Edible glitter composition

Abstract

The present invention relates to an edible sparkling composition comprising a polysaccharide, one or more sugars and one or more functional supplements, a method for its preparation and its use.

Description

Technical Field

[0001] This disclosure broadly relates to edible glitter compositions comprising functional supplements. Background Technology

[0002] Any discussion of prior art throughout this specification should not be construed as an admission that such prior art is well known in the art or forms part of common general knowledge in the art.

[0003] Edible glitter compositions are favored by consumers for their appearance when used to decorate food and beverages. Such compositions typically contain gum arabic and colorants. There is a desire to provide edible glitter compositions with one or more enhancing characteristics. Summary of the Invention

[0004] In a first aspect of this disclosure, an edible glitter composition is provided, comprising:

[0005] The polysaccharides comprise approximately 75% to 90% of the total content.

[0006] Approximately 5% to approximately 20% of one or more types of sugar, and

[0007] One or more functional supplements, ranging from approximately 1% to approximately 15%.

[0008] The following options may be used individually or in any combination with the first aspect of this disclosure.

[0009] In one embodiment, the edible glitter composition may comprise: about 80% to about 90% of polysaccharides, about 5% to about 15% of one or more sugars, and about 1% to about 10% of one or more functional supplements.

[0010] The edible glitter composition may also contain about 0.1% to about 5% water.

[0011] The edible glitter composition may also contain about 0.05% to about 2% of one or more colorants.

[0012] The edible glitter composition may contain or consist of the following: about 76% to about 82% of polysaccharides, about 8% to about 16% of one or more sugars, about 1% to about 15% of one or more functional supplements, about 0.1% to about 1% of one or more colorants, and about 0.1% to about 3% of water.

[0013] The edible glitter composition may contain or consist of the following: about 82% to about 86% of polysaccharides, about 6% to about 14% of one or more sugars, about 1% to about 8% of one or more functional supplements, about 0.1% to about 1% of one or more colorants, and about 0.1% to about 3% of water.

[0014] Colorants can be selected from colored plant extracts and artificial colorants. Colorants can be selected from red beet extract, evaporated red beet concentrate, Rubiaceae gardenia fruit extract, evaporated carrot juice concentrate, anthocyanins, beta-carotene, carotenoids, turmeric (turmeric root), alfalfa, chlorophyll, spirulina, cocoa, annatto, carmine, paprika oleoresin, erythrosine, tartrazine, sunset yellow FCF, brilliant blue FCF, indigo carmine, quinoline yellow, patent blue V, acid red (red 10), and green S.

[0015] One or more coloring agents may contain one or more sugars, and the edible glitter composition may contain about 8% to about 16% of one or more sugars. Alternatively, one or more coloring agents may contain negligible amounts of sugar, and the edible glitter composition may contain about 5% to about 10% of one or more sugars.

[0016] Polysaccharides can be selected from gum arabic, guar gum, peach gum, agar, pectin, carboxymethyl cellulose, xanthan gum, dextran, welan gum, gellan gum, diutan gum, and pullulan.

[0017] One or more sugars may be selected from sucrose, glucose, and fructose. One or more sugars may be glucose and fructose. One or more sugars may be a mixture of about 50% glucose and about 50% fructose. One or more sugars may be provided in the form of evaporated white grape juice concentrate.

[0018] One or more functional supplements may be selected from enriched yeast, minerals, probiotics, pharmaceuticals, plant or fungal extracts, vitamins, antioxidants, proteins, and polyunsaturated fats. One or more functional supplements may be selected from iron-enriched yeast, magnesium sulfate, and probiotics.

[0019] The edible glitter composition may contain or consist of the following: about 75% to about 80% gum arabic, about 13% to about 17% of one or more sugars, about 8% to about 13% iron-rich yeast, about 1% to about 3% water, and about 0.3% to about 0.8% of one or more colorants.

[0020] The edible glitter composition may consist of approximately 78% gum arabic, approximately 15% of one or more sugars, approximately 11% iron-rich yeast, approximately 2% water, and approximately 0.7% evaporated beet concentrate.

[0021] The edible glitter composition may contain or consist of the following: about 80% to about 85% gum arabic, about 6% to about 8% of one or more sugars, about 6% to about 9% iron-rich yeast, about 1% to about 3% water, and about 0.2% to about 0.7% of one or more colorants.

[0022] The edible glitter composition may consist of approximately 83% gum arabic, approximately 7% of one or more sugars, approximately 7% iron-rich yeast, approximately 2% water, and approximately 0.5% red beet extract.

[0023] The edible glitter composition may contain or consist of the following: about 75% to about 85% gum arabic, about 7% to about 9% of one or more sugars, about 10% to about 15% magnesium salts, about 0.1% to about 0.5% water, and about 0.5% to about 1.5% of one or more colorants.

[0024] The edible glitter composition may consist of about 81% gum arabic, about 8% of one or more sugars, about 11% magnesium salts, about 0.2% water and about 0.1% extract of Gardenia jasminoides fruit from the Rubiaceae family.

[0025] The edible glitter composition may contain or consist of the following: about 83% to about 87% gum arabic, about 6% to about 8% of one or more sugars, about 6% to about 9% magnesium salts, about 0.1% to about 0.5% water, and about 0.5% to about 1.5% of one or more colorants.

[0026] The edible glitter composition may consist of about 85% gum arabic, about 7% of one or more sugars, about 8% magnesium salts, about 0.2% water and about 0.1% extract of Gardenia jasminoides fruit from the Rubiaceae family.

[0027] The edible glitter composition may contain or consist of the following: about 80% to about 85% gum arabic, about 14% to about 18% of one or more sugars, about 1% to about 2% probiotics, about 0.1% to about 0.5% water, and about 0.5% to about 1% of one or more colorants.

[0028] The edible glitter composition may consist of approximately 82% gum arabic, approximately 16% of one or more sugars, approximately 1% Bacillus coagulans, approximately 0.2% water, and approximately 0.8% evaporated carrot juice concentrate.

[0029] The edible glitter composition may contain or consist of the following: about 82% to about 86% gum arabic, about 12% to about 14% of one or more sugars, about 1% to about 2% probiotics, about 0.1% to about 0.5% water, and about 0.5% to about 1% of one or more colorants.

[0030] The edible glitter composition may consist of approximately 84% gum arabic, approximately 13% of one or more sugars, approximately 1% Bacillus coagulans, approximately 0.2% water, and approximately 0.8% evaporated carrot juice concentrate.

[0031] The edible glitter composition can be in granular form, with most granules having a sieve size of up to about 40 mesh.

[0032] Edible glitter compositions can be in the form of glossy granules. Edible glitter compositions can also be in the form of glossy flakes.

[0033] The edible glitter composition can be free-flowing.

[0034] In a second aspect of this disclosure, an aqueous composition is provided that provides an edible glitter after evaporation, the composition comprising:

[0035] Approximately 50% to 60% of the water,

[0036] The polysaccharide content is approximately 30% to 45%.

[0037] Approximately 1% to approximately 10% of one or more sugars, and

[0038] One or more functional supplements, ranging from approximately 0.1% to approximately 7%.

[0039] The following options may be used individually or in any combination with the second aspect of this disclosure.

[0040] In one embodiment, the edible glitter composition may comprise: about 50% to about 60% water, about 35% to about 45% polysaccharides, about 1% to about 10% of one or more sugars, and about 0.1% to about 5% of one or more functional supplements.

[0041] The aqueous composition may also contain about 0.01% to about 1% of one or more colorants.

[0042] The aqueous composition may contain or consist of the following: about 55% to about 57% water, about 34% to about 37% polysaccharides, about 3% to about 7% one or more sugars, about 0.5% to about 7% one or more functional supplements, and about 0.03% to about 0.5% one or more colorants.

[0043] The aqueous composition may contain or consist of the following: about 52% to about 56% water, about 35% to about 38% polysaccharide, about 2% to about 6% of one or more sugars, about 0.5% to about 4% of one or more functional supplements, and about 0.03% to about 0.5% of one or more colorants.

[0044] Colorants can be selected from colored plant extracts and synthetic colorants. Colorants can be selected from red beet extract, red beet concentrate, extract of Gardenia jasminoides fruit (Rubia cordifolia), evaporated carrot juice concentrate, anthocyanins, beta-carotene, carotenoids, turmeric (turmeric root), alfalfa (alfalfa), chlorophyll, spirulina, cocoa, annatto, carmine, paprika oleoresin, erythrosine, tartrazine, sunset yellow FCF, brilliant blue FCF, indigo carmine, quinoline yellow, patent blue V, acid red (red 10), and green S.

[0045] One or more colorants may contain one or more sugars, and the aqueous composition may contain about 3% to about 7% of one or more sugars. Alternatively, one or more colorants may contain a negligible amount of sugar, and the aqueous composition may contain about 1% to about 5% of one or more sugars.

[0046] The polysaccharide may be selected from gum arabic, guar gum, peach gum, agar, pectin, carboxymethyl cellulose, xanthan gum, dextran, veland gum, gellan gum, digoxin, and pullulan. One or more sugars may be selected from sucrose, glucose, and fructose. One or more sugars may be glucose and fructose. One or more sugars may be a mixture of about 50% glucose and about 50% fructose.

[0047] One or more functional supplements may be selected from enriched yeast, minerals, probiotics, pharmaceuticals, plant or fungal extracts, vitamins, antioxidants, proteins, and polyunsaturated fats. One or more functional supplements may be selected from iron-enriched yeast, magnesium salts, and probiotics.

[0048] The aqueous composition may contain or consist of the following: about 54% to 60% water, about 32% to about 36% gum arabic, about 5% to about 8% of one or more sugars, about 2% to about 4% iron-rich yeast, and about 0.1% to about 0.5% colorant.

[0049] The aqueous composition may consist of approximately 57% water, approximately 34% gum arabic, approximately 6% one or more sugars, approximately 3% iron-rich yeast, and approximately 0.3% red beet concentrate.

[0050] The aqueous composition may contain or consist of the following: about 54% to 57% water, about 36% to about 38% gum arabic, about 2% to about 4% of one or more sugars, about 2% to about 4% iron-rich yeast, and about 0.1% to about 0.5% colorant.

[0051] The aqueous composition may consist of about 56% water, about 37% gum arabic, about 3% of one or more sugars, about 3% iron-rich yeast, and about 0.2% red beet extract.

[0052] The aqueous composition may contain or consist of the following: about 52% to about 57% water, about 32% to about 38% gum arabic, about 3% to about 5% of one or more sugars, about 4% to about 7% magnesium salts, and about 0.01% to about 0.06% colorant.

[0053] The aqueous composition may consist of about 54% water, about 36% gum arabic, about 4% of one or more sugars, about 5% magnesium salts, and about 0.04% of Gardenia jasminoides fruit extract.

[0054] The aqueous composition may contain or consist of the following: about 54% to about 57% water, about 36% to about 38% gum arabic, about 2% to about 4% of one or more sugars, about 2% to about 4% magnesium salts, and about 0.01% to about 0.06% colorant.

[0055] The aqueous composition may consist of about 56% water, about 37% gum arabic, about 3% of one or more sugars, about 3% magnesium salts, and about 0.04% of Gardenia jasminoides fruit extract.

[0056] The aqueous composition may contain or consist of the following: about 53% to 56% water, about 35% to about 39% gum arabic, about 5% to about 10% of one or more sugars, about 0.3% to about 1% probiotics, and about 0.2% to about 0.6% colorant.

[0057] The aqueous composition may consist of about 55% water, about 37% gum arabic, about 7% of one or more sugars, about 0.6% Bacillus coagulans, and about 0.4% carrot juice concentrate.

[0058] The aqueous composition may contain or consist of the following: about 53% to 56% water, about 35% to about 37% gum arabic, about 5% to about 7% of one or more sugars, about 0.3% to about 1% probiotics, and about 0.2% to about 0.6% colorant.

[0059] The aqueous composition may consist of about 54% water, about 36% gum arabic, about 6% of one or more sugars, about 0.6% Bacillus coagulans, and about 0.4% carrot juice concentrate.

[0060] The aqueous composition may consist of about 56% water, about 36% gum arabic, about 6% of one or more sugars, about 0.6% Bacillus coagulans, and about 0.4% carrot juice concentrate.

[0061] In a third aspect of this disclosure, an aqueous composition is provided that provides an edible glittery substance after evaporation, the composition comprising:

[0062] Approximately 50% to 60% of the water,

[0063] The polysaccharide content is approximately 30% to 45%.

[0064] A solution containing at least 70% of one or more sugars, comprising approximately 1% to approximately 8%.

[0065] One or more functional supplements, ranging from approximately 0.1% to approximately 7%.

[0066] The following options may be used individually or in any combination with the third aspect of this disclosure.

[0067] In one embodiment of the third aspect of this disclosure, an aqueous composition is provided that provides an edible glitter after evaporation, the composition comprising: about 50% to about 60% water, about 35% to about 45% polysaccharides, about 2% to about 5% a solution containing at least 70% of one or more sugars, and about 0.1% to about 5% of one or more functional supplements.

[0068] The aqueous composition of the claims may further contain about 0.01% to about 7% of one or more colorants.

[0069] The aqueous composition may comprise or consist of the following: about 55% to about 60% water, about 33% to about 37% polysaccharides, about 2% to about 7% a solution containing at least 70% of one or more sugars, about 0.5% to about 6% of one or more functional supplements, and about 0.03% to about 6% of one or more colorants.

[0070] The aqueous composition may comprise or consist of the following: about 53% to about 56% water, about 35% to about 38% polysaccharides, about 3% to about 4% a solution containing at least 70% of one or more sugars, about 0.5% to about 4% of one or more functional supplements, and about 0.03% to about 6% of one or more colorants.

[0071] Colorants can be selected from colored plant extracts and synthetic colorants. Colorants can be selected from red beet extract, red beet concentrate, extract of Gardenia jasminoides fruit (Rubia cordifolia), evaporated carrot juice concentrate, anthocyanins, beta-carotene, carotenoids, turmeric (turmeric root), alfalfa (alfalfa), chlorophyll, spirulina, cocoa, annatto, carmine, paprika oleoresin, erythrosine, tartrazine, sunset yellow FCF, brilliant blue FCF, indigo carmine, quinoline yellow, patent blue V, acid red (red 10), and green S.

[0072] Polysaccharides can be selected from gum arabic, guar gum, peach gum, agar, pectin, carboxymethyl cellulose, xanthan gum, dextran, vegan gum, gellan gum, digoxin, and pullulan.

[0073] One or more sugars may be selected from sucrose, glucose, and fructose. One or more sugars may be glucose and fructose. One or more sugars may be a mixture of about 50% glucose and about 50% fructose. A solution containing at least 70% one or more sugars may be a white grape juice concentrate.

[0074] One or more functional supplements may be selected from enriched yeast, minerals, probiotics, pharmaceuticals, plant or fungal extracts, vitamins, antioxidants, proteins, and polyunsaturated fats. One or more functional supplements may be selected from iron-enriched yeast, magnesium salts, and probiotics.

[0075] The aqueous composition may contain or consist of the following: about 54% to 57% water, about 33% to about 36% gum arabic, about 1% to about 4% of a solution containing at least 70% of one or more sugars, about 2% to about 5% iron-rich yeast, and about 3% to about 6% colorant.

[0076] The aqueous composition may consist of approximately 56% water, approximately 34% gum arabic, approximately 2% white grape juice concentrate, approximately 3% iron-rich yeast, and approximately 5% red beet concentrate.

[0077] The aqueous composition may contain or consist of the following: about 54% to 57% water, about 36% to about 38% gum arabic, about 3% to about 5% a solution containing at least 70% of one or more sugars, about 2% to about 5% iron-rich yeast, and about 0.1% to about 0.5% colorant.

[0078] The aqueous composition may consist of approximately 56% water, approximately 37% gum arabic, approximately 4% white grape juice concentrate, approximately 3% iron-rich yeast, and approximately 0.2% red beet extract.

[0079] The aqueous composition may contain or consist of the following: about 54% to about 57% water, about 35% to about 39% gum arabic, about 3% to about 5% a solution containing at least 70% of one or more sugars, about 4% to about 7% magnesium salt, and about 0.01% to about 0.06% colorant.

[0080] The aqueous composition may consist of approximately 55% water, approximately 37% gum arabic, approximately 4% white grape juice concentrate, approximately 5% magnesium salt, and approximately 0.04% extract of Gardenia jasminoides fruit from the Rubiaceae family.

[0081] The aqueous composition may contain or consist of the following: about 54% to about 57% water, about 36% to about 38% gum arabic, about 3% to about 5% a solution containing at least 70% of one or more sugars, about 2% to about 4% magnesium salt, and about 0.01% to about 0.06% colorant.

[0082] The aqueous composition may consist of approximately 56% water, approximately 37% gum arabic, approximately 4% white grape juice concentrate, approximately 3% magnesium salt, and approximately 0.04% extract of Gardenia jasminoides fruit from the Rubiaceae family.

[0083] The aqueous composition may contain or consist of the following: about 53% to 56% water, about 36% to about 38% gum arabic, about 1% to about 4% of a solution containing at least 70% of one or more sugars, about 0.3% to about 1% probiotics, and about 4% to about 6% colorant.

[0084] The aqueous composition may consist of approximately 55% water, approximately 37% gum arabic, approximately 2% white grape juice concentrate, approximately 0.6% Bacillus coagulans, and approximately 5% evaporated carrot juice concentrate.

[0085] The aqueous composition may contain or consist of the following: about 53% to 56% water, about 35% to about 37% gum arabic, about 3% to about 5% a solution containing at least 70% of one or more sugars, about 0.3% to about 1% probiotics, and about 4% to about 6% colorant.

[0086] The aqueous composition may consist of approximately 54% water, approximately 36% gum arabic, approximately 4% white grape juice concentrate, approximately 0.6% Bacillus coagulans, and approximately 5% carrot juice concentrate.

[0087] In a fourth aspect of this disclosure, a method for preparing an edible glitter composition is provided, the method comprising:

[0088] (i) Preparation of an aqueous composition comprising water, polysaccharides, and functional supplements, and

[0089] (ii) Using a rotary drum dryer to evaporate water from the aqueous composition to provide an edible flash composition.

[0090] The following options may be used individually or in any combination with the fourth aspect of this disclosure.

[0091] The method may also include subjecting the aqueous composition to mixing under vacuum. A vacuum of about 0.05 MPa to 0.015 MPa may be applied.

[0092] The method may further include: (iii) grinding the edible glitter composition.

[0093] The method may also include: (iv) passing the edible flash composition through a sieve.

[0094] Step (i) of the method may include:

[0095] a. Add water to the mixing tank.

[0096] b. Add all components except the polysaccharide to the mixing vessel and stir until dissolved.

[0097] c. Add the polysaccharide to the mixing tank and stir until dissolved.

[0098] In step (iii), the drum dryer can operate at a temperature of approximately 90°C to approximately 110°C. In step (iii), the drum dryer can operate at a rotational speed of approximately 0.15 rpm to approximately 0.3 rpm. In step (iii), the drum dryer can operate for one or two rotations.

[0099] The aqueous composition comprising water, polysaccharides, and functional supplements is an aqueous composition according to the second or third aspect of this disclosure.

[0100] The edible glitter composition may be a composition according to the first aspect of this disclosure.

[0101] In a fifth aspect of this disclosure, a method of administering a functional supplement to a subject is provided, the method comprising: supplying a food or beverage having an edible glitter composition comprising the functional supplement, wherein the food or beverage contains a substance that improves the subject’s absorption of the functional supplement, or wherein the functional supplement improves the absorption of a substance contained in the food or beverage.

[0102] In a sixth aspect of this disclosure, a method for improving the absorption of a functional supplement by a subject is provided, the method comprising: supplying a food or beverage having an edible glitter composition comprising a functional supplement, wherein the food or beverage contains a substance that improves the absorption of the functional supplement by the subject.

[0103] In a seventh aspect of this disclosure, a method for improving the absorption of a substance contained in a food or beverage is provided, the method comprising: supplying a food or beverage having an edible glitter composition containing a functional supplement, wherein the functional supplement improves the absorption of a substance contained in the food or beverage.

[0104] The following options may be used individually or in any combination with aspects five through seven of this disclosure.

[0105] Functional supplements may contain iron, and substances that improve the absorption of functional supplements may include vitamin C. In this case, the functional supplement may be iron-enriched yeast, and the food or beverage may include citrus fruits, bell peppers, strawberries, tomatoes, broccoli, Brussels sprouts, cabbage, cauliflower, and / or white potatoes.

[0106] Functional supplements can be magnesium salts, which improve the absorption of substances contained in food or beverages, such as vitamin D. In this case, the functional supplement can be magnesium salts, and the food or beverage can include mushrooms, fish, and / or eggs.

[0107] Functional supplements can be probiotics, which improve the absorption of substances contained in food or beverages, where the substance can be a plant-based protein. In this case, the functional supplement can be probiotics, and the food or beverage can include bananas and / or oats.

[0108] In an eighth aspect of this disclosure, the use of an edible glitter composition for administering a functional supplement to a subject is provided. This use includes supplying a food or beverage having an edible glitter composition comprising a functional supplement, wherein the food or beverage contains a substance that improves the subject’s absorption of the functional supplement, or wherein the functional supplement improves the absorption of a substance contained in the food or beverage.

[0109] In a ninth aspect of this disclosure, the use of an edible glitter composition for improving the absorption of a functional supplement by a subject is provided, the use comprising supplying a food or beverage having an edible glitter composition comprising a functional supplement, wherein the food or beverage contains a substance that improves the absorption of the functional supplement by a subject.

[0110] In a tenth aspect of this disclosure, the use of an edible glitter composition for improving the absorption of a substance contained in a food or beverage is provided, the use comprising supplying a food or beverage having an edible glitter composition comprising a functional supplement, wherein the functional supplement improves the absorption of a substance contained in the food or beverage.

[0111] The following options may be used individually or in any combination with aspects eight through ten of this disclosure.

[0112] Functional supplements may contain iron, and substances that improve the absorption of functional supplements may include vitamin C. In this case, the functional supplement may be iron-enriched yeast, and the food or beverage may include citrus fruits, bell peppers, strawberries, tomatoes, broccoli, Brussels sprouts, cabbage, cauliflower, and / or white potatoes.

[0113] Functional supplements can be magnesium salts, which improve the absorption of substances contained in food or beverages, such as vitamin D. In this case, the functional supplement can be magnesium salts, and the food or beverage can include mushrooms, fish, and / or eggs.

[0114] Functional supplements can be probiotics, which improve the absorption of substances contained in food or beverages, where the substance can be a plant-based protein. In this case, the functional supplement can be probiotics, and the food or beverage can include bananas and / or oats.

[0115] In the eleventh aspect of this disclosure, the use of a functional supplement in the manufacture of an edible glitter composition for improving the absorption of the functional supplement by a subject is provided, wherein the food or beverage is supplemented with the edible glitter composition, and wherein the food or beverage contains a substance that improves the absorption of the functional supplement by a subject.

[0116] The following options may be used individually or in any combination with the eleventh aspect of this disclosure.

[0117] Functional supplements may contain iron, and substances that improve the absorption of functional supplements may include vitamin C. In this case, the functional supplement may be iron-enriched yeast, and the food or beverage may include citrus fruits, bell peppers, strawberries, tomatoes, broccoli, Brussels sprouts, cabbage, cauliflower, and / or white potatoes.

[0118] In a twelfth aspect of this disclosure, the use of a functional supplement in the manufacture of an edible glitter composition for improving the absorption of a substance contained in a food or beverage is provided, wherein the food or beverage is supplemented with the edible glitter composition, and wherein the functional supplement improves the absorption of a substance contained in the food or beverage.

[0119] The following options may be used alone or in any combination with the twelfth aspect of this disclosure.

[0120] Functional supplements can be magnesium salts, which improve the absorption of substances contained in food or beverages, such as vitamin D. In this case, the functional supplement can be magnesium salts, and the food or beverage can include mushrooms, fish, and / or eggs.

[0121] Functional supplements can be probiotics, which improve the absorption of substances contained in food or beverages, where the substance can be a plant-based protein. In this case, the functional supplement can be probiotics, and the food or beverage can include bananas and / or oats.

[0122] In aspects five through twelfth of this disclosure, the edible glitter composition may be the edible glitter composition according to aspect one of this disclosure.

[0123] limited

[0124] The following are some limitations that may help in understanding the description of this disclosure. These limitations are intended as general limitations and should in no way limit the scope of this disclosure to those terms, but are set forth for a better understanding of the following description.

[0125] Throughout this specification, unless the context otherwise requires, the word “comprising” or variations such as “including” or “containing” will be understood to imply the inclusion of the stated element, integer or step, or group of elements, integers or steps, but does not exclude any other element, integer or step, or group of elements, integers or steps.

[0126] In this specification, when a composition is described exhaustively as consisting of certain ingredients, the amounts of those ingredients must add up to 100%, or about 100%. When a composition is described non-exhaustively as containing certain ingredients, the amounts of those ingredients may be less than 100%, because the composition may contain other ingredients not explicitly listed.

[0127] Terms without quantifiers are used in this text to refer to one or more (i.e., at least one) textual grammatical objects. As an example, "element" means one or more elements.

[0128] In the context of this specification, the term “about” should be understood as ±10% of the listed values.

[0129] Any numerical ranges listed in this document are intended to include all subranges containing the same numerical precision. For example, the range 1.0 to 5.0 is intended to include all subranges between the listed minimum value of 1.0 and the listed maximum value of 5.0 (and inclusive), that is, a minimum value equal to or greater than 1.0 and a maximum value equal to or less than 5.0, such as 2.1 to 4.5. Any maximum numerical limit listed in this document is intended to include all smaller numerical limits contained therein, and any minimum numerical limit listed in this document is intended to include all larger numerical limits contained therein.

[0130] In this specification, unless otherwise stated, all quantities expressed as percentages are based on gravimetric weight.

[0131] Any description of prior art literature in this document, or any statement derived from or based on that literature, is not an admission that such literature or statements are part of the common knowledge of the relevant art.

[0132] For descriptive purposes, all references mentioned herein are incorporated herein by reference in their entirety unless otherwise stated. Attached Figure Description

[0133] Figure 1. Edible glitter compositions. A: Edible glitter containing iron-rich yeast (red product). B: Edible glitter containing magnesium salts (blue product). C: Edible glitter containing probiotics (orange product). Detailed Implementation

[0134] Edible glitter compositions are favored by consumers for their appearance (typically bright, brightly colored, and glossy) when used to decorate food. The inventors envision that such compositions added to food could also be used to deliver nutritional benefits to consumers, such as functional supplements like iron, magnesium, or probiotic supplements. However, such edible glitter compositions containing functional supplements have not been previously studied.

[0135] The inventors have discovered that incorporating functional supplements into polysaccharide-based edible glitter compositions results in a dull and lackluster color. Unexpectedly, incorporating a certain amount of sugar into edible glitter compositions containing functional supplements produces glossy compositions with bright colors, restoring their visual appeal.

[0136] Edible glitter composition

[0137] In a first aspect of this disclosure, an edible glitter composition is provided, comprising:

[0138] The polysaccharides comprise approximately 75% to 90% of the total content.

[0139] Approximately 5% to approximately 20% of one or more types of sugar, and

[0140] One or more functional supplements, ranging from approximately 1% to approximately 15%.

[0141] In one embodiment of the first aspect of this disclosure, an edible glitter composition is provided, comprising:

[0142] Approximately 80% to 90% of the polysaccharides,

[0143] Approximately 5% to approximately 15% of one or more sugars, and

[0144] Approximately 1% to approximately 10% of one or more functional supplements.

[0145] The edible glitter composition of the first aspect of this disclosure is primarily composed of polysaccharides. This provides the body of the edible glitter and serves to bind and encapsulate other components.The edible glitter composition may contain about 75% to about 90% polysaccharides, or about 75% to 76%, 75% to 77%, 75% to 78%, 75% to 79%, 75% to 80%, 75% to 81%, 75% to 82%, 75% to 83%, 75% to 84%, 75% to 85%, 75% to 86%, 75% to 87%, 75% to 88%, 75% to 89%, 76% to 77%, 76% to 78%, 76% to 79%, 76% to 80%, 76% to 81%, 76% to 82%, 76% to 83%, 76% to 84%, 76% to 85%, 76% to 86%, 76% to 87%, 76% to 88%, and 76% to 89%. 76% to 90%, 77% to 78%, 77% to 79%, 77% to 80%, 77% to 81%, 77% to 82%, 77% to 83%, 77% to 84%, 77% to 85%, 77% to 86%, 77% to 87%, 77% to 88%, 77% to 89%, 77% to 90%, 78% to 79%, 78% to 80%, 78% to 81%, 78% to 82%, 78% to 83%, 78% to 84%, 78% to 85%, 78% to 86%, 78% to 87%, 78% to 88%, 78% to 89%, 78% to 90%, 79% to 80%, 79% to 81%, 79% to 82%, 79% to 83%, 79% to 80%, 79% to 82%, 79% to 83%, 79% to 80%, 79% to 80%, 79% to 81%, 79% to 82%, 79% to 83%, 79% to 80 ... 4%, 79% to 85%, 79% to 86%, 79% to 87%, 79% to 88%, 79% to 89%, 79% to 90%, 80% to 81%, 80% to 82%, 80% to 83%, 80% to 84%, 80% to 85%, 80% to 86%, 80% to 87%, 80% to 88%, 80% to 89%, 80% to 90%, 81% to 82%, 81% to 83%, 81% to 84%, 81% to 85%, 81% to 86%, 81% to 87%, 81% to 88%, 81% to 89%, 81% to 90%, 82% to 83%, 82% to 84%, 82% to 85%, 82% to 86%, 82% to 87%, 82% to 87%. 88%, 82% to 89%, 82% to 90%, 83% to 84%, 83% to 85%, 83% to 86%, 83% to 87%, 83% to 88%, 83% to 89%, 84% to 85%, 84% to 86%, 84% to 87%, 84% to 88%, 84% to 89%, 84% to 90%, 85% to 86%, 85% to 87%, 85% to 88%, 85% to 89%, 85% to 90%, 86% to 87%, 86% to 88%, 86% to 89%, 86% to 90%, 87% to 88%, 87% to 89%, 87% to 90%, 88% to 89%, 88% to 90%, or about 89% to about 90% of polysaccharides.The edible glitter composition may contain about 75% to about 85% polysaccharides. The edible glitter composition may contain about 80% to about 85% polysaccharides. The edible glitter composition may contain about 82% to about 86% polysaccharides. The edible glitter composition may contain about 76% to about 82% polysaccharides. The edible glitter composition may contain about 75% to about 80% polysaccharides. The edible glitter composition may contain about 83% to about 87% polysaccharides. The edible glitter composition may contain about 80% polysaccharides, or about 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, or about 90% polysaccharides. The edible glitter composition may contain about 78% polysaccharides. The edible glitter composition may contain about 81% polysaccharides. The edible glitter composition may contain about 82% polysaccharides. The edible glitter composition may contain about 83% polysaccharides. The edible glitter composition may contain about 84% polysaccharides. The edible glitter composition may contain about 85% polysaccharides. Polysaccharides can be hydrocolloids. Polysaccharides can be selected from gum arabic, guar gum, peach gum, agar, pectin, carboxymethyl cellulose, xanthan gum, dextran, veland gum, gellan gum, digoxin, and pullulan. Gum arabic is a prime example. Gum arabic is composed of a mixture of glycoproteins and polysaccharides (primarily arabinogalactan).

[0146] The edible glitter composition of the first aspect of this disclosure contains a certain amount of one or more sugars. The inventors have unexpectedly discovered that the inclusion of one or more sugars in the edible glitter composition produces a glossy composition with a bright color, even though it contains one or more functional supplements.The edible glitter composition contains about 5% to about 20% of one or more sugars, or about 5% to 6%, 5% to 7%, 5% to 8%, 5% to 9%, 5% to 10%, 5% to 11%, 5% to 12%, 5% to 13%, 5% to 14%, 5% to 15%, 5% to 16%, 5% to 17%, 5% to 18%, 5% to 19%, 6% to 7%, 6% to 8%, 6% to 9%, 6% to 10%, 6% to 11%, 6% to 12%, 6% to 13%, 6% to 14%, 6% to 15%, 6% to 16%, 6% to 17%, 6% to 18%, 6% to 19%, 6% to 20%, 7% to 8%, 7% to 9%... %, 7% to 10%, 7% to 11%, 7% to 12%, 7% to 13%, 7% to 14%, 7% to 15%, 7% to 16%, 7% to 17%, 7% to 18%, 7% to 19%, 7% to 20%, 8% to 9%, 8% to 10%, 8% to 11%, 8% to 12%, 8% to 13%, 8% to 14%, 8% to 15%, 8% to 16%, 8% to 17%, 8% to 18%, 8% to 19%, 8% to 20%, 9% to 10%, 9% to 11%, 9% to 12%, 9% to 13%, 9% to 14%, 9% to 15%, 9% to 16%, 9% to 17%, 9% to 18%, 9% to 19% %, 9% to 20%, 10% to 11%, 10% to 12%, 10% to 13%, 10% to 14%, 10% to 15%, 10% to 16%, 10% to 17%, 10% to 18%, 10% to 19%, 10% to 20%, 11% to 12%, 11% to 13%, 1% to 14%, 11% to 15%, 11% to 16%, 11% to 17%, 11% to 18%, 11% to 19%, 11% to 20%, 12% to 13%, 12% to 14%, 12% to 15%, 12% to 16%, 12% to 17%, 12% to 18%, 12% to 19%, 12% to 20%, 13% to 14% %, 13% to 15%, 13% to 16%, 13% to 17%, 13% to 18%, 13% to 19%, 13% to 20%, 14% to 15%, 14% to 16%, 14% to 17%, 14% to 18%, 14% to 19%, 14% to 20%, 15% to 16%, 15% to 17%, 15% to 18%, 15% to 19%, 15% to 20%, 16% to 17%, 16% to 18%, 16% to 19%, 16% to 20%, 17% to 18%, 17% to 19%, 17% to 20%, 18% to 19%, 18% to 20%, or about 19% to about 20% of one or more sugars. Edible glitter compositions may contain about 5% to about 15% of one or more sugars. Edible glitter compositions may contain about 8% to about 16% of one or more sugars.The edible glitter composition may contain about 13% to about 17% of one or more sugars. The edible glitter composition may contain about 7% to about 9% of one or more sugars. The edible glitter composition may contain about 14% to about 18% of one or more sugars. The edible glitter composition may contain about 6% to about 14% of one or more sugars. The edible glitter composition may contain about 6% to about 8% of one or more sugars. The edible glitter composition may contain about 12% to about 14% of one or more sugars. The edible glitter composition may contain about 5% of one or more sugars, or about 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, or about 15% of one or more sugars.

[0147] One or more sugars may be any sugar suitable for human consumption. One or more sugars may be monosaccharides or disaccharides. One or more sugars may be selected from sucrose, glucose, and fructose. One or more sugars may be a mixture of glucose and fructose, such as a mixture of about 50% glucose and about 50% fructose. One or more sugars may be provided in the form of pure sugar or in the form of an evaporated sugar solution. That is, the edible glitter composition may contain an evaporated sugar solution such that the composition contains about 5% to about 20% of one or more sugars. The sugar solution may be selected from fruit juice concentrates (e.g., apple juice concentrate, carrot juice concentrate, and white grape juice concentrate), corn syrup, invert sugar syrup, glucose syrup, evaporated cane juice, beet syrup, agave, dextrose, rice syrup, date sugar, maltose, and isomalt. One or more sugars may be provided in the form of an evaporated white grape juice concentrate. White grape juice concentrate (in solution form) may have a dissolved solids level of about 60 Brix to about 70 Brix, or about 65 Brix. The white grape juice concentrate may contain about 70 g sugar / 100 g to about 90 g sugar / 100 g, or about 80 g sugar / 100 g to about 90 g sugar / 100 g, or about 80 g sugar / 100 g to about 85 g sugar / 100 g, or about 83 g sugar / 100 g. The white grape juice concentrate may contain about 80 g total solids / 100 g to about 90 g total solids / 100 g, or about 85 g total solids / 100 g to about 90 g total solids / 100 g, or about 86 g total solids / 100 g.

[0148] The edible glitter composition of the first aspect of this disclosure comprises one or more functional supplements that can deliver nutritional or health benefits to consumers. The edible glitter composition comprises about 1% to about 15% of one or more functional supplements, or about 1% to 2%, 1% to 3%, 1% to 4%, 1% to 5%, 1% to 6%, 1% to 7%, 1% to 8%, 1% to 9%, 1% to 10%, 1% to 11%, 1% to 12%, 1% to 13%, 1% to 14%, 2% to 3%, 2% to 4%, 2% to 5%, 2% to 6%, 2% to 7%, 2% to 8%, 2% to 9%, 2% to 10%, 2% to 11%, 2% to 12%, 2% to 13%, 2% to 13%, 2% to 14%, 2% to 3%, 2% to 4%, 2% to 5%, 2% to 6%, 2% to 7%, 2% to 8%, 2% to 9%, 2% to 10%, 2% to 11%, 2% to 12%, 2% to 13%, 2% to 14%, 2% to 15 ... 1% to 14%, 2% to 15%, 3% to 4%, 3% to 5%, 3% to 6%, 3% to 7%, 3% to 8%, 3% to 9%, 3% to 10%, 3% to 11%, 3% to 12%, 3% to 13%, 3% to 14%, 3% to 15%, 4% to 5%, 4% to 6%, 4% to 7%, 4% to 8%, 4% to 9%, 4% to 10%, 4% to 11%, 4% to 12%, 4% to 13%, 4% to 14%, 4% to 15%, 5% to 6%, 5% to 7%, 5% to 8%, 5% to 9%, 5% to 10%, 5% to 11%, 5% to 12%, 5% to 13%, 5% to 14%, 5% to 15%, 6% to 7%, 6% to 8%, 6% to 9%, 6% to 10%, 6% to 11%, 6% to 12%, 6% to 13%, 6% to 14%, 6% to 15%, 7% to 8%, 7% to 9%, 7% to 10%, 7% to 11%, 7% to 12%, 7% to 13%, 7% to 14%, 7% to 15%, 8% to 9%, 8% to 10%, 8% to 11%, 8% to 12%, 8% to 13%, 8% One or more functional supplements, ranging from 14%, 8% to 15%, 9% to 10%, 9% to 11%, 9% to 12%, 9% to 13%, 9% to 14%, 9% to 15%, 10% to 11%, 10% to 12%, 10% to 13%, 10% to 14%, 10% to 15%, 11% to 12%, 11% to 13%, 11% to 14%, 11% to 15%, 12% to 13%, 12% to 14%, 12% to 15%, 13% to 14%, 13% to 15%, or about 14% to about 15%. Edible glitter compositions may contain about 1% to about 10% of one or more functional supplements. Edible glitter compositions may contain about 8% to about 13% of one or more functional supplements. Edible glitter compositions may contain about 10% to about 15% of one or more functional supplements. Edible glitter compositions may contain about 1% to about 8% of one or more functional supplements. Edible glitter compositions may contain about 6% to about 9% of one or more functional supplements.The edible glitter composition may contain about 1% to about 2% of one or more functional supplements. The edible glitter composition may contain about 1% of one or more functional supplements, or about 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, or about 10% of one or more functional supplements.

[0149] One or more functional supplements may be selected from enriched yeast, minerals, probiotics, pharmaceuticals, plant or fungal extracts, vitamins, antioxidants, proteins, and polyunsaturated fats. One or more functional supplements may be selected from enriched yeast, minerals, and probiotics. One or more functional supplements may be enriched yeast. The functional supplement may be heat-stable, i.e., it may not degrade when subjected to temperatures exceeding about 85°C. In some embodiments, the enriched yeast comprises yeast rich in one or more target substances selected from selenium, zinc, chromium, copper, iodine, magnesium, manganese, molybdenum, B complexes, and vitamin D. The enriched yeast may be prepared by any conventional method, such as by culturing yeast in a culture medium supplemented with the target substance. The enriched yeast may be *Saccharomyces cerevisiae*. The enriched yeast may be iron-enriched yeast. Iron-enriched yeast may contain about 5 mg / g to about 20 mg / g, or about 5 mg / g to about 15 mg / g, or about 10 mg / g. Exemplary minerals include calcium, phosphorus, potassium, sodium, chloride, magnesium, iron, zinc, iodine, sulfur, cobalt, copper, fluoride, manganese, and selenium. The minerals may be magnesium salts. Magnesium salts may be seawater that has been evaporated to remove sodium. In some implementations, probiotics include *Saccharomyces boulardii*; *Bifidobacteria*, such as *Bifidobacterium bifidum*, *Bifidobacterium animalis*, *Bifidobacterium breve*, *Bifidobacterium longum*, and *Bifidobacterium adolescentis*; and *Lactobacilli*, such as *Lactobacillus acidophilus*, *Lactobacillus plantarum*, *Lactobacillus rhamnosus*, *Lactobacillus reuteri*, *Lactobacillus casei*, *Lactobacillus delbrueckii subsp. Bulgaricus*, *Lactobacillus gasseri*, *Lactobacillus fermentum*, *Lactobacillus johnsonii*, *Lactobacillus paracasei*, and *Lactobacillus salivarius*. *Bacillus salivarius* and *Bacillus* species, such as *B. subtilis*, *B. clausii*, and *B. coagulans*. Probiotics can be *B. coagulans*. In some embodiments, probiotics include *B. subtilis*, *B. coagulans*, *B. clausii*, and *Saccharomyces boulardii*.In some implementations, the drug includes nonsteroidal anti-inflammatory drugs, acetaminophen, antihistamines, lysergic acid diethylamide, 3,4-methylenedioxymethamphetamine, ketamine, xelosiben, and threonate. In some implementations, the plant extracts or fungal extracts include the following: acerola, apple, artichoke, ascophyllum, baobab, beetroot, raspberry, black pepper, blackcurrant fruit, chicory, chlorella, cinnamon, citrus, clove, cranberry, Garcinia cambogia, gellan gum, ginkgo biloba, ginseng, konjac glucomannan, okra, grape, griffonia, guar bean, guarana, harpagophytum, hibiscus, immortelle, lemon balm, lemon juice, lion's mane, sophora bean gum, matcha, milk protein, milk thistle, nettle leaf, nopal, okra, olive, papaya, passion fruit, pineapple, pril, pomegranate, prickly pear. Pear, sand pear (Pyrus pyrifolia), red rice yeast, Ganoderma lucidum, rice protein, rosehip, saffron, sage, soybean, tara, turmeric root, witch hazel, psilocybe cubensis, and polyphenols. In some implementations, vitamins include vitamin A, vitamin C, vitamin D, vitamin E, vitamin K, thiamine, riboflavin, niacin, pantothenic acid, biotin, vitamin B6, and vitamin B1. 12 And folic acid. In some implementations, the protein includes collagen.

[0150] The edible glitter composition of the first aspect of this disclosure may contain a small amount of water retained through the manufacturing process. The edible glitter composition may contain about 0.1% to about 5% water, or about 0.1% to 0.5%, 0.1% to 1%, 0.1% to 2%, 0.1% to 3%, 0.1% to 4%, 0.5% to 1%, 0.1% to 2%, 0.5% to 3%, 0.5% to 4%, 0.5% to 5%, 1% to 2%, 1% to 3%, 1% to 4%, 1% to 5%, 2% to 3%, 2% to 4%, 2% to 5%, 3% to 4%, 3% to 5%, or about 4% to about 5% water. The edible glitter composition may contain about 0.1% to about 0.5% water. The edible glitter composition may contain about 1% to about 3% water. The edible glitter composition may contain about 0.1% water, or about 0.2%, 0.5%, 1%, 2%, 3%, 4%, or about 5% water.

[0151] The edible glitter composition of the first aspect of this disclosure may contain one or more colorants for improving the appearance of the product. The edible glitter composition may contain about 0.05% to about 2% of one or more colorants, or about 0.05% to 0.2%, 0.05% to 0.5%, 0.05% to 1%, 0.05% to 1.5%, 0.2% to 0.5%, 0.2% to 1%, 0.2% to 1.5%, 0.2% to 2%, 0.5% to 1%, 0.5% to 1.5%, 0.5% to 2%, 1% to 1.5%, or about 1.5% to about 2% of one or more colorants. The edible glitter composition may contain about 0.1% to about 1% of one or more colorants. The edible glitter composition may contain about 0.2% to about 0.7% of one or more colorants. The edible glitter composition may contain about 0.5% to about 1.5% of one or more colorants. The edible glitter composition may contain about 0.5% to about 1% of one or more colorants. The edible glitter composition may contain about 0.05% of one or more colorants, or 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 1.6%, 1.7%, 1.8%, 1.9%, or about 2% of one or more colorants.

[0152] One or more colorants may be selected from colored plant extracts (e.g., colored fruit extracts or colored vegetable extracts), artificial organic colorants, and inorganic colorants. Colored plant extracts may be in the form of a concentrated juice or, optionally, a dry extract combined with a carrier material such as maltodextrin or glycerol. The concentrated juice may also optionally contain stabilizers such as ascorbic acid and / or citric acid. In the case of a concentrated juice (also referred to as a “concentrate”), it should be understood that the concentrated juice is used to prepare the edible glitter composition, and therefore the final edible glitter composition (which is a solid) comprises the evaporated concentrated juice. Colorants may be selected from red beet extract, evaporated red beet concentrate, Rubiaceae Gardenia fruit extract, evaporated carrot juice concentrate, anthocyanins, β-carotene, carotenoids, turmeric (turmeric root), alfalfa, chlorophyll, spirulina, cocoa, annatto, carmine, paprika oleoresin, erythrosine, tartrazine, sunset yellow FCF, brilliant blue FCF, indigo carmine, quinoline yellow, patent blue V, acid red (red 10), green S, calcium carbonate, titanium dioxide, iron oxide, and mica. Red beet extract may contain red beet extract and maltodextrin. Rubiaceae Gardenia fruit extract may contain Rubiaceae Gardenia fruit extract and maltodextrin. The carrot juice concentrate may have a dissolved solids level of about 65 to about 75 Brix, or about 67 to about 71 Brix. The carrot juice concentrate may contain about 45 g sugar / 100 g to about 60 g sugar / 100 g, or about 50 g sugar / 100 g to about 60 g sugar / 100 g, or about 50 g sugar / 100 g to about 55 g sugar / 100 g, or about 53 g sugar / 100 g. The carrot juice concentrate may contain about 50 g total solids / 100 g to about 70 g total solids / 100 g, or about 55 g total solids / 100 g to about 65 g total solids / 100 g, or about 60 g total solids / 100 g. The carrot juice concentrate may contain about 0.05% to 0.2% β-carotene, or about 0.1% to about 0.15%, or about 0.11% to about 0.14% β-carotene. Red beet concentrate may have a dissolved solids level of about 65 Brix to about 75 Brix, or about 68 Brix to about 74 Brix. Red beet concentrate may contain about 45 g sugar / 100 g to about 60 g sugar / 100 g, or about 45 g sugar / 100 g to about 55 g sugar / 100 g, or about 45 g sugar / 100 g to about 50 g sugar / 100 g, or about 48 g sugar / 100 g.Red beet concentrate may contain about 40 g total solids / 100 g to about 60 g total solids / 100 g, or about 50 g total solids / 100 g to about 60 g total solids / 100 g, or about 55 g total solids / 100 g. Red beet concentrate may contain about 0.2% to 0.6% betaine, or about 0.3% to about 0.5%, or about 0.36% to about 0.44% betaine.

[0153] In some embodiments where the composition further comprises one or more colorants, and the colorants are plant extracts such as fruit juice concentrates or vegetable juice concentrates, the colorant itself may contain one or more sugars. To avoid secondary calculations and to avoid ambiguity, in this case, under the circumstances of the first aspect of this disclosure, any sugar contained in the colorant should be considered as part of about 5% to about 20% of one or more sugars, and any non-sugar component of the colorant should be considered as part of about 0.05% to about 2% of one or more colorants. For example, an edible glitter composition may contain a colorant as carrot juice concentrate containing 88% sugar and 12% other solids on a dry weight basis. In this case, 88% of the dry weight of the carrot juice concentrate should be considered as "one or more sugars," and 12% of the dry weight of the carrot juice concentrate should be considered as "one or more colorants."

[0154] Therefore, when one or more colorants contain one or more sugars in a non-negligible amount, the edible glitter composition may contain about 10% to about 15% of one or more sugars, or about 10% to 11%, 10% to 12%, 10% to 13%, 10% to 14%, 11% to 12%, 11% to 13%, 11% to 14%, 11% to 15%, 12% to 13%, 12% to 14%, 12% to 15%, 13% to 14%, 13% to 15%, or about 14% to about 15% of one or more sugars. The edible glitter composition may contain about 12% to about 14% of one or more sugars. Alternatively, when one or more colorants contain one or more sugars in a non-negligible amount, the edible glitter composition may contain about 8% to about 16% of one or more sugars, or about 8% to 9%, 8% to 10%, 8% to 11%, 8% to 12%, 8% to 13%, 8% to 14%, 8% to 15%, 9% to 10%, 9% to 11%, 9% to 12%, 9% to 13%, 9% to 14%, 9% to 15%, 9% to 16%, 10% to 11%, 1 0% to 12%, 10% to 13%, 10% to 14%, 10% to 15%, 10% to 16%, 11% to 12%, 11% to 13%, 11% to 14%, 11% to 15%, 11% to 16%, 12% to 13%, 12% to 14%, 12% to 15%, 12% to 16%, 13% to 14%, 13% to 15%, 13% to 16%, 14% to 15%, 14% to 16%, or about 15% to about 16% of one or more sugars. When one or more colorants contain negligible amounts of sugar, the edible glitter composition may contain about 5% to about 10% of one or more sugars, or about 5% to 6%, 5% to 7%, 5% to 8%, 5% to 9%, 6% to 7%, 6% to 8%, 6% to 9%, 6% to 10%, 7% to 8%, 7% to 9%, 7% to 10%, 8% to 9%, 8% to 10%, or about 9% to about 10% of one or more sugars. The edible glitter composition may contain about 6% to about 8% of one or more sugars. Negligible amounts should be understood to mean less than 10%, or less than 5%, 2%, or 1%.

[0155] The edible glitter composition of the first aspect of this disclosure can be in the form of free-flowing particles. The particle size can be up to about 40 mesh, or up to about 50, 60, 70 mesh, or up to about 80 mesh. The particle size can be up to about 80 mesh. The particle size can be about 40 mesh to about 1250 mesh, or about 40 mesh to about 800 mesh, or about 40 mesh to about 400 mesh, or about 40 mesh to about 100 mesh. The majority of the particles can be about 40 mesh to about 80 mesh. That is, at least about 80%, or at least about 85%, 90%, or at least about 95% of the particles can be about 40 mesh to about 80 mesh. The particles can be glossy, i.e., shiny. The particles can be in the form of granules, meaning resembling, for example, salt or sugar crystals in form. Alternatively, the particles can be in the form of flakes. Some particles can be in the form of powder. The edible glitter composition can comprise a mixture of granules and flakes. The edible glitter composition can comprise a mixture of granules, flakes, and / or powder.

[0156] Aqueous composition for preparing edible glitter compositions

[0157] The edible glitter composition of the first aspect of this disclosure is prepared by evaporating an aqueous composition comprising edible glitter composition components. Therefore, in the second aspect of this disclosure, an aqueous composition is provided that provides edible glitter after evaporation, the composition comprising:

[0158] Approximately 50% to 60% of the water,

[0159] The polysaccharide content is approximately 30% to 45%.

[0160] Approximately 1% to approximately 10% of one or more sugars, and

[0161] One or more functional supplements, ranging from approximately 0.1% to approximately 7%.

[0162] In one embodiment of the second aspect of this disclosure, an aqueous composition is provided that provides an edible glitter after evaporation, the composition comprising:

[0163] Approximately 50% to 60% of the water,

[0164] The polysaccharide content is approximately 35% to 45%.

[0165] Approximately 1% to approximately 10% of one or more sugars, and

[0166] One or more functional supplements, ranging from approximately 0.1% to approximately 5%.

[0167] The polysaccharides, one or more sugars, one or more functional supplements, and optional ingredients (such as one or more colorants) have the same properties as those in the first aspect of this disclosure. However, these ingredients may be present in different amounts in the aqueous composition of the second aspect of this disclosure compared to the edible glitter composition of the first aspect of this disclosure.

[0168] The aqueous composition of the second aspect of this disclosure comprises about 50% to about 60% water, or about 50% to 51%, 50% to 52%, 50% to 53%, 50% to 54%, 50% to 55%, 50% to 56%, 50% to 57%, 50% to 58%, 50% to 59%, 51% to 52%, 51% to 53%, 51% to 54%, 51% to 55%, 51% to 56%, 51% to 57%, 51% to 58%, 51% to 59%, 51% to 60%, 52% to 53%, 52% to 54%, 52% to 55%, 52% to 56%, 52% to 57%, 52% to 58%, 52% to 59%, 52 ...51%, 50% to 52%, 52% to 53%, 52% to 54%, 52% to 55%, 52% to 56%, 52% to 57%, 52% to 58%, 52% to 59%, 52% to 59%, 52% to 59 The aqueous composition of the second aspect of this disclosure may contain about 53% to about 56% water. The aqueous composition of the second aspect of this disclosure may contain about 54% to about 57% water. The aqueous composition of the second aspect of this disclosure may contain about 50% water, or about 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%, or about 60% water.

[0169] The aqueous composition of the second aspect of this disclosure comprises about 30% to about 45% polysaccharide, or about 30% to 31%, 30% to 32%, 30% to 33%, 30% to 34%, 30% to 35%, 30% to 36%, 30% to 37%, 30% to 38%, 30% to 39%, 30% to 40%, 30% to 41%, 30% to 42%, 30% to 43%, 30% to 44%, 31% to 32%, 31% to 33%, 31% to 34%, 31% to 35%, 31% to 36%, 31% to 37%, 31% to 38%, 31% to 39%, 31% to 40%, 31% to 41%, 31% to 42%, 31% to 43%, 31% to 43%, 31% to 45%, 31% to 42 ... 44%, 31% to 45%, 32% to 33%, 32% to 34%, 32% to 35%, 32% to 36%, 32% to 37%, 32% to 38%, 32% to 39%, 32% to 40%, 32% to 41%, 32% to 42%, 32% to 43%, 32% to 44%, 32% to 45%, 33% to 34%, 33% to 35%, 33% to 36%, 33% to 37%, 33% to 38%, 33% to 39%, 33% to 40%, 33% to 41%, 33% to 42%, 33% to 43%, 33% to 44%, 33% to 45%, 34% to 35%, 34% to 36%, 34% to 37%, 34% to 38%, 34% to 35%, 34% to 36%, 34% to 37%, 34% to 38%, 34% to 35%, 34% to 36%, 34% to 37%, 34% to 38%, 34% to 45 ... 39%, 34% to 40%, 34% to 41%, 34% to 42%, 34% to 43%, 34% to 44%, 34% to 45%, 35% to 36%, 35% to 37%, 35% to 38%, 35% to 39%, 35% to 40%, 35% to 41%, 35% to 42%, 35% to 43%, 35% to 44%, 36% to 37%, 36% to 38%, 36% to 39%, 36% to 40%, 36% to 41%, 36% to 42%, 36% to 43%, 36% to 44%, 36% to 45%, 37% to 38%, 37% to 39%, 37% to 40%, 37% to 41%, 37% to 42%, 37% to 43% 37% to 44%, 37% to 45%, 38% to 39%, 38% to 40%, 38% to 41%, 38% to 42%, 38% to 43%, 38% to 44%, 38% to 45%, 39% to 40%, 39% to 41%, 39% to 42%, 39% to 43%, 39% to 44%, 39% to 45%, 40% to 41%, 40% to 42%, 40% to 43%, 40% to 44%, 40% to 45%, 41% to 42%, 41% to 43%, 41% to 44%, 41% to 45%, 42% to 43%, 42% to 44%, 42% to 45%, 43% to 44%, 43% to 45%, or about 44% to about 45% of polysaccharides.The aqueous composition of the second aspect of this disclosure may contain about 35% to about 45% polysaccharides. The aqueous composition of the second aspect of this disclosure may contain about 34% to about 37% polysaccharides. The aqueous composition of the second aspect of this disclosure may contain about 32% to about 36% polysaccharides. The aqueous composition of the second aspect of this disclosure may contain about 32% to about 38% polysaccharides. The aqueous composition of the second aspect of this disclosure may contain about 35% to about 39% polysaccharides. The aqueous composition of the second aspect of this disclosure may contain about 36% to about 38% polysaccharides. The aqueous composition of the second aspect of this disclosure may contain about 35% polysaccharides, or about 36%, 37%, 38%, 39%, 40%, 41%, 42%, 43%, 44%, or about 45% polysaccharides.

[0170] The aqueous composition of the second aspect of this disclosure comprises about 1% to about 10% of one or more sugars, or about 1% to 2%, 1% to 3%, 1% to 4%, 1% to 5%, 1% to 6%, 1% to 7%, 1% to 8%, 1% to 9%, 2% to 3%, 2% to 4%, 2% to 5%, 2% to 6%, 2% to 7%, 2% to 8%, 2% to 9%, 2% to 10%, 3% to 4%, 3% to 5%, 3% to 6%, 3% to 7%, 3% to 4%, 3% to 5%, 3% to 6%, 3% to 7%, 3% to 10 ... The aqueous composition may contain one or more sugars, ranging from 2% to 6%. The aqueous composition of the second aspect of this disclosure may contain one or more sugars, ranging from 2% to 4%. The aqueous composition of the second aspect of this disclosure may contain one or more sugars, ranging from 5% to 7%. The aqueous composition of the second aspect of this disclosure may contain one or more sugars, ranging from 1% to 1%, or about 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, or about 10%. The properties of one or more sugars are as defined in the first aspect of this disclosure. In the second aspect of this disclosure, the total amount of sugars themselves is defined, regardless of the form in which they are provided to the composition.

[0171] The aqueous composition of the second aspect of this disclosure comprises about 0.1% to about 7% of one or more functional supplements, or about 0.1% to 0.5%, 0.1% to 1%, 0.1% to 2%, 0.1% to 3%, 0.1% to 4%, 0.1% to 5%, 0.1% to 6%, 0.5% to 1%, 0.1% to 2%, 0.5% to 3%, 0.5% to 4%, 0.5% to 5%, 0.5% to 6%, 0.5% to 7%, 1% to 2%, 1% to 3%, 1% to 4%, 1% to 5%, 1% to 6%, 1% to 7%, 2% to 3%, 2% to 4%, 2% to 5%, 2% to 6%, 2% to 7%, 3% to 4%, 3% to 5%, 3% to 6%, 3% to 7%, 4% to 5%, 4% to 6%, 4% to 7%, 5% to 6%, 5% to 7%, or about 6% to about 7% of one or more functional supplements. The aqueous composition may contain about 0.1% to about 5% of one or more functional supplements. The aqueous composition may contain about 0.5% to about 7% of one or more functional supplements. The aqueous composition may contain about 4% to about 7% of one or more functional supplements. The aqueous composition may contain about 0.5% to about 4% of one or more functional supplements. The aqueous composition may contain about 2% to about 4% of one or more functional supplements. The aqueous composition may contain about 0.3% to about 1% of one or more functional supplements. The aqueous composition may contain about 0.1% of one or more functional supplements, or about 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1%, 2%, 3%, 4%, or about 5% of one or more functional supplements.

[0172] The aqueous composition of the second aspect of this disclosure may contain about 0.01% to about 1% of one or more colorants, or about 0.01% to 0.05%, 0.01% to 0.1%, 0.01% to 0.2%, 0.01% to 0.3%, 0.01% to 0.4%, 0.01% to 0.5%, 0.01% to 0.6%, 0.01% to 0.7%, 0.01% to 0.8%, 0.01% to 0.9%, 0.05% to 0.1%, 0.05% to 0.2%. 0.05% to 0.3%, 0.05% to 0.4%, 0.05% to 0.5%, 0.05% to 0.6%, 0.05% to 0.7%, 0.05% to 0.8%, 0.05% to 0.9%, 0.05% to 1%, 0.1% to 0.2%, 0.1% to 0.3%, 0.1% to 0.4%, 0.1% to 0.5%, 0.1% to 0.6%, 0.1% to 0.7%, 0.1% to 0.8%, 0.1% to 0.9%, 0.1% to 1%, 0.2 0.3% to 0.3%, 0.2% to 0.4%, 0.2% to 0.5%, 0.2% to 0.6%, 0.2% to 0.7%, 0.2% to 0.8%, 0.2% to 0.9%, 0.2% to 1%, 0.3% to 0.4%, 0.3% to 0.5%, 0.3% to 0.6%, 0.3% to 0.7%, 0.3% to 0.8%, 0.3% to 0.9%, 0.3% to 1%, 0.4% to 0.5%, 0.4% to 0.6%, 0.4% to 0.7%, 0.4% One or more colorants, ranging from 0.8%, 0.4% to 0.9%, 0.4% to 1%, 0.5% to 0.6%, 0.5% to 0.7%, 0.5% to 0.8%, 0.5% to 0.9%, 0.5% to 1%, 0.6% to 0.7%, 0.6% to 0.8%, 0.6% to 0.9%, 0.6% to 1%, 0.7% to 0.8%, 0.7% to 0.9%, 0.7% to 1%, 0.8% to 0.9%, 0.8% to 1%, or from about 0.9% to about 1%. Aqueous compositions may contain about 0.03% to about 0.5% of one or more colorants. Aqueous compositions may contain about 0.1% to about 0.5% of one or more colorants. Aqueous compositions may contain about 0.01% to about 0.06% of one or more colorants. The aqueous composition may contain about 0.2% to about 0.6% of one or more colorants.

[0173] In some embodiments where the aqueous composition further comprises one or more colorants, and said colorants are plant extracts such as fruit juice concentrates or vegetable juice concentrates, the colorant itself may contain one or more sugars. To avoid secondary calculations and to avoid ambiguity, in this case, under the second aspect of this disclosure, any sugar contained in the colorant should be considered as part of about 1% to about 10% of one or more sugars, and any non-sugar solid component of the colorant should be considered as part of about 0.01% to about 1% of one or more colorants. Any water present in the colorant should be considered as part of about 50% to about 60% water. For example, an edible glitter composition may contain a colorant as carrot juice concentrate, said colorant comprising 53.3 g sugar / 100 g solution and 6.78 g other solids / 100 g solution. In this case, 53% by mass of the carrot juice concentrate (as solution) should be considered "one or more sugars," and 6.78% by mass of the carrot juice concentrate (as solution) should be considered "one or more colorants." The remaining 39.92 g / 100 g solution is water and should be considered "water."

[0174] Therefore, when one or more colorants contain one or more sugars in a non-negligible amount, the aqueous composition may contain about 5% to about 10% of one or more sugars, or about 5% to 6%, 5% to 7%, 5% to 8%, 5% to 9%, 6% to 7%, 6% to 8%, 6% to 9%, 6% to 10%, 7% to 8%, 7% to 9%, 7% to 10%, 8% to 9%, or about 9% to about 10% of one or more sugars. The aqueous composition may contain about 5% to about 7% of one or more sugars. Alternatively, when one or more colorants contain one or more sugars in a non-negligible amount, the edible glitter composition may contain about 3% to about 7% of one or more sugars, or about 3% to 4%, 3% to 5%, 3% to 6%, 4% to 5%, 4% to 6%, 4% to 7%, 5% to 6%, or about 6% to about 7% of one or more sugars. When one or more colorants contain negligible amounts of sugar, the aqueous composition may contain about 1% to about 5% of one or more sugars, or about 1% to 2%, 1% to 3%, 1% to 4%, 2% to 3%, 2% to 4%, 2% to 5%, 3% to 4%, 3% to 5%, or about 4% to about 5% of one or more sugars. The aqueous composition may contain about 2% to about 5% of one or more sugars. Negligible amounts should be understood to mean less than 10%, or less than 5%, 2%, or 1%.

[0175] In a third aspect of this disclosure, an aqueous composition providing an edible glitter after evaporation is also provided. However, given that in the second aspect of this disclosure the total amount of sugar itself is defined, regardless of the form in which it is provided to the composition, in the third aspect of this disclosure the amount of each component added to form the composition is defined. Therefore, in the third aspect of this disclosure, an aqueous composition providing an edible glitter after evaporation is provided, the composition comprising:

[0176] Approximately 50% to 60% of the water,

[0177] The polysaccharide content is approximately 30% to 45%.

[0178] A solution containing at least 70% of one or more sugars, comprising approximately 1% to approximately 8%.

[0179] One or more functional supplements, ranging from approximately 0.1% to approximately 7%.

[0180] In one embodiment of the third aspect of this disclosure, an aqueous composition is provided that provides an edible glitter after evaporation, the composition comprising:

[0181] Approximately 50% to 60% of the water,

[0182] The polysaccharide content is approximately 35% to 45%.

[0183] A solution containing at least 70% of one or more sugars, at a concentration of approximately 2% to approximately 5%.

[0184] One or more functional supplements, ranging from approximately 0.1% to approximately 5%.

[0185] The amount of water in the aqueous composition of the third aspect of this disclosure is the same as that described with respect to the second aspect of this disclosure.

[0186] The amount of polysaccharide in the aqueous composition of the third aspect of this disclosure is the same as that described with respect to the second aspect of this disclosure. The properties of the polysaccharide in the aqueous composition of the third aspect of this disclosure are the same as those described with respect to the first aspect of this disclosure.

[0187] The aqueous composition of the third aspect of this disclosure comprises about 1% to about 8% of a solution containing at least 70% of one or more sugars, or about 1% to 2%, 1% to 3%, 1% to 4%, 1% to 5%, 1% to 6%, 1% to 7%, 2% to 3%, 2% to 4%, 2% to 5%, 2% to 6%, 2% to 7%, 2% to 8%, 3% to 4%, 3% to 5%, 3% to 6%, 3% to 7%, 3% to 8%, 4% to 5%, 4% to 6%, 4% to 7%, 4% to 7%, 5% to 6%, 5% to 7%, 5% to 8%, 6% to 7%, 6% to 8%, or about 7% to about 8% of a solution containing at least 70% of one or more sugars. The aqueous composition may comprise about 2% to about 5% of a solution containing at least 70% of one or more sugars. The aqueous composition may comprise about 2% to about 7% of a solution containing at least 70% of one or more sugars. The aqueous composition may contain about 3% to about 4% of a solution containing at least 70% of one or more sugars. The aqueous composition may contain about 1% to about 4% of a solution containing at least 70% of one or more sugars. The aqueous composition may contain about 3% to about 5% of a solution containing at least 70% of one or more sugars. The aqueous composition may contain about 2% of a solution containing at least 70% of one or more sugars, or about 3%, 4%, or about 5% of a solution containing at least 70% of one or more sugars. A solution containing at least 70% of one or more sugars may contain 70% to about 95% of one or more sugars, or about 70% to 75%, 70% to 80%, 70% to 85%, 70% to 90%, 75% to 80%, 75% to 85%, 75% to 90%, 75% to 95%, 80% to 85%, 80% to 90%, 80% to 95%, 85% to 90%, 85% to 95%, or about 90% to about 95% of one or more sugars. A solution containing at least 70% of one or more sugars may contain 75% to about 85% of one or more sugars. The characteristics of the one or more sugars are as defined in the first aspect of this disclosure. A solution containing at least 70% of one or more sugars may be an aqueous solution. Exemplary solutions include fruit juice concentrates (such as apple juice concentrate, carrot juice concentrate, and white grape juice concentrate), corn syrup, invert sugar syrup, glucose syrup, evaporated cane juice, beet syrup, agave syrup, dextrose solution, rice syrup, date sugar solution, maltose solution, and isomaltulitol solution. Solutions containing at least 70% of one or more sugars may be white grape juice concentrates. White grape juice concentrates (in solution form) may have a dissolved solids level of about 60 to about 70 Brix, or about 65 Brix.White grape juice concentrate may contain about 70 g sugar / 100 g to about 90 g sugar / 100 g, or about 80 g sugar / 100 g to about 90 g sugar / 100 g, or about 80 g sugar / 100 g to about 85 g sugar / 100 g, or about 83 g sugar / 100 g. White grape juice concentrate may contain about 80 g total solids / 100 g to about 90 g total solids / 100 g, or about 85 g total solids / 100 g to about 90 g total solids / 100 g, or about 86 g total solids / 100 g.

[0188] The amount of one or more functional supplements in the aqueous composition of the third aspect of this disclosure is the same as that described with respect to the second aspect of this disclosure. The characteristics of the one or more functional supplements are as defined with respect to the first aspect of this disclosure.

[0189] The aqueous composition of the third aspect of this disclosure may contain about 0.01% to about 7% of one or more colorants, or about 0.01% to 0.05%, 0.01% to 0.1%, 0.01% to 0.5%, 0.01% to 1%, 0.01% to 2%, 0.01% to 3%, 0.01% to 4%, 0.01% to 5%, 0.01% to 6%, 0.05% to 0.1%, 0.05% to 0.5%, 0.05% to 1%, 0.05% to 2%, 0.05% to 3%, 0.05% to 4%, 0.05% to 5%, 0.05% to 6%, 0.05% to 7%, 0.1% to 0.5%, 0.1% to 1%, 0.1% One or more colorants, ranging from 2%, 0.1% to 3%, 0.1% to 4%, 0.1% to 5%, 0.1% to 6%, 0.1% to 7%, 0.5% to 1%, 0.5% to 2%, 0.5% to 3%, 0.5% to 4%, 0.5% to 5%, 0.5% to 6%, 0.5% to 7%, 1% to 2%, 1% to 4%, 1% to 4%, 1% to 5%, 1% to 6%, 1% to 7%, 2% to 3%, 2% to 4%, 2% to 5%, 2% to 6%, 2% to 7%, 3% to 4%, 3% to 5%, 3% to 6%, 3% to 7%, 4% to 5%, 4% to 6%, 4% to 7%, 5% to 6%, 5% to 7%, or about 6% to about 7%. The aqueous composition of the third aspect of this disclosure may contain about 0.03% to about 6% of one or more colorants. The characteristics of the colorants are as described with respect to the first aspect of this disclosure. In the case where one or more colorants are colored plant extracts in the form of concentrated juice, the aqueous composition of the third aspect of this disclosure may contain about 3% to about 7% of one or more colorants, or about 3% to 4%, 3% to 5%, 3% to 6%, 3% to 7%, 4% to 5%, 4% to 6%, 4% to 7%, 5% to 6%, 5% to 7%, or about 6% to about 7% of one or more colorants. In cases where one or more colorants are colored plant extracts in the form of dry extracts or are synthetic colorants, the aqueous composition of the third aspect of this disclosure may contain about 0.01% to about 2% of one or more colorants, or about 0.01% to 0.1%, 0.01% to 0.5%, 0.01% to 1%, 0.01% to 1.5%, 0.1% to 0.5%, 0.1% to 1%, 0.1% to 1.5%, 0.1% to 2%, 0.5% to 1%, 0.5% to 1.5%, 0.5% to 2%, 1% to 1.5%, 1% to 2%, or about 1.5% to about 2% of one or more colorants.

[0190] With respect to the compositions of the first and second aspects of this disclosure, any sugar contained in the colorant should be considered part of the sugar component of the composition, and any non-sugar component of the colorant should be considered part of the colorant. However, this is not the case with respect to the third aspect of this disclosure. The aqueous compositions of the third aspect of this disclosure separately and clearly comprise a solution containing at least 70% of one or more sugars and one or more colorants. In the case where one or more colorants are solutions containing at least 70% of one or more sugars (e.g., it can be a concentrate having such a sugar concentration), it is considered a colorant, and the composition must separately contain another solution containing at least 70% of one or more sugars. In the case of the third aspect of this disclosure, if the colorant is provided as an aqueous solution (e.g., a concentrate), any water contained in the colorant will be considered part of "one or more colorants".

[0191] In another aspect of this disclosure, an edible glitter composition is provided, obtained by evaporating water from an aqueous composition of the second or third aspect of this disclosure. The water content of the edible glitter composition of this aspect of this disclosure may be less than 5%, or less than 4%, 3%, 2%, 1%, 0.5%, 0.2%, or less than 0.1%. The water content of the edible glitter composition of this aspect of this disclosure may be 5%, 4%, 3%, 2%, 1%, 0.5%, 0.2%, or 0.1%. The water content of the edible glitter composition of this aspect of this disclosure may be 2%. The water content of the edible glitter composition of this aspect of this disclosure may be 0.2%.

[0192] Method for preparing edible glitter composition

[0193] In a fourth aspect of this disclosure, a method for preparing an edible glitter composition is provided, the method comprising:

[0194] (i) Preparation of an aqueous composition comprising water, polysaccharides, and functional supplements; and

[0195] (ii) Using a rotary drum dryer to evaporate water from the aqueous composition to provide an edible flash composition.

[0196] In step (i) of the fourth aspect of this disclosure, an aqueous composition comprising water, a polysaccharide, and a functional supplement is prepared. The aqueous composition can be prepared by first adding water to a mixing vessel. Then, components other than the polysaccharide (e.g., a functional supplement, one or more sugars, or a solution containing at least 70% of one or more sugars, and optionally one or more colorants) can be added to the mixing vessel, and the resulting mixture can be stirred until all components are dissolved. Finally, the polysaccharide can be added and the aqueous composition can be stirred until all components are dissolved. In step (i) of the method of the fourth aspect of this disclosure, the aqueous composition can be heated, for example, to about 40°C to about 100°C, or to about 60°C.

[0197] Following step (i) of the fourth aspect of this disclosure, the aqueous composition may optionally be mixed under vacuum. This step may be performed in a vacuum degasser. The vacuum degasser may be operated at a vacuum of about 0.05 MPa to about 0.015 MPa or about 0.09 MPa. The purpose of this step is to remove air bubbles from the composition, which the inventors have found can adversely affect the appearance of the edible glitter composition. Alternatively, air bubbles may be removed by allowing the aqueous composition to stand for a period of time.

[0198] In step (ii) of the fourth aspect of this disclosure, a drum dryer is used to evaporate water from the aqueous composition to provide an edible flash composition. The drum dryer can operate at temperatures ranging from about 90°C to about 110°C, or from about 90°C to 95°C, 90°C to 100°C, 90°C to 105°C, 95°C to 100°C, 95°C to 105°C, 95°C to 110°C, 100°C to 105°C, 100°C to 110°C, or from about 105°C to about 110°C. The drum dryer can operate at temperatures ranging from about 95°C to about 105°C. The drum dryer can operate at temperatures ranging from about 90°C, or about 95°C, 100°C, 105°C, or about 110°C. The drum dryer can operate at a temperature of about 100°C. The drum dryer can be heated using steam. Compared to oil, the advantage of using steam for heating is that steam achieves more uniform heating.

[0199] The drum dryer can operate at speeds of approximately 0.1 rpm to approximately 0.5 rpm, or approximately 0.1 rpm to 0.2 rpm, 0.1 rpm to 0.3 rpm, 0.1 rpm to 0.4 rpm, 0.2 rpm to 0.3 rpm, 0.2 rpm to 0.4 rpm, 0.2 rpm to 0.5 rpm, 0.3 rpm to 0.4 rpm, 0.3 rpm to 0.5 rpm, or approximately 0.4 rpm to approximately 0.5 rpm. The drum dryer can operate at speeds of approximately 0.15 rpm to approximately 0.3 rpm. The drum dryer can operate at speeds of approximately 0.1 rpm, or approximately 0.2 rpm, 0.3 rpm, 0.4 rpm, or approximately 0.5 rpm. The drum dryer can operate at speeds of approximately 0.17 rpm. The drum dryer can operate at speeds of approximately 0.25 rpm. The advantage of rotating the drum dryer at a speed of about 0.15 rpm to about 0.3 rpm is that this provides an edible flash composition that is sufficiently dry and free-flowing but not scorched.

[0200] The drum dryer can operate one or more revolutions, such as two revolutions. When the drum dryer operates one revolution, the aqueous composition is heated for a shorter duration. When the drum dryer operates multiple revolutions, the aqueous composition is heated for a longer duration, and the layer of aqueous composition coating the drum becomes thicker with each revolution. With more revolutions, the heating becomes more gradual, and the evaporation rate slows down, resulting in thicker, denser, and more glassy edible glitter flakes, which can then be broken up. In the case of functional supplements that are enriched yeasts, such as iron-enriched yeast, the drum dryer can operate one revolution, specifically, at about 0.1 rpm to about 0.2 rpm or about 0.17 rpm. In the case of functional supplements that are minerals (such as magnesium salts) or probiotics (such as Bacillus coagulans), the drum dryer can operate two revolutions, specifically, at about 0.2 rpm to about 0.3 rpm or about 0.25 rpm.

[0201] After evaporating water from the aqueous composition to provide an edible glitter, the edible glitter can be processed into a convenient physical form for use. Therefore, the method of the fourth aspect of this disclosure may optionally include the step of removing the dried composition from the drum dryer by scraping the drum of the drum dryer with a scraper blade. The blade may be continuously brought close to the drum surface such that it continuously removes the dried composition from the drum, or it may oscillate between being close to and moving away from the drum surface, for example, every two or more rotations. In the case where the functional supplement is enriched yeast, such as iron-enriched yeast, the blade may be continuously brought close to the drum surface. In the case where the functional supplement is a mineral (e.g., magnesium salt) or a probiotic (e.g., Bacillus coagulans), the blade may oscillate.

[0202] The method of the fourth aspect of this disclosure may optionally include a step (iii) of grinding the edible glitter composition. This is used to break the edible glitter composition into smaller particle sizes. After step (iii), the edible glitter composition may optionally undergo a step of passing it through a sieve (iv). This ensures that the particles of the edible glitter composition have a uniform size. The sieve mesh size may be from about 40 mesh to about 80 mesh.

[0203] The edible glitter composition prepared by the method of the fourth aspect of this disclosure can be the edible glitter composition of the first aspect of this disclosure. In this case, the aqueous composition comprising water, polysaccharides, and functional supplements in step (i) of the method can be the aqueous composition of the second or third aspect of this disclosure.

[0204] In some embodiments of the edible glitter composition of the first aspect of this disclosure, the aqueous composition of the second and third aspects of this disclosure, and the method of the third aspect of this disclosure, the edible glitter composition or the aqueous composition may further contain one or more additives. An additive is a substance added to the edible glitter composition or the aqueous composition in a small amount (i.e., up to about 10%, or up to about 9%, 8%, 7%, 6%, 5%, 4%, 3%, 2%, or up to about 1%). An additive may be added in an amount up to about 5%. An additive may be added in an amount up to about 2%. Additives may include strong sweeteners such as acesulfame potassium, advanceame, alitame, aspartame, cyclamate, monk fruit extract, neohesperidin dihydrochalcone, neotame, saccharin, stevia and stevioside, sucralose and kiwifruit protein; preservatives such as sodium benzoate, citric acid, potassium sorbate, benzoic acid and sulfur dioxide; and flavoring agents such as vanillin, menthol, limonene, isoamyl acetate, ethyl butyrate, citral and methyl anthranilate.

[0205] Uses of edible glitter compositions

[0206] The absorption of certain functional supplements can be improved by combining them with certain substances. For example, vitamin C is known to improve iron absorption. Similarly, the absorption of certain substances contained in food or beverages can be improved by the presence of functional supplements. Considering that edible glitter compositions are typically added to food and beverages by consumers, the inventors envision that they could be intended for synergistic use with substances already naturally present in certain foods and beverages.

[0207] Therefore, methods and uses related to administering functional supplements to a subject, improving the subject's absorption of the functional supplements, and improving the absorption of substances contained in food or beverages are provided in aspects five through twelfth of this disclosure. The edible glitter compositions mentioned in aspects five through twelfth of this disclosure can be the edible glitter compositions of the first aspect of this disclosure.

[0208] In the methods and uses described in aspects five through twelfth of this disclosure, food or beverages are supplemented with an edible glitter composition. For example, the edible glitter composition may be sprinkled on food or beverages. Food or beverages may supplement the edible glitter composition in the following amounts: about 0.5 g to about 10 g, or about 0.5 g to 1 g, 0.5 g to 2 g, 0.5 g to 3 g, 0.5 g to 4 g, 0.5 g to 5 g, 0.5 g to 6 g, 0.5 g to 7 g, 0.5 g to 8 g, 0.5 g to 9 g, 1 g to 2 g, 1 g to 3 g, 1 g to 4 g, 1 g to 5 g, 1 g to 6 g, 1 g to 7 g, 1 g to 8 g, 1 g to 9 g, 2 g to 3 g, 2 g to 4 g, 2 g to 5 g, 2 g to 6 g, 2 g to 7 g, 2 g to 8 g, 2 g to 9 g, 2 g to 10 g, 3 g to 4 g, 3 g to 5 g, 3 g to 6 g, 3 g to 7 g, 3 g to 8 g, 3 g to 9 g, 3 g to 10 g, 4 g to 5 g. 4 g to 6 g, 4 g to 7 g, 4 g to 8 g, 4 g to 9 g, 4 g to 10 g, 5 g to 6 g, 5 g to 7 g, 5 g to 8 g, 5 g to 9 g, 5 g to 10 g, 6 g to 7 g, 6 g to 8 g, 6 g to 9 g, 6 g to 10 g, 7 g to 8 g, 7 g to 9 g, 7 g to 10 g, 8 g to 9 g, 8 g to 10 g, or about 9 g to about 10 g. Food or beverages may be supplemented with an edible glitter composition in an amount of about 2 g to about 5 g. Food or beverages may be supplemented with an edible glitter composition in an amount of about 0.5 g, or about 1 g, 2 g, 3 g, 4 g, 5 g, 6 g, 7 g, 8 g, 9 g, or about 10 g.

[0209] The methods and uses of the fifth to twelfth aspects of this disclosure can provide a gradual release of functional supplements, i.e., when an edible flash composition containing a functional supplement is applied to a subject, the functional supplement can be absorbed by the subject at a slower rate than when a separate functional supplement is applied to the subject.

[0210] When the edible glitter composition contains an iron-containing functional supplement such as iron-enriched yeast, the edible glitter composition can be added to foods and beverages containing vitamin C, particularly those containing more than 10 mg of vitamin C per 100g or more than 20 mg of vitamin C per 100g. Foods and beverages containing vitamin C may include those containing citrus fruits, bell peppers, strawberries, tomatoes, broccoli, Brussels sprouts, cabbage, cauliflower, and / or white potatoes.

[0211] When the edible luminescent composition is a functional supplement containing magnesium salts, it can be added to foods and beverages containing vitamin D, particularly those containing more than 30 IU of vitamin D per 100 g or more than 100 IU of vitamin D per 100 g. Foods and beverages containing vitamin D may include those containing mushrooms, fish, and / or eggs.

[0212] When the edible glitter composition contains a functional supplement of probiotics, it can be added to foods and beverages containing plant-based protein, particularly those containing more than 1 g of plant-based protein per 100 g or more than 5 g of plant-based protein per 100 g. Foods and beverages containing plant-based protein may include those containing bananas and / or oats.

[0213] The present invention may include the following forms:

[0214] 1. An edible glitter composition comprising:

[0215] The polysaccharides comprise approximately 75% to 90% of the total content.

[0216] Approximately 5% to approximately 20% of one or more types of sugar, and

[0217] One or more functional supplements, ranging from approximately 1% to approximately 15%.

[0218] 2. The edible glitter composition of form 1, comprising:

[0219] Approximately 80% to 90% of the polysaccharides,

[0220] Approximately 5% to approximately 15% of one or more sugars, and

[0221] Approximately 1% to approximately 10% of one or more functional supplements.

[0222] 3. The edible glitter composition of form 1 or form 2 further comprises:

[0223] Approximately 0.1% to approximately 5% water.

[0224] 4. The edible glitter composition of any one of forms 1 to 3, further comprising:

[0225] About 0.05% to about 2% of one or more colorants.

[0226] 5. The edible glitter composition of form 1, comprising or consisting of the following:

[0227] The polysaccharide content is approximately 76% to approximately 82%.

[0228] Approximately 8% to approximately 16% of one or more sugars,

[0229] Approximately 1% to approximately 15% of one or more functional supplements.

[0230] About 0.1% to about 1% of one or more colorants, and

[0231] Approximately 0.1% to approximately 3% water.

[0232] 6. The edible glitter composition of any one of forms 1 to 4, comprising or consisting of the following:

[0233] The polysaccharide content is approximately 82% to 86%.

[0234] Approximately 6% to approximately 14% of one or more types of sugar,

[0235] Approximately 1% to approximately 8% of one or more functional supplements,

[0236] About 0.1% to about 1% of one or more colorants, and

[0237] Approximately 0.1% to approximately 3% water.

[0238] 7. The edible glitter composition of any one of forms 4 to 6, wherein the colorant is selected from colored plant extracts and artificial colorants.

[0239] 8. The edible glitter composition of any one of forms 4 to 7, wherein the colorant is selected from red beet extract, evaporated red beet concentrate, Rubiaceae Gardenia fruit extract, evaporated carrot juice concentrate, anthocyanins, β-carotene, carotenoids, turmeric (turmeric root), alfalfa (alfalfa), chlorophyll, spirulina, cocoa, annatto, carmine, paprika oleoresin, erythrosine, tartrazine, sunset yellow FCF, brilliant blue FCF, indigo carmine, quinoline yellow, patent blue V, acid red (red 10), and green S.

[0240] 9. The edible glitter composition of any one of forms 4 to 8, wherein the one or more colorants comprise one or more sugars, and the edible glitter composition comprises about 8% to about 16% of one or more sugars.

[0241] 10. The edible glitter composition of any one of forms 4 to 8, wherein the one or more colorants comprise one or more sugars, and the edible glitter composition comprises about 10% to about 15% of one or more sugars.

[0242] 11. The edible glitter composition of any one of forms 4 to 8, wherein the one or more colorants comprise a negligible amount of sugar, and the edible glitter composition comprises about 5% to about 10% of one or more sugars.

[0243] 12. The edible glitter composition of any one of forms 1 to 11, wherein the polysaccharide is selected from gum arabic, guar gum, peach gum, agar, pectin, carboxymethyl cellulose, xanthan gum, dextran, vegan gum, gellan gum, digoxin, and pullulan.

[0244] 13. The edible glitter composition of any one of forms 1 to 12, wherein one or more sugars are selected from sucrose, glucose and fructose.

[0245] 14. The edible glitter composition of any one of forms 1 to 13, wherein one or more sugars are glucose and fructose.

[0246] 15. The edible glitter composition of any one of forms 1 to 14, wherein the one or more sugars are a mixture of about 50% glucose and about 50% fructose.

[0247] 16. The edible glitter composition of any one of forms 1 to 15, wherein one or more sugars are provided in the form of evaporated white grape juice concentrate.

[0248] 17. The edible glitter composition of any one of forms 1 to 16, wherein the one or more functional supplements are selected from enriched yeasts, minerals, probiotics, pharmaceuticals, plant or fungal extracts, vitamins, antioxidants, proteins and polyunsaturated fats.

[0249] 18. The edible flash composition of any one of forms 1 to 17, wherein one or more functional supplements are selected from iron-rich yeast, magnesium sulfate and probiotics.

[0250] 19. The edible glitter composition of any one of forms 1 to 18, comprising or consisting of the following:

[0251] Approximately 75% to 80% gum arabic,

[0252] Approximately 13% to approximately 17% of one or more types of sugar,

[0253] Approximately 8% to approximately 13% of iron-rich yeast,

[0254] Approximately 1% to approximately 3% water, and

[0255] One or more colorants, ranging from about 0.3% to about 0.8%.

[0256] 20. The edible glitter composition of form 19, comprising:

[0257] Approximately 78% gum arabic,

[0258] Approximately 15% of one or more types of sugar,

[0259] Approximately 11% iron-rich yeast,

[0260] Approximately 2% water, and

[0261] Approximately 0.7% of evaporated red beet concentrate.

[0262] 21. The edible glitter composition of any one of forms 1 to 18, comprising or consisting of the following:

[0263] Approximately 80% to 85% gum arabic,

[0264] Approximately 6% to approximately 8% of one or more types of sugar,

[0265] Approximately 6% to approximately 9% of iron-rich yeast,

[0266] Approximately 1% to approximately 3% water, and

[0267] About 0.2% to about 0.7% of one or more colorants.

[0268] 22. The edible glitter composition of form 21, comprising:

[0269] Approximately 83% gum arabic,

[0270] Approximately 7% of one or more types of sugar,

[0271] Approximately 7% iron-rich yeast,

[0272] Approximately 2% water, and

[0273] Approximately 0.5% red beet extract.

[0274] 23. The edible glitter composition of any one of forms 1 to 18, comprising or consisting of the following:

[0275] Approximately 75% to approximately 85% gum arabic,

[0276] Approximately 7% to approximately 9% of one or more types of sugar.

[0277] Approximately 10% to approximately 15% magnesium salts,

[0278] Approximately 0.1% to approximately 0.5% water, and

[0279] About 0.5% to about 1.5% of one or more colorants.

[0280] 24. The edible glitter composition of form 23, comprising:

[0281] Approximately 81% gum arabic,

[0282] Approximately 8% of one or more types of sugar,

[0283] Approximately 11% magnesium salts,

[0284] Approximately 0.2% water, and

[0285] Approximately 0.1% of the fruit extract of Gardenia jasminoides (family Rubiaceae).

[0286] 25. The edible glitter composition of any one of forms 1 to 18, comprising or consisting of the following:

[0287] Approximately 83% to approximately 87% gum arabic,

[0288] Approximately 6% to approximately 8% of one or more types of sugar,

[0289] Magnesium salts of approximately 6% to approximately 9%

[0290] Approximately 0.1% to approximately 0.5% water, and

[0291] About 0.5% to about 1.5% of one or more colorants.

[0292] 26. The edible glitter composition of form 25, comprising:

[0293] Approximately 85% gum arabic,

[0294] Approximately 7% of one or more types of sugar,

[0295] Approximately 8% magnesium salts,

[0296] Approximately 0.2% water, and

[0297] Approximately 0.1% of the fruit extract of Gardenia jasminoides (family Rubiaceae).

[0298] 27. The edible glitter composition of any one of forms 1 to 18, comprising or consisting of the following:

[0299] Approximately 80% to 85% gum arabic,

[0300] Approximately 14% to approximately 18% of one or more types of sugar,

[0301] Approximately 1% to 2% probiotics,

[0302] Approximately 0.1% to approximately 0.5% water, and

[0303] About 0.5% to about 1% of one or more colorants.

[0304] 28. The edible glitter composition of form 27, comprising:

[0305] Approximately 82% gum arabic,

[0306] Approximately 16% of one or more types of sugar,

[0307] Approximately 1% of Bacillus coagulans,

[0308] Approximately 0.2% water, and

[0309] Approximately 0.8% of evaporated carrot juice concentrate.

[0310] 29. The edible glitter composition of any one of forms 1 to 18, comprising or consisting of the following:

[0311] Approximately 82% to approximately 86% gum arabic,

[0312] Approximately 12% to approximately 14% of one or more types of sugar,

[0313] Approximately 1% to 2% probiotics,

[0314] Approximately 0.1% to approximately 0.5% water, and

[0315] About 0.5% to about 1% of one or more colorants.

[0316] 30. The edible glitter composition of form 29, comprising:

[0317] Approximately 84% gum arabic,

[0318] Approximately 13% of one or more types of sugar,

[0319] Approximately 1% of Bacillus coagulans,

[0320] Approximately 0.2% water, and

[0321] Approximately 0.8% of evaporated carrot juice concentrate.

[0322] 31. The edible glitter composition of any one of forms 1 to 30, wherein the edible glitter composition is in the form of granules, wherein most of the granules have a sieve size of up to about 40 mesh.

[0323] 32. The edible glitter composition of any one of forms 1 to 22, wherein the edible glitter composition is in the form of glossy granules.

[0324] 33. The edible glitter composition of any one of forms 1 to 22, wherein the edible glitter composition is in the form of glossy flakes.

[0325] 34. The edible glitter composition of any one of forms 1 to 24, wherein the edible glitter composition is free-flowing.

[0326] 35. An aqueous composition that provides an edible glitter after evaporation, said composition comprising:

[0327] Approximately 50% to 60% of the water,

[0328] The polysaccharide content is approximately 30% to 45%.

[0329] Approximately 1% to approximately 10% of one or more sugars, and

[0330] One or more functional supplements, ranging from approximately 0.1% to approximately 7%.

[0331] 36. The aqueous composition of form 35 that provides an edible glitter after evaporation, the composition comprising:

[0332] Approximately 50% to 60% of the water,

[0333] The polysaccharide content is approximately 35% to 45%.

[0334] Approximately 1% to approximately 10% of one or more sugars, and

[0335] One or more functional supplements, ranging from approximately 0.1% to approximately 5%.

[0336] 37. The aqueous composition of form 35 or form 36, further comprising:

[0337] One or more colorants, ranging from about 0.01% to about 2%.

[0338] 38. The aqueous composition of form 35, comprising or consisting of the following:

[0339] Approximately 55% to approximately 57% of the water.

[0340] The polysaccharide content is approximately 34% to 37%.

[0341] Approximately 3% to approximately 7% of one or more types of sugar.

[0342] Approximately 0.5% to approximately 7% of one or more functional supplements, and

[0343] About 0.03% to about 0.5% of one or more colorants.

[0344] 39. The aqueous composition of form 36 or 37, comprising or consisting of the following:

[0345] Approximately 52% to approximately 56% of the water,

[0346] The polysaccharide content is approximately 35% to 38%.

[0347] Approximately 2% to approximately 6% of one or more sugars,

[0348] Approximately 0.5% to approximately 4% of one or more functional supplements, and

[0349] About 0.03% to about 0.5% of one or more colorants.

[0350] 40. The aqueous composition of any one of forms 37 to 39, wherein the colorant is selected from colored plant extracts and synthetic colorants.

[0351] 41. The aqueous composition of any one of forms 37 to 40, wherein the colorant is selected from red beet extract, red beet concentrate, Gardenia fruit extract (Rubiaceae family), evaporated carrot juice concentrate, anthocyanins, β-carotene, carotenoids, turmeric (turmeric root), alfalfa, chlorophyll, spirulina, cocoa, annatto, carmine, paprika oleoresin, erythrosine, tartrazine, sunset yellow FCF, brilliant blue FCF, indigo carmine, quinoline yellow, patent blue V, acid red (red 10), and green S.

[0352] 42. The aqueous composition of any one of forms 37 to 41, wherein the one or more colorants comprise one or more sugars, and the edible glitter composition comprises about 3% to about 7% of one or more sugars.

[0353] 43. The aqueous composition of any one of forms 37 to 41, wherein the one or more colorants comprise one or more sugars, and the aqueous composition comprises about 5% to about 10% of one or more sugars.

[0354] 44. The aqueous composition of any one of forms 37 to 41, wherein the one or more colorants comprise a negligible amount of sugar, and the aqueous composition comprises about 1% to about 5% of one or more sugars.

[0355] 45. The aqueous composition of any one of forms 35 to 44, wherein the polysaccharide is selected from gum arabic, guar gum, peach gum, agar, pectin, carboxymethyl cellulose, xanthan gum, dextran, vegan gum, gellan gum, digoxin, and pullulan.

[0356] 46. ​​The aqueous composition of any one of forms 35 to 45, wherein the one or more sugars are selected from sucrose, glucose and fructose.

[0357] 47. The aqueous composition of any one of forms 35 to 46, wherein one or more sugars are glucose and fructose.

[0358] 48. The aqueous composition of any one of forms 35 to 47, wherein the one or more sugars are a mixture of about 50% glucose and about 50% fructose.

[0359] 49. The aqueous composition of any one of forms 35 to 48, wherein the one or more functional supplements are selected from enriched yeasts, minerals, probiotics, pharmaceuticals, plant or fungal extracts, vitamins, antioxidants, proteins and polyunsaturated fats.

[0360] 50. The aqueous composition of any one of forms 35 to 49, wherein the one or more functional supplements are selected from iron-rich yeast, magnesium salts and probiotics.

[0361] 51. The aqueous composition of any one of forms 35 to 50, comprising or consisting of the following:

[0362] Approximately 54% to 60% of the water,

[0363] Approximately 32% to approximately 36% gum arabic,

[0364] Approximately 5% to approximately 8% of one or more types of sugar,

[0365] Approximately 2% to 4% iron-rich yeast, and

[0366] Colorant of about 0.1% to about 0.5%.

[0367] 52. The aqueous composition of form 51, comprising:

[0368] Approximately 57% water,

[0369] Approximately 34% gum arabic,

[0370] Approximately 6% of one or more types of sugar,

[0371] Approximately 3% iron-rich yeast,

[0372] Approximately 0.3% red beet concentrate.

[0373] 53. The aqueous composition of any one of forms 35 to 50, comprising or consisting of the following:

[0374] Approximately 54% to 57% of the water,

[0375] Approximately 36% to approximately 38% gum arabic,

[0376] Approximately 2% to approximately 4% of one or more types of sugar,

[0377] Approximately 2% to 4% iron-rich yeast, and

[0378] Colorant of about 0.1% to about 0.5%.

[0379] 54. The aqueous composition of form 53 comprises the following:

[0380] Approximately 56% water,

[0381] Approximately 37% gum arabic,

[0382] Approximately 3% of one or more types of sugar,

[0383] Approximately 3% iron-rich yeast,

[0384] Approximately 0.2% red beet extract.

[0385] 55. The aqueous composition of any one of forms 35 to 50, comprising or consisting of the following:

[0386] Approximately 52% to approximately 57% of the water,

[0387] Approximately 32% to approximately 38% gum arabic,

[0388] Approximately 3% to approximately 5% of one or more types of sugar.

[0389] Magnesium salts of approximately 4% to approximately 7%

[0390] Colorant of about 0.01% to about 0.06%.

[0391] 56. The aqueous composition of form 55, comprising:

[0392] Approximately 54% water,

[0393] Approximately 36% gum arabic,

[0394] Approximately 4% of one or more types of sugar,

[0395] Approximately 5% magnesium salts,

[0396] Approximately 0.04% of the fruit extract of Gardenia jasminoides (family Rubiaceae).

[0397] 57. The aqueous composition of any one of forms 35 to 50, comprising or consisting of the following:

[0398] Approximately 54% to approximately 57% of the water,

[0399] Approximately 36% to approximately 38% gum arabic,

[0400] Approximately 2% to approximately 4% of one or more types of sugar,

[0401] Magnesium salts of approximately 2% to approximately 4%

[0402] Colorant of about 0.01% to about 0.06%.

[0403] 58. The aqueous composition of form 40, comprising:

[0404] Approximately 56% water,

[0405] Approximately 37% gum arabic,

[0406] Approximately 3% of one or more types of sugar,

[0407] Approximately 3% magnesium salts,

[0408] Approximately 0.04% of the fruit extract of Gardenia jasminoides (family Rubiaceae).

[0409] 59. The aqueous composition of any one of forms 35 to 50, comprising or consisting of the following:

[0410] Approximately 53% to 56% of the water,

[0411] Approximately 35% to approximately 39% gum arabic.

[0412] Approximately 5% to approximately 10% of one or more types of sugar,

[0413] Approximately 0.3% to approximately 1% probiotics, and

[0414] Colorant of approximately 0.2% to approximately 0.6%.

[0415] 60. The aqueous composition of form 59, comprising:

[0416] Approximately 55% water,

[0417] Approximately 37% gum arabic,

[0418] Approximately 7% of one or more types of sugar,

[0419] Approximately 0.6% of Bacillus coagulans,

[0420] Approximately 0.4% of evaporated carrot juice concentrate.

[0421] 61. The aqueous composition of any one of forms 35 to 50, comprising or consisting of the following:

[0422] Approximately 53% to 56% of the water,

[0423] Approximately 35% to approximately 37% gum arabic,

[0424] Approximately 5% to approximately 7% of one or more types of sugar.

[0425] Approximately 0.3% to approximately 1% probiotics, and

[0426] Colorant of approximately 0.2% to approximately 0.6%.

[0427] 62. The aqueous composition of form 61, comprising:

[0428] Approximately 56% water,

[0429] Approximately 36% gum arabic,

[0430] Approximately 6% of one or more types of sugar,

[0431] Approximately 0.6% of Bacillus coagulans,

[0432] Approximately 0.4% carrot juice concentrate.

[0433] 63. An aqueous composition that provides an edible glitter after evaporation, said composition comprising:

[0434] Approximately 50% to 60% of the water,

[0435] The polysaccharide content is approximately 30% to 45%.

[0436] A solution containing at least 70% of one or more sugars, comprising approximately 1% to approximately 8%.

[0437] One or more functional supplements, ranging from approximately 0.1% to approximately 7%.

[0438] 64. The aqueous composition of form 63 that provides an edible glitter after evaporation, the composition comprising:

[0439] Approximately 50% to 60% of the water,

[0440] The polysaccharide content is approximately 35% to 45%.

[0441] A solution containing at least 70% of one or more sugars, at a concentration of approximately 2% to approximately 5%.

[0442] One or more functional supplements, ranging from approximately 0.1% to approximately 5%.

[0443] 65. The aqueous composition of form 63 or 64, further comprising:

[0444] One or more colorants, ranging from about 0.01% to about 7%.

[0445] 66. The aqueous composition of form 63, comprising or consisting of the following:

[0446] Approximately 55% to 60% of the water,

[0447] The polysaccharide content is approximately 33% to 37%.

[0448] A solution containing at least 70% of one or more sugars, at a concentration of approximately 2% to approximately 7%.

[0449] Approximately 0.5% to approximately 6% of one or more functional supplements, and

[0450] One or more colorants, ranging from about 0.03% to about 6%.

[0451] 67. The aqueous composition of form 63 or 64, comprising or consisting of the following:

[0452] Approximately 53% to approximately 56% of the water,

[0453] The polysaccharide content is approximately 35% to 38%.

[0454] A solution containing at least 70% of one or more sugars, at a concentration of approximately 3% to approximately 4%.

[0455] Approximately 0.5% to approximately 4% of one or more functional supplements, and

[0456] One or more colorants, ranging from about 0.03% to about 6%.

[0457] 68. The aqueous composition of any one of forms 65 to 67, wherein the colorant is selected from colored plant extracts and synthetic colorants.

[0458] 69. The aqueous composition of any one of forms 65 to 68, wherein the colorant is selected from red beet extract, red beet concentrate, Gardenia fruit extract (Rubiaceae family), evaporated carrot juice concentrate, anthocyanins, β-carotene, carotenoids, turmeric (turmeric root), alfalfa (alfalfa), chlorophyll, spirulina, cocoa, annatto, carmine, paprika oleoresin, erythrosine, tartrazine, sunset yellow FCF, brilliant blue FCF, indigo carmine, quinoline yellow, patent blue V, acid red (red 10), and green S.

[0459] 70. The edible glitter composition of any one of forms 63 to 69, wherein the polysaccharide is selected from gum arabic, guar gum, peach gum, agar, pectin, carboxymethyl cellulose, xanthan gum, dextran, vegan gum, gellan gum, digoxin, and pullulan.

[0460] 71. The aqueous composition of any one of forms 63 to 70, wherein the one or more sugars are selected from sucrose, glucose and fructose.

[0461] 72. The aqueous composition of any one of forms 63 to 71, wherein one or more sugars are glucose and fructose.

[0462] 73. The aqueous composition of any one of forms 63 to 72, wherein the one or more sugars are a mixture of about 50% glucose and about 50% fructose.

[0463] 74. The aqueous composition of any one of forms 63 to 73, wherein the solution containing at least 70% of one or more sugars is a white grape juice concentrate.

[0464] 75. The aqueous composition of any one of forms 63 to 74, wherein the one or more functional supplements are selected from enriched yeasts, minerals, probiotics, pharmaceuticals, plant or fungal extracts, vitamins, antioxidants, proteins and polyunsaturated fats.

[0465] 76. The aqueous composition of any one of forms 63 to 75, wherein the one or more functional supplements are selected from iron-rich yeast, magnesium salts and probiotics.

[0466] 77. The aqueous composition of any one of forms 63 to 76, comprising or consisting of the following:

[0467] Approximately 54% to 57% of the water,

[0468] Approximately 33% to approximately 36% gum arabic,

[0469] A solution containing at least 70% of one or more sugars, at a concentration of approximately 1% to approximately 4%.

[0470] Approximately 2% to 5% iron-rich yeast, and

[0471] Colorant of approximately 3% to approximately 6%.

[0472] 78. The aqueous composition of form 77, comprising:

[0473] Approximately 56% water,

[0474] Approximately 34% gum arabic,

[0475] Approximately 2% white grape juice concentrate,

[0476] Approximately 3% iron-rich yeast,

[0477] Approximately 5% red beet concentrate.

[0478] 79. The aqueous composition of any one of forms 63 to 76, comprising or consisting of the following:

[0479] Approximately 54% to 57% of the water,

[0480] Approximately 36% to approximately 38% gum arabic,

[0481] A solution containing at least 70% of one or more sugars, at a concentration of approximately 3% to approximately 5%.

[0482] Approximately 2% to 5% iron-rich yeast, and

[0483] Colorant of about 0.1% to about 0.5%.

[0484] 80. The aqueous composition of form 79, comprising the following:

[0485] Approximately 56% water,

[0486] Approximately 37% gum arabic,

[0487] Approximately 4% white grape juice concentrate,

[0488] Approximately 3% iron-rich yeast,

[0489] Approximately 0.2% red beet extract.

[0490] 81. The aqueous composition of any one of forms 63 to 76, comprising or consisting of the following:

[0491] Approximately 54% to approximately 57% of the water,

[0492] Approximately 35% to approximately 39% gum arabic.

[0493] A solution containing at least 70% of one or more sugars, at a concentration of approximately 3% to approximately 5%.

[0494] Magnesium salts of approximately 4% to approximately 7%

[0495] Colorant of about 0.01% to about 0.06%.

[0496] 82. The aqueous composition of form 81, comprising:

[0497] Approximately 55% water,

[0498] Approximately 37% gum arabic,

[0499] Approximately 4% white grape juice concentrate,

[0500] Approximately 5% magnesium salts,

[0501] Approximately 0.04% of the fruit extract of Gardenia jasminoides (family Rubiaceae).

[0502] 83. The aqueous composition of any one of forms 63 to 76, comprising or consisting of the following:

[0503] Approximately 54% to approximately 57% of the water,

[0504] Approximately 36% to approximately 38% gum arabic,

[0505] A solution containing at least 70% of one or more sugars, at a concentration of approximately 3% to approximately 5%.

[0506] Magnesium salts of approximately 2% to approximately 4%

[0507] Colorant of about 0.01% to about 0.06%.

[0508] 84. The aqueous composition of form 83 comprises the following:

[0509] Approximately 56% water,

[0510] Approximately 37% gum arabic,

[0511] Approximately 4% white grape juice concentrate,

[0512] Approximately 3% magnesium salts,

[0513] Approximately 0.04% of the fruit extract of Gardenia jasminoides (family Rubiaceae).

[0514] 85. The aqueous composition of any one of forms 63 to 76, comprising or consisting of the following:

[0515] Approximately 53% to 56% of the water,

[0516] Approximately 36% to approximately 38% gum arabic,

[0517] A solution containing at least 70% of one or more sugars, at a concentration of approximately 1% to approximately 4%.

[0518] Approximately 0.3% to approximately 1% probiotics, and

[0519] Colorant of approximately 4% to approximately 6%.

[0520] 86. The aqueous composition of form 85, comprising:

[0521] Approximately 55% water,

[0522] Approximately 37% gum arabic,

[0523] Approximately 2% white grape juice concentrate,

[0524] Approximately 0.6% of Bacillus coagulans,

[0525] Approximately 5% of evaporated carrot juice concentrate.

[0526] 87. The aqueous composition of any one of forms 63 to 76, comprising or consisting of the following:

[0527] Approximately 53% to 56% of the water,

[0528] Approximately 35% to approximately 37% gum arabic,

[0529] A solution containing at least 70% of one or more sugars, at a concentration of approximately 3% to approximately 5%.

[0530] Approximately 0.3% to approximately 1% probiotics, and

[0531] Colorant of approximately 4% to approximately 6%.

[0532] 88. The aqueous composition of form 87, comprising the following:

[0533] Approximately 54% water,

[0534] Approximately 36% gum arabic,

[0535] Approximately 4% white grape juice concentrate,

[0536] Approximately 0.6% of Bacillus coagulans,

[0537] Approximately 5% of evaporated carrot juice concentrate.

[0538] 89. A method for preparing an edible glitter composition, the method comprising:

[0539] (i) Preparation of an aqueous composition comprising water, polysaccharides, and functional supplements, and

[0540] (ii) Evaporating water from the aqueous composition using a rotary drum dryer to provide the edible flash composition.

[0541] 90. The method of form 89 further includes:

[0542] The aqueous composition is subjected to mixing under vacuum.

[0543] 91. The method of form 90, wherein a vacuum of about 0.05 MPa to 0.015 MPa is applied.

[0544] 92. The method of any one of forms 89 to 91, further comprising:

[0545] (iii) Grind the edible glitter composition.

[0546] 93. The method of form 96 further includes:

[0547] (iv) Pass the edible glitter composition through a sieve.

[0548] 94. The method of any one of forms 89 to 93, wherein step (i) comprises:

[0549] a. Add water to the mixing tank.

[0550] b. Add the components other than the polysaccharide to the mixing vessel and stir until dissolved, and

[0551] c. Add the polysaccharide to the mixing vessel and stir until dissolved.

[0552] 95. The method of any one of forms 89 to 94, wherein in step (iii), the rotary drum dryer is operated at a temperature of about 90°C to about 110°C.

[0553] 96. The method of any one of forms 89 to 95, wherein in step (iii), the rotary drum dryer operates at a rotational speed of about 0.15 rpm to about 0.3 rpm.

[0554] 97. The method of any one of forms 89 to 96, wherein in step (iii), the drum dryer operates one or two revolutions.

[0555] 98. The method of any one of forms 89 to 97, wherein the aqueous composition comprising water, polysaccharides and functional supplements is an aqueous composition according to any one of forms 26 to 62.

[0556] 99. The method of any one of forms 89 to 98, wherein the edible glitter composition is a composition according to any one of forms 1 to 25.

[0557] 100. A method of administering a functional supplement to a subject, the method comprising: supplying a food or beverage having an edible glitter composition comprising the functional supplement, wherein the food or beverage contains a substance that improves the subject’s absorption of the functional supplement, or wherein the functional supplement improves the absorption of a substance contained in the food or beverage.

[0558] 101. A method for improving the absorption of a functional supplement by a subject, the method comprising: supplying a food or beverage having an edible glitter composition comprising the functional supplement, wherein the food or beverage contains a substance that improves the absorption of the functional supplement by the subject.

[0559] 102. A method for improving the absorption of a substance contained in a food or beverage, the method comprising: supplying a food or beverage having an edible glitter composition comprising a functional supplement, wherein the functional supplement improves the absorption of the substance contained in the food or beverage.

[0560] 103. The method of form 100 or form 101, wherein the functional supplement comprises iron, and the substance for improving the absorption of the functional supplement is vitamin C.

[0561] 104. The method of form 103, wherein the functional supplement is iron-enriched yeast, and the food or beverage comprises citrus, bell pepper, strawberry, tomato, broccoli, Brussels sprouts, cabbage, cauliflower, and / or white potato.

[0562] 105. The method of form 100 or form 102, wherein the functional supplement is a magnesium salt that improves the absorption of a substance contained in the food or beverage, wherein the substance is vitamin D.

[0563] 106. The method of form 105, wherein the functional supplement is a magnesium salt, and the food or beverage comprises mushrooms, fish, and / or eggs.

[0564] 107. The method of form 100 or form 102, wherein the functional supplement is a probiotic that improves the absorption of a substance contained in the food or beverage, wherein the substance is a plant-derived protein.

[0565] 108. The method of form 107, wherein the functional supplement is a probiotic, and the food or beverage comprises bananas and / or oats.

[0566] 109. Use of an edible glitter composition for administering a functional supplement to a subject, the use comprising: supplying a food or beverage having an edible glitter composition comprising the functional supplement, wherein the food or beverage contains a substance that improves the subject’s absorption of the functional supplement, or wherein the functional supplement improves the absorption of a substance contained in the food or beverage.

[0567] 110. Use of an edible glitter composition for improving the absorption of a functional supplement by a subject, the use comprising: supplying a food or beverage having an edible glitter composition comprising the functional supplement, wherein the food or beverage contains a substance that improves the absorption of the functional supplement by the subject.

[0568] 111. Use of an edible glitter composition for improving the absorption of a substance contained in a food or beverage, the use comprising: supplying a food or beverage having an edible glitter composition comprising a functional supplement, wherein the functional supplement improves the absorption of the substance contained in the food or beverage.

[0569] 112. The use of form 109 or form 110, wherein the functional supplement comprises iron, and the substance for improving the absorption of the functional supplement is vitamin C.

[0570] 113. The use of form 112, wherein the functional supplement is iron-enriched yeast, and the food or beverage comprises citrus, bell pepper, strawberry, tomato, broccoli, Brussels sprouts, cabbage, cauliflower, and / or white potato.

[0571] 114. The use of form 109 or form 111, wherein the functional supplement is a magnesium salt that improves the absorption of a substance contained in the food or beverage, wherein the substance is vitamin D.

[0572] 115. The use of form 114, wherein the functional supplement is a magnesium salt, and the food or beverage contains mushrooms, fish and / or eggs.

[0573] 116. The use of form 109 or form 111, wherein the functional supplement is a probiotic that improves the absorption of a substance contained in the food or beverage, wherein the substance is a plant-derived protein.

[0574] 117. The method of form 116, wherein the functional supplement is a probiotic, and the food or beverage comprises bananas and / or oats.

[0575] 118. Use of a functional supplement in the manufacture of an edible glitter composition for improving the absorption of the functional supplement by a subject, wherein the food or beverage is supplemented with the edible glitter composition, and wherein the food or beverage contains a substance that improves the absorption of the functional supplement by the subject.

[0576] 119. The use of form 118, wherein the functional supplement comprises iron, and the substance for improving the absorption of the functional supplement is vitamin C.

[0577] 120. The use of form 119, wherein the functional supplement is iron-enriched yeast, and the food or beverage comprises citrus, bell pepper, strawberry, tomato, broccoli, Brussels sprouts, cabbage, cauliflower, and / or white potato.

[0578] 121. Use of a functional supplement in the manufacture of an edible glitter composition for improving the absorption of a substance contained in a food or beverage, wherein the food or beverage is supplemented with the edible glitter composition, and wherein the functional supplement improves the absorption of the substance contained in the food or beverage.

[0579] 122. The use of form 121, wherein the functional supplement is a magnesium salt that improves the absorption of a substance contained in the food or beverage, wherein the substance is vitamin D.

[0580] 123. The use of form 122, wherein the functional supplement is a magnesium salt, and the food or beverage comprises mushrooms, fish and / or eggs.

[0581] 124. The use of form 121, wherein the functional supplement is a probiotic that improves the absorption of a substance contained in the food or beverage, wherein the substance is a plant-derived protein.

[0582] 125. The use of form 124, wherein the functional supplement is a probiotic, and the food or beverage comprises bananas and / or oats.

[0583] 126. The method or use of any one of forms 100 to 125, wherein the edible glitter composition is the edible glitter composition according to any one of forms 1 to 34.

[0584] Example

[0585] The present disclosure is further described below with reference to the following non-limiting embodiments.

[0586] Preparation method

[0587] Weigh the components

[0588] Weigh the ingredients according to the following product formula.

[0589] Product #1 (Red) (Edible glitter rich in iron):

[0590]

[0591] Product #2 (Red) (Edible glitter rich in iron):

[0592]

[0593] Product #1 (Blue) (Edible glitter rich in magnesium):

[0594]

[0595] Product #2 (Blue) (Edible glitter rich in magnesium):

[0596]

[0597] Product #1 (Orange) (Edible glittery substance rich in probiotics):

[0598]

[0599] Product #2 (Orange) (Edible glitter rich in probiotics):

[0600]

[0601] The ingredients are detailed below.

[0602]

[0603] Feed mixing

[0604] (1) Add the required weight of purified water to the vacuum mixing tank according to the operating instructions and heat it to 60°C.

[0605] (2) Add the required weight of colorant and functional supplement according to the formula, and stir the mixture for 10 minutes until completely dissolved.

[0606] (3) Add the required weight of gum arabic according to the formula and stir the mixture for 1 hour until completely dissolved.

[0607] (4) Start the vacuum pump and subject the mixture to a vacuum of 0.09 MPa for 20 minutes to defoam, then let it stand for 30 minutes before transferring to the next step.

[0608] dry

[0609] Start the drum drying unit, setting the rotation speed to 0.17 rpm (for iron-rich glitter products) or 0.25 rpm (for magnesium-rich and probiotic-rich edible glitter products), and bring the drum temperature to approximately 100°C. The drum dryer measures approximately 1200 mm × 600 mm.

[0610] For iron-rich flash products, after the drum is rotated once, the scraper blades are adjusted from a position where they are not in contact with the drum dryer to a position where they form an attachment angle of about 30 degrees with the drum dryer, so as to continuously contact the dried composition on the surface of the drum dryer in order to scrape off the dried semi-finished product.

[0611] For magnesium-rich and probiotic-rich edible glitter products, after the drum is rotated twice (as described above in the mechanical details), the scraper blades are dropped in a swaying manner to scrape off the dried semi-finished product.

[0612] Iron-rich edible glitter semi-finished products form shiny crystalline granules and flakes with some fine powder. Magnesium-rich edible glitter semi-finished products and probiotic-rich edible glitter semi-finished products form flakes with a bubbly, glassy, ​​crystalline texture.

[0613] Grinding

[0614] The semi-finished product is crushed in a coarse crusher according to standard operating procedures.

[0615] Screening

[0616] The crushed semi-finished product is passed through a vibrating screen with a mesh size of 40 to 80. Then the screened finished product ( Figures 1A to 1C )Package.

[0617] Comparative example

[0618] The ratio of glue to water

[0619] Mixtures containing water and gum arabic in different ratios were prepared and evaporated in a rotary drum dryer. The results are summarized below.

[0620]

[0621] Evaporation methods

[0622] Various methods for evaporating water from edible, luminous compositions were investigated. The results are summarized below. Surprisingly, a steam-heated rotary drum dryer provided an effective processing method for the compositions evaluated.

[0623]

[0624] Rotary drum dryer speed

[0625] Different rotational speeds of a drum dryer were evaluated for evaporation of water from an edible glittery aqueous composition containing iron-rich yeast. The results are summarized below.

[0626]

[0627] As those skilled in the art will understand, the advantage of the disclosed processing method is that it can be applied to compositions with different properties to achieve the same result (i.e., forming semi-finished products of shiny crystalline granules and flakes with some fine powder). To do this, it will be apparent to those skilled in the art that, for a particular composition, the scraper blade can be adjusted for a deemed appropriate time (i.e., as provided by the number of drum cycles).

[0628] Sugar content

[0629] In early trials of the aforementioned red, blue, and orange products, white grape juice concentrate was not included, and the amount of colorant was increased to counteract the dullness caused by the incorporation of functional supplements. However, the inventors hypothesized that adding sugar, for example, in the form of white grape juice, could improve the brightness and gloss of the products. The results are summarized below.

[0630]

[0631] Those skilled in the art will understand that, apart from those specifically described, the disclosure herein is susceptible to change and modification. It should be understood that this disclosure includes all such changes and modifications. This disclosure also includes all steps, features, compositions, and compounds individually or collectively mentioned or indicated in this specification, as well as any and all combinations of two or more of said steps, features, compositions, and compounds.

Claims

1. An edible glitter composition comprising: The polysaccharides comprise approximately 75% to 90% of the total content. Approximately 5% to approximately 20% of one or more types of sugar, and One or more functional supplements, ranging from approximately 1% to approximately 15%.

2. The edible glitter composition according to claim 1, further comprising: Approximately 0.1% to approximately 5% water.

3. The edible glitter composition according to claim 1 or claim 2, further comprising: About 0.05% to about 2% of one or more colorants.

4. The edible glitter composition according to any one of claims 1 to 3, wherein the polysaccharide is selected from gum arabic, guar gum, peach gum, agar, pectin, carboxymethyl cellulose, xanthan gum, dextran, vegan gum, gellan gum, digoxin, and pullulan.

5. The edible glitter composition according to any one of claims 1 to 4, wherein the one or more sugars are selected from sucrose, glucose and fructose.

6. The edible glitter composition according to any one of claims 1 to 5, wherein the one or more functional supplements are selected from enriched yeasts, minerals, probiotics, pharmaceuticals, plant extracts or fungal extracts, vitamins, antioxidants, proteins and polyunsaturated fats.

7. The edible glitter composition according to any one of claims 1 to 6, comprising or consisting of the following: Approximately 75% to 80% gum arabic, Approximately 13% to approximately 17% of one or more types of sugar, Approximately 8% to approximately 13% of iron-rich yeast, Approximately 1% to approximately 3% water, and One or more colorants, ranging from about 0.3% to about 0.8%.

8. The edible glitter composition according to any one of claims 1 to 6, comprising or consisting of the following: Approximately 75% to approximately 85% gum arabic, Approximately 7% to approximately 9% of one or more types of sugar. Approximately 10% to approximately 15% magnesium salts, Approximately 0.1% to approximately 0.5% water, and About 0.5% to about 1.5% of one or more colorants.

9. The edible glitter composition according to any one of claims 1 to 6, comprising or consisting of the following: Approximately 80% to 85% gum arabic, Approximately 14% to approximately 18% of one or more types of sugar, Approximately 1% to 2% probiotics, Approximately 0.1% to approximately 0.5% water, and About 0.5% to about 1% of one or more colorants.

10. The edible glitter composition according to any one of claims 1 to 9, wherein the edible glitter composition is in the form of granules, wherein most of the granules have a sieve size of up to about 40 mesh.

11. The edible glitter composition according to any one of claims 1 to 10, wherein the edible glitter composition is in the form of free-flowing glossy granules or free-flowing glossy flakes.

12. An aqueous composition that provides an edible glitter after evaporation, the composition comprising: Approximately 50% to 60% of the water, The polysaccharide content is approximately 30% to 45%. Approximately 1% to approximately 10% of one or more sugars, and One or more functional supplements, ranging from approximately 0.1% to approximately 7%.

13. An aqueous composition that provides an edible glitter after evaporation, the composition comprising: Approximately 50% to 60% of the water, The polysaccharide content is approximately 30% to 45%. A solution containing at least 70% of one or more sugars, comprising approximately 1% to approximately 8%. One or more functional supplements, ranging from approximately 0.1% to approximately 7%.

14. A method for preparing an edible glitter composition, the method comprising: (i) Preparation of an aqueous composition comprising water, polysaccharides, and functional supplements, and (ii) Evaporating water from the aqueous composition using a rotary drum dryer to provide the edible flash composition.

15. The method of claim 14, wherein in step (iii), the rotary drum dryer operates at a temperature of about 90°C to about 110°C.

16. The method according to claim 14 or claim 15, wherein in step (iii), the drum dryer operates at a rotational speed of about 0.15 rpm to about 0.3 rpm.

17. The method according to any one of claims 14 to 16, wherein in step (iii), the drum dryer operates one or two revolutions.

18. A method of administering a functional supplement to a subject, the method comprising: A food or beverage having an edible shimmering composition containing the functional supplement is provided, wherein the food or beverage contains a substance that improves the absorption of the functional supplement by the subject, or wherein the functional supplement improves the absorption of a substance contained in the food or beverage.

19. The method of claim 18, wherein the functional supplement comprises iron, and the substance for improving the absorption of the functional supplement is vitamin C, or... The functional supplement mentioned above is a magnesium salt, which improves the absorption of a substance contained in the food or beverage, wherein the substance is vitamin D, or... The functional supplement mentioned therein is a probiotic that improves the absorption of a substance contained in the food or beverage, wherein the substance is a plant-derived protein.

20. Use of an edible glitter composition for administering a functional supplement to a subject, the use comprising supplying a food or beverage having an edible glitter composition comprising the functional supplement, wherein the food or beverage contains a substance that improves the subject’s absorption of the functional supplement, or wherein the functional supplement improves the absorption of a substance contained in the food or beverage.

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