for a period of time of less than about 30 minutes.

102. The method of claim 101, further comprising rinsing the capsule after the filtering step.

103. The method of claim 53, comprising: (a) mixing a sugar and said polysaccharide, thereby forming a dry blend; (b) mixing the dry blend and the at least one flavor base component, thereby forming the core composition; (c) dispensing the core composition dropwise into the bath, wherein the encapsulating agent is a source of calcium ions, thereby forming the encapsulating surface; and (d) filtering the capsule, wherein said core composition is a gel after said dispensing step, and wherein the core composition remains in the bath for a period of time of about 40 minutes to about 2 hours.

104. The method of claim 103, further comprising rinsing the capsule after the filtering step.

105. The method of any one of claims 53 to 104, further comprising adding a first colorant dropwise to the core composition prior to the dispensing step.

106. The method of claim 105, further comprising adding a second colorant dropwise to the core composition prior to the dispensing step, wherein the second colorant has a different color than the first colorant.

107. The method of claim 106, wherein the capsule has a marbled color.

108. The method of any one of claims 53 to 107, further comprising adding a plurality of fruit pieces to the core composition.

109. The method of any one of claims 53 to 108, further comprising adding to the core composition one or more substances selected from the group consisting of infusions, flavorings, spices, vitamins, caffeine, minerals, herbal supplements, and coloring agents.

110. An edible capsule prepared by the method of any one of claims 53 to 109.

111. An edible capsule comprising: (a) a core composition comprising at least one flavor base component and at least two colorants, wherein each colorant has a different color; as well as (b) an encapsulating surface comprising a gelling polysaccharide, the encapsulating surface encapsulating the core composition, wherein the capsule has a marbled color.

112. The edible capsule of claim 111, wherein the flavor base component comprises water.

113. An edible capsule according to claim 111 or claim 112, wherein the flavoured base component comprises juice or puree.

114. The edible capsule according to any one of claims 111 to 113, wherein the at least one flavoring base component is selected from alternative dairy products, syrups, sauces, coffee and tea.

115. The edible capsule according to any one of claims 111 to 114, wherein the core composition further comprises a sugar.

116. The edible capsule according to any one of claims 111 to 115, wherein the core composition is a liquid.

117. The edible capsule of claim 116, wherein the core composition further comprises a gum.

118. An edible capsule according to claim 116 or claim 117, wherein the core composition further comprises a source of calcium ions.

119. The edible capsule according to any one of claims 111 to 115, wherein the core composition is a gel.

120. The edible capsule of claim 119, wherein the core composition further comprises the gelling polysaccharide.

121. The edible capsule of claim 120, wherein the gelling polysaccharide is a gelling alginate.

122. The edible capsule of any one of claims 111 to 121, wherein the core composition further comprises starch.

123. The edible capsule of claim 122, wherein the starch is tapioca starch.

124. The edible capsule of any one of claims 111 to 123, wherein the core composition further comprises a plurality of fruit pieces.

125. The edible capsule of any one of claims 111 to 124, wherein the core composition further comprises an infusion, a flavoring agent, a fragrance, a vitamin, caffeine, a mineral, a herbal supplement, a colorant, or a combination thereof.

126. The edible capsule of any one of claims 111 to 125, wherein the edible capsule has a maximum length of about 5 mm to about 7 mm.

127. The edible capsule of any one of claims 111 to 126, wherein the capsule has a circular shape, an oval shape, or a teardrop shape.

128. A composition comprising a plurality of capsules according to any one of claims 111 to 127, wherein the composition is a food product.

129. The composition of claim 128, wherein the food product is a beverage.

130. The composition of claim 129, wherein the beverage is coffee, tea, juice, smoothie, or water.

131. A method of preparing an edible capsule according to any one of claims 111 to 127, the method comprising: (a) providing the core composition; (b) sequentially adding a first colorant and a second colorant dropwise to the core composition, wherein the second colorant has a different color than the first colorant, thereby forming a marbled core composition; and (c) dispensing the marbled core composition dropwise into a bath, thereby forming the encapsulating surface, The conditions are: If the core composition comprises a polysaccharide, the encapsulating agent is a source of calcium ions, and If the core composition includes a source of calcium ions, the encapsulating agent is a polysaccharide.

132. The method of claim 131 , further comprising filtering the capsules.

133. The method of claim 132, further comprising rinsing the capsule after the filtering step.

134. An edible capsule prepared by the method of any one of claims 131 to 133.

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